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Shi L, Guo K, Xu X, Lin L, Bian X, Wei C. Physicochemical properties of starches from sweet potato root tubers grown in natural high and low temperature soils. Food Chem X 2024; 22:101346. [PMID: 38586226 PMCID: PMC10997820 DOI: 10.1016/j.fochx.2024.101346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 03/15/2024] [Accepted: 03/31/2024] [Indexed: 04/09/2024] Open
Abstract
Three sweet potato varieties grew in natural high temperature (HT) and low temperature (LT) field soils. Their starch physicochemical properties were affected similarly by HT and LT soils. Compared with LT soil, HT soil induced the increases of granule size D[4,3] from 18.0-18.7 to 19.9-21.8 μm and amylopectin average branch-chain length from 21.9-23.1 to 24.1-24.7 DP. Starches from root tubers grown in HT and LT soils exhibited CA- and CC-type XRD pattern, respectively. Starches from root tubers grown in HT soil exhibited stronger lamellar peak intensities (366.8-432.0) and higher gelatinization peak temperature (72.0-76.8 °C) than those (176.2-260.5, 56.4-63.4 °C) in LT soil. Native starches from root tubers grown in LT soil were hydrolyzed more easily (hydrolysis rate coefficient 0.227-0.282 h-1) by amylase than those (0.120-0.163 h-1) in HT soil. The principal component analysis exhibited that starches from root tubers grown in HT and LT soils had significantly different physicochemical properties.
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Affiliation(s)
- Laiquan Shi
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Ke Guo
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Xin Xu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Lingshang Lin
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
| | - Xiaofeng Bian
- Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
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2
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Zheng X, Wang Q, Li L, Liu C, Ma X. Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods. Food Chem 2024; 458:140221. [PMID: 38943963 DOI: 10.1016/j.foodchem.2024.140221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 06/15/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
Germination is an environmentally friendly process with no use of additives, during which only water spraying is done to activate endogenous enzymes for modification. Furthermore, it could induce bioactive phenolics accumulation. Controlling endogenous enzymes' activity is essential to alleviate granular disruption, crystallinity loss, double helices' dissociation, and molecular degradation of cereal and pseudo-cereal starch. Post-treatments (e.g. thermal and high-pressure technology) make it possible for damaged starch to reassemble towards well-packed structure. These contribute to alleviated loss of solubility and pasting viscosity, improved swelling power, or enhanced resistant starch formation. Cereal or pseudo-cereal flour (except that with robust structure) modified by early germination is more applicable to produce products with desirable texture and taste. Besides shortening duration, germination under abiotic stress is promising to mitigate starch damage for better utilization in staple foods.
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Affiliation(s)
- Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Qingfa Wang
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| | - Xiaoyan Ma
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Yuekainan Street, Baoding, Hebei 071001, China
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3
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Shen H, Li J, Chen L, Guo X. Insights into multiscale structure and digestive characteristic of starch from two cultivars of chestnut during kernel development. Int J Biol Macromol 2024; 269:131978. [PMID: 38692537 DOI: 10.1016/j.ijbiomac.2024.131978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 04/17/2024] [Accepted: 04/28/2024] [Indexed: 05/03/2024]
Abstract
Multiscale structure and digestive characteristic of starch during kernel development of Castanea henryi ('Jinzhui' (YS) and 'Baiyan No.1' (WS)) were investigated in this study. Structural analysis revealed that the surface of starch granules became smooth, the amylopectin content decreased (from 71.32 % to 70.47 %, from 71.44 % to 68.37 %, respectively), the chain length distribution of amylopectin reduced (the proportion of B1 chain decreased from 52.35 % to 50.60 %, from 52.22 % to 50.59 %, respectively) while the amorphous and semi-crystalline lamellae of starch increased during development, which was consistent with the decreasing relative crystallinity (from 28.79 % to 24.11 %, from 29.57 % to 23.66 %, respectively) and short-range ordering degree. The degradation of ordered structure further resulted in the increase of digestibility, especially in the late developmental stage, supported by a significant decrease of resistant starch content (from 70.21 % to 61.70 % and from 73.58 % to 58.86 %, respectively). Transcriptome analysis and RT-qPCR were performed to explore the possible molecular mechanisms affecting starch structure. The high expression of several key genes including AGPase, GBSS, SBE, SSS, ISA and PUL in late development stage might be the reason of structural changes during development. The results provided valuable information for starch accumulation during kernel development of Castanea henryi.
