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Zhang L, Zhao J, Li F, Jiao X, Zhang Y, Yang B, Li Q. Insight to starch retrogradation through fine structure models: A review. Int J Biol Macromol 2024; 273:132765. [PMID: 38823738 DOI: 10.1016/j.ijbiomac.2024.132765] [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: 02/20/2024] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
The retrogradation of starch is crucial for the texture and nutritional value of starchy foods products. There is mounting evidence highlighting the significant impact of starch's fine structures on starch retrogradation. Because of the complexity of starch fine structure, it is a formidable challenge to study the structure-property relationship of starch retrogradation. Several models have been proposed over the years to facilitate understanding of starch structure. In this review, from the perspective of starch models, the intricate structure-property relationship is sorted into the correlation between different types of structural parameters and starch retrogradation performance. Amylopectin B chains with DP 24-36 and DP ≥36 exhibit a higher tendency to form ordered crystalline structures, which promotes starch retrogradation. The chains with DP 6-12 mainly inhibit starch retrogradation. Based on the building block backbone model, a longer inter-block chain length (IB-CL) enhances the realignment and reordering of starch. The mathematical parameterization model reveals a positive correlation between amylopectin medium chains, amylose short chains, and amylose long chains with starch retrogradation. The review is structured according to starch models; this contributes to a clear and comprehensive elucidation of the structure-property relationship, thereby providing valuable references for the selection and utilization of starch.
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Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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2
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Wang M, Zhang W, Yang L, Li Y, Zheng H, Dou H. Flow field-flow fractionation coupled with multidetector: A robust approach for the separation and characterization of resistant starch. Food Chem X 2024; 22:101267. [PMID: 38468634 PMCID: PMC10926298 DOI: 10.1016/j.fochx.2024.101267] [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: 11/25/2023] [Revised: 02/28/2024] [Accepted: 02/29/2024] [Indexed: 03/13/2024] Open
Abstract
The unique properties of resistant starch (RS) have made it applicable in the formulation of a broad range of functional foods. The physicochemical properties of RS play a crucial role in its applications. Recently, flow field-flow fractionation (FlFFF) has attracted increasing interest in the separation and characterization of different categories of RS. In this review, an overview of the theory behind FlFFF is introduced, and the controllable factors, including FlFFF channel design, sample separation conditions, and the choice of detector, are discussed in detail. Furthermore, the applications of FlFFF for the separation and characterization of RS at both the granule and molecule levels are critically reviewed. The aim of this review is to equip readers with a fundamental understanding of the theoretical principle of FlFFF and to highlight the potential for expanding the application of RS through the valuable insights gained from FlFFF coupled with multidetector analysis.
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Affiliation(s)
- Mu Wang
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, College of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Wenhui Zhang
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, College of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Liu Yang
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, College of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Yueqiu Li
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, College of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Hailiang Zheng
- Clinical Laboratory, Affiliated Hospital of Hebei University, Baoding 071000, China
| | - Haiyang Dou
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, College of Basic Medical Sciences, Hebei University, Baoding 071000, China
- State Key Laboratory of New Pharmaceutical Preparations and Excipients, Hebei University, Baoding 071002, China
- Key Laboratory of Medicinal Chemistry and Molecular Diagnosis of Ministry of Education, Hebei University, Baoding 071002, China
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3
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Kapelko-Żeberska M, Zięba T, Meisel M, Buksa K, Gryszkin A. Production of Resistant Starch by Roasting Retrograded Starch with Glucose. Molecules 2024; 29:2883. [PMID: 38930947 PMCID: PMC11207021 DOI: 10.3390/molecules29122883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 06/04/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
Starch is a natural plant raw material applicable in many areas of industry. In practice, it is most often used in a modified form, i.e., after various treatments aimed at modifying its properties. Modifications of native starch enable producing resistant starch, which, as a prebiotic with confirmed health-promoting properties, has been increasingly used as a food additive. The present study aimed to determine the effect of roasting retrograded starch with the addition of anhydrous glucose at different temperatures (110, 130 or 150 °C) and different times (5 or 24 h) on the modified starch's properties. The results of high-performance size-exclusion chromatography coupled with refractive index detector (HPSEC/RI) analysis and the changes observed in the solubility of starch roasted with glucose in DMSO, as well as in its other properties, confirm the changes in its molecular structure, including thermolytic degradation and the ongoing polymerization of starch with added glucose.
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Affiliation(s)
- Małgorzata Kapelko-Żeberska
- The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońnskiego 37/41, 51-630 Wrocław, Poland; (T.Z.); (M.M.); (A.G.)
| | - Tomasz Zięba
- The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońnskiego 37/41, 51-630 Wrocław, Poland; (T.Z.); (M.M.); (A.G.)
| | - Marta Meisel
- The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońnskiego 37/41, 51-630 Wrocław, Poland; (T.Z.); (M.M.); (A.G.)
| | - Krzysztof Buksa
- Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Artur Gryszkin
- The Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońnskiego 37/41, 51-630 Wrocław, Poland; (T.Z.); (M.M.); (A.G.)
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Wang Y, Ju J, Diao Y, Zhao F, Yang Q. The application of starch-based edible film in food preservation: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-34. [PMID: 38712440 DOI: 10.1080/10408398.2024.2349735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry.
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Affiliation(s)
- Yihui Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Yuduan Diao
- Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Science
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
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5
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Geng DH, Tang N, Gan J, Cheng Y. Two-step modification of pullulanase and transglucosidase: A novel way to improve the gel strength and reduce the digestibility of rice starch. Int J Biol Macromol 2024; 266:130992. [PMID: 38521318 DOI: 10.1016/j.ijbiomac.2024.130992] [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: 12/05/2023] [Revised: 03/12/2024] [Accepted: 03/17/2024] [Indexed: 03/25/2024]
Abstract
The multiscale structure, gel strength and digestibility of rice starch modified by the two-step modification of pullulanase (PUL) pretreatment and transglucosidase (TG) treatment for 6, 12, 18 and 24 h were investigated. The debranching hydrolysis of PUL produced some linear chains, which rearranged to form stable crystalline structures, reducing the digestible starch content, but weakening the gel strength. TG treatment connected some short chains to longer linear chains via α-1,6-glycosidic bonds, generating the structures of linear chain with fewer branches. The short branches promoted the interaction between starch molecules to form a more compact three-dimensional gel network structure, showing higher hardness and springiness. Moreover, these chains could form more stable crystals, reducing the digestible starch content, and the increase of branching degree inhibited digestive enzyme hydrolysis, reducing the digestion rate. The multiscale structure of starch tended to stabilize after TG treatment for 18 h, which could form a gel with stronger strength and lower digestibility than native starch gel. Therefore, the two-step modification of PUL and TG was an effective way to change the structure of rice starch to improve the gel strength and reduce the digestibility.
