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Jayarathna S, Péter-Szabó Z, Nestor G, Andersson M, Vilaplana F, Andersson R. Impact of mutations in starch synthesis genes on morphological, compositional, molecular structure, and functional properties of potato starch. PLoS One 2024; 19:e0310990. [PMID: 39325801 PMCID: PMC11426511 DOI: 10.1371/journal.pone.0310990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Accepted: 09/10/2024] [Indexed: 09/28/2024] Open
Abstract
Morphology, composition and molecular structure of starch directly affect the functional properties. This study investigated the morphological, compositional, and molecular structure properties of starch from starch branching enzyme gene (SBE) and granule-bound starch synthase gene (GBSS) mutated potato, and their associations with thermal, pasting, and film-making properties. SBE mutations were induced in native variety Desiree while GBSS mutations were herestacked to a selected SBE mutated parental line. Mutations in SBE resulted in smaller starch granules and higher amylose content, while GBSS mutations in the SBE background reduced amylose content. Mutations in SBE, particularly with GBSS mutations, significantly increased total phosphorus content. 31P NMR spectroscopy revealed higher proportions of C6-bound phosphate than of C3-bound phosphate in all studied lines. Amylopectin unit chain and internal chain distributions showed higher proportions of long chains in mutated lines compared with Desiree. These amylopectin long-chains were positively correlated with gelatinizationand, pasting temperatures, and temperature at peak viscosity. Short amylopectin chains showed positive correlations with breakdown viscosity, but negative correlations with the crystal melting temperature of retrograded starch. Total phosphorus content was positively correlated with the crystal melting temperature of retrograded starch. Starch from different lines was used to produce a series of potato starch films that differed in morphology and functional properties. A negative correlation was observed between Young's modulus of films and the long amylopectin-chain fraction. Thermal gravimetric analysis revealed highest thermal stability of Desiree starch films, followed by films from SBE-mutated high-amylose lines. Oxygen transmission rate and oxygen permeability analyses showed that films made with starch from selected GBSS and SBEs mutated line maintained comparable oxygen barrier properties to Desiree film. These insights on the impact of genetic mutations on starch properties indicate potential applications of in-planta starch modification for specific end-uses including packaging.
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Affiliation(s)
- Shishanthi Jayarathna
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Zsuzsanna Péter-Szabó
- Division of Glycoscience, Department of Chemistry, KTH-Royal Institute of Technology, AlbaNova University Centre, Stockholm, Sweden
| | - Gustav Nestor
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Mariette Andersson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Lomma, Sweden
| | - Francisco Vilaplana
- Division of Glycoscience, Department of Chemistry, KTH-Royal Institute of Technology, AlbaNova University Centre, Stockholm, Sweden
| | - Roger Andersson
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden
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2
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Zhou T, Zhang Y, Wang Y, Liu Q, Yang Y, Qiu C, Jiao A, Jin Z. Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough. Int J Biol Macromol 2024; 279:134864. [PMID: 39163969 DOI: 10.1016/j.ijbiomac.2024.134864] [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: 06/03/2024] [Revised: 08/15/2024] [Accepted: 08/17/2024] [Indexed: 08/22/2024]
Abstract
Starch, as a critical component of dough, significantly influences quality preservation during the freezing process. In particular, the fine structure of potato (B-type) starch in frozen processing is a subject of considerable interest. This study aims to investigate the intrinsic differences of B-type starch and the impact of freeze-thaw (F/T) treatment on its molecular structure and physicochemical properties. Chain length distribution and X-ray photoelectron spectroscopy were utilized to examine the structural characteristics of natural potato starch with different granule sizes. Furthermore, the fine structure, thermal properties, and rheological properties of the isolated starches after F/T treatment were analyzed. The results indicate that potato starch with smaller particle sizes exhibits higher surface CC and PO content along with a higher proportion of very short chains (DP < 6, 8.17 %) and long B chains (DP > 25, 20.68 %). The study found that after F/T treatment, the surface of small-sized starch granules was initially damaged, exhibiting threads on the surface centered on the umbilical point. Following F/T treatment, both the crystallinity (very large (VL): 24.52-18.36 %; small (S): 17.03-16.69 %) and short-range order (VL: 2.97-2.61; S: 2.71-2.35) of starch particle size decreased. Both the amylose content (20.88-14.57 %) and ΔH (10.15-8.62 J/g) of isolated starch after freeze-thaw-treated dough exhibited a decrease to varying degrees. With the exception of the fifth cycle, small-size starch particles exhibited relatively higher G' and G" values and showed significant changes as a result of F/T treatment, demonstrating high hardness and complex viscosity. Clarifying the physicochemical properties of potato starches with different granule sizes is expected to expand their applications in frozen dough.
