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Guo K, Tian Y, Podzimska-Sroka D, Kirkensgaard JJK, Herburger K, Enemark-Rasmussen K, Hassenkam T, Petersen BL, Blennow A, Zhong Y. Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser. Food Chem 2024; 461:140817. [PMID: 39146682 DOI: 10.1016/j.foodchem.2024.140817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 07/19/2024] [Accepted: 08/08/2024] [Indexed: 08/17/2024]
Abstract
This study examined multi-scale structural alterations of maize starches varying in amylose content during pasting and gelation, using Rapid Visco Analyser (RVA). At 50 °C, starch granules maintained their morphology with low viscosity. As the temperature increased to 95 °C, helical and crystal structures were destroyed, leading to granule swelling, distortion and porosity, as identified by Wide Angle X-ray Scattering and Fourier Transforms Infrared measurements at 90% moisture. This resulted in increased viscosity and the formation of a loose gel network structure. Subsequently, maintaining the temperature at 95 °C caused a decrease in viscosity as most granules disappeared, forming a reorganized flaky gel structure with larger pores. As the temperature decreased, gel porosity reduced. In high amylose content starch, the viscosity remained low and granules were partially gelatinized since the heating temperature was below the gelatinization temperature. This study is the first to detail starch multilevel structural dynamics during RVA gelatinization.
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Affiliation(s)
- Ke Guo
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China; Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark
| | - Yu Tian
- Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark
| | - Dagmara Podzimska-Sroka
- PlantCarb ApS, Hørsholm, Denmark; Carlsberg Research Laboratory, Gamle Carlsberg Vej 10, DK-1799 Copenhagen V
| | - Jacob Judas Kain Kirkensgaard
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark; Niels Bohr Institute, Universitetsparken 5, 2100 København Ø, Denmark
| | - Klaus Herburger
- Institute of Biological Sciences, University of Rostock, Germany
| | - Kasper Enemark-Rasmussen
- Department of Chemistry, Technical University of Denmark, DK-2800, Kemitorvet, Building, 207 Kgs. Lyngby, Denmark
| | - Tue Hassenkam
- Globe Institute, University of Copenhagen, DK-1350 Copenhagen, Denmark
| | - Bent Larsen Petersen
- Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark; PlantCarb ApS, Hørsholm, Denmark.
| | - Yuyue Zhong
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China; Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark.
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Shi L, Zou Z, Zhu C, Wang H, Lin L, Wang J, Wei C. Structures, gelatinization properties and enzyme hydrolyses of starches from transparent and floury grains of rices subjected to field natural extreme high temperature. Food Chem 2024; 459:140392. [PMID: 39018617 DOI: 10.1016/j.foodchem.2024.140392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2024] [Revised: 06/27/2024] [Accepted: 07/06/2024] [Indexed: 07/19/2024]
Abstract
Three rice varieties underwent the field natural extreme high temperature (EHT) with daily average temperature over 30 °C from 21 to 89 days after sowing, and had transparent, chalky and floury grains. The structures, gelatinization properties and enzyme hydrolyses of starches from transparent and floury grains were investigated. Compared with control transparent grains, floury grains subjected to EHT markedly decreased the contents of amylose molecules, amylopectin A chains and amylopectin B1 chains and increased the contents of amylopectin B2 and B3+ chains and the average branch-chain length of amylopectin. Both transparent and floury grains had A-type starches, but floury grain starches exhibited higher relative crystallinity, gelatinization temperature, retrogradation and pasting viscosities than transparent grain starches. Floury grain starches had lower hydrolysis rates than transparent grain starches. Native starches were more resistant to digestion but gelatinized and retrograded starches were more prone to digestion in floury grains than in transparent grains.
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Affiliation(s)
- Laiquan Shi
- 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
| | - Zihan Zou
- 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
| | - Chen Zhu
- 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
| | - Hao Wang
- 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
| | - Lingshang Lin
- 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.
| | - Juan Wang
- 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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3
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Fan P, Wang W, Xu J, Xu F, Li G, Wei H, Zhang H, Liu G. Starch-related structural basis and enzymatic mechanism of the different appearances of soft rice. Int J Biol Macromol 2024; 280:136080. [PMID: 39341319 DOI: 10.1016/j.ijbiomac.2024.136080] [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: 12/28/2023] [Revised: 05/31/2024] [Accepted: 09/25/2024] [Indexed: 10/01/2024]
Abstract
To investigate the fine starch structure characteristics and formation mechanism of high-quality appearance soft rice, two high-quality and low-quality soft rice varieties (HA-SR and LA-SR, respectively) were selected. Differences in appearance quality, fine starch structure, and activity of key enzymes involved in starch synthesis during the grain-filling stage were compared. The results showed that compared with LA-SR, HA-SR were less chalky, more transparent, had larger starch grains, a lower content of shorter chains (DP 6-24), a higher content of longer chains (DP ≥ 25), lower relative crystallinity, fewer ordered structures, more amorphous structures and larger thicknesses of semi-crystalline lamellae. In terms of amylase activity during the grain-filling stage, the AGPase and GBSS activities of HA-SR were higher, and the SBE activity of HA-SR was lower compared to LA-SR. In conclusion, higher AGPase activity can produce a higher filling rate resulting in fuller starch grain in soft rice. Fuller starch grains reduce the chalkiness of soft rice. Higher AGPase and GBSS activities and lower SBE activity can result in soft rice with more long-branched and less short-branched amylopectin. Thus, soft rice has lower relative crystallinity and less ordered structure. These structures may facilitate reduce grain chalkiness and improve grain transparency.
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Affiliation(s)
- Peng Fan
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China; Kansas State University, Manhattan 66502, United States
| | - Wenting Wang
- China National Rice Research Institute, Hangzhou 311401, China
| | - Jian Xu
- Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China
| | - Fangfu Xu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China
| | - Guangyan Li
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China
| | - Haiyan Wei
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China.
| | - Hongcheng Zhang
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China.
| | - Guodong Liu
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Research Institute of Rice Industrial Engineering Technology of Yangzhou University, Yangzhou 225009, China.