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Affiliation(s)
- Dong-Hui Geng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ning Tang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jing Gan
- College of Life Science, Yantai University, Yantai 264000, China
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Ghoshal U, Paul R, Ali SI, Sarkar P, Sen K. Starch spectra of Ampelopteris prolifera (Retz.) Copel, a new addition to the existing lexicon and its comparison with a local potato cultivar (Solanum tuberosum L. cv. Kufri Jyoti). Int J Biol Macromol 2024; 266:131163. [PMID: 38547950 DOI: 10.1016/j.ijbiomac.2024.131163] [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: 08/06/2023] [Revised: 02/15/2024] [Accepted: 03/25/2024] [Indexed: 04/15/2024]
Abstract
Novel kinds of starch spectra were generated from a lesser-known plant, making this investigation unique. The recent trend of starch characterization shows the establishment of novel bioresources from nonconventional unexplored databases. The present endeavor was made to obtain the starch fingerprint of Ampelopteris prolifera (rhizome) belonging to seedless vascular plants. For comparison, a commercial local cultivar of potato (Kufri Jyoti) was taken. The starch particle of A. prolifera shows much uniqueness depicting its novelty viz., crystallinity index of 60.04 %, powder diffractogram at (2θ scale)17.57° to 39.78°; this diffractogram pattern is reported from this study as newer one i.e. R type(whereas potato starch is CB type); characteristic peak at 2θ = 20.07° suggests starch-lipid complex formation and V type crystallinity (i.e. RS 5 type); FTIR spectra showing the presence of more short chain branching; high gelatinization temperature(84.62 ± 0.10), particle size and zeta value of A. prolifera is 4.00 ± 0.81 μm and - 18.91 ± 3.58 mV respectively. Bragg's peak from the single crystal X-ray diffraction has been generated for the first time of A. prolifera. Extraction of the starch particle was performed in chilled water. Therefore, the present study suggests wide-spectrum commercial utility and cost-effective production.
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Affiliation(s)
- Utsha Ghoshal
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India
| | - Raja Paul
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India
| | - Sk Imran Ali
- Department of Chemistry, University of Kalyani, Kalyani, Nadia, West Bengal, India
| | - Priyanka Sarkar
- Department of Chemistry, University of Kalyani, Kalyani, Nadia, West Bengal, India
| | - Kakali Sen
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India.
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7
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Ao W, Qin L, Wu N, Ge P, Hu C, Hu J, Peng Y, Zhu Y. Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum. Curr Res Food Sci 2024; 8:100743. [PMID: 38681524 PMCID: PMC11053268 DOI: 10.1016/j.crfs.2024.100743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 03/10/2024] [Accepted: 04/17/2024] [Indexed: 05/01/2024] Open
Abstract
In starch gel foods processing, lactic acid fermentation is an effective strategy to improve the quality of the gel. This study revealed the effects of Lactobacillus plantarum fermentation for rice on the textural and rheological properties of the corresponding gels. The hardness, adhesiveness and chewiness of the gel showed ascending trends with the forwarding of fermentation. The role of Lactobacillus plantarum on rheological properties of gel depended on fermentation time. As the time was within 3 days, the process reduced the viscoelastic of the gel, while as the time was for 5 days, the process enhanced the viscoelastic of the gel. During fermentation, amylose content increased from 21.56 ± 1.17% to 27.39 ± 0.63%, and crude protein content descended from 12.60 ± 0.44 g/100 g DW to 4.8 ± 0.49 g/100 g DW. Total organic acids were ascending in the whole process, and lactic acid (LA), acetic acid (AA) and citric acid (CA) made the dominant contribution. The enthalpy change (ΔH) of the rice flour fermented for 5 days was significantly (p < 0.05) increased to 9.90 ± 0.24 J/g, indicating the formation of more double helix structures. These organic acids may contribute to the formation of the pores on the surface of granules by hydrolyzing the components, which provides a channel for enzymes to enter the interior of granules. These results provide the basis for the development of fermented rice-based foods.
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Affiliation(s)
- Wenmin Ao
- School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China
| | - Likang Qin
- School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China
| | - Ning Wu
- Zunyi Jinziyang Foods Co., Ltd, Zunyi, 563000, PR China
| | - Pingzhen Ge
- Bijie Institute of Agricultural Sciences, Bijie, 551700, PR China
| | - Chengmei Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China
| | - Jinlan Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China
| | - Yujie Peng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China
| | - Yong Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China
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Deng C, Wang B, Jin Y, Yu Y, Zhang Y, Shi S, Wang Y, Zheng M, Yu Z, Zhou Y. Effects of starch multiscale structure on the physicochemical properties and digestibility of Radix Cynanchi bungei starch. Int J Biol Macromol 2023; 253:126873. [PMID: 37716663 DOI: 10.1016/j.ijbiomac.2023.126873] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 08/18/2023] [Accepted: 09/10/2023] [Indexed: 09/18/2023]
Abstract
Radix Cynanchi bungei (RCb) contains 40-70 % starch, yet little is known about the structure and properties of RCb starch. In this study, the multiscale structure of two cultivars of RCb starch (YW201501 and BW201001) were characterized, and the effects of starch structure on its physicochemical properties were investigated. The differences in physicochemical properties of RCb starch were influenced by its multiscale structure. The starch granules were round and irregular polygon, with sizes ranging between 2 and 14 μm. YW201501 had a higher amylose (21.81 %) and lipid (0.96 %) content, molecular weight (59.5 × 106 g/mol), and A chain proportion (27.5 %), and a lower average granule size (6.14 μm), amylopectin average chain length (19.7), and B3 chain proportion (10.3 %). Both starches were B-type crystalline, with higher crystallinity (26.3 %) and R1047/1022 (0.74) for YW201501, resulting in large gelatinization enthalpy. In addition, the higher peak viscosity and larger retrogradation degree of YW201501 were correlated to its higher amylose content. In vitro digestibility revealed that the low rapidly digestible starch and high resistant starch of BW201001 were related to the fine structure of starch. YW201501 and BW201001 had a medium glycemic index (62.6-66.0) with potential for processing into healthy starchy foods.
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Affiliation(s)
- Changyue Deng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Baixue Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Yongqing Jin
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Yiyang Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Yingying Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Sanxu Shi
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Yifan Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Zhenyu Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.
