1
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Fan C, Cheng L, Hong Y, Li Z, Li C, Ban X, Gu Z. Study on the gelatinization and digestive characteristics of wheat starch and potato starch under low moisture conditions. Int J Biol Macromol 2024; 269:132192. [PMID: 38723829 DOI: 10.1016/j.ijbiomac.2024.132192] [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: 12/19/2023] [Revised: 05/03/2024] [Accepted: 05/06/2024] [Indexed: 05/30/2024]
Abstract
This study explored the gelatinization and digestive characteristics of wheat and potato starches under low moisture conditions using identical processing parameters. The results revealed that potato starch exhibited greater resistance to digestion than wheat starch, with an enzyme hydrolysis rate 18 % to 30 % lower than wheat starch under the same conditions. The analysis of particle size, swelling power, and low-field NMR demonstrated that potato starch required almost 40 % more moisture for full gelatinization than wheat starch, indicating that low-moisture conditions could not meet the significant water demand of potato starch. Additionally, the DSC analysis showed that potato starch had superior thermal stability, with To of 62.13 °C and ΔH of 16.30 (J/g). Subsequently, the microscopy results showed that the partially gelatinized wheat starch had a rough, porous surface, allowing enzymes for direct access to hydrolysis. In contrast, the potato starch had smoother and less damaged particles without visible pores, enzymes had to degrade it progressively, layer by layer. Furthermore, potato starch still exhibited a lower enzyme hydrolysis rate than wheat starch under the same gelatinization levels. Overall, potato starch is more resistant to hydrolysis and gelatinization in low-moisture environments, making potato starch suitable for low-digestibility products like potato biscuits or chips.
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Affiliation(s)
- Chenyu Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.
| | - Yan Hong
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Xiaofeng Ban
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
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2
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Liu X, Zhao X, Ma C, Wu M, Fan Q, Fu Y, Zhang G, Bian X, Zhang N. Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate. Foods 2024; 13:764. [PMID: 38472878 DOI: 10.3390/foods13050764] [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: 01/27/2024] [Revised: 02/23/2024] [Accepted: 02/25/2024] [Indexed: 03/14/2024] Open
Abstract
In order to improve the retrogradation of rice starch (RS) and the quality of rice products, soy protein isolate (SPI), whey protein isolate (WPI), and rice flour were mixed and further extruded into mixed flour. The physicochemical properties and morphology of starch of extruded rice flour (ERS) and starch of extruded mixtures of SPI, WPI, and rice flour (SPI-WPI-ERS) were analyzed. The distribution of amylopectin chain length, molecular weight, microstructure, crystallinity, short-range ordered structure, pasting properties, and thermodynamic properties of RS, ERS, and SPI-WPI-ERS were measured. The results showed that, compared with rice starch, the proportion of long-chain starch, total starch content, and molecular weight were decreased in ERS and SPI-WPI-ERS, but the proportion of short-chain and amylose content was increased. The short-range order structure was destroyed. The water absorption of ERS and SPI-WPI-ERS was much higher than rice starch at 55 °C, 65 °C, and 75 °C, but lower than that of rice starch at 95 °C. Therefore, the retrogradation characteristics of SPI-WPI-ERS were improved. The setback of rice starch products was reduced and the setback of SPI-WPI-ERS was lower than that of ERS. Overall, the retrogradation of rice starch was delayed by adding exogenous protein and extrusion technology, and the application range of rice flour in staple food products was broadened.
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Affiliation(s)
- Xiaofei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiangxiang Zhao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Chunmin Ma
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ming Wu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Qiqi Fan
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Guang Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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3
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Lyu Q, Wang X, Dang Y, Zhu L, Chen L, Wang X, Ding W. Evaluation Method of Texture of Glutinous Rice Cakes (Niangao) and Its Key Impact Indicators. Foods 2024; 13:621. [PMID: 38397598 PMCID: PMC10888210 DOI: 10.3390/foods13040621] [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: 01/16/2024] [Revised: 02/13/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
This study aimed to find a unique method to assess the textural properties of Niangao (glutinous rice cakes), to determine the relationship between the textural properties of rice cakes and the indicators of glutinous rice, and to identify the key indicators that significantly affect the textural properties of Niangao. The study encompassed the analysis of the chemical composition and pasting characteristics of 22 glutinous rice varieties, revealing the substantial impact of variety on lipid content, straight-chain starch content, and pasting performance. Subsequently, the textural features of the resulting Niangao were subjected to principal component analysis (PCA) to derive a mathematical method for evaluating their textural attributes, with the obtained scores employed in hierarchical cluster analysis (HCA) to identify 12 key textural characteristics. Further analysis using stepwise linear regression (SLR) demonstrated that the regression model incorporating final and peak viscosities of the glutinous rice significantly predicted the composite score of the Niangao's textural properties. This highlights the importance of final and peak viscosities as key indicators for assessing the textural quality of Niangao.
