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Wang Z, Wang L, Yu X, Wang X, Zheng Y, Hu X, Zhang P, Sun Q, Wang Q, Li N. Effect of polysaccharide addition on food physical properties: A review. Food Chem 2024; 431:137099. [PMID: 37572481 DOI: 10.1016/j.foodchem.2023.137099] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 08/14/2023]
Abstract
The texture, flavor, performance and nutrition of foods are affected by their physical properties during processing, cooking, storage, and shelf life. In addition to chemical, physical, and enzymatic modification methods, polysaccharide addition is also considered a safe, effective, and convenient food modification strategy. However, thus far, literature review on the effects of polysaccharides on the physical properties of foods is few. Therefore, the present work reviews the effects of polysaccharides on water retention capacity, rheological property, suspension ability, viscoelasticity, emulsifying property, gelling property, stability, and starch regeneration and digestion. Furthermore, the existing problems and future recommendations during food physical property modification by polysaccharides are presented. This work aims to provide some theoretical references for future research, development, and application of polysaccharides on food physical property modification.
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Affiliation(s)
- Zichao Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Lu Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaoxue Yu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueqin Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yi Zheng
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Xilei Hu
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Peiyao Zhang
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Sun
- College of Life Sciences, Chongqing Normal University, Chongqing 401331, China.
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Na Li
- Henan Provincial Key Laboratory of Ultrasound Imaging and Artificial Intelligence, Henan Provincial People's Hospital, Zhengzhou University People's Hospital, Zhengzhou University, Zhengzhou 450001, China; Henan Institute of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China.
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2
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Dhull SB, Chandak A, Chawla P, Goksen G, Rose PK, Rani J. Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review. Int J Biol Macromol 2023; 253:127543. [PMID: 37866555 DOI: 10.1016/j.ijbiomac.2023.127543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/11/2023] [Accepted: 10/17/2023] [Indexed: 10/24/2023]
Abstract
Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.
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Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial zone, Tarsus University, 33100 Mersin, Turkey
| | - Pawan Kumar Rose
- Department of Energy and Environmental Sciences, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
| | - Jyoti Rani
- Department of Botany, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
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3
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Jia R, Cui C, Gao L, Qin Y, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality. Carbohydr Polym 2023; 321:121260. [PMID: 37739518 DOI: 10.1016/j.carbpol.2023.121260] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 09/24/2023]
Abstract
Swelling behavior involves the process of starch granules absorbing enough water to swell and increase the viscosity of starch suspension under hydrothermal conditions, making it one of the important aspects in starch research. The changes that starch granules undergo during the swelling process are important factors in predicting their functional properties in food processing. However, the factors that affect starch swelling and how swelling, in turn, affects the texture and digestion characteristics of starch-based foods have not been systematically summarized. Compared to its long chains, the short chains of amylose easily interact with amylopectin chains to inhibit starch swelling. Generally, reducing the swelling of starch could increase the strength of the gel while limiting the accessibility of digestive enzymes to starch chains, resulting in a reduction in starch digestibility. This article aims to conduct a comprehensive review of the mechanism of starch swelling, its influencing factors, and the relationship between swelling and the pasting, gelling, and digestion characteristics of starch. The role of starch swelling in the edible quality and nutritional characteristics of starch-based foods is also discussed, and future research directions for starch swelling are proposed.
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Affiliation(s)
- Ruoyu Jia
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lin Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- College of Food Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China.
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4
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Chi C, Lian S, Zou Y, Chen B, He Y, Zheng M, Zhao Y, Wang H. Preparation, multi-scale structures, and functionalities of acetylated starch: An updated review. Int J Biol Macromol 2023; 249:126142. [PMID: 37544556 DOI: 10.1016/j.ijbiomac.2023.126142] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 06/30/2023] [Accepted: 08/03/2023] [Indexed: 08/08/2023]
Abstract
Acetylated starch has been widely used as food additives. However, there was limited information available regarding the impact of acetylation on starch structure and functionalities, as well as the advanced acetylation technologies. This review aimed to summarize current methods for starch acetylation and discuss the structure and functionalities of acetylated starch. Innovative techniques, such as milling, microwave, pulsed electric fields, ultrasonic, and extrusion, could be employed for environmental-friendly synthesis of acetylated starch. Acetylation led to the degradation of starch structures and weakening of the interactions between starch molecules, resulting in the disorganization of starch multi-scale ordered structure. The introduction of acetyl groups retarded the self-reassembly behavior of starch, leading to increased solubility, clarity, and softness of starch-based hydrogels. Moreover, the acetyl groups improved water/oil absorption capacity, emulsifiability, film-forming properties, and colonic fermentability of starch, while reduced the susceptibility of starch molecules to enzymes. Importantly, starch functionalities were largely influenced by the decoration of acetyl groups on starch molecules, while the impact of multi-scale ordered structures on starch physicochemical properties was relatively minor. These findings will aid in the design of structured acetylated starch with desirable functionalities.
