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Yan S, Li Z, Wang B, Li T, Li Z, Zhang N, Cui B. Correlation analysis on physicochemical and structural properties of sorghum starch. Front Nutr 2023; 9:1101868. [PMID: 36712512 PMCID: PMC9873550 DOI: 10.3389/fnut.2022.1101868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Accepted: 12/12/2022] [Indexed: 01/11/2023] Open
Abstract
This manuscript analyzed physicochemical and structural properties of 30 different types of sorghum starches based on their apparent amylose content (AAC). Current results confirmed that sorghum starch exhibited irregular spherical or polygonal granule shape with 14.5 μm average particle size. The AAC of sorghum starch ranged from 7.42 to 36.44% corresponding to relative crystallinities of 20.5 to 32.4%. The properties of enthalpy of gelatinization (ΔH), peak viscosity (PV), relative crystallinity (RC), degree of double helix (DD), degree of order (DO), and swelling power (SP) were negatively correlated with AAC, while the cool paste viscosity (CPV) and setback (SB) were positively correlated with AAC. Correlations analyzed was conducted on various physicochemical parameters. Using principal component analysis (PCA) with 20 variables, the difference between 30 different types of sorghum starch was displayed. Results of current study can be used to guide the selection and breeding of sorghum varieties and its application in food and non-food industries.
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Affiliation(s)
- Shouxin Yan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Zhao Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Tingting Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Zhiyang Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Nan Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
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dos Santos TB, da Silva Freire Neto R, Collantes NF, Chávez DWH, Queiroz VAV, de Carvalho CWP. Exploring starches from varied sorghum genotypes compared to commercial maize starch. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Shinda CA, Nthakanio PN, Gitari JN, Runo S, Mukono S, Maina S. Nutrient content of sorghum hybrid lines between Gadam and hard coat tannin sorghum cultivars. Food Sci Nutr 2022; 10:2202-2212. [PMID: 35844921 PMCID: PMC9281938 DOI: 10.1002/fsn3.2830] [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: 10/08/2021] [Revised: 02/28/2022] [Accepted: 02/28/2022] [Indexed: 11/09/2022] Open
Abstract
Sorghum is an important food crop in the world that exhibits a predominant role in fulfilling the nutritional requirements, particularly in low-income group populations of marginal areas in Kenya. It is a principal source of proteins, carbohydrates, fats, and crude fibers (CFs), which are important nutrients necessary for human development and health. Reduced tannin in sorghum grains is desirable since it affects the availability of nutrients. This study aimed at assessing the nutrient content in filial generation one (F1) developed between Gadam (sorghum), which is low in tannin and hard coat tannin (sorghum) cultivars. The nutrient content analyses were carried out from samples collected in a completely randomized design experiment. Crude protein (CP) and tannin content were analyzed using the modified Kjeldahl method and vanillin-HCl methanol method, respectively, whereas moisture, fat, CF, ash, and carbohydrate contents were determined using Association of Official Analytical Chemists methods. Data collected were subjected to analysis of variance using R statistical software. Among the F1s, Kari/Mtama-1 x Gadam recorded the highest CP value of 10.390%. This differed significantly from Gadam x Kari/Mtama-1 which recorded CP content of 9.770%. Kari/Mtama-1 x Gadam recorded the highest fat and moisture contents of 2.299% and 8.600%, respectively. The highest CF content of 3.433% was recorded in Gadam x Serena. Gadam x Kari/Mtama-1 recorded the highest ash content of 1.619%, whereas the highest carbohydrate (84.503%) and tannin content (0.771 mg/g) means were recorded in Seredo x Gadam. Results demonstrated that the choice of maternal and paternal parent influence CP, CF, and carbohydrate contents. Among the F1s, tannin content ranged from 0.106 to 0.771 mg/g compared to 0.953 to 1.763 mg/g recorded in Serena and Seredo (hard coat seeded cultivars). This is an indication that tannin can be downregulated through hybridization.