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Affiliation(s)
- Qingyun Lyu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.W.); (Y.D.); (L.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Xing Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.W.); (Y.D.); (L.Z.); (L.C.); (X.W.); (W.D.)
| | - Yunzhuo Dang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.W.); (Y.D.); (L.Z.); (L.C.); (X.W.); (W.D.)
| | - Lijie Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.W.); (Y.D.); (L.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Lei Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.W.); (Y.D.); (L.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Xuedong Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.W.); (Y.D.); (L.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
| | - Wenping Ding
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.W.); (Y.D.); (L.Z.); (L.C.); (X.W.); (W.D.)
- Key Laboratory of Grain and Oil Processing, Ministry of Education, Wuhan 430023, China
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4
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Niu H, Zhao F, Ji W, Ma L, Lu B, Yuan Y, Yue T. Structural, physicochemical properties and noodle-making potential of quinoa starch and type 3, type 4, and type 5 quinoa resistant starch. Int J Biol Macromol 2024; 258:128772. [PMID: 38103670 DOI: 10.1016/j.ijbiomac.2023.128772] [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: 07/31/2023] [Revised: 10/30/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
This study prepared type 3, type 4, and type 5 quinoa resistant starch (QRS3, QRS4, and QRS5) from quinoa starch (QS), compared their structural and physicochemical properties and evaluated their noodle-making potential. The results showed that the molecular weight of QRS3 decreased, the number of short-chain molecules increased, and its crystal type changed to B-type after gelatinization, enzymatic hydrolysis, and retrogradation. QRS4 is a phosphorylated cross-linked starch, with a surface morphology, particle size range, and crystal type similar to QS, but displaying modified thermodynamic properties. QRS5 is a complex of amylose and palmitic acid. It displays typical V-type crystals, mainly composed of long chain molecules and primarily exhibits a block morphology. The noodles prepared by replacing 20 % wheat flour with QS, QRS3 and QRS5 have higher hardness and are suitable for people who like elasticity and chewiness. QRS4 noodles are softer and suitable for people like elderly and infants who prefer soft foods. In conclusion, significant differences were evident between the fine structures, crystal types, physicochemical properties and potential applications of QS and the three QRSs. The results may expand the application of QS and QRS in the food and pharmaceutical industries.
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Affiliation(s)
- Haili Niu
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Fangjia Zhao
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Wenxin Ji
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Langtian Ma
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Bozhi Lu
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China.
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5
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Niu L, Liu L, Zhang J, Scali M, Wang W, Hu X, Wu X. Genetic Engineering of Starch Biosynthesis in Maize Seeds for Efficient Enzymatic Digestion of Starch during Bioethanol Production. Int J Mol Sci 2023; 24:ijms24043927. [PMID: 36835340 PMCID: PMC9967003 DOI: 10.3390/ijms24043927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/20/2023] [Accepted: 02/14/2023] [Indexed: 02/17/2023] Open
Abstract
Maize accumulates large amounts of starch in seeds which have been used as food for human and animals. Maize starch is an importantly industrial raw material for bioethanol production. One critical step in bioethanol production is degrading starch to oligosaccharides and glucose by α-amylase and glucoamylase. This step usually requires high temperature and additional equipment, leading to an increased production cost. Currently, there remains a lack of specially designed maize cultivars with optimized starch (amylose and amylopectin) compositions for bioethanol production. We discussed the features of starch granules suitable for efficient enzymatic digestion. Thus far, great advances have been made in molecular characterization of the key proteins involved in starch metabolism in maize seeds. The review explores how these proteins affect starch metabolism pathway, especially in controlling the composition, size and features of starch. We highlight the roles of key enzymes in controlling amylose/amylopectin ratio and granules architecture. Based on current technological process of bioethanol production using maize starch, we propose that several key enzymes can be modified in abundance or activities via genetic engineering to synthesize easily degraded starch granules in maize seeds. The review provides a clue for developing special maize cultivars as raw material in the bioethanol industry.
