Effect of ultrasound and enzyme treatment on wheat and corn starches for making porous starches and iron ion absorption capacity

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 9, Volume 17, Issue 2 - Serial Number 68, May and June 2021, Pages 329-338   

Document Type: Research Article

DOI: 10.22067/ifstrj.2020.39269

Authors

Somayeh Ghandehari alavijeh; Mehran Alami^* ; Yahya Maghsoudlou; Alireza Sadeghi Mahoonak

Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources.

Abstract

Introduction: Porous starch granules are becoming of great interest such as non-toxic absorbents, owing to their great absorption capacity derived from the major specific surface area. Pores can protect sensitive elements as oils, minerals, vitamins, bioactive lipids, food pigments such as beta-carotene and lycopene that are sensitive to light, oxidation or high temperature. Alpha-amylases from Bacillus and glucoamylases from Aspergillus niger have the strongest hydrolytic ability toward starch. Ultrasonic treatments have been reported to produce modified starch. In the last years, the effects of sonication on the starch microstructures and properties have been studied. It was shown that the C–C bonds of starch granules were destroyed, and hollows or pores were formed on the surface and inside the granules. Therefore, the main objective of this study was to identify a suitable starch (corn or wheat) to carry and protect iron ions. The enzyme having a fixed concentration of 0.1% within a fixed period of 36 hour, was added to the starch solutions in three different steps - after, simultaneously and before - the ultrasound processes. The power of the ultrasound was 350 watt for 10 minutes. Iron ions (Iron Ammonium Sulfate (II)) were added to the porous corn and wheat starches in concentrations of 40, 60 and 80 ppm.
 
Materials and methods: The ability of water and oil adsorptions were measured in the produced corn and wheat porous starches. The microstructures of porous starches were revealed by using Scanning Electron microscopy (SEM). After adding iron ammonium sulfate (II) to the porous starches of corn and wheat, the amount of iron ions absorbed and the type of bonds formed between starch and iron ions were determined by inductively coupled plasma (ICP) and infrared spectroscopy (FTIR), respectively. Statistical analysis was performed by using SPSS software and the mean comparison test at 5% probability level and in the form of factorial test.
 
Results & Discussion: The hydration capacity in processed wheat starch was lower than corn starch due to the differences in granular structure of wheat and corn starch. The hydration capacity in native wheat and corn starches was significantly (p < 0.05) lower than the processed forms. No significant difference (P>0.05) was observed between the three steps of adding enzyme (e after, simultaneously and before the ultrasound processes). According to the results, the oil adsorption capacity in the processed starches was more than that of the native forms. Scanning Electron Microscopy (SEM) shows that the native corn and wheat starch granules appeared without any clear of fissures, fractures and pores. The corn and wheat starches which were treated by the enzyme after (step 1), simultaneously (step 2) and before (step 3) the ultrasound change and lose their smooth surfaces and become uneven. The surface of corn granules in group 2 and 3 have less pores and porosities with more laminated. In simultaneously processes (phase 2) the ultrasound causes the enzyme to be inactivated. In phase 1, it can be concluded that the ultrasound helps the enzyme performance in creating the porosities and cavities. The wheat granules in step 1, 2 and 3 have a lot of damage on the surface and it is likely that the surface of the wheat granule is more resistant to enzyme penetration than the corn. The results of the ICP test show that processed corn starch has significantly (P <0.05) greater ability to absorb iron ions than processed wheat starch. Also, corn starch had a significant difference in iron uptake in the step 1 than steps 2 and 3 (P <0.05), but the data of the second and third steps did not differ significantly (P> 0.05). Hydroxyl groups of D-glucose units in starch granules bond with iron ions and FTIR spectrums give drop at 575 (cm^-1) wavelengths. This study showed that enzymatic treatment and ultrasound led to the native corn starches convert to porous starches. The corn starch is more suitable than the wheat because the wheat is more resistant and the cavities were rarely formed. The corn porous starch is a suitable carrier for iron ions.

