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Van Ngo T, Kunyanee K, Luangsakul N. Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies. Curr Res Food Sci 2024; 8:100735. [PMID: 38655190 PMCID: PMC11035083 DOI: 10.1016/j.crfs.2024.100735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/27/2024] [Accepted: 04/06/2024] [Indexed: 04/26/2024] Open
Abstract
Nutritional, physicochemical, functional, antioxidative and digestion properties of brown and white rice flours from four Thai rice varieties (Luangpatue, upland rice, RD43, and Hommali) were investigated and compared. Due to differences in grain color, the color parameters of flours varied significantly. Protein, fat, ash, carbohydrate, and moisture content, total dietary fiber, and calories of these rice flours were 6.94-10.21%, 1.68-3.16%. 0.554-1.442%, 71.20-79.68%, 9.79-10.53%, 1.07-3.64%, and 350.82-362.73 kcal/100g, respectively. RD43 brown rice (18.4%) and Luangpatue white rice (26.5%) respectively exhibited the lowest and highest amylose content. Luangpatue rice flours also showed higher swelling power, setback value, final viscosity, and thermal properties than other varieties. The variations in hydration properties and oil absorption index were noticeable among these rice flours. In addition, the highest level of total phenolic content and antioxidant activity led to the lowest estimated glycemic index (eGI = 62.92) found in upland brown rice. It was confirmed by the multivariate analysis results. This study reported the diverse physicochemical properties and composition-property relationships of two kinds of flours from four rice varieties collected from Thailand for the first time. It exhibited possible capabilities for the development of various rice-based products that promote health based on their characteristics on industrial scale.
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Affiliation(s)
- Tai Van Ngo
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
| | - Kannika Kunyanee
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
| | - Naphatrapi Luangsakul
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
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2
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Gao S, Liu S, Zhang R, Zhang S, Pei J, Liu H. The multi-scale structures and in vitro digestibility of starches with different crystalline types induced by dielectric barrier discharge plasma. Int J Biol Macromol 2024; 263:130281. [PMID: 38378114 DOI: 10.1016/j.ijbiomac.2024.130281] [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: 10/06/2023] [Revised: 02/02/2024] [Accepted: 02/16/2024] [Indexed: 02/22/2024]
Abstract
The effects of plasma treatment on multi-scale structures and in vitro digestibility of starches isolated from Tartary buckwheat (TBS), potato (PTS), and pea (PS), were investigated. The results from SEM and CLSM showed that plasma treatment resulted in the extension of pores from the starch hilum to the surface. The XRD and 13C CP/MAS NMR spectra demonstrated that the crystalline type of three starches was not changed by plasma treatment, while the RC and double helix content of TBS increased. Besides, the single helix content and the proportion of amorphous phase decreased following the treatment, which was consistent with the result of SAXS. However, the PTS and PS showed the opposite results by plasma treatment. In addition, the modification significantly changed the molecular weight (Mw) and chain length distribution of all the starches, among which the Mw of PTS fell drastically from 2.45 × 107 g/mol to 1.74 × 107 g/mol. The in vitro digestibility of starches increased significantly when treated with plasma, in which TBS exhibited the biggest increase for its inside-out and side-by-side digestion manners. Therefore, plasma treatment led to different alteration trends for multi-scale structures with quite various change extent for in vitro digestibility about different crystalline starches.
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Affiliation(s)
- Shanshan Gao
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Shuang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030031, PR China
| | - Rui Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Si Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jianfei Pei
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Hang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030031, PR China.
