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Tian X, Hu Y, Gao Y, Wang G, Tai B, Yang B, Xing F. Effects of Aspergillus flavus infection on multi-scale structures and physicochemical properties of maize starch during storage. Carbohydr Polym 2024; 342:122322. [PMID: 39048185 DOI: 10.1016/j.carbpol.2024.122322] [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: 02/16/2024] [Revised: 04/26/2024] [Accepted: 05/24/2024] [Indexed: 07/27/2024]
Abstract
This study systematically analyzed the effect of Aspergillus flavus infection on the maize starch multi-scale structure, physicochemical properties, processing characteristics, and synthesis regulation. A. flavus infection led to a decrease in the content of starch, an increase in the content of reactive oxygen species (ROS) and malondialdehyde (MDA), a significant decrease in the activities of peroxidase (POD) and superoxide dismutase (SOD). In addition, A. flavus infection had a significant destructive effect on the double helix structure, relative crystallinity and lamellar structure of starch, resulting in the reduction of starch viscosity, affecting the viscoelastic properties of starch, and complicating the gel formation process. However, the eugenol treatment group significantly inhibited the growth of A. flavus during maize storage, protecting the multi-scale structure and processing characteristics of maize starch from being damaged. Transcriptome analysis showed that genes involved in carbohydrate synthesis in maize were significantly downregulated and genes involved in energy synthesis were significantly upregulated, indicating that maize converted its energy storage into energy synthesis to fight the invasion of A. flavus. These results of this study enriched the mechanism of quality deterioration during maize storage, and provide theoretical and technical support for the prevention of A. flavus infection during maize storage.
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Affiliation(s)
- Xiaoyu Tian
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Yafan Hu
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Yuan Gao
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Gang Wang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Bowen Tai
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Bolei Yang
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Fuguo Xing
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
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Xu Z, Liu X, Zhang C, Ma M, Gebre BA, Mekonnen SA, Corke H, Sui Z. Mild alkali treatment alters structure and properties of maize starch: The potential role of alkali in starch chemical modification. Int J Biol Macromol 2024; 274:133238. [PMID: 38897493 DOI: 10.1016/j.ijbiomac.2024.133238] [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: 04/04/2024] [Revised: 06/14/2024] [Accepted: 06/16/2024] [Indexed: 06/21/2024]
Abstract
Normal and waxy maize starches were treated with mild alkali treatment (pH 8.5, 9.9, 11.3) in two temperature-time combinations (25 °C for 1 h and 50 °C for 18 h) to investigate the effect on starch structure and properties. Mild alkali treatment partly removed the starch granule-associated proteins and lipids of normal (from 0.31 % to 0.24 % and from 0.77 % to 0.55 %, respectively) and waxy maize starches (from 0.22 % to 0.18 % and from 0.24 % to 0.15 %, respectively). Gelatinization enthalpy of waxy maize starch increased with alkali treatment from 16.20 J·g-1 to 21.95 J·g-1, indicating that amylopectin (AP) rearrangement and AP-AP double helices formation might occur. But amylose could inhibit these effects by restricting mobility of amylopectin, and no such changes occurred for normal maize starch. Alkali treatment decreased gelatinization temperature and increased peak and final viscosity. Alkali treatment decreased trough viscosity and increased setback of normal maize starch. The hydrothermal treatment promoted the effect of alkali, attributed to the more rapid molecular motion at higher temperature. Normal and waxy starches showed different changes after alkali treatment, indicating that amylose played an important role in controlling the effect of alkali and hydrothermal treatment, primarily as an obstructer of amylopectin rearrangement in mild alkali treatment.
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Affiliation(s)
- Zekun Xu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Xiaoning Liu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Chuangchuang Zhang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Mengting Ma
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Bilatu Agza Gebre
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
| | - Solomon Abate Mekonnen
- Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
| | - Harold Corke
- Department of Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, 3200003, Israel.
| | - Zhongquan Sui
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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Wang J, Li Y, Guo X, Zhu K, Wu Z. A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten. Foods 2024; 13:1507. [PMID: 38790811 PMCID: PMC11121694 DOI: 10.3390/foods13101507] [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: 04/08/2024] [Revised: 05/09/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.
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Affiliation(s)
- Jinrong Wang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Xiaona Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Kexue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zijian Wu
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China
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Huang J, Zhang M, Mujumdar AS, Li C. Modulation of starch structure, swallowability and digestibility of 3D-printed diabetic-friendly food for the elderly by dry heating. Int J Biol Macromol 2024; 264:130629. [PMID: 38453112 DOI: 10.1016/j.ijbiomac.2024.130629] [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: 01/04/2024] [Revised: 02/24/2024] [Accepted: 03/03/2024] [Indexed: 03/09/2024]
Abstract
Elderly people often experience difficulty in swallowing and have impaired regulation of the nervous system. Furthermore, their blood glucose level can rise easily after eating. Therefore, functional foods that are easy to swallow and can maintain blood glucose at a lower level have been an important research topic in recent years. In this study, 3D printing was combined with dry heating to modify the starch in white quinoa and brown rice to develop whole grain foods with Osmanthus flavor that meet the dietary habits of the elderly. The samples were tested for printability, swallowing performance, and in vitro digestion. The results showed that after dry heating, all samples had shear-thinning properties and could pass through the extrusion nozzle of the printer smoothly. Both white quinoa and brown rice showed improved printability and self-support compared to the control. B45 (white quinoa, dry heating for 45 min) and C45 (brown rice, dry heating for 45 min) had significant elasticity and greater internal interaction strength during swallowing to resist disintegration of food particles during chewing. B45, C30, and C45, conformed to class 4 consistency and were characterized by easy swallowing of the diet. Further, dry heating resulted in greater resistance to enzymatic degradation of white quinoa and brown rice starch, with overall in vitro digestibility lower than the control.
