1
|
Mogoginta JG, Murai T, Annor GA. Starch Characteristics and Amylopectin Unit and Internal Chain Profiles of Indonesian Rice ( Oryza sativa). Foods 2024; 13:2422. [PMID: 39123613 DOI: 10.3390/foods13152422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 07/16/2024] [Accepted: 07/29/2024] [Indexed: 08/12/2024] Open
Abstract
Indonesia is arguably a major player in worldwide rice production. Though white rice is the most predominantly cultivated, red, brown, and red rice are also very common. These types of rice are known to have different cooking properties that may be related to differences in their starch properties. Investigating the starch properties, especially the fine structure of their amylopectin, can help understand these differences. This study aims to investigate the starch characteristics of some Indonesian rice varieties by evaluating the starch granule morphology and size, molecular characteristics, amylopectin unit and internal chain profiles, and thermal properties. Starches were extracted from white rice (long grain (IR-64) and short grain (IR-42)), brown rice, red rice, and black rice cultivated in Java Island, Indonesia. IR-42 had the highest amylose content of 39.34% whilst the black rice had the least of 1.73%. The enthalpy of gelatinization and onset temperature of the gelatinization of starch granules were between 3.2 and 16.2 J/g and 60.1 to 73.8 °C, respectively. There were significant differences between the relative molar amounts of the internal chains of the samples. The two white rice and black rice had a significantly higher amount of A-chains, but a lower amount of B-chains and fingerprint B-chains (Bfp) than the brown and red rice. The average chain length (CL), short chain length (SCL), and external chain length (ECL) were significantly longer for the red rice and the black rice in comparison to both the white rice amylopectins. The long chain length (LCL) and internal chain length (ICL) of the sample amylopectins were similar. Rice starches were significantly different in the internal structure but not as much in their amylopectin unit chain profile. These results suggest the differences in their amylopectin clusters and building blocks.
Collapse
Affiliation(s)
- Juan Giustra Mogoginta
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108, USA
| | - Takehiro Murai
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108, USA
| | - George A Annor
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108, USA
| |
Collapse
|
2
|
Ma ZH, Gao MH, Cheng HT, Song WW, Lu LJ, Lyu WY. Differences in rice component distribution across layers and their relationship with taste. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1824-1832. [PMID: 37884460 DOI: 10.1002/jsfa.13074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 10/17/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
BACKGROUND Rice taste is closely associated with endosperm composition, which varies among different rice layers. Although clarifying the relationship between this difference and nutritional taste can guide rice breeding and cultivation practices, research on this topic is limited. RESULTS Here, typical rice varieties having excellent and poor taste characteristics were selected to analyze the distribution characteristics and differences of their components. The varieties with excellent taste exhibited lower apparent amylose content (AAC) and protein content (PC), lesser short-chain (Fa) and long-chain (Fb3 ) amylopectin (AP) and more medium-chain (Fb1+2 ) AP, higher long-to-short chain ratio (Fa:Fb3 ), and higher nitrogen (N), magnesium (Mg) and calcium (Ca) content in layer 1 (L1) than the varieties with poor taste. Layer 2 (L2) played a key role in AAC and PC regulation in the varieties with excellent taste by reducing AAC and appropriately increasing PC, consequently improving rice taste. AP structure in layer 3 (L3) substantially affected the taste of the two types of varieties. The mineral content was the highest in L1, and increased potassium (K), Ca, and Mg content improved taste in all varieties. CONCLUSION AAC in each layer contributes to rice taste. PC and minerals primarily act on L1 and L2, whereas AP acts on L2 and L3. Therefore, the endosperm formation process should be exploited for improving rice taste. Furthermore, key resources and cultivation should be identified and regulated, respectively, to improve rice taste. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zhao-Hui Ma
- College of Agronomy, Shenyang Agricultural University, Shenyang, China
| | - Ming-Hui Gao
- College of Agronomy, Shenyang Agricultural University, Shenyang, China
| | - Hai-Tao Cheng
- College of Agronomy, Shenyang Agricultural University, Shenyang, China
| | - Wen-Wen Song
