1
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Zhuang Y, Wang Y, Yang H. Effect of cation valence on the retrogradation, gelatinization and gel characteristics of maize starch. Food Chem 2024; 450:139307. [PMID: 38613964 DOI: 10.1016/j.foodchem.2024.139307] [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: 12/15/2023] [Revised: 04/04/2024] [Accepted: 04/07/2024] [Indexed: 04/15/2024]
Abstract
This study aimed to examine the impact of trivalent, divalent, or monovalent cations dissolving into water and being mixed with maize starch to influence its retrogradation, gelatinization, and gel characteristics. The result of the analysis using a differential scanning calorimeter showed that all cations raised the peak of gelatinization temperature of maize starch, especially Al3+ or Fe3+, while trivalent cations reduced the enthalpy. The result of the analysis using a rapid viscosity analyzer showed that trivalent cation caused lower trough viscosity, final viscosity, and pasting temperature but higher breakdown viscosity of maize starch than monovalent or divalent cations. Confocal laser scanning microscopy showed that the cation promoted the destruction of gelatinized maize starch granules, especially Zn2+, Fe3+, or Al3+. Additionally, trivalent Fe3+ or Al3+ caused higher gel strength of maize starch. Generally, the cation with higher valence changed more retrogradation, gelatinization, and gel characteristics of maize starch.
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Affiliation(s)
- Yang Zhuang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei 430070, China; Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China.
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2
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Tiozon RJN, Fernie AR, Sreenivasulu N. Meeting human dietary vitamin requirements in the staple rice via strategies of biofortification and post-harvest fortification. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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3
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Oyeyinka SA, Akintayo OA, Adebo OA, Kayitesi E, Njobeh PB. A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods. Int J Biol Macromol 2021; 176:87-95. [PMID: 33577814 DOI: 10.1016/j.ijbiomac.2021.02.066] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 02/08/2021] [Accepted: 02/08/2021] [Indexed: 12/15/2022]
Abstract
Native starches are unsuitable for most industrial applications. Therefore, they are modified to improve their application in the industry. Starch may be modified using enzymatic, genetic, chemical, and physical methods. Due to the demand for safe foods by consumers, researchers are focusing on the use of cheap, safe and environmentally friendly methods such as the use of physical means for starch modification. Microwave heating of starch is a promising physical method for starch modification due to its advantages such as homogeneous operation throughout the whole sample volume, shorter processing time, greater penetration depth and better product quality. More recently, the use of synergistic methods for starch modification is being encouraged because they confer better functionality on starch than single methods. This review summarizes the present knowledge on the structure and physicochemical properties of starches from different botanical origins modified using microwave heating alone and in combination with other starch modification methods.
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Affiliation(s)
- Samson A Oyeyinka
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa; Department of Food Technology, College of Industrial Technology, Bicol University, Legazpi, Philippines.
| | - Olaide A Akintayo
- Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
| | - Oluwafemi A Adebo
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Eugénie Kayitesi
- Department of Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - Patrick B Njobeh
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa.
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4
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Wahengbam ED, Das AJ, Green BD, Shooter J, Hazarika MK. Effect of iron and folic acid fortification on in vitro bioavailability and starch hydrolysis in ready-to-eat parboiled rice. Food Chem 2019; 292:39-46. [DOI: 10.1016/j.foodchem.2019.04.044] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 04/09/2019] [Accepted: 04/10/2019] [Indexed: 12/22/2022]
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5
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Przetaczek-Rożnowska I, Fortuna T, Wodniak M, Łabanowska M, Pająk P, Królikowska K. Properties of potato starch treated with microwave radiation and enriched with mineral additives. Int J Biol Macromol 2019; 124:229-234. [DOI: 10.1016/j.ijbiomac.2018.11.153] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 11/14/2018] [Accepted: 11/15/2018] [Indexed: 12/16/2022]
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6
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Moskal P, Wesełucha-Birczyńska A, Łabanowska M, Kurdziel M, Filek M. 2D FTIR correlation spectroscopy and EPR analysis of Urtica dioica leaves from areas of different environmental pollution. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2018; 189:405-414. [PMID: 28843876 DOI: 10.1016/j.saa.2017.08.044] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 07/14/2017] [Accepted: 08/13/2017] [Indexed: 06/07/2023]
Abstract
Leaves of Urtica dioica collected from two areas of different environmental pollution were analysed by fourier transform infrared spectroscopy (FTIR) and electron paramagnetic resonance (EPR) spectroscopy. Analysis of FTIR spectra allows to describe main component of plant like proteins, lipids and carbohydrates. Although the FTIR spectra of plants from these two geographical locations of different environmental pollution appear to be relatively similar, 2D correlation shows completely different patterns. Synchronous and asynchronous correlation maps showed sequences of changes occurring during development of plant, manly in Amide I and Amide II, lignin, lipids and cellulose. In addition, 2D analysis revealed another sequence of changes as the function of plant growth depending on the degree of the environmental pollution. Two various kinds of paramagnetic species, transition metal ions (Mn(II), Fe(III)) and stable organic radicals (chlorophyll, semiquinone, tyrosyl and carbon centered) were found in leaves of nettle collected at different stages of development and growing in clean and polluted environment. In plants growing in polluted area the injuries of protein molecules bonding metal ions and the disturbances of photosynthesis and redox equilibrium in cells, as well as instability of polysaccharide structure of cell walls were observed.
