51
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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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52
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Ding Y, Shen M, Wei D, Xu L, Sui T, Cao C, Zhou Y. Study on compatible characteristics of wheat and purple sweet potato starches. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105961] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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53
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Paixão e Silva GDL, Bento JAC, Ribeiro GO, Lião LM, Soares Júnior MS, Caliari M. Application Potential and Technological Properties of Colored Sweet Potato Starches. STARCH-STARKE 2020. [DOI: 10.1002/star.202000100] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Giselle de Lima Paixão e Silva
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
| | - Juliana Aparecida Correia Bento
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
| | - Gislane Oliveira Ribeiro
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
| | - Luciano Morais Lião
- Federal University of Goiás (UFG) – Institute of Chemistry Av. Goiás – Chácaras Califórnia, CP 131, Campus Samambaia CEP 74001‐970 Goiânia Brazil
| | - Manoel Soares Soares Júnior
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
| | - Márcio Caliari
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
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Tetlow IJ, Bertoft E. A Review of Starch Biosynthesis in Relation to the Building Block-Backbone Model. Int J Mol Sci 2020; 21:E7011. [PMID: 32977627 PMCID: PMC7582286 DOI: 10.3390/ijms21197011] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/15/2020] [Accepted: 09/16/2020] [Indexed: 01/31/2023] Open
Abstract
Starch is a water-insoluble polymer of glucose synthesized as discrete granules inside the stroma of plastids in plant cells. Starch reserves provide a source of carbohydrate for immediate growth and development, and act as long term carbon stores in endosperms and seed tissues for growth of the next generation, making starch of huge agricultural importance. The starch granule has a highly complex hierarchical structure arising from the combined actions of a large array of enzymes as well as physicochemical self-assembly mechanisms. Understanding the precise nature of granule architecture, and how both biological and abiotic factors determine this structure is of both fundamental and practical importance. This review outlines current knowledge of granule architecture and the starch biosynthesis pathway in relation to the building block-backbone model of starch structure. We highlight the gaps in our knowledge in relation to our understanding of the structure and synthesis of starch, and argue that the building block-backbone model takes accurate account of both structural and biochemical data.
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Affiliation(s)
- Ian J. Tetlow
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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55
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Warkentin T, Kolba N, Tako E. Low Phytate Peas ( Pisum sativum L.) Improve Iron Status, Gut Microbiome, and Brush Border Membrane Functionality In Vivo ( Gallus gallus). Nutrients 2020; 12:E2563. [PMID: 32847024 PMCID: PMC7551009 DOI: 10.3390/nu12092563] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 08/17/2020] [Accepted: 08/20/2020] [Indexed: 01/16/2023] Open
Abstract
The inclusion of pulses in traditional wheat-based food products is increasing as the food industry and consumers are recognizing the nutritional benefits due to the high protein, antioxidant activity, and good source of dietary fiber of pulses. Iron deficiency is a significant global health challenge, affecting approximately 30% of the world's population. Dietary iron deficiency is the foremost cause of anemia, a condition that harms cognitive development and increases maternal and infant mortality. This study intended to demonstrate the potential efficacy of low-phytate biofortified pea varieties on dietary iron (Fe) bioavailability, as well as on intestinal microbiome, energetic status, and brush border membrane (BBM) functionality in vivo (Gallus gallus). We hypothesized that the low-phytate biofortified peas would significantly improve Fe bioavailability, BBM functionality, and the prevalence of beneficial bacterial populations. A six-week efficacy feeding (n = 12) was conducted to compare four low-phytate biofortified pea diets with control pea diet (CDC Bronco), as well as a no-pea diet. During the feeding trial, hemoglobin (Hb), body-Hb Fe, feed intake, and body weight were monitored. Upon the completion of the study, hepatic Fe and ferritin, pectoral glycogen, duodenal gene expression, and cecum bacterial population analyses were conducted. The results indicated that certain low-phytate pea varieties provided greater Fe bioavailability and moderately improved Fe status, while they also had significant effects on gut microbiota and duodenal brush border membrane functionality. Our findings provide further evidence that the low-phytate pea varieties appear to improve Fe physiological status and gut microbiota in vivo, and they highlight the likelihood that this strategy can further improve the efficacy and safety of the crop biofortification and mineral bioavailability approach.
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Affiliation(s)
- Tom Warkentin
- Crop Development Centre, Department of Plant Sciences, University of Saskatchewan, 51 Campus Dr., Saskatoon, SK S7N 5A8, Canada;
| | - Nikolai Kolba
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA;
| | - Elad Tako
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA;
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56
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Sharma I, Sinhmar A, Thory R, Sandhu KS, Kaur M, Nain V, Pathera AK, Chavan P. Synthesis and characterization of nano starch-based composite films from kidney bean ( Phaseolus vulgaris). Journal of Food Science and Technology 2020; 58:2178-2185. [PMID: 33967315 DOI: 10.1007/s13197-020-04728-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2020] [Accepted: 08/13/2020] [Indexed: 02/01/2023]
Abstract
This study was aimed to synthesize and evaluate the nano starch-based composite films by the addition of nano starch in film formulation at 0.5, 1, 2, 5 and 10% level of total starch. The acid hydrolysis technique was used to reduce the size of starch granules of kidney bean starch. The physicochemical properties of both native and nano starch were determined. Nano starch showed a higher value for swelling power, solubility, water and oil absorption capacity when compared with native starch. The particle size of kidney bean nano starch was 257.7 nm at 100% intensity. The size of starch granule affects various properties of films. The thickness, solubility and burst strength of the composite films were increased significantly (p ≤ 0.05) with an increase in the concentration of nano starch in film formulation. While the moisture content and water vapour transmission rate (WVTR) were decreased significantly (p ≤ 0.05) with an increase in the concentration of nano starch in film formulation. The results suggested that kidney bean starch could be used for the development of packaging films. The utilization of nano starch in film formulations had an additional advantage in improving the film properties.