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3
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Zhu C, Zhang X, Xu R, Zhong Y, Li S, Li J, Huang C, Wu W, Zhai M, Nurzikhan S, Blennow A, Guo D. Starch granular size and multi-scale structure determine population patterns in bivariate flow cytometry sorting. Int J Biol Macromol 2023; 231:123306. [PMID: 36669629 DOI: 10.1016/j.ijbiomac.2023.123306] [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: 08/30/2022] [Revised: 10/22/2022] [Accepted: 01/13/2023] [Indexed: 01/19/2023]
Abstract
Bivariate flow cytometry (FC) sorting with forward scatter (FSC) and side scatter (SSC) is a recently established novel technique to separate starch granules. However, the forming mechanism of starch FC-dependent population patterns (i.e. the number of subgroups (NS) and FSC/SSC-dependent distribution patterns) remain partly elusive. For this, the correlation of granular size and multi-scale structure of native starches and FC-dependent population patterns was investigated through employing a wide range of native starches originating from different species involving cereal-, pulse-, and tuber crops. Results showed NS was pertinent with particle size, amylose content (AC), amylopectin chains length distribution, lamellar structure, short-range ordered structure. The distinct NS was determined by impacts of native starch FSC / SSC-dependent distribution patterns. Specifically, starch granular size significantly correlated with both FSC and SSC-dependent distribution patterns. The proportion of chains with DP 6-12 was the intra-molecular decisive factor to influence short-range ordered structure, finally leading to FSC-dependent distribution patterns. By contrast, AC was another intra-molecular index to determine SSC-dependent distribution patterns through affecting lamellar structure and short-range ordered structure.
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Affiliation(s)
- Chuanhao Zhu
- 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 712100, China
| | - Xudong Zhang
- 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 712100, China; Institute of Crop Science, Quality of Plant Products, University of Hohenheim, Stuttgart 70599, Germany.
| | - Renyuan Xu
- 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 712100, China
| | - Yuyue Zhong
- 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 712100, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Silu Li
- 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 712100, China
| | - Jinyuan Li
- 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 712100, China
| | - Chenggang Huang
- 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 712100, China
| | - Wenhao Wu
- 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 712100, China
| | - Mingming Zhai
- 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 712100, China
| | | | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Dongwei Guo
- 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 712100, China; State Key Laboratory of Stress Biology for Arid Areas, Northwest A&F University, Yangling, Shaanxi 712100, China.
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4
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Xie X, zheng M, Bai Y, Zhang Z, Zhang M, Chen Z, Hu X, Li J. Effect of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the multi-scale structure and physicochemical properties of highland barley starch. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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5
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Zhou D, Yang G, Tian Y, Kang J, Wang S. Different effects of radio frequency and heat block treatments on multi-scale structure and pasting properties of maize, potato, and pea starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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6
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Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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7
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Wei Z, Ou Y, Wang J, Zheng B. Structure-digestibility relationships in the effect of fucoidan on A- and B-wheat starch. Int J Biol Macromol 2022; 215:235-242. [PMID: 35728635 DOI: 10.1016/j.ijbiomac.2022.06.063] [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: 03/27/2022] [Revised: 06/09/2022] [Accepted: 06/10/2022] [Indexed: 11/25/2022]
Abstract
Fucoidans (FC) have a variety of biological activities, and it can also affect the functionality and nutritional characteristics of starch-based food products. However, there are few studies on the structural and digestive properties of starch - fucoidans blends. The effect of FC at different concentrations (0, 0.6 %, 0.8 %, 1.0 %, w/v) on the structural properties and digestibility properties of A-type wheat starch (AS) and B-type wheat starch (BS) subjected to autoclave treatment were investigated. The results show that compared with native wheat starch, AS with FC displayed higher crystallinity as well as the structural ordering, but the crystallinity and degree of order of BS with FC decreased, which was proposed due to AS interact with FC in crystalline region but BS reacts with FC in the amorphous region. With the interaction of FC with AS and BS, granules compactness of AS and BS were enhanced. The addition of FC delayed digestion in vitro of AS and BS, the rapidly digestible starch content was obviously lower than native one, and the proportion of slowly digestible starch raise markedly. This study might broaden the recognition of wheat starch with different proportion of AS and BS, and provide a theoretical basis for the potential utilization of FC in carbohydrate based food industry.
