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Gong X, Liu R, Han Y, Niu B, Wu W, Chen H, Fang X, Mu H, Gao H, Chen H. Examining starch metabolism in lotus roots (Nelumbo nucifera Gaertn.) during post-harvest storage at different temperatures. Food Chem 2024; 452:139494. [PMID: 38723566 DOI: 10.1016/j.foodchem.2024.139494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 06/01/2024]
Abstract
This study explores the impact of postharvest storage temperatures (4 °C and 25 °C) on starch metabolism and textural attributes of glutinous lotus root. While starch metabolism is a well-known factor influencing texture, changes in powdery and sticky qualities have remained unexplored. Our research reveals that storing lotus roots at 4 °C delays water dissipation, amylopectin reduction, and the decline in textural elements such as hardness, adhesiveness, springiness, gumminess, and resilience. Lower temperatures postpone amylopectin reduction and sugar interconversion, thereby preserving the sticky texture. Additionally, they suppress starch formation, delay starch metabolism, and elevate the expression of genes involved in starch metabolism. The correlation between gene expression and root texture indicates the critical role of gene regulation in enzyme activity during storage. Overall, low-temperature storage extends lotus root preservation by regulating metabolite content, enzyme activities, and the corresponding genes involved in starch metabolism, preserving both intrinsic and external root quality.
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Affiliation(s)
- Xinxin Gong
- Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ruiling Liu
- Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yanchao Han
- Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ben Niu
- Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Weijie Wu
- Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Huizhi Chen
- Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xiangjun Fang
- Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Honglei Mu
- Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Haiyan Gao
- Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Hangjun Chen
- Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Intelligent Food Logistic and Processing of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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Lu B, An H, Song X, Yang B, Jian Z, Cui F, Xue J, Gao Z, Du T. Enhancement of Nutritional Substance, Trace Elements, and Pigments in Waxy Maize Grains through Foliar Application of Selenite. Foods 2024; 13:1337. [PMID: 38731708 PMCID: PMC11083303 DOI: 10.3390/foods13091337] [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: 03/21/2024] [Revised: 04/19/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Selenium (Se) is a micronutrient known for its essential role in human health and plant metabolism. Waxy maize (Zea mays L. sinensis kulesh)-known for its high nutritional quality and distinctive flavor-holds significant consumer appeal. Therefore, this study aims to assess the effects of foliar Se spraying on the nutritional quality of waxy maize grains, with a focus on identifying varietal differences and determining optimal Se dosage levels for maximizing nutritional benefits. We employed a two-factor split-plot design to assess the nutritional quality, trace elements, and pigment content of jinnuo20 (J20) and caitiannuo1965 (C1965) at the milk stage after being subjected to varying Se doses sprayed on five leaves. Our findings indicate superior nutrient content in J20 compared to C1965, with both varieties exhibiting optimal quality under Se3 treatment, falling within the safe range of Se-enriched agricultural products. JS3 (0.793) demonstrated the highest overall quality, followed by JS2 (0.606), JS4 (0.411), and JS1 (0.265), while CS0 had the lowest (-0.894). These results underscore the potential of foliar biofortification to enhance the functional component contents of waxy maize grains.
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Affiliation(s)
- Boyu Lu
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (B.L.)
- Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-Quality and Efficiency in Loess Plateau, Shanxi Agricultural University, Jinzhong 030801, China
| | - Haoyuan An
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (B.L.)
- Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-Quality and Efficiency in Loess Plateau, Shanxi Agricultural University, Jinzhong 030801, China
| | - Xinli Song
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (B.L.)
- Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-Quality and Efficiency in Loess Plateau, Shanxi Agricultural University, Jinzhong 030801, China
| | - Bosen Yang
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (B.L.)
- Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-Quality and Efficiency in Loess Plateau, Shanxi Agricultural University, Jinzhong 030801, China
| | - Zhuqing Jian
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (B.L.)
- Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-Quality and Efficiency in Loess Plateau, Shanxi Agricultural University, Jinzhong 030801, China
| | - Fuzhu Cui
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (B.L.)
- Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-Quality and Efficiency in Loess Plateau, Shanxi Agricultural University, Jinzhong 030801, China
| | - Jianfu Xue
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (B.L.)
- Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-Quality and Efficiency in Loess Plateau, Shanxi Agricultural University, Jinzhong 030801, China
| | - Zhiqiang Gao
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (B.L.)
- Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-Quality and Efficiency in Loess Plateau, Shanxi Agricultural University, Jinzhong 030801, China
| | - Tianqing Du
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (B.L.)
- Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-Quality and Efficiency in Loess Plateau, Shanxi Agricultural University, Jinzhong 030801, China
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Huang B, Zhao G, Zou X, Cheng X, Li S, Yang L. Feasibility of replacing waxy rice with waxy or sweet-waxy corn viewed from the structure and physicochemical properties of starches. Food Res Int 2024; 182:114178. [PMID: 38519192 DOI: 10.1016/j.foodres.2024.114178] [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: 12/25/2023] [Revised: 02/24/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
Abstract
To explore the feasibility of substituting waxy rice with waxy or sweet-waxy corn, eight varieties of waxy and sweet-waxy corns were selected, including three self-cultivated varieties (Feng nuo 168, Feng nuo 211, and Feng nuo 10). Their starches were isolated and used as research objects, and commercially available waxy rice starch (CAWR) and waxy corn starch (CAWC) were used as controls. X-ray diffraction, scanning electron microscopy, differential scanning calorimetry, rapid viscosity analyzer, and rotational rheometer were used to analyze their physicochemical and structural characteristics. The morphologies of all corn starch granules were generally oval or round, with significant differences in particle size distributions. All ten starches exhibited a typical A-type crystal structure; however, their relative crystallinity varied from 20.08% to 31.43%. Chain length distribution analysis showed that the A/B ratio of Jing cai tian nuo 18 and Feng nuo 168 was similar to that of CAWR. Peak viscosities of corn starches were higher than that of CAWR, except for Feng nuo 10, while their setback values were lower than that of CAWR. Except for Feng nuo 10, the paste transparency of corn starches was higher than that of CAWR (10.77%), especially for Jing cai tian nuo 18 (up to 24%). In summary, Jing cai tian nuo 18 and Feng nuo 168 are promising candidates to replace CAWR in developing various rice-based products.
