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Yang Q, Zhang X, Gu C, Li M, Hu X, Gao Y, Min Z, Zhang W, Wu W. The mediation mechanism of calcium ions on black bean type 3 resistant starch: Metabolomics, structure characteristics and digestibility. Food Chem 2024; 446:138883. [PMID: 38430774 DOI: 10.1016/j.foodchem.2024.138883] [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: 10/18/2023] [Revised: 01/29/2024] [Accepted: 02/25/2024] [Indexed: 03/05/2024]
Abstract
The type 3 resistant starch (RS3) is beneficial for blood glucose management. A high quality RS3 was provided and its formation mechanism after calcium ion (Ca2+) treatment was investigated in this study. The metabolomics, structure and digestion properties were evaluated. Metabolomics was performed by untargeted UHPLC-Q-TOF/MS, and a total of 11 significantly different metabolites was found. The NMR, ATR-FTIR, and XRD results showed that the degree of double helix decreased from 5.34 to 1.07, crystallinity decreased from 33.58 % to 19.88 %, and the amorphous region increased from 69.76 % to 78.33 %. Large particle polymers were observed by SEM on the granule surface of starch with Ca2+ treatment. Digestion test showed that Ca2+ increased the RS3 from 9.70 % to 22.26 %. The result indicated that Ca2+ induced the formation of chelates between Ca2+ and -OH, promoted the RS3 content and regulated carbohydrate metabolism. The study provided theoretical basis for producing low-glycemic black bean foods.
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Affiliation(s)
- Qingyu Yang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; Liaoning Key Laboratory of Characteristic Grain and Oil Processing and Quality Control, Shenyang 110034, China
| | - Xiling Zhang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Chenqi Gu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Man Li
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Xiufa Hu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Yuzhe Gao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; Liaoning Key Laboratory of Characteristic Grain and Oil Processing and Quality Control, Shenyang 110034, China
| | - Zhongman Min
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; Liaoning Key Laboratory of Characteristic Grain and Oil Processing and Quality Control, Shenyang 110034, China
| | - Weijia Zhang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
| | - Weijie Wu
- Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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2
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Gao D, Li X, Li F, Luo R, Liao H, Man J. Changes of crystalline structure and physicochemical properties of Pueraria lobata var. thomsonii starch under water deficit. PLoS One 2024; 19:e0304373. [PMID: 38959223 PMCID: PMC11221752 DOI: 10.1371/journal.pone.0304373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Accepted: 05/10/2024] [Indexed: 07/05/2024] Open
Abstract
Crystal type is an important physicochemical property of starch. However, it is currently unclear whether changes in crystal type affect other properties of starch. This study discovered that water deficit resulted in an increase in small starch granules and transparency in Pueraria lobata var. thomsonii, while causing a decrease in amylose content and swelling power. Additionally, the crystal type of P. Thomsonii starch changed from CB-type to CA-type under water deficit, without significantly altering the short-range ordered structure and chain length distribution of starch. This transformation in crystal type led to peak splitting in the DSC heat flow curve of starch, alterations in gelatinization behavior, and an increase in resistant starch content. These changes in crystalline structure and physicochemical properties of starch granules are considered as adaptive strategies employed by P. Thomsonii to cope with water deficit.
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Affiliation(s)
- Dan Gao
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang, China
| | - Xin Li
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang, China
| | - Fengyu Li
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang, China
| | - Rui Luo
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang, China
| | - Haimin Liao
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang, China
| | - Jianmin Man
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang, China
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3
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Shi Q, Lu W, Wang R, Hu J, Zhu J, Zhang H, Zhou N, Xiong Q. Lipidomic analysis of grain quality variation in high quality aromatic japonica rice. Food Chem X 2024; 22:101473. [PMID: 38855094 PMCID: PMC11157226 DOI: 10.1016/j.fochx.2024.101473] [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: 01/10/2024] [Revised: 05/11/2024] [Accepted: 05/13/2024] [Indexed: 06/11/2024] Open
Abstract
To maintain the purity of the seeds and rice quality of the high-quality rice varieties, five lines with similar field and yield traits were selected from the Nanjing46 population in Liyang and used as study materials, and the original progeny were used as the control material for comparing rice quality and lipid metabolites in this study. The rice quality of the five lines still differed compared to CKN1. The Badh2-E2 gene was detected in all five lines, but its 2-AP content differed. The C11:0 content in CKN1 and VN1 was significantly greater than that in the other four lines. Most of the differentially abundant metabolites were phospholipids, including PA(16:0/18:2), PC(15:0/16:0) and PG(16:0/16:0). These metabolites can be used as potential metabolic markers for identifying quality variation. This study presents a novel methodology and theoretical framework for investigating varietal degradation and ensuring seed purity authentication.
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Affiliation(s)
- Qiang Shi
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
| | - Wenjie Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
| | - Runnan Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
| | - Jinlong Hu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Jinyan Zhu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Hongcheng Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Nianbin Zhou
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Qiangqiang Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
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Wang J, Zhang X, Xiao Y, Chen H, Wang X, Hu Y. Effect of nitrogen fertilizer on the quality traits of Indica rice with different amylose contents. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38923540 DOI: 10.1002/jsfa.13676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Accepted: 05/07/2024] [Indexed: 06/28/2024]
Abstract
BACKGROUND Nitrogen is a key factor affecting the quality of rice. Studying the impact of nitrogen fertilizer on the taste, physicochemical properties, and starch structure of Indica rice with different amylose contents is of great significance for scientifically fertilizing and cultivating high-quality rice varieties for consumption. RESULTS The results indicate that increasing nitrogen fertilizer application reduces the amylose content and increases the protein content, resulting in a decrease in taste quality. Simultaneously, it reduces the intergranular porosity of starch particles, improving the appearance and milling quality of rice. Compared to the N1 treatment (nitrogen fertilizer application rate of 90 kg ha-1), the taste of low-amylose rice (Yixiangyou 2115) and high-amylose rice (Byou 268) decreased by 14.24% and 19.79%, respectively, under N4 treatment (nitrogen fertilizer application rate of 270 kg ha-1). The effect of nitrogen fertilizer on low-amylose rice is mainly reflected in increased rice hardness, enthalpy value, and setback viscosity, resulting in a decline in taste. The effect of nitrogen fertilizer on high-amylose rice is mainly reflected in a decrease in peak viscosity, an increase in gelatinization temperature, and crystallinity under high nitrogen levels. CONCLUSION Increasing nitrogen fertilizer application can improve the appearance and milling quality of rice, but it also leads to an increase in protein content, hardness, gelatinization enthalpy, decrease in breakdown value, and a decline in palatability. In practical production, different production measures should be taken according to different production goals. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jinhui Wang
- Southwest University of Science and Technology, Life Science and Engineering Academy, Mian yang, P. R. China
| | - Xiaoqiao Zhang
- Southwest University of Science and Technology, Life Science and Engineering Academy, Mian yang, P. R. China
| | - Yao Xiao
- Southwest University of Science and Technology, Life Science and Engineering Academy, Mian yang, P. R. China
| | - Hong Chen
- Southwest University of Science and Technology, Life Science and Engineering Academy, Mian yang, P. R. China
| | - Xuechun Wang
- Southwest University of Science and Technology, Life Science and Engineering Academy, Mian yang, P. R. China
| | - Yungao Hu
- Southwest University of Science and Technology, Life Science and Engineering Academy, Mian yang, P. R. China
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Yin X, Chen X, Hu J, Zhu L, Zhang H, Hong Y. Effects of distribution, structure and interactions of starch, protein and cell walls on textural formation of cooked rice: A review. Int J Biol Macromol 2023; 253:127403. [PMID: 37832614 DOI: 10.1016/j.ijbiomac.2023.127403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/15/2023]
Abstract
The constitution and forms of rice determine its processing and cooking properties and further control the cooked rice quality. As the two main components, starch and protein content correlations and their characteristics have been extensively explored. However, rice is mainly consumed as polished kernels, components distribution, cytoplasmic matrix, and cell walls work together, and the properties of extracted components or flour are difficult to reflect the quality of cooked rice accurately. Thus, this review summarizes the multi-scale structure changes of main components during real rice cooking conditions. The dynamic thermal changes and leaching behaviors in rice kernels are compared with pure starch or rice flour. The in situ changes and interactions of starch granules, protein bodies, and cell walls during cooking are reviewed. Based on this, different textural evaluation methods are compared, and the advantages and disadvantages are pointed out. The oral chewing perception and bionic chewing simulation for textual evaluation have gradually become hot. Both rice quality controllers and eating quality evaluators attempt to establish an accurate quality evaluation system with the increased demand for high-quality rice.
