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Ramirez-Gutierrez CF, Contreras-Jiménez BL, Londoño-Restrepo SM. Characterization of starches isolated from Mexican pulse crops: Structural, physicochemical, and rheological properties. Int J Biol Macromol 2024; 268:131576. [PMID: 38636764 DOI: 10.1016/j.ijbiomac.2024.131576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/08/2024] [Accepted: 04/11/2024] [Indexed: 04/20/2024]
Abstract
This work aimed to characterize and compare the physicochemical properties of four pulse starches: bean, chickpea, lentil, and pea. Chemical proximate analysis, elemental composition, morphological grain characterization, crystalline structure, thermal analysis, FTIR analysis, and pasting properties were conducted. The proximate analysis shows that these starches have low fat, mineral, and protein content but high amylose values ranging from 29 to 36 % determined by colorimetry. Despite the high amylose content, the starches did not exhibit the typical behavior of an amylose-rich starch, with high peak viscosity and low breakdown and setback. It was found that this behavior was likely due to the large granule size of the ellipsoidal, spherical, and kidney-shaped granules and the high content of some minerals such as Na, Mg, K, Fe, Mn, P, and Si. The study also found that all pulse starches simultaneously contain monoclinic and hexagonal crystals, making them C-type starches. The findings were verified through the Rietveld analyses of X-ray diffraction patterns and differential scanning calorimetry, in which bimodal endothermic peaks evidenced both types of crystals being gelatinized.
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Affiliation(s)
- Cristian Felipe Ramirez-Gutierrez
- Cuerpo Académico de Tecnologías de la Información y Comunicación Aplicada (TICA), Universidad Politécnica de Querétaro, El Marqués, Querétaro 76240, Mexico.
| | - Brenda Lidia Contreras-Jiménez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco 141 col. Colinas del Cimatario, C.P. 76090 Querétaro, Qro, Mexico; Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.P. 76010 Querétaro, Qro, Mexico.
| | - Sandra Milena Londoño-Restrepo
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México Campus Juriquilla, Querétaro 76230, Mexico.
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2
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Min Y, Yi J, Dai R, Liu W, Chen H. A novel efficient wet process for preparing cross-linked starch: Impact of urea on cross-linking performance. Carbohydr Polym 2023; 320:121247. [PMID: 37659826 DOI: 10.1016/j.carbpol.2023.121247] [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: 04/20/2023] [Revised: 07/14/2023] [Accepted: 07/30/2023] [Indexed: 09/04/2023]
Abstract
Although wet processes are promising for preparing cross-linked starch, they are currently challenged by lower cross-linking efficiency and the requirement of large amounts of salts. Herein, an efficient and greener wet process was proposed, in which the cross-linking performance between sodium hexametaphosphate (SHMP) and starch was enhanced with the aid of urea. The maximum degree of substitution (DS) of the urea-phosphorylated cross-linked starch (UPCS) was 0.040 at 35 °C, while that of the conventional phosphorylated cross-linked starch (CPCS) was 0.031 at 45 °C. Compared with CPCS, the maximum DS of UPCS was elevated by 29.03 %, but its optimum cross-linking temperature was reduced by 10 °C, indicating that the cross-linking efficiency of this novel wet process was greatly improved by urea. The structural difference between UPCS and CPCS was confirmed by using a series of techniques including 31P NMR and 13C NMR. Zeta potential results suggested that urea may promote starch cross-linking by preventing the closure of active sites through hydrophobic interactions. Due to the structural reinforcement of starch by urea, UPCS showed better thermal stability, water resistance, acid and alkali resistance, and steady shear tolerance properties. This study provides a facile wet process for the fabrication and application of cross-linked starch materials.
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Affiliation(s)
- Yan Min
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Jie Yi
- College of Material and Textile Engineering, Jiaxing University, Jiaxing 314001, China
| | - Rui Dai
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Wentao Liu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China.
| | - Hui Chen
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, China.
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3
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Tian W, Guo Y, Zhu X, Tu K, Dong P. Revealing the reasons for the pasting property changes of rice during aging from the perspective of starch granule disaggregation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3907-3914. [PMID: 36329649 DOI: 10.1002/jsfa.12314] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 10/20/2022] [Accepted: 11/01/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND The pasting properties of rice change markedly after aging, although the mechanism for this still remains unknown. Aged and fresh rice grains were ground and the flours were fractionated by particle size, and then the pasting properties, particle size distribution and microscopic morphology of the heated flour fractions were evaluated. RESULTS Compared to the corresponding fresh flour fractions with the same particle size, a lower peak viscosity for those aged flour fractions from 80 μm to 450 μm and a higher peak viscosity for those aged flour fractions from 20 μm to 60 μm were observed. The amounts of smaller particles disaggregated from the aged flour fractions were significantly less and the separated entities were always larger than the corresponding fresh rice fractions. CONCLUSION Disaggregation difficulty of starch granules was the reason for the changes in the pasting properties of rice after aging. This finding is helpful for understanding rice aging mechanisms and regulating eating quality of rice flour as an ingredient. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Wennan Tian
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Yubao Guo
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Xiuling Zhu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Peng Dong
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
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4
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Wu J, Warren FJ. The impact of the soluble protein fraction and kernel hardness on wheat flour starch digestibility. Food Chem 2023; 406:135047. [PMID: 36459801 DOI: 10.1016/j.foodchem.2022.135047] [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: 06/29/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022]
Abstract
Wheat is the staple crop for 35% of the world's population, providing a major source of calories, mainly in the form of starch. The digestibility of wheat starch varies between different flours and products. Wheat products that are rapidly digested elicit large post-prandial glucose peaks associated with metabolic disorders. We investigated the impact of protein on starch digestion in three commercial flours with different grain hardness. A soluble extract of wheat proteins reduced starch digestion, even following gastric proteolysis. This extract was enriched in proteinaceous α-amylase inhibitors which were partially degraded during gastric proteolysis. Starch digestion kinetic analysis was carried out for flour samples pre-treated with different pepsin activities. The rate of starch digestion was altered following pepsin pre-digestion, and the extent of starch digestion increased in response to pepsin pre-digestion. We conclude that soluble proteinaceous alpha-amylase inhibitors present in wheat can escape gastric digestion and significantly contribute to reducing starch digestion in the small intestine.
