1
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Chen X, Zhang H, Zhu L, Wu G, Cheng L, Chen Y, Yin X, Zhang Y. The combined actions of the granule surface barrier and multiscale structural evolution of starch on in vitro digestion of oat flour. Int J Biol Macromol 2024; 259:129334. [PMID: 38218298 DOI: 10.1016/j.ijbiomac.2024.129334] [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: 10/18/2023] [Revised: 12/24/2023] [Accepted: 01/06/2024] [Indexed: 01/15/2024]
Abstract
The digestive properties of oat-based food have garnered considerable interest. This study aimed to explore the internal and external factors contributing to different digestion properties of oat flour under actual processing conditions. Analysis of the ordered structure of oat starch revealed that an increase in gelatinization moisture to 60 % led to a decrease in crystallinity, R1047/1022 value, and helical structures content to 0, 0.48 %, and 1.45 %, respectively. Even when the crystal structure was completely destroyed, the short-range structure retained a certain degree of order. Surface structure observations of starch granules and penetration experiments with amylase-sized polysaccharide fluorescence probes indicated that non-starch components and small pores effectively hindered the diffusion of the probes but low-moisture (20 %) gelatinization substantially damaged this barrier. Furthermore, investigations into starch digestibility and starch molecular structure revealed that the ordered structure remaining inside the starch after high gelatinization delayed the digestion rate (0.028 min-1) and did not increase the content of resistant starch (7.10 %). It was concluded that the surface structure and non-starch components of starch granules limited the extent of starch digestion, whereas the spatial barrier of the residual ordered structure affected the starch digestion rate.
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Affiliation(s)
- Xiaoyu Chen
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Yuhang Chen
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xianting Yin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yayuan Zhang
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
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2
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Malik M, Kumar V, Singh J, Bhatt P, Dixit R, Kumar S. Phosphorylation of Alkali Extracted Mandua Starch by STPP/STMP for Improving Digestion Resistibility. ACS OMEGA 2023; 8:11750-11767. [PMID: 37033860 PMCID: PMC10077428 DOI: 10.1021/acsomega.2c05783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 02/23/2023] [Indexed: 06/19/2023]
Abstract
The chemical modifications of starch granules have been adopted to improve the characteristics, viz., paste clarity, resistant starch content, thermal stability, and so forth. The modified starch has been applied as a biopolymer in developing various preparations of food, nutraceutical, and pharmaceutical importance. The present work is focused on phosphorylation of alkali extracted mandua starch for improving digestion resistibility. The phosphorylation of mandua starch extracted from grains of Eleusine coracana (family Poaceae) was carried out by sodium tripolyphosphate/sodium trimetaphosphate at alkaline pH. After chemical treatment of mandua starch, the resistant starch (RS) content was increased significantly. The digestibility of chemically modified starch (CMS) was decreased down after treating by the phosphorylation process. The digestibility of CMS and alkali extracted mandua starch (AMS) in simulated intestinal fluid was found to be 32.64 ± 1.98% w/w and 61.12 ± 2.54% w/w, respectively. After chemical modification of mandua starch, a decrement was observed in amylose content, water-binding capacity, and swelling power. In the three-stage decomposition pattern of CMS studied by thermal gravimetric analysis, the significant changes in decomposition behavior also affirmed the impact of cross-linking in the improvement of stability of internal structure and resistibility of starch. In Fourier transform infrared (FTIR), the formation of the P=O bond was observed in CMS at 1250 cm-1. The acute and sub-acute toxicity studies in terms of behavioral, haematological, and enzymological parameters for CMS were not different significantly from AMS and control (p > 0.05). The cellular architecture of the liver and the kidney were found normal after consumption of CMS. The results revealed that significant increment in RS fraction occurred after cross-linking of mandua starch. The prepared starch may be applied in developing various formulations of food and pharmaceutical importance.
