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Zhang S, Wang Z, Wang L, Tian H, Wang H, Du C, Zhang D, Li M, Huang J, Zhang X. A- and B-type wheat starch granules: The multiscale structural evolution during digestion and the distinct digestion mechanisms. Int J Biol Macromol 2024; 278:135033. [PMID: 39182861 DOI: 10.1016/j.ijbiomac.2024.135033] [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: 05/20/2024] [Revised: 08/18/2024] [Accepted: 08/22/2024] [Indexed: 08/27/2024]
Abstract
The digestive characteristics of wheat starch are closely related to human health. However, the digestive mechanisms of distinct wheat starch granules are not well understood. To address this problem, A- and B-type wheat starch granules (AWS and BWS, respectively) were digested in vitro and the structural evolution of the digestive remnants was compared. After stomach-intestinal digestion of AWS, its crystallinity decreased from 12.75 % to 6.65 %, its fractal dimension decreased from 3.12 to 2.35, and the median particle size decreased from 20.613 to 10.135 μm. Additionally, the number of short chains (polymerization degree<14) and thermodynamic stability decreased after digestion. For BWS, Fourier transform infrared ratio of 1047/1022 cm-1 and 995/1022 cm-1 increased from 0.665 and 0.725 to 0.990 and 0.800, respectively. The median particle size decreased from 5.480 to 4.769 μm. An enzyme-resistant scattering peak was observed in the 1.35 nm-1 lamellar structure. Additionally, the number of B2 and B3 chains and the thermodynamic stability increased after digestion. Our study confirmed that BWS is more likely than AWS to form enzyme-resistant structures during digestion. These findings provide insights into the distinct digestion mechanisms of AWS and BWS, and serve as a foundation for modifying wheat starch to increase its nutritional value.
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Affiliation(s)
- Sijie Zhang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Zhen Wang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Luyang Wang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Hailong Tian
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Huiping Wang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Chenxu Du
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Dale Zhang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China
| | - Meijuan Li
- Henan Guode Standard Testing Technology Co., LTD, Zhengzhou 451100, China
| | - Jihong Huang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China; Collaborative Innovation Center of Functional Food Green Manufacturing Henan Province, School of Food and Pharmacy, Xuchang University, Xuchang 461000, China.
| | - Xinrui Zhang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China.
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Liu YS, Shi P, Javed HU, Ren MH, Fu Z. Cross-linking Arenga pinnata starch and chitosan by citric acid: Structure and properties. Int J Biol Macromol 2024; 280:136098. [PMID: 39343268 DOI: 10.1016/j.ijbiomac.2024.136098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 09/11/2024] [Accepted: 09/25/2024] [Indexed: 10/01/2024]
Abstract
In order to improve the processing and digestibility of the Arenga pinnata (Wurmb.) Merr. starch (APS), low concentration citric acid (CA) and chitosan (CS) were used for dual modification. The purpose of this study was to prepare APS and CS complexes with CA, the complexes (CA-CS-APS) physicochemical properties were investigated. The short-range ordered structure (DO), double helix structure (DO) and relative crystallinity (RC) were decreased; CA-CS resulted in the surface roughness of APS, but the particle integrity was preserved; the particle size of CA-CS-APS was increased. Compared with APS, the peak viscosity of CA-CS-APS was decreased from 2534 cP to 27 cP; CA-CS reduced the swelling power of APS, CA3%-CS-APS decreased from 19.00 g/g to 8.17 g/g. The gelatinization enthalpy was decreased after CA-CS modification from 3.25 J/g to 0.55 J/g. CA-CS-APS exhibits higher storage modulus and loss modulus (2067 Pa and 80 Pa). CA-CS significantly improved the anti-digestibility of APS, and the resistant starch (RS) content was increased from 32 % to 39 %. This study provided a simple and effective way to prepare modified starch, which had the potential as food additives or used as a base material for film preparation.
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Affiliation(s)
- Yuan-Sen Liu
- Institute of Light Industry and Food Engineering, Guangxi University, 530004 Nanning, China; College of Food Engineering, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Beibu Gulf University, 535011 Qinzhou, China
| | - Ping Shi
- Institute of Light Industry and Food Engineering, Guangxi University, 530004 Nanning, China; College of Food Engineering, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Beibu Gulf University, 535011 Qinzhou, China
| | - Hafiz Umer Javed
- College of Food Engineering, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Beibu Gulf University, 535011 Qinzhou, China
| | - Min-Hong Ren
- Guangxi Vocational & Technical Institute of Industry, Nanning 530001, China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering, Guangxi University, 530004 Nanning, China.
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3
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Bertoft E, Blennow A, Hamaker BR. Perspectives on Starch Structure, Function, and Synthesis in Relation to the Backbone Model of Amylopectin. Biomacromolecules 2024; 25:5389-5401. [PMID: 39149775 DOI: 10.1021/acs.biomac.4c00369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/17/2024]
Abstract
Understanding functionality of polysaccharides such as starch requires molecular representations that account for their functional characteristics, such as those related to gelatinization, gelation, and crystallization. Starch macromolecules are inherently very complex, and precise structures can only be deduced from large data sets to generate relational models. For amylopectin, the major, well-organized, branched part of starch, two main molecular representations describe its structure: the classical cluster model and the more recent backbone model. Continuously emerging data call for inspection of these models, necessary revisions, and adoption of the preferred representation. The accumulated molecular and functional data support the backbone model and it well accommodates our present knowledge related to the biosynthesis of starch. This Perspective focuses on our current knowledge of starch structure and functionality directly in relation to the backbone model of amylopectin.