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Affiliation(s)
- Jinjin Huang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Chunli Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
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Almeida RLJ, Santos NC, Feitoza JVF, Muniz CES, Eduardo RDS, Freire VDA, de Alcântara Ribeiro VH, de Alcântara Silva VM, de Almeida Mota MM, de Assis Cavalcante J, de Almeida Silva R, da Costa GA, de Figueiredo MJ, Ribeiro CAC. Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch. Food Res Int 2024; 177:113877. [PMID: 38225140 DOI: 10.1016/j.foodres.2023.113877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 12/07/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
This study investigated the physical modifications by high hydrostatic pressure (HHP) at 600 MPa for 30 min/30 °C, annealing (AN) at 50 °C/24 h and the combination of both (HHP + AN and AN + HHP) applied to yellow bean starch to verify changes in morphology, X-ray diffraction, molecular order, thermal properties and pasting properties of native (NS) and modified starches. Morphological analysis showed loss of sphericity and increase in diameter with the appearance of pores on the surface after application of treatments. The AN starch showed lower values of syneresis, degree of double helix (DD), order (DO), and viscosity of the paste obtained by RVA. It exhibited a Vh-type classification with the appearance of the amylose-lipid complex. However, the gelatinization temperatures, as well as the enthalpy of gelatinization, were significantly higher. On the other hand, the starch treated with HHP showed a higher Setback (SB) value. The greatest modifications were found for the starches subjected to the combined treatments (AN + HHP) and (HHP + AN), where the order of the treatments was significant for the morpho-structural changes of yellow bean starch. According to the micrographs, the surface aspect was altered, with AN + HHP showing greater irregularities and flat yet irregular faces, as well as a larger granule diameter (147.05). The X-ray diffractogram showed a reduction in crystallinity from 28.14 % (NS) to 18.09 % (AN + HHP) and classified the starch as type "A". The double modification (HHP + AN and AN + HHP) reduced the gelatinization temperature and the enthalpy of gelatinization but had no effect on the bands of the FT-IR spectrum. There was only a reduction in the degree of order and the double helix. Finally, the treatment with AN + HHP is more effective as the gelatinization with AN facilitates the application of HHP. Both methods used are classified as physical (thermal and non-thermal), aiming to minimize environmental impacts and achieve faster and safer morpho-structural modification without leaving chemical residues in the products.
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Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Cecilia Elisa Sousa Muniz
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Raphael da Silva Eduardo
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Vitoria de Andrade Freire
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | | | | | | | | | - Maria José de Figueiredo
- Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil
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Kumari B, Sit N. Comprehensive review on single and dual modification of starch: Methods, properties and applications. Int J Biol Macromol 2023; 253:126952. [PMID: 37722643 DOI: 10.1016/j.ijbiomac.2023.126952] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/11/2023] [Accepted: 09/12/2023] [Indexed: 09/20/2023]
Abstract
Starch is a natural, renewable, affordable, and easily available polymer used as gelling agents, thickeners, binders, and potential raw materials in various food products. Due to these techno-functional properties of starch, food and non-food industries are showing interest in developing starch-based food products such as films, hydrogels, starch nanoparticles, and many more. However, the application of native starch is limited due to its shortcomings. To overcome these problems, modification of starch is necessary. Various single and dual modification processes are used to improve techno-functional, morphological, and microstructural properties, film-forming capacity, and resistant starch. This review paper provides a comprehensive and critical understanding of physical, chemical, enzymatic, and dual modifications (combination of any two single modifications), the effects of parameters on modification, and their applications. The sequence of modification plays a key role in the dual modification process. All single modification methods modify the physicochemical properties, crystallinity, and emulsion properties, but some shortcomings such as lower thermal, acidic, and shear stability limit their application in industries. Dual modification has been introduced to overcome these limitations and maximize the effectiveness of single modification.
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Affiliation(s)
- Bharati Kumari
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
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Zhang W, Bao Y, Li HT. Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound. Carbohydr Polym 2023; 322:121343. [PMID: 37839846 DOI: 10.1016/j.carbpol.2023.121343] [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: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/27/2023] [Indexed: 10/17/2023]
Abstract
This study explored a new physical modification approach to regulate enzymatic resistance of high-amylose starch for potentially better nutritional outcomes. High-amylose maize starch (HAMS) was subjected to chain depolymerization by electron beam irradiation (EBI), followed by inducing ordered structure through annealing in palmitic acid solution (APAS). APAS treatment significantly promotes the formation of ordered structure. Starch after the combinative modification showed up to 5.2 % increase in total crystallinity and up to 1.2 % increase in V-type fraction. The EBI-APAS modification led to increased gelatinization temperature (from 66.1 to 87.6 °C) and reduced final digested percentage under in vitro stimulated digestion conditions. The moderate extent of depolymerization resulted in higher enzymatic resistance, indicating that the extent of depolymerization is crucial in EBI-APAS modification. Pearson analysis showed a significant correlation between gelatinization onset temperature and digestion kinetic parameter (k1, rate constant of fast-phase digestion). Overall, the result suggests that ordered structures of degraded molecules induced by the combinative modification contribute to the enzymatic resistance of starch. This study sheds lights on future applications of EBI-APAS approach to regulate multi-scale structures and nutritional values of high-amylose starch.
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Affiliation(s)
- Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
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Ribeiro VHDA, Cavalcanti-Mata MERM, Almeida RLJ, Silva VMDA. Characterization and Evaluation of Heat-Moisture-Modified Black and Red Rice Starch: Physicochemical, Microstructural, and Functional Properties. Foods 2023; 12:4222. [PMID: 38231608 DOI: 10.3390/foods12234222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 01/19/2024] Open
Abstract
This study sought to evaluate starch from black and red rice modified by heat-moisture, investigating the extraction yield, starch and amylose content, color, and phenolic compounds. The water and oil absorption capacity, whole milk and zero lactose absorption index, syneresis index, and texture were also analyzed. Microstructural analysis included Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The heat-moisture treatment (HMT) reduced the extraction yield and the starch and amylose content, with native black rice starch having the highest values for these parameters. The modification also affected the color and phenolic compounds of the starch, making it darker and changing its appearance. The modification improved the absorption of water, oil, and milk, reducing syneresis and increasing stability during storage. The starch surface was altered, especially for modified black rice starch, with larger agglomerates. The type of starch also changed from A to Vh, with lower relative crystallinity. The textural properties of modified red rice starch were also significantly altered. The HMT proved to be a viable and economical option to modify the analyzed parameters, influencing the texture and physicochemical properties of pigmented rice starch, expanding its applications, and improving its stability during storage at temperatures above 100 °C.