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Affiliation(s)
- Cecilia A. Shinda
- Department of Water and Agricultural Resource ManagementUniversity of EmbuEmbuKenya
| | - Paul N. Nthakanio
- Department of Water and Agricultural Resource ManagementUniversity of EmbuEmbuKenya
| | - Josiah N. Gitari
- Department of Water and Agricultural Resource ManagementUniversity of EmbuEmbuKenya
| | - Steven Runo
- Department of Biochemistry, Microbiology and BiotechnologyKenyatta UniversityNairobiKenya
| | - Simon Mukono
- Department of Physical SciencesUniversity of EmbuEmbuKenya
| | - Samuel Maina
- Department of Biological SciencesUniversity of EmbuEmbuKenya
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Khalid W, Ali A, Arshad MS, Afzal F, Akram R, Siddeeg A, Kousar S, Rahim MA, Aziz A, Maqbool Z, Saeed A. Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2071293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, China
- Hunan Provincial Key Laboratory of Clinical Epidemiology, Xiangya School of Public Health, Central South University, China
- Food and Nutrition Society, Gilgit Baltistan, Pakistan
| | | | - Fareed Afzal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ramish Akram
- Department of Rehabilitation Sciences, The University of Faisalabad, Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Safura Kousar
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Afifa Aziz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Zahra Maqbool
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ayesha Saeed
- Department of Biochemistry, Government College University Faisalabad, Pakistan
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Abstract
Millets are an underutilized and important drought-resistant crop, which are mainly used for animal feed. The major constituent in millet is starch (70%); millet starch represents an alternative source of starches like maize, rice, potato, etc. This encouraged us to isolate and characterize the starches from different millet sources and to evaluate the application of these starches in edible film preparation. In the present study, the physicochemical, morphological, and film-forming characteristics of millet starches were studied. The amylose content, swelling power, and solubility of millet starches ranged from 11.01% to 16.61%, 14.43 to 18.83 g/g, and 15.2% to 25.9%, respectively. Significant differences (p < 0.05) were found with different pasting parameters, and the highest peak (2985 cP), breakdown (1618 cP), and final viscosity (3665 cP) were observed for barnyard, proso, and finger millet starch, respectively. Little millet starch achieved the highest pasting temperature. All starches showed A-type crystalline patterns, and relative crystallinity was observed at levels of 24.73% to 32.62%, with proso millet starch achieving the highest value. The light transmittance of starches varied from 3.3% to 5.2%, with proso millet starch showing the highest transparency. Significant differences (p < 0.05) were observed in the water solubility, thickness, opacity and mechanical characteristics of films. The results of the present study facilitate a better assessment of the functional characteristics of millet starches for their possible applications in the preparation of starch films.
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Kumar P. Soil applied glycine betaine with Arbuscular mycorrhizal fungi reduces chromium uptake and ameliorates chromium toxicity by suppressing the oxidative stress in three genetically different Sorghum (Sorghum bicolor L.) cultivars. BMC PLANT BIOLOGY 2021; 21:336. [PMID: 34261429 PMCID: PMC8281485 DOI: 10.1186/s12870-021-03113-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Accepted: 06/28/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Chromium is the most toxic pollutant that negatively affects a plant's metabolic activities and yield. It reduces plant growth by influencing the antioxidant defence system's activities. In the present study, a completely randomized block design experiment with three plants/pot in three replication was conducted on three varieties of sorghum viz. SSG 59-3, HJ 513 (multi-cut) and HJ 541 (single-cut) for amelioration of chromium toxicity (2 & 4 ppm) by exogenous application of GB (50 & 100 mM) with and without AMF in soil. The ameliorative effects were tested at two growth stages viz. vegetative (35 DAS) and grain filling (95 DAS), in terms of Cr uptake, grain yield, antioxidative defence system parameters (viz. enzymes - SOD, APX, CAT, GR, POX and metabolites - proline, glutathione, ascorbate, β-carotene) and indices of oxidative stress parameters (viz. PPO, H2O2, and MDA). RESULTS The results delineated that Cr uptake and indices of oxidative stress were increased with increasing concentration of Cr stress in all the varieties (HJ 541, HJ513 & SSG 59-3) at both the growth stages (35 & 95 DAS). At higher concentration (4 ppm), Cr stress decreased the grain yield (45-50%) as compared with controls. Polyphenoloxidase activity, MDA and H2O2 content increased at both growth stages in all the varieties. However, antioxidative enzymes and metabolite activities increased due to Cr stress but this increase was not sufficient to counteract with ROS generated under Cr stress which was enhanced on the application of AMF and GB either individually or in combination (spiked in soil). It decreased the indices of oxidative stress and ameliorated the Cr toxicity and increased grain yield (65-70%) in all the varieties. CONCLUSIONS Both GB and AMF improved the antioxidative activities and stress tolerance capacity of the plant. Glycine betaine at both 50 and 100 mM level, significantly ameliorated Cr toxicity. However, AMF concomitantly with GB further boosts up the amelioration behaviour of the plant against Cr toxicity, at both growth stages in all the varieties. The combination of 100 mM GB with 10 g AMF was observed most effective among all the treatments. Among the varieties, SSG 59-3 had the lowest chromium uptake, indices of oxidative stress, and highest antioxidative system's activity as compared to HJ 513 followed by HJ 541 variety. Thus AMF and GB either individually or in combination may be used to maintain plant yield attributes under Cr toxicity.
