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Food Hydrocolloids: Seung Hyun Koo, Kwang Yeon Lee, Hyeon Gyu Lee
Food Hydrocolloids: Seung Hyun Koo, Kwang Yeon Lee, Hyeon Gyu Lee
Food Hydrocolloids
journal homepage: www.elsevier.com/locate/foodhyd
a r t i c l e i n f o a b s t r a c t
Article history: Corn starch was chemically modified by cross-linking with STMP/STPP (99:1. w/w) and the physico-
Received 28 September 2009 chemical and physiological properties (in vitro and in vivo) of the cross-linked corn starch were inves-
Accepted 25 February 2010 tigated as a function of the degree of cross-linking. Cross-linking decreased the solubility, swelling factor,
and paste clarity of corn starch. While the swelling factor was highly correlated with the degree of cross-
Keywords: linking (R2 ¼ 0.878), the X-ray diffraction patterns did not show any significant alteration in the crys-
Cross-linked corn starch
tallinity of corn starch. It was shown by SEM measurement that a black zone was observed on the surface
Resistant starch
of crossed-linked starch granules, which did not occur with native starch. When mice were fed the diets
Physicochemical
Physiological
containing the corn starch with low (CLCS-5) and high (CLCS-12) degree of cross-linking (51.3 and 99.1%,
respectively), significant effects on the final body weight, weight gain as well as perirenal weight of the
mice (p < 0.05) were observed. Also, significant decreases in total lipid, triglyceride, and total cholesterol
concentrations in serum were detected in CLCS-5 and CLCS-12 groups (p < 0.05). While total lipid level in
the liver decreased with increasing degree of cross-linking, the triglyceride level was not affected by the
supplementation with both of CLCS-5 and CLCS-12 corn starch samples.
Ó 2010 Elsevier Ltd. All rights reserved.
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doi:10.1016/j.foodhyd.2010.02.009
620 S.H. Koo et al. / Food Hydrocolloids 24 (2010) 619e625
starch, and finally to determine the comparative effects of cross- dextran solution (5 mg/mL) was added, and the contents were
linked corn starches with low and high cross-linking on the weight mixed well. After centrifugation at 3000 g for 10 min, the absor-
gain and lipid profile in mice. bance of the supernatant was read at 620 nm.
composition of 44% starch. 13% protein, and 3.97 kcal/g energy) Table 2
(Table 1). While the mice were housed in cages with wire-mesh Degree of cross-linking, paste clarity and swelling factor of native and cross-linked
corn starch prepared with different level of STMP/STPP.
bottoms in a conditioned room (23 C; relative humidity 55%), they
were provided with food and water ad libitum and maintained on Degree of cross-linking (%) Paste clarity (% T650) Swelling factor
each diet for a 6-week period. Food intakes were measured twice Control 0 30.15 1.34a 38.92
weekly and their body weights were recorded once a week. The CLCS-5 51.3 1.01 0.20b 33.51
CLCS-10 98.1 0.86 0.13b 20.25
care and treatment of mice were approved by the Hanyang
CLCS-12 99.1 0.86 0.13b 13.17
University Lab Animal Care Committee, which were in accordance
All values are means of triplicate determinations standard deviation.
with the Korean Guide for the Care and Use of Laboratory Animals.
2.11. Serum collection and organ preparations determined to be 0, 51.3, 98.1, 99.1% (Table 2). There seemed to be
a proportionally increase in the degree of cross-linking with
After fasted for 24 h prior to being sacrificed, the mice were increasing concentration of STMP/STPP up to 10%, which then
anesthetized with dry ice and dissected. Blood collected from the leveled off from 10 to 12%.
heart, was placed at room temperature for 2 h and then centrifuged The paste clarity at T650 of the control starch exhibited 30.15%
at 1500 g for 30 min at 4 C to obtain serum. The adipose tissue (Table 2). However, the use of STMP/STPP cross-linking reagent led
(perirenal and epididymal), liver, kidney and epididymis were to a substantial decrease in the paste clarity. Corn starch crossed-
excised from each mouse and the wet weights were measured. The linked with 5% STMP/STPP showed 1.01% past clarity and the other
separated serum and organs were then snap frozen in liquid samples exhibited 0.86% paste clarity. There was not however
nitrogen and stored at 70 C for further analysis. significant differences among the cross-linked samples (p > 0.05).
