High-amylose wheat starch: Structural basis for water absorption and pasting properties

Analysis of differences in physicochemical properties of different sorghum varieties and their influence on the selection of raw materials for winemaking

Sorghum is one of the oldest crops in the world, an important grain crop in northern China, and a major raw material in the liquor-brewing industry. The physicochemical properties, cooking characteristics, and starch quality of sorghum seeds considerably affect the liquor-brewing process.To select suitable sorghums for liquor brewing and to determine the cooking characteristics and starch physicochemical properties of different sorghum varieties, 30 types of sorghum were used in this study, and their compositions were compared; six types of sorghum were further studied for their cooking quality and starch physicochemical and pasting characteristics. Gas chromatography time of flight mass spectrometry was used to analyse the cooking aroma of sorghum seeds. Additionally, scanning electron microscopy, a rapid visco analyser, and a differential calorimetric scanner were used to analyse the microstructure of sorghum starch, starch pasting characteristics, and thermodynamic properties, respectively. The results revealed that the water absorption and saccharification forces of glutinous sorghum were higher than those of japonica sorghum and that the aroma substances were significantly different. Glutinous sorghum starch had high crystallinity, freeze-thaw stability, and enthalpy, thus indicating its structural stability. This study provides a theoretical basis for the selection of wine raw materials in the future.

Incorporation of germinated lupin into corn-based extrudates: Focus on starch digestibility, matrix structure and physicochemical properties

The research aimed to assess the effects of incorporating germinated Lupinus angustifolius flour into corn extrudates for different periods (3, 5, and 7 days), focusing on starch digestibility, morphological structure, thermal, and pasting properties. Extrudate with germinated lupinus flour for 7 days (EG7) significantly increased the content of slowly digestible starch up to 10.56% (p < 0.05). Crystallinity increased up to 20% in extrudates with germinated flour compared to extrudates with ungerminated flour (EUG), observing changes at the molecular level by FTIR that impact the thermal and pasting properties. X-ray diffraction revealed angles of 2θ = 11.31, 16.60, 19.91, and 33.04 as a result of the germination and extrusion processes. Microstructural analysis indicated starch-protein interactions influencing changes in calorimetry, viscosity, X-ray diffraction, and digestibility. PCA allowed establishing that the addition of germinated flours significantly affected the properties and microstructural characteristics of extruded products, potentially affecting digestibility and nutritional quality.

Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics

The objective of this study was to understand how the dynamic rheological behaviors of high-amylose wheat (HAW) dough during various heating stages measured using a mixolab were affected by the starch properties. At the heating stage of 30 °C - 90 °C, low minimum (C2) and peak (C3) torques were observed for HAW doughs, which resulted from their reduced starch granule swelling. During holding at 90 °C, HAW doughs had low minimum (C4) and C3 - C4 torques, indicating a good resistance to mechanical shear and endogenous enzyme degradation. HAW doughs also had low final (C5) and setback (C5 - C4) torques, consistent with their low starch swelling power and solubility. The increased amylose in HAW starch formed long-chain double-helical B-type polymorph and amylose-lipid complex, which resulted in high starch gelatinization-temperatures and enthalpy change, low swelling power and solubility, low pasting viscosity, and high resistance of swollen granules to mechanical shear and enzyme degradation. The overall patterns of dough-rheological behavior of HAW doughs during heating were similar to their respective starch pasting profiles, indicating that starch was the dominant contributor to the dough rheology during heating. This study provides useful information for food applications and manufacturing of HAW-based products, especially none-fermented products requiring firm texture and low viscosity.

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

The development of analog rice, apart from being an effort to diversify food, also has the potential to be developed as a functional food to fulfill the nutrients needed by a community. Katuk leaf is known for its ability to accelerate the breast milk production of lactating women, which is inseparable from sterol in terms of bioactive content. This study aimed to determine the best formulation of analog rice made from cassava flour, banana flour, Katuk leaf powder, and soy lecithin that was sensorily acceptable, in a shape resembling rice, and able to fulfill the nutritional needs of lactating women. Analog rice was produced using an extruder machine before the physical and sensory properties analyses were carried out, followed by the chemical properties analysis. Formulation C (80% cassava flour, 20% banana flour, 3% Katuk leaf powder, and 0.5% soy lecithin) was obtained as the best or most preferred formulation based on sensory analysis. The resulting grain was oval-round in shape and had a green-brownish color, fluffy texture, and distinct aroma and taste derived from the raw material used. Therefore, this research is expected to support the development of analog rice for providing the main staple food to fulfill lactating women's nutrition.

Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review

Resistant starch type 3 (RS3), often found in cooked starchy food, has various health benefits due to its indigestible properties and physiological functions such as promoting the abundance of gut beneficial microbial flora and inhibiting the growth of intestinal pathogenic bacteria. However, it is challenging to develop starchy food with high RS3 content. This review aims to provide a detailed overview of current advancements to enhance RS3 content in starchy food and its effects of RS3 on gut microbiota. These approaches include breeding high-amylose cereals through gene editing techniques, processing, enzyme treatments, storage, formation of RS3 nanoparticles, and the incorporation of bioactive compounds. The mechanisms, specific conditions, advantages, and disadvantages associated with each approach and the potential effects of RS3 prepared by different methods on gut microbiota are summarized. In conclusion, this review contains important information that aims to provide guidelines for developing an efficient RS3 preparation process and promote the consumption of RS3-enriched starchy foods to improve overall health outcomes.

Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies

Nutritional, physicochemical, functional, antioxidative and digestion properties of brown and white rice flours from four Thai rice varieties (Luangpatue, upland rice, RD43, and Hommali) were investigated and compared. Due to differences in grain color, the color parameters of flours varied significantly. Protein, fat, ash, carbohydrate, and moisture content, total dietary fiber, and calories of these rice flours were 6.94-10.21%, 1.68-3.16%. 0.554-1.442%, 71.20-79.68%, 9.79-10.53%, 1.07-3.64%, and 350.82-362.73 kcal/100g, respectively. RD43 brown rice (18.4%) and Luangpatue white rice (26.5%) respectively exhibited the lowest and highest amylose content. Luangpatue rice flours also showed higher swelling power, setback value, final viscosity, and thermal properties than other varieties. The variations in hydration properties and oil absorption index were noticeable among these rice flours. In addition, the highest level of total phenolic content and antioxidant activity led to the lowest estimated glycemic index (eGI = 62.92) found in upland brown rice. It was confirmed by the multivariate analysis results. This study reported the diverse physicochemical properties and composition-property relationships of two kinds of flours from four rice varieties collected from Thailand for the first time. It exhibited possible capabilities for the development of various rice-based products that promote health based on their characteristics on industrial scale.

Complexation temperature regulated the structure and digestibility of pea starch-gallic acid complexes during high pressure homogenization

Formation of starch-polyphenol complexes by high pressure homogenization (HPH) is widely used to reduce starch digestibility and delay the postprandial glycemic response, thereby benefiting obesity and associated metabolic diseases. This study investigated the effect of complexation temperature on multi-scale structures, physicochemical and digestive properties of pea starch-gallic acid (PS-GA) complexes during HPH process, while also elucidating the corresponding molecular mechanism regulating in vitro digestibility. The results demonstrated that elevating complexation temperature from 30 °C to 100 °C promoted the interaction between PS and GA and reached a peak complex index of 9.22 % at 90 °C through non-covalent binding. The enhanced interaction led to the formation of ordered multi-scale structures within PS-GA complexes, characterized by larger particles that exhibited greater thermal stability and elastic properties. Consequently, the PS-GA complexes exhibited substantially reduced digestion rates with the content of resistant starch increased from 28.50 % to 38.26 %. The potential molecular mechanism underlying how complexation temperature regulated digestibility of PS-GA complexes might be attributed to the synergistic effect of the physical barriers from newly ordered structure and inhibitory effect of GA against digestive enzymes. Overall, our findings contribute to the advancement of current knowledge regarding starch-polyphenol interactions and promote the development of functional starches with low postprandial glycemic responses.