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Affiliation(s)
- Praveen Kumar
- Department of Biochemistry, College of Basic Sciences and Humanities, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, 125004, India.
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Effect of Sorghum on Rheology and Final Quality of Western Style Breads: A Literature Review. Foods 2021; 10:foods10061392. [PMID: 34208543 PMCID: PMC8234847 DOI: 10.3390/foods10061392] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 06/11/2021] [Accepted: 06/12/2021] [Indexed: 01/23/2023] Open
Abstract
Due to the extreme weather conditions, caused by the climate change, the usual wheat harvest yield and quality in the Western countries were difficult to maintain in the past few years. The altered wheat quality was primarily characterized by a rising protein content. The application of high protein wheat flours in baking products leads to baking difficulties due to its elastic dough behavior. As these issues will further face the Western cereal cultivation, heat resistant cereals, like sorghum, are attracting increasing interest. A partial substitution of wheat with sorghum might offer one possible solution to address the current challenging situation. To introduce sorghum in the Western cereal and baking industry, the grain and its unique chemical and rheological properties need to be more widely promoted. Until now, several authors have conducted studies in order to emphasize the high potential of sorghum. The aim of the present review is to broaden the current knowledge of the chemical, rheological and baking properties of sorghum in comparison to wheat. The review further demonstrates promising approaches, which might be from interest in order to achieve higher wheat-sorghum bakery end product qualities.
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Singh H, Sodhi NS, Dhillon B, Chang YH, Lin JH. Physicochemical and structural characteristics of sorghum starch as affected by acid‐ethanol hydrolysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00792-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Characterization of underutilized root starches from eight varieties of ramie (Boehmeria nivea) grown in China. Int J Biol Macromol 2021; 183:1475-1485. [PMID: 34023373 DOI: 10.1016/j.ijbiomac.2021.05.126] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 05/05/2021] [Accepted: 05/18/2021] [Indexed: 11/21/2022]
Abstract
Ramie root is an underutilized starch source. In this study, eight ramie varieties were investigated for starch properties. Starch content ranged from 18.6% to 50.1% in dry root. Starches from different varieties showed similar morphology including ellipsoidal, spherical and truncated granules with size D[4,3] from 10.1 to 14.1 μm. Starch had amylose content from 20.8% to 28.5%. All ramie varieties had B-type starches with relative crystallinity from 24.8% to 27.1%, ordered degree from 0.724 to 0.897 and lamellar thickness from 9.1 to 9.6 nm. Starches had gelatinization peak temperature from 70.5 to 73.8 °C and enthalpy from 14.9 to 15.8 J/g. Starches had swelling power and water solubility from 27.9 to 31.9 g/g and from 11.7% to 15.5%, respectively, at 95 °C, and exhibited different pasting properties with breakdown viscosity from 36 to 377 mPa s and setback viscosities from 1295 to 1863 mPa s. Starch pastes exhibited pseudoplastic behavior and different rheological properties. Native, gelatinized and retrograded starches had resistant starch from 81.7% to 83.9%, from 1.7% to 5.1% and from 5.6% to 13.3%, respectively. The eight varieties were divided into 3 groups according to starch properties. This study is helpful for selecting suitable ramie variety as starch source.
