51
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In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structure. Food Chem 2021; 368:130806. [PMID: 34399184 DOI: 10.1016/j.foodchem.2021.130806] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 08/02/2021] [Accepted: 08/04/2021] [Indexed: 01/15/2023]
Abstract
The objective of this study was to compare the in vitro digestibility of different buckwheat and wheat starch cultivars and establish the relationship between digestibility and structure of buckwheat starch. Structure of starches were analyzed with size exclusion chromatography and fluorophore-assisted capillary electrophoresis. Results showed that the amylose content of Tartary buckwheat starch (TBS) and common buckwheat starch (CBS) was 3-4% lower than that of wheat starch. However, no significant difference in the digestibility was found between them. The fast digestion rate coefficient of TBS was negatively correlated with the amount of long amylopectin chains (24 < DP ≤ 36), and the total digested starch percentage of CBS was negatively correlated with the amount of medium-long amylopectin chains (13 < DP ≤ 24). This suggests that the digestibility of fully gelatinized starch had no association with the botanical sources but may be more influenced by starch structure.
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52
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Qian L, Yao Y, Li C, Xu F, Ying Y, Shao Z, Bao J. Pasting, gelatinization, and retrogradation characteristics related to structural properties of tea seed starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106701] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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53
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Hawkins E, Chen J, Watson-Lazowski A, Ahn-Jarvis J, Barclay JE, Fahy B, Hartley M, Warren FJ, Seung D. STARCH SYNTHASE 4 is required for normal starch granule initiation in amyloplasts of wheat endosperm. THE NEW PHYTOLOGIST 2021; 230:2371-2386. [PMID: 33714222 DOI: 10.1111/nph.17342] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Accepted: 03/05/2021] [Indexed: 05/26/2023]
Abstract
Starch granule initiation is poorly understood at the molecular level. The glucosyltransferase, STARCH SYNTHASE 4 (SS4), plays a central role in granule initiation in Arabidopsis leaves, but its function in cereal endosperms is unknown. We investigated the role of SS4 in wheat, which has a distinct spatiotemporal pattern of granule initiation during grain development. We generated TILLING mutants in tetraploid wheat (Triticum turgidum) that are defective in both SS4 homoeologs. The morphology of endosperm starch was examined in developing and mature grains. SS4 deficiency led to severe alterations in endosperm starch granule morphology. During early grain development, while the wild-type initiated single 'A-type' granules per amyloplast, most amyloplasts in the mutant formed compound granules due to multiple initiations. This phenotype was similar to mutants deficient in B-GRANULE CONTENT 1 (BGC1). SS4 deficiency also reduced starch content in leaves and pollen grains. We propose that SS4 and BGC1 are required for the proper control of granule initiation during early grain development that leads to a single A-type granule per amyloplast. The absence of either protein results in a variable number of initiations per amyloplast and compound granule formation.
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Affiliation(s)
- Erica Hawkins
- John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
| | - Jiawen Chen
- John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
| | | | | | | | - Brendan Fahy
- John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
| | - Matthew Hartley
- John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
| | | | - David Seung
- John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
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54
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Li H, Gilbert RG, Gidley MJ. Molecular-structure evolution during in vitro fermentation of granular high-amylose wheat starch is different to in vitro digestion. Food Chem 2021; 362:130188. [PMID: 34090046 DOI: 10.1016/j.foodchem.2021.130188] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 05/14/2021] [Accepted: 05/23/2021] [Indexed: 10/21/2022]
Abstract
This study investigates the evolution of the distributions of whole molecular size and of chain length of granular wheat starches (37 ~ 93% amylose content), subjected to in vitro fermentation with a porcine faecal inoculum or digestion with pancreatic enzymes. The results showed that the molecular structures of high-amylose starch (HAS) unfermented residues largely remained unchanged during the fermentation process, while wild-type starch (37% amylose content) showed a preferential degradation of the amylopectin fraction. In contrast, under simulated digestion conditions, the undigested residues of HAS showed structural changes, including a decrease in amylose content, a shift of amylose peak position towards lower degrees of polymerisation, and an enzyme-resistant fraction. These changes of starch structure are likely to be dependent on the different starch-degrading enzyme activities present in pancreatic vs. microbial systems. Molecular changes in response to fermentation metabolism revealed by size-exclusion chromatography can help understand the microbial utilization of resistant starch.
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Affiliation(s)
- Haiteng Li
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Robert G Gilbert
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia; Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China
| | - Michael J Gidley
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.
