1
|
Zhou T, Zhang Y, Wang Y, Liu Q, Yang Y, Qiu C, Jiao A, Jin Z. Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough. Int J Biol Macromol 2024:134864. [PMID: 39163969 DOI: 10.1016/j.ijbiomac.2024.134864] [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: 06/03/2024] [Revised: 08/15/2024] [Accepted: 08/17/2024] [Indexed: 08/22/2024]
Abstract
Starch, as a critical component of dough, significantly influences quality preservation during the freezing process. In particular, the fine structure of potato (B-type) starch in frozen processing is a subject of considerable interest. This study aims to investigate the intrinsic differences of B-type starch and the impact of freeze-thaw (F/T) treatment on its molecular structure and physicochemical properties. Chain length distribution and X-ray photoelectron spectroscopy were utilized to examine the structural characteristics of natural potato starch with different granule sizes. Furthermore, the fine structure, thermal properties, and rheological properties of the isolated starches after F/T treatment were analyzed. The results indicate that potato starch with smaller particle sizes exhibits higher surface CC and PO content along with a higher proportion of very short chains (DP < 6, 8.17 %) and long B chains (DP > 25, 20.68 %). The study found that after F/T treatment, the surface of small-sized starch granules was initially damaged, exhibiting threads on the surface centered on the umbilical point. Following F/T treatment, both the crystallinity (very large (VL): 24.52-18.36 %; small (S): 17.03-16.69 %) and short-range order (VL: 2.97-2.61; S: 2.71-2.35) of starch particle size decreased. Both the amylose content (20.88-14.57 %) and ΔH (10.15-8.62 J/g) of isolated starch after freeze-thaw-treated dough exhibited a decrease to varying degrees. With the exception of the fifth cycle, small-size starch particles exhibited relatively higher G' and G" values and showed significant changes as a result of F/T treatment, demonstrating high hardness and complex viscosity. Clarifying the physicochemical properties of potato starches with different granule sizes is expected to expand their applications in frozen dough.
Collapse
Affiliation(s)
- Tongtong Zhou
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yucong Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yihui Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qing Liu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212004, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
2
|
Ma M, Zhang X, Zhu Y, Li Z, Sui Z, Corke H. Mechanistic insights into the enhanced texture of potato noodles by incorporation of small granule starches. Int J Biol Macromol 2024; 257:128535. [PMID: 38048925 DOI: 10.1016/j.ijbiomac.2023.128535] [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: 09/23/2023] [Revised: 11/17/2023] [Accepted: 11/29/2023] [Indexed: 12/06/2023]
Abstract
Potato noodles are a popular food due to their unique texture and taste, but native potato starch often fails to meet consumer demands for precise textural outcomes. The effect of blending small granule (waxy amaranth, non-waxy oat and quinoa) starch with potato starch on the properties of noodles was investigated to enhance quality of noodles. Morphological results demonstrated that small granule starch filled gaps between potato starch granules, some of which gelatinized incompletely. Meanwhile, XRD and FTIR analysis indicated that more ordered structures and hydrogen bonding among starch granules increased with addition of small granule starch. The addition of oat or quinoa starch increased gel elasticity, decreased viscosity of the pastes, and increased the tensile strength of noodles, while addition of 30 % and 45 % waxy amaranth starch did not increase G' value of gel or tensile strength of noodles. These results indicated that amylose molecules played an important role during retrogradation, and may intertwine and interact with each other to enhance the network structure of starch gel in potato starch blended with oat or quinoa starch. This study provides a natural way to modify potato starch for desirable textural properties of noodle product.
Collapse
Affiliation(s)
- Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xinyu Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yifei Zhu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zijun Li
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
| |
Collapse
|
3
|
Yao T, Xu Z, Ma M, Wen Y, Liu X, Sui Z. Impact of granule-associated lipid removal on the property changes of octenylsuccinylated small-granule starches. Carbohydr Polym 2024; 323:121448. [PMID: 37940310 DOI: 10.1016/j.carbpol.2023.121448] [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: 06/22/2023] [Revised: 09/07/2023] [Accepted: 09/28/2023] [Indexed: 11/10/2023]
Abstract
Starch granule associated lipids (GALs) are known to alter the properties and functions of small granule starches. To test the hypothesis that the removal GALs from small granule starches could increase the overall reactive surface and improve octenyl-succinylation (OSA) modification efficiency, four small granules starches from rice, oat, quinoa, amaranth and a waxy maize starch were subjected to defat, OSA esterification and combined defatted and OSA treatment. The combined treatment showed a significant improvement in the degree of substitution for all starches from both tritration and 1H NMR methodologies. Confocal microscopy revealed a more uniform distribution of OSA groups on the starch surface. After GALs removal, the bimodal granule size distribution was diminished but reappeared during OSA modification. Pasting viscosity increased for the OSA and GALs removed quinoa, waxy maize and amaranth starches, but it decreased on modified rice and oat starches. OSA treatment alone significantly altered the gelling and rheological properties towards a more soft and less stable starch structure. The combined treatment compensated these changes to some extent and filled the property gap between the native and OSA modified starches. This study demonstrated that removing GALs can achieve more profound OSA derivatization.