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Affiliation(s)
- Eric Bertoft
- Bertoft Solutions, Gamla Sampasvägen 18, 20960 Turku, Finland
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, 1871 Frederiksberg, Denmark
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907-2009, United States
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Mojica-Muñoz DM, Macías-Sánchez KL, Juárez-Hernández EO, Rodríguez-Álvarez A, Grévy JM, Díaz-Valle A, Carrillo-Tripp M, Falcón-González JM. Optimizing biodegradable plastics: Molecular dynamics insights into starch plasticization with glycerol and oleic acid. J Mol Graph Model 2024; 126:108674. [PMID: 37984192 DOI: 10.1016/j.jmgm.2023.108674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 11/05/2023] [Accepted: 11/14/2023] [Indexed: 11/22/2023]
Abstract
Petroleum-based plastics dominate everyday life, necessitating the exploration of natural polymers as alternatives. Starch, abundant and biodegradable, is a promising raw material. However, understanding the molecular mechanisms underlying starch plasticization has proven challenging. To address this, we employ molecular dynamics simulations, focusing on amylose as a model. Our comprehensive evaluation revealed that chain size affects solubility, temperature influenced diffusivity and elastic properties, and oleic acid expressed potential as an alternative plasticizer. Furthermore, blending glycerol or oleic acid with water suggested the enhancement amylose's elasticity. These findings contribute to the design of sustainable and improved biodegradable plastics.
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Affiliation(s)
- Diana Margarita Mojica-Muñoz
- Unidad Profesional Interdisciplinaria de Ingeniería Campus Guanajuato, Instituto Politécnico Nacional, Av. Mineral de Valenciana No. 200, Col. Fraccionamiento Industrial Puerto Interior, Silao de la Victoria, 36275, Guanajuato, Mexico
| | - Karla Lizbeth Macías-Sánchez
- Unidad Profesional Interdisciplinaria de Ingeniería Campus Guanajuato, Instituto Politécnico Nacional, Av. Mineral de Valenciana No. 200, Col. Fraccionamiento Industrial Puerto Interior, Silao de la Victoria, 36275, Guanajuato, Mexico
| | - Estefanía Odemaris Juárez-Hernández
- Unidad Profesional Interdisciplinaria de Ingeniería Campus Guanajuato, Instituto Politécnico Nacional, Av. Mineral de Valenciana No. 200, Col. Fraccionamiento Industrial Puerto Interior, Silao de la Victoria, 36275, Guanajuato, Mexico
| | - Aurora Rodríguez-Álvarez
- Centro de Investigaciones Químicas, Instituto de Investigación en Ciencias Básicas y Aplicadas, Universidad Autónoma del Estado de Morelos, Avenida Universidad 1001, Chamilpa, Cuernavaca, 22222, Morelos, Mexico
| | - Jean-Michel Grévy
- Centro de Investigaciones Químicas, Instituto de Investigación en Ciencias Básicas y Aplicadas, Universidad Autónoma del Estado de Morelos, Avenida Universidad 1001, Chamilpa, Cuernavaca, 22222, Morelos, Mexico
| | - Armando Díaz-Valle
- Biomolecular Diversity Laboratory, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional Unidad Monterrey, Vía del Conocimiento 201, PIIT, Apodaca, 66600, Nuevo León, Mexico
| | - Mauricio Carrillo-Tripp
- Biomolecular Diversity Laboratory, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional Unidad Monterrey, Vía del Conocimiento 201, PIIT, Apodaca, 66600, Nuevo León, Mexico
| | - José Marcos Falcón-González
- Unidad Profesional Interdisciplinaria de Ingeniería Campus Guanajuato, Instituto Politécnico Nacional, Av. Mineral de Valenciana No. 200, Col. Fraccionamiento Industrial Puerto Interior, Silao de la Victoria, 36275, Guanajuato, Mexico.
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5
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Salimi M, Channab BE, El Idrissi A, Zahouily M, Motamedi E. A comprehensive review on starch: Structure, modification, and applications in slow/controlled-release fertilizers in agriculture. Carbohydr Polym 2023; 322:121326. [PMID: 37839830 DOI: 10.1016/j.carbpol.2023.121326] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 08/20/2023] [Accepted: 08/21/2023] [Indexed: 10/17/2023]
Abstract
This comprehensive review thoroughly examines starch's structure, modifications, and applications in slow/controlled-release fertilizers (SRFs) for agricultural purposes. The review begins by exploring starch's unique structure and properties, providing insights into its molecular arrangement and physicochemical characteristics. Various methods of modifying starch, including physical, chemical, and enzymatic techniques, are discussed, highlighting their ability to impart desirable properties such as controlled release and improved stability. The review then focuses on the applications of starch in the development of SRFs. It emphasizes the role of starch-based hydrogels as effective nutrient carriers, enabling their sustained release to plants over extended periods. Additionally, incorporating starch-based hydrogel nano-composites are explored, highlighting their potential in optimizing nutrient release profiles and promoting plant growth. Furthermore, the review highlights the benefits of starch-based fertilizers in enhancing plant growth and crop yield while minimizing nutrient losses. It presents case studies and field trials demonstrating starch-based formulations' efficacy in promoting sustainable agricultural practices. Overall, this review consolidates current knowledge on starch, its modifications, and its applications in SRFs, providing valuable insights into the potential of starch-based formulations to improve nutrient management, boost crop productivity, and support sustainable agriculture.