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Shi L, Guo K, Xu X, Lin L, Bian X, Wei C. Physicochemical properties of starches from sweet potato root tubers grown in natural high and low temperature soils. Food Chem X 2024; 22:101346. [PMID: 38586226 PMCID: PMC10997820 DOI: 10.1016/j.fochx.2024.101346] [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: 01/07/2024] [Revised: 03/15/2024] [Accepted: 03/31/2024] [Indexed: 04/09/2024] Open
Abstract
Three sweet potato varieties grew in natural high temperature (HT) and low temperature (LT) field soils. Their starch physicochemical properties were affected similarly by HT and LT soils. Compared with LT soil, HT soil induced the increases of granule size D[4,3] from 18.0-18.7 to 19.9-21.8 μm and amylopectin average branch-chain length from 21.9-23.1 to 24.1-24.7 DP. Starches from root tubers grown in HT and LT soils exhibited CA- and CC-type XRD pattern, respectively. Starches from root tubers grown in HT soil exhibited stronger lamellar peak intensities (366.8-432.0) and higher gelatinization peak temperature (72.0-76.8 °C) than those (176.2-260.5, 56.4-63.4 °C) in LT soil. Native starches from root tubers grown in LT soil were hydrolyzed more easily (hydrolysis rate coefficient 0.227-0.282 h-1) by amylase than those (0.120-0.163 h-1) in HT soil. The principal component analysis exhibited that starches from root tubers grown in HT and LT soils had significantly different physicochemical properties.
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Affiliation(s)
- Laiquan Shi
- 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
| | - Ke Guo
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Xin Xu
- 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
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Xiaofeng Bian
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, 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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5
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Dhull SB, Chandak A, Chawla P, Goksen G, Rose PK, Rani J. Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review. Int J Biol Macromol 2023; 253:127543. [PMID: 37866555 DOI: 10.1016/j.ijbiomac.2023.127543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/11/2023] [Accepted: 10/17/2023] [Indexed: 10/24/2023]
Abstract
Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.
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Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial zone, Tarsus University, 33100 Mersin, Turkey
| | - Pawan Kumar Rose
- Department of Energy and Environmental Sciences, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
| | - Jyoti Rani
- Department of Botany, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
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Jiang X, Gu Y, Zhang L, Sun J, Yan J, Wang C, Lai B, Wu H. Physicochemical Properties of Granular and Gelatinized Lotus Rhizome Starch with Varied Proximate Compositions and Structural Characteristics. Foods 2023; 12:4330. [PMID: 38231847 DOI: 10.3390/foods12234330] [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: 10/28/2023] [Revised: 11/19/2023] [Accepted: 11/23/2023] [Indexed: 01/19/2024] Open
Abstract
As a traditional and popular dietary supplement, lotus rhizome starch (LRS) has health benefits for its many nutritional components and is especially suitable for teenagers and seniors. In this paper, the approximate composition, apparent amylose content (AAC), and structural characteristics of five LRS samples from different regions were investigated, and their correlations with the physicochemical properties of granular and gelatinized LRS were revealed. LRS exhibited rod-shaped and ellipsoidal starch granules, with AAC ranging from 26.6% to 31.7%. LRS-3, from Fuzhou, Jiangxi Province, exhibited a deeper hydrogel color and contained more ash, with 302.6 mg/kg iron, and it could reach the pasting temperature of 62.6 °C. In comparison, LRS-5, from Baoshan, Yunnan Province, exhibited smoother granule surface, less fragmentation, and higher AAC, resulting in better swelling power and freeze-thaw stability. The resistant starch contents of LRS-3 and LRS-5 were the lowest (15.3%) and highest (69.7%), respectively. The enzymatic digestion performance of LRS was positively correlated with ash content and short- and long-term ordered structures but negatively correlated with AAC. Furthermore, the color and network firmness of gelatinized LRS was negatively correlated with its ash content, and the retrograde trend and freeze-thaw stability were more closely correlated with AAC and structural characteristics. These results revealed the physicochemical properties of LRS from different regions and suggested their advantages in appropriate applications as a hydrogel matrix.
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Affiliation(s)
- Xinyu Jiang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yiting Gu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lichao Zhang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Institutes of Biomedical Sciences, Shanxi University, Taiyuan 030006, China
| | - Jinjian Sun
- Dalian Center for Food and Drug Control and Certification, Dalian 116037, China
| | - Jianan Yan
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ce Wang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Bin Lai
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Haitao Wu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Zhang H, Su J, Wang Q, Yuan M, Li C. Structure, gelatinization, and digestion characteristics of starch from Chinese wild rice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2147943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Haifeng Zhang
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, JP, P. R. China
| | - Jiamin Su
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Qiuyu Wang
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Meng Yuan
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Chunmei Li
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, JP, P. R. China
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Effects of growth temperature on multi-scale structure of root tuber starch in sweet potato. Carbohydr Polym 2022; 298:120136. [DOI: 10.1016/j.carbpol.2022.120136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/05/2022] [Accepted: 09/18/2022] [Indexed: 11/18/2022]
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Yuan S, Dong PY, Ma HH, Liang SL, Li L, Zhang XF. Antioxidant and Biological Activities of the Lotus Root Polysaccharide-Iron (III) Complex. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27207106. [PMID: 36296700 PMCID: PMC9611182 DOI: 10.3390/molecules27207106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/16/2022] [Accepted: 10/18/2022] [Indexed: 11/05/2022]
Abstract
In this study, the synthesis parameters of the lotus root polysaccharide iron complex (LRPF) were determined and optimized by response surface methodology. Under the optimum preparation conditions, the pH of the solution was 9, the ratio of M (trisodium citrate): m (lotus root polysaccharide) was 0.45, the reaction time was 3 h. UV spectroscopy, thermogravimetry, FT-IR spectroscopy, X-ray diffraction, CD, and NMR were used for the characterization of the LRPF. LRPF has good stability and easily releases iron ions under artificial gastrointestinal conditions. LRPF exhibited antioxidant activity in vitro and can significantly improve the antioxidant activity in vivo. In addition, LRPF has a good effect in the treatment of iron deficiency anemia in model mice, impacts the gut microbiome, and reduces the iron deficiency-induced perniciousness by regulating steroid hormone biosynthesis. Therefore, LRPF can be used as a nutritional supplement to treat and prevent iron-deficiency anemia and improve human immunity.