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Affiliation(s)
- Haoran Shen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Research Institute for Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Jiaqi Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Research Institute for Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Research Institute for Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Xinbo Guo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, Research Institute for Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China.
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4
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Li S, Wang Z, Feng D, Pan Y, Li E, Wang J, Li C. The important role of starch fine molecular structures in starch gelatinization property with addition of sugars/sugar alcohols. Carbohydr Polym 2024; 330:121785. [PMID: 38368080 DOI: 10.1016/j.carbpol.2024.121785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 12/25/2023] [Accepted: 01/04/2024] [Indexed: 02/19/2024]
Abstract
The relationship between the fine structure of starch and its gelatinization properties is not well studied, particularly in relation to the influence of sugar or sugar alcohol. In this study, seven starches with distinct molecular structures were investigated to determine how different sugars and sugar alcohols affect their gelatinization properties. The inclusion of sugars and sugar alcohols resulted in a significant elevation of starch gelatinization temperatures (∼ 8 °C), especially with sucrose, isomaltose and isomalt. Nevertheless, the influence of these sugars/ sugar alcohols on the gelatinization temperature range and enthalpy change varied depending on the particular starch varieties. According to the correlation analysis, sugars and sugar alcohols mainly exert their impact on the starch gelatinization temperature range and enthalpy change by possibly interacting with amylose chains possessing a degree of polymerization ranging from 100 to 1000 (p < 0.05) and inhibiting the amylose leaching during gelatinization. These findings help a better understanding of the complex relationship between starch fine structure and gelatinization properties under the influence of sugars and sugar alcohols.
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Affiliation(s)
- Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Zihan Wang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Duo Feng
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
| | - Yujun Pan
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
| | - Enpeng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Jun Wang
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China.
| | - Cheng Li
- School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong, China.
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Jiang C, Yang X, Lin S, Yang Y, Yu J, Du X, Tang Y. Impact of Corn Starch Molecular Structures on Texture, Water Dynamics, Microstructure, and Protein Structure in Silver Carp ( Hypophthalmichthys molitrix) Surimi Gel. Foods 2024; 13:675. [PMID: 38472789 DOI: 10.3390/foods13050675] [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: 01/17/2024] [Revised: 02/08/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
This study systematically investigates the impact of corn starch molecular structures on the quality attributes of surimi gel products. Employing molecular analyses to characterize corn starch, three amylopectin fractions (A, B1, and B2), categorized by the degree of polymerization ranges (6 < X ≤ 12, 12 < X ≤ 24, and 24 < X ≤ 36, respectively) were specifically focused on. The surimi gel quality was comprehensively assessed through texture profile analysis, nuclear magnetic resonance, scanning electron microscopy, stained section analysis, and Fourier transform infrared spectroscopy. Results indicated the substantial volume expansion of corn amylopectin upon water absorption, effectively occupying the surimi gel matrix and fostering the development of a more densely packed protein network. Starch gels with higher proportions of A, B1, and B2 exhibited improved hardness, chewiness, and bound water content in the resultant surimi gels. The weight-average molecular weight and peak molecular weight of corn starch showed a strong positive correlation with surimi gel hardness and chewiness. Notably, the secondary structure of proteins within the surimi gel was found to be independent of corn starch's molecular structure. This study provides valuable insights for optimizing formulations in surimi gel products, emphasizing the significance of elevated A, B1, and B2 content in corn starch as an optimal choice for crafting dense, chewy, water-retaining surimi gels.
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Affiliation(s)
- Congyun Jiang
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xin Yang
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Songyi Lin
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, China
| | - Yumeng Yang
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Jinzhi Yu
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinqi Du
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Yue Tang
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, China
- Engineering Research Center of Food, The Education Department of Liaoning Province, Dalian 116034, China
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6
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Huang G, Wang F, Yang R, Wang ZC, Fang Z, Lin Y, Zhu Y, Bai L. Characterization of the physicochemical properties of Lipu Colocasia esculenta (L.) Schott starch: A potential new food ingredient. Int J Biol Macromol 2024; 254:127803. [PMID: 37913879 DOI: 10.1016/j.ijbiomac.2023.127803] [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: 08/16/2023] [Revised: 10/25/2023] [Accepted: 10/29/2023] [Indexed: 11/03/2023]
Abstract
The physicochemical properties of Lipu taro starch (LTS), cassava starch (CS) and wheat starch (WS) were analyzed. These starches exhibited a comparable starch content (86 %). However, LTS had a significantly lower amylose content (15.93 %) compared to CS (26.62 %) and WS (33.53 %). Moreover, LTS demonstrated an irregular polygonal cubic morphology with a smaller particle size of 2.55 μm while possessed an A-type crystal structure with high crystallinity at 25.07 %. In contrast, CS and WS had larger particle sizes of 13.33 μm and 16.68 μm, respectively, with lower crystallinities of 22.52 % and 20.33 %. Due to these physicochemical properties, LTS exhibited superior emulsification properties with a higher emulsifying activity index of 8.63 m2/g and an emulsion stability index of 69.18 min, whereas CS and WS had values of 2.35 m2/g and 25.15 min, and 0.37 m2/g and 11.48 min, respectively. LTS also demonstrated enhanced thermal stability, characterized by higher gelatinization temperature (indicated by To, Tp, Tc, and ΔT) and reduced paste viscosity (indicated by PV, TV, FV, SBV, and BDV) compared to CS. However, the mechanical strength of the gel made from LTS (indicated by hardness, adhesiveness, springiness, gumminess, and chewiness) was comparatively inferior to those from CS and WS.
