1
|
Gutiérrez-Cortez E, Hernandez-Becerra E, Zubieta-Otero LF, Gaytán-Martínez M, Barrón-García OY, Rodriguez-Garcia ME. Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting. Food Chem 2024; 451:139395. [PMID: 38703736 DOI: 10.1016/j.foodchem.2024.139395] [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: 02/19/2024] [Revised: 04/09/2024] [Accepted: 04/14/2024] [Indexed: 05/06/2024]
Abstract
Amaranth is a pseudocereal that contains between 50 and 60% starch, gluten-free protein, and essential amino acids. This study investigates the physicochemical changes in Amaranthus spp. grains, flour, isolated starch and nanocrystals during germination and malting. The moisture content increased from 8.9% to 41% over 2 h of soaking. The percentage of germination increased rapidly, reaching 96% after 60 h, a remarkable advantage over other cereals. The nutrient composition varied, including protein synthesis and lipid degradation. Lipid concentration decreased during malting, except for soaking, which increased by 62%. Scanning electron microscopy shows that germination does not cause morphological changes on the outer surface of the grains, while transmission electron microscopy indicates the presence of isolated nanocrystals with orthorhombic crystal structure confirmed by X-ray diffraction. The viscosity profile shows a decrease in peak viscosity. Therefore, amaranth is a potential pseudocereal that can be used as an additive in the production of fermented beverages.
Collapse
Affiliation(s)
- Elsa Gutiérrez-Cortez
- Unidad de Investigación Multidisciplinaria, FES-Cuautitlán, Laboratorio de Procesos en Ingeniería Agroalimentaria Universidad Nacional Autónoma de México, Km 2.5 Carretera Cuautitlán-Teoloyucan, San Sebastián Xhala, Cuautitlán Izcalli, Edo de México 54714, Mexico
| | - Ezequiel Hernandez-Becerra
- Escuela de Bachilleres Plantel Norte, Universidad Autónoma de Querétaro, Av Somrereta s/n Colonia las Américas, 76121 Querétaro, Qro, Mexico; Ciencias de la Salud, Universidad del Valle de México campus Querétaro, Blvd Juriquilla No. 1000, Santa Rosa Jauregui, Querétaro, Qro 76230, Mexico
| | - Luis Fernando Zubieta-Otero
- Posgrado en Ciencia e Ingeniería de Materiales, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Querétaro, Qro 76230, Mexico
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N, Querétaro, Qro 76010, Mexico
| | - Oscar Yael Barrón-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro 76230, Mexico; División Industrial, Universidad Tecnológica de Querétaro, Av. Pie de la Cuesta 2501, Nacional, 76148 Santiago de Querétaro, Qro, Mexico.
| | - Mario Enrique Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro 76230, Mexico.
| |
Collapse
|
2
|
Naseem S, Bhat SU, Gani A, Bhat FA. Starch exploration in Nelumbo nucifera and Trapa natans: Understanding physicochemical and functional variations for future perspectives. Int J Biol Macromol 2024; 274:133077. [PMID: 38914388 DOI: 10.1016/j.ijbiomac.2024.133077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 06/03/2024] [Accepted: 06/09/2024] [Indexed: 06/26/2024]
Abstract
The current research emphasis on identifying unconventional starch sources with varied properties to broaden industrial applications. The focus of this research is on the search for alternative sources of starch with different properties in order to expand their potential use in the industrial sector. Starch was extracted from Trapa natans and Nelumbo nucifera and analyzed for their physicochemical and functional properties. They had similar protein (0.35 %) and ash contents, but the nitrogen-free extract was slightly higher in Nelumbo starch (87.58 %) than in Trapa starch (85.09 %). The amylose and amylopectin contents were 23.89 % and 76.11 % in Trapa starch and 15.70 % and 84.30 % in Nelumbo starch, respectively. Fourier-transform infrared spectroscopy identified both as polysaccharides. The characteristic absorption bands assigned to the stretching of OH groups (3324 cm-1; 3280 cm-1), the asymmetric and symmetric stretching of aliphatic chain groups (2925 cm-1; 2854 cm-1), the bending vibration of CHO groups (1149 cm-1; 1144 cm-1) were present in both the starch samples, with the exception of CH3 which could not be detected in Trapa natans starch. X-ray diffraction confirmed hexagonal and orthorhombic crystal structures in Nelumbo nucifera and Trapa natans starch. Scanning electron microscopy revealed a smooth oval and a rough cuboidal shape for lotus and chestnut starch, respectively. Rheological analysis showed that both starch solutions exhibited gel behavior, with Trapa showing stronger gel behavior after the crossover point. These results suggest potential applications in various industries, including the food industry and beyond.
Collapse
Affiliation(s)
- Shahida Naseem
- Department of Environmental Science, School of Earth and Environmental Sciences, University of Kashmir, Srinagar, India
| | - Sami Ullah Bhat
- Department of Environmental Science, School of Earth and Environmental Sciences, University of Kashmir, Srinagar, India.
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | | |
Collapse
|
3
|
Wu X, Wu X, Zhang J, Yan X, Zhang Q, Zhang B. Effects of adding proteins from different sources during heat-moisture treatment on corn starch structure, physicochemical and in vitro digestibility. Int J Biol Macromol 2024; 273:133079. [PMID: 38942664 DOI: 10.1016/j.ijbiomac.2024.133079] [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: 03/18/2024] [Revised: 05/22/2024] [Accepted: 06/09/2024] [Indexed: 06/30/2024]
Abstract
Proteins impact starch digestion, but the specific mechanism under heat-moisture treatment remains unclear. This study examined how proteins from various sources-white kidney bean, soybean, casein, whey-altered corn starch's structure, physicochemical properties, and digestibility during heat-moisture treatment (HMT). HMT and protein addition could significantly reduce starch's digestibility. The kidney bean protein-starch complex under HMT had the highest resistant starch at 19.74 %. Most proteins effectively inhibit α-amylase, with kidney bean being the most significantly (IC50 = 1.712 ± 0.085 mg/mL). HMT makes starch obtain a more rigid structure, limits its swelling ability, and reduces paste viscosity and amylose leaching. At the same time, proteins also improve starch's short-range order, acting as a physical barrier to digestion. Rheological and low-field NMR analyses revealed that protein enhanced the complexes' shear stability and water-binding capacity. These findings enrich the understanding of how proteins from different sources affect starch digestion under HMT, aiding the creation of nutritious, hypoglycemic foods.
