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Bertoft E, Blennow A, Hamaker BR. Perspectives on Starch Structure, Function, and Synthesis in Relation to the Backbone Model of Amylopectin. Biomacromolecules 2024. [PMID: 39149775 DOI: 10.1021/acs.biomac.4c00369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/17/2024]
Abstract
Understanding functionality of polysaccharides such as starch requires molecular representations that account for their functional characteristics, such as those related to gelatinization, gelation, and crystallization. Starch macromolecules are inherently very complex, and precise structures can only be deduced from large data sets to generate relational models. For amylopectin, the major, well-organized, branched part of starch, two main molecular representations describe its structure: the classical cluster model and the more recent backbone model. Continuously emerging data call for inspection of these models, necessary revisions, and adoption of the preferred representation. The accumulated molecular and functional data support the backbone model and it well accommodates our present knowledge related to the biosynthesis of starch. This Perspective focuses on our current knowledge of starch structure and functionality directly in relation to the backbone model of amylopectin.
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Affiliation(s)
- Eric Bertoft
- Bertoft Solutions, Gamla Sampasvägen 18, 20960 Turku, Finland
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, 1871 Frederiksberg, Denmark
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907-2009, United States
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2
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Zhang L, Zhao J, Li F, Jiao X, Zhang Y, Yang B, Li Q. Insight to starch retrogradation through fine structure models: A review. Int J Biol Macromol 2024; 273:132765. [PMID: 38823738 DOI: 10.1016/j.ijbiomac.2024.132765] [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: 02/20/2024] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
The retrogradation of starch is crucial for the texture and nutritional value of starchy foods products. There is mounting evidence highlighting the significant impact of starch's fine structures on starch retrogradation. Because of the complexity of starch fine structure, it is a formidable challenge to study the structure-property relationship of starch retrogradation. Several models have been proposed over the years to facilitate understanding of starch structure. In this review, from the perspective of starch models, the intricate structure-property relationship is sorted into the correlation between different types of structural parameters and starch retrogradation performance. Amylopectin B chains with DP 24-36 and DP ≥36 exhibit a higher tendency to form ordered crystalline structures, which promotes starch retrogradation. The chains with DP 6-12 mainly inhibit starch retrogradation. Based on the building block backbone model, a longer inter-block chain length (IB-CL) enhances the realignment and reordering of starch. The mathematical parameterization model reveals a positive correlation between amylopectin medium chains, amylose short chains, and amylose long chains with starch retrogradation. The review is structured according to starch models; this contributes to a clear and comprehensive elucidation of the structure-property relationship, thereby providing valuable references for the selection and utilization of starch.
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Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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3
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Santos GP, Miranda BM, Di-Medeiros MCB, Almeida VO, Ferreira RD, Morais DABD, Queiroz DLA, Leles MIG, Lião LM, Fernandes KF. The potential exploitation of the Malay-red apple (Syzygium malaccense) seed as source of a phosphorylated starch. Carbohydr Res 2024; 535:109008. [PMID: 38103463 DOI: 10.1016/j.carres.2023.109008] [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: 08/16/2023] [Revised: 11/04/2023] [Accepted: 12/04/2023] [Indexed: 12/19/2023]
Abstract
This work presents the characterization of a novel naturally phosphorylated starch extracted from an unconventional and non-utilized source, the seeds of the stone fruit Syzygium malaccense. The morphology and chemical characteristics of the extracted starch were examined by scanning electron microscopy, FTIR, 1H/13C/31P NMR and 13C-CP/MAS-NMR, HPAEC-PAD chromatography, XRD, DSC, and RVA. The extraction yielded a highly pure starch (95.6 %) with an average granule size of 13 μm. The analysis of the starch components revealed an amylose content of 28.1 % and a predominance (65 %) of B-chains (B1-B3 65 %) in the amylopectin, as shown through HPAEC-PAD chromatography. The X-ray diffractogram was compatible with B-type starch, which was confirmed by the deconvolution of the C1 peak in the 13C-CP/MAS-NMR. X-Ray diffractogram also showed that S. malaccense has 28.5 % of crystallinity. DSC analysis showed values of 82.6 °C and -12.41 J g-1 for Tc and ΔH, respectively, which is compatible with a highly ordered starch granule structure. The values observed for peak (4678 mPa•s), trough (3055 mPa•s), and final viscosity (6526 mPa•s) indicated that S. malaccense may be used as a thickener in hot food.
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Affiliation(s)
- Giordanna P Santos
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Bruna M Miranda
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil; Setor de Engenharia de Alimentos, Escola de Agronomia, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Maria C B Di-Medeiros
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil; Laboratório de Ressonância Nuclear Magnética, Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Viviane O Almeida
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Richard D Ferreira
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Danilo A B de Morais
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Diego L A Queiroz
- Milhão Ingredients - Rodovia, GO-070, KM 25, Fazenda Palmital, 75373-899, Goianira, GO, Brazil.