Starch chain-length distributions determine cooked foxtail millet texture and starch physicochemical properties

Starch chain-length distributions play an important role in controlling cereal product texture and starch physicochemical properties. Cooked foxtail millet texture and starch physicochemical properties were investigated and correlated with starch chain-length distributions in eight foxtail millet varieties. The average chain lengths of amylopectin and amylose were in the range of DP 24-25 and DP 878-1128, respectively. The percentage of short amylopectin chains (Ap1) was negatively correlated with hardness but positively correlated with adhesiveness and cohesion. Conversely, the amount of amylose intermediate chains was positively correlated with hardness but negatively correlated with adhesiveness and cohesion. Additionally, the amount of amylose long chains was negatively correlated with adhesiveness and chewiness. The relative crystallinity (RC) of starch decreased with reductions in the length of amylopectin short chains in foxtail millet. Pasting properties were mainly influenced by the relative length of amylopectin side chains and the percentage of long amylopectin branches (Ap2). Longer amylopectin long chains resulted in lower gelatinization temperature and enthalpy (ΔH). The amount of starch branched chains had important effects on the gelatinization temperature range (ΔT). These results can provide guidance for breeders and food scientists in the selection of foxtail millet with improved quality properties.

Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment

Papain-pretreated sorghum grains were modified by using pullulanase and infrared (IR) irradiation to decrease starch digestibility. An optimum synergistic effect was found under conditions of pullulanase (1 U/ml/5h) and IR (220 ^oC/3 min) treatment, which produced modified corneous endosperm starch with 0.022 hydrolysis rate, 42.58 hydrolysis index, and 0.468 potential digestibility. The modification increased amylose content and crystallinity up to 31.31 % and 62.66 %, respectively. However, the starch modification decreased its swelling power, solubility index, and pasting properties. FTIR revealed an increase in the ratio of 1047/1022 and a decrease in 1022/995, indicating the formation of a more orderly structure. The debranching effect of pullulanase was stabilized by the IR radiation amplifying its effect on starch digestibility. Therefore, the combination of debranching and infrared treatment could be an efficient method to produce 'tailor-made' starch, that can be further utilized in food industries to manufacture food for target population.

Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread

Starch is one of the key factors for the texture of Chinese steamed bread (CSB). In this study, the molecular structures and physicochemical properties of starches from 11 wheat varieties with amylose content (AC) of 1.75%-28.79% were investigated. Northern style CSB was made using these wheat varieties to explore the structure-property-quality relationship of starches. AC was negatively correlated with the pasting and gelatinization properties. The relative crystallinity (RC) had a negative correlation with AC but a positive correlation with gelatinization. The molecular structure results from the fluorophore-assisted capillary electrophoresis spectrophotometer indicated that the length of short amylopectin chains (β_Ap,i ) was positively correlated with hot paste and cool paste viscosities. The amount of medium amylopectin chains (h_Ap,iii ) was positively correlated with peak and breakdown viscosities but negatively correlated with setback viscosity. The h_Ap,iii had positive correlations with gelatinization temperatures and RC. The amount of long amylopectin chains (h_Ap,v ) had a positive correlation with peak temperature. For the CSB texture, β_Ap,i had negative correlations with hardness and chewiness, whereas had a positive correlation with resilience. The h_Ap,iii was negatively correlated with springiness and resilience. The h_Ap,v was negatively associated with resilience. PRACTICAL APPLICATION: Starch has a vital role in wheat flour products. Clarifying the structure-property-quality relationship of starches will help illuminate the role of starch molecular structure in CSB production and provide valuable information for the control of CSB quality. It also provides a significant reference for wheat breeding.

Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties

High amylose wheat (HAW) has potential health benefits but its dough structure is usually inferior. Wheat dough is a complex mixture and its structure is influenced by the physicochemical properties of gluten and starch. In this study, we investigated the starch granule development, gluten structure, starch properties, pasting, and thermal properties of flour, as well as the rheological properties of dough in wheat variety Xinong 836 with high amylose content (33.57%) and its parents. The results showed that Xinong 836 wheat starch contained more small starch granules, which was consistent with the microstructural results of starch granules in grain filling stage. Moreover, Xinong 836 wheat starch showed highest swelling power and water solubility. Importantly, the flour of Xinong 836 wheat had the highest protein content and wet gluten content and Xinong 836 wheat gluten showed highest β-sheets content and disulfide bond content than its parents Zhengmai 7698 and Xinong 979, which conferring to more compact microscopic networks of dough, thereby contributing to the higher peak viscosity (PV), final viscosity (FV), and setback viscosity (SB) in the flour of Xinong 836. Our finding elucidated that the stability of gluten and properties of starch synergistically affected the pasting and thermal properties of the flour paste, and the presence of more small starch granules contributed to dough with a rather dense structure in HAW Xinong 836. Thus, superior gluten structure and more small starch granules have synergistic effects on enhancing the gluten-starch interaction, thereby contributing to better dough quality.

Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods

The objective of this study was to compare the structural, thermal, rheological and digestive properties of highland barley starch (HBS) by different extraction methods. Five techniques were used to extract HBS: Alkali extraction, Ultrasound extraction, double enzyme extraction (DE), three enzyme extraction (TE) and ultrasonic assisted TE (U-TE). The results indicated that the Ultrasound extracted HBS had fewer Maltese crosses, lower molecular weight (Mw), and higher content of damaged starch (P < 0.05). Meanwhile, DE extracted HBS had higher Mw, and the content of short amylopectin than that of Alkali extracted HBS (P < 0.05). Additionally, the DE extracted HBS showed the highest relative crystallinity and good short-range ordered structure, which led to the outcome of stronger thermal stability and higher values of G' and G'' (P < 0.05). These results indicated that enzymatic extraction could better protect the resistance of HBS by protecting its physicochemical properties.

A Novel Starch from Talisia floresii Standl Seeds: Characterization of Its Physicochemical, Structural and Thermal Properties

Colok seed (Talisia floresii Standl) represents 80% of the total fruit weight and is obtained from trees that grow mainly in Yucatan Peninsula. The aim of this work was the physicochemical characterization from colok starch seeds as an alternative to conventional sources and to identify its characteristics for potential applications in different industrial sectors. Starch yield was 42.1% with low levels of lipids, ashes and fibers. The amylose content was 33.6 ± 1.15%. The gelatinization temperature was 85 ± 0.25 °C. Color analysis resulted in a starch with an intermediate luminosity, reflecting a dark color. Finally, in morphology, starch granule exhibited an average size of 18.7 μm, spherical, uniform and without fractures. Overall results demonstrated that isolated colok starch can be used in food products that require high processing temperatures, such as sauces, cookies, noodles, bread and food packages.

Grain and flour quality of wheat genotypes grown under heat stress

Heat stress during the grain-filling period is the main abiotic stress factor limiting grain yield and quality in wheat (Triticum aestivum L.). In this study, 64 wheat genotypes were exposed to heat stress during reproduction caused by delayed sowing in two growing seasons. Grain yield, 1000 grain weight (GW), grain hardness (GH), and grain-quality related traits were investigated. Heat stress caused a significant decrease in GW through reducing starch content (SC) and a non-compensating rise in protein content (PC), and thereby resulted in lower yield. In addition, significant increases in flour water absorption (WA), Zeleny sedimentation volume (ZT), ash content (AC), lipid content (LC), loaf volume (LV), wet gluten content (WG), dry gluten content (DG), gluten index (GI), and amylopectin content (APC) were found following heat stress. In contrast, decreases in grain moisture content (MC) and amylose content (AMC) induced by heat stress were observed. The heat-tolerant genotypes were superior in grain yield, GW, SC, AMC, and MC. While the sensitive genotypes contained higher PC, LV, GI and AMP. A group of wheat genotypes characterized with a higher yield, AMC, GW, and SC as well as lower PC, WA, GH, ZT, and LV; and was found to be the most heat tolerant by principal component analysis. Lighter weight and smaller grains produce a smaller starchy endosperm with lower quality (less amylose) and higher grain protein content in heat stress compared to normal conditions. Heat stress caused by delayed sowing improves some of the baking-quality related traits.

