1
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Li S, Yu W, Wang Y, Lu X. Effect of wet media milling on starch-quercetin complex: Enhancement of Pickering emulsifying ability and oxidative resistance. Food Chem 2024; 460:140586. [PMID: 39079359 DOI: 10.1016/j.foodchem.2024.140586] [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: 05/19/2024] [Revised: 07/02/2024] [Accepted: 07/22/2024] [Indexed: 09/05/2024]
Abstract
This research explored the effect of media milling on complexation of corn starch (CS) and quercetin (QC), interaction mechanism and Pickering emulsifying ability of corn-quercetin (CS-QC) complex. CS-QC with QC/CS ratio of 1:24 had the highest encapsulation efficiency of 76.00 ± 1.30 %. Average volume-mean diameter, average whole molecular size (Rh) and debranchedamylopectinchain length of CS-QC were significantly decreased after milling. Attenuated Total Reflectance-Fourier Transform Infrared spectroscopy (ATR-FTIR) and X-ray photoelectron spectroscopy (XPS) spectra confirmed the complexation between CS and QC. Emulsifying capacity and emulsion stability of Pickering emulsion stabilized by 5 % CS-QC complex particles after 120 min milling reached 100.00 % and 100.00. Pickering emulsions stabilized by these complex particles demonstrated superior oxidative stability. These results demonstrated that media milling could be an efficient physical approach to obtain starch-polyphenol complex by enhancing non-covalent interactions, which could not only be used as food-grade Pickering emulsifiers, but also retard lipid oxidation.
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Affiliation(s)
- Shufan Li
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Wenwen Yu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China
| | - Xuanxuan Lu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, Guangzhou 510632, China; Guangdong Joint International Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
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2
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Mogoginta JG, Murai T, Annor GA. Starch Characteristics and Amylopectin Unit and Internal Chain Profiles of Indonesian Rice ( Oryza sativa). Foods 2024; 13:2422. [PMID: 39123613 PMCID: PMC11312433 DOI: 10.3390/foods13152422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 07/16/2024] [Accepted: 07/29/2024] [Indexed: 08/12/2024] Open
Abstract
Indonesia is arguably a major player in worldwide rice production. Though white rice is the most predominantly cultivated, red, brown, and red rice are also very common. These types of rice are known to have different cooking properties that may be related to differences in their starch properties. Investigating the starch properties, especially the fine structure of their amylopectin, can help understand these differences. This study aims to investigate the starch characteristics of some Indonesian rice varieties by evaluating the starch granule morphology and size, molecular characteristics, amylopectin unit and internal chain profiles, and thermal properties. Starches were extracted from white rice (long grain (IR-64) and short grain (IR-42)), brown rice, red rice, and black rice cultivated in Java Island, Indonesia. IR-42 had the highest amylose content of 39.34% whilst the black rice had the least of 1.73%. The enthalpy of gelatinization and onset temperature of the gelatinization of starch granules were between 3.2 and 16.2 J/g and 60.1 to 73.8 °C, respectively. There were significant differences between the relative molar amounts of the internal chains of the samples. The two white rice and black rice had a significantly higher amount of A-chains, but a lower amount of B-chains and fingerprint B-chains (Bfp) than the brown and red rice. The average chain length (CL), short chain length (SCL), and external chain length (ECL) were significantly longer for the red rice and the black rice in comparison to both the white rice amylopectins. The long chain length (LCL) and internal chain length (ICL) of the sample amylopectins were similar. Rice starches were significantly different in the internal structure but not as much in their amylopectin unit chain profile. These results suggest the differences in their amylopectin clusters and building blocks.
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Affiliation(s)
| | | | - George A. Annor
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108, USA; (J.G.M.); (T.M.)