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Affiliation(s)
- Jia Wu
- Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UA, UK
| | - Frederick J Warren
- Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
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5
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Jiang K, Wang W, Ma Q, Wang J, Sun J. Microwave-assisted enzymatic hydrolysis as a novel efficient way to prepare porous starch. Carbohydr Polym 2022; 301:120306. [DOI: 10.1016/j.carbpol.2022.120306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022]
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6
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Sevilmis B, Sensoy I. Effects of psyllium fiber on in vitro digestion and structure of different types of starches. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3213-3226. [PMID: 34796511 DOI: 10.1002/jsfa.11664] [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: 08/01/2021] [Revised: 11/11/2021] [Accepted: 11/18/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Starch digestibility in foods strongly depends on the structure, other ingredients and processing conditions used. This study aimed to investigate the effect of psyllium fiber on gelatinization, crystallinity and in vitro digestibility of starches having different crystalline structures (A, B and C). Wheat, potato and tapioca starches with and without added psyllium fiber were heated at 90 °C for 10 min at three different solid:water (w:v) ratios (1:1, 1:2 and 1:5). The added fiber content was 50% (dry base) in the solid fraction for the fiber-added samples. RESULTS Wheat, potato and tapioca starches showed different structural, morphological and starch digestibility properties. The effect of cooking and fiber addition on starch digestion differed for the starch types, mainly wheat starch. Psyllium addition during cooking decreased the rapidly digestible starch (RDS) fractions while increasing the slowly digestible starch (SDS) and remaining/resistant starch (RS) fractions. The effect of psyllium fiber addition was not limited to restricting the swelling and gelatinization of starch granules during heating. Psyllium fiber effectively restricted the mobility of digestive enzymes during digestion. CONCLUSION Understanding the relationship between psyllium and starch digestibility for different types of starch could assist in designing food formulations with lower starch digestibility. These in vitro data, however, should be confirmed by in vivo studies. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Basak Sevilmis
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Ilkay Sensoy
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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7
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Kemski MM, Cottonaro A, Vittadini E, Vodovotz Y. Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Megan M. Kemski
- Abbott Nutrition Columbus USA
- Department of Food Science and Technology The Ohio State University Columbus USA
| | - Aurora Cottonaro
- Department of Food Science and Technology The Ohio State University Columbus USA
- Department of Food and Drugs University of Parma Parma Italy
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine University of Camerino Camerino Italy
| | - Yael Vodovotz
- Department of Food Science and Technology The Ohio State University Columbus USA
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8
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Vatansever S, Whitney K, Ohm JB, Simsek S, Hall C. Physicochemical and multi-scale structural alterations of pea starch induced by supercritical carbon dioxide + ethanol extraction. Food Chem 2021; 344:128699. [PMID: 33261996 DOI: 10.1016/j.foodchem.2020.128699] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 10/30/2020] [Accepted: 11/18/2020] [Indexed: 11/19/2022]
Abstract
The objective of this study was to establish the impacts of supercritical fluid extraction (SFE) processing on the physicochemical properties of pea flour and the structure of isolated pea starch. A significant (p < 0.05) increase in protein content and reduction in several pasting and thermal parameters as measured by rapid visco-analyzer and differential scanning calorimeter were observed after SFE. Additionally, SFE increased starch digestibility as determined by an in vitro starch digestion assay. An increased amylopectin content and crystallinity along with the loss of double helix content was supported by size exclusion chromatography and FT-IR data, respectively. X-ray diffraction and scanning electron microscopy showed minimal alterations of starch, by SFE, in long-range crystalline and morphological structure of starch granules, respectively. The data demonstrated SFE influenced the physicochemical and structural characteristics of pea starch. These outcomes illustrated that SFE might be a green and novel technology for starch modification.
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Affiliation(s)
- Serap Vatansever
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Kristin Whitney
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jae-Bom Ohm
- USDA-ARS, Edward T. Schafer Agricultural Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, ND 58108, USA
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Clifford Hall
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD, USA.
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9
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GERÇEKASLAN KE, AKTAŞ N. Textural properties of Köftür, a fruit based dessert. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.10819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Koev TT, Muñoz-García JC, Iuga D, Khimyak YZ, Warren FJ. Structural heterogeneities in starch hydrogels. Carbohydr Polym 2020; 249:116834. [PMID: 32933678 PMCID: PMC7519636 DOI: 10.1016/j.carbpol.2020.116834] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 07/14/2020] [Accepted: 07/26/2020] [Indexed: 11/28/2022]
Abstract
Hydrogels have a complex, heterogeneous structure and organisation, making them promising candidates for advanced structural and cosmetics applications. Starch is an attractive material for producing hydrogels due to its low cost and biocompatibility, but the structural dynamics of polymer chains within starch hydrogels are not well understood, limiting their development and utilisation. We employed a range of NMR methodologies (CPSP/MAS, HR-MAS, HPDEC and WPT-CP) to probe the molecular mobility and water dynamics within starch hydrogels featuring a wide range of physical properties. The insights from these methods were related to bulk rheological, thermal (DSC) and crystalline (PXRD) properties. We have reported for the first time the presence of highly dynamic starch chains, behaving as solvated moieties existing in the liquid component of hydrogel systems. We have correlated the chains' degree of structural mobility with macroscopic properties of the bulk systems, providing new insights into the structure-function relationships governing hydrogel assemblies.
