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Lin L, Zhao S, Li E, Guo D, Wei C. Structural properties of starch from single kernel of high-amylose maize. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107349] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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52
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Tappiban P, Hu Y, Deng J, Zhao J, Ying Y, Zhang Z, Xu F, Bao J. Relative importance of branching enzyme isoforms in determining starch fine structure and physicochemical properties of indica rice. PLANT MOLECULAR BIOLOGY 2022; 108:399-412. [PMID: 34750721 DOI: 10.1007/s11103-021-01207-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 10/05/2021] [Indexed: 05/24/2023]
Abstract
Down-regulation of starch branching enzymes alters fine structure and starch properties, especially the B-type crystalline pattern and extremely high amylose content identified in the BEIIb-deficiency mutant in the indica rice. The relative importance of the starch branching enzymes in determining the molecular fine structure and starch functional properties were uncovered in this study. An indica rice, Guangluai 4 with high amylose content (AC) and high gelatinization temperature (GT) was used to generate the clustered regularly interspaced short palindromic repeats (CRISPR)/associated protein-9 (Cas9) knockout lines. Five mutant lines were identified including be1-1, be1-2, be2a-1, be2a-2 and be2b-1, and analysis of western blot showed the CRISPR/Cas9 system was successful in inducing mutations in the targeted genes. AC of be2b-1 (34.1%) was greater than that of wild type (WT) (27.4%) and other mutants. Mutations of either BEI or BEIIa did not alter the starch crystallite pattern (A-type). The BEIIb deficiency caused an opaque endosperm phenotype, changed the crystallite pattern from A- to B-type, and dramatically increased the degree of ordered structure, the relative proportion of amylose chains and intermediate to long amylopectin chains, average chain length of amylopectin molecules as well as GT. The BEIIa deficiency had no effect on the proportion of amylose chains, the length of amylopectin intermediate-long chains, conclusion temperature and enthalpy of gelatinization. Down-regulation of BEI increased the proportion of shortest amylopectin chains (fa) but decreased the proportion of long amylopectin chains (fb2 and fb3), leading to a lower GT. It is concluded that the relative importance in determining starch fine structures and functionality was in the order of BEIIb > BEI > BEIIa. Our results provide new information for utilizations of BE-deficient mutants in rice quality breeding.
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Affiliation(s)
- Piengtawan Tappiban
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China
| | - Yaqi Hu
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China
| | - Jiaming Deng
- Department of Applied Bioscience, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China
| | - Jiajia Zhao
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China
| | - Yining Ying
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China
| | - Zhongwei Zhang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China
| | - Feifei Xu
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China.
| | - Jinsong Bao
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China.
- Hainan Institute of Zhejiang University, Yazhou District, Sanya, 572025, China.
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Huo Z, Yang H. Application of Exogenous 6‒benzyladenine at the Silking‒stage Improve the Starch Quality of Waxy Maize Suffering from Post‒silking Drought Stress. STARCH-STARKE 2022. [DOI: 10.1002/star.202100276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zhenggang Huo
- College of Architectural Science and Engineering Yangzhou University Yangzhou 225009 China
| | - Huan Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/ Jiangsu Key Laboratory of Crop Cultivation and Physiology College of Agriculture Yangzhou University/ Jiangsu Co‒Innovation Center for Modern Production Technology of Grain Crops Yangzhou 225009 China
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54
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Yu X, Zhang Y, Ran L, Lu W, Zhang E, Xiong F. Accumulation and physicochemical properties of starch in relation to eating quality in different parts of taro (Colocasia esculenta) corm. Int J Biol Macromol 2022; 194:924-932. [PMID: 34852257 DOI: 10.1016/j.ijbiomac.2021.11.147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 11/20/2021] [Accepted: 11/22/2021] [Indexed: 11/30/2022]
Abstract
The accumulation and physicochemical properties of starch affect the eating quality of taro corm. This study aims to investigate the accumulation, morphology, and physicochemical properties of starch from inner and outer tissues in the top, middle, and basal parts of taro corm. Structural and morphological observations showed that the inner tissues of the taro corm accumulated more starch, and the middle tissue had moderate amylose content and the largest granule diameter. Starch from different tissues exhibited A-type orthorhombic structure and similar nuclear magnetic resonance spectrum. The relative crystallinity of starch in the middle tissue was higher than that in the top and basal tissues. Compared with middle and basal tissues, starch from top tissue showed higher peak viscosity, pasting time, swelling power and solubility. Compared with the top and basal tissues, the middle tissue of taro corm exhibited higher index of eating quality including smell, texture, and total evaluation score. The results indicated that starches in various spatial parts of taro corm exhibit differences in accumulation, morphology, structure and physicochemical properties that lead to diverse eating qualities.
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Affiliation(s)
- Xurun Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Yumeng Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Liping Ran
- Guangling College of Yangzhou University, Yangzhou, Jiangsu 225000, China
| | - Wenyi Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Erjin Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Fei Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China.
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55
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Yuan T, Ye F, Chen T, Li M, Zhao G. Structural characteristics and physicochemical properties of starches from winter squash (Cucurbita maxima Duch.) and pumpkin (Cucurbita moschata Duch. ex Poir.). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107115] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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56
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Thermal and structural study of drying method effect in high amylose starch- beta-carotene nanoparticles prepared with cold gelatinization. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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57
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Hu Y, Wang J, Chi M, Yang S, Lu D. Morphological, Structural, and Physicochemical Properties of Starch in Hybrids and Inbred Lines from Sweet–Waxy Maize. STARCH-STARKE 2021. [DOI: 10.1002/star.202100073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yifan Hu
- Jiangsu Key Laboratory of Crop Genetics and Physiology Jiangsu Key Laboratory of Crop Cultivation and Physiology Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of Education of China Yangzhou University Yangzhou 225009 China
| | - Jun Wang
- Lianyungang Academy of Agricultural Sciences Lianyungang 222000 China
| | - Ming Chi
- Lianyungang Academy of Agricultural Sciences Lianyungang 222000 China
| | - Siling Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology Jiangsu Key Laboratory of Crop Cultivation and Physiology Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of Education of China Yangzhou University Yangzhou 225009 China
| | - Dalei Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology Jiangsu Key Laboratory of Crop Cultivation and Physiology Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of Education of China Yangzhou University Yangzhou 225009 China
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58
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Lv X, Hong Y, Zhou Q, Jiang C. Structural Features and Digestibility of Corn Starch With Different Amylose Content. Front Nutr 2021; 8:692673. [PMID: 34235171 PMCID: PMC8257001 DOI: 10.3389/fnut.2021.692673] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Accepted: 04/30/2021] [Indexed: 11/15/2022] Open
Abstract
In this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). Besides being related to amylose content, RS content is also closely related to particle shape, debranched fine structure, molecular structure, and semi-crystalline structure. HACS can maintain a complete particle structure after gelatinization and enzymolysis; differential scanning calorimetry showed a positive correlation between gelatinization enthalpy and RS content. As the amylose content increased, the content of fa (DP 6–12) decreased, while the content of fb2 (DP 25–36) and fb3 (DP ≥ 37) increased, which in-turn decreased the cluster polymer formed by short branch chains, and the formation of more hydrogen bonds between long chain branches improved starch stability. D, which characterizes the compactness of starch semi-crystalline structure, increased with the increase of RS content. HACS 60 with the highest RS content had a unique surface fractal structure between 7.41 < d (2π/q) < 10.58 nm, indicating that the dense structure is effective in maintaining the RS content.