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Affiliation(s)
- Tongtong Zhou
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yucong Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yihui Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qing Liu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212004, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
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3
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Liu W, Zhao R, Liu Q, Zhang L, Li Q, Hu X, Hu H. Relationship among gelatinization, retrogradation behavior, and impedance characteristics of potato starch. Int J Biol Macromol 2023; 227:354-364. [PMID: 36502946 DOI: 10.1016/j.ijbiomac.2022.12.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 11/15/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
In this study, the physicochemical properties of potato starch from different varieties were investigated. Furthermore, the relationships among gelatinization, retrogradation behavior, and impedance characteristics of potato starch gels were evaluated by texture analysis, low-field nuclear magnetic resonance spectroscopy, and electrical impedance spectroscopy. The results indicated amylose content was positively correlated with setback viscosity, and negatively correlated with To and ΔH. In addition, impedance values of potato starch gels differed in a frequency-dependent manner. Notably, higher frequencies resulted in low diffusion of ions in prepared gels, which combined with the concentration of mobile ions in free water, led to a gradual decrease in impedance module. Compared with phase values, impedance module showed high correlation with gelatinization parameters (To, Tp, and Tc) and viscosity parameters (peak temperature and setback viscosity), more notably at frequencies below 100 Hz. In this context, the electric current flowed through mobile ions that interacted with bound water attached to the starch molecules at lower voltage frequencies, and were repressed by the formation of an ordered and compact gel network during retrogradation. Collectively, these results indicate that impedance spectroscopy can be potentially used as an efficient and reliable method to predict gelatinization and retrogradation behavior of potato starch.
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Affiliation(s)
- 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
| | - Ruixuan Zhao
- 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
| | - 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
| | - 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
| | - Qingyao Li
- 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
| | - Xiaojia 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
| | - 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.
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4
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Zhang H, He F, Wang T, Chen G. Insights into the interaction of CaCl 2 and potato starch: Rheological, structural and gel properties. Int J Biol Macromol 2022; 220:934-941. [PMID: 36007697 DOI: 10.1016/j.ijbiomac.2022.08.135] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 07/26/2022] [Accepted: 08/20/2022] [Indexed: 11/05/2022]
Abstract
High viscosity of starch greatly limit its application in some specific foods, in this work, a novel low-viscosity potato starch (PS) was developed via crosslinking between PS (3 %, w/v) and Ca2+ to investigate the effect of CaCl2 concentration (0.1-5 % CaCl2, w/v) on the rheological behaviors, structural and gel properties of PS. The results showed that peak viscosity (PV), trough viscosity (TV), final viscosity (FV), and breakdown viscosity (BD) of pasting curves of CaCl2-treated PS were significantly reduced compared with the native PS. The CaCl2 treatment also decreased the firmness of the PS gel and increased its pasting temperature (PT) and gelatinization enthalpy (∆H). Moreover, The CaCl2 treatment also led to more organized crystallites in the PS granules as affected by the slight increase in the ratio of 1044/1015 cm-1 in the FT-IR analysis, reduced the homogeneity of ordered structures inside granules as indicated by the increase in conclusion temperature (Tc)-onset temperature (To) in DSC analysis, and decreased relatively crystallinity revealed by XRD analysis. The findings of this study indicated CaCl2-treated PS could serve as food ingredients with reduced paste viscosity and regulated paste stability under shear during heating.
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Affiliation(s)
- Hongcai Zhang
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA; School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of Agriculture, Shanghai Ocean University, No 999 Huchenghuan Road, Lingang New District, Shanghai 201306, China
| | - Fuli He
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA
| | - Tao Wang
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA
| | - Guibing Chen
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA.