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Affiliation(s)
- Guanru Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Fu Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Rui Yang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zi-Chao Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Zhongxiang Fang
- School of Agriculture, Food, and Ecosystem Science, The University of Melbourne, Parkville, Vic 3010, Australia
| | - Ying Lin
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Yuwei Zhu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Lulu Bai
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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7
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Guo C, Wuza R, Tao Z, Yuan X, Luo Y, Li F, Yang G, Chen Z, Yang Z, Sun Y, Ma J. Effects of elevated nitrogen fertilizer on the multi-level structure and thermal properties of rice starch granules and their relationship with chalkiness traits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7302-7313. [PMID: 37499162 DOI: 10.1002/jsfa.12886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 06/02/2023] [Accepted: 07/28/2023] [Indexed: 07/29/2023]
Abstract
BACKGROUND Chalkiness in rice reduces its market value and affects consumer acceptance. Research on the mechanism of chalkiness formation has focused primarily on the activity of key enzymes of carbon metabolism and starch accumulation. The relationship between the formation of chalkiness induced by N fertilizer and rice starch's multi-level structure and thermal properties still needs to be fully elucidated. RESULTS In this study, the rates of chalky grains and degree of chalkiness decreased with the increase in N fertilizer dosage. This was attributed to an increased proportion of short chains, ordered structure carbon chains, small starch granules, and branched starches, and a higher degree of crystallinity and ΔHg in protein, and a decreased proportion of amylose, large starch granules, and weighted average diameter of starch granule surface area and volume. Application of N fertilizer promoted an increased proportion of short-branched chain amylopectin to develop a more ordered carbohydrate structure and crystalline lamella. These effects enhanced the normal development and compactness of starch granules in grains, and improved their arrangement morphology, thereby reducing the chalkiness in rice. CONCLUSION These changes in starch multi-level structure and protein improve the physicochemical characteristics of starch and enhance the fullness, crystallinity and compactness of starch granules, while synergistically increasing the regularity and homogeneity of starch granules and thus optimizing the stacking pattern of starch granules, leading to a reduction in rice chalkiness under nitrogen fertilization and thus improving the appearance of rice. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Changchun Guo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
- Key Laboratory of Southwest Rice Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, Rice and Sorghum Research Institute, Sichuan Academy of Agricultural Sciences, Deyang, China
| | - Riqu Wuza
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Ziling Tao
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xiaojuan Yuan
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yinghan Luo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Feijie Li
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Guotao Yang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Zongkui Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Zhiyuan Yang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yongjian Sun
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jun Ma
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
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8
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Liu H, Zou Y, Xuan Q, Tian R, Zhu J, Qu X, Sun M, Liu Y, Tang H, Deng M, Jiang Q, Xu Q, Peng Y, Chen G, Li W, Pu Z, Jiang Y, Wang J, Qi P, Zhang Y, Zheng Y, Wei Y, Ma J. Loss of ADP-glucose transporter in barley sex1 mutant caused shrunken endosperm but with elevated protein and β-glucan content in whole meal. Int J Biol Macromol 2023; 251:126365. [PMID: 37591421 DOI: 10.1016/j.ijbiomac.2023.126365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 08/12/2023] [Accepted: 08/14/2023] [Indexed: 08/19/2023]
Abstract
Grain shape and plumpness affect barley yield. Despite numerous studies on shrunken endosperm mutants in barley, their molecular mechanism and application potential in the food industry are largely unknown. Here, map-based cloning, co-segregation analyses, and allelic variant validation revealed that the loss of HORVU6Hr1G037950 encoding an ADP-glucose transporter caused the shrunken endosperm in sex1. Haplotype analysis suggested that hap4 in the promoter sequence was positively related to the hundred-grain weight showing a breeding potential. A pair of near-isogenic lines targeting HORVU6Hr1G037950 was produced and characterized to investigate molecular mechanisms that SEX1 regulates endosperm development. Results presented that the absence of the SEX1 gene led to the decrease of starch content and A-type granules size, the increase of β-glucan, protein, gelatinization temperature, soluble sugar content, amylopectin A chains, and B1 chains. Enzymatic activity, transcriptome and metabolome analyses revealed the loss of SEX1 results in an impaired ADP-glucose-to-starch conversion process, consequently leading to higher soluble sugar contents and lower starch accumulation, thereby inducing a shrunken-endosperm phenotype in sex1. Taken together, this study provides new insights into barley grain development, and the elevated protein and β-glucan contents of the whole meal in sex1 imply its promising application in the food industry.
