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He C, Mou H, Hou W, Chen W, Ao T. Drought-resistant and water-retaining tobermorite/starch composite hydrogel for the remediation of cadmium-contaminated soil. Int J Biol Macromol 2024; 255:127534. [PMID: 37866565 DOI: 10.1016/j.ijbiomac.2023.127534] [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: 08/20/2023] [Revised: 10/13/2023] [Accepted: 10/16/2023] [Indexed: 10/24/2023]
Abstract
The objective of this work is utilizing fly ash to synthesize tobermorite (TOB) with a higher specific surface area and layered structure, and incorporating it into the starch/acrylic acid network to boost the drought resistance, water retention and heavy metal adsorption properties. The water absorption and water retention performance and cadmium adsorption characteristics of tobermorite/leftover rice-based composite hydrogel (TOB@LR-CH) were evaluated by water absorption swelling test, soil evaporation test and batch adsorption experiment. By adjusting the addition of TOB and other synthesized conditions, the swelling property (from 114.80 g/g to 322.64 g/g), water retention (71.80 %, 144 h) and Cd2+ adsorption characteristics (up to 591.36 mg/g) were significantly enhanced. Adding a moderate amount of TOB (2 wt%) provided the most uniform tobermorite dispersion during synthesis, and TOB2@LR-CH exhibited the most stable three-dimensional network and highest proportion of effective TOB. The adsorption behavior of cadmium on TOB2@LR-CH was more consistent with the pseudo-second-order kinetics and Langmuir isotherm models. Additionally, the regeneration test results displayed that the adsorption removal rate of cadmium by TOB2@LR-CH adsorbent remained stable after 5 cycles. This study demonstrates that TOB@LR-CH has good water absorption and water retention potential in arid and semi-arid soils, and also has potential application prospects in remediating Cd(II)-contaminated soil.
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Affiliation(s)
- Caiqing He
- College of Architecture and Environment, Sichuan University, Chengdu, 610065, China
| | - Haiyan Mou
- Institute for Disaster Management and Reconstruction, Sichuan University-The Hong Kong Polytechnic University, Chengdu 610065, China.
| | - Wenjing Hou
- College of Architecture and Environment, Sichuan University, Chengdu, 610065, China
| | - Wenqing Chen
- College of Architecture and Environment, Sichuan University, Chengdu, 610065, China
| | - Tianqi Ao
- State Key Laboratory of Hydraulics and Mountain River Engineering, College of Water Resource and Hydropower, Sichuan University, Chengdu 610065, China
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2
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Birarda G, Badetti E, Cagnato C, Sorrentino G, Pantyukhina I, Stani C, Dal Zilio S, Khlopachev G, Covalenco S, Obada T, Skakun N, Sinitsyn A, Terekhina V, Marcomini A, Lubritto C, Cefarin N, Vaccari L, Longo L. Morpho-chemical characterization of individual ancient starches retrieved on ground stone tools from Palaeolithic sites in the Pontic steppe. Sci Rep 2023; 13:21713. [PMID: 38065952 PMCID: PMC10709628 DOI: 10.1038/s41598-023-46970-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Accepted: 11/07/2023] [Indexed: 12/18/2023] Open
Abstract
Despite the extensive literature on the retrieval of digestible starches from archaeological contexts, there are still significant concerns regarding their genuine origin and durability. Here, we propose a multi-analytical strategy to identify the authenticity of ancient starches retrieved from macrolithic tools excavated at Upper Paleolithic sites in the Pontic steppe. This strategy integrates the morphological discrimination of starches through optical microscopy and scanning electron microscopy with single starch chemo-profiling using Fourier transform infrared imaging and microscopy. We obtained evidence of aging and biomineralization in the use-related starches from Palaeolithic sites, providing a methodology to establish their ancient origin, assess their preservation status, and attempt their identification. The pivotal application of this multidisciplinar approach demonstrates that the macrolithic tools, from which starches were dislodged, were used for food-processing across the Pontic Steppe around 40,000 years ago during the earliest colonization of Eurasia by Homo sapiens.
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Affiliation(s)
- G Birarda
- Elettra-Sincrotrone Trieste, S.S. 14 - km 163,5 in Area Science Park, 34149, Basovizza, Trieste, Italy.
| | - E Badetti
- Department of Environmental Sciences, Informatics and Statistics, Ca' Foscari University of Venice, Via Torino 155, 30172, Mestre, VE, Italy
| | - C Cagnato
- UMR 8096 Archéologie des Amériques, CNRS, Université Paris 1 - Panthéon-Sorbonne, Paris, France
- UMR7268 Anthropologie Bio-Culturelle, Droit, Ethique et Santé (ADES), Marseille, France
| | - G Sorrentino
- Department of Physics, University of Turin, Via Pietro Giuria 1, 10125, Turin, Italy
| | - I Pantyukhina
- Institute of History, Archaeology and Ethnology, Far-Eastern Branch, IHAE-FEB RAS, Vladivostok, Russia
| | - C Stani
- CERIC-ERIC, S.S. 14 - km 163,5 in Area Science Park, 34149, Basovizza, Trieste, Italy
| | - S Dal Zilio
- CNR IOM, S.S. 14 - km 163,5 in Area Science Park, 34149, Basovizza, Trieste, Italy
| | - G Khlopachev
- Peter the Great Museum of Anthropology and Ethnography (the Kunstkamera) of the Russian Academy of Science, St. Petersburg, Russia
| | - S Covalenco
- Institute of Cultural Heritage, Academy of Sciences of Moldova, Chişinău, Moldova
| | - T Obada
- Institute of Zoology, National Museum of Ethnography and Natural History of Moldova, Chişinău, Moldova
| | - N Skakun
- Institute for the History of Material Culture, IHC-RAS, St. Petersburg, Russia
| | - A Sinitsyn
- Institute for the History of Material Culture, IHC-RAS, St. Petersburg, Russia
| | - V Terekhina
- Peter the Great Museum of Anthropology and Ethnography (the Kunstkamera) of the Russian Academy of Science, St. Petersburg, Russia
- Institute for the History of Material Culture, IHC-RAS, St. Petersburg, Russia
| | - A Marcomini
- Department of Environmental Sciences, Informatics and Statistics, Ca' Foscari University of Venice, Via Torino 155, 30172, Mestre, VE, Italy
| | - C Lubritto
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Caserta "Luigi Vanvitelli", Via Vivaldi 43, 81100, Caserta, Italy
| | - N Cefarin
- Elettra-Sincrotrone Trieste, S.S. 14 - km 163,5 in Area Science Park, 34149, Basovizza, Trieste, Italy
| | - L Vaccari
- Elettra-Sincrotrone Trieste, S.S. 14 - km 163,5 in Area Science Park, 34149, Basovizza, Trieste, Italy
| | - L Longo
- Department of Environmental Sciences, Informatics and Statistics, Ca' Foscari University of Venice, Via Torino 155, 30172, Mestre, VE, Italy.