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Affiliation(s)
- Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
| | - Suyang Lian
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yiqing Zou
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Bilian Chen
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yongjin He
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Mingmin Zheng
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yingting Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongwei Wang
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China
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5
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Bhat MS, Arya SS. Esterified unpopped foxnut (Euryale ferox) starch: molecular and rheological characterization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2492-2501. [PMID: 36628471 DOI: 10.1002/jsfa.12440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 11/29/2022] [Accepted: 01/11/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Acetylated-based starches are broadly used in the food industry as emulsifiers, and as thickening and film-forming agents. Better understanding of the structural and rheological parameters would facilitate the selection of optimal acetylated starches for particular applications. Nuclear magnetic resonance (1 H-NMR), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) patterns, and rheological properties, including elasticity (G'), loss (G") moduli, complex viscosity (η*) and study shear stress (δ), were determined for acetylated fox nut starch (FNS) samples. RESULTS The degree of substitution (DS) varied significantly with increasing acetyl concentration from 2-6%. Nuclear magnetic resonance analysis of acetylated FNS showed an additional chemical shift at 2.08 ppm in comparison with native FNS, confirming the linking of the H or the -OCH3 group. The acetylated FNS starches showed better short-range ordering of molecules, as confirmed by FTIR. A significant increase in the functional and gelatinization properties with increasing acetyl concentration was observed. The power law parameters (n, K) and dynamic moduli (G' and G") increased with increasing acetyl concentration and presented shear thinning behavior. The gelatinization peak temperature and enthalpy decreased with increasing acetyl concentration. CONCLUSION The observed DS below 2.5 would mean safe food consumption and the significant alteration of functional and structural properties with varying acetyl content will extend the use of FNS in food and allied industries. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Mohmad Sayeed Bhat
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Shalini S Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
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6
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Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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7
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Wang W, Liu T, Zhi W, Zhou Y, Hu A, Zheng J. Study on the Preparation and Digestibility of Malic Acid Sweet Potato Starch Ester under Microwave Assistance. STARCH-STARKE 2022. [DOI: 10.1002/star.202200011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Wei Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology, Tianjin Economic‐Technological Development Area (TEDA) No. 29, No. 13 Ave. Tianjin 300457 China
| | - Tiantian Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology, Tianjin Economic‐Technological Development Area (TEDA) No. 29, No. 13 Ave. Tianjin 300457 China
| | - Wenli Zhi
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology, Tianjin Economic‐Technological Development Area (TEDA) No. 29, No. 13 Ave. Tianjin 300457 China
| | - Yu Zhou
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology, Tianjin Economic‐Technological Development Area (TEDA) No. 29, No. 13 Ave. Tianjin 300457 China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology, Tianjin Economic‐Technological Development Area (TEDA) No. 29, No. 13 Ave. Tianjin 300457 China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering Tianjin University of Science and Technology, Tianjin Economic‐Technological Development Area (TEDA) No. 29, No. 13 Ave. Tianjin 300457 China
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8
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Effect of dual-modified cassava starches on intelligent packaging films containing red cabbage extracts. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107225] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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9