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3
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Pesek S, Silaghi-Dumitrescu R. The Iodine/Iodide/Starch Supramolecular Complex. Molecules 2024; 29:641. [PMID: 38338385 PMCID: PMC10856212 DOI: 10.3390/molecules29030641] [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: 08/15/2023] [Revised: 01/21/2024] [Accepted: 01/25/2024] [Indexed: 02/12/2024] Open
Abstract
The nature of the blue color in the iodine-starch reaction (or, in most cases, iodine-iodide-starch reaction, i.e., I2 as well as I- are typically present) has for decades elicited debate. The intensity of the color suggests a clear charge-transfer nature of the band at ~600 nm, and there is consensus regarding the fact that the hydrophobic interior of the amylose helix is the location where iodine binds. Three types of possible sources of charge transfer have been proposed: (1) chains of neutral I2 molecules, (2) chains of poly-iodine anions (complicated by the complex speciation of the I2-I- mixture), or (3) mixtures of I2 molecules and iodide or polyiodide anions. An extended literature review of the topic is provided here. According to the most recent data, the best candidate for the "blue complex" is an I2-I5--I2 unit, which is expected to occur in a repetitive manner inside the amylose helix.
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Affiliation(s)
| | - Radu Silaghi-Dumitrescu
- Department of Chemistry, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania;
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4
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Li G, Chen J, Zhu F. Comparative study of rheological properties and Pickering emulsion stabilizing capacity of nonenyl succinic anhydride and octenyl succinic anhydride modified amaranth starches. Int J Biol Macromol 2023; 253:126606. [PMID: 37652318 DOI: 10.1016/j.ijbiomac.2023.126606] [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: 04/05/2023] [Revised: 08/09/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
Functional properties and ability to stabilize Pickering emulsions of amaranth starch with the novel nonenyl succinic anhydride (NSA) modification and the widely used octenyl succinic anhydride (OSA) modification were compared. The NSA modification was more effective in altering the rheological properties of amaranth starches. NSA-modified amaranth starch showed significantly higher peak viscosity (7.13 Pa·s at DS of 0.02209) than the OSA-modified amaranth starch (6.10 Pa·s at DS of 0.03042). The gelatinization temperature, gelatinization enthalpy, and relative crystallinity of amaranth starch were more affected by the OSA than the NSA. The Pickering emulsions stabilized with NSA-modified starches had higher stability than those with the OSA-modified starches as characterized by particle size distribution, morphological, and rheological approaches. A lower degree of substitution by NSA than by OSA is needed to achieve a similar emulsification capacity. Thus, the NSA modification could be an efficient alternative to OSA modification in tailoring physicochemical and rheological functions, as well as stabilizing Pickering emulsions.
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Affiliation(s)
- Guantian Li
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, 7 Nanhai Road, Qingdao 266071, China; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Laboratory for Marine Biology and Biotechnology, Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Jiating Chen
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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5
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Ying Y, Xu F, Zhang Z, Tappiban P, Bao J. Dynamic Change in Starch Biosynthetic Enzymes Complexes during Grain-Filling Stages in BEIIb Active and Deficient Rice. Int J Mol Sci 2022; 23:ijms231810714. [PMID: 36142619 PMCID: PMC9501056 DOI: 10.3390/ijms231810714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/06/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
Starch is the predominant reserve in rice (Oryza sativa L.) endosperm, which is synthesized by the coordinated efforts of a series of starch biosynthetic-related enzymes in the form of a multiple enzyme complex. Whether the enzyme complex changes during seed development is not fully understood. Here, we investigated the dynamic change in multi-protein complexes in an indica rice variety IR36 (wild type, WT) and its BEIIb-deficient mutant (be2b) at different developmental stages. Gel permeation chromatography (GPC) and Western blotting analysis of soluble protein fractions revealed most of the enzymes except for SSIVb were eluted in smaller molecular weight fractions at the early developing stage and were transferred to higher molecular weight fractions at the later stage in both WT and be2b. Accordingly, protein interactions were enhanced during seed development as demonstrated by co-immunoprecipitation analysis, suggesting that the enzymes were recruited to form larger protein complexes during starch biosynthesis. The converse elution pattern from GPC of SSIVb may be attributed to its vital role in the initiation step of starch synthesis. The number of protein complexes was markedly decreased in be2b at all development stages. Although SSIVb could partially compensate for the role of BEIIb in protein complex formation, it was hard to form a larger protein complex containing over five proteins in be2b. In addition, other proteins such as PPDKA and PPDKB were possibly present in the multi-enzyme complexes by proteomic analyses of high molecular weight fractions separated from GPC. Two putative protein kinases were found to be potentially associated with starch biosynthetic enzymes. Collectively, our findings unraveled a dynamic change in the protein complex during seed development, and potential roles of BEIIb in starch biosynthesis via various protein complex formations, which enables a deeper understanding of the complex mechanism of starch biosynthesis in rice.
