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Sun S, Li R, Sun D, Guo L, Cui B, Zou F. Improving paste stabilities of cassava starch through molecular density after maltogenic amylase and transglucosidase. Food Chem 2025; 462:140993. [PMID: 39197246 DOI: 10.1016/j.foodchem.2024.140993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 08/22/2024] [Accepted: 08/23/2024] [Indexed: 09/01/2024]
Abstract
To improve paste stability of cassava starch, including acid resistance, high-temperature shear resistance and freeze-thaw stability, cassava starch was modified by sequential maltogenic amylase and transglucosidase to form an optimally denser structure, or branched density (12.76 %), molecular density (15.17 g/mol/nm3), and the proportions of short-branched chains (41.41 % of A chains and 44.01 % of B1 chains). Viscosity stability (88.52 %) of modified starch was higher than that (64.92 %) of native starch. After acidic treatment for 1 h, the viscosity of modified starch and native starch decreased by 56.53 % and 65.70 %, respectively. Compared to native starch, modified starch had lower water loss in freeze-thaw cycles and less viscosity reduction during high-temperature and high-shear processing. So, the appropriate molecular density and denser molecule structure enhanced paste stabilities of modified starch. The outcome expands the food and non-food applications of cassava starch.
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Affiliation(s)
- Shuo Sun
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Ruobing Li
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Dengyue Sun
- State Key Laboratory of Biobased Material and Green Papermaking, College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Li Guo
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
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2
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Bertoft E, Blennow A, Hamaker BR. Perspectives on Starch Structure, Function, and Synthesis in Relation to the Backbone Model of Amylopectin. Biomacromolecules 2024; 25:5389-5401. [PMID: 39149775 DOI: 10.1021/acs.biomac.4c00369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/17/2024]
Abstract
Understanding functionality of polysaccharides such as starch requires molecular representations that account for their functional characteristics, such as those related to gelatinization, gelation, and crystallization. Starch macromolecules are inherently very complex, and precise structures can only be deduced from large data sets to generate relational models. For amylopectin, the major, well-organized, branched part of starch, two main molecular representations describe its structure: the classical cluster model and the more recent backbone model. Continuously emerging data call for inspection of these models, necessary revisions, and adoption of the preferred representation. The accumulated molecular and functional data support the backbone model and it well accommodates our present knowledge related to the biosynthesis of starch. This Perspective focuses on our current knowledge of starch structure and functionality directly in relation to the backbone model of amylopectin.
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Affiliation(s)
- Eric Bertoft
- Bertoft Solutions, Gamla Sampasvägen 18, 20960 Turku, Finland
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, 1871 Frederiksberg, Denmark
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907-2009, United States
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3
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Wang Z, Sun Y, Pan Y, Li E, Wang J, Li S, Li C. Impact of sugar and sugar alcohol on the pasting and retrogradation properties of starch with distinct molecular structures. Int J Biol Macromol 2024; 278:134627. [PMID: 39128746 DOI: 10.1016/j.ijbiomac.2024.134627] [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: 03/18/2024] [Revised: 07/21/2024] [Accepted: 08/08/2024] [Indexed: 08/13/2024]
Abstract
The molecular structures of starch and sugar/sugar alcohol are recognized as critical determinants of starch pasting and retrogradation properties. However, their combined effects on these properties remain elusive. This study for the first time examined the pasting and retrogradation properties of nine starches with diverse molecular structures, both with and without the addition of glucose, sucrose, isomaltose, isomalt, and sorbitol. The presence of sugar/sugar alcohol significantly enhanced starch pasting viscosity. In particular, the variations of the peak viscosity of wheat starch were more pronounced than other starches, possibly due to its distinct molecular structures. The changes in melting temperatures and enthalpy of retrograded starches were complex, varying depending on the type of starch and sugar/sugar alcohol used. For example, the melting peak temperature ranged from 56.45 °C (TS) to 61.9 °C (WMS), and the melting enthalpy ranged from 0.16 J/g (TS) to 5.6 J/g (PES). The micromorphology of retrograded starch revealed agglomeration and needle-like structures, instead of a network structure, after the addition of glucose and sorbitol, respectively. Correlations between starch molecular structure and pasting properties remained largely unchanged, while the relationship between starch molecular structure and retrogradation properties exhibited notable variations after the addition of sugars or sugar alcohols. These findings help a better understanding of the effects of starch molecular structure and the presence of sugar/sugar alcohol on starch pasting and retrogradation properties.
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Affiliation(s)
- Zihan Wang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
| | - Ye Sun
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
| | - Yujun Pan
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
| | - Enpeng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Jun Wang
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Songnan Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China.
| | - Cheng Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong, China.
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4
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Bertoft E, Annor G, Vamadevan V, Lin AHM. On the architecture of starch granules revealed by iodine vapor binding and lintnerization. Part 1: Microscopic examinations. Biopolymers 2024:e23610. [PMID: 38953406 DOI: 10.1002/bip.23610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 05/28/2024] [Accepted: 06/14/2024] [Indexed: 07/04/2024]
Abstract
Structural nature of glucan chains in the amorphous part of granular starch was examined by iodine vapor treatment and lintnerization. Four iodine-stained amylose-containing normal starches and their waxy counterparts were examined under a microscope before, during, and after lintnerization. The presence of amylose retarded the lintnerization rate. The degree of retardation correlated with the structural type of the amylopectin component, suggesting that potato amylopectin (type 4 structure) interacts with amylose in the granules, whereas in barley granules (type 1 structure) the interaction is very weak. The inclusion complexes with iodine were not degraded by the acid treatment. Therefore, the iodine-glucan chain complex formation could be used to study the structural nature of the flexible, amorphous parts of the starch granules. Indeed, at the end of lintnerization, when 20%-30% of the granules remained, substantial amounts of blue-stained complexes were washed out from the granules especially from amylose-containing barley and maize starch, but also from both normal and waxy cassava and potato starch. The complexation with iodine did not affect the rate of lintnerization. This suggested that single helical structures were present during lintnerization also in the absence of iodine and this conformation was the reason for the acid resistance.