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Choo KW, Lin M, Mustapha A. Chitosan/acetylated starch composite films incorporated with essential oils: Physiochemical and antimicrobial properties. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101287] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Effect of Single and Dual Hydrothermal Treatments on the Resistant Starch Content and Physicochemical Properties of Lotus Rhizome Starches. Molecules 2021; 26:molecules26144339. [PMID: 34299614 PMCID: PMC8304897 DOI: 10.3390/molecules26144339] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 07/14/2021] [Accepted: 07/15/2021] [Indexed: 11/17/2022] Open
Abstract
Heat-moisture treatment (HMT) changed the morphology and the degree of molecular ordering in lotus rhizome (Nelumbo nucifera Gaertn.) starch granules slightly, leading to some detectable cavities or holes near hilum, weaker birefringence and granule agglomeration, accompanied with modified XRD pattern from C- to A-type starch and lower relative crystallinity, particularly for high moisture HMT modification. In contrast, annealing (ANN) showed less impact on granule morphology, XRD pattern and relative crystallinity. All hydrothermal treatment decreased the resistant starch (from about 27.7–35.4% to 2.7–20%), increased the damage starch (from about 0.5–1.6% to 2.4–23.6%) and modified the functional and pasting properties of lotus rhizome starch pronouncedly. An increase in gelatinization temperature but a decrease in transition enthalpy occurred after hydrothermal modification, particularly for hydrothermal modification involved with HMT. HMT-modified starch also showed higher pasting temperature, less pronounced peak viscosity, leading to less significant thixotropic behavior and retrogradation during pasting-gelation process. However, single ANN treatment imparts a higher tendency of retrogradation as compared to native starch. For dual hydrothermally modified samples, the functional properties generally resembled to the behavior of single HMT-modified samples, indicating the pre- or post-ANN modification had less impact on the properties HMT modified lotus rhizome starch.
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11
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Hu N, Li L. Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Na Hu
- Asset and Laboratory Management Office Hebei University of Science and Technology Shijiazhuang PR China
| | - Luning Li
- Assets Equipment Management Office Shijiazhuang University Shijiazhuang PR China
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12
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Preparation and characterization of chemically modified high amylose maize starch-ascorbyl palmitate inclusion complexes in mild reaction condition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110983] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Cao D, Lin Z, Huang L, Damaris RN, Yang P. Genome-wide analysis of AP2/ERF superfamily in lotus (Nelumbo nucifera) and the association between NnADAP and rhizome morphology. BMC Genomics 2021; 22:171. [PMID: 33750315 PMCID: PMC7945336 DOI: 10.1186/s12864-021-07473-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Accepted: 02/24/2021] [Indexed: 11/10/2022] Open
Abstract
Background The AP2/ERF family is widely present in plants and plays a crucial regulatory role in plant growth and development. As an essential aquatic horticultural model plant, lotus has an increasingly prominent economic and research value. Results We have identified and analysed the AP2/ERF gene family in the lotus. Initially, 121 AP2/ERF family genes were identified. By analysing their gene distribution and protein structure, and their expression patterns during the development of lotus rhizome, combined with previous studies, we obtained an SNP (megascaffold_20:3578539) associated with lotus rhizome phenotype. This SNP was in the NnADAP gene of the AP2 subfamily, and the changes in SNP (C/T) caused amino acid conversion (proline/leucine). We constructed a population of 95 lotus varieties for SNP verification. Through population typing experiments, we found that the group with SNP CC had significantly larger lotus rhizome and higher soluble sugar content among the population. Conclusions In conclusion, we speculate that the alteration of the SNP in the NnADAP can affect the size and sugar content of the lotus rhizome. Supplementary Information The online version contains supplementary material available at 10.1186/s12864-021-07473-w.
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Affiliation(s)
- Dingding Cao
- Institute of Oceanography, Minjiang University, Fuzhou, 350108, China
| | - Zhongyuan Lin
- Institute of Oceanography, Minjiang University, Fuzhou, 350108, China
| | - Longyu Huang
- Institute of Cotton Research of the Chinese Academy of Agricultural Sciences, Anyang, China
| | - Rebecca Njeri Damaris
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, 430062, China
| | - Pingfang Yang
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, 430062, China.
