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Jiang P, Tang H, Li Y, Liu X. Effect of particle size of sesbania gum on its modification, structure and performances. Int J Biol Macromol 2024; 262:129719. [PMID: 38280698 DOI: 10.1016/j.ijbiomac.2024.129719] [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: 11/06/2023] [Revised: 01/15/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Sesbania gum (SG), as an environmentally friendly and resourceful natural polymer, has attracted a lot of attention due to its favorable properties. The size distribution of SG powders was broadened owing to the growth. Therefore, it inevitably resulted in the differences in reaction activity, structure and properties of different SG particles. The results showed that small SG particles exhibited higher reaction activity in cross-linking, carboxymethylation and oxidation than its large counterparts. Compared with those of large SG particles, the sedimentation volume of small SG particles could be reduced by 1.1 mL, while their substitution degree of carboxymethyl groups and aldehyde content could be increased by 0.0824 and 18.11 %, respectively. The swelling capacity, freeze-thaw stability, acid and alkali resistance of small SG particles were greater than those of large SG particles, but their retrogradation was weaker than that of large counterparts. The crystalline degree of small SG particles consisting of more long molecular chains could be reduced by 9.8 % compared to large SG particles. The DSC curve of small SG particles was significantly different from that of large SG particles, while the difference in TGA curves between small particles and large particles was relatively small. The enthalpy change of small SG particle was reduced by 48.4 J/g compared to large SG particles. The peak viscosity, final viscosity, breakdown and setback of tapioca starch were obviously influenced by the addition of small SG particles. And their emulsification stability was also better than large SG particles.
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Affiliation(s)
- Peilong Jiang
- School of Environmental and Chemical Engineering, Shenyang University of Technology, Shenyang 110870, China
| | - Hongbo Tang
- School of Environmental and Chemical Engineering, Shenyang University of Technology, Shenyang 110870, China.
| | - Yanping Li
- School of Environmental and Chemical Engineering, Shenyang University of Technology, Shenyang 110870, China
| | - Xiaojun Liu
- School of Environmental and Chemical Engineering, Shenyang University of Technology, Shenyang 110870, China
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Jiang X, Gu Y, Zhang L, Sun J, Yan J, Wang C, Lai B, Wu H. Physicochemical Properties of Granular and Gelatinized Lotus Rhizome Starch with Varied Proximate Compositions and Structural Characteristics. Foods 2023; 12:4330. [PMID: 38231847 DOI: 10.3390/foods12234330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 11/19/2023] [Accepted: 11/23/2023] [Indexed: 01/19/2024] Open
Abstract
As a traditional and popular dietary supplement, lotus rhizome starch (LRS) has health benefits for its many nutritional components and is especially suitable for teenagers and seniors. In this paper, the approximate composition, apparent amylose content (AAC), and structural characteristics of five LRS samples from different regions were investigated, and their correlations with the physicochemical properties of granular and gelatinized LRS were revealed. LRS exhibited rod-shaped and ellipsoidal starch granules, with AAC ranging from 26.6% to 31.7%. LRS-3, from Fuzhou, Jiangxi Province, exhibited a deeper hydrogel color and contained more ash, with 302.6 mg/kg iron, and it could reach the pasting temperature of 62.6 °C. In comparison, LRS-5, from Baoshan, Yunnan Province, exhibited smoother granule surface, less fragmentation, and higher AAC, resulting in better swelling power and freeze-thaw stability. The resistant starch contents of LRS-3 and LRS-5 were the lowest (15.3%) and highest (69.7%), respectively. The enzymatic digestion performance of LRS was positively correlated with ash content and short- and long-term ordered structures but negatively correlated with AAC. Furthermore, the color and network firmness of gelatinized LRS was negatively correlated with its ash content, and the retrograde trend and freeze-thaw stability were more closely correlated with AAC and structural characteristics. These results revealed the physicochemical properties of LRS from different regions and suggested their advantages in appropriate applications as a hydrogel matrix.