| | - Maria I G Leles
- Laboratório de Métodos de Extração e Separação LAMES - Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Luciano M Lião
- Laboratório de Ressonância Nuclear Magnética, Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Kátia F Fernandes
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
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Hong JS, Huber KC, Goderis B, Delcour JA. Hydrothermal treatments of starch impact reaction patterns during subsequent chemical derivatization. Int J Biol Macromol 2023; 253:127426. [PMID: 37838115 DOI: 10.1016/j.ijbiomac.2023.127426] [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: 09/27/2023] [Accepted: 10/11/2023] [Indexed: 10/16/2023]
Abstract
Differences in derivatization patterns (using a fluorescent reagent, fluorescein isothiocyanate) of wheat, pea, and potato starches between native granular (NAT) starches and their respective annealed (ANN) and heat-moisture treated (HMT) starches were investigated to reveal structural changes associated with starch hydrothermal treatments. Size-exclusion chromatography with fluorescence and refractive index detection assessed the reactivity of amylose (AM), intermediate chains (IM1 and IM2), and amylopectin branch chains (AP1, AP2, and AP3) within the different starches. Shifts in X-ray diffraction patterns of HMT starches and in the gelatinization properties of both ANN and HMT starches confirmed molecular rearrangement. The reaction homogeneity (wheat and pea) and the overall extent of reaction (pea and potato) increased for HMT starches compared to other starches. The lower reactivities of IM2 chains (HMT starch) and AP3 chains (ANN starch) relative to NAT starches, indicated their involvement in molecular rearrangements and improved double helical order. IM2 and AP branch chains in ANN pea starch also were less reacted than NAT starch chains, suggesting their co-crystallization. Molecular rearrangements in ANN and HMT starches led to altered swelling and pasting viscosities. Thus, changes in the relative crystallinity of individual starch branch chains induced by hydrothermal processing impact the final physical properties.
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Affiliation(s)
- Jung Sun Hong
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Kerry C Huber
- Animal and Food Science, Brigham Young University-Idaho, Rexburg, ID 83460-1405, USA.
| | - Bart Goderis
- Polymer Chemistry and Materials, KU Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium.
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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5
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Wei Y, Li G, Zhu F. Impact of long-term ultrasound treatment on structural and physicochemical properties of starches differing in granule size. Carbohydr Polym 2023; 320:121195. [PMID: 37659789 DOI: 10.1016/j.carbpol.2023.121195] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/25/2023] [Accepted: 07/10/2023] [Indexed: 09/04/2023]
Abstract
Granule size is a critical parameter affecting starch processing properties. Ultrasound treatments of up to 22 h were applied on two starches differing in granule size (quinoa starch and maize starch). The two starches showed significantly different trends in both structural and physicochemical aspects affected by the ultrasound treatments. For the small granule starch (volume-weighted mean particle size of 1.79 μm), short-term ultrasonication caused an increase of swelling power. As the treatment time increased, the physicochemical properties were influenced by the degradation of amylopectin external chains. The X-ray diffraction results showed a decrease of relative crystallinity and changes of peak areas with long-term treatment. On the other hand, a balance between amylose leaching and surface damages was seen for the large granule starch (volume-weighted mean particle size of 18.3 μm). The effect of ultrasound modification on starches with different molecular and granular structures was discussed. A possible mechanism of the ultrasound effect was proposed.
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Affiliation(s)
- Yiyun Wei
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Guantian Li
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China.
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Chung JC, Lai LS. Effects of Continuous and Cycled Annealing on the Physicochemical Properties and Digestibility of Water Caltrop Starch. Foods 2023; 12:3551. [PMID: 37835205 PMCID: PMC10572123 DOI: 10.3390/foods12193551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/19/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The effects of treatment time of continuous annealing (ANN) and cycle numbers of cycled ANN on the structural, physicochemical, and digestive properties of water caltrop starch were studied under 70% moisture at 65 °C. It was found that continuous and cycled ANN have no significant effects on the morphology of starch granules. However, the relative crystallinity and content of resistant starch increased pronouncedly, possibly due to crystalline perfection, which also led to the rise in gelatinization temperature and the narrowed gelatinization temperature range of starch. The treatment time in continuous ANN generally showed a pronounced effect on the rheological properties of water caltrop starch. During pasting, the breakdown viscosity and setback viscosity of all treatment decreased, implying that ANN modified starch was less susceptible to the condition in heating and continuous shearing, and less likely to cause short-term retrogradation. In contrast, peak viscosity decreased with increasing treatment time of continuous ANN, indicating crystalline perfection restricted the swelling of starch granules and viscosity development during pasting process, which was consistent with the results of steady and dynamic rheological evaluation. All ANN-modified samples showed pseudoplastic behavior with weak gel viscoelastic characteristic. Under a total annealing time of 96 h, the pasting and rheological properties of water caltrop starch were essentially less affected by annealing cycle numbers. However, multistage ANN showed stronger resistance to enzyme hydrolysis.
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Affiliation(s)
| | - Lih-Shiuh Lai
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan;
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7
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Ye SJ, Baik MY. Characteristics of physically modified starches. Food Sci Biotechnol 2023; 32:875-883. [PMID: 37123068 PMCID: PMC10130308 DOI: 10.1007/s10068-023-01284-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/27/2023] [Accepted: 02/10/2023] [Indexed: 03/06/2023] Open
Abstract
Starch is an abundant natural, non-toxic, biodegradable polymer. Due to its low price, it is used for various purposes in various fields such as the cosmetic, paper, and construction industries as well as the food industry. Due to recent consumer interest in clean label materials, physically modified starch is attracting attention. Manufacturing methods of physically modified starch include pregelatinization, hydrothermal treatment such as heat moisture treatment and annealing, hydrostatic pressure treatment, ultrasonic treatment, milling, and freezing. In this study, toward development of clean label materials, manufacturing methods and characteristics of physically modified starches were discussed.