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Affiliation(s)
- Zhixi Wei
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yujia Ou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jianyi Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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8
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Zhong Y, Tai L, Blennow A, Ding L, Herburger K, Qu J, Xin A, Guo D, Hebelstrup KH, Liu X. High-amylose starch: Structure, functionality and applications. Crit Rev Food Sci Nutr 2022; 63:8568-8590. [PMID: 35373669 DOI: 10.1080/10408398.2022.2056871] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing research attention due to its industrial application potential, such as functional foods and biodegradable packaging. In the past two decades, HAS structure, functionality, and applications have been the research hotspots. However, a review that comprehensively summarizes these areas is lacking, making it difficult for interested readers to keep track of past and recent advances. In this review, we highlight studies that benefited from rapidly developing techniques, and systematically review the structure, functionality, and applications of HAS. We particularly emphasize the relationships between HAS molecular structure and physicochemical properties.
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Affiliation(s)
- Yuyue Zhong
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
- 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
| | - Lingyu Tai
- Department of Chemical, Environmental and Material Engineering, Sapienza University of Rome, Rome, Italy
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Li Ding
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Klaus Herburger
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, 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
| | - Anzhou Xin
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Kim Henrik Hebelstrup
- Department of Agroecology, Aarhus University, Flakkebjerg, Denmark
- Plantcarb Aps, Vedbaek, Denmark
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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9
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Sun L, Sun X, Du Y, Fang Y, Yang W, Hu Q, Pei F. Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough. Food Chem 2022; 369:130877. [PMID: 34455327 DOI: 10.1016/j.foodchem.2021.130877] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 07/04/2021] [Accepted: 08/13/2021] [Indexed: 12/11/2022]
Abstract
This study focused on exploring the structural variations of starch co-fermented by Lactobacillus plantarum LB-1 and yeast (Saccharomyces cerevisiae), and the relationship between fermented starch structure and dough characteristics. Co-fermentation resulted in the increased short chain content and crystallinity (32.07%) of starch with lower molecular weight. A higher content of fingerprint A-chains of amylopectin and fingerprint B-chains of α, β-limited dextrin in the co-fermented starch endowed dough with excellent anti-retrogradation ability. Moreover, the co-fermented starch with higher swelling power (9.44 g/g) and solubility (20.40%) had a rough and irregular structure and many gaps in the appearance, which were conducive to binding water, thus promoting high dough elasticity and strength. These results extended the knowledge of starch structure-property relationship under the microbial activities, which may be beneficial to promote better flour products.
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Affiliation(s)
- Lei Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Xinyang Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Yifei Du
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Wenjian Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Qiuhui Hu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China
| | - Fei Pei
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China.
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10
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Huang J, Wang Z, Fan L, Ma S. A review of wheat starch analyses: Methods, techniques, structure and function. Int J Biol Macromol 2022; 203:130-142. [PMID: 35093434 DOI: 10.1016/j.ijbiomac.2022.01.149] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/28/2021] [Accepted: 01/23/2022] [Indexed: 01/31/2023]
Abstract
Wheat starch has received much attention as an important source of dietary energy for humans, an interesting carbohydrate and a polymeric material. The understanding of the structure and function of wheat starch has always been accompanied by newer technological tools. On the one hand, the general knowledge of wheat starch is constantly being enriched. On the other hand, an increasing number of studies are trying to add new insights to what is already known from two frontier perspectives, namely, wheat starch supramolecular structures and wheat starch fine structures (CLDs). This review describes the structure and function of wheat starch from the perspective of wheat starch analysis techniques (instruments).