- College of Agronomy, Shenyang Agricultural University, Shenyang, China
| | - Lian-Ji Lu
- College of Agronomy, Shenyang Agricultural University, Shenyang, China
| | - Wen-Yan Lyu
- College of Agronomy, Shenyang Agricultural University, Shenyang, China
| |
Collapse
|
3
|
Yu X, Wang P, Wang L, Wang K, Duan Y, Huo J, Ma X, Dong S, Xin G, Xiao Z. Inhibition mechanism of rice glutelin on extruded starch digestion: From the structural properties of starch and enzyme activity. Food Res Int 2024; 175:113790. [PMID: 38129010 DOI: 10.1016/j.foodres.2023.113790] [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: 10/10/2023] [Revised: 11/29/2023] [Accepted: 12/02/2023] [Indexed: 12/23/2023]
Abstract
To increase the anti-digestion ability of extruded rice starch (ERS), the influence of rice glutelin (RG) on digestive and structural characteristics of ERS were investigated. The resistant starch content increased from 4.49 % to 18.08 % as the RG content increased, while the digestion rate and digestion velocity constant were reduced by the incorporation of RG. Morphological observations showed that ERS was adhered and encapsulated by RG, and the specific area of starch granules were decreased after the addition of RG. The results of XRD and FTIR suggested that the long-range and short-range orders of ERS were improved due to the complexation with RG. The thickness of crystalline of ERS was increased while its amorphous region thickness was reduced by the supplementation with RG. The 1H NMR and 13C NMR data revealed that the branching degree and double helix content of ERS was increased by 46.24 % and 52.67 % when RG content reached to 12 %. Additionally, the addition of RG altered the molecular weight and chain length distribution of ERS. The α-amylase activity and glucoamylase activity was inhibited by RG. These results could provide a valuable basis for the application of RG in extruded rice starchy foods with lower glycemic index.
Collapse
Affiliation(s)
- Xiaoshuai Yu
- College of Food, Shenyang Agricultural University, Shenyang 110866, PR China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China
| | - Peng Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, PR China
| | - Lishuang Wang
- College of Food, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Kexin Wang
- College of Food, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Yumin Duan
- Experimental Center, Shenyang Normal University, Shenyang 110034, PR China
| | - Jinjie Huo
- College of Food, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Xiaoqi Ma
- College of Food, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Shengzhong Dong
- Experimental Center, Shenyang Normal University, Shenyang 110034, PR China
| | - Guang Xin
- College of Food, Shenyang Agricultural University, Shenyang 110866, PR China.
| | - Zhigang Xiao
- College of Food, Shenyang Agricultural University, Shenyang 110866, PR China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China.
| |
Collapse
|
4
|
Deng C, Wang B, Jin Y, Yu Y, Zhang Y, Shi S, Wang Y, Zheng M, Yu Z, Zhou Y. Effects of starch multiscale structure on the physicochemical properties and digestibility of Radix Cynanchi bungei starch. Int J Biol Macromol 2023; 253:126873. [PMID: 37716663 DOI: 10.1016/j.ijbiomac.2023.126873] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 08/18/2023] [Accepted: 09/10/2023] [Indexed: 09/18/2023]
Abstract
Radix Cynanchi bungei (RCb) contains 40-70 % starch, yet little is known about the structure and properties of RCb starch. In this study, the multiscale structure of two cultivars of RCb starch (YW201501 and BW201001) were characterized, and the effects of starch structure on its physicochemical properties were investigated. The differences in physicochemical properties of RCb starch were influenced by its multiscale structure. The starch granules were round and irregular polygon, with sizes ranging between 2 and 14 μm. YW201501 had a higher amylose (21.81 %) and lipid (0.96 %) content, molecular weight (59.5 × 106 g/mol), and A chain proportion (27.5 %), and a lower average granule size (6.14 μm), amylopectin average chain length (19.7), and B3 chain proportion (10.3 %). Both starches were B-type crystalline, with higher crystallinity (26.3 %) and R1047/1022 (0.74) for YW201501, resulting in large gelatinization enthalpy. In addition, the higher peak viscosity and larger retrogradation degree of YW201501 were correlated to its higher amylose content. In vitro digestibility revealed that the low rapidly digestible starch and high resistant starch of BW201001 were related to the fine structure of starch. YW201501 and BW201001 had a medium glycemic index (62.6-66.0) with potential for processing into healthy starchy foods.