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Affiliation(s)
- Todor T Koev
- School of Pharmacy, University of East Anglia, Norwich Research Park, NR4 7TJ, UK; Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, NR4 7UQ, UK
| | - Juan C Muñoz-García
- School of Pharmacy, University of East Anglia, Norwich Research Park, NR4 7TJ, UK
| | - Dinu Iuga
- Department of Physics, University of Warwick, Coventry CV4 7AL, UK
| | - Yaroslav Z Khimyak
- School of Pharmacy, University of East Anglia, Norwich Research Park, NR4 7TJ, UK.
| | - Frederick J Warren
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, NR4 7UQ, UK.
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11
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Edwards CH, Ryden P, Pinto AM, van der Schoot A, Stocchi C, Perez-Moral N, Butterworth PJ, Bajka B, Berry SE, Hill SE, Ellis PR. Chemical, physical and glycaemic characterisation of PulseON®: A novel legume cell-powder ingredient for use in the design of functional foods. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103918] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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12
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Delamare GY, Butterworth PJ, Ellis PR, Hill S, Warren FJ, Edwards CH. Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products. Food Chem X 2020; 5:100078. [PMID: 32140680 PMCID: PMC7047182 DOI: 10.1016/j.fochx.2020.100078] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 01/14/2020] [Accepted: 01/20/2020] [Indexed: 01/05/2023] Open
Abstract
Many carbohydrate foods contain starch that is rapidly digested and elicits a high Glycaemic Index. A legume ingredient (PulseON®) rich in Type 1 resistant starch (RS1) was recently developed; however, its potential as a functional ingredient when processed into a food product required assessment. PulseON® was used to replace 0, 25, 50, 75, and 100% of the wheat flour in a savoury biscuit recipe. In vitro starch digestion kinetics of biscuits and water-holding properties of ingredients were assessed. The RS1 in PulseON® did not appear to be structurally compromised during biscuit making. Replacing 50% wheat flour with PulseON® reduced the starch hydrolysis index of biscuits by nearly 60%. This seems to result from the ingredients' impact on water availability for starch gelatinisation. Overall, these findings highlight the potential of using biscuits as a food vehicle for PulseON® to increase consumer intakes of legume protein, dietary fibre, and potentially low glycaemic starch.
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Affiliation(s)
- Gael Y.F. Delamare
- Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UQ, United Kingdom
| | - Peter J. Butterworth
- Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United Kingdom
| | - Peter R. Ellis
- Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences and Medicine, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United Kingdom
| | - Sandra Hill
- Biopolymer Solutions Ltd., College Road, Sutton Bonington, Loughborough LE12 5RD, United Kingdom
| | - Frederick J. Warren
- Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UQ, United Kingdom
| | - Cathrina H. Edwards
- Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich NR4 7UQ, United Kingdom
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13
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HMDSO plasma treatment as alternative to modify structural properties of granular starch. Int J Biol Macromol 2020; 144:682-689. [DOI: 10.1016/j.ijbiomac.2019.12.111] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 11/28/2019] [Accepted: 12/14/2019] [Indexed: 12/29/2022]
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14
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Arufe S, Sineiro J, Moreira R. Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies. Heliyon 2019; 5:e01805. [PMID: 31194051 PMCID: PMC6551486 DOI: 10.1016/j.heliyon.2019.e01805] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 04/25/2019] [Accepted: 05/21/2019] [Indexed: 11/20/2022] Open
Abstract
A protocol for determining the characteristic temperatures of thermomechanical transitions on gluten-free flour doughs is proposed. This protocol is based on the mathematical analysis of experimental curve of storage modulus (G′) vs temperature obtained by means of Dynamic Mechanical Thermal Analysis (DMTA) technique. Doughs at constant consistency of chestnut flour with different levels (3, 6 and 9% flour basis, f.b.) of brown seaweed (Bifurcaria bifurcata, Fucus vesiculosus and Ascophyllum nodosum) powders addition, 2% f.b. of guar gum and 1.8% f.b. of salt with different water absorption were used to test the proposed protocol. The ranges of temperatures corresponding to starch gelatinization (59–97 °C), amylopectin crystallites melting (82–101 °C), reversible dissociation of lipid-amylose complexes (107–128 °C) and amylose melting (133–171 °C) showed a strong dependence with water absorption of samples. Doughs with the same water absorption submitted to starch gelatinization during mixing were also analysed to corroborate the protocol suitability. Total polyphenols content and radical scavenging activity of extracts from chestnut flour-seaweed powder blends and seaweed-enriched chestnut cookies baked at 180 °C were determined. Extraction assisted with ultrasounds was carried out employing acetone-water (70:30 v/v) solution as solvent during 4 min with a liquid/solid ratio of 30 w/w. Seaweed powder addition had a positive effect on antioxidant properties of doughs before baking. However, the seaweed powder addition effect on baked products (cookies) is not clear due to antioxidant activity is overlapped by Maillard's products generated during baking.