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55
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Wang S, Dhital S, Wang K, Fu X, Zhang B, Huang Q. Side-by-side and exo-pitting degradation mechanism revealed from in vitro human fecal fermentation of granular starches. Carbohydr Polym 2021; 263:118003. [PMID: 33858585 DOI: 10.1016/j.carbpol.2021.118003] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 03/08/2021] [Accepted: 03/25/2021] [Indexed: 12/16/2022]
Abstract
The in vitro fecal fermentation characteristics and microbiota responses to A- and B-type polymorphic starches as model (whole) foods enriched with resistant starch was investigated. Marked difference in fermentation rate as well as microbial genera was observed during fermentation, the degradation pattern as well as structural evolution during fermentation was almost similar. The final butyrate concentrations of both HAMS and PS (ca. 38 mM) were significantly higher than that of WMS (23 mM) and NMS (33 mM), which was associated with the increase of the relative abundance of Roseburia, Blautia, and Lachnospiraceae. A-type polymorphic starches, on the other hand had remarkably faster fermentation rate and promoted Megamonas. X-ray diffraction and size-exclusion chromatography of residual starch during the fermentation course demonstrated the "side-by-side" fermentation pattern. Based on the structural changes observed, we conclude that in vitro fecal fermentation of starch granules predominantly controlled by the surface features rather than the molecular and supra-molecular structure.
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Affiliation(s)
- Shaokang Wang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China; Sino-Singapore International Research Institute, Guangzhou, 510555, China
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton Campus, VIC, 3800, Australia
| | - Kai Wang
- School of Food Science, South China Agricultural University, Guangzhou, 510642, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China; Sino-Singapore International Research Institute, Guangzhou, 510555, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China; Sino-Singapore International Research Institute, Guangzhou, 510555, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640, China.
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China; Sino-Singapore International Research Institute, Guangzhou, 510555, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640, China.
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56
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The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106351] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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57
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Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookies. Carbohydr Polym 2021; 256:117518. [DOI: 10.1016/j.carbpol.2020.117518] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 11/12/2020] [Accepted: 12/11/2020] [Indexed: 01/22/2023]
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58
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Chen P, Zhang Y, Qiao Q, Tao X, Liu P, Xie F. Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106134] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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59
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Seung D. Amylose in starch: towards an understanding of biosynthesis, structure and function. THE NEW PHYTOLOGIST 2020; 228:1490-1504. [PMID: 32767769 DOI: 10.1111/nph.16858] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Accepted: 07/13/2020] [Indexed: 05/20/2023]
Abstract
Starch granules are composed of two distinct glucose polymers - amylose and amylopectin. Amylose constitutes 5-35% of most natural starches and has a major influence over starch properties in foods. Its synthesis and storage occurs within the semicrystalline amylopectin matrix of starch granules, this poses a great challenge for biochemical and structural analyses. However, the last two decades have seen vast progress in understanding amylose synthesis, including new insights into the action of GRANULE BOUND STARCH SYNTHASE (GBSS), the major glucosyltransferase that synthesises amylose, and the discovery of PROTEIN TARGETING TO STARCH1 (PTST1) that targets GBSS to starch granules. Advances in analytical techniques have resolved the fine structure of amylose, raising new questions on how structure is determined during biosynthesis. Furthermore, the discovery of wild plants that do not produce amylose revives a long-standing question of why starch granules contain amylose, rather than amylopectin alone. Overall, these findings contribute towards a full understanding of amylose biosynthesis, structure and function that will be essential for future approaches to improve starch quality in crops.