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Affiliation(s)
- Mehri Salimi
- Soil Science Department, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Badr-Eddine Channab
- Laboratory of Materials, Catalysis & Natural Resources Valorization, URAC 24, Faculty of Science and Technology, Hassan II University, Casablanca, B.P. 146, Morocco
| | - Ayoub El Idrissi
- Laboratory of Materials, Catalysis & Natural Resources Valorization, URAC 24, Faculty of Science and Technology, Hassan II University, Casablanca, B.P. 146, Morocco
| | - Mohamed Zahouily
- Laboratory of Materials, Catalysis & Natural Resources Valorization, URAC 24, Faculty of Science and Technology, Hassan II University, Casablanca, B.P. 146, Morocco; Natural Resources Valorization Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat, Morocco; Mohammed VI Polytechnic University, Ben Guerir, Morocco
| | - Elaheh Motamedi
- Department of Nanotechnology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran.
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6
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Khatefov EB, Goldstein VG, Krivandin AV, Wasserman LA. Main Characteristics of Processed Grain Starch Products and Physicochemical Features of the Starches from Maize ( Zea mays L.) with Different Genotypes. Polymers (Basel) 2023; 15:polym15081976. [PMID: 37112123 PMCID: PMC10145621 DOI: 10.3390/polym15081976] [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: 12/29/2022] [Revised: 04/05/2023] [Accepted: 04/19/2023] [Indexed: 04/29/2023] Open
Abstract
To understand the relationship between the genotype of maize plants and differences in their origin and the ploidy of the genome, which carry gene alleles programming the biosynthesis of various starch modifications, the thermodynamic and morphological features of starches from the grains of these plants have been studied. This study investigated the peculiarities of starch extracted from subspecies of maize (the dry matter mass (DM) fraction, starch content in grain DM, ash content in grain DM, and amylose content in starch) belonging to different genotypes within the framework of the program for the investigation of polymorphism of the world collection of plant genetic resources VIR. Among the starch genotypes of maize studied, four groups comprised the waxy (wx), conditionally high amylose ("ae"), sugar (su), and wild (WT) genotypes. Starches with an amylose content of over 30% conditionally belonged to the "ae" genotype. The starches of the su genotype had fewer starch granules than other investigated genotypes. An increase in amylose content in the investigated starches, accompanied by a decrease in their thermodynamic melting parameters, induced the accumulation of defective structures in the starches under study. The thermodynamic parameters evaluated for dissociation of the amylose-lipid complex were temperature (Taml) and enthalpy (Haml); for the su genotype, temperature and enthalpy values of dissociation of the amylose-lipid complex were higher than in the starches from the "ae" and WT genotypes. This study has shown that the amylose content in starch and the individual features of the maize genotype determine the thermodynamic melting parameters of the starches under study.
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Affiliation(s)
- Eduard B Khatefov
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), 42-44, Bolshaya Morskaya Street, 190000 St Petersburg, Russia
| | - Vladimir G Goldstein
- Branch of Russian Potato Research Centre (ARRISP-RPRC), All-Russian Research Institute of Starch and Starch-Containing Raw Materials Processing, 11, Nekrasova Street, 140051 Kraskovo, Russia
| | - Alexey V Krivandin
- Emanuel Institute of Biochemical Physics RAS (IBCP RAS), 4, Kosygina Street, 119334 Moscow, Russia
| | - Lyubov A Wasserman
- Emanuel Institute of Biochemical Physics RAS (IBCP RAS), 4, Kosygina Street, 119334 Moscow, Russia
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7
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Starch Chemical Composition and Molecular Structure in Relation to Physicochemical Characteristics and Resistant Starch Content of Four Thai Commercial Rice Cultivars Differing in Pasting Properties. Polymers (Basel) 2023; 15:polym15030574. [PMID: 36771875 PMCID: PMC9921408 DOI: 10.3390/polym15030574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
Variations in starch pasting properties, considered an alternative potential quality classification parameter for rice starches, are directly controlled by the diverse starch molecular composition and structural features. Here, the starch characteristics of four rice cultivars (i.e., RD57, RD29, KDML105, and RD6) differing in pasting properties were assessed, and their relationship was determined. The results revealed that protein and moisture contents and their crystalline type were similar among the four rice starches. However, their molecular compositions and structures (i.e., reducing sugar and amylose contents, amylopectin branch chain-length distributions, granule size and size distribution, and degree of crystallinity) significantly varied among different genotypes, which resulted in distinct swelling, solubility, gelatinization, retrogradation, and hydrolytic resistance properties. The swelling power and gelatinization enthalpy (∆H) were positively correlated with C-type granule and relative crystallinity, but were negatively correlated with amylose content, B-type granule and median particle size (d(0.5)). Conversely, the water solubility and resistant starch content negatively correlated with C-type granule, but positively correlated with amylose content, B-type granule, and d(0.5). The gelatinization onset temperature (To(g)), and retrogradation concluding temperatures (Tc(r)), enthalpy (∆H(r)), and percentage (R%) were positively impacted by the amount of protein, amylose, and B1 chains (DP 13-24), while they were negatively correlated with short A chains (DP 6-12). Collectively, the starch physicochemical and functional properties of these Thai rice starches are attributed to an interplay between compositional and structural features. These results provide decisive and crucial information on rice cultivars' suitability for consumption as cooked rice and for specific industrial applications.