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14
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Volant C, Gilet A, Beddiaf F, Collinet-Fressancourt M, Falourd X, Descamps N, Wiatz V, Bricout H, Tilloy S, Monflier E, Quettier C, Mazzah A, Rolland-Sabaté A. Multiscale Structure of Starches Grafted with Hydrophobic Groups: A New Analytical Strategy. Molecules 2020; 25:molecules25122827. [PMID: 32570969 PMCID: PMC7356499 DOI: 10.3390/molecules25122827] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/17/2020] [Accepted: 06/17/2020] [Indexed: 12/13/2022] Open
Abstract
Starch, an abundant and low-cost plant-based glucopolymer, has great potential to replace carbon-based polymers in various materials. In order to optimize its functional properties for bioplastics applications chemical groups need to be introduced on the free hydroxyl groups in a controlled manner, so an understanding of the resulting structure-properties relationships is therefore essential. The purpose of this work was to study the multiscale structure of highly-acetylated (degree of substitution, 0.4 < DS ≤ 3) and etherified starches by using an original combination of experimental strategies and methodologies. The molecular structure and substituents repartition were investigated by developing new sample preparation strategies for specific analysis including Asymmetrical Flow Field Flow Fractionation associated with Multiangle Laser Light Scattering, Nuclear Magnetic Resonance (NMR), Raman and Time of Flight Secondary Ion Mass spectroscopies. Molar mass decrease and specific ways of chain breakage due to modification were pointed out and are correlated to the amylose content. The amorphous structuration was revealed by solid-state NMR. This original broad analytical approach allowed for the first time a large characterization of highly-acetylated starches insoluble in aqueous solvents. This strategy, then applied to characterize etherified starches, opens the way to correlate the structure to the properties of such insoluble starch-based materials.
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Affiliation(s)
- Chloé Volant
- University Lille, CNRS, USR3290—MSAP—Miniaturisation pour la Synthèse, l’Analyse et la Protéomique, F-59000 Lille, France; (C.V.); (A.M.)
| | - Alexandre Gilet
- University Artois, CNRS, Centrale Lille, University Lille, UMR 8181—UCCS—Unité de Catalyse et Chimie du Solide, F-62300 Lens, France; (A.G.); (H.B.); (S.T.)
| | | | - Marion Collinet-Fressancourt
- CIRAD, UPR Recyclage et Risque, F-97743 Saint-Denis, Réunion, France;
- University Montpellier, Recyclage et Risque, CIRAD, 34398 Montpellier, France
| | - Xavier Falourd
- INRAE, UR BIA, F-44316 Nantes, France; (F.B.); (X.F.)
- INRAE, BIBS Facility, F-44316 Nantes, France
| | - Nicolas Descamps
- ROQUETTE Frères, Rue de la Haute Loge, 62136 Lestrem, France; (N.D.); (V.W.); (C.Q.)
| | - Vincent Wiatz
- ROQUETTE Frères, Rue de la Haute Loge, 62136 Lestrem, France; (N.D.); (V.W.); (C.Q.)
| | - Hervé Bricout
- University Artois, CNRS, Centrale Lille, University Lille, UMR 8181—UCCS—Unité de Catalyse et Chimie du Solide, F-62300 Lens, France; (A.G.); (H.B.); (S.T.)
| | - Sébastien Tilloy
- University Artois, CNRS, Centrale Lille, University Lille, UMR 8181—UCCS—Unité de Catalyse et Chimie du Solide, F-62300 Lens, France; (A.G.); (H.B.); (S.T.)
| | - Eric Monflier
- University Artois, CNRS, Centrale Lille, University Lille, UMR 8181—UCCS—Unité de Catalyse et Chimie du Solide, F-62300 Lens, France; (A.G.); (H.B.); (S.T.)
- Correspondence: (E.M.); (A.R.-S.); Tel.: +33-(0)3-2179-1772 (E.M.); +33-(0)4-3272-2522 (A.R.-S.)
| | - Claude Quettier
- ROQUETTE Frères, Rue de la Haute Loge, 62136 Lestrem, France; (N.D.); (V.W.); (C.Q.)
| | - Ahmed Mazzah
- University Lille, CNRS, USR3290—MSAP—Miniaturisation pour la Synthèse, l’Analyse et la Protéomique, F-59000 Lille, France; (C.V.); (A.M.)
| | - Agnès Rolland-Sabaté
- INRAE, UR BIA, F-44316 Nantes, France; (F.B.); (X.F.)