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Affiliation(s)
- Mayank
Kumar Malik
- Department
of Chemistry, Gurukula Kangri (Deemed to
be University), Haridwar 249407, India
| | - Vipin Kumar
- Department
of Pharmaceutical Sciences, Faculty of Medical Science & Health, Gurukula Kangri (Deemed to be University), Haridwar 249407, India
| | - Jaspal Singh
- Department
of Chemistry, Gurukula Kangri (Deemed to
be University), Haridwar 249407, India
| | - Pankaj Bhatt
- KIET
School of Pharmacy, Ghaziabad 201206, India
| | - Raghav Dixit
- Department
of Pharmaceutical Sciences, Faculty of Medical Science & Health, Gurukula Kangri (Deemed to be University), Haridwar 249407, India
| | - Sunil Kumar
- Gurukula
Kangri (Deemed to be University), Haridwar 249407, India
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3
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Wang J, Wu Y, Han M, Lei X, Leng J, Yang Q, Yang P, Gao J. Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2413-2424. [PMID: 36637094 DOI: 10.1002/jsfa.12446] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 11/09/2022] [Accepted: 01/10/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Starch is a major nutrient in the human diet and has been widely used as an ingredient in many food and non-food applications. However, the research on the quality characteristics of Tartary buckwheat is lagging behind, and there is a lack of high-quality special varieties, which makes it difficult to become a popular food. The physicochemical properties of Tartary buckwheat starch may be affected by different environments and varieties, and the stability of planted varieties in different regions is also an important issue in current research. RESULTS The average amylose content and pasting properties of Dingxi Tartary buckwheat were lower, while the solubility, transparency, relative crystallinity and gelatinization enthalpy were higher compared with the other two regions, and there were significant differences between different varieties. All samples showed typical A-type structure, and the starch short-range order structure changed slightly. Amylose content, solubility, transparency, granule size distribution, pasting properties and thermal properties were significantly affected by environment and variety. CONCLUSION When choosing high-quality special varieties and products for processing, it contributes to select different buckwheat varieties and planting areas based on various objectives by understanding the effects of environment and varieties on the physicochemical properties of Tartary buckwheat starch. In this study, the four varieties planted in Dingxi and the two varieties in Zhaojue were easy to digest, and the differences of pasting properties and thermal properties are helpful to improve the application of Tartary buckwheat starch in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jiale Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Yixin Wu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Mengru Han
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Xinhui Lei
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Jiajun Leng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Qinghua Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Pu Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
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4
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Liu W, Zhao R, Liu Q, Zhang L, Li Q, Hu X, Hu H. Relationship among gelatinization, retrogradation behavior, and impedance characteristics of potato starch. Int J Biol Macromol 2023; 227:354-364. [PMID: 36502946 DOI: 10.1016/j.ijbiomac.2022.12.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 11/15/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
In this study, the physicochemical properties of potato starch from different varieties were investigated. Furthermore, the relationships among gelatinization, retrogradation behavior, and impedance characteristics of potato starch gels were evaluated by texture analysis, low-field nuclear magnetic resonance spectroscopy, and electrical impedance spectroscopy. The results indicated amylose content was positively correlated with setback viscosity, and negatively correlated with To and ΔH. In addition, impedance values of potato starch gels differed in a frequency-dependent manner. Notably, higher frequencies resulted in low diffusion of ions in prepared gels, which combined with the concentration of mobile ions in free water, led to a gradual decrease in impedance module. Compared with phase values, impedance module showed high correlation with gelatinization parameters (To, Tp, and Tc) and viscosity parameters (peak temperature and setback viscosity), more notably at frequencies below 100 Hz. In this context, the electric current flowed through mobile ions that interacted with bound water attached to the starch molecules at lower voltage frequencies, and were repressed by the formation of an ordered and compact gel network during retrogradation. Collectively, these results indicate that impedance spectroscopy can be potentially used as an efficient and reliable method to predict gelatinization and retrogradation behavior of potato starch.
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Affiliation(s)
- Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruixuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qingyao Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaojia Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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5
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Chandak A, Dhull SB, Chawla P, Fogarasi M, Fogarasi S. Effect of Single and Dual Modifications on Properties of Lotus Rhizome Starch Modified by Microwave and γ-Irradiation: A Comparative Study. Foods 2022; 11:foods11192969. [PMID: 36230043 PMCID: PMC9562692 DOI: 10.3390/foods11192969] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/12/2022] [Accepted: 09/19/2022] [Indexed: 01/16/2023] Open
Abstract
A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G′ and G″ of MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications.
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Affiliation(s)
- Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
- Correspondence: (S.B.D.); (M.F.)