Collapse
Affiliation(s)
- Tianming Yao
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yadi Wen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaoning Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| |
Collapse
|
4
|
Xie X, Chen J, Cheng L, Zhang B, Zhu H, Xu C, Liang D. Physicochemical properties of different size fractions of potato starch cultivated in Highland China. Int J Biol Macromol 2024; 256:128065. [PMID: 37963508 DOI: 10.1016/j.ijbiomac.2023.128065] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 10/21/2023] [Accepted: 11/10/2023] [Indexed: 11/16/2023]
Abstract
Location influences the properties of potato starch. Potato starch granules cultivated in highland of China were separated into three fractions according to the sedimentation time: large- (∼81 μm, large fraction potato starch, LFPS), medium- (∼28 μm, medium fraction potato starch, MFPS), and small-size (∼15 μm, small fraction potato starch, SFPS) fractions. SFPS showed a spherical shape, MFPS showed an ellipsoid shape and LFPS showed an elongated shape. The three fractions showed the similar XRD patterns, while the relative crystallinity decreased with the decrease of granule size (LFPS 23.61%, MFPS 20.74% and SFPS 20.48%). The water solubility was positively corelated with the granule size, while the swelling power showed a negative relationship with the granule size. For the rheological properties, all the three fractions showed a shear-shinning behavior; and SFPS had the highest peak temperature. However, the MFPS showed the lowest storage modulus during the temperature sweep. The granule size didn't influence the nutritional properties of potato starch and LFPS had the highest slowly digestible starch (SDS) (83.77%) and resistant starch (RS) (13.66%) contents. Some of the properties are different from the previous studies.
Collapse
Affiliation(s)
- Xinhua Xie
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, Henan, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Jianyang Chen
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, Henan, China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, Henan, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou 450002, Henan, China.
| | - Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, Henan, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Hongshuai Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, Henan, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Chao Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, Henan, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Dan Liang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, Henan, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou 450002, Henan, China
| |
Collapse
|
5
|
Chauhan M, Kalaivendan RGT, Eazhumalai G, Annapure US. Atmospheric pressure pin-to-plate cold plasma effect on physicochemical, functional, pasting, thermal, and structural characteristics of proso-millet starch. Food Res Int 2023; 173:113444. [PMID: 37803769 DOI: 10.1016/j.foodres.2023.113444] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 09/08/2023] [Accepted: 09/09/2023] [Indexed: 10/08/2023]
Abstract
The present work aimed to study the influence of atmospheric pressure pin-to-plate cold plasma on the physicochemical (pH, moisture, and amylose content), functional (water & oil binding capacity, solubility & swelling power, paste clarity on storage, pasting), powder flow, thermal and structural (FTIR, XRD, and SEM) characteristics at an input voltage of 170-230 V for 5-15 min. The starch surface modification by cold plasma was seen in the SEM images which cause the surge in WBC (1.54 g/g to 1.93 g/g), OBC (2.22 g/g to 2.79 g/g), solubility (3.05-5.38% at 70 °C; 37.11-52.98% at 90 °C) and swelling power (5.39-7.83% at 70 °C; 25.67-35.33% at 90 °C) of starch. Reduction in the amylose content (27.82% to 25.07%) via plasma-induced depolymerization resists the retrogradation tendency, thereby increasing the paste clarity (up to ̴ 39%) during the 5 days of refrigerated storage. However, the paste viscosity is reduced after cold plasma treatment yielding low-strength starch pastes. The relative crystallinity of starch increased (37.35% to 45.36%) by the plasma-induced fragmented starch granules which would aggregate and broaden the gelatinization temperature, but these starch fragments reduced the gelatinization enthalpy. The fundamental starch structure is conserved as seen in FTIR spectra. Thus, cold plasma aids in the production of soluble, low-viscous, stable, and clear paste-forming depolymerized proso-millet starch.
Collapse
Affiliation(s)
- Manish Chauhan
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai, India
| | | | - Gunaseelan Eazhumalai
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai, India
| | - Uday S Annapure
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai, India; Institute of Chemical Technology, Marathwada Campus, Jalna, India.
| |
Collapse
|
6
|
Zhu C, Zhang X, Xu R, Zhong Y, Li S, Li J, Huang C, Wu W, Zhai M, Nurzikhan S, Blennow A, Guo D. Starch granular size and multi-scale structure determine population patterns in bivariate flow cytometry sorting. Int J Biol Macromol 2023; 231:123306. [PMID: 36669629 DOI: 10.1016/j.ijbiomac.2023.123306] [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: 08/30/2022] [Revised: 10/22/2022] [Accepted: 01/13/2023] [Indexed: 01/19/2023]
Abstract
Bivariate flow cytometry (FC) sorting with forward scatter (FSC) and side scatter (SSC) is a recently established novel technique to separate starch granules. However, the forming mechanism of starch FC-dependent population patterns (i.e. the number of subgroups (NS) and FSC/SSC-dependent distribution patterns) remain partly elusive. For this, the correlation of granular size and multi-scale structure of native starches and FC-dependent population patterns was investigated through employing a wide range of native starches originating from different species involving cereal-, pulse-, and tuber crops. Results showed NS was pertinent with particle size, amylose content (AC), amylopectin chains length distribution, lamellar structure, short-range ordered structure. The distinct NS was determined by impacts of native starch FSC / SSC-dependent distribution patterns. Specifically, starch granular size significantly correlated with both FSC and SSC-dependent distribution patterns. The proportion of chains with DP 6-12 was the intra-molecular decisive factor to influence short-range ordered structure, finally leading to FSC-dependent distribution patterns. By contrast, AC was another intra-molecular index to determine SSC-dependent distribution patterns through affecting lamellar structure and short-range ordered structure.