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Affiliation(s)
- Liangjie Niu
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
| | - Liangwei Liu
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
- Key Laboratory of Enzyme Engineering of Agricultural Microbiology, Ministry of Agriculture and Rural Affairs, Henan Agricultural University, Zhengzhou 450002, China
| | - Jinghua Zhang
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
| | - Monica Scali
- Department of Life Sciences, University of Siena, 53100 Siena, Italy
| | - Wei Wang
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
- Correspondence:
| | - Xiuli Hu
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
| | - Xiaolin Wu
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
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6
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Kowsalya P, Sharanyakanth P, Mahendran R. Traditional rice varieties: A comprehensive review on its nutritional, medicinal, therapeutic and health benefit potential. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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7
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Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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In-vitro digestibility of rice starch and factors regulating its digestion process: A review. Carbohydr Polym 2022; 291:119600. [DOI: 10.1016/j.carbpol.2022.119600] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 12/14/2022]
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9
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Chen H, Wang T, Deng F, Yang F, Zhong X, Li Q, Ren W. Changes in chemical composition and starch structure in rice noodle cultivar influence Rapid Visco analysis and texture analysis profiles under shading. Food Chem X 2022; 14:100360. [PMID: 35734574 PMCID: PMC9207303 DOI: 10.1016/j.fochx.2022.100360] [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: 03/30/2022] [Revised: 06/06/2022] [Accepted: 06/08/2022] [Indexed: 11/18/2022] Open
Abstract
The pasting property of rice noodles which decreased under shade stress. Pasting property is related to amylose, short chain amylopectin and crystallinity of starch. Protein content and swelling factor had significant correlation with the quality of rice noodle.
GuichaoII, a rice variety with high amylose content widely used to make rice noodles, exhibits high hardness (631.07–729.43), gel consistency (8.47–9.47 mm), and hold viscosity/peak viscosity (HPV/PKV) (0.85–0.88); however, it has a low protein content (5.74–6.96%) and swelling factor (5.49–9.77). Herein, GuichaoII was subjected to low-light stress (53% reduction) during the grain filling stage. The amylose content and crystallinity of GuichaoII and the control variety Shuhui 498 decreased while the protein content, short-chain branch ratio, and degree of branching increased, which affected the ability of the rice flour to absorb water and expand during the gelatinization process. The PKV, HPV, breakdown viscosity, and final viscosity were significantly reduced, while the hardness was significantly increased, and the gel consistency and the gelatinization quality of the rice were reduced, severely limiting the processing and production of rice noodles.
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10
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Yang T, Yang H, Zeng Y, Wang H, Xiong R, Wu L, Zhang B. Differences in the functional properties and starch structures of early/late season rice between the early and late seasons. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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Yang G, Peng Y, Liu R, Huang M, Xiao Y, Yang Z, Sun Y, Hu Y, Chen H, Ma J. Effect of chemical fertilizer reduction on the quality of hybrid rice of different amylose contents. J Food Biochem 2022; 46:e14066. [PMID: 34984696 DOI: 10.1111/jfbc.14066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 11/26/2021] [Accepted: 12/13/2021] [Indexed: 11/27/2022]
Abstract
To promote the reduction and efficiency of chemical fertilizers in rice production, two hybrid rice varieties with different amylose contents (16.43% and 27.58%) were selected to study the yield and quality performance of different quality rice varieties under reduced nitrogen/phosphorus conditions. Thus, the specific mechanism of the long-term nitrogen/phosphorus reduction effect on the quality of low- and high-amylose content (16.43% and 27.58%) rice was investigated by comparative analyses of the rapid visco analyzer and X-ray diffraction patterns, amylose contents, and starch structures of the samples. The results revealed that the effect of nitrogen fertilizer on the quality and yield of the hybrid rice was greater than that of phosphorus fertilizer. Indeed, reducing the former increased the Wx gene expression and amylose content of the rice varieties. Moreover, it reduced the starch crystallinity of Yixiangyou 1108 (2.16%), increasing the space between the starch grains and thus, chalkiness. Reducing nitrogen/phosphorus application did not significantly affect the yield and quality of the high-amylose rice but affected that of the high-quality rice with lower amylose contents. Thus, for high-amylose rice created for processing, appropriate chemical fertilizer reduction will not affect their yield and processing demand. PRACTICAL APPLICATIONS: Fertilization with different nitrogen and phosphorus fertilizers will seriously affect rice quality. The rice varieties with low amylose content (AC) could produce high taste quality rice by increasing nitrogen fertilizer and decreasing phosphorus fertilizer. The rice varieties with relatively high ACs should reduce the application of nitrogen/phosphorus fertilizer to appropriately increase AC, which can be used to produce healthy food with high resistant starch.