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Affiliation(s)
- Xianting Yin
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Xiaoyu Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jiali Hu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Ling Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
| | - Hui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
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6
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Zhang C, Xue W, Li T, Wang L. Understanding the Relationship between the Molecular Structure and Physicochemical Properties of Soft Rice Starch. Foods 2023; 12:3611. [PMID: 37835265 PMCID: PMC10572268 DOI: 10.3390/foods12193611] [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: 09/03/2023] [Revised: 09/25/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
The relationship between the molecular structure and physicochemical properties of soft rice starch (SRS) has been investigated in this research. The amylose content of SRS ranged from 10.76% to 11.85%, classified as the very low amylose type. Compared to waxy and japonica rice starch, the largest amount of small starch granules and the highest viscosity were shown in the SRS. The results of X-ray diffraction and Fourier transform infrared proved that the SRS depicted a typical A-type pattern with a low short-range ordered structure. Additionally, SRS had a great deal of A and B1 chains. Molecular weights and density of starch from soft rice were lower than those from waxy rice but higher than those from japonica rice. Furthermore, SRS possessed a higher amount of resistant starch. Correlation analysis indicated that the amylose content and the chain-length distributions of amylopectin play a major role in influencing the molecular structure and physicochemical properties of rice starch. In conclusion, the low amylose content, highest viscosity, and other excellent properties of soft rice starch make it have bright application prospects in instant rice and rice cakes.
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Affiliation(s)
- Congnan Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China (T.L.)
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Wei Xue
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China (T.L.)
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ting Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China (T.L.)
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China (T.L.)
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
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7
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Zhu D, Zheng X, Yu J, Chen M, Li M, Shao Y. Effects of Starch Molecular Structure and Physicochemical Properties on Eating Quality of Indica Rice with Similar Apparent Amylose and Protein Contents. Foods 2023; 12:3535. [PMID: 37835188 PMCID: PMC10572605 DOI: 10.3390/foods12193535] [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: 08/22/2023] [Revised: 09/14/2023] [Accepted: 09/18/2023] [Indexed: 10/15/2023] Open
Abstract
It is important to clarify the effects of starch fine structure and protein components on the eating quality of indica rice. In this study, seven indica rice varieties with similar apparent amylose content (AAC) and protein content (PC) but different sensory taste values were selected and compared systematically. It was found that except for AAC and PC, these varieties showed significant differences in starch molecular structure and protein components. Compared with rice varieties with a low sensory taste value, varieties with a higher sensory taste value showed significantly lower amylose and higher amylopectin short chains (degree of polymerization 6-12) content; the protein component showed that the varieties with good taste value had higher albumin and lower globulin and glutelin content (p < 0.05). Rice varieties with lower AC, globulin, and glutelin content, as well as a higher content of albumin and amylopectin short chains, resulted in a higher swelling factor, peak viscosity, breakdown value, and ratio of hardness to stickiness, in which condition cooked rice showed a higher sensory taste value. Moreover, this study indicated that rice varieties with a higher content of albumin and amylopectin short chains were conducive to the good appearance of cooked rice. This study lays the foundation for the taste evaluation of good-tasting indica rice.
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Affiliation(s)
- Dawei Zhu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China; (D.Z.); (X.Z.); (J.Y.); (M.C.)
| | - Xin Zheng
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China; (D.Z.); (X.Z.); (J.Y.); (M.C.)
| | - Jing Yu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China; (D.Z.); (X.Z.); (J.Y.); (M.C.)
| | - Mingxue Chen
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China; (D.Z.); (X.Z.); (J.Y.); (M.C.)
| | - Min Li
- Rice Research Institute of Guizhou Province, Guiyang 550000, China
| | - Yafang Shao
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China; (D.Z.); (X.Z.); (J.Y.); (M.C.)
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8
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Yang H, Zhao J, Ma H, Shi Z, Huang X, Fan G. Shading affects the starch structure and digestibility of wheat by regulating the photosynthetic light response of flag leaves. Int J Biol Macromol 2023; 236:123972. [PMID: 36906208 DOI: 10.1016/j.ijbiomac.2023.123972] [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: 11/02/2022] [Revised: 02/25/2023] [Accepted: 03/04/2023] [Indexed: 03/11/2023]
Abstract
Heavy haze-induced decreases in solar radiation represent an important factor that affects the structural properties of starch macromolecules. However, the relationship between the photosynthetic light response of flag leaves and the structural properties of starch remains unclear. In this study, we investigated the impact of light deprivation (60 %) during the vegetative-growth or grain-filling stage on the leaf light response, starch structure, and biscuit-baking quality of four wheat cultivars with contrasting shade tolerance. Shading decreased the apparent quantum yield and maximum net photosynthetic rate of flag leaves, resulting in a lower grain-filling rate and starch content and higher protein content. Shading decreased the starch, amylose, and small starch granule amount and swelling power but increased the larger starch granule amount. Under shade stress, the lower amylose content decreased the resistant starch content while increasing the starch digestibility and estimated glycemic index. Shading during the vegetative-growth stage increased starch crystallinity, 1045/1022 cm-1 ratio, starch viscosity, and the biscuit spread ratio, while shading during the grain-filling stage decreased these values. Overall, this study indicated that low light affects the starch structure and biscuit spread ratio by regulating the photosynthetic light response of flag leaves.