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Affiliation(s)
- Eric Bertoft
- Bi-State School of Food Science, University of Idaho, Moscow, Idaho, USA
| | - George Annor
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
| | | | - Amy Hui-Mei Lin
- Bi-State School of Food Science, University of Idaho, Moscow, Idaho, USA
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Zhang L, Zhao J, Li F, Jiao X, Zhang Y, Yang B, Li Q. Insight to starch retrogradation through fine structure models: A review. Int J Biol Macromol 2024; 273:132765. [PMID: 38823738 DOI: 10.1016/j.ijbiomac.2024.132765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
The retrogradation of starch is crucial for the texture and nutritional value of starchy foods products. There is mounting evidence highlighting the significant impact of starch's fine structures on starch retrogradation. Because of the complexity of starch fine structure, it is a formidable challenge to study the structure-property relationship of starch retrogradation. Several models have been proposed over the years to facilitate understanding of starch structure. In this review, from the perspective of starch models, the intricate structure-property relationship is sorted into the correlation between different types of structural parameters and starch retrogradation performance. Amylopectin B chains with DP 24-36 and DP ≥36 exhibit a higher tendency to form ordered crystalline structures, which promotes starch retrogradation. The chains with DP 6-12 mainly inhibit starch retrogradation. Based on the building block backbone model, a longer inter-block chain length (IB-CL) enhances the realignment and reordering of starch. The mathematical parameterization model reveals a positive correlation between amylopectin medium chains, amylose short chains, and amylose long chains with starch retrogradation. The review is structured according to starch models; this contributes to a clear and comprehensive elucidation of the structure-property relationship, thereby providing valuable references for the selection and utilization of starch.
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Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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6
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Zhu Y, Cheng T, Liu C, Xu M, Huang Z, Wang D, Guo Z, Wang Z. Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization. Int J Biol Macromol 2024; 270:131889. [PMID: 38782624 DOI: 10.1016/j.ijbiomac.2024.131889] [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: 12/29/2023] [Revised: 04/14/2024] [Accepted: 04/24/2024] [Indexed: 05/25/2024]
Abstract
This work aimed at building functional emulsions based on the linear dextrins (LDs) emulsion system. The gradient polyethylene glycol (PEG) precipitaion method was used to fractionate LDs into fractions with different degrees of polymerization (DP). A package, and co-precipitation procedure of LDs, and eicosapentaenoic acid (EPA) was used to fabricate LDs-EPA composites. The gas chromatograph, Fourier transform infrared spectroscopy, X-ray diffraction and differential scanning calorimetry analyses affirmed the formation of the LDs-EPA composites. The sizes of these composites were 38.55 nm, 59.14 nm to 80.62 nm, respectively, and they had good amphiphilicity. Compared with LDs, these LDs-EPA composites stabilized Pickering emulsion had higher stability and antioxidant capacity. Their emulsifying ability was positively correlated with the DP values of LDs. Furthermore, the oxidation stability results showed that LDsF10-EPA emulsion had the lowest lipid hydroperoxide (LHs) content, malondioxide (MDA) content and hexal concentration, which were 138.75 mmol kg-1 oil, 15.50 mmol kg-1 oil and 3.83 μmol kg-1 oil, respectively. The study provided a new idea and application values for the application of LDs in emulsion.
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Affiliation(s)
- Yuechun Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zhaoxian Huang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
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7
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Christensen SJ, Madsen MS, Zinck SS, Hedberg C, Sørensen OB, Svensson B, Meyer AS. Bioinformatics and functional selection of GH77 4-α-glucanotransferases for potato starch modification. N Biotechnol 2024; 79:39-49. [PMID: 38097138 DOI: 10.1016/j.nbt.2023.12.002] [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: 07/29/2023] [Revised: 11/26/2023] [Accepted: 12/09/2023] [Indexed: 12/24/2023]
Abstract
4-α-glucanotransferases (4αGTs, EC 2.4.1.25) from glycoside hydrolase family 77 (GH77) catalyze chain elongation of starch amylopectin chains and can be utilized to structurally modify starch to tailor its gelation properties. The potential relationship between the structural design of 4αGTs and functional starch modification is unknown. Here, family GH77 was mined in silico for enzyme candidates based on sub-grouping guided by Conserved Unique Peptide Patterns (CUPP) bioinformatics categorization. From + 12,000 protein sequences a representative set of 27 4αGTs, representing four different domain architectures, different bacterial origins and diverse CUPP groups, was selected for heterologous expression and further study. Most of the enzymes catalyzed starch modification, but their efficacies varied substantially. Five of the 4αGTs were characterized in detail, and their action was compared to that of the industrial benchmark enzyme, Tt4αGT (CUPP 77_1.2), from Thermus thermophilus. Reaction optima of the five 4αGTs ranged from ∼40-60 °C and pH 7.3-9.0. Several were stable for a minimum 4 h at 70 °C. Domain architecture type A proteins, consisting only of a catalytic domain, had high thermal stability and high starch modification ability. All five novel 4αGTs (and Tt4αGT) induced enhanced gelling of potato starch. One, At4αGT from Azospirillum thermophilum (CUPP 77_2.4), displayed distinct starch modifying abilities, whereas T24αGT from Thermus sp. 2.9 (CUPP 77_1.2) modified the starch similarly to Tt4αGT, but slightly more effectively. T24αGT and At4αGT are thus interesting candidates for industrial starch modification. A model is proposed to explain the link between the 4αGT induced molecular modifications and macroscopic starch gelation.
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Affiliation(s)
- Stefan Jarl Christensen
- Protein Chemistry and Enzyme Technology, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark; KMC, Brande, Denmark
| | - Michael Schmidt Madsen
- Protein Chemistry and Enzyme Technology, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Signe Schram Zinck
- Protein Chemistry and Enzyme Technology, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark; KMC, Brande, Denmark
| | | | | | - Birte Svensson
- Protein Chemistry and Enzyme Technology, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Anne S Meyer
- Protein Chemistry and Enzyme Technology, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark.
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8
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Wei Y, Li G, Zhu F. Impact of long-term ultrasound treatment on structural and physicochemical properties of starches differing in granule size. Carbohydr Polym 2023; 320:121195. [PMID: 37659789 DOI: 10.1016/j.carbpol.2023.121195] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/25/2023] [Accepted: 07/10/2023] [Indexed: 09/04/2023]
Abstract
Granule size is a critical parameter affecting starch processing properties. Ultrasound treatments of up to 22 h were applied on two starches differing in granule size (quinoa starch and maize starch). The two starches showed significantly different trends in both structural and physicochemical aspects affected by the ultrasound treatments. For the small granule starch (volume-weighted mean particle size of 1.79 μm), short-term ultrasonication caused an increase of swelling power. As the treatment time increased, the physicochemical properties were influenced by the degradation of amylopectin external chains. The X-ray diffraction results showed a decrease of relative crystallinity and changes of peak areas with long-term treatment. On the other hand, a balance between amylose leaching and surface damages was seen for the large granule starch (volume-weighted mean particle size of 18.3 μm). The effect of ultrasound modification on starches with different molecular and granular structures was discussed. A possible mechanism of the ultrasound effect was proposed.
