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Zang Z, Gong X, Cao L, Ni H, Chang H. Resistant starch from yam: Preparation, nutrition, properties and applications in the food sector. Int J Biol Macromol 2024; 273:133087. [PMID: 38871109 DOI: 10.1016/j.ijbiomac.2024.133087] [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: 03/01/2024] [Revised: 06/06/2024] [Accepted: 06/09/2024] [Indexed: 06/15/2024]
Abstract
Yam is a significant staple food and starch source, particularly in tropical and subtropical regions, holding the fourth position among the world's top ten tuber crops. Yam tubers are rich in essential nutrients and a diverse range of beneficial plant compounds, which contribute to their multifaceted beneficial functions. Furthermore, the abundant starch and resistant starch (RS) content in yam can fulfil the market demand for RS. The inherent and modified properties of yam starch and RS make them versatile ingredients for a wide range of food products, with the potential to become one of the most cost-effective raw materials in the food industry. In recent years, research on yam RS has experienced progressive expansion. This article provides a comprehensive summary of the latest research findings on yam starch and its RS, elucidating the feasibility of commercial RS production and the technology's impact on the physical and chemical properties of starch. Yam has emerged as a promising reservoir of tuber starch for sustainable RS production, with thermal, chemical, enzymatic and combination treatments proving to be effective manufacturing procedures for RS. The adaptability of yam RS allows for a wide range of food applications.
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Affiliation(s)
- Ziyan Zang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Xiaoxiao Gong
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Linhai Cao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Hongxia Ni
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Hui Chang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
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Khol M, Ma F, Lei L, Liu W, Liu X. A Frontier Review of Nutraceutical Chinese Yam. Foods 2024; 13:1426. [PMID: 38790726 PMCID: PMC11119861 DOI: 10.3390/foods13101426] [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: 03/29/2024] [Revised: 04/30/2024] [Accepted: 05/01/2024] [Indexed: 05/26/2024] Open
Abstract
Yams are the edible subterranean rhizomes, or tubers, of plants from the genus Dioscorea. There are approximately 600 species of yam plants in the world, with more than 90 of these growing in East Asia. One particular species, Dioscorea opposita Thunb., is highly praised as "the Chinese yam". This distinction arises from millennia of storied history, both as a nutritional food source and as a principal ingredient in traditional Chinese medicine. Among the many cultivars of Dioscorea opposita Thunb., Huai Shanyao has been widely regarded as the best. This review surveyed the historical background, physiochemical composition, applications as food and medicine, and research prospects for the Chinese yam. Modern science is finally beginning to confirm the remarkable health benefits of this yam plant, long-known to the Chinese people. Chinese yam promises anti-diabetic, anti-oxidative, anti-inflammatory, immunomodulatory, anti-hyperlipidemic, anti-hypertensive, anti-cancer, and combination treatment applications, both as a functional food and as medicine.
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Affiliation(s)
- Matthew Khol
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
- School of Pharmacy, Henan University, Zhengzhou 450046, China
| | - Fanyi Ma
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
- State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China
| | - Lijing Lei
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
| | - Wei Liu
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
| | - Xiuhua Liu
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
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Ouyang J, Wang C, Huang Q, Guan Y, Zhu Z, He Y, Jiang G, Xiong Y, Li X. Correlation between in vitro starch digestibility and starch structure/physicochemical properties in rice. Int J Biol Macromol 2024; 263:130316. [PMID: 38382778 DOI: 10.1016/j.ijbiomac.2024.130316] [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: 06/07/2023] [Revised: 01/18/2024] [Accepted: 02/18/2024] [Indexed: 02/23/2024]
Abstract
Natural resistant starch (RS) in rice provides human health benefits, and its concentration in rice is influenced by the structure and physicochemical properties of starch. The native starch structures and physicochemical properties of three rice varieties, QR, BR58, and BR50, and their relationships to in vitro digestibility were studied. The starch granules in all three varieties were irregular or polyhedral in shape. There were a few oval granules and a few pinhole structures in QR, no oval granules but a higher number of pinholes in BR58, and no oval granules and pinholes in BR50. QR is a low-amylose (13.8 %), low-RS (0.2 %) variety. BR58 is a low-amylose (15.3 %), high-RS (6.5 %) variety. BR50 is a high-amylose (26.7 %), high-RS (8.3 %) variety. All three starches exhibited typical A-type diffraction patterns. Starch molecular weight, chain length distribution, starch branching degree, pasting capabilities, and thermal properties differed considerably between the rice starches. The RS contents of the rice starch varieties were positively correlated with AAC, Mw/Mn, Mz/Mn, peak 3, B, PTime, and Tp and negatively correlated with Mn, peak 2, DB, PV, and BD, according to Pearson's correlation analysis. These findings may be helpful for the breeding and development of high-RS rice varieties.
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Affiliation(s)
- Jie Ouyang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Chutao Wang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Qianlong Huang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Yusheng Guan
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Zichao Zhu
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Yongxin He
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Gang Jiang
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Ying Xiong
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China
| | - Xianyong Li
- Chongqing Academy of Agricultural Sciences, Chongqing 401329, China; Chongqing Zhongyi Seed Industry Co., Ltd, Chongqing 400060, China; Chongqing Key Laboratory of Hybrid Rice Breeding, Chongqing 400060, China.
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Guo Y, Liu F, Zhang J, Chen J, Chen W, Hong Y, Hu J, Liu Q. Research progress on the structure, derivatives, pharmacological activity, and drug carrier capacity of Chinese yam polysaccharides: A review. Int J Biol Macromol 2024; 261:129853. [PMID: 38311141 DOI: 10.1016/j.ijbiomac.2024.129853] [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: 11/19/2023] [Revised: 01/09/2024] [Accepted: 01/28/2024] [Indexed: 02/09/2024]
Abstract
Chinese yam is a traditional Chinese medicine that has a long history of medicinal and edible usage in China and is widely utilised in food, medicine, animal husbandry, and other industries. Chinese yam polysaccharides (CYPs) are among the main active components of Chinese yam. In recent decades, CYPs have received considerable attention because of their remarkable biological activities, such as immunomodulatory, antitumour, hypoglycaemic, hypolipidaemic, antioxidative, anti-inflammatory, and bacteriostatic effects. The structure and chemical alterations of polysaccharides are the main factors affecting their biological activities. CYPs are potential drug carriers owing to their excellent biodegradability and biocompatibility. There is a considerable amount of research on CYPs; however, a systematic summary is lacking. This review summarises the structural characteristics, derivative synthesis, biological activities, and their usage as drug carriers, providing a basis for future research, development, and application of CYPs.