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Irshad A, Guo H, Xiong H, Xie Y, Jin H, Gu J, Wang C, Yu L, Wen X, Zhao S, Liu L. Evaluation of altered starch mutants and identification of candidate genes responsible for starch variation in wheat. BMC PLANT BIOLOGY 2023; 23:377. [PMID: 37528349 PMCID: PMC10391901 DOI: 10.1186/s12870-023-04389-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Accepted: 07/21/2023] [Indexed: 08/03/2023]
Abstract
BACKGROUND Induction of mutation through chemical mutagenesis is a novel approach for preparing diverse germplasm. Introduction of functional alleles in the starch biosynthetic genes help in the improvement of the quality and yield of cereals. RESULTS In the present study, a set of 350 stable mutant lines were used to evaluate dynamic variation of the total starch contents. A megazyme kits were used for measuring the total starch content, resistant starch, amylose, and amylopectin content. Analysis of variance showed significant variation (p < 0.05) in starch content within the population. Furthermore, two high starch mutants (JE0173 and JE0218) and two low starch mutants (JE0089 and JE0418) were selected for studying different traits. A multiple comparison test showed that significant variation in all physiological and morphological traits, with respect to the parent variety (J411) in 2019-2020 and 2020-2021. The quantitative expression of starch metabolic genes revealed that eleven genes of JE0173 and twelve genes of JE0218 had consistent expression in high starch mutant lines. Similarly, in low starch mutant lines, eleven genes of JE0089 and thirteen genes of JE0418 had consistent expression in all stages of seed development. An additional two candidate genes showed over-expression (PHO1, PUL) in the high starch mutant lines, indicating that other starch metabolic genes may also contribute to the starch biosynthesis. The overexpression of SSII, SSIII and SBEI in JE0173 may be due to presence of missense mutations in these genes and SSI also showed overexpression which may be due to 3-primer_UTR variant. These mutations can affect the other starch related genes and help to increase the starch content in this mutant line (JE0173). CONCLUSIONS This study screened a large scale of mutant population and identified mutants, could provide useful genetic resources for the study of starch biosynthesis and genetic improvement of wheat in the future. Further study will help to understand new genes which are responsible for the fluctuation of total starch.
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Affiliation(s)
- Ahsan Irshad
- Institute of Crop Sciences, National Engineering Laboratory of Crop Molecular Breeding, Chinese Academy of Agricultural Sciences, National Centre of Space Mutagenesis for Crop Improvement, Beijing, 100081, China
- Key Laboratory of Molecular Medicine and Biotherapy, School of Life Sciences, Beijing Institute of Technology, Beijing, 100081, China
| | - Huijun Guo
- Institute of Crop Sciences, National Engineering Laboratory of Crop Molecular Breeding, Chinese Academy of Agricultural Sciences, National Centre of Space Mutagenesis for Crop Improvement, Beijing, 100081, China
| | - Hongchun Xiong
- Institute of Crop Sciences, National Engineering Laboratory of Crop Molecular Breeding, Chinese Academy of Agricultural Sciences, National Centre of Space Mutagenesis for Crop Improvement, Beijing, 100081, China
| | - Yongdun Xie
- Institute of Crop Sciences, National Engineering Laboratory of Crop Molecular Breeding, Chinese Academy of Agricultural Sciences, National Centre of Space Mutagenesis for Crop Improvement, Beijing, 100081, China
| | - Hua Jin
- Key Laboratory of Molecular Medicine and Biotherapy, School of Life Sciences, Beijing Institute of Technology, Beijing, 100081, China
| | - Jiayu Gu
- Institute of Crop Sciences, National Engineering Laboratory of Crop Molecular Breeding, Chinese Academy of Agricultural Sciences, National Centre of Space Mutagenesis for Crop Improvement, Beijing, 100081, China
| | - Chaojie Wang
- Institute of Crop Sciences, National Engineering Laboratory of Crop Molecular Breeding, Chinese Academy of Agricultural Sciences, National Centre of Space Mutagenesis for Crop Improvement, Beijing, 100081, China
| | - Liqun Yu
- Key Laboratory of Molecular Medicine and Biotherapy, School of Life Sciences, Beijing Institute of Technology, Beijing, 100081, China
| | - Xianghui Wen
- Key Laboratory of Molecular Medicine and Biotherapy, School of Life Sciences, Beijing Institute of Technology, Beijing, 100081, China
| | - Shirong Zhao
- Institute of Crop Sciences, National Engineering Laboratory of Crop Molecular Breeding, Chinese Academy of Agricultural Sciences, National Centre of Space Mutagenesis for Crop Improvement, Beijing, 100081, China
| | - Luxiang Liu
- Institute of Crop Sciences, National Engineering Laboratory of Crop Molecular Breeding, Chinese Academy of Agricultural Sciences, National Centre of Space Mutagenesis for Crop Improvement, Beijing, 100081, China.
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10
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Ye SJ, Baik MY. Characteristics of physically modified starches. Food Sci Biotechnol 2023; 32:875-883. [PMID: 37123068 PMCID: PMC10130308 DOI: 10.1007/s10068-023-01284-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/27/2023] [Accepted: 02/10/2023] [Indexed: 03/06/2023] Open
Abstract
Starch is an abundant natural, non-toxic, biodegradable polymer. Due to its low price, it is used for various purposes in various fields such as the cosmetic, paper, and construction industries as well as the food industry. Due to recent consumer interest in clean label materials, physically modified starch is attracting attention. Manufacturing methods of physically modified starch include pregelatinization, hydrothermal treatment such as heat moisture treatment and annealing, hydrostatic pressure treatment, ultrasonic treatment, milling, and freezing. In this study, toward development of clean label materials, manufacturing methods and characteristics of physically modified starches were discussed.
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Affiliation(s)
- Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
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11
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Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same. FERMENTATION 2023. [DOI: 10.3390/fermentation9020134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
Abstract
High-amylose starch has unique functional properties and nutritional values in food applications. This type of starch is generally resistant to enzymatic digestion in the gastrointestinal tract, and contains an increased fraction of resistant starch (RS), which is a type of dietary fiber. The digestion and fermentation of high-amylose starch in the gut are of current research interest, as the processes are related to its nutritional functionality. This review summarizes recent in vitro and in vivo studies on the digestion and fermentation of high-amylose starches from different botanical sources and those that have been obtained by modifications. The RS content and fermentation properties are compared among high-amylose starches. This review aims to provide a current understanding of the relationship between high-amylose starch structures and fermentation-related nutritional properties. The results of these studies suggest that both modifications and food processing of high-amylose starch result in distinct fermentation products and nutritional properties. The review provides insight into the potential future applications of diverse high-amylose starches as bioactive compounds to modulate colonic fermentation.