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of ClujNapoca, CaleaMănăstur 3–5, 400372 Cluj-Napoca, Romania
- Correspondence: (S.B.D.); (M.F.)
| | - Szabolcs Fogarasi
- Department of Chemical Engineering, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
- Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeş-Bolyai University, 42 Treboniu LaurianStreet, 400271 Cluj-Napoca, Romania
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6
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Wu W, Zhang X, Qu J, Xu R, Liu N, Zhu C, Li H, Liu X, Zhong Y, Guo D. The effects of fermentation of Qu on the digestibility and structure of waxy maize starch. FRONTIERS IN PLANT SCIENCE 2022; 13:984795. [PMID: 36051290 PMCID: PMC9424902 DOI: 10.3389/fpls.2022.984795] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Accepted: 07/25/2022] [Indexed: 06/15/2023]
Abstract
The fermentation of Qu (FQ) could efficiently produce enzymatically modified starch at a low cost. However, it is poorly understood that how FQ influences the waxy maize starch (WMS) structure and the digestion behavior. In this study, WMS was fermented by Qu at different time and starches were isolated at each time point, and its physico-chemical properties and structural parameters were determined. Results showed that the resistant starch (RS), amylose content (AC), the average particle size [D(4,3)] the ratio of peaks at 1,022/995 cm-1, and the onset temperature of gelatinization (T o ) were increased significantly after 36 h. Conversely, the crystallinity, the values of peak viscosity (PV), breakdown (BD), gelatinization enthalpy (ΔH), and the phase transition temperature range (ΔT) were declined significantly after 36 h. It is noteworthy that smaller starch granules were appeared at 36 h, with wrinkles on the surface, and the particle size distribution was also changed from one sharp peak to bimodal. We suggested that the formation of smaller rearranged starch granules was the main reason for the pronounced increase of RS during the FQ process.
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Affiliation(s)
- Wenhao Wu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Xudong Zhang
- Institute of Crop Science, Quality of Plant Products, University of Hohenheim, Stuttgart, Germany
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Renyuan Xu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Na Liu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Chuanhao Zhu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Huanhuan Li
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Xingxun Liu
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Yuyue Zhong
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
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7
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Showkat QA, Majid D, Rather JA, Naqash S, Dar BN, Makroo HA. Drying of lotus rhizome slices: Influence of drying conditions on Fourier transform infrared spectroscopy, rheology, functional, and physicochemical characteristics of lotus rhizome powder. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qazi A. Showkat
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - Darakshan Majid
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - Jahangir A. Rather
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - Saadiya Naqash
- Division of Food Science and Technology SKUAST‐K Srinagar India
| | - Basharat N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - Hilal A. Makroo
- Department of Food Technology Islamic University of Science and Technology Awantipora India
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8
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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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9
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Shi X, Ding Y, Wan J, Liu C, Prakash S, Xia X. Effect of Annealing on Structural, Physicochemical, and In Vitro Digestive Properties of Starch from
Castanopsis sclerophylla. STARCH-STARKE 2021. [DOI: 10.1002/star.202100005] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Xiaofei Shi
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Yueping Ding
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Jie Wan
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences The University of Queensland St. Lucia Queensland 4072 Australia
| | - Xue Xia
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
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10
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Zheng Y, Ou Y, Zhang C, Zhang Y, Zheng B, Zeng S, Zeng H. The impact of various exogenous type starch on the structural properties and dispersion stability of autoclaved lotus seed starch. Int J Biol Macromol 2021; 175:49-57. [PMID: 33524480 DOI: 10.1016/j.ijbiomac.2021.01.175] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 01/22/2021] [Accepted: 01/26/2021] [Indexed: 11/29/2022]
Abstract
In order to investigate the effects of exogenous V-type starch on the structural properties and dispersion stability of lotus seed starch after autoclave treatment, the crystal structure, molecular structure, and dispersion stability were analyzed and discussed, as well as compared with exogenous A-type and B-type starches. Analysis of structural properties indicated that the addition of different crystal nuclei led the crystallization of disordered helices to a specific direction. The B- and V-type starch addition increased the crystallinities of starch and enhanced the ordered arrangement of disordered helices, whereas A-type starch had no significant positive influence on the stability of starch system. The microstructure observation showed that A- and B-type starch addition led to a rough and porous morphology of starch particles; the presence of V-type starch retarded the agglomeration and retrogradation of starch after autoclaving. Analysis of contact angle and dispersion stability revealed that the addition of various exogenous starch increased the contact angle of starch particles in different extent, suggesting the enhancement of hydrophobicity. But B-type starch addition resulted in the poor dispersion stability compared to A-type starch, instead V-type starch addition improved the dispersion stability of starch in aqueous solution, allowing the particles to stay dispersed for 141.12 ± 6.52 min. These results provided a theoretical basis for the effects of exogenous type starch on original starch properties, and revealed the potential of V-type starch as dispersion stabilizer.