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Affiliation(s)
- Yuanyuan Guo
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Fangrui Liu
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Jin Zhang
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Jing Chen
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Wenxiao Chen
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Yongjian Hong
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Jinghong Hu
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China.
| | - Qian Liu
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
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Ouyang J, Fan K, Li Q, Wang F, Li W, Su X. Mechanism of feed moisture levels in extrusion treatment to improve the instant properties of Chinese yam (Dioscorea opposita Thunb.) flour. Food Chem 2024; 431:137056. [PMID: 37573749 DOI: 10.1016/j.foodchem.2023.137056] [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: 02/14/2023] [Revised: 06/12/2023] [Accepted: 07/27/2023] [Indexed: 08/15/2023]
Abstract
Extruded yam flour was prepared at different feed moisture to improve its instant properties. The water solubility index (WSI) and water absorption index (WAI) were used to compare the instant properties of yam flour. Their chemical compositions, particle size distribution, crystalline structure, and microscopic forms were also analyzed to assess the effects of feed moisture on the instant properties of yam flour. We found that extrusion significantly improved the instant properties of yam flour, while the WSI value increased from 29.50% to 71.86% and the WAI value decreased from 387.88% to 228.06% with decreased feed moisture. Extrusion led to the degradation of total starch and amylopectin, and the contents of soluble substances increased markedly. Extrusion destroyed the granular and crystalline structures, which were reconstituted as amylose-lipid complexes with a significant decrease in relative crystallinity. Increasing the feed moisture was beneficial to the flow and color retention, while lower feed moisture was more favorable to enhance the instant properties.
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Affiliation(s)
- Jia Ouyang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, China
| | - Kuanxiu Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, China
| | - Qingming Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, Hunan, China
| | - Feng Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, Hunan, China
| | - Wenjia Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, Hunan, China
| | - Xiaojun Su
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, Hunan, China.
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He L, Chen T, Liang W, Zhao C, Zhao L, Yao S, Zhou L, Zhu Z, Zhao Q, Lu K, Wang C, Zhu L, Zhang Y. The RING-Type Domain-Containing Protein GNL44 Is Essential for Grain Size and Quality in Rice ( Oryza sativa L.). Int J Mol Sci 2024; 25:589. [PMID: 38203760 PMCID: PMC10779214 DOI: 10.3390/ijms25010589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 12/15/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024] Open
Abstract
Grain size in rice (Oryza sativa L.) shapes yield and quality, but the underlying molecular mechanism is not fully understood. We functionally characterized GRAIN NUMBER AND LARGE GRAIN SIZE 44 (GNL44), encoding a RING-type protein that localizes to the cytoplasm. The gnl44 mutant has fewer but enlarged grains compared to the wild type. GNL44 is mainly expressed in panicles and developing grains. Grain chalkiness was higher in the gnl44 mutant than in the wild type, short-chain amylopectin content was lower, middle-chain amylopectin content was higher, and appearance quality was worse. The amylose content and gel consistency of gnl44 were lower, and protein content was higher compared to the wild type. Rapid Visco Analyzer results showed that the texture of cooked gnl44 rice changed, and that the taste value of gnl44 was lower, making the eating and cooking quality of gnl44 worse than that of the wild type. We used gnl44, qgl3, and gs3 monogenic and two-gene near-isogenic lines to study the effects of different combinations of genes affecting grain size on rice quality-related traits. Our results revealed additive effects for these three genes on grain quality. These findings enrich the genetic resources available for rice breeders.
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Affiliation(s)
- Lei He
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Tao Chen
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Wenhua Liang
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Chunfang Zhao
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Ling Zhao
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Shu Yao
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Lihui Zhou
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Zhen Zhu
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Qingyong Zhao
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Kai Lu
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Cailin Wang
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Li Zhu
- State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China
| | - Yadong Zhang
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
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Huang G, Wang F, Yang R, Wang ZC, Fang Z, Lin Y, Zhu Y, Bai L. Characterization of the physicochemical properties of Lipu Colocasia esculenta (L.) Schott starch: A potential new food ingredient. Int J Biol Macromol 2024; 254:127803. [PMID: 37913879 DOI: 10.1016/j.ijbiomac.2023.127803] [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: 08/16/2023] [Revised: 10/25/2023] [Accepted: 10/29/2023] [Indexed: 11/03/2023]
Abstract
The physicochemical properties of Lipu taro starch (LTS), cassava starch (CS) and wheat starch (WS) were analyzed. These starches exhibited a comparable starch content (86 %). However, LTS had a significantly lower amylose content (15.93 %) compared to CS (26.62 %) and WS (33.53 %). Moreover, LTS demonstrated an irregular polygonal cubic morphology with a smaller particle size of 2.55 μm while possessed an A-type crystal structure with high crystallinity at 25.07 %. In contrast, CS and WS had larger particle sizes of 13.33 μm and 16.68 μm, respectively, with lower crystallinities of 22.52 % and 20.33 %. Due to these physicochemical properties, LTS exhibited superior emulsification properties with a higher emulsifying activity index of 8.63 m2/g and an emulsion stability index of 69.18 min, whereas CS and WS had values of 2.35 m2/g and 25.15 min, and 0.37 m2/g and 11.48 min, respectively. LTS also demonstrated enhanced thermal stability, characterized by higher gelatinization temperature (indicated by To, Tp, Tc, and ΔT) and reduced paste viscosity (indicated by PV, TV, FV, SBV, and BDV) compared to CS. However, the mechanical strength of the gel made from LTS (indicated by hardness, adhesiveness, springiness, gumminess, and chewiness) was comparatively inferior to those from CS and WS.