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Jaiswal V, Rawat KPS, Gupta AD, Bhadauria V, Chavan U, Kalita D, Singh H. Comparison of Starch Characteristics from Pigmented and Non‐Pigmented Sorghum Cultivars before and after Electron Beam Irradiation. STARCH-STARKE 2020. [DOI: 10.1002/star.202000143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Vivek Jaiswal
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | | | - Arijit Dutta Gupta
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Vivek Bhadauria
- Department of Chemistry Ewing Christian College Prayagraj 211007 India
| | - Uttam Chavan
- Department of Food Science and Technology Mahatma Phule Krishi Vidyapeeth Ahmednagar 413722 India
| | - Dipankar Kalita
- Department of Food Engineering and Technology Tezpur University Napaam 784028 India
| | - Harinder Singh
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
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Gao W, Liu P, Zhu J, Hou H, Li X, Cui B. Physicochemical properties of corn starch affected by the separation of granule shells. Int J Biol Macromol 2020; 164:242-252. [DOI: 10.1016/j.ijbiomac.2020.07.127] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 07/04/2020] [Accepted: 07/12/2020] [Indexed: 11/29/2022]
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Siroha A, Sandhu K, Punia S. Impact of octenyl succinic anhydride on rheological properties of sorghum starch. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1379] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A.K. Siroha
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa-125 055, India
| | - K.S. Sandhu
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa-125 055, India
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda-151 001, India
| | - S. Punia
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa-125 055, India
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Giuberti G, Marti A, Gallo A, Grassi S, Spigno G. Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study. STARCH-STARKE 2019. [DOI: 10.1002/star.201800194] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Gianluca Giuberti
- Department for Sustainable Food Process (DiSTAS)Università Cattolica del Sacro CuoreVia E. Parmense 8429122PiacenzaItaly
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS)Università Degli Studi di MilanoVia G. Celoria 220133MilanItaly
| | - Antonio Gallo
- Institute of Food Science and NutritionUniversità Cattolica del Sacro CuoreVia E. Parmense 8429122PiacenzaItaly
| | - Silvia Grassi
- Department of Food, Environmental, and Nutritional Sciences (DeFENS)Università Degli Studi di MilanoVia G. Celoria 220133MilanItaly
| | - Giorgia Spigno
- Department for Sustainable Food Process (DiSTAS)Università Cattolica del Sacro CuoreVia E. Parmense 8429122PiacenzaItaly
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Mohammed OEF, Mustafa AI, Mohamed BE, Fadimu GJ, Mohamed Ahmed IA. Effect of pepsin and SO 2 treatments on yield and properties of starch from Tabat and Wad-baco sorghum cultivars. Journal of Food Science and Technology 2019; 56:93-102. [PMID: 30728550 DOI: 10.1007/s13197-018-3462-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/03/2018] [Accepted: 10/16/2018] [Indexed: 11/25/2022]
Abstract
This study aims to evaluate the effect of pepsin and SO2 treatments on the yield and physicochemical-, functional-, and color properties of starches isolated from Tabat and Wad-baco sorghum cultivars. Results revealed that starch yield from treatments B (steeping for 7 h; 3 h in distilled water, 4 h in 0.1 M sodium acetate buffer, pH 4.5), BE (steeping for 7 h; 3 h in distilled water, 4 h in 0.1 M sodium acetate buffer, pH (4-4.5) with 250 mg pepsin), BES (steeping for 7 h; 3 h in distilled water, 4 h in 0.1 M sodium acetate buffer, pH 4.5 with 250 mg pepsin and 0.2% SO2), and S (steeping for 7 h; 3 h in distilled water, 4 h in 0.2% SO2) were significantly higher than that from the control (A; steeping for 24 h in 0.2% SO2) in both cultivars. The combination of pepsin and SO2 treatment (BES) produced an increased starch yield of 78.90% and 85.56% from Tabat and Wad-baco, respectively. Micrographs showed hydrolysis of the protein matrix attached to the starch by pepsin, which created holes on the surface of starch granule. Gelatinization temperature decreased in the treated starches from both cultivars compared to control. Water- and fat- absorption capacities were higher in the starch from all treatments compared to control. Generally, enzyme treatment improved the yield and functional properties of starches from both cultivars.