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Affiliation(s)
- Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu 611130, Sichuan, PR China
| | - Jiarong Zhao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu 611130, Sichuan, PR China
| | - Hongliang Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu 611130, Sichuan, PR China
| | - Zhiqiang Shi
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
| | - Xiulan Huang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu 611130, Sichuan, PR China
| | - Gaoqiong Fan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu 611130, Sichuan, PR China; Key Laboratory of Crop Eco-Physiology & Farming System in Southwest China, Ministry of Agriculture and Rural Affairs, Chengdu 611130, Sichuan, PR China.
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9
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Nitrogen fertilizer affects starch synthesis to define non-waxy and waxy proso millet quality. Carbohydr Polym 2023; 302:120423. [PMID: 36604085 DOI: 10.1016/j.carbpol.2022.120423] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 11/15/2022] [Accepted: 11/25/2022] [Indexed: 12/04/2022]
Abstract
Understanding the effect of nitrogen fertilization on the quality of proso millet is key to expanding the use of this crop to address water scarcity and food security. Therefore, this study determined the impact of nitrogen fertilization on the proso millet quality. Nitrogen fertilization significantly increased the NR and GS activities and decreased the GBSSase activity, resulting in an increase in protein content and reduction in amylose content and L*, which decreased the appearance quality. Nitrogen fertilization increased the proportion of short amylopectin chains, resulting in a more disordered carbohydrate structure, and decreased the proportion of hydrophilic functional groups, contributing to an increase in setback viscosity and decrease in pasting temperature in the waxy (w139) variety. In contrast, the non-waxy (n297) variety exhibited a larger proportion of long amylopectin chains, lower ordered structure and hydrophobic functional groups after nitrogen fertilization, which strengthened the inter- and intramolecular forces of starch colloids.
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10
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Mahmood N, Liu Y, Saleemi MA, Munir Z, Zhang Y, Saeed R. Investigation of Physicochemical and Textural Properties of Brown Rice by Hot Air Assisted Radio Frequency Drying. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03001-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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11
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Effects of different sources of β-glucan on pasting, gelation, and digestive properties of pea starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Chen Y, Yao Y, Gu Z, Peng Y, Cheng L, Li Z, Li C, Chen Z, Hong Y. Effects of different waxy rice varieties and their starch on the taste quality of zongzi. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Zhu D, Li M, Fang C, Yu J, Zhu Z, Yu Y, Shao Y. Effects of storage on the starch fine structure and physicochemical properties of different rice variety types. Carbohydr Polym 2022; 300:120273. [DOI: 10.1016/j.carbpol.2022.120273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 10/10/2022] [Accepted: 10/25/2022] [Indexed: 11/16/2022]
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14
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Chien HI, Tsai YH, David Wang HM, Dong CD, Huang CY, Kuo CH. Extrusion puffing pretreated cereals for rapid production of high-maltose syrup. Food Chem X 2022; 15:100445. [PMID: 36211773 PMCID: PMC9532787 DOI: 10.1016/j.fochx.2022.100445] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 09/02/2022] [Accepted: 09/12/2022] [Indexed: 11/28/2022] Open
Abstract
Extrusion puffing of cereals improved their water solubility and gelatinization. FTIR-ATR study revealed structural differences between native and puffed cereals. Extrusion puffing highly enhanced the efficiency of saccharification. The extruded-puffed cereals had a higher Vmax/Km value as compared to native. Extruded-puffed cereals showed potential for high-maltose syrup production.
In this study, cereals with high starch content, including brown rice, corn, and buckwheat were pretreated by extrusion. The physicochemical properties of extruded-puffed cereals obtained from different extrusion conditions were analyzed herein. The puffed extrudates exhibited lower bulk density, higher water solubility and gelatinization as compared to untreated cereals. The FTIR-ATR results confirmed a decrease in the crystalline structure of extruded-puffed cereals. A higher Vmax/Km value was observed in the enzymatic saccharification of puffed extrudates that significantly improved hydrolysis rate and yield. Finally, the high-maltose syrup was produced via the enzymatic hydrolysis of extruded-puffed cereals at high substrate concentrations (20 %). After hydrolysis for 180 min at an enzyme substrate ratio (E/S ratio) of 0.2, the syrup with dextrose equivalent (DE) value of 63, 62, and 61 were obtained from extruded-puffed brown rice, corn, and buckwheat, respectively. Our results showed the potential of using extruded-puffed cereals for producing high-maltose syrup.
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Affiliation(s)
- Hung-I Chien
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Hui-Min David Wang
- Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
| | - Cheng-Di Dong
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Corresponding authors at: Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan.
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
- Center for Aquatic Products Inspection Service, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
- Corresponding authors at: Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan.
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15
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Shi S, Zhou H, Zhang G, Xiao J, Cai M, Cao C, Jiang Y. Judge the taste quality of rice by screening the thickness of rice under nitrogen conditions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shijie Shi
- College of Plant Science and Technology Huazhong Agricultural University Wuhan Hubei China
| | - Hui Zhou
- College of Plant Science and Technology Huazhong Agricultural University Wuhan Hubei China
| | - Gaoyu Zhang
- College of Plant Science and Technology Huazhong Agricultural University Wuhan Hubei China
| | - Junchen Xiao
- College of Plant Science and Technology Huazhong Agricultural University Wuhan Hubei China
| | - Mingli Cai
- College of Plant Science and Technology Huazhong Agricultural University Wuhan Hubei China
| | - Cougui Cao
- College of Plant Science and Technology Huazhong Agricultural University Wuhan Hubei China
- Shuangshui Shuanglü Institute Huazhong Agricultural University Wuhan Hubei China
| | - Yang Jiang
- College of Plant Science and Technology Huazhong Agricultural University Wuhan Hubei China
- Shuangshui Shuanglü Institute Huazhong Agricultural University Wuhan Hubei China
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16
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Liu X, Huang S, Chao C, Yu J, Copeland L, Wang S. Changes of starch during thermal processing of foods: Current status and future directions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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17
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Xu H, Zhou J, Liu X, Yu J, Copeland L, Wang S. Methods for characterizing the structure of starch in relation to its applications: a comprehensive review. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34847797 DOI: 10.1080/10408398.2021.2007843] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Starch is a major part of the human diet and an important material for industrial utilization. The structure of starch granules is the subject of intensive research because it determines functionality, and hence suitability for specific applications. Starch granules are made up of a hierarchy of complex structural elements, from lamellae and amorphous regions to blocklets, growth rings and granules, which increase in scale from nanometers to microns. The complexity of these native structures changes with the processing of starch-rich ingredients into foods and other products. This review aims to provide a comprehensive review of analytical methods developed to characterize structure of starch granules, and their applications in analyzing the changes in starch structure as a result of processing, with particular consideration of the poorly understood short-range ordered structures in amorphous regions of granules.