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9
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Mao S, Ren Y, Ye X, Kong X, Tian J. Regulating the physicochemical, structural characteristics and digestibility of potato starch by complexing with different phenolic acids. Int J Biol Macromol 2023; 253:127474. [PMID: 37858640 DOI: 10.1016/j.ijbiomac.2023.127474] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 09/30/2023] [Accepted: 10/15/2023] [Indexed: 10/21/2023]
Abstract
The effects of ferulic acid (FA), protocatechuic acid (PA), and gallic acid (GA) on the physicochemical characteristics, structural properties, and in vitro digestion of gelatinized potato starch (PS) were investigated. Rapid viscosity analysis revealed that the gelatinized viscosity parameters of PS decreased after complexing with different phenolic acids. Dynamic rheology results showed that phenolic acids could reduce the values of G' and G″ of PS-phenolic acid complexes, demonstrating that the addition of phenolic acids weakened the viscoelasticity of starch gel. Fourier-transform infrared spectra and X-ray diffraction results elucidated that phenolic acids primarily reduced the degree of short-range ordered structure of starch through non-covalent interactions. The decrease in thermal stability and the more porous microstructure of the complexes confirmed that phenolic acids could interfere with the gel structure of the starch. The addition of different phenolic acids decreased the rapidly digestible starch (RDS) content and increased the resistant starch (RS) content, with GA exhibiting the best inhibitory capacity on starch in vitro digestibility, which might be associated with the number of hydroxy groups in phenolic acids. These results revealed that phenolic acids could affect the physicochemical characteristics of PS and regulate its digestion and might be a potential choice for producing slow digestibility starch foods.
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Affiliation(s)
- Shuifang Mao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yanming Ren
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Xiangli Kong
- Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
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10
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Xing B, Yang X, Zou L, Liu J, Liang Y, Li M, Zhang Z, Wang N, Ren G, Zhang L, Qin P. Starch chain-length distributions determine cooked foxtail millet texture and starch physicochemical properties. Carbohydr Polym 2023; 320:121240. [PMID: 37659823 DOI: 10.1016/j.carbpol.2023.121240] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 09/04/2023]
Abstract
Starch chain-length distributions play an important role in controlling cereal product texture and starch physicochemical properties. Cooked foxtail millet texture and starch physicochemical properties were investigated and correlated with starch chain-length distributions in eight foxtail millet varieties. The average chain lengths of amylopectin and amylose were in the range of DP 24-25 and DP 878-1128, respectively. The percentage of short amylopectin chains (Ap1) was negatively correlated with hardness but positively correlated with adhesiveness and cohesion. Conversely, the amount of amylose intermediate chains was positively correlated with hardness but negatively correlated with adhesiveness and cohesion. Additionally, the amount of amylose long chains was negatively correlated with adhesiveness and chewiness. The relative crystallinity (RC) of starch decreased with reductions in the length of amylopectin short chains in foxtail millet. Pasting properties were mainly influenced by the relative length of amylopectin side chains and the percentage of long amylopectin branches (Ap2). Longer amylopectin long chains resulted in lower gelatinization temperature and enthalpy (ΔH). The amount of starch branched chains had important effects on the gelatinization temperature range (ΔT). These results can provide guidance for breeders and food scientists in the selection of foxtail millet with improved quality properties.
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Affiliation(s)
- Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiushi Yang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Jingke Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050035, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mengzhuo Li
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Nuo Wang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
| | - Peiyou Qin
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China.
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11
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Jayarathna S, Jin Y, Dotsenko G, Fei M, Andersson M, Andersson AAM, Sun C, Andersson R. High fructan barley lines produced by selective breeding may alter β-glucan and amylopectin molecular structure. Carbohydr Polym 2023; 316:121030. [PMID: 37321727 DOI: 10.1016/j.carbpol.2023.121030] [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: 02/17/2023] [Revised: 05/08/2023] [Accepted: 05/14/2023] [Indexed: 06/17/2023]
Abstract
Six cross-bred barley lines developed by a breeding strategy with the target to enhance the fructan synthesis activity and reduce the fructan hydrolysis activity were analyzed together with their parental lines, and a reference line (Gustav) to determine whether the breeding strategy also affected the content and molecular structure of amylopectin and β-glucan. The highest fructan and β-glucan content achieved in the novel barley lines was 8.6 % and 12 %, respectively (12.3-fold and 3.2-fold higher than in Gustav). The lines with low fructan synthesis activity had higher starch content, smaller building blocks in amylopectin, and smaller structural units of β-glucans than the lines with high-fructan synthesis activity. Correlation analysis confirmed that low starch content was associated with high amylose, fructan, and β-glucan content, and larger building blocks in amylopectin.
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Affiliation(s)
- Shishanthi Jayarathna
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden.
| | - Yunkai Jin
- Department of Plant Biology, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7080, SE-750 07 Uppsala, Sweden.
| | - Gleb Dotsenko
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden
| | - Mingliang Fei
- Department of Plant Biology, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7080, SE-750 07 Uppsala, Sweden; Key Laboratory of Crop Epigenetic Regulation and Development in Hunan Province, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Education Department of Hunan Province on Plant Genetics and Molecular Biology, College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Mariette Andersson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden.
| | - Annica A M Andersson
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden.
| | - Chuanxin Sun
- Department of Plant Biology, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7080, SE-750 07 Uppsala, Sweden.
| | - Roger Andersson
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden.
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12
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Wu Y, Tang R, Guo A, Tao X, Hu Y, Sheng X, Qu P, Wang S, Li J, Li F. Enhancing Starch-Based Packaging Materials: Optimization of Plasticizers and Process Parameters. MATERIALS (BASEL, SWITZERLAND) 2023; 16:5953. [PMID: 37687646 PMCID: PMC10488439 DOI: 10.3390/ma16175953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/25/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023]
Abstract
In order to actively promote green production and address these concerns, there is an urgent need for new packaging materials to replace traditional plastic products. Starch-based packaging materials, composed of starch, fiber, and plasticizers, offer a degradable and environmentally friendly alternative. However, there are challenges related to the high crystallinity and poor compatibility between thermoplastic starch and fibers, resulting in decreased mechanical properties. To address these challenges, a novel approach combining plasticizer optimization and response surface method (RSM) optimization has been proposed to enhance the mechanical properties of starch-based packaging materials. This method leverages the advantages of composite plasticizers and process parameters. Scanning electron microscopy and X-ray crystallography results demonstrate that the composite plasticizer effectively disrupts the hydrogen bonding and granule morphology of starch, leading to a significant reduction in crystallinity. Fourier transform infrared spectroscopy results show that an addition of glycerol and D-fructose to the starch can form new hydrogen bonds between them, resulting in an enhanced plasticizing effect. The optimal process parameters are determined using the RSM, resulting in a forming temperature of 198 °C, a forming time of 5.4 min, and an AC content of 0.84 g. Compared with the non-optimized values, the tensile strength increases by 12.2% and the rebound rate increases by 8.1%.
