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Naseem S, Bhat SU, Gani A, Bhat FA. Starch exploration in Nelumbo nucifera and Trapa natans: Understanding physicochemical and functional variations for future perspectives. Int J Biol Macromol 2024; 274:133077. [PMID: 38914388 DOI: 10.1016/j.ijbiomac.2024.133077] [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: 10/21/2023] [Revised: 06/03/2024] [Accepted: 06/09/2024] [Indexed: 06/26/2024]
Abstract
The current research emphasis on identifying unconventional starch sources with varied properties to broaden industrial applications. The focus of this research is on the search for alternative sources of starch with different properties in order to expand their potential use in the industrial sector. Starch was extracted from Trapa natans and Nelumbo nucifera and analyzed for their physicochemical and functional properties. They had similar protein (0.35 %) and ash contents, but the nitrogen-free extract was slightly higher in Nelumbo starch (87.58 %) than in Trapa starch (85.09 %). The amylose and amylopectin contents were 23.89 % and 76.11 % in Trapa starch and 15.70 % and 84.30 % in Nelumbo starch, respectively. Fourier-transform infrared spectroscopy identified both as polysaccharides. The characteristic absorption bands assigned to the stretching of OH groups (3324 cm-1; 3280 cm-1), the asymmetric and symmetric stretching of aliphatic chain groups (2925 cm-1; 2854 cm-1), the bending vibration of CHO groups (1149 cm-1; 1144 cm-1) were present in both the starch samples, with the exception of CH3 which could not be detected in Trapa natans starch. X-ray diffraction confirmed hexagonal and orthorhombic crystal structures in Nelumbo nucifera and Trapa natans starch. Scanning electron microscopy revealed a smooth oval and a rough cuboidal shape for lotus and chestnut starch, respectively. Rheological analysis showed that both starch solutions exhibited gel behavior, with Trapa showing stronger gel behavior after the crossover point. These results suggest potential applications in various industries, including the food industry and beyond.
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Affiliation(s)
- Shahida Naseem
- Department of Environmental Science, School of Earth and Environmental Sciences, University of Kashmir, Srinagar, India
| | - Sami Ullah Bhat
- Department of Environmental Science, School of Earth and Environmental Sciences, University of Kashmir, Srinagar, India.
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
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2
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He R, Li M, Huang B, Zou X, Li S, Sang X, Yang L. Comparative analysis of multi-angle structural alterations and cold-water solubility of kudzu starch modifications using different methods. Int J Biol Macromol 2024; 264:130522. [PMID: 38428777 DOI: 10.1016/j.ijbiomac.2024.130522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 01/28/2024] [Accepted: 02/27/2024] [Indexed: 03/03/2024]
Abstract
Kudzu, a plant known for its medicinal value and health benefits, is typically consumed in the form of starch. However, the use of native kudzu starch is limited by its high pasting temperature and low solubility, leading to a poor consumer experience. In this study, kudzu starch was treated using six modification techniques: ball milling, extrusion puffing, alcoholic-alkaline, urea-alkaline, pullulanase, and extrusion puffing-pullulanase. The results of the Fourier transform infrared spectrum showed that the intensity ratio of 1047/1022 cm-1 for the modified starches (1.02-1.21) was lower than that of the native kudzu starch (1.22). The relative crystallinity of modified kudzu starch significantly decreased, especially after ball milling, extrusion puffing, and alcoholic-alkaline treatment. Furthermore, scanning electron microscopy and confocal laser scanning microscopy revealed significant changes in the granular structures of the modified starches. After modification, the pasting temperature of kudzu starch decreased (except for the urea-alkaline treatment), and the apparent viscosity of kudzu starch decreased from 517.95 Pa·s to 0.47 Pa·s. The cold-water solubility of extrusion-puffing and extrusion puffing-pullulanase modified kudzu starch was >70 %, which was significantly higher than that of the native starch (0.11 %). These findings establish a theoretical basis for the potential development of instant kudzu powder.
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Affiliation(s)
- Ruidi He
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Mingmei Li
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Biao Huang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Xiaochen Zou
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China
| | - Xiaoyu Sang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
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3
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Han X, Liang Q, Rashid A, Qayum A, Rehman A, Zhong M, Sun Y, Liu Y, Ma H, Miao S, Ren X. The effects of different hydrocolloids on lotus root starch gelatinization and gels properties. Int J Biol Macromol 2024; 257:128562. [PMID: 38056154 DOI: 10.1016/j.ijbiomac.2023.128562] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 11/21/2023] [Accepted: 11/30/2023] [Indexed: 12/08/2023]
Abstract
In this study, xanthan gum (XG), sodium alginate (SA), guar gum (GG), and gum Arabic (GA), were used to modify Lotus root starch (LRS). The incorporation XG, SA, and GG significantly (p < 0.05) influence the swelling power (SP) of LRS, among which the 1.5 % of XG exhibited the highest value of 25.84 g/g at 90 °C. Gelatinization analysis revealed that XG raised the final viscosity (FV) and lowered the breakdown (BD), while SA significantly increased peak viscosity (PV) and BD. Furthermore, GG and GA exhibited a substantial reduction in setback (SB). The incorporation of XG, SA, and GG enhanced the rheological and structural properties (e.g., gel strength and elasticity) of LRS. Particularly, XG demonstrated a more prominent effect, while GA exhibited an opposite trend. Moreover, the structural analyses revealed that hydrophilic colloids have no impact on the functional group and crystal structure of the LRS. However, complex system exhibited the more stable hydrogen bonding. The addition of 1.5 % XG exhibited the most stable hydrogen bonding and highest water binding affinity. Overall, the results demonstrated the effect of different hydrophilic colloids on LRS, offering a theoretical basis for LRS applications and novel insights for the use of starches and hydrocolloids.
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Affiliation(s)
- Xu Han
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Mingming Zhong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Yufan Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
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4
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Lin Y, Zhang L, Li X, Zhai C, Liu J, Zhang R. Effect and characterization of konjac glucomannan on xanthan gum/κ-carrageenan/agar system. Int J Biol Macromol 2024; 257:128639. [PMID: 38056153 DOI: 10.1016/j.ijbiomac.2023.128639] [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: 05/22/2023] [Revised: 11/28/2023] [Accepted: 12/03/2023] [Indexed: 12/08/2023]
Abstract
A mixed polysaccharide system is an important strategy to improve the performance of a single polysaccharide. Herein, quaternary polysaccharide gels were prepared by konjac glucomannan (KGM), xanthan gum (XG), κ-carrageenan (κ-CA), and agar (AR). The effects of KGM were evaluated by combining water holding capacity (WHC), rheological analysis, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and texture profile analysis (TPA). More KGM gradually increased the springiness of the compounded gels. WHC increased and then decreased with the addition of KGM, performing best at KGM4 (KGM: κ-CA:XG:AR = 2:2:1:2). Rheological analysis showed that the compounded gels exhibited a pseudoplastic characteristic of shear thinning, KGM endowed the gel with a stronger shear thinning behavior and improved the solid-like nature of the gels at high temperatures. The thermal stability of the composite gel was improved by the participation of KGM. FTIR analysis showed that the interactions were mainly related to intermolecular hydrogen bonds and acetyl groups. The microscopic morphology of KGM4 was significantly continuous, smooth, and compact, exhibiting the best practical performance and taking the maximum advantage.