Collapse
Affiliation(s)
- Xiuli Wu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China.
| | - Xuexu Wu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China.
| | - Jianwen Zhang
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China.
| | - Xiangxuan Yan
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China.
| | - Qing Zhang
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China.
| | - Bingqian Zhang
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China.
| |
Collapse
|
4
|
Rojas-Molina I, Nieves-Hernandez MG, Gutierrez-Cortez E, Barrón-García OY, Gaytán-Martínez M, Rodriguez-Garcia ME. Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS 2. Food Chem 2024; 439:138088. [PMID: 38064832 DOI: 10.1016/j.foodchem.2023.138088] [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: 08/28/2023] [Revised: 11/22/2023] [Accepted: 11/25/2023] [Indexed: 01/10/2024]
Abstract
This work aimed to study the changes in starch and isolated starch resulting from the conversion of corn to tortilla, focusing on the orthorhombic crystal structure and its association with resistant starch. Scanning electron microscopy images show whole, partially, and completely damaged starch granules in nixtamalized corn, masa, and tortillas. More importantly, whole isolated starch granules were found in nixtamal, masa, and tortillas. Transmission electron microscopy shows the presence of nanocrystals with orthorhombic structures in isolated starch. Some of them remained almost undamaged during the nixtamalization process. The X-ray patterns showed orthorhombic crystals in nixtamal, masa, and tortilla and their isolated starches. The RS increased from 2.61 to 5.31 % from corn to tortilla and from 2.52 to 5.61 % for isolated starches from corn and tortilla during the traditional nixtamalization process. The results suggest that the nanocrystals in corn to tortilla are part of RS2.
Collapse
Affiliation(s)
- Isela Rojas-Molina
- Laboratorio de Química Medicinal, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro, Qro., C.P. 76017, Mexico.
| | - María G Nieves-Hernandez
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro C.P. 76230, Mexico
| | - Elsa Gutierrez-Cortez
- Laboratorio de Procesos en Ingeniería Agroalimentaria, Unidad de Investigación Multidisciplinaria (UIM), Universidad Nacional Autónoma de México, FES-Cuautitlán, Cuautitlán Izcalli C.P.54714, Mexico; Laboratorio de Procesos, Ingeniería Agroindustrial, Facultad de Ingeniería, Universidad Autónoma de Querétaro, carretera Chichimequillas, Querétaro, Qro. C.P. 76140, Mexico
| | - Oscar Y Barrón-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro C.P. 76230, Mexico
| | - Marcela Gaytán-Martínez
- Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Centro, 76010 Qro., Mexico
| | - M E Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro C.P. 76230, Mexico
| |
Collapse
|
5
|
Ren L, Zheng Z, Fu H, Yang P, Xu J, Yang D. Hot air-assisted radio frequency drying of corn kernels: the effect on structure and functionality properties of corn starch. Int J Biol Macromol 2024; 267:131470. [PMID: 38599425 DOI: 10.1016/j.ijbiomac.2024.131470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 02/22/2024] [Accepted: 04/06/2024] [Indexed: 04/12/2024]
Abstract
Hot air (HA) drying caused quality damage of grains with long treatment time. Radio frequency (RF) heating as an emerging technology was applied to improve drying quality of cereals effectively. The effects of HA-RF drying (50 °C, 70 °C, 90 °C) of corn kernels on the morphology, structure, and physicochemical properties of starch were investigated and compared with HA drying. The surface of treated starch became rough, along with fragments and pores. Drying treatments increased the amylose content from 10.59 % to 23.88 % and the residual protein content of starch from 0.58 % to 1.23 %, and reduced the crystallinity from 31.95 % to 17.15 % and short-range order structures of starch from 0.918 to 0.868. The change of structures in turn resulted in the increase of pasting viscosity, gelatinization temperature, storage modulus and loss modulus. Furthermore, the HA-RF dried starch displayed stronger thermal stability, higher gelatinization degree and better gelation properties than the HA-treated starch at the same temperature. The data proved that the synergistic effects of HA and RF were more effective in modulating the starch structure and improving the functional characteristics of corn starch. This paper would like to provide potential reference for better application of HA-RF technologies to corn.
Collapse
Affiliation(s)
- Liuyang Ren
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Zhaohui Zheng
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hanyu Fu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Pei Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Jingshen Xu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Deyong Yang
- College of Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
6
|
Ramirez-Gutierrez CF, Contreras-Jiménez BL, Londoño-Restrepo SM. Characterization of starches isolated from Mexican pulse crops: Structural, physicochemical, and rheological properties. Int J Biol Macromol 2024; 268:131576. [PMID: 38636764 DOI: 10.1016/j.ijbiomac.2024.131576] [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: 01/15/2024] [Revised: 03/08/2024] [Accepted: 04/11/2024] [Indexed: 04/20/2024]
Abstract
This work aimed to characterize and compare the physicochemical properties of four pulse starches: bean, chickpea, lentil, and pea. Chemical proximate analysis, elemental composition, morphological grain characterization, crystalline structure, thermal analysis, FTIR analysis, and pasting properties were conducted. The proximate analysis shows that these starches have low fat, mineral, and protein content but high amylose values ranging from 29 to 36 % determined by colorimetry. Despite the high amylose content, the starches did not exhibit the typical behavior of an amylose-rich starch, with high peak viscosity and low breakdown and setback. It was found that this behavior was likely due to the large granule size of the ellipsoidal, spherical, and kidney-shaped granules and the high content of some minerals such as Na, Mg, K, Fe, Mn, P, and Si. The study also found that all pulse starches simultaneously contain monoclinic and hexagonal crystals, making them C-type starches. The findings were verified through the Rietveld analyses of X-ray diffraction patterns and differential scanning calorimetry, in which bimodal endothermic peaks evidenced both types of crystals being gelatinized.