These results were consistent with the reports by Lim et al. (1993)
2.12. Lipid profile and Kaur et al. (2006) also found that cross-linked starches showed
lower pastes clarity than their counterpart native starches. The
Serum lipid profiles (total lipid, triglyceride, total cholesterol) significant decrease in the paste clarity was possibly attributed to
were measured by blood chemistry analyzer (Olympus AU 400, a change in the starch granular structure by cross-linking
Japan). Total lipids from the livers were extracted with chloroform: (Morikawa & Nishinari, 2000a). That is, compared to native starch,
methanol (2:1, v/v) by a modified method of Folch, Lees, and the structure of cross-linked starches seemed to be almost intact
Stanley (1956). Liver total cholesterol and triglyceride contents after heating at 95 C, resulting in the decreased paste clarity (Kaur
were assayed by enzymatic colorimetric procedures using et al., 2006; Morikawa & Nishinari, 2000b). Furthermore, it has
a commercial kit (Asan Pharmaceutical Co., Seoul, Korea). been suggested that the reduced swelling of cross-linked starches
might be partly responsible for their reduced paste clarity (Kaur
2.13. Statistical analysis et al., 2006; Reddy & Seib, 2000).
The swelling factor measured at 70 C decreased significantly
All experiments were performed in triplicate and Statistical with increasing level of the cross-linking reagent (Table 2). This
Package for the Social Science (SPSS, Version 12.0, 2004, SPSS Inc., result was in agreement with the finding of Mirmoghtadaie,
Chicago, IL, USA) was used to statistically analyze the results. The Kadivar, and Shahedi (2009) who reported the reduced swelling
results were expressed as the mean SD and one-way analysis of factor of cross-linked oat starch with increasing degree of cross-
variance (ANOVA) followed by Duncan’s multiple comparison test linking. Regression analysis exhibited that the swelling factor was
was performed. linearly related to the concentration of cross-linking reagent used
(R2 ¼ 0.878). It is well known that cross-linking strengths the
3. Results and discussion bonding between starch chains, thus allowing them to resist
against swelling. Therefore, the reduced swelling factor would be
3.1. Degree of cross-linking, paste clarity and swelling factor related to the formation of inter-molecular bridges by phosphorous
residual after cross-linking reaction (Chung et al., 2004; Janzen,
The degree of cross-linking of corn starches which were modi- 1969; Woo, 1999; Wurzburg, 1986).
fied by different amounts of STMP/STPP (0, 5, 10, and 12%) was
Table 1 50
Composition of experimental diets (g/kg diets).
DL-methionine 3 3 3 3 30 5%
Corn starch 650 150 e e
Sucrose 0 150 150 150 10%
CLCS-5 e e 150 e 20 12%
CLCS-12 e e e 150
Corn oil 50 e e e
Beef tallow e 400 400 400 10
Cellulose 50 50 50 50
Mineral Mix S10022G 35 35 35 35
Vitamin Mix V10037 10 10 10 10 0
Choline bitartrate 2 2 2 2
50˚C 60˚C 70˚C 80˚C 90˚C
Total calories (kcal/kg) 3592 5542 5542 5542
Total (g/kg) 1000 1000 1000 1000
Temperature (˚C)
a
ND, Normal diet; HFD, High-fat diet; CLCS, High fat diet containing with cross- Fig. 1. Solubility of native and cross-linked corn starch prepared with different levels
linked corn starch with different degree of cross-linking. of cross-linking with the mixture STMP/STPP.