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Chandak A, Dhull SB, Chawla P, Fogarasi M, Fogarasi S. Effect of Single and Dual Modifications on Properties of Lotus Rhizome Starch Modified by Microwave and γ-Irradiation: A Comparative Study. Foods 2022; 11:foods11192969. [PMID: 36230043 PMCID: PMC9562692 DOI: 10.3390/foods11192969] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/12/2022] [Accepted: 09/19/2022] [Indexed: 01/16/2023] Open
Abstract
A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G′ and G″ of MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications.
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Affiliation(s)
- Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
- Correspondence: (S.B.D.); (M.F.)
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of ClujNapoca, CaleaMănăstur 3–5, 400372 Cluj-Napoca, Romania
- Correspondence: (S.B.D.); (M.F.)
| | - Szabolcs Fogarasi
- Department of Chemical Engineering, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
- Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeş-Bolyai University, 42 Treboniu LaurianStreet, 400271 Cluj-Napoca, Romania
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11
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Zhu Y, Xu D, Chen X, Ma Z, Ma H, Zhang M, Liu G, Wei H, Zhang H. Quality characteristics of semi-glutinous japonica rice cultivated in the middle and lower reaches of the Yangtze River in China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3712-3723. [PMID: 34893992 DOI: 10.1002/jsfa.11718] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 10/14/2021] [Accepted: 12/11/2021] [Indexed: 05/15/2023]
Abstract
BACKGROUND Semi-glutinous japonica rice (SGJR) is increasingly a popular choice for rice consumption and more commonly cultivated in the middle and lower reaches of the Yangtze River in China. Here, 58 SGJR and 75 non-semi-glutinous japonica rice (NSGJR) cultivars were evaluated for their characteristics of grain quality by assessing the taste of cooked grains, flour/paste properties, chemical compositions and starch physicochemical properties. RESULTS Comparisons of factors related to taste showed that cooked rice characteristics of SGJR were better in appearance, lower in hardness, lower in springiness and higher in stickiness. There were no significant differences in contents of total starch and total protein between the two types of rice. Further analysis indicates that thinner lamellar thickness, smaller starch particle size, and higher contents of amylopectin and albumin of SGJR (resulting in higher weights of dried matter from rice slurries) contributed to better appearance of cooked SGJR. Lower contents of amylose and prolamin led to a weaker and less elastic gel network in rice paste samples and contributed to a stronger moisture migration capability of cooked SGJR that showed higher stickiness and lower hardness and springiness. CONCLUSION A SGJR line with low apparent amylose content does not indicate good taste. Physicochemical properties of starch and protein contributed to better appearance, higher stickiness and lower hardness and springiness of cooked SGJR. These findings provide empirical data to help breed better-tasting cultivars of japonica rice. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ying Zhu
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Dong Xu
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Xinyi Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Zhongtao Ma
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Huizhen Ma
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Mingyue Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, 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, Yangzhou University, Yangzhou, China
| | - Haiyan Wei
- Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, 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, Yangzhou University, Yangzhou, China
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12
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Li Y, Zhao L, Lin L, Li E, Cao Q, Wei C. Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113385. [PMID: 35684323 PMCID: PMC9182557 DOI: 10.3390/molecules27113385] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 05/17/2022] [Accepted: 05/23/2022] [Indexed: 11/18/2022]
Abstract
C-type starches with different proportions of A- and B-type crystallinities have different intensities and crystallinities of X-ray diffraction peaks. In this study, the intensities and crystallinities of X-ray diffraction peaks, molecular components and heat properties of C-type starches were investigated in seven sweet potato varieties, and their relationships were analyzed. The intensity and crystallinity of a diffraction peak at 5.6° were significantly positively correlated to the DP6-12 branch-chains of amylopectin and significantly negatively correlated to the true amylose content (TAC) determined by concanavalin A precipitation, gelatinization temperature, gelatinization enthalpy, water solubility at 95 °C, and pasting temperature. The intensity of diffraction peaks at 15° and 23° were significantly positively correlated to the gelatinization temperature and pasting temperature and significantly negatively correlated to the pasting peak viscosity. The significantly positive relationships were detected between the crystallinity of a diffraction peak at 15° and the DP13-24 branch-chains of amylopectin, gelatinization conclusion temperature and water solubility, between the crystallinity of diffraction peak at 17–18° and the TAC, gelatinization onset temperature, water solubility and pasting temperature, between the crystallinity of a diffraction peak at 23° and the gelatinization conclusion temperature and pasting peak time, and between the total crystallinity and the TAC, gelatinization conclusion temperature, water solubility and pasting temperature. The score plot of principle component analysis showed that the molecular components and heat property parameters could differentiate the C-type starches and agreed with their characteristics of X-ray diffraction peaks. This study provides some references for the utilizations of C-type starches.
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Affiliation(s)
- Yibo Li
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (Y.L.); (L.L.); (E.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Lingxiao Zhao
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China;
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (Y.L.); (L.L.); (E.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Enpeng Li
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (Y.L.); (L.L.); (E.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Qinghe Cao
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China;
- Correspondence: (Q.C.); (C.W.)
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China; (Y.L.); (L.L.); (E.L.)
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
- Correspondence: (Q.C.); (C.W.)
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13
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Li C, Li J, Yan S, Wang Q. The mechanism of interaction between lotus rhizome polyphenol oxidase and ascorbic acid: Inhibitory activity, thermodynamics, and conformation analysis. J Food Biochem 2022; 46:e14047. [PMID: 35118685 DOI: 10.1111/jfbc.14047] [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: 08/11/2021] [Revised: 10/07/2021] [Accepted: 11/30/2021] [Indexed: 11/29/2022]
Abstract
In this study, the interaction between lotus rhizome polyphenol oxidase (PPO) and ascorbic acid (AA) was discussed from the aspects of inhibitory activity, thermodynamics, and conformation. Results showed that PPO was purified from lotus rhizome by DEAE-52 anion exchange chromatography and Sephadex G-100 gel filtration chromatography, with its optimum substrate being determined as pyrogallic acid. Spectrophotometric and polarographic assays demonstrated that AA exhibited strong inhibitory activity against PPO. Thermodynamics, fluorescence, and circular dichroism spectral analysis showed that hydrophobic interactions caused the formation of AA-PPO complex, leading to the remarkable fluorescence quenching and conformational change of PPO. Atomic force microscopic analysis revealed that binding to AA induced significant changes in the surface morphology and molecular aggregation of PPO molecules. In this study, the interaction mechanism between PPO and AA was proposed for the first time, which provided a theoretical basis for AA to inhibit lotus rhizome browning. PRACTICAL APPLICATIONS: Lotus rhizome, an aquatic vegetable, is prone to enzymatic browning in processing operations, which leads to a decrease in market value and economic loss. At present, ascorbic acid (AA) is widely used in industries as an excellent antioxidant because of its good antibrowning effect and relatively low cost. However, the interaction between the enzymatic browning-related polyphenol oxidase (PPO) from lotus rhizome and ascorbic acid has not been clearly studied. Understanding the mechanism of inhibiting PPO will help to prevent vegetable browning, especially fresh-cut products. The inhibitory effect of AA on PPO in lotus rhizome favors simultaneous use with other types of PPO inhibitors because of their likely synergistic effects.