Collapse
Affiliation(s)
- Cristian Felipe Ramirez-Gutierrez
- Cuerpo Académico de Tecnologías de la Información y Comunicación Aplicada (TICA), Universidad Politécnica de Querétaro, El Marqués, Querétaro 76240, Mexico.
| | - Brenda Lidia Contreras-Jiménez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco 141 col. Colinas del Cimatario, C.P. 76090 Querétaro, Qro, Mexico; Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.P. 76010 Querétaro, Qro, Mexico.
| | - Sandra Milena Londoño-Restrepo
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México Campus Juriquilla, Querétaro 76230, Mexico.
| |
Collapse
|
7
|
Lucas-Aguirre JC, Quintero-Castaño VD, Beltrán-Bueno M, Rodríguez-García ME. Study of the changes on the physicochemical properties of isolated lentil starch during germination. Int J Biol Macromol 2024; 267:131468. [PMID: 38599432 DOI: 10.1016/j.ijbiomac.2024.131468] [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: 09/23/2023] [Revised: 02/27/2024] [Accepted: 04/06/2024] [Indexed: 04/12/2024]
Abstract
In this work, the changes in the composition of the flours and in the morphological, structural, thermal, vibrational, rheological, and functional properties of the isolated lentil starch during the germination process were investigated. The fiber, fat, and ash content of the flours decreased and the protein content increased, while the apparent amylose content of the starch granules remained constant. Using scanning electron microscopy (SEM), the starch granules remained intact during germination, and no enzymatic activity of α- and β-amylases was observed. X-ray diffraction shows that the starch has nanocrystals with hexagonal structure which predominate over the nanocrystals with orthorhombic structure and are classified as C-type starch. The most important result is that these nanocrystals do not play an important role during germination. As the germination time progresses, differential scanning calorimetry (DSC) shows a decrease in the gelatinization temperature (Tp) of the starch, ranging from 70.34 ± 0.25 °C for the native lentil starch to values of 67.16 ± 0.37 °C for the starch on the fourth day of germination (ILS4), this transition being related to the solvation of the nanocrystals. On the other hand, the pasting profiles show no significant changes during germination, indicating that no significant changes in starch content occur during germination. Starch degradation is essential for the production of malt for fermented beverages. This fact makes sprouted lentils not a candidate for the short-term fermentation required in the beverage industry.
Collapse
Affiliation(s)
- Juan Carlos Lucas-Aguirre
- Facultad de Ciencias Agroindustriales, Programa de Ingeniería de Alimentos, Universidad del Quindío, Armenia, Quindío, Colombia.
| | - Victor Dumar Quintero-Castaño
- Facultad de Ciencias Agroindustriales, Programa de Ingeniería de Alimentos, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Melissa Beltrán-Bueno
- Facultad de Ciencias Agroindustriales, Programa de Ingeniería de Alimentos, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Mario Enrique Rodríguez-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada. Universidad Nacional Autónoma de México. Campus Juriquilla, Querétaro, Qro. C.P. 76230, Mexico.
| |
Collapse
|
8
|
Li X, Wang H, Sun S, Ji X, Wang X, Wang Z, Shang J, Jiang Y, Gong X, Qi H. Optimization of the morphological, structural, and physicochemical properties of maize starch using straw returning and nitrogen fertilization in Northeast China. Int J Biol Macromol 2024; 265:130791. [PMID: 38479666 DOI: 10.1016/j.ijbiomac.2024.130791] [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: 01/23/2024] [Revised: 02/18/2024] [Accepted: 03/09/2024] [Indexed: 03/24/2024]
Abstract
The combination of straw returning and nitrogen (N) fertilization is a popular tillage mode and essential strategy for achieving stable yield and high quality. However, the optimal combination strategy and the influence of tillage mode on the morphological, crystalline, and molecular structures of maize starch remain unclear. We conducted a long-term field experiment over 7 years in Northeast China using two tillage modes, rotary tillage with straw returning (RTS) and plow tillage with straw returning (PTS), and four N application rates. The relative crystallinity, 1045/1022 cm-1 value, and B2 and B3 chains of maize starch were higher under RTS than under PTS, resulting in increased stability of starch and improvements in gelatinization enthalpy and temperature. The surface of the starch granules induced by N fertilizer was smoother than that under the N0 (0 kg N ha-1) treatment. The proportion of amylose content, solubility, swelling power, and light transmittance increased under N2 (262 kg N ha-1) treatment, along with improvement in starch pasting properties. These results suggest that RTS combined with N2 treatment can regulate the morphological, structural, and physicochemical characteristics of maize starch, providing an essential reference for improving the quality of maize starch from an agronomic point of view.
Collapse
Affiliation(s)
- Xiangyu Li
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Honglu Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas/College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, PR China
| | - Sitong Sun
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Xinjie Ji
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Xuelian Wang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Zhengyu Wang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Jiaxin Shang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Ying Jiang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Xiangwei Gong
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China.
| | - Hua Qi
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China.
| |
Collapse
|
9
|
Wang W, Hu A, Liu S, He J, Zheng J. Effects of microwave radiation on the physicochemical properties, structure, and digestibility of the synthesized different crystal forms of malic acid starch ester. Int J Biol Macromol 2024; 263:130236. [PMID: 38367786 DOI: 10.1016/j.ijbiomac.2024.130236] [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: 11/15/2023] [Revised: 02/03/2024] [Accepted: 02/14/2024] [Indexed: 02/19/2024]
Abstract
The effects of microwave combined with L-malic acid treatment on the degree of substitution (DS), structure, physicochemical properties, and digestibility of sweet potato starch (A-type), potato starch (B-type), and pea starch (C-type) were evaluated. The order of DS obtained was: DSM-POS > DSM-SPS > DSM-PES. Fourier transform-infrared spectroscopy (FT-IR) showed that the obtained modified starch produced a new absorption band at 1735 cm-1. Scanning electron microscopy (SEM) and polarized light microscopy indicated that different types of native starches exhibited different granular morphologies and appeared to have different degrees of damage, but still had polarized crosses after modification. Sweet potato starch had the smallest particle size, while potato starch had the largest. X-ray diffractometry (XRD) showed that the modified starches still retained the same crystal structure as the native starches, but the relative crystallinity decreased. The apparent viscosity and swelling power of modified starches dropped, but their water/oil holding capacity, amylose content, and resistant starch content all increased. The results demonstrate that the degree of influence on the structure, physicochemical properties, and digestibility of different starches varies under the same modification conditions.