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Affiliation(s)
- Jihong Huang
- College of Food and Medicine, Xuchang University, Xuchang, Henan 461000, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Zhen Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Ling Fan
- College of Food and Medicine, Xuchang University, Xuchang, Henan 461000, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
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11
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Oh JH, Chung JO, Lee CY, Yun Y, Park MY, Hong YD, Kim WG, Cha HY, Shin KS, Hong GP, Shim SM. Characterized Polysaccharides from Green Tea Inhibited Starch Hydrolysis and Glucose Intestinal Uptake by Inducing Microstructural Changes of Wheat Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14075-14085. [PMID: 34784711 DOI: 10.1021/acs.jafc.1c04274] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The purpose of the current study was to investigate the effect of green tea ethanol extract (GTE) and polysaccharide fractions from green tea (PFGs) on the hydrolysis of wheat starch, microstructural changes, and intestinal transport of glucose. The amount of resistant starch (RS) was significantly lowered in the water-soluble polysaccharide (WSP), water-soluble polysaccharide-pectinase (WSP-P), and water-insoluble polysaccharide-alkali soluble (WISP-Alk-Soluble; p < 0.05). The microstructures of gelatinized wheat starch granules with WSP, WSP-P, and WISP-Alk-Soluble were spherical with small cracks. The amount of intestinal transported glucose from digested wheat starch was 2.12-3.50 times lower than the control group. The results from the current study suggest that water- and alkali-soluble PFGs could be potential ingredients to lower starch hydrolysis as well as to control the postprandial blood glucose level when foods that contain starch are consumed.
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Affiliation(s)
- Jeong-Ho Oh
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, South Korea
| | - Jin-Oh Chung
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Chan-Yang Lee
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, South Korea
| | - Youngchan Yun
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, South Korea
| | - Mi-Young Park
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Yong-Deog Hong
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Wan-Gi Kim
- AMOREPACIFIC R&D Center, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Republic of Korea
| | - Ha-Young Cha
- Department of Food Science and Biotechnology, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16227, Republic of Korea
| | - Kwang-Soon Shin
- Department of Food Science and Biotechnology, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16227, Republic of Korea
| | - Geun-Pyo Hong
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, South Korea
| | - Soon-Mi Shim
- Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Seoul 143-747, South Korea
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12
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Xu J, Li Z, Zhong Y, Zhou Q, Lv Q, Chen L, Blennow A, Liu X. The effects of molecular fine structure on rice starch granule gelatinization dynamics as investigated by in situ small-angle X-ray scattering. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107014] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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13
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Kushwaha R, Kaur S, Kaur D. Potential of Jackfruit ( Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1963979] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Radha Kushwaha
- Centre of Food Technology University of Allahabad, Allahabad, India
| | - Seeratpreet Kaur
- Department of Food Science and Technology, Khalsa College, Amritsar, India
| | - Devinder Kaur
- Centre of Food Technology University of Allahabad, Allahabad, India
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14
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Effects of fermentable carbohydrates on the quality properties and in vitro digestibility of Yiyang rice cake. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111800] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Xu T, Li X, Ji S, Zhong Y, Simal-Gandara J, Capanoglu E, Xiao J, Lu B. Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.023] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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16
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Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okara. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106533] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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17
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Influence of an O/W emulsion on the gelatinization, retrogradation and digestibility of rice starch with varying amylose contents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106547] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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18
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Wang Y, He M, Wu Y, Liu Y, Ouyang J. Effect of Crosslinking Agents on the Physicochemical and Digestive Properties of Corn Starch Aerogel. STARCH-STARKE 2020. [DOI: 10.1002/star.202000161] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yiwei Wang