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15
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Valenta T, Lapčíková B, Lapčík L. Determination of kinetic and thermodynamic parameters of food hydrocolloids/water interactions by means of thermal analysis and viscometry. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.07.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Nave C. A comparison of absorption and phase contrast for X-ray imaging of biological cells. JOURNAL OF SYNCHROTRON RADIATION 2018; 25:1490-1504. [PMID: 30179189 PMCID: PMC6140389 DOI: 10.1107/s1600577518009566] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Accepted: 07/04/2018] [Indexed: 05/04/2023]
Abstract
X-ray imaging allows biological cells to be examined at a higher resolution than possible with visible light and without some of the preparation difficulties associated with electron microscopy of thick samples. The most used and developed technique is absorption contrast imaging in the water window which exploits the contrast between carbon and oxygen at an energy of around 500 eV. A variety of phase contrast techniques are also being developed. In general these operate at a higher energy, enabling thicker cells to be examined and, in some cases, can be combined with X-ray fluorescence imaging to locate specific metals. The various methods are based on the differences between the complex refractive indices of the cellular components and the surrounding cytosol or nucleosol, the fluids present in the cellular cytoplasm and nucleus. The refractive indices can be calculated from the atomic composition and density of the components. These in turn can be obtained from published measurements using techniques such as chemical analysis, scanning electron microscopy and X-ray imaging at selected energies. As examples, the refractive indices of heterochromatin, inner mitochondrial membranes, the neutral core of lipid droplets, starch granules, cytosol and nucleosol are calculated. The refractive index calculations enable the required doses and fluences to be obtained to provide images with sufficient statistical significance, for X-ray energies between 200 and 4000 eV. The statistical significance (e.g. the Rose criterion) for various requirements is discussed. The calculations reveal why some cellular components are more visible by absorption contrast and why much greater exposure times are required to see some cellular components. A comparison of phase contrast as a function of photon energy with absorption contrast in the water window is provided and it is shown that much higher doses are generally required for the phase contrast measurements. This particularly applies to those components with a high carbon content but with a mass density similar to the surrounding cytosol or nucleosol. The results provide guidance for the most appropriate conditions for X-ray imaging of individual cellular components within cells of various thicknesses.
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Affiliation(s)
- Colin Nave
- Diamond Light Source Ltd, Harwell Science and Innovation Campus, Didcot OX11 0DE, UK
- Correspondence e-mail:
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17
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Effect of cross-linking and oxidization on structure and properties of sesbania gum. Int J Biol Macromol 2018; 114:640-648. [DOI: 10.1016/j.ijbiomac.2018.03.144] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2017] [Revised: 01/17/2018] [Accepted: 03/23/2018] [Indexed: 11/18/2022]
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18
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Edwards CH, Maillot M, Parker R, Warren FJ. A comparison of the kinetics of in vitro starch digestion in smooth and wrinkled peas by porcine pancreatic alpha-amylase. Food Chem 2018; 244:386-393. [PMID: 29120798 DOI: 10.1016/j.foodchem.2017.10.042] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 09/15/2017] [Accepted: 10/09/2017] [Indexed: 11/19/2022]
Abstract
This study describes the impact of crop genetics and processing in two pea lines (Pisum sativum L.) on starch digestion kinetics. Mutation at the rugosus (r) locus leads to wrinkled pea seeds, a reduction in starch content and a lower extent of in vitro starch digestibility. The Logarithm of Slope (LOS) kinetic model was used to analyse digestion curves obtained using porcine pancreatic α-amylase for a range of particle size fractions. Changes in starch structure induced by the r mutation led to clear differences in starch digestion kinetics for purified starches and pea flours. Larger particle size fractions showed slower starch digestion relative to the purified starch, but significant differences still existed between r and wild type pea lines. It is expected that this work will help inform the design of future studies where both starch structure and food structure are important determinants of digestion behaviour.
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Affiliation(s)
- Cathrina H Edwards
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK
| | - Marie Maillot
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK; AgroSup Dijon, National Superior Institute of Agronomic Sciences, Food and the Environment, Dijon, France
| | - Roger Parker
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK
| | - Frederick J Warren
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK.
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19
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Bernardo CO, Ascheri JLR, Chávez DWH, Carvalho CWP. Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera
) Starch: Effect on Morphology and Functional Properties. STARCH-STARKE 2018. [DOI: 10.1002/star.201700185] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Cristiany Oliveira Bernardo
- Post-Graduate Programe in Food Science and Technology; Universidade Federal Rural do Rio de Janeiro; Rodovia BR 465 km 7 23890-000 Seropédica RJ Brazil
| | | | - Davy William Hidalgo Chávez
- Post-Graduate Programe in Food Science and Technology; Universidade Federal Rural do Rio de Janeiro; Rodovia BR 465 km 7 23890-000 Seropédica RJ Brazil
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Qiao D, Zhang B, Huang J, Xie F, Wang DK, Jiang F, Zhao S, Zhu J. Hydration-induced crystalline transformation of starch polymer under ambient conditions. Int J Biol Macromol 2017; 103:152-157. [DOI: 10.1016/j.ijbiomac.2017.05.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/30/2017] [Accepted: 05/02/2017] [Indexed: 11/30/2022]
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21
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Patel H, Royall PG, Gaisford S, Williams GR, Edwards CH, Warren FJ, Flanagan BM, Ellis PR, Butterworth PJ. Structural and enzyme kinetic studies of retrograded starch: Inhibition of α-amylase and consequences for intestinal digestion of starch. Carbohydr Polym 2017; 164:154-161. [PMID: 28325312 PMCID: PMC5374268 DOI: 10.1016/j.carbpol.2017.01.040] [Citation(s) in RCA: 92] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 01/09/2017] [Accepted: 01/10/2017] [Indexed: 11/20/2022]
Abstract
Retrograded starch is known to be resistant to digestion. We used enzyme kinetic experiments to examine how retrogradation of starch affects amylolysis catalysed by porcine pancreatic amylase. Parallel studies employing differential scanning calorimetry, infra red spectroscopy, X-ray diffraction and NMR spectroscopy were performed to monitor changes in supramolecular structure of gelatinised starch as it becomes retrograded. The total digestible starch and the catalytic efficiency of amylase were both decreased with increasing evidence of retrogradation. A purified sample of retrograded high amylose starch inhibited amylase directly. These new findings demonstrate that amylase binds to retrograded starch. Therefore consumption of retrograded starch may not only be beneficial to health through depletion of total digestible starch, and therefore the metabolisable energy, but may also slow the rate of intestinal digestion through direct inhibition of α-amylase. Such physiological effects have important implications for the prevention and management of type 2 diabetes and cardiovascular disease.