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Affiliation(s)
- Hang Liu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yaya Zou
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China; Yan'an Academy of Agricultural Sciences, Yan'an, China
| | - Qijing Xuan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Rong Tian
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jing Zhu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xiangru Qu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Min Sun
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yanlin Liu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Huaping Tang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Mei Deng
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Qiantao Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Qiang Xu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yuanying Peng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Guoyue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Wei Li
- College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Zhien Pu
- College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Yunfeng Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jirui Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Pengfi Qi
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yazhou Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Youliang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yuming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China.
| | - Jian Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China.
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9
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Li C, Hou D, Lei H, Xi X, Du G, Zhang H, Cao M, Tondi G. Effective and eco-friendly safe self-antimildew strategy to simultaneously improve the water resistance and bonding strength of starch-based adhesive. Int J Biol Macromol 2023; 248:125889. [PMID: 37479199 DOI: 10.1016/j.ijbiomac.2023.125889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 07/07/2023] [Accepted: 07/17/2023] [Indexed: 07/23/2023]
Abstract
Starch adhesive, as a sustainable biomass-based adhesive, could be used to solve environmental problems from petroleum-derived adhesive. But its application is hindered by poor water resistance, mildew resistance, and storage stability. Here, a fully bio-based citric acid-starch adhesive (CASt) with high properties was successfully introduced by a simple method. Liquid chromatography/mass spectrometry (LC-MS), and Fourier Transform Infrared spectroscopy (FT-IR) determined that esterification of citric acid (CA) and starch (St) occurred to form a stable three-dimensional crosslinking structure, which strengthened water resistance and bonding strength of the starch adhesive. Compared with native starch (100 %), the soluble content of cured CASt was 1-16 %. CASt adhesive has well storage stability and high mildew resistance. Even after being stored for 5 months, the CASt-1 adhesive (mass ratio of CA/St = 1:1, and reaction time = 1 h) still have good liquidity. And its hot water strength (1.05 ± 0.22 MPa) also satisfied the standard requirements (≥0.7 MPa). The exhibited CASt adhesive is eco-friendly with components from plant resources, which performed as a bright alternative that can substitute petroleum-based adhesives in the artificial board industry.
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Affiliation(s)
- Chunyin Li
- College of Chemistry and Material Engineering, Zhejiang A&F University, Hangzhou 311300, China; College of Material Science and Engineering, Southwest Forestry University, Kunming 650224, China
| | - Defa Hou
- College of Material Science and Engineering, Southwest Forestry University, Kunming 650224, China.
| | - Hong Lei
- College of Chemistry and Material Engineering, Zhejiang A&F University, Hangzhou 311300, China; College of Material Science and Engineering, Southwest Forestry University, Kunming 650224, China.
