1
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Mogoginta JG, Murai T, Annor GA. Starch Characteristics and Amylopectin Unit and Internal Chain Profiles of Indonesian Rice ( Oryza sativa). Foods 2024; 13:2422. [PMID: 39123613 PMCID: PMC11312433 DOI: 10.3390/foods13152422] [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: 06/24/2024] [Revised: 07/16/2024] [Accepted: 07/29/2024] [Indexed: 08/12/2024] Open
Abstract
Indonesia is arguably a major player in worldwide rice production. Though white rice is the most predominantly cultivated, red, brown, and red rice are also very common. These types of rice are known to have different cooking properties that may be related to differences in their starch properties. Investigating the starch properties, especially the fine structure of their amylopectin, can help understand these differences. This study aims to investigate the starch characteristics of some Indonesian rice varieties by evaluating the starch granule morphology and size, molecular characteristics, amylopectin unit and internal chain profiles, and thermal properties. Starches were extracted from white rice (long grain (IR-64) and short grain (IR-42)), brown rice, red rice, and black rice cultivated in Java Island, Indonesia. IR-42 had the highest amylose content of 39.34% whilst the black rice had the least of 1.73%. The enthalpy of gelatinization and onset temperature of the gelatinization of starch granules were between 3.2 and 16.2 J/g and 60.1 to 73.8 °C, respectively. There were significant differences between the relative molar amounts of the internal chains of the samples. The two white rice and black rice had a significantly higher amount of A-chains, but a lower amount of B-chains and fingerprint B-chains (Bfp) than the brown and red rice. The average chain length (CL), short chain length (SCL), and external chain length (ECL) were significantly longer for the red rice and the black rice in comparison to both the white rice amylopectins. The long chain length (LCL) and internal chain length (ICL) of the sample amylopectins were similar. Rice starches were significantly different in the internal structure but not as much in their amylopectin unit chain profile. These results suggest the differences in their amylopectin clusters and building blocks.
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Affiliation(s)
| | | | - George A. Annor
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108, USA; (J.G.M.); (T.M.)
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2
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Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice. Foods 2023; 12:foods12030460. [PMID: 36765989 PMCID: PMC9914191 DOI: 10.3390/foods12030460] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/10/2023] [Accepted: 01/12/2023] [Indexed: 01/21/2023] Open
Abstract
Glutinous rice has very low amylose content and is a good material for determining the structure and physicochemical properties of amylopectin. We selected 29 glutinous rice varieties and determined the amylopectin structure by high-performance anion exchange chromatography with the pulsed amperometric detection method. We also determined the correlation between amylopectin structure and the physicochemical properties of starch extracted from these varieties. The results showed that the amylopectin chain ratio Σdegree of polymerization (DP) ≤ 11/ΣDP ≤ 24 of 29 glutinous rice varieties was greater than 0.26, signifying that these varieties contained type II amylopectin. The results of the correlation analysis with gelatinization temperature showed that ΣDP 6-11 was significantly negatively correlated with the onset gelatinization temperature (GT) (TO), peak GT (TP), and conclusion GT (TC). Among the thermodynamic properties, ΣDP 12-24 was significantly positively correlated with To, Tp, and Tc, ΣDP 25-36 was significantly negatively correlated with To, Tp, and Tc, and ΣDP ≥ 37 had no correlation with the thermodynamic properties. The results of correlation analysis with RVA spectrum characteristic values showed that ΣDP 6-11 was significantly negatively correlated with hot paste viscosity (HPV), cool paste viscosity (CPV), consistency viscosity (CSV), peak time (PeT), and pasting temperature (PaT) among the Rapid Visco Analyzer (RVA) profile characteristics, ΣDP 12-24 was significantly positively correlated with HPV, CPV, CSV, PeT, and PaT, and ΣDP ≥ 25 had no correlation with the viscosity characteristics. Therefore, we concluded that the amylopectin structure had a greater effect on the TO, TP, TC, ΔH and peak viscosity, HPV, CPV, CSV, PeT, and PaT. The glutinous rice varieties with a higher distribution of short chains and a lower distribution of medium and long chains in the amylopectin structure resulted in lower GT and RVA spectrum characteristic values.