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Affiliation(s)
- Yiyun Wei
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Guantian Li
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China.
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Wu H, Sang S, Weng P, Pan D, Wu Z, Yang J, Liu L, Farag MA, Xiao J, Liu L. Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition. Compr Rev Food Sci Food Saf 2023; 22:4217-4241. [PMID: 37583298 DOI: 10.1111/1541-4337.13217] [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: 04/05/2023] [Revised: 06/17/2023] [Accepted: 07/11/2023] [Indexed: 08/17/2023]
Abstract
Starch-based materials have viscoelasticity, viscous film-forming, dough pseudoplasticity, and rheological properties, which possess the structural characteristics (crystal structure, double helix structure, and layered structure) suitable for three-dimensional (3D) food printing inks. 3D food printing technology has significant advantages in customizing personalized and precise nutrition, expanding the range of ingredients, designing unique food appearances, and simplifying the food supply chain. Precision nutrition aims to consider individual nutritional needs and individual differences, which include special food product design and personalized precise nutrition, thus expanding future food resources, then simplifying the food supply chain, and attracting extensive attention in food industry. Different types of starch-based materials with different structures and rheological properties meet different 3D food printing technology requirements. Starch-based materials suitable for 3D food printing technology can accurately deliver and release active substances or drugs. These active substances or drugs have certain regulatory effects on the gut microbiome and diabetes, so as to maintain personalized and accurate nutrition.
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Affiliation(s)
- Huanqi Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Shangyuan Sang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Peifang Weng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Zufang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Junsi Yang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Orense, Spain
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
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Lin D, Zhao J, Fan H, Qin W, Wu Z. Enhancing starch nanocrystal production and evaluating their efficacy as fat replacers in ice cream: Investigating the influence of high pressure and ultrasonication. Int J Biol Macromol 2023; 251:126385. [PMID: 37595721 DOI: 10.1016/j.ijbiomac.2023.126385] [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: 06/21/2023] [Revised: 08/11/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
A preparation method involving the combination of high-pressure homogenization and ultrasound (HPH-US) techniques was employed to produce starch nanocrystals (NCs) from three botanical starch sources: chestnut, corn starch, and potato starch. The optimal conditions, determined using response surface methodology, consisted of a homogenization pressure of 60 MPa and ultrasound at 280 W for 30 min. The utilization of dynamic light scattering (DLS) and transmission electron microscopy (TEM) unveiled that the resulting starch particles exhibited nanometric dimensions ranging from 135.36 to 203.47 nm. The mechanical forces generated by the HPH-US treatment significantly enhanced the physicochemical properties of the starch NCs, leading to a partial disruption of the crystalline structure. Moreover, the potential application of the synthesized starch NCs as fat replacers (FRs) was investigated. As the degree of substitution increased, notable improvements were observed in the hardness and viscosity of ice cream, accompanied by a reduction in the melting rate. The overall sensory evaluation indicated that corn starch NCs held substantial promise as a viable alternative FR for enhancing the quality of ice cream.
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Affiliation(s)
- Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China.
| | - Jingjing Zhao
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel; Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China
| | - Hao Fan
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China.
| | - Zhijun Wu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, 625014, China
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11
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Salazar-Irrazabal MD, Ramirez-Tixe EE, Velasquez-Barreto FF, Bello-Pérez LA. Avocado seed starch: Effect of the variety on molecular, physicochemical, and digestibility characteristics. Int J Biol Macromol 2023; 247:125746. [PMID: 37437674 DOI: 10.1016/j.ijbiomac.2023.125746] [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: 04/16/2023] [Revised: 06/07/2023] [Accepted: 07/06/2023] [Indexed: 07/14/2023]
Abstract
Agro-industrial residues can increase environmental pollution owing to poor knowledge of the use of some components, such as dietary fiber, protein, starch, minerals, and bioactive compounds, which can be used in the food industry. This study compared the molecular, physicochemical, and digestibility characteristics of three avocado seed starches (Criolla, Fuerte, and Hass). Starch was extracted through successive washing and sedimentation. The morphology, size distribution, thermal properties, pasting properties, infrared spectra with Fourier transform, size distribution of amylopectin chains, and digestibility of the three avocado seed strains were analyzed. The starch grains were oval and spherical in shape. The average size of Criolla avocado starch (24.55 μm) was the largest, followed by Hass and Fuerte starches (21.37 μm). Higher gelatinization enthalpy (8.55 J/g), gelatinization temperature (75.28 °C), and pasting temperature (75.57 °C) were observed for Fuerte avocado starch, followed by Hass and Criolla starches. Hass avocado starch exhibited higher maximum (836.27 mPa.s), final (1407.37 mPa.s), setback (588.78 mPa.s), and breakdown (17.68 mPa.s) viscosities than Criolla and Fuerte avocado starches. In addition, the probed avocado starches exhibited high content of resistant starch (60.06-68.90%). Therefore, it was demonstrated that differences in the chemical composition and structure of avocado starch can affect the digestibility of native starch.
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Affiliation(s)
| | - Edson E Ramirez-Tixe
- Universidad Nacional Autónoma de Chota, Facultad de ciencias Agrarias, Colpa Huacarís, Chota, Cajamarca, Peru
| | - Frank F Velasquez-Barreto
- Universidad Nacional Autónoma de Chota, Facultad de ciencias Agrarias, Colpa Huacarís, Chota, Cajamarca, Peru.
