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Zhang C, Xu Z, Xu Y, Ma M, Xu S, Gebre BA, Corke H, Sui Z. Absolute Quantitative Lipidomics Reveals Different Granule-Associated Surface Lipid Roles in the Digestibility and Pasting of Waxy, Normal, and High-Amylose Rice Starches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12842-12858. [PMID: 38767652 DOI: 10.1021/acs.jafc.4c00079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2024]
Abstract
Granule-associated surface lipids (GASLs) and internal lipids showed different lipid-amylose relationships, contents, and distributions, suggesting their differing biological origins and functions, among waxy, normal, and high-amylose rice starch. The GASL content mainly depended on the pore size, while internal lipids regulated starch biosynthesis, as indicated by correlations of internal lipids with the chain length distribution of amylopectin and amylose content. Of the 1346 lipids detected, 628, 562, and 408 differentially expressed lipids were observed between normal-waxy, high-amylose-waxy, and normal-high-amylose starch, respectively. After the removal of GASLs, the higher lysophospholipid content induced greater decreases in the peak and breakdown viscosity and swelling power, while the highest digestibility increase was found with the highest triacylglycerol content. Thus, different GASL compositions led to different digestibility, swelling, and pasting outcomes. This study sheds new light on the mechanism of the role of GASLs in the structure and properties of starch, as well as in potential modifications and amyloplast membrane development.
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Affiliation(s)
- Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yuting Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Song Xu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Bilatu Agza Gebre
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China
- Faculty of Biotechnology and Food Engineering, Technion─Israel Institute of Technology, Haifa 3200003, Israel
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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2
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Ha M, Jeong D, Park J, Chung HJ. Relation between textural attributes and surface leachate structural and compositional characteristics of cooked rice. Food Sci Biotechnol 2024; 33:1381-1391. [PMID: 38585572 PMCID: PMC10992613 DOI: 10.1007/s10068-023-01446-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 09/13/2023] [Accepted: 09/25/2023] [Indexed: 04/09/2024] Open
Abstract
The objective of this study was to evaluate the leachate and textural characteristics of cooked rice, and the correlations between the leachate properties and texture attributes were also investigated. Cooked waxy rice had much higher total solids and amylopectin amount in leachate than the normal and high-amylose rice. For all varieties, the amylopectin chain length of the leachate was similar, excluding Dodam cultivar. The rheological characteristics of the leachate solutions were highly dependent on the amylopectin amount of the leachate. Regarding the textural characteristics, Dodam had the highest hardness and the lowest adhesiveness. The principal component analysis showed substantial differences in leachate and textural characteristics of Korean cooked rice according to its amylose content. The adhesiveness was positively and negatively correlated with amylopectin amount of leachate and the proportion of long amylopectin chains, respectively. These results indicated that the leachate characteristics of cooked rice significantly influenced its textural attributes. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01446-3.
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Affiliation(s)
- Mingyo Ha
- Division of Food and Nutrition, Chonnam National University, Gwangju, 61186 South Korea
| | - Duyun Jeong
- Department of Food and Food Service Industry, Kyungpook National University, Sangju, 37224 South Korea
| | - Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, 16429 South Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju, 61186 South Korea
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Chen J, Cai H, Yang S, Zhang M, Wang J, Chen Z. The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage. Food Res Int 2022; 162:111933. [DOI: 10.1016/j.foodres.2022.111933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 09/08/2022] [Accepted: 09/09/2022] [Indexed: 11/04/2022]
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4
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Ha M, Jeong HY, Lim ST, Chung HJ. The cooking method features controlling eating quality of cooked rice: An explanation from the view of starch structure in leachate and morphological characteristics. Food Res Int 2022; 162:111980. [DOI: 10.1016/j.foodres.2022.111980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 09/19/2022] [Accepted: 09/23/2022] [Indexed: 11/27/2022]
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5