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3
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Mahfeli M, Zarein M, Zomorodian A, Khafajeh H. Investigation of rice performance characteristics: A comparative study of LR, ANN, and RSM. Food Sci Nutr 2022; 10:3501-3514. [PMID: 36249985 PMCID: PMC9548351 DOI: 10.1002/fsn3.2953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 05/26/2022] [Accepted: 05/28/2022] [Indexed: 11/26/2022] Open
Abstract
Parboiling is a type of heat pretreatment used in rice processing to reach higher head rice yield and improve the nutrition properties of raw rice. In this research, the goals were prediction and determination of optimum conditions for parboiled rice processing using the response surface method (RSM) as well as modeling the output values by linear regression (LR) and artificial neural networks (ANN). The parameters including steaming time (0, 5, 10, and 15 min), dryer type (solar and continuous dryers), and drying air temperature (35, 40, and 45°C) were employed as input values. In addition, the breakage resistance (BR) and head rice yield (HRY) were selected as output values. The ANN-based nonlinear regression, the multi-layer perceptron (MLP), and the radial basis function (RBF) have been developed to model the process parameters, as well as the central composite design (CCD) was conducted for optimization of BR and HRY values. The outputs of RBF network have been successfully applied to predict higher coefficient of determination of BR and HRY as 0.989 and 0.986, respectively, indicating the appropriateness of the model equation in predicting head rice yield and breakage resistance when the three processing variables (steaming time, dryer type, and drying air temperature) are mathematically combined. Also, the lower root mean square error (RMSE) was obtained for each one as 0.043 and 0.041. The optimum values of BR and HRY were obtained as 12.80 N and 67.3%, respectively, at 9.62 min and 36.9°C for a solar dryer with a desirability of 0.941. In addition, the same values were obtained as 14.50 N and 72.1%, respectively, at 8.77 min and 37.0°C for a continuous dryer with a desirability of 0.971.
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Affiliation(s)
- Mandana Mahfeli
- Biosystems Engineering DepartmentTarbiat Modares UniversityTehranIran
| | - Mohammad Zarein
- Biosystems Engineering DepartmentTarbiat Modares UniversityTehranIran
| | | | - Hamid Khafajeh
- Biosystems Engineering DepartmentTarbiat Modares UniversityTehranIran
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4
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Jiamjariyatam R, Krajangsang S, Lorliam W. Effects of Jasmine Rice Flour, Glutinous Rice Flour, and Potato Flour on Gluten-Free Coffee Biscuit Quality. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2073934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Sukhumaporn Krajangsang
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok, Thailand
| | - Wanlapa Lorliam
- Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok, Thailand
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5
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Peng M, Yin L, Dong J, Shen R, Zhu Y. Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties. J Food Sci 2022; 87:2147-2158. [PMID: 35365864 DOI: 10.1111/1750-3841.16126] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 02/14/2022] [Accepted: 02/24/2022] [Indexed: 11/29/2022]
Abstract
The quinoa flour processing is mostly subject to the properties of starch. Starches from four colored quinoa varieties, including white quinoa (QS-W), yellow quinoa (QS-Y), red (QS-R), and black (QS-B), were compared with respect to their physicochemical properties and in vitro digestibility. Results indicated that QS-B exhibited the highest content of amylose (8.14%) (p < 0.05). All starch samples exhibited as irregular sphere with a particle size less than 3 µm. Results of the FT-IR and X-ray showed that the short-range order of the four quinoa starches exhibited no significant difference; all starches showed a typical A-type diffractrometric pattern and was not affected by seed color, and QS-Y had the highest relative crystallinity (34.3%) (p < 0.05). In addition, QS-W reflected the highest solubility (6.32%) and QS-Y showed the highest swelling power (19.45 g/g) (p < 0.05). QS-Y also presented a higher ΔH value (11.46 J/g) (p < 0.05), while QS-R peak temperature and peak G' were the lowest. Besides, QS-B had the highest slow-digestible starch (SDS) and resistant starch (RS) content, while the lowest estimated glycemic index (eGI) value (p < 0.05). Also, there was a negative correlation between hydrolysis rates and amylose content of quinoa starch. PRACTICAL APPLICATION: Due to the low gelatinization temperature of quinoa starch, it can be used to both produce and improve instant and fast food products. Quinoa starch particles are small, and Pickering emulsions and additives have potential application values. Red quinoa contains easily digestible starch, which can be a good food choice for infants and the elderly, while white quinoa starch has less swelling power and can be used in noodle products. The results of this study can help to underpin the study of quinoa nonstarch components versus starch component.