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Affiliation(s)
- Caiyun Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Jie Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China.,Aquatic Vegetable Preservation and Processing Technology Engineering Centre of Hubei Province, Wuhan, P.R. China.,Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, P.R. China
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China.,Aquatic Vegetable Preservation and Processing Technology Engineering Centre of Hubei Province, Wuhan, P.R. China.,Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, P.R. China
| | - Qingzhang Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China.,Aquatic Vegetable Preservation and Processing Technology Engineering Centre of Hubei Province, Wuhan, P.R. China
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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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15
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Li M, Wang B, Lv W, Lin R, Zhao D. Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112673] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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16
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Shi L, Li Y, Lin L, Bian X, Wei C. Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber. Molecules 2021; 26:7137. [PMID: 34885720 PMCID: PMC8659240 DOI: 10.3390/molecules26237137] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/20/2021] [Accepted: 11/23/2021] [Indexed: 11/16/2022] Open
Abstract
Three sweet potato varieties with purple-, yellow-, and white-fleshed root tubers were planted in four growing locations. Starches were isolated from their root tubers, their physicochemical properties (size, iodine absorption, amylose content, crystalline structure, ordered degree, lamellar thickness, swelling power, water solubility, and pasting, thermal and digestion properties) were determined to investigate the effects of variety and growing location on starch properties in sweet potato. The results showed that granule size (D[4,3]) ranged from 12.1 to 18.2 μm, the iodine absorption parameters varied from 0.260 to 0.361 for OD620, from 0.243 to 0.326 for OD680 and from 1.128 to 1.252 for OD620/550, and amylose content varied from 16.4% to 21.2% among starches from three varieties and four growing locations. Starches exhibited C-type X-ray diffraction patterns, and had ordered degrees from 0.634 to 0.726 and lamellar thicknesses from 9.72 to 10.21 nm. Starches had significantly different swelling powers, water solubilities, pasting viscosities, and thermal properties. Native starches had rapidly digestible starch (RDS) from 2.2% to 10.9% and resistant starch (RS) from 58.2% to 89.1%, and gelatinized starches had RDS from 70.5% to 81.4% and RS from 10.8% to 23.3%. Two-way ANOVA analysis showed that starch physicochemical properties were affected significantly by variety, growing location, and their interaction in sweet potato.
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Affiliation(s)
- Laiquan Shi
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China; (L.S.); (Y.L.); (L.L.)
- 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
| | - Yibo 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; (L.S.); (Y.L.); (L.L.)
- 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/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China; (L.S.); (Y.L.); (L.L.)
- 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
| | - Xiaofeng Bian
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, 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; (L.S.); (Y.L.); (L.L.)
- 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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17
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Differences in Eating Quality Attributes between Japonica Rice from the Northeast Region and Semiglutinous Japonica Rice from the Yangtze River Delta of China. Foods 2021; 10:foods10112770. [PMID: 34829057 PMCID: PMC8617791 DOI: 10.3390/foods10112770] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/05/2021] [Accepted: 11/09/2021] [Indexed: 11/16/2022] Open
Abstract
Differences in cooked rice and starch and protein physicochemical properties of three japonica rice were compared systematically. Cultivars of japonica rice, Daohuaxiang2, from Northeast China (NR) and two semiglutinous japonica rice (SGJR), Nangeng46 and Nangeng2728, from the Yangtze River Delta (YRD) were investigated. Both Daohuaxiang2 and Nangeng46 achieved high taste values, but there were great differences in starch and protein physicochemical properties. Daohuaxiang2 showed higher apparent amylose content (AAC), lower protein content (PC), and longer amylopectin (especially fb2 and fb3) and amylose chain lengths, resulting in thicker starch lamellae and larger starch granule size. Its cooked rice absorbed more water and expanded to larger sizes. All of these differences created a more compact gel network and harder but more elastic cooked rice for Daohuaxiang2. Nangeng46 produced a lower AAC, a higher PC, shorter amylopectin and amylose chain lengths, thinner starch lamellae, and smaller starch granule sizes, creating a looser gel network and softer cooked rice. The two SGJR, Nangeng46 and Nangeng2728, had similar low AACs but great differences in taste values. The better-tasting Nangeng46 had a lower PC (especially glutelin content) and higher proportion of amylopectin fa chains, which likely reduced the hardness, improved the appearance, and increased the adhesiveness of its cooked rice. Overall, both types of japonica rice from the NR and YRD could potentially have good eating qualities where Nangeng46's cooked rice was comparable to that of Daohuaxiang2 because of its lower AC. Moreover, its lower PC and higher proportion of amylopectin fa chains likely improved its eating quality over the inferior-tasting SGJR, Nangeng2728. This research lays a foundation for the improvement of the taste of japonica rice in rice breeding.
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18
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Ferreira RR, de Souza AG, Quispe YM, Rosa DS. Essential oils loaded-chitosan nanocapsules incorporation in biodegradable starch films: A strategy to improve fruits shelf life. Int J Biol Macromol 2021; 188:628-638. [PMID: 34389394 DOI: 10.1016/j.ijbiomac.2021.08.046] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/28/2021] [Accepted: 08/06/2021] [Indexed: 10/20/2022]
Abstract
Thermoplastic starch (TPS) films filled with chitosan nanocapsules (CN) containing essential oils (EO) were prepared aiming active packaging. Two different EOs were studied: Ho wood (H) and Cinnamon (C). Besides, different capsules concentrations were investigated (1, 3, and 5 wt%), and the films were evaluated by chemical structure, thermal stability, crystallinity, water vapor permeability, antimicrobial assays, and potential application for strawberry packaging. The TPS/CN-Ho wood films showed a strong interaction between chitosan-starch, mainly for 3 and 5 wt%, confirmed by XRD. The FT-Raman spectra of TPS/CN-Cinnamon film indicated that Cinnamon EO quickly migrated to starch films, probably due to the new crystal structure, named C-type, affecting the film's water permeability. The addition of 1 and 3 wt% CN loaded with Ho wood or Cinnamon EO to the films decreased the water permeability. 3 wt% CN was the optimum concentration to inhibit the Escherichia coli or Bacillus subtillis growth on the films, confirming their biological activity. The films' preservation properties were evaluated using strawberries, and films with 1 or 3 wt% loaded-CN could extend the strawberries' shelf life without fungi contamination. The developed TPS films can be used as active food packaging or other films for biomedical or pharmaceutical applications.