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12
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High-amylose maize starch: Structure, properties, modifications and industrial applications. Carbohydr Polym 2023; 299:120185. [PMID: 36876800 DOI: 10.1016/j.carbpol.2022.120185] [Citation(s) in RCA: 36] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/28/2022] [Accepted: 09/29/2022] [Indexed: 11/07/2022]
Abstract
High-amylose maize refers to a special type of maize cultivar with a 50 %-90 % amylose content of the total starch. High-amylose maize starch (HAMS) is of interest because it possesses unique functionalities and provides many health benefits for humans. Therefore, many high-amylose maize varieties have been developed via mutation or transgenic breeding approaches. From the literature reviewed, the fine structure of HAMS is different from the waxy and normal corn starches, influencing its gelatinization, retrogradation, solubility, swelling power, freeze-thaw stability, transparency, pasting and rheological properties, and even in vitro digestion. HAMS has undergone physical, chemical, and enzymatical modifications to enhance its characteristics and thereby broaden its possible uses. HAMS has also been used for the benefit of increasing resistant starch levels in food products. This review summarizes the recent developments in our understanding of the extraction and chemical composition, structure, physicochemical properties, digestibility, modifications, and industrial applications of HAMS.
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13
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Effect of energetic neutrals on the kithul starch retrogradation; Potential utilization for improving mechanical and barrier properties of films. Food Chem 2023; 398:133881. [DOI: 10.1016/j.foodchem.2022.133881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 08/04/2022] [Accepted: 08/05/2022] [Indexed: 11/21/2022]
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14
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Tian Y, Qu J, Zhou Q, Ding L, Cui Y, Blennow A, Zhong Y, Liu X. High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800. Carbohydr Polym 2022; 295:119858. [DOI: 10.1016/j.carbpol.2022.119858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 07/05/2022] [Accepted: 07/07/2022] [Indexed: 11/02/2022]
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15
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Nwaogazie FO, Akinwande BA, Oyeyinka SA. Physicochemical properties of Bambara groundnut (
Vigna subterranea
) starch annealed at different temperatures. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Bolanle A. Akinwande
- Department of Food Science Ladoke Akintola University of Technology Ogbomoso Nigeria
| | - Samson A. Oyeyinka
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing University of Lincoln Holbeach, PE12 7FJ UK
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16
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Intensifying the moderate electric field-induced modification of maize starch by 1-butyl-3-methylimidazolium chloride. Carbohydr Polym 2022; 292:119654. [DOI: 10.1016/j.carbpol.2022.119654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 05/05/2022] [Accepted: 05/22/2022] [Indexed: 11/23/2022]
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17
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Faridah DN, Anugerah MP, Hunaefi D, Afandi FA, Jayanegara A. The effect of annealing on resistant starch content of different crop types: a systematic review and meta‐analysis study. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15388] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Didah Nur Faridah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- Department of Food Technology Faculty of Agricultural Technology SEAFAST Center IPB IPB University Bogor 16880 Indonesia
| | - Maria Putri Anugerah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Dase Hunaefi
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16680 Indonesia
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18
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Anugerah MP, Faridah DN, Afandi FA, Hunaefi D, Jayanegara A. Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15628] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Maria Putri Anugerah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Didah Nur Faridah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- Department of Food Technology Faculty of Agricultural Technology Southeast Asian Food and Agricultural Science Technology (SEAFAST) Center, Bogor Agricultural University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
| | - Dase Hunaefi
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16680 Indonesia
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19
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Parra DO, Daza Ramírez LD, Sandoval‐Aldana A, Eim VS, Váquiro HA. Annealing treatment of ulluco starch: Effect of moisture content and time on the physicochemical properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Daniela O. Parra
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
| | - Luis Daniel Daza Ramírez
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
- Departamento de Química Universidad de las Islas Baleares Palma de Mallorca Spain
| | - Angélica Sandoval‐Aldana
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
| | - Valeria S. Eim
- Departamento de Química Universidad de las Islas Baleares Palma de Mallorca Spain
| | - Henry A. Váquiro
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
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20
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Modulating Structure and Properties of Glutinous Rice Flour and Its Dumpling Products by Annealing. Processes (Basel) 2021. [DOI: 10.3390/pr9122248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, annealed glutinous rice flour treated under different conditions (ANN1, ANN2 and ANN3) were prepared. The structure as well as physicochemical characteristics of the flour and its dumpling products were investigated. The crystallinity of the annealed flour samples increased, while the hydration ability decreased. The content of bound water raised, and immobilized water as well as the freezing enthalpy value decreased for the fast-frozen dumplings made from annealed flour samples. It showed that annealed treatment could reduce the formation of large ice crystals, thus decrease the cracking of fast-frozen dumplings. The freezing enthalpy value of annealed dumplings decreased which was conducive to protect the structure and quality of products. The boiled dumplings made of annealed flour had better eating quality as demonstrated by the increase in the transmittance of the soup. It indicated that moderate annealed glutinous rice flour ANN2 had optimal physicochemical properties to make high quality dumplings. This study would pave the way for further study of the annealing glutinous rice flour and provide theoretical guidance for the application of annealing treatment in starchy food product.