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5
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Zhou T, Zhang L, Zhao R, Liu Q, Liu W, Hu H. Effects of particle size distribution of potato starch granules on rheological properties of model dough underwent multiple freezing-thawing cycles. Food Res Int 2022; 156:111112. [DOI: 10.1016/j.foodres.2022.111112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 02/27/2022] [Accepted: 03/07/2022] [Indexed: 01/11/2023]
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6
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Arp CG, Correa MJ, Ferrero C. Resistant starches: A smart alternative for the development of functional bread and other starch-based foods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106949] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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7
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Li M, Wang R, Xu Y, Liang F, Yang T, Zhang J. Effect of Different Levels of Phosphorus on the Efficiency of Fermentation by
Lactobacillus
and Physicochemical Properties of Potato Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Meng Li
- Bor S. Luh Food Safety Research Center School of Agriculture and Biology Shanghai Jiao Tong University 800 Dongchuan Road Shanghai 200240 China
- Wilmar Oleo Co., Ltd. 118 Gaodong Road Shanghai 200137 China
| | - Ruoyang Wang
- Department of Mathematics De Anza College 21250 Stevens Creek Blvd Cupertino CA USA
| | - Yihan Xu
- Bor S. Luh Food Safety Research Center School of Agriculture and Biology Shanghai Jiao Tong University 800 Dongchuan Road Shanghai 200240 China
| | - Fengzhu Liang
- Bor S. Luh Food Safety Research Center School of Agriculture and Biology Shanghai Jiao Tong University 800 Dongchuan Road Shanghai 200240 China
| | - Tiankui Yang
- Wilmar Oleo Co., Ltd. 118 Gaodong Road Shanghai 200137 China
| | - Jianhua Zhang
- Bor S. Luh Food Safety Research Center School of Agriculture and Biology Shanghai Jiao Tong University 800 Dongchuan Road Shanghai 200240 China
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8
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Zhang H, He F, Wang T, Chen G. Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111467] [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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9
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Zhou T, Zhang L, Liu Q, Liu W, Hu H. Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten. Food Res Int 2021; 145:110397. [PMID: 34112400 DOI: 10.1016/j.foodres.2021.110397] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 04/19/2021] [Accepted: 05/06/2021] [Indexed: 10/21/2022]
Abstract
The effects of different sizes of potato starch on the rheological and physiochemical properties of model doughs were investigated. Compared with those of model dough prepared from original starch, the strengths of model doughs prepared from fractionated starch were higher, which indicates that fractionated starch can positively influence the properties of doughs. Additionally, the model dough prepared using large size starch granules had higher storage modulus (G'), loss modulus (G''), and composite modulus (|G*|) values compared to those of other types of dough; it also had the highest elasticity, viscosity, and strength. This might be related to its high amylose content (20.28 ± 0.69%) and high 1045 cm-1/1022 cm-1 ratio (1.27 ± 0.17). The model dough (S) prepared from starch with small sizes had the highest contents of disulfide bonds (2.91 μmolg-1), β-turn (33.92 ± 1.17%), and β-sheet (22.57 ± 0.54%); and it also had better network structure and dough stability. Thus, the stability of the S model dough was affected by phosphorus (1194.57 ± 25.32 ppm) and amylopectin (84.19 ± 1.88%) content, and, moreover, by the competition for water. Stability and network structure of dough are relative to the size distribution of starch granules. Finally, a schematic model showing the mechanism of the influence of phosphorus, sulfhydryl, and disulfide bonds in fractionated starch on the rheological properties of dough was developed.
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Affiliation(s)
- Tongtong Zhou
- 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, PR China
| | - 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, PR China
| | - 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, PR China
| | - 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, PR China.
| | - 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, PR China.