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Affiliation(s)
- Rafaela R Ferreira
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, Brazil
| | - Alana G de Souza
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, Brazil
| | - Yasmin M Quispe
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, Brazil
| | - Derval S Rosa
- Center for Engineering, Modeling, and Applied Social Sciences (CECS), Federal University of ABC (UFABC), Santo André, Brazil.
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19
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Effect of Single and Dual Hydrothermal Treatments on the Resistant Starch Content and Physicochemical Properties of Lotus Rhizome Starches. Molecules 2021; 26:molecules26144339. [PMID: 34299614 PMCID: PMC8304897 DOI: 10.3390/molecules26144339] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 07/14/2021] [Accepted: 07/15/2021] [Indexed: 11/17/2022] Open
Abstract
Heat-moisture treatment (HMT) changed the morphology and the degree of molecular ordering in lotus rhizome (Nelumbo nucifera Gaertn.) starch granules slightly, leading to some detectable cavities or holes near hilum, weaker birefringence and granule agglomeration, accompanied with modified XRD pattern from C- to A-type starch and lower relative crystallinity, particularly for high moisture HMT modification. In contrast, annealing (ANN) showed less impact on granule morphology, XRD pattern and relative crystallinity. All hydrothermal treatment decreased the resistant starch (from about 27.7–35.4% to 2.7–20%), increased the damage starch (from about 0.5–1.6% to 2.4–23.6%) and modified the functional and pasting properties of lotus rhizome starch pronouncedly. An increase in gelatinization temperature but a decrease in transition enthalpy occurred after hydrothermal modification, particularly for hydrothermal modification involved with HMT. HMT-modified starch also showed higher pasting temperature, less pronounced peak viscosity, leading to less significant thixotropic behavior and retrogradation during pasting-gelation process. However, single ANN treatment imparts a higher tendency of retrogradation as compared to native starch. For dual hydrothermally modified samples, the functional properties generally resembled to the behavior of single HMT-modified samples, indicating the pre- or post-ANN modification had less impact on the properties HMT modified lotus rhizome starch.
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20
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Jing L, Chen C, Lu Q, Wang Y, Zhu J, Lai S, Wang Y, Yang L. How do elevated atmosphere CO 2 and temperature alter the physiochemical properties of starch granules and rice taste? THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 766:142592. [PMID: 33071134 DOI: 10.1016/j.scitotenv.2020.142592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2020] [Revised: 09/12/2020] [Accepted: 09/23/2020] [Indexed: 05/12/2023]
Abstract
Elevated atmospheric CO2 (EC) and temperature (ET) strongly affect agricultural production, but the mechanism through which EC and/or ET influence starch granules and their relationship to cooked rice taste remain largely unknown. Therefore, a field experiment using a popular japonica cultivar grown in a temperature/free-air CO2 enrichment environment was conducted to investigate the responses of volume and fine structure of starch granules and their formation physiology to EC (+200 ppm) and/or ET (+1 °C) in 2015-2016. EC markedly enhanced the activity of soluble-starch synthase and granule-bound starch synthase by 28.0% and 27.9% respectively, thereby increasing the long chains and the volume of starch granules. However, EC decreased the activity of starch-branch enzyme by 7.5% possibly via the pathway of ethylene signalling (EC prominently decreased the ethylene evolution rate of rice grains by 28.8%), resulting in a remarkable decrease in α-1'6 glucosidic bonds and significant increase in the iodine-binding capacity and double helix in starch molecules. These EC-induced changes in morphology and fine structure of starch granules synergistically altered the thermal properties of rice flour and eventually improved the cohesiveness and taste of cooked rice, as suggested by the significant relationships between them. ET partially offset the beneficial EC effects in most cases. However, few remarkable CO2 × temperature or CO2 × year effects were detected, indicating that the effects of EC on starch granules and rice taste less varied with meteorological conditions. These findings have important implications on rice palatability and for the development of adaptive strategies in the starch industry in future environment.
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Affiliation(s)
- Liquan Jing
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Chen Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Qi Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Yunxia Wang
- College of Environmental Science and Engineering, Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Jianguo Zhu
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, Jiangsu, China
| | - Shangkun Lai
- Suqian Institute, Jiangsu Academy of Agricultural Sciences, Suqian 223800, Jiangsu, China
| | - Yulong Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Lianxin Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, Jiangsu, China.
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21
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Jing L, Chen C, Hu S, Dong S, Pan Y, Wang Y, Lai S, Wang Y, Yang L. Effects of elevated atmosphere CO2 and temperature on the morphology, structure and thermal properties of starch granules and their relationship to cooked rice quality. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106360] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookies. Carbohydr Polym 2021; 256:117518. [DOI: 10.1016/j.carbpol.2020.117518] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 11/12/2020] [Accepted: 12/11/2020] [Indexed: 01/22/2023]
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23
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Liu S, Shen M, Xiao Y, Luo Y, Xie J. Effect of maize, potato, and pea starches with Mesona chinensis polysaccharide on pasting, gelatinization properties, granular morphology and digestion. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106047] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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24
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Chen S, Zong J, Jiang L, Ma C, Li H, Zhang D. Improvement of resveratrol release performance and stability in extruded microparticle by the α-amylase incorporation. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109842] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Lu Y, Zhang X, Yang Y, Qi Y, Hao W, Wang L, Liu Q, Ling Y, Zhang C. Relationship between structure and physicochemical properties of ginkgo starches from seven cultivars. Food Chem 2020; 314:125082. [PMID: 31982853 DOI: 10.1016/j.foodchem.2019.125082] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 06/17/2019] [Accepted: 06/25/2019] [Indexed: 11/30/2022]
Abstract
The structures and physicochemical properties of ginkgo starches from seven cultivars were investigated and their relationships analyzed. The ginkgo starches had oval or irregular shapes, size distributions with a unimodal peak, and an A-type crystal pattern. The fine structures, crystalline structures, and physicochemical properties varied significantly among these ginkgo starches. Pearson correlation analysis and a PCA loading plot indicated that amylopectin A-chains and amylose had negative effects on the IR ratio, Imax, and D, while amylopectin B-chains had a clear positive effect on the relative crystallinity. Furthermore, the amylopectin short B1-chains and long B-chains contributed amorphous and single-helix structures, respectively. The thermal properties of the ginkgo starches were mainly influenced by the amylopectin B-chains and Imax, while the pasting properties were mainly influenced by amylopectin B-chains and helical structures. These results indicated that the starch fine structures and crystalline structures had significant effects on the physicochemical properties.