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Affiliation(s)
- Omima E F Mohammed
- Department of Food Chemistry and Nutrition, National Food Research Centre, Ministry of Agriculture and Forest, Khartoum, Sudan
| | - Abdelmoniem I Mustafa
- 2Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan
| | - Babiker E Mohamed
- 2Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan
| | - Gbemisola J Fadimu
- 3Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11541 Saudi Arabia
| | - Isam A Mohamed Ahmed
- 3Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11541 Saudi Arabia
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15
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Ahmed S, Zhou X, Pang Y, Jin L, Bao J. Improving Starch‐Related Traits in Potato Crops: Achievements and Future Challenges. STARCH-STARKE 2018. [DOI: 10.1002/star.201700113] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Sulaiman Ahmed
- Institute of Nuclear Agricultural ScienceCollege of Agriculture and BiotechnologyZhejiang UniversityHuajiachi CampusHangzhou310029China
| | - Xin Zhou
- Institute of Nuclear Agricultural ScienceCollege of Agriculture and BiotechnologyZhejiang UniversityHuajiachi CampusHangzhou310029China
| | - Yuehan Pang
- Institute of Nuclear Agricultural ScienceCollege of Agriculture and BiotechnologyZhejiang UniversityHuajiachi CampusHangzhou310029China
| | - Liping Jin
- Department of PotatoInstitute of Vegetables and FlowersChinese Academy of Agricultural SciencesBeijing100081China
- Key Laboratory of Biology and Genetic Improvement of Tuber and Root CropMinistry of AgricultureBeijing100081P.R. China
| | - Jinsong Bao
- Institute of Nuclear Agricultural ScienceCollege of Agriculture and BiotechnologyZhejiang UniversityHuajiachi CampusHangzhou310029China
- Key Laboratory of Biology and Genetic Improvement of Tuber and Root CropMinistry of AgricultureBeijing100081P.R. China
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16
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Odunmbaku LA, Sobowale SS, Adenekan MK, Oloyede T, Adebiyi JA, Adebo OA. Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch. Food Sci Nutr 2017; 6:348-355. [PMID: 29564102 PMCID: PMC5849913 DOI: 10.1002/fsn3.562] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 10/05/2017] [Accepted: 10/12/2017] [Indexed: 11/06/2022] Open
Abstract
The quest for high-quality starch that would meet the needs of manufacturers is ever increasing. This study investigated the effect of steeping duration, drying temperature, and duration on the chemical properties of sorghum starch, to possibly alter the characteristics of sorghum starch for food applications. Steeping duration, drying temperature, and drying time of starch isolation were optimized using a central composite design and nine parameters including pH, amylose content, moisture, protein, ash, crude fiber, fat, carbohydrate, and total energy determined. Results obtained showed that most of the parameters were majorly influenced by steeping and drying duration. Steeping duration significantly (p < .05) increased the moisture, protein, and ash content of the sorghum with a corresponding decrease in pH values. The obtained experimental and predicted values of the investigated parameters were similar, with statistical indices indicating the relative validity of the generated models [absolute average deviation (AAD between 0 and 0.20), bias factor (Bf , 1-1.02), and accuracy factor (Af , 1-1.21)]. The varying values of the parameters obtained indicates the potential use of the sorghum starches as thickeners, starch substitutes, and for other desired roles in food processing.
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Affiliation(s)
- Lukumon A Odunmbaku
- Department of Food Technology Moshood Abiola Polytechnic Abeokuta Ogun State Nigeria
| | - Sunday S Sobowale
- Department of Food Technology Moshood Abiola Polytechnic Abeokuta Ogun State Nigeria
| | - Monilola K Adenekan
- Department of Food Technology Moshood Abiola Polytechnic Abeokuta Ogun State Nigeria
| | - Taiwo Oloyede
- Department of Food Technology Moshood Abiola Polytechnic Abeokuta Ogun State Nigeria
| | - Janet A Adebiyi
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Johannesburg Gauteng South Africa
| | - Oluwafemi A Adebo
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Johannesburg Gauteng South Africa
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Biduski B, Evangelho JAD, Silva FTD, de Mello. El Halal SL, Takimi AS, Carreño NLV, Dias ARG, Zavareze EDR. Physicochemical properties of nanocomposite films made from sorghum-oxidized starch and nanoclay. STARCH-STARKE 2017. [DOI: 10.1002/star.201700079] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Bárbara Biduski
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas RS Brazil
| | | | - Francine Tavares da Silva
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas RS Brazil
| | | | | | | | - Alvaro Renato Guerra Dias
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas RS Brazil
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de Morais Cardoso L, Pinheiro SS, Martino HSD, Pinheiro-Sant'Ana HM. Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health. Crit Rev Food Sci Nutr 2017; 57:372-390. [PMID: 25875451 DOI: 10.1080/10408398.2014.887057] [Citation(s) in RCA: 174] [Impact Index Per Article: 24.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Sorghum is the fifth most produced cereal in the world and is a source of nutrients and bioactive compounds for the human diet. We summarize the recent findings concerning the nutrients and bioactive compounds of sorghum and its potential impact on human health, analyzing the limitations and positive points of the studies and proposing directions for future research. Sorghum is basically composed of starch, which is more slowly digested than that of other cereals, has low digestibility proteins and unsaturated lipids, and is a source of some minerals and vitamins. Furthermore, most sorghum varieties are rich in phenolic compounds, especially 3-deoxyanthocyanidins and tannins. The results obtained in vitro and in animals have shown that phenolics compounds and fat soluble compounds (polycosanols) isolated from sorghum benefit the gut microbiota and parameters related to obesity, oxidative stress, inflammation, diabetes, dyslipidemia, cancer, and hypertension. The effects of whole sorghum and its fractions on human health need to be evaluated. In conclusion, sorghum is a source of nutrients and bioactive compounds, especially 3-deoxyanthocyanidins, tannins, and polycosanols, which beneficially modulate, in vitro and in animals, parameters related to noncommunicable diseases. Studies should be conducted to evaluate the effects of different processing on protein and starch digestibility of sorghum as well as on the profile and bioavailability of its bioactive compounds, especially 3-deoxyanthocyanidins and tannins. Furthermore, the benefits resulting from the interaction of bioactive compounds in sorghum and human microbiota should be studied.