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Affiliation(s)
- Xinyu Jiang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yiting Gu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lichao Zhang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Institutes of Biomedical Sciences, Shanxi University, Taiyuan 030006, China
| | - Jinjian Sun
- Dalian Center for Food and Drug Control and Certification, Dalian 116037, China
| | - Jianan Yan
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ce Wang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Bin Lai
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Haitao Wu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Niu Y, Zheng Y, Fu X, Zeng D, Liu H. A novel characterization of starch gelatinization using microscopy observation with deep learning methodology. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111057] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Mo L, Cheon J, Frostad JM. Quantifying and modeling the gelatinization properties of individual pulse-starch granules by ParCS. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Tang H, Liu Y, Li Y, Liu X. Octenyl succinate acidolysis carboxymethyl sesbania gum with high esterification degree: preparation, characterization and performance. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04218-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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6
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Wang Y, Ma Y, Gao X, Wang Z, Zhang S. Insights into the gelatinization of potato starch by in situ 1H NMR. RSC Adv 2022; 12:3335-3342. [PMID: 35425377 PMCID: PMC8979233 DOI: 10.1039/d1ra08181k] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Accepted: 01/19/2022] [Indexed: 11/21/2022] Open
Abstract
The gelatinization of potato starch and the effect of NaCl on starch gelatinization were monitored successfully in situ by 1H NMR spectroscopy. Variable temperature (VT) 1H NMR measurement, from 316 K to 340 K, was conducted on a suspension of potato starch and deuterium water as well as a mixture of potato starch, NaCl and deuterium water. The hydration level of starch was determined with the increase of temperature. In the presence of NaCl, the initial gelatinization temperature of potato starch was decreased from 331 to 328 K. Meanwhile, in situ 1H NMR spectroscopy as a function of time was also carried out to monitor the gelatinization with a time resolution of 90 s per spectrum. Furthermore, the effect of using different processing methods during gelatinization, including varying the temperature or time duration, was investigated in detail. It was confirmed that protons from different groups of starch showed different accessibility for water during hydration of starch granules. In comparison with temperature, gelatinization time as the major factor for reaching complete gelatinization was confirmed. We expect that this research, as a continuing effort to apply NMR spectroscopy for characterizing starch, will pave a new way in the structural elucidation of starch.
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Affiliation(s)
- Yue Wang
- College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 Gansu China
| | - Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 Gansu China
- Gansu Provincial Key Laboratory of Arid Land Crop Science Lanzhou 730070 China
| | - Xudong Gao
- Chinese Academy of Sciences Key Laboratory of Chemistry of Northwestern Plant Resources, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS) Lanzhou 730000 Gansu China
| | - Zhipeng Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University Lanzhou 730000 Gansu China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University Lanzhou 730070 Gansu China
- Gansu Provincial Key Laboratory of Arid Land Crop Science Lanzhou 730070 China
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Wang Y, Chen L, Yang T, Ma Y, McClements DJ, Ren F, Tian Y, Jin Z. A review of structural transformations and properties changes in starch during thermal processing of foods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106543] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Pan B, Tao J, Bao X, Xiao J, Liu H, Zhao X, Zeng D. Quantitative study of starch swelling capacity during gelatinization with an efficient automatic segmentation methodology. Carbohydr Polym 2021; 255:117372. [PMID: 33436204 DOI: 10.1016/j.carbpol.2020.117372] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/29/2020] [Accepted: 10/30/2020] [Indexed: 11/16/2022]
Abstract
A novel image segmentation methodology combined with optical microscopy observation was developed for qualifying starch swelling. Starch granules in the micrograph were successfully segmented based on high-precision edges extraction achieved by Canny edge detection together with mathematical morphology operation. Granules were automatically identified by computer vision and characterized by giving quantifiable area of these granules. The evolved swelling process could be generally divided into two phases. During the first phase, starch granules were only swollen up by 2.56 %, which is hard to be identified by conventional naked eye. During the following narrow temperature interval (60-66 ℃), these starch granules were detected to swell up significantly by 9.08 %. Through the granule area variable, swelling capacity was high-throughput characterized, which allows for the whole evaluation to be completed within a couple of minutes. The proposed methodology showed a high accuracy and potential as a novel technique for characterizing gelatinization.
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Affiliation(s)
- Bo Pan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jinxuan Tao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xianyang Bao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou, China.
| | - Xiaotong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Delu Zeng
- China School of Mathematics, South China University of Technology, Guangzhou, China; Department of Electrical Computer Engineering, University of Waterloo, Canada.