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Affiliation(s)
- Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
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8
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Chen C, Li G, Corke H, Zhu F. Molecular structure of lotus seed amylopectins and their beta-limit dextrins. Int J Biol Macromol 2023:125105. [PMID: 37257534 DOI: 10.1016/j.ijbiomac.2023.125105] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 04/30/2023] [Accepted: 05/24/2023] [Indexed: 06/02/2023]
Abstract
Investigation on amylopectin molecular structure is gaining importance for understanding the properties of starch. Lotus seeds are a novel starch source with high apparent amylose content. Current understanding on the molecular structure of amylopectin in lotus seed starch is scarce. This study compared the molecular structure of a range of lotus seed amylopectins with those of maize and potato amylopectins. Internal structures of these amylopectins were compared via investigating the chain length distribution of their β-limit dextrins. The average lengths and molar compositions of unit chains in lotus seed amylopectins and their β-limit dextrins fell generally between those of maize and potato. The average chain lengths of lotus seed, maize, and potato amylopectins were 19.95 (on average), 19.11, and 21.19 glucosyl units, respectively. Lotus seed amylopectins had higher weight proportion of clustered unsubstituted chains (44.94 % on average) than those of potato (43.99 %) and maize amylopectins (42.95 %). Results of correlation analysis indicated that apparent amylose content of LS were related to structural characteristics of its amylopectin due to the presence of long external chains. The results of this study are of fundamental importance for the utilization of lotus seed starch as a novel starch source.
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Affiliation(s)
- Chuanjie Chen
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Guantian Li
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Harold Corke
- Department of Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, 241 Daxue Road, Shantou, Guangdong, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Zhang W, Wang B, Zhang A, Zhou Q, Li Y, Li L, Ma S, Fan Y, Huang Z. Exogenous 6-benzylaminopurine enhances waterlogging and shading tolerance after anthesis by improving grain starch accumulation and grain filling. FRONTIERS IN PLANT SCIENCE 2022; 13:1003920. [PMID: 36388481 PMCID: PMC9647130 DOI: 10.3389/fpls.2022.1003920] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Accepted: 10/10/2022] [Indexed: 06/16/2023]
Abstract
Due to the frequent occurrence of extreme weather events, the area of wheat affected by continuous cloudy rainfall is increasing, with waterlogging becoming a major limiting factor of wheat yield. To alleviate the effect, spraying exogenous plant growth regulators is often used. In this study, two wheat cultivars, waterlogging-tolerant Yangmai 18 and waterlogging-sensitive Sumai 188, were selected for waterlogging and shading (WS) after anthesis for 7, 11, and 15 days respectively. Three concentrations of 6-benzylaminoadenine (6-BA) solution (15, 25, and 35 mg·L-1) were sprayed after WS treatment and water was sprayed as the control. Then, the effect of spraying 6-BA on photosynthetic characteristics, starch content, grain filling characteristics, and yield was explored under artificially stimulated continuous cloudy rainfall during anthesis. Compared with the control, the application of 6-BA caused a significant increase in grain plumpness throughout grain filling, as well as increases in the net photosynthetic rate (P n), stomatal conductance (G s), and transpiration rate (T r), and a significant decrease in the intercellular CO2 concentration (C i) of the flag leaves, all of which enhanced the photosynthetic capacity. The content of total starch, amylose, and amylopectin in the grains also increased significantly compared with the control. After WS for 15 days, the starch content increased by 3.81%-11.41% compared with the control. Spraying 6-BA also prolonged grain filling, increased the average grain filling rate, and significantly increased the 1000-grain weight and yield. The thousand-grain weight increased by 5.06%-43.28%, and wheat yield increased by 8.93%-64.27% after spraying 25 mg·L-1 of the 6-BA solution. These findings suggest that the application of 6-BA after WS stress could significantly improve the photosynthetic performance, which is propitious to the accumulation and transport of photosynthetic products after anthesis. Besides, spraying 6-BA can also increase the duration and rate of grain filling and starch accumulation content and improve grain weight, thereby alleviating the adverse effects of WS on wheat yield. Overall, spraying 25 mg·L-1 of the 6-BA solution had an optimal effect. These findings provide a theoretical basis for the exploration of cultivation techniques and measures aimed at alleviating damage caused by continuous rainfall during wheat anthesis.