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Affiliation(s)
- David Seung
- John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
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60
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Li Q, Li C, Li E, Gilbert RG, Xu B. A molecular explanation of wheat starch physicochemical properties related to noodle eating quality. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106035] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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61
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Villas-Boas F, Facchinatto WM, Colnago LA, Volanti DP, Franco CML. Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches. Int J Biol Macromol 2020; 163:1333-1343. [DOI: 10.1016/j.ijbiomac.2020.07.181] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/03/2020] [Accepted: 07/16/2020] [Indexed: 11/30/2022]
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62
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Zhong Y, Liu L, Qu J, Blennow A, Hansen AR, Wu Y, Guo D, Liu X. Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105994] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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63
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High-amylose wheat starch: Structural basis for water absorption and pasting properties. Carbohydr Polym 2020; 245:116557. [DOI: 10.1016/j.carbpol.2020.116557] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 05/28/2020] [Accepted: 05/29/2020] [Indexed: 01/30/2023]
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64
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Li H, Yan S, Ji J, Xu M, Mao H, Wen Y, Wang J, Sun B. Insights into maize starch degradation by high pressure homogenization treatment from molecular structure aspect. Int J Biol Macromol 2020; 161:72-77. [DOI: 10.1016/j.ijbiomac.2020.06.037] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 06/02/2020] [Accepted: 06/04/2020] [Indexed: 01/03/2023]
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65
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Tavares KM, Campos AD, Luchesi BR, Resende AA, Oliveira JED, Marconcini JM. Effect of carboxymethyl cellulose concentration on mechanical and water vapor barrier properties of corn starch films. Carbohydr Polym 2020; 246:116521. [DOI: 10.1016/j.carbpol.2020.116521] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 05/23/2020] [Accepted: 05/25/2020] [Indexed: 11/24/2022]
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66
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Ferstl E, Gabriel M, Gomernik F, Müller SM, Selinger J, Thaler F, Bauer W, Uhlig F, Spirk S, Chemelli A. Investigation of the Adsorption Behavior of Jet-Cooked Cationic Starches on Pulp Fibers. Polymers (Basel) 2020; 12:polym12102249. [PMID: 33003651 PMCID: PMC7600892 DOI: 10.3390/polym12102249] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 09/28/2020] [Accepted: 09/28/2020] [Indexed: 11/16/2022] Open
Abstract
The optimization of the thermal treatment of cationic starch in the paper industry offers the opportunity to reduce the energy consumption of this process. Four different industrially relevant cationic starches, varying in source, cationization method and degree of substitution were treated by a steam-jet cooking procedure, comparable to industrially employed starch cooking processes. The influence of the starch properties and cooking parameters on the adsorption behavior of the starches on cellulosic pulp was investigated. The adsorbed amount was affected by the cooking temperature and the type of starch. For some starch grades, a cooking temperature of 115 °C can be employed to achieve sufficient starch retention on the pulp fibers. The energy consumption could further be reduced by cooking at higher starch concentrations without loss of adsorption efficiency.
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Affiliation(s)
- Esther Ferstl
- Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 9, 8010 Graz, Austria; (E.F.); (F.T.); (F.U.)
| | - Martin Gabriel
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010 Graz, Austria; (M.G.); (F.G.); (S.M.M.); (J.S.); (W.B.); (S.S.)
| | - Florian Gomernik
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010 Graz, Austria; (M.G.); (F.G.); (S.M.M.); (J.S.); (W.B.); (S.S.)
| | - Stefanie Monika Müller
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010 Graz, Austria; (M.G.); (F.G.); (S.M.M.); (J.S.); (W.B.); (S.S.)
| | - Julian Selinger
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010 Graz, Austria; (M.G.); (F.G.); (S.M.M.); (J.S.); (W.B.); (S.S.)
- Department of Bioproducts and Biosystems, Aalto University, P. O. Box 16300, 00076 Aalto, Finland
| | - Ferula Thaler
- Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 9, 8010 Graz, Austria; (E.F.); (F.T.); (F.U.)
| | - Wolfgang Bauer
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010 Graz, Austria; (M.G.); (F.G.); (S.M.M.); (J.S.); (W.B.); (S.S.)
| | - Frank Uhlig
- Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 9, 8010 Graz, Austria; (E.F.); (F.T.); (F.U.)
| | - Stefan Spirk
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010 Graz, Austria; (M.G.); (F.G.); (S.M.M.); (J.S.); (W.B.); (S.S.)
| | - Angela Chemelli
- Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 9, 8010 Graz, Austria; (E.F.); (F.T.); (F.U.)
- Correspondence: ; Tel.: +43-316-873-32115
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67
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Gu F, Li C, Hamaker BR, Gilbert RG, Zhang X. Fecal microbiota responses to rice RS3 are specific to amylose molecular structure. Carbohydr Polym 2020; 243:116475. [DOI: 10.1016/j.carbpol.2020.116475] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 05/13/2020] [Accepted: 05/17/2020] [Indexed: 12/20/2022]
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68
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Zhang Z, Fan X, Yang X, Li C, Gilbert RG, Li E. Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie quality. Carbohydr Polym 2020; 241:116371. [PMID: 32507168 DOI: 10.1016/j.carbpol.2020.116371] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 04/07/2020] [Accepted: 04/23/2020] [Indexed: 10/24/2022]
Abstract
Starch, the most abundant component of wheat flour, has a significant influence on sugar-snap cookie quality, but the underlying mechanisms are not well understood. In this study, the solvent retention capacity and rheological properties of sugar-snap cookie dough, and cookie physical characteristics and textural properties, were analyzed. Starch molecular structures were measured by size-exclusion chromatography (SEC) and the results parameterized using two biosynthesis-based mathematical models to obtain structure-property correlations. The results show that the viscoelasticity of sugar-snap cookie dough is positively correlated with the length of amylopectin short chains. In addition, the length of amylose short chains is positively correlated with cookie thickness and negatively correlated with its spread ratio. Starch molecular structure shows no influence on cookie hardness and fracturability. Mechanisms are proposed for these results, which could lead to new ways to improve sugar-snap cookie quality by choosing starches with appropriate structural features.