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21
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Shen H, Xu M, Su C, Zhang B, Ge X, Zhang G, Li W. Insights into the relations between the molecular structures and physicochemical properties of normal and waxy wheat B‐starch after repeated and continuous annealing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huishan Shen
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Meijuan Xu
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Chunyan Su
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Bo Zhang
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Xiangzhen Ge
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Guoquan Zhang
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Wenhao Li
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
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22
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Fonseca LM, Halal SLME, Dias ARG, Zavareze EDR. Physical modification of starch by heat-moisture treatment and annealing and their applications: A review. Carbohydr Polym 2021; 274:118665. [PMID: 34702484 DOI: 10.1016/j.carbpol.2021.118665] [Citation(s) in RCA: 79] [Impact Index Per Article: 26.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 10/20/2022]
Abstract
Heat-moisture treatment (HMT) and annealing are hydrothermal starch modifications. HMT is performed using high temperature and low moisture content range, whereas annealing uses excess of water, a long period of time, and temperature above the glass transition and below the gelatinization temperature. This review focuses on: research advances; the effect of HMT and annealing on starch structure and most important properties; combined modifications; and HMT-starch and annealed-starch applications. Annealing and HMT can be performed together or combined with other modifications. These combinations contribute to new applications in different areas. The annealed and HMT-starches can be used for pasta, candy, bakery products, films, nanocrystals, and nanoparticles. HMT has been studied on starch digestibility and promising data have been reported, due to increased content of slowly digestible and resistant starches. The starch industry is in constant expansion, and modification processes increase its versatility, adapting it for different purposes in food industries.
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Affiliation(s)
- Laura Martins Fonseca
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
| | - Shanise Lisie Mello El Halal
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
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23
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Li X, Guo Y, Chen L, Liu K, Gong K. Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour. Sci Rep 2021; 11:16338. [PMID: 34381161 PMCID: PMC8357799 DOI: 10.1038/s41598-021-95926-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Accepted: 07/28/2021] [Indexed: 11/09/2022] Open
Abstract
Making low GI of the Chinese steamed bread (CSB) with acceptable eating quality is a challenge. A CSB prepared from wheat flour partially substituted by lotus root powder (LRP) showed good prospects. RVA profile and texture profile were determined to evaluate the texture, while animal test were used to confirm the bio-functional attributes. The addition of LRP effectively changed the RVA profile of lotus-wheat incorporated flour (LWIF). CSB prepared from 30% LWIF showed acceptable eating quality with higher springiness, cohesiveness, and recovery while lower hardness. After 12 weeks of 30% LWIF administrating, the fast blood glucose of diabetic rat decreased from 17.6 to 5.8 mmol/L together with the reduction of serum TC, TG and LDL-C. The hepatic histopathological examination and serum levels changes of SOD, CAT and FFA confirmed LWIF could effectively protect the liver of the diabetic rats from damage caused by oxidative stress.
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Affiliation(s)
- Xiaoyue Li
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Yuqiu Guo
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Lirong Chen
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Kaichang Liu
- Shandong Academy of Agricultural Sciences, Jinan, China
| | - Kuijie Gong
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China.
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24
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Sun L, Xu Z, Song L, Ma M, Zhang C, Chen X, Xu X, Sui Z, Corke H. Removal of starch granule associated proteins alters the physicochemical properties of annealed rice starches. Int J Biol Macromol 2021; 185:412-418. [PMID: 34144068 DOI: 10.1016/j.ijbiomac.2021.06.082] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 06/08/2021] [Accepted: 06/11/2021] [Indexed: 11/16/2022]
Abstract
The effect of removal of starch granule associated proteins (SGAPs), annealing and dual-treatment on physicochemical properties of three rice starches with different amylose content (AC) was investigated. SGAPs removal reduced stability of starch granules, thus increasing amylose leaching, swelling power, solubility, and pseudoplasticity of Qiuguang (15.6% AC) and Luhui (22.1% AC) rice starches, decreasing pseudoplasticity of Yangfunuo (1.56% AC) starch, and decreasing To, Tp, and Tc, pasting viscosity and storage modulus of all three rice starches. Annealing decreased amylose leaching of the three starches, and pasting properties, pseudoplastic and storage modulus of Yangfunuo starch, but increased swelling power of the three starches, ΔH and To of Qiuguang starch, and pasting properties and pseudoplasticity of Qiuguang and Luhui starches. The effect of dual-treatment was generally the sum of effect of SGAPs removal and annealing treatment. But an interaction effect of the dual-treatment was observed for some parameters. The effect of annealing was closely related to the variety and composition of the starch.
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Affiliation(s)
- Letong Sun
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Shandong 250000, China
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Lulu Song
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaojing Chen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xianming Xu
- Department of Obstetrics and Gynecology, Shanghai General Hospital, Shanghai Jiao Tong University School of Medicine, No. 100, Haining Road, Shanghai 200080, China.
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
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25
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Luo X, Cheng B, Zhang W, Shu Z, Wang P, Zeng X. Structural and functional characteristics of Japonica rice starches with different amylose contents. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1927194] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Xianli Luo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Bei Cheng
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Wei Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
- Inspection and Testing Center of Weifang, Weifang, China
| | - Zaixi Shu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Pingping Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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26
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Comparison of the structural and functional properties of starches in rice from main and ratoon crops. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103233] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Zhang W, Cheng B, Li J, Shu Z, Wang P, Zeng X. Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches. Polymers (Basel) 2021; 13:1325. [PMID: 33919514 PMCID: PMC8073360 DOI: 10.3390/polym13081325] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 11/21/2022] Open
Abstract
Starches rich in amylose are promising functional ingredients for calory-reduced foods. In this research, a high-amylose Japonica rice starch (amylose content 33.3%) was esterified with octenyl succinic anhydride (OSA) to improve the functional properties. The OSA-modified derivatives were evaluated for structure and functional properties, with OSA-modified normal Japonica rice starch (amylose content 18.8%) used as control. Fourier transform infrared spectra confirmed the introduction of OSA groups to starch. OSA modification made little change to morphology and particle size of high-amylose starch, but decreased the relative crystallinity and pasting temperature and increased the pasting viscosity, swelling power, emulsifying stability, and resistant starch (RS) content. The changes of properties were related to the degree of substitution (DS). Typically, OSA-modified high-amylose starch at DS of 0.0285 shows polyhedral-shape granules, with a volume-average particle diameter of 8.87 μm, peak viscosity of 5730 cp, and RS content of 35.45%. OSA-modified high-amylose starch had greater peak viscosity and RS content and lower swelling power than OSA-modified normal starch of similar DS, but the two kinds of derivatives did not have a significant difference in emulsifying stability. The OSA-modified high-amylose Japonica rice starch could be used as an emulsifier, thickener, and fat replacer in food systems.
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Affiliation(s)
- Wei Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (B.C.); (J.L.); (Z.S.); (P.W.)