Collapse
Affiliation(s)
- Chuanhao Zhu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xudong Zhang
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China; Institute of Crop Science, Quality of Plant Products, University of Hohenheim, Stuttgart 70599, Germany.
| | - Renyuan Xu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yuyue Zhong
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Silu Li
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jinyuan Li
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chenggang Huang
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wenhao Wu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Mingming Zhai
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | | | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China; State Key Laboratory of Stress Biology for Arid Areas, Northwest A&F University, Yangling, Shaanxi 712100, China.
| |
Collapse
|
7
|
Neeraj, Siddiqui S, Srivastva A, Bindu B, Pathera AK. Physico-chemical and functional properties of starch from stored potato: effect of anti-sprouting treatments. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01749-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
8
|
Noda T, Ishiguro K, Suzuki T, Morishita T. Physicochemical Properties and In Vitro Digestibility of Starch from a Trace-Rutinosidase Variety of Tartary Buckwheat 'Manten-Kirari'. Molecules 2022; 27:6172. [PMID: 36234708 PMCID: PMC9573436 DOI: 10.3390/molecules27196172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/08/2022] [Accepted: 09/15/2022] [Indexed: 11/17/2022] Open
Abstract
We recently developed a novel Tartary buckwheat variety, 'Manten-Kirari', with trace-rutinosidase activity. The use of 'Manten-Kirari' enabled us to make rutin-rich food products with low bitterness. This study was intended to evaluate the physicochemical properties and in vitro digestibility of starch isolated from 'Manten-Kirari'. For comparison, the representative common buckwheat variety 'Kitawasesoba' and Tartary buckwheat variety 'Hokkai T8' in Japan were also used. The lowest content of amylose was found in 'Manten-Kirari' starch (18.1%) while the highest was in 'Kitawasesoba' starch (22.6%). 'Manten-Kirari' starch exhibited a larger median granule size (11.41 µm) and higher values of peak viscosity (286.8 RVU) and breakdown (115.2 RVU) than the others. The values of onset temperature for gelatinization were 60.5 °C for 'Kitawasesoba', 61.3 °C for 'Manten-Kirari', and 64.7 °C for 'Hokkai T8'. 'Manten-Kirari' and 'Hokkai T8' starches were digested more slowly than 'Kitawasesoba' starch. Our results will provide fundamental information concerning the expanded use of 'Manten-Kirari' in functional foods.
Collapse
Affiliation(s)
- Takahiro Noda
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081, Japan
| | - Koji Ishiguro
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081, Japan
| | - Tatsuro Suzuki
- Kyushu-Okinawa Agricultural Research Center, NARO, Suya, Koshi, Kumamoto 861-1192, Japan
| | - Toshikazu Morishita
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081, Japan
| |
Collapse
|
9
|
Villwock VK, BeMiller JN. The Architecture, Nature, and Mystery of Starch Granules. Part 2. STARCH-STARKE 2022. [DOI: 10.1002/star.202100184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- V. Kurtis Villwock
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN 47907 USA
| | - James N. BeMiller
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN 47907 USA
| |
Collapse
|
10
|
Zhou T, Zhang L, Zhao R, Liu Q, Liu W, Hu H. Effects of particle size distribution of potato starch granules on rheological properties of model dough underwent multiple freezing-thawing cycles. Food Res Int 2022; 156:111112. [DOI: 10.1016/j.foodres.2022.111112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 02/27/2022] [Accepted: 03/07/2022] [Indexed: 01/11/2023]
|
11
|
Pan L, Chen F, Yang Y, Li Q, Fan X, Zhao D, Liu Q, Zhang C. The underlying starch structures of rice grains with different digestibilities but similarly high amylose contents. Food Chem 2022; 379:132071. [DOI: 10.1016/j.foodchem.2022.132071] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 11/25/2021] [Accepted: 01/03/2022] [Indexed: 12/27/2022]
|
12
|
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
| |
Collapse
|
13
|
Extraction and characterization of starch granule-associated surface and channel lipids from small-granule starches that affect physicochemical properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107370] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
14
|
Kim SM, Woo JH, Kim HW, Park HJ. Formulation and evaluation of thermoreversible sugar-paste for hot-melt 3D printing. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110944] [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]
|
15
|
Ma M, Zhu H, Liu Z, Sui Z, Corke H. Removal of starch granule-associated proteins alters the physicochemical properties of diverse small granule starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
16
|
The Influence of Hydroponic Potato Plant Cultivation on Selected Properties of Starch Isolated from Its Tubers. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030856. [PMID: 35164131 PMCID: PMC8839186 DOI: 10.3390/molecules27030856] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/23/2022] [Accepted: 01/24/2022] [Indexed: 01/08/2023]
Abstract
Starch is a natural polysaccharide for which the technological quality depends on the genetic basis of the plant and the environmental conditions of the cultivation. Growing plants under cover without soil has many advantages for controlling the above-mentioned conditions. The present research focuses on determining the effect of under cover hydroponic potato cultivation on the physicochemical properties of accumulated potato starch (PS). The plants were grown in the hydroponic system, with (greenhouse, GH) and without recirculation nutrient solution (foil tunnel, FT). The reference sample was PS isolated from plants grown in a tunnel in containers filled with mineral soil (SO). The influence of the cultivation method on the elemental composition of the starch molecules was noted. The cultivation method also influenced the protein and amylose content of the PS. Considering the chromatic parameters, PS-GH and PS-FT were brighter and whiter, with a tinge of blue, than PS-SO. PS-SO was also characterized by the largest average diameters of granules, while PS-GH had the lowest crystallinity. PS-SO showed a better resistance to the combined action of elevated temperature and shear force. There was a slight variation in the gelatinization temperature values. Additionally, significant differences for enthalpy and the retrogradation ratio were observed. The cultivation method did not influence the glass transition and melting.
Collapse
|
17
|
Dong S, Fang G, Luo Z, Gao Q. Effect of granule size on the structure and digestibility of jackfruit seed starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106964] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
18
|
Abstract
Nature has developed starch granules varying in size from less than 1 μm to more than 100 μm. The granule size is an important factor affecting the functional properties and the applicability of starch for food and non-food applications. Within the same botanical species, the range of starch granule size can be up to sevenfold. This review critically evaluated the biological and environmental factors affecting the size of starch granules, the methods for the separation of starch granules and the measurement of size distribution. Further, the structure at different length scales and properties of starch-based on the granule size is elucidated by specifying the typical applications of granules with varying sizes. An amylopectin cluster model showing the arrangement of amylopectin from inside toward the granule surface is proposed with the hypothesis that the steric hindrance for the growth of lamellar structure may limit the size of starch granules.