Collapse
Affiliation(s)
- Wei Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| | - Shiwei Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Jie He
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| |
Collapse
|
10
|
Chao C, Liang S, Zhang Z, Gidley MJ, Liu Y, Wang S. New Insight into the Effects of Endogenous Protein and Lipids on the Enzymatic Digestion of Starch in Sorghum Flour. Foods 2024; 13:663. [PMID: 38472778 DOI: 10.3390/foods13050663] [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: 12/09/2023] [Revised: 01/27/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
The effects of endogenous lipids and protein in sorghum flour on starch digestion were studied following the depletion of lipids and/or protein and after the reconstitution of separated fractions. The removal of protein or lipids moderately increases the digestibility of starch in raw (uncooked) sorghum flour to values close to those for purified starch. Rapid Visco Analyzer data (as a model for the cooking process) show that cooked sorghum flours with lipids have a lower starch digestibility than those without lipids after RVA processing, due to the formation of starch-lipid complexes as evidenced by their higher final viscosity and larger enthalpy changes. Additionally, the formation of a starch-lipid-protein ternary complex was identified in cooked sorghum flour, rather than in a reconstituted ternary mixture, according to the unique cooling stage viscosity peak and a greater enthalpy of lipid complexes. After heating, the sorghum flour showed a lower digestibility than the depleted flours and the reconstituted flours. The results indicate that the natural organization of components in sorghum flour is an important factor in facilitating the interactions between starch, lipids, and protein during RVA processing and, in turn, reducing the starch digestion.
Collapse
Affiliation(s)
- Chen Chao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Song Liang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Zheyuan Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Ye Liu
- School of Food and Health, Beijing Technology and Business Technology, Beijing 100048, China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| |
Collapse
|
11
|
Zhuang Y, Wang Y, Yang H. Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch. Food Chem 2024; 434:137510. [PMID: 37741233 DOI: 10.1016/j.foodchem.2023.137510] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 09/09/2023] [Accepted: 09/15/2023] [Indexed: 09/25/2023]
Abstract
The objective of this study was to investigate the effects of monovalent, divalent and trivalent cations on the physicochemical properties of potato starch. Cations decreased the water absorption in potato starch granules to cause lower swelling power, especially 0.02-0.04 mmol/g Fe3+ or 0.01-0.04 mmol/g Al3+, but 0.01 mmol/g trivalent cation led more amylose dissolving into the water to cause higher solubility. High concentration of divalent or trivalent cations markedly decreased the viscosity in potato starch paste during further heating and cooling, resulting in the decreases of the trough and finial viscosity, especially 0.04 mmol/g Fe3+. Higher valence of cations decreased the gel strength in potato starch, especially 0.02-0.04 mmol/g Fe3+ or Al3+. Higher valence of cations decreased the starch gel binding with the water and caused lower water holding capacity. In general, a higher valence of cations caused more changes in the physicochemical characteristics of potato starch.
Collapse
Affiliation(s)
- Yang Zhuang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei 430070, China; Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China.
| |
Collapse
|
12
|
Santos GP, Miranda BM, Di-Medeiros MCB, Almeida VO, Ferreira RD, Morais DABD, Queiroz DLA, Leles MIG, Lião LM, Fernandes KF. The potential exploitation of the Malay-red apple (Syzygium malaccense) seed as source of a phosphorylated starch. Carbohydr Res 2024; 535:109008. [PMID: 38103463 DOI: 10.1016/j.carres.2023.109008] [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: 11/04/2023] [Accepted: 12/04/2023] [Indexed: 12/19/2023]
Abstract
This work presents the characterization of a novel naturally phosphorylated starch extracted from an unconventional and non-utilized source, the seeds of the stone fruit Syzygium malaccense. The morphology and chemical characteristics of the extracted starch were examined by scanning electron microscopy, FTIR, 1H/13C/31P NMR and 13C-CP/MAS-NMR, HPAEC-PAD chromatography, XRD, DSC, and RVA. The extraction yielded a highly pure starch (95.6 %) with an average granule size of 13 μm. The analysis of the starch components revealed an amylose content of 28.1 % and a predominance (65 %) of B-chains (B1-B3 65 %) in the amylopectin, as shown through HPAEC-PAD chromatography. The X-ray diffractogram was compatible with B-type starch, which was confirmed by the deconvolution of the C1 peak in the 13C-CP/MAS-NMR. X-Ray diffractogram also showed that S. malaccense has 28.5 % of crystallinity. DSC analysis showed values of 82.6 °C and -12.41 J g-1 for Tc and ΔH, respectively, which is compatible with a highly ordered starch granule structure. The values observed for peak (4678 mPa•s), trough (3055 mPa•s), and final viscosity (6526 mPa•s) indicated that S. malaccense may be used as a thickener in hot food.
Collapse
Affiliation(s)
- Giordanna P Santos
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Bruna M Miranda
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil; Setor de Engenharia de Alimentos, Escola de Agronomia, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Maria C B Di-Medeiros
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil; Laboratório de Ressonância Nuclear Magnética, Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Viviane O Almeida
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Richard D Ferreira
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Danilo A B de Morais
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Diego L A Queiroz
- Milhão Ingredients - Rodovia, GO-070, KM 25, Fazenda Palmital, 75373-899, Goianira, GO, Brazil.
| | - Maria I G Leles
- Laboratório de Métodos de Extração e Separação LAMES - Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Luciano M Lião
- Laboratório de Ressonância Nuclear Magnética, Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Kátia F Fernandes
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| |
Collapse
|
13
|
Song B, Xu X, Hou J, Liu M, Yi N, Zhao C, Liu J. Research on corn starch and black bean protein isolate interactions during gelatinization and their effects on physicochemical properties of the blends. Int J Biol Macromol 2024; 254:127827. [PMID: 37926314 DOI: 10.1016/j.ijbiomac.2023.127827] [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: 06/16/2023] [Revised: 09/30/2023] [Accepted: 10/25/2023] [Indexed: 11/07/2023]
Abstract
The interaction between starch and protein during food processing is crucial for controlling food quality. This study aims to understand the interactions between corn starch and black bean protein isolate (BBPI) at various gelatinization phases and their effects on the physicochemical properties of the blends. BBPI reduced the rheological properties of the corn starch/BBPI mixed system during gelatinization, increasing light transmittance and gelatinization temperature, while decreasing total viscosity and enthalpy change. The changes in starch and protein microstructure during gelatinization indicated that BBPI adhered to the starch particle surface or partially penetrated the swollen starch particles. Fourier transform infrared spectroscopy (FT-IR) revealed that BBPI decreased the number of hydrogen bonds within starch, with no newly formed functional groups in the mixed system. Furthermore, BBPI reduced the composite relative crystallinity (RC). The effect of protein addition on water migration in the mixed system demonstrates that protein and starch compete for water during gelatinization, preventing water molecules from diffusing into starch particles.