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Affiliation(s)
- Mingjun Peng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
| | - Lisha Yin
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
| | - Jilin Dong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan, China.,Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China
| | - Ruiling Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan, China.,Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China
| | - Yingying Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan, China.,Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China
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6
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Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches. Curr Res Food Sci 2022; 5:1668-1675. [PMID: 36193040 PMCID: PMC9526130 DOI: 10.1016/j.crfs.2022.09.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 08/23/2022] [Accepted: 09/16/2022] [Indexed: 11/20/2022] Open
Abstract
High amylose and waxy starches from maize and potato were incubated with plasma-activated water (PAW) at 25 °C, 60 °C, and 80 °C temperatures to investigate PAW treatment effects on the starches' properties. At 60 °C incubation temperature, the starches were basically annealed with PAW. Annealing starches with PAW significantly increased (p < 0.05) the gelatinization parameters except for the enthalpy of gelatinization of waxy potato starch. Furthermore, starch swelling power significantly decreased while the water absorption capacity and solubility increased significantly when incubated at 80 °C. X-ray photoelectron spectroscopy (XPS) analysis showed the oxidation of C–C/C–H and C–O into carboxyl groups in waxy and high amylose maize starches incubated with PAW at 60 °C and 80 °C, respectively. In addition, cross-linking was observed in waxy maize and high amylose potato incubated with PAW at 80 °C and 25 °C, respectively. Overall, the results indicated PAW temperature is an important factor in modifying cereals and tuber starches with PAW. Maize and potato starches were treated with plasma-activated water (PAW). Increasing the temperature of PAW improves the hydration properties of starch. Gelatinization temperatures increased with an increase in the temperature of PAW.
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7
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Aleman RS, Morris A, Prinyawiwatkul W, Moncada M, King JM. Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake. Cereal Chem 2021. [DOI: 10.1002/cche.10484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Ricardo S. Aleman
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
| | - Anita Morris
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
| | - Marvin Moncada
- Department of Food, Bioprocessing, and Nutrition Sciences North Carolina State University NC USA
| | - Joan M. King
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
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8
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Thitisaksakul M, Sangwongchai W, Mungmonsin U, Promrit P, Krusong K, Wanichthanarak K, Tananuwong K. Granule morphological and structural variability of Thai certified glutinous rice starches in relation to thermal, pasting, and digestible properties. Cereal Chem 2020. [DOI: 10.1002/cche.10389] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Maysaya Thitisaksakul
- Department of Biochemistry Faculty of Science Khon Kaen University Khon Kaen Thailand
- Salt‐Tolerant Rice Research Group Faculty of Science Khon Kaen University Khon Kaen Thailand
| | - Wichian Sangwongchai
- Department of Biochemistry Faculty of Science Khon Kaen University Khon Kaen Thailand
| | - Urairat Mungmonsin
- Department of Biochemistry Faculty of Science Khon Kaen University Khon Kaen Thailand
| | - Pennapa Promrit
- Department of Biochemistry Faculty of Science Khon Kaen University Khon Kaen Thailand
| | - Kuakarun Krusong
- Structural and Computational Biology Research Unit Department of Biochemistry Faculty of Science Chulalongkorn University Bangkok Thailand
| | - Kwanjeera Wanichthanarak
- Siriraj Metabolomics and Phenomics Center Faculty of Medicine Siriraj Hospital Mahidol University Bangkok Thailand
| | - Kanitha Tananuwong
- Department of Food Technology Faculty of Science Chulalongkorn University Bangkok Thailand
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9
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Zhong Y, Mogoginta J, Gayin J, Annor GA. Structural characterization of intermediate wheatgrass (
Thinopyrum intermedium
) starch. Cereal Chem 2019. [DOI: 10.1002/cche.10196] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yingxin Zhong
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Juan Mogoginta
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Joseph Gayin
- Department of Food Science University of Guelph Guelph ON Canada
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10
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Chen F, Xie F, Liu P, Chen P. Structure, thermal stability and suspension rheological properties of alcohol–alkali-treated waxy rice starch. Int J Biol Macromol 2019; 134:397-404. [DOI: 10.1016/j.ijbiomac.2019.05.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 04/30/2019] [Accepted: 05/03/2019] [Indexed: 12/18/2022]
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11
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Zhao X, Li W, Zhang H, Li X, Fan W. Reaction-diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption. Journal of Food Science and Technology 2019; 56:4605-4615. [PMID: 31686692 DOI: 10.1007/s13197-019-03925-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/06/2019] [Accepted: 07/03/2019] [Indexed: 11/30/2022]
