51
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Zhu F, Cui R. Comparison of molecular structure of oca (Oxalis tuberosa), potato, and maize starches. Food Chem 2019; 296:116-122. [DOI: 10.1016/j.foodchem.2019.05.192] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 05/27/2019] [Accepted: 05/28/2019] [Indexed: 12/21/2022]
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52
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Zhong Y, Mogoginta J, Gayin J, Annor GA. Structural characterization of intermediate wheatgrass (
Thinopyrum intermedium
) starch. Cereal Chem 2019. [DOI: 10.1002/cche.10196] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yingxin Zhong
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Juan Mogoginta
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Joseph Gayin
- Department of Food Science University of Guelph Guelph ON Canada
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53
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Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity. Carbohydr Polym 2019; 215:198-206. [DOI: 10.1016/j.carbpol.2019.03.076] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2019] [Revised: 03/21/2019] [Accepted: 03/22/2019] [Indexed: 11/19/2022]
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54
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Zhu F, Hao C. Physicochemical properties of Maori potato starch affected by molecular structure. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.021] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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55
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Zhong Y, Mogoginta J, Gayin J, Annor GA. Starch hydrolysis kinetics of intermediate wheatgrass (
Thinopyrum intermedium
) flour and its effects on the unit chain profile of its resistant starch fraction. Cereal Chem 2019. [DOI: 10.1002/cche.10156] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yingxin Zhong
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota
| | - Juan Mogoginta
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota
| | - Joseph Gayin
- Department of Food Science University of Guelph Guelph Ontario Canada
| | - George Amponsah Annor
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota
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56
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Jing L, Liu Y, Gao J, Xu M, Gou M, Jiang H, Zhang G, Li W. Effect of repeated freezing‐thawing on structural, physicochemical and digestible properties of normal and waxy starch gels. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14177] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Luzhen Jing
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Yu Liu
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Jinmei Gao
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Meijuan Xu
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Min Gou
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Hao Jiang
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Guoquan Zhang
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Wenhao Li
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
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57
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Guo L, Tao H, Cui B, Janaswamy S. The effects of sequential enzyme modifications on structural and physicochemical properties of sweet potato starch granules. Food Chem 2019; 277:504-514. [DOI: 10.1016/j.foodchem.2018.11.014] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 10/17/2018] [Accepted: 11/01/2018] [Indexed: 11/26/2022]
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58
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Li H, Gidley MJ, Dhital S. High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality. Compr Rev Food Sci Food Saf 2019; 18:362-379. [DOI: 10.1111/1541-4337.12416] [Citation(s) in RCA: 118] [Impact Index Per Article: 23.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 12/27/2022]
Affiliation(s)
- Haiteng Li
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
| | - Michael J. Gidley
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
| | - Sushil Dhital
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
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59
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Shear-thickening behavior of gelatinized waxy starch dispersions promoted by the starch molecular characteristics. Int J Biol Macromol 2019; 121:120-126. [DOI: 10.1016/j.ijbiomac.2018.09.137] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 09/05/2018] [Accepted: 09/22/2018] [Indexed: 11/23/2022]
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60
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Li D, Zhu F. Starch structure in developing kiwifruit. Int J Biol Macromol 2018; 120:1306-1314. [DOI: 10.1016/j.ijbiomac.2018.08.128] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 07/13/2018] [Accepted: 08/25/2018] [Indexed: 11/25/2022]
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61
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Goren A, Ashlock D, Tetlow IJ. Starch formation inside plastids of higher plants. PROTOPLASMA 2018; 255:1855-1876. [PMID: 29774409 DOI: 10.1007/s00709-018-1259-4] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Accepted: 05/03/2018] [Indexed: 05/09/2023]
Abstract
Starch is a water-insoluble polyglucan synthesized inside the plastid stroma within plant cells, serving a crucial role in the carbon budget of the whole plant by acting as a short-term and long-term store of energy. The highly complex, hierarchical structure of the starch granule arises from the actions of a large suite of enzyme activities, in addition to physicochemical self-assembly mechanisms. This review outlines current knowledge of the starch biosynthetic pathway operating in plant cells in relation to the micro- and macro-structures of the starch granule. We highlight the gaps in our knowledge, in particular, the relationship between enzyme function and operation at the molecular level and the formation of the final, macroscopic architecture of the granule.