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Affiliation(s)
- Paulina Moskal
- Faculty of Chemistry, Jagiellonian University, Kraków, Poland
| | | | | | | | - Maria Filek
- Institute of Biology, Pedagogical University, Podchorążych 2, 30-084 Kraków, Poland; Institute of Plant Physiology, Polish Academy of Sciences, Niezapominajek 21, 30-239 Kraków, Poland
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7
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Filek M, Łabanowska M, Kurdziel M, Wesełucha-Birczyńska A, Bednarska-Kozakiewicz E. Structural and biochemical response of chloroplasts in tolerant and sensitive barley genotypes to drought stress. JOURNAL OF PLANT PHYSIOLOGY 2016; 207:61-72. [PMID: 27835766 DOI: 10.1016/j.jplph.2016.09.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Revised: 09/29/2016] [Accepted: 09/29/2016] [Indexed: 06/06/2023]
Abstract
The aim of this research was to characterize the changes of structural organization of chloroplasts of sensitive (Maresi) and tolerant (Cam/B1) barley genotypes upon soil drought (10days), which was applied in two stages of plant growth, i.e. seedlings and flag leaves. The electron paramagnetic resonance (EPR) technique was used for the determination of changes in the concentration and nature of long-lived radicals and metal ions (Mn, Fe), measured directly in the structures of fresh leaves, occurring after stress treatment. Stronger variations of EPR parameters were found after drought stress application in the flag-leaf phase and for sensitive genotype. Chloroplasts of Cam/B1 were characterized by a larger surface area and less degradation of their structure during drought stress in comparison to Maresi. The data obtained from Raman spectra showed that better stress tolerance of the genotype was accompanied by greater accumulation of carotenoids in chloroplasts and was correlated with an increase in carotenoid radicals. The increase of the value of the electrokinetic potential (relative to control), which was slightly larger for the chloroplasts of Maresi than of Cam/B1, indicated the chemical reconstruction of the membrane leading to a reduction of their polarity during drought action.
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Affiliation(s)
- Maria Filek
- Institute of Plant Physiology, Polish Academy of Sciences, Niezapominajek 21, 30-239 Cracow, Poland; Institute of Biology, Pedagogical University, Podchorążych 2, 30-084 Cracow, Poland
| | - Maria Łabanowska
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Cracow, Poland
| | - Magdalena Kurdziel
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Cracow, Poland.
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8
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Fan DM, Lin LF, Wang LY, Huang LL, Hu B, Gu XH, Zhao JX, Zhang H. The influence of metal ions on the dielectric enhancement and radical generation of rice starch during microwave processing. Int J Biol Macromol 2016; 94:266-270. [PMID: 27713011 DOI: 10.1016/j.ijbiomac.2016.09.107] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 09/04/2016] [Accepted: 09/29/2016] [Indexed: 12/14/2022]
Abstract
In this study, the effect of the enrichment of rice starch with metal ions on its capability to generate free radicals during microwave processing was investigated. The underlying mechanism was explored from two aspects: dielectric and thermal properties. Rice starch was modified with ions of iron, copper, manganese and calcium. The modified starches were analyzed in terms of dielectric properties, activation energy (Ea) and thermodynamic characteristics of gelatinization. The quantity and character of the free radicals were analyzed using electron paramagnetic resonance (EPR). The results showed that the metal ions could change the dielectric property and inter structure of rice starch, thus influencing the ability of rice starch to generate radicals under microwave irradiation.
