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Structure of Starch-Sepiolite Bio-Nanocomposites: Effect of Processing and Matrix-Filler Interactions. Polymers (Basel) 2023; 15:polym15051207. [PMID: 36904448 PMCID: PMC10007023 DOI: 10.3390/polym15051207] [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: 01/31/2023] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 03/08/2023] Open
Abstract
Sepiolite clay is a natural filler particularly suitable to be used with polysaccharide matrices (e.g., in starch-based bio-nanocomposites), increasing their attractiveness for a wide range of applications, such as packaging. Herein, the effect of the processing (i.e., starch gelatinization, addition of glycerol as plasticizer, casting to obtain films) and of the sepiolite filler amount on the microstructure of starch-based nanocomposites was investigated by SS-NMR (solid-state nuclear magnetic resonance), XRD (X-ray diffraction) and FTIR (Fourier-transform infrared) spectroscopy. Morphology, transparency and thermal stability were then assessed by SEM (scanning electron microscope), TGA (thermogravimetric analysis) and UV-visible spectroscopy. It was demonstrated that the processing method allowed to disrupt the rigid lattice structure of semicrystalline starch and thus obtain amorphous flexible films, with high transparency and good thermal resistance. Moreover, the microstructure of the bio-nanocomposites was found to intrinsically depend on complex interactions among sepiolite, glycerol and starch chains, which are also supposed to affect the final properties of the starch-sepiolite composite materials.
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52
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Characterization and in vitro digestion of rice starch/konjac glucomannan complex prepared by screw extrusion and its impact on gut microbiota. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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53
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The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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54
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Barison A, Biswas RG, Ning P, Kock FVC, Soong R, Di Medeiros MCB, Simpson A, Lião LM. Introducing comprehensive multiphase NMR for the analysis of food: Understanding the hydrothermal treatment of starch-based foods. Food Chem 2022; 397:133800. [PMID: 35914461 DOI: 10.1016/j.foodchem.2022.133800] [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: 01/29/2022] [Revised: 06/27/2022] [Accepted: 07/25/2022] [Indexed: 01/05/2023]
Abstract
Cooking is essential for preparing starch-based food, however thermal treatment promotes the complexation of biopolymers, impacting their final properties. Comprehensive Multiphase (CMP) NMR allows all phases (liquids, gels, and solids) to be differentiated and monitored within intact samples. This study acts as a proof-of-principle to introduce CMP-NMR to food research and demonstrate its application to monitor the various phases in spaghetti, black turtle beans, and white long-grain rice, and how they change during the cooking process. When uncooked, only a small fraction of lipids and structurally bound water show any molecular mobility. Once cooked, little "crystalline solid" material is left, and all components exhibit increased molecular dynamics. Upon cooking, the solid-like components in spaghetti contains signals consistent with cellulose that were buried beneath the starches in the uncooked product. Thus, CMP-NMR holds potential for the study of food and related processes involving phase changes such as growth, manufacturing, and composting.
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Affiliation(s)
- Andersson Barison
- NMR Centre, Department of Chemistry, Federal University of Paraná, Curitiba, Paraná, Brazil
| | - Rajshree Ghosh Biswas
- Environmental NMR Centre, Department of Physical and Environmental Sciences, University of Toronto, Scarborough, Ontario, Canada
| | - Paris Ning
- Environmental NMR Centre, Department of Physical and Environmental Sciences, University of Toronto, Scarborough, Ontario, Canada
| | - Flávio Vinícius Crizóstomo Kock
- Environmental NMR Centre, Department of Physical and Environmental Sciences, University of Toronto, Scarborough, Ontario, Canada; Nuclear Magnetic Resonance Laboratory, Federal University of São Carlos, São Carlos, São Paulo, Brazil
| | - Ronald Soong
- Environmental NMR Centre, Department of Physical and Environmental Sciences, University of Toronto, Scarborough, Ontario, Canada
| | - Maria Carolina Bezerra Di Medeiros
- Nuclear Magnetic Resonance Laboratory, Federal University of São Carlos, São Carlos, São Paulo, Brazil; Nuclear Magnetic Resonance Laboratory, Institute of Chemistry, Federal University of Goiás, Goiânia, Goiás, Brazil
| | - Andre Simpson
- Environmental NMR Centre, Department of Physical and Environmental Sciences, University of Toronto, Scarborough, Ontario, Canada.
| | - Luciano Morais Lião
- Nuclear Magnetic Resonance Laboratory, Institute of Chemistry, Federal University of Goiás, Goiânia, Goiás, Brazil.