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Affiliation(s)
- Yixin Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yujia Ou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chong Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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11
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Nagata R, Taneda K, Pelpolage SW, Bochimoto H, Fukuma N, Shimada K, Tani M, Han K, Fukushima M. Effect of Calcium‐Fortified Potato Starch on Cecal Fermentation and Fat Accumulation in Rats. STARCH-STARKE 2021. [DOI: 10.1002/star.202000097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ryuji Nagata
- Department of Life and Food Sciences Obihiro University of Agriculture and Veterinary Medicine West 2‐11, Inada Obihiro 080‐8555 Japan
- The United Graduate School of Agricultural Sciences Iwate University 3‐18‐8 Ueda Morioka 020‐8550 Japan
| | - Kotomi Taneda
- Department of Life and Food Sciences Obihiro University of Agriculture and Veterinary Medicine West 2‐11, Inada Obihiro 080‐8555 Japan
| | - Samanthi Wathsala Pelpolage
- Department of Life and Food Sciences Obihiro University of Agriculture and Veterinary Medicine West 2‐11, Inada Obihiro 080‐8555 Japan
- The United Graduate School of Agricultural Sciences Iwate University 3‐18‐8 Ueda Morioka 020‐8550 Japan
| | - Hiroki Bochimoto
- Department of Cell Physiology The Jikei University School of Medicine Nishishimbashi 3‐25‐8, Minatoku Tokyo 105‐8461 Japan
| | - Naoki Fukuma
- Department of Life and Food Sciences Obihiro University of Agriculture and Veterinary Medicine West 2‐11, Inada Obihiro 080‐8555 Japan
- Research Center for Global Agromedicine Obihiro University of Agriculture and Veterinary Medicine West 2‐11, Inada Obihiro 080‐8555 Japan
| | - Kenichiro Shimada
- Department of Life and Food Sciences Obihiro University of Agriculture and Veterinary Medicine West 2‐11, Inada Obihiro 080‐8555 Japan
| | - Masayuki Tani
- Research Center for Global Agromedicine Obihiro University of Agriculture and Veterinary Medicine West 2‐11, Inada Obihiro 080‐8555 Japan
| | - Kyu‐Ho Han
- Department of Life and Food Sciences Obihiro University of Agriculture and Veterinary Medicine West 2‐11, Inada Obihiro 080‐8555 Japan
- Research Center for Global Agromedicine Obihiro University of Agriculture and Veterinary Medicine West 2‐11, Inada Obihiro 080‐8555 Japan
| | - Michihiro Fukushima
- Department of Life and Food Sciences Obihiro University of Agriculture and Veterinary Medicine West 2‐11, Inada Obihiro 080‐8555 Japan
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12
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Liu C, Jiang Y, Liu J, Li K, Li J. Insights into the multiscale structure and pasting properties of ball-milled waxy maize and waxy rice starches. Int J Biol Macromol 2020; 168:205-214. [PMID: 33309666 DOI: 10.1016/j.ijbiomac.2020.12.048] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 10/26/2020] [Accepted: 12/06/2020] [Indexed: 11/30/2022]
Abstract
The effects of ball-milling on the pasting properties of waxy maize starch (WMS) and waxy rice starch (WRS) were investigated from a multiscale structural view. The results confirmed that ball-milling significantly destroyed the structures of the two waxy starches (especially WMS). Specifically, ball-milling led to obvious grooves on the surface of starch granules, a decrease in crystallinity and the degree of short-range order, and a reduction in double-helix components. Meanwhile, small-angle X-ray scattering results indicated that the semicrystalline lamellae of starch were disrupted after ball-milling. Ball-milling decreased the pasting temperatures. Furthermore, ball-milled starches exhibited lower peak and breakdown viscosity and weakened tendency to retrogradation. These results implied that ball-milling induced structural changes in starch that significantly affected its pasting properties. Hence, ball-milled starch may serve as food ingredients with low pasting temperature and paste viscosity as well as high paste stability under heating/cooling and shearing.