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Affiliation(s)
- Yining Ying
- Institute of Nuclear Agriculture Science, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Feifei Xu
- Institute of Nuclear Agriculture Science, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Zhongwei Zhang
- Institute of Nuclear Agriculture Science, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Piengtawan Tappiban
- Institute of Nuclear Agriculture Science, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Jinsong Bao
- Institute of Nuclear Agriculture Science, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
- Hainan Institute of Zhejiang University, Hainan Yazhou Bay Seed Lab, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China
- Correspondence: ; Tel.: +86-571-86971932
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6
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The combined effect of thermal-acid hydrolysis, periodate oxidation, and iodine species removal on the properties of native tapioca (Manihot esculenta Crantz) starch. Int J Biol Macromol 2022; 196:107-119. [PMID: 34910925 DOI: 10.1016/j.ijbiomac.2021.11.211] [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: 08/02/2021] [Revised: 11/08/2021] [Accepted: 11/30/2021] [Indexed: 11/21/2022]
Abstract
Through a four-step top-down approach, native tapioca starch (NTS) was thermally acid-hydrolyzed, periodate-oxidized with subsequent removal of iodine species (i.e., IO4(-), IO3(-), I(-), and I2), and dialdehyde tapioca starch (DTS) alcohol-precipitation. The percent yield was ∼91%. Analyses confirmed the presence of aldehydic functionalities (∼71%), effectual iodine species removal (∼98%), and enhanced water-solubility (∼96.57%). Besides, the combined treatment significantly reduced the Mw (∼57.81 kDa) and ameliorated homogeneity as well as thermal stability (Tmax ∼ 667.15 °C). Structural-spectral characterization also confirmed the presence of aldehydic functionality, polymorphic transition (C- to A-type), and a higher degree of crystallinity (∼91.77%), the latter further corroborated by thermal analysis. The morphological study revealed that the combined treatment reduced size (∼393.55-nm-diameter and ∼5.22-μm-length) and changed shape into rod-like crystals. DTS showed considerably and significantly low cytotoxicity to HaCaT cells in vitro at the concentrations assayed over the test period (24 h). DTS's conformation was most stable at -289 kcal/mol and -151.7 au heat formation and minimum potential energies, respectively. Overall, these results demonstrated that the combined treatment had no deleterious effects on NTS's properties, thus yielded DTS with ideal properties for multifarious uses.
