A Destructive-Reconstructive Strategy to Engineer Low-Glycemic Dioscorea Alata Starch via Sequential Acid Hydrolysis and Retrogradation

Published online: 23/04/2026

Các tác giả

Email tác giả liên hệ:

tiennv@hcmute.edu.vn

DOI:

https://doi.org/10.54644/jte.2026.2127

Từ khóa:

Digestibility, Hydrolysis, Low-glycemic starch, Retrogradation, Water yam starch

Tóm tắt

A "destructive-reconstructive" strategy employing dual treatments of controlled acid hydrolysis and thermal retrogradation was investigated to engineer a novel, low-glycemic water yam starch. The starch was partially hydrolyzed with 0.5N HCl for varying durations (0, 4, 10, and 18 h) and subsequently retrograded by alternating cold (4°C, 18 h) and ambient (30°C, 6 h) temperatures for 48 hours. This modification induced significant changes in the starch's physicochemical properties, including amylose content, molecular weight, and solubility, with FTIR analysis confirming the hydrolytic cleavage of starch chains into smaller fragments. A critical finding revealed that shorter hydrolysis times enhanced the formation of crystalline regions, thereby limiting subsequent acid and enzymatic degradation. Consequently, extending hydrolysis time systematically decreased the degree of relative crystallinity while concurrently increasing the in vivo glycemic index (iGI). The modified starches exhibited in vitro glycemic indices ranging from 35.25% to 49.23% and in vivo values from 51.07% to 64.67% relative to native starch. In vivo validation using a mouse model highlighted significant discrepancies from in vitro estimations, underscoring the necessity of physiological assessment for developing functional food ingredients. This dual modification demonstrates a promising approach for creating low-glycemic starches for individuals with diabetes and those on calorie-restricted diets.

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Tiểu sử của Tác giả

Khanh Son Trinh, Ho Chi Minh City University of Technology and Engineering, Vietnam

Khanh Son Trinh earned his Bachelor of Science in Biological Sciences from VNU-HCM University of Science in 2000, followed by a Master of Engineering in Food Technology from VNU-HCM University of Technology in 2006. In 2013, he was awarded a Ph.D. in Agricultural Biotechnology from Seoul National University, South Korea. He was conferred the titles of Associate Professor and Senior Lecturer in Food Technology in 2019. Since 2012, he has served as a lecturer in the Department of Food Technology, Faculty of Chemical and Food Technology, at the Ho Chi Minh City University of Technology and Engineering (formerly known as Ho Chi Minh City University of Technology and Education). He have published more than 60 scientific papers.

Email: sontk@hcmute.edu.vn. ORCID:  https://orcid.org/0000-0002-6365-2693

Minh Hai Nguyen, Ho Chi Minh City University of Technology and Engineering, Vietnam

Minh Hai Nguyen graduated with a Bachelor of Science in Biology from the VNU-HCM University of Science in 2000. After that, he began working at Tan Hiep Phat Group as a Production Supervisor starting in 2001. In 2007, he enrolled in a Master’s program in Biochemistry at the University of Science, Ho Chi Minh City, and obtained Master of Science in Biology in 2010. At the same time, he started working as a lecturer at Sai Gon Technology University from 2008 to 2023. In 2022, he was awarded a Ph.D. in Food Technology at VNU-HCM University of Technology. He has served as a lecturer in the Department of Food Technology, Faculty of Chemical and Food Technology, at the Ho Chi Minh City University of Technology and Engineering (formerly known as Ho Chi Minh City University of Technology and Education) since 3/2024. He have published 30 scientific papers in both national and international journals and conferences. In addition, I have obtained one patent in the field of seaweed biomass fermentation (Vietnam, 2019) and received a Science and Technology Innovation Award (Third prize) from Ho Chi Minh City in 2011.

Email: hainm@hcmute.edu.vn. ORCID:  https://orcid.org/0009-0005-8410-5110

Huong Nguyen Tran, Ho Chi Minh City Industry and Trade College, Vietnam

Huong Nguyen Tran received the Bachelor of Engineering and Master of Engineering degrees in Food Technology from Ho Chi Minh City University of Technology and Engineering, Ho Chi Minh City, Vietnam, in 2022 and 2025, respectively. From 2022, she worked as an Assistant in Research and Development in Vietnam. She is currently a Lecturer in the Department of Food Technology at Ho Chi Minh City Industry and Trade College, Ho Chi Minh City, Vietnam. Her research interests include food chemistry, starch modification, protein functionality, rheological properties of food, and starch- and protein-based material processing.

Email: nguyen.h.tran.brvt@gmail.com.vn. ORCID:  https://orcid.org/0009-0006-3443-321X

Ngoc Bao Nguyen, Laboratory of Radiation Biology, Joint Institute for NuclearResearch, Joliot-Curie 6, Dubna, 141980, Russia

Ngoc Bao Nguyen received the Bachelor’s degree in Biotechnology from Vietnam National University, Ho Chi Minh City in 2021 and the Master’s degree in Biology from Dubna State University, Russia in 2023. She is currently pursuing his Ph.D. in Radiation Biology at the Joint Institute for Nuclear Research (JINR). From 2021 to 2023, she was a research intern at the Laboratory of Radiation Biology, JINR, Dubna, Russia. Since late 2023 till now, she has worked as a junior researcher in the same laboratory. Her research interests include the effects of ionizing radiation on biological systems, DNA repair mechanisms, and the application of nuclear techniques in biomedical research.

Email: jassorafael929@gmail.com  ORCID:  https://orcid.org/0009-0002-1365-310X

Vinh Tien Nguyen, Ho Chi Minh City University of Technology and Engineering, Vietnam

Vinh Tien Nguyen received the specialist degree in chemistry from Tula State University, Tula, Russia in 2009 and the Ph.D degree in chemistry also from Tula State University in 2014. From 12/2013 to 12/2014, he was a probationary lecturer at the department of Chemical Technology, faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Engineering (formerly known as Ho Chi Minh City University of Technology and Education), Vietnam. From 12/2014 till now, he worked as a full-time lecturer in the same faculty.  His research interests include nanomaterials and polymeric materials applied in food technology, synthesis of curcumin derivatives and analogues.

Email: tiennv@hcmute.edu.vn. ORCID:  https://orcid.org/0000-0002-1863-4138

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Đã Xuất bản

2026-04-23

Cách trích dẫn

[1]
K. S. Trinh, M. H. Nguyen, H. N. Tran, N. B. Nguyen, và V. T. Nguyen, “A Destructive-Reconstructive Strategy to Engineer Low-Glycemic Dioscorea Alata Starch via Sequential Acid Hydrolysis and Retrogradation: Published online: 23/04/2026”, JTE, tháng 4 2026.

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