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Chen J, Cai H, Yang S, Zhang M, Wang J, Chen Z. The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage. Food Res Int 2022; 162:111933. [DOI: 10.1016/j.foodres.2022.111933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 09/08/2022] [Accepted: 09/09/2022] [Indexed: 11/04/2022]
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Wu D, Ma H, Fu M, Tang X. Insight into multi-scale structural evolution during gelatinization process of normal and waxy maize starch. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4405-4414. [PMID: 36193489 PMCID: PMC9525508 DOI: 10.1007/s13197-022-05520-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/18/2022] [Accepted: 05/26/2022] [Indexed: 06/16/2023]
Abstract
By using a mimicked heating with ex-situ liquid nitrogen flash freezing method, multi-scale structural evolution behaviors of normal maize starch (NMS) and waxy maize starch (WMS) during gelatinization process were studied. The results from SEM, X-ray diffraction (XRD), FTIR/solid state NMR spectroscopy and small angle X-ray scattering (SAXS) showed that NMS and WMS exhibited differently structural evolution behavior during gelatinization process. As the temperature increase, the proportion of the NMS granules with cavity gradually increased, while after heating beyond (peak gelatinization temperature (Tp) + conclusion gelatinization temperature (Tc))/2 the disappearance of starch granule integrity occurred for WMS. The relative crystallinity of NMS declined from 32.8 to 15.26% gradually, as that of WMS declined from 42.43 to 13.09% with a sharply descent when heated beyond (Tp + Tc)/2. The loss of short-range order structure of NMS and WMS showed same trends according to FTIR and NMR. Semicrystalline lamellae of NMS became thinner gradually while that of WMS showed an apparently narrowing after heating beyond (Tp + Tc)/2. These results suggest that the destruction of double helix in amylopectin structure had greatly influence on the larger scale structure of starch samples. This strategy is important for thorough understanding and profiting starch-based food processing. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05520-2.
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Affiliation(s)
- Di Wu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Hong Ma
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Meixia Fu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Xiaozhi Tang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
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Liu S, Li L, Li B, Zhu J, Li X. Size effect of carnauba wax nanoparticles on water vapor and oxygen barrier properties of starch-based film. Carbohydr Polym 2022; 296:119935. [DOI: 10.1016/j.carbpol.2022.119935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 07/20/2022] [Accepted: 07/28/2022] [Indexed: 11/02/2022]
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58
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Li H, Dhital S, Flanagan BM, Mata J, Gilbert EP, Gilbert RG, Gidley MJ. Amorphous packing of amylose and elongated branches linked to the enzymatic resistance of high-amylose wheat starch granules. Carbohydr Polym 2022; 295:119871. [DOI: 10.1016/j.carbpol.2022.119871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 07/03/2022] [Accepted: 07/11/2022] [Indexed: 11/02/2022]
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59
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Chi C, Xu K, Wang H, Zhao L, Zhang Y, Chen B, Wang M. Deciphering multi-scale structures and pasting properties of wheat starch in frozen dough following different freezing rates. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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60
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Shin HY, Lee JH, Kim JY. Formation mechanism of nanocomposites between starch and stearic acid via nanoprecipitation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107780] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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61
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Hao Z, Han S, Xu H, Li C, Wang Y, Gu Z, Hu Y, Zhang Q, Deng C, Xiao Y, Liu Y, Liu K, Zheng M, Zhou Y, Yu Z. Insights into the rheological properties, multi-scale structure and in vitro digestibility changes of starch-β-glucan complex prepared by ball milling. Int J Biol Macromol 2022; 224:1313-1321. [DOI: 10.1016/j.ijbiomac.2022.10.217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 10/17/2022] [Accepted: 10/24/2022] [Indexed: 11/05/2022]
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62
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Karim H, Kumar S, Lan J, Tang H, Guzmán C, Xu Q, Zhang Y, Qi P, Deng M, Ma J, Wang J, Chen G, Lan X, Wei Y, Zheng Y, Jiang Q. Analysis of starch structure and functional properties of tetraploid wheat (Triticum turgidum L.) with differing waxy protein composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5974-5983. [PMID: 35445411 DOI: 10.1002/jsfa.11950] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 01/26/2022] [Accepted: 04/20/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND An increased demand for food has mirrored the increasing global population. Obesity and diabetes are two disorders induced by poor eating choices. Consequently, there is an urgent need to develop modified foods that can ameliorate such illnesses. The objective of this study was to explore the effect of Waxy genes on the structural and functional properties of starch, with the aim of improving food quality. Wild-type tetraploid wheat was compared with three mutants with different Waxy gene combinations. RESULTS The proportion of B-type granules was higher in the mutants than in the wild-type (Wx-AB), and there were significant changes in the starch granule size, number, and phenotype in the Wx free mutant (Wx-ab). The lowest branch chain length was observed in Wx-ab, whereas Wx-AB had the highest branch chain length of DP ≥ 37. Wx-ab had the highest degree of crystallinity. The crystallinity trend followed the order Wx-ab>Wx-Ab>Wx-aB>Wx-AB. The amount of slowly digestible starch (SDS) was higher in native, gelatinized, and retrograded starch in the mutant. The amount of retrograded starch was closer to gelatinized starch than to native starch. CONCLUSION Waxy proteins make a substantial contribution to starch structure. A lack of waxy proteins reduced the unit chains markedly compared with the control. Waxy proteins significantly affected the smaller and longer chains of starch. The lines with differing waxy composition had different effects on food digestion. The Wx-AB in native starch and Wx-Ab in gelatinized starch can control obesity and diabetes by slow-digesting carbohydrates and high resistance to digestion. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Hassan Karim
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Sujon Kumar
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jingyu Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Huaping Tang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, Cordoba, Spain
| | - Qiang Xu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yazhou Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Pengfei Qi