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Affiliation(s)
- Asena Goren
- Department of Mathematics and Statistics, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Daniel Ashlock
- Department of Mathematics and Statistics, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Ian J Tetlow
- Department of Molecular and Cellular Biology, College of Biological Sciences, University of Guelph, Guelph, ON, N1G 2W1, Canada.
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62
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The Influence of Starch and Fibre on In Vitro Protein Digestibility of Dry Fractionated Quinoa Seed (Riobamba Variety). FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9556-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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63
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Zhu F, Xie Q. Rheological and thermal properties in relation to molecular structure of New Zealand sweetpotato starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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64
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Miao M, Jiang B, Jin Z, BeMiller JN. Microbial Starch-Converting Enzymes: Recent Insights and Perspectives. Compr Rev Food Sci Food Saf 2018; 17:1238-1260. [PMID: 33350152 DOI: 10.1111/1541-4337.12381] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 06/28/2018] [Accepted: 07/02/2018] [Indexed: 11/28/2022]
Affiliation(s)
- Ming Miao
- State Key Laboratory of Food Science & Technology; Jiangnan Univ.; 1800 Lihu Ave. Wuxi Jiangsu 214122 P. R. China
| | - Bo Jiang
- State Key Laboratory of Food Science & Technology; Jiangnan Univ.; 1800 Lihu Ave. Wuxi Jiangsu 214122 P. R. China
| | - Zhengyu Jin
- State Key Laboratory of Food Science & Technology; Jiangnan Univ.; 1800 Lihu Ave. Wuxi Jiangsu 214122 P. R. China
| | - James N. BeMiller
- State Key Laboratory of Food Science & Technology; Jiangnan Univ.; 1800 Lihu Ave. Wuxi Jiangsu 214122 P. R. China
- Dept. of Food Science; Whistler Center for Carbohydrate Research, Purdue Univ.; 745 Agriculture Mall Drive West Lafayette IN 47907-2009 U.S.A
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65
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Zhu F. Relationships between amylopectin internal molecular structure and physicochemical properties of starch. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.024] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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66
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67
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68
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Guo L. In vitro amylase hydrolysis of amylopectins from cereal starches based on molecular structure of amylopectins. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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69
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Guo L, Cui B. The Role of Chain Structures on Enzymatic Hydrolysis of Potato and Sweet Potato Amylopectins. STARCH-STARKE 2018. [DOI: 10.1002/star.201800003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Li Guo
- School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences); Jinan 250353 China
| | - Bo Cui
- School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences); Jinan 250353 China
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70
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Li G, Zhu F. Quinoa starch: Structure, properties, and applications. Carbohydr Polym 2018; 181:851-861. [DOI: 10.1016/j.carbpol.2017.11.067] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2017] [Revised: 11/02/2017] [Accepted: 11/19/2017] [Indexed: 01/22/2023]
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71
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Li D, Zhu F. Characterization of polymer chain fractions of kiwifruit starch. Food Chem 2018; 240:579-587. [DOI: 10.1016/j.foodchem.2017.07.079] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Revised: 06/22/2017] [Accepted: 07/17/2017] [Indexed: 11/26/2022]
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72
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Vamadevan V, Blennow A, Buléon A, Goldstein A, Bertoft E. Distinct Properties and Structures Among B-Crystalline Starch Granules. STARCH-STARKE 2017. [DOI: 10.1002/star.201700240] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen; Frederiksberg C Denmark
| | - Alain Buléon
- UR1268 Biopolymères Interactions Assemblages, INRA; Nantes France
| | - Avi Goldstein
- Department of Food Science and Nutrition, University of Minnesota; St Paul MN USA
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota; St Paul MN USA
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73
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Zhu F, Mojel R, Li G. Physicochemical properties of black pepper (Piper nigrum) starch. Carbohydr Polym 2017; 181:986-993. [PMID: 29254063 DOI: 10.1016/j.carbpol.2017.11.051] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 10/23/2017] [Accepted: 11/15/2017] [Indexed: 11/24/2022]
Abstract