Collapse
Affiliation(s)
- Changyue Deng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Baixue Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Yongqing Jin
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Yiyang Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Yingying Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Sanxu Shi
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Yifan Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Zhenyu Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.
| |
Collapse
|
5
|
Li C, Wu A, Gilbert RG. Critical examination of the characterization techniques, and the evidence, for the existence of extra-long amylopectin chains. Compr Rev Food Sci Food Saf 2023; 22:4053-4073. [PMID: 37458307 DOI: 10.1111/1541-4337.13212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 06/15/2023] [Accepted: 06/29/2023] [Indexed: 09/13/2023]
Abstract
It has been suggested that amylopectin can contain small but significant amounts of extra-long chains (ELCs), which could affect functional properties, and also would have implications for the mechanism of starch biosynthesis. However, current evidence for the existence of ELCs is ambiguous. The amylose/amylopectin separation and the characterization techniques used for the investigation of ELCs are reviewed, problems in those techniques are examined, and studies of ELCs of amylopectin are discussed. A model for the biosynthesis of amylopectin chains in terms of conventional biosynthesis enzymes, which provides an excellent fit to a large amount of experimental data, is used to provide a rigorous definition of ELCs. In addition, current investigations of ELCs, involving separation, is hindered by the lack of a method to quantitatively separate all the amylopectin from starch without any traces of residual amylose (which would have long chains). Unambiguous evidence for the existence of ELCs can be obtained using two-dimensional (2D) characterization, these dimensions being the degree of polymerization of a chain and the size of the whole molecule. Available 2D data indicate that there are no ELCs present in currently detectable quantities in native rice starches. However, concluding this more rigorously requires improvements in the resolution of current 2D methods.
Collapse
Affiliation(s)
- Changfeng Li
- Department of Food Science and Engineering, Yangzhou University, Yangzhou, China
- Jiangsu Key Laboratory of Crop Genetics and Physiology/State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou, China
| | - Alex Wu
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Robert G Gilbert
- Jiangsu Key Laboratory of Crop Genetics and Physiology/State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou, China
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| |
Collapse
|
6
|
Liu Z, Fu Y, Zhang F, Zhao Q, Xue Y, Hu J, Shen Q. Comparison of the molecular structure of heat and pressure-treated corn starch based on experimental data and molecular dynamics simulation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107371] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
7
|
Tang J, Zhang Q, Zhou J, Fang H, Yang H, Wang F. Investigation of pesticide residue removal effect of gelatinized starch using surface-enhanced Raman scattering mapping. Food Chem 2021; 365:130448. [PMID: 34218109 DOI: 10.1016/j.foodchem.2021.130448] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 06/14/2021] [Accepted: 06/21/2021] [Indexed: 11/18/2022]
Abstract
This study investigated the effectiveness of gelatinized starch (GS) in the removal of surface and internalized pesticide residues from basil leaves. Surface activity of GS was confirmed by surface tension and fluorescence study. Surface-enhanced Raman scattering (SERS) mapping was applied for in situ and real-time tracking of pesticides over time. Results showed that gelatinized starch has better and safer pesticide removing effect compared to commercial surfactants. Simulation study showed that starch fragment can adjust its three-dimensional conformation according to the size of the guest with ~ four repeating α-1,4-d-glucopyranose residues interacting efficiently with pesticides. However, washing by small molecular weight surfactants will lead to a "secondary contamination" due to its amphilphilic nature and small molecular size, which can escort pesticide deeper into the leaf. Due to the wide availability, easy fabrication, efficient rinsing effect and bio-safety nature, GS should be highly recommended in family practice.