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Affiliation(s)
- Da-Ming Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lu-Fen Lin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Li-Yun Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lue-Lue Huang
- School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen, China
| | - Bo Hu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiao-Hong Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jian-Xin Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
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9
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Lin L, Huang L, Fan D, Hu B, Gao Y, Lian H, Zhao J, Zhang H, Chen W. Effects of the components in rice flour on thermal radical generation under microwave irradiation. Int J Biol Macromol 2016; 93:1226-1230. [PMID: 27664929 DOI: 10.1016/j.ijbiomac.2016.09.079] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Revised: 09/04/2016] [Accepted: 09/20/2016] [Indexed: 11/29/2022]
Abstract
The relationships between radical generation under microwave irradiation and the components of various types of rice flour were investigated. Electron paramagnetic resonance (EPR) spectroscopy was used to characterize the radicals found in rice flour samples. The EPR spectra revealed that several types of radical (carbon-centered, tyrosyl and semiquinone) were localized in the starch and protein fractions of the rice flour. The signal intensity of the free radicals was observed to increase exponentially with increasing microwave power and residence time. The rice bran samples exhibited the greatest free radical signal intensity, followed by the brown rice samples and the white rice samples. This finding was consistent for both the native and the microwaved samples. The ratio of rice starch to rice protein also played an important role in the generation of radicals.
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Affiliation(s)
- Lufen Lin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Luelue Huang
- School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen 518055, China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Bo Hu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yishu Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Huizhang Lian
- Wuxi Huashun Minsheng Food Co. Ltd., Wuxi 214218, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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10
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Rożnowski J, Przetaczek-Rożnowska I, Boba D. Physicochemical properties of native and phosphorylated pumpkin starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201500358] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Jacek Rożnowski
- Department of Food Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | | | - Daria Boba
- Department of Food Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
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11
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Łabanowska M, Kurdziel M, Filek M. Changes of paramagnetic species in cereal grains upon short-term ozone action as a marker of oxidative stress tolerance. JOURNAL OF PLANT PHYSIOLOGY 2016; 190:54-66. [PMID: 26655395 DOI: 10.1016/j.jplph.2015.10.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2015] [Revised: 10/27/2015] [Accepted: 10/28/2015] [Indexed: 06/05/2023]
Abstract
The increase of the concentration of ozone in the atmosphere, being the direct source of reactive oxygen species, results in the yield loss of agronomic crops. On the other hand, ozone is also used as a protector against microorganisms, living in plants and present in materials obtained from them, dangerous for human and animal health. In this work it has been studied if ozone in doses similar to those used for removal of microorganisms can have significant influence on the generation of stable organic radicals and changes in the character of transition metal ions and in the antioxidative biochemical parameters of cereal grains. The aim of this work was to find if the response of grains of three cereals (wheat, oat and barley) to ozone depended on their oxidative stress tolerance. The influence of direct short-term ozone application on grains of these cereals, each represented by two genotypes with different oxidative stress tolerance, was studied by biochemical analyses and by electron paramagnetic resonance (EPR) technique. Whole grains as well as their parts: embryo, endosperm and seed coat were subjected to ozone treatment for 30 min. Biochemical investigation of control samples showed that their antioxidant activity increased in order: wheat<oat<barley. EPR method revealed that character and the number of paramagnetic species (transition metal ions: Fe(III), Cu(II), Mn(II) and stable organic radicals) changed upon ozone exposure, depending on the kind of cereal, stress tolerance of particular genotype and the part of grain. The control samples of whole grains and their parts originating from sensitive genotypes contained higher amounts of stable organic radicals (semiquinone, phenoxyl and carbohydrate types) than those from tolerant ones. In embryos of grains from sensitive genotypes their amount increased upon ozone treatment stronger than in embryos from grains of tolerant cultivars. In seed coats and endosperms such relation was not found and the changes in the content of the radicals during ozone application were correlated with the amount of transition metal ions and were more intensive in parts of grains richer in easily oxidized iron species Fe(II), located in inorganic structures. On the contrary, Fe(II) ions situated in embryos were stabilized by organic matrix and did not undergo oxidation by ozone.
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Affiliation(s)
- Maria Łabanowska
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Kraków, Poland.
| | - Magdalena Kurdziel
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Kraków, Poland
| | - Maria Filek
- Institute of Biology, Pedagogical University, Podchorążych 2, 30-084 Kraków, Poland; The Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Niezapominajek 21, 30-239 Kraków, Poland
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12
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Fan DM, Hu B, Lin LF, Huang LL, Wang MF, Zhao JX, Zhang H. Rice protein radicals: growth and stability under microwave treatment. RSC Adv 2016. [DOI: 10.1039/c6ra15402f] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Carbon-centred radicals are revealed in the microwave treated rice protein samples. The change of protein structure in a microwave field is often presumed to be caused by free radicals.