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Affiliation(s)
- Wenjing Zhang
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Beibei Wang
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Anmin Zhang
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Qirui Zhou
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Yang Li
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Lingyu Li
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Shangyu Ma
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Yonghui Fan
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Zhenglai Huang
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
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Aaliya B, Sunooj KV, Navaf M, Akhila PP, Sudheesh C, Sabu S, Sasidharan A, Sinha SK, George J. Influence of plasma-activated water on the morphological, functional, and digestibility characteristics of hydrothermally modified non-conventional talipot starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107709] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches: Technological Advancements & Effects on Functional Properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01487-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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12
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Biduski B, Werlang S, Colussi R, Pinto VZ, Zavareze EDR, Gutkoski LC, Bertolin TE. Starches Properties from Soft, Medium‐Hard, and Hard Brazilian Wheat Upon Annealing. STARCH-STARKE 2022. [DOI: 10.1002/star.202100267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Bárbara Biduski
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo (UPF) Rio Grande do Sul Passo Fundo 99260‐000 Brazil
- Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas (UFPel) Rio Grande do Sul Pelotas RS 96010–900 Brazil
| | - Stefani Werlang
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo (UPF) Rio Grande do Sul Passo Fundo 99260‐000 Brazil
| | - Rosana Colussi
- Centro de Ciências Químicas Farmacêuticas e de Alimentos (CCQFA) Universidade Federal de Pelotas (UFPel) Rio Grande do Sul Pelotas RS 96010–900 Brazil
| | - Vania Zanella Pinto
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Universidade Federal da Fronteira Sul (UFFS) Campus Laranjeiras do Sul Paraná 85301–970 Brazil
| | - Elessandra da Rosa Zavareze
- Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas (UFPel) Rio Grande do Sul Pelotas RS 96010–900 Brazil
| | - Luiz Carlos Gutkoski
- Programa de Pós‐graduação em Alimentos e Nutrição Universidade Federal do Estado do Rio de Janeiro Rio de Janeiro 22290‐240 Brazil
| | - Telma Elita Bertolin
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo (UPF) Rio Grande do Sul Passo Fundo 99260‐000 Brazil
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13
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Zhao Y, Henry RJ, Gilbert RG. Testing the Linearity Assumption for Starch Structure-Property Relationships in Rices. Front Nutr 2022; 9:916751. [PMID: 35677552 PMCID: PMC9168890 DOI: 10.3389/fnut.2022.916751] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 05/02/2022] [Indexed: 11/28/2022] Open
Abstract
Many properties of starch-containing foods are significantly statistically correlated with various structural parameters. The significance of a correlation is judged by the p-value, and this evaluation is based on the assumption of linear relationships between structural parameters and properties. We here examined the linearity assumption to see if it can be used to predict properties at conditions that are not close to those under which they were measured. For this we used both common domesticated rices (DRs) and Australian wild rices (AWRs), the latter having significantly different structural parameters and properties compared to DRs. The results showed that (1) the properties were controlled by more than just the amylopectin or amylose chain-length distributions or amylose content, other structural features also being important, (2) the linear model can predict the enthalpy ΔHg of both AWRs and DRs from the structural parameters to some extent but is often not accurate; it can predict the ΔHg of indica rices with acceptable accuracy from the chain length distribution and the amount of longer amylose chains (degree of polymerization > 500), and (3) the linear model can predict the stickiness of both AWRs and DRs to acceptable accuracy in terms of the amount of longer amylose chains. Thus, the commonly used linearity assumption for structure-property correlations needs to be regarded circumspectly if also used for quantitative prediction.
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Affiliation(s)
- Yingting Zhao
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
- Jiangsu Key Laboratory of Crop Genetics and Physiology/State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou, China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Robert J. Henry
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
| | - Robert G. Gilbert
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
- Jiangsu Key Laboratory of Crop Genetics and Physiology/State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou, China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
- *Correspondence: Robert G. Gilbert
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14
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Li E, Yang X, Li C. Combined effects of starch fine molecular structures and storage temperatures on long-term rice amylopectin retrogradation property. Int J Biol Macromol 2022; 201:458-467. [PMID: 35063484 DOI: 10.1016/j.ijbiomac.2022.01.092] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 12/09/2021] [Accepted: 01/13/2022] [Indexed: 11/05/2022]
Abstract
Though the retrogradation property as affected by starch fine molecular structures has been widely investigated, it remains largely unexplored how concurrent starch structures and storage conditions e.g. temperature tailor the starch retrogradation property. The amylopectin long-term retrogradation for 8 different rice starches with a broad range of amylose content was thus investigated under different storage temperatures. Results showed that gelatinized starch stored at -20 °C generally had a narrower melting temperature range from differential scanning calorimetry, while larger cells and thicker cell walls in the gel matrix than that stored at 4 °C. Different linear correlations were found between starch fine molecular structures and amylopectin retrogradation parameters when starch was stored under different temperatures. For example, the melting enthalpy of retrograded starch double helices was negatively correlated with the amount of amylose intermediate chains at 4 °C, while positively correlated with the relative length of amylopectin short chains at -20 °C. Under both temperatures, rice starch R250 had the highest retrogradation enthalpy. These results could help the rice industry improve both the nutritional and textural attributes of cooked rice by selecting starch with desirable molecular structures and optimizing the storage conditions for rice after cooking.
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Affiliation(s)
- Enpeng Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology/ State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding / Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Xiaoyan Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/ State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding / Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, Jiangsu Province, China.
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15
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Chen YF, Singh J, Midgley J, Archer R. Sous vide processed potatoes: Starch retrogradation in tuber and oral-gastro-small intestinal starch digestion in vitro. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107163] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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Zdybel E, Wilczak A, Kapelko-Żeberska M, Tomaszewska-Ciosk E, Gryszkin A, Gawrońska A, Zięba T. Physicochemical Properties and Digestion Resistance of Acetylated Starch Obtained from Annealed Starch. Polymers (Basel) 2021; 13:4141. [PMID: 34883643 PMCID: PMC8659483 DOI: 10.3390/polym13234141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 11/17/2022] Open
Abstract
One of the examples of physical starch modifications is the retention of a starch suspension in water having a temperature slightly lower than the pasting temperature (annealing). The aim of this study was to investigate the effect of the annealing process performed at various temperatures as the first stage of starch modification. The annealed starch preparations were then esterified using acetic acid anhydride. Finally, the annealed and acetylated starch preparations were determined for their properties. The annealing of starch before acetylation triggered changes in the properties of the modified preparations. It contributed to a higher degree of starch substitution with acetic acid residues and to the increased swelling power of starch. Both these properties were also affected by the annealing temperature. The highest resistance to amylolysis was found in the case of the starch preparation annealed at 53.5 °C and acetylated. The double modification involving annealing and acetylation processes increased the onset and end pasting temperatures compared to the acetylation alone. Similar observations were made for the consistency coefficient and yield point.