| | - Xuedong Xi
- College of Material Science and Engineering, Southwest Forestry University, Kunming 650224, China
| | - Guanben Du
- College of Material Science and Engineering, Southwest Forestry University, Kunming 650224, China
| | - Hong Zhang
- Institute of Highland Forest Science, Chinese Academy of Forestry, Kunming 650224, China
| | - Ming Cao
- College of Material Science and Engineering, Southwest Forestry University, Kunming 650224, China
| | - Gianluca Tondi
- University of Padova, Department of Land, Environment, Agriculture and Forestry, Viale dell'Universita 16, 35020 Legnaro, PD, Italy
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10
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Zhu Q, Yao S, Wu Z, Li D, Ding T, Liu D, Xu E. Hierarchical structural modification of starch via non-thermal plasma: A state-of-the-art review. Carbohydr Polym 2023; 311:120747. [PMID: 37028874 DOI: 10.1016/j.carbpol.2023.120747] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 02/20/2023] [Accepted: 02/22/2023] [Indexed: 03/05/2023]
Abstract
The hierarchical architecture of natural and processed starches with different surface and internal structures determines their final physicochemical properties. However, the oriented control of starch structure presents a significant challenge, and non-thermal plasma (cold plasma, CP) has gradually been used to design and tailor starch macromolecules, though without clear illustration. In this review, the multi-scale structure (i.e., chain-length distribution, crystal structure, lamellar structure, and particle surface) of starch is summarized by CP treatment. The plasma type, mode, medium gas and mechanism are also illustrated, as well as their sustainable food applications, such as in food taste, safety, and packaging. The effects of CP on the chain-length distribution, lamellar structure, amorphous zone, and particle surface/core of starch includes irregularity due to the complex of CP types, action modes, and reactive conditions. CP-induced chain breaks lead to short-chain distributions in starch, but this rule is no longer useful when CP is combined with other physical treatments. The degree but not type of starch crystals is indirectly influenced by CP through attacking the amorphous region. Furthermore, the CP-induced surface corrosion and channel disintegration of starch cause changes in functional properties for starch-related applications.
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Affiliation(s)
- Qingqing Zhu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Siyu Yao
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China.
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11
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Luo W, Li B, Zhang Y, Tan L, Hu C, Huang C, Chen Z, Huang L. Unveiling the retrogradation mechanism of a novel high amylose content starch- Pouteria campechiana seed. Food Chem X 2023; 18:100637. [PMID: 36949750 PMCID: PMC10025978 DOI: 10.1016/j.fochx.2023.100637] [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: 11/09/2022] [Revised: 02/17/2023] [Accepted: 03/07/2023] [Indexed: 03/13/2023] Open
Abstract
The research of starch retrogradation have been attracting interest. Thereby, the long-term retrogradation mechanism (0-21 days) of Pouteria campechiana seed starch (PCSS) was investigated. The results showed that crystal type was changed from A- to B + V-type during retrogradation. The retrogradation PCSS (RPCSS) exhibited faster retrogradation rate and more compact internal ultra-structure compared to rice, wheat and maize starch. Pearson correlation indicated that, as retrogradation days increased, values of α-1,4-glycosidic bond, A chains, double helix, V-type polymorphism, Mw, relative crystallinity (Rc) and short-range order gradually significantly increased, and B1 chains, B3 + chains values gradually significantly dropped (p < 0.05). These inferred an increasing peak temperature and compactness of morphology with increasing retrogradation days. Compared to native starch, RPCSS α-1.4-glycosidic bond was increased, which indicated that its quick molecules degradation including decreased Mw, B3 + chains, Rc, semicrystalline order, and ΔH. These might provide a theoretical direction for preparation of starch-basis food.
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Affiliation(s)
- Wanru Luo
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Bo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Yanjun Zhang
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Lehe Tan
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Chi Hu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
- Corresponding author.
| | - Zhanpeng Chen
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Lijie Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
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12
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Lu Y, Lv D, Zhou L, Yang Y, Hao W, Huang L, Fan X, Zhao D, Li Q, Zhang C, Liu Q. Combined effects of SSII-2RNAi and different Wx alleles on rice grain transparency and physicochemical properties. Carbohydr Polym 2023; 308:120651. [PMID: 36813343 DOI: 10.1016/j.carbpol.2023.120651] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 01/29/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023]
Abstract
Near-isogenic lines Nip(Wxb/SSII-2), Nip(Wxb/ss2-2), Nip(Wxmw/SSII-2), Nip(Wxmw/ss2-2), Nip(Wxmp/SSII-2) and Nip(Wxmp/ss2-2) in the Nipponbare (Nip) background containing the SSII-2RNAi cassette combined with different Waxy (Wx) alleles were investigated in terms of rice grain transparency and quality profiles. Rice lines carrying the SSII-2RNAi cassette displayed downregulation of SSII-2, SSII-3 and Wx genes. Introduction of the SSII-2RNAi cassette decreased apparent amylose content (AAC) in all transgenic lines, but grain transparency differed between low AAC rice lines. Grains from Nip(Wxb/SSII-2) and Nip(Wxb/ss2-2) were transparent, while those of rice were increasingly translucent with decreasing moisture due to cavities within starch granules. Rice grain transparency was positively correlated with grain moisture and AAC, but negatively correlated with cavity area within starch granules. Starch fine structure analysis revealed a marked increase in short amylopectin chains with DP 6-12, but a decrease in intermediate chains with DP 13-24, resulting in decreased gelatinisation temperature. Starch crystalline structure analysis showed that the transgenic rice starches have lower crystallinity and lamellar repeat distance than controls due to differences in starch fine structure. The results highlight the molecular basis underpinning rice grain transparency, and provide strategies for improving rice grain transparency.