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China
| | - Bei Cheng
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (B.C.); (J.L.); (Z.S.); (P.W.)
| | - Jiahui Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (B.C.); (J.L.); (Z.S.); (P.W.)
| | - Zaixi Shu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (B.C.); (J.L.); (Z.S.); (P.W.)
| | - Pingping Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (B.C.); (J.L.); (Z.S.); (P.W.)
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China;
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28
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29
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Guo Y, Sun L, Chen L, Wang X, Wang C, Gong K. Applications of waxy corn flour based on physicochemical and processing properties: comparison with waxy rice flour and waxy corn starch. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2019-0170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The proximate composition, molecular weight distribution and main processing properties of waxy corn flour (WCF) were investigated. Furthermore, waxy corn starch (WCS) and waxy rice flour (WRF) were also determined to discuss the applications of WCF. WCS contained more low-molecular-weight fraction (<5 × 105 g/mol) and had higher polydispesity than waxy rice starch (WRS). The water hydration capacity of WCF was the lowest, whereas it had the highest swelling power at 70 and 80 °C. WCF had the highest pasting temperature of 74.85 °C, whereas that of WRF was 68.40 °C and WCS was 73.25 °C. WRF exhibited the lowest melting enthalpy change with a value of 2.54 ± 0.11 (J/g). The retrogradation resistance of WCF was better than that of WRF and WCS. The degree of retrogradation (DR) of WCF was 9.58 ± 0.59% at 14 d, corresponding to WCS of 25.08 ± 0.44% and WRF of 15.68 ± 0.71%. WRF had the lowest glass transition temperature of −27.4 versus −26.2 °C for WCF and −26.0 °C for WCS. It was found that WCF could be used to directly prepare quick-frozen viscous foods. It could also be used as a stabilizer to improve the quality of staple foods.
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Affiliation(s)
- Yuqiu Guo
- Crop Research Institute, Shandong Academy of Agricultural Sciences , Jinan , China
| | - Linlin Sun
- Crop Research Institute, Shandong Academy of Agricultural Sciences , Jinan , China
| | - Lirong Chen
- Crop Research Institute, Shandong Academy of Agricultural Sciences , Jinan , China
| | - Xingya Wang
- Crop Research Institute, Shandong Academy of Agricultural Sciences , Jinan , China
| | - Canguo Wang
- Crop Research Institute, Shandong Academy of Agricultural Sciences , Jinan , China
| | - Kuijie Gong
- Crop Research Institute, Shandong Academy of Agricultural Sciences , Jinan , China
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30
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Chen L, McClements DJ, Yang T, Ma Y, Ren F, Tian Y, Jin Z. Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying. Food Chem 2021; 353:129468. [PMID: 33730664 DOI: 10.1016/j.foodchem.2021.129468] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 01/21/2021] [Accepted: 02/22/2021] [Indexed: 12/16/2022]
Abstract
The impacts of two hydrothermal pretreatments, annealing (ANN) and heat moisture treatment (HMT), on oil-absorption by normal maize starch (NMS) during frying were investigated using low-field nuclear magnetic resonance (LF-NMR). The structural organizations of the fried samples were also evaluated using SEM, XRD, ATR-FTIR, and DSC, respectively. Both hydrothermal pretreatments significantly reduced the total oil content in the starch after frying, with the magnitude of the effect depending on the treatment conditions used. SEM showed that the pretreated fried starch granules preserved more of their original morphology. XRD, FTIR, and DSC showed that both pretreatments preserved more of the short-range double helices and long-range organizations within the orthorhombic crystalline structure for NMS during frying. The promoting effect of ANN/HMT on the interactions of starch molecules and the rearrangement of double helices were hypothesized to be responsible for the increased thermal stability of starch granules in the present work. As a result, fried starch pretreated by ANN/HMT were more organized and more compact than fried NMS, thus inhibiting oil absorption during frying.
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Affiliation(s)
- Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | | | - Tianyi Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yun Ma
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Fei Ren
- School of Life Science and Engineering, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang 621010, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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31
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Wang Z, Ma S, Sun B, Wang F, Huang J, Wang X, Bao Q. Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review. Int J Biol Macromol 2021; 177:474-484. [PMID: 33636262 DOI: 10.1016/j.ijbiomac.2021.02.175] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 02/21/2021] [Accepted: 02/22/2021] [Indexed: 12/28/2022]
Abstract
Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties. The thermal behavior of starch, gluten and their complexes during the manufacture and quality control of flour products need to be accurately understood. However, the high complexity of starch-gluten systems impedes the accurate description of their interactions. When heated within varying temperature ranges and when water molecules are involved, the behaviors of amylose and amylopectin change, and the properties of the starch are modified. Moreover, important indicators of starch granules such as gelatinization temperature, peak viscosity, and so on, which are encapsulated by the gluten matrix, are altered. Meanwhile, the high-temperature environment induces the opening of the intrachain disulfide bonds of gliadin, leading to an increase in the probability of interchain disulfide bond formation in the gluten network system. These behaviors are notable and may provide insights into this complex interaction. In this review, the relationship between the thermal behavior of wheat starch and gluten and the quality of flour products is analyzed. Several methods used to investigate the thermal characteristics of wheat and its flour products are summarized, and some thermal interaction models of starch and gluten are proposed.
