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Ranathunga A, Suwannaporn P, Kiatponglarp W, Wansuksri R, Sagis LM. Molecular structure and linear-non linear rheology relation of rice starch during milky, dough, and mature stages. Carbohydr Polym 2023; 312:120812. [PMID: 37059541 DOI: 10.1016/j.carbpol.2023.120812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 02/24/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
Immature rice has potential to be used as healthy food. The relation between molecular structure and rheological properties was investigated. The lamellar repeating distance (8.42-8.63 nm) and crystalline thickness (4.60-4.72 nm) were not different among stages indicating a complete lamellar structure even at early stage. The relative crystallinity was higher in dough (39.62 %) than milky (36.69 %) and mature starch (35.22 %) caused by molecular structure, amylose, and amylose-lipid complex. The short amylopectin branched chains (A and B1) in dough starch were easily entangled resulted in higher Payne effect and elastic dominant. Dough starch paste exhibited higher G'Max (738 Pa) than milky (685 Pa) and mature (645 Pa) starch. In a non-linear viscoelastic regime, small strain hardening was found in milky and dough starch. Mature starch showed the highest plasticity and shear thinning at high-shear strains as the long-branched chains (B3) microstructure was disrupted, disentangled, followed by chain orientation along shear.
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Mahmood N, Liu Y, Saleemi MA, Munir Z, Zhang Y, Saeed R. Investigation of Physicochemical and Textural Properties of Brown Rice by Hot Air Assisted Radio Frequency Drying. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03001-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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High-amylose maize starch: Structure, properties, modifications and industrial applications. Carbohydr Polym 2023; 299:120185. [PMID: 36876800 DOI: 10.1016/j.carbpol.2022.120185] [Citation(s) in RCA: 36] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/28/2022] [Accepted: 09/29/2022] [Indexed: 11/07/2022]
Abstract
High-amylose maize refers to a special type of maize cultivar with a 50 %-90 % amylose content of the total starch. High-amylose maize starch (HAMS) is of interest because it possesses unique functionalities and provides many health benefits for humans. Therefore, many high-amylose maize varieties have been developed via mutation or transgenic breeding approaches. From the literature reviewed, the fine structure of HAMS is different from the waxy and normal corn starches, influencing its gelatinization, retrogradation, solubility, swelling power, freeze-thaw stability, transparency, pasting and rheological properties, and even in vitro digestion. HAMS has undergone physical, chemical, and enzymatical modifications to enhance its characteristics and thereby broaden its possible uses. HAMS has also been used for the benefit of increasing resistant starch levels in food products. This review summarizes the recent developments in our understanding of the extraction and chemical composition, structure, physicochemical properties, digestibility, modifications, and industrial applications of HAMS.
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Ma J, Ma L, Chen X, Zhou H, Wang Z, He Y, Fujita K, Luan G. Rheological behavior of batter and quality of gluten‐free bread based on nonglutinous rice flour and tartary buckwheat flour. Cereal Chem 2022. [DOI: 10.1002/cche.10517] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jie Ma
- College of Food Science and Engineering Northwest A&F University Yangling China
| | - Lei Ma
- College of Food Science and Engineering Northwest A&F University Yangling China
| | - Xi Chen
- College of Food Science and Engineering Northwest A&F University Yangling China
| | - Haiyan Zhou
- College of Food Science and Engineering Northwest A&F University Yangling China
| | - Zhan Wang
- College of Food Science and Engineering Northwest A&F University Yangling China
| | - Yun He
- College of Food Science and Engineering Northwest A&F University Yangling China
| | - Kaori Fujita
- Japan International Research Center for Agricultural Science Ibaraki Japan
| | - Guangzhong Luan
- College of Food Science and Engineering Northwest A&F University Yangling China
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province Yangling China
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Zhang L, Chen Y, Zeng J, Zang J, Liang Q, Tang D, Wang Z, Yin Z. Digestive and Physicochemical Properties of Small Granular Starch from Euryale ferox Seeds Growing in Yugan of China. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09706-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Influence of dynamic high temperature during grain filling on starch fine structure and functional properties of semi-waxy japonica rice. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103319] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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7
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Naseer B, Naik HR, Hussain SZ, Qadri T, Beigh MA. Viscothermal Behavior and Structural Characterization of Temperate Highland Himalayan Rice Cultivars. STARCH-STARKE 2020. [DOI: 10.1002/star.202000170] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Bazila Naseer
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
| | - Haroon Rashid Naik
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
| | - Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
| | - Tahiya Qadri
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
| | - Mushtaq Ahmad Beigh
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
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Wang W, Ge J, Xu K, Gao H, Liu G, Wei H, Zhang H. Differences in starch structure, thermal properties, and texture characteristics of rice from main stem and tiller panicles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105341] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Lu Z, Donner E, Liu Q. The Effect of Various Extracting Agents on the Physicochemical and Nutritional Properties of Pea Starch. STARCH-STARKE 2019. [DOI: 10.1002/star.201900123] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Zhan‐Hui Lu
