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Xing X, Song Y, Yang Y, Tang N, Pan L, Wang Y, Chen Q, Gao H, Ni K, Sun Y, Shen L, Shen W, Ding J, Yang Y. The structural properties of "Huilou" yam starch fermented with five microbial species. Int J Biol Macromol 2024; 280:135955. [PMID: 39322149 DOI: 10.1016/j.ijbiomac.2024.135955] [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: 06/08/2024] [Revised: 09/04/2024] [Accepted: 09/21/2024] [Indexed: 09/27/2024]
Abstract
In this study, we employed two lactic acid bacterial species, two yeast species, and Bacillus amyloliquefaciens to ferment "Huilou" yam starch. The aim was to explore the effects of fermentation time and microbial species on the structural properties of yam starch. The results showed that fermentation caused an increase in relative crystallinity (29.23 %-37.98 %) compared with native starch (25.69 %). The fermentation process altered the thermal properties of yam starch, leading to higher enthalpy of gelatinization values compared with unfermented starch. Notably, an absorption peak of native starch shifted from 992 cm-1 to 1015 cm-1 upon 2-day fermentation by Bacillus amyloliquefaciens and 5-day fermentation by Lactobacillus plantarum or Pediococcus pentococcus, associated with an increase in the presence of amorphous structures in yam starch. "Huilou" yam starch obtained through lactic acid bacterial fermentation exhibited a significant presence of organic acids, whereas samples derived from Bacillus amyloliquefaciens fermentation were primarily affected by amylase activity. Following yeast fermentation, organic acids and amylase were observed, albeit with relatively low influence. This research reveals that microbial fermentation can potentially alter the structural characteristics of yam starch, which can improve the quality of yam starch-based foods.
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Affiliation(s)
- Xiaolong Xing
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Yang Song
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Yong Yang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Postdoctoral Station of Crop Science, Henan Agricultural University, Zhengzhou 450002, China.
| | - Ning Tang
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Liying Pan
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Yuhong Wang
- Department of Food Engineering, Henan Vocational College of Agriculture, Zhengzhou 451450, China
| | - Qingbin Chen
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Hang Gao
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Kexin Ni
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Yang Sun
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Lixia Shen
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Weijie Shen
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Jiongyi Ding
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Yang Yang
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
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Huang M, Li L, Lei G, Qiu R, Wang Y, Wu J, Zong X. Preparation of fern root resistant starch by pullulanase and glucoamylase combined with autoclaving-enzymatic method: physicochemical properties and structural characterization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39258371 DOI: 10.1002/jsfa.13889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 08/20/2024] [Accepted: 08/29/2024] [Indexed: 09/12/2024]
Abstract
BACKGROUND Fern root starch has a high percentage of amylose and has great potential for application in the field of slow-digesting foods. Clarifying the effect of treatment conditions on fern root starch is key to achieving industrialized production of fern root resistant starch. In the present study, fern root starch was treated by the autoclave-enzymatic method with pullulanase, glucoamylase and mixed enzyme. RESULTS The content of resistant starch in fern roots treated with mixed enzyme was the highest (24.07 ± 1.11%), which was approximately 320% times that of the native starch, had the best water-holding capacity (151.08%), vital transparency and freeze-thaw stability. By contrast, the solubility, swelling and viscosity were lower than natural starch. In addition, mixed enzyme shows a denser structure, and the crystal form changes from C-type to V-type, with a high relative crystallinity and significantly enhanced thermal stability. CONCLUSION After mixed enzyme combined with autoclave treatment, the content of resistant starch in fern root was greatly increased. The modified starch molecules did not produce new functional groups, which made the crystal structure of starch molecules more compact, and resistance to enzymatic hydrolysis and high temperature thermal stability were significantly enhanced. This provides a positive reference for further in-depth study of fern root starch, improvement of utilization value, development and innovation of new food health products, and diabetes treatment. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Min Huang
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Li Li
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Guoqing Lei
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Ran Qiu
- China Resources Snow Breweries Co., Ltd, Beijing, China
| | - Yi Wang
- Sichuan Yibin Wuliangye Group Limited, Yibin, China
| | - Jianhang Wu
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
| | - Xuyan Zong
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China