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Mei Deng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jian Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jirui Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Guoyue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xiujin Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yuming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Youliang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Qiantao Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
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63
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Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels. Food Chem 2022; 391:133236. [DOI: 10.1016/j.foodchem.2022.133236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 04/13/2022] [Accepted: 05/15/2022] [Indexed: 11/19/2022]
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64
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Chavez-Esquivel G, Cervantes-Cuevas H, Vera-Ramírez MA. Effect of dual modification with citric acid combined with ultrasonication on hydrolysis kinetics, morphology and structure of corn starch dispersions. Int J Biol Macromol 2022; 222:1688-1699. [PMID: 36179871 DOI: 10.1016/j.ijbiomac.2022.09.218] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 08/30/2022] [Accepted: 09/24/2022] [Indexed: 11/25/2022]
Abstract
Corn starch dispersions (CSD) were hydrolyzed with citric acid and compared with CSD co-treated with citric acid combined with ultrasonication for 1 to 18 days, which are designated as single modification (CSD-SM) and dual modification (CSD-DM), respectively. The logistic functions monitor the dynamics of the hydrolysis advance (%) of the CSD-SM and CSD-DM as a function of time, where the zones most vulnerable to the single-treatment and/or co-treatment of the corn starch granules (CSG) are the amorphous or disordered regions. The characterization results of CSD-DM suggest that the structural changes caused by dual modification affected the morphology, sequence, and microstructure of the CSG. The heterogeneous changes caused by the dual modification changed the configuration of the CSG, generating a kind of destemming of the amorphous lamellae (depolymerization), an increase in the percentage of relative crystallinity of the CSD-DM and an active rearrangement of the intralamellar chains that promoted the relative amount of double helix for 18 days of double modification. The synergistic effect of the dual modification for CSD by the sequential combination of a chemical treatment followed by a physical one improved the hydrolyzed advance by 12 %, the relative crystallinity by 10 %, and the promotion of double helices by 25 % during 18 days of co-treatment.
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Affiliation(s)
- G Chavez-Esquivel
- Departamento de Ciencias Básicas, Universidad Autónoma Metropolitana-Azcapotzalco, Av. San Pablo 180, Colonia Reynosa Tamaulipas, Azcapotzalco, Ciudad de México, 02200, Mexico.
| | - H Cervantes-Cuevas
- Departamento de Ciencias Básicas, Universidad Autónoma Metropolitana-Azcapotzalco, Av. San Pablo 180, Colonia Reynosa Tamaulipas, Azcapotzalco, Ciudad de México, 02200, Mexico
| | - M A Vera-Ramírez
- Departamento de Química, División de Ciencias Básicas e Ingeniería, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 186, Colonia Leyes de Reforma 1ra Sección, Iztapalapa, Ciudad de México 09340, Mexico
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65
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Junejo SA, Wang J, Liu Y, Jia R, Zhou Y, Li S. Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods. Foods 2022; 11:foods11172625. [PMID: 36076810 PMCID: PMC9455589 DOI: 10.3390/foods11172625] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 08/18/2022] [Accepted: 08/25/2022] [Indexed: 01/02/2023] Open
Abstract
The purpose of this study is to investigate the effects of starch extraction methods (alkali, wet-milling, and enzymatic) on the multi-scale structures and functional properties of quinoa starch. When the enzymatic method was compared with alkali and wet-milling, it showed higher protein content (2.39%), larger size of aggregated granules (44.1 μm), higher relative crystallinity (29.6%), scattering intensity (17.8 α.u.), absorbance ratio of 1047/1022 (0.9), single and double helical content (8.2% and 23.1%), FWHM ratio (2.1), and average molecular weight and radius of gyration (1.58 × 107 g/mol and 106.8 nm), respectively. Similarly, quinoa starch by enzymatic extraction had a higher onset (82.1 °C), peak (83.8 °C), and conclusion (86.3 °C) temperatures, as well as an enthalpy change (6.7 J/g). It further showed maximum hardness (238.8 N), gumminess (105.6 N), chewiness (80.2 N), SDS content (7.5% of raw and 4.8% of cooked), and RS content (15.5% of raw and 13.9% of cooked), whereas it contained minimum RDS content (77.1% of raw and 81.9% of cooked). The results suggest that extraction of starch by the enzymatic method could be a viable approach to retain the native structure of starch and may eventually improve the glycemic response.
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Affiliation(s)
- Shahid Ahmed Junejo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Ying Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Jia
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yibin Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
- Key Laboratory of Agricultural Products Processing Engineering of Anhui Province, School of Tea and Food Technology, Anhui Agricultural University, Hefei 230036, China
- Correspondence: (Y.Z.); (S.L.)
| | - Songnan Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
- Correspondence: (Y.Z.); (S.L.)
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Guo T, Zheng B, He H, Chen L. Effects of non-covalent binding of lignans with rice starch driven by high-pressure homogenization on the starch structure and in vitro nutritional characteristics. Food Funct 2022; 13:9243-9253. [PMID: 36000543 DOI: 10.1039/d2fo00798c] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
As a type of phytoestrogen, lignans have attracted attention in recent years for their nutritional functions. To investigate the effects of lignans on the structural and nutritional functions of starch, honokiol (HK) and arctiin (AC) were complexed with rice starch respectively under high-pressure homogenization (UHPH) (UHPHRS/HK and UHPHRS/AC). The results showed that both HK and AC could form inclusive complexes with rice starch via non-covalent bonding (hydrophobic interaction and hydrogen bonds), and these complexes could further form V-type crystals and aggregates, which reduced the starch digestibility as well as endowing them with the ability to retard glucose release and bind sodium cholate. Interestingly, due to its smaller molecular size, HK could induce starch to form a more compact structure than AC, leading to better nutritional functions. When the addition of HK/AC reached 8%, the resistant starch content could reach 26% and 19.8%, respectively. Meanwhile, the glucose dialysis retardation index could increase to 17.2% and 14.8%, respectively, and the sodium cholate-binding capacity could increase to 33.1 mg g-1 and 21.8 mg g-1, respectively. These results demonstrated that UHPH with lignans' molecular interaction could be beneficial for controlling the nutritional functions of starch products with the desired digestibility.