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Junejo SA, Wang J, Liu Y, Jia R, Zhou Y, Li S. Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods. Foods 2022; 11:foods11172625. [PMID: 36076810 PMCID: PMC9455589 DOI: 10.3390/foods11172625] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 08/18/2022] [Accepted: 08/25/2022] [Indexed: 01/02/2023] Open
Abstract
The purpose of this study is to investigate the effects of starch extraction methods (alkali, wet-milling, and enzymatic) on the multi-scale structures and functional properties of quinoa starch. When the enzymatic method was compared with alkali and wet-milling, it showed higher protein content (2.39%), larger size of aggregated granules (44.1 μm), higher relative crystallinity (29.6%), scattering intensity (17.8 α.u.), absorbance ratio of 1047/1022 (0.9), single and double helical content (8.2% and 23.1%), FWHM ratio (2.1), and average molecular weight and radius of gyration (1.58 × 107 g/mol and 106.8 nm), respectively. Similarly, quinoa starch by enzymatic extraction had a higher onset (82.1 °C), peak (83.8 °C), and conclusion (86.3 °C) temperatures, as well as an enthalpy change (6.7 J/g). It further showed maximum hardness (238.8 N), gumminess (105.6 N), chewiness (80.2 N), SDS content (7.5% of raw and 4.8% of cooked), and RS content (15.5% of raw and 13.9% of cooked), whereas it contained minimum RDS content (77.1% of raw and 81.9% of cooked). The results suggest that extraction of starch by the enzymatic method could be a viable approach to retain the native structure of starch and may eventually improve the glycemic response.
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Affiliation(s)
- Shahid Ahmed Junejo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Ying Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Jia
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yibin Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
- Key Laboratory of Agricultural Products Processing Engineering of Anhui Province, School of Tea and Food Technology, Anhui Agricultural University, Hefei 230036, China
- Correspondence: (Y.Z.); (S.L.)
| | - Songnan Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
- Correspondence: (Y.Z.); (S.L.)
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9
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Punia Bangar S, Ashogbon AO, Lorenzo JM, Phimolsiripol Y, Chaudhary V. Recent advancements in properties, modifications, and applications of legume starches. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University USA
| | | | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas Ourense Spain
- Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Ourense Spain
| | | | - Vandana Chaudhary
- College of Dairy Science and Technology Lala Lajpat Rai University of Veterinary and Animal Sciences Hisar Haryana India
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10
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Zhong Y, Qu JZ, Liu X, Ding L, Liu Y, Bertoft E, Petersen BL, Hamaker BR, Hebelstrup KH, Blennow A. Different genetic strategies to generate high amylose starch mutants by engineering the starch biosynthetic pathways. Carbohydr Polym 2022; 287:119327. [DOI: 10.1016/j.carbpol.2022.119327] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/04/2022] [Accepted: 03/06/2022] [Indexed: 01/14/2023]
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11
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Zhao Y, Henry RJ, Gilbert RG. Testing the Linearity Assumption for Starch Structure-Property Relationships in Rices. Front Nutr 2022; 9:916751. [PMID: 35677552 PMCID: PMC9168890 DOI: 10.3389/fnut.2022.916751] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 05/02/2022] [Indexed: 11/28/2022] Open
Abstract
Many properties of starch-containing foods are significantly statistically correlated with various structural parameters. The significance of a correlation is judged by the p-value, and this evaluation is based on the assumption of linear relationships between structural parameters and properties. We here examined the linearity assumption to see if it can be used to predict properties at conditions that are not close to those under which they were measured. For this we used both common domesticated rices (DRs) and Australian wild rices (AWRs), the latter having significantly different structural parameters and properties compared to DRs. The results showed that (1) the properties were controlled by more than just the amylopectin or amylose chain-length distributions or amylose content, other structural features also being important, (2) the linear model can predict the enthalpy ΔHg of both AWRs and DRs from the structural parameters to some extent but is often not accurate; it can predict the ΔHg of indica rices with acceptable accuracy from the chain length distribution and the amount of longer amylose chains (degree of polymerization > 500), and (3) the linear model can predict the stickiness of both AWRs and DRs to acceptable accuracy in terms of the amount of longer amylose chains. Thus, the commonly used linearity assumption for structure-property correlations needs to be regarded circumspectly if also used for quantitative prediction.