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Affiliation(s)
- Yicun Lin
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ling Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Xinxin Li
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Chuang Zhai
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jiaming Liu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ran Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
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Kishore A, Patil RJ, Singh A, Pati K. Jicama (Pachyrhizus spp.) a nonconventional starch: A review on isolation, composition, structure, properties, modifications and its application. Int J Biol Macromol 2024; 258:129095. [PMID: 38158067 DOI: 10.1016/j.ijbiomac.2023.129095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 12/24/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
Starch attracts food industries due to their availability in nature, cheapness, biodegradability and possibilities of endless applications. The starch properties and their modification affect food quality. Compared to other cereals, tuber and root starches, more systematic information is needed on the jicama starches (JS). This review article summarizes the isolation, composition, morphology, rheological, thermal and digestibility properties of JS. The modifications and its current and potential applications are also discussed. The chemical composition and structure of JS are different from other starches, influencing its properties. JS has been modified by physical and chemical methods to improve the properties of starch. However, there are very few studies on the modification of JS as compared with other commercial starch although it has been used in food formulation as a stabilizer and to improve the texture of food products. It is also applied as an edible coating to preserve the quality of food products and use as a raw material for making edible and bioplastic packaging. However, large-scale utilization of JS is unexplored compared to commercial starches. Therefore, this review would provide useful information and suggestions for more research on Jicama starch and its industrial applications.
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Affiliation(s)
- Anand Kishore
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Rohan Jitendra Patil
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India
| | - Anupama Singh
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Kalidas Pati
- Regional Center, ICAR - Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India
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Mandura Jarić A, Haramustek L, Nižić Nodilo L, Vrsaljko D, Petrović P, Kuzmić S, Jozinović A, Aladić K, Jokić S, Šeremet D, Vojvodić Cebin A, Komes D. A Novel Approach to Serving Plant-Based Confectionery-The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract. Foods 2024; 13:372. [PMID: 38338507 PMCID: PMC10855723 DOI: 10.3390/foods13030372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77-96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5-9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.
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Affiliation(s)
- Ana Mandura Jarić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Laura Haramustek
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Laura Nižić Nodilo
- Institute of Pharmaceutical Technology, Faculty of Pharmacy and Biochemistry, University of Zagreb, Domagojeva St 2, 10 000 Zagreb, Croatia
| | - Domagoj Vrsaljko
- Department of Thermodynamics, Mechanical Engineering and Energy, Faculty of Chemical Engineering and Technology, University of Zagreb, Savska St 16, 10 000 Zagreb, Croatia;
| | - Predrag Petrović
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva St 4, 11 000 Belgrade, Serbia;
| | - Sunčica Kuzmić
- Forensic Science Centre “Ivan Vučetić” Zagreb, Forensic Science Office, Ilica St 335, 10 000 Zagreb, Croatia;
| | - Antun Jozinović
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Krunoslav Aladić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Stela Jokić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Danijela Šeremet
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Aleksandra Vojvodić Cebin
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
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Jia R, Cui C, Gao L, Qin Y, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality. Carbohydr Polym 2023; 321:121260. [PMID: 37739518 DOI: 10.1016/j.carbpol.2023.121260] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 09/24/2023]
Abstract
Swelling behavior involves the process of starch granules absorbing enough water to swell and increase the viscosity of starch suspension under hydrothermal conditions, making it one of the important aspects in starch research. The changes that starch granules undergo during the swelling process are important factors in predicting their functional properties in food processing. However, the factors that affect starch swelling and how swelling, in turn, affects the texture and digestion characteristics of starch-based foods have not been systematically summarized. Compared to its long chains, the short chains of amylose easily interact with amylopectin chains to inhibit starch swelling. Generally, reducing the swelling of starch could increase the strength of the gel while limiting the accessibility of digestive enzymes to starch chains, resulting in a reduction in starch digestibility. This article aims to conduct a comprehensive review of the mechanism of starch swelling, its influencing factors, and the relationship between swelling and the pasting, gelling, and digestion characteristics of starch. The role of starch swelling in the edible quality and nutritional characteristics of starch-based foods is also discussed, and future research directions for starch swelling are proposed.
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Affiliation(s)
- Ruoyu Jia
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lin Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- College of Food Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China.
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8
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Niu Z, Li M, Hou X, Qiao D, Cheng Z, Zhang L, Zhang B. Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure. Int J Biol Macromol 2023; 251:126362. [PMID: 37597637 DOI: 10.1016/j.ijbiomac.2023.126362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 07/01/2023] [Accepted: 08/14/2023] [Indexed: 08/21/2023]
Abstract
Kudzu is usually consumed at different growth years, yet the influences of growth years on its multi-scale structures and physicochemical features have not been fully disclosed. In this study, those influences occurred on kudzu starches (KS2, KS10, KS30 and KS50, isolated using precipitation method) were investigated. The granules size, crystallinity, short-range ordered structure, amylose content, intermediate and longer amylose chains reduced but the average thickness of crystalline lamella increased as the rise of growth years. KS2 had lower content of defective crystal structure and higher content of near-perfect crystal structure. Those signified that bulk density of molecules packing into starch substrate was higher for KS2, which was not beneficial for water molecules and enzymes entering into starch granules and thus elevated pasting temperature and reduced digestion rate. Besides, reduced proportions of defective ordered structures and enhanced lipid-amylose complex also reduced digestion rate. Both the peak and breakdown viscosity were in order of KS2 > KS10 > KS30 ≈ KS50. And KS2, KS10, and KS30 exhibited enhanced retrogradation tendency during cooling than KS50 as evidenced by the relative higher setback viscosity. Those results are favor for rational screen and usage of kudzu starch resources with different growth years for food applications.
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Affiliation(s)
- Zhiyong Niu
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Zihang Cheng
- Group for Cereals and Oils Processing, 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
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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Ekumah JN, Han X, Liang Q, Kang L, Wei B, Rashid A, Virk MS, Qayum A, Adade SYSS, Johnson NAN, Ren X. Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion. Foods 2023; 12:3992. [PMID: 37959110 PMCID: PMC10648859 DOI: 10.3390/foods12213992] [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: 09/29/2023] [Revised: 10/17/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels' mechanical properties, rheology, structural characteristics, and digestion were assessed through textural, rheological, structural, and in vitro digestion analyses. Our investigation revealed an improvement in the gel's strength from 62.22 to178.82 g. The thermal transitions were accelerated when ethanol was elevated. The exposure to ethanol resulted in a reduction in syneresis from 11% to 9.5% over a period of 6 h, with noticeable changes in size and color. Rheologically, the dominating storage modulus and tan delta (<0.55) emphasized the gel's improved elasticity. X-ray analysis showed stable B- and V-type patterns after ethanol exposure, with relative crystallinity increasing to 7.9%. Digestibility revealed an ethanol-induced resistance, with resistant starch increasing from 1.87 to 8.73%. In general, the exposure to ethanol played a crucial role in enhancing the mechanical characteristics of kudzu starch gels while simultaneously preserving higher levels of resistant starch fractions. These findings have wide-ranging implications in the fields of confectioneries, desserts, beverages, and pharmaceuticals, underscoring the extensive academic and industrial importance of this study.