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Affiliation(s)
- Yue Wu
- School of Mechanical and Automotive Engineering, Liaocheng University, Liaocheng 252000, China; (Y.W.); (R.T.); (X.T.); (X.S.); (P.Q.); (S.W.)
| | - Rongji Tang
- School of Mechanical and Automotive Engineering, Liaocheng University, Liaocheng 252000, China; (Y.W.); (R.T.); (X.T.); (X.S.); (P.Q.); (S.W.)
| | - Anfu Guo
- School of Mechanical and Automotive Engineering, Liaocheng University, Liaocheng 252000, China; (Y.W.); (R.T.); (X.T.); (X.S.); (P.Q.); (S.W.)
| | - Xiaodong Tao
- School of Mechanical and Automotive Engineering, Liaocheng University, Liaocheng 252000, China; (Y.W.); (R.T.); (X.T.); (X.S.); (P.Q.); (S.W.)
| | - Yingbin Hu
- Department of Mechanical and Manufacturing Engineering, Miami University, Oxford, OH 45056, USA;
| | - Xianliang Sheng
- School of Mechanical and Automotive Engineering, Liaocheng University, Liaocheng 252000, China; (Y.W.); (R.T.); (X.T.); (X.S.); (P.Q.); (S.W.)
| | - Peng Qu
- School of Mechanical and Automotive Engineering, Liaocheng University, Liaocheng 252000, China; (Y.W.); (R.T.); (X.T.); (X.S.); (P.Q.); (S.W.)
| | - Shaoqing Wang
- School of Mechanical and Automotive Engineering, Liaocheng University, Liaocheng 252000, China; (Y.W.); (R.T.); (X.T.); (X.S.); (P.Q.); (S.W.)
| | - Jianfeng Li
- School of Mechanical Engineering, Shandong University, Jinan 250061, China; (J.L.); (F.L.)
| | - Fangyi Li
- School of Mechanical Engineering, Shandong University, Jinan 250061, China; (J.L.); (F.L.)
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13
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Wang R, Li M, Brennan MA, Dhital S, Kulasiri D, Brennan CS, Guo B. Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds. Compr Rev Food Sci Food Saf 2023; 22:3185-3211. [PMID: 37254305 DOI: 10.1111/1541-4337.13180] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 05/05/2023] [Accepted: 05/06/2023] [Indexed: 06/01/2023]
Abstract
Phenolic compounds can form complexes with starch during food processing, which can modulate the release of phenolic compounds in the gastrointestinal tract and regulate the bioaccessibility of phenolic compounds. The starch-phenolic complexation is determined by the structure of starch, phenolic compounds, and the food processing conditions. In this review, the complexation between starch and phenolic compounds during (hydro)thermal and nonthermal processing is reviewed. A hypothesis on the complexation kinetics is developed to elucidate the mechanism of complexation between starch and phenolic compounds considering the reaction time and the processing conditions. The subsequent effects of complexation on the physicochemical properties of starch, including gelatinization, retrogradation, and digestion, are critically articulated. Further, the release of phenolic substances and the bioaccessibility of different types of starch-phenolics complexes are discussed. The review emphasizes that the processing-induced structural changes of starch are the major determinant modulating the extent and manner of complexation with phenolic compounds. The controlled release of complexes formed between phenolic compounds and starch in the digestive tracts can modify the functionality of starch-based foods and, thus, can be used for both the modulation of glycemic response and the targeted delivery of phenolic compounds.
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Affiliation(s)
- Ruibin Wang
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Ming Li
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Melbourne, Victoria, Australia
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Riddet Institute, Massey University, Palmerston North, New Zealand
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, Victoria, Australia
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
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14
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Wei R, Qian L, Kayama K, Wu F, Su Z, Liu X. Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters. Food Chem X 2023; 18:100657. [PMID: 37025417 PMCID: PMC10070511 DOI: 10.1016/j.fochx.2023.100657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 11/12/2022] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
Matcha addition decreased the relative crystallinity and provided with a refreshing flavor for all types of rice cakes. Matcha also significantly enhanced the phenolic content and the oxidant defense of cakes. Compared with the other two types of rice cakes, the one made of glutinous rice are with the lowest starch digestibility. Adding matcha to rice cakes inhibited the in vitro starch digestion, and a significant decrease in the expected glycemic index (eGI) and an increase in resistant starch (RS) were observed. Besides, according to the results of sensory evaluation, an optimized formulation of matcha rice cake was expected to contain 1.6% matcha, 82% water and steamed for 39 min. These findings suggest that matcha could be a favorable food additive to improve both the flavour and nutritional value of steamed rice cake.
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15
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Zhang Z, Shang M, Chen X, Dai L, Ji N, Qin Y, Wang Y, Xiong L, Sun Q, Xie F. Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles. Foods 2023; 12:foods12091914. [PMID: 37174451 PMCID: PMC10178130 DOI: 10.3390/foods12091914] [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: 02/28/2023] [Revised: 04/21/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023] Open
Abstract
In this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, and 65 °C for 12 and 24 h. Annealing increased the paste viscosity of IRK while decreasing that of IRF. Both annealed IRK and IRF exhibited increases in the gelatinization enthalpy change and relative crystallinity. Annealed IRK gel showed higher hardness, and annealed IRF gel displayed greater springiness. Unlike native rice noodles, annealed IRK noodles exhibited denser pores, while annealed IRF noodles exhibited a looser microstructure. With increasing annealing temperature and time, both annealed IRK and IRF noodles showed enhanced tensile properties. Rice noodles made from IRF annealed at 65 °C for 12 h exhibited a fracture strain of 2.7 times that of native rice noodles. In brief, IRK and IRF exhibited different degrees of susceptibility to annealing. Annealing had more significant effects on IRF than IRK. This study highlights the possibility of using annealed IRK and IRF in rice noodles.
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Affiliation(s)
- Ziwen Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Mengshan Shang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaoyu Chen
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle Upon Tyne NE1 7RU, UK
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16
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Tong C, Ma Z, Chen H, Gao H. Toward an understanding of potato starch structure, function, biosynthesis, and applications. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023] Open
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17
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Scott G, Awika JM. Effect of protein-starch interactions on starch retrogradation and implications for food product quality. Compr Rev Food Sci Food Saf 2023; 22:2081-2111. [PMID: 36945176 DOI: 10.1111/1541-4337.13141] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 01/16/2023] [Accepted: 02/23/2023] [Indexed: 03/23/2023]
Abstract
Starch retrogradation is a consequential part of food processing that greatly impacts the texture and acceptability of products containing both starch and proteins, but the effect of proteins on starch retrogradation has only recently been explored. With the increased popularity of plant-based proteins in recent years, incorporation of proteins into starch-based products is more commonplace. These formulation changes may have unforeseen effects on ingredient functionality and sensory outcomes of starch-containing products during storage, which makes the investigation of protein-starch interactions and subsequent impact on starch retrogradation and product quality essential. Protein can inhibit or promote starch retrogradation based on its exposed residues. Charged residues promote charge-dipole interactions between starch-bound phosphate and protein, hydrophobic groups restrict amylose release and reassociation, while hydrophilic groups impact water/molecular mobility. Covalent bonds (disulfide linkages) formed between proteins may enhance starch retrogradation, while glycosidic bonds formed between starch and protein during high-temperature processing may limit starch retrogradation. With these protein-starch interactions in mind, products can be formulated with proteins that enhance or delay textural changes in starch-containing products. Future work to understand the impact of starch-protein interactions on retrogradation should focus on integrating the fields of proteomics and carbohydrate chemistry. This interdisciplinary approach should result in better methods to characterize mechanisms of interaction between starch and proteins to optimize their food applications. This review provides useful interpretations of current literature characterizing the mechanistic effect of protein on starch retrogradation.