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Affiliation(s)
- Hanbin Xu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jiaping Zhou
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Xia Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Les Copeland
- School of Life and Environmental Sciences, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.,College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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18
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Soni R, Hsu YI, Asoh TA, Uyama H. Synergistic effect of hemiacetal crosslinking and crystallinity on wet strength of cellulose nanofiber-reinforced starch films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106956] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Yield, Grain Quality, and Starch Physicochemical Properties of 2 Elite Thai Rice Cultivars Grown under Varying Production Systems and Soil Characteristics. Foods 2021; 10:foods10112601. [PMID: 34828879 PMCID: PMC8620510 DOI: 10.3390/foods10112601] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 10/24/2021] [Accepted: 10/25/2021] [Indexed: 11/16/2022] Open
Abstract
Rice production systems and soil characteristics play a crucial role in determining its yield and grain quality. Two elite Thai rice cultivars, namely, KDML105 and RD6, were cultivated in two production systems with distinct soil characteristics, including net-house pot production and open-field production. Under open-field system, KDML105 and RD6 had greater panicle number, total grain weight, 100-grain weight, grain size, and dimension than those grown in the net-house. The amounts of reducing sugar and long amylopectin branch chains (DP 25–36) of the RD6 grains along with the amounts of long branch chains (DP 25–36 and DP ≥ 37), C-type starch granules, and average chain length of the KDML105 were substantially enhanced by the open-field cultivation. Contrastingly, the relative crystallinity of RD6 starch and the amounts of short branch chains (DP 6–12 and DP 13–24), B- and A-type granules, and median granule size of KDML105 starch were significantly suppressed. Consequently, the open-field-grown RD6 starch displayed significant changes in its gelatinization and retrogradation properties, whereas, certain retrogradation parameters and peak viscosity (PV) of KDML105 starches were differentially affected by the distinct cultivating conditions. This study demonstrated the influences of production systems and soil characteristics on the physicochemical properties of rice starches.
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20
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Xu F, Zhang L, Liu W, Liu Q, Wang F, Zhang H, Hu H, Blecker C. Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization. Foods 2021; 10:foods10051104. [PMID: 34067567 PMCID: PMC8156876 DOI: 10.3390/foods10051104] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/01/2021] [Accepted: 05/12/2021] [Indexed: 11/16/2022] Open
Abstract
Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.
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Affiliation(s)
- Fen Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium;
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Hong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
- Correspondence: ; Tel.: +86-10-62816503
| | - Christophe Blecker
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium;
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21
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Hu Q, Liu Q, Jiang W, Qiu S, Wei H, Zhang H, Liu G, Xing Z, Hu Y, Guo B, Gao H. Effects of mid-stage nitrogen application timing on the morphological structure and physicochemical properties of japonica rice starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2463-2471. [PMID: 33034077 DOI: 10.1002/jsfa.10872] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/12/2020] [Accepted: 10/09/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Nitrogen management of crops, especially when mid-stage nitrogen is applied, is a key factor affecting the yield and grain quality of rice (Oryza sativa). Here, the timing of mid-stage nitrogen application was evaluated for its effect on rice grain quality by assessing the morphological structure and physicochemical properties of starch from two japonica rice cultivars growing in fields (Nangeng 9108 and Nangeng 5055). RESULTS The experiment was arranged in a split-plot design, with the two rice cultivars as the main plot factor and three timings of mid-stage nitrogen application as the within-plot factor. Briefly, three applications were made: at the emergence of the top-sixth-leaf (ahead), the top-fourth-leaf (normal), and the top-second-leaf (delayed) of the main stem. Delaying mid-stage nitrogen application caused the starch granule surface to become uneven and significantly reduced its particle size, whereas it increased the polished rice rate, chalkiness degree, and protein content. Furthermore, the apparent amylose content decreased with a delay in mid-stage nitrogen application, thereby resulting in higher relative crystallinity, swelling power, water solubility, gelatinization enthalpy, and low retrogradation. Finally, we also found that delaying this nitrogen application lowered the characteristic values of rice flour viscosities, leading to cooking quality deterioration. CONCLUSION These results therefore suggest that delaying mid-stage nitrogen application enhances the processing and nutritional qualities of japonica rice but evidently has an adverse effect upon its appearance and cooking qualities. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Qun Hu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
| | - Qiuyuan Liu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
- Agricultural College, Xinyang Agriculture and Forestry University, Xinyang, China
| | - Weiqin Jiang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
| | - Shi Qiu
- Provincial Key Laboratory of Agrobiology/Institute of Crop Germplasm and Biotechnology/Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Haiyan Wei
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
| | - Hongcheng Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
| | - Guodong Liu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
| | - Zhipeng Xing
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
| | - Yajie Hu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
| | - Baowei Guo
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
| | - Hui Gao
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Agricultural College, Yangzhou University, Yangzhou, China
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22
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Zhu D, Fang C, Qian Z, Guo B, Huo Z. Differences in starch structure, physicochemical properties and texture characteristics in superior and inferior grains of rice varieties with different amylose contents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106170] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Ran L, Yu X, Li Y, Zou J, Deng J, Pan J, Xiong F. Analysis of development, accumulation and structural characteristics of starch granule in wheat grain under nitrogen application. Int J Biol Macromol 2020; 164:3739-3750. [DOI: 10.1016/j.ijbiomac.2020.08.192] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 08/13/2020] [Accepted: 08/24/2020] [Indexed: 11/17/2022]
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24
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Li Z, Wei C. Morphology, structure, properties and applications of starch ghost: A review. Int J Biol Macromol 2020; 163:2084-2096. [PMID: 32950526 DOI: 10.1016/j.ijbiomac.2020.09.077] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 08/19/2020] [Accepted: 09/10/2020] [Indexed: 01/24/2023]
Abstract
Starch ghost, an insoluble structure of gelatinized starch, plays an important role in the applications of starch. In this review, we summarized the preparation, morphology, structure, properties and applications of starch ghost. The preparation steps of starch ghost include gelatinization, purification and preservation, and many factors influence the yield of starch ghost. The morphology and content of starch ghost can be influenced by many factors like starch resource and amylose content. Ghosts from non-waxy starches are composed of amylopectin with long branch-chains and amylose. These molecules cross-link to each other to reinforce the structure, and tend to form B-type double helix in ghosts from high-amylose starches. Some surface proteins that bind tightly to starch granules are also present in starch ghost. Protein and lipid are thought to have limited effects on the structural stability, but they make a big difference in the morphology of starch ghost. Starch ghost shows a different resistance to amylase among various starches, but it can be further digested under the high shear force. The mechanical, enzymatic hydrolysis and electrochemical properties of starch ghost make it widely used as emulsifier, stabilizer, thickener and starch-based films or gels in food and non-food processing industries.
