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Hu N, Qi W, Zhu J, Li S, Zheng M, Zhao C, Liu J. Postharvest ripening of newly harvested corn: Weakened interactions between starch and protein. Food Chem 2024; 451:139450. [PMID: 38670018 DOI: 10.1016/j.foodchem.2024.139450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 04/08/2024] [Accepted: 04/20/2024] [Indexed: 04/28/2024]
Abstract
The effects of postharvest ripening of corn on the mechanisms of starch and protein interactions were investigated using molecular dynamics and several chemical substances. Sodium dodecyl sulfate (SDS) treatment all significantly affected the starch content, molecular weight of proteins, relative crystallinity, pasting characteristics and dynamic viscoelasticity in samples before and after postharvest ripening. In the corn that had not undergone postharvest ripening, there were also significant electrostatic interactions and hydrogen bonds between starch and protein. In addition, molecular dynamics had demonstrated that the forces between starch and protein in corn were mainly hydrophobic interactions, electrostatic interaction, and hydrogen bonds. Compared with zein, corn glutelin was more tightly bound to starch. The binding energy of starch to both proteins was reduced in after postharvest-ripened corn. This study laid a rationale for investigating the change mechanism of corn postharvest ripening quality and improving processing property and edible quality of corn.
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Affiliation(s)
- Nannan Hu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; School of Life Science, Changchun Sci-Tech University, Changchun, Jilin 130600, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Weihua Qi
- School of Life Science, Changchun Sci-Tech University, Changchun, Jilin 130600, China
| | - Jinying Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Sheng Li
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China
| | - Mingzhu Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
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Tang D, Du B, Wang X, Nian F, Shi Z. Supplementation of amylase or amylase + xylanase improves performance and metabolism of broilers fed with diets containing newly harvested maize. Anim Biotechnol 2023; 34:4316-4336. [PMID: 36691753 DOI: 10.1080/10495398.2022.2149544] [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] [Indexed: 01/25/2023]
Abstract
How supplementation with amylase or amylase + xylanase in newly harvested maize-based diets affects broiler nutrient metabolism and performance is unclear. Thus, this study evaluated whether the supplementation of amylase (CN) or amylase + xylanase (CAX) improves performance and metabolism of broilers fed with newly harvested maize-based diets during a 6-week production. The results showed that the body weight gain of broilers fed with CA or CAX diet was higher than that with the control (CN) diet at 1-21 d of age; however, an opposite trend was observed for feed/gain (p < 0.05). Furthermore, 150, 64 and 35 different metabolites were found between CA/CN, CAX/CN and CAX/CA, respectively. Overall, amylase supplementation improved broiler growth performance at 1-21 d of age, and the positive effects of amylase on nutrient utilization were mostly related to nicotinate, retinol and glutathione metabolism improvement. Moreover, CAX diet increased apparent metabolizable energy and growth performance of broilers at 22-42 d of age, and the difference might be related to sphingolipid, porphyrin and chlorophyll metabolism regulation. The findings prove amylase + xylanase supplementation is an effective method to improve the nutritional value of newly harvested maize for broilers.
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Affiliation(s)
- Defu Tang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, P. R. China
| | - Baolong Du
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, P. R. China
| | - Xuan Wang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, P. R. China
| | - Fang Nian
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, P. R. China
| | - Zhaoguo Shi
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, P. R. China
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Cao Y, Wang X, Zhao C, Zhang H, Zheng M, Xu X, Liu J. Study on physicochemical, structural, and functional properties of Zhengdan958 and Xianyu335 cornstarch from newly harvested corn under postharvest ripening conditions at ambient temperature. Heliyon 2023; 9:e15650. [PMID: 37153400 PMCID: PMC10160505 DOI: 10.1016/j.heliyon.2023.e15650] [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: 06/29/2022] [Revised: 04/08/2023] [Accepted: 04/17/2023] [Indexed: 05/09/2023] Open
Abstract
The importance of starch in nutrition and industry is unquestionable. This study investigated the changes in physicochemical, structural, and functional properties of cornstarch from newly harvested Zhengdan958 (Zd958) and Xianyu335 (Xy335) corn during for 0, 20, 40, and 60 d at ambient temperature. The results showed no significant changes in the proximate components and apparent structure of Zd958 and Xy335 cornstarch under postharvest ripening conditions. Compared with 0 d, the molecular weight distribution and mass fraction of Zd958 and Xy335 cornstarch have changed significantly, the relative crystallinity (RC) has significantly increased from 26.4% to 26.5%-28.8% and 28.4%, and R1045/1022 has significantly increased from 0.828 to 0.826 to 0.843 and 0.883, respectively. The changes in structure indicated that the synthesis and rearrangement of cornstarch molecules formed highly ordered crystalline structures, and the ordered structures of long-range and short-range molecules increased. Moreover, the changes in structure affected the pasting characteristics and texture profiles of cornstarch, therefore, affecting the final food quality.