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Affiliation(s)
- Zhongwei Zhang
- Key Laboratory of Plant Functional Genomics of the Ministry of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu Province, China
| | - Xiangyun Fan
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing 210014, China
| | - Xiaoyan Yang
- Key Laboratory of Plant Functional Genomics of the Ministry of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China
| | - Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Robert G Gilbert
- Key Laboratory of Plant Functional Genomics of the Ministry of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; Centre for Nutrition & Food Sciences, Queensland Alliance for Agriculture & Food Innovations, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Enpeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu Province, China.
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69
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Li C, Gong B, Hu Y, Liu X, Guan X, Zhang B. Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105823] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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70
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Li C, Gong B. Insights into chain-length distributions of amylopectin and amylose molecules on the gelatinization property of rice starches. Int J Biol Macromol 2020; 155:721-729. [DOI: 10.1016/j.ijbiomac.2020.04.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 04/02/2020] [Accepted: 04/02/2020] [Indexed: 12/27/2022]
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71
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Roman L, Yee J, Hayes AMR, Hamaker BR, Bertoft E, Martinez MM. On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility. Carbohydr Polym 2020; 246:116633. [PMID: 32747268 DOI: 10.1016/j.carbpol.2020.116633] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 06/10/2020] [Accepted: 06/10/2020] [Indexed: 12/22/2022]
Abstract
A structure-digestion model is proposed to explain the formation of α-amylase-slowly digestible structures during amylopectin retrogradation. Maize and potato (normal and waxy) and banana starch (normal and purified amylopectin through alcohol precipitation), were analyzed for amylose ratio and size (HPSEC) and amylopectin unit- and internal-chain length distribution (HPAEC). Banana amylopectin (BA), like waxy potato (WP), exhibited a larger number of B3-chains, fewer BS- and Bfp-chains and lower S:L and BS:BL ratios than maize, categorizing BA structurally as type-4. WP exhibited a significantly greater tendency to form double helices (DSC and 13C-NMR) than BA, which was attributed to its higher internal chain length (ICL) and fewer DP6-12-chains. However, retrograded BA was remarkably more resistant to digestion than WP. Lower number of phosphorylated B-chains, more S- and Bfp-chains and shorter ICL, were suggested to result in α-amylase-slowly digestible structures through further lateral packing of double helices (suggested by thermo-rheology) in type-4 amylopectins.
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Affiliation(s)
- Laura Roman
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Josephine Yee
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Anna M R Hayes
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Eric Bertoft
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Mario M Martinez
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada; Department of Food Science, iFOOD Multidisciplinary Center, Aarhus University, Agro Food Park 48, Aarhus N, 8200, Denmark.
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72
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Błaszczak W, Lewandowicz G. Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food. Foods 2020; 9:foods9050670. [PMID: 32455966 PMCID: PMC7278772 DOI: 10.3390/foods9050670] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 05/12/2020] [Accepted: 05/20/2020] [Indexed: 11/16/2022] Open
Abstract
Light microscopy (LM) is commonly used in the study of biological materials to determine the morphology of cells and tissues. The potential of this technique for studying the structure of food products is also recognized but less known. Especially rare are information regarding LM studies of the supramolecular structure of starch. The aim of the work was to fill this gap by providing data on the possibilities for application of LM in starch studies. It was shown that in spite of an enormous progress in the development of microscopic techniques, including both increase of resolution and improvement of image analysis methods, light microscopy still has a huge potential for starch studies. The advantage of LM over other microscopic techniques is the possibility of differentiating between amylose and amylopectin by iodine staining. That makes LM especially useful in the analysis of the process of gelatinization of starch, the extent of molecular dispersion of its macromolecules, and the changes in its structure caused by modification. Moreover, it can be particularly useful for studying the changes in the supramolecular structure of starch in a food product matrix, providing more information than scanning electron microscopy (SEM)–the most common technique used for these purposes.