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3
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An L, Liu H, Li M, Ma J, Zheng L, Zhou J, Zhang J, Yuan Y, Wu X. Unveiling the impact of harvest time on Dioscorea opposita Thunb. cv. Tiegun maturity by NMR-based metabolomics and LC-MS/MS analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6342-6349. [PMID: 38415792 DOI: 10.1002/jsfa.13418] [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: 08/24/2023] [Revised: 01/29/2024] [Accepted: 02/25/2024] [Indexed: 02/29/2024]
Abstract
BACKGROUND Dioscorea opposita Thunb. cv. Tiegun maturity (DM) is an important factor influencing its quality. However, there are few studies on the impact of harvest time on its maturation. In the present study, a NMR-based metabolomics approach was applied to investigate the dynamic metabolic changes of D. opposita Thunb. cv. Tiegun at six different harvest stages: stage 1 (S1), stage 2 (S2), Stage 3 (S3), stage 4 (S4), stage 5 (S5) and stage 6 (S6). RESULTS Principal component analysis showed distinct segregation of samples obtained from S1, S2 and S3 compared to those derived from S4, S5 and S6. Interestingly, these samples from the two periods were obtained before and after frost, indicating that frost descent might be important for DM. Eight differential metabolites responsible for good separation of different groups were identified by the principal component analysis loading plot and partial least squares-discriminant analysis. In addition, quantitative analysis of these metabolites using liquid chromatography-tandem mass spectrometry determined the effects of harvest time on these metabolite contents, two of which, sucrose and allantoin, were considered as potential biomarkers to determine DM. CONCLUSION The present study demonstrated that NMR-based metabolomics approach could serve as a powerful tool to identify differential metabolites during harvesting processes, also offering a fresh insight into understanding the DM and the potential mechanism of quality formation. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Li An
- Institute of Quality and Safety for Agro-products, Henan Academy of Agricultural Sciences, Zhengzhou, China
- Key Laboratory of Grain Quality and Safety and Testing Henan Province, Zhengzhou, China
| | - Hao Liu
- International Joint Research Laboratory for Global Change Ecology, School of Life Sciences, Henan University, Kaifeng, China
| | - Meng Li
- Institute of Quality and Safety for Agro-products, Henan Academy of Agricultural Sciences, Zhengzhou, China
- Key Laboratory of Grain Quality and Safety and Testing Henan Province, Zhengzhou, China
| | - Jingwei Ma
- Institute of Quality and Safety for Agro-products, Henan Academy of Agricultural Sciences, Zhengzhou, China
- Key Laboratory of Grain Quality and Safety and Testing Henan Province, Zhengzhou, China
| | - Lufei Zheng
- Institute of Quality Standards and Testing Technology for Agro-products of CAAS, Beijing, China
| | - Juan Zhou
- Institute of Quality and Safety for Agro-products, Henan Academy of Agricultural Sciences, Zhengzhou, China
- Key Laboratory of Grain Quality and Safety and Testing Henan Province, Zhengzhou, China
| | - Junfeng Zhang
- Institute of Quality and Safety for Agro-products, Henan Academy of Agricultural Sciences, Zhengzhou, China
- Key Laboratory of Grain Quality and Safety and Testing Henan Province, Zhengzhou, China
| | - Yongliang Yuan
- Department of Pharmacy, the First Affiliated Hospital of Zhengzhou University, Zhengzhou, China
| | - Xujin Wu
- Institute of Quality and Safety for Agro-products, Henan Academy of Agricultural Sciences, Zhengzhou, China
- Key Laboratory of Grain Quality and Safety and Testing Henan Province, Zhengzhou, China
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4
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Zang Z, Gong X, Cao L, Ni H, Chang H. Resistant starch from yam: Preparation, nutrition, properties and applications in the food sector. Int J Biol Macromol 2024; 273:133087. [PMID: 38871109 DOI: 10.1016/j.ijbiomac.2024.133087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 06/06/2024] [Accepted: 06/09/2024] [Indexed: 06/15/2024]
Abstract
Yam is a significant staple food and starch source, particularly in tropical and subtropical regions, holding the fourth position among the world's top ten tuber crops. Yam tubers are rich in essential nutrients and a diverse range of beneficial plant compounds, which contribute to their multifaceted beneficial functions. Furthermore, the abundant starch and resistant starch (RS) content in yam can fulfil the market demand for RS. The inherent and modified properties of yam starch and RS make them versatile ingredients for a wide range of food products, with the potential to become one of the most cost-effective raw materials in the food industry. In recent years, research on yam RS has experienced progressive expansion. This article provides a comprehensive summary of the latest research findings on yam starch and its RS, elucidating the feasibility of commercial RS production and the technology's impact on the physical and chemical properties of starch. Yam has emerged as a promising reservoir of tuber starch for sustainable RS production, with thermal, chemical, enzymatic and combination treatments proving to be effective manufacturing procedures for RS. The adaptability of yam RS allows for a wide range of food applications.