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Affiliation(s)
- Guanru Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Fu Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Rui Yang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zi-Chao Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Zhongxiang Fang
- School of Agriculture, Food, and Ecosystem Science, The University of Melbourne, Parkville, Vic 3010, Australia
| | - Ying Lin
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Yuwei Zhu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Lulu Bai
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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Zhang S, Cheng L, Gong W, Huang J, Peng Z, Meng K, Zhang L, Shu X, Wu D. Comparative studies on physicochemical properties of three potato varieties different in RS2 and RS3 contents. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7712-7720. [PMID: 37439262 DOI: 10.1002/jsfa.12853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Revised: 06/23/2023] [Accepted: 07/13/2023] [Indexed: 07/14/2023]
Abstract
BACKGROUND At present, increasing importance has been attracted to healthy food enriched in resistant starch (RS), which has great benefits in health-promoting. Raw potato has rich RS2, whereas most RS2 may become digestible after gelatinization, resulting in few RS being left in processed potato. Breeding potatoes with high RS2 or RS3 or both can meet the demand for various healthy potato products. RESULTS There were apparent discrepancies among three potatoes with contrast RS2 and RS3 content in thermal properties, viscosity and digestibility. ZS-5 had the highest RS2 with 50.17% but the lowest RS3 with 3.31%. Meanwhile, ZS-5 had the largest starch granule, the highest proportion of B3, viscosity and hardness, and the highest digestibility. DN303 with the highest content of RS3 (5.08%) had the lowest hardness and fracturability. MG56-42 with both higher RS2 and RS3 content showed the highest resistance to digestion and moderate hardness and fracturability. CONCLUSION The present study enriches the potential resources and provides a reliable scientific basis for high RS potatoes breeding. The various features of different potatoes make it possible to screen potatoes according to different demands. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Siyan Zhang
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou, China
| | - Linrun Cheng
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou, China
| | - Wanxin Gong
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou, China
| | - Jie Huang
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou, China
| | - Zhangchi Peng
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou, China
| | - Kaiwei Meng
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou, China
| | - Liang Zhang
- Institute of Cop Science, Jinhua Academy of Agriculture and Sciences, Jinhua, China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou, China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou, China
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Zou X, Wang X, Peng P, Ma Q, Zhang X, Zou L, Zhou J, Hu X. Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours. Int J Biol Macromol 2023; 248:125920. [PMID: 37481181 DOI: 10.1016/j.ijbiomac.2023.125920] [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: 05/03/2023] [Revised: 07/15/2023] [Accepted: 07/19/2023] [Indexed: 07/24/2023]
Abstract
This study aimed to investigate the effect of heat-moisture treatment (HMT) on the in vitro digestibility of recombinant wheat flours characterizing by gluten proteins differ in glutenin-gliadin ratio. Compared with the untreated flours in our previous study, HMT improved the digestion resistance of starch in flours with different glutenin-gliadin ratios. For the HMT strong-gluten flour, the proportional increase of glutenin led to an excessively strong and fragile gluten network that unstable under HMT, which weakened the wrapping of gluten network around starch granules and reduced the long- and short-range order of starch, resulting in the conversion of resistant starch (RS) and slowly digestible starch (SDS) to rapidly digestible starch (RDS); however, the quantitative increase of gliadin induced the conversion of SDS to RS due to the enhanced protein-starch interactions as well as the improved long- and short-range order of starch during HMT. For the HMT weak-gluten flour, the changes of glutenin-gliadin ratio aggravated the broken of protein network and starch granules during HMT, thus improving the starch digestibility in varying degrees. In conclusion, the relative crystallinity of starch mainly affected the content of resistant starch, while the content of slowly digestible starch was more influenced by protein-starch interactions.
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Affiliation(s)
- Xiaoyang Zou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China.
| | - Pai Peng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Qianying Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xinyu Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Liang Zou
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jian Zhou
- Northwest Land and Resource Research Center, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
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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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11
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Wang Q, Liu L, Huang Z, Bao K, Jing Z, Wu Q. Structure and physicochemical properties of low digestible Euryale ferox Salisb. seed starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3850-3859. [PMID: 36308756 DOI: 10.1002/jsfa.12299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 10/09/2022] [Accepted: 10/29/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Euryale ferox Salisb. is widely grown in China and Southeast Asia as a grain crop and medicinal plant. The composition, morphology, structure, physicochemical properties, thermal properties, and in vitro digestibility of North Euryale ferox seeds starch (NEFS), hybrid Euryale ferox seeds starch (HEFS), and South Euryale ferox seeds starch (SEFS) were studied. RESULT Of the varieties that were studied, the amylose content of NEFS (23.03%) was the highest. Starch granules of each variety were smooth, sharp, small, and had an average diameter of 2 μm. All three varieties were A-type crystals with crystallinity ranging from 26.42% to 28.17%. The degree of double helix and the short-range order ranged from 1.9006 to 2.5324 and 1.4294 to 1.6006, respectively. The high proportion of C1 region in NEFS (17.74%) and HEFS (17.66%) were found. Thermodynamic properties in North Euryale ferox seeds included the highest onset temperature (To ) (71.43 °C), peak temperature (Tp ) (76.60 °C), conclusion temperature (Tc ) (82.77 °C), enthalpy of gelatinization (ΔH) (12.64 J g-1 ), and peak viscosity (1514 mPa·s). All three varieties maintained a low level of in vitro digestibility, with the highest resistant starch (RS) content (29.57%), the lowest rapidly digestible starch (RDS) content (27.07%), and the slowest hydrolysis kinetic constant (0.0303) in NEFS. CONCLUSION The results revealed that the low digestibility of NEFS was attributable to compact granules, high crystallinity, high degree of order, and strong thermal stability. These digestive, physicochemical, and thermodynamic properties provide information for the future application of Euryale ferox seed starch in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qian Wang
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Licheng Liu
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Zhiheng Huang
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Ke Bao
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Zonghui Jing
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Qinan Wu
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
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12
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Wasserman LA, Kolachevskaya OO, Krivandin AV, Filatova AG, Gradov OV, Plashchina IG, Romanov GA. Changes in Structural and Thermodynamic Properties of Starch during Potato Tuber Dormancy. Int J Mol Sci 2023; 24:ijms24098397. [PMID: 37176101 PMCID: PMC10179465 DOI: 10.3390/ijms24098397] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 05/03/2023] [Accepted: 05/03/2023] [Indexed: 05/15/2023] Open
Abstract
The main reserve polysaccharide of plants-starch-is undoubtedly important for humans. One of the main sources of starch is the potato tuber, which is able to preserve starch for a long time during the so-called dormancy period. However, accumulated data show that this dormancy is only relative, which raises the question of the possibility of some kind of starch restructuring during dormancy periods. Here, the effect of long-term periods of tuber rest (at 2-4 °C) on main parameters of starches of potato tubers grown in vivo or in vitro were studied. Along with non-transgenic potatoes, Arabidopsis phytochrome B (AtPHYB) transformants were investigated. Distinct changes in starch micro and macro structures-an increase in proportion of amorphous lamellae and of large-sized and irregular-shaped granules, as well as shifts in thickness of the crystalline lamellae-were detected. The degree of such alterations, more pronounced in AtPHYB-transgenic tubers, increased with the longevity of tuber dormancy. By contrast, the polymorphic crystalline structure (B-type) of starch remained unchanged regardless of dormancy duration. Collectively, our data support the hypothesis that potato starch remains metabolically and structurally labile during the entire tuber life including the dormancy period. The revealed starch remodeling may be considered a process of tuber preadaptation to the upcoming sprouting stage.