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12
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Ranathunga A, Suwannaporn P, Kiatponglarp W, Wansuksri R, Sagis LM. Molecular structure and linear-non linear rheology relation of rice starch during milky, dough, and mature stages. Carbohydr Polym 2023; 312:120812. [PMID: 37059541 DOI: 10.1016/j.carbpol.2023.120812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 02/24/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
Immature rice has potential to be used as healthy food. The relation between molecular structure and rheological properties was investigated. The lamellar repeating distance (8.42-8.63 nm) and crystalline thickness (4.60-4.72 nm) were not different among stages indicating a complete lamellar structure even at early stage. The relative crystallinity was higher in dough (39.62 %) than milky (36.69 %) and mature starch (35.22 %) caused by molecular structure, amylose, and amylose-lipid complex. The short amylopectin branched chains (A and B1) in dough starch were easily entangled resulted in higher Payne effect and elastic dominant. Dough starch paste exhibited higher G'Max (738 Pa) than milky (685 Pa) and mature (645 Pa) starch. In a non-linear viscoelastic regime, small strain hardening was found in milky and dough starch. Mature starch showed the highest plasticity and shear thinning at high-shear strains as the long-branched chains (B3) microstructure was disrupted, disentangled, followed by chain orientation along shear.
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13
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Li K, Zhang T, Ren H, Zhao W, Hong S, Ge Y, Li X, Corke H. Structural and physicochemical properties of bracken fern ( Pteridium aquilinum) starch. Front Nutr 2023; 10:1201357. [PMID: 37408989 PMCID: PMC10318185 DOI: 10.3389/fnut.2023.1201357] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 05/31/2023] [Indexed: 07/07/2023] Open
Abstract
Introduction Bracken fern (Pteridium aquilinum) starch is a non-mainstream, litter-researched starch, thus the starch characteristics remain largely unknown. Methods The structural and physicochemical properties of two bracken starches were systematically investigated, by use of various techniques that routinely applied in starch analysis. Results and Discussion The starches had amylose contents of 22.6 and 24.7%, respectively. The starch granules possessed C-type polymorph with D (4,3) ranging from 18.6 to 24.5 μm. During gelatinization event, the bracken starches showed lower viscosity than typical for rice starch, and lower gelatinization temperature than typical for cereal starches. After gelatinization event, bracken starches formed much softer and sticky gel than rice and potato starch. The molecular weight and branching degree (indexed by Mw, Mn and Rz values) of bracken starches were much higher than starches of many other sources. The branch chain length distributions showed that the bracken starches were structurally similar to some rice varieties (e. g. BP033, Beihan 1#), as reflected by proportions of A, B1, B2, and B3 chains. Notable differences in some starch traits between the two bracken starches were recorded, e. g. amylose content, gel hardness, gelatinization temperature and traits of structural properties. This study provides useful information on the utilization of bracken starch in both food and non-food industries.
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Affiliation(s)
- Kehu Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Tongze Zhang
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, China
| | - Huanhuan Ren
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Wei Zhao
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Siqi Hong
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, China
| | - Yongyi Ge
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Xiaoqiong Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Sciences, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, China
- Faculty of Biotechnology and Food Engineering, Technion–Israel Institute of Technology, Haifa, Israel
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14
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Chen Z, Yang Q, Yang Y, Zhong H. The effects of high-pressure treatment on the structure, physicochemical properties and digestive property of starch - A review. Int J Biol Macromol 2023:125376. [PMID: 37327934 DOI: 10.1016/j.ijbiomac.2023.125376] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 05/03/2023] [Accepted: 06/12/2023] [Indexed: 06/18/2023]
Abstract
High hydrostatic pressure (HHP) is a novel technology used in the food-processing industry. Starch is an important renewable natural resource. The applications of starch are determined by its properties, which in turn are determined by its structure. In this study, the effects of HHP treatment on starch structure (granular structure, crystalline structure, molecular structure, and molecular conformation) and properties (pasting, retrogradation, thermal, digestive, rheological, swelling, solubility, water absorption, and oil absorption properties) are summarised. Additionally, the mechanism of HHP-induced gelatinisation is discussed. First, the strong hydration ability of starch molecules under high pressure facilitates the binding of water molecules to starch molecules via hydrogen bonding. These bound water molecules may block the channels inside the starch granules, leading to the formation of a sealed space. Finally, the granules disintegrate because of the intra/extra pressure difference. This study provides a reference for the application of HHP to starch processing and modification.
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Affiliation(s)
- Zhiguang Chen
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Qi Yang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China
| | - Yinshuang Yang
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Haixia Zhong
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China.
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15
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Li K, Zhang T, Zhao W, Ren H, Hong S, Ge Y, Corke H. Characterization of starch extracted from seeds of Cycas revoluta. Front Nutr 2023; 10:1159554. [PMID: 37305079 PMCID: PMC10248409 DOI: 10.3389/fnut.2023.1159554] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Accepted: 05/11/2023] [Indexed: 06/13/2023] Open
Abstract
Introduction Starch is major component in the big seeds of Cycas revoluta, however the characteristics of Cycas revoluta remain unknown. Methods In this study, the physicochemical and structural properties of two starch samples extracted from Cycad revoluta seeds were systematically investigated, using various techniques. Results The amylose contents of the two samples were 34.3 % and 35.5%, respectively. The spherical-truncated shaped starch granules possessed A-type crystallinity, and had an average diameter less than 15 μm. Compared to most commonly consumed cereal and potato starch, Cycad revoluta starch showed distinctive characteristics. For physicochemical properties, in the process of gelatinization, the Cycad revoluta starch showed similar viscosity profile to starches of some potato varieties, but Cycad revoluta starch had higher gelatinization temperature. Upon cooling, Cycad revoluta starch formed harder gels than rice starch. For structure, the molecular weight (indexed by Mw, Mn and Rz values), branching degree and the branch chain length distribution were determined. Discussion The results suggested that Cycad revoluta starch were different in structure from the main-stream starches. Notable differences in some starch traits between the two samples were recorded, which could be attributed to environmental factors. In general, this study provides useful information on the utilization of Cycad revoluta starch in both food and non-food industries.