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Affiliation(s)
- Zhen Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Fengcheng Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Jihong Huang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Xiaoxi Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Qingdan Bao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
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32
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Werlang S, Bonfante C, Oro T, Biduski B, Bertolin TE, Gutkoski LC. Native and annealed oat starches as a fat replacer in mayonnaise. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15211] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Stéfani Werlang
- Graduate Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil
- Food Engineering University of Passo Fundo Passo Fundo Brazil
| | | | - Tatiana Oro
- Graduate Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil
| | - Bárbara Biduski
- Graduate Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil
| | - Telma Elita Bertolin
- Graduate Program in Food Science and Technology University of Passo Fundo Passo Fundo Brazil
| | - Luiz Carlos Gutkoski
- Food and Nutrition Graduate Program (PPGAN) Federal University of the State of Rio de Janeiro (UNIRIO) Rio de Janeiro Brazil
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33
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Guo B, Wang Y, Pang M, Wu J, Hu X, Huang Z, Wang H, Xu S, Luo S, Liu C. Annealing treatment of amylose and amylopectin extracted from rice starch. Int J Biol Macromol 2020; 164:3496-3500. [DOI: 10.1016/j.ijbiomac.2020.08.245] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/07/2020] [Accepted: 08/31/2020] [Indexed: 10/23/2022]
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34
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Sudheesh C, Sunooj KV, Navaf M, Bhasha SA, George J, Mounir S, Kumar S, Sajeevkumar VA. Hydrothermal modifications of nonconventional kithul ( Caryota urens) starch: physico-chemical, rheological properties and in vitro digestibility. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2916-2925. [PMID: 32624597 PMCID: PMC7316946 DOI: 10.1007/s13197-020-04323-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/18/2020] [Accepted: 03/03/2020] [Indexed: 10/24/2022]
Abstract
Effect of hydrothermal modifications (autoclaving, annealing and heat moisture treatment) on physico-chemical, rheological properties and in vitro digestibility of kithul starch was studied. Annealing and heat moisture treatment decreased swelling index, solubility and increased crystalline properties as compared with autoclaving. Autoclaving, annealing and heat moisture treatment caused significant morphological damages such as large holes and fissures on the kithul starch, in addition, granules changed from oval to donut shape. Heat moisture treatment formed higher number of agglomerated starch granules. Light transmittance decreased after hydrothermal modifications. Autoclaving and annealing increased the pasting viscosities (except break down viscosity) of kithul starch. A significant increase (p ≤ 0.05) in peak temperature, conclusion temperature and enthalpy was found in annealed and heat moisture treated kithul starches. The digestibility of kithul starch decreased with increasing resistant starch after annealing and heat moisture treatment. Autoclaved, annealed and heat moisture treated kithul starches exhibited higher value of storage modulus (G') and loss modulus (G″) than native kithul starch. It entail to higher firmness of modified starch gel. The current study showed that the remarkable changes formed by hydrothermal modifications increased the industrial acceptance of kithul starch.
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Affiliation(s)
- Cherakkathodi Sudheesh
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | | | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | - Shaik Ameer Bhasha
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | - Johnsy George
- Defence Food Research Laboratory, Food Engineering and Packaging Division, Mysore, 570011 India
| | - Sabah Mounir
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt
| | - Sunny Kumar
- Defence Food Research Laboratory, Food Engineering and Packaging Division, Mysore, 570011 India
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35
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HMDSO plasma treatment as alternative to modify structural properties of granular starch. Int J Biol Macromol 2020; 144:682-689. [DOI: 10.1016/j.ijbiomac.2019.12.111] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 11/28/2019] [Accepted: 12/14/2019] [Indexed: 12/29/2022]
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36
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Almeida MCBDM, Costa SDS, Cavalcanti MT, Almeida EL. Characterization of
Prata
Banana (
Musa
AAB‐
Prata
) Starch: Native and Modified by Annealing. STARCH-STARKE 2020. [DOI: 10.1002/star.201900137] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Maria Climene Bezerra de Medeiros Almeida
- Food Technology Academic Unit, Agrifood Science and Technology CenterFederal University of Campina Grande (UFCG) Rua Jairo Vieira Feitosa, 1770, Bairro Pereiros Pombal CEP 58840‐000 Paraíba Brazil
| | - Sabrina dos Santos Costa
- Food Technology Academic Unit, Agrifood Science and Technology CenterFederal University of Campina Grande (UFCG) Rua Jairo Vieira Feitosa, 1770, Bairro Pereiros Pombal CEP 58840‐000 Paraíba Brazil
| | - Mônica Tejo Cavalcanti
- Food Technology Academic Unit, Agrifood Science and Technology CenterFederal University of Campina Grande (UFCG) Rua Jairo Vieira Feitosa, 1770, Bairro Pereiros Pombal CEP 58840‐000 Paraíba Brazil
| | - Eveline Lopes Almeida
- Department of Biochemical Engineering, School of Chemistry, Technology CenterFederal University of Rio de Janeiro (UFRJ) Avenida Athos da Silveira Ramos, 149, Cidade Universitária, Ilha do Fundão Rio de Janeiro CEP 21941‐909 Rio RJ Brazil
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37
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Samarakoon E, Waduge R, Liu Q, Shahidi F, Banoub J. Impact of annealing on the hierarchical structure and physicochemical properties of waxy starches of different botanical origins. Food Chem 2020; 303:125344. [DOI: 10.1016/j.foodchem.2019.125344] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 08/07/2019] [Accepted: 08/07/2019] [Indexed: 11/25/2022]
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38
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Zhong Y, Xiang X, Zhao J, Wang X, Chen R, Xu J, Luo S, Wu J, Liu C. Microwave pretreatment promotes the annealing modification of rice starch. Food Chem 2020; 304:125432. [DOI: 10.1016/j.foodchem.2019.125432] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 07/29/2019] [Accepted: 08/27/2019] [Indexed: 11/16/2022]
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39
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Study on structure-function of starch by asymmetrical flow field-flow fractionation coupled with multiple detectors: A review. Carbohydr Polym 2019; 226:115330. [DOI: 10.1016/j.carbpol.2019.115330] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 09/05/2019] [Accepted: 09/11/2019] [Indexed: 12/29/2022]
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40
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Guo P, Wang W, Dai S, Shen S, Zhang W, Lian Y, Dou H. Ultrasound-assisted dissolution and characterization of maize starch using asymmetrical flow field-flow fractionation coupled with multiple detectors. Microchem J 2019. [DOI: 10.1016/j.microc.2019.104092] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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41
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Influence of amylose on the pasting and gel texture properties of chestnut starch during thermal processing. Food Chem 2019; 294:378-383. [DOI: 10.1016/j.foodchem.2019.05.070] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 03/18/2019] [Accepted: 05/07/2019] [Indexed: 11/19/2022]
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42
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Chi C, Li X, Lu P, Miao S, Zhang Y, Chen L. Dry heating and annealing treatment synergistically modulate starch structure and digestibility. Int J Biol Macromol 2019; 137:554-561. [DOI: 10.1016/j.ijbiomac.2019.06.137] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2019] [Revised: 06/10/2019] [Accepted: 06/19/2019] [Indexed: 10/26/2022]
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43
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Zhang B, Wu H, Gou M, Xu M, Liu Y, Jing L, Zhao K, Jiang H, Li W. The Comparison of Structural, Physicochemical, and Digestibility Properties of Repeatedly and Continuously Annealed Sweet Potato Starch. J Food Sci 2019; 84:2050-2058. [PMID: 31269264 DOI: 10.1111/1750-3841.14711] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 05/17/2019] [Accepted: 05/23/2019] [Indexed: 01/28/2023]
Abstract
In order to investigate the varied effects of repeated annealing treatment (RANN) and continuous annealing treatment (CANN) on the structural, physicochemical, and digestibility properties of the sweet potato. The 75% starch-water suspensions were prepared and incubated at 65 °C for 8 cycles and 96 hr. The results exhibited that RANN and CANN did not influence the starch granules and polarization cross obviously. The crystal type of RANN and CANN starches still maintained A-type, while the relative crystallinity increased. The solubility, swelling power, peak viscosity and breakdown of RANN and CANN starches decreased, but the gelatinization transition temperatures, trough viscosity, final viscosity, setback, and pasting temperatures of starches increased after annealing treatments. Furthermore, RANN and CANN decreased the RS and RS + SDS contents with the increase of annealing cycles and time. The RANN was more effective in modification of the crystallinity, solubility, swelling power, pasting, gelatinization transition temperatures and enthalpy, and digestibility of starch before four times compared with the CANN ones. By and large, RANN may be a potential way for modification of structural, physicochemical and digestibility properties. PRACTICAL APPLICATION: The described RANN and CANN starch provide new ideas for the study of modified starch. Furthermore, this study revealed the mechanism of annealing treatment and it was concluded that the repeated annealing treatment could provide a new potential way for the modification of starch.