622 S.H. Koo et al. / Food Hydrocolloids 24 (2010) 619e625
30
20
10
0
10 20 30 40
Swlling factor (SF)
70
60 y = -1.856x + 76.99
R² = 0.920
50
40
RS (%)
30
20
10
0
10 20 30 40
Swlling factor (SF)
Fig. 2. Linear regression of swelling factor and starch fraction (RDS, SDS and RS) of Fig. 3. X-ray diffraction patterns (XRD) of native and cross-linked corn starch prepared
cross-linked corn starch prepared with different levels of cross-linking with the with different levels of cross-linking with the mixture STMP/STPP. (A) Native, (B) CLCS-
mixture STMP/STPP. 5, (C) CLCS-10, (D) CLCS-12.
S.H. Koo et al. / Food Hydrocolloids 24 (2010) 619e625 623
Fig. 4. Scanning electron microphotograph (SEM) of native and cross-linked corn starch prepared with different levels of cross-linking with the mixture STMP/STPP. (A) Native, (B)
CLCS-5, (C) CLCS-10, (D) CLCS-12. (Right: 200; Left: 500, bar ¼ 10 mm)
that the cross-linking caused slight changes in the structure of 3.6. Animal studies
starch granules compared with native starch. Native starch gran-
ules (Fig. 4A) were polygonal in shape with well-defined edges, 3.6.1. Body weight, food intake, tissue and fat pads weight
whereas cross-linked starch granules (Fig. 4B-D) exhibited The body weight, food intake, tissue and fat pads weight in
a slightly rough surface and black zone on the surface. These results mice fed different diets are shown in Table 4. At the beginning of
were consistent with the reports by Carmona-Garcia, Sanchez- the study, the mice fed normal diet (ND) had less initial weight
Rivera, Méndez-Montealvo, Garza-Montoya, and Bello-Pérez than the other groups which were fed the high-fat diet while there
(2009) who found that cross-linked banana starch with STMP/ was no significant difference in body weight among the three
STPP showed black zones on the surface along the longitudinal axis. groups. However, the addition of the CLCS-5 and CLCS-12 to the
Singh, Kaur, and McCarthy (2007) suggested that the black zones high-fat diet (HFD) had significant (p < 0.05) effects on the mice
seemed to indicate a slight fragmentation and the formation of final body weight which was significantly (p < 0.05) reduced
a deep groove in the starch granules. compared to the HFD group. However, no significant difference
624 S.H. Koo et al. / Food Hydrocolloids 24 (2010) 619e625
Table 4
Body weight, food intake, tissue and fat pads weight of C57BL/6J mice fed high-fat diet after 6 weeks of treatment with experimental diets.
Food intake, g/day 109.10 7.49a 94.40 0.28ab 78.90 1.27b 98.70 21.35ab
Food efficiency, g gain/g food 0.016 0.001c 0.094 0.000a 0.084 0.001ab 0.071 0.015b
Tissue weight
Liver, g 0.97 0.04c 1.58 0.27a 1.24 0.18b 1.32 0.34b
Kidney, g 0.32 0.03b 0.34 0.02ab 0.34 0.02ab 0.34 0.03a
Epididymis, g 0.24 0.09ns 0.21 0.01ns 0.19 0.06ns 0.20 0.04ns
was detectable between CLCS-5 and -12 groups. Gain weights 3.6.2. Lipidic parameters in serum and liver
were 20.67 0.93%, 7.42 3.11% and 9.47 1.96% for mice fed The changes of plasma and liver lipids concentration are shown
HFD, CLCS-5 and -12 groups, respectively. In addition, a 64.10% and Table 5. The serum total lipid value was significantly lower in the
54.18% reduction in the body weight was observed in the CLCS-5 mice fed CLCS-5 (303.50 22.20 mg/dL) and CLCS-12
and -12 groups, respectively, compared with the HFD group (294.45 17.65 mg/dL) diets than those fed the HFD diet
(p < 0.05) at the end of the trial. This result was favorably (337.81 8.19 mg/dL) (p < 0.05). A significant decrease in serum
compared with the study of Jeong, Kim, Kang, and Kim (2002) triglyceride was observed in CLCS-12 groups compared to other
where the diets containing resistant starch caused a reduced groups (p < 0.05). Serum total lipid and triglyceride level appeared