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Affiliation(s)
- Biao Huang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Gongqi Zhao
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Xiaochen Zou
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Xinxin Cheng
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China
| | - Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
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Hu Y, Wang J, Chi M, Yang S, Lu D. Morphological, Structural, and Physicochemical Properties of Starch in Hybrids and Inbred Lines from Sweet–Waxy Maize. STARCH-STARKE 2021. [DOI: 10.1002/star.202100073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yifan Hu
- Jiangsu Key Laboratory of Crop Genetics and Physiology Jiangsu Key Laboratory of Crop Cultivation and Physiology Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of Education of China Yangzhou University Yangzhou 225009 China
| | - Jun Wang
- Lianyungang Academy of Agricultural Sciences Lianyungang 222000 China
| | - Ming Chi
- Lianyungang Academy of Agricultural Sciences Lianyungang 222000 China
| | - Siling Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology Jiangsu Key Laboratory of Crop Cultivation and Physiology Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of Education of China Yangzhou University Yangzhou 225009 China
| | - Dalei Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology Jiangsu Key Laboratory of Crop Cultivation and Physiology Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of Education of China Yangzhou University Yangzhou 225009 China
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Zou J, Xu M, Zou Y, Yang B. Physicochemical properties and microstructure of Chinese yam (Dioscorea opposita Thunb.) flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Salvador-Reyes R, Rebellato AP, Lima Pallone JA, Ferrari RA, Clerici MTPS. Kernel characterization and starch morphology in five varieties of Peruvian Andean maize. Food Res Int 2021; 140:110044. [PMID: 33648270 DOI: 10.1016/j.foodres.2020.110044] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/13/2020] [Accepted: 12/16/2020] [Indexed: 01/20/2023]
Abstract
Peruvian Andean maize (PAM) has been commonly used as an ingredient that confers color, flavor, and texture in culinary. Nevertheless, no studies are focusing on agro-industrial interest characteristics to develop new products. This study aimed to evaluate the physicochemical, nutritional, and technological characteristics of kernels and the starch granule morphology of the five main PAM varieties: Chullpi, Piscorunto, Giant Cuzco, Sacsa, and Purple. PAM's characterization was performed according to the official methods, and its morphology was observed by scanning electron microscopy (SEM). Physically, the varieties of larger kernels (Giant Cuzco and Sacsa) presented a higher 1000-kernel weight and a lower hectoliter weight than those of smaller size (Piscorunto, Purple, and Chullpi). Nutritionally, PAM had higher ether extract (5%) and ash (2%) contents than other pigmented maizes. Likewise, they presented more significant amounts of essential amino acids, as leucine (10 mg/g protein) and tryptophan (up to 2 mg/g protein); unsaturated fatty acids, oleic (30%) and linoleic (53%); and minerals, as magnesium (104 mg/100 g). SEM showed that endosperm structure and starch morphology vary according to maize types and their grain location. Starch granules of floury PAM varieties were small and polyhedral in the sub-aleurone endosperm, whereas those of the central area were bigger and spherical. In Chullpi, it was observed a portion of vitreous endosperm with a compact structure. The low protein content (8.3%) and the endosperm structure of floury varieties of PAM influenced their pasting properties. Their pasting temperature was <69 to 71 °C>, peak viscosity < 3200 to 4400 cP>, and seatback <1250 to 1706 cP>; therefore, they do not retrograde easily. The results suggest that PAM has characteristics that would help elaborate regional products with added value, such as soups, willows, beverages, and porridges.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil.
| | - Ana Paula Rebellato
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil
| | - Roseli Aparecida Ferrari
- Institute of Food Technology (ITAL), Food Science and Quality Center (CCQA), Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil.
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Ganesh A, Singh B, Duttagupta A, Kalita D, Zhong Y, Blennow A, Singh H. Preparation of Starch Citrates Using Solvent Free Reaction and Comparison with Aqueous and Ethanol Mediated Reactions. STARCH-STARKE 2020. [DOI: 10.1002/star.201900260] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Aditya Ganesh
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Bhavana Singh
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Arijit Duttagupta
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Dipankar Kalita
- Department of Food Engineering and TechnologyTezpur University Napaam 784028 India
| | - Yuyue Zhong
- Department of Plant and Environmental SciencesUniversity of Copenhagen 40 Thorvaldsensvej DK‐1871 Frederiksberg C Denmark
| | - Andreas Blennow
- Department of Plant and Environmental SciencesUniversity of Copenhagen 40 Thorvaldsensvej DK‐1871 Frederiksberg C Denmark
| | - Harinder Singh
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
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A review of green techniques for the synthesis of size-controlled starch-based nanoparticles and their applications as nanodelivery systems. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.08.007] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Acid hydrolysis of corn starch genotypes. I. Impact on morphological and molecular properties. Carbohydr Polym 2019; 219:172-180. [DOI: 10.1016/j.carbpol.2019.05.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 04/29/2019] [Accepted: 05/03/2019] [Indexed: 12/28/2022]
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