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Affiliation(s)
- Cancan Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Yi Jiang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Scientific and Technological Innovation Major Base of Guangxi, Nanning 530226, China
| | - Jidong Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China.
| | - Jianbin Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Scientific and Technological Innovation Major Base of Guangxi, Nanning 530226, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China.
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13
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Showkat QA, Rather JA, Abida Jabeen, Dar BN, Makroo HA, Majid D. Bioactive components, physicochemical and starch characteristics of different parts of lotus (
Nelumbo nucifera
Gaertn.) plant: a review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14863] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Qazi A. Showkat
- Department of Food Technology IUST Awantipora Kashmir192122India
| | | | - Abida Jabeen
- Division of Food Science and Technology SKUAST Srinagar Kashmir190025India
| | - B. N. Dar
- Department of Food Technology IUST Awantipora Kashmir192122India
| | - H. A. Makroo
- Department of Food Technology IUST Awantipora Kashmir192122India
| | - Darakshan Majid
- Department of Food Technology IUST Awantipora Kashmir192122India
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14
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Zhu L, Zhang H, Wu G, Qi X, Wang L, Qian H. Effect of structure evolution of starch in rice on the textural formation of cooked rice. Food Chem 2020; 342:128205. [PMID: 33092921 DOI: 10.1016/j.foodchem.2020.128205] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 08/27/2020] [Accepted: 09/23/2020] [Indexed: 12/13/2022]
Abstract
The content and composition of rice kernels are closely related to the textural properties of cooked rice. In this study, the mechanistic explanations of textural changes were linked to proton mobility, leaching behavior, and the molecular features of rice components during cooking. The decreasing trend of hardness and the formation of stickiness was mainly determined by the molecular mobility of components. The molecular weight (Mw) of starch and protein in leached solids increased with the leaching at 70-100 °C. The Mw of rice kernels at different cooking temperatures and times was similar, but the molecular size and volume varied at different stages of cooking. The dismission of the crystalline structure, C1 resonance, and lamellar structures after cooking at 100 °C for 10 min indicated that the structural evolution of starch in rice kernels was time- and temperature-dependent. These results provide a promising foundation for developing strategies to control rice cooking.
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Affiliation(s)
- Ling Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
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15
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Chen S, Zong J, Jiang L, Ma C, Li H, Zhang D. Improvement of resveratrol release performance and stability in extruded microparticle by the α-amylase incorporation. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109842] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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16
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Effects of heat-moisture and acid treatments on the structural, physicochemical, and in vitro digestibility properties of lily starch. Int J Biol Macromol 2020; 148:956-968. [PMID: 31972200 DOI: 10.1016/j.ijbiomac.2020.01.181] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 01/04/2020] [Accepted: 01/19/2020] [Indexed: 11/20/2022]
Abstract
Starch extracted from lily bulb (Lilium brownii var. Viridulum Baker) was modified via heat-moisture treatment (HMT) at different moisture levels (15-35%) and acid treatment (AT) with hydrochloric acid at five different concentrations (0.25-2.0 M). The effects of HMT and AT on the physicochemical properties and in vitro digestibility of lily starch were investigated. HMT and AT led to the clustering of the starch granules, whose surface became rougher, thereby increasing the particle size. X-ray diffraction results showed that HMT increased the relative crystallinity and transformed the crystalline structure from B- to A-type. The relative crystallinity and X-ray patterns of the AT starch significantly increased. The swelling power of HMT and AT starch was significantly reduced, whereas the solubility of HMT starch decreased. The solubility of AT starch was significantly higher than that of native starch (NS) (p < 0.05). Differential scanning calorimetry revealed that the gelatinization temperature of lily starch was higher than that of NS after two modifications, whereas the gelatinization enthalpy of the NS was lower than that of the modified samples. The starch with HMT at 25% showed the highest resistant starch content of 44.15% in cooked samples.