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Kang X, Sui J, Qiu H, Sun C, Zhang H, Cui B, Abd El-Aty A. Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111271] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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6
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Physicochemical, morphological, functional, and pasting properties of potato starch as a function of extraction methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00862-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Effect of phosphorylation techniques on structural, thermal, and pasting properties of pulse starches in comparison with corn starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106078] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Turola Barbi RC, Silveira Hornung P, Ávila S, da Silva Bambirra Alves FE, Beta T, Hoffmann Ribani R. Ripe and unripe inajá (Maximilia maripa) fruit: A new high source of added value bioactive compounds. Food Chem 2020; 331:127333. [DOI: 10.1016/j.foodchem.2020.127333] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 06/11/2020] [Accepted: 06/11/2020] [Indexed: 02/06/2023]
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9
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Vamadevan V, Bertoft E. Observations on the impact of amylopectin and amylose structure on the swelling of starch granules. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105663] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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10
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Abdel-Aal ESM, Hernandez M, Rabalski I, Hucl P. Composition of hairless canary seed oil and starch-associated lipids and the relationship between starch pasting and thermal properties and its lipids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109257] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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11
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Han Z, Han Y, Wang J, Liu Z, Buckow R, Cheng J. Effects of pulsed electric field treatment on the preparation and physicochemical properties of porous corn starch derived from enzymolysis. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14353] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhong Han
- School of Food Science and Engineering South China University of Technology Guangzhou China
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Yu Han
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Jun Wang
- School of Food Engineering and Biotechnology Hanshan Normal University Chaozhou China
| | - Zhongyi Liu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou China
- College of Chemical Engineering Xiangtan University Xiangtan China
| | - Roman Buckow
- CSIRO, Food and Nutrition Flagship Werribee Victoria Australia
| | - Junhu Cheng
- School of Food Science and Engineering South China University of Technology Guangzhou China
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12
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Maoyafikuddin M, Pundir M, Thaokar R. Starch aided synthesis of giant unilamellar vesicles. Chem Phys Lipids 2019; 226:104834. [PMID: 31778665 DOI: 10.1016/j.chemphyslip.2019.104834] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2019] [Revised: 10/07/2019] [Accepted: 10/09/2019] [Indexed: 11/30/2022]
Abstract
Synthesis of giant unilamellar vesicles (GUVs) of charged and uncharged lipids at physiological salt concentration is presented using the starch hydrogel method as an example of the gel assisted synthesis method. The swelling of the gel is assisted by the presence of a high amount of amylopectin in starch and yields giant-sized vesicles, which are unilamellar in nature. This method holds promise since starch is a commonly available cheap bio-compatible material. This work indicates that native starch yields vesicles of better size range as compared to the acid-treated starch. It is demonstrated that contrary to the common belief, pre-hydration of bilayers is not critical to the success of this method. The synthesis of GUVs in physiological salt concentrations is possible since the salt does not produce any osmotic effect on its own. At low starch concentration, the size of the vesicles is found to correlate with the swelling factor. The conjugate effect of the starch concentration and ion leads to the change in the swelling factor of the gel and thereby influence the size and architecture of the vesicles. Also, interactions between starch and lipid play an important role in the formation of the giant vesicles.
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Affiliation(s)
- Mohammad Maoyafikuddin
- Centre for Research in Nanotechnology & Science (CRNTS), Indian Institute of Technology Bombay, Powai, Mumbai 400 076, India
| | | | - Rochish Thaokar
- Chemical Engineering Department, Indian Institute of Technology Bombay, Powai, Mumbai 400 076, India.