Study of Noodle Quality Based on Protein Properties of Three Wheat Varieties

Waxy wheat offers unique benefits in food processing, including improving the smoothness and performance of the product. However, waxy wheat is not yet commercially available. The protein characteristics, including the protein content, subunit distribution, secondary structure, chemical interactions, and microstructure of the gluten, were explored to realize the full potential of waxy wheat. The results showed that the noodles prepared from waxy wheat had a gentle and glutinous texture compared with GY2018 and YM13. Partial-waxy and waxy wheat had a lower gluten index and glutenin macropolymer (GMP) content than GY2018, indicating a reduced gluten strength. Confocal laser scanning microscopy (CLSM) images showed that the starch granules were not securely attached to the partial-waxy and waxy wheat protein matrix. In addition, the waxy protein chains appeared more elongated and they weakened the protein network. In particular, HMW-GS subunit 2 + 12 may be the essential cause of the weak dough from SKN1. Compared with GY2018 and YM13, SKN1 had the highest number of free sulfhydryl groups. Rather than ionic bonds, hydrophobic interactions increased the gluten network in GY2018, YM13, and SKN1. The weak molecular forces in the gluten will result in a soft noodle texture.

Effect of Amylose and Crystallinity Pattern on the Gelatinization Behavior of Cross-Linked Starches

Starches from normal maize (NM), normal potato (NP), waxy maize (WM), and waxy potato (WP) were cross-linked with seven different concentrations (0.01, 0.05, 0.1, 0.5, 1, 5, 10%) of sodium trimetaphosphate and sodium tripolyphosphate. The use of low-amylose WM and WP as well as A-crystalline maize and B-crystalline potato starches can determine the influence of the amylose content and crystallinity pattern on the cross-linking of starches. The results showed that the viscosity of the cross-linked starch (CLs) first increased and then deceased, and finally no viscosity was detected; WM showed no viscosity at 5% and NP at 1%. In addition, the viscosity of NM first increased and then became undetectable at 0.5%. Strikingly, the WP developed viscosity even at a 10% reagent level (RL), and it developed the highest viscosity of all samples at 1%. The starch-iodine method was a facile and high-performance method for the characterization of the cross-linking degree (CL%), having been applied to normal starches, because the increase in the CL% resulted in a decrease of iodine-complexed amylose and blue intensity. In this study, the starch-iodine method was extended to waxy starches, which stained brown with iodine, and the brown intensity decreased with the increase of the CL%. Moreover, the CL% and RL showed a linear-log relationship.

Loss of starch synthase IIIa changes starch molecular structure and granule morphology in grains of hexaploid bread wheat

Starch synthase III plays a key role in starch biosynthesis and is highly expressed in developing wheat grains. To understand the contribution of SSIII to starch and grain properties, we developed wheat ssIIIa mutants in the elite cultivar Cadenza using in silico TILLING in a mutagenized population. SSIIIa protein was undetectable by immunoblot analysis in triple ssIIIa mutants carrying mutations in each homoeologous copy of ssIIIa (A, B and D). Loss of SSIIIa in triple mutants led to significant changes in starch phenotype including smaller A-type granules and altered granule morphology. Starch chain-length distributions of double and triple mutants indicated greater levels of amylose than sibling controls (33.8% of starch in triple mutants, and 29.3% in double mutants vs. 25.5% in sibling controls) and fewer long amylopectin chains. Wholemeal flour of triple mutants had more resistant starch (6.0% vs. 2.9% in sibling controls) and greater levels of non-starch polysaccharides; the grains appeared shrunken and weighed ~ 11% less than the sibling control which was partially explained by loss in starch content. Interestingly, our study revealed gene dosage effects which could be useful for fine-tuning starch properties in wheat breeding applications while minimizing impact on grain weight and quality.

Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB)

The incorporation of resistant starch (RS) in food has gained importance to be a good replacement for digestible carbohydrate. This study examined the effect of compositing RS (high-amylose maize starch (HM)) as wheat flour substitute (30%) in Chinese steamed bun (CSB) formulation on postprandial glycemic response in healthy human subject. In this single-blind and cross-over experimental trial, a total of 15 female participants (mean age = 31.5 ± 3.9) were randomly assigned to receive CSB containing 30% HM (HM30) or control CSB (without HM) with their blood glucose were recorded throughout the test. The blood glucose concentrations recorded for HM30 were significantly lower than control CSB at 15 min (6.03 vs. 7.04 mmol/L, p = 0.041), 30 min (6.93 vs. 7.76 mmol/L, p = 0.021), 45 min (6.21 vs. 7.55 mmol/L, p = 0.032), 60 min (5.68 vs. 6.26 mmol/L, p = 0.038), and 90 min (5.08 vs. 5.73 mmol/L, p = 0.022). The 2-h postprandial glucose was significantly lower in HM30 (iAUC = 105.2 mmol x min/L) than the control (186.1 mmol x min/L). The low GI property of HM30 (GI = 39.11 ± 5.6) did not cause sudden rapid increase in blood glucose concentration as observed in medium-GI control CSB (GI = 69.18 ± 9.8). This study suggests that adding 30g of HM decreased the glycemic index of CSB in healthy female adult.

Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits

Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The present study was aimed to evaluate the quality characteristics of wheat doughs and crispy biscuits supplemented with different amount of quinoa flour. The results showed that when more wheat flour was substituted by quinoa flour, proportion of unextractable polymeric protein to the total polymeric protein (UPP%) of the reconstituted doughs decreased and the gluten network structure was destroyed at a certain substitution level. The content of B-type starch and the gelatinization temperature of the reconstituted flours increased. The storage modulus, loss modulus, development time, and stability time of the dough increased as well. Moreover, hardness and toughness of the formulated crispy biscuits significantly decreased. Analyses suggested that starch digestibility was reduced and resistant starch content increased significantly. Taken together, quinoa flour improved dough rheological properties, enhanced the textural properties, and increased resistant starch content in crispy biscuits, thus adding to high nutritional value.

Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread

Highland barley has a different composition and structure to other crops. It has higher contents of total polyphenol (TPC), total flavonoid (TFC) and β-glucan, which can be supplemented to improve the nutrition of wheat-flour-based food. In this study, the flours of three different grain-colored highland barley varieties Beiqing 6 (BQ), Dulihuang (DLH), and Heilaoya (HLY), were added to Jimai60 (JM, a wheat variety with medium gluten) wheat flour at different substitution levels to investigate their effects on the unextractable polymeric protein (UPP) content, micro-structure, rheological properties and mixing properties of dough, and the color, texture, flavor, and in vitro digestion of Chinese steam bread (CSB). The results showed that the moderate substitution of highland barley (20%) increased the UPP%, optimized the micro-structure of gluten, and improved its rheological properties by increasing dough viscoelasticity. The CSBs made from the composite flours exhibited a similar specific volume, cohesiveness, springiness and resilience to wheat CSB, while the firmness of composite CSBs (particularly JM-HLY-20) was delayed during storage. Importantly, the addition of highland barley increased the contents of TPC, TFC and β-glucan, but decreased the in vitro starch digestibility of CSBs. A sensory evaluation showed that JM-HLY CSB was the most preferable. Taken together, highland barley can be used as a fine supplement to food products, with health-promoting properties.

High-amylose starch: Structure, functionality and applications

Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing research attention due to its industrial application potential, such as functional foods and biodegradable packaging. In the past two decades, HAS structure, functionality, and applications have been the research hotspots. However, a review that comprehensively summarizes these areas is lacking, making it difficult for interested readers to keep track of past and recent advances. In this review, we highlight studies that benefited from rapidly developing techniques, and systematically review the structure, functionality, and applications of HAS. We particularly emphasize the relationships between HAS molecular structure and physicochemical properties.