Collapse
Affiliation(s)
- Jie Tang
- The Education Ministry Key Lab of Resource Chemistry, Shanghai Key Laboratory of Rare Earth Functional Materials, Shanghai Municipal Education Committee Key Laboratory of Molecular Imaging Probes and Sensors and Department of Chemistry, Shanghai Normal University, Shanghai 200234, PR China
| | - Qiong Zhang
- The Education Ministry Key Lab of Resource Chemistry, Shanghai Key Laboratory of Rare Earth Functional Materials, Shanghai Municipal Education Committee Key Laboratory of Molecular Imaging Probes and Sensors and Department of Chemistry, Shanghai Normal University, Shanghai 200234, PR China
| | - Jie Zhou
- The Education Ministry Key Lab of Resource Chemistry, Shanghai Key Laboratory of Rare Earth Functional Materials, Shanghai Municipal Education Committee Key Laboratory of Molecular Imaging Probes and Sensors and Department of Chemistry, Shanghai Normal University, Shanghai 200234, PR China
| | - Huichao Fang
- The Education Ministry Key Lab of Resource Chemistry, Shanghai Key Laboratory of Rare Earth Functional Materials, Shanghai Municipal Education Committee Key Laboratory of Molecular Imaging Probes and Sensors and Department of Chemistry, Shanghai Normal University, Shanghai 200234, PR China
| | - Haifeng Yang
- The Education Ministry Key Lab of Resource Chemistry, Shanghai Key Laboratory of Rare Earth Functional Materials, Shanghai Municipal Education Committee Key Laboratory of Molecular Imaging Probes and Sensors and Department of Chemistry, Shanghai Normal University, Shanghai 200234, PR China.
| | - Feng Wang
- The Education Ministry Key Lab of Resource Chemistry, Shanghai Key Laboratory of Rare Earth Functional Materials, Shanghai Municipal Education Committee Key Laboratory of Molecular Imaging Probes and Sensors and Department of Chemistry, Shanghai Normal University, Shanghai 200234, PR China.
| |
Collapse
|
8
|
Kong H, Yu L, Gu Z, Li C, Cheng L, Hong Y, Li Z. An Innovative Short-Clustered Maltodextrin as Starch Substitute for Ameliorating Postprandial Glucose Homeostasis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:354-367. [PMID: 33350823 DOI: 10.1021/acs.jafc.0c02828] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Dietary starch is usually associated with elevated postprandial glycemic response. This is a potential risk factor of type 2 diabetes. Here, a 1,4-α-glucan branching enzyme (GBE) was employed to reassemble α-1,4 and α-1,6 glycosidic bonds in starch molecules. Structural characterization showed that GBE-catalyzed molecular reassembly created an innovative short-clustered maltodextrin (SCMD), which showed a dense internal framework along with shortened external chains. Such short-clustered molecules obstructed digestive enzymes attack and displayed dramatically reduced digestibility. Therefore, SCMD was served as a dietary starch substitute to improve postprandial glucose homeostasis. A 22.3% decrease in glycemic peak was therefore detected in ICR mice following SCMD intake (10.7 mmol/L), compared with that in the control (13.8 mmol/L). Moreover, an attenuated insulin response (40.5% lower than that in control) to SCMD intake was regarded suitable for diabetes management. These novel discoveries demonstrate that enzymatically rebuilding starch molecules may be a meaningful strategy for diabetes management.