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Affiliation(s)
- Ishita Sharma
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India
| | - Rahul Thory
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, PB 151001 India
| | - Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, PB 143005 India
| | - Vikash Nain
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, HR India
| | - Ashok Kumar Pathera
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India
| | - Prafull Chavan
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India
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57
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Ashogbon AO, Akintayo ET, Oladebeye AO, Oluwafemi AD, Akinsola AF, Imanah OE. Developments in the isolation, composition, and physicochemical properties of legume starches. Crit Rev Food Sci Nutr 2020; 61:2938-2959. [DOI: 10.1080/10408398.2020.1791048] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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58
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Gao L, Wang H, Wan C, Leng J, Wang P, Yang P, Gao X, Gao J. Structural, pasting and thermal properties of common buckwheat (Fagopyrum esculentum Moench) starches affected by molecular structure. Int J Biol Macromol 2020; 156:120-126. [PMID: 32289422 DOI: 10.1016/j.ijbiomac.2020.04.064] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/30/2020] [Accepted: 04/08/2020] [Indexed: 11/25/2022]
Abstract
Common buckwheat starch (CBS) has extensive using value in the human diet. In this study, the molecular structure and physicochemical properties of CBS isolated from five cultivars collected from three regions of China were studied. Variations in molecular structure, crystalline structure, complexity, water solubility (WS), swelling power (SP), pasting properties, and thermal characteristics were recorded among the starches. The CBS had both similarities and differences in its properties by comparison with maize starch (MS) and potato starch (PS). The average molecular weight (MW) and amylopectin average chain length (ACL) of CBS ranged from 3.86 × 107 g/mol to 4.68 × 107 g/mol and from 21.29% to 22.68%, respectively. CBS and MS were divided into one subgroup and showed typical A diffraction patterns, while PS was divided into two subgroups and exhibited a typical B polymorphic pattern. The WS and SP of all the starches significantly increased with increasing temperature and had great variation at 70 °C and 90 °C. Pearson's correlation analysis showed that the molecular structure of starches greatly affected the physicochemical properties. This study revealed that the physicochemical properties of CBS could be affected by the molecular structures.
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Affiliation(s)
- Licheng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Honglu Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Chenxi Wan
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jiajun Leng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Pengke Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Pu Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Xiaoli Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
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59
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Wang M, Wu Y, Liu Y, Ouyang J. Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch. Polymers (Basel) 2020; 12:polym12081718. [PMID: 32751822 PMCID: PMC7464923 DOI: 10.3390/polym12081718] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 07/19/2020] [Accepted: 07/30/2020] [Indexed: 11/17/2022] Open
Abstract
This work examined the effect of ultrasound and microwave treatments, separate and in combination, on the physicochemical and functional properties of chestnut starch. The results revealed that the ultrasonic-microwave (UM) and microwave-ultrasonic (MU) dually modified samples exhibited more severe surface damage, weaker birefringence, and lower relative crystallinity and gelatinization enthalpy than the native and single-treated starches. The UM samples showed the highest oil absorption capacity, and the MU samples showed the highest water absorption capacity and the best freeze-thaw stability (five cycles) among all samples. The swelling power, peak, trough, final, and breakdown viscosities, and pasting temperature all decreased regardless of single or dual modification. This study provides a reference for potential industrial applications of ultrasound and microwave treatments for the modification of chestnut starch.
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Affiliation(s)
- Meng Wang
- Beijing Key Laboratory of Forest Food Process and Safety, Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
| | - Yanwen Wu
- Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing 100089, China;
| | - Yongguo Liu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;
| | - Jie Ouyang
- Beijing Key Laboratory of Forest Food Process and Safety, Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Correspondence: ; Tel.: +86-10-6233-6700; Fax: +86-10-6233-8221
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60
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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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61
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Physicochemical, morphological and thermal properties of oxidized starches from Lima bean (Phaseolus lunatus). SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00432] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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62
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Research advances in chemical modifications of starch for hydrophobicity and its applications: A review. Carbohydr Polym 2020; 240:116292. [DOI: 10.1016/j.carbpol.2020.116292] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Accepted: 04/11/2020] [Indexed: 02/02/2023]
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63
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Qi Y, Wang N, Yu J, Wang S, Wang S, Copeland L. Insights into structure-function relationships of starch from foxtail millet cultivars grown in China. Int J Biol Macromol 2020; 155:1176-1183. [DOI: 10.1016/j.ijbiomac.2019.11.085] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 10/14/2019] [Accepted: 11/09/2019] [Indexed: 10/25/2022]
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64
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Vamadevan V, Bertoft E. Observations on the impact of amylopectin and amylose structure on the swelling of starch granules. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105663] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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65
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Lin T, Fernández-Fraguas C. Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgaris L.) flours. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109325] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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66
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Zhang W, Yang Q, Xia M, Bai W, Wang P, Gao X, Gong X, Feng B, Gao L, Zhou M, Gao J. Effects of phosphate fertiliser on the physicochemical properties of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) starch. Food Chem 2020; 307:125543. [DOI: 10.1016/j.foodchem.2019.125543] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 09/11/2019] [Accepted: 09/16/2019] [Indexed: 12/01/2022]