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Affiliation(s)
- Yingting Zhao
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
- Jiangsu Key Laboratory of Crop Genetics and Physiology/State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou, China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Robert J. Henry
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
| | - Robert G. Gilbert
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, Australia
- Jiangsu Key Laboratory of Crop Genetics and Physiology/State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou, China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
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12
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Zhong Y, Qu J, Li Z, Tian Y, Zhu F, Blennow A, Liu X. Rice starch multi-level structure and functional relationships. Carbohydr Polym 2022; 275:118777. [PMID: 34742453 DOI: 10.1016/j.carbpol.2021.118777] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/30/2021] [Accepted: 10/12/2021] [Indexed: 01/15/2023]
Abstract
Starch from 15 different rice genotypes with amylose content (AC) ranging 1.5%-30.6% were investigated for relationships between structures and properties. For parameters related to the granular level, the most important relationships were found for AC, average chain lengths (ACL) of the amylopectin (AP) fb1 chains having a length of DP 13-24, crystallinity, and the thickness of the crystalline (dc) and the amorphous lamellae (da) of the starch granule. AC and dc were negatively correlated with the peak gelatinization temperature (Tp), thermal enthalpy (ΔH), and peak viscosity (PV), but positively correlated with swelling power. ACLfb1 and da, as compared to AC and dc, had the opposite effects on these parameters, demonstrating important roles of specific molecular and lamellar structures on the starch granular stability. For the gelatinized systems, increasing ACLfb1 decreased retrogradation, while AC increased retrogradation by increasing the resistant starch (RS) content, storage modulus (G'), and setback (SB).
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Affiliation(s)
- Yuyue Zhong
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhihang Li
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yu Tian
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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13
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Engineering Properties of Sweet Potato Starch for Industrial Applications by Biotechnological Techniques including Genome Editing. Int J Mol Sci 2021; 22:ijms22179533. [PMID: 34502441 PMCID: PMC8431112 DOI: 10.3390/ijms22179533] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 08/20/2021] [Accepted: 08/29/2021] [Indexed: 11/25/2022] Open
Abstract
Sweet potato (Ipomoea batatas) is one of the largest food crops in the world. Due to its abundance of starch, sweet potato is a valuable ingredient in food derivatives, dietary supplements, and industrial raw materials. In addition, due to its ability to adapt to a wide range of harsh climate and soil conditions, sweet potato is a crop that copes well with the environmental stresses caused by climate change. However, due to the complexity of the sweet potato genome and the long breeding cycle, our ability to modify sweet potato starch is limited. In this review, we cover the recent development in sweet potato breeding, understanding of starch properties, and the progress in sweet potato genomics. We describe the applicational values of sweet potato starch in food, industrial products, and biofuel, in addition to the effects of starch properties in different industrial applications. We also explore the possibility of manipulating starch properties through biotechnological means, such as the CRISPR/Cas-based genome editing. The ability to target the genome with precision provides new opportunities for reducing breeding time, increasing yield, and optimizing the starch properties of sweet potatoes.
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14
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Luo X, Cheng B, Zhang W, Shu Z, Wang P, Zeng X. Structural and functional characteristics of Japonica rice starches with different amylose contents. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1927194] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Xianli Luo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Bei Cheng
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Wei Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
- Inspection and Testing Center of Weifang, Weifang, China
| | - Zaixi Shu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Pingping Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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15
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Comparison of the structural and functional properties of starches in rice from main and ratoon crops. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103233] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Thitisaksakul M, Sangwongchai W, Mungmonsin U, Promrit P, Krusong K, Wanichthanarak K, Tananuwong K. Granule morphological and structural variability of Thai certified glutinous rice starches in relation to thermal, pasting, and digestible properties. Cereal Chem 2020. [DOI: 10.1002/cche.10389] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Maysaya Thitisaksakul
- Department of Biochemistry Faculty of Science Khon Kaen University Khon Kaen Thailand
- Salt‐Tolerant Rice Research Group Faculty of Science Khon Kaen University Khon Kaen Thailand
| | - Wichian Sangwongchai
- Department of Biochemistry Faculty of Science Khon Kaen University Khon Kaen Thailand
| | - Urairat Mungmonsin
- Department of Biochemistry Faculty of Science Khon Kaen University Khon Kaen Thailand
| | - Pennapa Promrit
- Department of Biochemistry Faculty of Science Khon Kaen University Khon Kaen Thailand
| | - Kuakarun Krusong
- Structural and Computational Biology Research Unit Department of Biochemistry Faculty of Science Chulalongkorn University Bangkok Thailand
| | - Kwanjeera Wanichthanarak
- Siriraj Metabolomics and Phenomics Center Faculty of Medicine Siriraj Hospital Mahidol University Bangkok Thailand
| | - Kanitha Tananuwong
- Department of Food Technology Faculty of Science Chulalongkorn University Bangkok Thailand
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17
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Zhong Y, Wu Y, Blennow A, Li C, Guo D, Liu X. Structural characterization and functionality of starches from different high-amylose maize hybrids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110176] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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18
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Seung D. Amylose in starch: towards an understanding of biosynthesis, structure and function. THE NEW PHYTOLOGIST 2020; 228:1490-1504. [PMID: 32767769 DOI: 10.1111/nph.16858] [Citation(s) in RCA: 101] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Accepted: 07/13/2020] [Indexed: 05/20/2023]
Abstract
Starch granules are composed of two distinct glucose polymers - amylose and amylopectin. Amylose constitutes 5-35% of most natural starches and has a major influence over starch properties in foods. Its synthesis and storage occurs within the semicrystalline amylopectin matrix of starch granules, this poses a great challenge for biochemical and structural analyses. However, the last two decades have seen vast progress in understanding amylose synthesis, including new insights into the action of GRANULE BOUND STARCH SYNTHASE (GBSS), the major glucosyltransferase that synthesises amylose, and the discovery of PROTEIN TARGETING TO STARCH1 (PTST1) that targets GBSS to starch granules. Advances in analytical techniques have resolved the fine structure of amylose, raising new questions on how structure is determined during biosynthesis. Furthermore, the discovery of wild plants that do not produce amylose revives a long-standing question of why starch granules contain amylose, rather than amylopectin alone. Overall, these findings contribute towards a full understanding of amylose biosynthesis, structure and function that will be essential for future approaches to improve starch quality in crops.