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10
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Sasaki T. Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2435-2442. [PMID: 31943226 DOI: 10.1002/jsfa.10259] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 01/07/2020] [Accepted: 01/08/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Polysaccharides have been expected to have a suppressive effect on starch digestibility by blending. The objective of this study was to investigate the effects of anionic (xanthan gum), neutral (guar gum), and cationic (chitosan) polysaccharides on the in vitro digestibility of raw and gelatinized starch using six potato cultivars differing in phosphorus content. RESULTS By comparing the starch digestibility between potato cultivars, a significant difference was observed for the raw starches, and 'Benimaru', which is a potato cultivar containing a higher proportion of short-chain amylopectin and the lowest phosphorus content in starch, showed a distinctly faster rate of starch hydrolysis. The added polysaccharides decreased the extent of digestion of both raw and gelatinized starches. No significant correlation between phosphorus content and the extent of starch digestion was observed in mixed systems, whereas significant correlations were noted between the extent of starch digestion and Rapid Visco Analyser parameters. The extent of raw and gelatinized starch digestion negatively correlated with pasting temperature, initial viscosity before heating, and peak viscosity (P < 0.01). CONCLUSION The added polysaccharides were observed to decrease the starch digestibility, and their suppressive effects were mainly dependent on the increase of viscosity rather than chemical interactions. A combination of potato cultivar and type of polysaccharide was proved to be important for nutritional value of potato starch. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Tomoko Sasaki
- Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Japan
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11
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Hu N, Li L, Tang E, Liu X. Structural, physicochemical, textural, and thermal properties of phosphorylated chestnut starches with different degrees of substitution. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14457] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Na Hu
- Hebei Research Centre of Analysis and Testing Hebei University of Science and Technology Shijiazhuang PR China
| | - Luning Li
- Assets Equipment Management Office Shijiazhuang University Shijiazhuang PR China
| | - Erjun Tang
- Hebei Research Centre of Analysis and Testing Hebei University of Science and Technology Shijiazhuang PR China
| | - Xinying Liu
- Institute for the Development of Energy for African Sustainability University of South Africa Johannesburg South Africa
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12
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Ramadan MF, Sitohy MZ. Phosphorylated Starches: Preparation, Properties, Functionality, and Techno‐Applications. STARCH-STARKE 2020. [DOI: 10.1002/star.201900302] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Mohamed Fawzy Ramadan
- Agricultural Biochemistry Department, Faculty of AgricultureZagazig University Zagazig 44519 Egypt
- Deanship of Scientific ResearchUmm Al‐Qura University Makkah P. O. Box 175 Kingdom of Saudi Arabia
| | - Mahmoud Z. Sitohy
- Agricultural Biochemistry Department, Faculty of AgricultureZagazig University Zagazig 44519 Egypt
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13
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Zhang W, Yang Q, Xia M, Bai W, Wang P, Gao X, Gong X, Feng B, Gao L, Zhou M, Gao J. Effects of phosphate fertiliser on the physicochemical properties of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) starch. Food Chem 2020; 307:125543. [DOI: 10.1016/j.foodchem.2019.125543] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 09/11/2019] [Accepted: 09/16/2019] [Indexed: 12/01/2022]
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15
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Martínez P, Peña F, Bello-Pérez LA, Núñez-Santiago C, Yee-Madeira H, Velezmoro C. Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region. FOOD CHEMISTRY-X 2019; 2:100030. [PMID: 31432015 PMCID: PMC6694856 DOI: 10.1016/j.fochx.2019.100030] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 04/02/2019] [Accepted: 05/07/2019] [Indexed: 11/30/2022]
Abstract
Significant differences in characterization of starches were observed among them. Imilla negra starch exhibited the highest apparent amylose and phosphorous content. Imilla negra starch presented higher resistant starch content in cooked starch. Loćka starch had the lowest apparent amylose content and higher crystallinity.
Three varieties of native potato (Imilla blanca, Imilla negra and Loc’ka) that grow in the Andean region at more than 3800 m.a.s.l. were selected fot the extraction and characterization or their starch. Instrumental techniques such as scanning electron microsocopic (SEM), differential scanning calorimetry (DSC), Fourier transformed infrarred spectroscopy (FTIR), X-ray diffraction, colorimetry and polarized light microscopy were used. The results showed that only Loc’kás starch had a unimodal granule size distribution, whereas Imilla negra and Imilla blanca starches showed two and three granule size populations, respectively. The starch from Imilla negra showed higher apparent amylose content, peak viscosity, phosphorous content and paste clarity. The starch from Imilla blanca showed high relative crystallinity, while Imilla blanca and Imilla negra had higher intensity ratios than that from Loc’ka, suggesting high molecular order. Cooked starch from Imilla negra showed higher resistant starch (RS) fraction than the other starches studied.