Collapse
Affiliation(s)
- Ming Li
- Laboratory of Cereal Processing and Quality Control, Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Venea Dara Daygon
- Australian Institute for Bioengineering and Nanotechnology (AIBN), The University of Queensland, St Lucia, Queensland, Australia
| | - Vicky Solah
- College of Science, Health, Engineering and Education, Murdoch University, Murdoch, Western Australia, Australia
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton, Victoria, Australia
| |
Collapse
|
19
|
Zhang H, He F, Wang T, Chen G. Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111467] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
20
|
Guedes JS, Santos KC, Castanha N, Rojas ML, Matta Junior MD, Lima DC, Augusto PE. Structural modification on potato tissue and starch using ethanol pre-treatment and drying process. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100202] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
21
|
Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102711] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
22
|
Zhou T, Zhang L, Liu Q, Liu W, Hu H. Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten. Food Res Int 2021; 145:110397. [PMID: 34112400 DOI: 10.1016/j.foodres.2021.110397] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 04/19/2021] [Accepted: 05/06/2021] [Indexed: 10/21/2022]
Abstract
The effects of different sizes of potato starch on the rheological and physiochemical properties of model doughs were investigated. Compared with those of model dough prepared from original starch, the strengths of model doughs prepared from fractionated starch were higher, which indicates that fractionated starch can positively influence the properties of doughs. Additionally, the model dough prepared using large size starch granules had higher storage modulus (G'), loss modulus (G''), and composite modulus (|G*|) values compared to those of other types of dough; it also had the highest elasticity, viscosity, and strength. This might be related to its high amylose content (20.28 ± 0.69%) and high 1045 cm-1/1022 cm-1 ratio (1.27 ± 0.17). The model dough (S) prepared from starch with small sizes had the highest contents of disulfide bonds (2.91 μmolg-1), β-turn (33.92 ± 1.17%), and β-sheet (22.57 ± 0.54%); and it also had better network structure and dough stability. Thus, the stability of the S model dough was affected by phosphorus (1194.57 ± 25.32 ppm) and amylopectin (84.19 ± 1.88%) content, and, moreover, by the competition for water. Stability and network structure of dough are relative to the size distribution of starch granules. Finally, a schematic model showing the mechanism of the influence of phosphorus, sulfhydryl, and disulfide bonds in fractionated starch on the rheological properties of dough was developed.
Collapse
Affiliation(s)
- Tongtong Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
| |
Collapse
|
23
|
Gong W, Liu T, Zhou Z, Wu D, Shu X, Xiong H. Physicochemical characterizations of starches isolated from Tetrastigma hemsleyanum Diels et Gilg. Int J Biol Macromol 2021; 183:1540-1547. [PMID: 34019925 DOI: 10.1016/j.ijbiomac.2021.05.117] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 05/01/2021] [Accepted: 05/16/2021] [Indexed: 10/21/2022]
Abstract
Physicochemical characteristics of starch isolated from Tetrastigma hemsleyanum Diels et Gilg (T. hemsleyanum) tuber root of 4 different origins were firstly analyzed in this study. The starch granules of T. hemsleyanum tuber root were oval or globular, showed unimodal distribution with average size of 21.66-28.79 μm. T. hemsleyanum starch had typical B-type diffraction pattern. T. hemsleyanum root was rich in starch, and apparent amylose content ranged from 39.82% to 47.67%. The amylopectin chain profiles showed that over 50% of the total detectable chains had degree of polymerization (DP) with 13-24. T. hemsleyanum tuber root had high RS content, which reached up to 61.44% in flour and 68.81% in isolated starch. After cooking, the RS content decreased, but was still high up to 7.52% in flour and 9.93% in isolated starch. The peak gelatinization temperature of T. hemsleyanum starch ranged from 68.12 to 74.42 °C. The peak viscosity of T. hemsleyanum flour and starch ranged from 778 to 1258 cP and 1577 to 2009 cP respectively. The results indicate that T. hemsleyanum is a potential source for novel starch with high resistant starch and provide some guides for comprehensive utilization of T. hemsleyanum starch in food and pharmaceuticals industry.
Collapse
Affiliation(s)
- Wanxin Gong
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, Zhejiang, PR China
| | - Tian Liu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, Zhejiang, PR China
| | - Zhidan Zhou
- Hangzhou Nutritome Biotechanology Ltd. Co., Linan 311321, Zhejiang, PR China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, Zhejiang, PR China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, Zhejiang, PR China.
| | - Haizheng Xiong
- Horticulture Department, University of Arkansas, 309 Plant Science Building, Fayetteville, AR 72701, USA.
| |
Collapse
|
24
|
Ferrari Felisberto MH, Souza Costa M, Villas Boas F, Lopes Leivas C, Maria Landi Franco C, Michielon de Souza S, Pedrosa Silva Clerici MT, Mach Côrtes Cordeiro L. Characterization and technological properties of peach palm (Bactris gasipaes var. gasipaes) fruit starch. Food Res Int 2020; 136:109569. [DOI: 10.1016/j.foodres.2020.109569] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 12/21/2022]
|
25
|
Tetlow IJ, Bertoft E. A Review of Starch Biosynthesis in Relation to the Building Block-Backbone Model. Int J Mol Sci 2020; 21:E7011. [PMID: 32977627 PMCID: PMC7582286 DOI: 10.3390/ijms21197011] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/15/2020] [Accepted: 09/16/2020] [Indexed: 01/31/2023] Open
Abstract
Starch is a water-insoluble polymer of glucose synthesized as discrete granules inside the stroma of plastids in plant cells. Starch reserves provide a source of carbohydrate for immediate growth and development, and act as long term carbon stores in endosperms and seed tissues for growth of the next generation, making starch of huge agricultural importance. The starch granule has a highly complex hierarchical structure arising from the combined actions of a large array of enzymes as well as physicochemical self-assembly mechanisms. Understanding the precise nature of granule architecture, and how both biological and abiotic factors determine this structure is of both fundamental and practical importance. This review outlines current knowledge of granule architecture and the starch biosynthesis pathway in relation to the building block-backbone model of starch structure. We highlight the gaps in our knowledge in relation to our understanding of the structure and synthesis of starch, and argue that the building block-backbone model takes accurate account of both structural and biochemical data.