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Affiliation(s)
- Tianli Guo
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Bo Zheng
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Hai He
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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67
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The Starch Physicochemical Properties between Superior and Inferior Grains of Japonica Rice under Panicle Nitrogen Fertilizer Determine the Difference in Eating Quality. Foods 2022; 11:foods11162489. [PMID: 36010489 PMCID: PMC9407410 DOI: 10.3390/foods11162489] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/05/2022] [Accepted: 08/15/2022] [Indexed: 11/16/2022] Open
Abstract
Nitrogen fertilizer is essential for rice growth and development, and topdressing nitrogen fertilizer at panicle stage has a huge impact on rice grain quality. However, the effect of panicle nitrogen fertilizer (PNF) on starch physicochemical properties and fine structure remain unclear. In this study, four PNF levels (0, 60, 120, 180 kg N ha−1) were grown with the same basal and tiller fertilizer (150 kg N ha−1). The starch physicochemical properties, fine structure, texture properties and eating quality of two japonica rice were determined. We found that the content of total protein, crude fat and amylose between superior and inferior grains were significantly different. Compared with inferior grains, superior grains had low relative crystallinity, good pasting characteristics and outstanding eating quality. With the increase of nitrogen application rates, the starch volume mean diameter was lower; the average chain length of amylopectin was longer; and the relative crystallinity of starch was higher. The changes above in starch structure resulted in an increase in starch solubility, swelling power and gelatinization enthalpy, and led to a decrease in retrogradation enthalpy, retrogradation percentage and pasting viscosity, consequently contributing to the increase in hardness and stickiness of rice and the deterioration of taste value. These results indicated that topdressing PNF lengthened the amylopectin chain, decreased starch granule size, enhanced crystallization stability and increased gelatinization enthalpy, which were the direct reasons for the deterioration of cooking and eating quality.
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68
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Four stages of multi-scale structural changes in rice starch during the entire high hydrostatic pressure treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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69
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Zhang T, Yue Y, Hou M, Tong Y, Lu Z, Yang L, Liu P. Oxidation and ordering of fine structure of corn starch under an ultrahigh magnetic field. Carbohydr Polym 2022; 297:120029. [DOI: 10.1016/j.carbpol.2022.120029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 07/29/2022] [Accepted: 08/22/2022] [Indexed: 11/02/2022]
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70
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Wang H, Li Y, Wang L, Wang L, Li Z, Qiu J. Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107630] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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71
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Physical and 3D Printing Properties of Arrowroot Starch Gels. Foods 2022; 11:foods11142140. [PMID: 35885383 PMCID: PMC9317205 DOI: 10.3390/foods11142140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/11/2022] [Accepted: 07/15/2022] [Indexed: 12/02/2022] Open
Abstract
This paper aims to investigate the physical and 3D printing properties of arrowroot starch (AS), a natural biopolymer with many potential health benefits. Scanning electron microscopy images showed that AS granules had mixed spherical and elongated geometries, with average sizes of 10.5 ± 2.5 μm. The molecular weight of AS measured by gel permeation chromatography (GPC) was 3.24 × 107 g/mol, and the amylose/amylopectin ratio of AS was approximately 4:11. AS has an A-type crystal structure, with a gelatinization temperature of 71.8 ± 0.2 °C. The overlap concentration (C*) of AS in aqueous solutions was 0.42% (w/v). Temperature-dependent dynamic rheological analyses of 10% to 30% (w/v) AS fluids showed that the storage modulus (G’) reached the maximum values around the gelatinization temperatures, while the yield stress (τy) and flow stress (τf) values all increased with the increase in AS concentration. The printing accuracy of AS gels was found to be associated with the interplay between the G’ values and the restorability after extrusion, determined by the three-interval thixotropy tests (3ITT). The optimum 3D printing condition occurred at 20% (w/v) AS, the nozzle diameter of 0.60 mm, the printing speed of 100 mm/s and the extrusion speed of 100 mm/s. Our research provides a promising biopolymer to be used in the design of novel personalized functional foods.