- ADM School, Nanyang Technological University, Singapore, Singapore.
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3
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Varela MS, Palacio MA, Navarro AS, Yamul DK. Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition. J Texture Stud 2023; 54:646-658. [PMID: 37218085 DOI: 10.1111/jtxs.12774] [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: 10/14/2022] [Revised: 04/13/2023] [Accepted: 04/24/2023] [Indexed: 05/24/2023]
Abstract
Gels combined with honey might generate new possibilities of textures in food development. This work explores the structural and functional properties of gelatin (5 g/100 g), pectin (1 g/100 g), and carrageenan (1 g/100 g) gels with different content of honey (0-50 g/100 g). Honey decreased the transparency of gels and made them more yellow-greenish; all of them were firm and uniform, especially at the highest honey content. The water holding capacity increased (63.30-97.90 g/100 g) and moisture content, water activity (0.987-0.884) and syneresis (36.03-1.30 g/100 g) decreased with the addition of honey. This ingredient modified mainly the textural parameters of gelatin (Hardness: 0.82-1.35 N) and carrageenan gels (Hardness: 2.46-2.81 N), whereas only the adhesiveness and the liquid like-behavior were increased in the pectin gels. Honey increased the solid behavior of gelatin gels (G': 54.64-173.37 Pa) but did not modify the rheological parameters of the carrageenan ones. Honey also had a smoothing effect on the microstructure of gels as observed in the scanning electron microscopy micrographs. This effect was also confirmed by the results of the gray level co-occurrence matrix and fractal model's analysis (fractal dimension: 1.797-1.527; lacunarity: 1.687-0.322). The principal component and cluster analysis classified samples by the hydrocolloid used, except the gelatin gel with the highest content of honey, which was differentiated as a separate group. Honey modified the texture, rheology, and microstructure of gels indicating that it is possible to generate new products to be used in other food matrices as texturizers.
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Affiliation(s)
- María S Varela
- Cátedra de Apicultura y Calidad y Tecnología de Miel. Unidad Integrada Balcarce, Facultad de Ciencias Agrarias, UNMdP - Estación Experimental Agropecuaria. INTA, Balcarce, Argentina
| | - María A Palacio
- Cátedra de Apicultura y Calidad y Tecnología de Miel. Unidad Integrada Balcarce, Facultad de Ciencias Agrarias, UNMdP - Estación Experimental Agropecuaria. INTA, Balcarce, Argentina
| | - Alba S Navarro
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP - CCT La Plata - CONICET, La Plata, Argentina
- Departamento de Ingeniería de la Producción, Facultad de Ingeniería, Universidad Nacional de La Plata (UNLP), Buenos Aires, Argentina
| | - Diego K Yamul
- Facultad de Ciencias Veterinarias, PROANVET, Universidad Nacional del Centro de la Provincia de Buenos Aires, Buenos Aires, Argentina
- CONICET, Buenos Aires, Argentina
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Golea CM, Stroe SG, Gâtlan AM, Codină GG. Physicochemical Characteristics and Microstructure of Ancient and Common Wheat Grains Cultivated in Romania. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12112138. [PMID: 37299117 DOI: 10.3390/plants12112138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023]
Abstract
Different wheat species, common wheat (Triticum aestivum subsp. aestivum), spelt (Triticum aestivum subsp. spelta) and einkorn (Triticum monococcum subsp. monococcum), were analyzed for physicochemical (moisture, ash, protein, wet gluten, lipid, starch, carbohydrates, test weight and thousand-kernel mass) and mineral elements (Ca, Mg, K, Na, Zn, Fe, Mn and Cu) concentrations in grains. Additionally, wheat grain microstructure was determined using a scanning electron microscope. SEM micrographs of wheat grains show that einkorn has smaller type A starch granule diameters and more compact protein bonds compared to common wheat and spelt grains, making it easier to digest. The ancient wheat grains presented higher values for ash, protein, wet gluten and lipid content compared to the common wheat grains, whereas the carbohydrates and starch content were significantly (p < 0.05) lower. The mean values showed that spelt (Triticum aestivum subsp. spelta) grains presented the highest values for Ca, Mg and K, while einkorn (Triticum monococcum subsp. monococcum) grains had the highest values for the microelements Zn, Mn and Cu. The highest values of Fe were recorded for common wheat varieties whereas no significant differences among the species were obtained for Na content. The principal component analysis (p > 0.05) between wheat flours characteristics showed a close association between wheat grain species and between the chemical characteristics of gluten and protein content (r = 0.994), lipid and ash content (r = 0.952) and starch and carbohydrate content (r = 0.927), for which high positive significant correlations (p < 0.05) were obtained. Taking into account that Romania is the fourth largest wheat producer at the European level, this study is of great global importance. According to the results obtained, the ancient species have higher nutritional value from the point of view of chemical compounds and macro elements of minerals. This may be of great importance for consumers who demand bakery products with high nutritional quality.
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Affiliation(s)
- Camelia Maria Golea
- Faculty of Food Engineering, "Ştefan cel Mare" University, 720229 Suceava, Romania
- Vegetal Genetic Resources Bank "Mihai Cristea", 720224 Suceava, Romania
| | - Silviu-Gabriel Stroe
- Faculty of Food Engineering, "Ştefan cel Mare" University, 720229 Suceava, Romania
| | - Anca-Mihaela Gâtlan
- Faculty of Food Engineering, "Ştefan cel Mare" University, 720229 Suceava, Romania
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Mora-Flórez LS, Cabrera-Rodríguez D, Hernández-Carrión M. Encapsulation of Menthol and Luteolin Using Hydrocolloids as Wall Material to Formulate Instant Aromatic Beverages. Foods 2023; 12:foods12102080. [PMID: 37238898 DOI: 10.3390/foods12102080] [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: 04/28/2023] [Revised: 05/19/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
Aromatic plants represent about 0.7% of all medicinal plants. The most common are peppermint (main active ingredient: menthol) and chamomile (main active ingredient: luteolin), which are usually consumed in "tea bags" to make infusions or herbal teas. In this study, menthol and luteolin encapsulates using different hydrocolloids were obtained to replace the conventional preparation of these beverages. Encapsulation was carried out by feeding an infusion of peppermint and chamomile (83% aqueous phase = 75% water - 8% herbs in equal parts, and 17% dissolved solids = wall material in 2:1 ratio) into a spray dryer (180 °C-4 mL/min). A factorial experimental design was used to evaluate the effect of wall material on morphology (circularity and Feret's diameter) and texture properties of the powders using image analysis. Four formulations using different hydrocolloids were evaluated: (F1) maltodextrin-sodium caseinate (10 wt%), (F2) maltodextrin-soy protein (10 wt%), (F3) maltodextrin-sodium caseinate (15 wt%), and (F4) maltodextrin-soy protein (15 wt%). The moisture, solubility, bulk density, and bioavailability of menthol in the capsules were determined. The results showed that F1 and F2 presented the best combination of powder properties: higher circularity (0.927 ± 0.012, 0.926 ± 0.011), lower moisture (2.69 ± 0.53, 2.71 ± 0.21), adequate solubility (97.73 ± 0.76, 98.01 ± 0.50), and best texture properties. Those suggest the potential of these powders not only as an easy-to-consume and ecofriendly instant aromatic beverage but also as a functional one.