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Affiliation(s)
- Xinxin Lv
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Qingdao Special Food Research Institute, ChangCheng Avenue, Qingdao, China.,Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Qiwei Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chengchen Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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59
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Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility. Foods 2021; 10:foods10061160. [PMID: 34064064 PMCID: PMC8224087 DOI: 10.3390/foods10061160] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/11/2021] [Accepted: 05/18/2021] [Indexed: 02/06/2023] Open
Abstract
For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates directly to expansion. To control product properties like expansion of protein and fiber-rich extruded products, the underlying physicochemical changes of proteins, fibers and starch due to thermomechanical input need to be comprehensively described. In this study, rapeseed press cake (RPC) was extruded and treated under defined thermomechanical conditions in a closed-cavity rheometer, pure and in combination with four starches. The impact of starch type (potato PS, waxy potato WPS, maize MS, high-amylose maize HAMS) and temperature (20/25, 80, 100, 120, 140 °C) on protein solubility, starch gelatinization (Dgel), starch hydrolysis (SH) and fiber solubility of the blends was evaluated. The extrusion process conditions were significantly affected by the starch type. In the extruded blends, the starch type had a significant impact on the protein solubility which decreased with increasing barrel temperature. Increasing barrel temperatures significantly increased the amount of soluble fiber fractions in the blends. At defined thermomechanical conditions, the starch type showed no significant impact on the protein solubility of the blends. Therefore, the observed effects of starch type on the protein solubility of extruded blends could be attributed to the indistinct process conditions due to differences in the rheological properties of the starches rather than to molecular interactions of the starches with the rapeseed proteins in the blends.
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60
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Wang J, Mao Y, Huang T, Lu W, Lu D. Water and heat stresses during grain formation affect the physicochemical properties of waxy maize starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1331-1339. [PMID: 32820541 DOI: 10.1002/jsfa.10743] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 06/06/2020] [Accepted: 08/21/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Maize is frequently subjected to simultaneous water (drought or waterlogging) and heat (HS) stresses during grain formation in southern China. This work examined the effect of high temperature combined with drought (HD) or waterlogging (HW) during grain formation on the starch physicochemical properties of two waxy maize hybrids, namely Suyunnuo5 (SYN5) and Yunuo7 (YN7). RESULTS Heat stress enlarged the starch granule size, and water stresses aggravated this effect. Heat stress reduced the ratio of small molecular weight fractions for both hybrids, and HD aggravated this reduction only in SYN5. Relative crystallinity in SYN5 was increased by stresses but in YN7 it was unaffected by HD, reduced by HS, and increased by HW. Fourier-transform infrared (FTIR) spectrometry results showed that the 1045/1022 cm-1 ratio in SYN5 was not influenced by HW but was increased by other stresses, and that in YN7 it was increased by all stresses, with the highest value induced by HW. Peak viscosity was decreased, whereas gelatinization temperatures and retrogradation percentage were increased by all of these stresses. These effects were exacerbated by combined heat and water stresses. The maximum decomposition rate was severely increased by HW. CONCLUSION Drought or waterlogging at grain formation stage aggravated the detrimental effects of HS on the starch physicochemical properties of waxy maize. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jue Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou, China
| | - Yuxiang Mao
- Jiangsu Yanjiang Institute of Agricultural Sciences, Nantong, China
| | - Tianqi Huang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou, China
| | - Weiping Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou, China
| | - Dalei Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou, China
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61
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Salvador-Reyes R, Rebellato AP, Lima Pallone JA, Ferrari RA, Clerici MTPS. Kernel characterization and starch morphology in five varieties of Peruvian Andean maize. Food Res Int 2021; 140:110044. [PMID: 33648270 DOI: 10.1016/j.foodres.2020.110044] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/13/2020] [Accepted: 12/16/2020] [Indexed: 01/20/2023]
Abstract
Peruvian Andean maize (PAM) has been commonly used as an ingredient that confers color, flavor, and texture in culinary. Nevertheless, no studies are focusing on agro-industrial interest characteristics to develop new products. This study aimed to evaluate the physicochemical, nutritional, and technological characteristics of kernels and the starch granule morphology of the five main PAM varieties: Chullpi, Piscorunto, Giant Cuzco, Sacsa, and Purple. PAM's characterization was performed according to the official methods, and its morphology was observed by scanning electron microscopy (SEM). Physically, the varieties of larger kernels (Giant Cuzco and Sacsa) presented a higher 1000-kernel weight and a lower hectoliter weight than those of smaller size (Piscorunto, Purple, and Chullpi). Nutritionally, PAM had higher ether extract (5%) and ash (2%) contents than other pigmented maizes. Likewise, they presented more significant amounts of essential amino acids, as leucine (10 mg/g protein) and tryptophan (up to 2 mg/g protein); unsaturated fatty acids, oleic (30%) and linoleic (53%); and minerals, as magnesium (104 mg/100 g). SEM showed that endosperm structure and starch morphology vary according to maize types and their grain location. Starch granules of floury PAM varieties were small and polyhedral in the sub-aleurone endosperm, whereas those of the central area were bigger and spherical. In Chullpi, it was observed a portion of vitreous endosperm with a compact structure. The low protein content (8.3%) and the endosperm structure of floury varieties of PAM influenced their pasting properties. Their pasting temperature was <69 to 71 °C>, peak viscosity < 3200 to 4400 cP>, and seatback <1250 to 1706 cP>; therefore, they do not retrograde easily. The results suggest that PAM has characteristics that would help elaborate regional products with added value, such as soups, willows, beverages, and porridges.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil.
| | - Ana Paula Rebellato
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil
| | - Roseli Aparecida Ferrari
- Institute of Food Technology (ITAL), Food Science and Quality Center (CCQA), Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil.