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Affiliation(s)
- Yan Lu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Instrumental Analysis Center, Yangzhou University, Yangzhou 225009, China.
| | - Xiaomin Zhang
- Instrumental Analysis Center, Yangzhou University, Yangzhou 225009, China; College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China
| | - Yong Yang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Yan Qi
- Instrumental Analysis Center, Yangzhou University, Yangzhou 225009, China; College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China
| | - Weizhuo Hao
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Li Wang
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China.
| | - Qiaoquan Liu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China.
| | - Yuping Ling
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China.
| | - Changquan Zhang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, 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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Comparison of physicochemical properties of very small granule starches from endosperms of dicotyledon plants. Int J Biol Macromol 2020; 154:818-825. [PMID: 32198038 DOI: 10.1016/j.ijbiomac.2020.03.147] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 03/13/2020] [Accepted: 03/14/2020] [Indexed: 11/21/2022]
Abstract
In this study, 6 very small granule starches (VSGSs) were isolated from endosperms of dicotyledon Amaranthus cruentus, Agriophyllum squarrosum, Chenopodium quinoa, Euryale ferox, Mirabilis jalapa, and Vaccaria hispanica. Their morphologies and physicochemical properties were investigated. Most VSGSs with granule size <3 μm were spherical or polygonal, and their apparent amylose contents ranged from 19.4 to 33.1% with A. cruentus starch the lowest and E. ferox starch the highest. All VSGSs had the same A-type crystalline structure with relative crystallinities from 23.3 to 29.6%. Though 6 VSGSs had slight differences in short-range ordered structure and lamellar repeat distance, their lamellar peak intensities exhibited significant differences. The gelatinization temperatures showed significant differences among 6 VSGSs with C. quinoa starch the lowest and M. jalapa starch the highest. The 6 VSGSs had significantly different pasting viscosities with peak viscosities from 1887 to 4579 mPa s, hot viscosities from 1704 to 3479 mPa s, breakdown viscosities from 56 to 1170 mPa s, final viscosities from 2419 to 4811 mPa s, and setback viscosities from 715 to 1821 mPa s. The digestion properties of starches were significantly different among 6 VSGSs. The above results could provide some references for applications of these VSGSs.
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Molecular cloning and characterization of a gene encoding soluble starch synthase III (SSSIII) in Lotus (Nelumbo nucifera). Biologia (Bratisl) 2020. [DOI: 10.2478/s11756-019-00341-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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28
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Liu K, Kong XL, Li QM, Zhang HL, Zha XQ, Luo JP. Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin. Carbohydr Polym 2020; 227:115337. [DOI: 10.1016/j.carbpol.2019.115337] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 09/12/2019] [Accepted: 09/14/2019] [Indexed: 02/08/2023]
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29
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Guo K, Zhang L, Bian X, Cao Q, Wei C. A-, B- and C-type starch granules coexist in root tuber of sweet potato. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105279] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Xu A, Lin L, Guo K, Liu T, Yin Z, Wei C. Physicochemical properties of starches from vitreous and floury endosperms from the same maize kernels. Food Chem 2019; 291:149-156. [DOI: 10.1016/j.foodchem.2019.04.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 04/05/2019] [Accepted: 04/05/2019] [Indexed: 12/31/2022]
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31
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Structural, thermal, and hydrolysis properties of large and small granules from C-type starches of four Chinese chestnut varieties. Int J Biol Macromol 2019; 137:712-720. [DOI: 10.1016/j.ijbiomac.2019.07.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2019] [Revised: 06/13/2019] [Accepted: 07/03/2019] [Indexed: 01/08/2023]
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32
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Extraction, characterization and technological properties of white garland-lily starch. Int J Biol Macromol 2019; 135:422-428. [DOI: 10.1016/j.ijbiomac.2019.05.141] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 05/16/2019] [Accepted: 05/21/2019] [Indexed: 12/22/2022]
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33
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Lin L, Guo K, Zhang L, Zhang C, Liu Q, Wei C. Effects of molecular compositions on crystalline structure and functional properties of rice starches with different amylopectin extra-long chains. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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34
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Liu K, Li QM, Zha XQ, Pan LH, Bao LJ, Zhang HL, Luo JP. Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.050] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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35
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Zeng F, Li T, Gao Q, Liu B, Yu S. Physicochemical properties and in vitro digestibility of high hydrostatic pressure treated waxy rice starch. Int J Biol Macromol 2018; 120:1030-1038. [DOI: 10.1016/j.ijbiomac.2018.08.121] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 08/02/2018] [Accepted: 08/23/2018] [Indexed: 11/25/2022]
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36
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Li Z, Guo K, Lin L, He W, Zhang L, Wei C. Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit. Molecules 2018; 23:E2312. [PMID: 30208563 PMCID: PMC6225278 DOI: 10.3390/molecules23092312] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2018] [Revised: 09/04/2018] [Accepted: 09/10/2018] [Indexed: 11/22/2022] Open
Abstract
Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel. In this study, the physicochemical properties of the starches from the flesh and peel of green banana fruit were investigated and compared. The dry flesh and peel had 69.5% and 22.6% starch content, respectively. The starch had oval and irregular granules with eccentric hila. Their starches had similar bimodal size distribution; the volume-weighted mean diameter was approximate 17 μm, and the peel starch had a slightly smaller granule size than the flesh starch. The maximum absorption wavelength was higher in peel starch than in flesh starch. The apparent amylose content of flesh and peel starch was 21.3% and 25.7%, respectively. The flesh and peel starches both exhibited B-type crystalline structures and had similar relative crystallinity, short-range ordered degrees, and lamellar structures. The swelling power was similar between flesh and peel starches, but the water solubility was higher in peel starch than in flesh starch at 95 °C. The peel starch had a higher gelatinization temperature than flesh starch, but their gelatinization temperature range and enthalpy were similar. Both flesh and peel starches showed a diphasic hydrolysis dynamic, but peel starch had higher resistance to porcine pancreatic α-amylase hydrolysis than flesh starch. The contents of rapidly digestible starch, slowly digestible starch, and the resistant starch of flesh and peel were 1.7%, 4.3%, 94.1% and 1.4%, 3.4%, 95.2%, respectively, for native starch, and 73.0%, 5.1%, 21.9%, and 72.3%, 4.5%, 23.2%, respectively, for gelatinized starch.