Black pepper (Piper nigrum) is among the most popular spices around the world. Starch is the major component of black pepper. However, little is known about functional properties of this starch. In this study, swelling, solubility, thermal properties, rheology, and enzyme susceptibility of 2 black pepper starches were studied and compared with those of maize starch. Pepper starch had lower water solubility and swelling power than maize starch. It had higher viscosity during pasting event. In dynamic oscillatory analysis, pepper starch had lower storage modulus. Thermal analysis showed that pepper starch had much higher gelatinization temperatures (e.g., conclusion temperature of 94°C) than maize starch. The susceptibility to α-amylolysis of pepper starch was not very different from that of maize starch. Overall, the differences in the physicochemical properties of the 2 pepper starches are non-significant. The relationships between structure (especially amylopectin internal molecular structure) and properties of starch components are highlighted.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Reuben Mojel
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Guantian Li
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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74
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Li C, Powell PO, Gilbert RG. Recent progress toward understanding the role of starch biosynthetic enzymes in the cereal endosperm. ACTA ACUST UNITED AC 2017. [DOI: 10.1515/amylase-2017-0006] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractStarch from cereal endosperm is a major energy source for many mammals. The synthesis of this starch involves a number of different enzymes whose mode of action is still not completely understood. ADPglucose pyrophosphorylase is involved in the synthesis of starch monomer (ADP-glucose), a process, which almost exclusively takes place in the cytosol. ADPglucose is then transported into the amyloplast and incorporated into starch granules by starch synthase, starch-branching enzyme and debranching enzyme. Additional enzymes, including starch phosphorylase and disproportionating enzyme, may be also involved in the formation of starch granules, although their exact functions are still obscure. Interactions between these enzymes in the form of functional complexes have been proposed and investigated, resulting more complicated starch biosynthetic pathways. An overall picture and recent advances in understanding of the functions of these enzymes is summarized in this review to provide insights into how starch granules are synthesized in cereal endosperm.
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75
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76
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Molecular structures and properties of starches of Australian wild rice. Carbohydr Polym 2017; 172:213-222. [DOI: 10.1016/j.carbpol.2017.05.046] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 05/13/2017] [Accepted: 05/16/2017] [Indexed: 11/20/2022]
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77
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Effect of diurnal photosynthetic activity on the fine structure of amylopectin from normal and waxy barley starch. Int J Biol Macromol 2017; 102:924-932. [DOI: 10.1016/j.ijbiomac.2017.04.107] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 04/25/2017] [Accepted: 04/26/2017] [Indexed: 11/18/2022]
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78
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Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
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79
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Zhu F. Structures, properties, modifications, and uses of oat starch. Food Chem 2017; 229:329-340. [DOI: 10.1016/j.foodchem.2017.02.064] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 02/04/2017] [Accepted: 02/13/2017] [Indexed: 01/21/2023]
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80
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Magallanes-Cruz PA, Flores-Silva PC, Bello-Perez LA. Starch Structure Influences Its Digestibility: A Review. J Food Sci 2017; 82:2016-2023. [PMID: 28753728 DOI: 10.1111/1750-3841.13809] [Citation(s) in RCA: 125] [Impact Index Per Article: 17.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Revised: 05/24/2017] [Accepted: 06/14/2017] [Indexed: 12/21/2022]
Abstract
Twenty-five years ago, it was found that a significant fraction of the starch present in foods is not digested in the small intestine and continues to the large intestine, where it is fermented by the microbiota; this fraction was named resistant starch (RS). It was also reported that there is a fraction of starch that is slowly digested, sustaining a release of glucose in the small intestine. Later, health benefits were found to be associated with the consumption of this fraction, called slowly digestible starch (SDS). The authors declare both fractions to be "nutraceutical starch." An overview of the structure of both fractions (RS and SDS), as well as their nutraceutical characteristics, is presented with the objective of suggesting methods and processes that will increase both fractions in starchy foods and prevent diseases that are associated with the consumption of glycemic carbohydrates.