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72
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Encapsulation and release kinetics of ethylene into “pre-formed” V-type starch and granular cold-water-soluble starch. Carbohydr Polym 2022; 287:119360. [DOI: 10.1016/j.carbpol.2022.119360] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/19/2022] [Accepted: 03/11/2022] [Indexed: 11/21/2022]
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73
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Chavez-Esquivel G, García-Martínez JC, Cervantes-Cuevas H, Acosta D, Vera-Ramírez MA. Effect of thermo-alkali treatment on the morphological and electrochemical properties of biopolymer electrolytes based on corn starch–Al(OH)3. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-021-03752-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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74
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Wu F, Chi B, Xu R, Liao H, Xu X, Tan X. Changes in structures and digestibility of amylose-oleic acid complexes following microwave heat-moisture treatment. Int J Biol Macromol 2022; 214:439-445. [PMID: 35752333 DOI: 10.1016/j.ijbiomac.2022.06.133] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 05/23/2022] [Accepted: 06/19/2022] [Indexed: 11/28/2022]
Abstract
Amylose-oleic acid complexes (AOA) were exposed to microwave heat-moisture treatment (M-HMT) with different moisture content (MC), and the variations in structures and digestibility were investigated. M-HMT caused the dissociation of helical structures and destruction of short-range molecular order of AOA. Meanwhile, the molecules of amylose and oleic acid rearranged and more amylose-oleic acid complexes were formed during M-HMT, the complexing index of AOA was increased from 25.41 % to 41.20 % when treating at 35 % MC. Moreover, the relative content of single helix increased with increasing MC, resulting in higher V-type relative crystallinity. With ≥30 % MC, the treated complexes showed greater thermostability than that of original AOA. The treatment increased the enzymatic digestibility of AOA, and sample treated with 35 % MC had the highest resistant starch content of 82.33 %, which was 17.96 % higher than that of native AOA. The improved enzyme resistance should be correlated to increased molecular interplay and formation of amylose-oleic acid complexes.
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Affiliation(s)
- Fubin Wu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Bo Chi
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Ruyan Xu
- China Tobacco Jiangsu Industrial Co., Ltd., Nanjing 210019, China
| | - Huiyun Liao
- China Tobacco Jiangsu Industrial Co., Ltd., Nanjing 210019, China.
| | - Xiaoqi Xu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiaoyan Tan
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
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75
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Baran A, Fričová O, Vrábel P, Popovič Ľ, Peidayesh H, Chodák I, Hutníková M, Kovaľaková M. Effects of urea and glycerol mixture on morphology and molecular mobility in thermoplastic starch/montmorillonite-type nanofiller composites studied using XRD and NMR. JOURNAL OF POLYMER RESEARCH 2022. [DOI: 10.1007/s10965-022-03110-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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76
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Zang Y, Yao H, Ran L, Zhang R, Duan Y, Yu X, Xiong F. Physicochemical Properties of Wheat Starch under Different Sowing Dates. STARCH-STARKE 2022. [DOI: 10.1002/star.202100290] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- 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 Yangzhou University Yangzhou China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Huihui Yao
- 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 China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Liping Ran
- Guangling College of Yangzhou University Yangzhou University Yangzhou 225009 China
| | - Rong 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 China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Yuren Duan
- 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 China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - 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 China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University 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 Yangzhou University Yangzhou China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
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77
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Zhao M, Cui W, Hu X, Ma Z. Anti-hyperlipidemic and ameliorative effects of chickpea starch and resistant starch in mice with high fat diet induced obesity are associated with their multi-scale structural characteristics. Food Funct 2022; 13:5135-5152. [PMID: 35416192 DOI: 10.1039/d1fo04354d] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Chickpea starches were isolated from both untreated (UC-S) and conventionally cooked seeds (CC-S), and their multi-scale structural characteristics and in vivo physiological effects on controlling hyperlipidemia in high fat diet induced obese mice were compared with their corresponding resistant starch (RS) fractions obtained by an in vitro enzymatic isolation method (UC-RS and CC-RS). The degree of order/degree of double helix in Fourier transform infrared spectroscopy was in the following order: CC-RS > UC-RS > CC-S > UC-S, which was consistent with the trend observed for relative crystallinity and double helix contents monitored by X-ray diffractometer and solid-state 13C cross-polarization and magic angle spinning NMR analyses. The influence of different types of chickpea starch and their corresponding resistant starch fractions on regulating the serum lipid profile, antioxidant status, and histopathological changes in liver, colon and cecal tissues, and gene expressions associated with lipid metabolism, gut microbiota, as well as short-chain fatty acid metabolites in mice with high fat diet induced obesity was investigated. The results showed that the chickpea RS diet group exhibited overall better anti-hyperlipidemic and ameliorative effects than those of the starch group, and such effects were most pronounced in the CC-RS intervention group. After a six-week period of administration with chickpea starch and RS diets, mice in the UC-RS and CC-RS groups tended to have relatively significantly higher levels (P < 0.05) of butyric acid in their fecal contents. The 16S rRNA sequencing results revealed that mice fed with CC-RS showed the greatest abundance of Akkermansia and Lactobacillus compared with the other groups.
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Affiliation(s)
- Mengliu Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710062, China.
| | - Wenxin Cui
- 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.
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, 710062, China.