Collapse
Affiliation(s)
- Haocun Kong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Luxi Yu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
9
|
Liping Y, Xu L, Wei D, Du C, Yang J, Zhou Y. Fine structure of amylopectin and relation with physicochemical properties of three coloured potato starches. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14667] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Yang Liping
- Key laboratory of Agricultural products processing engineering of Anhui Province Anhui Agricultural University 130 Chang Jiang West Road Hefei230036China
- School of Food Engineering Anhui Science and Technology University 9 Donghua Road Fengyang233100China
| | - Li Xu
- Key laboratory of Agricultural products processing engineering of Anhui Province Anhui Agricultural University 130 Chang Jiang West Road Hefei230036China
| | - Dongmei Wei
- Key laboratory of Agricultural products processing engineering of Anhui Province Anhui Agricultural University 130 Chang Jiang West Road Hefei230036China
| | - Chuanlai Du
- School of Food Engineering Anhui Science and Technology University 9 Donghua Road Fengyang233100China
| | - Jianting Yang
- School of Food Engineering Anhui Science and Technology University 9 Donghua Road Fengyang233100China
| | - Yibin Zhou
- Key laboratory of Agricultural products processing engineering of Anhui Province Anhui Agricultural University 130 Chang Jiang West Road Hefei230036China
| |
Collapse
|
10
|
Effect of increased pressure on the coated layer profile of steamed rice. Food Chem 2020; 310:125971. [DOI: 10.1016/j.foodchem.2019.125971] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 10/07/2019] [Accepted: 11/27/2019] [Indexed: 01/29/2023]
|
11
|
Han Z, Shi R, Sun DW. Effects of novel physical processing techniques on the multi-structures of starch. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
12
|
Advances in Molecular Genetics and Genomics of African Rice ( Oryza glaberrima Steud). PLANTS 2019; 8:plants8100376. [PMID: 31561516 PMCID: PMC6843444 DOI: 10.3390/plants8100376] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 09/23/2019] [Accepted: 09/25/2019] [Indexed: 02/07/2023]
Abstract
African rice (Oryza glaberrima) has a pool of genes for resistance to diverse biotic and abiotic stresses, making it an important genetic resource for rice improvement. African rice has potential for breeding for climate resilience and adapting rice cultivation to climate change. Over the last decade, there have been tremendous technological and analytical advances in genomics that have dramatically altered the landscape of rice research. Here we review the remarkable advances in knowledge that have been witnessed in the last few years in the area of genetics and genomics of African rice. Advances in cheap DNA sequencing technologies have fuelled development of numerous genomic and transcriptomic resources. Genomics has been pivotal in elucidating the genetic architecture of important traits thereby providing a basis for unlocking important trait variation. Whole genome re-sequencing studies have provided great insights on the domestication process, though key studies continue giving conflicting conclusions and theories. However, the genomic resources of African rice appear to be under-utilized as there seems to be little evidence that these vast resources are being productively exploited for example in practical rice improvement programmes. Challenges in deploying African rice genetic resources in rice improvement and the genomics efforts made in addressing them are highlighted.
Collapse
|
13
|
Zhong Y, Liang W, Pu H, Blennow A, Liu X, Guo D. Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch. Int J Biol Macromol 2019; 137:870-877. [DOI: 10.1016/j.ijbiomac.2019.07.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 10/26/2022]
|
14
|
Yang QY, Lu XX, Chen YZ, Luo ZG, Xiao ZG. Fine structure, crystalline and physicochemical properties of waxy corn starch treated by ultrasound irradiation. ULTRASONICS SONOCHEMISTRY 2019; 51:350-358. [PMID: 30385241 DOI: 10.1016/j.ultsonch.2018.09.001] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 08/30/2018] [Accepted: 09/01/2018] [Indexed: 05/23/2023]
Abstract
As a simple and effective physical method, ultrasound irradiation has been used to modify starch. Native waxy corn starch was treated by ultrasound irradiation at 100 and 400 W in this study. Compared with native waxy corn starch, lower proportion of B1, B2, and B3, higher proportion of A chain were observed in ultrasonicated waxy corn starch. 1H NMR combined with HPSEC-MALLS-RI data showed that lower degree of branching was observed in ultrasonicated waxy corn starch, and α-1,4 glycosidic linkages were more stable than α-1,6 glycosidic linkages in waxy corn starches. 13C NMR data indicated that the content of double helices was decreased, and single helix and amorphous components were increased after ultrasound irradiation. The A-type crystal structure was scarcely affected according to X-ray diffraction (XRD) analysis. The granule surface of ultrasonicated waxy corn starch became notch and rough fragment, and lower particle diameter was observed in ultrasonicated waxy corn starch. These results demonstrated that ultrasound irradiation affected chain length distribution, double helices, single helices and amorphous state, especially α-1,4 glycosidic linkages and α-1,6 glycosidic linkages, of waxy corn starch.