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Affiliation(s)
- Laura Sofía Mora-Flórez
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
| | - Daniel Cabrera-Rodríguez
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
| | - María Hernández-Carrión
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
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6
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Tian Y, Wang Y, Zhong Y, Møller MS, Westh P, Svensson B, Blennow A. Interfacial Catalysis during Amylolytic Degradation of Starch Granules: Current Understanding and Kinetic Approaches. Molecules 2023; 28:molecules28093799. [PMID: 37175208 PMCID: PMC10180094 DOI: 10.3390/molecules28093799] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/20/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023] Open
Abstract
Enzymatic hydrolysis of starch granules forms the fundamental basis of how nature degrades starch in plant cells, how starch is utilized as an energy resource in foods, and develops efficient, low-cost saccharification of starch, such as bioethanol and sweeteners. However, most investigations on starch hydrolysis have focused on its rates of degradation, either in its gelatinized or soluble state. These systems are inherently more well-defined, and kinetic parameters can be readily derived for different hydrolytic enzymes and starch molecular structures. Conversely, hydrolysis is notably slower for solid substrates, such as starch granules, and the kinetics are more complex. The main problems include that the surface of the substrate is multifaceted, its chemical and physical properties are ill-defined, and it also continuously changes as the hydrolysis proceeds. Hence, methods need to be developed for analyzing such heterogeneous catalytic systems. Most data on starch granule degradation are obtained on a long-term enzyme-action basis from which initial rates cannot be derived. In this review, we discuss these various aspects and future possibilities for developing experimental procedures to describe and understand interfacial enzyme hydrolysis of native starch granules more accurately.
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Affiliation(s)
- Yu Tian
- Department of Plant and Environmental Sciences, University of Copenhagen, DK-1871 Frederiksberg C, Denmark
| | - Yu Wang
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Yuyue Zhong
- Department of Plant and Environmental Sciences, University of Copenhagen, DK-1871 Frederiksberg C, Denmark
| | - Marie Sofie Møller
- Applied Molecular Enzyme Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Peter Westh
- Interfacial Enzymology, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen, DK-1871 Frederiksberg C, Denmark
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Warechowska M, Anders A, Warechowski J, Bramowicz M, Markowska-Mendik A, Rejmer W, Tyburski J, Kulesza S. The endosperm microstructure, physical, thermal properties and specific milling energy of spelt (Triticum aestivum ssp. spelta) grain and flour. Sci Rep 2023; 13:3629. [PMID: 36869096 PMCID: PMC9984367 DOI: 10.1038/s41598-023-30285-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 02/20/2023] [Indexed: 03/05/2023] Open
Abstract
Previous research has shown that the endosperm microstructure and physical properties of grain have significance in grain processing and in the development of processing machines. The aim of our study was to analyze the endosperm microstructure, physical, thermal properties, and specific milling energy of organic spelt (Triticum aestivum ssp. spelta) grain and flour. Image analysis combined with fractal analysis was used to describe the microstructural differences of the endosperm of spelt grain. The endosperm morphology of spelt kernels was monofractal, isotropic, and complex. A higher proportion of Type-A starch granules resulted in an increased proportion of voids and interphase boundaries in the endosperm. Changes in the fractal dimension were correlated with kernel hardness, specific milling energy, the particle size distribution of flour, and the starch damage rate. Spelt cultivars varied in size and shape of the kernels. Kernel hardness was a property that differentiated specific milling energy, particle size distribution of flour, and starch damage rate. Fractal analysis may be considered as a useful tool for evaluating milling processes in the future.
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Affiliation(s)
- Małgorzata Warechowska
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Andrzej Anders
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Józef Warechowski
- Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, ul. Oczapowskiego 7, 10-719, Olsztyn, Poland.
| | - Mirosław Bramowicz
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Agnieszka Markowska-Mendik
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Wojciech Rejmer
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
| | - Józef Tyburski
- Faculty of Agriculture and Forestry, University of Warmia and Mazury in Olsztyn, Pl. Łódzki 3, 10-719, Olsztyn, Poland
| | - Sławomir Kulesza
- Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-719, Olsztyn, Poland
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Karim H, Kumar S, Lan J, Tang H, Guzmán C, Xu Q, Zhang Y, Qi P, Deng M, Ma J, Wang J, Chen G, Lan X, Wei Y, Zheng Y, Jiang Q. Analysis of starch structure and functional properties of tetraploid wheat (Triticum turgidum L.) with differing waxy protein composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5974-5983. [PMID: 35445411 DOI: 10.1002/jsfa.11950] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 01/26/2022] [Accepted: 04/20/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND An increased demand for food has mirrored the increasing global population. Obesity and diabetes are two disorders induced by poor eating choices. Consequently, there is an urgent need to develop modified foods that can ameliorate such illnesses. The objective of this study was to explore the effect of Waxy genes on the structural and functional properties of starch, with the aim of improving food quality. Wild-type tetraploid wheat was compared with three mutants with different Waxy gene combinations. RESULTS The proportion of B-type granules was higher in the mutants than in the wild-type (Wx-AB), and there were significant changes in the starch granule size, number, and phenotype in the Wx free mutant (Wx-ab). The lowest branch chain length was observed in Wx-ab, whereas Wx-AB had the highest branch chain length of DP ≥ 37. Wx-ab had the highest degree of crystallinity. The crystallinity trend followed the order Wx-ab>Wx-Ab>Wx-aB>Wx-AB. The amount of slowly digestible starch (SDS) was higher in native, gelatinized, and retrograded starch in the mutant. The amount of retrograded starch was closer to gelatinized starch than to native starch. CONCLUSION Waxy proteins make a substantial contribution to starch structure. A lack of waxy proteins reduced the unit chains markedly compared with the control. Waxy proteins significantly affected the smaller and longer chains of starch. The lines with differing waxy composition had different effects on food digestion. The Wx-AB in native starch and Wx-Ab in gelatinized starch can control obesity and diabetes by slow-digesting carbohydrates and high resistance to digestion. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Hassan Karim
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Sujon Kumar
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jingyu Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Huaping Tang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, Cordoba, Spain
| | - Qiang Xu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yazhou Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Pengfei Qi
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Mei Deng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jian Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jirui Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Guoyue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xiujin Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yuming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Youliang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Qiantao Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
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Li Y, Zhao F, Li C, Xie X, Ban X, Gu Z, Li Z. Short-clustered maltodextrin provides cryoprotection by maintaining cell membrane homeostasis of yeast during frozen storage. Food Chem 2022; 405:134729. [DOI: 10.1016/j.foodchem.2022.134729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 10/15/2022] [Accepted: 10/21/2022] [Indexed: 11/04/2022]
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10
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Li Y, Karim H, Wang B, Guzmán C, Harwood W, Xu Q, Zhang Y, Tang H, Jiang Y, Qi P, Deng M, Ma J, Lan J, Wang J, Chen G, Lan X, Wei Y, Zheng Y, Jiang Q. Regulation of Amylose Content by Single Mutations at an Active Site in the Wx-B1 Gene in a Tetraploid Wheat Mutant. Int J Mol Sci 2022; 23:ijms23158432. [PMID: 35955567 PMCID: PMC9368913 DOI: 10.3390/ijms23158432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/21/2022] [Accepted: 07/26/2022] [Indexed: 01/15/2023] Open
