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Recent Advances in Food Carbohydrates
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Recent Advances in Food Carbohydrates

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (20 November 2022) | Viewed by 12704

Special Issue Editors

Prof. Dr. Hongzhi Liu

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
Interests: polysaccharides; glycoprotein; structure characteristic; conformation; structure activity relationship
Dr. Aimin Shi

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Yuanmingyuan West Road, Beijing 100193, China
Interests: starch; plant protein; hydrogel; emulsion; polysaccharide protein interaction
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The Special Issues of Molecules is an established international journal of research into macromolecular carbohydrates, bioactive polysaccharides, dietary fibers, glycoproteins, proteoglycans, lignins, and so on. It presents the latest findings of food carbohydrates functional characteristics and their improvement mechanism. These findings must be new and novel rather than a repeat of earlier or analogous published work. The scope includes the green and efficient extractions, chemical and biological modifications, functional properties, molecular associations, structure and function relationship, and mechanism of polysaccharide protein interaction. Papers on related model systems, structural conformational studies, theoretical developments, and new analytical techniques are also welcome. 

Prof. Dr. Hongzhi Liu
Dr. Aimin Shi
Guest Editors

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. Molecules 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

  • macromolecular carbohydrates
  • polysaccharides
  • dietary fibers
  • functional properties
  • molecular associations
  • structure and function relationship
  • polysaccharide protein interaction

Published Papers (5 papers)