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Affiliation(s)
- John-Nelson Ekumah
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
- Department of Nutrition and Food Science, College of Basic and Applied Sciences, University of Ghana, Legon P.O. Box LG 134, Ghana
| | - Xu Han
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Qiufang Liang
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Lixin Kang
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Benxi Wei
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Arif Rashid
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Muhammad Safiullah Virk
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Abdul Qayum
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Selorm Yao-Say Solomon Adade
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Nana Adwoa Nkuma Johnson
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
| | - Xiaofeng Ren
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 202013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
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10
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Hu H, Wang T, Wei Y, Xu Z, Cao S, Fu L, Xu H, Mao X, Huang L. Non-destructive prediction of isoflavone and starch by hyperspectral imaging and deep learning in Puerariae Thomsonii Radix. FRONTIERS IN PLANT SCIENCE 2023; 14:1271320. [PMID: 37954990 PMCID: PMC10634472 DOI: 10.3389/fpls.2023.1271320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Accepted: 10/03/2023] [Indexed: 11/14/2023]
Abstract
Accurate assessment of isoflavone and starch content in Puerariae Thomsonii Radix (PTR) is crucial for ensuring its quality. However, conventional measurement methods often suffer from time-consuming and labor-intensive procedures. In this study, we propose an innovative and efficient approach that harnesses hyperspectral imaging (HSI) technology and deep learning (DL) to predict the content of isoflavones (puerarin, puerarin apioside, daidzin, daidzein) and starch in PTR. Specifically, we develop a one-dimensional convolutional neural network (1DCNN) model and compare its predictive performance with traditional methods, including partial least squares regression (PLSR), support vector regression (SVR), and CatBoost. To optimize the prediction process, we employ various spectral preprocessing techniques and wavelength selection algorithms. Experimental results unequivocally demonstrate the superior performance of the DL model, achieving exceptional performance with mean coefficient of determination (R2) values surpassing 0.9 for all components. This research underscores the potential of integrating HSI technology with DL methods, thereby establishing the feasibility of HSI as an efficient and non-destructive tool for predicting the content of isoflavones and starch in PTR. Moreover, this methodology holds great promise for enhancing efficiency in quality control within the food industry.
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Affiliation(s)
- Huiqiang Hu
- School of Electrical and Information Engineering, Zhengzhou University, Zhengzhou, China
- Research Center for Intelligent Science and Engineering Technology of Traditional Chinese Medicine, Zhengzhou University, Zhengzhou, Henan, China
| | - Tingting Wang
- School of Electrical and Information Engineering, Zhengzhou University, Zhengzhou, China
| | - Yunpeng Wei
- School of Electrical and Information Engineering, Zhengzhou University, Zhengzhou, China
| | - Zhenyu Xu
- School of Electrical and Information Engineering, Zhengzhou University, Zhengzhou, China
| | - Shiyu Cao
- School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, China
| | - Ling Fu
- School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, China
| | - Huaxing Xu
- School of Electrical and Information Engineering, Zhengzhou University, Zhengzhou, China
| | - Xiaobo Mao
- School of Electrical and Information Engineering, Zhengzhou University, Zhengzhou, China
- Research Center for Intelligent Science and Engineering Technology of Traditional Chinese Medicine, Zhengzhou University, Zhengzhou, Henan, China
| | - Luqi Huang
- School of Electrical and Information Engineering, Zhengzhou University, Zhengzhou, China
- Research Center for Intelligent Science and Engineering Technology of Traditional Chinese Medicine, Zhengzhou University, Zhengzhou, Henan, China
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, China
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11
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Guo Q, Zheng B, Zeng X, Chen L. Understanding the structural contributions to the functional properties of chestnut starch high in resistant starch type-2. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6605-6615. [PMID: 37252745 DOI: 10.1002/jsfa.12756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 05/25/2023] [Accepted: 05/30/2023] [Indexed: 05/31/2023]
Abstract
BACKGROUND Chestnut has recently attracted attention because of its exceptional functional properties, which are mainly influenced by the structural properties of chestnut starch (CS). In this study, ten varieties of chestnut from the northern, southern, eastern, and western regions of China were selected, and their functional properties, including thermal properties, pasting properties, in vitro digestibility, and multi-scale structural characteristics were characterized. The relationship between structure and functional properties was clarified. RESULTS In the varieties that were studied, the pasting temperature of CS was in the range of 67.2-75.2 °C and the pastes displayed diverse viscosity characteristics. Slowly digestible starch (SDS), and resistant starch (RS) of CS were in the range of 17.17-28.78% and 61.19-76.10%, respectively. Chestnut starch from north-eastern China exhibited the highest RS content of 74.43-76.10%. Structural correlation analysis revealed that smaller size distribution, fewer B2 chains, and thinner lamellae thickness contributed to higher RS content. Meanwhile, CS with smaller granules, more B2 chains, and thicker amorphous lamellae displayed lower peak viscosities, stronger resistance to shear, and higher thermal stability. CONCLUSION Overall, this study clarified the relationship between the functional properties and the multi-scale structure of CS, revealing the structural contributions to its high RS content. These findings provide significant information and basic data for use in the creation of nutritional chestnut food. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qiyong Guo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
| | - Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
| | - Xixi Zeng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
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12
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Malki M, Wijesinghe J, Ratnayake R, Thilakarathna G. Characterization of arrowroot ( Maranta arundinacea) starch as a potential starch source for the food industry. Heliyon 2023; 9:e20033. [PMID: 37810033 PMCID: PMC10559777 DOI: 10.1016/j.heliyon.2023.e20033] [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: 08/10/2023] [Revised: 09/08/2023] [Accepted: 09/08/2023] [Indexed: 10/10/2023] Open
Abstract
Arrowroot is an underutilized tuber crop in Sri Lanka and the characterization of starch was done to identify its nutritional, physicochemical, and functional properties to evaluate its potential for use in the food industry. This study distinctly advances the field of arrowroot starch characterization by providing more characterization techniques for starch samples from Sri Lanka. Arrowroot starch colour was closely similar to colour of wheat flour indicating that the effect of colour is minimum when replacing wheat flour. Oval, spherical, and irregular globular shapes were the predominant starch granule shapes for arrowroot. The average length of starch granules was 44.99 ± 1.27 μm while the width of granules was 31.44 ± 0.58 μm. The least gelation concentration was 8.0% indicating its better gel-forming ability. The nutritional composition of arrowroot starch consisted of low crude protein (0.72 ± 0.02%), crude fat (0.26 ± 0.19%), and crude fiber (1.00 ± 0.09%) contents indicating the purity of starch. Sodium, Potassium, Calcium, Iron, and Zinc contents were 52.6 mg/kg, 4312.95 mg/kg, 382.67 mg/kg, 9.07 mg/kg, and 2.59 mg/kg, respectively. Results of flour densities demonstrated the potential of arrowroot starch to be used in the pharmaceutical industry. Arrowroot starch had high viscosity defining its potential as a thickener. The starch also had high swelling power and solubility indices while solubility was positively correlated with viscosity (0.679; P > 0.05). The low moisture absorbance indicates a longer shelf life of stored arrowroot starch. Onset temperature (To) of 75.02 °C, peak temperature (Tp) of 77.95 °C, and conclusion temperature (Tc) of 82.43 °C were resulted from DSC thermogram. Arrowroot was identified as an A-type starch from x-ray diffractometry and the FT-IR spectrum of arrowroot was identical to starch and presented the carbohydrate nature of starch. Thus, arrowroot starch has a high potential to be used in the food industry based on its functional properties.