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Affiliation(s)
- Kehu Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Tongze Zhang
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, China
| | - Wei Zhao
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Huanhuan Ren
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Siqi Hong
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, China
| | - Yongyi Ge
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, China
- Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, Israel
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16
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Molecular weight, chain length distribution and long-term retrogradation of cassava starch modified by amylomaltase. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Zhang J, You Y, Li C, Ban X, Gu Z, Li Z. The modulatory roles and regulatory strategy of starch in the textural and rehydration attributes of dried noodle products. Crit Rev Food Sci Nutr 2022; 64:5551-5567. [PMID: 36524398 DOI: 10.1080/10408398.2022.2155797] [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] [Indexed: 12/23/2022]
Abstract
Noodles are popular staple foods globally, and dried noodle products (DNPs) have gained increasing attention due to recent changes in consumer diet behavior. Rapid rehydration and excellent texture quality are the two major demands consumers make of dried noodle products. Unfortunately, these two qualities conflict with each other: the rapid rehydration of DNPs generally requires a loose structure, which is disadvantageous for good texture qualities. This contradiction limits further development of the noodle industry, and overcoming this limitation remains challenging. Starch is the major component of noodles, and it has two main roles in DNPs. It serves as a skeleton for the noodle in gel networks form or acts as a noodle network filler in granule form. In this review, we comprehensively investigate the different roles of starch in DNPs, and propose strategies for balancing the conflicts between texture and rehydration qualities of DNPs by regulating the gel network and granule structure of starch. Current strategies in regulating the gel network mainly focused on the hydrogen bond strength, the orientation degree, and the porosity; while regulating granule structure was generally performed by adjusting the integrity and the gelatinization degree of starch. This review assists in the production of instant dried noodle products with desired qualities, and provides insights into promising enhancements in the quality of starch-based products by manipulating starch structure.
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Affiliation(s)
- Jiayan Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Yuxian You
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
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18
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The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch. Foods 2022; 11:foods11244012. [PMID: 36553754 PMCID: PMC9778140 DOI: 10.3390/foods11244012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/04/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder transitions during rice cooking, and this structure is a major determinant of its digestibility. The length distributions of amylose and amylopectin chains are important determinants of rice starch gelatinization properties. Starch chain-length and molecular-size distributions are important determinants of nucleation and crystal growth rates, as well as of intra- and intermolecular interactions during retrogradation. A number of first-order kinetics models have been developed to fit starch digestograms, producing new information on the structural basis for starch digestive characteristics of cooked whole rice. Different starch digestible fractions with distinct digestion patterns have been found for the digestion of rice starch in fully gelatinized and retrograded states, the digestion kinetics of which are largely determined by starch fine molecular structures. Current insights and future directions to better understand digestibility of starch in whole cooked rice are summarized, pointing to ways of developing whole rice into a healthier food by way of having slower starch digestibility.
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19
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Rice noodle quality is structurally driven by the synergistic effect between amylose chain length and amylopectin unit-chain ratio. Carbohydr Polym 2022; 295:119834. [DOI: 10.1016/j.carbpol.2022.119834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/04/2022] [Accepted: 07/02/2022] [Indexed: 11/23/2022]
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20
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Developing DHA microcapsules using linear dextrin aggregates of different chain length distributions. Carbohydr Polym 2022; 293:119721. [DOI: 10.1016/j.carbpol.2022.119721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 06/06/2022] [Accepted: 06/06/2022] [Indexed: 11/18/2022]
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21
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Recent progress in understanding starch gelatinization - An important property determining food quality. Carbohydr Polym 2022; 293:119735. [DOI: 10.1016/j.carbpol.2022.119735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/04/2022] [Accepted: 06/11/2022] [Indexed: 11/17/2022]
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22
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Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels. Foods 2022; 11:foods11193008. [PMID: 36230081 PMCID: PMC9563978 DOI: 10.3390/foods11193008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/12/2022] [Accepted: 09/19/2022] [Indexed: 11/17/2022] Open
Abstract
Starch retrogradation is desirable for some food textures and nutritional traits but detrimental to sensory and storage qualities of other foods. The objective of this study was to determine the impact of sweetener structure and concentration on the retrogradation of wheat starch gels. The effects of 20 sweeteners selected based on common food usage and stereochemical structures of interest, and ranging in concentration from 10 to 50%w/w, on the retrogradation of wheat starch gels were monitored spectrophotometrically over time. The sweeteners were sucrose, xylose, ribose, glucose, galactose, fructose, mannose, mannitol, L-sorbose, xylitol, tagatose, allulose, maltose, lactose, isomaltulose, isomalt, sorbitol, maltitol, and raffinose. Retrogradation rates and amounts were compared by Avrami equation rate constants (k = 0.1–0.7) and absorbance values measured on day 28 (Abs = 0.1–1.0), respectively. Both sweetener concentration and type significantly affected retrogradation. Gels made with sugar alcohols and high sweetener concentrations (≈≥40%) tended to retrograde more and faster, whereas gels made with sugars and low sweetener concentrations tended to have lower retrogradation rates and amounts. Sweeteners with more equatorial and exocyclic hydroxyl groups (e.g., glucose and maltitol) and those with larger molar volumes (e.g., isomaltulose and raffinose) tended to increase the rate and amount of retrogradation, particularly at higher concentrations. The impact of sweeteners on retrogradation was a balance of factors that promoted retrogradation (intermolecular interactions and residual short-range molecular order) and inhibiting behaviors (interference at crystallization sites), which are influenced by sweetener concentration and structure. Understanding which sweeteners at which concentrations can be used to promote or inhibit retrogradation is useful for product formulation strategies.
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23
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Yu Y, Han F, Huang Y, Xiao L, Cao S, Liu Z, Thakur K, Han L. Physicochemical properties and molecular structure of starches from potato cultivars of different tuber colors. STARCH-STARKE 2022. [DOI: 10.1002/star.202200096] [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)
- Yingtao Yu
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Fujuan Han
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Yumin Huang
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Liuyang Xiao
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Shaopan Cao
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Zhenya Liu
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 People's Republic of China
| | - Lihong Han
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
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24
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Wang K, Sui J, Gao W, Yu B, Yuan C, Guo L, Cui B, Abd El-Aty A. Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107733] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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25
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Fu Y, Luo T, Hua Y, Yan X, Liu X, Liu Y, Liu Y, Zhang B, Liu R, Zhu Z, Zhu J. Assessment of the Characteristics of Waxy Rice Mutants Generated by CRISPR/Cas9. FRONTIERS IN PLANT SCIENCE 2022; 13:881964. [PMID: 35755680 PMCID: PMC9226628 DOI: 10.3389/fpls.2022.881964] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Accepted: 05/13/2022] [Indexed: 06/15/2023]
Abstract
The cooking and eating quality of rice grains is a major focus from a consumer's perspective and is mainly determined by the apparent amylose content (AAC) of the starch. Waxy rice, a type of rice with an AAC of less than 2%, is an important goal for the breeding of high-quality rice. In recent years, the cloning of the Waxy (Wx) gene has revealed the molecular mechanism of the formation of waxy traits in rice. However, there have been limited studies on the physicochemical properties, such as gelatinization temperature, rapid viscosity analyzer profile, and amylopectin fine structure of wx mutants. In the current study, a rapid and highly efficient strategy was developed through the CRISPR/Cas9 gene-editing system for generating wx mutants in the background of five different rice varieties. The wx mutation significantly reduced the AAC and starch viscosity but did not affect the major agronomic traits (such as plant height, panicle number per plant, grain number per panicle, and seed-setting frequency). Incorporation of the wx mutation into varieties with low initial AAC levels resulted in further reduction in AAC, but without significantly affecting the original, desirable gelatinization traits and amylopectin structure types, suggesting that parents with low initial AAC should be preferred in breeding programs.