Abstract
The granule-bound starch synthase I (GBSSI) encoded by the waxy gene is responsible for amylose synthesis in the endosperm of wheat grains. In the present study, a novel Wx-B1 null mutant line, M3-415, was identified from an ethyl methanesulfonate-mutagenized population of Chinese tetraploid wheat landrace Jianyangailanmai (LM47). The gene sequence indicated that the mutated Wx-B1 encoded a complete protein; this protein was incompatible with the protein profile obtained using sodium dodecyl sulfate–polyacrylamide gel electrophoresis, which showed the lack of Wx-B1 protein in the mutant line. The prediction of the protein structure showed an amino acid substitution (G470D) at the edge of the ADPG binding pocket, which might affect the binding of Wx-B1 to starch granules. Site-directed mutagenesis was further performed to artificially change the amino acid at the sequence position 469 from alanine (A) to threonine (T) (A469T) downstream of the mutated site in M3-415. Our results indicated that a single amino acid mutation in Wx-B1 reduces its activity by impairing its starch-binding capacity. The present study is the first to report the novel mechanism underlying Wx-1 deletion in wheat; moreover, it provided new insights into the inactivation of the waxy gene and revealed that fine regulation of wheat amylose content is possible by modifying the GBSSI activity.
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Affiliation(s)
- Yulong Li
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Hassan Karim
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Bang Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, 14071 Cordoba, Spain;
| | - Wendy Harwood
- John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK;
| | - Qiang Xu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Yazhou Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Huaping Tang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Yunfeng Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Pengfei Qi
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Mei Deng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Jian Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Jingyu Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Jirui Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Guoyue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiujin Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Yuming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Youliang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Qiantao Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
- Correspondence: ; Tel.: +86-28-8629-0958; Fax: +86-28-8265-0350
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Understanding the Relationship between Microstructure and Physicochemical Properties of Ultrafiltered Feta-Type Cheese Containing Saturea bachtiarica Leaf Extract. Foods 2022; 11:foods11121728. [PMID: 35741926 PMCID: PMC9222300 DOI: 10.3390/foods11121728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 02/04/2023] Open
Abstract
Microwave-assisted extraction was optimized to prepare Satureja bachtiarica leaf (SBL) extract based on antimicrobial (IZD) and antioxidant activities (DPPH) and extraction yield (EY). At optimum condition, i.e., 800 W power and 8 min, the best extraction results with EY = 16%, IZD = 73.56 mm, and DPPH = 24.2% were obtained. To develop a novel Feta-cheese, the influence of SBL extract, rennet, and starter concentrations were evaluated in terms of rheological, textural, and sensorial properties. At the optimized condition, the acceptance, taste, the strength of the network (A), and the distance between sequential cross-linking points (ξ) were 8.13, 8.07, 34,036.12 Pa·s1/z, and 5.41 nm, respectively. At the 60th day of storage time, the lowest z value (the network extensity parameter) of the cheese samples was observed. SEM image texture indices showed a good correlation with the studied instrumental texture parameters during 60 days of storage. The mold and yeast counts and their growth rate in the SBL extract-added cheese were lower than those for control one; whereas, the former cheese showed a greater LAB population between the 80th and 120th days. The antimicrobial and antioxidant qualities of SBL extract showed a significant influence on cheese properties.
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12
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NMR characterization of structure and moisture sorption dynamics of damaged starch granules. Carbohydr Polym 2022; 285:119220. [DOI: 10.1016/j.carbpol.2022.119220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 01/31/2022] [Accepted: 02/01/2022] [Indexed: 12/21/2022]
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Wu M, Hu J, Gu X, Wang Q, Wei R, Wang J, Li Z, Liu R, Ge Q, Yu H. Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2731-2740. [PMID: 34709652 DOI: 10.1002/jsfa.11613] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 09/25/2021] [Accepted: 10/28/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Heat-induced composite gels were prepared with 20 g kg-1 myofibrillar protein (MP) sol, 20 g kg-1 modified starch and 100 g kg-1 lipid pre-emulsified by MP in 0.6 mol L-1 NaCl, at pH 6.2. The effects of esterified potato starch (EPS) and emulsified lipid (lard or peanut oil) on the rheology, texture properties and nuclear magnetic resonance characterization of MP gel were evaluated. RESULTS The addition of starch and lipid significantly improved the gel strength and water holding capacity (WHC) of the MP gel. Analysis of the relaxation time compared with the WHC tests showed that the variation range of the transverse T22 relaxation time of a gel was positively proportional to changes in WHC of the composite gel, and the lower the T22 relaxation time, the better the WHC of composite gel. Moreover, MP gel with starch and emulsified lard added at the same time has the lowest T2 relaxation time, and also the best WHC of the gel. Environmental scanning electron microscopy showed that emulsified oil droplets embedded the gaps in the protein network, and the gelatinized starch contributed to restrict the oil droplet size, resulting in thicker MP gel. CONCLUSION Emulsified lipid and modified starch have an important influence on the rheology and microstructure of MP gels, indicating the subtle interaction between starch, lipid and protein. The results suggest the potential feasibility of modified starch and vegetable oil to improve the textural properties in comminuted meat products. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
| | - Juan Hu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Xiangchun Gu
- T Hasegawa Flavours & Fragrances (Shanghai) Co. Ltd, Shanghai, China
| | - Qingling Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Ranran Wei
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Jiahao Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Zhikun Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
- Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, China
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
- Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, China
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Comparative Evaluation of the Thermal, Structural, Chemical and Morphological Properties of Bagasse from the Leaf and Fruit of Bromelia hemisphaerica Lam. Delignified by Organosolv. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083761] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Bromelia hemisphaerica Lam., a wild plant native to Mexico, has medicinal attributes and is mainly used for its hemisphericin content in foods. However, the residues of its leaves and fruits are underutilized, representing an area of opportunity for foods or materials. Lignocellulosic material from leaves and fruit bagasse was isolated using an organosolv treatment to separate their components (cellulose, hemicellulose and lignin) and to determine the influence after processing on the physicochemical, thermal and microstructural characteristics. The extracted fiber presented a cellulose content of 44% in the leaf and 33.5% in the fruit. The release of lignin after the organosolv process represented a greater amount of amorphous material in the leaf than in the fruit. By FTIR and X-ray diffraction (DRx), the change in the crystallinity of the cellulose was determined (from 18% higher in the leaf than the fruit before to 14% higher in the fruit after the organosolv process), with values similar to type I cellulose. The thermal properties showed a high order in the structure of the cellulose. Microscopy and digital analysis techniques showed the microstructural changes and the effectiveness of delignification during the process. It is concluded that the leaf fiber of B. hemisphaerica presents characteristics that make it useful as a potential ingredient for food product development and other uses.