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Affiliation(s)
- Guotao Yang
- Rice Research Institute, Southwest University of Science and Technology, Mianyang, P.R. China.,Rice Research Institute, Sichuan Agriculture University, Chengdu, P.R. China
| | - Youlin Peng
- Rice Research Institute, Southwest University of Science and Technology, Mianyang, P.R. China
| | - Rong Liu
- Rice Research Institute, Southwest University of Science and Technology, Mianyang, P.R. China
| | - Miao Huang
- Rice Research Institute, Southwest University of Science and Technology, Mianyang, P.R. China
| | - Yao Xiao
- Rice Research Institute, Southwest University of Science and Technology, Mianyang, P.R. China
| | - Zhiyuan Yang
- Rice Research Institute, Sichuan Agriculture University, Chengdu, P.R. China
| | - Yongjian Sun
- Rice Research Institute, Sichuan Agriculture University, Chengdu, P.R. China
| | - Yungao Hu
- Rice Research Institute, Southwest University of Science and Technology, Mianyang, P.R. China
| | - Hong Chen
- Rice Research Institute, Southwest University of Science and Technology, Mianyang, P.R. China
| | - Jun Ma
- Rice Research Institute, Sichuan Agriculture University, Chengdu, P.R. China
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12
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Wang L, Xu Z, Zhang Y, Duan Y, Zhang Y, Wu Y, Yu X, Chen G, Xiong F. Agronomic Traits and Physicochemical Properties of Starch of Different Grain Positions in Wheat Spike Under Nitrogen Treatment. STARCH-STARKE 2021. [DOI: 10.1002/star.202100190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Leilei Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri‐Product Safety/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture Yangzhou University Yangzhou 225009 China
| | - Zhisheng Xu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri‐Product Safety/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture Yangzhou University Yangzhou 225009 China
- State Key Laboratory of Crop Genetics and Germplasm Enhancement Nanjing Agricultural University Nanjing 210095 China
| | - Yong Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri‐Product Safety/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture Yangzhou University Yangzhou 225009 China
| | - Yuren Duan
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri‐Product Safety/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture Yangzhou University Yangzhou 225009 China
| | - Yumeng Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri‐Product Safety/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture Yangzhou University Yangzhou 225009 China
| | - Yunfei Wu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri‐Product Safety/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture Yangzhou University Yangzhou 225009 China
| | - Xurun Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri‐Product Safety/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture Yangzhou University Yangzhou 225009 China
| | - Gang Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri‐Product Safety/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture Yangzhou University Yangzhou 225009 China
| | - Fei Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri‐Product Safety/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture Yangzhou University Yangzhou 225009 China
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13
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Differences in starch structural and physicochemical properties and texture characteristics of cooked rice between the main crop and ratoon rice. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106643] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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14
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Teixeira OR, Batista CDS, Colussi R, Martino HSD, Vanier NL, Bassinello PZ. Impact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes. Cereal Chem 2021. [DOI: 10.1002/cche.10455] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Olívia Reis Teixeira
- School of Agronomy and Food Engineering Federal University of Goiás‐ UFG Goiânia Brazil
| | | | - Rosana Colussi
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | | | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
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15
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Taddei F, Galassi E, Nocente F, Gazza L. Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars. Foods 2021; 10:foods10061316. [PMID: 34201020 PMCID: PMC8229246 DOI: 10.3390/foods10061316] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/27/2021] [Accepted: 06/04/2021] [Indexed: 12/19/2022] Open
Abstract
The demand for gluten-free products, including pasta, is increasing and rice pasta accounts for the largest share of this market. Usually, the production of rice pasta requires additives or specific technological processes able to improve its texture, cooking quality, and sensory properties. In this work, two rice cultivars, with different amylose content, were subjected to parboiling, micronization, and flour air fractionation to obtain brown rice pasta, without any supplement but rice itself. In particular, two types of pasta (spaghetti shape) were produced, one from 100% micronized wholemeal, and the other from refined rice flour replaced with 15% of the air-fractionated fine fraction. Regardless of the cultivar, pasta from wholemeal micronized flour showed higher protein and fiber content than refined flour enriched with fine fraction, whereas no differences were revealed in resistant starch and antioxidant capacity. Pasta from the high amylose content genotype showed the highest resistant starch content and the lowest predicted glycemic index along with sensorial characteristics as good as durum semolina pasta in fine fraction enriched pasta. Besides the technological processes, pasta quality was affected the most by the genotype, since pasta obtained from high amylose cv Gladio resulted in the best in terms of technological and sensory quality.