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Affiliation(s)
- M.K.S. Malki
- Department of Bio-systems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, 60170, Sri Lanka
| | - J.A.A.C. Wijesinghe
- Department of Bio-systems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, 60170, Sri Lanka
| | - R.H.M.K. Ratnayake
- Department of Horticulture and Landscape Gardening, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila, 60170, Sri Lanka
| | - G.C. Thilakarathna
- Department of Animal and Food Sciences, Faculty of Agriculture, Rajarata University of Sri Lanka, Puliyankulama Jaffna Road, Anuradhapura, 50000, Sri Lanka
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13
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Yao Y, He W, Xu B. Physiochemical characteristics and sensory properties of plant protein isolates-konjac glucomannan compound gels. Food Sci Nutr 2023; 11:5063-5077. [PMID: 37701223 PMCID: PMC10494608 DOI: 10.1002/fsn3.3471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 05/21/2023] [Accepted: 05/22/2023] [Indexed: 09/14/2023] Open
Abstract
In this study, the effects of konjac glucomannan (KGM) at different concentrations on the physiochemical and sensory properties of soy protein isolate (SPI), pea protein isolate (PPI), or peanut protein isolate (PNPI) compound gels were investigated. The results revealed that when the ratio of PNPI to KGM was 90:10, the denaturation temperature of PNPI could be significantly enhanced to 119.32°C by KGM modification. Concerning the textural and microstructural features, the amount of KGM addition had positive correlation with the hardness and chewiness of each compound gel, however, too much KGM addition will cause the unstable internal structure of the PNPI/KGM compound gels (70:30 and 60:40). Furthermore, sensory results indicated that PNPI/KGM (80:20), PPI/KGM (80:20), SPI/KGM (80:20) had great potential to be considered as prototypes for novel plant-based products, which generated the highest acceptance scores of 5.04, 5.94, and 5.36 in each group, respectively.
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Affiliation(s)
- Yueying Yao
- Food Science and Technology Program, Department of Life SciencesBNU‐HKBU United International CollegeZhuhaiChina
| | - Wenmeng He
- Food Science and Technology Program, Department of Life SciencesBNU‐HKBU United International CollegeZhuhaiChina
| | - Baojun Xu
- Food Science and Technology Program, Department of Life SciencesBNU‐HKBU United International CollegeZhuhaiChina
- Guangdong Provincial Key Laboratory of Interdisciplinary Research and Application for Data ScienceBNU‐HKBU United International CollegeZhuhaiChina
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14
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Saho VTN, Njintang YN. Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon. BRAZ J BIOL 2023; 84:e269844. [PMID: 37436205 DOI: 10.1590/1519-6984.269844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 04/06/2023] [Indexed: 07/13/2023] Open
Abstract
Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%-44.85%. Morphological analysis of the starch granules showed bimodal distribution, multiple sizes and shapes from small spherical to the bigger kidney shape. Significant differences were observed among starch in light transmittance, firmness and gel strength. The thermal parameters of starches were evaluated using differential scanning calorimeter and significant differences were observed. The peak gelatinisation temperature was positively correlated to starch granule size but the amylose content showed no evidence of their impact on legume starch properties studied. The data reported can be useful to facilitate the selection of variety of legume and conditions closer to the desired application.
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Affiliation(s)
- V T N Saho
- University of Ngaoundere, Institute of Technology, Department of Food Engineering and Control of Quality, Ngaoundere, Cameroon
| | - Y N Njintang
- University of Ngaoundere, National School of Agro-Industrial Sciences - ENSAI, Ngaoundere, Adamaoua, Cameroon
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15
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Xufeng X, Yuanfeng H, Ming Z, Shucheng S, Haonan Z, Weifeng Z, Fei G, Caijun W, Shuying F. Transcriptome profiling reveals the genes involved in tuberous root expansion in Pueraria (Pueraria montana var. thomsonii). BMC PLANT BIOLOGY 2023; 23:338. [PMID: 37365513 DOI: 10.1186/s12870-023-04303-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Accepted: 05/20/2023] [Indexed: 06/28/2023]
Abstract
BACKGROUND Pueraria is a dry root commonly used in Traditional Chinese Medicine or as food and fodder, and tuberous root expansion is an important agronomic characteristic that influences its yield. However, no specific genes regulating tuberous root expansion in Pueraria have been identified. Therefore, we aimed to explore the expansion mechanism of Pueraria at six developmental stages (P1-P6), by profiling the tuberous roots of an annual local variety "Gange No.1" harvested at 105, 135, 165, 195, 225, and 255 days after transplanting. RESULTS Observations of the tuberous root phenotype and cell microstructural morphology revealed that the P3 stage was a critical boundary point in the expansion process, which was preceded by a thickening diameter and yield gain rapidly of the tuberous roots, and followed by longitudinal elongation at both ends. A total of 17,441 differentially expressed genes (DEGs) were identified by comparing the P1 stage (unexpanded) against the P2-P6 stages (expanded) using transcriptome sequencing; 386 differential genes were shared across the six developmental stages. KEGG pathway enrichment analysis showed that the DEGs shared by P1 and P2-P6 stages were mainly involved in pathways related to the "cell wall and cell cycle", "plant hormone signal transduction", "sucrose and starch metabolism", and "transcription factor (TF)". The finding is consistent with the physiological data collected on changes in sugar, starch, and hormone contents. In addition, TFs including bHLHs, AP2s, ERFs, MYBs, WRKYs, and bZIPs were involved in cell differentiation, division, and expansion, which may relate to tuberous root expansion. The combination of KEGG and trend analyses revealed six essential candidate genes involved in tuberous root expansion; of them, CDC48, ARF, and EXP genes were significantly upregulated during tuberous root expansion while INV, EXT, and XTH genes were significantly downregulated. CONCLUSION Our findings provide new insights into the complex mechanisms of tuberous root expansion in Pueraria and candidate target genes, which can aid in increasing Pueraria yield.
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Affiliation(s)
- Xiao Xufeng
- College of Agronomy, Jiangxi Agricultural University, Nanchang, 330045, China.
| | - Hu Yuanfeng
- College of Agronomy, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Zhang Ming
- Department of Biological Engineering, Jiangxi Biotech Vocational College, Nanchang, 330200, China
| | - Si Shucheng
- College of Agronomy, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Zhou Haonan
- College of Agronomy, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Zhu Weifeng
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, 330004, China
| | - Ge Fei
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, 330004, China
| | - Wu Caijun
- College of Agronomy, Jiangxi Agricultural University, Nanchang, 330045, China.
| | - Fan Shuying
- College of Agronomy, Jiangxi Agricultural University, Nanchang, 330045, China.