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78
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Combined molecular and supramolecular structural insights into pasting behaviors of starches isolated from native and germinated waxy brown rice. Carbohydr Polym 2022; 283:119148. [DOI: 10.1016/j.carbpol.2022.119148] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 01/04/2022] [Accepted: 01/13/2022] [Indexed: 11/23/2022]
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79
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Zhang Y, Zhang S, Yang X, Wang W, Liu X, Wang H, Zhang H. Enhancing the fermentation performance of frozen dough by ultrasonication: Effect of starch hierarchical structures. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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80
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Li X, Yue X, Huang Q, Zhang B. Effects of wet-media milling on multi-scale structures and in vitro digestion of tapioca starch and the structure-digestion relationship. Carbohydr Polym 2022; 284:119176. [DOI: 10.1016/j.carbpol.2022.119176] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/03/2022] [Accepted: 01/20/2022] [Indexed: 11/02/2022]
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81
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Yu X, Lin L, Mei L, Sun C, Zhu Z, Du X, Chen P. Development, characterization, and antioxidant evaluation of corn starch‐based composite films containing tea polyphenols. J Appl Polym Sci 2022. [DOI: 10.1002/app.51928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Xietian Yu
- Anhui Engineering Laboratory for Agro‐Products Processing, School of Tea & Food Science and Technology Anhui Agricultural University Hefei China
| | - Li Lin
- Anhui Engineering Laboratory for Agro‐Products Processing, School of Tea & Food Science and Technology Anhui Agricultural University Hefei China
| | - Liping Mei
- Anhui Engineering Laboratory for Agro‐Products Processing, School of Tea & Food Science and Technology Anhui Agricultural University Hefei China
| | - Chengyi Sun
- Anhui Engineering Laboratory for Agro‐Products Processing, School of Tea & Food Science and Technology Anhui Agricultural University Hefei China
| | - Zhijie Zhu
- Anhui Engineering Laboratory for Agro‐Products Processing, School of Tea & Food Science and Technology Anhui Agricultural University Hefei China
| | - Xianfeng Du
- Anhui Engineering Laboratory for Agro‐Products Processing, School of Tea & Food Science and Technology Anhui Agricultural University Hefei China
| | - Peirong Chen
- Department of Applied Chemistry School of Science, Anhui Agricultural University Hefei China
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82
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Dissolution of waxy maize pyrodextrin granules in mixtures of glycerol and water, separating loss of crystallinity from loss of birefringence. Carbohydr Polym 2022; 281:119062. [DOI: 10.1016/j.carbpol.2021.119062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 12/08/2021] [Accepted: 12/27/2021] [Indexed: 11/22/2022]
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83
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Liu Z, Fu Y, Zhang F, Zhao Q, Xue Y, Hu J, Shen Q. Comparison of the molecular structure of heat and pressure-treated corn starch based on experimental data and molecular dynamics simulation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107371] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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84
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Cheng Z, Li J, Qiao D, Wang L, Zhao S, Zhang B. Microwave reheating enriches resistant starch in cold-chain cooked rice: A view of structural alterations during digestion. Int J Biol Macromol 2022; 208:80-87. [PMID: 35283137 DOI: 10.1016/j.ijbiomac.2022.03.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 02/16/2022] [Accepted: 03/07/2022] [Indexed: 11/26/2022]
Abstract
Cold-chain cooked rice is an instant food consumed worldwide. Through inspecting rice structural alterations during digestion, this work discloses how microwave reheating tailors the starch digestibility of cooked rice following cold storage. The cold storage allowed approximately 2% of B-type (not V-type) starch crystallites, more nanoscale and short-range orders, and smaller pores in the rice matrix. These changes retarded the hydrolysis of structural domains (e.g., amorphous regions and short-range orders) during digestion, which increased the content of slowly digestible starch to about 38.16%. Then, microwave reheating partially disrupted the B-type crystallites and nanoscale orders, but unaffected the contents of V-type crystallites and short-range orders. Even with such structural disruptions, the resistant starch content was apparently increased to approximately 30.06%, as the structural domains became less susceptible to the digestion. Additionally, for the rice samples, the percentage of V-type crystallites could be largely increased from ca. 3% to 13%-14% during digestion.
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Affiliation(s)
- Zihang Cheng
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jiangnan Li
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Lili Wang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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85
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Ma R, Zhan J, Lu H, Chang R, Tian Y. Interactions between recrystallized rice starch and flavor molecules. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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86
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Zheng B, Tang Y, Xie F, Chen L. Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107210] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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87
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Li B, Zhu L, Wang Y, Zhang Y, Huang C, Zhao Y, Xu F, Zhu K, Wu G. Multi-scale supramolecular structure of Pouteria campechiana (Kunth) Baehni seed and pulp starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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88
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Wang H, Wang Y, Wang R, Liu X, Zhang Y, Zhang H, Chi C. Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107255] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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89
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Zhang C, Hao W, Lu Y, Yang Y, Chen Z, Li Q, Fan X, Luo J, Liu Q. A comparative evaluation of the effect of SSI and Wx allelic variation on rice grain quality and starch physicochemical properties. Food Chem 2022; 371:131205. [PMID: 34598118 DOI: 10.1016/j.foodchem.2021.131205] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 08/26/2021] [Accepted: 09/19/2021] [Indexed: 11/24/2022]
Abstract
Near-isogenic lines Nip(Wxb/SSIj), Nip(Wxb/SSIi), Nip(wx/SSIj) and Nip(wx/SSIi) in the japonica rice Nipponbare (Nip) background containing allelic variation in the starch synthase gene SSI and Wx were investigated for cooked rice grain quality, starch morphology, pasting profiles, fine structure and crystallinity characteristics. Rice grains carrying the SSIi allele had poor cooked rice taste in the Wxb background. The introduction of SSIi caused reduced cooked rice grain elongation, especially in the wx background. Starch granule size was reduced in SSIi rice and the viscosity of flour and starch prepared from SSIi rice was markedly increased. Moreover, analysis of the starch molecular structure revealed a remarkable increase in the short amylopectin chains and reduced starch relative crystallinity compared with SSIj rice, which resulted in decreased gelatinization characteristics. These results suggest that SSI allelic variation has multiple effects on rice grain quality, as well as starch fine structure.