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Zhang X, Karim H, Feng X, Lan J, Tang H, Guzmán C, Xu Q, Zhang Y, Qi P, Deng M, Ma J, Wang J, Chen G, Lan X, Wei Y, Zheng Y, Jiang Q. A single base change at exon of Wx-A1 caused gene inactivation and starch properties modified in a wheat EMS mutant line. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2012-2022. [PMID: 34558070 DOI: 10.1002/jsfa.11540] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2021] [Revised: 09/01/2021] [Accepted: 09/23/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Wheat is an essential source of starch. The GBSS or waxy genes are responsible for synthesizing amylose in cereals. The present study identified a novel Wx-A1 null mutant line from an ethyl methanesulfonate (EMS)-mutagenized population of common wheat cv. SM126 using sodium dodecyl sulfate-polyacrylamide gel electrophoresis and agarose gel analyses. RESULTS The alignment of the Wx-A1 gene sequences from the mutant and parental SM126 lines showed only one single nucleotide polymorphism causing the appearance of a premature stop codon and Wx-A1 inactivation. The lack of Wx-A1 protein resulted in decreased amylose, total starch and resistant starch. The starch morphology assessment revealed that starch from mutant seeds was more wrinkled, increasing its susceptibility to digestion. Regarding the starch thermodynamic properties, the gelatinization temperature was remarkably reduced in the mutant compared to parental line SM126. The digestibility of native, gelatinized, and retrograded starches was analyzed for mutant M4-627 and the parental SM126 line. In the M4-627 line, rapidly digestible starch contents were increased, whereas resistant starch was decreased in the three types of starch. CONCLUSION Waxy protein is essential for starch synthesis. The thermodynamic characteristics were decreased in the Wx-A1 mutant line. The digestibility properties of starch were also affected. Therefore, the partial waxy mutant M3-627 might play a significant role in food improvement. Furthermore, it might also be used to produce high-quality noodles. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xuteng Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Hassan Karim
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xiuqin Feng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jingyu Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Huaping Tang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, Cordoba, Spain
| | - Qiang Xu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yazhou Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Pengfei Qi
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Mei Deng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jian Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jirui Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Guoyue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xiujin Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yuming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Youliang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Qiantao Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
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Use of ImageJ Software for Assessment of Mechanical Damage to Starch Granules. Processes (Basel) 2022. [DOI: 10.3390/pr10040630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This study attempted to assess the influence of mechanical forces on potato, tapioca, wheat, rice, and maize starch granules. For this purpose, we used digital analysis of microscopic images of starch granules before and after starch grinding using ImageJ software. Additionally, we studied the influence of temperature on the size and shape of starch granules by drying the starches for 30 min at 60 °C. Our results indicate that mechanical forces very rarely cause damage to starch granules, such as breaking or cracking. In most cases, the action of mechanical forces results only in smoother shape of starch granules and their shrinking, linked with rising temperature. Results of this study show that ImageJ software can be successfully used to assess starch granule size and shape.
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Li B, Zhu L, Wang Y, Zhang Y, Huang C, Zhao Y, Xu F, Zhu K, Wu G. Multi-scale supramolecular structure of Pouteria campechiana (Kunth) Baehni seed and pulp starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Comparative Analysis of Fermentation Conditions on the Increase of Biomass and Morphology of Milk Kefir Grains. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052459] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Kefir grains represent a symbiotic association group of yeasts, lactic acid bacteria and acetic acid bacteria within an exopolysaccharide and protein matrix known as kefiran. The mechanism of growth of a biomass of kefir after successive fermentations and optimal conditions is not well understood yet. Biomass growth kinetics were determined to evaluate the effects of temperatures (10 °C to 40 °C) and different substrates, such as monosaccharides (fructose, galactose, glucose), disaccharides (lactose, saccharose) and polysaccharides (Agave angustifolia fructans) at 2%, in reconstituted nonfat milk powder at 10% (w/v) and inoculated with 2% of milk kefir grain (105 CFU/g), after determining the pH kinetics. The best conditions of temperature and substrates were 20 °C and fructans and galactose. An increase in cells, grain sizes and a change in the morphology of the granules with the best substrates were observed using environmental scanning electron microscopy, confocal laser scanning microscopy and Image Digital Analysis (IDA). Kefir grains with agave fructans as their carbon source showed the higher fractal dimension (2.380), related to a greater co-aggregation ability of LAB and yeasts, and increase the formation of exopolysaccharides and the size of the kefir grains, which opens new application possibilities for the use of branched fructans as a substrate for the fermentation of milk kefir grains for the enhancement of cellular biomasses and exopolysaccharide production, as well as IDA as a characterization tool.