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Affiliation(s)
- Patricia Martínez
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina S/N, La Molina, C.P. 12056 Lima, Peru
| | - Fiorela Peña
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina S/N, La Molina, C.P. 12056 Lima, Peru
| | - Luis A Bello-Pérez
- Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Km 8.5, Carretera Yautepec Jojutla, Colonia San Isidro, C.P. 62731 Yautepec, Morelos, Mexico
| | - Carmen Núñez-Santiago
- Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Km 8.5, Carretera Yautepec Jojutla, Colonia San Isidro, C.P. 62731 Yautepec, Morelos, Mexico
| | - Hernani Yee-Madeira
- Instituto Politécnico Nacional, Escuela Superior de Física y Matemáticas, Av. Instituto Politécnico Nacional, S/N, San Pedro Zacatenco, Gustavo A. Madero, CDMX 07738, Mexico
| | - Carmen Velezmoro
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina S/N, La Molina, C.P. 12056 Lima, Peru
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16
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Samodien E, Jewell JF, Loedolff B, Oberlander K, George GM, Zeeman SC, Damberger FF, van der Vyver C, Kossmann J, Lloyd JR. Repression of Sex4 and Like Sex Four2 Orthologs in Potato Increases Tuber Starch Bound Phosphate With Concomitant Alterations in Starch Physical Properties. FRONTIERS IN PLANT SCIENCE 2018; 9:1044. [PMID: 30083175 PMCID: PMC6064929 DOI: 10.3389/fpls.2018.01044] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Accepted: 06/27/2018] [Indexed: 05/25/2023]
Abstract
To examine the roles of starch phosphatases in potatoes, transgenic lines were produced where orthologs of SEX4 and LIKE SEX FOUR2 (LSF2) were repressed using RNAi constructs. Although repression of either SEX4 or LSF2 inhibited leaf starch degradation, it had no effect on cold-induced sweetening in tubers. Starch amounts were unchanged in the tubers, but the amount of phosphate bound to the starch was significantly increased in all the lines, with phosphate bound at the C6 position of the glucosyl units increased in lines repressed in StSEX4 and in the C3 position in lines repressed in StLSF2 expression. This was accompanied by a reduction in starch granule size and an alteration in the constituent glucan chain lengths within the starch molecule, although no obvious alteration in granule morphology was observed. Starch from the transgenic lines contained fewer chains with a degree of polymerization (DP) of less than 17 and more with a DP between 17 and 38. There were also changes in the physical properties of the starches. Rapid viscoanalysis demonstrated that both the holding strength and the final viscosity of the high phosphate starches were increased indicating that the starches have increased swelling power due to an enhanced capacity for hydration.
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Affiliation(s)
- Ebrahim Samodien
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Jonathan F. Jewell
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Bianke Loedolff
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Kenneth Oberlander
- Department of Conservation Ecology and Entomology, Stellenbosch University, Stellenbosch, South Africa
| | - Gavin M. George
- Institute of Molecular Plant Biology, ETH Zürich, Zürich, Switzerland
| | - Samuel C. Zeeman
- Institute of Molecular Plant Biology, ETH Zürich, Zürich, Switzerland
| | - Fred F. Damberger
- Institute of Molecular Biology and Biophysics, ETH Zürich, Zürich, Switzerland
- Biomolecular NMR Spectroscopy Platform, Department of Biology, ETH Zürich, Zürich, Switzerland
| | - Christell van der Vyver
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Jens Kossmann
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - James R. Lloyd
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
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17
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Ngobese NZ, Wokadala OC, Plessis BD, Da Silva LS, Hall A, Lepule SP, Penter M, Ngcobo MEK, Swart HC. Physicochemical and Morphological Properties of a Small Granule Legume Starch With Atypical Properties From Wild Mango (Cordyla africana L
.) Seeds: A Comparison to Maize, Pea, and Kidney Bean Starch. STARCH-STARKE 2018. [DOI: 10.1002/star.201700345] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
| | | | - Belinda Du Plessis
- Department of Biotechnology and Food Technology, Tshwane University of Technology; Arcadia Pretoria 0001 South Africa
| | - Laura Suzanne Da Silva
- Department of Biotechnology and Food Technology, Tshwane University of Technology; Arcadia Pretoria 0001 South Africa
| | - Alan Hall
- Laboratory of Microscopy and Microanalysis, University of Pretoria; Hatfield 0028 South Africa
| | - Sello Presly Lepule
- Department of Chemistry, Tshwane University of Technology; Arcadia Pretoria 0001 South Africa
| | - Mark Penter
- Agricultural Research Council − Tropical and Subtropical Crops; Nelspruit 1200 South Africa
| | | | - Hendrik C. Swart
- Department of Physics, University of the Free State; Bloemfontein 9300 South Africa
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Hellemans T, Abera G, De Leyn I, Van der Meeren P, Dewettinck K, Eeckhout M, De Meulenaer B, Van Bockstaele F. Composition, Granular Structure, and Pasting Properties of Native Starch Extracted from Plectranthus edulis (Oromo dinich) Tubers. J Food Sci 2017; 82:2794-2804. [PMID: 29194598 DOI: 10.1111/1750-3841.13971] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 09/16/2017] [Accepted: 10/04/2017] [Indexed: 11/27/2022]