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Sifuentes-Nieves I, Mendez-Montealvo G, Flores-Silva PC, Nieto-Pérez M, Neira-Velazquez G, Rodriguez-Fernandez O, Hernández-Hernández E, Velazquez G. Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102630] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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63
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Starch physicochemical properties of double recessive sweet-waxy maize. Int J Biol Macromol 2021; 173:219-224. [PMID: 33482214 DOI: 10.1016/j.ijbiomac.2021.01.116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/16/2020] [Accepted: 01/17/2021] [Indexed: 11/22/2022]
Abstract
Sweet-waxy is a new type of maize with waxy and sugary double recessive genes. This study aims to clarify starch structural and functional properties of this maize type. Grains with sweet-waxy and waxy phenotypes were separated from an ear using the two sweet-waxy maize hybrids of ATN and NKY as materials. Compared with waxy maize starch, the sweet-waxy maize starch mainly comprises small-sized round granules despite the typical waxy character of both starches. Mw, Mn, and relative crystallinity of sweet-waxy starch were higher than those of waxy starch in both hybrids. The average chain length of waxy starch was higher in ATN but lower in NKY compared with that of sweet-waxy starch. However, polydispersity (Mw/Mn) and F1 fraction were high in sweet-waxy and waxy starches in ATN and NKY, respectively. Breakdown viscosity, gelatinization enthalpy and temperatures of both hybrids were low in sweet-waxy starch. Peak viscosity was higher in waxy starch in NKY and similar between sweet-waxy and waxy starches in ATN. Retrogradation percentage was high and low for sweet-waxy starches in ATN and NKY, respectively.
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64
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Zhong Y, Wu Y, Blennow A, Li C, Guo D, Liu X. Structural characterization and functionality of starches from different high-amylose maize hybrids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110176] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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65
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Ran L, Yu X, Li Y, Zou J, Deng J, Pan J, Xiong F. Analysis of development, accumulation and structural characteristics of starch granule in wheat grain under nitrogen application. Int J Biol Macromol 2020; 164:3739-3750. [DOI: 10.1016/j.ijbiomac.2020.08.192] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 08/13/2020] [Accepted: 08/24/2020] [Indexed: 11/17/2022]
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66
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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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67
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Song Z, Zhong Y, Tian W, Zhang C, Hansen AR, Blennow A, Liang W, Guo D. Structural and functional characterizations of α-amylase-treated porous popcorn starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105606] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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68
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Deng F, Li Q, Chen H, Zeng Y, Li B, Zhong X, Wang L, Ren W. Relationship between chalkiness and the structural and thermal properties of rice starch after shading during grain-filling stage. Carbohydr Polym 2020; 252:117212. [PMID: 33183644 DOI: 10.1016/j.carbpol.2020.117212] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 09/02/2020] [Accepted: 10/07/2020] [Indexed: 12/16/2022]
Abstract
Chalkiness is a major concern in rice production and its acceptance and is increased by shade stress. However, the relationship between rice chalkiness and the structural and thermal properties of starch is unclear. Here, we investigated the effect of shade stress on rice starch properties. The chalky grain rate and chalkiness degree significantly decreased with the amylose content, Mn, and ΔH and increased with surface area- and volume-weighted mean diameters, branching degree, ratio of 1022/995 cm-1, and molecular weight polydispersity. Shade stress significantly increased the volume- and surface area-weighted mean diameters and Mw and decreased the amylose content, A chain proportion of amylopectin, Mn, and regularity of starch. These effects led to an increase in the molecular weight polydispersity and branching degree and a decrease in the crystallinity degree and 1045/1022 cm-1 ratio, thereby reducing starch ΔH and uniformity. These factors contributed to increased chalkiness of rice under shade stress.
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Affiliation(s)
- Fei Deng
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Qiuping Li
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Hong Chen
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Yuling Zeng
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Bo Li
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Xiaoyuan Zhong
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Li Wang
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Wanjun Ren
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
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69
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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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70
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71
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Yu X, Hao D, Yang J, Ran L, Zang Y, Xiong F. Effects of low temperature at stem elongation stage on the development, morphology, and physicochemical properties of wheat starch. PeerJ 2020. [DOI: 10.7717/peerj.9672] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The low temperature in spring is a meteorological problem in wheat production because it leads to yield reduction and alteration of wheat quality. In this study, an artificial low-temperature treatment (LTT) at the stem elongation stage was implemented to investigate the starch granule development and physical and chemical properties of wheat starch. Results showed that the agronomic traits of spike, such as spike length, spikelet number per spike, and grain number per spikelet, decreased after LTT. LTT promoted the development of starch granules in developing grains at 15 days post-anthesis, resulting in increased B-type granules and reduced C-type granules with an irregular shape in mature grains. The swelling power of the starch granules was reduced, but their solubility was enhanced by LTT. The proportion of the amorphous structure within the granules increased, but the crystalline component decreased after LTT, leading to a significant reduction in the relative degree of crystallinity and double- and single-helix structures. Three types of hydrolysis showed that starch in LTT was easy to hydrolyze, resulting in a high degree of hydrolysis. The findings suggest that low temperature at the stem elongation stage can not only reduce the yield parameters of spike but also alter starch accumulation, thereby affecting the processability and structure characteristics of starch in wheat grains.
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Affiliation(s)
- Xurun Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co–Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri–Product Safety of Ministry of Education of China, Yangzhou, China
| | - Duo Hao
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co–Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri–Product Safety of Ministry of Education of China, Yangzhou, China
| | - Jiaqing Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co–Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri–Product Safety of Ministry of Education of China, Yangzhou, China
| | - Liping Ran
- Guangling College of Yangzhou University, Yangzhou, China
| | - Yong Zang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co–Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri–Product Safety of Ministry of Education of China, Yangzhou, China
| | - Fei Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co–Innovation Center for Modern Production Technology of Grain Crops, Joint International Research Laboratory of Agriculture and Agri–Product Safety of Ministry of Education of China, Yangzhou, China
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72
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Starch and Glycogen Analyses: Methods and Techniques. Biomolecules 2020; 10:biom10071020. [PMID: 32660096 PMCID: PMC7407607 DOI: 10.3390/biom10071020] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/06/2020] [Accepted: 07/07/2020] [Indexed: 01/16/2023] Open
Abstract
For complex carbohydrates, such as glycogen and starch, various analytical methods and techniques exist allowing the detailed characterization of these storage carbohydrates. In this article, we give a brief overview of the most frequently used methods, techniques, and results. Furthermore, we give insights in the isolation, purification, and fragmentation of both starch and glycogen. An overview of the different structural levels of the glucans is given and the corresponding analytical techniques are discussed. Moreover, future perspectives of the analytical needs and the challenges of the currently developing scientific questions are included.