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Affiliation(s)
- Ziyan Zang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Xiaoxiao Gong
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Linhai Cao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Hongxia Ni
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Hui Chang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
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5
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Li Y, Ji S, Xu M, Zhou Z, Zhao X, Shen J, Qin Z, Tian S, Lu B. Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yam. Int J Biol Macromol 2024; 271:132572. [PMID: 38782328 DOI: 10.1016/j.ijbiomac.2024.132572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/11/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
Yam is a dual-purpose crop as both medicine and food. However, the mechanism controlling the eating quality of yam remains to be elucidated. This study explored the influence of starch multiscale structure on the texture of yam. The results indicated that FS and RC yam have higher hardness and chewiness, while BZ, XM, and PL yam possess waxiness, Fineness, and Stickiness. Statistically, high amylose (AM) can increase hardness, chewiness, and compactness; and average molecular size (Rh) is positively correlated with stickiness, fineness, and waxiness. Specifically, medium- and long-chain amylose (1000 < X ≤ 10,000) and amylopectin (24 < X ≤ 100), particularly medium-chain amylose (1000 < X ≤ 5000) and long-chain amylopectin (24 < X ≤ 36), primarily affect sensory and rheological stickiness. The long chains of amylose form a straight chain interspersed in the crystalline and amorphous regions to support the entire lamellar structure. Higher proportion of amylose long chains, promoting the starch's structural rigidity, which in turn enhanced its hardness-related attributes. Moreover, a higher ratio of long chains within amylopectin results in tightly intertwined adjacent outer chains, forming double helix crystalline zones. This consequently augmenting the texture quality linked to stickiness-related attributes.
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Affiliation(s)
- Ye Li
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Minghao Xu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Zhenjiang Zhou
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Xi Zhao
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Jianfu Shen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China
| | - Zihan Qin
- Food Sensory Science Laboratory of Zhejiang Gongshang University, Zhejiang Gongshang University, Hangzhou 310035, China
| | - Shiyi Tian
- Food Sensory Science Laboratory of Zhejiang Gongshang University, Zhejiang Gongshang University, Hangzhou 310035, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China.
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6
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He Z, Zeng J, Hu J, Chen J, Peng D, Du B, Li P. Effects of cooking methods on the physical properties and in vitro digestibility of starch isolated from Chinese yam. Int J Biol Macromol 2024; 267:131597. [PMID: 38621567 DOI: 10.1016/j.ijbiomac.2024.131597] [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: 12/09/2023] [Revised: 04/08/2024] [Accepted: 04/12/2024] [Indexed: 04/17/2024]
Abstract
The objective of this study was to compare the structural and functional attributes of Chinese yam starches obtained via different domestic cooking methods. Cooking changed the crystalline type from the C type to the CB type, and disrupted the short- and long-range molecular order of Chinese yam starch. The average chain length of amylopectin in BOS (boiling starch) was the smallest at 22.78, while RWS had the longest average chain length, reaching 24.24. These alterations in molecular structure resulted in variations in functional properties such as solubility, swelling power (SP), pasting characteristics, and rheological properties. Among these alterations, boiling was the most effective method for increasing the water-binding capacity and SP of starch. Specifically, its water holding capacity was 2.12 times that of RWS. In vitro digestion experiments indicated that BOS has a higher digestion rate (k = 0.0272 min-1) and lower RDS (rapidly digestible starch), which may be related to its amylopectin chain length distribution. This study can guide us to utilize yam starch through suitable cooking methods, which is relevant for the processing and application of Chinese yam starch.
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Affiliation(s)
- Zhilin He
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
| | - Jieyu Zeng
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
| | - Jianjun Hu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
| | - Jiahuan Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
| | - Dong Peng
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
| | - Bing Du
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
| | - Pan Li
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China.
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7
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Guo Y, Liu F, Zhang J, Chen J, Chen W, Hong Y, Hu J, Liu Q. Research progress on the structure, derivatives, pharmacological activity, and drug carrier capacity of Chinese yam polysaccharides: A review. Int J Biol Macromol 2024; 261:129853. [PMID: 38311141 DOI: 10.1016/j.ijbiomac.2024.129853] [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: 11/19/2023] [Revised: 01/09/2024] [Accepted: 01/28/2024] [Indexed: 02/09/2024]
Abstract
Chinese yam is a traditional Chinese medicine that has a long history of medicinal and edible usage in China and is widely utilised in food, medicine, animal husbandry, and other industries. Chinese yam polysaccharides (CYPs) are among the main active components of Chinese yam. In recent decades, CYPs have received considerable attention because of their remarkable biological activities, such as immunomodulatory, antitumour, hypoglycaemic, hypolipidaemic, antioxidative, anti-inflammatory, and bacteriostatic effects. The structure and chemical alterations of polysaccharides are the main factors affecting their biological activities. CYPs are potential drug carriers owing to their excellent biodegradability and biocompatibility. There is a considerable amount of research on CYPs; however, a systematic summary is lacking. This review summarises the structural characteristics, derivative synthesis, biological activities, and their usage as drug carriers, providing a basis for future research, development, and application of CYPs.