Abstract
Chemical composition, granular morphology and pasting properties of native starch extracted from tubers of Plectranthus edulis were analyzed. Starch was extracted from tubers of 6 accessions collected from 4 different areas in Ethiopia. Particle size analysis (PSA) and cryo-scanning electron microscope (cryo-SEM) imaging were used to examine the granular morphology and visualize the starch paste, respectively. Pasting properties, water absorption, and gelation capacity were compared. A wide range was found for the amylose (14.2% to 23.9%), calcium (216 to 599), potassium (131 to 878), and phosphorus (1337 to 2090) contents (parts per million per dry matter). PSA showed a bimodal distribution containing small spherical (14.6 μm) and large ellipse-shaped (190.4 μm) granules. Major differences were found for the pasting with peak viscosities differing from 3184 to 7312 mPa⋅s. Starch from accessions Chencha and Inuka showed a difference in packing density as clearly seen through cryo-SEM image at 75% of the peak viscosity (PV), and the granular integrity was mainly responsible for the significant difference in their PV and breakdown. Principal component analysis revealed 2 distinct groups: native starch extracted from accessions at the Wolayta zone (Inuka, Lofua, and Chenqoua) and other accessions (Jarmet, Arjo white, and Chencha). The study revealed the potential of P. edulis starch for its application in food industries. However, the inherent variation due to environmental conditions on physicochemical properties of the starch needs further investigation. PRACTICAL APPLICATION Plectranthus edulis is cultivated in considerable amounts throughout Ethiopia, which makes it a valuable starch source. Due to its low tendency to retrograde, it could be applied in food industry as an equivalent for the current starch sources. Moreover, the low amylose content makes it preferable for an application in refrigerated foods as this unique quality trait prevents syneresis in end products during storage. Based on the significantly higher pasting temperature of the studied P. edulis starch extracts, it can form an alternative for potato starch, which is less suitable for its use in pasteurized foods.
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Affiliation(s)
- Tom Hellemans
- Faculty of Bioscience Engineering, Dept. of Applied Biosciences, Laboratory of Cereal Technology, Ghent Univ., Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Gifty Abera
- Faculty of Bioscience Engineering, Dept. of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium.,Faculty of Agriculture, School of Plant and Horticultural Science, Hawassa Univ., Hawassa, Ethiopia
| | - Ingrid De Leyn
- Faculty of Bioscience Engineering, Dept. of Applied Biosciences, Laboratory of Cereal Technology, Ghent Univ., Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Paul Van der Meeren
- Faculty of Bioscience Engineering, Dept. of Applied Analytical and Physical Chemistry, Particle and Interfacial Technology Research Group (PaInT), Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium
| | - Koen Dewettinck
- Faculty of Bioscience Engineering, Dept. of Food Safety and Food Quality, Laboratory of Food Technology and Engineering, Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium
| | - Mia Eeckhout
- Faculty of Bioscience Engineering, Dept. of Applied Biosciences, Laboratory of Cereal Technology, Ghent Univ., Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Bruno De Meulenaer
- Faculty of Bioscience Engineering, Dept. of Food Safety and Food Quality, Research Group Food Chemistry and Human Nutrition, Ghent Univ., Coupure Links 653, 9000 Ghent, Belgium
| | - Filip Van Bockstaele
- Faculty of Bioscience Engineering, Dept. of Applied Biosciences, Laboratory of Cereal Technology, Ghent Univ., Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
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19
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Castanha N, Matta Junior MDD, Augusto PED. Potato starch modification using the ozone technology. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.001] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Li D, Yang N, Jin Y, Zhou Y, Xie Z, Jin Z, Xu X. Changes in crystal structure and physicochemical properties of potato starch treated by induced electric field. Carbohydr Polym 2016; 153:535-541. [PMID: 27561526 DOI: 10.1016/j.carbpol.2016.08.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 08/05/2016] [Accepted: 08/06/2016] [Indexed: 11/29/2022]
Abstract
The effects of induced electric field (IEF) on the crystal structure and physicochemical properties of potato starch were investigated by subjecting identically treated control and electrically-modified samples to the same temperature history. Additionally, a method of combining IEF with heating for efficient modification of native polymer was also proposed. Results showed that the application of IEF at an electric voltage of 75V has a statistically significant effect on starch gelatinization and pasting properties, especially when combined with heating at 50°C. After treatment by the combination method for 96h, the gelatinization temperatures increased, which can be explained by the slight increase in the ratio of 1044/1015cm(-1) and relative crystallinity. Furthermore, IEF reduced granular swelling and therefore contributed to decreasing the peak, breakdown, and setback viscosity of potato starch. This study explores the potential of IEF as innovative technology for starch modification.