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Affiliation(s)
- Yuhao Fu
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Tingting Luo
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Yonghuan Hua
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Xuehai Yan
- Leshan Municipal Bureau of Agriculture and Rural Affairs, Leshan, China
| | - Xu Liu
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Ying Liu
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Yiping Liu
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Baoli Zhang
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Rui Liu
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Zizhong Zhu
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
| | - Jun Zhu
- Rice Research Institute of Sichuan Agricultural University, Chengdu, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
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Mondal D, Awana M, Aggarwal S, Das D, Thomas B, Singh S, Satyavathi C T, Sundaram RM, Anand A, Singh A, Sachdev A, Praveen S, Krishnan V. Microstructure, matrix interactions, and molecular structure are the key determinants of inherent glycemic potential in pearl millet (Pennisetum glaucum). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107481] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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27
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Atomistic and Coarse-Grained Simulations of Bulk Amorphous Amylose Above and Below the Glass Transition. Macromolecules 2022. [DOI: 10.1021/acs.macromol.1c01925] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Zhong Y, Tai L, Blennow A, Ding L, Herburger K, Qu J, Xin A, Guo D, Hebelstrup KH, Liu X. High-amylose starch: Structure, functionality and applications. Crit Rev Food Sci Nutr 2022; 63:8568-8590. [PMID: 35373669 DOI: 10.1080/10408398.2022.2056871] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing research attention due to its industrial application potential, such as functional foods and biodegradable packaging. In the past two decades, HAS structure, functionality, and applications have been the research hotspots. However, a review that comprehensively summarizes these areas is lacking, making it difficult for interested readers to keep track of past and recent advances. In this review, we highlight studies that benefited from rapidly developing techniques, and systematically review the structure, functionality, and applications of HAS. We particularly emphasize the relationships between HAS molecular structure and physicochemical properties.
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Affiliation(s)
- Yuyue Zhong
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Lingyu Tai
- Department of Chemical, Environmental and Material Engineering, Sapienza University of Rome, Rome, Italy
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Li Ding
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Klaus Herburger
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Anzhou Xin
- 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, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Kim Henrik Hebelstrup
- Department of Agroecology, Aarhus University, Flakkebjerg, Denmark
- Plantcarb Aps, Vedbaek, Denmark
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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29
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Wang D, He Z, Yang L, Wang H, Lian X, Zhu W. Retrogradation of sweet potato amylose and amylopectin with narrow molecular weight distribution. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15271] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Danli Wang
- School of Science Tianjin University of Commerce Tianjin 300134 China
| | - Zhixiang He
- Tianjin Key Laboratory of Food Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Lu Yang
- Tianjin Key Laboratory of Food Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Huaiwen Wang
- School of Mechanical Engineering Tianjin University of Commerce Tianjin 300134 China
| | - Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Wei Zhu
- School of Science Tianjin University of Commerce Tianjin 300134 China
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30
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Gu X, Yang S, Li G, Lu W, Lu D. Starch morphological, structural, pasting, and thermal properties of waxy maize under different heat stress durations at grain formation stage. Food Energy Secur 2022. [DOI: 10.1002/fes3.378] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Affiliation(s)
- Xiaotian Gu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou China
| | - Siling Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou China
| | - Guanghao Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou China
| | - Weiping Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou China
| | - Dalei Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou China
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety The Ministry of Education of China Yangzhou China
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31
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Li E, Yang X, Li C. Combined effects of starch fine molecular structures and storage temperatures on long-term rice amylopectin retrogradation property. Int J Biol Macromol 2022; 201:458-467. [PMID: 35063484 DOI: 10.1016/j.ijbiomac.2022.01.092] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 12/09/2021] [Accepted: 01/13/2022] [Indexed: 11/05/2022]
Abstract
Though the retrogradation property as affected by starch fine molecular structures has been widely investigated, it remains largely unexplored how concurrent starch structures and storage conditions e.g. temperature tailor the starch retrogradation property. The amylopectin long-term retrogradation for 8 different rice starches with a broad range of amylose content was thus investigated under different storage temperatures. Results showed that gelatinized starch stored at -20 °C generally had a narrower melting temperature range from differential scanning calorimetry, while larger cells and thicker cell walls in the gel matrix than that stored at 4 °C. Different linear correlations were found between starch fine molecular structures and amylopectin retrogradation parameters when starch was stored under different temperatures. For example, the melting enthalpy of retrograded starch double helices was negatively correlated with the amount of amylose intermediate chains at 4 °C, while positively correlated with the relative length of amylopectin short chains at -20 °C. Under both temperatures, rice starch R250 had the highest retrogradation enthalpy. These results could help the rice industry improve both the nutritional and textural attributes of cooked rice by selecting starch with desirable molecular structures and optimizing the storage conditions for rice after cooking.
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Affiliation(s)
- Enpeng Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology/ State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding / Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Xiaoyan Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/ State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding / Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, Jiangsu Province, China.
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32
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Ic E. Quantitative viscosity determination in irradiated major spices (black pepper, cardamom, cinnamon, ginger, and turmeric) by using a vibro viscometer for long-term storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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33
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Sun L, Sun X, Du Y, Fang Y, Yang W, Hu Q, Pei F. Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough. Food Chem 2022; 369:130877. [PMID: 34455327 DOI: 10.1016/j.foodchem.2021.130877] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 07/04/2021] [Accepted: 08/13/2021] [Indexed: 12/11/2022]
Abstract
This study focused on exploring the structural variations of starch co-fermented by Lactobacillus plantarum LB-1 and yeast (Saccharomyces cerevisiae), and the relationship between fermented starch structure and dough characteristics. Co-fermentation resulted in the increased short chain content and crystallinity (32.07%) of starch with lower molecular weight. A higher content of fingerprint A-chains of amylopectin and fingerprint B-chains of α, β-limited dextrin in the co-fermented starch endowed dough with excellent anti-retrogradation ability. Moreover, the co-fermented starch with higher swelling power (9.44 g/g) and solubility (20.40%) had a rough and irregular structure and many gaps in the appearance, which were conducive to binding water, thus promoting high dough elasticity and strength. These results extended the knowledge of starch structure-property relationship under the microbial activities, which may be beneficial to promote better flour products.