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67
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Bento JAC, Fidelis MC, de Souza Neto MA, Lião LM, Caliari M, Soares Júnior MS. Physicochemical, structural, and thermal properties of “batata-de-teiú” starch. Int J Biol Macromol 2020; 145:332-340. [DOI: 10.1016/j.ijbiomac.2019.12.208] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 11/25/2019] [Accepted: 12/23/2019] [Indexed: 12/18/2022]
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68
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Li S, Wang J, Qu W, Cheng J, Lei Y, Wang D, Zhang F. Green synthesis and properties of an epoxy-modified oxidized starch-grafted styrene-acrylate emulsion. Eur Polym J 2020. [DOI: 10.1016/j.eurpolymj.2019.109412] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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69
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MIRANDA JATD, CARVALHO LMJD, VIEIRA ACDM, CASTRO IMD. Scanning Electron Microscopy and Crystallinity of starches granules from cowpea, black and carioca beans in raw and cooked forms. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.30718] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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70
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Production and Physicochemical Properties of Starch Isolated from Djulis ( Chenopodium formosanum). Foods 2019; 8:foods8110551. [PMID: 31694250 PMCID: PMC6915416 DOI: 10.3390/foods8110551] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 10/23/2019] [Accepted: 10/24/2019] [Indexed: 11/29/2022] Open
Abstract
Djulis (Chenopodium formosanum Koidz.) is an annual fast-growing underutilized pseudo cereal with a high percentage of starch content. In this study, djulis starch was extracted from the flour of dried grains by three different isolation procedures: (1) hydrochloric acid (HCl) isolation procedure (HP); (2) deionized water isolation procedure (WP); and (3) sodium hydroxide (NaOH) isolation procedure (NP), followed by investigation of the physicochemical properties of the isolated djulis starch. The amylose content of HP, WP, and NP was 22.14%, 24.15%, and 22.43%, respectively. For scanning electron microscopy (SEM) morphological observation, djulis starch presented a polygonal shape with granule sizes of 0.56–1.96, 0.74–3.02, and 0.62–2.48 μm, respectively. Djulis starch showed the classification of typical A-type x-ray patterns, and the relative degree of crystallinity for HP, WP, and NP was 33.15%, 36.17%, and 37.42%, respectively. Differential scanning calorimetry (DSC) analysis was used to determine the transition temperatures, transition range, and enthalpies of the gelatinization of starches. HP and WP isolated starch exhibited the highest ΔH 9.24 and 8.51 J/g, respectively, whereas NP starch showed the lowest ΔH of 6.95 J/g. The pasting temperatures of HP, WP, and NP isolated starch, which were analyzed by using a Rapid Visco Analyzer (RVA), were 71.70 °C, 72.80 °C, and 69.53 °C, respectively. The dependence of swelling power for the three isolated starches on temperature was tested at 10 °C with intervals between 60 °C and 90 °C. In short, the NP isolation procedure with a stable reaction is compelling from a technological point of view.
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71
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Kumar R, Ghoshal G, Goyal M. Moth bean starch ( Vigna aconitifolia): isolation, characterization, and development of edible/biodegradable films. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4891-4900. [PMID: 31741513 PMCID: PMC6828871 DOI: 10.1007/s13197-019-03959-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/23/2019] [Accepted: 07/15/2019] [Indexed: 01/08/2023]
Abstract
In the current work, moth bean starch was separated from the moth bean seeds which were cultivated in the semi arid regions of Haryana and Rajasthan, India using alkali treatment technique and characterized. Isolated and purified moth bean starch comprised (12.89-20.37%) amylose, 0.8% protein, 0.4% ash, swelling index and solubility were 10.8-14.7% and 6.4-9.8% respectively. For wrapping application, starch was modified using citric acid as cross linking agent (1-7% w/w of total starch) and film was made using casting method, and investigated the influence of citric acid on the functional properties of the films such as moisture content, solubility, swelling index, water vapor permeability and mechanical property. Significant difference in the functional properties among native and modified moth bean starch films was noticed. Interactions among starch chains due to cross linking in the modified starch films were reported using FTIR spectra. Surface micrographs of both purfied starch granules and films were studied using scanning electron microscopy. From the outcomes, it was exhibited that obtained starch granules has range large to small size with distorted cylinder and oval shapes. While cross linked starch films showed compact, slightly rough and homogeneous surface. Tested modified moth bean starch films containing citric acid (CA) and sorbitol were utilized as wrapping films to improve the shelf life of fresh lemon. Outcomes showed that the film contains 5% CA could be most promising wrapping materials for lemon that enhanced the shelf life of lemon additionally up to 12 days.
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Affiliation(s)
- Raj Kumar
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, 160014 India
- Research Planning and Business Development, CSIR-NIIST, Pappanamcode, Trivendrum, India
| | - Gargi Ghoshal
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, 160014 India
| | - Meenakshi Goyal
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, 160014 India
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72
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Li C, Liu Y, Feng H, Ma S. Effect of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia powder. Food Sci Nutr 2019; 7:3527-3537. [PMID: 31763003 PMCID: PMC6848833 DOI: 10.1002/fsn3.1203] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 07/15/2019] [Accepted: 08/12/2019] [Indexed: 11/28/2022] Open
Abstract
This work aimed to determine the influence of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia (BFU) powder. For this purpose, fine powder (FP) and two superfine powders (SPs) were obtained via superfine and conventional grinding methods. The properties of different powders were studied and compared. Compared with FP, SPs exhibited higher values in terms of the angle of repose, swelling capacity, ethanol extraction yield, total alkaloid content, and imperialine content, while lower values in terms of particle size and bulk density. Especially, the total alkaloid content of SP-I increased by 66.7%. Proper grinding is more conducive to reduce particle size and improve alkaloid content. FTIR analysis indicates that no new functional groups produced after superfine grinding. XRD analysis suggests that grinding treatment lead to decreases in the crystallinity. Therefore, superfine grinding displays immense potential in the BFU application.