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7
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Krishnan V, Mondal D, Thomas B, Singh A, Praveen S. Starch-lipid interaction alters the molecular structure and ultimate starch bioavailability: A comprehensive review. Int J Biol Macromol 2021; 182:626-638. [PMID: 33838192 DOI: 10.1016/j.ijbiomac.2021.04.030] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2020] [Revised: 03/08/2021] [Accepted: 04/05/2021] [Indexed: 12/12/2022]
Abstract
Starch bioavailability which results in eliciting postprandial glycaemic response, is a trait of great significance and is majorly influenced by the physical interaction among the matrix components governed by their molecular structure as well as dynamics. Among physical interactions limiting starch bioavailability, starch and any guest molecules like lipid interact together to alter the molecular structure into a compact V-type arrangement endorsing the processed crystallinity, thus limiting carbolytic enzymatic digestion and further bioavailability. Considering the importance of starch-lipid dynamics affecting bioavailability, intensive research based on endogenous (internal lipids which are embedded into the food matrix) as well as exogenous (those are added from outside into the food matrix during processing like cooking) lipids have been carried out, endorsing physical interactions at colloidal and microstructural levels. The shared insights on such binary (starch-lipid) interactions revealed the evolution of characterization techniques as well as their role on altering the functional and nutritional value. It is very much vital to have a thorough understanding about the mechanisms on the molecular level to make use of these matrix interactions in the most efficient way, while certain basic questions are still remaining unaddressed. Do starch - lipid complexation affects the ultimate starch bioavailability? If so, then whether such complexation ability depends on amylose - fatty acid/lipid content? Whether the complexation is influenced further by fatty acid type/concentration/chain length or saturation? Further comprehending this, whether the altered bioavailability by binary (starch-lipid) could further be affected by ternary (starch-lipid-protein) and quaternary (starch-lipid-protein-phenolics) interactions are also discussed in this comprehensive review.
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Affiliation(s)
- Veda Krishnan
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute (IARI), New Delhi 110012, India.
| | - Debarati Mondal
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute (IARI), New Delhi 110012, India
| | - Bejoy Thomas
- Department of Chemistry, Newman College, Kerala, India
| | - Archana Singh
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute (IARI), New Delhi 110012, India
| | - Shelly Praveen
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute (IARI), New Delhi 110012, India.
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8
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Effect of wet-media milling on the physicochemical properties of tapioca starch and their relationship with the texture of myofibrillar protein gel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106082] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Spinozzi F, Ferrero C, Perez S. The architecture of starch blocklets follows phyllotaxic rules. Sci Rep 2020; 10:20093. [PMID: 33208760 PMCID: PMC7674469 DOI: 10.1038/s41598-020-72218-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Accepted: 08/25/2020] [Indexed: 11/17/2022] Open
Abstract
The starch granule is Nature’s way to store energy in green plants over long periods. Irrespective of their origins, starches display distinct structural features that are the fingerprints of levels of organization over six orders of magnitude. We hypothesized that Nature retains hierarchical material structures at all levels and that some general rules control the morphogenesis of these structures. We considered the occurrence of a «phyllotaxis» like features that would develop at scales ranging from nano to micrometres, and developed a novel geometric model capable of building complex structures from simple components. We applied it, according to the Fibonacci Golden Angle, to form several Golden Spirals, and derived theoretical models to simulate scattering patterns. A GSE, constructed with elements made up of parallel stranded double-helices, displayed shapes, sizes and high compactness reminiscent of the most intriguing structural element: the ‘blocklet’. From the convergence between the experimental findings and the theoretical construction, we suggest that the «phyllotactic» model represents an amylopectin macromolecule, with a high molecular weight. Our results offer a new vision to some previous models of starch. They complete a consistent description of the levels of organization over four orders of magnitude of the starch granule.
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Affiliation(s)
- Francesco Spinozzi
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Claudio Ferrero
- The European Synchrotron Radiation Facility, ESRF, Grenoble, France
| | - Serge Perez
- CNRS, CERMAV, University Grenoble Alpes, Grenoble, France.
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10
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Starch and Glycogen Analyses: Methods and Techniques. Biomolecules 2020; 10:biom10071020. [PMID: 32660096 PMCID: PMC7407607 DOI: 10.3390/biom10071020] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/06/2020] [Accepted: 07/07/2020] [Indexed: 01/16/2023] Open
Abstract
For complex carbohydrates, such as glycogen and starch, various analytical methods and techniques exist allowing the detailed characterization of these storage carbohydrates. In this article, we give a brief overview of the most frequently used methods, techniques, and results. Furthermore, we give insights in the isolation, purification, and fragmentation of both starch and glycogen. An overview of the different structural levels of the glucans is given and the corresponding analytical techniques are discussed. Moreover, future perspectives of the analytical needs and the challenges of the currently developing scientific questions are included.