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17
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Gao L, Xia M, Li Z, Wang M, Wang P, Yang P, Gao X, Gao J. Common buckwheat-resistant starch as a suitable raw material for food production: A structural and physicochemical investigation. Int J Biol Macromol 2019; 145:145-153. [PMID: 31846660 DOI: 10.1016/j.ijbiomac.2019.12.116] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 12/05/2019] [Accepted: 12/14/2019] [Indexed: 11/25/2022]
Abstract
Heat-moisture treatment (HMT) of starch is defined as a physical method to change its properties. Compared with maize and potato, starches from common buckwheat (Xinong9976 and Pingqiao2) were isolated and its morphology and physicochemical properties investigated by scanning electron microscope (SEM), X-ray diffraction (XRD), ATR-FTIR analysis, rapid viscosity analyzer (RVA) and differential scanning calorimeter (DSC) were studied before and after HMT. The experimental results showed that there were obvious differences between native starch (NS) and resistant starch (RS) of common buckwheat. HMT altered the A-type crystalline pattern and the degree of short-range order of common buckwheat starches and significantly decreased water solubility, swelling power (70-90 °C), freeze-thaw stability and pasting properties and increased oil and water absorption capacities, light transmittance as well as thermal stability. This study shows that the NS and RS of common buckwheat can be used as the suitable raw materials in food processing.
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Affiliation(s)
- Licheng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Meijuan Xia
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Zhonghao Li
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Meng Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Pengke Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Pu Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Xiaoli Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
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18
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Lee YK, Chang YH. Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) pickering emulsion stabilizer. Int J Biol Macromol 2019; 134:798-806. [DOI: 10.1016/j.ijbiomac.2019.05.081] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 05/02/2019] [Accepted: 05/13/2019] [Indexed: 01/21/2023]
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19
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Tian J, Ogawa Y, Shi J, Chen S, Zhang H, Liu D, Ye X. The microstructure of starchy food modulates its digestibility. Crit Rev Food Sci Nutr 2018; 59:3117-3128. [PMID: 29870271 DOI: 10.1080/10408398.2018.1484341] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Starch is the main carbohydrate in human nutrition and shows a range of desired food properties. It has been demonstrated that fast digestion of starchy food can induce many health issues (e.g., hyperglycaemia, diabetes, etc.); therefore, how to modulate its digestion is an interesting topic. Previous studies have revealed that the microstructure and digestibility of starchy food of different botanical origin or from multiple processes are quite different; modulating starch digestion by retaining or altering its microstructure may be effective. In the present review, the current knowledge of the relationship between microstructural changes to starchy food and its digestibility at molecular, cell and tissue, and food processing levels is summarized. New technologies focused on microstructure studies and ways to manipulate food microstructure to modulate starch digestibility are also reviewed. In particular, some insights focusing on the future study of microstructure and the digestibility of starchy food are also suggested.
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Affiliation(s)
- Jinhu Tian
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China.,Chiba University, Graduate School of Horticulture, 648, Matsudo, Matsudo, Japan
| | - Yukiharu Ogawa
- Chiba University, Graduate School of Horticulture, 648, Matsudo, Matsudo, Japan
| | - John Shi
- Agriculture and Agri-Food Canada, Guelph Food Research Center, Guelph, ON, Canada
| | - Shiguo Chen
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
| | - Huiling Zhang
- Ningxia University, Department of Food Science, Yinchuan, China
| | - Donghong Liu
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
| | - Xingqian Ye
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
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20
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Yong H, Wang X, Sun J, Fang Y, Liu J, Jin C. Comparison of the structural characterization and physicochemical properties of starches from seven purple sweet potato varieties cultivated in China. Int J Biol Macromol 2018; 120:1632-1638. [DOI: 10.1016/j.ijbiomac.2018.09.182] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 08/27/2018] [Accepted: 09/28/2018] [Indexed: 10/28/2022]
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21
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SANGIAN HF, TELLENG R, ARUAN I, MOSEY HIR, TAMUNTUAN GH. The structural modification of cassava starch using a saline water pretreatment. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/1678-457x.18517] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Preparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidization. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.020] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Wang J, Guo K, Fan X, Feng G, Wei C. Physicochemical Properties of C-Type Starch from Root Tuber of Apios fortunei in Comparison with Maize, Potato, and Pea Starches. Molecules 2018; 23:E2132. [PMID: 30149543 PMCID: PMC6225258 DOI: 10.3390/molecules23092132] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 08/17/2018] [Accepted: 08/22/2018] [Indexed: 12/02/2022] Open
Abstract