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Affiliation(s)
- Zheng Li
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
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25
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Liu Y, Chen X, Xu Y, Xu Z, Li H, Sui Z, Corke H. Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14826] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yi Liu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Xiaojing Chen
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Yijuan Xu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Zekun Xu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Haitao Li
- School of Food Science and Technology Jiangnan University Wuxi214122China
| | - Zhongquan Sui
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Harold Corke
- Biotechnology and Food Engineering Program Guangdong Technion‐Israel Institute of Technology Shantou515063China
- Faculty of Biotechnology and Food Engineering Technion–Israel Institute of Technology Haifa3200003Israel
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26
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Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105854] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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27
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Wang L, Lin G, Yu X, Wu Y, Chen G, Xiong F. Endosperm enrichment and physicochemical properties of superior and inferior grain starch in super hybrid rice. PLANT BIOLOGY (STUTTGART, GERMANY) 2020; 22:669-678. [PMID: 32141171 DOI: 10.1111/plb.13106] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 02/19/2020] [Indexed: 06/10/2023]
Abstract
A significant asynchronous phenomenon exists in super hybrid rice because of the differences in spike and spikelet positions, which affect the accumulation and properties of starch. However, little is known about the endosperm enrichment and physicochemical properties of starch in superior and inferior grains in super hybrid rice. Rice YY2640 was selected as study material to investigate the enrichment and physicochemical properties of starch in superior and inferior grains in super rice using semi-thin sections, X-ray diffraction and related technologies. Superior grain filling was a continuous process, whereas inferior grain only started 8-10 days after anthesis. The order of starch accumulation starts in the central endosperm, then in the endosperm of the proximal vascular bundle and finally in the aleurone layer. Compared with the inferior grains, the superior grains have a higher 1000-grain weight, apparent amylose content, total starch content, average starch granule size, relative crystallinity, solubility and a resonance peak ratio at 1022/995 cm-1 , whereas the swelling power and ratio of the resonance peak at 1045/1022 cm-1 were lower. The final degree of hydrolysis of HCl, AAG and PPA of the superior grains were significantly lower than those of the inferior grains. The findings indicate that the different physicochemical properties of starch were mainly related to the development order of superior and inferior grains and the spatial enrichment of starch.
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Affiliation(s)
- L Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou, China
| | - G Lin
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou, China
| | - X Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou, China
| | - Y Wu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou, China
| | - G Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou, China
| | - F Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou, China
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28
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Soni R, Asoh TA, Hsu YI, Shimamura M, Uyama H. Effect of starch retrogradation on wet strength and durability of cellulose nanofiber reinforced starch film. Polym Degrad Stab 2020. [DOI: 10.1016/j.polymdegradstab.2020.109165] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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29
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Influence of high natural field temperature during grain filling stage on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch. Food Chem 2020; 310:125817. [DOI: 10.1016/j.foodchem.2019.125817] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 10/25/2019] [Accepted: 10/27/2019] [Indexed: 11/19/2022]
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30
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Chen X, Shao S, Chen M, Hou C, Yu X, Xiong F. Morphology and Physicochemical Properties of Starch from Waxy and Non‐Waxy Barley. STARCH-STARKE 2020. [DOI: 10.1002/star.201900206] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Xinyu Chen
- Jiangsu Key Laboratory of Crop Genetics and PhysiologyYangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain CropsYangzhou University Yangzhou 225009 China
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of EducationYangzhou University Yangzhou 225009 China
- College of Biological Science and TechnologyYangzhou University Yangzhou 225009 China
| | - Shanshan Shao
- Jiangsu Key Laboratory of Crop Genetics and PhysiologyYangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain CropsYangzhou University Yangzhou 225009 China
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of EducationYangzhou University Yangzhou 225009 China
- College of Biological Science and TechnologyYangzhou University Yangzhou 225009 China
| | - Mingxin Chen
- Jiangsu Key Laboratory of Crop Genetics and PhysiologyYangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain CropsYangzhou University Yangzhou 225009 China
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of EducationYangzhou University Yangzhou 225009 China
- College of Biological Science and TechnologyYangzhou University Yangzhou 225009 China
| | - Chunpu Hou
- Jiangsu Key Laboratory of Crop Genetics and PhysiologyYangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain CropsYangzhou University Yangzhou 225009 China
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of EducationYangzhou University Yangzhou 225009 China
- College of Biological Science and TechnologyYangzhou University Yangzhou 225009 China
| | - Xurun Yu
- Jiangsu Key Laboratory of Crop Genetics and PhysiologyYangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain CropsYangzhou University Yangzhou 225009 China
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of EducationYangzhou University Yangzhou 225009 China
- College of Biological Science and TechnologyYangzhou University Yangzhou 225009 China
| | - Fei Xiong
- Jiangsu Key Laboratory of Crop Genetics and PhysiologyYangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain CropsYangzhou University Yangzhou 225009 China
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of EducationYangzhou University Yangzhou 225009 China
- College of Biological Science and TechnologyYangzhou University Yangzhou 225009 China
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31
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Wang W, Ge J, Xu K, Gao H, Liu G, Wei H, Zhang H. Differences in starch structure, thermal properties, and texture characteristics of rice from main stem and tiller panicles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105341] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Niu L, Ding H, Hao R, Liu H, Wu X, Hu X, Wang W. A rapid and universal method for isolating starch granules in plant tissues. PLANT, CELL & ENVIRONMENT 2019; 42:3355-3371. [PMID: 31429107 DOI: 10.1111/pce.13631] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Accepted: 07/23/2019] [Indexed: 06/10/2023]
Abstract
Starch is the major form of carbohydrate storage in plants and exists as discrete starch granules (SGs). Isolation of high-quality SGs in different plant tissues is a prerequisite for studying the roles of SGs during plant growth, development, and responses to abiotic stress. However, it is difficult to isolate transitory SGs from leaves and storage SGs from pollen grains due to their small sizes and low quantities. Herein, we develop a novel method for isolating SGs by using the aqueous two-phase system (ATS) of ethanol/NaH2 PO4 . The ATS method efficiently separated SGs from contaminants based on their differences in density, solubility, and polarity. Using this method, we first isolated and purified three kinds of SGs from maize seeds, pollen, and leaves. The biochemical, microscopic, and proteomic analyses demonstrated the high purity of the isolated SGs. Proteomic analysis revealed distinct differences in SG-bound proteins between seed SGs and pollen SGs. As a simple, rapid, and low-cost method, the ATS-based method exhibits highly universal and reproducible results for starch-containing tissues in various plant species.
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Affiliation(s)
- Liangjie Niu
- State Key Laboratory of Wheat and Maize Crop Science, College of Life Sciences, Henan Agricultural University, Zhengzhou, 450002, China
| | - Huiying Ding
- State Key Laboratory of Wheat and Maize Crop Science, College of Life Sciences, Henan Agricultural University, Zhengzhou, 450002, China
| | - Ruiqi Hao
- State Key Laboratory of Wheat and Maize Crop Science, College of Life Sciences, Henan Agricultural University, Zhengzhou, 450002, China
| | - Hui Liu
- State Key Laboratory of Wheat and Maize Crop Science, College of Life Sciences, Henan Agricultural University, Zhengzhou, 450002, China
| | - Xiaolin Wu
- State Key Laboratory of Wheat and Maize Crop Science, College of Life Sciences, Henan Agricultural University, Zhengzhou, 450002, China
| | - Xiuli Hu
- State Key Laboratory of Wheat and Maize Crop Science, College of Life Sciences, Henan Agricultural University, Zhengzhou, 450002, China
| | - Wei Wang
- State Key Laboratory of Wheat and Maize Crop Science, College of Life Sciences, Henan Agricultural University, Zhengzhou, 450002, China
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33
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Kuo CH, Shieh CJ, Huang SM, David Wang HM, Huang CY. The effect of extrusion puffing on the physicochemical properties of brown rice used for saccharification and Chinese rice wine fermentation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.040] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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34
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Lai Q, Li Y, Wu Y, Ouyang J. The quality of rice wine influenced by the crystal structure of rice starch. Journal of Food Science and Technology 2019; 56:1988-1996. [PMID: 30996433 DOI: 10.1007/s13197-019-03667-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/14/2019] [Accepted: 02/17/2019] [Indexed: 12/01/2022]
Abstract
Normal rice wine (NRW) and waxy rice wine (WRW) were fermented to study the relationship between the structure of starch as well as the taste and texture of rice wine. The total starch content of NRW decreased to 21.2%, and that of WRW decreased to 15.6%. The water-soluble sugar content of NRW increased to 169.3, and that of WRW increased to 194.4 mg/g. The ethanol content of NRW increased to 6.5%, and that of WRW increased to 8.9%. These changes indicated that WRW exhibited higher quality than NRW. Sweetness was negatively correlated with total starch content and positively correlated with ethanol content. Starch molecules were degraded by enzymolysis, thereby enhancing crystallinity. The size of starch particle was negatively correlated with crystallinity, whereas the chewiness and gumminess of vinasse (fermented rice grains) were positively correlated with the size of starch particle and negatively correlated with crystallinity. The higher degrees of chewiness and gumminess of vinasse render the texture of WRW superior to that of NRW. The results indicated that WRW is superior to NRW in taste and texture because of the difference in starch structure.