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Affiliation(s)
- Wioletta Błaszczak
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences in Olsztyn, 10 Tuwima St., 10-748 Olsztyn, Poland;
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-627 Poznań, Poland
- Correspondence: ; Tel.: +48-61-846-6005
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73
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Li C, Wu A, Yu W, Hu Y, Li E, Zhang C, Liu Q. Parameterizing starch chain-length distributions for structure-property relations. Carbohydr Polym 2020; 241:116390. [PMID: 32507172 DOI: 10.1016/j.carbpol.2020.116390] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Accepted: 04/26/2020] [Indexed: 12/15/2022]
Abstract
Understanding starch structure-property relationship is important for the development of new generation of starch-based foods with desirable functions. Recent developments of methodologies on the characterisation of starch molecular structures, especially how to parameterize the starch chain-length distribution (CLD) by few biologically meaningful parameters have brought new insights to explain starch physicochemical properties from molecular levels. Especially, it has shown that gelatinization temperatures are largely controlled by amylopectin short chains, while the retrogradation rate of starch molecules is controlled by amylose content, amylose short to medium chains, amylopectin external and internal chain length. Starch pasting and digestion properties are also controlled to a significant extent by its CLD. With extensive discussion of correlative and casual relations between starch CLD with its physicochemical properties, this review aims to establish a holistic starch structure-property relationship. It enables food producers to develop functional foods based on a precise understanding of starch structure-property relations.
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Affiliation(s)
- Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Alex Wu
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Guangzhou, 510632, China
| | - Yiming Hu
- Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai, 200031, China
| | - Enpeng Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Changquan Zhang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Qiaoquan Liu
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China; Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
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74
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Drying treatments on Chinese yam (Dioscorea spp.) prior to wet milling influence starch molecular structures and physicochemical properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105599] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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75
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The effects of the chain-length distributions of starch molecules on rheological and thermal properties of wheat flour paste. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105563] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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76
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Zhao Y, Tan X, Wu G, Gilbert RG. Using Molecular Fine Structure to Identify Optimal Methods of Extracting Starch. STARCH-STARKE 2020. [DOI: 10.1002/star.201900214] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Yingting Zhao
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety of Ministry of Education of ChinaYangzhou University Yangzhou 225009 P.R. China
- The University of QueenslandCentre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food Innovation Brisbane QLD 4072 Australia
| | - Xiaoyan Tan
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety of Ministry of Education of ChinaYangzhou University Yangzhou 225009 P.R. China
- The University of QueenslandCentre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food Innovation Brisbane QLD 4072 Australia
| | - Gaosheng Wu
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety of Ministry of Education of ChinaYangzhou University Yangzhou 225009 P.R. China
| | - Robert G. Gilbert
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety of Ministry of Education of ChinaYangzhou University Yangzhou 225009 P.R. China
- The University of QueenslandCentre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food Innovation Brisbane QLD 4072 Australia
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77
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Roman L, Reguilon MP, Gomez M, Martinez MM. Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105451] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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78
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Ning Y, Cui B, Yuan C, Zou Y, Liu W, Pan Y. Effects of konjac glucomannan on the rheological, microstructure and digestibility properties of debranched corn starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105342] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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79
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Menzel C, González-Martínez C, Vilaplana F, Diretto G, Chiralt A. Incorporation of natural antioxidants from rice straw into renewable starch films. Int J Biol Macromol 2020; 146:976-986. [DOI: 10.1016/j.ijbiomac.2019.09.222] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 09/04/2019] [Accepted: 09/23/2019] [Indexed: 01/21/2023]
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80