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13
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Khatun A, Waters DLE, Liu L. A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing. STARCH-STARKE 2019. [DOI: 10.1002/star.201900090] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Amina Khatun
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
| | - Daniel L. E. Waters
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
- ARC ITTC for Functional Grains, Charles Sturt UniversityWagga WaggaNSW2650Australia
| | - Lei Liu
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
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14
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Bionanocomposite Films Prepared from Corn Starch With and Without Nanopackaged Jamaica (Hibiscus sabdariffa) Flower Extract. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2160-z] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Bionanocomposite films developed from corn starch and natural and modified nano-clays with or without added blueberry extract. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.017] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Rheological and thermal properties of dough and textural and microstructural characteristics of bread with pulque as leavening agent. Int J Gastron Food Sci 2017. [DOI: 10.1016/j.ijgfs.2017.03.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Gutiérrez TJ. Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens. STARCH-STARKE 2017. [DOI: 10.1002/star.201700124] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Tomy J. Gutiérrez
- Departamento Químico Analítico; Facultad de Farmacia; Universidad Central de Venezuela; Caracas Venezuela
- FInstituto de Ciencia y Tecnología de Alimentos; Facultad de Ciencias; Universidad Central de Venezuela; Caracas Venezuela
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18
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Collar C, Martínez JC, Rosell CM. Lipid Binding of Fresh and Stored Formulated Wheat Breads. Relationships with Dough and Bread Technological Performance. FOOD SCI TECHNOL INT 2016. [DOI: 10.1106/cpga-20q4-yxr7-64ja] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Lipid binding in fresh and stored soured started breads formulated with nonfat [sodium carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), fungal α-amylase-and fat–monoglycerides (MGL), diacetyl tartaric acid ester of mono-diglycerides (DATEM) and sodium stearoyl lactylate (SSL)] additives were determined. Results were correlated with dough and bread technological performance during breadmaking and storage. A preferential binding of the added SSL to the starch with a concomitant displacement of endogenous polar lipids from starch to gluten was observed. Monoglycerides partly bound to the starch and partial remained in the pool of free lipids with displacement of endogenous polar lipids from gluten to starch and free fractions. Addition of DATEM induced similar changes as SSL in association pattern and as MGL in polar lipid translocation. Hydrocolloids showed preferential bindings to the gluten (CMC) and to the starch (HPMC) respectively, associated to a significant displacement of endogenous neutral gluten-bounded lipids to the starchy fraction (CMC) and to a significant release of both starch- and gluten-bonded lipids (HPMC). Addition of α-amylase promoted both a release of endogenous bonded lipids and a binding of glycolipids to the starch whereas the sourer starter induced disaggregation of the starch– and gluten–lipid complexes. Suitable trends in bread lipid parameters for high fermentative power, delayed starch gelatinization, edible fresh bread and reduced bread staleness corresponded to high values of neutral lipids of bonded fractions and high total glycolipid content achieved by the incorporation of SSL and/or CMC into dough formulation.
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Affiliation(s)
- C. Collar
- Laboratorio de Cereales, Instituto de Agroquiímica y Tecnologiía de Alimentos, CSIC. Poliígono La Coma s/n, 46980 Paterna, Spain. P.O. Box 73, 46100 Burjassot, Valencia, Spain
| | - J. C. Martínez
- Laboratorio de Cereales, Instituto de Agroquiímica y Tecnologiía de Alimentos, CSIC. Poliígono La Coma s/n, 46980 Paterna, Spain. P.O. Box 73, 46100 Burjassot, Valencia, Spain
| | - C. M. Rosell
- Laboratorio de Cereales, Instituto de Agroquiímica y Tecnologiía de Alimentos, CSIC. Poliígono La Coma s/n, 46980 Paterna, Spain. P.O. Box 73, 46100 Burjassot, Valencia, Spain
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19
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Tong C, Liu L, Waters DL, Huang Y, Bao J. The contribution of lysophospholipids to pasting and thermal properties of nonwaxy rice starch. Carbohydr Polym 2015; 133:187-93. [DOI: 10.1016/j.carbpol.2015.07.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2015] [Revised: 07/01/2015] [Accepted: 07/02/2015] [Indexed: 12/13/2022]
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20
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21
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Joshi M, Aldred P, McKnight S, Panozzo JF, Kasapis S, Adhikari R, Adhikari B. Physicochemical and functional characteristics of lentil starch. Carbohydr Polym 2012; 92:1484-96. [PMID: 23399180 DOI: 10.1016/j.carbpol.2012.10.035] [Citation(s) in RCA: 89] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2012] [Revised: 10/11/2012] [Accepted: 10/12/2012] [Indexed: 10/27/2022]
Abstract
The physicochemical properties of lentil starch were measured and linked up with its functional properties and compared with those of corn and potato starches. The amylose content of lentil starch was the highest among these starches. The crystallinity and gelatinization enthalpy of lentil starch were the lowest among these starches. The high amylose: amylopectin ratio in lentil starch resulted into low crystallinity and gelatinization enthalpy. Gelatinization and pasting temperatures of lentil starch were in between those of corn and potato starches. Lentil starch gels showed the highest storage modulus, gel strength and pasting viscosity than corn and potato starch gels. Peleg's model was able to predict the stress relaxation data of these starches well (R(2)>0.98). The elastic modulus of lentil starch gel was less frequency dependent and higher in magnitude at high temperature (60 °C) than at lower temperature (10 °C). Lentil starch is suitable where higher gel strengthened pasting viscosity are desired.