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Huang J, Wang Z, Fan L, Ma S. A review of wheat starch analyses: Methods, techniques, structure and function. Int J Biol Macromol 2022; 203:130-142. [PMID: 35093434 DOI: 10.1016/j.ijbiomac.2022.01.149] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/28/2021] [Accepted: 01/23/2022] [Indexed: 01/31/2023]
Abstract
Wheat starch has received much attention as an important source of dietary energy for humans, an interesting carbohydrate and a polymeric material. The understanding of the structure and function of wheat starch has always been accompanied by newer technological tools. On the one hand, the general knowledge of wheat starch is constantly being enriched. On the other hand, an increasing number of studies are trying to add new insights to what is already known from two frontier perspectives, namely, wheat starch supramolecular structures and wheat starch fine structures (CLDs). This review describes the structure and function of wheat starch from the perspective of wheat starch analysis techniques (instruments).
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Affiliation(s)
- Jihong Huang
- College of Food and Medicine, Xuchang University, Xuchang, Henan 461000, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Zhen Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Ling Fan
- College of Food and Medicine, Xuchang University, Xuchang, Henan 461000, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
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Ma M, Chen X, Zhou R, Li H, Sui Z, Corke H. Surface microstructure of rice starch is altered by removal of granule-associated proteins. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107038] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Xu H, Zhou J, Liu X, Yu J, Copeland L, Wang S. Methods for characterizing the structure of starch in relation to its applications: a comprehensive review. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34847797 DOI: 10.1080/10408398.2021.2007843] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Starch is a major part of the human diet and an important material for industrial utilization. The structure of starch granules is the subject of intensive research because it determines functionality, and hence suitability for specific applications. Starch granules are made up of a hierarchy of complex structural elements, from lamellae and amorphous regions to blocklets, growth rings and granules, which increase in scale from nanometers to microns. The complexity of these native structures changes with the processing of starch-rich ingredients into foods and other products. This review aims to provide a comprehensive review of analytical methods developed to characterize structure of starch granules, and their applications in analyzing the changes in starch structure as a result of processing, with particular consideration of the poorly understood short-range ordered structures in amorphous regions of granules.
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Affiliation(s)
- Hanbin Xu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jiaping Zhou
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Xia Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Les Copeland
- School of Life and Environmental Sciences, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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22
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Pang J, Guan E, Yang Y, Li M, Bian K. Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality. Food Sci Nutr 2021; 9:4691-4700. [PMID: 34531983 PMCID: PMC8441369 DOI: 10.1002/fsn3.2008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 10/09/2020] [Accepted: 10/10/2020] [Indexed: 11/07/2022] Open
Abstract
In this study, differently sized particles of wheat flour (from 52.36 μm to 108.89 μm) were obtained by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of a heart mill. Results showed that reducing the particle size significantly increased the damaged starch (DS) content. Uniaxial tensile measurement of dough showed that reducing the particle size of wheat flour can effectively increase the maximum tensile resistance, but the extensibility reaches the maximum in samples at medium particle diameter (78 and 66 μm). Additionally, the ratio of dynamic moduli (G″/G') decreased with a reducing particle size. The results of disulfide bond content, gluten microstructure, showed that finer flour granulation can strengthen the gluten network. The steamed bread (SB) making test showed that SB made from wheat flour of a smaller particle size had a significantly smaller specific volume than that made from a larger particle size. The texture profile analysis showed that with a decrease of wheat flour particle size, the hardness, chewiness of SB increased, the resilience decreased, and there was no significant difference in adhesiveness. Overall, the quality of SB made flour of medium particles (78 μm) is better.
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Affiliation(s)
- Jinyue Pang
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Erqi Guan
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
- Henan Food Crop Collaborative Innovation CenterZhengzhouChina
| | - Yuling Yang
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Mengmeng Li
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
| | - Ke Bian
- College of Food Science and EngineeringHenan University of TechnologyZhengzhouChina
- Henan Food Crop Collaborative Innovation CenterZhengzhouChina
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23
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The effect of process variables on the physical properties and microstructure of HOPO nanoemulsion flakes obtained by refractance window. Sci Rep 2021; 11:9359. [PMID: 33931665 PMCID: PMC8087804 DOI: 10.1038/s41598-021-88381-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 02/08/2021] [Indexed: 11/09/2022] Open
Abstract
Refractance window (RW) drying is considered an emerging technique in the food field due to its scalability, energy efficiency, cost and end-product quality. It can be used for obtaining flakes from high-oleic palm oil (HOPO) nanoemulsions containing a high concentration of temperature-sensitive active compounds. This work was thus aimed at studying the effect of temperature, thickness of the film drying, nanoemulsion process conditions, and emulsion formulation on the flakes’ physical properties and microstructure. The results showed that HOPO flakes had good physical characteristics: 1.4% to 5.6% moisture content and 0.26 to 0.58 aw. Regarding microstructure, lower fractal dimension (FDt) was obtained when RW drying temperature increased, which is related to more regular surfaces. The results indicated that flakes with optimal physical properties can be obtained by RW drying of HOPO nanoemulsions.
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24
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Quality analysis and drying characteristics of turmeric (Curcuma longa L.) dried by hot air and direct solar dryers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110687] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Chen H, Chen D, He L, Wang T, Lu H, Yang F, Deng F, Chen Y, Tao Y, Li M, Li G, Ren W. Correlation of taste values with chemical compositions and Rapid Visco Analyser profiles of 36 indica rice (Oryza sativa L.) varieties. Food Chem 2021; 349:129176. [PMID: 33592575 DOI: 10.1016/j.foodchem.2021.129176] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 12/03/2020] [Accepted: 01/19/2021] [Indexed: 11/16/2022]
Abstract
Yield, taste quality, and cultivar utilisation improvements are important research topics in indica rice breeding. Herein, we compared the relative effectiveness and relationship of three taste evaluation methods, namely, chemical composition, Rapid Visco Analyser (RVA), and taste analyser. We assessed associations among these methods using 36 indica varieties commonly grown in Yunnan, Sichuan, and Guizhou, China. Temperature and sunlight duration during grain filling influenced rice cooking quality. Varieties with high taste quality had low amylose and protein contents; high peak viscosities and breakdowns; and low hold viscosities, setbacks, and final viscosities. Protein and combined protein and amylose explained 38.6% and 62.1% of the variation in taste value, respectively. The RVA profile was affected by protein, amylose, and amylopectin contents and explained 60.5% of the taste-value variation. This study lays the foundation for taste evaluation of high-quality rice varieties early in the breeding process, which can improve cultivation and marketing potential.
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Affiliation(s)
- Hong Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Duo Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Lianhua He
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Tao Wang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Hui Lu
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Fan Yang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Fei Deng
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Yong Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Youfeng Tao
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Min Li
- Rice Research Institute of Guizhou Province, Guiyang, China
| | - Guiyong Li
- Food Crops Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Wanjun Ren
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China.