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Affiliation(s)
- Perla A Magallanes-Cruz
- Inst. Politécnico Nacional, CEPROBI. Km. 6.6 Carr. Yautepec-Jojutla Col. San Isidro, 62731, Yautepec, Morelos, México
| | - Pamela C Flores-Silva
- Inst. Politécnico Nacional, CEPROBI. Km. 6.6 Carr. Yautepec-Jojutla Col. San Isidro, 62731, Yautepec, Morelos, México
| | - Luis A Bello-Perez
- Inst. Politécnico Nacional, CEPROBI. Km. 6.6 Carr. Yautepec-Jojutla Col. San Isidro, 62731, Yautepec, Morelos, México
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81
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MacNeill GJ, Mehrpouyan S, Minow MAA, Patterson JA, Tetlow IJ, Emes MJ. Starch as a source, starch as a sink: the bifunctional role of starch in carbon allocation. JOURNAL OF EXPERIMENTAL BOTANY 2017; 68:4433-4453. [PMID: 28981786 DOI: 10.1093/jxb/erx291] [Citation(s) in RCA: 141] [Impact Index Per Article: 20.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Starch commands a central role in the carbon budget of the majority of plants on earth, and its biological role changes during development and in response to the environment. Throughout the life of a plant, starch plays a dual role in carbon allocation, acting as both a source, releasing carbon reserves in leaves for growth and development, and as a sink, either as a dedicated starch store in its own right (in seeds and tubers), or as a temporary reserve of carbon contributing to sink strength, in organs such as flowers, fruits, and developing non-starchy seeds. The presence of starch in tissues and organs thus has a profound impact on the physiology of the growing plant as its synthesis and degradation governs the availability of free sugars, which in turn control various growth and developmental processes. This review attempts to summarize the large body of information currently available on starch metabolism and its relationship to wider aspects of carbon metabolism and plant nutrition. It highlights gaps in our knowledge and points to research areas that show promise for bioengineering and manipulation of starch metabolism in order to achieve more desirable phenotypes such as increased yield or plant biomass.
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Affiliation(s)
- Gregory J MacNeill
- Department of Molecular and Cellular Biology, College of Biological Science, Summerlee Science Complex, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Sahar Mehrpouyan
- Department of Molecular and Cellular Biology, College of Biological Science, Summerlee Science Complex, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Mark A A Minow
- Department of Molecular and Cellular Biology, College of Biological Science, Summerlee Science Complex, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Jenelle A Patterson
- Department of Molecular and Cellular Biology, College of Biological Science, Summerlee Science Complex, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Ian J Tetlow
- Department of Molecular and Cellular Biology, College of Biological Science, Summerlee Science Complex, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Michael J Emes
- Department of Molecular and Cellular Biology, College of Biological Science, Summerlee Science Complex, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
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82
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Cisek R, Tokarz D, Kontenis L, Barzda V, Steup M. Polarimetric second harmonic generation microscopy: An analytical tool for starch bioengineering. STARCH-STARKE 2017. [DOI: 10.1002/star.201700031] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Richard Cisek
- Department of Physics; University of Toronto; Toronto Ontario Canada
- Department of Chemical and Physical Sciences; University of Toronto Mississauga; Mississauga Ontario Canada
| | - Danielle Tokarz
- Wellman Center for Photomedicine, Massachusetts General Hospital; Harvard Medical School; Boston MA USA
| | - Lukas Kontenis
- Department of Physics; University of Toronto; Toronto Ontario Canada
- Department of Chemical and Physical Sciences; University of Toronto Mississauga; Mississauga Ontario Canada
| | - Virginijus Barzda
- Department of Physics; University of Toronto; Toronto Ontario Canada
- Department of Chemical and Physical Sciences; University of Toronto Mississauga; Mississauga Ontario Canada
| | - Martin Steup
- Department of Plant Physiology, Institute of Biochemistry and Biology; University of Potsdam; Potsdam Germany