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73
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He W, Liu X, Lin L, Xu A, Hao D, Wei C. The defective effect of starch branching enzyme IIb from weak to strong induces the formation of biphasic starch granules in amylose-extender maize endosperm. PLANT MOLECULAR BIOLOGY 2020; 103:355-371. [PMID: 32193789 DOI: 10.1007/s11103-020-00998-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Accepted: 03/12/2020] [Indexed: 05/07/2023]
Abstract
Biphasic starch granules in maize ae mutant underwent the weak to strong SBEIIb-defective effect during endosperm development, leading to no birefringence in their exterior due to extended long branch-chains of amylopectin. Biphasic starch granules are usually detected regionally in cereal endosperm lacking starch branching enzyme (SBE). However, their molecular structure, formation mechanism, and regional distribution are unclear. In this research, biphasic starch granules were observed in the inner region of crown endosperm of maize ae mutant, and had poorly oriented structure with comb-like profiles in their exterior. The inner endosperm (IE) rich in biphasic starch granules and outer endosperm (OE) without biphasic starch granules were investigated. The starch had lower amylose content and higher proportion of long branch-chains of amylopectin in IE than in OE, and the exterior of biphasic starch granules had less amylose and more long branch-chains of amylopectin than the interior. Compared with OE, the expression pattern of starch synthesis related enzymes changed significantly in IE. The granule-bound starch synthase I activity within biphasic starch granules decreased slightly. The IE experienced more severe hypoxic stress than OE, and the up-regulated anaerobic respiration pathway indicated an increase in carbon consumption. The starch in IE underwent the SBEIIb-defective effect from weak to strong due to the lack of sufficient carbon inflow, leading to the formation of biphasic starch granules and their regional distribution in endosperm. The results provided information for understanding the biphasic starch granules.
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Affiliation(s)
- Wei He
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Xiangguo Liu
- Jilin Provincial Key Laboratory of Agricultural Biotechnology, Institute of Agricultural Biotechnology, Jilin Academy of Agricultural Sciences (JAAS), Changchun, 130033, China
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Ahui Xu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Dongyun Hao
- Jilin Provincial Key Laboratory of Agricultural Biotechnology, Institute of Agricultural Biotechnology, Jilin Academy of Agricultural Sciences (JAAS), Changchun, 130033, China
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China.
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74
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Structural and physicochemical properties of native starches and non-digestible starch residues from Korean rice cultivars with different amylose contents. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105544] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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75
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Soler A, Mendez‐Montealvo G, Velazquez‐Castillo R, Hernández‐Gama R, Osorio‐Diaz P, Velazquez G. Effect of Crystalline and Double Helical Structures on the Resistant Fraction of Autoclaved Corn Starch with Different Amylose Content. STARCH-STARKE 2020. [DOI: 10.1002/star.201900306] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Adrian Soler
- Instituto Politécnico Nacional CICATA‐IPN Querétaro Colinas del Cimatario Cerro Blanco No. 141. Col Santiago de Querétaro Querétaro C.P. 76090 México
| | - Guadalupe Mendez‐Montealvo
- Instituto Politécnico Nacional CICATA‐IPN Querétaro Colinas del Cimatario Cerro Blanco No. 141. Col Santiago de Querétaro Querétaro C.P. 76090 México
| | - Rodrigo Velazquez‐Castillo
- División de Investigación y Posgrado Facultad de Ingeniería Universidad Autónoma de Querétaro Cerro de las Campanas s/n Santiago de Querétaro Querétaro C.P. 76010 México
| | - Regina Hernández‐Gama
- Instituto Politécnico Nacional CICATA‐IPN Querétaro Colinas del Cimatario Cerro Blanco No. 141. Col Santiago de Querétaro Querétaro C.P. 76090 México
| | - Perla Osorio‐Diaz
- Instituto Politécnico Nacional Yautepec‐Jojutla Col. San Isidro CEPROBI. Km. 6.5 Carr Yautepec Morelos C.P. 62731 México
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional CICATA‐IPN Querétaro Colinas del Cimatario Cerro Blanco No. 141. Col Santiago de Querétaro Querétaro C.P. 76090 México
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76
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Xia J, Zhu D, Chang H, Yan X, Yan Y. Effects of water-deficit and high-nitrogen treatments on wheat resistant starch crystalline structure and physicochemical properties. Carbohydr Polym 2020; 234:115905. [PMID: 32070524 DOI: 10.1016/j.carbpol.2020.115905] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2019] [Revised: 12/07/2019] [Accepted: 01/20/2020] [Indexed: 01/05/2023]
Abstract
This work investigated the effects of water-deficit and high-nitrogen (N) treatments on wheat resistant starch (RS) formation, molecular structure, and physicochemical properties. The results of consecutive 2-year field experiments revealed that water deficit significantly reduced starch granule number and diameter, amylose, RS content, RS particle size distribution, and physicochemical properties, including peak and trough viscosities, oil absorption capacity, and freeze-thaw stability. Water deficit also altered the long- and short-range structures of RS. In contrast, high-N fertilizer application significantly improved the RS content, long- and short-range structures, and physicochemical properties. Pearson correlation analysis revealed that RS content was positively correlated with total starch, amylose, rapidly digesting starch, 90th percentile of RS particle size, relative crystallinity, infrared 1047/1022 cm-1 ratio, peak and breakdown viscosities, oil absorption capacity, and freeze-thaw stability, and was negatively correlated with slowly digestible starch content, 1022/995 cm-1 ratio, and final viscosity.
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Affiliation(s)
- Jian Xia
- College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Dong Zhu
- College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Hongmiao Chang
- College of Life Science, Capital Normal University, 100048 Beijing, China
| | - Xing Yan
- College of Global Change and Earth System Science, Beijing Normal University, Beijing 100875, China.
| | - Yueming Yan
- College of Life Science, Capital Normal University, 100048 Beijing, China; Hubei Collaborative Innovation Center for Grain Industry (HCICGI), Yangtze University, 434025 Jingzhou, China.