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Affiliation(s)
- Changquan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Weizhuo Hao
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Yan Lu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Yong Yang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Zhuanzhuan Chen
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Qianfeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Xiaolei Fan
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Jixun Luo
- Commonwealth Scientific and Industrial Research Organisation, Agriculture & Food/Precision Health Future Science Platform, Acton, ACT 2601, Australia
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China.
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90
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Increasing agar content improves the sol-gel and mechanical features of starch/agar binary system. Carbohydr Polym 2022; 278:118906. [PMID: 34973727 DOI: 10.1016/j.carbpol.2021.118906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 10/26/2021] [Accepted: 11/12/2021] [Indexed: 11/23/2022]
Abstract
Starch/agar systems are highly potential for versatile applications such as packaging and biomedical materials. Here, how combined factors affect the features of a starch/agar binary system were explored. An increase of starch amylose/amylopectin ratio from 0/100 to 50/50 increased the sol-gel transition temperature and gel hardness of the aqueous starch/agar mixture. An increased agar content (mainly from 30% to 70%) allowed increases in both the tensile strength (reaching 50-60 MPa) and elongation at break of the starch/agar binary films. This phenomenon should be related to the strengthened crystalline structure and the weakened hydrogen bonding between starch chains (reflected by infrared spectroscopy). Furthermore, a higher relative humidity (from 30% to 70%) allowed enhanced chain interactions and probably nanoscale molecular order but weakened the crystalline structure, leading to reduced tensile strength and increased elongation at break. This work could facilitate the design of starch/agar binary systems with improved sol-gel and mechanical performance.
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91
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Xiong Q, Qiao D, Niu M, Xu Y, Jia C, Zhao S, Li N, Zhang B. Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage. Foods 2022; 11:foods11040501. [PMID: 35205978 PMCID: PMC8870924 DOI: 10.3390/foods11040501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 02/02/2022] [Accepted: 02/05/2022] [Indexed: 11/16/2022] Open
Abstract
The chain reorganization of cooked starch during storage plays an important role in the performance of starchy products such as rice foods. Here, different analytical techniques (such as small-angle X-ray scattering) were used to reveal how microwave cooking influences the chain assembly of cooked indica rice starch undergoing storage for 0, 24, or 48 h. While stored, more short-range double helices, long-range crystallites, and nanoscale orders emerged for the microwave-cooked starch than for its conventionally cooked counterpart. For instance, after storage for 24 h, the microwave-cooked starch contained 46.8% of double helices, while its conventionally cooked counterpart possessed 34.3% of double helices. This could be related to the fact that the microwave field caused high-frequency movements of polar groups such as hydroxyls, which strengthened the interactions between starch chains and water molecules and eventually their assembly into double helices, crystallites, and nanoscale orders. This work provides further insights into the chain reassembly of microwave-cooked starch undergoing storage, which is closely related to the quality attributes of starch-based products.
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Affiliation(s)
- Qing Xiong
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China; (Q.X.); (M.N.); (Y.X.); (C.J.); (S.Z.)
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China;
| | - Meng Niu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China; (Q.X.); (M.N.); (Y.X.); (C.J.); (S.Z.)
| | - Yan Xu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China; (Q.X.); (M.N.); (Y.X.); (C.J.); (S.Z.)
| | - Caihua Jia
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China; (Q.X.); (M.N.); (Y.X.); (C.J.); (S.Z.)
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China; (Q.X.); (M.N.); (Y.X.); (C.J.); (S.Z.)
| | - Nannan Li
- Nanjing Institute for Comprehnsive Utilization of Wild Plants, Nanjing, 211111, China
- Correspondence: (N.L.); (B.Z.)
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China; (Q.X.); (M.N.); (Y.X.); (C.J.); (S.Z.)
- Correspondence: (N.L.); (B.Z.)
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92
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Characteristics and ethylene encapsulation properties of V-type linear dextrin with different degrees of polymerisation. Carbohydr Polym 2022; 277:118814. [PMID: 34893231 DOI: 10.1016/j.carbpol.2021.118814] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/13/2021] [Accepted: 10/24/2021] [Indexed: 12/22/2022]
Abstract
The objective of this research was to investigate the effects of preparation method on the characteristics and ethylene loading capacity of V-type linear dextrin (LD). LD with different degrees of polymerisation were obtained from debranched starch by gradient ethanol precipitation. X-ray diffraction (XRD) patterns of samples obtained by precipitation and anti-solvent precipitation presented A + V-type crystalline structure. However, the percentage of V-type structure of samples obtained by anti-solvent precipitation was significantly higher than for samples prepared by precipitation, which was further confirmed by nuclear magnetic resonance spectroscopy (NMR), and molecular dynamics simulation supported the XRD and NMR results. The ethylene encapsulation capabilities of samples fabricated by different methods were in range of 1.15-4.68 cm3/g. Ethylene release from V-type LD was a physical process at different storage temperatures, and the higher percentage of V-type structure, the slower release rate. Thus, a higher V-type structure content was beneficial for encapsulation of gaseous molecules.