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Affiliation(s)
- Gabrielle Scott
- Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA
| | - Joseph M Awika
- Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA
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18
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The Role of Amylose in Gel Forming of Rice Flour. Foods 2023; 12:foods12061210. [PMID: 36981139 PMCID: PMC10047920 DOI: 10.3390/foods12061210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 03/02/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023] Open
Abstract
In this study, Glutinous rice (GR), Japonica rice (JR), and Indica rice (IR), with amylose contents at 1.57 ± 0.18%, 15.88 ± 1.16%, and 26.14 ± 0.25%, respectively, were selected to reveal the role of amylose in the gel forming of rice flours. The strength and elasticity of the associated gels were found in an ascendant order with the increase in amylose content. For the retrograded gels (at 4 °C for 7 days), the peak temperature (Trp) was positively related to the amylose content. In general, Trp of IR increased to 63.21 ± 0.13 °C, and the relative crystallinities of IR were in the top ranking at 10.67 ± 0.16%, followed by those of JR and GR. The relative amounts of short-range ordered structures to amorphous regions in JR and IR were also higher than that of GR, and the number of compact network structure were positively related to the amylose content. These results indicated that amylose can enhance the strength and elasticity of gels by facilitating the formation of crystalline, short-range ordered, and compact network structures. These results can provide a reference for the development of rice products.
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19
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Improvement of emulsifying properties of potato starch via complexation with nanoliposomes for stabilizing Pickering emulsion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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20
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Zhao X, Hofvander P, Andersson M, Andersson R. Internal structure and thermal properties of potato starches varying widely in amylose content. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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21
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Research progresses on enzymatic modification of starch with 4-α-glucanotransferase. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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Kumar P, Mishra A, Rahim MS, Sharma V, Madhawan A, Parveen A, Fandade V, Sharma H, Roy J. Comparative transcriptome analyses revealed key genes involved in high amylopectin biosynthesis in wheat. 3 Biotech 2022; 12:295. [PMID: 36276458 PMCID: PMC9519823 DOI: 10.1007/s13205-022-03364-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Accepted: 09/14/2022] [Indexed: 11/26/2022] Open
Abstract
High amylopectin starch is an important modified starch for food processing industries. Despite a thorough understanding of starch biosynthesis pathway, the regulatory mechanism responsible for amylopectin biosynthesis is not well explored. The present study utilized transcriptome sequencing approach to understand the molecular basis of high amylopectin content in three high amylopectin mutant wheat lines ('TAC 6', 'TAC 358', and 'TAC 846') along with parent variety 'C 306'. Differential scanning calorimetry (DSC) of high amylopectin starch identified a high thermal transition temperature and scanning electron microscopy (SEM) revealed more spherical starch granules in mutant lines compared to parent variety. A set of 4455 differentially expressed genes (DEGs) were identified at two-fold compared to the parent variety in high amylopectin wheat mutants. At ten-fold, 279 genes, including two starch branching genes (SBEIIa and SBEIIb), were up-regulated and only 30 genes, including the starch debranching enzyme (DBE), were down-regulated. Among the genes, different isoforms of sucrose non-fermenting-1-related protein kinase-1 (TaSnRK1α2-3B and TaSnRK1α2-3D) and its regulatory subunit, sucrose non-fermenting-4 (SNF-4-2A, SNF-4-2B, and SNF-4-5D), were found to be highly up-regulated. Further, expression of the DEGs related to starch biosynthesis pathway and TaSnRK1α2 and SNF-4 was performed using qRT-PCR. High expression of TaSnRK1α2, SNF-4, and SBEII isoforms suggests their probable role in high amylopectin starch biosynthesis in grain endosperm. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-022-03364-3.
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Affiliation(s)
- Prashant Kumar
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
- Regional Centre for Biotechnology, NCR Biotech Science Cluster, 3rd Milestone Gurgaon-Faridabad Expressway, Faridabad, 121001 India
| | - Ankita Mishra
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
| | - Mohammed Saba Rahim
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
| | - Vinita Sharma
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
| | - Akansha Madhawan
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
- Regional Centre for Biotechnology, NCR Biotech Science Cluster, 3rd Milestone Gurgaon-Faridabad Expressway, Faridabad, 121001 India
| | - Afsana Parveen
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
| | - Vikas Fandade
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
- Regional Centre for Biotechnology, NCR Biotech Science Cluster, 3rd Milestone Gurgaon-Faridabad Expressway, Faridabad, 121001 India
| | - Himanshu Sharma
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
| | - Joy Roy
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
- Regional Centre for Biotechnology, NCR Biotech Science Cluster, 3rd Milestone Gurgaon-Faridabad Expressway, Faridabad, 121001 India
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23
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Gallardo AKR, Silos AP, Relleve LS, Abad LV. Retrogradation in radiation-synthesized cassava starch/acrylic acid super water absorbent and its effect on gel stability. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Recent advances in poly (vinyl alcohol)/natural polymer based films for food packaging applications: A review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100904] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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25
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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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Effects of heat-moisture treatment and hydroxypropylation on the physical, physicochemical, thermal, and functional properties of anchote (Coccinia abyssinica) starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01566-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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27
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Physical and 3D Printing Properties of Arrowroot Starch Gels. Foods 2022; 11:foods11142140. [PMID: 35885383 PMCID: PMC9317205 DOI: 10.3390/foods11142140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/11/2022] [Accepted: 07/15/2022] [Indexed: 12/02/2022] Open
Abstract
This paper aims to investigate the physical and 3D printing properties of arrowroot starch (AS), a natural biopolymer with many potential health benefits. Scanning electron microscopy images showed that AS granules had mixed spherical and elongated geometries, with average sizes of 10.5 ± 2.5 μm. The molecular weight of AS measured by gel permeation chromatography (GPC) was 3.24 × 107 g/mol, and the amylose/amylopectin ratio of AS was approximately 4:11. AS has an A-type crystal structure, with a gelatinization temperature of 71.8 ± 0.2 °C. The overlap concentration (C*) of AS in aqueous solutions was 0.42% (w/v). Temperature-dependent dynamic rheological analyses of 10% to 30% (w/v) AS fluids showed that the storage modulus (G’) reached the maximum values around the gelatinization temperatures, while the yield stress (τy) and flow stress (τf) values all increased with the increase in AS concentration. The printing accuracy of AS gels was found to be associated with the interplay between the G’ values and the restorability after extrusion, determined by the three-interval thixotropy tests (3ITT). The optimum 3D printing condition occurred at 20% (w/v) AS, the nozzle diameter of 0.60 mm, the printing speed of 100 mm/s and the extrusion speed of 100 mm/s. Our research provides a promising biopolymer to be used in the design of novel personalized functional foods.