Collapse
Affiliation(s)
- Qing-Yu Yang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Xuan-Xuan Lu
- Department of Food Science, Rutgers, The State University of New Jersey, NJ 08901, USA
| | - Yong-Zhi Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhi-Gang Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Zhi-Gang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
| |
Collapse
|
15
|
Wang L, Xu J, Fan X, Wang Q, Wang P, Yuan J, Yu Y, Zhang Y, Cui L. Characterization of branched limit dextrin and impact on corn starch pasting properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
16
|
Unit and internal chain profiles of maca amylopectin. Food Chem 2018; 242:106-112. [DOI: 10.1016/j.foodchem.2017.09.024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Revised: 07/01/2017] [Accepted: 09/04/2017] [Indexed: 11/22/2022]
|
17
|
Zhou H, Zhang G, Zhu C, Peng X, Chen X, Fu J, Ouyang L, Bian J, Hu L, Sun X, Xu J, He H, He X. Characterization of Amylopectin Fine Structure and its Role on Pasting Properties of Starches in Rice ( Oryza sativa L.). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.347] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Huiying Zhou
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
| | - Guifeng Zhang
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
| | - Changlan Zhu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaosong Peng
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaorong Chen
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Junru Fu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Linjuan Ouyang
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Jianmin Bian
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Lifang Hu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaotang Sun
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Jie Xu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
| | - Haohua He
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaopeng He
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| |
Collapse
|
18
|
Wambugu P, Ndjiondjop M, Furtado A, Henry R. Sequencing of bulks of segregants allows dissection of genetic control of amylose content in rice. PLANT BIOTECHNOLOGY JOURNAL 2018; 16:100-110. [PMID: 28499072 PMCID: PMC5785344 DOI: 10.1111/pbi.12752] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 04/25/2017] [Accepted: 05/01/2017] [Indexed: 05/03/2023]
Abstract
Amylose content (AC) is a key quality trait in rice. A cross between Oryza glaberrima (African rice) and Oryza sativa (Asian rice) segregating for AC was analysed by sequencing bulks of individuals with high and low AC. SNP associated with the granule bound starch synthase (GBSS1) locus on chromosome 6 were polymorphic between the bulks. In particular, a G/A SNP that would result in an Asp to Asn mutation was identified. This amino acid substitution may be responsible for differences in GBSS activity as it is adjacent to a disulphide linkage conserved in all grass GBSS proteins. Other polymorphisms in genomic regions closely surrounding this variation may be the result of linkage drag. In addition to the variant in the starch biosynthesis gene, SNP on chromosomes 1 and 11 linked to AC was also identified. SNP was found in the genes encoding the NAC and CCAAT-HAP5 transcription factors that have previously been linked to starch biosynthesis. This study has demonstrated that the approach of sequencing bulks was able to identify genes on different chromosomes associated with this complex trait.