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93
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Xu E, Wang J, Tang J, Ruan S, Ma S, Qin Y, Wang W, Tian J, Zhou J, Cheng H, Liu D. Heat-induced conversion of multiscale molecular structure of natural food nutrients: A review. Food Chem 2022; 369:130900. [PMID: 34496317 DOI: 10.1016/j.foodchem.2021.130900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 07/17/2021] [Accepted: 08/16/2021] [Indexed: 12/29/2022]
Abstract
Thermal process is the most important way of treating foods. Heat energy inputted into the natural food system induces the depolymerization of multi-scale structures of matrix, and causes the intramolecular and intermolecular interactions of different nutrients. It attacks and breaks the original polymeric molecule structures and the functional properties of macronutrients such as carbohydrates, proteins and lipids. Micronutrients such as vitamins and other novel functional ingredients are also thermally converted. The heat-induced conversions of nutrients are slightly or totally with discrepancy in simple-, simulated- and real-food systems, respectively. Thus, this review aims to extensively summarize the heat-induced structural characteristics, thermal conversion pathways and pyrolysis mechanism of nutrients both in simple and complex food matrices. The structural change of each nutrient and its thermal reaction kinetics depend on the molecule structure and polymeric characteristic of the unit substances in the system.
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Affiliation(s)
- Enbo Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Jingyi Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Junyu Tang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China; Ningbo Institute of Technology, Zhejiang University, Ningbo, China
| | - Shaolong Ruan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China; Ningbo Institute of Technology, Zhejiang University, Ningbo, China
| | - Shuohan Ma
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Yu Qin
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China; Ningbo Institute of Technology, Zhejiang University, Ningbo, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Jianwei Zhou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China; Ningbo Institute of Technology, Zhejiang University, Ningbo, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China.
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94
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Di Marco AE, Ixtaina VY, Tomás MC. Analytical and technological aspects of amylose inclusion complexes for potential applications in functional foods. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101625] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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95
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Li B, Wang Y, Zhu L, Huang C, Zhang Y, Zhao Y, Wu G, Tan L. Starch characterizations of two kinds of seedless Artocarpus altilis (Parkinson) Fosberg originated from China. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107145] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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96
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Chen J, Yang S, Zhang M, Shan C, Chen Z. Effects of potato starch on the characteristics, microstructures, and quality attributes of
indica
rice flour and instant rice noodles. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15580] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jin Chen
- Glycomics and Glycan Bioengineering Research Center College of Food Science &Technology Nanjing Agricultural University Nanjing 210095 PR China
| | - Sha Yang
- Glycomics and Glycan Bioengineering Research Center College of Food Science &Technology Nanjing Agricultural University Nanjing 210095 PR China
| | - Mengna Zhang
- Glycomics and Glycan Bioengineering Research Center College of Food Science &Technology Nanjing Agricultural University Nanjing 210095 PR China
| | - Changsong Shan
- Glycomics and Glycan Bioengineering Research Center College of Food Science &Technology Nanjing Agricultural University Nanjing 210095 PR China
| | - Zhigang Chen
- Glycomics and Glycan Bioengineering Research Center College of Food Science &Technology Nanjing Agricultural University Nanjing 210095 PR China
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97
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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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98
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Wang H, Wang Y, Xu K, Zhang Y, Shi M, Liu X, Chi C, Zhang H. Causal relations among starch hierarchical structure and physicochemical characteristics after repeated freezing-thawing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107121] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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99
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Liu X, Huang S, Chao C, Yu J, Copeland L, Wang S. Changes of starch during thermal processing of foods: Current status and future directions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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100
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Li Y, Qi Y, Li H, Chen Z, Xu B. Improving the cold water swelling properties of oat starch by subcritical ethanol-water treatment. Int J Biol Macromol 2022; 194:594-601. [PMID: 34822822 DOI: 10.1016/j.ijbiomac.2021.11.102] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 11/09/2021] [Accepted: 11/15/2021] [Indexed: 11/18/2022]
Abstract
The granular cold water swelling oat starch was prepared by subcritical ethanol-water, and the changes of properties and structure on oat starch were investigated. The oat starch was modified at the temperature of 95 °C and ethanol concentration of 48% and showed a higher cold water swelling ability of 22.58 g/g, whereas native oat starch was 6.73 g/g. Modified oat starch granule was kept intact, and it was swollen when dispersing in the water. The gelatinization enthalpy declined to 0 J/g. The surface of modified oat starch granules was honeycomb and porous observed by scanning electron microscope. The X-ray diffraction showed the A-type crystal decreased and the V-type crystal increased, and the result was quantitatively confirmed by solid-state 13C NMR spectroscopy. The ratio of 1047 cm-1/1022 cm-1 (determined by Fourier transform infrared spectroscopy) of modified oat starch was decreased. The molecular weight distribution of modified oat starch was slightly reduced, and the amylose content increased from 26.18% to 31.68%, and only a small amount of carbohydrates leached during the modification. Subcritical ethanol-water modification improved the cold water swelling ability of oat starch. The starch crystals changed from A-type to V-type provide a potential mechanism of subcritical ethanol-water modified oat starch.
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Affiliation(s)
- Yuntong Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Hunan Provincial Key Laboratory of Research, Resource Mining and High-valued Utilization on Edible & Medicinal Plant, Jishou University, Jishou, Hunan 416000, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Haiteng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhongwei Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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