Collapse
Affiliation(s)
- Bin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China.
| | - Jingyao Hou
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Meihong Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Ning Yi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin, 130118, China.
| |
Collapse
|
14
|
Lin X, Zhang X, Du B, Xu B. Morphological, Structural, Thermal, Pasting, and Digestive Properties of Starches Isolated from Different Varieties of Rice: A Systematic Comparative Study. Foods 2023; 12:4492. [PMID: 38137295 PMCID: PMC10743165 DOI: 10.3390/foods12244492] [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: 11/14/2023] [Revised: 12/09/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
The aim of this study was to compare the properties of isolated starches from ten commonly consumed rice varieties in China and to investigate their possible association. In addition, principal component analysis (PCA) and correlation analysis were performed to demonstrate the weight or relevance of different properties. The starch granules had an irregular polyhedral structure. The crystalline structure had an orthogonal arrangement, which is characteristic of A-type starch with nanocrystals with an orthorhombic crystal structure. In addition, higher levels of rapidly digestible starch (72.43 to 74.32%) and resistant starch (2.27 to 2.3%) were found in glutinous rice starch. The highest content of slowly digestible starch (59.48%) was found in starch isolated from black rice, which may be an ideal rice variety for controlling blood glucose and weight. Starch isolated from red Hani terrace rice showed the highest thermal stability during cooking and the highest resistance to a high shear force treatment. In addition, the PCA suggests that the amylose content of starch largely determines the functional properties of starch and positively correlates with the peak viscosity and setback viscosity of the starch pasting. The results of this study will enrich the scientific knowledge of various rice starches and promote their application in the food industry and other industries.
Collapse
Affiliation(s)
- Xiaojun Lin
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, China; (X.L.); (X.Z.)
| | - Xuanyi Zhang
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, China; (X.L.); (X.Z.)
| | - Bin Du
- Hebei Key Laboratory of Natural Products Activity Components and Function, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China;
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, China; (X.L.); (X.Z.)
| |
Collapse
|
15
|
Šárka E, Sinica A, Smrčková P, Sluková M. Non-Traditional Starches, Their Properties, and Applications. Foods 2023; 12:3794. [PMID: 37893687 PMCID: PMC10606120 DOI: 10.3390/foods12203794] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/11/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch-lipids and starch-protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, "clean-label" starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials.
Collapse
Affiliation(s)
- Evžen Šárka
- Department of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Technicka 5, 166 28 Prague, Czech Republic; (A.S.); (P.S.); (M.S.)
| | | | | | | |
Collapse
|
16
|
Salazar-Irrazabal MD, Ramirez-Tixe EE, Velasquez-Barreto FF, Bello-Pérez LA. Avocado seed starch: Effect of the variety on molecular, physicochemical, and digestibility characteristics. Int J Biol Macromol 2023; 247:125746. [PMID: 37437674 DOI: 10.1016/j.ijbiomac.2023.125746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Revised: 06/07/2023] [Accepted: 07/06/2023] [Indexed: 07/14/2023]
Abstract
Agro-industrial residues can increase environmental pollution owing to poor knowledge of the use of some components, such as dietary fiber, protein, starch, minerals, and bioactive compounds, which can be used in the food industry. This study compared the molecular, physicochemical, and digestibility characteristics of three avocado seed starches (Criolla, Fuerte, and Hass). Starch was extracted through successive washing and sedimentation. The morphology, size distribution, thermal properties, pasting properties, infrared spectra with Fourier transform, size distribution of amylopectin chains, and digestibility of the three avocado seed strains were analyzed. The starch grains were oval and spherical in shape. The average size of Criolla avocado starch (24.55 μm) was the largest, followed by Hass and Fuerte starches (21.37 μm). Higher gelatinization enthalpy (8.55 J/g), gelatinization temperature (75.28 °C), and pasting temperature (75.57 °C) were observed for Fuerte avocado starch, followed by Hass and Criolla starches. Hass avocado starch exhibited higher maximum (836.27 mPa.s), final (1407.37 mPa.s), setback (588.78 mPa.s), and breakdown (17.68 mPa.s) viscosities than Criolla and Fuerte avocado starches. In addition, the probed avocado starches exhibited high content of resistant starch (60.06-68.90%). Therefore, it was demonstrated that differences in the chemical composition and structure of avocado starch can affect the digestibility of native starch.
Collapse
Affiliation(s)
| | - Edson E Ramirez-Tixe
- Universidad Nacional Autónoma de Chota, Facultad de ciencias Agrarias, Colpa Huacarís, Chota, Cajamarca, Peru
| | - Frank F Velasquez-Barreto
- Universidad Nacional Autónoma de Chota, Facultad de ciencias Agrarias, Colpa Huacarís, Chota, Cajamarca, Peru.