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Research

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21 pages, 5462 KiB  
Article
Natural Deep Eutectic Solvent-Assisted Extraction, Structural Characterization, and Immunomodulatory Activity of Polysaccharides from Paecilomyces hepiali
by Yanbin Wang, Feijia Xu, Junwen Cheng, Xueqian Wu, Juan Xu, Chunru Li, Weiqi Li, Na Xie, Yuqin Wang and Liang He
Molecules 2022, 27(22), 8020; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27228020 - 18 Nov 2022
Cited by 9 | Viewed by 1427
Abstract
Polysaccharides, which can be affected by different preparations, play a crucial role in the biological function of Paecilomyces hepiali (PHPS) as a health food. To explore high-valued polysaccharides and reduce the negative influence of human involvement, a green tailorable deep eutectic solvent (DES) [...] Read more.
Polysaccharides, which can be affected by different preparations, play a crucial role in the biological function of Paecilomyces hepiali (PHPS) as a health food. To explore high-valued polysaccharides and reduce the negative influence of human involvement, a green tailorable deep eutectic solvent (DES) was applied to optimize the extraction of polysaccharides (PHPS-D), followed by the evaluation of the structural properties and immunomodulation by comparison with the hot-water method (PHPS-W). The results indicated that the best system for PHPS-D was a type of carboxylic acid-based DES consisting of choline chloride and succinic acid in the molar ratio of 1:3, with a 30% water content. The optimal condition was as follows: liquid–solid ratio of 50 mL/g, extraction temperature of 85 °C, and extraction time of 1.7 h. The actual PHPS-D yield was 12.78 ± 0.17%, which was obviously higher than that of PHPS-W. The structural characteristics suggested that PHPS-D contained more uronic acid (22.34 ± 1.38%) and glucose (40.3 ± 0.5%), with a higher molecular weight (3.26 × 105 g/mol) and longer radius of gyration (78.2 ± 3.6 nm), as well as extended chain conformation, compared with PHPS-W, and these results were confirmed by AFM and SEM. Immunomodulatory assays suggested that PHPS-D showed better performance than PHPS-W regarding pinocytic activity and the secretion of NO and pro-inflammatory cytokines (IL-6, TNF-α and IL-1β) by activating the corresponding mRNA expression in RAW264.7 cells. This study showed that carboxylic acid-based DES could be a promising tailorable green system for acidic polysaccharide preparation and the valorization of P. hepiali in functional foods. Full article
(This article belongs to the Special Issue Recent Advances in Food Carbohydrates)
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10 pages, 1459 KiB  
Article
Fresh and Stored Sugar Beet Roots as a Source of Various Types of Mono- and Oligosaccharides
by Radosław Michał Gruska, Andrzej Baryga, Alina Kunicka-Styczyńska, Stanisław Brzeziński, Justyna Rosicka-Kaczmarek, Karolina Miśkiewicz and Teresa Sumińska
Molecules 2022, 27(16), 5125; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27165125 - 11 Aug 2022
Cited by 4 | Viewed by 1686
Abstract
Although sugar beets are primarily treated as a source of sucrose, due to their rich chemical composition, they can also be a source of other carbohydrates, e.g., mono- and oligosaccharides. The study focused on both fresh beet roots and those stored in mounds. [...] Read more.
Although sugar beets are primarily treated as a source of sucrose, due to their rich chemical composition, they can also be a source of other carbohydrates, e.g., mono- and oligosaccharides. The study focused on both fresh beet roots and those stored in mounds. Our studies have shown that, in addition to sucrose, sugar beet tissue also comprises other carbohydrates: kestose (3.39%) and galactose (0.65%) and, in smaller amounts, glucose, trehalose and raffinose. The acidic hydrolysis of the watery carbohydrates extracts resulted in obtaining significant amounts of glucose (8.37%) and arabinose (3.11%) as well as xylose and galactose and, in smaller amounts, mannose. An HPSEC liquid chromatography study of the molecular mass profile of the carbohydrate compounds present in the beet roots showed alongside the highest percentage (96.53–97.43%) of sucrose (0.34 kDa) the presence of pectin compounds from the araban group and arabinoxylooligosaccharides (5–9 kDa) with a percentage share of 0.61 to 1.87%. On the basis of our research, beet roots can be considered a potential source of carbohydrates, such as kestose, which is classified as fructooligosaccharide (FOS). The results of this study may be helpful in evaluating sugar beets as a direct source of various carbohydrates, or as a raw material for the biosynthesis of fructooligosaccharides (FOS) or galactooligosaccharides (GOS). Full article
(This article belongs to the Special Issue Recent Advances in Food Carbohydrates)
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16 pages, 3502 KiB  
Article
Characterization of β-Glucan-Peanut Protein Isolate/Soy Protein Isolate Conjugates and Their Application on Low-Fat Sausage
by Manli Zhang, Hongzhi Liu and Qiang Wang
Molecules 2022, 27(9), 3037; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27093037 - 09 May 2022
Cited by 6 | Viewed by 3531
Abstract
Polysaccharide–protein conjugates can improve the functional properties and expand the application field. The emulsifying, thermal properties of WSG-PPI conjugates and WSG-SPI conjugates were improved, compared to WSG, PPI and SPI. The Maillard reaction was confirmed by Fourier transform infrared spectroscopy (FT-IR). Circular dichroism [...] Read more.
Polysaccharide–protein conjugates can improve the functional properties and expand the application field. The emulsifying, thermal properties of WSG-PPI conjugates and WSG-SPI conjugates were improved, compared to WSG, PPI and SPI. The Maillard reaction was confirmed by Fourier transform infrared spectroscopy (FT-IR). Circular dichroism (CD) exhibited that the structure of the conjugates was more expanded. Cryo-SEM and AFM demonstrated that the WSG, WSG-PPI and WSG-SPI conjugates had a morphology of a chain. When the conjugates were added as fat substitutes to low-fat sausage, the cooking yield, hardness and chewiness increased. The objective of this research was to study the emulsifying property, thermal property and structural changes of β-glucan-peanut protein isolate (WSG-PPI) conjugates and β-glucan-soy protein isolate (WSG-SPI) conjugates prepared through wet-heated Maillard reaction, and their effect on the texture of low-fat sausage. Full article
(This article belongs to the Special Issue Recent Advances in Food Carbohydrates)
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16 pages, 1838 KiB  
Article
Structure and Processing Properties of Nine Yam (Dioscorea opposita Thunb) Starches from South China: A Comparison Study
by Jinhao Zou, Yan Li, Xiaojun Su, Feng Wang, Qingming Li and Huiping Xia
Molecules 2022, 27(7), 2254; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27072254 - 30 Mar 2022
Cited by 11 | Viewed by 1838
Abstract
In order to explore the processing and application potential of Chinese yam starch, nine kinds of Chinese yam starch (GY11, GY5, GY2, GXPY, LCY, SFY, MPY, SYPY, ASY) from South China were collected and characterized. The chemical composition, rheological properties, thermal properties, and [...] Read more.
In order to explore the processing and application potential of Chinese yam starch, nine kinds of Chinese yam starch (GY11, GY5, GY2, GXPY, LCY, SFY, MPY, SYPY, ASY) from South China were collected and characterized. The chemical composition, rheological properties, thermal properties, and in vitro starch digestion were compared, and the correlation between the structure and processing properties of these yam starches was analyzed using Pearson correlation. The results show that GY2 had the highest amylose content of 28.70%. All the yam starches were similarly elliptical, and all the yam starch gels showed pseudoplastic behavior. Yam starches showed similar pasting temperatures and resistant starch content, but SYPY showed the largest particle size (28.4 μm), SFY showed the highest setback (2712.33 cp), and LCY showed the highest peak viscosity (6145.67 cp) and breakdown (2672.33 cp). In addition, these yam starches also showed different crystal types (A-type, B-type, C-type), relative crystallinity (26.54–31.48%), the ratios of 1045/1022 cm−1 (0.836–1.213), pasting properties, and rheological properties, so the yam starches have different application potentials. The rheological and pasting properties were related to the structural properties of starch, such as DI, Mw, and particle size, and were also closely related to the thermodynamic properties. The appropriate processing methods and purposes of the processed products of these yam starches can be selected according to their characteristics. Full article
(This article belongs to the Special Issue Recent Advances in Food Carbohydrates)
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Review