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26
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Tang HB, Lv XL, Li YP, Li Q, Liu XJ. Dialdehyde Oxidation of Cross-Linked Waxy Corn Starch: Optimization, Property and Characterization. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2021. [DOI: 10.1007/s13369-020-04624-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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27
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Guan E, Pang J, Yang Y, Zhang T, Li M, Bian K. Effects of wheat flour particle size on physicochemical properties and quality of noodles. J Food Sci 2020; 85:4209-4214. [PMID: 33151559 DOI: 10.1111/1750-3841.15479] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 08/31/2020] [Accepted: 09/08/2020] [Indexed: 11/30/2022]
Abstract
The effect of particle size on the physicochemical and noodle quality of wheat flours was investigated. Granular wheat flour was ground by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of the flour mill to obtain wheat flour in five different particle sizes. The results showed that milling intensity significantly reduced the particle size and increased the damaged starch content and sedimentation value, but there were no significant differences in protein or ash contents. The reduction of wheat flour particle size significantly decreased the peak viscosity, trough viscosity, final viscosity, breakdown, and setback of the blends, while there were no significant differences in pasting temperature. Stress relaxation characteristics indicated that as the particle size of wheat flour decreased, dough hardness increased. The noodles made from wheat flour with a smaller particle size had a higher water absorption rate and cooking loss rate. Textural profile analysis parameters showed that as the particle size of wheat flour decreased, the hardness, chewiness, recovery, and adhesiveness of noodles showed increasing trends, and there was no significant difference in elasticity. In summary, it is found that the quality of the noodles made by sample C (D50 : 78.47 µm) is better.
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Affiliation(s)
- Erqi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China.,Henan Food Crop Collaborative Innovation Center, Zhengzhou, 450001, China
| | - Jinyue Pang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Yuling Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Tingjing Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Mengmeng Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Ke Bian
- Henan Food Crop Collaborative Innovation Center, Zhengzhou, 450001, China
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28
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29
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Tuta Şimşek S. Multivariate analysis of staling properties in vacuum-combined baking gluten-free cake during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Nguetcho VST, Bouba AA, Yanou NN. Technological potential of under-utilized starches from eight varieties of legumes grown in Cameroon. BRAZ J BIOL 2020; 81:1-10. [PMID: 32785468 DOI: 10.1590/1519-6984.195234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Accepted: 10/28/2019] [Indexed: 11/22/2022] Open
Abstract
Starch samples from eight legumes cultivars instar of one variety of Vigna unguiculata L. (Cowpea), one variety of Vigna subterrenea V. (Bambara groundnut) and six varieties of Phaseolus vulgaris L. (Common bean), grown in Cameroon were isolated, and their physicochemical and pasting properties were evaluated. The objectives of the study were to investigate the starch properties and processing characteristics of different bean varieties, and to establish the basic foundation of improving the functionality of beans and their starch grown in the region. The result revealed significant differences amongst the properties of the starches. The swelling power of the legume starch isolates put them in the category of highly restricted-swelling starch. This characteristic is desirable for the manufacture of value-added products such as noodles and composite blends with cereals. The pasting properties were determined using a rapid visco analyzer, and various legumes bean starches exhibited different pasting profiles. The high breakdown viscosity (BV) was founded for Cowpea and Bambara groundnut and confirmed their low. ability to resist heat and shear stress when compared to Common bean varieties studies. The factors which influence the pasting characteristics resulting to decrease in peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of starch are attributed to the interaction of starch with the protein, fat, etc. which depended to their variety.
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Affiliation(s)
- V Saho Tsaju Nguetcho
- Department of Biological Sciences, Faculty of Sciences, University of Maroua, P. O. Box 814, Maroua, Cameroon
| | - A Abdou Bouba
- Department of Agriculture Livestock and By-Products, National Advanced School of Enginering, University of Maroua, P. O. Box 46, Maroua, Cameroon
| | - N Njintang Yanou
- National School of Agro-Industrial Sciences - ENSAI, University of Ngaoundéré, P O Box 455, Adamaoua, Cameroon
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31
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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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32
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A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems. Food Chem 2020; 315:126267. [DOI: 10.1016/j.foodchem.2020.126267] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 01/06/2020] [Accepted: 01/17/2020] [Indexed: 12/12/2022]
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33
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Wu M, Wang J, Hu J, Li Z, Liu R, Liu Y, Cao Y, Ge Q, Yu H. Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:258-267. [PMID: 31512250 DOI: 10.1002/jsfa.10033] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 08/19/2019] [Accepted: 09/03/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Composite gels were individually prepared from 20 g kg-1 myofibrillar protein (MP) imbedded with typical native starch (potato, tapioca, rice or corn starch) in 0.6 mol L-1 NaCl at pH 6.2. The gel strength, water holding capacity, rheological properties and microstructure of the obtained myofibrillar protein-starch composite gels were evaluated. RESULTS Tapioca starch improved (P < 0.05) gel strength and water holding capacity of MP composite gel at 80 °C. Rheological properties of MP-starch composites differed significantly with the addition of different types of native starch. Additionally, the promoting effect of starch on the storage modulus of the composite gels positively correlated with the gelatinization properties of different typical starch. Environmental scanning electron microscopy showed that the filling effect of starch on the composite gel was related to the pasting temperature and particle size of typical starch, with almost no particles forming at 80 °C. Moreover, the addition of starch changed the relaxation peak area and increased the relaxation time in nuclear magnetic resonance tests, which suggested that starch could improve the water holding capacity of MP-starch composite gels. CONCLUSION Different typical native starch has varied impacts on the gel strength, water holding capacity, rheological properties and microstructure of MP gels, indicating the potential and feasibility of these typical native starches as an addition agent to modify the textural properties in comminuted meat products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
- Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, China
| | - Jiahao Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Juan Hu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Zhikun Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Yang Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Yan Cao
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
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34
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Liu R, Sun W, Zhang Y, Huang Z, Hu H, Zhao M, Li W. Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread. Food Chem 2019; 300:125196. [DOI: 10.1016/j.foodchem.2019.125196] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 07/12/2019] [Accepted: 07/15/2019] [Indexed: 10/26/2022]
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35
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Palavecino PM, Penci MC, Ribotta PD. Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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36
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Effect of thermal processing and mixing time on textural and sensory properties of stick chewing gum. FOOD STRUCTURE 2019. [DOI: 10.1016/j.foostr.2019.100129] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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37