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Affiliation(s)
- Hamung Patel
- King's College London, Faculty of Life Sciences and Medicine, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United Kingdom
| | - Paul G Royall
- King's College London, Faculty of Life Sciences and Medicine, Institute of Pharmaceutical Science, Drug Delivery Group, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United Kingdom
| | - Simon Gaisford
- UCL School of Pharmacy, University College, 29-39 Brunswick Square, London WC1N 1AX, United Kingdom
| | - Gareth R Williams
- UCL School of Pharmacy, University College, 29-39 Brunswick Square, London WC1N 1AX, United Kingdom
| | - Cathrina H Edwards
- King's College London, Faculty of Life Sciences and Medicine, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United Kingdom; Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom
| | - Frederick J Warren
- Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom; Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, St. Lucia, Brisbane, QLD 4072, Australia
| | - Bernadine M Flanagan
- Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, St. Lucia, Brisbane, QLD 4072, Australia
| | - Peter R Ellis
- King's College London, Faculty of Life Sciences and Medicine, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United Kingdom
| | - Peter J Butterworth
- King's College London, Faculty of Life Sciences and Medicine, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, United Kingdom.
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22
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V-type crystal formation in starch by aqueous ethanol treatment: The effect of amylose degree of polymerization. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.026] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Drying methods used in starch isolation change properties of C-type chestnut (Castanea mollissima) starches. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Dura A, Rosell CM. Physico-chemical properties of corn starch modified with cyclodextrin glycosyltransferase. Int J Biol Macromol 2016; 87:466-72. [DOI: 10.1016/j.ijbiomac.2016.03.012] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 03/07/2016] [Accepted: 03/08/2016] [Indexed: 10/22/2022]
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25
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Valk V, Lammerts van Bueren A, Kaaij RM, Dijkhuizen L. Carbohydrate‐binding module 74 is a novel starch‐binding domain associated with large and multidomain α‐amylase enzymes. FEBS J 2016; 283:2354-68. [DOI: 10.1111/febs.13745] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 03/01/2016] [Accepted: 04/20/2016] [Indexed: 01/02/2023]
Affiliation(s)
- Vincent Valk
- Microbial Physiology Groningen Biomolecular Sciences and Biotechnology Institute (GBB) The Netherlands
| | | | - Rachel M. Kaaij
- Microbial Physiology Groningen Biomolecular Sciences and Biotechnology Institute (GBB) The Netherlands
| | - Lubbert Dijkhuizen
- Microbial Physiology Groningen Biomolecular Sciences and Biotechnology Institute (GBB) The Netherlands
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26
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Warren FJ, Gidley MJ, Flanagan BM. Infrared spectroscopy as a tool to characterise starch ordered structure—a joint FTIR–ATR, NMR, XRD and DSC study. Carbohydr Polym 2016; 139:35-42. [DOI: 10.1016/j.carbpol.2015.11.066] [Citation(s) in RCA: 338] [Impact Index Per Article: 42.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2015] [Revised: 11/25/2015] [Accepted: 11/26/2015] [Indexed: 11/25/2022]
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27
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Chel-Guerrero L, Barbosa-Martín E, Martínez-Antonio A, González-Mondragón E, Betancur-Ancona D. Some physicochemical and rheological properties of starch isolated from avocado seeds. Int J Biol Macromol 2016; 86:302-8. [PMID: 26800900 DOI: 10.1016/j.ijbiomac.2016.01.052] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Revised: 12/19/2015] [Accepted: 01/15/2016] [Indexed: 11/26/2022]
Abstract
Seeds from avocado (Persea americana Miller) fruit are a waste byproduct of fruit processing. Starch from avocado seed is a potential alternative starch source. Two different extraction solvents were used to isolate starch from avocado seeds, functional and rheological characteristics measured for these starches, and comparisons made to maize starch. Avocado seed powder was suspended in a solution containing 2 mM Tris, 7.5 mM NaCl and 80 mM NaHSO3 (solvent A) or sodium bisulphite solution (1500 ppm SO2, solvent B). Solvent type had no influence (p>0.05) on starch properties. Amylose content was 15-16%. Gelatinization temperature range was 56-74 °C, peak temperature was 65.7 °C, and transition enthalpy was 11.4-11.6J/g. At 90 °C, solubility was 19-20%, swelling power 28-30 g water/g starch, and water absorption capacity was 22-24 g water/g starch. Pasting properties were initial temperature 72 °C; maximum viscosity 380-390 BU; breakdown -2 BU; consistency 200 BU; and setback 198 BU. Avocado seed starch dispersions (5% w/v) were characterized as viscoelastic systems, with G'>G″. Avocado seed starch has potential applications as a thickening and gelling agent in food systems, as a vehicle in pharmaceutical systems and an ingredient in biodegradable polymers for food packaging.
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Affiliation(s)
- Luis Chel-Guerrero
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, Mexico
| | - Enrique Barbosa-Martín
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, Mexico
| | - Agustino Martínez-Antonio
- Departamento de Ingeniería Genética, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Libramiento Norte Carretera Irapuato-León Km. 9.6, 36821 Irapuato, Guanajuato, Mexico
| | - Edith González-Mondragón
- Universidad Tecnológica de la Mixteca, Carretera a Acatlima Km. 2.5, 69000 Huajuapan de León, Oaxaca, Mexico
| | - David Betancur-Ancona
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, Mexico.