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Affiliation(s)
- Lyubov A Wasserman
- Emanuel Institute of Biochemical Physics RAS (IBCP RAS), Kosygina Str. 4, 119334 Moscow, Russia
| | - Oksana O Kolachevskaya
- Timiryazev Institute of Plant Physiology RAS (IPP RAS), Botanicheskaya Str. 35, 127276 Moscow, Russia
| | - Alexey V Krivandin
- Emanuel Institute of Biochemical Physics RAS (IBCP RAS), Kosygina Str. 4, 119334 Moscow, Russia
| | - Anna G Filatova
- Semenov Federal Research Center for Chemical Physics RAS (ICP RAS), Kosygina Str. 4, 119991 Moscow, Russia
| | - Oleg V Gradov
- Emanuel Institute of Biochemical Physics RAS (IBCP RAS), Kosygina Str. 4, 119334 Moscow, Russia
| | - Irina G Plashchina
- Emanuel Institute of Biochemical Physics RAS (IBCP RAS), Kosygina Str. 4, 119334 Moscow, Russia
| | - Georgy A Romanov
- Timiryazev Institute of Plant Physiology RAS (IPP RAS), Botanicheskaya Str. 35, 127276 Moscow, Russia
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13
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Zou J, Feng Y, Xu M, Yang P, Zhao X, Yang B. The structure-glycemic index relationship of Chinese yam (Dioscorea opposita Thunb.) starch. Food Chem 2023; 421:136228. [PMID: 37105123 DOI: 10.1016/j.foodchem.2023.136228] [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: 02/16/2023] [Revised: 04/17/2023] [Accepted: 04/20/2023] [Indexed: 04/29/2023]
Abstract
Yam (Dioscorea opposita Thunb.) is an important functional food in Asia. Yam starch usually has a low glycemic index. What is the structure requirement of starch to obtain a low glycemic index remains unknown. In order to understand the structure-glycemic index relationship, six yam starches from various regions with apparent structure difference were analyzed. Chinese yam starch (CYS) showed the lowest glycemic index. It presented as oval or round granules. Meanwhile, CYS showed a distinct A-type crystal structure while the others presented C-type crystal structure. The largest crystallinity, Rw, Mw/Mn, RS level, RS + SDS level, and the lowest peak viscosity, trough viscosity and C∞ values were found for CYS. These data explained the lowest glycemic index of CYS. The above results suggested that CYS was a good neutraceutical candidate and could be used in the diet of diabetes population.
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Affiliation(s)
- Jian Zou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China; School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430000, China.
| | - Yongting Feng
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430000, China
| | - Meijuan Xu
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China
| | - Peiyu Yang
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430000, China
| | - Xiaodong Zhao
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430000, China
| | - Bao Yang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China.
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14
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Jiang S, Cen J, Zhou Y, Wang Y, Wu D, Wang Z, Sun J, Shu X. Physicochemical characterizations of five Dioscorea alata L. starches from China. Int J Biol Macromol 2023; 237:124225. [PMID: 36990403 DOI: 10.1016/j.ijbiomac.2023.124225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 03/23/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023]
Abstract
D. alata is an important edible and medicinal plant in China. Its tuber is rich in starch but the understanding of the physiochemical properties of D. alata starch is limited. In order to explore the processing and application potential of different D. alata accessions in China, five kinds of D. alata starch (LY, WC, XT, GZ, SM) were isolated and characterized. The study showed that D. alata tubers contained abundant starch, enriched in amylose and resistant starch (RS). D. alata starches showed B-type or C-type diffraction pattern, had higher RS content and gelatinization temperature (GT), lower fa and viscosity when compared to D. opposita, D. esculenta, and D. nipponica. Among D. alata starches, D. alata (SM) showing the C-type diffraction pattern, had the lowest proportion of fa with 10.48 %, the highest amylose, RS2 and RS3 content of 40.24 %, 84.17 % and 10.48 % respectively, and the highest GT and viscosity. The results indicated that D. alata tubers are potential sources for novel starch with high amylose and RS content, and provided a theoretical basis for further utilizations of D. alata starch in food processing and industry application.
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Affiliation(s)
- Shuo Jiang
- 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, China
| | - Jinxi Cen
- 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, China
| | - Yufeng Zhou
- 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, China
| | - Yin Wang
- Institute of Rural Development, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, 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, China
| | - Zhi'an Wang
- Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd., Hangzhou 310023, China
| | - Jian Sun
- Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd., Hangzhou 310023, 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, China.
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15
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Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023] Open
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16
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Shao Y, Jiao R, Wu Y, Xu F, Li Y, Jiang Q, Zhang L, Mao L. Physicochemical and functional properties of the protein-starch interaction in Chinese yam. Food Sci Nutr 2023; 11:1499-1506. [PMID: 36911839 PMCID: PMC10003003 DOI: 10.1002/fsn3.3189] [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: 03/10/2022] [Revised: 11/07/2022] [Accepted: 12/05/2022] [Indexed: 01/09/2023] Open
Abstract
Protein-starch interaction has an important impact on the properties of starchy foods rich in protein, but the contribution of the interaction to Chinese yam still remains unclear. This study aimed to characterize the physicochemical and functional properties related to the possible interaction between starch and protein in Chinese yam. Differential scanning calorimetry and rapid viscosity analyzer results revealed that the gelatinization temperature increased in protein and starch cross-linked powder, while the peak viscosity and the setback viscosity decreased. The swelling power and solubility at 80°C and 95°C decreased with increasing protein ratio in the powder. In vitro starch digestibility test indicated that a high protein ratio could rapidly reduce digestible starch, but increase both slowly digestible starch and resistant starch. Protein could act as the physical barrier toward starch against heating and digestion to exert the influence on starch properties. Fourier transform infrared spectroscopy test revealed the interaction between protein and starch. These results revealed the role of protein-starch interaction and provided beneficial information for the utilization of Chinese yam.