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Affiliation(s)
- Qi Lai
- 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, 100083 China
| | - Yihua Li
- 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, 100083 China
| | - Yanwen Wu
- 2Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing, 100089 China
| | - Jie Ouyang
- 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, 100083 China
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Pan T, Lin L, Zhang L, Zhang C, Liu Q, Wei C. Changes in kernel properties,
in situ
gelatinization, and physicochemical properties of waxy rice with inhibition of starch branching enzyme during cooking. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14193] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ting Pan
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education Yangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri‐Product Safety of the Ministry of Education Yangzhou University Yangzhou 225009 China
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education Yangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri‐Product Safety of the Ministry of Education Yangzhou University Yangzhou 225009 China
| | - Long Zhang
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education Yangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri‐Product Safety of the Ministry of Education Yangzhou University Yangzhou 225009 China
| | - Changquan Zhang
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education Yangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri‐Product Safety of the Ministry of Education Yangzhou University Yangzhou 225009 China
| | - Qiaoquan Liu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education Yangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri‐Product Safety of the Ministry of Education Yangzhou University Yangzhou 225009 China
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education Yangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri‐Product Safety of the Ministry of Education Yangzhou University Yangzhou 225009 China
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36
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Zhu D, Qian Z, Wei H, Guo B, Xu K, Dai Q, Zhang H, Huo Z. The effects of field pre-harvest sprouting on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch. Food Chem 2019; 278:10-16. [DOI: 10.1016/j.foodchem.2018.11.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2018] [Revised: 10/10/2018] [Accepted: 11/01/2018] [Indexed: 11/26/2022]
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37
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Nawaz H, Shad MA, Saleem S, Khan MUA, Nishan U, Rasheed T, Bilal M, Iqbal HMN. Characteristics of starch isolated from microwave heat treated lotus (Nelumbo nucifera) seed flour. Int J Biol Macromol 2018; 113:219-226. [PMID: 29476856 DOI: 10.1016/j.ijbiomac.2018.02.125] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 01/21/2018] [Accepted: 02/19/2018] [Indexed: 02/05/2023]
Abstract
The present study aimed to investigate the influence of microwave irradiation on the physical and functional properties of starch extracted from Nelumbo nucifera seed flour. The seed flour was obtained by manual grinding of seeds and irradiated at different microwave treatment time, i.e., 1, 2, 3, 4 and 5min at the low-medium intensity. The starch was extracted in distilled water and dried at room temperature using a vacuum desiccator. The morphology, crystal structure, and surface parameters of starch granules were analyzed using scanning electron microscopy, X-ray diffraction, Fourier transform infra-red spectroscopy and Brunauer, Emmett and Teller surface analysis techniques. The functional properties of starch were also determined in terms of water and oil holding capacity, swelling capacity, emulsifying activity and gelling ability. Evidently, crystallinity, surface area and pore volume of starch granules were found to be increased, while particle size and average pore size were decreased as a function of microwave treatment time. The microwave-induced variations in physical parameters significantly affected the functional properties of starch. A significant (p>0.05) exponential decrease in extraction yield and gelling ability, while an exponential increase in the functional properties of starch with increase in the microwave treatment time (R2=0.915-0.985) was recorded.
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Affiliation(s)
- Haq Nawaz
- Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.
| | - Muhammad Aslam Shad
- Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Sadia Saleem
- Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60800, Pakistan
| | | | - Umar Nishan
- Department of Chemistry, Kohat University of Science and Technology, Kohat, Pakistan
| | - Tahir Rasheed
- The School of Chemistry & Chemical Engineering, State Key Laboratory of Metal Matrix Composites, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Muhammad Bilal
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. CP 64849, Mexico
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38
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Grain and starch granule morphology in superior and inferior kernels of maize in response to nitrogen. Sci Rep 2018; 8:6343. [PMID: 29679066 PMCID: PMC5910399 DOI: 10.1038/s41598-018-23977-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Accepted: 03/22/2018] [Indexed: 11/09/2022] Open
Abstract
Maize (Zea mays L.) contributes approximately 55% of China’s grain production. The effects of nitrogen (N) on maize grain morphology and starch granules remain elusive. In this study, a field experiment in clay loam soil was conducted using three maize hybrids (Suyu 30, Suyu 20, and Suyu 29) and four N levels (0, 360, 450, and 540 kg ha−1) in 2010 and 2012. The results indicated that increased grain length and width, starch granule number, surface area, and volume, was associated with the application of 450 kg ha−1 of N. Differences between superior (ear base) and inferior (apical) grains decreased under highest yield treatments. The effects of N levels on inferior grains was more than that on superior grains. The starch granules of superior grains showed more polygonal, and bigger shape than inferior grains. The results revealed that N levels affected size and morphology of starch granules and grains. The application of 450 kg N ha−1 resulted in larger-sized starch granules and less difference between superior and inferior grains.