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Tang HB, Lv XL, Li YP, Li Q, Liu XJ. Dialdehyde Oxidation of Cross-Linked Waxy Corn Starch: Optimization, Property and Characterization. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2021. [DOI: 10.1007/s13369-020-04624-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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11
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Stern AW, Martin LA. Microscopic examination of dog chews: correlation of histological findings to product labeling. J Histotechnol 2020; 44:12-19. [PMID: 32529960 DOI: 10.1080/01478885.2020.1775003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
The purpose of this study was to use routine morphologic-based staining techniques to examine the histology of commercially labeled rawhide and rawhide-free dog chew products and compare the results to the product labeling. Ten dog chew products were examined by light microscopy using hematoxylin and eosin and Masson's trichrome stains. The products were labeled by the manufacturer as rawhide, beef hide, beef chew/rawhide free, and rawhide free. Four of the products were composed of two separate materials, a main chew roll and a second substance (filler) which was coated on or between the layers of the main chew roll. These materials were processed independently. Microscopically, a variety of tissues and materials were identified including collagen, skeletal muscle, fat, plant material, and starch. The products and their fillers were separated into four distinct groups based on microscopic appearance. The components identified in eight of the products appeared consistent with the product labeling. Two products labeled as rawhide free appeared similar to the dermis and this was inconsistent with product labeling. Masson's trichrome stain was not helpful in distinguishing tissue types in the tested products and this may have been due to the heat processing the products underwent during manufacturing. Bacteria and/or fungi were identified by microscopy in the H&E stained sections in four rawhide-free products.
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Affiliation(s)
- Adam W Stern
- Department of Comparative, Diagnostic, and Population Medicine, College of Veterinary Medicine, University of Florida, Gainesville, FL, USA
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Tang HB, Lv XL, Li YP, Li Q, Liu XJ. Cationic oxidized microporous rice starch: Preparation, characterization, and properties. J Food Sci 2020; 85:2041-2049. [PMID: 32484931 DOI: 10.1111/1750-3841.15182] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 04/08/2020] [Accepted: 04/20/2020] [Indexed: 11/28/2022]
Abstract
The combination of enzymolysis of compound enzyme, oxidation of sodium hypochlorite, and cationic etherification of 3-chloro-2-hydroxypropyl trimethyl ammonium chloride (CHPTMA) was selected for the functionalization of rice starch (RS) to better raise the performances. The results showed that the oxidation and etherification could improve the acid and alkali resistance of RS, and enhanced its thermal stability. The crystalline structure of RS was an A-type, the enzymolysis, oxidation, and etherification did not change the structural type, while the crystallinity degree of RS derivatives was all reduced. The enzymolysis, oxidation, and etherification altered the pasting properties of RS, and could effectively decrease the setback and breakdown of RS. The oxidation of sodium hypochlorite not only damaged RS particles containing no micropores, but also destroyed the particles containing the micropores. The enzymolysis and oxidation more seriously destroyed the crystalline region than cationic etherification. The oxidation could increase the enthalpy change of RS, whereas the enzymolysis and etherification decreased its enthalpy change. In addition, the enzymolysis and oxidation could lead to the evident increase in average size of RS. The cationic etherification was able to improve the adsorption of Cu2+ on RS, whereas the low oxidation could only slightly ameliorate the adsorption of Cu2+ . PRACTICAL APPLICATION: Cationic oxidized microporous rice starch as an adsorbent, slow-release agent, and flocculant will be well used in food, medicine, pesticide, papermaking, waste water treatment, and so on owing to its abundant micropores, anionic groups, and cationic groups as well as small particle size and narrow size range.
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Affiliation(s)
- Hong-Bo Tang
- Science School, Shenyang University of Technology, Shenyang, 110870, China
| | - Xiao-Li Lv
- Science School, Shenyang University of Technology, Shenyang, 110870, China
| | - Yan-Ping Li
- Science School, Shenyang University of Technology, Shenyang, 110870, China
| | - Qian Li
- Science School, Shenyang University of Technology, Shenyang, 110870, China
| | - Xiao-Jun Liu
- Science School, Shenyang University of Technology, Shenyang, 110870, China
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Wu W, Tao J, Zhu P, Liu H, Du Q, Xiao J, Zhang W, Zhang S. A new characterization methodology for starch gelatinization. Int J Biol Macromol 2019; 125:1140-1146. [PMID: 30579897 DOI: 10.1016/j.ijbiomac.2018.12.180] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 12/07/2018] [Accepted: 12/19/2018] [Indexed: 10/27/2022]
Abstract
A gelatinization degree control system, with a combination of Artificial Neural Networks (ANNs) and computer vision, was successfully developed. An intelligent measurement framework was purposely designed to achieve a precise investigation on phase transition and morphology change of starch in real time, as well as a process control during gelatinization. Base on a variation of birefringence number, the degree of gelatinization (DG) control system provided a direct and fast methodology without subjective uncertainty in studying starch gelatinization. In the course, the whole system was a cascade structure with the hot-stage temperature chosen as the inner-loop parameter, thus the granule morphology and birefringence at different DG could be easily observed and compared in real time, and the relative transition temperature was simultaneously calculated.