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Affiliation(s)
- Lei Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Xinyang Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Yifei Du
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Wenjian Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Qiuhui Hu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Fei Pei
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China.
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34
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Qu J, Zhong Y, Ding L, Liu X, Xu S, Guo D, Blennow A, Xue J. Biosynthesis, structure and functionality of starch granules in maize inbred lines with different kernel dehydration rate. Food Chem 2022; 368:130796. [PMID: 34418691 DOI: 10.1016/j.foodchem.2021.130796] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 08/04/2021] [Accepted: 08/04/2021] [Indexed: 11/25/2022]
Abstract
In this study, we report important relationships between kernel starch and kernel dehydration rate for eight maize inbred lines with different dehydration characteristics. High-throughput RNA sequencing data of starch biosynthesis-related genes showed that kernel moisture content and dehydration rate were both associated with differential expression of most starch biosynthetic genes. Especially, kernel moisture content was positively correlated with the increased expression of SBEI and SBEIIb, thereby potentially inducing biosynthesis of amylose with low molecular weight and amylopectin with low content of amylopectin chains with degree of polymerization (DP) 6-12 in inbred lines with fast kernel dehydration rate. We found a negative correlation between short amylopectin chains (DP 6-12) and the starch retrogradation rate. Hence, a low amount of amylopectin chains with DP 6-12 in the inbred lines with fast kernel dehydration rate was a plausible reason for their high short- and long-term retrogradation.
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Affiliation(s)
- 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 712100, Shaanxi, China; Maize Engineering Technology Research Centre of Shaanxi Province, Yanglin 712100, Shaanxi, China
| | - Yuyue Zhong
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Li Ding
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Shutu Xu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China; Maize Engineering Technology Research Centre of Shaanxi Province, Yanglin 712100, Shaanxi, China
| | - 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 712100, Shaanxi, China; Maize Engineering Technology Research Centre of Shaanxi Province, Yanglin 712100, Shaanxi, China
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
| | - Jiquan Xue
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China; Maize Engineering Technology Research Centre of Shaanxi Province, Yanglin 712100, Shaanxi, China.
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35
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Okyere AY, Boakye PG, Bertoft E, Annor GA. Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starches. J Food Sci 2022; 87:686-698. [DOI: 10.1111/1750-3841.16037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/17/2021] [Accepted: 12/13/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Akua Y. Okyere
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
| | - Prince G. Boakye
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
| | - Eric Bertoft
- Bertoft Solutions Gamla Sampasvägen 18, 20960 Turku Finland
| | - George A. Annor
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
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36
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Yuan T, Ye F, Chen T, Li M, Zhao G. Structural characteristics and physicochemical properties of starches from winter squash (Cucurbita maxima Duch.) and pumpkin (Cucurbita moschata Duch. ex Poir.). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107115] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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37
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Du J, Li Q, Obadi M, Qi Y, Liu S, an D, Zhou X, Zhang D, Xu B. Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013871] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Jin Du
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Qingqing Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Shuyi Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Di an
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiaoling Zhou
- Research and Development Department, Kemen Noodle Manufacturing Co., Ltd, Changsha, China, Kemen Noodle Manufacturing Co., Ltd, Changsha, China
| | - Dongsheng Zhang
- Research and Development Department, Kemen Noodle Manufacturing Co., Ltd, Changsha, China, Kemen Noodle Manufacturing Co., Ltd, Changsha, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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38
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Li J, Zou F, Gui Y, Guo L, Wang N, Liu P, Cui B. Long-term retrogradation properties of rice starch modified with transglucosidase. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107053] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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39
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Xu J, Li Z, Zhong Y, Zhou Q, Lv Q, Chen L, Blennow A, Liu X. The effects of molecular fine structure on rice starch granule gelatinization dynamics as investigated by in situ small-angle X-ray scattering. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107014] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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40
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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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41
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Zhou X, Campanella OH, Hamaker BR, Miao M. Deciphering molecular interaction and digestibility in retrogradation of amylopectin gel networks. Food Funct 2021; 12:11460-11468. [PMID: 34693415 DOI: 10.1039/d1fo02586d] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The impact of the internal part of aewx amylopectin on the gel network and digestibility during retrogradation was investigated using wx amylopectin as a reference. After β-amylolysis for 60 min (aewx-60), greater shifts in both λmax value and absorbance of iodine binding profiles were observed, accompanied by an increment of short chains (DP 3-5) with reducing the external long chains (DP 17.2). For the amylopectin gels aged 7 days at 4 °C, aewx had greater intermolecular aggregation of double helices to form junction zones, resulting in remarkably higher G', which was significantly greater than that of wx amylopectin or aewx-60. Moreover, aewx amylopectin had a greater RS accompanied by a reduction in RDS after retrogradation. The gel network models of retrograded amylopectins were built to interpret more molecular interactions for aewx than those of wx. The results revealed that aewx amylopectin with a higher proportion of longer external chains prompted the flexibility to align and interact for the formation of double helices and enzyme-resistant structures.
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Affiliation(s)
- Xiao Zhou
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China.
| | - Osvaldo H Campanella
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China. .,Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA
| | - Bruce R Hamaker
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China. .,Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China.
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42
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Park J, Woo SH, Park JD, Sung JM. Changes in physicochemical properties of rice flour by fermentation with koji and its potential use in gluten-free noodles. J Food Sci 2021; 86:5188-5199. [PMID: 34755896 DOI: 10.1111/1750-3841.15956] [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: 05/17/2021] [Revised: 09/30/2021] [Accepted: 10/06/2021] [Indexed: 12/01/2022]
Abstract
To use rice flour as an ingredient in gluten-free noodles, improved texture properties such as increased hardness and reduced adhesiveness are required. We investigated the physicochemical characteristics of rice flour obtained by fermenting japonica rice with koji, determined the pasting and textural properties of the resulting gel, and suggested a method for producing gluten-free noodles. Koji-fermented rice flour was obtained by fermenting rice grains for 24 and 48 h. Koji fermentation reduced the protein and ash content of the rice and lowered the pH. The change in amylose content was not significant, but the short-to-long-chain ratio of amylopectin increased. Changes in the structural and compositional characteristics facilitated swelling of the rice flour and starch leaching. Variations in the gelatinization and hydration properties of the rice flour increased its peak viscosity and gel hardness, and reduced its gel adhesiveness. Noodles made from koji-fermented rice flour have improved physical features, such as modified textural properties resulting from a gel texture and increased whiteness, indicating that koji-fermented rice flour is a desirable noodle ingredient for gluten-free foods.