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Affiliation(s)
- Yelin Shao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang University Hangzhou China
| | - Ruize Jiao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang University Hangzhou China
| | - Yingyin Wu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang University Hangzhou China
| | - Fangcheng Xu
- Department of Agriculture and Biotechnology Wenzhou Vocational College of Science and Technology Wenzhou China
| | - Yan Li
- Department of Agriculture and Biotechnology Wenzhou Vocational College of Science and Technology Wenzhou China
| | - Qiaojun Jiang
- Department of Agriculture and Biotechnology Wenzhou Vocational College of Science and Technology Wenzhou China
| | - Liang Zhang
- Wencheng Institution of Modern Agriculture and Healthcare Industry Wenzhou China
| | - Linchun Mao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang University Hangzhou China.,Ningbo Research Institute Zhejiang University Ningbo China
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17
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Song Y, Qu X, Guo M, Hu Q, Mu Y, Hao N, Wei Y, Wang Q, Mackay CR. Indole acetylated high-amylose maize starch: Synthesis, characterization and application for amelioration of colitis. Carbohydr Polym 2023; 302:120425. [PMID: 36604087 DOI: 10.1016/j.carbpol.2022.120425] [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: 07/01/2022] [Revised: 11/25/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
Abstract
Tryptophan metabolites such as indole-3-acetic acid (IAA) are critical for gut health, through their binding to the aryl hydrocarbon receptor (AhR), and may be useful for treatment of gastrointestinal diseases. Delivery of IAA to the colon is necessary, and one strategy is use of esterified starches which get digested in the colon by gut microbes. High amylose maize starch (HAMS) resists digestion in the upper gastrointestinal tract and is fermented by gut microbiota to release short-chain fatty acids (SCFAs), which are also beneficial to intestinal homeostasis. IAA esterified to HAMS (HAMSIAA) was synthesized with different degrees of substitution (DSs) by controlling the ratio of IAA vs HAMS. Successful incorporation of indole acetyl group was verified by NMR and FTIR spectra. XRD revealed that the crystalline type of HAMSIAA changed from B to V-type. SEM showed the destroyed surface of the starch granules. HAMSIAA with DS ~ 0.3 effectively increased IAA in the colon, to levels unachievable by oral IAA delivery. HAMSIAA increased pathways downstream of AhR activation, including CYP1A1 mRNA expression and IL-22 protein levels, and greatly improved DSS-induced colitis. HAMSIAA could serve as an ideal means for colon-targeted delivery of IAA and a promising nutraceutical for amelioration of inflammatory conditions.
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Affiliation(s)
- Yingying Song
- Laboratory of Immunology for Environment and Health, School of Pharmaceutical Sciences, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China
| | - Xinyan Qu
- Laboratory of Immunology for Environment and Health, School of Pharmaceutical Sciences, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China
| | - Mei Guo
- Laboratory of Immunology for Environment and Health, School of Pharmaceutical Sciences, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China
| | - Qiongzheng Hu
- Laboratory of Immunology for Environment and Health, School of Pharmaceutical Sciences, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China
| | - Yan Mu
- Laboratory of Immunology for Environment and Health, School of Pharmaceutical Sciences, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China
| | - Na Hao
- Laboratory of Immunology for Environment and Health, School of Pharmaceutical Sciences, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China
| | - Yunbo Wei
- Laboratory of Immunology for Environment and Health, School of Pharmaceutical Sciences, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China
| | - Quanbo Wang
- Laboratory of Immunology for Environment and Health, School of Pharmaceutical Sciences, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
| | - Charles R Mackay
- Laboratory of Immunology for Environment and Health, School of Pharmaceutical Sciences, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Department of Microbiology, Infection and Immunity Program, Biomedicine Discovery Institute, Monash University, Melbourne 3800, Australia.
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18
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Li Y, Ji S, Xu T, Zhong Y, Xu M, Liu Y, Li M, Fan B, Wang F, Xiao J, Lu B. Chinese yam (Dioscorea): Nutritional value, beneficial effects, and food and pharmaceutical applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
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19
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Characterization of Arrowhead-Derived Type 3 Resistant Starch Prepared by Ultrasound-Assisted α-Amylase Degradation. J FOOD QUALITY 2023. [DOI: 10.1155/2023/2301485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
The effect of ultrasonic-assisted α-amylase hydrolysis on the structure and physicochemical properties of arrowhead-derived type 3 resistant starch (RS3) was studied. After ultrasound treatment, the yield of resistant starch reached 17.21%, significantly (
) increased by 65.64%. Compared with RS3 prepared by traditional enzymolysis (RS3-E), the crystal form and chemical bond of RS3 prepared by ultrasonic-assisted enzymolysis (RS3-UAE) did not change, but its gelatinization temperature, relative crystallinity, enthalpy, and 1047/1022 values were improved to varying degrees. RS3-UAE exhibited a higher solubility, transparency, water absorption capacity, and higher swelling power at 70°C. The analysis results of iodine absorption, differential scanning calorimetry, X-ray diffraction, Fourier transform-infrared spectroscopy, and scanning electron microscopy demonstrated that RS3-UAE exhibited a more regular shape, smoother surface, higher crystallinity, stable double helix structure, and more ordered and denser structure. Therefore, ultrasound-assisted enzymatic technology is an effective way to prepare RS3, and it can improve the functional and structural properties of the prepared RS3 to a certain extent.