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16
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Jeong D, Lee JH, Chung HJ. Effect of molecular structure on phase transition behavior of rice starch with different amylose contents. Carbohydr Polym 2021; 259:117712. [PMID: 33673990 DOI: 10.1016/j.carbpol.2021.117712] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 01/06/2021] [Accepted: 01/23/2021] [Indexed: 11/30/2022]
Abstract
Phase transition behaviors in starch-water system and molecular structures of rice starches isolated from four Korean cultivars with different amylose contents were investigated and the importance of structural features affecting starch phase transitions was also explored. The Dodam starch with the highest average chain length of amylopectin (26.1), the highest proportion (24.3 %) of long chains (DP ≥ 37), and the lowest proportion (17.5 %) of short chains (DP 6-12) displayed the highest gelatinization and retrogradation temperatures. Enthalpies of ice freezing and melting, and glass transition temperature (Tg') of rice starches increased with increasing amylose content and decreasing proportion of short amylopectin chains because these structural features are related to a higher thermal stability of the starches. Ice melting temperature was also influenced by amylopectin chain structures. The results suggest that the phase transition behaviors of rice starches were highly influenced by their amylose content and amylopectin chain length distribution.
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Affiliation(s)
- Duyun Jeong
- Division of Food and Nutrition, Chonnam National University, 77, Yongbong-ro, Buk-gu, Gwangju, 61186, Republic of Korea
| | - Ju Hun Lee
- Division of Food Science and Culinary Arts, Shinhan University, 95, Hoam-ro, Uijeongbu-si, Gyeonggi, 11644, Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, 77, Yongbong-ro, Buk-gu, Gwangju, 61186, Republic of Korea.
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17
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Gao L, Bai W, Xia M, Wan C, Wang M, Wang P, Gao X, Gao J. Diverse effects of nitrogen fertilizer on the structural, pasting, and thermal properties of common buckwheat starch. Int J Biol Macromol 2021; 179:542-549. [PMID: 33716128 DOI: 10.1016/j.ijbiomac.2021.03.045] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 03/06/2021] [Accepted: 03/09/2021] [Indexed: 10/21/2022]
Abstract
At present, the yield of common buckwheat, which is mainly grown in northern Shaanxi of China, is low and the grain quality is poor. Nitrogen is an important nutrient for the growth of common buckwheat, and appropriate nitrogen application can improve the grain quality. Nitrogen fertilizer could alter the starch granule morphology shapes and the granule size distribution. With increasing nitrogen levels, branch number, flower clusters number, grain number per plant, contents of protein and fat, size distribution of "C" granules, and percentages of light transmittance significantly increased, whereas amylose content and retrogradation decreased. All the samples displayed typical A-type X-ray diffraction patterns. Starch showed higher pasting temperature and gelatinization enthalpy but lower trough and final viscosities under high nitrogen levels. These results suggested N2 treatment was more suitable for common buckwheat growth, principal components and correlation analysis revealed that nitrogen fertilizer significantly affected the physicochemical properties of common buckwheat starches.