| | | |
Collapse
|
17
|
Torres-Vargas OL, Gaytan-Martinez M, Fernanda CC, Millán-Malo BM, Rodriguez-Garcia M. Changes in the physicochemical properties of isolated starch and plantain ( Musa AAB Simmonds) flours for early maturity stage. Heliyon 2023; 9:e18939. [PMID: 37600412 PMCID: PMC10432965 DOI: 10.1016/j.heliyon.2023.e18939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 08/22/2023] Open
Abstract
This work focuses on the study of the physicochemical changes that take place during the first stage of ripening of plantain, with particular attention to the changes in the orthorhombic and hexagonal nanocrystals present in this starch, and its relation shift with resistance starch. Significant changes were observed in the proximal analysis of plantain flour. A gradual increase in moisture content was attributed to the high content of crystalline structures and molecules that can be removed by drying. Water activity increased with ripening, which was attributed to the hygroscopic nature of the flours. The protein content increased, and the carbohydrate content decreased, indicating the progress of biochemical reactions. The changes in the fat content are consistent with the hydrolysis and resynthesis of lipids during the ripening process. The obtained results indicate a significant influence of the ripening stage on the physicochemical properties of flour and starch of plantain, which is associated with the occurrence of a climacteric peak on the 4th day of ripening. The hydration properties of plantain flour decreased significantly during the ripening days, consistent with the occurrence of a climacteric peak. Water holding capacity (WHC) and water binding capacity (WBC) were affected by the degree of digestion of native starch granules and protein denaturation during fruit ripening. Scanning electron microscopes (SEM) showed that during ripening the surface of the isolated starches do not suffer any significative damage. X-ray diffraction patterns were used to identify crystalline structures and to study the changes in the crystalline structures. These results showed that the starch contains orthorhombic and hexagonal nanocrystals, which play and important role and which show small structural damage during ripening reflected in a decrease in their relative crystallinity. This is the first time that these nanocrystals have been studied and considered in the ripening process. Differential scanning calorimetry was used to study the thermal transition in isolated starch. The results indicated that the gelatinization of starch corresponds to the solvation of orthorhombic and hexagonal nanocrystals, and that during ripening there is a decrease in the enthalpy reflecting some crystal structural damage. Pasting properties were studied using a Starch cell for flours and isolated starches, indicating that the pasting profile is governed by intrinsic and extrinsic factors. The resistant starch does not show significant changes at this stage of maturation. This starch is the one with the highest resistant starch content reported in the literature (38%). It was hypothesized that the resistant starch is directly related to the amount of whole starch granules, and more importantly, directly related to the number concentration of orthorhombic and hexagonal nanocrystals. Therefore, knowledge of the physicochemical and nutritional properties of plantain and flour at each stage of ripening allows better selection according to industrial applications.
Collapse
Affiliation(s)
- Olga L. Torres-Vargas
- Universidad Del Quindío, Facultad de Ciencias Agroindustriales, Grupo de Investigación en Ciencias Agroindustriales, Quindío, Armenia, Colombia
| | - Marcela Gaytan-Martinez
- Programa de Posgrado en Alimentos Del Centro de La República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de Las Campanas S/N, Santiago de Querétaro, Querétaro, C.P. 76010, Mexico
| | - Castro-Campos Fernanda
- Programa de Posgrado en Alimentos Del Centro de La República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de Las Campanas S/N, Santiago de Querétaro, Querétaro, C.P. 76010, Mexico
| | - Beatriz M. Millán-Malo
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro, C. P 76230, Mexico
| | - M.E. Rodriguez-Garcia
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro, C. P 76230, Mexico
| |
Collapse
|
18
|
Magallanes-Cruz PA, Duque-Buitrago LF, Del Rocío Martínez-Ruiz N. Native and modified starches from underutilized seeds: Characteristics, functional properties and potential applications. Food Res Int 2023; 169:112875. [PMID: 37254325 DOI: 10.1016/j.foodres.2023.112875] [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: 09/27/2022] [Revised: 01/27/2023] [Accepted: 04/20/2023] [Indexed: 06/01/2023]
Abstract
Seeds represent a potential source of starch, containing at least 60-70% of total starch, however many of them are treated as waste and are usually discarded. The review aim was to analyze the characteristics, functional properties, and potential applications of native and modified starches from underutilized seeds such as Sorghum bicolor L. Moench (WSS), Chenopodium quinoa, Wild. (QSS), Mangifera indica L. (MSS), Persea americana Mill. (ASS), Pouteria campechiana (Kunth) Baehni (PCSS), and Brosimum alicastrum Sw. (RSS). A systematic review of scientific literature was carried out from 2014 to date. Starch from seeds had yields above 30%. ASS had the higher amylose content and ASS and RSS showed the highest values in water absorption capacity and swelling power, contrary to MSS and PCSS while higher thermal resistance, paste stability, and a lower tendency to retrograde were observed in MSS and RSS. Functional properties such as water solubility, swelling power, thermal stability, low retrogradation tendency, and emulsion stability were increased in RSS, WSS, QSS, and MSS with chemical modifications (Oxidation, Oxidation-Crosslinking, OSA, DDSA, and NSA) and physical methods (HMT and dry-heat). Digestibility in vitro showed that WSS and QSS presented high SDS fraction, while ASS, MSS, PCSS, and HMT-QSS presented the highest RS content. Native or modified underutilized seed starches represent an alternative and sustainable source of non-conventional starch with potential applications in the food industry and for the development of healthy foods or for special nutritional requirements.
Collapse
Affiliation(s)
- Perla A Magallanes-Cruz
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, C.P. 32310 Ciudad Juárez, Chihuahua, Mexico.
| | - Luisa F Duque-Buitrago
- Escuela Nacional de Ciencias Biológicas, Campus Zacatenco, Instituto Politécnico Nacional, C. P. 07738 Ciudad de México, Mexico.
| | - Nina Del Rocío Martínez-Ruiz
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, C.P. 32310 Ciudad Juárez, Chihuahua, Mexico.
| |
Collapse
|
19
|
Song X, Deng L, Zhang J, Ren H, Zhao R. Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread. J Food Sci 2023. [PMID: 37227942 DOI: 10.1111/1750-3841.16607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 05/27/2023]
Abstract
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 (βAp,i ) was positively correlated with hot paste and cool paste viscosities. The amount of medium amylopectin chains (hAp,iii ) was positively correlated with peak and breakdown viscosities but negatively correlated with setback viscosity. The hAp,iii had positive correlations with gelatinization temperatures and RC. The amount of long amylopectin chains (hAp,v ) had a positive correlation with peak temperature. For the CSB texture, βAp,i had negative correlations with hardness and chewiness, whereas had a positive correlation with resilience. The hAp,iii was negatively correlated with springiness and resilience. The hAp,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.