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Affiliation(s)
- Yong Cao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Xiujuan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Mingzhu Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- Corresponding author. 2888, Xincheng Street, Changchun, Jilin Province 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province 130118, China
- Corresponding author. 2888, Xincheng Street, Changchun, Jilin Province130118, China.
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Hu N, Zhao C, Li S, Qi W, Zhu J, Zheng M, Cao Y, Zhang H, Xu X, Liu J. Postharvest ripening of newly harvested corn: Structural, rheological, and digestive characteristics of starch. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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Li Y, Zhong K, Wang X, Wang H, Zhang Y, Shi B, Luo H, Zhao L, Jiang S, Wang S. Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage. Foods 2023; 12:foods12030478. [PMID: 36766004 PMCID: PMC9914152 DOI: 10.3390/foods12030478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/02/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023] Open
Abstract
The postharvest shelf life of fresh corn largely depends on the packaging method and storage temperature. This study investigated the effect of vacuum packaging (VP) with high-barrier (HB) or ordinary (OR) nylon/nylon/polypropylene (PP) composite films and the impact of storage temperature (4, 25, and 38 °C) on the shelf life of fresh corn. The sensory quality and color changes of the corn were evaluated, indicating a significant improvement in the glossiness (GL), sourness (SO), and color changes compared to corn packaged using OR films. The results showed that the HB films preserved corn freshness under refrigerated and normal temperature storage conditions, delaying color changes and SO development. A shelf-life model was established based on the Arrhenius equation. The predicted values of the corn at different temperatures were compared with the experimental data, indicating that the model could accurately predict the shelf life. The shelf life observed via sensory evaluation was more than 50% shorter than the results obtained by instrumental measurements. Therefore, sensory evaluation could be applied to determine shelf life and avoid food waste.
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Affiliation(s)
- Yilin Li
- Heilongjiang Feihe Dairy Industrial Co., Ltd., Qiqihar 164800, China
| | - Kui Zhong
- China National Institute of Standardization, Beijing 100191, China
| | - Xue Wang
- Heilongjiang Feihe Dairy Industrial Co., Ltd., Qiqihar 164800, China
| | - Houyin Wang
- China National Institute of Standardization, Beijing 100191, China
| | - Yongjiu Zhang
- Heilongjiang Feihe Dairy Industrial Co., Ltd., Qiqihar 164800, China
| | - Bolin Shi
- China National Institute of Standardization, Beijing 100191, China
| | - Huarong Luo
- Heilongjiang Feihe Dairy Industrial Co., Ltd., Qiqihar 164800, China
| | - Lei Zhao
- China National Institute of Standardization, Beijing 100191, China
| | - Shilong Jiang
- Heilongjiang Feihe Dairy Industrial Co., Ltd., Qiqihar 164800, China
| | - Sisi Wang
- China National Institute of Standardization, Beijing 100191, China
- Correspondence:
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Yang Q, Van Haute M, Korth N, Sattler S, Rose D, Juritsch A, Shao J, Beede K, Schmaltz R, Price J, Toy J, Ramer-Tait AE, Benson AK. The waxy mutation in sorghum and other cereal grains reshapes the gut microbiome by reducing levels of multiple beneficial species. Gut Microbes 2023; 15:2178799. [PMID: 37610979 PMCID: PMC9980621 DOI: 10.1080/19490976.2023.2178799] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 12/16/2022] [Accepted: 02/02/2023] [Indexed: 08/25/2023] Open
Abstract
Waxy starches from cereal grains contain >90% amylopectin due to naturally occurring mutations that block amylose biosynthesis. Waxy starches have unique organoleptic characteristics (e.g. sticky rice) as well as desirable physicochemical properties for food processing. Using isogenic pairs of wild type sorghum lines and their waxy derivatives, we studied the effects of waxy starches in the whole grain context on the human gut microbiome. In vitro fermentations with human stool microbiomes show that beneficial taxonomic and metabolic signatures driven by grain from wild type parental lines are lost in fermentations of grain from the waxy derivatives and the beneficial signatures can be restored by addition of resistant starch. These undesirable effects are conserved in fermentations of waxy maize, wheat, rice and millet. We also demonstrate that humanized gnotobiotic mice fed low fiber diets supplemented with 20% grain from isogenic pairs of waxy vs. wild type parental sorghum have significant differences in microbiome composition and show increased weight gain. We conclude that the benefits of waxy starches on food functionality can have unintended tradeoff effects on the gut microbiome and host physiology that could be particularly relevant in human populations consuming large amounts of waxy grains.