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Affiliation(s)
- Cai‐xia Li
- Northwest Institute of Plateau BiologyChinese Academy of SciencesXiningChina
- Qinghai Provincial Key Laboratory of Qinghai‐Tibet Plateau Biological ResourcesXiningChina
| | - Ying‐ying Liu
- Northwest Institute of Plateau BiologyChinese Academy of SciencesXiningChina
- Qinghai Provincial Key Laboratory of Qinghai‐Tibet Plateau Biological ResourcesXiningChina
| | - Hai‐sheng Feng
- Northwest Institute of Plateau BiologyChinese Academy of SciencesXiningChina
- Qinghai Provincial Key Laboratory of Qinghai‐Tibet Plateau Biological ResourcesXiningChina
| | - Shi‐zhen Ma
- Northwest Institute of Plateau BiologyChinese Academy of SciencesXiningChina
- Qinghai Provincial Key Laboratory of Qinghai‐Tibet Plateau Biological ResourcesXiningChina
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73
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Wang M, Sun M, Zhang Y, Chen Y, Wu Y, Ouyang J. Effect of microwave irradiation-retrogradation treatment on the digestive and physicochemical properties of starches with different crystallinity. Food Chem 2019; 298:125015. [DOI: 10.1016/j.foodchem.2019.125015] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 06/12/2019] [Accepted: 06/14/2019] [Indexed: 11/17/2022]
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74
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Kathirvel P, Yamazaki Y, Zhu W, Luhovyy BL. Glucose release from lentil flours digested in vitro: The role of particle size. Cereal Chem 2019. [DOI: 10.1002/cche.10223] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Priya Kathirvel
- Department of Applied Human Nutrition Mount Saint Vincent University Halifax NS Canada
| | - Yuka Yamazaki
- Department of Applied Human Nutrition Mount Saint Vincent University Halifax NS Canada
| | - Wenxi Zhu
- Department of Applied Human Nutrition Mount Saint Vincent University Halifax NS Canada
| | - Bohdan L. Luhovyy
- Department of Applied Human Nutrition Mount Saint Vincent University Halifax NS Canada
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75
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Xiong W, Zhang B, Dhital S, Huang Q, Fu X. Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatment. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103500] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
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76
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Iuga M, Mironeasa S. A review of the hydrothermal treatments impact on starch based systems properties. Crit Rev Food Sci Nutr 2019; 60:3890-3915. [DOI: 10.1080/10408398.2019.1664978] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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77
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Maharjan P, Penny J, Partington DL, Panozzo JF. Genotype and environment effects on the chemical composition and rheological properties of field peas. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5409-5416. [PMID: 31077380 DOI: 10.1002/jsfa.9801] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 04/16/2019] [Accepted: 05/03/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The inclusion of pulses in traditional wheat-based food products such as bread, cakes, and pasta is increasing as the food industry and consumers are recognizing the nutritional benefits due to high protein, antioxidant activity, and good sources of dietary fiber of pulses. In all crops, including cereals, oilseeds, and pulses, variability in chemical composition is known to exist due to genetic differences and environmental effects. This study reports the effect of genotype and environment on seed composition and the rheological properties of field-pea genotypes for both field-pea flour and isolated starch. RESULTS Genotype had a significant effect on the chemical composition (protein, total starch, water-soluble carbohydrates, and phenolic compounds), the mean starch granule size, and rheological properties (peak viscosity, breakdown viscosity, final viscosity, peak time, and pasting temperature) of the field peas. The growing environment also had a significant effect on starch granule size, phytic acid, water-soluble carbohydrates, some phenolic compounds, and pasting characteristics of field peas. Genotype × environment (G × E) interactions were observed for protein, some phenolic compounds, and some pasting characteristics. CONCLUSION Genotype and the growing environment had a significant effect on the chemical composition and rheological properties of the field pea. The variability in composition and quality traits could be exploited through plant breeding and optimized agronomic practices to increase production of field peas with the desired quality traits. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Pankaj Maharjan
- Department of Jobs, Precincts, and Regions, Agriculture Victoria Research, Horsham, Victoria, Australia
| | - Jake Penny
- Department of Jobs, Precincts, and Regions, Agriculture Victoria Research, Horsham, Victoria, Australia
| | - Debra L Partington
- Department of Jobs, Precincts, and Regions, Agriculture Victoria Research, Hamilton, Victoria, Australia
| | - Joe F Panozzo
- Department of Jobs, Precincts, and Regions, Agriculture Victoria Research, Horsham, Victoria, Australia
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78
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Robinson GHJ, Balk J, Domoney C. Improving pulse crops as a source of protein, starch and micronutrients. NUTR BULL 2019; 44:202-215. [PMID: 31598097 PMCID: PMC6772023 DOI: 10.1111/nbu.12399] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Pulse crops have been known for a long time to have beneficial nutritional profiles for human diets but have been neglected in terms of cultivation, consumption and scientific research in many parts of the world. Broad dietary shifts will be required if anthropogenic climate change is to be mitigated in the future, and pulse crops should be an important component of this change by providing an environmentally sustainable source of protein, resistant starch and micronutrients. Further enhancement of the nutritional composition of pulse crops could benefit human health, helping to alleviate micronutrient deficiencies and reduce risk of chronic diseases such as type 2 diabetes. This paper reviews current knowledge regarding the nutritional content of pea (Pisum sativum L.) and faba bean (Vicia faba L.), two major UK pulse crops, and discusses the potential for their genetic improvement.
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Affiliation(s)
- G. H. J. Robinson
- Department of Metabolic BiologyJohn Innes Centre, Norwich Research ParkNorwichUK
| | - J. Balk
- Department of Biological ChemistryJohn Innes Centre, Norwich Research ParkNorwichUK
- School of Biological SciencesUniversity of East AngliaNorwich Research ParkNorwichUK
| | - C. Domoney
- Department of Metabolic BiologyJohn Innes Centre, Norwich Research ParkNorwichUK
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79
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Xu J, Ma Z, Ren N, Li X, Liu L, Hu X. Understanding the multi-scale structural changes in starch and its physicochemical properties during the processing of chickpea, navy bean, and yellow field pea seeds. Food Chem 2019; 289:582-590. [PMID: 30955652 DOI: 10.1016/j.foodchem.2019.03.093] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 03/17/2019] [Accepted: 03/18/2019] [Indexed: 10/27/2022]
Abstract
This study aimed to isolate starch from three types of untreated and autoclaved pulse seeds including chickpea, navy bean, and yellow field pea and to characterize their multi-scale structure and the associated physicochemical properties. Autoclaving of pulse seeds tended to significantly decrease the relative crystallinity, the Mw value, and degree of order of starch samples measured by X-ray diffraction, size exclusion chromatography, and FT-IR. Simultaneously, double helix content, and degree of double helix obtained from solid-state 13CNMR and FT-IR were relatively higher (P < 0.05) for autoclaved pulse seeds than their native counterparts. The structural characteristics also corroborated well with the obtained results of resistant starch content, gelatinization behavior, swelling power, solubility, and bile acid binding capacity. This research gave insights into the structural characteristics of starch from pulses and their changes that occurred following processing of seeds, aiming to provide information for the future study on their processing-structure-function relationship.