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83
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Li G, Zhu F. Amylopectin molecular structure in relation to physicochemical properties of quinoa starch. Carbohydr Polym 2017; 164:396-402. [DOI: 10.1016/j.carbpol.2017.02.014] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2016] [Revised: 01/25/2017] [Accepted: 02/03/2017] [Indexed: 01/26/2023]
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84
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Zhu F. Barley Starch: Composition, Structure, Properties, and Modifications. Compr Rev Food Sci Food Saf 2017; 16:558-579. [DOI: 10.1111/1541-4337.12265] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 03/07/2017] [Accepted: 03/10/2017] [Indexed: 10/19/2022]
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences; Univ. of Auckland; Private Bag 92019 Auckland 1142 New Zealand
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85
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Yu S, Zhang F, Li C, Gilbert RG. Molecular structural differences between maize leaf and endosperm starches. Carbohydr Polym 2017; 161:10-15. [DOI: 10.1016/j.carbpol.2016.12.064] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 12/05/2016] [Accepted: 12/25/2016] [Indexed: 11/28/2022]
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86
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87
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Molecular structure of quinoa starch. Carbohydr Polym 2017; 158:124-132. [DOI: 10.1016/j.carbpol.2016.12.001] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Revised: 11/28/2016] [Accepted: 12/01/2016] [Indexed: 11/22/2022]
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88
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Kitahara K, Nakamura Y, Otani M, Hamada T, Nakayachi O, Takahata Y. Carbohydrate components in sweetpotato storage roots: their diversities and genetic improvement. BREEDING SCIENCE 2017; 67:62-72. [PMID: 28465669 PMCID: PMC5407920 DOI: 10.1270/jsbbs.16135] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Accepted: 10/31/2016] [Indexed: 05/23/2023]
Abstract
Carbohydrates are important components in sweetpotatoes in terms of both their industrial use and eating quality. Although there has been a narrow range of diversity in the properties of sweetpotato starch, unique varieties and experimental lines with different starch traits have been produced recently both by conventional breeding and genetic engineering. The diversity in maltose content, free sugar composition and textural properties in sweetpotato cultivars is also important for their eating quality and processing of storage roots. In this review, we summarize the current status of research on and breeding for these important traits and discuss the future prospects for research in this area.
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Affiliation(s)
- Kanefumi Kitahara
- Department of Food Science and Biotechnology, Faculty of Agriculture, Kagoshima University,
1-21-24 Korimoto, Kagoahima, Kagoshima 890-0065,
Japan
| | - Yoshiyuki Nakamura
- Division of Field Crop Research, Institute of Crop Science, NARO,
2-1-2 Kannondai, Tsukuba, Ibaraki 305-8518,
Japan
| | - Motoyasu Otani
- Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University,
Nonoichi, Ishikawa 921-8836,
Japan
| | - Tatsuro Hamada
- Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University,
Nonoichi, Ishikawa 921-8836,
Japan
| | - Osamu Nakayachi
- Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University,
Nonoichi, Ishikawa 921-8836,
Japan
| | - Yasuhiro Takahata
- Department of Planning, Kyushu Okinawa Agricultural Research Center, NARO,
Suya 2421, Koshi, Kumamoto 861-1192,
Japan
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89
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Qi Y, Miao M, Hu X, Jiang B, Jin Z, Zhang T. Impact of glucansucrase treatment on structure and properties of maize starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201600222] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Yang Qi
- State Key Laboratory of Food Science & Technology; Jiangnan University; Jiangsu P.R. China
| | - Ming Miao
- State Key Laboratory of Food Science & Technology; Jiangnan University; Jiangsu P.R. China
| | - Xing Hu
- State Key Laboratory of Food Science & Technology; Jiangnan University; Jiangsu P.R. China
| | - Bo Jiang
- State Key Laboratory of Food Science & Technology; Jiangnan University; Jiangsu P.R. China
| | - Zhengyu Jin