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Affiliation(s)
- Zheng Li
- 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.
| | - Ke Guo
- 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.
| | - Wei He
- 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.
| | - 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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Wang J, Guo K, Fan X, Feng G, Wei C. Physicochemical Properties of C-Type Starch from Root Tuber of Apios fortunei in Comparison with Maize, Potato, and Pea Starches. Molecules 2018; 23:E2132. [PMID: 30149543 PMCID: PMC6225258 DOI: 10.3390/molecules23092132] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 08/17/2018] [Accepted: 08/22/2018] [Indexed: 12/02/2022] Open
Abstract
The dry root tuber of Apios fortunei contained about 75% starch, indicating that it is an important starch resource. Starch displayed spherical, polygonal, and ellipsoidal granules with central hila. Granule sizes ranged from 3 to 30 μm with a 9.6 μm volume-weighted mean diameter. The starch had 35% apparent amylose content and exhibited CA-type crystalline structure with 25.9% relative crystallinity. The short-range ordered degree in the granule external region was approximately 0.65, and the lamellar thickness was approximately 9.6 nm. The swelling power and water solubility began to increase from 70 °C and reached 28.7 g/g and 10.8% at 95 °C. Starch had typical bimodal thermal curve in water with gelatinization temperatures from 61.8 to 83.9 °C. The 7% (w/w) starch-water slurry had peak, hot, breakdown, final, and setback viscosities of 1689, 1420, 269, 2103, and 683 mPa s, respectively. Rapidly digestible starch, slowly digestible starch, and resistant starch were 6.04%, 10.96%, and 83.00% in native starch; 83.16%, 15.23%, and 1.61% in gelatinized starch; and 78.13%, 17.88%, and 3.99% in retrograded starch, respectively. The above physicochemical properties of A. fortunei starch were compared with those of maize A-type starch, potato B-type starch, and pea C-type starch. The hierarchical cluster analysis based on starch structural and functional property parameters showed that A. fortunei and pea starches had similar physicochemical properties and were more related to maize starch than potato starch.
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Affiliation(s)
- Juan Wang
- 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.
| | - Ke Guo
- 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.
| | - Xiaoxu Fan
- 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.
| | - Gongneng Feng
- 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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Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes. Molecules 2018; 23:molecules23092135. [PMID: 30149569 PMCID: PMC6225422 DOI: 10.3390/molecules23092135] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 08/18/2018] [Accepted: 08/23/2018] [Indexed: 11/17/2022] Open
Abstract
Different-colored sweet potatoes have different contents of pigments and phenolic compounds in their root tubers, which influence the isolation of starch. It is important to justify the identification of the most suitable isolation medium of starch from different colored root tubers. In this study, starches were isolated from root tubers of purple, yellow and white sweet potatoes using four different extraction media, including H2O, 0.5% Na2S2O5, 0.2% NaOH, and both 0.5% Na2S2O5 and 0.2% NaOH. Their structural and functional properties were investigated and compared among different extraction media. The results showed that the granule size, apparent amylose content, lamellar peak intensity, thermal properties, and pasting properties were different among different-colored sweet potatoes due to their different genotype backgrounds. The four extraction media had no significant effects on starch structural properties, including apparent amylose content, crystalline structure, ordered degree, and lamellar peak intensity, except that the NaOH and Na2S2O5 treatment were able to increase the whiteness of purple and yellow sweet potato starches. The different extraction media had some effects on starch functional properties, including thermal properties, swelling power, water solubility, and pasting properties. The above results indicated that the H2O was the most suitable extraction medium to simply and fast isolate starch from root tubers of different-colored sweet potatoes.
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Comparison of structural and functional properties of starches from five fruit kernels. Food Chem 2018; 257:75-82. [PMID: 29622233 DOI: 10.1016/j.foodchem.2018.03.004] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 03/01/2018] [Accepted: 03/01/2018] [Indexed: 01/12/2023]
Abstract
Starch was isolated from the kernels of jackfruit, longan, loquat, litchi, and mango fruits, which contained approximately 56, 59, 71, 53, and 64% starch, respectively, indicating that these fruit kernels are good starch sources. The structural and functional properties of these isolated starches were investigated and compared. The starches had irregular, truncated, spherical, and elliptical shapes with central hila and exhibited different sizes, with mango starch being the largest and jackfruit and longan starches being the smallest. The five starches had similar amylose contents but exhibited significantly different crystalline properties including crystalline type, relative crystallinity, short-range ordered structure, and lamellar intensity. Among the five starches, the jackfruit and loquat starches had the highest and lowest gelatinization temperature and enthalpy, respectively, and the litchi and mango starches had the highest and lowest pasting viscosity, respectively. The longan and loquat starches were more susceptible to enzyme hydrolysis than the other starches.