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28
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Physicochemical and Nutritional Characterization of Starch Isolated fromColocasia antiquorumCultivated in Oaxaca, Mexico. J CHEM-NY 2016. [DOI: 10.1155/2016/6721418] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The physicochemical and nutritional characteristics ofColocasia antiquorum(taro coconut or Chinese taro) starch cultivated in Oaxaca, Mexico, were determined. The granules ofColocasia antiquorumpresented a truncated ellipsoidal shape. The chemical composition analysis showed levels of moisture, ash, protein, fat, fiber, and NFE in a dry base of 10.29, 0.18, 2.0, 0.05, 0.01, and 97.76, respectively, as well as amylose and amylopectin contents of 13.05 and 86.95%, respectively. Gelatinization temperatures, onset (To), peak (Tp), and final (Tf), were 72.86, 82.91, and 93.05°C, respectively. Solubility, swelling power (SP), and water absorption capacity (WAC) correlate directly with increments in temperature. Transmittance value (% T) for taro coconut was 0.3% and its apparent viscosity ranged from 100 to 150 cp. The nutritional characterization ofColocasia antiquorum’s starch amounted to 97.88% of total starch (TS), while available (AS) and resistant starch (RS) were 93.47 and 3.70%, respectively.Colocasia antiquorum, grown in Oaxaca, Mexico, is an unconventional source of starch with added value due to its potential use as an ingredient in the development of new products or as a substitute for conventional starch sources in industrial processes.
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29
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Synthesis, Optimization, Property, Characterization, and Application of Dialdehyde Cross-Linking Guar Gum. INT J POLYM SCI 2016. [DOI: 10.1155/2016/6482461] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Dialdehyde cross-linking guar gum (DCLGG), as a novel material, was synthesized using phosphorus oxychloride as a cross-linking reagent, sodium periodate as an oxidant, and ethanol as a solvent through keeping the original particle form of guar gum. The process parameters such as the reaction temperature, reaction time, pH, amount of sodium periodate, and amount of ethanol were optimized by the response surface methodology in order to obtain the regression model of the oxidization. The covalent binding of L-asparagine onto the surfaces of DCLGG was further investigated. The results showed that the best technological conditions for preparing DCLGG were as follows: reaction temperature = 40°C, reaction time = 3.0 h, pH = 4.0, and amount of ethanol = 74.5%. The swelling power of DCLGG was intermediate between cross-linking guar gum and dialdehyde guar gum. The cross-linking and dialdehyde oxidization reduced the viscosity of GG. The cross-liking reduced the melting enthalpy of GG. However, the oxidization increased melting enthalpy of ACLGG. The thermal stability of GG was increased by cross-linking or oxidization. The variation of the onset decomposition temperature and end decomposition temperature of GG was not consistent with thermal stability of GG. L-asparagine could be chemically bound well by DCLGG through forming Schiff base under the weak acidity. The maximum adsorption capacity of L-asparagine on DCLGG with aldehyde content of 56.2% reached 21.9 mg/g.
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30
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Changes in the properties of rice varieties with different amylose content on dry heat parboiling. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.07.016] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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31
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Moreira R, Chenlo F, Arufe S. Starch transitions of different gluten free flour doughs determined by dynamic thermal mechanical analysis and differential scanning calorimetry. Carbohydr Polym 2015; 127:160-7. [DOI: 10.1016/j.carbpol.2015.03.062] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2015] [Revised: 03/13/2015] [Accepted: 03/14/2015] [Indexed: 10/23/2022]
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32
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Yang Y, Tang Z, Xiong Z, Zhu J. Preparation and characterization of thermoplastic starches and their blends with poly(lactic acid). Int J Biol Macromol 2015; 77:273-9. [DOI: 10.1016/j.ijbiomac.2015.03.053] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2015] [Revised: 03/06/2015] [Accepted: 03/14/2015] [Indexed: 11/26/2022]
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33
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Sun Y, Ye H, Hu B, Wang W, Lei S, Wang X, Zhou L, Zeng X. Changes in crystal structure of chickpea starch samples during processing treatments: An X-ray diffraction and starch moisture analysis study. Carbohydr Polym 2015; 121:169-74. [DOI: 10.1016/j.carbpol.2014.12.048] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Revised: 12/11/2014] [Accepted: 12/16/2014] [Indexed: 11/29/2022]
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34
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Gous PW, Gilbert RG, Fox GP. Drought-proofing barley (Hordeum vulgare) and its impact on grain quality: A review. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.187] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Peter W. Gous
- Tongji School of Pharmacy; Huazhong University of Science and Technology; Wuhan Hubei 430030 China
- The University of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - Robert G. Gilbert
- Tongji School of Pharmacy; Huazhong University of Science and Technology; Wuhan Hubei 430030 China
- The University of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - Glen P. Fox
- The University of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
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35
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Flanagan BM, Gidley MJ, Warren FJ. Rapid quantification of starch molecular order through multivariate modelling of13C CP/MAS NMR spectra. Chem Commun (Camb) 2015; 51:14856-8. [DOI: 10.1039/c5cc06144j] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A partial least squares model has been generated enabling the rapid assessment of ordered molecular structure in a semi-crystalline polymer, starch, directly from solid state NMR spectra.
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Affiliation(s)
- Bernadine M. Flanagan
- Centre for Nutrition and Food Sciences
- ARC Centre of Excellence in Plant Cell Walls
- Queensland Alliance Agriculture and Food Innovation
- The University of Queensland
- St Lucia
| | - Michael J. Gidley
- Centre for Nutrition and Food Sciences
- ARC Centre of Excellence in Plant Cell Walls
- Queensland Alliance Agriculture and Food Innovation
- The University of Queensland
- St Lucia
| | - Frederick J. Warren
- Centre for Nutrition and Food Sciences
- ARC Centre of Excellence in Plant Cell Walls
- Queensland Alliance Agriculture and Food Innovation
- The University of Queensland
- St Lucia
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36
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Edwards CH, Warren FJ, Campbell GM, Gaisford S, Royall PG, Butterworth PJ, Ellis PR. A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibility. Food Funct 2015; 6:3634-41. [DOI: 10.1039/c5fo00754b] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Within plant tissues of different particle sizes, the extent of gelatinisation revealed by DSC was related to thein vitrodigestion of encapsulated starch granules.