The dry root tuber of Apios fortunei contained about 75% starch, indicating that it is an important starch resource. Starch displayed spherical, polygonal, and ellipsoidal granules with central hila. Granule sizes ranged from 3 to 30 μm with a 9.6 μm volume-weighted mean diameter. The starch had 35% apparent amylose content and exhibited CA-type crystalline structure with 25.9% relative crystallinity. The short-range ordered degree in the granule external region was approximately 0.65, and the lamellar thickness was approximately 9.6 nm. The swelling power and water solubility began to increase from 70 °C and reached 28.7 g/g and 10.8% at 95 °C. Starch had typical bimodal thermal curve in water with gelatinization temperatures from 61.8 to 83.9 °C. The 7% (w/w) starch-water slurry had peak, hot, breakdown, final, and setback viscosities of 1689, 1420, 269, 2103, and 683 mPa s, respectively. Rapidly digestible starch, slowly digestible starch, and resistant starch were 6.04%, 10.96%, and 83.00% in native starch; 83.16%, 15.23%, and 1.61% in gelatinized starch; and 78.13%, 17.88%, and 3.99% in retrograded starch, respectively. The above physicochemical properties of A. fortunei starch were compared with those of maize A-type starch, potato B-type starch, and pea C-type starch. The hierarchical cluster analysis based on starch structural and functional property parameters showed that A. fortunei and pea starches had similar physicochemical properties and were more related to maize starch than potato starch.
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Affiliation(s)
- Juan Wang
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Ke Guo
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Xiaoxu Fan
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Gongneng Feng
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
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24
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Nawaz H, Shad MA, Saleem S, Khan MUA, Nishan U, Rasheed T, Bilal M, Iqbal HMN. Characteristics of starch isolated from microwave heat treated lotus (Nelumbo nucifera) seed flour. Int J Biol Macromol 2018; 113:219-226. [PMID: 29476856 DOI: 10.1016/j.ijbiomac.2018.02.125] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 01/21/2018] [Accepted: 02/19/2018] [Indexed: 02/05/2023]
Abstract
The present study aimed to investigate the influence of microwave irradiation on the physical and functional properties of starch extracted from Nelumbo nucifera seed flour. The seed flour was obtained by manual grinding of seeds and irradiated at different microwave treatment time, i.e., 1, 2, 3, 4 and 5min at the low-medium intensity. The starch was extracted in distilled water and dried at room temperature using a vacuum desiccator. The morphology, crystal structure, and surface parameters of starch granules were analyzed using scanning electron microscopy, X-ray diffraction, Fourier transform infra-red spectroscopy and Brunauer, Emmett and Teller surface analysis techniques. The functional properties of starch were also determined in terms of water and oil holding capacity, swelling capacity, emulsifying activity and gelling ability. Evidently, crystallinity, surface area and pore volume of starch granules were found to be increased, while particle size and average pore size were decreased as a function of microwave treatment time. The microwave-induced variations in physical parameters significantly affected the functional properties of starch. A significant (p>0.05) exponential decrease in extraction yield and gelling ability, while an exponential increase in the functional properties of starch with increase in the microwave treatment time (R2=0.915-0.985) was recorded.
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Affiliation(s)
- Haq Nawaz
- Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.
| | - Muhammad Aslam Shad
- Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Sadia Saleem
- Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60800, Pakistan
| | | | - Umar Nishan
- Department of Chemistry, Kohat University of Science and Technology, Kohat, Pakistan
| | - Tahir Rasheed
- The School of Chemistry & Chemical Engineering, State Key Laboratory of Metal Matrix Composites, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Muhammad Bilal
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. CP 64849, Mexico
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25
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Slowly digestible properties of lotus seed starch-glycerine monostearin complexes formed by high pressure homogenization. Food Chem 2018; 252:115-125. [DOI: 10.1016/j.foodchem.2018.01.054] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 01/05/2018] [Accepted: 01/06/2018] [Indexed: 12/14/2022]
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26
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27
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Fan X, Zhao L, Zhang L, Xu B, Wei C. A new allomorph distribution of C-type starch from root tuber of Apios fortunei. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Guo Z, Jia X, Zhao B, Zeng S, Xiao J, Zheng B. C-type starches and their derivatives: structure and function. Ann N Y Acad Sci 2017; 1398:47-61. [PMID: 28445585 DOI: 10.1111/nyas.13351] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 03/11/2017] [Accepted: 03/17/2017] [Indexed: 02/05/2023]
Abstract
The C-type starches are widely distributed in seeds or rhizomes of various legumes, medicinal plants, and crops. These carbohydrate polymers directly affect the application of starchy plant resources. The structural and crystal properties of starches are crucial parameters of starch granules, which significantly influence their physicochemical and mechanical properties. The unique crystal structure consisting of both A- and B-type polymorphs endows C-type starches with specific crystal adjustability. Furthermore, large proportions of resistant starches and slowly digestible starches are C-type starches, which contribute to benign glycemic response and proliferation of gut microflora. Here, we review the distribution of C-type starches in various plant sources, the structural models and crystal properties of C-type starches, and the behavior and functionality relevant to modified C-type starches. We outline recent advances, potential applications, and limitations of C-type starches in industry, aiming to provide a theoretical basis for further research and to broaden the prospects of its applications.