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Affiliation(s)
- Dandan Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Na Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Yuyi Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengjun Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
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21
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Cruz G, Ribotta P, Ferrero C, Iturriaga L. Physicochemical and rheological characterization of Andean tuber starches: Potato (Solanum tuberosumssp. Andigenum), Oca (Oxalis tuberosaMolina) and Papalisa (Ullucus tuberosusCaldas). STARCH-STARKE 2016. [DOI: 10.1002/star.201600103] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Gonzalo Cruz
- Centro de Investigación y Transferencia Santiago del Estero (CITSE), CONICET-UNSE; Santiago del Estero Argentina
| | - Pablo Ribotta
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) (CONICET-UNC); Córdoba Argentina
| | - Cristina Ferrero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); CCT-CONICET-LA PLATA; Buenos Aires Argentina
| | - Laura Iturriaga
- Centro de Investigación y Transferencia Santiago del Estero (CITSE), CONICET-UNSE; Santiago del Estero Argentina
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22
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Pinhero RG, Waduge RN, Liu Q, Sullivan JA, Tsao R, Bizimungu B, Yada RY. Evaluation of nutritional profiles of starch and dry matter from early potato varieties and its estimated glycemic impact. Food Chem 2016; 203:356-366. [DOI: 10.1016/j.foodchem.2016.02.040] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Revised: 01/29/2016] [Accepted: 02/04/2016] [Indexed: 11/26/2022]
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23
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Lai YC, Wang SY, Gao HY, Nguyen KM, Nguyen CH, Shih MC, Lin KH. Physicochemical properties of starches and expression and activity of starch biosynthesis-related genes in sweet potatoes. Food Chem 2016; 199:556-64. [DOI: 10.1016/j.foodchem.2015.12.053] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Revised: 12/09/2015] [Accepted: 12/10/2015] [Indexed: 10/22/2022]
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24
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Heebthong K, Ruttarattanamongkol K. Physicochemical properties of cross-linked cassava starch prepared using a pilot-scale reactive twin-screw extrusion process (REX). STARCH-STARKE 2016. [DOI: 10.1002/star.201500065] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Khanarak Heebthong
- Department of Agro-Industry, Faculty of Agriculture; Natural Resources and Environment, Naresuan University; Phitsanulok Thailand
| | - Khanitta Ruttarattanamongkol
- Department of Agro-Industry, Faculty of Agriculture; Natural Resources and Environment, Naresuan University; Phitsanulok Thailand
- Center of Excellence in Biomaterial; Naresuan University; Phitsanulok Thailand
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25
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Zhou W, Yang J, Hong Y, Liu G, Zheng J, Gu Z, Zhang P. Impact of amylose content on starch physicochemical properties in transgenic sweet potato. Carbohydr Polym 2015; 122:417-27. [DOI: 10.1016/j.carbpol.2014.11.003] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2013] [Revised: 02/26/2014] [Accepted: 11/06/2014] [Indexed: 02/06/2023]
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26
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Qiu S, Yadav MP, Chen H, Liu Y, Tatsumi E, Yin L. Effects of corn fiber gum (CFG) on the pasting and thermal behaviors of maize starch. Carbohydr Polym 2015; 115:246-52. [DOI: 10.1016/j.carbpol.2014.08.071] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Revised: 08/13/2014] [Accepted: 08/13/2014] [Indexed: 11/28/2022]
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27
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Hu N, Gu X, Li L, Ouyang J, Wang F, Wang J, Fan Z. Synthesis and Evaluation of Microstructure of Phosphorylated Chestnut Starch. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12061] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Na Hu
- Department of Food Science and Engineering; College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
- Beijing Key Laboratory of Forest Food Processing and Safety; Beijing Forestry University; Beijing 100083 China
| | - Xin Gu
- Department of Food Science and Engineering; College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
- Beijing Key Laboratory of Forest Food Processing and Safety; Beijing Forestry University; Beijing 100083 China
| | - Luning Li