Keywords

Porous starch; α-amylase enzyme; Ultrasound; Corn; Wheat; Iron; Fortification

References

اعلمی، م. 1394، مبانی دانش و فرآوری غلات، نشریه جهاد دانشگاهی مشهد، شماره 524، صفحات 33-21.

فاطمی، ح. 1392، شیمی مواد غذایی، شرکت سهامی انتشار تهران، 480، صفحات 180-179.

Belingheri, C., Giussani, B., Rodriguez-Estrada, M T., Ferrillo, A., & Vittadini, E. (2015). Oxidative stability of high-oleic sunflower oil in a porous starch carrier. Food Chemistry. 166, 346-351.

Benavent-Gil, y., & M. Rosell, C. (2017). Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymes. International Journal of Biological Macromolecules. 103, 587–595.

Benavent-Gil, y., & M. Rosell, C. (2017). Performance of granular starch with controlled pore size during hydrolysis with digestive enzymes. Plant Foods for Human Nutrition, 72:353-359.

Cheetham, N. W.H., & Tao, T. (1998). Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study. Carbohydrate Polymers, 36, 277–284.

Dura, A., Blaszczak, W., & M. Rosell, C. (2014). Functionality of porous starch obtained by amylase or amyloglucosidase traetments. Carbohydrate Polymers. 101, 837-845.

Dura, A and M. Rosell C. (2016). Physico-chemical properties of corn starch modified with cyclodextrin glycosyltransferase. International Journal of Biological Macromolecules. 87, 466–472.

Infante, R. A., Natal, D. I. G., Moreira, M. E. C., Bastiani, M.I. D., Oliveira Chagas, C. G., Regini Nutti, M., Queiroz, V. A. V., & Duarte Martino, H. S. (2017). Enriched sorghum cookies with biofortified sweet potato carotenoids have good acceptance and high iron bioavailability. Journal of Functional Foods. 38, 89-99.

Jung, Y., Lee, B., Yoo, S. (2017). Physical structure and absorption properties of tailor-made porous starch granules produced by selected amylolytic enzymes. Journal pone. 1-14.

Luo, Z., Cheng, W., Chen, H., Fu, X., Peng, X., Luo, F,. & Nie, L. (2013). Preparation and properties of enzymes-modified Cassava starch-zink complexes. Journal of Agriculture and Food Chemistry. 61, 4631-4638.

Luo, Z., Fu, X., He, X., Luo, F., Gao, Q., & Yu, S. (2008). Effect of ultrasonic treatment on the physicochemical properties of maize starches differing in amylose content. Starch‐Stärke, 60(11), 646-653.

Majzoobi, M., Hedayati, S., & Farahnaky, A. (2015). Functional properties of microporous wheat starch produced by α-amylase and sonication. Food Bioscience. 11, 79–84.

Santos, A. F. M., Macedo, L. J. A., Chaves, M. H., Espinoza-Castañeda, M., Merkoçi, A., A. Limac, F., & Cantanhêde, W. (2016). Hybrid Self-Assembled Materials Constituted by Ferromagnetic Nanoparticles and Tannic Acid: a Theoretical and Experimental Investigation. Journal of the Brazilian Chemical Society. 4, 727-734.

Staroszczyk, H., Janas, p. (2010). Microwave-assisted synthesis of zinc derivatives of potato starch. Carbohydrate Polymers. 80, 962–969.

Wu, y., Du, X,. Ge, H., & Lv, Z. (2011). Preparation of microporous starch by glucoamylase and ultrasound. Starch journal. 63, 217-225.

Yousif, E. I., Gadallah, M. G. E., & Sorour, A. M. (2012). Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality. Annals of Agricultural Sciences, 57(1), 19–27.

Zhang, B., Cui, D., Liua, M., Gong, H., Huang,Y., & Han, F. (2012). Corn porous starch: Preparation, characterization and adsorption property. International Journal of Biological Macromolecules. 50, 250– 256.

Zhu, J., Sun, W., Meng, Z., Zhu, X., Gun, H., Gu, R., Wu, Z., &Dou, G. (2018). Preparation and characterization of a new type of porous starch microspheres (PSM) and effect of physicochemical properties on water uptake rate. Biological macromolecules. 116, 707-714.