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77
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Lin L, Huang J, Zhang L, Liu Q, Wei C. Effects of inhibition of starch branching enzymes on starch ordered structure and component accumulation in developing kernels of rice. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102884] [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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78
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Mansilla PS, Nazar MC, Pérez GT. Flour functional properties of purple maize (Zea mays L.) from Argentina. Influence of environmental growing conditions. Int J Biol Macromol 2019; 146:311-319. [PMID: 31899241 DOI: 10.1016/j.ijbiomac.2019.12.246] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 12/26/2019] [Accepted: 12/28/2019] [Indexed: 01/17/2023]
Abstract
The objective was to characterize thermal and viscosity properties of flour of purple maize from Argentina, and to evaluate the environmental effects on composition and flour properties. Half-sib families were selected from original germplasm and reproduced during 2014 and 2015. Chemical composition, thermal and pasting properties of whole grain flour were determined. Non-purple genotypes were used as controls. Composition of purple maize did not show significant differences with controls, but amylose content was significantly lower. High variability in pasting and thermal properties of flour was observed between genotypes. Anthocyanin content positively correlated with breakdown (r = 0.37, P < 0.05), indicating that anthocyanins increased starch granules fragility during cooking. The higher gelatinization enthalpy of purple genotypes was coincident with the lower amylose content in relation to non-purple. The amylopectin retrogradation enthalpy negatively correlated with polyphenols (r = -0.35, P < 0.05) and anthocyanins (r = -0.40, P < 0.05), probably due to interactions formed after starch gelatinization. Flour functionality parameters showed higher effect of genotype and lower effects of environment and genotype × environment interaction. The variability found among genotypes indicates different flour behavior that would facilitate the identification of progenies with particular properties for production of functional maize based-foods.
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Affiliation(s)
- Pablo Sebastián Mansilla
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Ciudad Universitaria, Av. Filloy s/n, 5000 Córdoba, Argentina; Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina.
| | - María Cristina Nazar
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina.
| | - Gabriela Teresa Pérez
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Ciudad Universitaria, Av. Filloy s/n, 5000 Córdoba, Argentina; Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina.
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79
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Zhuang Y, Ruan S, Yao H, Sun Y. Physical Properties of Composite Films from Tilapia Skin Collagen with Pachyrhizus Starch and Rambutan Peel Phenolics. Mar Drugs 2019; 17:md17120662. [PMID: 31775217 PMCID: PMC6950419 DOI: 10.3390/md17120662] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 11/03/2019] [Accepted: 11/15/2019] [Indexed: 11/23/2022] Open
Abstract
Different composite films composed of tilapia skin collagen (TSC) with Pachyrhizus starch (PS) or rambutan peel phenolics (RPP) were prepared, and the physical properties of these films were determined. The effects of PS and RPP on TSC films were investigated, and our results indicated that PS and RPP could improve the physical properties of TSC films. Opacity and film thickness showed an enhanced trend with increasing PS and RPP contents in TSC films, whereas solubility in water, elongation-at-break (EAB), and water vapor permeability (WVP) showed declining trends. TSC film with 10% PS and 0.5% RPP had the highest tensile strength, and the tensile strength dropped drastically when the content of PS and RPP increased. The light transmittances of the films could decrease with the incorporation of PS and RPP. Differential scanning calorimetry (DSC) demonstrated that the addition of PS and RPP improved the thermal stability of TSC films. In addition, X-ray diffraction indicated that the crystallinity of the films decreased and the amorphous structure of the films tended to become more complex with the addition of PS and RPP. As shown by fourier transform infrared spectroscopy (FTIR) analysis, PS and RPP can strongly interact with TSC, resulting in a modification of its structure. Scanning electron microscope (SEM) analysis showed that there was a good compatibility between TSC, PS, and RPP. The results indicated that TSC film incorporated with 10% PS and 0.5% RPP was an effective method for improve the physical properties of the film. TSC–PS–RPP composite films can be used not only in biomedical applications, but also as active food packaging materials.
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Affiliation(s)
| | | | | | - Yun Sun
- Correspondence: ; Tel.: +86-871-65920216; Fax: +86-871-65920216
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80
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Lu X, Su H, Guo J, Tu J, Lei Y, Zeng S, Chen Y, Miao S, Zheng B. Rheological properties and structural features of coconut milk emulsions stabilized with maize kernels and starch. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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81
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Effects of waterlogging at grain formation stage on starch structure and functionality of waxy maize. Food Chem 2019; 294:187-193. [DOI: 10.1016/j.foodchem.2019.05.072] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 03/09/2019] [Accepted: 05/07/2019] [Indexed: 11/20/2022]
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82
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Zhong Y, Liang W, Pu H, Blennow A, Liu X, Guo D. Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch. Int J Biol Macromol 2019; 137:870-877. [DOI: 10.1016/j.ijbiomac.2019.07.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 10/26/2022]
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83
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Xu A, Lin L, Guo K, Liu T, Yin Z, Wei C. Physicochemical properties of starches from vitreous and floury endosperms from the same maize kernels. Food Chem 2019; 291:149-156. [DOI: 10.1016/j.foodchem.2019.04.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 04/05/2019] [Accepted: 04/05/2019] [Indexed: 12/31/2022]
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84
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Lu X, Chen J, Zheng M, Guo J, Qi J, Chen Y, Miao S, Zheng B. Effect of high-intensity ultrasound irradiation on the stability and structural features of coconut-grain milk composite systems utilizing maize kernels and starch with different amylose contents. ULTRASONICS SONOCHEMISTRY 2019; 55:135-148. [PMID: 30853534 DOI: 10.1016/j.ultsonch.2019.03.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 02/17/2019] [Accepted: 03/04/2019] [Indexed: 05/28/2023]
Abstract
In this paper, a coconut milk composite system (glycerin monostearate as an emulsifier) with different maize additives (e.g., maize kernels and starch with different amylose contents) was treated with high-intensity ultrasound irradiation (HIUS, frequency 20 kHz). The stability and structural features of the added coconut milk emulsion were studied. Comparing the mechanical emulsifications, coconut milk with maize kernels was similar to coconut milk with high-amylose maize starch. However, coconut milk with a high proportion of amylopectin had the best stability. After ultrasonic treatment, the particle sizes were found to be smaller than those in the nonultrasound-treated coconut milk, and the particles demonstrated a monomodal size distribution. The electronegativity of the compound system was significantly improved. The electronegativity of the maize kernel and high-amylose maize starch-coconut milk systems was significantly decreased, and this change was beneficial to the stability of the systems. However, ultrasonic treatment did not change the fluid type of the coconut milk compound system (which showed pseudoplastic fluid characteristics). The proportion of amylose in maize had an important influence on the stability of the compound system. The apparent viscosity and crystallization order of the high-amylose maize starch-coconut milk system were high. However, the waxy maize starch system showed high complex viscosity and tended to be liquid with ultrasonic treatment. Ultrasound treatment reduced the particle size of coconut milk and homogenized the distribution of the system. Additionally, the amylase of the system contained amylose encapsulated in the interfacial layer after ultrasound treatment. The tiny gel beads formed by waxy maize starch had a good fusion effect on coconut milk fat/protein droplets. The results indicated that the stability of coconut-grain milk composite systems can be enhanced with the use of maize additives and ultrasound irradiation through space effects, electrostatic effects and continuous phase viscosity.