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Affiliation(s)
- Licheng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Wenming Bai
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Meijuan Xia
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Chenxi Wan
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Meng Wang
- Yu'lin Institute of Agricultural Sciences, Yulin, Shaanxi Province 719000, China
| | - Pengke Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Xiaoli Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
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18
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A systematic review of rice noodles: Raw material, processing method and quality improvement. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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19
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Lin L, Yang H, Chi C, Ma X. Effect of protein types on structure and digestibility of starch-protein-lipids complexes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110175] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Zhang B, Saleh ASM, Su C, Gong B, Zhao K, Zhang G, Li W, Yan W. The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat-moisture treatment. J Food Sci 2020; 85:4215-4224. [PMID: 33190270 DOI: 10.1111/1750-3841.15528] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 10/13/2020] [Accepted: 10/16/2020] [Indexed: 11/27/2022]
Abstract
The multiscale structural, physicochemical, and digestible properties of potato starch before and after heat-moisture treatment were investigated, and further compared between repeated heat-moisture treatment (RHMT) and continuous heat-moisture treatment (CHMT). After heat-moisture treatment, there appeared partial disruption and pits on the starch granules, and the birefringence edges of HMT starch particles became blurred. Besides, the molecular weight of samples conspicuously decreased after two kinds of treatments. The crystal type of HMT starches transformed from B-type to C-type according to X-ray analysis. A decrease in the solubility and swelling power in high temperatures were identified. The pasting temperature, the gelatinization transition temperature (To , Tp , Tc ), and the slowly digestible starch (SDS) content of HMT starches were significantly higher than native potato starch, while the peak viscosity, the trough viscosity, the final viscosity, the breakdown, and the gelatinization enthalpy (ΔH) of RHMT and CHMT potato starches decreased compared to the native. RHMT potato starches displayed significantly higher relative crystallinity degree and gelatinization transition temperatures. The cooling process of RHMT in which the linkage between the recombinant amylose/amylopectin was enhanced compared with CHMT, which contributed to that RHMT potato starches exhibited greater advantages in practical applications. PRACTICAL APPLICATION: The described RHMT and CHMT starches provide new ideas for the study of modified starch. Furthermore, this study revealed the mechanism of heat-moisture processing provided some instructions to the application of RHMT potato starch.
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Affiliation(s)
- Bo Zhang
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing, 100023, China.,College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Ahmed S M Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt
| | - Chunyan Su
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing, 100023, China.,College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Bing Gong
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Kun Zhao
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing, 100023, China
| | - Guoquan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Wenjie Yan
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing, 100023, China
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21
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Deng F, Li Q, Chen H, Zeng Y, Li B, Zhong X, Wang L, Ren W. Relationship between chalkiness and the structural and thermal properties of rice starch after shading during grain-filling stage. Carbohydr Polym 2020; 252:117212. [PMID: 33183644 DOI: 10.1016/j.carbpol.2020.117212] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 09/02/2020] [Accepted: 10/07/2020] [Indexed: 12/16/2022]
Abstract
Chalkiness is a major concern in rice production and its acceptance and is increased by shade stress. However, the relationship between rice chalkiness and the structural and thermal properties of starch is unclear. Here, we investigated the effect of shade stress on rice starch properties. The chalky grain rate and chalkiness degree significantly decreased with the amylose content, Mn, and ΔH and increased with surface area- and volume-weighted mean diameters, branching degree, ratio of 1022/995 cm-1, and molecular weight polydispersity. Shade stress significantly increased the volume- and surface area-weighted mean diameters and Mw and decreased the amylose content, A chain proportion of amylopectin, Mn, and regularity of starch. These effects led to an increase in the molecular weight polydispersity and branching degree and a decrease in the crystallinity degree and 1045/1022 cm-1 ratio, thereby reducing starch ΔH and uniformity. These factors contributed to increased chalkiness of rice under shade stress.
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Affiliation(s)
- Fei Deng
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Qiuping Li
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Hong Chen
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Yuling Zeng
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Bo Li
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Xiaoyuan Zhong
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Li Wang
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Wanjun Ren
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
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22
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Isolation and characterization of starch from light yellow, orange, and purple sweet potatoes. Int J Biol Macromol 2020; 160:660-668. [DOI: 10.1016/j.ijbiomac.2020.05.259] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 11/19/2022]
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23
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Qin W, Wen C, Zhang J, Dzah CS, Zhang H, He Y, Duan Y. Structural characterization and physicochemical properties of arrowhead resistant starch prepared by different methods. Int J Biol Macromol 2020; 157:96-105. [DOI: 10.1016/j.ijbiomac.2020.04.096] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Revised: 04/10/2020] [Accepted: 04/13/2020] [Indexed: 10/24/2022]
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24
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Gao L, Wang H, Wan C, Leng J, Wang P, Yang P, Gao X, Gao J. Structural, pasting and thermal properties of common buckwheat (Fagopyrum esculentum Moench) starches affected by molecular structure. Int J Biol Macromol 2020; 156:120-126. [PMID: 32289422 DOI: 10.1016/j.ijbiomac.2020.04.064] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/30/2020] [Accepted: 04/08/2020] [Indexed: 11/25/2022]
Abstract
Common buckwheat starch (CBS) has extensive using value in the human diet. In this study, the molecular structure and physicochemical properties of CBS isolated from five cultivars collected from three regions of China were studied. Variations in molecular structure, crystalline structure, complexity, water solubility (WS), swelling power (SP), pasting properties, and thermal characteristics were recorded among the starches. The CBS had both similarities and differences in its properties by comparison with maize starch (MS) and potato starch (PS). The average molecular weight (MW) and amylopectin average chain length (ACL) of CBS ranged from 3.86 × 107 g/mol to 4.68 × 107 g/mol and from 21.29% to 22.68%, respectively. CBS and MS were divided into one subgroup and showed typical A diffraction patterns, while PS was divided into two subgroups and exhibited a typical B polymorphic pattern. The WS and SP of all the starches significantly increased with increasing temperature and had great variation at 70 °C and 90 °C. Pearson's correlation analysis showed that the molecular structure of starches greatly affected the physicochemical properties. This study revealed that the physicochemical properties of CBS could be affected by the molecular structures.