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Affiliation(s)
- Jiangbin Xu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
| | - Namei Ren
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Liu Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
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80
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Ma Z, Ma M, Zhou D, Li X, Hu X. The retrogradation characteristics of pullulanase debranched field pea starch: Effects of storage time and temperature. Int J Biol Macromol 2019; 134:984-992. [PMID: 31082424 DOI: 10.1016/j.ijbiomac.2019.05.064] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 05/07/2019] [Accepted: 05/09/2019] [Indexed: 10/26/2022]
Abstract
The structural changes and retrogradation behavior of the processed pea starch stored at 4 °C and 25 °C for different length of time (6, 12, 24, 48, and 72 h) was investigated by scanning electron microscopy (SEM), X-ray diffraction (XRD), solid-state 13C nuclear magnetic resonance spectroscopy (13CNMR), Fourier transform infrared spectroscopy (FT-IR), and small angle X-ray scattering (SAXS), their corresponded physicochemical properties were studied by rapid visco-analyzer (RVA). A mixture of B- and V-type crystalline polymorph was observed by XRD for all processed and retrograded pea starch. A continuous increase in the following parameters was observed during the initial retrogradation of pea starch for 6-48 h at 4 °C and for 6-24 h at 25 °C, followed by a decreased trend during the subsequent storage time from 48 h to 72 h at 4 °C, and from 24 h to 72 h at 25 °C, including the values of relative crystallinity, degree of order, and degree of double helix measured by XRD, 13CNMR, and FT-IR, respectively. The results of this study would provide useful information for better designing of starch-based food ingredients with improved functional and health benefits.
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Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
| | - Mingxing Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Dingting Zhou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
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81
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Extraction, characterization and technological properties of white garland-lily starch. Int J Biol Macromol 2019; 135:422-428. [DOI: 10.1016/j.ijbiomac.2019.05.141] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 05/16/2019] [Accepted: 05/21/2019] [Indexed: 12/22/2022]
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82
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Martínez P, Peña F, Bello-Pérez LA, Núñez-Santiago C, Yee-Madeira H, Velezmoro C. Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region. FOOD CHEMISTRY-X 2019; 2:100030. [PMID: 31432015 PMCID: PMC6694856 DOI: 10.1016/j.fochx.2019.100030] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 04/02/2019] [Accepted: 05/07/2019] [Indexed: 11/30/2022]
Abstract
Significant differences in characterization of starches were observed among them. Imilla negra starch exhibited the highest apparent amylose and phosphorous content. Imilla negra starch presented higher resistant starch content in cooked starch. Loćka starch had the lowest apparent amylose content and higher crystallinity.
Three varieties of native potato (Imilla blanca, Imilla negra and Loc’ka) that grow in the Andean region at more than 3800 m.a.s.l. were selected fot the extraction and characterization or their starch. Instrumental techniques such as scanning electron microsocopic (SEM), differential scanning calorimetry (DSC), Fourier transformed infrarred spectroscopy (FTIR), X-ray diffraction, colorimetry and polarized light microscopy were used. The results showed that only Loc’kás starch had a unimodal granule size distribution, whereas Imilla negra and Imilla blanca starches showed two and three granule size populations, respectively. The starch from Imilla negra showed higher apparent amylose content, peak viscosity, phosphorous content and paste clarity. The starch from Imilla blanca showed high relative crystallinity, while Imilla blanca and Imilla negra had higher intensity ratios than that from Loc’ka, suggesting high molecular order. Cooked starch from Imilla negra showed higher resistant starch (RS) fraction than the other starches studied.
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Affiliation(s)
- Patricia Martínez
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina S/N, La Molina, C.P. 12056 Lima, Peru
| | - Fiorela Peña
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina S/N, La Molina, C.P. 12056 Lima, Peru
| | - Luis A Bello-Pérez
- Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Km 8.5, Carretera Yautepec Jojutla, Colonia San Isidro, C.P. 62731 Yautepec, Morelos, Mexico
| | - Carmen Núñez-Santiago
- Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Km 8.5, Carretera Yautepec Jojutla, Colonia San Isidro, C.P. 62731 Yautepec, Morelos, Mexico
| | - Hernani Yee-Madeira
- Instituto Politécnico Nacional, Escuela Superior de Física y Matemáticas, Av. Instituto Politécnico Nacional, S/N, San Pedro Zacatenco, Gustavo A. Madero, CDMX 07738, Mexico
| | - Carmen Velezmoro
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina S/N, La Molina, C.P. 12056 Lima, Peru
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83
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Advances in chemical modifications of starches and their applications. Carbohydr Res 2019; 476:12-35. [DOI: 10.1016/j.carres.2019.02.007] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2018] [Revised: 02/10/2019] [Accepted: 02/25/2019] [Indexed: 11/23/2022]
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84
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Optimization of accelerated solvent extraction of fatty acids from Coix seeds using chemometrics methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00095-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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85
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Yang Q, Zhang W, Luo Y, Li J, Gao J, Yang P, Gao X, Feng B. Comparison of structural and physicochemical properties of starches from five coarse grains. Food Chem 2019; 288:283-290. [PMID: 30902294 DOI: 10.1016/j.foodchem.2019.02.134] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 02/27/2019] [Accepted: 02/27/2019] [Indexed: 12/27/2022]
Abstract
Starch, one of the most important components of coarse grains, has received widespread attention because of its prominent potential health benefits. In the present study, we isolated starches from the grains of sorghum, tartary buckwheat, common buckwheat, mungbean, and pea and studied their structural and physicochemical properties. These five starches all showed the distinctive "Maltese cross" effect (birefringence) but significantly differed in morphology, size, and complexity of granules. Sorghum starch exhibited the lowest amylose content and highest weight-average molar mass. Mungbean contained more short amylopectin [degree of polymerization (DP) 6-12 = 23.4%]. Pea starch exhibited the highest amylose content, highest amylopectin average chain length, and lowest weight-average molar mass. The starches of sorghum, tartary buckwheat, and common buckwheat showed A-type crystallinity, whereas those of mungbean and pea showed C-type crystallinity. Our results provide useful information for the application of coarse grain starches in diverse industries.