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Affiliation(s)
- Da-ming Fan
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Bo Hu
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Lu-fen Lin
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Lue-lue Huang
- School of Applied Chemistry and Biological Technology
- Shenzhen Polytechnic
- Shenzhen
- China
| | - Ming-fu Wang
- School of Biological Sciences
- The University of Hong Kong
- China
| | - Jian-xin Zhao
- School of Biological Sciences
- The University of Hong Kong
- China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- China
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13
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Study of quantitative interactions of potato and corn starch granules with ions in diluted solutions of heavy metal salts. Carbohydr Polym 2015; 134:102-9. [DOI: 10.1016/j.carbpol.2015.07.041] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2015] [Revised: 07/09/2015] [Accepted: 07/10/2015] [Indexed: 11/18/2022]
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14
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Rożnowski J, Fortuna T, Szuba E, Łabanowska M. Impact of starch phosphorylation and iron(II) and copper(II) ion enrichment on its physicochemical properties. STARCH-STARKE 2015. [DOI: 10.1002/star.201500052] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jacek Rożnowski
- Department of Analysis, Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Teresa Fortuna
- Department of Analysis, Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Edyta Szuba
- Department of Analysis, Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
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15
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Kurdziel M, Dłubacz A, Wesełucha-Birczyńska A, Filek M, Łabanowska M. Stable radicals and biochemical compounds in embryos and endosperm of wheat grains differentiating sensitive and tolerant genotypes--EPR and Raman studies. JOURNAL OF PLANT PHYSIOLOGY 2015; 183:95-107. [PMID: 26121078 DOI: 10.1016/j.jplph.2015.05.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 05/04/2015] [Accepted: 05/05/2015] [Indexed: 06/04/2023]
Abstract
The aim of this study was to uncover the specific species in grains that might differentiate the wheat genotypes according to their tolerance to oxidative stress. Measurements by EPR and Raman spectroscopy techniques were used to examine whole grains and their parts (embryo, endosperm, seed coat) originating from four wheat genotypes with differing tolerance to drought stress. Raman spectra showed that, in spite of the similar amounts of proteins in whole grains from tolerant and sensitive genotypes, in tolerant ones they were accumulated mainly in embryos. Moreover, in embryos from these grains, a higher content of unsaturated fatty acids was observed. Endosperm of grains from the tolerant genotype, richer with starch than that of sensitive one, exhibited higher content of amylopectin. Detailed analysis of EPR signals and simulation procedures of the spectra allowed the estimation of the nature of interactions of Fe(III) and Mn(II) with organic and inorganic structures of grains and the character of organic stable radicals. Three types of these radicals: carbohydrate, semiquinone and phenoxyl, were identified. The amounts of these radicals were higher in grains of sensitive genotypes, mostly because of differences in carbohydrate radical content in endosperm. Taking into account the level of radical concentration and greater capacity for radical formation in grains from plants of lower tolerance to stress, the content of radicals, especially of a carbohydrate nature, was considered as a marker of the plant resistance to stress conditions.
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Affiliation(s)
- Magdalena Kurdziel
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Cracow, Poland.
| | - Aleksandra Dłubacz
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Cracow, Poland.
| | | | - Maria Filek
- Department of Biochemistry, Biophysics and Biotechnology, Institute of Biology, Pedagogical University, Podchorążych 2, 30-084 Cracow, Poland; The Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Niezapominajek 21, 30-239 Cracow, Poland.
| | - Maria Łabanowska
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Cracow, Poland.
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16
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Teixeira A, Navarro A, Molina-García A, Martino M, Deladino L. Corn starch systems as carriers for yerba mate (Ilex paraguariensis) antioxidants: Effect of mineral addition. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.01.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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17
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Guo J, Kang H, Feng X, Lian X, Li L. The interaction of sweet potato amylose/amylopectin and KCl during drying. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.04.039] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Rożnowski J, Fortuna T, Przetaczek-Rożnowska I, Łabanowska M, Bączkowicz M, Kurdziel M, Nowak K. Effect of enriching potato and corn starch with iron ions on selected functional properties. STARCH-STARKE 2014. [DOI: 10.1002/star.201400070] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jacek Rożnowski
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Teresa Fortuna
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | | | | | | | | | - Katarzyna Nowak
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
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19
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The influence of the starch component on thermal radical generation in flours. Carbohydr Polym 2014; 101:846-56. [DOI: 10.1016/j.carbpol.2013.10.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2013] [Revised: 08/20/2013] [Accepted: 10/02/2013] [Indexed: 11/19/2022]
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20
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Fortuna T, Gałkowska D, Bączkowicz M, Szkabar K, Tartanus I, Łabanowska M, Kurdziel M. Effect of potassium and magnesium treatment on physicochemical and rheological properties of potato, corn and spelt starches and on thermal generation of free radicals. STARCH-STARKE 2013. [DOI: 10.1002/star.201200289] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Teresa Fortuna
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Dorota Gałkowska
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Małgorzata Bączkowicz
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Karolina Szkabar
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Ilona Tartanus
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
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