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Neoh G, Tan X, Dieters M, Fox G, Gilbert R. Effects of cold temperature on starch molecular structure and gelatinization of late-maturity alpha-amylase affected wheat. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102925] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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81
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Balet S, Gous P, Fox G, Lloyd J, Manley M. Characterisation of starch quality from barley varieties grown in South Africa. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14299] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sandra Balet
- Department of Food Science Stellenbosch University Private Bag X1 Matieland (Stellenbosch) 7602 South Africa
| | - Peter Gous
- Centre for Nutrition and Food Science Queensland Alliance for Agriculture and Food Sciences The University of Queensland Hartley Teakle Building Brisbane QLD 4072 Australia
| | - Glen Fox
- Department of Food Science Stellenbosch University Private Bag X1 Matieland (Stellenbosch) 7602 South Africa
- Centre for Nutrition and Food Science Queensland Alliance for Agriculture and Food Sciences The University of Queensland Hartley Teakle Building Brisbane QLD 4072 Australia
| | - James Lloyd
- Institute for Plant Biotechnology Department of Genetics Stellenbosch University Matieland Stellenbosch South Africa
| | - Marena Manley
- Department of Food Science Stellenbosch University Private Bag X1 Matieland (Stellenbosch) 7602 South Africa
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82
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Li H, Yan S, Mao H, Ji J, Xu M, Zhang S, Wang J, Liu Y, Sun B. Insights into maize starch degradation by sulfuric acid from molecular structure changes. Carbohydr Polym 2020; 229:115542. [DOI: 10.1016/j.carbpol.2019.115542] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 10/07/2019] [Accepted: 10/26/2019] [Indexed: 12/29/2022]
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83
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Liu K, Kong XL, Li QM, Zhang HL, Zha XQ, Luo JP. Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin. Carbohydr Polym 2020; 227:115337. [DOI: 10.1016/j.carbpol.2019.115337] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 09/12/2019] [Accepted: 09/14/2019] [Indexed: 02/08/2023]
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84
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The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles. Food Chem 2020; 302:125267. [DOI: 10.1016/j.foodchem.2019.125267] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 06/20/2019] [Accepted: 07/26/2019] [Indexed: 12/11/2022]
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85
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Han H, Yang C, Zhu J, Zhang L, Bai Y, Li E, Gilbert RG. Competition between Granule Bound Starch Synthase and Starch Branching Enzyme in Starch Biosynthesis. RICE (NEW YORK, N.Y.) 2019; 12:96. [PMID: 31872316 PMCID: PMC6928174 DOI: 10.1186/s12284-019-0353-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Accepted: 11/29/2019] [Indexed: 05/25/2023]
Abstract
BACKGROUND Starch branching enzymes (SBE) and granule-bound starch synthase (GBSS) are two important enzymes for starch biosynthesis. SBE mainly contributes to the formation of side branches, and GBSS mainly contributes for the synthesis of amylose molecules. However, there are still gaps in the understanding of possible interactions between SBE and GBSS. RESULTS Nineteen natural rice varieties with amylose contents up to 28% were used. The molecular structure, in the form of the chain-length distribution (CLDs, the distribution of the number of monomer units in each branch) was measured after enzymatic debranching, using fluorophore-assisted carbohydrate electrophoresis for amylopectin and size- exclusion chromatography for amylose. The resulting distributions were fitted to two mathematical models based on the underlying biosynthetic processes, which express the CLDs in terms of parameters reflecting relevant enzyme activities. CONCLUSIONS Finding statistically valid correlations between the values of these parameters showed that GBSSI and SBEI compete for substrates during rice starch biosynthesis, and synthesis of amylose short chains involves several enzymes including GBSSI, SBE and SSS (soluble starch synthase). Since the amylose CLD is important for a number of functional properties such as digestion rate, this knowledge is potentially useful for developing varieties with improved functional properties.
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Affiliation(s)
- Huaxin Han
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China
| | - Chuantian Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China
| | - Jihui Zhu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China
| | - Lixia Zhang
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Yeming Bai
- Centre for Nutrition & Food Sciences, Queensland Alliance for Agriculture & Food Innovations, The University of Queensland, QLD, Brisbane, 4072, Australia
| | - Enpeng Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China.
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China.
| | - Robert G Gilbert
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China.
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China.
- Centre for Nutrition & Food Sciences, Queensland Alliance for Agriculture & Food Innovations, The University of Queensland, QLD, Brisbane, 4072, Australia.