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Affiliation(s)
- Yan Lu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Dongjing Lv
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - Lian Zhou
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - Yong Yang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - Weizhuo Hao
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - Lichun Huang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Xiaolei Fan
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Dongsheng Zhao
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Qianfeng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Changquan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China.
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
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13
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Li E, Lv J, Huo D, Jia B, Li C. Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts. Carbohydr Polym 2023; 308:120648. [PMID: 36813340 DOI: 10.1016/j.carbpol.2023.120648] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/28/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023]
Abstract
Although starch gelatinization and retrogradation properties of wheat flour have been studied with respect to their relations to starch structures, it remains less understood how starch structure and salt (a common food additive) together determine these properties. Gelatinization and retrogradation properties of seven wheat flours with distinct starch structures were thus investigated after adding different salts. NaCl most efficiently increased starch gelatinization temperatures, while KCl showed highest efficiency in retarding the retrogradation degree. Both gelatinization and retrogradation parameters were significantly affected by amylose structural parameters and types of salts. E.g., wheat flours with longer amylose long chains had more heterogeneous amylopectin double helices during gelatinization, while this relationship disappeared after adding NaCl. More amylose short chains increased the heterogeneity of retrograded short-range starch double helices, while the relationship was opposite after adding NaCl. These results help a better understanding of the complex relationship between starch structure and physicochemical property.
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Affiliation(s)
- Enpeng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Jiaqi Lv
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Dongao Huo
- College of Biological Sciences and Technology, Taiyuan Normal University, Taiyuan 030619, China
| | - Bin Jia
- Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia
| | - Cheng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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14
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Wei Q, Zhang G, Mei J, Zhang C, Xie J. Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten. Int J Biol Macromol 2023; 240:124424. [PMID: 37060979 DOI: 10.1016/j.ijbiomac.2023.124424] [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: 10/22/2022] [Revised: 03/15/2023] [Accepted: 04/08/2023] [Indexed: 04/17/2023]
Abstract
This study investigated the effects of four different freezing methods on the texture of rice dough reconstituted by glutinous rice starch and gluten, and the changes of properties of rice dough with different gluten ratios after liquid nitrogen (LF) treatment. The profiles of frozen rice dough were studied by texture analyzer, low-field NMR, SEM, FT-IR, DSC, CLSM, X-RD and RVA. Results revealed that with the slowing down of freezing rate, the damage of freezing process to starch granules and protein structure in frozen rice dough increases, resulting in the increase of damaged starch, the decrease of protein ordered structure, the change of bound water in frozen rice dough to free water, the decrease of frozen rice dough hardness and elasticity, the decrease of storage modulus (G') and the deterioration of frozen rice dough texture. The addition of gluten in frozen rice dough will increase the short-range ordered structure and crystal structure of starch, reduce the digestibility of starch, and change the viscosity characteristics of frozen rice dough. Based on the experimental results, adding 10 % gluten is more suitable for making frozen rice dough, while LF has the least effect on frozen rice dough texture.
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Affiliation(s)
- Qi Wei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Ge Zhang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Area A, No.118 Gaodong Road, Pudong New District, Shanghai 200137, China.
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Chenchen Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
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15
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Yuan Z, Wu Y, Zeng J, Li X, Zang K, Zhou H. Modified nano-SiO 2/PU hydrophobic composite film prepared through in-situ coupling by KH550 for oil-water separation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:52958-52968. [PMID: 36849681 DOI: 10.1007/s11356-023-25900-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Accepted: 02/08/2023] [Indexed: 06/18/2023]
Abstract
In this study, hydrophobic polymer composite films based on polyurethane (PU) were prepared for oil-water separation. Hydrophilic fumed silica (nano-SiO2) was introduced as reinforcing filler, and silane coupling agent (KH550) was used to crosslink PU with nano-SiO2 in situ for enhancing the nano-SiO2 dispersion in the films. The microscopic morphology, crystalline structure, and hydrophobic properties of the films were characterized by using scanning electron microscopy, X-ray diffraction, FTIR spectroscopy, water contact angle, and water absorption tests. The results showed that the hydrophobicity of the nano-SiO2/PU composite films increased with the addition of nano-SiO2. KH550 not only significantly promoted the crosslink action between PU and nano-SiO2 but also enhanced the dispersion of nano-SiO2 in the composite films. Moreover, the pore structure of the prepared films was changed with the addition of nano-SiO2 and KH550, which greatly improved the hydrophobicity. The test results for oil-water separation performance showed that the prepared composite films can efficiently separate the oil from oil-water mixtures with good repeatability.