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16
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Duan X, Guan Y, Dong H, Yang M, Chen L, Zhang H, Naeem A, Zhu W. Study on structural characteristics and physicochemical properties of starches extracted from three varieties of kudzu root (Pueraria lobata starch). J Food Sci 2023; 88:1048-1059. [PMID: 36704896 DOI: 10.1111/1750-3841.16472] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 12/18/2022] [Accepted: 12/26/2022] [Indexed: 01/28/2023]
Abstract
Kudzu root (Pueraria lobata) is well known for its traditional use as a medicinal food homologous plant in China. Three varieties of kudzu roots, such as Gange-1, Gange-2, and Gange-6, are commonly used. Nowadays, kudzu starch (KS) is commercially available as satiating foods or product ingredients. Differentiation and selection of the variety are important components of quality control for KS-based products. Thus, the present work was aimed at comparing the physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling, as well as the structural characteristics of the starches extracted from the three varieties of kudzu roots. The results show that KS-6 has a higher content of functional ingredients thus can be used as an ideal functional starch. However, KS-6 has a higher amylopectin:amylose ratio of 4.65, resulting in a better solubility, higher transition temperature, and higher gelatinization enthalpy. KS-2 showed lower transition temperature and gelatinization enthalpy, as well as higher peak viscosity, through viscosity, and final viscosity. KS-1 could result in a soft texture after pasting. The appropriate variety of KS should be differentiated and selected according to application scenarios. This study provided valuable insights into the potential use of different KS in the food and nonfood industries. PRACTICAL APPLICATION: 1. KS-1 was found to be suitable for use as a food supplement. 2. KS-6 has the highest nutritional value. 3. They can be used as a substitute for other similar starches.
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Affiliation(s)
- Xuantong Duan
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Yongmei Guan
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Huanhuan Dong
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China.,Research and Development Center, Jiangxi Pharmaceutical Research Institute, Nanchang, China
| | - Mei Yang
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Lihua Chen
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Hua Zhang
- College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Abid Naeem
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Weifeng Zhu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
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17
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Jingyi Y, Reddy CK, Fan Z, Xu B. Physicochemical and structural properties of starches from non-traditional sources in China. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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18
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Waraczewski R, Muszyński S, Sołowiej BG. An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry. Molecules 2022; 27:8686. [PMID: 36557824 PMCID: PMC9782133 DOI: 10.3390/molecules27248686] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
Hydrocolloids are naturally occurring polysaccharides or proteins, which are used to gelatinize, modify texture, and thicken food products, and are also utilized in edible films and drug capsule production. Moreover, several hydrocolloids are known to have a positive impact on human health, including prebiotics rich in bioactive compounds. In this paper, plant-derived hydrocolloids from arrowroot (Maranta arundinacea), kuzu (Pueraria montana var lobata), Sassafras tree (Sassafras albidum) leaves, sugarcane, acorn, and animal-derived gelatin have been reviewed. Hydrocolloid processing, utilization, physicochemical activities, composition, and health benefits have been described. The food industry generates waste such as plant parts, fibers, residue, scales, bones, fins, feathers, or skin, which are often discarded back into the environment, polluting it or into landfills, where they provide no use and generate transport and storage costs. Food industry waste frequently contains useful compounds, which can yield additional income if acquired, thus decreasing the environmental pollution. Despite conventional manufacturing, the aforementioned hydrocolloids can be recycled as byproducts, which not only minimizes waste, lowers transportation and storage expenses, and boosts revenue, but also enables the production of novel, functional, and healthy food additives for the food industry worldwide.
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Affiliation(s)
- Robert Waraczewski
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Siemowit Muszyński
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Bartosz G. Sołowiej
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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19
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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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20
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Tarahi M, Shahidi F, Hedayati S. A novel starch from bitter vetch (
Vicia ervilia
) seeds: A comparison of its physicochemical, structural, thermal, rheological, and pasting properties with conventional starches. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mohammad Tarahi
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences Shiraz University of Medical Sciences Shiraz Iran
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21
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Zhang Z, Ye J, Guo D, Wu J, Chen L, Luo S, Liu C. Improving the instant properties of kudzu powder by complexing with different chain-length fatty acids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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22
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Mo L, Cheon J, Frostad JM. Quantifying and modeling the gelatinization properties of individual pulse-starch granules by ParCS. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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23
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Desta KT, Yoon H, Shin MJ, Lee S, Wang XH, Choi YM, Yi JY. Variability of Anthocyanin Concentrations, Total Metabolite Contents and Antioxidant Activities in Adzuki Bean Cultivars. Antioxidants (Basel) 2022; 11:antiox11061134. [PMID: 35740028 PMCID: PMC9220110 DOI: 10.3390/antiox11061134] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/05/2022] [Accepted: 06/07/2022] [Indexed: 11/20/2022] Open
Abstract
In this study, adzuki bean cultivars including Arari, Chilbopat, Geomguseul, and Hongeon were recently cultivated, and the concentrations of seven individual anthocyanins were determined in their seed coats for the first time. Moreover, the variations of total saponin content (TSC), total phenolic content (TPC), 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP) between defatted and undefatted extracts of whole seeds, seed coats, and dehulled seeds of each were analyzed. The anthocyanins were detected only in the black seed-coated cultivars and delphinidin-3-O-glucoside was dominant in both Geomguseul (12.46 mg/g) and Chilbopat (10.88 mg/g) followed by delphinidin-3-O-galactoside. TSC and TPC were in the ranges of 16.20−944.78 mg DE/g and 0.80−57.35 mg GAE/g, respectively, and each decreased in the order of seed coats > whole seeds > dehulled seeds regardless of extract type. The antioxidant activities also showed similar patterns of variation. Geomguseul seed coats outweighed the remaining cultivars in terms of TPC and FRAP activity (p < 0.05). Generally, significant variations of metabolite contents and antioxidant activities were observed between cultivars and across their seed parts (p < 0.05). Thence, black seed-coated adzuki beans could be excellent sources of anthocyanins and antioxidants.
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24
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Zhang C, Narayanamoorthy S, Ming S, Li K, Cantre D, Sui Z, Corke H. Rheological properties, structure and digestibility of starches isolated from common bean (Phaseolus vulgaris L.) varieties from Europe and Asia. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Yang Y, Li M, Wang Q, Huang H, Zhao Y, Du F, Chen Y, Shen J, Luo H, Zhao Q, Zeng J, Li W, Chen M, Li X, Wang F, Sun Y, Gu L, Xiao Z, Wu X. Pueraria lobata starch regulates gut microbiota and alleviates high-fat high-cholesterol diet induced non-alcoholic fatty liver disease in mice. Food Res Int 2022; 157:111401. [DOI: 10.1016/j.foodres.2022.111401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 05/18/2022] [Accepted: 05/20/2022] [Indexed: 11/04/2022]
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Li H, Zou L, Li XY, Wu DT, Liu HY, Li HB, Gan RY. Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications. Compr Rev Food Sci Food Saf 2022; 21:2335-2362. [PMID: 35365946 DOI: 10.1111/1541-4337.12945] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 02/18/2022] [Accepted: 02/28/2022] [Indexed: 12/18/2022]
Abstract
Adzuki bean (Vigna angularis), also called red bean, is a legume of Fabaceae (Leguminosae) family. This crop is native to East Asia and is also commercially available in other parts of the world. It is becoming a research focus owing to its distinct nutritional properties (e.g., abundant in polyphenols). The diverse health benefits and multiple utilization of this pulse are associated with its unique composition. However, there is a paucity of reviews focusing on the nutritional properties and potent applications of adzuki beans. This review summarizes the chemical compositions, physicochemical properties, health benefits, processing, and applications of adzuki beans. Suggestions on how to better utilize the adzuki bean are also provided to facilitate its development as a functional grain. Adzuki bean and its components can be further developed into value-added and nutritionally enhanced products.