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Affiliation(s)
- David Seung
- John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
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19
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Zhong Y, Liu L, Qu J, Blennow A, Hansen AR, Wu Y, Guo D, Liu X. Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105994] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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20
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21
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Ashogbon AO, Akintayo ET, Oladebeye AO, Oluwafemi AD, Akinsola AF, Imanah OE. Developments in the isolation, composition, and physicochemical properties of legume starches. Crit Rev Food Sci Nutr 2020; 61:2938-2959. [DOI: 10.1080/10408398.2020.1791048] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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22
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Smith AM, Zeeman SC. Starch: A Flexible, Adaptable Carbon Store Coupled to Plant Growth. ANNUAL REVIEW OF PLANT BIOLOGY 2020; 71:217-245. [PMID: 32075407 DOI: 10.1146/annurev-arplant-050718-100241] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Research in the past decade has uncovered new and surprising information about the pathways of starch synthesis and degradation. This includes the discovery of previously unsuspected protein families required both for processes and for the long-sought mechanism of initiation of starch granules. There is also growing recognition of the central role of leaf starch turnover in making carbon available for growth across the day-night cycle. Sophisticated systems-level control mechanisms involving the circadian clock set rates of nighttime starch mobilization that maintain a steady supply of carbon until dawn and modulate partitioning of photosynthate into starch in the light, optimizing the fraction of assimilated carbon that can be used for growth. These discoveries also uncover complexities: Results from experiments with Arabidopsis leaves in conventional controlled environments are not necessarily applicable to other organs or species or to growth in natural, fluctuating environments.
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Affiliation(s)
| | - Samuel C Zeeman
- Institute of Plant Molecular Biology, ETH Zürich, 8092 Zürich, Switzerland
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23
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A critical review on structural properties and formation mechanism of heterogeneous starch granules in cereal endosperm lacking starch branching enzyme. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105434] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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24
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Zhong Y, Liang W, Pu H, Blennow A, Liu X, Guo D. Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch. Int J Biol Macromol 2019; 137:870-877. [DOI: 10.1016/j.ijbiomac.2019.07.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 10/26/2022]
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25
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Zhang B, Zhou W, Qiao D, Zhang P, Zhao S, Zhang L, Xie F. Changes in Nanoscale Chain Assembly in Sweet Potato Starch Lamellae by Downregulation of Biosynthesis Enzymes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6302-6312. [PMID: 30925057 DOI: 10.1021/acs.jafc.8b06523] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Granule-bound starch synthase I (GBSSI) and starch-branching enzymes I and II (SBEI and SBEII) are crucial enzymes that biosynthesize starches with varied apparent amylose contents and amylopectin branching structure. With a sweet potato ( Ipomoea batatas [L.] Lam. cv. Xushu22), this work shows that downregulating GBSSI (for waxy starch) or SBE (for high-amylose starch) activity allowed the formation of new semicrystalline lamellae (named Type II) in sweet potato starch in addition to the widely reported Type I lamellae. Small-angle X-ray scattering (SAXS) results show that, compared with Type I lamellae, Type II lamellae displayed increased average thickness and thickness-distribution width, with thickened amorphous and crystalline components. The size-exclusion-chromatography (SEC) data revealed mainly two enzyme sets, (i) and (ii), synthesizing amylopectin chains. Reducing the GBSSI or SBE activity increased the amounts of amylopectin long chains (degree of polymerization (DP) ≥ 33). Combined SAXS and SEC analyses indicate that parts of these long chains from enzyme set (i) could be confined to Type II lamellae, followed by DP ≤ 32 short chains in Type I lamellae and the rest of the long chains from enzyme sets (i) and (ii) spanning more than a single lamella.