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Affiliation(s)
- Xu Lu
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jinghao Chen
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China
| | - Mingjing Zheng
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Juanjuan Guo
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jingxuan Qi
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China
| | - Yingtong Chen
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China
| | - Song Miao
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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85
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Luo Q, Huang X, Gao F, Li D, Wu M. Preparation and Characterization of High Amylose Corn Starch⁻Microcrystalline Cellulose Aerogel with High Absorption. MATERIALS 2019; 12:ma12091420. [PMID: 31052387 PMCID: PMC6539071 DOI: 10.3390/ma12091420] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2019] [Revised: 04/27/2019] [Accepted: 04/28/2019] [Indexed: 12/23/2022]
Abstract
Microcrystalline cellulose (MCC) aerogels were synthesized, blendingwith high amylose corn starch of different contents based on a NaOH–urea solution, and following by vacuum freeze-drying technology. The microstructure of the aerogel was observed by scanning electron microscopy (SEM) as an interconnected, porous three-dimensional structure, while X-ray diffractogram (XRD) measurements showed that the crystalline form was converted from cellulose I to cellulose II during dissolution and regeneration. Thermogravimetric analysis (TGA) showed that the content of starch had little effect on the thermal stability of the aerogel, whereas the content of starch had great influences on absorption and viscoelastic properties. When the ratio of starch was 10% and 15%, the prepared aerogels presented a low density and abundant pores, which endowed the aerogels, not only with the highest absorption ratio of pump oil and linseed oil (10.63 and 11.44 g/g, respectively), but also with better dynamic viscoelastic properties.
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Affiliation(s)
- Qi Luo
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China.
| | - Xin Huang
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Beijing 100081, China.
| | - Fei Gao
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China.
- The Chemistry Research Laboratory, University of Oxford, 12 Mansfield Road OXFORD, Oxford OX1 3TA, UK.
| | - Dong Li
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China.
| | - Min Wu
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China.
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86
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Li H, Wang R, Zhang Q, Li G, Shan Y, Ding S. Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1603998] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Huan Li
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Qun Zhang
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
| | - Gaoyang Li
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
| | - Yang Shan
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
| | - Shenghua Ding
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
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87
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Guo K, Liu T, Xu A, Zhang L, Bian X, Wei C. Structural and functional properties of starches from root tubers of white, yellow, and purple sweet potatoes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.058] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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88
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Zhu D, Qian Z, Wei H, Guo B, Xu K, Dai Q, Zhang H, Huo Z. The effects of field pre-harvest sprouting on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch. Food Chem 2019; 278:10-16. [DOI: 10.1016/j.foodchem.2018.11.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2018] [Revised: 10/10/2018] [Accepted: 11/01/2018] [Indexed: 11/26/2022]
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89
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Lin L, Guo K, Zhang L, Zhang C, Liu Q, Wei C. Effects of molecular compositions on crystalline structure and functional properties of rice starches with different amylopectin extra-long chains. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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90
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The relationship between enzyme hydrolysis and the components of rice starches with the same genetic background and amylopectin structure but different amylose contents. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.029] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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91
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Li Z, Guo K, Lin L, He W, Zhang L, Wei C. Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit. Molecules 2018; 23:E2312. [PMID: 30208563 PMCID: PMC6225278 DOI: 10.3390/molecules23092312] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2018] [Revised: 09/04/2018] [Accepted: 09/10/2018] [Indexed: 11/22/2022] Open
Abstract
Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel. In this study, the physicochemical properties of the starches from the flesh and peel of green banana fruit were investigated and compared. The dry flesh and peel had 69.5% and 22.6% starch content, respectively. The starch had oval and irregular granules with eccentric hila. Their starches had similar bimodal size distribution; the volume-weighted mean diameter was approximate 17 μm, and the peel starch had a slightly smaller granule size than the flesh starch. The maximum absorption wavelength was higher in peel starch than in flesh starch. The apparent amylose content of flesh and peel starch was 21.3% and 25.7%, respectively. The flesh and peel starches both exhibited B-type crystalline structures and had similar relative crystallinity, short-range ordered degrees, and lamellar structures. The swelling power was similar between flesh and peel starches, but the water solubility was higher in peel starch than in flesh starch at 95 °C. The peel starch had a higher gelatinization temperature than flesh starch, but their gelatinization temperature range and enthalpy were similar. Both flesh and peel starches showed a diphasic hydrolysis dynamic, but peel starch had higher resistance to porcine pancreatic α-amylase hydrolysis than flesh starch. The contents of rapidly digestible starch, slowly digestible starch, and the resistant starch of flesh and peel were 1.7%, 4.3%, 94.1% and 1.4%, 3.4%, 95.2%, respectively, for native starch, and 73.0%, 5.1%, 21.9%, and 72.3%, 4.5%, 23.2%, respectively, for gelatinized starch.
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Affiliation(s)
- Zheng Li
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Ke Guo
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Wei He
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Long Zhang
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
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92
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Zhao L, Xu A, Zhang L, Yin Z, Wei C. Spatiotemporal accumulation and characteristics of starch in developing maize caryopses. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2018; 130:493-500. [PMID: 30086516 DOI: 10.1016/j.plaphy.2018.07.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2018] [Accepted: 07/27/2018] [Indexed: 06/08/2023]
Abstract
The accumulation and morphology of starch in the pericarp, embryo and endosperm of normal and waxy maize were investigated using whole sections of complete caryopses. Pericarp starch took the form of compound granules, was distributed in the bottom of caryopses, and degraded from the top to the bottom. Embryo starch mostly took the form of simple granules and accumulated in the scutellum beginning approximately 10 DAP. In the endosperm, starch accumulated longitudinally from the top to the bottom and transversely from the centre to the periphery with caryopsis development. The peripheral endosperm cells synthesized starch faster than did the inner ones. Simple and compound starches were both observed, but the compound starch granules were distributed in the central region of the endosperm. At a late stage of development, compound starch was only observed in the bottom central portion of the endosperm. The pericarp starch of normal maize showed higher amylose content than did the embryo and endosperm starch. The waxy maize pericarp and embryo starches had similar amylose contents, but amylose was hardly detected in the endosperm due to the granule-bound starch synthase I gene mutation. The starches from the endosperm, embryo and pericarp of normal and waxy maize all had A-type crystallinity.