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Affiliation(s)
- Hang Li
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xin-Yan Li
- Department of Neonatology, Longquanyi District of Chengdu Maternal and Child Healthcare Hospital, Chengdu, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China.,Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
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Biswal AK, Mishra S, Bhavya MB, Samal AK, Merugu R, Singh MK, Misra PK. Identification of starch with assorted shapes derived from the fleshy root tuber of Phoenix sylvestris: extraction, morphological and techno-functional characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01261-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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Devi MB, Deka SC. Physicochemical properties and structure of starches of foxnut (
Euryale ferox
Salisb.) from India and its application. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16262] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Maibam Baby Devi
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Napaam India
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Song T, Zhang W, Chen X, Zhang A, Guo S, Shen S, Li H, Dou H. Insights into the correlations between the size of starch at nano- to microscale and its functional properties based on asymmetrical flow field-flow fractionation. Int J Biol Macromol 2021; 193:500-509. [PMID: 34710476 DOI: 10.1016/j.ijbiomac.2021.10.090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 09/13/2021] [Accepted: 10/13/2021] [Indexed: 11/24/2022]
Abstract
In this study, the starches were isolated from three botanical sources (i.e., rice, sweet potato, and lotus seed). The size distributions of starch granules and molecules were determined by asymmetrical flow field-flow fractionation (AF4), and compared with those measured from optical microscopy (OM) and dynamic light scattering (DLS). Furthermore, the starches were characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC). AF4 coupled online with UV-visible, multiangle light scattering (MALS), and differential refractive index (dRI) detectors (AF4-UV-MALS-dRI) was employed for the investigation of the digestion and retrogradation properties of starches. Meanwhile, the relationships between the size of starch at nano- to microscale and its functional properties (i.e., digestibility, retrogradation, and thermal properties) were studied by Pearson correlation analysis. AF4-UV-MALS-dRI was proved to be a rapid and gentle method for the separation and size characterization of starches at both micro- and nano-molecule levels. Moreover, it was demonstrated that AF4-UV-MALS-dRI is a useful tool for the monitoring of the digestion and retrogradation properties of starches. The results suggested that the sizes of starch granules and molecules were to some extent correlated with their thermal properties and digestibility, but not with retrogradation property.
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Affiliation(s)
- Tiange Song
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China
| | - Wenhui Zhang
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China
| | - Xue Chen
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, School of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Aixia Zhang
- Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050035, China
| | - Suna Guo
- National & Local Joint Engineering Research Center of Metrology Instrument and System, College of Quality and Technical Supervision, Hebei University, Baoding 071000, China
| | - Shigang Shen
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China
| | - Huili Li
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, School of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Haiyang Dou
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China; Affiliated Hospital of Hebei University, Baoding 071000, China; Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, School of Basic Medical Sciences, Hebei University, Baoding 071000, China.
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Li J, Yang M, Li Y, Jiang M, Liu C, He M, Wu B. Chloroplast genomes of two Pueraria DC. species: sequencing, comparative analysis and molecular marker development. FEBS Open Bio 2021; 12:349-361. [PMID: 34856076 PMCID: PMC8804624 DOI: 10.1002/2211-5463.13335] [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: 03/17/2021] [Revised: 10/26/2021] [Accepted: 11/25/2021] [Indexed: 11/10/2022] Open
Abstract
Puerariae lobatae radix (Ge‐Gen in Chinese) and Puerariae thomsonii radix (Fen‐Ge) are widely used as medicine and health products, particularly in Chinese medicine. Puerarin and daidzein are the primary bioactive compounds in Puerariae radix. These isoflavones have been used to treat cardiovascular and cerebrovascular diseases, hypertension, diabetes, and osteoporosis. The content of puerarin in Ge‐Gen is about six times higher than that in Fen‐Ge, so its use has a higher pharmacological effect. It is therefore of great importance to effectively distinguish between these two species. However, because their basal plants, P. lobata (Willd.) Ohwi and P. thomsonii Benth., possess an extremely similar appearance, and detecting the level of chemical constituents is just a rough distinction, it is necessary to develop more efficient identification approaches. Here the complete chloroplast genomes of P. lobata and P. thomsonii were deciphered, including sequencing, assembly, comparative analysis, and molecular marker development. The results showed that they are 153,393 and 153,442 bp in length, respectively; both contain 124 annotated genes, including eight encoding rRNA, 29 encoding tRNA, and 87 encoding proteins. Phylogenetic analysis showed that they form a clade, indicating that they originate from the same ancestor. After obtaining 10 intergenic/intronic regions with a genetic distance greater than 0.5 cm, primers were designed to amplify regions of high variability in P. lobata and P. thomsonii. Finally, a 60‐bp differential base fragment, located in the intron of rpl16, was developed as a molecular marker to efficiently distinguish between these two species.
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Affiliation(s)
- Jishuang Li
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Meng Yang
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Yanni Li
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Mei Jiang
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Chang Liu
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Meijun He
- Institute of Chinese Medicinal Materials, Hubei Academy of Agricultural Sciences, Enshi, China
| | - Bin Wu
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
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Perraulta Lavanya J, Gowthamraj G, Sangeetha N. Effect of heat moisture treatment on the physicochemical, functional, and antioxidant characteristics of white sorghum (
Sorghum bicolor
(L.) grains and flour. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- J Perraulta Lavanya
- Department of Food Science and Technology Pondicherry University Pondicherry India
| | - G Gowthamraj
- Department of Food Science and Technology Pondicherry University Pondicherry India
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Physicochemical and morphological characterization of black bean (Phaseolus vulgaris L.) starch and potential application in nano-encapsulation by spray drying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01181-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Zhao Y, Zhu X, Fang Y. Structure, properties and applications of kudzu starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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34
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Hibino T, Kobayashi K, Hitomi T. Biomass solid oxide fuel cell using solid weed waste as fuel. Electrochim Acta 2021. [DOI: 10.1016/j.electacta.2021.138681] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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35
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Effects of Different Processing Methods and Internal Components on Physicochemical Properties and Glycemic Index of Adzuki Bean Powder. Foods 2021; 10:foods10081685. [PMID: 34441463 PMCID: PMC8391287 DOI: 10.3390/foods10081685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 07/16/2021] [Accepted: 07/19/2021] [Indexed: 12/03/2022] Open
Abstract
The estimated glycemic index (eGI) value of adzuki bean powder prepared by steamed cooking (SC), extruded cooking (EC) and roller cooking (RC) was studied comparatively. Results showed that RC had the highest eGI, with 80.1, and both EC and SC resulted in a lower eGI value of 70.0 and 49.7, respectively. Compared with the EC and RC methods, the SC method provided a more intact physical barrier for starch digestion, resulting in a less destroyed cell structure. As the essential components that form the cell wall, the study further investigated the effects of protein and fiber on physicochemical properties, in vitro starch digestibility and the eGI of adzuki bean powder processed with the SC method. Viscozyme and Protamax were used to obtain the deprotein and defiber samples. Results showed that the SC treatment with Viscozyme and Protamax, respectively, had significant effects on in vitro starch digestibility. The eGI of different samples were given as follows: steamed cooking adzuki bean powder (49.7) < deproteined adzuki bean powder (60.5) < defibered adzuki bean powder (83.1), which indicates that fiber may have a greater influence on the eGI than protein.