Collapse
Affiliation(s)
- Peterson Wambugu
- Queensland Alliance for Agriculture and Food InnovationUniversity of QueenslandBrisbaneQldAustralia
- Present address:
Kenya Agricultural and Livestock Research Organization (KALRO)Genetic Resources Research InstituteNairobiKenya
| | | | - Agnelo Furtado
- Queensland Alliance for Agriculture and Food InnovationUniversity of QueenslandBrisbaneQldAustralia
| | - Robert Henry
- Queensland Alliance for Agriculture and Food InnovationUniversity of QueenslandBrisbaneQldAustralia
| |
Collapse
|
19
|
Han W, Zhang B, Li J, Zhao S, Niu M, Jia C, Xiong S. Understanding the fine structure of intermediate materials of maize starches. Food Chem 2017; 233:450-456. [DOI: 10.1016/j.foodchem.2017.04.155] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 04/18/2017] [Accepted: 04/25/2017] [Indexed: 01/29/2023]
|
20
|
Marengo M, Barbiroli A, Bonomi F, Casiraghi MC, Marti A, Pagani MA, Manful J, Graham-Acquaah S, Ragg E, Fessas D, Hogenboom JA, Iametti S. Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing. J Food Sci 2017; 82:2298-2305. [PMID: 28850662 DOI: 10.1111/1750-3841.13853] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Revised: 06/12/2017] [Accepted: 07/27/2017] [Indexed: 11/29/2022]
Abstract
Molecular properties of proteins and starch were investigated in 2 accessions of Oryza glaberrima and Oryza sativa, and in one NERICA cross between the 2 species, to assess traits that could be relevant to transformation into specific foods. Protein nature and organization in O. glaberrima were different from those in O. sativa and in NERICA. Despite the similar cysteine content in all samples, thiol accessibility in O. glaberrima proteins was higher than in NERICA or in O. sativa. Inter-protein disulphide bonds were important for the formation of protein aggregates in O. glaberrima, whereas non-covalent protein-protein interactions were relevant in NERICA and O. sativa. DSC and NMR studies indicated only minor differences in the structure of starch in these species, as also made evident by their microstructural features. Nevertheless, starch gelatinization in O. glaberrima was very different from what was observed in O. sativa and NERICA. The content of soluble species in gelatinized starch from the various species in the presence/absence of treatments with specific enzymes indicated that release of small starch breakdown products was lowest in O. glaberrima, in particular from the amylopectin component. These findings may explain the low glycemic index of O. glaberrima, and provide a rationale for extending the use of O. glaberrima in the production of specific rice-based products, thus improving the economic value and the market appeal of African crops. PRACTICAL APPLICATION The structural features of proteins and starch in O. glaberrima are very different from those in O. sativa and in the NERICA cross. These results appear useful as for extending the use of O. glaberrima cultivars in the design and production of specific rice-based products (for example, pasta), that might, in turn, improve the economic value and the market appeal of locally sourced raw materials, by introducing added-value products on the African market.