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Affiliation(s)
- M Joshi
- School of Health Sciences, University of Ballarat, Mount Helen, VIC 3353, Australia
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22
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Tsutsui K, Katsuta K, Matoba T, Takemasa M, Funami T, Sato E, Nishinari K. Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during Gelatinization. J Texture Stud 2012; 44:21-33. [DOI: 10.1111/j.1745-4603.2012.00361.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2011] [Accepted: 05/08/2012] [Indexed: 11/29/2022]
Affiliation(s)
| | - Keiko Katsuta
- Graduate School of Humanities and Sciences; Nara Women's University; Kitauoyanishi-machi; Nara; Japan
| | | | - Makoto Takemasa
- Department of Food and Human Health Sciences; Graduate School of Human Life Science; Osaka City University; Osaka; Japan
| | - Takahiro Funami
- Texture Design Division; San-Ei Gen F.F.I. Inc.; Osaka; Japan
| | - Emiko Sato
- Department of Health and Nutrition; Faculty of Human Life Studies; University of Niigata Prefecture; 471, Ebigase, Higashi-ku; Niigata; 950-8680; Japan
| | - Katsuyoshi Nishinari
- Department of Food and Human Health Sciences; Graduate School of Human Life Science; Osaka City University; Osaka; Japan
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23
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Uthumporn U, Shariffa YN, Fazilah A, Karim AA. Effects of NaOH treatment of cereal starch granules on the extent of granular starch hydrolysis. Colloid Polym Sci 2012. [DOI: 10.1007/s00396-012-2674-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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24
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Naguleswaran S, Li J, Vasanthan T, Bressler D, Hoover R. Amylolysis of large and small granules of native triticale, wheat and corn starches using a mixture of α-amylase and glucoamylase. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2012.01.027] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Eller F, Peterson S, Sessa D. Pressurized solvent extraction of pure food grade starch. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.11.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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26
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Gao J, Vasanthan T, Hoover R, Li J. Structural modification of waxy, regular, and high-amylose maize and hulless barley starches on partial acid hydrolysis and their impact on physicochemical properties and chemical modification. STARCH-STARKE 2012. [DOI: 10.1002/star.201100128] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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27
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The effects of electrolysis at room temperature on retrogradation of sweet potato starch. Int J Biol Macromol 2012; 50:38-42. [DOI: 10.1016/j.ijbiomac.2011.09.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Revised: 09/13/2011] [Accepted: 09/24/2011] [Indexed: 11/19/2022]
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28
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Zhou H, Wang J, Fang X, Sun Y, Dou X. Physicochemical properties of new starches isolated fromDioscorea oppositaThunb. bulbils. STARCH-STARKE 2011. [DOI: 10.1002/star.201100117] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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29
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A photographic approach to the possible mechanism of retrogradation of sweet potato starch. Int J Biol Macromol 2011; 48:125-8. [DOI: 10.1016/j.ijbiomac.2010.10.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2010] [Revised: 10/08/2010] [Accepted: 10/13/2010] [Indexed: 11/20/2022]
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30
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Putseys J, Lamberts L, Delcour J. Amylose-inclusion complexes: Formation, identity and physico-chemical properties. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.01.011] [Citation(s) in RCA: 365] [Impact Index Per Article: 26.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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31
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Naguleswaran S, Vasanthan T, Hoover R, Liu Q. Structure and physicochemical properties of palmyrah (Borassus flabellifer L.) seed-shoot starch grown in Sri Lanka. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.05.046] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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32
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Eke J, Achinewhu S, Sanni L, Barimalaa I, Maziya-Dixon B, Dixon A. Pasting, Color, and Granular Properties of Starches From Local and Improved Cassava Varieties in High Rainfall Region of Nigeria. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2009. [DOI: 10.1080/10942910701867665] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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33