- State Key Laboratory of Food Science & Technology; Jiangnan University; Jiangsu P.R. China
| | - Tao Zhang
- State Key Laboratory of Food Science & Technology; Jiangnan University; Jiangsu P.R. China
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90
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Peymanpour G, Marcone M, Ragaee S, Tetlow I, Lane CC, Seetharaman K, Bertoft E. On the molecular structure of the amylopectin fraction isolated from “high-amylose” ae maize starches. Int J Biol Macromol 2016; 91:768-77. [DOI: 10.1016/j.ijbiomac.2016.06.029] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Revised: 06/08/2016] [Accepted: 06/10/2016] [Indexed: 10/21/2022]
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91
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Zhu F, Bertoft E, Li G. Morphological, Thermal, and Rheological Properties of Starches from Maize Mutants Deficient in Starch Synthase III. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6539-6545. [PMID: 27523327 DOI: 10.1021/acs.jafc.6b01265] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Morphological, thermal, and rheological properties of starches from maize mutants deficient in starch synthase III (SSIII) with a common genetic background (W64A) were studied and compared with the wild type. SSIII deficiency reduced granule size of the starches from 16.7 to ∼11 μm (volume-weighted mean). Thermal analysis showed that SSIII deficiency decreased the enthalpy change of starch during gelatinization. Steady shear analysis showed that SSIII deficiency decreased the consistency coefficient and yield stress during steady shearing, whereas additional deficiency in granule-bound starch synthase (GBSS) increased these values. Dynamic oscillatory analysis showed that SSIII deficiency decreased G' at 90 °C during heating and increased it when the paste was cooled to 25 °C at 40 Hz during a frequency sweep. Additional GBSS deficiency further decreased the G'. Structural and compositional bases responsible for these changes in physical properties of the starches are discussed. This study highlighted the relationship between SSIII and some physicochemical properties of maize starch.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland , Private Bag 92019, Auckland 1142, New Zealand
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota , 1334 Eckles Avenue, St. Paul, Minnesota 55455, United States
| | - Guantian Li
- School of Chemical Sciences, University of Auckland , Private Bag 92019, Auckland 1142, New Zealand
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92
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Boyer L, Roussel X, Courseaux A, Ndjindji OM, Lancelon-Pin C, Putaux JL, Tetlow IJ, Emes MJ, Pontoire B, D' Hulst C, Wattebled F. Expression of Escherichia coli glycogen branching enzyme in an Arabidopsis mutant devoid of endogenous starch branching enzymes induces the synthesis of starch-like polyglucans. PLANT, CELL & ENVIRONMENT 2016; 39:1432-1447. [PMID: 26715025 DOI: 10.1111/pce.12702] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Revised: 12/08/2015] [Accepted: 12/16/2015] [Indexed: 06/05/2023]
Abstract
Starch synthesis requires several enzymatic activities including branching enzymes (BEs) responsible for the formation of α(1 → 6) linkages. Distribution and number of these linkages are further controlled by debranching enzymes that cleave some of them, rendering the polyglucan water-insoluble and semi-crystalline. Although the activity of BEs and debranching enzymes is mandatory to sustain normal starch synthesis, the relative importance of each in the establishment of the plant storage polyglucan (i.e. water insolubility, crystallinity and presence of amylose) is still debated. Here, we have substituted the activity of BEs in Arabidopsis with that of the Escherichia coli glycogen BE (GlgB). The latter is the BE counterpart in the metabolism of glycogen, a highly branched water-soluble and amorphous storage polyglucan. GlgB was expressed in the be2 be3 double mutant of Arabidopsis, which is devoid of BE activity and consequently free of starch. The synthesis of a water-insoluble, partly crystalline, amylose-containing starch-like polyglucan was restored in GlgB-expressing plants, suggesting that BEs' origin only has a limited impact on establishing essential characteristics of starch. Moreover, the balance between branching and debranching is crucial for the synthesis of starch, as an excess of branching activity results in the formation of highly branched, water-soluble, poorly crystalline polyglucan.