Abstract
Dynamic vapor sorption (DVS) method is now widely adopted to determine water diffusion properties in food materials using a sheet or bulk particles as test samples. The Fickian second law with an instant equilibrium boundary condition, although commonly used, can not accurately model the water adsorption kinetics during DVS tests. Dynamic water adsorption of glutinous rice flour was measured at 30 °C and eleven relative humidity steps, and modeled using the Fickian second law with three kinds of boundary condition. Results indicated that the boundary conditions had great impacts on the predicted values especially for the initial section in the DVS curves, and that modifying boundary conditions could not improve the fitness of the final section which characterized a continuing slight increase of water concentration. A reaction-diffusion model, which assumes two diffusible water populations and describes water transport as a competition between diffusion and reversible adsorption on solid matrix, was developed and found to be able to capture the features of water diffusion in the whole adsorption duration. Implementation of the reaction-diffusion approach to glutinous rice flour indicated that diffusion of the Langmuir water became very slow when its adsorption reached equilibrium, while the diffusion of the non-Langmuir water slowed down when water clustering occurred, at the same time the rates of the surface adsorption and bulk adsorption began to decrease. The model developed in this work would help to deepen our mechanistic understanding of water diffusion during a isothermal adsorption.
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Affiliation(s)
- Xuewei Zhao
- 1School of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136, Kexuedadao, Zhengzhou, 450002 Henan China.,Collaborative Innovation Center for Food Production and Safety, Zhengzhou, 450002 Henan Province China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450002 China
| | - Wangming Li
- 1School of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136, Kexuedadao, Zhengzhou, 450002 Henan China
| | - Hua Zhang
- 1School of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136, Kexuedadao, Zhengzhou, 450002 Henan China.,Collaborative Innovation Center for Food Production and Safety, Zhengzhou, 450002 Henan Province China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450002 China
| | - Xingke Li
- 1School of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136, Kexuedadao, Zhengzhou, 450002 Henan China.,Collaborative Innovation Center for Food Production and Safety, Zhengzhou, 450002 Henan Province China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450002 China
| | - Wen Fan
- Zhengzhou Sinian Food Company Ltd., Zhengzhou, 450044 China
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12
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Guo K, Liu T, Xu A, Zhang L, Bian X, Wei C. Structural and functional properties of starches from root tubers of white, yellow, and purple sweet potatoes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.058] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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13
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Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
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14
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HU P, FAN X, LIN L, WANG J, ZHANG L, WEI C. Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.35016] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Pan HU
- Yangzhou University, China; Yangzhou University, China
| | - Xiaoxu FAN
- Yangzhou University, China; Yangzhou University, China
| | - Lingshang LIN
- Yangzhou University, China; Yangzhou University, China
| | - Juan WANG
- Yangzhou University, China; Yangzhou University, China
| | - Long ZHANG
- Yangzhou University, China; Yangzhou University, China
| | - Cunxu WEI
- Yangzhou University, China; Yangzhou University, China
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15
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16
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Zhang S, Fan X, Lin L, Zhao L, Liu A, Wei C. Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1217879] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Shuncang Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Xiaoxu Fan
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Lingshang Lin
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Lingxiao Zhao
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Aizhong Liu
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
| | - Cunxu Wei
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
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17
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Amagliani L, O’Regan J, Kelly AL, O’Mahony JA. Chemistry, structure, functionality and applications of rice starch. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.06.014] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Bertoft E, Annor GA, Shen X, Rumpagaporn P, Seetharaman K, Hamaker BR. Small differences in amylopectin fine structure may explain large functional differences of starch. Carbohydr Polym 2016; 140:113-21. [DOI: 10.1016/j.carbpol.2015.12.025] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 12/02/2015] [Accepted: 12/10/2015] [Indexed: 10/22/2022]
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19