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Affiliation(s)
- Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Xiangze Jia
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Beibei Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Jianbo Xiao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
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29
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Wang X, Wen F, Zhang S, Shen R, Jiang W, Liu J. Effect of acid hydrolysis on morphology, structure and digestion property of starch from Cynanchum auriculatum Royle ex Wight. Int J Biol Macromol 2017; 96:807-816. [DOI: 10.1016/j.ijbiomac.2017.01.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 12/30/2016] [Accepted: 01/01/2017] [Indexed: 01/06/2023]
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30
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31
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32
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Sun S, Zhang G, Ma C. Preparation, physicochemical characterization and application of acetylated lotus rhizome starches. Carbohydr Polym 2015; 135:10-7. [PMID: 26453845 DOI: 10.1016/j.carbpol.2015.07.090] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 07/27/2015] [Accepted: 07/28/2015] [Indexed: 12/12/2022]
Abstract
Acetylated lotus rhizome starches were prepared, physicochemically characterized and used as food additives in puddings. The percentage content of the acetyl groups and degree of substitution increased linearly with the amount of acetic anhydride used. The introduction of acetyl groups was confirmed via Fourier transform infrared (FT-IR) spectroscopy. The values of the pasting parameters were lower for acetylated starch than for native starch. Acetylation was found to increase the light transmittance (%), the freeze-thaw stability, the swelling power and the solubility of the starch. Sensorial scores for puddings prepared using native and acetylated lotus rhizome starches as food additives indicated that puddings produced from the modified starches with superior properties over those prepared from native starch.
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Affiliation(s)
- Suling Sun
- Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Huanggang Normal University, 438000 Huanggang, China
| | - Ganwei Zhang
- Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Huanggang Normal University, 438000 Huanggang, China.
| | - Chaoyang Ma
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
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Ren J, Zhang W, Yu Y, Zhang G, Guo W. Preparation and structure characterization of linear long‐chain dextrin obtained from pullulanase debranching of cassava starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201500041] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Jiawei Ren
- Polymer Processing Laboratory, Key Laboratory for Preparation and Application of Ultrafine Materials of Ministry of EducationSchool of Material Science and Engineering, East China University of Science and TechnologyShanghaiP.R. China
| | - Weizhou Zhang
- Polymer Processing Laboratory, Key Laboratory for Preparation and Application of Ultrafine Materials of Ministry of EducationSchool of Material Science and Engineering, East China University of Science and TechnologyShanghaiP.R. China
| | - Yunan Yu
- Polymer Processing Laboratory, Key Laboratory for Preparation and Application of Ultrafine Materials of Ministry of EducationSchool of Material Science and Engineering, East China University of Science and TechnologyShanghaiP.R. China
| | - Guixin Zhang
- Polymer Processing Laboratory, Key Laboratory for Preparation and Application of Ultrafine Materials of Ministry of EducationSchool of Material Science and Engineering, East China University of Science and TechnologyShanghaiP.R. China
| | - Weihong Guo
- Polymer Processing Laboratory, Key Laboratory for Preparation and Application of Ultrafine Materials of Ministry of EducationSchool of Material Science and Engineering, East China University of Science and TechnologyShanghaiP.R. China
- Collaborative Innovation Center for Petrochemical New MaterialsAnqingAnhuiP.R. China
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