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Affiliation(s)
- Laura Boyer
- Univ. Lille, CNRS, UMR 8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000, Lille, France
| | - Xavier Roussel
- Univ. Lille, CNRS, UMR 8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000, Lille, France
| | - Adeline Courseaux
- Univ. Lille, CNRS, UMR 8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000, Lille, France
| | - Ofilia M Ndjindji
- Université Grenoble Alpes, Centre de Recherches sur les Macromolécules Végétales (CERMAV), F-38000, Grenoble, France
- CNRS, CERMAV, F-38000, Grenoble, France
| | - Christine Lancelon-Pin
- Université Grenoble Alpes, Centre de Recherches sur les Macromolécules Végétales (CERMAV), F-38000, Grenoble, France
- CNRS, CERMAV, F-38000, Grenoble, France
| | - Jean-Luc Putaux
- Université Grenoble Alpes, Centre de Recherches sur les Macromolécules Végétales (CERMAV), F-38000, Grenoble, France
- CNRS, CERMAV, F-38000, Grenoble, France
| | - Ian J Tetlow
- Department of Molecular and Cellular Biology, Science Complex, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Michael J Emes
- Department of Molecular and Cellular Biology, Science Complex, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | | | - Christophe D' Hulst
- Univ. Lille, CNRS, UMR 8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000, Lille, France
| | - Fabrice Wattebled
- Univ. Lille, CNRS, UMR 8576 - UGSF - Unité de Glycobiologie Structurale et Fonctionnelle, F-59000, Lille, France
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93
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Bertoft E, Annor GA, Shen X, Rumpagaporn P, Seetharaman K, Hamaker BR. Small differences in amylopectin fine structure may explain large functional differences of starch. Carbohydr Polym 2016; 140:113-21. [DOI: 10.1016/j.carbpol.2015.12.025] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 12/02/2015] [Accepted: 12/10/2015] [Indexed: 10/22/2022]
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94
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95
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Gayin J, Abdel-Aal ESM, Manful J, Bertoft E. Unit and internal chain profile of African rice (Oryza glaberrima) amylopectin. Carbohydr Polym 2016; 137:466-472. [DOI: 10.1016/j.carbpol.2015.11.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 10/30/2015] [Accepted: 11/04/2015] [Indexed: 10/22/2022]
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96
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Fan Q, Xie Z, Zhan J, Chen H, Tian Y. A glycogen branching enzyme fromThermomonospora curvata: Characterization and its action on maize starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201500197] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Qin Fan
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Zhengjun Xie
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Jinling Zhan
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Hailong Chen
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Yaoqi Tian
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
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97
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Kalinga DN, Bertoft E. Internal structure of amylopectin from the pericarp tissue of developing wheat kernels. STARCH-STARKE 2015. [DOI: 10.1002/star.201500187] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Eric Bertoft
- Department of Food Science and Nutrition; University of Minnesota; St Paul MN USA
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98
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Simsek S, Ovando-Martinez M, Marefati A, Sjӧӧ M, Rayner M. Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches. Food Res Int 2015; 75:41-49. [DOI: 10.1016/j.foodres.2015.05.034] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 05/12/2015] [Accepted: 05/14/2015] [Indexed: 10/23/2022]
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99
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Chen H, Narsimhan G, Yao Y. Particulate structure of phytoglycogen studied using β-amylolysis. Carbohydr Polym 2015; 132:582-8. [PMID: 26256385 DOI: 10.1016/j.carbpol.2015.06.074] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Revised: 06/18/2015] [Accepted: 06/20/2015] [Indexed: 10/23/2022]
Abstract
Phytoglycogen (PG), a dendrimer-like glucan particulate, has a much higher dispersed molecular density than amylopectin (AP). In this study, β-amylase was used to investigate the effect of high molecular density of PG on its susceptibility to enzymatic hydrolysis. AP and PG reached the limit of β-amylolysis at 20 and 480 min, respectively, suggesting a much higher resistance of PG to β-amylase. The majority of PG β-amylolysis occurred in the initial 2 min, followed by a slow progression that implied low accessibility of internal particulate portion to enzyme. The chain length profile of PG β-limit dextrin showed only one population of long chains, indicating the absence of branch clusters with PG. At the limit of β-amylolysis, a substantial decrease in the molar mass was observed for both PG and AP, whereas only a slight reduction in the Z-average root mean square radius was observed for PG (from 24.5 to 23.1 nm) compared to that of AP (from 91.1 to 69.6 nm).
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Affiliation(s)
- Hua Chen
- Department of Food Science, Purdue University, United States
| | - Ganesan Narsimhan
- Department of Agricultural & Biological Engineering, Purdue University, United States
| | - Yuan Yao
- Department of Food Science, Purdue University, United States.
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100
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Zhu F. Structures, physicochemical properties, and applications of amaranth starch. Crit Rev Food Sci Nutr 2015; 57:313-325. [DOI: 10.1080/10408398.2013.862784] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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