Collapse
Affiliation(s)
- Ian J. Tetlow
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | | |
Collapse
|
26
|
Nakazawa Y, Watanabe T, Noda T, Yamazaki M. Utility of Starch from the New Potato Variety ‘Pearl Starch’ in Beer Brewing. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yozo Nakazawa
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
| | - Takumi Watanabe
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
| | | | - Masao Yamazaki
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
| |
Collapse
|
27
|
Li K, Li Q, Jin C, Narayanamoorthy S, Zhang T, Sui Z, Li Z, Cai Y, Wu K, Zhang Y, Corke H. Characterization of morphology and physicochemical properties of native starches isolated from 12 Lycoris species. Food Chem 2020; 316:126263. [DOI: 10.1016/j.foodchem.2020.126263] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 01/12/2020] [Accepted: 01/17/2020] [Indexed: 12/25/2022]
|
28
|
Sasaki T. Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2435-2442. [PMID: 31943226 DOI: 10.1002/jsfa.10259] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 01/07/2020] [Accepted: 01/08/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Polysaccharides have been expected to have a suppressive effect on starch digestibility by blending. The objective of this study was to investigate the effects of anionic (xanthan gum), neutral (guar gum), and cationic (chitosan) polysaccharides on the in vitro digestibility of raw and gelatinized starch using six potato cultivars differing in phosphorus content. RESULTS By comparing the starch digestibility between potato cultivars, a significant difference was observed for the raw starches, and 'Benimaru', which is a potato cultivar containing a higher proportion of short-chain amylopectin and the lowest phosphorus content in starch, showed a distinctly faster rate of starch hydrolysis. The added polysaccharides decreased the extent of digestion of both raw and gelatinized starches. No significant correlation between phosphorus content and the extent of starch digestion was observed in mixed systems, whereas significant correlations were noted between the extent of starch digestion and Rapid Visco Analyser parameters. The extent of raw and gelatinized starch digestion negatively correlated with pasting temperature, initial viscosity before heating, and peak viscosity (P < 0.01). CONCLUSION The added polysaccharides were observed to decrease the starch digestibility, and their suppressive effects were mainly dependent on the increase of viscosity rather than chemical interactions. A combination of potato cultivar and type of polysaccharide was proved to be important for nutritional value of potato starch. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Tomoko Sasaki
- Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Japan
| |
Collapse
|
29
|
Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02423-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
30
|
Yao T, Wen Y, Xu Z, Ma M, Li P, Brennan C, Sui Z, Corke H. Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches. Int J Biol Macromol 2020; 144:705-714. [DOI: 10.1016/j.ijbiomac.2019.12.129] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 12/04/2019] [Accepted: 12/15/2019] [Indexed: 11/30/2022]
|
31
|
Structural, thermal, and hydrolysis properties of large and small granules from C-type starches of four Chinese chestnut varieties. Int J Biol Macromol 2019; 137:712-720. [DOI: 10.1016/j.ijbiomac.2019.07.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2019] [Revised: 06/13/2019] [Accepted: 07/03/2019] [Indexed: 01/08/2023]
|
32
|
Harvest time optimization leads to the production of native cassava starches with different properties. Int J Biol Macromol 2019; 132:710-721. [DOI: 10.1016/j.ijbiomac.2019.03.245] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 03/26/2019] [Accepted: 03/31/2019] [Indexed: 01/18/2023]
|
33
|
Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:3830651. [PMID: 31275955 PMCID: PMC6582905 DOI: 10.1155/2019/3830651] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Accepted: 04/16/2019] [Indexed: 11/18/2022]
Abstract
The aim of this study was to characterize the physicochemical properties of starch isolated from two varieties of tigernuts. The results showed wide variations between the two types of tigernuts. Mean granule sizes were 11.1 and 6.1 μm, respectively, for starch from the yellow and black while amylose content ranged from 19 to 21%. Starch gels from the yellow variety were more stable to freeze-thaw and recorded 37.1% syneresis, compared to 56.5% after the first storage cycle. Pasting properties were significantly different (p < 0.05) among starch from the two tigernut varieties, with black recording higher peak viscosity, lower breakdown, and higher setback viscosity. Gels made from the yellow variety were clearer, softer, more adhesive, and more cohesive. Both gels showed a pseudoplastic flow behavior without thixotropy.