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Affiliation(s)
- Lingxiao Zhao
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Ahui Xu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Long Zhang
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Zhitong Yin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China.
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93
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Wang J, Guo K, Fan X, Feng G, Wei C. Physicochemical Properties of C-Type Starch from Root Tuber of Apios fortunei in Comparison with Maize, Potato, and Pea Starches. Molecules 2018; 23:E2132. [PMID: 30149543 PMCID: PMC6225258 DOI: 10.3390/molecules23092132] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 08/17/2018] [Accepted: 08/22/2018] [Indexed: 12/02/2022] Open
Abstract
The dry root tuber of Apios fortunei contained about 75% starch, indicating that it is an important starch resource. Starch displayed spherical, polygonal, and ellipsoidal granules with central hila. Granule sizes ranged from 3 to 30 μm with a 9.6 μm volume-weighted mean diameter. The starch had 35% apparent amylose content and exhibited CA-type crystalline structure with 25.9% relative crystallinity. The short-range ordered degree in the granule external region was approximately 0.65, and the lamellar thickness was approximately 9.6 nm. The swelling power and water solubility began to increase from 70 °C and reached 28.7 g/g and 10.8% at 95 °C. Starch had typical bimodal thermal curve in water with gelatinization temperatures from 61.8 to 83.9 °C. The 7% (w/w) starch-water slurry had peak, hot, breakdown, final, and setback viscosities of 1689, 1420, 269, 2103, and 683 mPa s, respectively. Rapidly digestible starch, slowly digestible starch, and resistant starch were 6.04%, 10.96%, and 83.00% in native starch; 83.16%, 15.23%, and 1.61% in gelatinized starch; and 78.13%, 17.88%, and 3.99% in retrograded starch, respectively. The above physicochemical properties of A. fortunei starch were compared with those of maize A-type starch, potato B-type starch, and pea C-type starch. The hierarchical cluster analysis based on starch structural and functional property parameters showed that A. fortunei and pea starches had similar physicochemical properties and were more related to maize starch than potato starch.
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Affiliation(s)
- Juan Wang
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Ke Guo
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Xiaoxu Fan
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Gongneng Feng
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
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94
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Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes. Molecules 2018; 23:molecules23092135. [PMID: 30149569 PMCID: PMC6225422 DOI: 10.3390/molecules23092135] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 08/18/2018] [Accepted: 08/23/2018] [Indexed: 11/17/2022] Open
Abstract
Different-colored sweet potatoes have different contents of pigments and phenolic compounds in their root tubers, which influence the isolation of starch. It is important to justify the identification of the most suitable isolation medium of starch from different colored root tubers. In this study, starches were isolated from root tubers of purple, yellow and white sweet potatoes using four different extraction media, including H2O, 0.5% Na2S2O5, 0.2% NaOH, and both 0.5% Na2S2O5 and 0.2% NaOH. Their structural and functional properties were investigated and compared among different extraction media. The results showed that the granule size, apparent amylose content, lamellar peak intensity, thermal properties, and pasting properties were different among different-colored sweet potatoes due to their different genotype backgrounds. The four extraction media had no significant effects on starch structural properties, including apparent amylose content, crystalline structure, ordered degree, and lamellar peak intensity, except that the NaOH and Na2S2O5 treatment were able to increase the whiteness of purple and yellow sweet potato starches. The different extraction media had some effects on starch functional properties, including thermal properties, swelling power, water solubility, and pasting properties. The above results indicated that the H2O was the most suitable extraction medium to simply and fast isolate starch from root tubers of different-colored sweet potatoes.
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95
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Zhong Y, Li X, Lan T, Li Y, Liu L, Qu J, Zhang R, Liang W, Xue J, Liu X, Guo D. Effects of Different Thermal Treatment Methods on Preparation and Physical Properties of High Amylose Maize Starch Based Films. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0284] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractBecause of its biodegradable trait, starch has been widely used as the raw material for packaging. Effects of different thermal treatment methods (high temperature-high pressure heating (HH), microwave heating (MH) and alkali heating (AH) with and without glycerol on physical properties of high amylose maize starch films (HASFs) were investigated in this study. HASFs under HH had highest elongation at break (E%), and lowest tensile strength (TS), modulus of elasticity (EM) and opacity (OC). HASFs under MH had highest TS, water holding capacity (WHC) and OC, and lowest thickness (TN), E%, solubility in water (SW) and solubility in oil (SO), while HASFs under AH had highest TN, EM, SW and SO, and lowest WHC. Compared with water, plasticized HASFs with glycerol had higher TN,E%, WHC, SW and OC, and lower TS, EM and SO. XRD results revealed the V-type polymorph and the difference in intensity of diffraction peaks of HASFs under three methods. This study would be helpful to design and prepare HASFs.
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Affiliation(s)
- Yuyue Zhong
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Xu Li
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Tianru Lan
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Yibo Li
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Linsan Liu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Renhe Zhang
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Wenxin Liang
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Jiquan Xue
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Xingxun Liu
- Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences (CAAS), Beijing100193, China
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
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96
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Hu X, Wang Y, Liu C, Jin Z, Tian Y. 1-Butanol-Hydrochloric Acid Hydrolysis of High-Amylose Maize Starch. STARCH-STARKE 2018. [DOI: 10.1002/star.201700359] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xiuting Hu
- State Key Laboratory of Food Science and Technology; Nanchang University; 330047 Nanchang China
- School of Food Science and Technology; Nanchang University; 330047 Nanchang China
| | - Yu Wang
- School of Food Science and Technology; Nanchang University; 330047 Nanchang China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; 330047 Nanchang China
- School of Food Science and Technology; Nanchang University; 330047 Nanchang China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology; Jiangnan University; 214122 Wuxi China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology; Jiangnan University; 214122 Wuxi China
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97
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Comparison of structural and functional properties of starches from five fruit kernels. Food Chem 2018; 257:75-82. [PMID: 29622233 DOI: 10.1016/j.foodchem.2018.03.004] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 03/01/2018] [Accepted: 03/01/2018] [Indexed: 01/12/2023]
Abstract
Starch was isolated from the kernels of jackfruit, longan, loquat, litchi, and mango fruits, which contained approximately 56, 59, 71, 53, and 64% starch, respectively, indicating that these fruit kernels are good starch sources. The structural and functional properties of these isolated starches were investigated and compared. The starches had irregular, truncated, spherical, and elliptical shapes with central hila and exhibited different sizes, with mango starch being the largest and jackfruit and longan starches being the smallest. The five starches had similar amylose contents but exhibited significantly different crystalline properties including crystalline type, relative crystallinity, short-range ordered structure, and lamellar intensity. Among the five starches, the jackfruit and loquat starches had the highest and lowest gelatinization temperature and enthalpy, respectively, and the litchi and mango starches had the highest and lowest pasting viscosity, respectively. The longan and loquat starches were more susceptible to enzyme hydrolysis than the other starches.