- INRAE, Université d’Avignon, UMR SQPOV, F-84914 Avignon, France
- Correspondence: (E.M.); (A.R.-S.); Tel.: +33-(0)3-2179-1772 (E.M.); +33-(0)4-3272-2522 (A.R.-S.)
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Repeated Heat-Moisture Treatment: a more EffectiveWay for Structural and Physicochemical Modification of Mung Bean Starch Compared with Continuous Way. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02405-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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16
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Moin A, Ali TM, Hasnain A. Effect of basmati and irri acetylated rice starches on textural and sensorial characteristics of dumpling wrappers. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00179-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Lin D, Zhou W, Yang Z, Zhong Y, Xing B, Wu Z, Chen H, Wu D, Zhang Q, Qin W, Li S. Study on physicochemical properties, digestive properties and application of acetylated starch in noodles. Int J Biol Macromol 2019; 128:948-956. [DOI: 10.1016/j.ijbiomac.2019.01.176] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 01/12/2019] [Accepted: 01/28/2019] [Indexed: 12/17/2022]
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18
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Liu D, Li Z, Fan Z, Zhang X, Zhong G. Effect of soybean soluble polysaccharide on the pasting, gels, and rheological properties of kudzu and lotus starches. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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Xiao L, Chen J, Wang X, Bai R, Chen D, Liu J. Structural and physicochemical properties of chemically modified Chinese water chestnut [Eleocharis dulcis (Burm. f.) Trin. ex Hensch] starches. Int J Biol Macromol 2018; 120:547-556. [DOI: 10.1016/j.ijbiomac.2018.08.161] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 08/24/2018] [Accepted: 08/27/2018] [Indexed: 01/26/2023]
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20
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Biswas A, Kim S, Ferro Furtado R, Roberto Alves C, Buttrum M, Boddu V, Cheng HN. Metal chloride-catalyzed acetylation of starch: Synthesis and characterization. INTERNATIONAL JOURNAL OF POLYMER ANALYSIS AND CHARACTERIZATION 2018. [DOI: 10.1080/1023666x.2018.1512465] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Atanu Biswas
- USDA Agricultural Research Service, National Center for Agricultural Utilization Research, Peoria, IL, USA
| | - Sanghoon Kim
- USDA Agricultural Research Service, National Center for Agricultural Utilization Research, Peoria, IL, USA
| | | | | | - Megan Buttrum
- USDA Agricultural Research Service, National Center for Agricultural Utilization Research, Peoria, IL, USA
| | - Veera Boddu
- USDA Agricultural Research Service, National Center for Agricultural Utilization Research, Peoria, IL, USA
| | - H. N. Cheng
- USDA Agricultural Research Service, Southern Regional Research Center, New Orleans, LA, USA
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Zhao K, Saleh AS, Li B, Wu H, liu Y, Zhang G, Li W. Effects of conventional and microwave pretreatment acetylation on structural and physicochemical properties of wheat starch. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13845] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kun Zhao
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Ahmed S.M. Saleh
- Department of Food Science and Technology; Faculty of Agriculture; Assiut University; Assiut 71526 Egypt
| | - Bei Li
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Hao Wu
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Yu liu
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Guoquan Zhang
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Wenhao Li
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
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22
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Zhao K, Li B, Xu M, Jing L, Gou M, Yu Z, Zheng J, Li W. Microwave pretreated esterification improved the substitution degree, structural and physicochemical properties of potato starch esters. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.021] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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23
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Effect of Vacuum Treatment on the Characteristics of Oxidized Starches Prepared Using a Green Method. STARCH-STARKE 2017. [DOI: 10.1002/star.201700216] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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24
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Moin A, Ali TM, Hasnain A. Characterization and utilization of hydroxypropylated rice starches for improving textural and storage properties of rice puddings. Int J Biol Macromol 2017; 105:843-851. [DOI: 10.1016/j.ijbiomac.2017.07.109] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 07/06/2017] [Accepted: 07/17/2017] [Indexed: 10/19/2022]
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25
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26
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Ashwar BA, Gani A, Shah A, Masoodi FA. Production of RS4 from rice by acetylation: Physico-chemical, thermal, and structural characterization. STARCH-STARKE 2016. [DOI: 10.1002/star.201600052] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Bilal Ahmad Ashwar
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Asima Shah
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar India
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