weight gain by 7%. It would be explained by the fact that resistant to decrease with increasing degree of cross-linking. However, the
starch decrease energy absorption, thus giving rise to a decrease in differences between CLCS-5 and CLCS-1v2 were not significant. The
epididymal fat pads and serum triacylglycerol concentration (de diets containing resistant starch are shown to reduce weight gain as
Deckere, Kloots, & van Amelsvroot, 1995). However, Bjorck, well as level of blood lipid in previous studies (Kim, Chung, Kang,
Gunnarsson, and Ostergard (1989) reported no significant effect Kim, & Park, 2003; Martinez-Flores, Chang, Martinez-Bustos,
of the diets containing cross-linked and acetylated corn and rice & Sgarbieri, 2004; Ranhotra et al. 1996), which are thus favorably
starches on body weight loss in normal and diabetic rats. Food compared with our results. Serum total cholesterol levels were
intake was lower from the mice on the CLCS-5 diet, compared lower by 8.3% and 5.7% in the mice fed CLCS-5 and CLCS-12, as
with the other groups, even though there were no significant compared to the group fed HFD. Moreover, the mice fed the diets
differences. Greater food efficiency was observed greater from the containing cross-linked corn starch exhibited lower level of LDL-
mice on the HFD (0.094 0.000), CLCS-5 (0.084 0.001) and cholesterol than the HFD group while no significant difference in
CLCS-12 (0.071 0.015) diets, as compared to mice fed the normal the HDL-cholesterol concentration was observed. In addition, the
diet (0.016 0.001). All the groups fed the high-fat diet exhibited level of HDL-cholesterol was higher in the groups fed the HFD diets
higher liver weight than ND. Specifically, the liver weight of the while the ND group exhibited the lowest value (p < 0.05). Ranhotra
HFD group was greater by 63% than that of the ND group. Less liver et al. (1996) reported that the reduction of total cholesterol by RS
weight was observed in the CLCS groups than HFD where no was derived from a decrease in both levels of HDL- and LDL-
significant differences in kidney and epididymis weights were cholesterol. Thus, it might suggest that the increased level of total
detected among the groups (p < 0.05). Previous studies (Cheng & serum cholesterol in the groups fed the high fat diet appeared to
Lai, 2000; Ebihara, Shiraishi, & Okuma, 1998; Ranhotra, Gelroth, raise both levels of both LDL and HDL.
& Glaser, 1996) showed that the diet containing resistant starch Total liver lipid values were significantly lower in mice fed
reduced the organ weight such as liver. Hence, these results would the CLCS-5 (79.47 19.72 mg/g) and CLCS-12 (80.60 8.81 mg/g)
result possibly from the inclusion of CLCS in the diets which than those fed HFD (241.50 15.65 mg/g) (p < 0.05). The supple-
belongs to resistant starch, mentation with cross-linked corn starch seemed to cause more
Table 5
Lipidic parameter in serum and liver of C57BL/6J mice fed high-fat diet after 6 weeks of treatment with experimental diets.
Liver
Total lipid, mg/g liver 114.13 7.29b 241.50 15.65a 79.47 19.72b 80.60 8.81b
Triglyceride, mg/g liver 19.22 2.44b 28.14 2.37a 32.28 3.41ab 30.51 3.54a
Tota cholesterol, mg/g liver 1.16 0.36a 1.07 0.43a 1.08 0.41ab 0.73 0.31b
aec
Values with different subscripts within the same raw are significantly different among samples at a ¼ 0.05 level by Duncan’s multiple range test.
S.H. Koo et al. / Food Hydrocolloids 24 (2010) 619e625 625
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difference was not observed. Also, a significant decrease (p < 0.05)
lipid concentrations in streptozotocin-induced diabetic rats. Journal of Nutri-
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