Thermo-reversible gel synthesized by 4-α-glucanotransferase with sol-gel transition tuned by subtle amylose manipulation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-23 DOI:10.1016/j.foodhyd.2024.110870

Yu Xiao , Haocun Kong , Zihang Jiang , Caiming Li , Xiaofeng Ban , Zhengbiao Gu , Zhaofeng Li

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引用次数: 0

Abstract

Thermo-reversible gels have garnered significant interest in food, pharmaceutical, cosmetic, and therapeutic delivery sectors. The increasing demand for plant-based ingredients has further propelled research into plant-derived gels. This study investigates the application of 4-α-glucanotransferase from Thermus thermophilus STB20 (Tt4αGT) to synthesize thermo-reversible gels from seven starches. Detailed rheological analyses and fine structural characterizations were conducted to elucidate the mechanisms underpinning gel formation. The results indicate that amylose content and amylopectin chain length distribution are pivotal factors; specifically, an amylose content exceeding 5% is essential for gel formation was proposed for the first time. Modified starches exhibited a higher proportion of both short (DP 6–8) and long chains (DP > 26) compared to their native counterparts. Rheological assessments demonstrated that these gels maintained thermal stability through repeated heating and cooling cycles between 90 °C and 4 °C. Notably, Tt4αGT treatment significantly enhanced gel strength, particularly in tapioca starch (TS), and improved the thickening performance and reversibility of starch. The gel network structure was primarily stabilized by hydrogen bonds, supplemented by electrostatic interactions. These findings highlight the potential of Tt4αGT-treated starches as versatile materials for various industrial applications.

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由 4-α 葡聚糖转移酶合成的热可逆凝胶，可通过微妙的直链淀粉操作调整溶胶-凝胶转变

热可逆凝胶在食品、制药、化妆品和治疗给药领域引起了极大的兴趣。对植物成分日益增长的需求进一步推动了对植物源凝胶的研究。本研究调查了嗜热菌 STB20 的 4-α 葡聚糖转移酶（Tt4αGT）在从七种淀粉合成热可逆凝胶中的应用。研究人员进行了详细的流变学分析和精细结构表征，以阐明凝胶形成的机理。结果表明，直链淀粉含量和直链淀粉链长分布是关键因素；具体而言，首次提出直链淀粉含量超过 5%是凝胶形成的必要条件。与原生淀粉相比，改性淀粉表现出更高的短链（DP 6-8）和长链（DP > 26）比例。流变学评估表明，这些凝胶在 90 °C 和 4 °C 之间反复加热和冷却循环中保持了热稳定性。值得注意的是，Tt4αGT 处理显著增强了凝胶强度，尤其是木薯淀粉（TS），并改善了淀粉的增稠性能和可逆性。凝胶网络结构主要由氢键稳定，辅以静电相互作用。这些发现凸显了经 Tt4αGT 处理的淀粉作为多种工业应用材料的潜力。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.