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Affiliation(s)
- Ewa Zdybel
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Aleksandra Wilczak
- Department of Physico-Chemistry of Microorganisms, Faculty of Biological Sciences, University of Wroclaw, Przybyszewskiego 63-77, 51-148 Wrocław, Poland;
| | - Małgorzata Kapelko-Żeberska
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Ewa Tomaszewska-Ciosk
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Artur Gryszkin
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
| | - Anna Gawrońska
- Institute of Sport, Tourism and Nutrition, Faculty of Biological Sciences, University of Zielona Góra, Licealna 9, 65-417 Zielona Góra, Poland;
| | - Tomasz Zięba
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (E.Z.); (E.T.-C.); (A.G.); (T.Z.)
- Institute of Sport, Tourism and Nutrition, Faculty of Biological Sciences, University of Zielona Góra, Licealna 9, 65-417 Zielona Góra, Poland;
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17
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Chen C, Li G, Zhu F. A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106899] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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18
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De Schepper C, Gielens D, Courtin C. A new method to isolate and separate small and large starch granules from barley and malt. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106907] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Yu B, Xiang D, Mahfuz H, Patterson N, Bing D. Understanding Starch Metabolism in Pea Seeds towards Tailoring Functionality for Value-Added Utilization. Int J Mol Sci 2021; 22:8972. [PMID: 34445676 PMCID: PMC8396644 DOI: 10.3390/ijms22168972] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 08/16/2021] [Accepted: 08/16/2021] [Indexed: 11/17/2022] Open
Abstract
Starch is the most abundant storage carbohydrate and a major component in pea seeds, accounting for about 50% of dry seed weight. As a by-product of pea protein processing, current uses for pea starch are limited to low-value, commodity markets. The globally growing demand for pea protein poses a great challenge for the pea fractionation industry to develop new markets for starch valorization. However, there exist gaps in our understanding of the genetic mechanism underlying starch metabolism, and its relationship with physicochemical and functional properties, which is a prerequisite for targeted tailoring functionality and innovative applications of starch. This review outlines the understanding of starch metabolism with a particular focus on peas and highlights the knowledge of pea starch granule structure and its relationship with functional properties, and industrial applications. Using the currently available pea genetics and genomics knowledge and breakthroughs in omics technologies, we discuss the perspectives and possible avenues to advance our understanding of starch metabolism in peas at an unprecedented level, to ultimately enable the molecular design of multi-functional native pea starch and to create value-added utilization.
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Affiliation(s)
- Bianyun Yu
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada; (D.X.); (H.M.); (N.P.)
| | - Daoquan Xiang
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada; (D.X.); (H.M.); (N.P.)
| | - Humaira Mahfuz
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada; (D.X.); (H.M.); (N.P.)
- Department of Biology, Faculty of Science, University of Ottawa, 30 Marie Curie, Ottawa, ON K1N 6N5, Canada
| | - Nii Patterson
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada; (D.X.); (H.M.); (N.P.)
| | - Dengjin Bing
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C and E Trail, Lacombe, AB T4L 1W1, Canada;
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20
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Pinto VZ, Moomand K, Deon VG, Biduski B, Zavareze EDR, Lenhani GC, Fidelis dos Santos GH, Lim L, Dias ARG. Effect of Physical Pretreatments on the Hydrolysis Kinetic, Structural, and Thermal Properties of Pinhão Starch Nanocrystals. STARCH-STARKE 2021. [DOI: 10.1002/star.202000008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Vânia Zanella Pinto
- Food Engineering Graduate Program in Food Science and Technology, Universidade Federal da Fronteira Sul Campus, Laranjeiras do Sul Laranjeiras do Sul PR 85301‐970 Brazil
| | - Khalid Moomand
- Department of Food Science University of Guelph Guelph ON N1G 2W1 Canada
| | | | - Barbara Biduski
- Graduate Program in Food Science and Technology Universidade de Passo Fundo BR 285, CEP 99052‐900 Passo Fundo RS Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology Universidade Federal de Pelotas Pelotas RS 96010‐900 Brazil
| | - Gabriela Caroline Lenhani
- Food Engineering Graduate Program in Food Science and Technology, Universidade Federal da Fronteira Sul Campus, Laranjeiras do Sul Laranjeiras do Sul PR 85301‐970 Brazil
| | - Gustavo Henrique Fidelis dos Santos
- Food Engineering Graduate Program in Food Science and Technology, Universidade Federal da Fronteira Sul Campus, Laranjeiras do Sul Laranjeiras do Sul PR 85301‐970 Brazil
| | - Loong‐Tak Lim
- Department of Food Science University of Guelph Guelph ON N1G 2W1 Canada
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology Universidade Federal de Pelotas Pelotas RS 96010‐900 Brazil
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21
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Li C, Hamaker BR. Effects of different storage temperatures on the intra- and intermolecular retrogradation and digestibility of sago starch. Int J Biol Macromol 2021; 182:65-71. [PMID: 33831448 DOI: 10.1016/j.ijbiomac.2021.03.195] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/16/2021] [Accepted: 03/30/2021] [Indexed: 12/20/2022]
Abstract
Three different storage temperatures including room temperature (RT), 4 °C and -20 °C were investigated in this study, with respects to their effects on the retrogradation property and in vitro digestibility of gelatinized sago starch. Storage at -20 °C resulted in the highest amount of both intra- and intermolecular double helices and a fracture-like structure under scanning electron microscopy (SEM). These crystallites were more homogenous while less thermally stable than that from RT and 4 °C storage conditions. Storage at RT significantly increased the stability and heterogeneity of the formed crystallites, resulting in a sponge-like structure under SEM. Causally, the digestion rate of retrograded sago starch by α-amylase was significantly lowered after storage at -20 °C compared to that at RT and 4 °C. The crystallite heterogeneity, thermal stability, and ratio of inter- to intramolecular double helices were possibly the main driven factors for the observed digestion rates instead of the amount and micro-morphology of the crystallites. These results supply potential tools for the manufacture of food products with slower starch digestibility.