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Affiliation(s)
| | - Soraia Silva Pinheiro
- b Laboratory of Vitamins Analysis, Department of Nutrition and Health , Federal University of Viçosa , Minas Gerais , Brazil
| | - Hércia Stampini Duarte Martino
- c Laboratory of Experimental Nutrition, Department of Nutrition and Health , Federal University of Viçosa , Viçosa, Minas Gerais , Brazil
| | - Helena Maria Pinheiro-Sant'Ana
- b Laboratory of Vitamins Analysis, Department of Nutrition and Health , Federal University of Viçosa , Minas Gerais , Brazil
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Ehtiati A, Koocheki A, Shahidi F, Razavi SMA, Majzoobi M. Pasting, rheological, and retrogradation properties of starches from dual-purpose sorghum lines. STARCH-STARKE 2017. [DOI: 10.1002/star.201600262] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ahmad Ehtiati
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); Mashhad Iran
| | - Arash Koocheki
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); Mashhad Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); Mashhad Iran
| | | | - Mahsa Majzoobi
- Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz Iran
- NSW Department of Primary Industries; Wagga Wagga Agricultural Institute and Graham Center for Agricultural Innovation; Wagga Wagga NSW Australia
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Ali T, Hasnain A. Effect of Annealing on Morphological and Functional Properties of Pakistani White Sorghum (Sorghum bicolor) Starch. ACTA ACUST UNITED AC 2016. [DOI: 10.6000/1927-5129.2016.12.55] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Liu H, Wang L, Shen M, Guo X, lv M, Wang M. Changes in physicochemical properties and in vitro digestibility of tartary buckwheat and sorghum starches induced by annealing. STARCH-STARKE 2016. [DOI: 10.1002/star.201500261] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Hang Liu
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
| | - Lijing Wang
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
| | - Meirong Shen
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
| | - Xudan Guo
- HeBei University of Chinese Medicine; Shijiazhuang P.R. China
| | - Manman lv
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
| | - Min Wang
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
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Comparison of Physicochemical Characteristics of Starch Isolated from Sweet and Grain Sorghum. J CHEM-NY 2016. [DOI: 10.1155/2016/7648639] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The worldwide interest about sweet sorghum (Sorghum bicolorL. Moench) goes towards stem sugar, but little has been focused on its grain. The starches were isolated from the grains of eight sweet and four grain sorghum varieties, and their physical, chemical, and morphological properties were carefully compared. The results reflected that starch from sweet varieties usually had larger granule size than that from grain ones, especially from two sweet varieties GL-4 and GL-6 with the granule size of 15.49 μm and 15.67 μm, respectively. The amylose content of sweet varieties starch was lower than that of grain ones. For water solubility index, starch from sweet varieties ranked top, whereas that from grain varieties ranked top for swelling power. The starch from both sweet and grain had A-type crystalline pattern, while the data from13C NMR reflected pattern differences forC1andC6resonance between sweet and grain varieties. Chains length distribution from sweet varieties debranched starch was found a little different from grain one. The starch particles surface of sweet sorghum was smooth with some dents, while that from grain was smooth without appearance of dents. As sweet sorghum has ability to withstand harsh environments where other crops do not and is characterized by low production cost, the extensive potential existed for starch from sweet varieties to be used in starch industries.