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20
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Xu Q, Zheng F, Yang P, Tu P, Xing Y, Zhang P, Liu H, Liu X, Bi X. Effect of autoclave-cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheat. J Food Sci 2023; 88:315-327. [PMID: 36510380 DOI: 10.1111/1750-3841.16417] [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: 08/30/2022] [Revised: 11/08/2022] [Accepted: 11/22/2022] [Indexed: 12/15/2022]
Abstract
A starch-rich portion is produced as a by-product of black Tartary buckwheat processing. The effect of enzymatic combined with autoclaving-cooling cycles (one, two, or three times) on the physicochemical and structural properties of black Tartary buckwheat type 3 resistant starch (BRS) was evaluated. The autoclaving-cooling cycles enhanced solubility and reduced swelling, with the BRS content increasing from 14.12% to 25.18%. The high crystallinity of the BRS reflected a high molecular order. However, increasing the number of autoclaving-cooling cycles did not result in higher BRS content. The highest BRS yield in the autoclaved starch samples was 25.18% after double-autoclaving-cooling cycles. Furthermore, the autoclaving-cooling cycles altered the crystalline structure of black Tartary buckwheat, and the subsequent crystallinity changed from 36.33% to 42.05% to 38.27%. Fourier-transform infrared spectroscopy shows that the number of cycles results in more efficient double-helical packing within the crystalline lamella. Principal component analysis showed that the autoclaving-cooling cycle treatment leads to significant changes in the molecular structure of resistant starch (RS). These results indicated that autoclaving-cooling cycles might be a feasible way for producing RS from black Tartary buckwheat starch with better structural stability to expand their application range.
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Affiliation(s)
- Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Faying Zheng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Yang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Tu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Ping Zhang
- Huantai Biotechnology Co., Ltd., Chengdu, China
| | - Hong Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xiaocui Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xiufang Bi
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu, China
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21
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Li B, Xie B, Liu J, Chen X, Zhang Y, Tan L, Wang Y, Zhu L, Zhu K, Huang C. A study of starch resources with high-amylose content from five Chinese mutant banana species. Front Nutr 2022; 9:1073368. [PMID: 36545465 PMCID: PMC9760827 DOI: 10.3389/fnut.2022.1073368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Accepted: 11/08/2022] [Indexed: 12/12/2022] Open
Abstract
Investigation on staple crop starch of new species has been becoming the research focus of scholars at present. Based on this, the physicochemical properties and microstructural characteristics of starches isolated from Chinese mutant Musa acuminata Colla acuminata and double balbisiana (MA), Musa double acuminata cv. Pisang Mas (MAM), Musa acuminata cv. Pisang Awak (MAA), and Musa Basjoo Siebold (MBS), and Musa double acuminata and balbisiana-Prata (MAP) were investigated. Results exhibited that all starches exhibited high content of amylose (34.04-42.59%). According to the particle size, they were divided into medium (MA, MAM) (14.54-17.71 μm) and large (MAA, MBS, MAP) (23.01-23.82 μm) group. The medium group with A-type crystallization showed higher peak viscosity (PV), final viscosity, gel fracturability and gel hardness. For large group with B-type crystallization, the compact particle morphology, higher degree of crystallinity, short range order, gelatinization enthalpy, pasting temperature, lower porosity, water absorption capacity (WAC) and oil absorption capacity were found. In addition, the medium group with higher PV and gel hardness could be used as food thickening or gelling agents. The large group with higher Rc, short-range order, lower porosity and WAC could be potential to become raw material for resistant starch. All results showed the amylose content, had significant effect on the microstructure and physicochemical properties of starch samples. Outcomes in this investigation might provide a basis of theoretical application for industrial food production.
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Affiliation(s)
- Bo Li
- Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan, China,College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, China,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Baoguo Xie
- Reproductive Medicine Center, The First Affiliated Hospital of Hainan Medical University, Haikou, China
| | - Jin Liu
- Women's and Children's Hospital of Wanning, Wanning, Hainan, China
| | - Xiaoai Chen
- Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan, China,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Yanjun Zhang
- Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan, China,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China,*Correspondence: Yanjun Zhang
| | - Lehe Tan
- Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan, China,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Yitong Wang
- School of Forest, Northeast Forestry University, Haerbing, Heilongjiang, China
| | - Libin Zhu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, China
| | - Kexue Zhu
- Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan, China,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, China,Chongxing Huang
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22
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Zou J, Li Y, Wang F, Su X, Li Q. Relationship between structure and functional properties of starch from different cassava (Manihot esculenta Crantz) and yam (Dioscorea opposita Thunb) cultivars used for food and industrial processing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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23
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Chang D, Hu X, Ma Z. Pea-Resistant Starch with Different Multi-scale Structural Features Attenuates the Obesity-Related Physiological Changes in High-Fat Diet Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11377-11390. [PMID: 36026466 DOI: 10.1021/acs.jafc.2c03289] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The present study compared the modulatory effects of different resistant starches (RSs) isolated from native (NP-RS), acid-hydrolyzed (AHP-RS), and pullulanase debranched (PDP-RS) pea starches on the corresponding in vivo metabolic responses in high fat (HF)-diet-induced obese mice. The biochemical studies on serum lipid profile and antioxidant enzyme activities were supported by histological and gene expression analyses, which suggested a potential therapeutic role for RS in regulating obesity, possibly through the production of short-chain fatty acids and the proliferation of some beneficial colonic bacteria, including Allobaculum, Bifidobacterium, Odoribacter, Clostridium, and Prevotella. Particularly, a more pronounced effect of AHP-RS with a higher proportion of the crystalline region and a more ordered double-helical alignment on improving the hyperlipidemic symptoms in obese mice induced by a HF diet was observed. Our analysis revealed that the RS3 samples seemed to be more effective than RS2 in terms of attenuating obesity in mice that were fed a HF diet.
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Affiliation(s)
- Danni Chang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China
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24
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Effects of heat-moisture treatment and hydroxypropylation on the physical, physicochemical, thermal, and functional properties of anchote (Coccinia abyssinica) starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01566-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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25
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Luo W, Zhou J, Yang X, Wu R, Liu H, Shao H, Huang B, Kang X, Yang L, Liu D. A Chinese medical nutrition therapy diet accompanied by intermittent energy restriction alleviates type 2 diabetes by enhancing pancreatic islet function and regulating gut microbiota composition. Food Res Int 2022; 161:111744. [DOI: 10.1016/j.foodres.2022.111744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 07/23/2022] [Accepted: 07/25/2022] [Indexed: 11/30/2022]
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26
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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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27
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Beneficial Effect of Kidney Bean Resistant Starch on Hyperlipidemia-Induced Acute Pancreatitis and Related Intestinal Barrier Damage in Rats. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27092783. [PMID: 35566136 PMCID: PMC9100041 DOI: 10.3390/molecules27092783] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/22/2022] [Accepted: 04/26/2022] [Indexed: 12/12/2022]
Abstract
Accumulating attention has been focused on resistant starch (RS) due to its blood-lipid-lowering activities. However, reports on the potential bioactivities of RS for preventing hyperlipidemia acute pancreatitis (HLAP) are limited. Therefore, in this study, an acute pancreatitis model was set up by feeding a hyperlipidemia diet to rats, and subsequently evaluating the anti-HLAP effect of RS in kidney beans. The results show that the IL-6, IL-1β, and TNF-α of serum in each RS group were decreased by 18.67-50.00%, 7.92-22.89%, and 8.06-34.04%, respectively, compared with the model group (MOD). In addition, the mRNA expression of tight junction protein ZO-1, occludin, and antibacterial peptides CRAMP and DEFB1 of rats in each RS group increased by 26.43-60.07%, 229.98-279.90%, 75.80-111.20%, and 77.86-109.07%, respectively. The height of the villi in the small intestine and the thickness of the muscle layer of rats were also increased, while the depth of the crypt decreased. The present study indicates that RS relieves intestinal inflammation, inhibits oxidative stress, and prevents related intestinal barrier damage. These results support the supplementation of RS as an effective nutritional intervention for HLAP and associated intestinal injury.