- Department of Food Science and Engineering College of Biological Sciences and Technology Beijing Key Laboratory of Forest Food Process and Safety Beijing Forestry University Beijing 100083 China
| | - Mohe He
- Department of Food Science and Engineering College of Biological Sciences and Technology Beijing Key Laboratory of Forest Food Process and Safety Beijing Forestry University Beijing 100083 China
| | - Yanwen Wu
- Beijing Center for Physical and Chemical Analysis Beijing Food Safety Analysis and Testing Engineering Research Center Beijing Academy of Science and Technology Beijing 100089 China
| | - Yongguo Liu
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 China
| | - Jie Ouyang
- Department of Food Science and Engineering College of Biological Sciences and Technology Beijing Key Laboratory of Forest Food Process and Safety Beijing Forestry University Beijing 100083 China
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19
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Liu Z, Wang C, Liao X, Shen Q. Measurement and comparison of multi-scale structure in heat and pressure treated corn starch granule under the same degree of gelatinization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106081] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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20
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Johnson EM, Lee H, Jayabalan R, Suh JW. Ferulic acid grafted self-assembled fructo-oligosaccharide micro particle for targeted delivery to colon. Carbohydr Polym 2020; 247:116550. [PMID: 32829783 DOI: 10.1016/j.carbpol.2020.116550] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 05/19/2020] [Accepted: 05/30/2020] [Indexed: 12/15/2022]
Abstract
Colorectal cancer is the third most commonly occurring malignancy and is ranked second among the leading cause of cancer death globally. The colorectal cancer is attributed to the life style and poor dietary habits. Ferulic acid is known to have anti-cancer activity, anti-oxidant activity and also known to be less toxic to normal cells under high doses. The purpose of this research is to develop an oral dietary intervention by grafting ferulic acid to fructo oligosaccharide and there by self-assembling them in to microparticles for targeted delivery to colon. The microparticle is characterized by using Solid state NMR and FTIR. Their morphological features were studied using SEM, XRD and particle size analyzer. The stability of the microparticle under simulated gastric and intestinal digestion were investigated. The physico-chemical characteristics of the microparticle was investigated by thermogravimetric analysis and by differential scanning calorimetry. Finally the antioxidant activity and anti-cancer activity of the microparticles were investigated in-vitro.
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Affiliation(s)
- Eldin M Johnson
- Department of Life Science, Food Microbiology and Bioprocess Laboratory, National Institute of Technology, Rourkela, India; Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Yongin, South Korea.
| | - Hanki Lee
- Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Yongin, South Korea
| | - Rasu Jayabalan
- Department of Life Science, Food Microbiology and Bioprocess Laboratory, National Institute of Technology, Rourkela, India
| | - Joo-Won Suh
- Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Yongin, South Korea; Department of Biomodulation, Graduate School, Myongji University, Yongin, South Korea.
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21
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Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility. Foods 2020; 9:foods9050664. [PMID: 32455544 PMCID: PMC7278614 DOI: 10.3390/foods9050664] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 05/19/2020] [Accepted: 05/19/2020] [Indexed: 01/08/2023] Open
Abstract
The changes in structure and digestion properties of mung bean starch due to hydrothermal treatment at various controlled temperatures were investigated. Results showed the increase in onset temperature (To) from 66.33 °C to 76.69 °C and decrease in enthalpies (∆Hg and ∆Hr) until the starch was completely gelatinized. The degree of molecular order (DMO) and degree of double helix (DDH) were significantly (p < 0.05) reduced from 1.35 to 1.01 and 1.38 to 0.98 respectively. X-ray diffraction (XRD) indicated the consecutive decrease in relative crystallinity (RC) while RVA analysis showed that peak and final viscosities were decreased significantly (p < 0.05). However, digestion kinetics indicated that degree of gelatinization increased the access of enzymes. As starch was partially gelatinized it yielded significantly lower glycemic index but no significant (p > 0.05) change in starch digestibility was observed after 70 °C. Hence, 70 °C can be considered as the critical hydrothermal treatment temperature in mung bean starch. Pearson's correlation analysis indicated that controlled hydrothermal treatment had negative effect on the DMO, DDH, RC and the granular damage increased vulnerability of mung bean starch to digestion. These findings gave insight into sequential changes in the structure and digestibility occurring during gelatinization process due to hydrothermal treatment. Controlled gelatinization in mung beans at 70 °C is useful and must be employed to produce the foods with lower starch digestibility.