Collapse
|
34
|
Structural, morphological, chemical, vibrational, pasting, rheological, and thermal characterization of isolated jicama (Pachyrhizus spp.) starch and jicama starch added with Ca(OH)2. Food Chem 2019; 283:83-91. [DOI: 10.1016/j.foodchem.2019.01.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 11/10/2018] [Accepted: 01/03/2019] [Indexed: 11/22/2022]
|
35
|
Noda T, Matsuura-Endo C, Ishiguro K. Physicochemical properties of potato starches manufactured in Hokkaido factories. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2501-2507. [PMID: 31168132 PMCID: PMC6525677 DOI: 10.1007/s13197-019-03727-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/15/2019] [Accepted: 03/18/2019] [Indexed: 11/25/2022]
Abstract
Potato starch is an important agricultural product in Hokkaido, the northernmost island of Japan, with output of around 0.18 million tons/year. The present investigation was conducted to evaluate the physicochemical properties of potato starch samples manufactured in 10 factories in Hokkaido. The starch samples were analyzed for pasting properties by rapid visco analyzer (RVA), gelatinization properties by differential scanning calorimetry (DSC), color components, and minerals, amylose, and resistant starch (RS) contents. The phosphorus and potassium contents of potato starches averaged 746 ppm and 681 ppm, ranging from 669 to 835 ppm and from 481 to 803 ppm, respectively. Relatively wide ranges were noted in the contents of sodium (35-134 ppm), magnesium (50-121 ppm), and calcium (34-164 ppm). RVA analysis revealed clear differences in peak viscosity (PV) and breakdown (BD) among starch samples examined. Higher contents of divalent cations, magnesium, and calcium, were associated with lower values of PV and BD, whereas the phosphorus content did not affect PV and BD. The differences in amylose content, DSC gelatinization properties and color components as well as RS content in raw starch were not large.
Collapse
Affiliation(s)
- Takahiro Noda
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081 Japan
| | - Chie Matsuura-Endo
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081 Japan
| | - Koji Ishiguro
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081 Japan
| |
Collapse
|
36
|
Multi-scale structures of cassava and potato starch fractions varying in granule size. Carbohydr Polym 2018; 200:400-407. [DOI: 10.1016/j.carbpol.2018.08.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 08/05/2018] [Accepted: 08/06/2018] [Indexed: 11/20/2022]
|
37
|
Wang L, Wang W, Wang Y, Xiong G, Mei X, Wu W, Ding A, Li X, Qiao Y, Liao L. Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1489842] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Lan Wang
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Wei Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yiwen Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Guangquan Xiong
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Xin Mei
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Wenjing Wu
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Anzi Ding
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Xin Li
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Yu Qiao
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Li Liao
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| |
Collapse
|
38
|
Yang L, Xia Y, Junejo SA, Zhou Y. Composition, structure and physicochemical properties of three coloured potato starches. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13824] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Liping Yang
- Key laboratory of Agricultural products processing engineering of Anhui Province; Anhui Agricultural University; 130 Chang Jiang West Road Hefei 230036 China
| | - Yuesheng Xia
- Key laboratory of Agricultural products processing engineering of Anhui Province; Anhui Agricultural University; 130 Chang Jiang West Road Hefei 230036 China
| | - Shahid Ahmed Junejo
- Key laboratory of Agricultural products processing engineering of Anhui Province; Anhui Agricultural University; 130 Chang Jiang West Road Hefei 230036 China
| | - Yibin Zhou
- Key laboratory of Agricultural products processing engineering of Anhui Province; Anhui Agricultural University; 130 Chang Jiang West Road Hefei 230036 China
| |
Collapse
|
39
|
Noda T, Matsuura-Endo C, Ishiguro K. Preparation of iron-fortified potato starch and its properties. Journal of Food Science and Technology 2018; 55:1360-1365. [PMID: 29606750 DOI: 10.1007/s13197-018-3048-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2018] [Accepted: 01/15/2018] [Indexed: 11/26/2022]
Abstract
Iron fortification was applied to commercial potato starch by immersion in different concentrations of ferrous sulfate (FeSO4) aqueous solutions. To determine the impact of iron fortification on the properties of potato starch, all of the starches obtained through the process mentioned above were analyzed for their pasting properties, color, gelatinization properties, and resistant starch content. Results indicated that the iron content markedly increased from 16 to 890 ppm when the potato starch was treated with a FeSO4 aqueous solution. During iron fortification, pasting properties markedly changed. Peak viscosity and breakdown decreased while peak viscosity temperature increased with iron fortification. Iron fortification caused a little reduced whiteness (slightly lower L*-value) and enhanced yellowish color (higher b*-value). In contrast, iron fortification had little influence on the gelatinization temperature and enthalpy. Moreover, no significant change in the resistant starch content was observed due to iron fortification.
Collapse
Affiliation(s)
- Takahiro Noda
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081 Japan
| | - Chie Matsuura-Endo
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081 Japan
| | - Koji Ishiguro
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081 Japan
| |
Collapse
|
40
|
Vamadevan V, Blennow A, Buléon A, Goldstein A, Bertoft E. Distinct Properties and Structures Among B-Crystalline Starch Granules. STARCH-STARKE 2017. [DOI: 10.1002/star.201700240] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen; Frederiksberg C Denmark
| | - Alain Buléon
- UR1268 Biopolymères Interactions Assemblages, INRA; Nantes France
| | - Avi Goldstein
- Department of Food Science and Nutrition, University of Minnesota; St Paul MN USA
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota; St Paul MN USA
| |
Collapse
|
41
|
Hellemans T, Abera G, De Leyn I, Van der Meeren P, Dewettinck K, Eeckhout M, De Meulenaer B, Van Bockstaele F. Composition, Granular Structure, and Pasting Properties of Native Starch Extracted from Plectranthus edulis (Oromo dinich) Tubers. J Food Sci 2017; 82:2794-2804. [PMID: 29194598 DOI: 10.1111/1750-3841.13971] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 09/16/2017] [Accepted: 10/04/2017] [Indexed: 11/27/2022]
Abstract
Chemical composition, granular morphology and pasting properties of native starch extracted from tubers of Plectranthus edulis were analyzed. Starch was extracted from tubers of 6 accessions collected from 4 different areas in Ethiopia. Particle size analysis (PSA) and cryo-scanning electron microscope (cryo-SEM) imaging were used to examine the granular morphology and visualize the starch paste, respectively. Pasting properties, water absorption, and gelation capacity were compared. A wide range was found for the amylose (14.2% to 23.9%), calcium (216 to 599), potassium (131 to 878), and phosphorus (1337 to 2090) contents (parts per million per dry matter). PSA showed a bimodal distribution containing small spherical (14.6 μm) and large ellipse-shaped (190.4 μm) granules. Major differences were found for the pasting with peak viscosities differing from 3184 to 7312 mPa⋅s. Starch from accessions Chencha and Inuka showed a difference in packing density as clearly seen through cryo-SEM image at 75% of the peak viscosity (PV), and the granular integrity was mainly responsible for the significant difference in their PV and breakdown. Principal component analysis revealed 2 distinct groups: native starch extracted from accessions at the Wolayta zone (Inuka, Lofua, and Chenqoua) and other accessions (Jarmet, Arjo white, and Chencha). The study revealed the potential of P. edulis starch for its application in food industries. However, the inherent variation due to environmental conditions on physicochemical properties of the starch needs further investigation. PRACTICAL APPLICATION Plectranthus edulis is cultivated in considerable amounts throughout Ethiopia, which makes it a valuable starch source. Due to its low tendency to retrograde, it could be applied in food industry as an equivalent for the current starch sources. Moreover, the low amylose content makes it preferable for an application in refrigerated foods as this unique quality trait prevents syneresis in end products during storage. Based on the significantly higher pasting temperature of the studied P. edulis starch extracts, it can form an alternative for potato starch, which is less suitable for its use in pasteurized foods.