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Affiliation(s)
- Binjia Zhang
- Group for Cereals and Oils Processing, Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
| | - Wenzhi Zhou
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences , Chinese Academy of Sciences , Shanghai 200032 , China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT , Hubei University of Technology , Wuhan 430068 , China
| | - Peng Zhang
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences , Chinese Academy of Sciences , Shanghai 200032 , China
| | - Siming Zhao
- Group for Cereals and Oils Processing, Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
| | - Liang Zhang
- School of Food Science and Engineering , Yangzhou University , Yangzhou 225127 , China
| | - Fengwei Xie
- Institute of Advanced Study , University of Warwick , Coventry CV4 7HS , United Kingdom
- International Institute for Nanocomposites Manufacturing (IINM), WMG , University of Warwick , Coventry CV4 7AL , United Kingdom
- School of Chemical Engineering , The University of Queensland , Brisbane , Queensland 4072 , Australia
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26
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Towata SI, Ito A, Komiya S, Yamamoto KI, Sugiyama N, Nakanishi Y, Sakuma Y. Rice starch for brewing sake: Characterization by synchrotron X-ray scattering. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.12.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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27
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Ma Z, Hu X, Boye JI. Research advances on the formation mechanism of resistant starch type III: A review. Crit Rev Food Sci Nutr 2018; 60:276-297. [DOI: 10.1080/10408398.2018.1523785] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, China
| | - Joyce I. Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada
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28
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Li H, Wen Y, Wang J, Sun B. Relations between chain-length distribution, molecular size, and amylose content of rice starches. Int J Biol Macromol 2018; 120:2017-2025. [DOI: 10.1016/j.ijbiomac.2018.09.204] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 08/25/2018] [Accepted: 09/28/2018] [Indexed: 10/28/2022]
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29
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Hong J, Zeng XA, Buckow R, Han Z. Structural, thermodynamic and digestible properties of maize starches esterified by conventional and dual methods: Differentiation of amylose contents. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.032] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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30
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Massoumi B, Mozaffari Z, Jaymand M. A starch-based stimuli-responsive magnetite nanohydrogel as de novo drug delivery system. Int J Biol Macromol 2018; 117:418-426. [DOI: 10.1016/j.ijbiomac.2018.05.211] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 05/10/2018] [Accepted: 05/28/2018] [Indexed: 10/16/2022]
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31
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Yin X, Ma Z, Hu X, Li X, Boye JI. Molecular rearrangement of Laird lentil (Lens culinaris Medikus) starch during different processing treatments of the seeds. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.012] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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32
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Wang S, Li P, Yu J, Guo P, Wang S. Multi-scale structures and functional properties of starches from Indica hybrid, Japonica and waxy rice. Int J Biol Macromol 2017; 102:136-143. [DOI: 10.1016/j.ijbiomac.2017.04.020] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2017] [Revised: 04/02/2017] [Accepted: 04/05/2017] [Indexed: 10/19/2022]
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33
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Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
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34
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Božić N, Lončar N, Slavić MŠ, Vujčić Z. Raw starch degrading α-amylases: an unsolved riddle. ACTA ACUST UNITED AC 2017. [DOI: 10.1515/amylase-2017-0002] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractStarch is an important food ingredient and a substrate for the production of many industrial products. Biological and industrial processes involve hydrolysis of raw starch, such as digestion by humans and animals, starch metabolism in plants, and industrial starch conversion for obtaining glucose, fructose and maltose syrup or bioethanol. Raw starch degrading α-amylases (RSDA) can directly degrade raw starch below the gelatinization temperature of starch. Knowledge of the structures and properties of starch and RSDA has increased significantly in recent years. Understanding the relationships between structural peculiarities and properties of RSDA is a prerequisite for efficient application in different aspects of human benefit from health to the industry. This review summarizes recent advances on RSDA research with emphasizes on representatives of glycoside hydrolase family GH13. Definite understanding of raw starch digesting ability is yet to come with accumulating structural and functional studies of RSDA.
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35
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Spherulitic self-assembly of debranched starch from aqueous solution and its effect on enzyme digestibility. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.027] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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36
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You SY, Oh SG, Han HM, Jun W, Hong YS, Chung HJ. Impact of germination on the structures and in vitro digestibility of starch from waxy brown rice. Int J Biol Macromol 2016; 82:863-70. [DOI: 10.1016/j.ijbiomac.2015.11.023] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2015] [Revised: 10/27/2015] [Accepted: 11/08/2015] [Indexed: 10/22/2022]
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37
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Affiliation(s)
| | - Eric Bertoft
- Department of Food Science and Nutrition; University of Minnesota; St Paul MN
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38
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Impact of molecular and crystalline structures on in vitro digestibility of waxy rice starches. Carbohydr Polym 2014; 112:729-35. [DOI: 10.1016/j.carbpol.2014.06.065] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Revised: 05/12/2014] [Accepted: 06/15/2014] [Indexed: 11/17/2022]
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39
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Maaran S, Hoover R, Donner E, Liu Q. Composition, structure, morphology and physicochemical properties of lablab bean, navy bean, rice bean, tepary bean and velvet bean starches. Food Chem 2014; 152:491-9. [DOI: 10.1016/j.foodchem.2013.12.014] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2013] [Revised: 11/25/2013] [Accepted: 12/03/2013] [Indexed: 10/25/2022]