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Affiliation(s)
- Qinghua Yang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China.
| | - Weili Zhang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Yan Luo
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Jing Li
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Jinfeng Gao
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Pu Yang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Xiaoli Gao
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China.
| | - Baili Feng
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China.
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86
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de la Rosa-Millán J, Heredia-Olea E, Perez-Carrillo E, Guajardo-Flores D, Serna-Saldívar SRO. Effect of decortication, germination and extrusion on physicochemical and in vitro protein and starch digestion characteristics of black beans (Phaseolus vulgaris L.). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.039] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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87
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Zhang K, Ma X, Dai Y, Hou H, Wang W, Ding X, Zhang H, Li X, Dong H. Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch. Cereal Chem 2019. [DOI: 10.1002/cche.10132] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Kuiliang Zhang
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Xiaoyu Ma
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Yangyong Dai
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Hanxue Hou
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Wentao Wang
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Xiuzhen Ding
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Hui Zhang
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Xiangyang Li
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
| | - Haizhou Dong
- College of Food Science and Engineering Shandong Agricultural University Tai’an China
- Engineering and Technology Center for Grain Processing in Shandong Province Tai’an China
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88
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Teng B, Zhang C, Zhang Y, Du S, Xi M, Song F, Ni J, Luo Z, Ni D. Effects of different Wx alleles on amylopectin molecular structure and enzymatic hydrolysis properties of rice starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2018.1561464] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Bin Teng
- Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, P. R. China
| | - Chen Zhang
- College of Life Science, Anhui Agricultural University, Hefei, P. R. China
| | - Ying Zhang
- Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, P. R. China
| | - Shiyun Du
- Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, P. R. China
| | - Min Xi
- Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, P. R. China
| | - Fengshun Song
- Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, P. R. China
| | - Jinlong Ni
- Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, P. R. China
| | - Zhixiang Luo
- Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, P. R. China
| | - Dahu Ni
- Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, P. R. China
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89
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Thakur S, Scanlon MG, Tyler RT, Milani A, Paliwal J. Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review. Compr Rev Food Sci Food Saf 2019; 18:775-797. [PMID: 33336925 DOI: 10.1111/1541-4337.12413] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 10/17/2018] [Accepted: 11/02/2018] [Indexed: 11/29/2022]
Abstract
Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber-rich and protein-rich reputation in the development of nutritionally attractive new products, particularly in the bakery, gluten-free, snack, pasta, and noodle categories. The processing of pulses into consistent high-quality ingredients starts with a well-defined and controlled milling process. However, in contrast to the extensive body of knowledge on wheat flour milling, the peer-reviewed literature on pulse flour milling is not as well defined, except for the dehulling process. This review synthesizes information on milling of leguminous commodities such as chickpea (kabuli and desi), lentil (green and red), pea, and bean (adzuki, black, cowpea, kidney, navy, pinto, and mung) from the perspective of a wheat miller to explore the extent to which pulse milling studies have addressed the objectives of wheat flour milling. These objectives are to reduce particle size (so as to facilitate ingredient miscibility), to separate components (so as to improve value and/or functionality), and to effect mechanochemical transformations (for example, to cause starch damage). Current international standards on pulse quality are examined from the perspective of their relationship to the millability of pulses (that is, grain legume properties at mill receival). The effect of pulse flour on the quality of the products they are incorporated in is examined solely from the perspective of flour quality not quantity. Finally, we identify research gaps where critical questions should be answered if pulse milling science and technology are to be established on par with their wheat flour milling counterparts.
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Affiliation(s)
- S Thakur
- Dept. of Biosystems Eng., Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2
| | - M G Scanlon
- Dept. of Food and Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2
| | - R T Tyler
- Dept. of Food and Bioproduct Sciences, Univ. of Saskatchewan, 51 Campus Drive, SK, Canada, S7N 5AB
| | - A Milani
- Buhler Inc, 13105 12th Ave. N., Plymouth, MN, U.S.A
| | - J Paliwal
- Dept. of Biosystems Eng., Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2
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90
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Corsato Alvarenga I, Aldrich CG. The Effect of Increasing Levels of Dehulled Faba Beans ( Vicia faba L.) on Extrusion and Product Parameters for Dry Expanded Dog Food. Foods 2019; 8:foods8010026. [PMID: 30642031 PMCID: PMC6351981 DOI: 10.3390/foods8010026] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/14/2018] [Accepted: 01/03/2019] [Indexed: 11/16/2022] Open
Abstract
The growing pet food market is continuously in search for novel ingredients. Legumes such as faba beans are increasingly popular in human nutrition but have not yet been explored in pet foods. Extruded dog diets were produced with 0, 10, 20, and 30% dehulled faba bean (DFB) inclusion (FB0, FB10, FB20, and FB30, respectively) in exchange for rice and corn gluten meal. Fixed processing inputs were extruder screw configuration, die size (5.2 mm diameter), dry feed rate (237 kg/h), extruder water and steam (0%), and die knife speed (1100 rpm). Variable inputs were managed by an operator with the goal to obtain similar kibble bulk density at the extruder die (OE) across treatments. Output parameters were measured at the pre-conditioner, extruder, and kibble. Measurements were collected at uniform time increments during production of each experimental diet and considered treatment replicates. Single degree of freedom contrasts were analyzed on extrusion and product outputs. The target of producing diets with similar wet bulk density was achieved, with moderate modifications at the pre-conditioner (PC) and extruder. As DFB increased, diets had increased retention time and water at the PC to improve starch hydration and swelling. The FB20 and FB30 required a more restricted flow to improve kibble expansion. After drying, the FB20 and FB30 diets were denser, harder and tougher (p < 0.05) than FB0 and FB10. The increasing levels of DFB up to 30% can be effectively controlled in an extruded pet food application with modest changes to extrusion parameters.