Collapse
Affiliation(s)
- Xiaoyan Song
- Provincial Key Laboratory of Cereal Resource Transformation and Utilization, Henan University of Technology, Zhengzhou, P. R. China
- School of Liquor and Food Engineering, Guizhou University, Guiyang, P. R. China
| | - Lili Deng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China
| | - Jian Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China
| | - Hongtao Ren
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China
| | - Renyong Zhao
- Provincial Key Laboratory of Cereal Resource Transformation and Utilization, Henan University of Technology, Zhengzhou, P. R. China
| |
Collapse
|
20
|
Zhang C, Wang M, Tan Z, Ma M, Sui Z, Corke H. Differential distribution of surface proteins/lipids between wheat A- and B-starch granule contributes to their difference in pasting and rheological properties. Int J Biol Macromol 2023; 240:124430. [PMID: 37062381 DOI: 10.1016/j.ijbiomac.2023.124430] [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: 02/01/2023] [Revised: 03/14/2023] [Accepted: 04/09/2023] [Indexed: 04/18/2023]
Abstract
The distribution of surface proteins/lipids and their effect on physicochemical properties of wheat A- and B-starch were investigated. Small B-starch with higher surface protein (~1.8 %) and lipid (~0.4 %) contents did not differ significantly from specific surface area of large A-starch (~0.2 % protein and ~ 0.1 % lipid), indicating surface lipids/proteins for starch are characteristic of their biological origin, not directly related to granule size. The surface of A-starch granule was an integrated membrane structure (lipids covered by proteins). B-starch showed a greater decrease in peak and trough viscosity (130 and 82 cP) than A-starch (99 and 52 cP) after removing surface proteins, perhaps because the presence of residual surface lipid as a membrane protected the rigidity of A-starch granule. B-starch showed a greater increase in consistency coefficient (K) (47.01 Pa·sn) than A-starch (20.33 Pa·sn) after removing surface lipids, possibly due to the greater loss of surface lipid as complex with amylose in B-starch which retard retrogradation and reduce K. These results show that different distributions and contents of surface proteins/lipids between wheat A- and B-starch granule contribute to the pasting and rheological properties.
Collapse
Affiliation(s)
- Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mingming Wang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhifeng Tan
- Food Inspection & Testing Technology, School of Health and Social Care, Shanghai Urban Construction Vocational College, Shanghai 201415, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| |
Collapse
|
21
|
Suárez-Rivero D, Marin-Mahecha O, Ojeda-Barrera L, Ortiz-Aguilar J, de J Guzman-Hernandez T, Millan-Malo B, Alonso-Gómez LA, Rodriguez-Garcia ME. The effect of the electromagnetic field on the physicochemical properties of isolated corn starch obtained of plants from irradiate seeds. Int J Biol Macromol 2023; 236:123981. [PMID: 36907301 DOI: 10.1016/j.ijbiomac.2023.123981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 03/03/2023] [Accepted: 03/04/2023] [Indexed: 03/13/2023]
Abstract
Maize grains are composed of the pericarp, endosperm, and germ. Consequently, any treatment, such as electromagnetic fields (EMF) must alter these components, which in turn alters the physicochemical properties of the grain. Since starch is a major component of corn grain, and given the great industrial importance of starch, this study investigates how EMF affects the physicochemical properties of starch. Mother seed were exposed to three different intensities 23, 70, and 118 μT for 15 days. Except for a slight porosity on the surface of the starch of the grains of plants exposed to higher EMF, the starch showed no morphological differences between the different treatments and the control (according to scanning electron microscopy). The X-ray patterns showed that the orthorhombic structure was kept constant, unaffected by the intensity of EMF. However, the pasting profile of starch was affected, and a decrease in the peak viscosity was obtained when the intensity of EMF increased. In contrast to the control plants, FTIR shows characteristic bands which can be attributed to the stretching of the CO bonds at wave number 1.711 cm-1. EMF can be considered a physical modification of starch.
Collapse
Affiliation(s)
- Deivis Suárez-Rivero
- Doctorado en Ciencias Naturales para el Desarrollo (DOCINADE), Instituto Tecnológico de Costa Rica, Universidad Nacional, Universidad Estatal a Distancia, Costa Rica; Grupo de Investigación e Innovación Agroindustrial - GINNA, Fundación Universitaria Agraria de Colombia - UNIAGRARIA, Colombia
| | - Olga Marin-Mahecha
- Grupo de Investigación e Innovación Agroindustrial - GINNA, Fundación Universitaria Agraria de Colombia - UNIAGRARIA, Colombia
| | - Lizeth Ojeda-Barrera
- Grupo de Investigación e Innovación Agroindustrial - GINNA, Fundación Universitaria Agraria de Colombia - UNIAGRARIA, Colombia
| | - Jannet Ortiz-Aguilar
- Facultad de Ingeniería, sede Bogotá, Universidad Cooperativa de Colombia-UCC, Colombia
| | - Tomas de J Guzman-Hernandez
- Doctorado en Ciencias Naturales para el Desarrollo (DOCINADE). Instituto Tecnológico de Costa Rica, Sede Regional San Carlos, Costa Rica
| | - Beatriz Millan-Malo
- Centro de Física Aplicada y Tecnología Avanzada, Departamento de Nanotecnología, Universidad Nacional Autónoma de México, Campus Juriquilla, A.P. 1-1010, C.P. 76000 Querétaro, Qro., Mexico
| | - Leonardo A Alonso-Gómez
- Universidad de los Llanos, Escuela en Ciencias Agrícolas, Grupo de investigación Ciencia Tecnología e Innovación Agroindustrial (CITIA), Villavicencio, Colombia.
| | - Mario E Rodriguez-Garcia
- Centro de Física Aplicada y Tecnología Avanzada, Departamento de Nanotecnología, Universidad Nacional Autónoma de México, Campus Juriquilla, A.P. 1-1010, C.P. 76000 Querétaro, Qro., Mexico
| |
Collapse
|
22
|
The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch. Foods 2022; 11:foods11244012. [PMID: 36553754 PMCID: PMC9778140 DOI: 10.3390/foods11244012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/04/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder transitions during rice cooking, and this structure is a major determinant of its digestibility. The length distributions of amylose and amylopectin chains are important determinants of rice starch gelatinization properties. Starch chain-length and molecular-size distributions are important determinants of nucleation and crystal growth rates, as well as of intra- and intermolecular interactions during retrogradation. A number of first-order kinetics models have been developed to fit starch digestograms, producing new information on the structural basis for starch digestive characteristics of cooked whole rice. Different starch digestible fractions with distinct digestion patterns have been found for the digestion of rice starch in fully gelatinized and retrograded states, the digestion kinetics of which are largely determined by starch fine molecular structures. Current insights and future directions to better understand digestibility of starch in whole cooked rice are summarized, pointing to ways of developing whole rice into a healthier food by way of having slower starch digestibility.