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Affiliation(s)
- Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA.
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22
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23
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Li C, Hu Y. Effects of acid hydrolysis on the evolution of starch fine molecular structures and gelatinization properties. Food Chem 2021; 353:129449. [PMID: 33714112 DOI: 10.1016/j.foodchem.2021.129449] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 02/03/2021] [Accepted: 02/20/2021] [Indexed: 02/06/2023]
Abstract
Effects of acid hydrolysis on amylose molecular structures and their relations to starch gelatinization properties were investigated. First-order kinetics models were applied to fit the evolution curve of starch chain-length and molecular size by acid hydrolysis treatment. Results showed that a single hydrolysis phase was involved in the degradation of waxy maize starch chains, while two distinct phases existed for the degradation of maize, high amylose maize and sago starch chains. The fast hydrolysis phase involved degradation of amylose chains with DP > ~300 and amylopectin long intra-cluster branches, while amylose chains with DP < ~300 was involved in the slow hydrolysis phase. Amylose molecules with DP ~ 300 were proposed to impact starch gelatinization properties by interaction with cut-off amylopectin double helices and formation of amylose crystallites/entanglements. This study could help food industry precisely control amylose molecular structures by acid hydrolysis treatment to develop starchy foods with desirable properties.
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Affiliation(s)
- Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development of Yangzhou University, Yangzhou 225009, Jiangsu, China.
| | - Yiming Hu
- Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai 200031, China
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24
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Chi C, Li X, Huang S, Chen L, Zhang Y, Li L, Miao S. Basic principles in starch multi-scale structuration to mitigate digestibility: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.024] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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25
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Effects of amylose and amylopectin chain-length distribution on the kinetics of long-term rice starch retrogradation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106239] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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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: 49] [Impact Index Per Article: 12.3] [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.
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Affiliation(s)
- Ian J. Tetlow
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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27
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Li C, Gong B. Insights into chain-length distributions of amylopectin and amylose molecules on the gelatinization property of rice starches. Int J Biol Macromol 2020; 155:721-729. [DOI: 10.1016/j.ijbiomac.2020.04.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 04/02/2020] [Accepted: 04/02/2020] [Indexed: 12/27/2022]
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28
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Vamadevan V, Bertoft E. Observations on the impact of amylopectin and amylose structure on the swelling of starch granules. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105663] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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29
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Li C, Wu A, Yu W, Hu Y, Li E, Zhang C, Liu Q. Parameterizing starch chain-length distributions for structure-property relations. Carbohydr Polym 2020; 241:116390. [PMID: 32507172 DOI: 10.1016/j.carbpol.2020.116390] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Accepted: 04/26/2020] [Indexed: 12/15/2022]
Abstract
Understanding starch structure-property relationship is important for the development of new generation of starch-based foods with desirable functions. Recent developments of methodologies on the characterisation of starch molecular structures, especially how to parameterize the starch chain-length distribution (CLD) by few biologically meaningful parameters have brought new insights to explain starch physicochemical properties from molecular levels. Especially, it has shown that gelatinization temperatures are largely controlled by amylopectin short chains, while the retrogradation rate of starch molecules is controlled by amylose content, amylose short to medium chains, amylopectin external and internal chain length. Starch pasting and digestion properties are also controlled to a significant extent by its CLD. With extensive discussion of correlative and casual relations between starch CLD with its physicochemical properties, this review aims to establish a holistic starch structure-property relationship. It enables food producers to develop functional foods based on a precise understanding of starch structure-property relations.
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Affiliation(s)
- Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Alex Wu
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Guangzhou, 510632, China
| | - Yiming Hu
- Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai, 200031, China
| | - Enpeng Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Changquan Zhang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Qiaoquan Liu
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China; Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
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30
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Ali NA, Dash KK, Routray W. Physicochemical characterization of modified lotus seed starch obtained through acid and heat moisture treatment. Food Chem 2020; 319:126513. [PMID: 32151897 DOI: 10.1016/j.foodchem.2020.126513] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 02/26/2020] [Accepted: 02/26/2020] [Indexed: 11/30/2022]
Abstract
Native Lotus seed (NLS) starch was independently subjected to two different modifications such as heat-moisture treatment (HMT) and citric acid treatment (CAT). The effect of the treatment on physical, chemical, morphological, thermal, pasting and gelling properties of native and modified starches were evaluated during the study. The results showed that the enthalpies of the HMT and the CAT samples along with the onset, peak, and conclusion temperatures of gelatinization were increased. The FTIR analysis revealed that HMT and CAT increased the degree of order and the degree of the double helix of the NLS. The gel elasticity and the adhesiveness of the HMT and the CAT starches were also greater than the NLS starch samples. The developed modified starches could be used for enhancement of different functional properties for applying as gelling, thickening, stabilizing and filling agents for developing starch-based food formulations.