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Affiliation(s)
- Qinnan Yang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - Mallory Van Haute
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - Nate Korth
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
- Complex Biosystems Graduate Program, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Scott Sattler
- Wheat, Sorghum and Forage Research Unit, USDA-Agricultural Research Service, Lincoln, NE, USA
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Devin Rose
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Anthony Juritsch
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - Jing Shao
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - Kristin Beede
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - Robert Schmaltz
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - Jeff Price
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - John Toy
- Wheat, Sorghum and Forage Research Unit, USDA-Agricultural Research Service, Lincoln, NE, USA
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Amanda E. Ramer-Tait
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - Andrew K. Benson
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
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Zhang Y, Junejo SA, Zhang B, Fu X, Huang Q. Multi-scale structures and physicochemical properties of waxy starches from different botanical origins. Int J Biol Macromol 2022; 220:692-702. [PMID: 35998850 DOI: 10.1016/j.ijbiomac.2022.08.133] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 08/04/2022] [Accepted: 08/19/2022] [Indexed: 11/16/2022]
Abstract
The multi-scale structures and physicochemical relationships of three different types of waxy starches (maize, tapioca, and potato) were investigated. The maize and tapioca starches exhibited A-type crystalline polymorph compared to potato starch (B-type). The WMS showed higher amorphous content (5.56 %) than other waxy starches. The WTS exhibited a low tendency of retrogradation with its high fa (DP 6-12) and low fb3 (DP ≥ 37) proportion of chains. Double helix content of WPS was observed highest with a high pasting viscosity (952.3 BU). Low fa (DP 6-12) and high fb3 (DP ≥ 37) chain proportions of the WPS retrograded easily. The compactness of the semi-crystalline aggregation structure influenced the retrogradation properties of waxy starches with a positive correlation. Furthermore, the peak viscosity of pastes was correlated with the proportion of fb3 (DP ≥ 37) chains, mass fractal dimension, and double helix content. The results provide guidance to design the application of waxy starches in the production of clean-labels.
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Affiliation(s)
- Yuwei Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Shahid Ahmed Junejo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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Wu W, Zhang X, Qu J, Xu R, Liu N, Zhu C, Li H, Liu X, Zhong Y, Guo D. The effects of fermentation of Qu on the digestibility and structure of waxy maize starch. FRONTIERS IN PLANT SCIENCE 2022; 13:984795. [PMID: 36051290 PMCID: PMC9424902 DOI: 10.3389/fpls.2022.984795] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Accepted: 07/25/2022] [Indexed: 06/15/2023]
Abstract
The fermentation of Qu (FQ) could efficiently produce enzymatically modified starch at a low cost. However, it is poorly understood that how FQ influences the waxy maize starch (WMS) structure and the digestion behavior. In this study, WMS was fermented by Qu at different time and starches were isolated at each time point, and its physico-chemical properties and structural parameters were determined. Results showed that the resistant starch (RS), amylose content (AC), the average particle size [D(4,3)] the ratio of peaks at 1,022/995 cm-1, and the onset temperature of gelatinization (T o ) were increased significantly after 36 h. Conversely, the crystallinity, the values of peak viscosity (PV), breakdown (BD), gelatinization enthalpy (ΔH), and the phase transition temperature range (ΔT) were declined significantly after 36 h. It is noteworthy that smaller starch granules were appeared at 36 h, with wrinkles on the surface, and the particle size distribution was also changed from one sharp peak to bimodal. We suggested that the formation of smaller rearranged starch granules was the main reason for the pronounced increase of RS during the FQ process.