Jump to: Research

14 pages, 796 KiB  
Review
Nutritional Composition, Efficacy, and Processing of Vigna angularis (Adzuki Bean) for the Human Diet: An Overview
by Yao Wang, Xinmiao Yao, Huifang Shen, Rui Zhao, Zhebin Li, Xinting Shen, Fei Wang, Kaixin Chen, Ye Zhou, Bo Li, Xianzhe Zheng and Shuwen Lu
Molecules 2022, 27(18), 6079; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27186079 - 17 Sep 2022
Cited by 13 | Viewed by 3410
Abstract
Adzuki beans are grown in several countries around the world and are widely popular in Asia, where they are often prepared in various food forms. Adzuki beans are rich in starch, and their proteins contain a balanced variety of amino acids with high [...] Read more.
Adzuki beans are grown in several countries around the world and are widely popular in Asia, where they are often prepared in various food forms. Adzuki beans are rich in starch, and their proteins contain a balanced variety of amino acids with high lysine content, making up for the lack of protein content of cereals in the daily diet. Therefore, the research on adzuki beans and the development of their products have broad prospects for development. The starch, protein, fat, polysaccharide, and polyphenol contents and compositions of adzuki beans vary greatly among different varieties. The processing characteristic components of adzuki beans, such as starch, isolated protein, and heated flavor, are reported with a view to further promote the processing and development of adzuki bean foods. In addition to favorable edibility, the human health benefits of adzuki beans include antioxidant, antibacterial, and anti-inflammatory properties. Furtherly, adzuki beans and extracts have positive effects on the prevention and treatment of diseases, including diabetes, diabetes-induced kidney disease or kidney damage, obesity, and high-fat-induced cognitive decline. This also makes a case for the dual use of adzuki beans for food and medicine and contributes to the promotion of adzuki beans as a healthy, edible legume. Full article
(This article belongs to the Special Issue Recent Advances in Food Carbohydrates)
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