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Affiliation(s)
- Cathrina H. Edwards
- Biopolymers Group
- Diabetes and Nutritional Sciences Division
- Faculty of Life Sciences and Medicine
- King's College London
- London
| | - Frederick J. Warren
- Biopolymers Group
- Diabetes and Nutritional Sciences Division
- Faculty of Life Sciences and Medicine
- King's College London
- London
| | - Grant M. Campbell
- Satake Centre for Grain Process Engineering
- School of Chemical Engineering and Analytical Science
- University of Manchester
- Manchester
- UK
| | - Simon Gaisford
- Pharmaceutics
- School of Pharmacy
- University College London
- London
- UK
| | - Paul G. Royall
- Drug Delivery Group
- Institute of Pharmaceutical Science
- Faculty of Life Science and Medicine
- King's College London
- London
| | - Peter J. Butterworth
- Biopolymers Group
- Diabetes and Nutritional Sciences Division
- Faculty of Life Sciences and Medicine
- King's College London
- London
| | - Peter R. Ellis
- Biopolymers Group
- Diabetes and Nutritional Sciences Division
- Faculty of Life Sciences and Medicine
- King's College London
- London
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37
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Cordeiro EMS, Nunes YL, Mattos ALA, Rosa MF, de sá M. Sousa Filho M, Ito EN. Polymer Biocomposites and Nanobiocomposites Obtained from Mango Seeds. ACTA ACUST UNITED AC 2014. [DOI: 10.1002/masy.201300217] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Edna M. S. Cordeiro
- Programa de Pós-graduação em Ciência e Engenharia de Materiais; Universidade Federal do Rio Grande do Norte; Natal-RN Brazil
| | - Yana L. Nunes
- Programa de Pós-graduação em Ciência e Engenharia de Materiais; Universidade Federal do Rio Grande do Norte; Natal-RN Brazil
| | - Adriano L. A. Mattos
- Programa de Pós-graduação em Ciência e Engenharia de Materiais; Universidade Federal do Rio Grande do Norte; Natal-RN Brazil
- Embrapa Agroindústria Tropical; Fortaleza-CE Brazil
| | | | | | - Edson N. Ito
- Departamento de Engenharia de Materiais; Universidade Federal do Rio Grande do Norte; Avenida Senador Salgado Filho, 3000 CEP: 59078-970 Natal-RN Brazil
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38
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Shu X, Sun J, Wu D. Effects of grain development on formation of resistant starch in rice. Food Chem 2014; 164:89-97. [PMID: 24996310 DOI: 10.1016/j.foodchem.2014.05.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2013] [Revised: 05/04/2014] [Accepted: 05/06/2014] [Indexed: 10/25/2022]
Abstract
Three rice mutants with different contents of resistant starch (RS) were selected to investigate the effects of grain filling process on the formation of resistant starch. During grain development, the content of RS was increased with grain maturation and showed negative correlations with the grain weight and the starch molecular weight (Mn, Mw) and a positive correlation with the distribution of molecular mass (polydispersity, Pd). The morphologies of starch granules in high-RS rice were almost uniform in single starch granules and exhibited different proliferation modes from common rice. The lower activities of ADP-glucose pyrophosphorylase and starch branching enzyme and the higher activity of starch synthase and starch de-branching enzyme observed in high-RS rice might be responsible for the formation of small irregular starch granules with large spaces between them. In addition, the lower molecular weight and the broad distribution of molecular weights lead to differences in the physiochemical properties of starch.
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Affiliation(s)
- Xiaoli Shu
- State Key Lab of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, PR China
| | - Jian Sun
- State Key Lab of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, PR China
| | - Dianxing Wu
- State Key Lab of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, PR China.
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39
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Wang K, Henry RJ, Gilbert RG. Causal Relations Among Starch Biosynthesis, Structure, and Properties. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s40362-014-0016-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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40
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Vamadevan V, Bertoft E, Soldatov DV, Seetharaman K. Impact on molecular organization of amylopectin in starch granules upon annealing. Carbohydr Polym 2013; 98:1045-55. [DOI: 10.1016/j.carbpol.2013.07.006] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Revised: 06/12/2013] [Accepted: 07/02/2013] [Indexed: 11/27/2022]
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41
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42
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Janković B. Thermal characterization and detailed kinetic analysis of Cassava starch thermo-oxidative degradation. Carbohydr Polym 2013; 95:621-9. [DOI: 10.1016/j.carbpol.2013.03.038] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2012] [Revised: 03/07/2013] [Accepted: 03/09/2013] [Indexed: 10/27/2022]
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43
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Warren FJ, Perston BB, Royall PG, Butterworth PJ, Ellis PR. Infrared spectroscopy with heated attenuated total internal reflectance enabling precise measurement of thermally induced transitions in complex biological polymers. Anal Chem 2013; 85:3999-4006. [PMID: 23461675 DOI: 10.1021/ac303552s] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
We report an improved tool for acquiring temperature-resolved fourier transform infrared (FT-IR) spectra of complex polymer systems undergoing thermal transitions, illustrated by application to several phenomena related to starch gelatinization that have proved difficult to study by other means. Starch suspensions from several botanical origins were gelatinized using a temperature-controlled attenuated total reflectance (ATR) crystal, with IR spectra collected every 0.25 °C. By following the 995/1022 cm(-1) peak ratio, clear transitions occurring between 59 and 70 °C were observed, for which the midpoints could be determined accurately by sigmoidal fits. The magnitude of the change in peak ratio was found to be strongly correlated to the enthalpy of gelatinization as measured by differential scanning calorimetry (DSC, R(2) = 0.988). An important advantage of the technique, compared to DSC, is that the signal-to-noise ratio is not reduced when measuring very broad transitions. This has the potential to allow more precise determination of the gelatinization parameters of high-amylose starches, for which gelatinization may take place over several tens of °C.