Collapse
Affiliation(s)
- Mauro Marengo
- Dipto. di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Univ.à degli Studi di Milano, Italy
| | - Alberto Barbiroli
- Dipto. di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Univ.à degli Studi di Milano, Italy
| | - Francesco Bonomi
- Dipto. di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Univ.à degli Studi di Milano, Italy
| | - Maria Cristina Casiraghi
- Dipto. di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Univ.à degli Studi di Milano, Italy
| | - Alessandra Marti
- Dipto. di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Univ.à degli Studi di Milano, Italy
| | - Maria Ambrogina Pagani
- Dipto. di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Univ.à degli Studi di Milano, Italy
| | | | | | - Enzio Ragg
- Dipto. di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Univ.à degli Studi di Milano, Italy
| | - Dimitrios Fessas
- Dipto. di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Univ.à degli Studi di Milano, Italy
| | - Johannes A Hogenboom
- Dipto. di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Univ.à degli Studi di Milano, Italy
| | - Stefania Iametti
- Dipto. di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS), Univ.à degli Studi di Milano, Italy
| |
Collapse
|
21
|
Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
Collapse
|
22
|
Yang Q, Qi L, Luo Z, Kong X, Xiao Z, Wang P, Peng X. Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.011] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
23
|
Ma ZH, Cheng HT, Nitta Y, Aoki N, Chen Y, Chen HX, Ohsugi R, Lyu WY. Differences in Viscosity of Superior and Inferior Spikelets of Japonica Rice with Various Percentages of Apparent Amylose Content. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4237-4246. [PMID: 28358983 DOI: 10.1021/acs.jafc.7b00048] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Viscosity, a crucial characteristic for rice palatability, is affected by endosperm characters. We compared correlations between differences in viscosity of japonica rice with various palatability and endosperm characters. Changes in apparent amylose and protein contents (AAC% and PC%, respectively) and amylopectin side-chain distribution and the relationship of these traits with palatability were investigated in superior and inferior spikelets of good cultivars with low amylose content from Hokkaido and common cultivars from northeastern Japan, using rapid visco analyzer characteristics and rice-grain microstructures. Significant differences occurred in PC%, AAC%, breakdown, setback, peak time, and pasting temperature of different cultivars and grain positions. Amylopectin components showed remarkable differences in grain surfaces, surface layers, and section structure between the grain varieties. Hokkaido cultivars showed better viscosity than northeastern cultivars, particularly initial stage grains. Correlation analysis indicated viscosity was mainly AAC%-dependent, whereas differences in endosperm characteristics between spikelet positions were mainly due to grain-filling temperature.
Collapse
Affiliation(s)
- Zhao-Hui Ma
- Rice Research Institute of Shenyang Agricultural University, Key Laboratory of Northern Japonica Rice Genetics and Breeding, Ministry of Education and Liaoning Province, Key Laboratory of Northeast Rice Biology and Genetics and Breeding, Ministry of Agriculture , Shenyang, China 110866
| | - Hai-Tao Cheng
- Rice Research Institute of Shenyang Agricultural University, Key Laboratory of Northern Japonica Rice Genetics and Breeding, Ministry of Education and Liaoning Province, Key Laboratory of Northeast Rice Biology and Genetics and Breeding, Ministry of Agriculture , Shenyang, China 110866
| | - Y Nitta
- The College of Agriculture, Ibaraki University Ami , Inashiki, Ibaraki 300-0393, Japan
| | - Naohiro Aoki
- Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Yun Chen
- Rice Research Institute of Shenyang Agricultural University, Key Laboratory of Northern Japonica Rice Genetics and Breeding, Ministry of Education and Liaoning Province, Key Laboratory of Northeast Rice Biology and Genetics and Breeding, Ministry of Agriculture , Shenyang, China 110866
| | - Heng-Xue Chen
- Rice Research Institute of Shenyang Agricultural University, Key Laboratory of Northern Japonica Rice Genetics and Breeding, Ministry of Education and Liaoning Province, Key Laboratory of Northeast Rice Biology and Genetics and Breeding, Ministry of Agriculture , Shenyang, China 110866
| | - Ryu Ohsugi
- Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Wen-Yan Lyu
- Rice Research Institute of Shenyang Agricultural University, Key Laboratory of Northern Japonica Rice Genetics and Breeding, Ministry of Education and Liaoning Province, Key Laboratory of Northeast Rice Biology and Genetics and Breeding, Ministry of Agriculture , Shenyang, China 110866
| |
Collapse
|
24
|
Molecular structure of quinoa starch. Carbohydr Polym 2017; 158:124-132. [DOI: 10.1016/j.carbpol.2016.12.001] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Revised: 11/28/2016] [Accepted: 12/01/2016] [Indexed: 11/22/2022]
|
25
|
Structure of clusters and building blocks in amylopectin from African rice accessions. Carbohydr Polym 2016; 148:125-33. [DOI: 10.1016/j.carbpol.2016.04.057] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/11/2016] [Accepted: 04/12/2016] [Indexed: 12/13/2022]
|