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Hackenberg S, Vogel C, Scherf KA, Jekle M, Becker T. Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour. Food Chem 2019; 290:64-71. [DOI: 10.1016/j.foodchem.2019.03.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 03/04/2019] [Accepted: 03/07/2019] [Indexed: 11/26/2022]
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38
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Li S, Chen S, Liang Q, Ma Z, Han F, Xu Y, Jin Y, Wu W. Low temperature plasma pretreatment enhances hot‐air drying kinetics of corn kernels. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13195] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shuai Li
- School of Food Science and EngineeringJilin University Changchun China
- School of Food EngineeringJilin Agriculture Science and Technology College Jilin China
| | - Shanshan Chen
- School of Food Science and EngineeringJilin University Changchun China
| | - Qing Liang
- School of Biological and Agriculture EngineeringJilin University Changchun China
| | - Zhongsu Ma
- School of Food Science and EngineeringJilin University Changchun China
| | - Feng Han
- School of Biological and Agriculture EngineeringJilin University Changchun China
| | - Yan Xu
- School of Biological and Agriculture EngineeringJilin University Changchun China
| | - Yi Jin
- School of Biological and Agriculture EngineeringJilin University Changchun China
| | - Wenfu Wu
- School of Biological and Agriculture EngineeringJilin University Changchun China
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39
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Morales-Hernández JA, Chanona-Pérez JJ, Villanueva-Rodríguez SJ, Perea-Flores MJ, Urias-Silvas JE. Technological and Structural Properties of Oat Cookies Incorporated with Fructans (Agave tequilana Weber). FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09589-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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40
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Wang M, Bai X, Jiang Y, Lang S, Yu L. Preparation and characterization of low oil absorption starch via freeze-thawing. Carbohydr Polym 2019; 211:266-271. [DOI: 10.1016/j.carbpol.2019.02.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 02/05/2019] [Accepted: 02/06/2019] [Indexed: 12/22/2022]
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41
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Cárdenas-Pérez S, Chanona-Pérez JJ, Méndez-Méndez JV, Arzate-Vázquez I, Hernández-Varela JD, Vera NG. Recent advances in atomic force microscopy for assessing the nanomechanical properties of food materials. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.04.011] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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42
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Chen L, Ma R, Zhang Z, Huang M, Cai C, Zhang R, McClements DJ, Tian Y, Jin Z. Comprehensive investigation and comparison of surface microstructure of fractionated potato starches. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.017] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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43
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Synthesis of hydroxypropylated debranched pea starch with high substitution degree in an ionic liquid, and its characterization and properties. JOURNAL OF POLYMER RESEARCH 2018. [DOI: 10.1007/s10965-018-1606-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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44
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Ahmad Zamri MFM, Suja’ F, Yusoff MS, Aziz HA, Bahru R. The comparison of Durio Zibethinus seed starch extraction for landfill leachate treatment. MATERIALS RESEARCH EXPRESS 2018; 5:075507. [DOI: 10.1088/2053-1591/aacfcd] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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45
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46
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Dhalsamant K, Tripathy PP, Shrivastava SL. Effect of sodium metabisulfite pretreatment on micrographs, surface roughness and X-ray diffraction analyses of solar dried potato cylinders. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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47
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Lacerda LD, Leite DC, Soares RMD, da Silveira NP. Effects of α-Amylase, Amyloglucosidase, and Their Mixture on Hierarchical Porosity of Rice Starch. STARCH-STARKE 2018. [DOI: 10.1002/star.201800008] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Liziane D. Lacerda
- L. D. Lacerda, D. C. Leite, R. M. D. Soares, Dr. N. P. da Silveira; Chemistry Institute, Universidade Federal do Rio Grande do Sul; 91501-970 Porto Alegre RS Brazil
| | - Daiani C. Leite
- L. D. Lacerda, D. C. Leite, R. M. D. Soares, Dr. N. P. da Silveira; Chemistry Institute, Universidade Federal do Rio Grande do Sul; 91501-970 Porto Alegre RS Brazil
| | - Rosane M. D. Soares
- L. D. Lacerda, D. C. Leite, R. M. D. Soares, Dr. N. P. da Silveira; Chemistry Institute, Universidade Federal do Rio Grande do Sul; 91501-970 Porto Alegre RS Brazil
| | - Nádya P. da Silveira
- L. D. Lacerda, D. C. Leite, R. M. D. Soares, Dr. N. P. da Silveira; Chemistry Institute, Universidade Federal do Rio Grande do Sul; 91501-970 Porto Alegre RS Brazil
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Hackenberg S, Jekle M, Becker T. Mechanical wheat flour modification and its effect on protein network structure and dough rheology. Food Chem 2018; 248:296-303. [DOI: 10.1016/j.foodchem.2017.12.054] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 12/13/2017] [Accepted: 12/13/2017] [Indexed: 10/18/2022]
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Wu F, Li J, Yang N, Chen Y, Jin Y, Xu X. The Roles of Starch Structures in the Pasting Properties of Wheat Starch with Different Degrees of Damage. STARCH-STARKE 2018. [DOI: 10.1002/star.201700190] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Fengfeng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R China
- School of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
| | - Jing Li
- School of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
| | - Na Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R China
- School of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
| | - Yisheng Chen
- School of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
- Research Center of National Functional Food Engineering Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
- Research Center of National Functional Food Engineering Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R China
- School of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
- Research Center of National Functional Food Engineering Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
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Antonini E, Zara C, Valentini L, Gobbi P, Ninfali P, Menotta M. Novel insights into pericarp, protein body globoids of aleurone layer, starchy granules of three cereals gained using atomic force microscopy and environmental scanning electronic microscopy. Eur J Histochem 2018; 62:2869. [PMID: 29569870 PMCID: PMC5820524 DOI: 10.4081/ejh.2018.2869] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 01/10/2018] [Accepted: 01/11/2018] [Indexed: 11/28/2022] Open
Abstract
In this study, we applied Environmental Scanning Electron Microscopy-Energy Dispersive Spectroscopy (ESEM-EDS) and Atomic Force Microscopy (AFM) analysis to three different cereal caryopses: barley, oat and einkorn wheat. The morphological structures, chemical elemental composition and surface characteristics of the three cereals were described. Regarding the morphology, barley showed the thickest pericarp, providing a strong barrier digestion and absorption of nutrients. The aleurone layer of each cereal type contained protein body globoids within its cells. Large type-A and small type-B starchy granules were revealed in the endosperm of barley and einkorn wheat, whereas irregular starchy granules were found in oats. The starchy granule elemental composition, detected by ESEM-EDS, was rather homogenous in the three cereals, whereas the pericarp and protein body globoids showed heterogeneity. In the protein body globoids, oats showed higher P and K concentrations than barley and einkorn wheat. Regarding the topographic profiles, detected by AFM, einkorn wheat starchy granules showed a surface profile that differed significantly from that of oats and barley, which were quite similar to one another. The present work provides insights into the morphological and chemical makeup of the three grains shedding light on the higher bio-accessibility of einkorn wheat nutrients compared to barley and oats, providing important suggestions for human nutrition and technological standpoints.
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