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Affiliation(s)
- Wenhao Wu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Xudong Zhang
- Institute of Crop Science, Quality of Plant Products, University of Hohenheim, Stuttgart, Germany
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Renyuan Xu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Na Liu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Chuanhao Zhu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Huanhuan Li
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Xingxun Liu
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Yuyue Zhong
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
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9
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Zhao C, Li Q, Hu N, Yin H, Wang T, Dai X, Zheng M, Liu J. Improvement of structural characteristics and in vitro digestion properties of zein by controlling postharvest ripening process of corn. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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Zhao Z, Ma F, Zhang B. Study on preservation method and mechanism of peeling waxy corn kernels treated with composite film. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zixuan Zhao
- College of Food Science Shenyang Agricultural University Shenyang China
| | - Fengming Ma
- College of Food Science Shenyang Agricultural University Shenyang China
| | - Baiqing Zhang
- College of Food Science Shenyang Agricultural University Shenyang China
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Hu Y, Wang J, Chi M, Yang S, Lu D. Morphological, Structural, and Physicochemical Properties of Starch in Hybrids and Inbred Lines from Sweet–Waxy Maize. STARCH-STARKE 2021. [DOI: 10.1002/star.202100073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yifan Hu
- 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 Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of Education of China Yangzhou University Yangzhou 225009 China
| | - Jun Wang
- Lianyungang Academy of Agricultural Sciences Lianyungang 222000 China
| | - Ming Chi
- Lianyungang Academy of Agricultural Sciences Lianyungang 222000 China
| | - Siling 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 Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of Education of China Yangzhou University Yangzhou 225009 China
| | - Dalei 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 Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of Education of China Yangzhou University Yangzhou 225009 China
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12
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Liu Z, Chen L, Bie P, Xie F, Zheng B. An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106655] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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13
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Xu J, Chen L, Guo X, Liang Y, Xie F. Understanding the multi-scale structure and digestibility of different waxy maize starches. Int J Biol Macromol 2020; 144:252-258. [DOI: 10.1016/j.ijbiomac.2019.12.110] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 11/28/2019] [Accepted: 12/14/2019] [Indexed: 01/22/2023]
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14
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Park HW, Yoo JS, Jung H, Yoon WB. Developing a sterilization processing and a grading system to produce a uniform quality of sterilized whole corn (Zea mays L. var. ceratina). J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.01.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Zhao N, Li BW, Fu N, Li D, Wang LJ, Chen XD. Influence of Moisture Content on Physicomechanical Properties, Starch-Protein Microstructure and Fractal Parameter of Oat Groats. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThis study was performed to investigate the influence of moisture content on physicomechanical properties, starch-protein microstructure and fractal parameter of oat groats. Selected physical properties were determined as a function of moisture content. The results showed that moisture content had a significant effect on these characteristics. Majority of physical properties increased linearly with moisture content ranged from 11.8 % to 27.0 %, while mechanical properties decreased nonlinearly as third power function in the above range. Moreover, the increasing granule size, less gaps and more contact points can be observed in the microstructure of starch-protein network with high moisture. Meanwhile, high moisture content also resulted in that fractal parameter of oat section increased from 2.6891 to 2.8001 significantly. These moisture-dependent characteristics are useful in further study of oat groats and the heuristic methods used in this study may be extrapolated to other varieties of cereal.
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Garzón R, Rosell CM, Malvar RA, Revilla P. Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13364] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Raquel Garzón
- Institute of Agrochemistry and Food Technology (IATA-CSIC); C/Agustin Escardino, 7 Paterna Valencia 46980 Spain
| | - Cristina M. Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC); C/Agustin Escardino, 7 Paterna Valencia 46980 Spain
| | - Rosa A. Malvar
- Misión Biológica de Galicia (CSIC); Apartado 28 Pontevedra 36080 Spain
| | - Pedro Revilla
- Misión Biológica de Galicia (CSIC); Apartado 28 Pontevedra 36080 Spain
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