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Affiliation(s)
- Frederick J Warren
- King's College London, School of Medicine, Diabetes and Nutritional Sciences Division, Biopolymers Group, London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom
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44
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Cruz BR, Abraão AS, Lemos AM, Nunes FM. Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill). Carbohydr Polym 2013; 94:594-602. [PMID: 23544579 DOI: 10.1016/j.carbpol.2012.12.060] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2012] [Revised: 12/15/2012] [Accepted: 12/21/2012] [Indexed: 11/27/2022]
Abstract
Starch isolation methods can change their physico-chemical and functional characteristics hindering the establishment of a starch-food functionality relation. A simple high yield and soft isolation method was applied for chestnut (Castanea sativa Mill) starch consisting in steeping and fruit disintegration in a 25 mM sodium bisulfite solution and purification by sedimentation. Starch integrity, physico-chemical composition, morphology and functional properties were determined, being observed significant differences from previous described methods for chestnut starch isolation. The X-ray pattern was of B-type, with a degree of crystallinity ranging from 51% to 9%, dependent on the starch moisture content. The onset, peak, and conclusion gelatinization temperatures were 57.1°C, 61.9°C and 67.9°C, respectively. Total amylose content was 26.6%, and there was not found any evidence for lipid complexed amylose. Swelling power at 90°C was 19 g/g starch, and the amount of leached amylose was 78% of the total amylose content. Native chestnut starch presents a type B pasting profile similar to corn starch but with a lower gelatinization (56.1°C) and peak viscosity (79.5°C) temperatures, making native chestnut starch a potential technological alternative to corn starch, especially in application where lower processing temperatures are needed.
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Affiliation(s)
- Bruno R Cruz
- CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5000-801 Vila Real, Portugal
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45
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Sorour MH, El Sayed MM, Abd El Moneem NM, Talaat HA, Shaalan HF, El Marsafy SM. Process and financial considerations pertinent to hydrogel manufacture. STARCH-STARKE 2012. [DOI: 10.1002/star.201200181] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Joshi M, Aldred P, McKnight S, Panozzo JF, Kasapis S, Adhikari R, Adhikari B. Physicochemical and functional characteristics of lentil starch. Carbohydr Polym 2012; 92:1484-96. [PMID: 23399180 DOI: 10.1016/j.carbpol.2012.10.035] [Citation(s) in RCA: 89] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2012] [Revised: 10/11/2012] [Accepted: 10/12/2012] [Indexed: 10/27/2022]
Abstract
The physicochemical properties of lentil starch were measured and linked up with its functional properties and compared with those of corn and potato starches. The amylose content of lentil starch was the highest among these starches. The crystallinity and gelatinization enthalpy of lentil starch were the lowest among these starches. The high amylose: amylopectin ratio in lentil starch resulted into low crystallinity and gelatinization enthalpy. Gelatinization and pasting temperatures of lentil starch were in between those of corn and potato starches. Lentil starch gels showed the highest storage modulus, gel strength and pasting viscosity than corn and potato starch gels. Peleg's model was able to predict the stress relaxation data of these starches well (R(2)>0.98). The elastic modulus of lentil starch gel was less frequency dependent and higher in magnitude at high temperature (60 °C) than at lower temperature (10 °C). Lentil starch is suitable where higher gel strengthened pasting viscosity are desired.
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Affiliation(s)
- M Joshi
- School of Health Sciences, University of Ballarat, Mount Helen, VIC 3353, Australia
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Warren FJ, Royall PG, Butterworth PJ, Ellis PR. Immersion mode material pocket dynamic mechanical analysis (IMP-DMA): a novel tool to study gelatinisation of purified starches and starch-containing plant materials. Carbohydr Polym 2012; 90:628-36. [PMID: 24751086 DOI: 10.1016/j.carbpol.2012.05.088] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2012] [Revised: 04/13/2012] [Accepted: 05/22/2012] [Indexed: 11/27/2022]
Abstract
There is a clear need for improved methods for the study of the physical changes that occur in slurries and sol-gel systems that have significant water content. In this paper a novel immersion mode material pocket form of dynamic mechanical analysis (IMP-DMA) has been designed, combining material pocket technology to provide physical support to a powdered sample within an immersion bath. IMP-DMA allows the mechanical response of a powder during heating to be monitored in excess water. IMP-DMA was evaluated using a range of starch samples loaded as a slurry into a solid steel pocket, the mechanical responses of these samples were monitored as a function of temperature, and values for modulus and tanδ peaks were found to correspond well with events occurring at both the onset and peak gelatinisation temperatures as measured by differential scanning calorimetry (DSC) (e.g. wheat starch has an onset and peak DSC temperature of 49.3 °C and 57.2 °C, respectively, and shows a peak in tanδ at 52.8 °C and a modulus peak at 57.7 °C). Some limitations were found in the ability of DMA to detect transitions in starches with low or high amylose contents. IMP-DMA was shown to be an effective tool for monitoring the changes in starch structure that occur during gelatinisation, both in purified starches and in more complex starch-containing food materials. Thus, a new hyphenated form of DMA is now available that permits the thermally induced transitions of particle water dispersions to be characterised.
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Affiliation(s)
- Frederick J Warren
- King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom
| | - Paul G Royall
- King's College London, Institute of Pharmaceutical Science, Drug Delivery Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom
| | - Peter J Butterworth
- King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom
| | - Peter R Ellis
- King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom
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Warren FJ, Royall PG, Gaisford S, Butterworth PJ, Ellis PR. Binding interactions of α-amylase with starch granules: The influence of supramolecular structure and surface area. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.05.062] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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