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Structural and technological characteristics of starch isolated from sorghum as a function of drying temperature and storage time. Carbohydr Polym 2015; 133:46-51. [DOI: 10.1016/j.carbpol.2015.07.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2015] [Revised: 07/01/2015] [Accepted: 07/02/2015] [Indexed: 10/23/2022]
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Chew-Guevara AA, Pérez-Carrillo E, Othon Serna-Saldívar SR, de la Rosa-Millán J. Effect of decortication and protease treatment on physicochemical and functional characteristics of red sorghum (Sorghumbicolor) and yellow maize (Zea maiz) starches. STARCH-STARKE 2015. [DOI: 10.1002/star.201500151] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ana Antonieta Chew-Guevara
- Departamento de Biotecnología y Alimentos; Escuela de Biotecnología y Ciencias de la Salud; Tecnológico de Monterrey; Monterrey Nuevo León México
| | - Esther Pérez-Carrillo
- Centro de Biotecnología-FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
| | - Sergio Román Othon Serna-Saldívar
- Centro de Biotecnología-FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
- Centro de Investigación y Desarrollo de Proteínas (CIDPRO); Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
| | - Julián de la Rosa-Millán
- Centro de Investigación y Desarrollo de Proteínas (CIDPRO); Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
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Jiang QQ, Gao WY, Shi YP, Li X, Wang HY. Comparison of starches from five plants of Sect. Stenophora Uline and Sect. Lasiophyton Uline of Dioscorea grown in China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:836-842. [PMID: 25355080 DOI: 10.1002/jsfa.6975] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2013] [Revised: 09/28/2014] [Accepted: 10/24/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Dioscorea resources with vital medicinal and functional values are abundant in south-west regions of China, especially in Sichuan Province. However, the resource in this region has received less attention compared with that of the north. D. zingiberensis, D. collettii, D. kamoonensis cv. Emei and Jinfo, and D. melanophyma from Sichuan Province and Chongqing City were studied with regard to the most abundant carbohydrate (starch) to search for new medicinal and food resources. RESULTS The starches were small round granules or small oval granules and large elongated granules, except D. zingiberensis starch granules, which were disc-like in shape. D. zingiberensis and D. collettii starches showed higher values in total starch content, water-binding capacity and infrared ratio of absorbance bands at 1047/1035 and 1047/1022 cm⁻¹. Differential scanning calorimetry analysis demonstrated a higher gelatinisation temperature required more energy during the gelatinisation process. D. zingiberensis and D. collettii starches showed higher resistant starch content of 724.0 and 693.2 g kg⁻¹, respectively, with lower hydrolysis index and estimation of glycaemic index. All the starches exhibited an A-type pattern except D. melanophyma starch, which showed a C-type pattern evaluated by X-ray diffraction. CONCLUSION These results showed that the starches with their low hydrolysis index values possessed potential values as healthy food.
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Affiliation(s)
- Qian-Qian Jiang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China
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Alves FV, Polesi LF, Aguiar CL, Sarmento SBS. Structural and physicochemical characteristics of starch from sugar cane and sweet sorghum stalks. Carbohydr Polym 2014; 111:592-7. [DOI: 10.1016/j.carbpol.2014.05.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2013] [Revised: 04/25/2014] [Accepted: 05/16/2014] [Indexed: 10/25/2022]
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Li W, Cao F, Fan J, Ouyang S, Luo Q, Zheng J, Zhang G. Physically modified common buckwheat starch and their physicochemical and structural properties. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.03.012] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Zhu F. Structure, Physicochemical Properties, Modifications, and Uses of Sorghum Starch. Compr Rev Food Sci Food Saf 2014; 13:597-610. [DOI: 10.1111/1541-4337.12070] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2014] [Accepted: 05/03/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences; Univ. of Auckland; Private Bag 92019 Auckland New Zealand
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Chandra IK, Kasim NS, Tran Nguyen PL, Tran-Thi NY, Ismadji S, Ju YH. Physicochemical characterization of starch isolated from redMonascusrice. ASIA-PAC J CHEM ENG 2013. [DOI: 10.1002/apj.1781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ivon Kusmijo Chandra
- Department of Chemical Engineering; National Taiwan University of Science and Technology; 43, sec 4. Keelung Rd. Taipei Taiwan
- Department of Chemical Engineering; Widya Mandala Surabaya Catholic University; Kalijudan 37 Surabaya 60114 Indonesia
| | - Novy Srihartanti Kasim
- Department of Chemical Engineering; National Taiwan University of Science and Technology; 43, sec 4. Keelung Rd. Taipei Taiwan
| | - Phuong Lan Tran Nguyen
- Department of Chemical Engineering; National Taiwan University of Science and Technology; 43, sec 4. Keelung Rd. Taipei Taiwan
| | - Ngoc Yen Tran-Thi
- Department of Food Technology, Faculty of Chemical Engineering; Ho Chi Minh City University of Technology (HCMUT); 268 Ly Thuong Kiet Street, Ward 14, District 10 Ho Chi Minh City Viet Nam