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22
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Chen J, Chen Q, Xie C, Ahmad W, Jiang L, Zhao L. Effects of simulated gastric and intestinal digestion on chitooligosaccharides in two
in vitro
models. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14337] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Jiayi Chen
- State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry East China University of Science and Technology Shanghai 200237 China
| | - Qiming Chen
- State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry East China University of Science and Technology Shanghai 200237 China
| | - Chuanqi Xie
- State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry East China University of Science and Technology Shanghai 200237 China
| | - Waheed Ahmad
- State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry East China University of Science and Technology Shanghai 200237 China
| | - Lihua Jiang
- State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry East China University of Science and Technology Shanghai 200237 China
| | - Liming Zhao
- State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry East China University of Science and Technology Shanghai 200237 China
- Shanghai Collaborative Innovation Center for Biomanufacturing Technology (SCICBT) Shanghai 200237 China
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23
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Zhao T, Li X, Zhu R, Ma Z, Liu L, Wang X, Hu X. Effect of natural fermentation on the structure and physicochemical properties of wheat starch. Carbohydr Polym 2019; 218:163-169. [DOI: 10.1016/j.carbpol.2019.04.061] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 04/16/2019] [Accepted: 04/17/2019] [Indexed: 12/12/2022]
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24
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25
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Yao M, Tian Y, Yang W, Huang M, Zhou S, Liu X. The multi-scale structure, thermal and digestion properties of mung bean starch. Int J Biol Macromol 2019; 131:871-878. [PMID: 30905756 DOI: 10.1016/j.ijbiomac.2019.03.102] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Revised: 02/26/2019] [Accepted: 03/17/2019] [Indexed: 12/20/2022]
Abstract
Identification and selection one special variety mung bean for lower GI food is very useful, however, the fundamental study for mung bean starch is still insufficient to meet its demand. In this study, four varieties of mostly planted mung bean in China were selected as model materials. The multi-scale structure of mung bean starch was characterized by SEC, HPAEC, XRD, SAXS, and SEM. SEC and HPAEC give the amylose contents, amylose and amylopectin fine structure of mung bean starch. Mung bean starch from XRD spectrum display CA type semi crystallinity. The crystalline lamellar thickness from SAXS curves were 7.34-7.60 nm. DSC indicated that the peak gelatinization temperature is at 67 °C-68 °C. Resistant starch in mung bean disappears rapidly after cooking, although the amount of slowly digested starch was still more than half of the total starch. Since the gene backgrounds of the mung bean starch samples are very close, there was no obvious difference in their molecular and aggregated state structure, and the digestion properties were similar, too. Unique SEC and HPAEC profiles of starch chain length distribution can be utilized to help find more genetic resources and cultivate variety to meet the needs for starch applications.
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Affiliation(s)
- Mengdi Yao
- Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Yu Tian
- Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Wenjian Yang
- 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
| | - Mingquan Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Sumei Zhou
- Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Xingxun Liu
- Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
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26
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Zheng M, You Q, Lin Y, Lan F, Luo M, Zeng H, Zheng B, Zhang Y. Effect of guar gum on the physicochemical properties and in vitro digestibility of lotus seed starch. Food Chem 2019; 272:286-291. [DOI: 10.1016/j.foodchem.2018.08.029] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 07/19/2018] [Accepted: 08/08/2018] [Indexed: 11/26/2022]
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27
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Ubeyitogullari A, Brahma S, Rose DJ, Ciftci ON. In Vitro Digestibility of Nanoporous Wheat Starch Aerogels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9490-9497. [PMID: 30130963 DOI: 10.1021/acs.jafc.8b03231] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This study reports the in vitro digestibility of starch aerogels for the first time. The relative crystallinities of the wheat starch aerogels (WSAs) produced at gelatinization temperatures of 120 °C (WSA-120C), 130 °C (WSA-130C), and 120 °C with the addition of sodium metaphosphate (STMP) (WSA-STMP) and xerogel were similar. However, WSA-120C showed the highest amylose-lipid complex content. The addition of STMP created some cross-linked starch with a phosphorus content of 0.023%. Resistant starch (RS) contents of WSA-STMP (33.5%) and xerogel (26.9%) were higher than the other samples when they were uncooked prior to digestion. Nevertheless, the RS contents of WSA-STMP and xerogel decreased drastically with cooking. RS contents of WSA-120C and WSA-130C were stable with cooking and provided 4.5- and 3.0-fold increases in the RS content, respectively. WSA is a promising functional food ingredient with a high RS content, even after cooking.