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Liu J, Wang Y, Li X, Jin Z, Svensson B, Bai Y. Effect of Starch Primers on the Fine Structure of Enzymatically Synthesized Glycogen-like Glucan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6202-6212. [PMID: 35549341 DOI: 10.1021/acs.jafc.2c00152] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Glycogen-like glucan (GnG) is a unique hyperbranched polysaccharide nanoparticle which is drawing increasing attention due to its biodegradability and abundant short branches that can be functionalized. Because starch and GnG are both composed of glucose residues and have similar glucosidic bonds, GnG could be fabricated by sucrose phosphorylase, α-glucan phosphorylase, and branching enzymes from starch primers and sucrose. In this study, high-amylose starch, normal starch, and waxy corn starch were used as primers to synthesize GnG, and their impact on the fine structure of GnG was investigated. Structural analysis indicated that with increasing content of amylopectin in the starch primer, the proportion of short chains in GnG decreased, and the degree of β-amylolysis and α-amylolysis was enhanced. Amylose in the primer contributed to a compact and homogeneous structure of GnG, while amylopectin triggered the formation of branch points with a more open distribution. These findings provide a new strategy for regulating the fine structure of GnG.
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Affiliation(s)
- Jialin Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yanli Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Birte Svensson
- International Joint Research Laboratory for Starch Related Enzyme at Jiangnan University, Wuxi, Jiangsu 214122, China
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
- International Joint Research Laboratory for Starch Related Enzyme at Jiangnan University, Wuxi, Jiangsu 214122, China
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29
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Yang X, Xu R, Sun Z. Effects of Sodium Chloride and Freeze–Thaw Cycling on the Quality of Frozen Cooked Noodles Made of Potato Flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16733] [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)
- Xiao‐qing Yang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Ru Xu
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Zhen‐yu Sun
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
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30
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Wang Y, Bai Y, Ji H, Dong J, Li X, Liu J, Jin Z. Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107289] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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31
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Chakraborty I, N P, Mal SS, Paul UC, Rahman MH, Mazumder N. An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02761-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
AbstractNative starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry. Physical, chemical, and dual modifications have a substantial effect on the gelatinization properties of starch. Consequently, this review explores and compares the different methods of starch modification applicable in the food industry and their effect on the gelatinization properties such as onset temperature (To), peak gelatinization temperature (Tp), end set temperature (Tc), and gelatinization enthalpy (ΔH), studied using differential scanning calorimetry (DSC). Chemical modifications including acetylation and acid hydrolysis decrease the gelatinization temperature of starch whereas cross-linking and oxidation result in increased gelatinization temperatures. Common physical modifications such as heat moisture treatment and annealing also increase the gelatinization temperature. The gelatinization properties of modified starch can be applied for the improvement of food products such as ready-to-eat, easily heated or frozen food, or food products with longer shelf life.
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32
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Fu Y, Jiang E, Yao Y. New Techniques in Structural Tailoring of Starch Functionality. Annu Rev Food Sci Technol 2022; 13:117-143. [PMID: 35080964 DOI: 10.1146/annurev-food-102821-035457] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Inherent characteristics of native starches such as water insolubility, retrogradation and syneresis, and instability in harsh processing conditions (e.g., high temperature and shearing, low pH) limit their industrial applications. As starch properties mainly depend on starch composition and structure, structural tailoring of starch has been important for overcoming functional limitations and expanding starch applications in different fields. In this review, we first introduce the basics of starch structure, properties, and functionalities and then describe the interactions of starch with lipids, polysaccharides, and phenolics. After reviewing genetic, chemical, and enzymatic modifications of starch, we describe current progress in the areas of porous starch and starch-based nanoparticles. New techniques, such as using the CRISPR-Cas9 technique to tailor starch structures and using an emulsion-assisted approach in forming functional starch nanoparticles, are only feasible when they are established based on fundamental knowledge of starch. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Yezhi Fu
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania
| | - Evelyn Jiang
- Department of Food Science, Purdue University, West Lafayette, Indiana; .,Lincolnshire, Illinois
| | - Yuan Yao
- Department of Food Science, Purdue University, West Lafayette, Indiana;
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33
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Beech D, Beech J, Gould J, Hill S. Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15581] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Daniel Beech
- University of Nottingham Division of Food, Nutrition and Dietetics Sutton Bonington Leicestershire UK
| | - John Beech
- Real World Business Solutions Ltd Melton Mowbray Leicestershire UK
| | - Joanne Gould
- University of Nottingham Division of Food, Nutrition and Dietetics Sutton Bonington Leicestershire UK
| | - Sandra Hill
- Biopolymer Solutions Ltd Sutton Bonington Leicestershire UK
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34
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Yuan T, Ye F, Chen T, Li M, Zhao G. Structural characteristics and physicochemical properties of starches from winter squash (Cucurbita maxima Duch.) and pumpkin (Cucurbita moschata Duch. ex Poir.). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107115] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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35
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Zhang L, Chen Y, Zeng J, Zang J, Liang Q, Tang D, Wang Z, Yin Z. Digestive and Physicochemical Properties of Small Granular Starch from Euryale ferox Seeds Growing in Yugan of China. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09706-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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36
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Zhou X, Campanella OH, Hamaker BR, Miao M. Deciphering molecular interaction and digestibility in retrogradation of amylopectin gel networks. Food Funct 2021; 12:11460-11468. [PMID: 34693415 DOI: 10.1039/d1fo02586d] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The impact of the internal part of aewx amylopectin on the gel network and digestibility during retrogradation was investigated using wx amylopectin as a reference. After β-amylolysis for 60 min (aewx-60), greater shifts in both λmax value and absorbance of iodine binding profiles were observed, accompanied by an increment of short chains (DP 3-5) with reducing the external long chains (DP 17.2). For the amylopectin gels aged 7 days at 4 °C, aewx had greater intermolecular aggregation of double helices to form junction zones, resulting in remarkably higher G', which was significantly greater than that of wx amylopectin or aewx-60. Moreover, aewx amylopectin had a greater RS accompanied by a reduction in RDS after retrogradation. The gel network models of retrograded amylopectins were built to interpret more molecular interactions for aewx than those of wx. The results revealed that aewx amylopectin with a higher proportion of longer external chains prompted the flexibility to align and interact for the formation of double helices and enzyme-resistant structures.