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86
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Starch branching enzymes contributing to amylose and amylopectin fine structure in wheat. Carbohydr Polym 2019; 224:115185. [DOI: 10.1016/j.carbpol.2019.115185] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 08/07/2019] [Accepted: 08/07/2019] [Indexed: 01/11/2023]
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87
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Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage. Food Chem 2019; 295:484-492. [DOI: 10.1016/j.foodchem.2019.05.168] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 04/15/2019] [Accepted: 05/23/2019] [Indexed: 12/17/2022]
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88
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Zhu F, Cui R. Comparison of molecular structure of oca (Oxalis tuberosa), potato, and maize starches. Food Chem 2019; 296:116-122. [DOI: 10.1016/j.foodchem.2019.05.192] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 05/27/2019] [Accepted: 05/28/2019] [Indexed: 12/21/2022]
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89
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de Souza Moretti MM, Yu W, Zou W, Franco CML, Albertin LL, Schenk PM, Gilbert RG. Relationship between the molecular structure of duckweed starch and its in vitro enzymatic degradation kinetics. Int J Biol Macromol 2019; 139:244-251. [DOI: 10.1016/j.ijbiomac.2019.07.206] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 07/29/2019] [Accepted: 07/30/2019] [Indexed: 01/27/2023]
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90
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Tao K, Yu W, Prakash S, Gilbert RG. High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference. Carbohydr Polym 2019; 219:251-260. [DOI: 10.1016/j.carbpol.2019.05.031] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 04/29/2019] [Accepted: 05/08/2019] [Indexed: 01/18/2023]
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91
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Nguyen T, Mitra S, Gilbert RG, Gidley MJ, Fox GP. Influence of heat treatment on starch structure and physicochemical properties of oats. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102805] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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92
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Quek WP, Yu W, Tao K, Fox GP, Gilbert RG. Starch structure-property relations as a function of barley germination times. Int J Biol Macromol 2019; 136:1125-1132. [DOI: 10.1016/j.ijbiomac.2019.06.149] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 06/16/2019] [Accepted: 06/20/2019] [Indexed: 12/20/2022]
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93
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Rönnols J, Engström O, Schnupf U, Säwén E, Brady JW, Widmalm G. Inter-residual Hydrogen Bonding in Carbohydrates Unraveled by NMR Spectroscopy and Molecular Dynamics Simulations. Chembiochem 2019; 20:2519-2528. [PMID: 31066963 DOI: 10.1002/cbic.201900301] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Indexed: 12/15/2022]
Abstract
Carbohydrates, also known as glycans in biological systems, are omnipresent in nature where they as glycoconjugates occur as oligo- and polysaccharides linked to lipids and proteins. Their three-dimensional structure is defined by two or three torsion angles at each glycosidic linkage. In addition, transglycosidic hydrogen bonding between sugar residues may be important. Herein we investigate the presence of these inter-residue interactions by NMR spectroscopy in D2 O/[D6 ]DMSO (70:30) or D2 O and by molecular dynamics (MD) simulations with explicit water as solvent for disaccharides with structural elements α-d-Manp-(1→2)-d-Manp, β-d-GlcpNAc-(1→2)-d-Manp, and α-d-Glcp-(1→4)-β-d-Glcp, all of which have been suggested to exhibit inter-residue hydrogen bonding. For the disaccharide β-d-GlcpNAc-(1→2)-β-d-Manp-OMe, the large extent of O5'⋅⋅⋅HO3 hydrogen bonding as seen from the MD simulation is implicitly supported by the 1 H NMR chemical shift and 3 JHO3,H3 value of the hydroxy proton. In the case of α-d-Glcp-(1→4)-β-d-Glcp-OMe, the existence of a transglycosidic hydrogen bond O2'⋅⋅⋅HO3 was proven by the presence of a cross-peak in 1 H,13 C HSQC-TOCSY experiments as a result of direct TOCSY transfer between HO3 of the reducing end residue and H2' (detected at C2') of the terminal residue. The occurrence of inter-residue hydrogen bonding, albeit transient, is judged important for the stabilization of three-dimensional structures, which may be essential in maintaining a conformational state for carbohydrate-protein interactions of glycans to take place in biologically important environments.
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Affiliation(s)
- Jerk Rönnols
- Department of Organic Chemistry, Arrhenius Laboratory, Stockholm University, 106 91, Stockholm, Sweden
| | - Olof Engström
- Department of Organic Chemistry, Arrhenius Laboratory, Stockholm University, 106 91, Stockholm, Sweden
| | - Udo Schnupf
- Department of Chemistry and Biochemistry, Bradley University, Peoria, IL, 61625, USA
| | - Elin Säwén
- Department of Organic Chemistry, Arrhenius Laboratory, Stockholm University, 106 91, Stockholm, Sweden
| | - John W Brady
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA
| | - Göran Widmalm
- Department of Organic Chemistry, Arrhenius Laboratory, Stockholm University, 106 91, Stockholm, Sweden
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94
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Li E, Hasjim J, Gilding EK, Godwin ID, Li C, Gilbert RG. The Role of Pullulanase in Starch Biosynthesis, Structure, and Thermal Properties by Studying Sorghum with Increased Pullulanase Activity. STARCH-STARKE 2019. [DOI: 10.1002/star.201900072] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Enpeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of EducationJiangsu Key Laboratory of Crop Genetics and PhysiologyCollege of AgricultureYangzhou UniversityYangzhou225009P. R. China