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11
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Zhong Y, Mogoginta J, Gayin J, Annor GA. Structural characterization of intermediate wheatgrass (
Thinopyrum intermedium
) starch. Cereal Chem 2019. [DOI: 10.1002/cche.10196] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yingxin Zhong
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Juan Mogoginta
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Joseph Gayin
- Department of Food Science University of Guelph Guelph ON Canada
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12
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Zhong Y, Mogoginta J, Gayin J, Annor GA. Starch hydrolysis kinetics of intermediate wheatgrass (
Thinopyrum intermedium
) flour and its effects on the unit chain profile of its resistant starch fraction. Cereal Chem 2019. [DOI: 10.1002/cche.10156] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yingxin Zhong
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota
| | - Juan Mogoginta
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota
| | - Joseph Gayin
- Department of Food Science University of Guelph Guelph Ontario Canada
| | - George Amponsah Annor
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota
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13
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Subzwari S, Bryant G, Small DM. Characterisation of sorghum starch granules using
SAXS
: effects of moisture on crystallinity and structure. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.13989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sana Subzwari
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| | - Gary Bryant
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| | - Darryl M. Small
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
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14
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Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
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15
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Gayin J, Abdel-Aal ESM, Manful J, Bertoft E. Unit and internal chain profile of African rice (Oryza glaberrima) amylopectin. Carbohydr Polym 2016; 137:466-472. [DOI: 10.1016/j.carbpol.2015.11.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 10/30/2015] [Accepted: 11/04/2015] [Indexed: 10/22/2022]
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16
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17
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Gayin J, Bertoft E, Manful J, Yada RY, Abdel-Aal ESM. Molecular and thermal characterization of starches isolated from African rice (Oryza glaberrima). STARCH-STARKE 2015. [DOI: 10.1002/star.201500145] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Joseph Gayin
- Department of Food Science; University of Guelph; Ontario Canada
| | - Eric Bertoft
- Department of Food Science and Nutrition; University of Minnesota; St. Paul MN USA
| | - John Manful
- Grain Quality Laboratory; Africa Rice Center; Cotonou Benin
| | - Rickey Y. Yada
- Faculty of Land and Food Systems; University of British Columbia; Vancouver British Columbia Canada
| | - El-Sayed M. Abdel-Aal
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; Guelph Ontario Canada
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18
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Kalinga DN, Bertoft E, Tetlow I, Seetharaman K. Structure of clusters and building blocks in amylopectin from developing wheat endosperm. Carbohydr Polym 2014; 112:325-33. [DOI: 10.1016/j.carbpol.2014.05.051] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Revised: 05/02/2014] [Accepted: 05/14/2014] [Indexed: 10/25/2022]
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19
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Waduge RN, Kalinga DN, Bertoft E, Seetharaman K. Molecular Structure and Organization of Starch Granules from Developing Wheat Endosperm. Cereal Chem 2014. [DOI: 10.1094/cchem-02-14-0020-r] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Renuka N. Waduge
- Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Danusha N. Kalinga
- Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, U.S.A
- Corresponding author. Phone: +358 (44) 0611530. Fax: (612) 625-5272
| | - Koushik Seetharaman
- Deceased; formerly Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, U.S.A
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20
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Kalinga DN, Bertoft E, Tetlow I, Liu Q, Yada RY, Seetharaman K. Evolution of amylopectin structure in developing wheat endosperm starch. Carbohydr Polym 2014; 112:316-24. [DOI: 10.1016/j.carbpol.2014.05.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2013] [Revised: 05/02/2014] [Accepted: 05/06/2014] [Indexed: 10/25/2022]
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21
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Du X, An H, Liu Z, Yang H, Wei L. Probing starch-iodine interaction by atomic force microscopy. SCANNING 2014; 36:394-400. [PMID: 24338992 DOI: 10.1002/sca.21131] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2013] [Accepted: 11/10/2013] [Indexed: 06/03/2023]
Abstract
We explored the interaction of iodine with three crystalline type starches, corn, potato, and sweet potato starches using atomic force microscopy. Results revealed that starch molecules aggregated through interaction with iodine solution as well as iodine vapor. Detailed fine structures such as networks, chains, and super-helical structures were found in iodide solution tests. The nanostructures formed due to iodine adsorption could help to understand the formation and properties of the starch-iodine complex.