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Annor GA, Marcone M, Bertoft E, Seetharaman K. Physical and Molecular Characterization of Millet Starches. Cereal Chem 2014. [DOI: 10.1094/cchem-08-13-0155-r] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Massimo Marcone
- Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108-1038, U.S.A
| | - Koushik Seetharaman
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108-1038, U.S.A
- Corresponding author. Phone: (612) 624-1764. Fax: (612) 625-5272. E-mail:
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20
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Xu F, Zhang G, Tong C, Sun X, Corke H, Sun M, Bao J. Association mapping of starch physicochemical properties with starch biosynthesizing genes in waxy rice (Oryza sativa L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10110-7. [PMID: 24063600 DOI: 10.1021/jf4029688] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Waxy (glutinous) rice is widely used in traditional foods, and understanding the genetic bases of its diverse physicochemical properties will contribute to breeding of new waxy rice with unique qualities. The objective of this study was to investigate the genetic relationship between the starch biosynthesis related genes and the physicochemical properties of waxy rice using association mapping. A total of 36 molecular markers representing 18 genes were used to genotype 50 waxy rice accessions for which starch properties were previously available. Most of the starch properties differed between high and low gelatinization temperature (GT) groups, whereas most traits were similar between the low-GT indica rice and low-GT japonica rice, suggesting GT was the main determinant of the starch quality of waxy rice. Association mapping indicated that the starch properties of waxy rice were mainly controlled by starch synthase IIa (SSIIa or SSII-3, a major gene responsible for the gelatinization temperature) and SSI. It was found that gene-gene interactions were also important for the genetic control of starch properties of waxy rice. This study suggests that application of the functional SNPs of SSIIa in molecular breeding may facilitate quality improvement of waxy rice.
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Affiliation(s)
- Feifei Xu
- Institute of Nuclear Agricultural Sciences, Zhejiang University , Hangzhou 310029, People's Republic of China
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21
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Lin JH, Singh H, Ciao JY, Kao WT, Huang WH, Chang YH. Genotype diversity in structure of amylopectin of waxy rice and its influence on gelatinization properties. Carbohydr Polym 2013; 92:1858-64. [DOI: 10.1016/j.carbpol.2012.11.023] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2012] [Revised: 10/14/2012] [Accepted: 11/07/2012] [Indexed: 11/17/2022]
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22
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Influence of amylopectin structure on rheological and retrogradation properties of waxy rice starches. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.04.007] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Wani AA, Singh P, Shah MA, Schweiggert-Weisz U, Gul K, Wani IA. Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties-A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00193.x] [Citation(s) in RCA: 320] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Jiranuntakul W, Puttanlek C, Rungsardthong V, Puncha-arnon S, Uttapap D. Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.12.016] [Citation(s) in RCA: 122] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Ritika BY, Khatkar BS, Yadav BS. Physicochemical, Morphological, Thermal and Pasting Properties of Starches Isolated from Rice Cultivars Grown in India. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910903131407] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Kuhnen S, Ogliari JB, Dias PF, Boffo EF, Correia I, Ferreira AG, Delgadillo I, Maraschin M. ATR-FTIR spectroscopy and chemometric analysis applied to discrimination of landrace maize flours produced in southern Brazil. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02313.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Influence of Octenyl Succinate Rice Starch on Rheological Properties of Gelatinized Rice Starch before and after Retrogradation. STARCH-STARKE 2008. [DOI: 10.1002/star.200700702] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Ritota M, Gianferri R, Bucci R, Brosio E. Proton NMR relaxation study of swelling and gelatinisation process in rice starch-water samples. Food Chem 2008; 110:14-22. [PMID: 26050160 DOI: 10.1016/j.foodchem.2008.01.048] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2007] [Revised: 11/28/2007] [Accepted: 01/24/2008] [Indexed: 10/22/2022]
Abstract
Proton transverse magnetization decay curves of rice flour starch-water samples were measured and analysed for the presence of four components in the relaxation curve. T2 values were interpreted on the basis of the diffusive and chemical exchange model that provided evidence for extra granular bulk water and three more water populations whose relaxation rate is governed by diffusive and chemical exchange with starch components. The analysis of relaxation data provided information on dynamics of water molecules as well as on the size and dispersion of diffusive domains. Furthermore, by measuring solid to liquid ratio, transverse and longitudinal relaxation curves of starch-water mixtures at increasing temperatures - from 20 to 77°C - swelling and gelatinisation processes were monitored.