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Lan H, Hoover R, Jayakody L, Liu Q, Donner E, Baga M, Asare E, Hucl P, Chibbar R. Impact of annealing on the molecular structure and physicochemical properties of normal, waxy and high amylose bread wheat starches. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.04.055] [Citation(s) in RCA: 109] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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34
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Lawal OS, Ogundiran OO, Adesogan EK, Ogunsanwo BM, Sosanwo OA. Effect of Hydroxypropylation on the Properties of White Yam (Dioscorea rotundata) Starch. STARCH-STARKE 2008. [DOI: 10.1002/star.200700681] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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35
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Zhou Y, Wang D, Zhang L, Du X, Zhou X. Effect of polysaccharides on gelatinization and retrogradation of wheat starch. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.01.010] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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36
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Saibene D, Zobel HF, Thompson DB, Seetharaman K. Iodine-binding in Granular Starch: Different Effects of Moisture Content for Corn and Potato Starch. STARCH-STARKE 2008. [DOI: 10.1002/star.200700696] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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37
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Kuakpetoon D, Wang YJ. Internal structure and physicochemical properties of corn starches as revealed by chemical surface gelatinization. Carbohydr Res 2007; 342:2253-63. [PMID: 17610854 DOI: 10.1016/j.carres.2007.06.010] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2007] [Revised: 05/30/2007] [Accepted: 06/04/2007] [Indexed: 11/18/2022]
Abstract
The organization of amylose and amylopectin within starch granules is still not well elucidated. This study investigates the radial distribution of amylose and amylopectin in different corn starches varying in amylose content (waxy corn starch (WC), common corn starch (CC), and 50% and 70% amylose corn starches (AMC)). Corn starches were surface gelatinized by 13 M LiCl at room temperature to different extents (approximately 10%, 20%, 30%, and 40%). The gelatinized surface starch and remaining granules were characterized for amylose content, amylopectin chain-length distribution, thermal properties, swelling power (SP), and water solubility index (WSI). Except for the outmost 10% layer, the amylose content in CC increased slightly with increasing surface removal. In contrast, amylose was more concentrated at the periphery than at the core for 50% and 70% AMC. The proportion of amylopectin A chains generally decreased while that of B1 chains generally increased with increasing surface removal for all corn starches. The gelatinization enthalpy usually decreased, except for 70% AMC, whereas the retrogradation enthalpy relatively remained unchanged for CC but increased for WC, 50% and 70% AMC with increasing surface removal. The SP and WSI increased with increasing surface removal for all corn starches, with WC showing a significant increase in SP after the removal of the outmost 10% layer. The results of this study indicated that there were similarities and differences in the distribution of amylose and amylopectin chains along the radial location of corn starch granules with varying amylose contents. More amylose-lipid complex and amylopectin long chains were present at the periphery than at the core for amylose-containing corn starches.
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Affiliation(s)
- Daris Kuakpetoon
- Department of Food Technology, Chulalongkorn University, Bangkok 10500, Thailand
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Wang YJ, Kuo MI, Wang L, Patindol J. Chemical Composition and Structure of Granule Periphery and Envelope Remnant of Rice Starches as Revealed by Chemical Surface Gelatinization. STARCH-STARKE 2007. [DOI: 10.1002/star.200700613] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Effects of critical fluid lipid extraction on the gelatinization and retrogradation of normal dent cornstarch. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2006.06.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Partial fractionation of wheat starch amylose and amylopectin using zonal ultracentrifugation. Carbohydr Polym 2003. [DOI: 10.1016/s0144-8617(02)00295-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Chen Z, Schols H, Voragen A. Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet Potatoes. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb05690.x] [Citation(s) in RCA: 89] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Hoover R, Ratnayake W. Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chem 2002. [DOI: 10.1016/s0308-8146(02)00163-2] [Citation(s) in RCA: 325] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Composition, molecular structure, and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars. Food Chem 2001. [DOI: 10.1016/s0308-8146(01)00124-8] [Citation(s) in RCA: 189] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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