Grain starch, fatty acids, and amino acids determine the pasting properties in dry cultivation plus rice cultivars

A field experiment was conducted to explore the effects of cultivars under flooding irrigation and dry cultivation (D) on starch, fatty acids, and amino acids metabolism, starch physicochemical traits, and pasting properties of rice flour. In this study, high-quality cultivar (HH) had better pasting properties among all other cultivars in D treatment. DHH supported higher short-branch chain amylopectin to develop the crystalline regions. Besides, DHH increased C16:0, C16:1, C18:1, C18:2, glutamate, aspartate, lysine, and threonine, and reduced glutelin and prolamine levels in head rice. Higher pasting properties in DHH was also supported by higher CO in esters and ketones, CO in carboxylic acid, esters, alcohols, and ethers, OH in alcohols before pasting and lower CO and CO in carboxylic acid, CO in aldehydes, and CO, CO and OH in carboxylic acid after pasting. Overall, these findings improve pasting properties to maintain a higher cooking quality in dry cultivation.

Progress in Starch-Based Materials for Food Packaging Applications

The food packaging sector generates large volumes of plastic waste due to the high demand for packaged products with a short shelf-life. Biopolymers such as starch-based materials are a promising alternative to non-renewable resins, offering a sustainable and environmentally friendly food packaging alternative for single-use products. This article provides a chronology of the development of starch-based materials for food packaging. Particular emphasis is placed on the challenges faced in processing these materials using conventional processing techniques for thermoplastics and other emerging techniques such as electrospinning and 3D printing. The improvement of the performance of starch-based materials by blending with other biopolymers, use of micro- and nano-sized reinforcements, and chemical modification of starch is discussed. Finally, an overview of recent developments of these materials in smart food packaging is given.

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

Hulless barley (Hordeum vulgare L.), also known as highland barley, contains nutritional compounds, such as β-glucan and polyphenol, which can be added to wheat flour to improve the dough nutritional quality. In this study, different formulated dough samples were obtained by individually adding four hulless barley flours into flour of a wheat variety (Jimai 44, designated as JM) which has very strong gluten. The effects of hulless barley supplementation on gluten structure, dough rheological properties, bread-making properties, and starch digestibility were assessed. The results showed that compared with JM dough, substitution of hulless barley flour to wheat flour at levels ranging from 10 to 40% negatively affected gluten micro-structure and dough mixing behavior, because the cross-links of gluten network were partially broken and the dough development time and stability time were shortened. For the hulless barley-supplemented bread, specific volume was significantly (P < 0.05) increased while springiness was not greatly changed. Furthermore, the hydrolysed starch rate in hulless barley-supplemented bread was decreased, compared with that in JM bread. Importantly, the contents of β-glucan, polyphenols and flavonoids in hulless barley-supplemented bread were 132.61-160.87%, 5.71-48.57%, and 25-293.75% higher than those in JM bread, respectively. Taken together, the hulless barley-supplemented bread has been fortified with enhanced nutritional components, more desirable bread-making quality, and improved starch hydrolytic properties, which shows a great potential to use hulless barley as a health supplement.

Microwave vacuum-dried durian flour and its application in biscuits

Durian is one of most popular fruits due to its nutritional values and unique flavor. Durian products have been continuously developed to meet market needs. In this study, durian (Durio zibethinus Murr.) cv. 'Monthong' was subjected to microwave vacuum-drying at 1,200 W to produce durian flour for use in biscuits that are normally made from wheat flour. The microwave treatment induced starch gelatinization to a significant extent. As a result, compared to the wheat flour, the durian flour had lower viscosity, pasting temperature, gelatinization temperatures, and enthalpy of gelatinization but higher water absorption capacity. Dough properties including development time, dough stability, time to breakdown and the phase angle tangent of the durian dough were less than those of the wheat dough. The elastic modulus (G') and viscous modulus (G″) of the durian dough were higher than for the wheat dough. All the tested durian doughs had higher G' values than G″, indicating a viscoelastic structure. Substitution of wheat flour with durian flour should not exceed 50% to obtain reasonable dough properties and baking quality of durian biscuits.