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Affiliation(s)
- Ali Ubeyitogullari
- Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States
| | - Sandrayee Brahma
- Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States
| | - Devin J Rose
- Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States
| | - Ozan N Ciftci
- Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States
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28
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Xiao J, Niu L, Wu L, Li D, He H. Preparation of an In Vitro Low-Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms. STARCH-STARKE 2018. [DOI: 10.1002/star.201800159] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jianhui Xiao
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding; Jiangxi Agricultural University; Ministry of Education; 1101 Zhimin Road Nanchang China
- School of Food Science and Engineering; Jiangxi Agricultural University; 1101 Zhimin Road Nanchang China
| | - Liya Niu
- School of Food Science and Engineering; Jiangxi Agricultural University; 1101 Zhimin Road Nanchang China
| | - Leiyan Wu
- School of Food Science and Engineering; Jiangxi Agricultural University; 1101 Zhimin Road Nanchang China
| | - Dongming Li
- School of Food Science and Engineering; Jiangxi Agricultural University; 1101 Zhimin Road Nanchang China
| | - Haohua He
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding; Jiangxi Agricultural University; Ministry of Education; 1101 Zhimin Road Nanchang China
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29
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Shen X, Shang W, Strappe P, Chen L, Li X, Zhou Z, Blanchard C. Manipulation of the internal structure of high amylose maize starch by high pressure treatment and its diverse influence on digestion. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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30
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Brownlee IA, Gill S, Wilcox MD, Pearson JP, Chater PI. Starch digestion in the upper gastrointestinal tract of humans. STARCH-STARKE 2018. [DOI: 10.1002/star.201700111] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Iain A. Brownlee
- Human Nutrition Research CentreNewcastle Research and Innovation InstituteNewcastle UniversitySingaporeSingapore
| | - Saloni Gill
- Human Nutrition Research CentreNewcastle Research and Innovation InstituteNewcastle UniversitySingaporeSingapore
| | - Matt D. Wilcox
- Institute for Cell and Molecular BiosciencesThe Medical SchoolNewcastle UniversityNewcastle Upon TyneUnited Kingdom
| | - Jeff P. Pearson
- Institute for Cell and Molecular BiosciencesThe Medical SchoolNewcastle UniversityNewcastle Upon TyneUnited Kingdom
| | - Peter I. Chater
- Institute for Cell and Molecular BiosciencesThe Medical SchoolNewcastle UniversityNewcastle Upon TyneUnited Kingdom
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31
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Chen P, Xie F, Zhao L, Qiao Q, Liu X. Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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32
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33
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Qiao D, Xie F, Zhang B, Zou W, Zhao S, Niu M, Lv R, Cheng Q, Jiang F, Zhu J. A further understanding of the multi-scale supramolecular structure and digestion rate of waxy starch. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.041] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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34
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Xu J, Kuang Q, Wang K, Zhou S, Wang S, Liu X, Wang S. Insights into molecular structure and digestion rate of oat starch. Food Chem 2017; 220:25-30. [DOI: 10.1016/j.foodchem.2016.09.191] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2016] [Revised: 09/22/2016] [Accepted: 09/28/2016] [Indexed: 12/13/2022]
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35
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Wang X, Wen F, Zhang S, Shen R, Jiang W, Liu J. Effect of acid hydrolysis on morphology, structure and digestion property of starch from Cynanchum auriculatum Royle ex Wight. Int J Biol Macromol 2017; 96:807-816. [DOI: 10.1016/j.ijbiomac.2017.01.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 12/30/2016] [Accepted: 01/01/2017] [Indexed: 01/06/2023]
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36
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Kuang Q, Xu J, Liang Y, Xie F, Tian F, Zhou S, Liu X. Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.024] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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37