Collapse
Affiliation(s)
- Tom Hellemans
- Faculty of Bioscience Engineering, Dept. of Applied Biosciences, Laboratory of Cereal Technology, Ghent Univ., Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Gifty Abera
- Faculty of Bioscience Engineering, Dept. of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium.,Faculty of Agriculture, School of Plant and Horticultural Science, Hawassa Univ., Hawassa, Ethiopia
| | - Ingrid De Leyn
- Faculty of Bioscience Engineering, Dept. of Applied Biosciences, Laboratory of Cereal Technology, Ghent Univ., Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Paul Van der Meeren
- Faculty of Bioscience Engineering, Dept. of Applied Analytical and Physical Chemistry, Particle and Interfacial Technology Research Group (PaInT), Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium
| | - Koen Dewettinck
- Faculty of Bioscience Engineering, Dept. of Food Safety and Food Quality, Laboratory of Food Technology and Engineering, Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium
| | - Mia Eeckhout
- Faculty of Bioscience Engineering, Dept. of Applied Biosciences, Laboratory of Cereal Technology, Ghent Univ., Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Bruno De Meulenaer
- Faculty of Bioscience Engineering, Dept. of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium
| | - Filip Van Bockstaele
- Faculty of Bioscience Engineering, Dept. of Applied Biosciences, Laboratory of Cereal Technology, Ghent Univ., Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| |
Collapse
|
42
|
Zhu D, Wei H, Guo B, Dai Q, Wei C, Gao H, Hu Y, Cui P, Li M, Huo Z, Xu K, Zhang H. The effects of chilling stress after anthesis on the physicochemical properties of rice (Oryza sativa L) starch. Food Chem 2017; 237:936-941. [DOI: 10.1016/j.foodchem.2017.06.039] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 04/27/2017] [Accepted: 06/06/2017] [Indexed: 11/29/2022]
|
43
|
Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
44
|
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.
Collapse
|
45
|
Przetaczek-Rożnowska I. Physicochemical properties of starches isolated from pumpkin compared with potato and corn starches. Int J Biol Macromol 2017; 101:536-542. [DOI: 10.1016/j.ijbiomac.2017.03.092] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2016] [Revised: 03/15/2017] [Accepted: 03/16/2017] [Indexed: 01/22/2023]
|
46
|
Li G, Zhu F. Amylopectin molecular structure in relation to physicochemical properties of quinoa starch. Carbohydr Polym 2017; 164:396-402. [DOI: 10.1016/j.carbpol.2017.02.014] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2016] [Revised: 01/25/2017] [Accepted: 02/03/2017] [Indexed: 01/26/2023]
|
47
|
Królikowska K, Fortuna T, Pietrzyk S, Gryszkin A. Effect of modification of octenyl succinate starch with mineral elements on the stability and rheological properties of oil-in-water emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
48
|
Dhital S, Warren FJ, Butterworth PJ, Ellis PR, Gidley MJ. Mechanisms of starch digestion by α-amylase-Structural basis for kinetic properties. Crit Rev Food Sci Nutr 2017; 57:875-892. [PMID: 25751598 DOI: 10.1080/10408398.2014.922043] [Citation(s) in RCA: 273] [Impact Index Per Article: 39.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Recent studies of the mechanisms determining the rate and extent of starch digestion by α-amylase are reviewed in the light of current widely-used classifications for (a) the proportions of rapidly-digestible (RDS), slowly-digestible (SDS), and resistant starch (RS) based on in vitro digestibility, and (b) the types of resistant starch (RS 1,2,3,4…) based on physical and/or chemical form. Based on methodological advances and new mechanistic insights, it is proposed that both classification systems should be modified. Kinetic analysis of digestion profiles provides a robust set of parameters that should replace the classification of starch as a combination of RDS, SDS, and RS from a single enzyme digestion experiment. This should involve determination of the minimum number of kinetic processes needed to describe the full digestion profile, together with the proportion of starch involved in each process, and the kinetic properties of each process. The current classification of resistant starch types as RS1,2,3,4 should be replaced by one which recognizes the essential kinetic nature of RS (enzyme digestion rate vs. small intestinal passage rate), and that there are two fundamental origins for resistance based on (i) rate-determining access/binding of enzyme to substrate and (ii) rate-determining conversion of substrate to product once bound.