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28
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Xu M, Zou J, Zhao X, Feng Y, Duan R, Yang B. Effect of lactobacteria fermentation on structure and physicochemical properties of Chinese yam starch (Dioscorea opposita Thunb.). Food Chem 2022; 387:132873. [PMID: 35390605 DOI: 10.1016/j.foodchem.2022.132873] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 03/31/2022] [Accepted: 03/31/2022] [Indexed: 11/28/2022]
Abstract
Biotransformation is an effective technique to modify the structure and physicochemical properties of carbohydrates. In this work, Chinese yam (Dioscorea opposita Thunb.) starch was fermented by lactobacteria. The effect of fermentation time (6, 12, 30, 42 and 72 h) on structure and physicochemical properties of Chinese yam starch were investigated. The microstructure was destroyed after lactobacteria fermentation for 42 and 72 h. The X-ray diffraction pattern of Chinese yam starch indicated a transformed A to A + V crystalline type. → 4)-α-d-glucose-(1 → from backbone and unreduced terminal α-d-glucose-(1 → 4 from branch were identified by NMR spectra, and free glucose was only detected in fermented starch at 72 h. With the extension of fermentation time, the crystallinity and thermal parameters increased within 42 h and thereafter decreased. Mw, Mw/Mn, long chains of DP25-36 and DP ≥ 37, peak viscosity, trough viscosity, finally viscosity and setback presented a reverse trend.
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Affiliation(s)
- Meijuan Xu
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China
| | - Jian Zou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China
| | - Xiaodong Zhao
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China; School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430000, China
| | - Yongting Feng
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China; School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430000, China
| | - Ruoyu Duan
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100000, China
| | - Bao Yang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China.
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29
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Li M, Wang J, Wang F, Wu M, Wang R, Strappe P, Blanchard C, Zhou Z. Insights into the multi-scale structure of wheat starch following acylation: Physicochemical properties and digestion characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107347] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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30
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Li B, Wang Y, Zhu L, Huang C, Zhang Y, Zhao Y, Wu G, Tan L. Starch characterizations of two kinds of seedless Artocarpus altilis (Parkinson) Fosberg originated from China. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107145] [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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31
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Ji X, Zeng C, Yang D, Mu S, Shi Y, Huang Y, Lee BH, Li D, Li X. Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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32
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Ji X, Luo Y, Shen M, Yang J, Han X, Xie J. Effects of carboxymethyl chitosan on physicochemical, rheological properties and in vitro digestibility of yam starch. Int J Biol Macromol 2021; 192:537-545. [PMID: 34655578 DOI: 10.1016/j.ijbiomac.2021.10.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 09/17/2021] [Accepted: 10/06/2021] [Indexed: 10/20/2022]
Abstract
The effects of carboxymethyl chitosan (CMCS) on the pasting, rheological, and physical properties of yam starch (YS) were investigated. Different concentrations of CMCS were added to the YS, followed by heating paste treatment at 95 °C. Then the blends were subjected to the determination of physicochemical, rheological properties and in vitro digestibility. Our results showed that CMCS reduced the paste viscosity of YS and the addition of CMCS did not effectively inhibit the movement of water molecules. Rheological measurements results showed that YS-CMCS blends exhibited shear thinning behavior. Furthermore, because of the presence of amylose inhibited the swelling of the starch and leaching of amylose, the addition of CMCS had no significant difference between solubility and swelling power of YS.
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Affiliation(s)
- Xiaoyao Ji
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yu Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jun Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiuying Han
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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33
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34
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Li M, Wang J, Wang F, Strappe P, Liu W, Zheng J, Zhou Z, Zhang Y. Microbiota fermentation characteristics of acylated starches and the regulation mechanism of short-chain fatty acids on hepatic steatosis. Food Funct 2021; 12:8659-8668. [PMID: 34346457 DOI: 10.1039/d1fo01226f] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Starches acylated with specific short-chain fatty acids (SCFAs) have the potential to provide specificity in SCFA delivery. It is well documented that SCFAs are involved in lipid metabolism, but the underlying mechanism is still unclear. For characterizing the fermentation properties of acylated starches with various SCFAs in terms of SCFA production, three different acylated starches were prepared following the esterification of high amylose maize starch (HAMS) using acetic anhydride, propionic anhydride and butyric anhydride, respectively. Compared with HAMS, the gut microbiota fermentation of acetylated, propionylated and butylated starches specifically increased the production of acetic acid, propionic acid, and butyric acid, respectively, indicating that the introduced acyl group can be effectively released during the fermentation process. Furthermore, the utilization of these starches generated more total SCFAs, suggesting that they can be effectively fermented by the microbiota as a carbohydrate substrate. Study on an in vitro model of cultured rat hepatocytes indicated that either mixed SCFAs or butyrate play an important role in regulating lipid metabolism via activating AMPK and PPAR signaling pathways, implying the importance of butyrate in the improvement of lipid metabolism and accumulation. This study may provide further understanding of the individual function of the corresponding SCFA.
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Affiliation(s)
- Mei Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Jing Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Fenfen Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, Qld 4700, Australia.
| | - Wenting Liu
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Jianxian Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. .,ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
| | - Ye Zhang
- Department of Biochemistry and Molecular Biology, Institute of Basic Medical Sciences, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100005, China.