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Kuang Q, Xu J, Wang K, Zhou S, Liu X. Structure and digestion of hybrid Indica rice starch and its biosynthesis. Int J Biol Macromol 2016; 93:402-407. [DOI: 10.1016/j.ijbiomac.2016.08.023] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2016] [Revised: 07/27/2016] [Accepted: 08/08/2016] [Indexed: 12/30/2022]
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38
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Chen L, Yu C, Ma Y, Xu H, Wang S, Wang Y, Liu X, Zhou G. Insights into the structural and physicochemical properties of small granular starches from two hydrophyte duckweeds, Spirodela oligorrhiza and Lemna minor. Carbohydr Res 2016; 435:208-214. [PMID: 27816839 DOI: 10.1016/j.carres.2016.10.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 10/22/2016] [Accepted: 10/24/2016] [Indexed: 11/17/2022]
Abstract
The structure and physicochemical properties of starches from two hydrophyte duckweeds, Spirodela oligorrhiza and Lemna minor, were investigated and compared in this study. The amylose content and average size of starches were determined to be 20.85%, 4.70 μm and 27.77%, 6.17 μm for Spirodela oligorrhiza and Lemna minor, respectively. The average chain length of two duckweed starches was measured to be around DP 28. The chain length distribution was observed to be greatly different from other reported starches for the high proportion of long chains (DP ≥ 37) over 50%. Wide-angle X-ray diffraction profiles of the two starch samples displayed typical B-type diffraction pattern. The gelatinization enthalpy-changes (ΔHgel) of two starch samples was about 10.40 J/g for two duckweed starches. The present results suggested the potential utilization of small granular starches from duckweed in functional foods and dietary supplement products.
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Affiliation(s)
- Lei Chen
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Research Center of Biomass Resources and Environment, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| | - Changjiang Yu
- Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Research Center of Biomass Resources and Environment, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yubin Ma
- Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Research Center of Biomass Resources and Environment, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| | - Hua Xu
- Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Research Center of Biomass Resources and Environment, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| | - Shumin Wang
- Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Research Center of Biomass Resources and Environment, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| | - Yu Wang
- Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Research Center of Biomass Resources and Environment, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China
| | - Xingxun Liu
- Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China
| | - Gongke Zhou
- Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Research Center of Biomass Resources and Environment, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China.
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39
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Li Z, Kong X, Zhou X, Zhong K, Zhou S, Liu X. Characterization of multi-scale structure and thermal properties of Indica rice starch with different amylose contents. RSC Adv 2016. [DOI: 10.1039/c6ra17922c] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Fully understanding the relationship between multi-scale structure and thermal properties of rice starch is important for starch-based food processing.
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Affiliation(s)
- Zhihang Li
- Institute of Food Science and Technology (IFST)
- Chinese Academy of Agricultural Science (CAAS)
- Beijing
- China
| | - Xiangli Kong
- Institute of Nuclear Agricultural Sciences
- Key Laboratory of Chinese Ministry of Agriculture for Nuclear-Agricultural Sciences
- Zhejiang University
- China
| | - Xianrong Zhou
- Institute of Food Science and Technology (IFST)
- Chinese Academy of Agricultural Science (CAAS)
- Beijing
- China
| | - Kui Zhong
- Institute of Food Science and Technology (IFST)
- Chinese Academy of Agricultural Science (CAAS)
- Beijing
- China
| | - Sumei Zhou
- Institute of Food Science and Technology (IFST)
- Chinese Academy of Agricultural Science (CAAS)
- Beijing
- China
| | - Xingxun Liu
- Institute of Food Science and Technology (IFST)
- Chinese Academy of Agricultural Science (CAAS)
- Beijing
- China
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