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Affiliation(s)
- Xiongwei Du
- College of Life Science, Dalian Nationalities University, Dalian, China
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22
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Besbes E, Le Bail A, Seetharaman K. Effect of Baking Conditions on Properties of Starch Isolated from Bread Crumbs: Pasting Properties, Iodine Complexing Ability, and X-ray Patterns. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1347-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Annor GA, Marcone M, Bertoft E, Seetharaman K. Physical and Molecular Characterization of Millet Starches. Cereal Chem 2014. [DOI: 10.1094/cchem-08-13-0155-r] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Massimo Marcone
- Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108-1038, U.S.A
| | - Koushik Seetharaman
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108-1038, U.S.A
- Corresponding author. Phone: (612) 624-1764. Fax: (612) 625-5272. E-mail:
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Seetharaman K, Bertoft E. Musings on the Architecture and Molecular Arrangement of Polymers in Starch Granules Based on Iodine. Cereal Chem 2013. [DOI: 10.1094/cchem-02-13-0023-ia] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Koushik Seetharaman
- Department of Food Science, University of Guelph, Guelph, ON, Canada
- Corresponding author. Present address: University of Minnesota, 225 Food Science and Nutrition, 1334 Eckles Ave., St. Paul, MN 55108. Phone: (612) 624-1764. E-mail:
| | - Eric Bertoft
- Department of Food Science, University of Guelph, Guelph, ON, Canada
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Annor GA, Marcone M, Bertoft E, Seetharaman K. In Vitro Starch Digestibility and Expected Glycemic Index of Kodo Millet (Paspalum scrobiculatum) as Affected by Starch–Protein–Lipid Interactions. Cereal Chem 2013. [DOI: 10.1094/cchem-06-12-0074-r] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Massimo Marcone
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G2W1
| | - Eric Bertoft
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G2W1
| | - Koushik Seetharaman
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G2W1
- Corresponding author. Phone: (519) 824-4120 ext. 52204. Fax: (519) 824-6631. E-mail:
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Li CY, Li C, Zhang RQ, Liang W. Effect of phosphorus on the characteristics of starch in winter wheat. STARCH-STARKE 2013. [DOI: 10.1002/star.201200232] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Kalinga DN, Waduge R, Liu Q, Yada RY, Bertoft E, Seetharaman K. On the differences in the granular architecture and starch structure between pericarp and endosperm wheat starches. STARCH-STARKE 2013. [DOI: 10.1002/star.201200240] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Waduge RN, Xu S, Bertoft E, Seetharaman K. Exploring the surface morphology of developing wheat starch granules by using Atomic Force Microscopy. STARCH-STARKE 2012. [DOI: 10.1002/star.201200172] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Murrieta-Pazos I, Gaiani C, Galet L, Calvet R, Cuq B, Scher J. Food powders: Surface and form characterization revisited. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.03.002] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Manion B, Ye M, Holbein BE, Seetharaman K. Quantification of total iodine in intact granular starches of different botanical origin exposed to iodine vapor at various water activities. Carbohydr Res 2011; 346:2482-90. [DOI: 10.1016/j.carres.2011.08.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2011] [Revised: 08/01/2011] [Accepted: 08/16/2011] [Indexed: 10/17/2022]
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Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.04.050] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Marti A, Pagani MA, Seetharaman K. Understanding starch organisation in gluten-free pasta from rice flour. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.12.070] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Marti A, Pagani MA, Seetharaman K. Characterizing starch structure in a gluten-free pasta by using iodine vapor as a tool. STARCH-STARKE 2011. [DOI: 10.1002/star.201000139] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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