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Affiliation(s)
- Xiao Zhou
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China.
| | - Osvaldo H Campanella
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China. .,Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA
| | - Bruce R Hamaker
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China. .,Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China.
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37
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Korompokis K, Verbeke K, Delcour JA. Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide. Compr Rev Food Sci Food Saf 2021; 20:5965-5991. [PMID: 34601805 DOI: 10.1111/1541-4337.12847] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 12/15/2022]
Abstract
Starch is the most abundant glycemic carbohydrate in the human diet. Consumption of starch-rich food products that elicit high glycemic responses has been linked to the occurrence of noncommunicable diseases such as cardiovascular disease and diabetes mellitus type II. Understanding the structural features that govern starch digestibility is a prerequisite for developing strategies to mitigate any negative health implications it may have. Here, we review the aspects of the fine molecular structure that in native, gelatinized, and gelled/retrograded starch directly impact its digestibility and thus human health. We next provide an informed guidance for lowering its digestibility by using specific enzymes tailoring its molecular and three-dimensional supramolecular structure. We finally discuss in vivo studies of the glycemic responses to enzymatically modified starches and relevant food applications. Overall, structure-digestibility relationships provide opportunities for targeted modification of starch during food production and improving the nutritional profile of starchy foods.
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Affiliation(s)
- Konstantinos Korompokis
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Kristin Verbeke
- Translational Research Center in Gastrointestinal Disorders (TARGID), KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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38
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Effects of post-silking low temperature on the physicochemical properties of waxy maize starch. Int J Biol Macromol 2021; 188:160-168. [PMID: 34343585 DOI: 10.1016/j.ijbiomac.2021.07.171] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 07/20/2021] [Accepted: 07/23/2021] [Indexed: 12/15/2022]
Abstract
Low temperature (LT) at late growth stages is an important abiotic stress that affects the grain end-use quality of summer maize. In the present work, two experiments were conducted to study the effects of LT on the structural and functional properties of starches using two waxy maize hybrids ('Suyunuo5' and 'Yunuo7'). In field trial, the plants were sown on July 1 (normal sowing date) and August 1 (late sowing date). In pot trial, the plants were sown on July 1, grown at natural environment till silking, and suffered two post-silking temperatures (normal temperature and LT were set as 28/20 and 23/15 °C, respectively). The result showed that the starch was composed of more small granules with oval polytope when sown late (August 1) or subjected to LT post-silking. The LT-stressed starch presented high proportion of short amylopectin chains and low relative crystallinity (RC). LT reduced the pasting viscosity, gelatinization enthalpy, and gelatinization temperatures but increased the retrogradation tendency. In conclusion, the low pasting viscosity and high retrogradation tendency under LT condition were caused by the decreased granule size, amylopectin chain length, and RC.
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39
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Kumar S, Baniwal P, Nayik GA, Prasad K, Khan KA, Ghramh HA, Kumar H, Karabagias IK. Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food. Foods 2021; 10:foods10071658. [PMID: 34359528 PMCID: PMC8305464 DOI: 10.3390/foods10071658] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/12/2021] [Accepted: 07/16/2021] [Indexed: 12/15/2022] Open
Abstract
The present study aimed to optimize and develop ready-to-eat rice-based functional breakfast food using response surface methodology. The levels of ingredients viz. skim milk powder, guar gum, and ferrous sulfate were pre-optimized and remained constant, whereas jaggery and dark chocolate were taken as independent variables. The optimum levels of jaggery and dark chocolate for chocolate-coated roasted flaked rice (CCRFR) were 8.49 g and 25.43 g, respectively. The physical, pasting, textural, functional, morphological, optical, and sensory characteristics of CCRFR and uncoated roasted flaked rice (RFR) were also studied. CCRFR had significantly higher mineral (iron and calcium) and total polyphenolic contents. Furthermore, the dimensional, sensory, and functional properties were also improved. The changes in morphological structure were also observed between the CCRFR and uncoated product using scanning electron microscopy. The coating adds nutritional value to the roasted rice and renders it an essential functional RTE convenience gluten-free cereal breakfast item.
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Affiliation(s)
- Shiv Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148106, India; (S.K.); (P.B.)
- Department of Nutrition & Dietetics, Chandigarh University, Mohali 140413, India
| | - Poonam Baniwal
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148106, India; (S.K.); (P.B.)
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College, Shopian 192303, India;
| | - Kamlesh Prasad
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148106, India; (S.K.); (P.B.)
- Correspondence: (K.P.); (I.K.K.)
| | - Khalid Ali Khan
- Research Center for Advanced Materials Science (RCAMS), King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia; (K.A.K.); (H.A.G.)
- Unit of Bee Research and Honey Production, Faculty of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
- Biology Department, Faculty of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
| | - Hamed A. Ghramh
- Research Center for Advanced Materials Science (RCAMS), King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia; (K.A.K.); (H.A.G.)
- Unit of Bee Research and Honey Production, Faculty of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
- Biology Department, Faculty of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
| | - Harish Kumar
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur 303002, India;
| | - Ioannis Konstantinos Karabagias
- Department of Chemistry, Laboratory of Food Chemistry, University of Ioannina, 45110 Ioannina, Greece
- Correspondence: (K.P.); (I.K.K.)
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40
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Differences in starch structural and physicochemical properties and texture characteristics of cooked rice between the main crop and ratoon rice. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106643] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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41
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Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106652] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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42
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Jeong D, Lee JH, Chung HJ. Effect of molecular structure on phase transition behavior of rice starch with different amylose contents. Carbohydr Polym 2021; 259:117712. [PMID: 33673990 DOI: 10.1016/j.carbpol.2021.117712] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 01/06/2021] [Accepted: 01/23/2021] [Indexed: 11/30/2022]
Abstract
Phase transition behaviors in starch-water system and molecular structures of rice starches isolated from four Korean cultivars with different amylose contents were investigated and the importance of structural features affecting starch phase transitions was also explored. The Dodam starch with the highest average chain length of amylopectin (26.1), the highest proportion (24.3 %) of long chains (DP ≥ 37), and the lowest proportion (17.5 %) of short chains (DP 6-12) displayed the highest gelatinization and retrogradation temperatures. Enthalpies of ice freezing and melting, and glass transition temperature (Tg') of rice starches increased with increasing amylose content and decreasing proportion of short amylopectin chains because these structural features are related to a higher thermal stability of the starches. Ice melting temperature was also influenced by amylopectin chain structures. The results suggest that the phase transition behaviors of rice starches were highly influenced by their amylose content and amylopectin chain length distribution.