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36
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Li Z, Zhang L, Mao C, Song Z, Li X, Liu C. Preparation and characterization of konjac glucomannan and gum arabic composite gel. Int J Biol Macromol 2021; 183:2121-2130. [PMID: 34087301 DOI: 10.1016/j.ijbiomac.2021.05.196] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 05/24/2021] [Accepted: 05/30/2021] [Indexed: 11/29/2022]
Abstract
Compounding is a safe method to avoid limitations of a singular gel. Here, composite gels were prepared with konjac glucomannan (KGM) and gum arabic (GA) and evaluated by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), water solubility index (WSI), water absorption index (WAI), texture profile analysis (TPA) and rheological analysis. The gel stratified when GA concentration ≥ 2.5%. FTIR indicated that the interactions of KGM and GA were mainly related to hydrogen bonds and acetyl groups, and the solution separated from gels only included GA and water molecules. The microstructures became denser and contained smaller holes at high GA concentrations as seen by SEM. WSI and WAI both increased with GA increasing. Hardness and springiness dropped when GA concentration increased from 0 to 2.0%, but they increased when GA increased from 2.0% to 4.0%. Rheological analysis showed the gels were non-Newtonian pseudoplastic fluids, with anti-thixotropy (GA ≤ 3.5%) and thixotropy (GA ≥ 4.0%). Furthermore, the gels could be classified as non-covalent gels, with higher gel strength at high GA concentrations. The non-covalent linkages included hydrogen bonding and hydrophobic interaction, and hydrogen bonding held the dominated status. Therefore, KGM and GA have antagonistic and synergistic effects.
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Affiliation(s)
- Zhenyu Li
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; Electron Microscopy Center, Jilin University, Changchun 130012, China
| | - Ling Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Chunling Mao
- College of Food and Biotechnology, Changchun Vocational Institute of Technology, Changchun 130033, China
| | - Zhiming Song
- Department of Physical Education, Changchun Medical College, Changchun 130031, China
| | - Xinxin Li
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Chun Liu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; Electron Microscopy Center, Jilin University, Changchun 130012, China
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Green Labelled Rice Shows a Higher Nutritional and Physiochemical Quality Than Conventional Rice in China. Foods 2021; 10:foods10050915. [PMID: 33919454 PMCID: PMC8143485 DOI: 10.3390/foods10050915] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 04/17/2021] [Accepted: 04/19/2021] [Indexed: 11/20/2022] Open
Abstract
In China, green food refers to a wide array of certified agricultural and processed edible commodities that are produced strictly following defined standard protocols and labelled with a specified “Green Food” logo. The demand for green labelled rice is rapidly growing due to its higher quality and adherence to safety standards compared to conventional rice. Therefore, the physicochemical and nutritional quality of green rice needs to be further investigated for consumers’ benefits. Using Daohuaxiang 2, one of the most famous types of green rice, we found that green rice was significantly superior to conventional rice in terms of thousand kernel weight, chalkiness, amylose content, and rheological properties. Green rice contained lower levels of heavy metals than conventional rice due to a dramatic reduction in chemical inputs during its cultivation. The concentrations of Cr, As, Cd, Pb in green rice decreased, respectively, from 98.7 to 180.1 μg/kg, 49.8 to 62.3 μg/kg, 7.8 to 9.1 μg/kg, and 29.0 to 42.8 μg/kg on average. Gas chromatography coupled with mass spectrometry (GC–MS)-based metabolomics, in combination with multivariate analysis, revealed that 15 metabolites differentially accumulated when comparing green and conventional rice. Among these, 12 metabolites showed a high accumulation in green rice, including seven amino acids, two sugars, and three fatty acids. Overall, our results suggest the superior quality of a type of green rice that is popular in China, which may boost green rice consumption and facilitate the further expansion of green rice production in China.
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38
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Islam T, Reddy CK, Xu B. Pasting properties of rice marketed in Asian countries: a systematic study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00741-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106425] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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40
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Paixão e Silva GDL, Bento JAC, Oliveira AR, Garcia MC, Soares Júnior MS, Caliari M. Pasting and thermal properties of fermented cassava ( Manihotesculenta Crantz). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1441-1448. [PMID: 33746272 PMCID: PMC7925728 DOI: 10.1007/s13197-020-04656-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 11/25/2022]
Abstract
Cassava (Manihotesculenta Crantz) is used in various applications and recipes worldwide. The natural fermentation of this root flour produces the "puba", a typical food from the north of Brazil. The evaluation of the qualities of the puba flour is little explored, thus, this study aimed to evaluate the pH (of the fermentation liquid), the texture of cassava pieces after a fermentation process, puba flour instrumental color parameters and its thermal and pasting properties. The pH and the force decreased with the incubation time. Puba flour from 3 to 7 days had the highest lightness, being good for food application. "a" and "b" values showed that the roots tended to a light blueish green due to post-harvest degradation and fermentation. The results of DSC analyses demonstrated that there was no significant difference in the gelatinization initial temperature between days 1-7, as well, no significant changes were observed in gelatinization peak temperature, conclusion temperature and gelatinization enthalpy. For the paste properties, the viscosity peak and breakdown slightly increased, and no significant changes as observed in final viscosity, setback and paste temperature on the days of fermentation. Therefore, the fermentation conditions (size of the pieces), the microorganisms (intrinsic of the material), and the time of seven days was not enough to promote drastic changes in the granules of cassava starch.