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39
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Cao X, Sun H, Wang C, Ren X, Liu H, Zhang Z. Effects of late-stage nitrogen fertilizer application on the starch structure and cooking quality of rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2332-2340. [PMID: 28991369 DOI: 10.1002/jsfa.8723] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 09/19/2017] [Accepted: 10/02/2017] [Indexed: 05/27/2023]
Abstract
BACKGROUND With the rapid development of modern agriculture, high-quality rice production and consumption has become the current urgent demand for the development of rice production. In this paper, the effects of late-stage nitrogen fertilizer application on rice quality were studied under the same genetic background. Wx near-isogenic lines were used as test materials to study the starch composition, amylopectin structure and cooking quality of rice. RESULTS Results showed that rice amylose content and gel consistency significantly differed when different Wx genes were tranformed into waxy rice. The law of apparent amylose content in rice is Wxa > Wxin > Wxb > wx at the same nitrogen level, while the trend of gel consistency was opposite to that of apparent amylose content, presenting obvious characteristics of Indica and Japonica varieties. As the amount of fertilizer application increased, apparent amylose content increased, gel consistency decreased, breakdown and peak viscosities dropped and setback viscosity and peak time increased. Moreover, the cooking quality of rice significantly decreased with the use of nitrogen fertilizer, especially under low-level nitrogen fertilizer application. Amylopectin structure varied significantly in different genotypes of the Wx gene, and the degree of branching was as follows: wx > Wxb > Wxin > Wxa . This result indicated that the closer to Indica rice, the fewer short chains of amylopectin. Starch crystallinity and swelling potential were negatively correlated with amylose content but significantly positively correlated with amylopectin branching degree, decreasing with the increase of late-stage nitrogen fertilization. CONCLUSION Late-stage nitrogen fertilization reduced the cooking quality of rice by increasing amylose content and reducing amylopectin branching degree, which decreased starch crystallinity and aggravated pasting properties. Obviously, controlling late nitrogen application is essential to optimize rice quality. © 2017 Society of Chemical Industry.
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Affiliation(s)
- XianMei Cao
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Key Laboratory of Plant Functional Genomics, Ministry of Education of China, Agricultural College of Yangzhou University, Yangzhou, China
| | - HuiYan Sun
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Key Laboratory of Plant Functional Genomics, Ministry of Education of China, Agricultural College of Yangzhou University, Yangzhou, China
| | - ChunGe Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Key Laboratory of Plant Functional Genomics, Ministry of Education of China, Agricultural College of Yangzhou University, Yangzhou, China
| | - XiaoJia Ren
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Key Laboratory of Plant Functional Genomics, Ministry of Education of China, Agricultural College of Yangzhou University, Yangzhou, China
| | - HongFei Liu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Key Laboratory of Plant Functional Genomics, Ministry of Education of China, Agricultural College of Yangzhou University, Yangzhou, China
| | - ZuJian Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Key Laboratory of Plant Functional Genomics, Ministry of Education of China, Agricultural College of Yangzhou University, Yangzhou, China
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40
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Zhu D, Wei H, Guo B, Dai Q, Wei C, Gao H, Hu Y, Cui P, Li M, Huo Z, Xu K, Zhang H. The effects of chilling stress after anthesis on the physicochemical properties of rice (Oryza sativa L) starch. Food Chem 2017; 237:936-941. [DOI: 10.1016/j.foodchem.2017.06.039] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 04/27/2017] [Accepted: 06/06/2017] [Indexed: 11/29/2022]
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41
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Wang L, Yu X, Yang Y, Chen X, Wang Q, Zhang X, Ran L, Xiong F. Morphology and Physicochemical Properties of Starch in Wheat Superior and Inferior Grains. STARCH-STARKE 2017. [DOI: 10.1002/star.201700177] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Leilei Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety Yangzhou University; Yangzhou P.R. China
| | - Xurun Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety Yangzhou University; Yangzhou P.R. China
| | - Yang Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety Yangzhou University; Yangzhou P.R. China
| | - Xinyu Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety Yangzhou University; Yangzhou P.R. China
| | - Qiaoju Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety Yangzhou University; Yangzhou P.R. China
| | - Xiaohui Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety Yangzhou University; Yangzhou P.R. China
| | - Liping Ran
- Yangzhou University Guangling College; Yangzhou P.R. China
| | - Fei Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety Yangzhou University; Yangzhou P.R. China
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42
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Chen X, Li X, Mao X, Huang H, Wang T, Qu Z, Miao J, Gao W. Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours. Food Chem 2017; 224:224-232. [DOI: 10.1016/j.foodchem.2016.12.028] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2015] [Revised: 12/07/2016] [Accepted: 12/10/2016] [Indexed: 11/30/2022]
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43
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Pan T, Zhao L, Lin L, Wang J, Liu Q, Wei C. Changes in kernel morphology and starch properties of high-amylose brown rice during the cooking process. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.035] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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44
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Guo Z, Jia X, Zhao B, Zeng S, Xiao J, Zheng B. C-type starches and their derivatives: structure and function. Ann N Y Acad Sci 2017; 1398:47-61. [PMID: 28445585 DOI: 10.1111/nyas.13351] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 03/11/2017] [Accepted: 03/17/2017] [Indexed: 02/05/2023]
Abstract
The C-type starches are widely distributed in seeds or rhizomes of various legumes, medicinal plants, and crops. These carbohydrate polymers directly affect the application of starchy plant resources. The structural and crystal properties of starches are crucial parameters of starch granules, which significantly influence their physicochemical and mechanical properties. The unique crystal structure consisting of both A- and B-type polymorphs endows C-type starches with specific crystal adjustability. Furthermore, large proportions of resistant starches and slowly digestible starches are C-type starches, which contribute to benign glycemic response and proliferation of gut microflora. Here, we review the distribution of C-type starches in various plant sources, the structural models and crystal properties of C-type starches, and the behavior and functionality relevant to modified C-type starches. We outline recent advances, potential applications, and limitations of C-type starches in industry, aiming to provide a theoretical basis for further research and to broaden the prospects of its applications.
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Affiliation(s)
- Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Xiangze Jia
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Beibei Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Jianbo Xiao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
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45
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Wang J, Hu P, Chen Z, Liu Q, Wei C. Progress in High-Amylose Cereal Crops through Inactivation of Starch Branching Enzymes. FRONTIERS IN PLANT SCIENCE 2017; 8:469. [PMID: 28421099 PMCID: PMC5379859 DOI: 10.3389/fpls.2017.00469] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Accepted: 03/17/2017] [Indexed: 05/18/2023]
Abstract
High-amylose cereal starches provide many health benefits for humans. The inhibition or mutation of starch branching enzyme (SBE) genes is an effective method to develop high-amylose cereal crops. This review summarizes the development of high-amylose cereal crops through the inactivation of one or more SBE isoforms or combination with other genes. This review also reveals the causes of increase in amylose content in high-amylose crops. A series of changes, including amylopectin structure, crystalline structure, thermal properties, and hydrolysis properties, occurs as amylose content increases. The different morphological starch granules nominated as heterogeneous starch granules or differently stained starch granules are detected in high-amylose cereal crops. Detailed studies on four heterogeneous starch granules in high-amylose rice, which is developed by antisense RNA inhibition of SBEI/IIb, indicate that granules with different morphologies possess various molecular structures and physicochemical and functional properties. This variation diversifies their applications in food and non-food industries. However, current knowledge regarding how these heterogeneous starch granules form and why they exhibit regional distribution in endosperm remain largely unknown.