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91
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Xia J, Zhu D, Wang R, Cui Y, Yan Y. Crop resistant starch and genetic improvement: a review of recent advances. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2018; 131:2495-2511. [PMID: 30374526 DOI: 10.1007/s00122-018-3221-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Accepted: 10/24/2018] [Indexed: 05/12/2023]
Abstract
Resistant starch (RS), as a healthy dietary fiber, meets with great human favor along with the rapid development and improvement of global living standards. RS shows direct effects in reducing postprandial blood glucose levels, serum cholesterol levels and glycemic index. Therefore, RS plays an important role in preventing and improving non-communicable diseases, such as obesity, diabetes, colon cancer, cardiovascular diseases and chronic kidney disease. In addition, RS leads to its potential applied value in the development of high-quality foodstuffs, such as bread, noodles and dumplings. This paper reviews the recent advances in RS research, focusing mainly on RS classification and measurement, formation, quantitative trait locus mapping, genome-wide association studies, molecular marker development and genetic improvement through induced mutations, plant breeding combined with marker-assisted selection and genetic transformation. Challenges and perspectives on further RS research are also discussed.
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Affiliation(s)
- Jian Xia
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048, Beijing, China
| | - Dong Zhu
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048, Beijing, China
| | - Ruomei Wang
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048, Beijing, China
| | - Yue Cui
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048, Beijing, China
| | - Yueming Yan
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, 100048, Beijing, China.
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92
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Piecyk M, Drużyńska B, Ołtarzewska A, Wołosiak R, Worobiej E, Ostrowska-Ligęza E. Effect of hydrothermal modifications on properties and digestibility of grass pea starch. Int J Biol Macromol 2018; 118:2113-2120. [PMID: 30016659 DOI: 10.1016/j.ijbiomac.2018.07.063] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 07/02/2018] [Accepted: 07/12/2018] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate functional and thermal properties and digestibility of grass pea starch, and provide information on the effect of hydrothermal modifications - annealing (ANN) and heat-moisture treatment (HMT) on the physico-chemical characteristics of the starch and digestibility, especially after processing (cooking, storage after cooking and freezing). After heat treatment, especially after cooking and storage at a temperature of -18 °C, the total content of slowly digestible starch and resistant starch in grass pea starch was high, which may indicate its great tendency for retrogradation. The HMT and ANN modifications of grass pea starch caused changes in its crystalline structure and increased integrity of its granules, which in turn resulted in a lower swelling power and amylose leaching, however this effect was more pronounced upon HMT which contributed to starch polymorphic type transformation from C to A. Despite greater resistance of granules of modified starches to swelling during cooking their suspensions, after cooking these starches were characterized by a higher predicted glycemic index than the non-modified ones. A similar content of resistant starch determined in modified and non-modified gelatinized starches stored at lowered temperatures indicates that starch modifications, HMT in particular, cause no changes in its susceptibility to retrogradation.
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Affiliation(s)
- Małgorzata Piecyk
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland.
| | - Beata Drużyńska
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Agnieszka Ołtarzewska
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Rafał Wołosiak
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Elwira Worobiej
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Ewa Ostrowska-Ligęza
- Division of Food Chemistry, Department of Chemistry, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warszawa, Poland
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93
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Wang X, Reddy CK, Xu B. A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China. Food Chem 2018; 259:81-88. [DOI: 10.1016/j.foodchem.2018.03.121] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 03/24/2018] [Accepted: 03/26/2018] [Indexed: 11/16/2022]
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94
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Bajaj R, Singh N, Kaur A, Inouchi N. Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study. Journal of Food Science and Technology 2018; 55:3799-3808. [PMID: 30150840 DOI: 10.1007/s13197-018-3342-4] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/03/2018] [Accepted: 07/09/2018] [Indexed: 12/20/2022]
Abstract
A comparison between structural, morphological, functional and digestibility studies of starches from cereals i.e. wheat (WS), corn (CS), low amylose corn (LACS) and rice (RS), tubers i.e. potato (PS) and sweet potato (SP), and legumes i.e. kidney bean (KB) were investigated. The shape of granules varied from oval to elliptical or spherical according to the source. Distribution of iso- amylase debranched materials revealed that long and short side chains fractions of amylopectin ranged from 12.6 to 33.1% and 40.5 to 52.5% respectively. KB starch showed the highest amylose content (49.50%) while RS showed the lowest (8.51%). Starches with greater granule size (PS, SP and KB) showed higher proportion of long side chains of amylopectin (AP) (Fr.II) than short side chains of AP (Fr.III). Peak viscosity (PV), breakdown viscosity (BV) and final viscosity (FV) showed significant positive relationship with Fr. II and negative with apparent amylose content (AAC) and Fr.III. Tuber starches showed greater paste viscosities followed by legume starches. Tuber and legume starches with higher apparent amylose content and Fr. II showed greater crystallinity. Gel hardness and gelatinization temperatures showed inverse relationship with RS starch having higher proportion of smaller granules (0-10 µm). KB with higher amylose content showed maximum rapidly digestible starch (RDS) content while SP showed the highest resistant starch. Above observations would be utilized in modifying properties of native starches and help in improving texture, moisture retention capacity and gel firmness of starch and its products.