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Affiliation(s)
- Bo Zhang
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Hao Wu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Min Gou
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Meijuan Xu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Yu Liu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Luzhen Jing
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Kun Zhao
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
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44
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Chen L, McClements DJ, Zhang H, Zhang Z, Jin Z, Tian Y. Impact of amylose content on structural changes and oil absorption of fried maize starches. Food Chem 2019; 287:28-37. [DOI: 10.1016/j.foodchem.2019.02.083] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 02/15/2019] [Accepted: 02/17/2019] [Indexed: 11/26/2022]
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45
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Effect of annealing on the structural and physicochemical properties of waxy rice starch nanoparticles. Food Chem 2019; 286:17-21. [DOI: 10.1016/j.foodchem.2019.01.205] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 01/11/2019] [Accepted: 01/31/2019] [Indexed: 11/22/2022]
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46
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Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1611601] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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47
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Physicochemical Properties of Starches in Proso (Non-Waxy and Waxy) and Foxtail Millets (Non-Waxy and Waxy). Molecules 2019; 24:molecules24091743. [PMID: 31060302 PMCID: PMC6539057 DOI: 10.3390/molecules24091743] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 05/02/2019] [Accepted: 05/04/2019] [Indexed: 12/03/2022] Open
Abstract
Proso and foxtail millets are widely cultivated due to their excellent resistance to biotic and abiotic stresses and high nutritional value. Starch is the most important component of millet kernels. Starches with different amylose contents have different physicochemical properties. In this study, starches in proso (non-waxy and waxy) and foxtail millets (non-waxy and waxy) were isolated and investigated. All the starch granules had regular polygonal round shapes and exhibited typical “Maltese crosses”. These four starches all showed bimodal size distribution. The waxy proso and foxtail millets had higher weight-average molar mass and branching degree and lower average chain length of amylopectin. These four starches all presented A-type crystallinity; however, the relative crystallinity of waxy proso and foxtail millets was higher. The two waxy millets had higher onset temperature, peak temperature, conclusion temperature, and gelatinization enthalpy. However, the two non-waxy millets had higher setback viscosity, peak time, and pasting temperature. The significantly different physicochemical properties of waxy and non-waxy millet starches resulted in their different functional properties.
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48
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Effect of amyloglucosidase hydrolysis on the multi-scale supramolecular structure of corn starch. Carbohydr Polym 2019; 212:40-50. [DOI: 10.1016/j.carbpol.2019.02.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 01/30/2019] [Accepted: 02/09/2019] [Indexed: 12/27/2022]
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49
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Sudheesh C, Sunooj KV, George J. Kithul palm (Caryota urens) as a new source of starch: Effect of single, dual chemical modifications and annealing on the physicochemical properties and in vitro digestibility. Int J Biol Macromol 2018; 125:1084-1092. [PMID: 30579896 DOI: 10.1016/j.ijbiomac.2018.12.179] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 12/03/2018] [Accepted: 12/19/2018] [Indexed: 11/29/2022]
Abstract
The objective of this study was to determine the effect of physical and chemical modifications on the physicochemical and in vitro digestibility of kithul starch. Starch isolated from kithul flour (Caryota urens) was subjected to physical and chemical modifications. The starch modification was verified by the presence of functional groups using Fourier transform Infrared spectral analysis (FT-IR). X-ray Diffraction (XRD) pattern revealed that the kithul starch is A- type and the modifications did not change the crystalline pattern. However, the relative crystallinity showed significant changes. Chemical modifications increased the swelling and solubility. Pasting and thermal parameters of all modified starches showed significant changes as compared to native starch (NS). Acetylated oxidised starch (AOS) showed highest paste viscosities. Higher enthalpy of gelatinization (∆Hgel) and paste viscosity attributed to perfection and ordering of amorphous regions in annealed starch (ANS). All modifications significantly increased the resistant starch (RS) content than native starch (NS), which indicates its lower digestibility. The current study showed the single, dual chemical modifications and annealing, effectively modified the physicochemical and in vitro digestibility of kithul starch.
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Affiliation(s)
- Cherakkathodi Sudheesh
- Department of food science and technology, Pondicherry university, Puducherry 605014, India
| | | | - Johnsy George
- Food Engineering and Packaging division, Defence food research laboratory, Mysore 570011, India
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50
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Flexible starch-polyurethane films: Effect of mixed macrodiol polyurethane ionomers on physicochemical characteristics and hydrophobicity. Carbohydr Polym 2018; 197:312-325. [DOI: 10.1016/j.carbpol.2018.06.019] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2018] [Revised: 06/02/2018] [Accepted: 06/04/2018] [Indexed: 11/23/2022]
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