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Affiliation(s)
- N Afzal Ali
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028, India
| | - Kshirod K Dash
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028, India; Department of Food Processing Technology, GKCIET, Malda, West Bengal 732141, India.
| | - Winny Routray
- Department of Biochemistry and Biotechnology, CSIR-Central Leather Research Institute, Adyar, Chennai 600020, Tamil Nadu, India
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31
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Zhong Y, Xiang X, Zhao J, Wang X, Chen R, Xu J, Luo S, Wu J, Liu C. Microwave pretreatment promotes the annealing modification of rice starch. Food Chem 2020; 304:125432. [DOI: 10.1016/j.foodchem.2019.125432] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 07/29/2019] [Accepted: 08/27/2019] [Indexed: 11/16/2022]
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32
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Duque SMM, Leong SY, Agyei D, Singh J, Larsen N, Oey I. Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours. Food Res Int 2019; 129:108839. [PMID: 32036916 DOI: 10.1016/j.foodres.2019.108839] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 10/22/2019] [Accepted: 11/18/2019] [Indexed: 01/15/2023]
Abstract
The aim of this research was to investigate the effect of Pulsed Electric Fields (PEF) treatments (electric field strengths 2 and 4.4 kV/cm combined with specific energy inputs between 48 and 484 kJ/kg) on the thermal and pasting properties of oat flours. Colour, β-glucan content, particle size distribution, morphological characteristics, starch short-range molecular order, protein secondary structure, thermal, and pasting properties of raw (dehulled and milled) and thermally processed (kilned at 115 °C for 30 min and steamed at 100-104 °C for 18 min under industrial process condition) oat flours under the influence of PEF treatment were evaluated. Results showed that PEF treatment, applied at any intensity, led to considerable changes in the structural properties especially when applied on raw oat flour. Both types of oat flour experienced an increase in particle size (up to four-fold), damage of starch granule morphology, and modifications in starch short-range molecular order and protein secondary structures as a result of PEF treatment. These physical changes observed after PEF treatment, particularly at increasing specific energy input, coincided with the thermal and pasting behaviour of PEF-treated oat flours, which include a decrease in gelatinisation enthalpy (up to 80%), increase in thermal transition temperatures (at least 3 °C), decrease in overall viscosity profile, and reduction in pasting temperature (up to 12 °C). Overall results suggested that PEF treatment improved majorly on starch-related functionality of oat, such as increased the pasting stability of raw and thermally processed oat flours and at the same time enhanced the retrogradation property (reduced syneresis and hardness) of raw oat flour, under lower temperature requirement without affecting pasting time. This research demonstrated the potential of PEF treatment in modifying the thermal and pasting properties of oat flour, thereby offering opportunities for novel products for food industry.
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Affiliation(s)
- Sheba Mae M Duque
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Institute of Food Science and Technology, University of the Philippines Los Baños, College, Laguna 4031, Philippines; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Sze Ying Leong
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Dominic Agyei
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
| | - Jaspreet Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Nigel Larsen
- The New Zealand Institute for Plant and Food Research Limited, Gerald Street, Lincoln 7608, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
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33
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Modification of cereal and tuber waxy starches with radio frequency cold plasma and its effects on waxy starch properties. Carbohydr Polym 2019; 223:115075. [DOI: 10.1016/j.carbpol.2019.115075] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 07/04/2019] [Accepted: 07/07/2019] [Indexed: 11/19/2022]
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34
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Langenaeken NA, De Schepper CF, De Schutter DP, Courtin CM. Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing. Food Chem 2019; 295:138-146. [DOI: 10.1016/j.foodchem.2019.05.045] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 03/28/2019] [Accepted: 05/07/2019] [Indexed: 11/24/2022]
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35
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Improvement of phenolic compounds extraction from high-starch lotus (Nelumbo nucifera G.) seed kernels using glycerol: New insights to amylose/amylopectin – Phenolic relationships. Food Chem 2019; 274:933-941. [DOI: 10.1016/j.foodchem.2018.09.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 12/13/2022]
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36
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Zanella Pinto V, Goncalves Deon V, Moomand K, Levien Vanier N, Pilatti-Riccio D, da Rosa Zavareze E, Lim LT, Guerra Dias AR. Characteristics of Modified Carioca Bean Starch upon Single and Dual Annealing, Heat-Moisture-Treatment, and Sonication. STARCH-STARKE 2018. [DOI: 10.1002/star.201800173] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Vânia Zanella Pinto
- Universidade Federal da Fronteira Sul, Campus Laranjeiras do Sul; Laranjeiras do Sul PR 85301-970 Brasil
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas; Pelotas RS 96010-900 Brasil
| | | | - Khalid Moomand
- Department of Food Science, University of Guelph; Guelph ON N1G 2W1 Canada
| | - Nathan Levien Vanier
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas; Pelotas RS 96010-900 Brasil
| | - Daniella Pilatti-Riccio
- Universidade Federal da Fronteira Sul, Campus Laranjeiras do Sul; Laranjeiras do Sul PR 85301-970 Brasil
| | - Elessandra da Rosa Zavareze
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas; Pelotas RS 96010-900 Brasil
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph; Guelph ON N1G 2W1 Canada
| | - Alvaro R. Guerra Dias
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas; Pelotas RS 96010-900 Brasil
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37
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Ariyantoro AR, Katsuno N, Nishizu T. Effects of Dual Modification with Succinylation and Annealing on Physicochemical, Thermal and Morphological Properties of Corn Starch. Foods 2018; 7:E133. [PMID: 30154327 PMCID: PMC6163500 DOI: 10.3390/foods7090133] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 08/17/2018] [Accepted: 08/24/2018] [Indexed: 11/23/2022] Open
Abstract
The objective of this study was to investigate the effects of annealing, succinylation, and a dual modification process (succinylation⁻annealing) on the physicochemical, thermal, and morphological properties of corn starch. Specifically, the properties of interest were the water-binding capacity (WBC), swelling power, paste clarity, solubility, pasting properties, stability ratio, and thermal and morphological characteristics. The dual modification process increased the physicochemical properties (WBC, swelling power, peak viscosity, and paste clarity) and increased the gelatinization temperature and gelatinization enthalpy (∆H), but had no effect on the morphological properties and X-ray diffraction patterns. A comparison of samples, made using each of the processes, showed that dual modification increased the stability ratio (more stable viscosity under thermal and shear stress), which was 0.69 for dual modified starch, compared with 0.64, 0.58 and 0.44 for native, succinylated, and annealed starches, respectively. The findings of the present study are of potential use in the food industry.