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Affiliation(s)
- Ritika Bajaj
- 1Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Narpinder Singh
- 1Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Amritpal Kaur
- 1Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Naoyoshi Inouchi
- 2Department of Applied Biological Science, Fukuyama University, Fukuyama, Japan
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95
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Ma Z, Yin X, Hu X, Li X, Liu L, Boye JI. Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments. Food Chem 2018; 263:163-170. [PMID: 29784302 DOI: 10.1016/j.foodchem.2018.04.122] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 04/14/2018] [Accepted: 04/27/2018] [Indexed: 01/22/2023]
Abstract
This work focused on the structural characterization of resistant starch from untreated (UL-RS), germinated (GL-RS), fermented (FL-RS), microwaved (ML-RS), conventionally cooked (CL-RS), and autoclaved (AL-RS) lentil seeds. The size exclusion chromatography (SEC) results showed that UL-RS, RL-RS, and GL-RS (Group A samples) exhibited higher values of Mw and Rh¯ than FL-RS, ML-RS, AL-RS (Group C samples), and CL-RS (Group B sample). In parallel with the SEC result, other structural characteristics followed similar trends, where Group C samples exhibited the lowest values of double helix content and crystallinity by 13C NMR, and degree of order/double helix by FT-IR. Comparatively, Group A samples exhibited the opposite trends, and displayed large amorphous aggregates on their micrograph. The results are expected to provide information for better understanding the mechanism of resistant starch formation during different processing of lentil and to lay a theoretical foundation for the future study of their structure-function relationship.
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Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
| | - Xiuxiu Yin
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Liu Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Joyce I Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, Quebec J2S 8E3, Canada
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96
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Kim YY, Woo KS, Chung HJ. Starch characteristics of cowpea and mungbean cultivars grown in Korea. Food Chem 2018; 263:104-111. [PMID: 29784294 DOI: 10.1016/j.foodchem.2018.04.114] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 04/25/2018] [Accepted: 04/25/2018] [Indexed: 11/26/2022]
Abstract
Physicochemical properties of starches from 5 different Korean cultivars of cowpea and mungbean were examined. Starch granules had elliptical to spherical granules. Volume median diameter of granules ranged from 17.0 μm to 48.6 μm, with a significantly larger median granule diameter in cowpea starches than mungbean starches. Apparent amylose content ranged from 35.7% to 38.5%. Among cowpea starches, Seowon had a higher molecular weight and longer amylopectin average chain length than other cultivars. Between mungbean starches, Sohyun had a lower amylose molecular weight but a longer amylopectin average chain length than Dahyun. The relative crystallinity and gelatinization enthalpy of cowpea starches were greater than those of mungbean starches. Okdang had higher peak and final viscosities than other cowpea starches, whereas two mungbean varieties showed similar values for pasting parameters. Seowon in the cowpea starches and Sohyun in mungbean starches had higher gel hardness than other cultivars.
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Affiliation(s)
- Yu-Yeon Kim
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Koan Sik Woo
- National Institute of Crop Science, Rural Development Administration, Gyonggi 16429, Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea.
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97
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Ngobese NZ, Wokadala OC, Plessis BD, Da Silva LS, Hall A, Lepule SP, Penter M, Ngcobo MEK, Swart HC. Physicochemical and Morphological Properties of a Small Granule Legume Starch With Atypical Properties From Wild Mango (Cordyla africana L
.) Seeds: A Comparison to Maize, Pea, and Kidney Bean Starch. STARCH-STARKE 2018. [DOI: 10.1002/star.201700345] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
| | | | - Belinda Du Plessis
- Department of Biotechnology and Food Technology, Tshwane University of Technology; Arcadia Pretoria 0001 South Africa
| | - Laura Suzanne Da Silva
- Department of Biotechnology and Food Technology, Tshwane University of Technology; Arcadia Pretoria 0001 South Africa
| | - Alan Hall
- Laboratory of Microscopy and Microanalysis, University of Pretoria; Hatfield 0028 South Africa
| | - Sello Presly Lepule
- Department of Chemistry, Tshwane University of Technology; Arcadia Pretoria 0001 South Africa
| | - Mark Penter
- Agricultural Research Council − Tropical and Subtropical Crops; Nelspruit 1200 South Africa
| | | | - Hendrik C. Swart
- Department of Physics, University of the Free State; Bloemfontein 9300 South Africa
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98
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Simons CW, Hall C, Vatansever S. Production of resistant starch (RS3) from edible bean starches. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13587] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Clifford Hall
- Plant Sciences Department, North Dakota State University; Fargo North Dakota
| | - Serap Vatansever
- Plant Sciences Department, North Dakota State University; Fargo North Dakota
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99
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Afolabi TA, Opara AO, Kareem SO, Oladoyinbo FO. In vitro digestibility of hydrothermally modified Bambara groundnut ( Vigna subterranean L.) starch and flour. Food Sci Nutr 2018; 6:36-46. [PMID: 29387359 PMCID: PMC5778218 DOI: 10.1002/fsn3.510] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2017] [Revised: 06/26/2017] [Accepted: 07/06/2017] [Indexed: 11/05/2022] Open
Abstract
In-vitro digestibility and functional properties of Bambara groundnut (Vigna subterranean) (BG) flour, and its native and hydrothermally modified starches were investigated. The isolated native starch (BNS) was modified by annealing at 50°C for 48 hr (BAS), and heat-moisture treated at 100°C for 16 hr at 25% moisture level (BHS). The crude protein of BG flour was 16.88%. The amylose content of the flour and native starch was 6.10% and 27.70%, respectively. Hydrothermal modification increased the gelatinization profile of the starch but reduces its pasting properties. Swelling and solubility of the flour and starches increased with increase in temperature. X-ray diffraction revealed BNS and BAS exhibited "Type C" crystallinity pattern while BHS was "Type A." The BNS granule was oval, its diameter between 22 and 30 μm, with no significant change in the morphology of BAS and BHS. The BG flour had 33% resistant starch and 11.63% digestible starch. Heat-moisture treatment enhanced the resistant starch content of the native starch significantly.
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Affiliation(s)
- T Adeniyi Afolabi
- Department of Chemistry Federal University of Agriculture Abeokuta Nigeria
| | - Amarachi O Opara
- Department of Chemistry Federal University of Agriculture Abeokuta Nigeria
| | | | - Fatai O Oladoyinbo
- Department of Chemistry Federal University of Agriculture Abeokuta Nigeria
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100
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