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Affiliation(s)
- Jiwoon Park
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Seung-Hye Woo
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Jong-Dae Park
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Jung Min Sung
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
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43
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Zhong Y, Herburger K, Kirkensgaard JJK, Khakimov B, Hansen AR, Blennow A. Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106904] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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44
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Oliveira AR, Chaves Ribeiro AE, Gondim ÍC, Alves dos Santos E, Resende de Oliveira É, Mendes Coutinho GS, Soares Júnior MS, Caliari M. Isolation and characterization of yam (Dioscorea alata L.) starch from Brazil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111843] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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45
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46
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Tsai PC, Lai LS. In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment. Foods 2021; 10:1687. [PMID: 34441465 PMCID: PMC8393333 DOI: 10.3390/foods10081687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/08/2021] [Accepted: 07/19/2021] [Indexed: 11/17/2022] Open
Abstract
This study focused on the effect of cycled heat-moisture treatment (cHMT) on the in vitro digestibility, rheological, and physicochemical properties of water caltrop starch. The amylose content increased significantly by cHMT, whereas damaged starch content decreased only in the groups with more than two cycles applications. cHMT generally increased the weight-average molecular weight, except for single cycle treatment which showed the reverse result. In thermal properties, the onset temperature (T0), peak temperature (Tp), and conclusion temperature (Tc) increased, while the enthalpy needed to complete the gelatinization was lowered by cHMT. Water caltrop starch paste showed less shear-thinning behavior with cHMT. Meanwhile, the viscosity and tendency to form strong gel were enfeebled with modification. cHMT significantly changed predicted glycemic index (pGI) value, especially in samples that underwent the most cycles of treatment, which showed the lowest pGI compared to native and other treatment. These results suggested that cHMT water caltrop starch was effectively modified and showed diversified properties.
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Affiliation(s)
| | - Lih-Shiuh Lai
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan;
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47
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Zhao Q, Zhou L, Du J, Wang G, Pei X. Amylopectin Regulated Mineralization of Calcium Carbonate and Its Application in Removing of Pb(II). CRYSTAL RESEARCH AND TECHNOLOGY 2021. [DOI: 10.1002/crat.202100012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Qinjiang Zhao
- College of Environment and Ecology Chengdu University of Technology Chengdu Sichuan 610059 P. R. China
| | - Lihong Zhou
- College of Environment and Ecology Chengdu University of Technology Chengdu Sichuan 610059 P. R. China
| | - Jie Du
- Jiuzhaigou Administrative Bureau Zhangzha Town Jiuzhaigou County Sichuan Province 623402 China
| | - Guanghui Wang
- State Key Laboratory of Geohazard Prevention and Geoenvironment Protection Chengdu University of Technology Chengdu Sichuan 610059 PR China
| | - Xiangjun Pei
- College of Environment and Ecology Chengdu University of Technology Chengdu Sichuan 610059 P. R. China
- State Key Laboratory of Geohazard Prevention and Geoenvironment Protection Chengdu University of Technology Chengdu Sichuan 610059 PR China
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48
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VELASQUEZ Barreto FFLUKER, Bello-Pérez LA. Chemical, Structural, Technological Properties and Applications of Andean Tuber Starches: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Frank FLUKER VELASQUEZ Barreto
- Instituto de Investigación, Universidad Católica Los Angeles de Chimbote, Chimbote, Perú
- Escuela Profesional de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad Nacional Autónoma de Chota, Chota, Perú
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Chakravarty A, Tandon M, Attri S, Sharma D, Raigond P, Goel G. Structural characteristics and prebiotic activities of resistant starch from Solanum tuberosum: Kufri Bahar, a popular Indian tuber variety. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111445] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Gong W, Liu T, Zhou Z, Wu D, Shu X, Xiong H. Physicochemical characterizations of starches isolated from Tetrastigma hemsleyanum Diels et Gilg. Int J Biol Macromol 2021; 183:1540-1547. [PMID: 34019925 DOI: 10.1016/j.ijbiomac.2021.05.117] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 05/01/2021] [Accepted: 05/16/2021] [Indexed: 10/21/2022]
Abstract
Physicochemical characteristics of starch isolated from Tetrastigma hemsleyanum Diels et Gilg (T. hemsleyanum) tuber root of 4 different origins were firstly analyzed in this study. The starch granules of T. hemsleyanum tuber root were oval or globular, showed unimodal distribution with average size of 21.66-28.79 μm. T. hemsleyanum starch had typical B-type diffraction pattern. T. hemsleyanum root was rich in starch, and apparent amylose content ranged from 39.82% to 47.67%. The amylopectin chain profiles showed that over 50% of the total detectable chains had degree of polymerization (DP) with 13-24. T. hemsleyanum tuber root had high RS content, which reached up to 61.44% in flour and 68.81% in isolated starch. After cooking, the RS content decreased, but was still high up to 7.52% in flour and 9.93% in isolated starch. The peak gelatinization temperature of T. hemsleyanum starch ranged from 68.12 to 74.42 °C. The peak viscosity of T. hemsleyanum flour and starch ranged from 778 to 1258 cP and 1577 to 2009 cP respectively. The results indicate that T. hemsleyanum is a potential source for novel starch with high resistant starch and provide some guides for comprehensive utilization of T. hemsleyanum starch in food and pharmaceuticals industry.
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Affiliation(s)
- Wanxin Gong
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, Zhejiang, PR China
| | - Tian Liu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, Zhejiang, PR China
| | - Zhidan Zhou
- Hangzhou Nutritome Biotechanology Ltd. Co., Linan 311321, Zhejiang, PR China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, Zhejiang, PR China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, Zhejiang, PR China.
| | - Haizheng Xiong
- Horticulture Department, University of Arkansas, 309 Plant Science Building, Fayetteville, AR 72701, USA.
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