Collapse
Affiliation(s)
- Sushil Dhital
- a ARC Centre of Excellence in Plant Cell Walls , Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
| | - Frederick J Warren
- b Centre for Nutrition and Food Sciences , Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
| | - Peter J Butterworth
- c King's College London , Diabetes and Nutritional Sciences Division, Biopolymers Group , London , UK
| | - Peter R Ellis
- c King's College London , Diabetes and Nutritional Sciences Division, Biopolymers Group , London , UK
| | - Michael J Gidley
- a ARC Centre of Excellence in Plant Cell Walls , Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland , St Lucia , Australia
| |
Collapse
|
49
|
Mitchell M, Pritchard J, Okada S, Larroque O, Yulia D, Pettolino F, Szydlowski N, Singh S, Liu Q, Ral JP. Oil Accumulation in Transgenic Potato Tubers Alters Starch Quality and Nutritional Profile. FRONTIERS IN PLANT SCIENCE 2017; 8:554. [PMID: 28446916 PMCID: PMC5388768 DOI: 10.3389/fpls.2017.00554] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Accepted: 03/27/2017] [Indexed: 05/07/2023]
Abstract
Plant storage compounds such as starch and lipids are important for human and animal nutrition as well as industry. There is interest in diverting some of the carbon stored in starch-rich organs (leaves, tubers, and cereal grains) into lipids in order to improve the energy density or nutritional properties of crops as well as providing new sources of feedstocks for food and manufacturing. Previously, we generated transgenic potato plants that accumulate up to 3.3% triacylglycerol (TAG) by dry weight in the tubers, which also led to changes in starch content, starch granule morphology and soluble sugar content. The aim of this study was to investigate how TAG accumulation affects the nutritional and processing properties of high oil potatoes with a particular focus on starch structure, physical and chemical properties. Overall, TAG accumulation was correlated with increased energy density, total nitrogen, amino acids, organic acids and inorganic phosphate, which could be of potential nutritional benefit. However, TAG accumulation had negative effects on starch quality as well as quantity. Starch from high oil potatoes had lower amylose and phosphate content, reduced peak viscosity and higher gelatinization temperature. Interestingly, starch pasting properties were disproportionately affected in lines accumulating the highest levels of TAG (>2.5%) compared to those accumulating only moderate levels (0.2-1.6%). These results indicate that optimized engineering of specialized crops for food, feed, fuel and chemical industries requires careful selection of traits, and an appropriate level of transgene expression, as well as a better understanding of starch structure and carbon partitioning in plant storage organs.
Collapse
Affiliation(s)
- Madeline Mitchell
- Commonwealth Scientific and Industrial Research OrganisationCanberra, ACT, Australia
- *Correspondence: Madeline Mitchell
| | - Jenifer Pritchard
- Commonwealth Scientific and Industrial Research OrganisationCanberra, ACT, Australia
| | - Shoko Okada
- Commonwealth Scientific and Industrial Research OrganisationCanberra, ACT, Australia
| | - Oscar Larroque
- Commonwealth Scientific and Industrial Research OrganisationCanberra, ACT, Australia
| | - Dina Yulia
- Commonwealth Scientific and Industrial Research OrganisationCanberra, ACT, Australia
| | - Filomena Pettolino
- Commonwealth Scientific and Industrial Research OrganisationCanberra, ACT, Australia
| | - Nicolas Szydlowski
- Univ. Lille, CNRS, USR 3290 - MSAP - Miniaturisation pour la Synthèse l'Analyse et la ProtéomiqueLille, France
| | - Surinder Singh
- Commonwealth Scientific and Industrial Research OrganisationCanberra, ACT, Australia
| | - Qing Liu
- Commonwealth Scientific and Industrial Research OrganisationCanberra, ACT, Australia
| | - Jean-Philippe Ral
- Commonwealth Scientific and Industrial Research OrganisationCanberra, ACT, Australia
| |
Collapse
|
50
|
Chen L, Yu C, Ma Y, Xu H, Wang S, Wang Y, Liu X, Zhou G. Insights into the structural and physicochemical properties of small granular starches from two hydrophyte duckweeds, Spirodela oligorrhiza and Lemna minor. Carbohydr Res 2016; 435:208-214. [PMID: 27816839 DOI: 10.1016/j.carres.2016.10.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 10/22/2016] [Accepted: 10/24/2016] [Indexed: 11/17/2022]
Abstract
The structure and physicochemical properties of starches from two hydrophyte duckweeds, Spirodela oligorrhiza and Lemna minor, were investigated and compared in this study. The amylose content and average size of starches were determined to be 20.85%, 4.70 μm and 27.77%, 6.17 μm for Spirodela oligorrhiza and Lemna minor, respectively. The average chain length of two duckweed starches was measured to be around DP 28. The chain length distribution was observed to be greatly different from other reported starches for the high proportion of long chains (DP ≥ 37) over 50%. Wide-angle X-ray diffraction profiles of the two starch samples displayed typical B-type diffraction pattern. The gelatinization enthalpy-changes (ΔHgel) of two starch samples was about 10.40 J/g for two duckweed starches. The present results suggested the potential utilization of small granular starches from duckweed in functional foods and dietary supplement products.
Collapse
Affiliation(s)
- Lei Chen
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Research Center of Biomass Resources and Environment, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| | - Changjiang Yu
- Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Research Center of Biomass Resources and Environment, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yubin Ma
- Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Research Center of Biomass Resources and Environment, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| | - Hua Xu
- Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Research Center of Biomass Resources and Environment, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| | - Shumin Wang
- Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Research Center of Biomass Resources and Environment, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| | - Yu Wang
- Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Research Center of Biomass Resources and Environment, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| | - Xingxun Liu
- Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China
| | - Gongke Zhou
- Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Research Center of Biomass Resources and Environment, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China.
| |
Collapse
|