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41
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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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42
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Fan X, Zhao L, Zhang L, Xu B, Wei C. A new allomorph distribution of C-type starch from root tuber of Apios fortunei. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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43
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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: 26] [Impact Index Per Article: 3.7] [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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Yamazaki T, Katsumi N, Fujita N, Matsumoto K, Okazaki M, Miwa S, Honda Y. Physicochemical Properties of Starches from Different Lotus Cultivars in Japan: Shinashirobana cultivar and Kanasumi-line No. 20. J Appl Glycosci (1999) 2016; 63:61-68. [PMID: 34354484 PMCID: PMC8056913 DOI: 10.5458/jag.jag.jag-2016_005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Accepted: 05/23/2016] [Indexed: 11/07/2022] Open
Abstract
Abstract: We investigated the physicochemical properties of starches from rhizomes of two lotus (Nelumbo nucifera Gaertn.) cultivars, Shinashirobana cultivar and Kanasumi-line No. 20, harvested at the same farm in Japan. A rapid visco analyser analysis indicated that pasting temperatures of the starches from Shinashirobana cultivar and Kanasumi-line No. 20 were 62.1 and 66.5 °C, respectively, and the peak viscosities of the starch of both lotuses were similar 244 and 240 RVU, respectively. The starch from the Kanasumi-line No. 20 at 60 °C had low viscosity, 16.2 mPa∙s, but the starch from Shinashirobana cultivar had higher viscosity, 2,720 mPa∙s, at 60 °C. The onset and peak temperatures of the differential scanning calorimetry (DSC) curve of the starch from Shinashirobana cultivar were 4–5 °C lower than those of the starch from Kanasumi-line No. 20, although both exhibited similar ΔH values (13.4 and 11.6 J/g). The distribution patterns of the branched chain lengths of amylopectin in the two starches indicated that the rate of low-degree of polymerization (DP 5–12) of all branched chains was higher for the starch from Shinashirobana cultivar than that for the starch from Kanasumi-line No. 20. These results suggest that the increased rate of DP 5−12 in the starch from Shinashirobana cultivar is related to the higher viscosity of the starch.
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Affiliation(s)
- Tetsuya Yamazaki
- 1 Faculty of Bioresources and Environmental Science, Ishikawa Prefectural University
| | - Naoya Katsumi
- 1 Faculty of Bioresources and Environmental Science, Ishikawa Prefectural University
| | - Naoko Fujita
- 2 Department of Biological Production, Faculty of Bioresource Sciences, Akita Prefectural University
| | - Kenji Matsumoto
- 1 Faculty of Bioresources and Environmental Science, Ishikawa Prefectural University
| | - Masanori Okazaki
- 1 Faculty of Bioresources and Environmental Science, Ishikawa Prefectural University
| | - Shoji Miwa
- 3 Ishikawa Agriculture and Forestry Research Center
| | - Yuji Honda
- 1 Faculty of Bioresources and Environmental Science, Ishikawa Prefectural University
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Effect of granule size on the properties of lotus rhizome C-type starch. Carbohydr Polym 2015; 134:448-57. [DOI: 10.1016/j.carbpol.2015.08.026] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Revised: 08/08/2015] [Accepted: 08/10/2015] [Indexed: 01/06/2023]
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47
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Yu X, Wang J, Zhang J, Wang L, Wang Z, Xiong F. Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) Rhizome. J Food Sci 2015; 80:C2717-24. [DOI: 10.1111/1750-3841.13129] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Accepted: 09/29/2015] [Indexed: 12/12/2022]
Affiliation(s)
- Xurun Yu
- Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production; Technology of Grain Crops; Yangzhou Univ; Yangzhou 225009 China
| | - Jin Wang
- Inst. of Agricultural Science; Jingjiang 214519 China
| | - Jing Zhang
- Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production; Technology of Grain Crops; Yangzhou Univ; Yangzhou 225009 China
| | - Leilei Wang
- Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production; Technology of Grain Crops; Yangzhou Univ; Yangzhou 225009 China
| | - Zhong Wang
- Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production; Technology of Grain Crops; Yangzhou Univ; Yangzhou 225009 China
| | - Fei Xiong
- Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production; Technology of Grain Crops; Yangzhou Univ; Yangzhou 225009 China
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Sun S, Zhang G, Ma C. Preparation, physicochemical characterization and application of acetylated lotus rhizome starches. Carbohydr Polym 2015; 135:10-7. [PMID: 26453845 DOI: 10.1016/j.carbpol.2015.07.090] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 07/27/2015] [Accepted: 07/28/2015] [Indexed: 12/12/2022]
Abstract
Acetylated lotus rhizome starches were prepared, physicochemically characterized and used as food additives in puddings. The percentage content of the acetyl groups and degree of substitution increased linearly with the amount of acetic anhydride used. The introduction of acetyl groups was confirmed via Fourier transform infrared (FT-IR) spectroscopy. The values of the pasting parameters were lower for acetylated starch than for native starch. Acetylation was found to increase the light transmittance (%), the freeze-thaw stability, the swelling power and the solubility of the starch. Sensorial scores for puddings prepared using native and acetylated lotus rhizome starches as food additives indicated that puddings produced from the modified starches with superior properties over those prepared from native starch.
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Affiliation(s)
- Suling Sun
- Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Huanggang Normal University, 438000 Huanggang, China
| | - Ganwei Zhang
- Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Huanggang Normal University, 438000 Huanggang, China.
| | - Chaoyang Ma
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
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Man J, Lin L, Wang Z, Wang Y, Liu Q, Wei C. Different structures of heterogeneous starch granules from high-amylose rice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11254-63. [PMID: 25373551 DOI: 10.1021/jf503999r] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
High-amylose cereal starches usually have heterogeneous starch granules in morphological structure. In the present study, the polygonal, aggregate, elongated, and hollow starch granules were separated from different regions of the kernels of high-amylose rice, and their structures were investigated. The results showed that the polygonal starch granules had low amylose content and high short branch-chain and branching degree of amylopectin, and exhibited A-type crystallinity. The aggregate starch granules had high long branch-chain of amylopectin, relative crystallinity, and double helix content, and exhibited C-type crystallinity. The elongated starch granules had high amylose content and low branching degree of amylopectin and relative crystallinity, and exhibited C-type crystallinity. The hollow starch granules had very high amylose content, proportion of amorphous conformation, and amylose-lipid complex, and very low branch-chain of amylopectin, branching degree of amylopectin, and double helix content, and exhibited no crystallinity. The different structures of heterogeneous starch granules from high-amylose rice resulted in significantly different thermal properties.
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Affiliation(s)
- Jianmin Man
- Key Laboratories of Crop Genetics and Physiology of the Jiangsu Province and Plant Functional Genomics of the Ministry of Education, ‡Co-Innovation Center for Modern Production Technology of Grain Crops, and §Testing Center, Yangzhou University , Yangzhou 225009, China
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