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Affiliation(s)
- Mena Ritota
- Department of Chemistry, University of Rome La Sapienza, Box 34, Roma 62, P.le Aldo Moro, 5, 00185 Roma, Italy
| | - Raffaella Gianferri
- Department of Chemistry, University of Rome La Sapienza, Box 34, Roma 62, P.le Aldo Moro, 5, 00185 Roma, Italy
| | - Remo Bucci
- Department of Chemistry, University of Rome La Sapienza, Box 34, Roma 62, P.le Aldo Moro, 5, 00185 Roma, Italy
| | - Elvino Brosio
- Department of Chemistry, University of Rome La Sapienza, Box 34, Roma 62, P.le Aldo Moro, 5, 00185 Roma, Italy.
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Cardoso MB, Putaux JL, Samios D, da Silveira NP. Influence of alkali concentration on the deproteinization and/or gelatinization of rice starch. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2007.03.014] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Chen MH, Bergman CJ. Method for determining the amylose content, molecular weights, and weight- and molar-based distributions of degree of polymerization of amylose and fine-structure of amylopectin. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2007.01.018] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Yu Y, Wang J. Effect of γ-ray irradiation on starch granule structure and physicochemical properties of rice. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.03.001] [Citation(s) in RCA: 116] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Ayoub A, Ohtani T, Sugiyama S. Atomic Force Microscopy Investigation of Disorder Process on Rice Starch Granule Surface. STARCH-STARKE 2006. [DOI: 10.1002/star.200500471] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Cardoso MB, Samios D, Silveira NP. Study of Protein Detection and Ultrastructure of Brazilian Rice Starch during Alkaline Extraction. STARCH-STARKE 2006. [DOI: 10.1002/star.200600495] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Molecular and biochemical analysis of the gelatinization temperature characteristics of rice (Oryza sativa L.) Starch granules. J Cereal Sci 2006. [DOI: 10.1016/j.jcs.2006.03.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Bao J, Shen S, Sun M, Corke H. Analysis of Genotypic Diversity in the Starch Physicochemical Properties of Nonwaxy Rice: Apparent Amylose Content, Pasting Viscosity and Gel Texture. STARCH-STARKE 2006. [DOI: 10.1002/star.200500469] [Citation(s) in RCA: 117] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Nakamura Y, Sato A, Juliano BO. Short-Chain-Length Distribution in Debranched Rice Starches Differing in Gelatinization Temperature or Cooked Rice Hardness. STARCH-STARKE 2006. [DOI: 10.1002/star.200500463] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Tester RF, Qi X. Molecular basis of the gelatinisation and swelling characteristics of waxy barley starches grown in the same location during the same season. Part I. Composition and alpha-glucan fine structure. J Cereal Sci 2004. [DOI: 10.1016/s0733-5210(03)00065-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Molecular basis of the gelatinisation and swelling characteristics of waxy barley starches grown in the same location during the same season. Part II. Crystallinity and gelatinisation characteristics. J Cereal Sci 2004. [DOI: 10.1016/s0733-5210(03)00066-3] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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