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35
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Dereje B. Composition, morphology and physicochemical properties of starches derived from indigenous Ethiopian tuber crops: A review. Int J Biol Macromol 2021; 187:911-921. [PMID: 34358600 DOI: 10.1016/j.ijbiomac.2021.07.188] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 07/29/2021] [Accepted: 07/29/2021] [Indexed: 12/15/2022]
Abstract
Starch is a key food ingredient that can be extracted from roots, tubers, cereals, legumes and used in a variety of industrial applications. The issue of starch has received considerable critical attention. Most conventional sources of starch are being overexploited, it is necessary to investigate new botanical sources of starch to relieve pressure on traditional sources. Indigenous Ethiopian tuber crops can represent unexploited sources of starch with interesting characteristics in terms of potential uses as starch-based foods. It comes in a variety of shapes, sizes and properties allowing for a wide range of applications with high technological value in both the food and non-food industries. Compared to common starches, these starches have far fewer studies on their food and industrial applications. In the future, tubers grown Ethiopia could become another source of starch for the processor. This review summarizes current knowledge about the composition, structure, and physicochemical properties of Ethiopian tubers starches, intending to recommend future research to improve their use in the food industry. In the future, more in-depth work will be needed to reveal the mechanism of modification involved for structural change to use these starches for different purposes.
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Affiliation(s)
- Belay Dereje
- Department of Food Process Engineering, Wolkite University, Postal address: 07, Wolkite University, Wolkite, Ethiopia.
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36
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Li M, Wang F, Wang J, Wang R, Strappe P, Zheng B, Zhou Z, Chen L. Manipulation of the internal structure of starch by propionyl treatment and its diverse influence on digestion and in vitro fermentation characteristics. Carbohydr Polym 2021; 270:118390. [PMID: 34364631 DOI: 10.1016/j.carbpol.2021.118390] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 06/22/2021] [Accepted: 06/26/2021] [Indexed: 10/21/2022]
Abstract
High amylose maize starch (HAMS) and waxy maize starch (WMS) were modified by propionylation and their corresponding physicochemical characteristics, digestion and fermentation properties were studied. The results indicated that two new peaks related to methylene (2.20 ppm) and methyl (0.97 ppm) in the NMR spectrum were formed, indicating the occurrence of propionylation, and this was further confirmed by the formation of a characteristic absorption at 1747 cm-1 in the FTIR spectrum. The propionylation led the modified starch having a lower electron density contrast between the crystalline and amorphous flakes, resulting in the formation of a more compact structure following the increased degrees of substitution (DS). The propionylated starch also had a higher thermal stability and hydrophobicity. These structural changes increased the content of resistant starch (RS) and reduced the predicted glycemic index. More importantly, the gut microbiota fermentation properties indicated that the propionylation of the starch can not only increase the yield of propionate, but also increase the concentration of total short-chain fatty acids (SCFAs). This study highlights a new approach to significantly enhance the RS content in starch, together with an increased SCFA generation capacity.
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Affiliation(s)
- Mei Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Fenfen Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jing Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4700, Australia
| | - Bo Zheng
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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37
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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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38
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Liang Q, Chen X, Ren X, Yang X, Raza H, Ma H. Effects of ultrasound-assisted enzymolysis on the physicochemical properties and structure of arrowhead-derived resistant starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111616] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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39
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Suárez-Diéguez T, Pérez-Moreno F, Ariza-Ortega JA, López-Rodríguez G, Nieto JA. Obtention and characterization of resistant starch from creole faba bean (Vicia faba L. creole) as a promising functional ingredient. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111247] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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40
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Influence of freeze-drying and fresh cooking on starch morphology and physicochemical and thermal properties of various tropical tubers. Int J Biol Macromol 2021; 183:1794-1806. [PMID: 34048837 DOI: 10.1016/j.ijbiomac.2021.05.136] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 05/14/2021] [Accepted: 05/20/2021] [Indexed: 11/21/2022]
Abstract
Flours and starches extracted from the tropical tubers underwent freeze-drying and cooking in comparison with fresh cooking. Freeze-dried and cooked starch (FDS) granules were found to have different shapes and collapsed arrangement whereas freshly cooked starch (FCS) granules had the least varied structures. The freeze-dried flours had larger structures compared to freshly cooked flours. The physicochemical parameters were high in Dioscorea esculenta (DE)-FDS, followed by Amorphophallus paeoniifolius (AP)-FDS and other samples whereas D. alata (DA)-FCS had the lowest, whereas flours followed similar trend. FDS (42.1%) had the highest solubility index and swelling power whereas FCS (11.1%) showed the lowest. The syneresis and light transmittance levels were higher in FDS and FDF. The freeze dried flour and starch showed higher onset (T0), peak (TP), and conclusion (TC) temperature than fresh cooked samples. The variations in IR spectra, thermal properties, and crystalline index were termed as differential function of physicochemical characteristics, structural changes that resulted from freeze drying, and cooking treatment employed.
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Development and characterization of dual-modified yam ( Dioscorea rotundata) starch-based films. Heliyon 2021; 7:e06644. [PMID: 33889774 PMCID: PMC8050360 DOI: 10.1016/j.heliyon.2021.e06644] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/27/2020] [Accepted: 03/26/2021] [Indexed: 12/28/2022] Open
Abstract
The current consumer demand for fresh food and the interest in caring for the environment have driven the development of biodegradable film packaging to replace synthetic films to preserve the integrity of food. The objective of this work was to evaluate the effects of starch modifications (oxidized, cross-linked, and dual: oxidized/cross-linked), starch concentration (1 and 2%), and glycerol concentration (5 and 15%) on water vapor permeability (WVP), mechanical properties (tensile strength and elongation), optical, and structural properties of films based on “hawthorn” yam starch. The WVP of the films was 4.4 × 10−10 to 1.5 × 10−9 g/m∗s∗Pa, where the films with oxidized yam starch showed a 58.04% reduction concerning the native starch. The tensile strength of oxidized yam starch films showed a decrease of 17.51% with an increase in glycerol concentration. For the 1% starch concentration, elongation increased by 17.03% when the glycerol concentration was increased from 5 to 15%. Modification of starch, starch concentration, and glycerol have a significant effect on the barrier, mechanical, physical, and structural properties of films made with yam starch, where films made with oxidized yam starches at a concentration of 1% starch and 5% glycerol showed the best responses of the properties evaluated.
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Zou J, Xu M, Zou Y, Yang B. Physicochemical properties and microstructure of Chinese yam (Dioscorea opposita Thunb.) flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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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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