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Affiliation(s)
- Wei Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jinxuan Tao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Peitao Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou, China.
| | - Qiliang Du
- School of Automation Science and Technology, South China University of Technology, Guangzhou, China.
| | - Jie Xiao
- College of Food Science, South China Agriculture University, Guangzhou, China
| | - Wutong Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Shaobo Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Centre for Nutrition and Food Sciences, The University of Queensland, Brisbane, Australia
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Pratywi CD, Marantika S, Dwijananti P, Masturi. Characterization of starch degradation during simple heating for bioethanol production from the avocado seed. ACTA ACUST UNITED AC 2018. [DOI: 10.1088/1757-899x/432/1/012042] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Tang H, Liu X, Li Y, Dong S. Acetylated debranched rice starch: Structure, characterization, and functional properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1368546] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Hongbo Tang
- Science School, Shenyang University of Technology, Shenyang, China
| | - Xinxin Liu
- Science School, Shenyang University of Technology, Shenyang, China
| | - Yanping Li
- Science School, Shenyang University of Technology, Shenyang, China
| | - Siqing Dong
- Science School, Shenyang University of Technology, Shenyang, China
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Fan X, Zhao L, Zhang L, Xu B, Wei C. A new allomorph distribution of C-type starch from root tuber of Apios fortunei. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Wang J, Hu P, Chen Z, Liu Q, Wei C. Progress in High-Amylose Cereal Crops through Inactivation of Starch Branching Enzymes. FRONTIERS IN PLANT SCIENCE 2017; 8:469. [PMID: 28421099 PMCID: PMC5379859 DOI: 10.3389/fpls.2017.00469] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Accepted: 03/17/2017] [Indexed: 05/18/2023]
Abstract
High-amylose cereal starches provide many health benefits for humans. The inhibition or mutation of starch branching enzyme (SBE) genes is an effective method to develop high-amylose cereal crops. This review summarizes the development of high-amylose cereal crops through the inactivation of one or more SBE isoforms or combination with other genes. This review also reveals the causes of increase in amylose content in high-amylose crops. A series of changes, including amylopectin structure, crystalline structure, thermal properties, and hydrolysis properties, occurs as amylose content increases. The different morphological starch granules nominated as heterogeneous starch granules or differently stained starch granules are detected in high-amylose cereal crops. Detailed studies on four heterogeneous starch granules in high-amylose rice, which is developed by antisense RNA inhibition of SBEI/IIb, indicate that granules with different morphologies possess various molecular structures and physicochemical and functional properties. This variation diversifies their applications in food and non-food industries. However, current knowledge regarding how these heterogeneous starch granules form and why they exhibit regional distribution in endosperm remain largely unknown.
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Affiliation(s)
- Juan Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou UniversityYangzhou, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou UniversityYangzhou, China
| | - Pan Hu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou UniversityYangzhou, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou UniversityYangzhou, China
| | - Zichun Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou UniversityYangzhou, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou UniversityYangzhou, China
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou UniversityYangzhou, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou UniversityYangzhou, China
| | - Cunxu Wei
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou UniversityYangzhou, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou UniversityYangzhou, China
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Cai C, Huang J, Zhao L, Liu Q, Zhang C, Wei C. Heterogeneous structure and spatial distribution in endosperm of high-amylose rice starch granules with different morphologies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10143-10152. [PMID: 25238128 DOI: 10.1021/jf502341q] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Starch granules from high-amylose cereal mutants or transgenic lines usually have different morphologies. It is not clear whether the structure and spatial distribution of starch granules with different morphologies in endosperm is homogeneous or heterogeneous. In the present study, the structure and spatial distribution in endosperm of morphologically different starch granules from high-amylose transgenic rice line (TRS) were investigated. The TRS endosperm had individual, aggregate, elongated, and interior hollow starch granules. The individual and interior hollow granules had the lowest and the highest amylose content and gelatinization resistance, respectively, among the four types of granules. The individual granules were mainly distributed in the middle of the endosperm; the aggregate granules in the starchy endosperm cells between the subaleurone layer and the middle of the endosperm; the elongated granules in the peripheral starchy endosperm cells adjacent to the subaleurone layer; and the interior hollow granules in the subaleurone layer cells.
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Affiliation(s)
- Canhui Cai
- Key Laboratories of Crop Genetics and Physiology of the Jiangsu Province and Plant Functional Genomics of the Ministry of Education, Yangzhou University , Yangzhou 225009, China
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