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Affiliation(s)
- Giselle de Lima Paixão e Silva
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Rodovia GO-462, Km 0, CP 131, Campus Samambaia, Goiânia, CEP 74690-900 Brazil
| | - Juliana Aparecida Correia Bento
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Rodovia GO-462, Km 0, CP 131, Campus Samambaia, Goiânia, CEP 74690-900 Brazil
| | - Aryane Ribeiro Oliveira
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Rodovia GO-462, Km 0, CP 131, Campus Samambaia, Goiânia, CEP 74690-900 Brazil
| | - Marina Costa Garcia
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Rodovia GO-462, Km 0, CP 131, Campus Samambaia, Goiânia, CEP 74690-900 Brazil
| | - Manoel Soares Soares Júnior
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Rodovia GO-462, Km 0, CP 131, Campus Samambaia, Goiânia, CEP 74690-900 Brazil
| | - Márcio Caliari
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Rodovia GO-462, Km 0, CP 131, Campus Samambaia, Goiânia, CEP 74690-900 Brazil
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41
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Physicochemical and functional properties of mangalô bean (Lablab purpureus L.) starch. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125706] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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42
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Paixão e Silva GDL, Bento JAC, Bataus LAM, Soares Júnior MS, Caliari M. Purple and Beige‐Fleshed Sweet Potato Starches Modified by Autoclaving. STARCH-STARKE 2021. [DOI: 10.1002/star.202000210] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Giselle de Lima Paixão e Silva
- Department of Food Engineering. Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Federal University of Goiás (UFG) – School of Agronomy CEP 74690‐900 Goiânia Brazil
| | - Juliana Aparecida Correia Bento
- Department of Food Engineering. Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Federal University of Goiás (UFG) – School of Agronomy CEP 74690‐900 Goiânia Brazil
| | - Luiz Artur Mendes Bataus
- Institute of Biological Sciences Federal University of Goiás (UFG) CP 131, CEP 74690‐900, Goiânia Goiás Brazil
| | - Manoel Soares Soares Júnior
- Department of Food Engineering. Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Federal University of Goiás (UFG) – School of Agronomy CEP 74690‐900 Goiânia Brazil
| | - Márcio Caliari
- Department of Food Engineering. Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Federal University of Goiás (UFG) – School of Agronomy CEP 74690‐900 Goiânia Brazil
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Guo L, Li J, Yuan Y, Gui Y, Zou F, Lu L, Cui B. Structural and functional modification of kudzu starch using α-amylase and transglucosidase. Int J Biol Macromol 2020; 169:67-74. [PMID: 33338525 DOI: 10.1016/j.ijbiomac.2020.12.099] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/01/2020] [Accepted: 12/12/2020] [Indexed: 11/16/2022]
Abstract
The large agglomeration of starch paste in hot water, and fast retrogradation tendency and low transparency of starch gel restrict widespread application of kudzu starch. To improve the above defects, kudzu starch was modified with sequentially α-amylase (AA) and transglucosidase (TG), the latter for varying times. The results indicated that, compared to kudzu starch, amylose content and molecular weight of AA/TG-treated starches reduced by 20.07% and 69.50%, respectively. The proportion of A chain increased by 68.68%, whereas B1, B2 and B3 chains decreased by 14.28%, 48.29% and 23.44%, respectively. The degree of branching dramatically increased by 128.3%. After AA→TG treatment, the changes of starch structure enhanced the functional properties of kudzu starch. The solubility, paste clarity and gelatinization temperature increased, whereas the relative crystallinity, viscosity, storage and loss moduli decreased. Overall, the AA→TG modification would be desirable to improve the functional properties of kudzu starch to expand more large-scale application.
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Affiliation(s)
- Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Jiahao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Yuhan Yuan
- Life Science and Technology College, Xinjiang University, Urumchi, China
| | - Yifan Gui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
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Effect of drying treatment on the structural characterizations and physicochemical properties of starch from canistel (Lucuma nervosa A.DC). Int J Biol Macromol 2020; 167:539-546. [PMID: 33279566 DOI: 10.1016/j.ijbiomac.2020.12.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 11/11/2020] [Accepted: 12/01/2020] [Indexed: 11/20/2022]
Abstract
This work investigated the effects of hot air drying pretreatment (HAD), freeze drying pretreatment (FD) and vacuum drying pretreatment (VD) on the physicochemical properties and structural characterizations of starch isolated from canistels. X-ray diffraction displayed that the starches separated from canistel by different drying pretreatments showed a typical A-type crystal structure. The SEM image showed that cracks and debris appeared on the surface of HVD and VD particles. The molecular structure of starches obtained by different drying pretreatments was studied using Fourier infrared and solid state 13C CP/MAS NMR analysis. The results indicated that vacuum drying pretreatment could promote the formation of the double helix of starch granules, and hot air drying and freeze drying destroyed the ordered structure of starch granules. These structural changed to affect the physicochemical properties of starch granules. The study of different drying pretreatments to separate starches provided practical value for drying pretreatments. Furthermore, the current study affords information for canistel starches cultivated in China that would be convenient for commercial applications.
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45
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Development and evaluation of chapatti quality of high amylose wheat mutants on the basis of physicochemical, textural and sensory characteristics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110051] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Liu D, Ma L, Zhou Z, Liang Q, Xie Q, Ou K, Liu Y, Su Y. Starch and mineral element accumulation during root tuber expansion period of Pueraria thomsonii Benth. Food Chem 2020; 343:128445. [PMID: 33129614 DOI: 10.1016/j.foodchem.2020.128445] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 08/18/2020] [Accepted: 10/17/2020] [Indexed: 10/23/2022]
Abstract
Pueraria is a medicine plant with rich starch, and thus can be a potential agricultural and industrial resource. In this study, we evaluated the root tuber yield of a cultivar of starch kudzu (Pueraria thomsonii) and the starch accumulation during expansion period of root tuber. Additionally, mineral elements were quantified in root tuber and starch. The results indicated that the starch kudzu cultivar owned high yield of root tuber (greater than42 tons/hm2), high starch content (greater than17% FW) in root tuber, and rich accumulation of beneficial mineral elements. Interestingly, the root tuber of P. thomsonii contained a high concentration of selenium (70 mg/kg FW) and strontium (40 mg/kg FW), and thus it can be utilized as a Se and Sr rich food. Furthermore, Se and Sr can be well preserved in starch through the optimized starch extraction method.
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Affiliation(s)
- Deming Liu
- Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha 410128, People's Republic of China
| | - Liying Ma
- Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha 410128, People's Republic of China
| | - Zijie Zhou
- Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha 410128, People's Republic of China
| | - Qiwen Liang
- Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha 410128, People's Republic of China
| | - Qin Xie
- Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha 410128, People's Republic of China
| | - Kunpeng Ou
- Agricultural Resource and Environment Research Institute, Guangxi Academy of Agriculture Science, Nanning, Guangxi 530007, People's Republic of China
| | - Yongxian Liu
- Agricultural Resource and Environment Research Institute, Guangxi Academy of Agriculture Science, Nanning, Guangxi 530007, People's Republic of China.
| | - Yi Su
- Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha 410128, People's Republic of China.
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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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48
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Comparison on structure and physicochemical properties of starches from adzuki bean and dolichos bean. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105784] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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49
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Akinterinwa A, Oladele E, Adebayo A, Gurgur E, Iyanu OO, Ajayi O. Cross-linked-substituted (esterified/etherified) starch derivatives as aqueous heavy metal ion adsorbent: a review. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2020; 82:1-26. [PMID: 32910789 DOI: 10.2166/wst.2020.332] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Starch is a biopolymer with outstanding economic and environmentally friendly attributes which has driven technological innovations to enhance its applications in food and non-food industries. Starch is constituted by O-H groups with valency and electronic characteristics that can initiate adsorption of aqueous heavy metal ions (AHMIs). However, this can be enhanced using various modification sequences. A common procedure is the cross-linking and substitution of the O-H groups via esterification and/or etherification reactions to produce starch derivative adsorbents (SDAs) with improved structural and functional properties for adsorption of AHMIs. The efficiency of SDAs developed using these procedures depends on the botanical source of the native starch base, porosity and structural stability of the derivative (i.e. degree of cross-linking), substituted functional group(s), degree of substitution and the steric/conformation effects of the substituted groups. Many works have been done to optimize these factors, and this review highlighted some of the tailored procedures and the results obtained.
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Affiliation(s)
| | - Ebun Oladele
- Federal University of Technology, Akure, Nigeria
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50
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Microstructure, thermodynamics and rheological properties of different types of red adzuki bean starch. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2020. [DOI: 10.15586/qas.v12i2.720] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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