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Affiliation(s)
- Licheng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Honglu Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Chenxi Wan
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jiajun Leng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Pengke Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Pu Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Xiaoli Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
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25
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Kim HJ, Woo KS, Lee HU, Nam SS, Lee BW, Kim MY, Lee YY, Lee JY, Kim MH, Lee B. Physicochemical Characteristics of Starch in Sweet Potato Cultivars Grown in Korea. Prev Nutr Food Sci 2020; 25:212-218. [PMID: 32676473 PMCID: PMC7333007 DOI: 10.3746/pnf.2020.25.2.212] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Accepted: 04/21/2020] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to investigate the structural and physicochemical properties of starch from seven sweet potato cultivars (Shinyulmi, Sinjami, Hogammi, Jeonmi, Jinyulmi, Juhwangmi, and Pungwonmi). Jeonmi and Jinyulmi had amylose contents of 40.04% and 37.39%, respectively, whereas Juhwangmi and Pungwonmihad amylose contents of 30.95% and 32.37%, respectively. As a result of amylopectin polymerization, the seven cultivars were found to have high (>48%) contents of the degree of polymerization (DP) 13∼24 fraction, whereas the DP≥37 fraction content was <3.45%. The level of resistant starch was highest in Jeonmi (>30%) and lowest in Pungwonmi (<5%). The in vitro digestibility of Pungwonmi was greater than that of the other cultivars. Starch X-ray patterns did not differ among the cultivars. The results of this study provide useful information for the food industry regarding the application of sweet potato starches.
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Affiliation(s)
- Hyun-Joo Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea
| | - Koan Sik Woo
- Research Policy Bureau, Rural Development Administration, Jeonbuk 55365, Korea
| | - Hyeong-Un Lee
- Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration, Jeonnam 58545, Korea
| | - Sang Sik Nam
- Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration, Jeonnam 58545, Korea
| | - Byong Won Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea
| | - Min Young Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea
| | - Yu-Young Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea
| | - Jin Young Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea
| | - Mi Hyang Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea
| | - Byoungkyu Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea
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26
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Sen S, Chakraborty R, Kalita P. Rice - not just a staple food: A comprehensive review on its phytochemicals and therapeutic potential. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.022] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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27
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Wu Y, Niu M, Xu H. Pasting behaviors, gel rheological properties, and freeze-thaw stability of rice flour and starch modified by green tea polyphenols. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108796] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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28
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Study on crystalline, gelatinization and rheological properties of japonica rice flour as affected by starch fine structure. Int J Biol Macromol 2019; 148:1232-1241. [PMID: 31759021 DOI: 10.1016/j.ijbiomac.2019.11.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 10/23/2019] [Accepted: 11/05/2019] [Indexed: 12/23/2022]
Abstract
Although many researches have investigated the effects of starch characteristics on its functional properties to evaluate rice quality, few studies were carried out the correlations between starch molecular structure and rice processing properties. In this study, eight varieties of japonica rice with similar content of protein and lipid and less variant content of amylose (12.12-18.19%) were elaborately selected. The result showed that crystalline and pasting parameters were mainly reliant on the differences in chain length distribution of amylopectin. Amylose content and chain length distribution, especially for average exterior chain length (ECL) and interior chain length (ICL) and their entanglement, showed significant correlation on rheological parameters. Swelling power of rice flour showed negative correlation with amylose content. Furthermore, in temperature-reduction process when the temperature is lower gelatinization temperature of amylopectin, the variation of loss modulus was affected by amylopectin. In addition, the PCA plot clearly revealed the interrelationship of all parameters.