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Affiliation(s)
- Juan Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou UniversityYangzhou, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou UniversityYangzhou, China
| | - Pan Hu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou UniversityYangzhou, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou UniversityYangzhou, China
| | - Zichun Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou UniversityYangzhou, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou UniversityYangzhou, China
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou UniversityYangzhou, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou UniversityYangzhou, China
| | - Cunxu Wei
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou UniversityYangzhou, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Yangzhou UniversityYangzhou, China
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46
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Jagannadham K, Parimalavalli R, Surendra Babu A. Effect of triple retrogradation treatment on chickpea resistant starch formation and its characterization. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:901-908. [PMID: 28303041 PMCID: PMC5336445 DOI: 10.1007/s13197-016-2308-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/23/2016] [Accepted: 07/28/2016] [Indexed: 10/21/2022]
Abstract
Chickpea starch was subjected to triple retrogradation cycle with time intervals of 24, 48 and 72 h. The impact on in vitro digestibility, functional, pasting and structural characteristics was investigated. Compared to native chickpea starch, the resistant starch (RS) content of triple retrograded starch was significantly increased with increased retrogradation time whereas slowly digestible starch content was decreased. Water binding capacity and solubility of triple retrograded starch were significantly increased whereas swelling power and pasting properties were decreased. Triple retrograded starches showed B type and B + V type crystalline structure. After triple retrogradation, the organised granular structure was disrupted, irregularly shaped particles were formed showing porous, coarse, filamentous network structure. FT-IR spectra perceived a slight change in percentage intensity of C-H stretch of triple retrograded starches (TRSs). Triple retrogradation was observed to be a promising methods for RS product.
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Affiliation(s)
- K. Jagannadham
- Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu 636011 India
| | - R. Parimalavalli
- Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu 636011 India
| | - A. Surendra Babu
- Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu 636011 India
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47
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Wang S, Wang S, Liu L, Wang S, Copeland L. Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1697-1706. [PMID: 28161950 DOI: 10.1021/acs.jafc.6b04044] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In this study, we elucidated the underlying mechanisms that are responsible for the rate-limiting step for wheat starch digestion. Wheat starch samples with a degree of gelatinization (DG) ranging from 0 to 100% were prepared. As DG increased, the ordered structures of the starch were disrupted increasingly. In contrast, almost all of the increase in the rate and extent of in vitro enzymatic digestion coincided with a DG of only 6% and a minor loss of structural order. As DG increased beyond 6%, digestibility of the starch increased only slightly. We propose that the access and binding of enzymes to starch is greatly increased with only a small DG, which is followed by the simultaneous hydrolysis of crystalline and amorphous areas in gelatinized starch. In vitro enzymatic digestibility of starch was determined predominantly by enzyme binding to starch rather than the ordered structures of starch.
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Affiliation(s)
- Shujun Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
| | - Shaokang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
| | - Lu Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, People's Republic of China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney , Camperdown, New South Wales 2006, Australia
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48
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Teng B, Zhang Y, Du S, Wu J, Li Z, Luo Z, Yang J. Crystalline, thermal and swelling properties of starches from single-segment substitution lines with different Wx alleles in rice (Oryza sativa L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:108-114. [PMID: 26926871 DOI: 10.1002/jsfa.7693] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Accepted: 02/25/2016] [Indexed: 05/20/2023]
Abstract
BACKGROUND In rice, five common Wx alleles, wx, Wxt , Wxg1 , Wxg2 and Wxg3 , have been identified according to their apparent amylose content (AAC) phenotypes. Previous studies revealed that this Wx allelic variation may also affect other starch properties. However, so far, to what extent the five Wx alleles influence the crystalline structure, thermal and swelling properties of rice starch is still unclear. For this purpose, a set of single-segment substitution lines (SSSLs) harboring five different Wx alleles, varying widely in AAC, was used for comparative studies. RESULTS The crystalline structure, thermal properties and swelling behavior of starches from the SSSLs varied widely depending on Wx genotype. Effects of different Wx alleles on relative crystallinity followed the order wx > Wxt > Wxg1 = Wxg2 > Wxg3 . The glutinous and Wxt genotype starches showed higher gelatinization temperatures and enthalpy compared with other Wx genotypes. The order for swelling power was wx > Wxt > Wxg1 > Wxg2 > Wxg3 , while the order for degree of solubility was Wxg3 > Wxg1 > Wxg2 > Wxt = wx. Correlation analysis indicated that AAC was significantly and negatively correlated with relative crystallinity (r = -0.996, P < 0.01) and swelling power (r = -0.982, P < 0.01). CONCLUSION The present results provide new knowledge about the influence of different Wx alleles on the structural and physicochemical properties of rice starch. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Bin Teng
- Anhui Provincial Key Lab of Rice Genetics and Breeding, Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, 230031, China
| | - Ying Zhang
- Anhui Provincial Key Lab of Rice Genetics and Breeding, Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, 230031, China
| | - Shiyun Du
- Anhui Provincial Key Lab of Rice Genetics and Breeding, Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, 230031, China
| | - Jingde Wu
- Anhui Provincial Key Lab of Rice Genetics and Breeding, Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, 230031, China
| | - Zefu Li
- Anhui Provincial Key Lab of Rice Genetics and Breeding, Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, 230031, China
| | - Zhixiang Luo
- Anhui Provincial Key Lab of Rice Genetics and Breeding, Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, 230031, China
| | - Jianbo Yang
- Anhui Provincial Key Lab of Rice Genetics and Breeding, Institute of Rice Research, Anhui Academy of Agricultural Sciences, Hefei, 230031, China
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Luo HL, Liu XX, Huang XY, Dai XM, Zhang M, Fang FF, Luo LP. Chemical Deterioration of Lotus Seeds During Storage. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12217] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Affiliation(s)
- Huo-Lin Luo
- State Key Laboratory of Food Science and Technology, School of Life Sciences; Nanchang University; Nanchang Jiangxi 330047 P. R. China
| | - Xing-Xing Liu
- State Key Laboratory of Food Science and Technology, School of Life Sciences; Nanchang University; Nanchang Jiangxi 330047 P. R. China
| | - Xue-Yong Huang
- State Key Laboratory of Food Science and Technology, School of Life Sciences; Nanchang University; Nanchang Jiangxi 330047 P. R. China
| | - Xi-Mo Dai
- State Key Laboratory of Food Science and Technology, School of Life Sciences; Nanchang University; Nanchang Jiangxi 330047 P. R. China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Life Sciences; Nanchang University; Nanchang Jiangxi 330047 P. R. China
| | - Fei-Fei Fang
- State Key Laboratory of Food Science and Technology, School of Life Sciences; Nanchang University; Nanchang Jiangxi 330047 P. R. China
| | - Li-Ping Luo
- State Key Laboratory of Food Science and Technology, School of Life Sciences; Nanchang University; Nanchang Jiangxi 330047 P. R. China
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Zheng Y, Wang Q, Li B, Lin L, Tundis R, Loizzo MR, Zheng B, Xiao J. Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato. Molecules 2016; 21:E932. [PMID: 27447598 PMCID: PMC6273351 DOI: 10.3390/molecules21070932] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Revised: 07/09/2016] [Accepted: 07/12/2016] [Indexed: 02/05/2023] Open
Abstract
Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch.
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Affiliation(s)
- Yafeng Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China.
| | - Qi Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- Institute of Agricultural Engineering, Fujian Academy of Agriculture Sciences, Fuzhou 350003, China.
| | - Baoyu Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China.
| | - Liangmei Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China.
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Rende (CS), Italy.
| | - Monica R Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci, 87036 Rende (CS), Italy.
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China.
| | - Jianbo Xiao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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