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Affiliation(s)
- Duyun Jeong
- Division of Food and Nutrition, Chonnam National University, 77, Yongbong-ro, Buk-gu, Gwangju, 61186, Republic of Korea
| | - Ju Hun Lee
- Division of Food Science and Culinary Arts, Shinhan University, 95, Hoam-ro, Uijeongbu-si, Gyeonggi, 11644, Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, 77, Yongbong-ro, Buk-gu, Gwangju, 61186, Republic of Korea.
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43
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Yang H, Fu Y, Zhang Y, Zhou J, Wang D, Gao Z, Ke Y, Lv Q, Ding B, Wang X. Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15040] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Heng Yang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Yang Fu
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Yudong Zhang
- Hunan Yufeng Food Industry Co., Ltd. Yueyang410400China
| | - Jian Zhou
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Danfeng Wang
- Eontop Healthy Salt Production Co., Ltd. Yicheng432400China
| | - Zhen Gao
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Yuan Ke
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Qingyun Lv
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Beibei Ding
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Xuedong Wang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
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44
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45
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Nishinari K, Fang Y. Molar mass effect in food and health. Food Hydrocoll 2021; 112:106110. [PMID: 32895590 PMCID: PMC7467918 DOI: 10.1016/j.foodhyd.2020.106110] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 06/12/2020] [Accepted: 06/15/2020] [Indexed: 12/26/2022]
Abstract
It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.
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Affiliation(s)
- Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, PR China
- Department of Food and Nutrition, Graduate School of Human Life Science, Osaka City University, Osaka, 558-6565, Japan
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, PR China
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46
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Wang B, Yu B, Yuan C, Guo L, Liu P, Gao W, Li D, Cui B, Abd El-Aty AM. An overview on plasticized biodegradable corn starch-based films: the physicochemical properties and gelatinization process. Crit Rev Food Sci Nutr 2021; 62:2569-2579. [PMID: 33401939 DOI: 10.1080/10408398.2020.1868971] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
With increasing awareness of environmental protection, petroleum-based raw materials are continuously decreasing, which in turn necessitated the development of eco-friendly sustainable biomaterials, as alternative strategy. Starch could be an ideal substitute. Corn starch has been used as a renewable material for development of biodegradable packaging, owing to great varieties, low cost, large-scale industrial production, and good films forming properties. Unfortunately, its poor mechanical and barrier properties have limited the application of starch-based films. Thence, plasticizers were added to overcome the aforementioned pitfalls and improve the films elongation, distribution, flexibility, elasticity, and rigidity. Addition of plasticizers can change the continuity and therefore would enhance the properties of corn starch-based films. While plasticization can improve the tensile strength and percent elongation, it can reduce the water resistance in prepared films. Herein, we focused on changes of starch granules during gelatinization process, types of biodegradable films, as well as the types of modified starch with plasticizers. Furthermore, the influence of plasticizers on corn starch-based films and the physicochemical properties of various types of corn starch-based films were also addressed.
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Affiliation(s)
- Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,Department of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,Department of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Dapeng Li
- Department of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.,Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.,Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey
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Pan L, Xing J, Zhang H, Luo X, Chen Z. Electron beam irradiation as a tool for rice grain storage and its effects on the physicochemical properties of rice starch. Int J Biol Macromol 2020; 164:2915-2921. [PMID: 32755712 DOI: 10.1016/j.ijbiomac.2020.07.211] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 07/09/2020] [Accepted: 07/26/2020] [Indexed: 11/19/2022]
Abstract
In this study, rice grains were treated with electron beam irradiation (EBI). The storage properties of the irradiated rice, as well as the physicochemical properties of isolated starches, were studied. As irradiation dose was increased from 0 kGy to 10 kGy, the lipase activity of irradiated rice decreased from 7.82 mg KOH/100 g to 5.15 mg KOH/100 g. EBI treatment did not significantly (p < 0.05) change fatty acid values. The granular structure of the isolated starches was partially destroyed after severe irradiation, and EBI treatment also caused the degradation of the molecular structures of amylopectin and amylose. All of the starches with or without EBI treatment displayed A-type crystalline structures, and 10 kGy of irradiation disrupted double-helical structures and subsequently decreased relative crystallinity. The formation of carboxyl groups reduced the digestibility of the starches, whereas the disruption of crystallites allowed digestive enzymes to access degraded starch chains easily. Overall, results demonstrated that a low dose of irradiation had insignificant effects on the quality of rice grains and corresponding starches. Thus, EBI could be a green and safe strategy for rice storage.
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Affiliation(s)
- Lihong Pan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China
| | - Jiali Xing
- Ningbo Institute for food control, Ningbo 315048, China
| | - Hao Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China
| | - Xiaohu Luo
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China.
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China
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Ou Y, Zheng Y, Zhang Y, Zeng S, Zheng B, Zeng H. Effects of exogenous V-type complexes on the structural properties and digestibility of autoclaved lotus seed starch after retrogradation. Int J Biol Macromol 2020; 165:231-238. [DOI: 10.1016/j.ijbiomac.2020.09.153] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 08/27/2020] [Accepted: 09/20/2020] [Indexed: 12/14/2022]
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Deng F, Li Q, Chen H, Zeng Y, Li B, Zhong X, Wang L, Ren W. Relationship between chalkiness and the structural and thermal properties of rice starch after shading during grain-filling stage. Carbohydr Polym 2020; 252:117212. [PMID: 33183644 DOI: 10.1016/j.carbpol.2020.117212] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 09/02/2020] [Accepted: 10/07/2020] [Indexed: 12/16/2022]
Abstract
Chalkiness is a major concern in rice production and its acceptance and is increased by shade stress. However, the relationship between rice chalkiness and the structural and thermal properties of starch is unclear. Here, we investigated the effect of shade stress on rice starch properties. The chalky grain rate and chalkiness degree significantly decreased with the amylose content, Mn, and ΔH and increased with surface area- and volume-weighted mean diameters, branching degree, ratio of 1022/995 cm-1, and molecular weight polydispersity. Shade stress significantly increased the volume- and surface area-weighted mean diameters and Mw and decreased the amylose content, A chain proportion of amylopectin, Mn, and regularity of starch. These effects led to an increase in the molecular weight polydispersity and branching degree and a decrease in the crystallinity degree and 1045/1022 cm-1 ratio, thereby reducing starch ΔH and uniformity. These factors contributed to increased chalkiness of rice under shade stress.
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Affiliation(s)
- Fei Deng
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Qiuping Li
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Hong Chen
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Yuling Zeng
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Bo Li
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Xiaoyuan Zhong
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Li Wang
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Wanjun Ren
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
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