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Affiliation(s)
- Zhengqiu Yuan
- Hunan Province College Key Laboratory of Molecular Design and Green Chemistry, School of Chemistry and Chemical Engineering, Hunan University of Science and Technology, Xiangtan, 411201, China.
| | - Yangfeng Wu
- Hunan Province College Key Laboratory of Molecular Design and Green Chemistry, School of Chemistry and Chemical Engineering, Hunan University of Science and Technology, Xiangtan, 411201, China
| | - Jianxian Zeng
- Hunan Province College Key Laboratory of Molecular Design and Green Chemistry, School of Chemistry and Chemical Engineering, Hunan University of Science and Technology, Xiangtan, 411201, China
| | - Xiaoyan Li
- Hunan Province College Key Laboratory of Molecular Design and Green Chemistry, School of Chemistry and Chemical Engineering, Hunan University of Science and Technology, Xiangtan, 411201, China
| | - Kairong Zang
- Hunan Province College Key Laboratory of Molecular Design and Green Chemistry, School of Chemistry and Chemical Engineering, Hunan University of Science and Technology, Xiangtan, 411201, China
| | - Hu Zhou
- Hunan Province College Key Laboratory of Molecular Design and Green Chemistry, School of Chemistry and Chemical Engineering, Hunan University of Science and Technology, Xiangtan, 411201, China
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16
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Zhang H, Su J, Wang Q, Yuan M, Li C. Structure, gelatinization, and digestion characteristics of starch from Chinese wild rice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2147943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Haifeng Zhang
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, JP, P. R. China
| | - Jiamin Su
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Qiuyu Wang
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Meng Yuan
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Chunmei Li
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, JP, P. R. China
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17
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The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch. Foods 2022; 11:foods11244012. [PMID: 36553754 PMCID: PMC9778140 DOI: 10.3390/foods11244012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/04/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder transitions during rice cooking, and this structure is a major determinant of its digestibility. The length distributions of amylose and amylopectin chains are important determinants of rice starch gelatinization properties. Starch chain-length and molecular-size distributions are important determinants of nucleation and crystal growth rates, as well as of intra- and intermolecular interactions during retrogradation. A number of first-order kinetics models have been developed to fit starch digestograms, producing new information on the structural basis for starch digestive characteristics of cooked whole rice. Different starch digestible fractions with distinct digestion patterns have been found for the digestion of rice starch in fully gelatinized and retrograded states, the digestion kinetics of which are largely determined by starch fine molecular structures. Current insights and future directions to better understand digestibility of starch in whole cooked rice are summarized, pointing to ways of developing whole rice into a healthier food by way of having slower starch digestibility.
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18
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Chen R, Ma M, Zhao J, Fang J, Danino D, Sui Z, Corke H. Characterization of multi-scale structure and physicochemical properties of starch from diverse Japonica waxy rice cultivars. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Tian Y, Qu J, Zhou Q, Ding L, Cui Y, Blennow A, Zhong Y, Liu X. High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800. Carbohydr Polym 2022; 295:119858. [DOI: 10.1016/j.carbpol.2022.119858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 07/05/2022] [Accepted: 07/07/2022] [Indexed: 11/02/2022]
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20
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Li C, Li E, Gong B. Main starch molecular structures controlling the textural attributes of cooked instant rice. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107866] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Recent progress in understanding starch gelatinization - An important property determining food quality. Carbohydr Polym 2022; 293:119735. [DOI: 10.1016/j.carbpol.2022.119735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/04/2022] [Accepted: 06/11/2022] [Indexed: 11/17/2022]
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22
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Combined effects of starch fine molecular structures and water content on starch digestibility of cooked white rice. Int J Biol Macromol 2022; 215:192-202. [PMID: 35728634 DOI: 10.1016/j.ijbiomac.2022.06.116] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 05/24/2022] [Accepted: 06/15/2022] [Indexed: 01/08/2023]
Abstract
Although the starch digestibility of cooked white rice has been investigated with regard to its relation to starch structure, it is not yet clear how starch molecular structure and water content affect its digestion rate. To investigate this, the in vitro starch digestibility and molecular structure of 10 rice varieties with a range of rice-to-water cooking ratios were investigated. As expected, starch digestibility varied with different conditions. Typically, a higher amylose content resulted in a lower maximum digestion extent for a given water content. Having relatively more and longer amylopectin intermediate chains caused a slower starch digestion rate, but only with rice-to-water ratios between 1:1 and 1:1.2. These results could prove useful to find combinations of starch fine molecular structures and water contents to produce cooked rice with low glycemic index.