| | - Suryadi Ismadji
- Department of Chemical Engineering; Widya Mandala Surabaya Catholic University; Kalijudan 37 Surabaya 60114 Indonesia
| | - Yi-Hsu Ju
- Department of Chemical Engineering; National Taiwan University of Science and Technology; 43, sec 4. Keelung Rd. Taipei Taiwan
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Ali TM, Hasnain A. Morphological, Physicochemical, and Pasting Properties of Modified White Sorghum (Sorghum bicolor) Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2012.654558] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Błaszczak W, Misharina TA, Fessas D, Signorelli M, Górecki AR. Retention of aroma compounds by corn, sorghum and amaranth starches. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.032] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Jiang Q, Gao W, Shi Y, Li X, Wang H, Huang L, Xiao P. Physicochemical properties and in vitro digestion of starches from different Dioscorea plants. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.02.001] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Belhadi B, Djabali D, Souilah R, Yousfi M, Nadjemi B. Three small-scale laboratory steeping and wet-milling procedures for isolation of starch from sorghum grains cultivated in Sahara of Algeria. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.09.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Carciofi M, Blennow A, Nielsen MM, Holm PB, Hebelstrup KH. Barley callus: a model system for bioengineering of starch in cereals. PLANT METHODS 2012; 8:36. [PMID: 22958600 PMCID: PMC3479045 DOI: 10.1186/1746-4811-8-36] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2012] [Accepted: 09/04/2012] [Indexed: 05/25/2023]
Abstract
BACKGROUND Starch is the most important source of calories for human nutrition and the majority of it is produced by cereal farming. Starch is also used as a renewable raw material in a range of industrial sectors. It can be chemically modified to introduce new physicochemical properties. In this way starch is adapted to a variety of specific end-uses. Recombinant DNA technologies offers an alternative to starch industrial processing. The plant biosynthetic pathway can be manipulated to design starches with novel structure and improved technological properties. In the future this may reduce or eliminate the economical and environmental costs of industrial modification. Recently, many advances have been achieved to clarify the genetic mechanism that controls starch biosynthesis. Several genes involved in the synthesis and modification of complex carbohydrates in many organisms have been identified and cloned. This knowledge suggests a number of strategies and a series of candidate genes for genetic transformation of crops to generate new types of starch-based polymers. However transformation of cereals is a slow process and there is no easy model system available to test the efficiency of candidate genes in planta. RESULTS We explored the possibility to use transgenic barley callus generated from immature embryo for a fast test of transgenic modification strategies of starch biosynthesis. We found that this callus contains 4% (w/w dw) starch granules, which we could modify by generating fully transgenic calli by Agrobacterium-transformation. A Green Fluorescent Protein reporter protein tag was used to identify and propagate only fully transgenic callus explants. Around 1 - 1.5 g dry weight of fully transgenic callus could be produced in 9 weeks. Callus starch granules were smaller than endosperm starch granules and contained less amylose. Similarly the expression profile of starch biosynthesis genes were slightly different in callus compared with developing endosperm. CONCLUSIONS In this study we have developed an easy and rapid in planta model system for starch bioengineering in cereals. We suggest that this method can be used as a time-efficient model system for fast screening of candidate genes for the generation of modified starch or new types of carbohydrate polymers.
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Affiliation(s)
- Massimiliano Carciofi
- Department of Molecular Biology and Genetics, Section of Crop Genetics and Biotechnology, Aarhus University, Aarhus, Denmark
| | - Andreas Blennow
- VKR Research Centre for Pro-Active Plants, Department of Plant Biology and Biotechnology, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark
| | | | - Preben B Holm
- Department of Molecular Biology and Genetics, Section of Crop Genetics and Biotechnology, Aarhus University, Aarhus, Denmark
| | - Kim H Hebelstrup
- Department of Molecular Biology and Genetics, Section of Crop Genetics and Biotechnology, Aarhus University, Aarhus, Denmark
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Hill H, Slade Lee L, Henry RJ. Variation in sorghum starch synthesis genes associated with differences in starch phenotype. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.08.057] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Singh H, Sodhi NS, Singh N. Structure and Functional Properties of Acetylated Sorghum Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.483633] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Singh H, Chang YH, Sodhi NS, Singh N. Influence of prior acid treatment on physicochemical and structural properties of acetylated sorghum starch. STARCH-STARKE 2011. [DOI: 10.1002/star.201000135] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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