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Affiliation(s)
- Achmad Ridwan Ariyantoro
- Department of Food Science and Technology, Universitas Sebelas Maret, Jalan Ir. Sutami No. 36 A, Kentingan, Surakarta 57126, Indonesia.
- The United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
| | - Nakako Katsuno
- Department of Applied Life Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
| | - Takahisa Nishizu
- Department of Applied Life Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
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38
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Zhu F. Relationships between amylopectin internal molecular structure and physicochemical properties of starch. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.024] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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39
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40
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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
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41
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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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42
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Zhu X, Du X, Chen X, Hu J, Zhou X, Guo L. Determining the effects of annealing time on the glass transition temperature of
Pueraria lobata
(Willd.) Ohwi starch. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13518] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaoyan Zhu
- School of Tea & Food Science and Technology Anhui Agricultural University Hefei 230036 China
| | - Xianfeng Du
- School of Tea & Food Science and Technology Anhui Agricultural University Hefei 230036 China
| | - Xu Chen
- School of Tea & Food Science and Technology Anhui Agricultural University Hefei 230036 China
| | - Jingwei Hu
- Biotechnology Center of Anhui Agricultural University Anhui Agricultural University Hefei 230036 China
| | - Xiuhong Zhou
- Biotechnology Center of Anhui Agricultural University Anhui Agricultural University Hefei 230036 China
| | - Li Guo
- School of Tea & Food Science and Technology Anhui Agricultural University Hefei 230036 China
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43
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44
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Zhu F. Structures, properties, modifications, and uses of oat starch. Food Chem 2017; 229:329-340. [DOI: 10.1016/j.foodchem.2017.02.064] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 02/04/2017] [Accepted: 02/13/2017] [Indexed: 01/21/2023]
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45
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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]
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46
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Doblado-Maldonado AF, Gomand SV, Goderis B, Delcour JA. The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.044] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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47
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Structure of clusters and building blocks in amylopectin from African rice accessions. Carbohydr Polym 2016; 148:125-33. [DOI: 10.1016/j.carbpol.2016.04.057] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/11/2016] [Accepted: 04/12/2016] [Indexed: 12/13/2022]
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48
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Li D, Yang N, Jin Y, Zhou Y, Xie Z, Jin Z, Xu X. Changes in crystal structure and physicochemical properties of potato starch treated by induced electric field. Carbohydr Polym 2016; 153:535-541. [PMID: 27561526 DOI: 10.1016/j.carbpol.2016.08.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 08/05/2016] [Accepted: 08/06/2016] [Indexed: 11/29/2022]
Abstract
The effects of induced electric field (IEF) on the crystal structure and physicochemical properties of potato starch were investigated by subjecting identically treated control and electrically-modified samples to the same temperature history. Additionally, a method of combining IEF with heating for efficient modification of native polymer was also proposed. Results showed that the application of IEF at an electric voltage of 75V has a statistically significant effect on starch gelatinization and pasting properties, especially when combined with heating at 50°C. After treatment by the combination method for 96h, the gelatinization temperatures increased, which can be explained by the slight increase in the ratio of 1044/1015cm(-1) and relative crystallinity. Furthermore, IEF reduced granular swelling and therefore contributed to decreasing the peak, breakdown, and setback viscosity of potato starch. This study explores the potential of IEF as innovative technology for starch modification.
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Affiliation(s)
- Dandan Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Na Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Yuyi Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengjun Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
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49
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Qi X, Tester RF. Heat and moisture modification of native starch granules on susceptibility to amylase hydrolysis. STARCH-STARKE 2016. [DOI: 10.1002/star.201600125] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xin Qi
- Glycologic Limited; Glasgow UK
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50
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Bertoft E, Annor GA, Shen X, Rumpagaporn P, Seetharaman K, Hamaker BR. Small differences in amylopectin fine structure may explain large functional differences of starch. Carbohydr Polym 2016; 140:113-21. [DOI: 10.1016/j.carbpol.2015.12.025] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 12/02/2015] [Accepted: 12/10/2015] [Indexed: 10/22/2022]
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