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23
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Li C, Hu Y. Modeling of in vitro digestogram by consecutive reaction kinetics model reveals the nature of starch digestive characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107203] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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24
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Li B, Zhu L, Wang Y, Zhang Y, Huang C, Zhao Y, Xu F, Zhu K, Wu G. Multi-scale supramolecular structure of Pouteria campechiana (Kunth) Baehni seed and pulp starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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25
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Relations between starch fine molecular structures with gelatinization property under different moisture content. Carbohydr Polym 2022; 278:118955. [PMID: 34973771 DOI: 10.1016/j.carbpol.2021.118955] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 11/21/2021] [Accepted: 11/28/2021] [Indexed: 01/15/2023]
Abstract
Although gelatinization property has been intensively investigated with its relation to starch structures, how a combination of starch molecular structures and moisture content affect the gelatinization remains unclear. The gelatinization of six rice starches with a wide range of amylose content was investigated under different moisture content in this study. Results showed that starch gelatinization temperatures increased and biphasic endothermic peaks appeared over the decreased moisture content. For the first time, amylose content was shown to have a parabolic relationship with gelatinization temperatures. Distinct linear relations among starch fine molecular structures with gelatinization parameters were observed under different moisture contents, which suggested that amylose short chains were involved in the first endothermic peak, while interactions among amylose intermediate chains and relatively shorter amylopectin trans-lamellar chains dominantly contributed to the second endothermic peak when gelatinized under limited moisture content. These results help in better understanding of starch structure-gelatinization relation.
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26
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Li E, Yang C, Wang J, Sun A, Lv P, Li C. Leached starch content and molecular size during sorghum steaming for baijiu production is not determined by starch fine molecular structures. Int J Biol Macromol 2021; 184:50-56. [PMID: 34116090 DOI: 10.1016/j.ijbiomac.2021.06.031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 06/03/2021] [Accepted: 06/05/2021] [Indexed: 10/21/2022]
Abstract
Sorghum steaming properties are important for both flavor and brewing efficiency of baijiu (Chinese alcohol liquor). However, it is currently unclear with respects to structural factors that affect sorghum steaming properties during baijiu production. In this study, starch fine molecular structures were characterized by size-exclusion chromatography and fluorophore-assisted carbohydrate electrophoresis for 8 sorghum varieties used in baijiu production. Starch crystalline structures and ordering of double helices were characterized by the X-ray diffraction and differential scanning calorimetry. Results showed that only small differences were observed for starch molecular size distributions and chain-length distributions in the raw sorghum flour. Of significance, the leached starch content and molecular size during steaming was very different among these sorghum varieties. Furthermore, Spearman correlation analysis showed that there was no significant correlation between starch fine structural parameters with the leached starch content. On the other hand, the correlation analysis showed that leached starch molecular size was negatively correlated with starch crystallinity, while positively correlated with the onset and peak gelatinization temperatures. It is concluded that the sorghum steaming property is controlled by the starch crystalline structures instead of starch fine molecular structures. These results could help the baijiu industry to produce baijiu with more desirable properties.
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Affiliation(s)
- Enpeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Chuantian Yang
- Key Laboratory of Plant Functional Genomics of the Ministry of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Jinping Wang
- Institute of Millet Crops, Hebei Academy of Agricultural & Forestry Sciences/Hebei Branch of China National Sorghum Improvement Center, Shijiazhuang 050035, China
| | - Andong Sun
- Institute of Millet Crops, Hebei Academy of Agricultural & Forestry Sciences/Hebei Branch of China National Sorghum Improvement Center, Shijiazhuang 050035, China
| | - Peng Lv
- Institute of Millet Crops, Hebei Academy of Agricultural & Forestry Sciences/Hebei Branch of China National Sorghum Improvement Center, Shijiazhuang 050035, China.
| | - Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development of Yangzhou University, Yangzhou 225009, Jiangsu, China.
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