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29
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Chen F, Xie F, Liu P, Chen P. Structure, thermal stability and suspension rheological properties of alcohol–alkali-treated waxy rice starch. Int J Biol Macromol 2019; 134:397-404. [DOI: 10.1016/j.ijbiomac.2019.05.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 04/30/2019] [Accepted: 05/03/2019] [Indexed: 12/18/2022]
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30
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Thakur R, Pristijono P, Scarlett CJ, Bowyer M, Singh S, Vuong QV. Starch-based films: Major factors affecting their properties. Int J Biol Macromol 2019; 132:1079-1089. [DOI: 10.1016/j.ijbiomac.2019.03.190] [Citation(s) in RCA: 131] [Impact Index Per Article: 26.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 03/09/2019] [Accepted: 03/25/2019] [Indexed: 12/11/2022]
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31
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Mun S, Shin M. Molecular structures of rice starch to investigate the differences in the processing quality of rice flours. Food Sci Biotechnol 2018; 27:1007-1014. [PMID: 30263829 DOI: 10.1007/s10068-018-0330-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 01/18/2018] [Accepted: 01/30/2018] [Indexed: 10/16/2022] Open
Abstract
The molecular structures of non-waxy rice starches purified from three Korean rice cultivars, Dongjin1, Hopyeong, and Ilmi, were investigated to determine the main reasons why it is difficult to make manju with Dongjin1 flour compared to other rice flours with similar processing qualities. The molecular structural characteristics of the three rice starches were analyzed by high-performance size-exclusion chromatography and high-performance anion-exchange chromatography. The Dongjin1 starch had lower molecular weight (MW) amylose, a smaller proportion of short a chains, and higher average amylopectin branch chain length than the other two starches. These properties of Dongjin1 starch resulted in a lower water binding capacity, lower swelling power at 80 °C, and lower peak viscosity than those of the other two starches. It is suggested that the MW of amylose and degree of polymerization of amylopectin are important factors to make gluten-free bakery products using non-waxy rice flours.
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Affiliation(s)
- Saehun Mun
- 1Center for Food and Bioconvergence, Seoul National University, Seoul, 08826 Republic of Korea
| | - Malshick Shin
- 2Department of Food and Nutrition, Chonnam National University, Gwangju, 61186 Republic of Korea
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32
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Zhong Y, Zhu H, Liang W, Li X, Liu L, Zhang X, Yue H, Xue J, Liu X, Guo D. High-amylose starch as a new ingredient to balance nutrition and texture of food. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.02.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Kim YY, Woo KS, Chung HJ. Starch characteristics of cowpea and mungbean cultivars grown in Korea. Food Chem 2018; 263:104-111. [PMID: 29784294 DOI: 10.1016/j.foodchem.2018.04.114] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 04/25/2018] [Accepted: 04/25/2018] [Indexed: 11/26/2022]
Abstract
Physicochemical properties of starches from 5 different Korean cultivars of cowpea and mungbean were examined. Starch granules had elliptical to spherical granules. Volume median diameter of granules ranged from 17.0 μm to 48.6 μm, with a significantly larger median granule diameter in cowpea starches than mungbean starches. Apparent amylose content ranged from 35.7% to 38.5%. Among cowpea starches, Seowon had a higher molecular weight and longer amylopectin average chain length than other cultivars. Between mungbean starches, Sohyun had a lower amylose molecular weight but a longer amylopectin average chain length than Dahyun. The relative crystallinity and gelatinization enthalpy of cowpea starches were greater than those of mungbean starches. Okdang had higher peak and final viscosities than other cowpea starches, whereas two mungbean varieties showed similar values for pasting parameters. Seowon in the cowpea starches and Sohyun in mungbean starches had higher gel hardness than other cultivars.
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Affiliation(s)
- Yu-Yeon Kim
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Koan Sik Woo
- National Institute of Crop Science, Rural Development Administration, Gyonggi 16429, Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea.
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34
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Chandra Mohan C, Harini K, Vajiha Aafrin B, Lalitha priya U, Maria jenita P, Babuskin S, Karthikeyan S, Sudarshan K, Renuka V, Sukumar M. Extraction and characterization of polysaccharides from tamarind seeds, rice mill residue, okra waste and sugarcane bagasse for its Bio-thermoplastic properties. Carbohydr Polym 2018; 186:394-401. [DOI: 10.1016/j.carbpol.2018.01.057] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 01/16/2018] [Accepted: 01/17/2018] [Indexed: 10/18/2022]
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