- Department of Food Science and Engineering; College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
- Beijing Key Laboratory of Forest Food Processing and Safety; Beijing Forestry University; Beijing 100083 China
| | - Jie Ouyang
- Department of Food Science and Engineering; College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
- Beijing Key Laboratory of Forest Food Processing and Safety; Beijing Forestry University; Beijing 100083 China
| | - Fengjun Wang
- Department of Food Science and Engineering; College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
- Beijing Key Laboratory of Forest Food Processing and Safety; Beijing Forestry University; Beijing 100083 China
| | - Jianzhong Wang
- Department of Food Science and Engineering; College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
- Beijing Key Laboratory of Forest Food Processing and Safety; Beijing Forestry University; Beijing 100083 China
| | - Zhiyong Fan
- Department of Food Science and Engineering; College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
- Beijing Key Laboratory of Forest Food Processing and Safety; Beijing Forestry University; Beijing 100083 China
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28
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Doporto MC, Dini C, Viña SZ, García MA. Pachyrhizus ahiparoots and starches: Composition and functional properties related to their food uses. STARCH-STARKE 2013. [DOI: 10.1002/star.201300196] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- María C. Doporto
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
| | - Cecilia Dini
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
| | - Sonia Z. Viña
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
- Curso Bioquímica y Fitoquímica; Facultad Ciencias Agrarias y Forestales UNLP; Buenos Aires Argentina
| | - María A. García
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
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29
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Effect of cultivar, location and year on total starch, amylose, phosphorus content and starch grain size of high starch potato cultivars for food and industrial processing. Food Chem 2013; 141:3872-80. [DOI: 10.1016/j.foodchem.2013.06.080] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2013] [Revised: 06/12/2013] [Accepted: 06/18/2013] [Indexed: 11/22/2022]
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30
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Petracci M, Bianchi M, Mudalal S, Cavani C. Functional ingredients for poultry meat products. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.06.004] [Citation(s) in RCA: 76] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Joshi M, Aldred P, McKnight S, Panozzo JF, Kasapis S, Adhikari R, Adhikari B. Physicochemical and functional characteristics of lentil starch. Carbohydr Polym 2012; 92:1484-96. [PMID: 23399180 DOI: 10.1016/j.carbpol.2012.10.035] [Citation(s) in RCA: 89] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2012] [Revised: 10/11/2012] [Accepted: 10/12/2012] [Indexed: 10/27/2022]
Abstract
The physicochemical properties of lentil starch were measured and linked up with its functional properties and compared with those of corn and potato starches. The amylose content of lentil starch was the highest among these starches. The crystallinity and gelatinization enthalpy of lentil starch were the lowest among these starches. The high amylose: amylopectin ratio in lentil starch resulted into low crystallinity and gelatinization enthalpy. Gelatinization and pasting temperatures of lentil starch were in between those of corn and potato starches. Lentil starch gels showed the highest storage modulus, gel strength and pasting viscosity than corn and potato starch gels. Peleg's model was able to predict the stress relaxation data of these starches well (R(2)>0.98). The elastic modulus of lentil starch gel was less frequency dependent and higher in magnitude at high temperature (60 °C) than at lower temperature (10 °C). Lentil starch is suitable where higher gel strengthened pasting viscosity are desired.
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Affiliation(s)
- M Joshi
- School of Health Sciences, University of Ballarat, Mount Helen, VIC 3353, Australia
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32
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Ptaszek A, Lukasiewicz M, Bednarz S. Environmental friendly polysaccharide modification - rheological properties of oxidized starches water systems. STARCH-STARKE 2012. [DOI: 10.1002/star.201200032] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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