- Guelph Research and Development CentreAgriculture and Agri‐Food Canada 93 Stone Road West Guelph Ontario N1G 5C9 Canada
| | - Elizabeth Donner
- Guelph Research and Development CentreAgriculture and Agri‐Food Canada 93 Stone Road West Guelph Ontario N1G 5C9 Canada
| | - Qiang Liu
- Guelph Research and Development CentreAgriculture and Agri‐Food Canada 93 Stone Road West Guelph Ontario N1G 5C9 Canada
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Wen Z, Shi K, Lu W, Lu D. Effects of postsilking weak‐light stress on the flour quality of spring maize. Cereal Chem 2019. [DOI: 10.1002/cche.10170] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Zhangrong Wen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University Yangzhou China
| | - Kai Shi
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University Yangzhou China
| | - Weiping Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University Yangzhou China
- Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of Education of China Yangzhou University Yangzhou China
| | - Dalei Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University Yangzhou China
- Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of Education of China Yangzhou University Yangzhou China
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11
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Lin L, Guo K, Zhang L, Zhang C, Liu Q, Wei C. Effects of molecular compositions on crystalline structure and functional properties of rice starches with different amylopectin extra-long chains. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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12
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Ulbrich M, Salazar ML, Flöter E. Separation and molecular characterization of the amylose- and amylopectin-fraction from native and partially hydrolyzed potato starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201600228] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Mariana León Salazar
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
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Rakszegi M, Kisgyörgy BN, Kiss T, Sestili F, Láng L, Lafiandra D, Bedő Z. Development and characterization of high-amylose wheat lines. STARCH-STARKE 2014. [DOI: 10.1002/star.201400111] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Marianna Rakszegi
- Centre for Agricultural Research; Hungarian Academy of Sciences; Martonvasar Hungary
| | - Boglárka N. Kisgyörgy
- Centre for Agricultural Research; Hungarian Academy of Sciences; Martonvasar Hungary
| | - Tibor Kiss
- Centre for Agricultural Research; Hungarian Academy of Sciences; Martonvasar Hungary
| | - Francesco Sestili
- Department of Agriculture, Forestry, Nature and Energy (DAFNE); University of Tuscia; Viterbo Italy
| | - László Láng
- Centre for Agricultural Research; Hungarian Academy of Sciences; Martonvasar Hungary
| | - Domenico Lafiandra
- Department of Agriculture, Forestry, Nature and Energy (DAFNE); University of Tuscia; Viterbo Italy
| | - Zoltán Bedő
- Centre for Agricultural Research; Hungarian Academy of Sciences; Martonvasar Hungary
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Kaufman RC, Wilson JD, Bean SR, Herald TJ, Shi YC. Development of a 96-well plate iodine binding assay for amylose content determination. Carbohydr Polym 2014; 115:444-7. [PMID: 25439917 DOI: 10.1016/j.carbpol.2014.09.015] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2014] [Revised: 08/29/2014] [Accepted: 09/01/2014] [Indexed: 11/26/2022]
Abstract
Cereal starch amylose/amylopectin (AM/AP) is critical in functional properties for food and industrial applications. Conventional methods of AM/AP are time consuming and labor intensive making it difficult to screen the large sample sets necessary for evaluating breeding samples and investigating environmental impact on starch development. The objective was to adapt and optimize the iodine binding assay in a 96-well plate format for measurement at both λ 620 nm and λ 510 nm. The standard curve for amylose content was scaled to a 96-well plate format and demonstrated R(2) values of 0.999 and 0.993 for single and dual wavelengths, respectively. The plate methods were applicable over large ranges of amylose contents: high amylose maize starch at 61.7±2.3%, normal wheat starch at 29.0±0.74%, and a waxy maize starch at 1.2±0.9%. The method exhibited slightly greater amylose content values than the Concanavalin A method for normal type starches; but is consistent with cuvette scale iodine binding assays.
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Affiliation(s)
- R C Kaufman
- USDA-ARS Center for Grain and Animal Health Research, 1515 College Ave, Manhattan, KS, United States
| | - J D Wilson
- USDA-ARS Center for Grain and Animal Health Research, 1515 College Ave, Manhattan, KS, United States.
| | - S R Bean
- USDA-ARS Center for Grain and Animal Health Research, 1515 College Ave, Manhattan, KS, United States
| | - T J Herald
- USDA-ARS Center for Grain and Animal Health Research, 1515 College Ave, Manhattan, KS, United States
| | - Y-C Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
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Hu T, Zhao S, Huang Q. Comparative study on molecular size, multi-branched structure, and chain conformation of amylopectins from three rice cultivars. STARCH-STARKE 2014. [DOI: 10.1002/star.201400013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ting Hu
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology; Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Siming Zhao
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology; Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Qilin Huang
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology; Huazhong Agricultural University; Wuhan Hubei, P. R. China
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