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40
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Fan D, Wang L, Chen W, Ma S, Ma W, Liu X, Zhao J, Zhang H. Effect of microwave on lamellar parameters of rice starch through small-angle X-ray scattering. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.08.003] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Wikman J, Blennow A, Buléon A, Putaux JL, Pérez S, Seetharaman K, Bertoft E. Influence of amylopectin structure and degree of phosphorylation on the molecular composition of potato starch lintners. Biopolymers 2013; 101:257-71. [DOI: 10.1002/bip.22344] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2013] [Accepted: 06/27/2013] [Indexed: 11/12/2022]
Affiliation(s)
- Jeanette Wikman
- Department of Biosciences; Åbo Akademi University; FI-20520 Turku Finland
| | - Andreas Blennow
- Department of Plant and Environmental Sciences; University of Copenhagen; DK-1870 Frederiksberg C Denmark
| | - Alain Buléon
- UR1268 Biopolymères Interactions Assemblages, INRA; F-44300 Nantes France
| | - Jean-Luc Putaux
- CERMAV-CNRS, BP 53, F-38041 Grenoble Cedex 9; France (affiliated with Université Joseph Fourier); Member of Institut de Chimie Moléculaire de Grenoble; Institut Carnot PolyNat
| | - Serge Pérez
- CERMAV-CNRS, BP 53, F-38041 Grenoble Cedex 9; France (affiliated with Université Joseph Fourier); Member of Institut de Chimie Moléculaire de Grenoble; Institut Carnot PolyNat
| | | | - Eric Bertoft
- Department of Food Science; University of Guelph; Guelph ON N1G 2 W1 Canada
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42
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Ashogbon AO, Akintayo ET. Recent trend in the physical and chemical modification of starches from different botanical sources: A review. STARCH-STARKE 2013. [DOI: 10.1002/star.201300106] [Citation(s) in RCA: 279] [Impact Index Per Article: 25.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Adeleke Omodunbi Ashogbon
- Faculty of Science, Department of Chemistry and Industrial Chemistry; Adekunle Ajasin University; Akungba-Akoko Ondo State Nigeria
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43
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Vamadevan V, Bertoft E, Soldatov DV, Seetharaman K. Impact on molecular organization of amylopectin in starch granules upon annealing. Carbohydr Polym 2013; 98:1045-55. [DOI: 10.1016/j.carbpol.2013.07.006] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Revised: 06/12/2013] [Accepted: 07/02/2013] [Indexed: 11/27/2022]
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44
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Gilbert RG, Witt T, Hasjim J. What Is Being Learned About Starch Properties from Multiple-Level Characterization. Cereal Chem 2013. [DOI: 10.1094/cchem-11-12-0141-fi] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Robert G. Gilbert
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
- Corresponding author. Phone: +61 7 3365 4809. Fax: +61 7 3365 1188. E-mail:
| | - Torsten Witt
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Jovin Hasjim
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
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45
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Fan D, Wang L, Ma S, Ma W, Liu X, Huang J, Zhao J, Zhang H, Chen W. Structural variation of rice starch in response to temperature during microwave heating before gelatinisation. Carbohydr Polym 2013; 92:1249-55. [DOI: 10.1016/j.carbpol.2012.10.053] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2012] [Revised: 10/18/2012] [Accepted: 10/22/2012] [Indexed: 11/30/2022]
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Witt T, Doutch J, Gilbert EP, Gilbert RG. Relations between Molecular, Crystalline, and Lamellar Structures of Amylopectin. Biomacromolecules 2012; 13:4273-82. [DOI: 10.1021/bm301586x] [Citation(s) in RCA: 100] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Torsten Witt
- Tongji School of
Pharmacy, Huazhong University of Science and Technology, Wuhan, China, 430030
- Centre for Nutrition
and Food Science, Queensland Alliance for Agriculture
and Food Innovation, The University of Queensland, Brisbane, Qld 4072, Australia
| | - James Doutch
- Bragg Institute, Australian Nuclear Science and Technology Organisation, Locked
Bag 2001, Kirrawee DC, NSW 2232, Australia
| | - Elliot P. Gilbert
- Bragg Institute, Australian Nuclear Science and Technology Organisation, Locked
Bag 2001, Kirrawee DC, NSW 2232, Australia
| | - Robert G. Gilbert
- Tongji School of
Pharmacy, Huazhong University of Science and Technology, Wuhan, China, 430030
- Centre for Nutrition
and Food Science, Queensland Alliance for Agriculture
and Food Innovation, The University of Queensland, Brisbane, Qld 4072, Australia
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The Fractional derivative rheological model and the linear viscoelastic behavior of hydrocolloids. CHEMICAL AND PROCESS ENGINEERING-INZYNIERIA CHEMICZNA I PROCESOWA 2012. [DOI: 10.2478/v10176-012-0013-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The Fractional derivative rheological model and the linear viscoelastic behavior of hydrocolloids
This study was aimed at evaluating the possibility to use the Friedrich-Braun fractional derivative rheological model to assess the viscoelastic properties of xanthan gum with rice starch and sweet potato starch. The Friedrich-Braun fractional derivative rheological model allows to describe viscoelastic properties comprehensively, starting from the behaviour characteristic of purely viscous fluids to the behaviour corresponding to elastic solids. The Friedrich-Braun fractional derivative rheological model has one more virtue which distinguishes it from other models, it allows to determine the relationship between stress and strain and the impact of each of them on viscoelastic properties on the tested material. An analysis of the data described using the Friedrich-Braun fractional derivative rheological model allows to state that all the tested mixtures of starch with xanthan gum form macromolecular gels exhibiting behaviour typical of viscoelastic quasi-solid bodies. The Friedrich-Braun fractional derivative rheological model and 8 rheological parameters of this model allow to determine changes in the structure of the examined starch - xanthan gum mixtures. Similarly important is the possibility to find out the trend and changes going on in this structure as well as their causes.
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Blazek J, Gilbert EP. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.02.041] [Citation(s) in RCA: 253] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Błaszczak W, Bidzińska E, Dyrek K, Fornal J, Wenda E. EPR study of the influence of high hydrostatic pressure on the formation of radicals in phosphorylated potato starch. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.07.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Bertoft E, Laohaphatanalert K, Piyachomkwan K, Sriroth K. The fine structure of cassava starch amylopectin. Part 2: Building block structure of clusters. Int J Biol Macromol 2010; 47:325-35. [DOI: 10.1016/j.ijbiomac.2010.05.018] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2010] [Accepted: 05/24/2010] [Indexed: 11/25/2022]
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