Dry cultivation and cultivar affect starch synthesis and traits to define rice grain quality in various panicle parts

A pot experiment was conducted to explore the effects of high-quality (Huanghuazhan, HH), drought-resistant (IR, IRAT109) and drought-susceptible cultivars (ZS, Zhenshan97) under flooding irrigation and dry cultivation (D) on the starch accumulation and synthesis, physicochemical traits of starch granules and rice grain quality at the upper (U) and lower panicle. Under D treatment, IR and ZS had lower rice quality, especially the appearance and cooking quality. DHH-U had the highest appearance, nutritional and cooking quality among all cultivars under D treatment, which could be ascribed to the synthesis of more short-branch chain amylopectin and correspondingly higher starch granule tightness. DHH-U also maintained ordered carbohydrate structure, crystalline regions, and many hydrophilic and hydrophobic functional groups in starch granules before pasting. It could prevent the polymerization of small molecules to avoid the formation of macromolecules after pasting. Overall, these findings may facilitate the improvement of grain quality in rice dry cultivation.

Structural Features and Digestibility of Corn Starch With Different Amylose Content

In this study, the in vitro digestibility of corn starch with different amylose content was determined. The results showed that waxy corn starch (WCS) and corn starch (CS) have the highest digestibility, while high amylose corn starch (HACS) has a higher content of resistant starch (RS). Besides being related to amylose content, RS content is also closely related to particle shape, debranched fine structure, molecular structure, and semi-crystalline structure. HACS can maintain a complete particle structure after gelatinization and enzymolysis; differential scanning calorimetry showed a positive correlation between gelatinization enthalpy and RS content. As the amylose content increased, the content of fa (DP 6–12) decreased, while the content of fb2 (DP 25–36) and fb3 (DP ≥ 37) increased, which in-turn decreased the cluster polymer formed by short branch chains, and the formation of more hydrogen bonds between long chain branches improved starch stability. D, which characterizes the compactness of starch semi-crystalline structure, increased with the increase of RS content. HACS 60 with the highest RS content had a unique surface fractal structure between 7.41 < d (2π/q) < 10.58 nm, indicating that the dense structure is effective in maintaining the RS content.

Essential oils as additives in active starch-based food packaging films: A review

The production of sustainable food packaging from renewable sources represents a prominent alternative to the use of petrochemical-based plastics. For example, starch remains one of the more closely studied replacement options due to its broad availability, low cost and significant advances in improving properties. In this context, essential oils as additives fulfil a key role in the manufacture of renewable active packaging with superior performances. In this review, a comprehensive summary of the impact of adding essential oils to the starch-based films is provided. After a brief introduction to the fundamental concepts related to starch and essential oils, details on the most recent advances in obtaining active starch-based films are presented. Subsequently, the effects of essential oils addition on the structure-property relationships (from physicochemical to antimicrobial ones) are thoroughly addressed. Finally, applications and challenges to the widespread use of essential oils are critically discussed.

Biomass utilization and production of biofuels from carbon neutral materials

The availability of organic matters in vast quantities from the agricultural/industrial practices has long been a significant environmental challenge. These wastes have created global issues in increasing the levels of BOD or COD in water as well as in soil or air segments. Such wastes can be converted into bioenergy using a specific conversion platform in conjunction with the appropriate utilization of the methods such as anaerobic digestion, secondary waste treatment, or efficient hydrolytic breakdown as these can promote bioenergy production to mitigate the environmental issues. By the proper utilization of waste organics and by adopting innovative approaches, one can develop bioenergy processes to meet the energy needs of the society. Waste organic matters from plant origins or other agro-sources, biopolymers, or complex organic matters (cellulose, hemicelluloses, non-consumable starches or proteins) can be used as cheap raw carbon resources to produce biofuels or biogases to fulfill the ever increasing energy demands. Attempts have been made for bioenergy production by biosynthesizing, methanol, n-butanol, ethanol, algal biodiesel, and biohydrogen using different types of organic matters via biotechnological/chemical routes to meet the world's energy need by producing least amount of toxic gases (reduction up to 20-70% in concentration) in order to promote sustainable green environmental growth. This review emphasizes on the nature of available wastes, different strategies for its breakdown or hydrolysis, efficient microbial systems. Some representative examples of biomasses source that are used for bioenergy production by providing critical information are discussed. Furthermore, bioenergy production from the plant-based organic matters and environmental issues are also discussed. Advanced biofuels from the organic matters are discussed with efficient microbial and chemical processes for the promotion of biofuel production from the utilization of plant biomasses.