- Co‐Innovation Center for Modern Production Technology of Grain CropsYangzhou UniversityYangzhou225009P. R. China
- The University of QueenslandCentre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food InnovationBrisbaneQLD4072Australia
| | - Jovin Hasjim
- The University of QueenslandCentre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food InnovationBrisbaneQLD4072Australia
| | - Edward K. Gilding
- The University of QueenslandSchool of Agriculture and Food SciencesBrisbaneQLD4072Australia
| | - Ian D. Godwin
- The University of QueenslandSchool of Agriculture and Food SciencesBrisbaneQLD4072Australia
| | - Cheng Li
- Co‐Innovation Center for Modern Production Technology of Grain CropsYangzhou UniversityYangzhou225009P. R. China
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety of Ministry of Education of ChinaYangzhou UniversityYangzhou225009Jiangsu ProvinceP. R. China
| | - Robert G. Gilbert
- Key Laboratory of Plant Functional Genomics of the Ministry of EducationJiangsu Key Laboratory of Crop Genetics and PhysiologyCollege of AgricultureYangzhou UniversityYangzhou225009P. R. China
- Co‐Innovation Center for Modern Production Technology of Grain CropsYangzhou UniversityYangzhou225009P. R. China
- The University of QueenslandCentre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food InnovationBrisbaneQLD4072Australia
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety of Ministry of Education of ChinaYangzhou UniversityYangzhou225009Jiangsu ProvinceP. R. China
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95
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Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.041] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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96
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Menzel C, González-Martínez C, Chiralt A, Vilaplana F. Antioxidant starch films containing sunflower hull extracts. Carbohydr Polym 2019; 214:142-151. [DOI: 10.1016/j.carbpol.2019.03.022] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 03/06/2019] [Accepted: 03/06/2019] [Indexed: 11/28/2022]
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97
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Liu Y, Chen J, Wu J, Luo S, Chen R, Liu C, Gilbert RG. Modification of retrogradation property of rice starch by improved extrusion cooking technology. Carbohydr Polym 2019; 213:192-198. [DOI: 10.1016/j.carbpol.2019.02.089] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 02/21/2019] [Accepted: 02/25/2019] [Indexed: 11/15/2022]
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98
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Bao X, Yu L, Shen S, Simon GP, Liu H, Chen L. How rheological behaviors of concentrated starch affect graft copolymerization of acrylamide and resultant hydrogel. Carbohydr Polym 2019; 219:395-404. [PMID: 31151540 DOI: 10.1016/j.carbpol.2019.05.034] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Revised: 05/06/2019] [Accepted: 05/09/2019] [Indexed: 01/22/2023]
Abstract
Corn starches with different amylose/amylopectin ratios were used to explore the effect of rheological behaviors of concentrated system on the graft copolymerization of acrylamide and resultant hydrogels, which sheds a light on their reactive extrusion process. The viscoelastic moduli of starch melts increased with increasing amylose content (AC), leading to a decreased extent of micro-mixing detected by a reduced rheokinetic rate. With increasing AC, the graft efficiency was decreased but with almost similar monomer conversion (about 87.5%) and nearly equivalent graft content. XRD and SAXS spectra revealed that the extent of retrogradation of the starches were increased and two-phase separation was enhanced for hydrogels with increasing AC. Interestingly, microscopic analysis showed the superabsorbent hydrogel from the starch with AC of 50% exhibited a gridding membrane porous structure, resulting in a higher water absorbent capacity of 550 g/g. This was attributed to the moderate crosslinking and the slightly greater graft content.
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Affiliation(s)
- Xianyang Bao
- Center for Polymer from Renewable Resources, SFSE, South China University of Technology, Guangzhou, Guangdong, 510640, China; CSIRO Manufacturing, Research Way, Clayton, Vic, 3168, Australia; Department of Materials Science and Engineering, Monash University, Melbourne, Vic, 3800, Australia
| | - Long Yu
- Center for Polymer from Renewable Resources, SFSE, South China University of Technology, Guangzhou, Guangdong, 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou, Guangdong, 510663, China.
| | - Shirley Shen
- CSIRO Manufacturing, Research Way, Clayton, Vic, 3168, Australia
| | - George P Simon
- Department of Materials Science and Engineering, Monash University, Melbourne, Vic, 3800, Australia
| | - Hongsheng Liu
- Center for Polymer from Renewable Resources, SFSE, South China University of Technology, Guangzhou, Guangdong, 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou, Guangdong, 510663, China
| | - Ling Chen
- Center for Polymer from Renewable Resources, SFSE, South China University of Technology, Guangzhou, Guangdong, 510640, China
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99
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Hong Y, Yang J, Liu W, Gu Z, Li Z, Cheng L, Li C, Duan X. Sustained release of tea polyphenols from a debranched corn starch–xanthan gum complex carrier. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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100
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Using starch molecular fine structure to understand biosynthesis-structure-property relations. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.08.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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