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98
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Zhao L, Pan T, Guo D, Wei C. A simple and rapid method for preparing the whole section of starchy seed to investigate the morphology and distribution of starch in different regions of seed. PLANT METHODS 2018; 14:16. [PMID: 29483936 PMCID: PMC5820789 DOI: 10.1186/s13007-018-0283-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Accepted: 02/14/2018] [Indexed: 05/23/2023]
Abstract
BACKGROUND Storage starch in starchy seed influences the seed weight and texture, and determines its applications in food and nonfood industries. Starch granules from different plant sources have significantly different shapes and sizes, and even more the difference exists in the different regions of the same tissue. Therefore, it is very important to in situ investigate the morphology and distribution of starch in the whole seed. However, a simple and rapid method is deficient to prepare the whole section of starchy seed for investigating the morphology and distribution of starch in the whole seeds for a large number of samples. RESULTS A simple and rapid method was established to prepare the whole section of starchy seed, especially for floury seed, in this study. The whole seeds of translucent and chalky rice, vitreous and floury maize, and normal barley and wheat were sectioned successfully using the newly established method. The iodine-stained section clearly exhibited the shapes and size of starch granules in different regions of seed. The starch granules with different morphologies and iodine-staining colors existed regionally in the seeds of high-amylose rice and maize. The sections of lotus and kidney bean seeds also showed the feasibility of this method for starchy non-cereal seeds. CONCLUSION The simple and rapid method was proven effective for preparing the whole sections of starchy seeds. The whole section of seed could be used to investigate the morphology and distribution of starch granules in different regions of the whole seed. The method was especially suitable for large sample numbers to investigate the starch morphology in short time.
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Affiliation(s)
- Lingxiao Zhao
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009 China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009 China
| | - Ting Pan
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009 China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009 China
| | - Dongwei Guo
- Maize Biology and Genetic Laboratory in Northwest Arid Area in China, Ministry of Agriculture, Northwest A & F University, Yangling, 712100 China
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009 China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009 China
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99
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Zhang B, Guo K, Lin L, Wei C. Comparison of Structural and Functional Properties of Starches from the Rhizome and Bulbil of Chinese Yam. Molecules 2018; 23:E427. [PMID: 29462852 PMCID: PMC6017020 DOI: 10.3390/molecules23020427] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 02/09/2018] [Accepted: 02/13/2018] [Indexed: 11/17/2022] Open
Abstract
Chinese yam is an important edible starch plant and widely cultivated in China. Its rhizome and bulbil are starch storage tissues below and above ground, respectively. In this paper, starches were isolated from the rhizome and bulbil of Chinese yam, and their structural and functional properties were compared. Both starches had an oval shape with an eccentric hilum and a CA-type crystalline structure. Their short-range ordered structure and lamellar structure had no significant difference. However, the rhizome starch had a significantly bigger granule size and lower amylose content than the bulbil starch. The swelling power and water solubility were significantly lower in the rhizome starch than in the bulbil starch. The onset and peak gelatinization temperatures were significantly higher in the rhizome starch than in the bulbil starch. The rhizome starch had a significantly higher breakdown viscosity and a lower setback viscosity than the bulbil starch. The thermal stability was lower in the rhizome starch than in the bulbil starch. The rhizome starch had a significantly lower resistance to hydrolysis and in vitro digestion than the bulbil starch. The above results provide important information for the utilization of rhizome and bulbil starches of Chinese yam.
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Affiliation(s)
- Biao Zhang
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Ke Guo
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
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100
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Pan T, Lin L, Wang J, Liu Q, Wei C. Long branch-chains of amylopectin with B-type crystallinity in rice seed with inhibition of starch branching enzyme I and IIb resist in situ degradation and inhibit plant growth during seedling development : Degradation of rice starch with inhibition of SBEI/IIb during seedling development. BMC PLANT BIOLOGY 2018; 18:9. [PMID: 29310584 PMCID: PMC5759222 DOI: 10.1186/s12870-017-1219-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Accepted: 12/20/2017] [Indexed: 05/20/2023]
Abstract
BACKGROUND Endosperm starch provides prime energy for cereal seedling growth. Cereal endosperm with repression of starch branching enzyme (SBE) has been widely studied for its high resistant starch content and health benefit. However, in barley and maize, the repression of SBE changes starch component and amylopectin structure which affects grain germination and seedling establishment. A high resistant starch rice line (TRS) has been developed through inhibiting SBEI/IIb, and its starch has very high resistance to in vitro hydrolysis and digestion. However, it is unclear whether the starch resists in situ degradation in seed and influences seedling growth after grain germination. RESULTS In this study, TRS and its wild-type rice cultivar Te-qing (TQ) were used to investigate the seedling growth, starch property changes, and in situ starch degradation during seedling growth. The slow degradation of starch in TRS seed restrained the seedling growth. The starch components including amylose and amylopectin were simultaneously degraded in TQ seeds during seedling growth, but in TRS seeds, the amylose was degraded faster than amylopectin and the amylopectin long branch-chains with B-type crystallinity had high resistance to in situ degradation. TQ starch was gradually degraded from the proximal to distal region of embryo and from the outer to inner in endosperm. However, TRS endosperm contained polygonal, aggregate, elongated and hollow starch from inner to outer. The polygonal starch similar to TQ starch was completely degraded, and the other starches with long branch-chains of amylopectin and B-type crystallinity were degraded faster at the early stage of seedling growth but had high resistance to in situ degradation during TRS seedling growth. CONCLUSIONS The B-type crystallinity and long branch-chains of amylopectin in TRS seed had high resistance to in situ degradation, which inhibited TRS seedling growth.
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Affiliation(s)
- Ting Pan
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Juan Wang
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China
| | - Qiaoquan Liu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China.
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou, 225009, China.
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