Collapse
|
23
|
Gutiérrez-Cortez E, Hernández-Becerra E, Londoño-Restrepo SM, Millan-Malo BM, Morales-Sánchez E, Gaytán-Martínez M, Rodriguez-García ME. Changes in the physicochemical properties of maize endosperm, endosperm fractions, and isolated starches because of nixtamalization. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
24
|
Kheto A, Das R, Deb S, Bist Y, Kumar Y, Tarafdar A, Saxena DC. Advances in isolation, characterization, modification, and application of Chenopodium starch: A comprehensive review. Int J Biol Macromol 2022; 222:636-651. [PMID: 36174856 DOI: 10.1016/j.ijbiomac.2022.09.191] [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: 03/24/2022] [Revised: 09/03/2022] [Accepted: 09/21/2022] [Indexed: 11/05/2022]
Abstract
The Chenopodium genus includes >250 species, among which only quinoa, pigweed, djulis, and kaniwa have been explored for starches. Chenopodium is a non-conventional and rich source of starch, which has been found effective in producing different classes of food. Chenopodium starches are characterized by their smaller granule size (0.4-3.5 μm), higher swelling index, shorter/lower gelatinization regions/temperature, good emulsifying properties, and high digestibility, making them suitable for food applications. However, most of the investigations into Chenopodium starches are in the primary stages (isolation, modification, and characterization), except for quinoa. This review comprehensively explores the major developments in Chenopodium starch research, emphasizing isolation, structural composition, functionality, hydrolysis, modification, and application. A critical analysis of the trends, limitations, and scope of these starches for novel food applications has also been provided to promote further scientific advancement in the field.
Collapse
Affiliation(s)
- Ankan Kheto
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India; Department of Food Technology, Vignan Foundation for Science Technology and Research, AP, India
| | - Rahul Das
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Saptashish Deb
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Yograj Bist
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Yogesh Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122, India.
| | - D C Saxena
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
| |
Collapse
|
25
|
Huang X, Liu H, Ma Y, Mai S, Li C. Effects of Extrusion on Starch Molecular Degradation, Order-Disorder Structural Transition and Digestibility-A Review. Foods 2022; 11:foods11162538. [PMID: 36010538 PMCID: PMC9407177 DOI: 10.3390/foods11162538] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional characteristics. Starch digestibility is a crucial nutritional factor that can largely determine the human postprandial glycemic response, and frequent consumption of foods with rapid starch digestibility is related to the occurrence of type 2 diabetes. The extrusion process involves starch degradation and order-disorder structural transition, which could result in large variance in starch digestibility in these foods depending on the raw material properties and processing conditions. It provides opportunities to modify starch digestibility by selecting a desirable combination of raw food materials and extrusion settings. This review firstly introduces the application of extrusion techniques in starch-based food production, while, more importantly, it discusses the effects of extrusion on the alteration of starch structures and consequentially starch digestibility in various foods. This review contains important information to generate a new generation of foods with slow starch digestibility by the extrusion technique.
Collapse
Affiliation(s)
- Xiaoyue Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Yue Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Shihua Mai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- Correspondence:
| |
Collapse
|
26
|
Physicochemical and Functional Characteristics of Saffron (Crocus sativus L.) Corm Starch: Gelling and Film-Forming Properties. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09753-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
27
|
Liu Y, Kan Y, Huang Y, Jiang C, Zhao L, Hu J, Pang W. Physicochemical Characteristics and Antidiabetic Properties of the Polysaccharides from Pseudostellaria heterophylla. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123719. [PMID: 35744844 PMCID: PMC9227595 DOI: 10.3390/molecules27123719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 06/05/2022] [Accepted: 06/08/2022] [Indexed: 11/19/2022]
Abstract
This study aimed to investigate the Pseudostellaria heterophylla polysaccharides (PF40) physicochemical and antidiabetic characteristics. The ultraviolet–visible (UV) spectra, Fourier transform infrared radiation (FT-IR) spectra, nuclear magnetic resonance (NMR) spectra, zeta potential, surface characteristics, and conformational and thermal stability properties of PF40 were characterized. X-ray diffraction (XRD) and scanning electron microscopy (SEM), combined with Congo red test, revealed that PF40 powder has mainly existed in amorphous form with triple-helix conformation. The single-molecular structure of PF40 exhibited a multi-branched structure extending from the center to the periphery by scanning probe microscopy (SPM) scanning. The monosaccharide residue of PF40 was an α-pyranoid ring and exhibits good stability below 168 °C. Experimental studies on antidiabetic characteristics found that PF40 could significantly improve STZ-induced intestinal mucosal damage and reduce the apoptosis of villus epithelial cells. PF40 combined with metformin could significantly improve the symptoms of insulin resistance in type 2 diabetes mellitus (T2DM) rats, the molecular mechanism might be through inhibiting the expression of RORγ protein and increasing Foxp3 protein in the jejunum of T2DM rats, and then restoring the STZ-induced imbalance of T helper 17(Th17)/ regulatory T cells (Treg) cells, thereby maintaining intestinal immune homeostasis. Results identified in this study provided important information regarding the structure and antidiabetic characteristics of Pseudostellaria heterophylla polysaccharides, which can contribute to the development of Pseudostellaria heterophylla polysaccharides for industrial purposes in the future.
Collapse
Affiliation(s)
- Yingying Liu
- The Second Affiliated Hospital of Fujian University of Traditional Chinese Medicine, Fuzhou 350003, China;
| | - Yongjun Kan
- Institute of Materia, Fujian Academy of Chinese Medical Sciences, Fuzhou 350003, China; (Y.K.); (C.J.); (L.Z.)
| | - Yating Huang
- School of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China;
| | - Chang Jiang
- Institute of Materia, Fujian Academy of Chinese Medical Sciences, Fuzhou 350003, China; (Y.K.); (C.J.); (L.Z.)
| | - Li Zhao
- Institute of Materia, Fujian Academy of Chinese Medical Sciences, Fuzhou 350003, China; (Y.K.); (C.J.); (L.Z.)
| | - Juan Hu
- The Second Affiliated Hospital of Fujian University of Traditional Chinese Medicine, Fuzhou 350003, China;
- Institute of Materia, Fujian Academy of Chinese Medical Sciences, Fuzhou 350003, China; (Y.K.); (C.J.); (L.Z.)
- Correspondence: (J.H.); (W.P.); Tel.: +86-591-87878029 (J.H.); Tel.: +86-591-22861135 (W.P.)
| | - Wensheng Pang
- School of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China;
- Correspondence: (J.H.); (W.P.); Tel.: +86-591-87878029 (J.H.); Tel.: +86-591-22861135 (W.P.)
| |
Collapse
|