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Polymers
Special Issues
Study of Starch in Food Chemistry
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Study of Starch in Food Chemistry

A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Biomacromolecules, Biobased and Biodegradable Polymers".

Deadline for manuscript submissions: 25 April 2024 | Viewed by 1006

Special Issue Editor

Dr. Mariela Cecilia Bustos

E-Mail Website
Guest Editor
Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICyTAC) (CONICET-UNC), Córdoba, Argentina
Interests: starch digestion; poliphenols interactions; in vitro digestion; infant food; functional food

Special Issue Information

Dear Colleagues,

Starch is one of the most important polysaccharides, especially due to its unique physicochemical properties (dependent on the botanical origin, processing, etc.), making it a unique raw material used by many food industries. Physical, enzymatic, or chemical modifications of native starch from different origins have been applied to expand its application in the production of many food products, particularly those to improve the nutritional quality of final products or enhance its technological attributes. Another important aspect highlighted in recent years has been the interactions of starch with some bioactive compounds that could affect both the nutritional properties and the bioavailability of the latter. Finally, novel technological treatments applied to starch have become a significant aspect to explore for developing new functionalities and original applications in food chemistry. Therefore, this Special Issue in the journal Polymers is focused on studying starch in food chemistry and will provide an overview of the current status and future development in the field.

The Special Issue will cover the following scientific topics:

  • Physicochemical and functional starch properties;
  • Starch technology;
  • Starch applications in food industries;
  • Starch modification and its application;
  • Resistant starch;
  • The nutritional properties of starch;
  • Interactions of starch and bioactive compounds.

Dr. Mariela Cecilia Bustos
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Polymers is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • starch digestion
  • resistant starch
  • modified starch
  • starch properties
  • starch interactions

Published Papers (1 paper)

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Research

11 pages, 2409 KiB  
Article
The Synergistic Effect of GH13 and GH57 GBEs of Petrotoga mobilis Results in α-Glucan Molecules with a Higher Branch Density
by Hilda Hubertha Maria Bax, Aline Lucie Gaenssle, Marc Jos Elise Cornelis van der Maarel and Edita Jurak
Polymers 2023, 15(23), 4603; https://doi.org/10.3390/polym15234603 - 02 Dec 2023
Viewed by 690
Abstract
Glycogen is a biopolymer consisting of glycosyl units, with a linear backbone connected by α-1,4-linkages and branches attached via α-1,6-linkages. In microorganisms, glycogen synthesis involves multiple enzymes, with glycogen branching enzymes (GBEs) being vital for creating α-1,6-linkages. GBEs exist in two families: glycoside [...] Read more.
Glycogen is a biopolymer consisting of glycosyl units, with a linear backbone connected by α-1,4-linkages and branches attached via α-1,6-linkages. In microorganisms, glycogen synthesis involves multiple enzymes, with glycogen branching enzymes (GBEs) being vital for creating α-1,6-linkages. GBEs exist in two families: glycoside hydrolase (GH) 13 and GH57. Some organisms possess either a single GH13 or GH57 GBE, while others, such as Petrotoga mobilis, have both types of GBEs. In this study, the simultaneous use of a GH13 and GH57 GBE each from Petrotoga mobilis for α-glucan modification was investigated using a linear maltodextrin substrate with a degree of polymerization of 18 (DP18). The products from modifications by one or both GBEs in various combinations were analyzed and demonstrated a synergistic effect when both enzymes were combined, leading to a higher branch density in the glycogen structure. In this cooperative process, PmGBE13 was responsible for creating longer branches, whereas PmGBE57 hydrolyzed these branches, resulting in shorter lengths. The combined action of the two enzymes significantly increased the number of branched chains compared to when they acted individually. The results of this study therefore give insight into the role of PmGBE13 and PmGBE57 in glycogen synthesis, and show the potential use of both enzymes in a two-step modification to create an α-glucan structure with short branches at a high branch density. Full article
(This article belongs to the Special Issue Study of Starch in Food Chemistry)
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