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Affiliation(s)
- Yuanyuan Guo
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Fangrui Liu
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Jin Zhang
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Jing Chen
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Wenxiao Chen
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Yongjian Hong
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Jinghong Hu
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China.
| | - Qian Liu
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
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8
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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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9
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Xie S, Chen H, Jiang X, Zhou B, Guo Z, Zeng H, Zhang Y. Structural and Physicochemical Properties of a Chinese Yam Starch-Tea Polyphenol Complex Prepared Using Autoclave-Assisted Pullulanase Treatment. Foods 2023; 12:3763. [PMID: 37893656 PMCID: PMC10606916 DOI: 10.3390/foods12203763] [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: 09/03/2023] [Revised: 10/10/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Interactions between food components have a positive impact in the field of food science. In this study, the effects of tea polyphenol on the structural and physicochemical properties of Chinese yam starch using autoclave-assisted pullulanase treatment were investigated. X-ray diffraction, Fourier transform infrared spectroscopy, scanning electron microscopy, rapid visco analysis, differential scanning calorimetry, and the 3,5-dinitrosalicylic acid method were applied in this study. The results showed that the Chinese yam starch-tea polyphenol complex formed a structural domain with higher thermal stability along with lower pasting viscosities than native starch. The in vitro digestibility of Chinese yam starch decreased with the addition of the tea polyphenol, and the amount of resistant starch content in the complex was 56.25 ± 1.37%, significantly higher than that of native starch (p < 0.05). In addition, the complex showed a B+V-type crystalline structure, which confirmed that the interaction modes between the starch and tea polyphenol include hydrogen bonding and hydrophobic interactions. Moreover, the appearance of an irregular sponge network structure of the complex further supported the interactions between the starch and tea polyphenol. This study provides a theoretical basis for the development of functional foods using Chinese yam starch.
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Affiliation(s)
- Sandu Xie
- School of Life Sciences and Chemistry, Minnan Science and Technology College, Quanzhou 362332, China; (S.X.)
| | - Huiqing Chen
- School of Life Sciences and Chemistry, Minnan Science and Technology College, Quanzhou 362332, China; (S.X.)
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xinyan Jiang
- School of Life Sciences and Chemistry, Minnan Science and Technology College, Quanzhou 362332, China; (S.X.)
| | - Bifang Zhou
- School of Life Sciences and Chemistry, Minnan Science and Technology College, Quanzhou 362332, China; (S.X.)
| | - Zebin Guo
- School of Life Sciences and Chemistry, Minnan Science and Technology College, Quanzhou 362332, China; (S.X.)
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongliang Zeng
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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10
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Wang Q, Liu L, Huang Z, Bao K, Jing Z, Wu Q. Structure and physicochemical properties of low digestible Euryale ferox Salisb. seed starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3850-3859. [PMID: 36308756 DOI: 10.1002/jsfa.12299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 10/09/2022] [Accepted: 10/29/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Euryale ferox Salisb. is widely grown in China and Southeast Asia as a grain crop and medicinal plant. The composition, morphology, structure, physicochemical properties, thermal properties, and in vitro digestibility of North Euryale ferox seeds starch (NEFS), hybrid Euryale ferox seeds starch (HEFS), and South Euryale ferox seeds starch (SEFS) were studied. RESULT Of the varieties that were studied, the amylose content of NEFS (23.03%) was the highest. Starch granules of each variety were smooth, sharp, small, and had an average diameter of 2 μm. All three varieties were A-type crystals with crystallinity ranging from 26.42% to 28.17%. The degree of double helix and the short-range order ranged from 1.9006 to 2.5324 and 1.4294 to 1.6006, respectively. The high proportion of C1 region in NEFS (17.74%) and HEFS (17.66%) were found. Thermodynamic properties in North Euryale ferox seeds included the highest onset temperature (To ) (71.43 °C), peak temperature (Tp ) (76.60 °C), conclusion temperature (Tc ) (82.77 °C), enthalpy of gelatinization (ΔH) (12.64 J g-1 ), and peak viscosity (1514 mPa·s). All three varieties maintained a low level of in vitro digestibility, with the highest resistant starch (RS) content (29.57%), the lowest rapidly digestible starch (RDS) content (27.07%), and the slowest hydrolysis kinetic constant (0.0303) in NEFS. CONCLUSION The results revealed that the low digestibility of NEFS was attributable to compact granules, high crystallinity, high degree of order, and strong thermal stability. These digestive, physicochemical, and thermodynamic properties provide information for the future application of Euryale ferox seed starch in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qian Wang
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Licheng Liu
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Zhiheng Huang
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Ke Bao
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Zonghui Jing
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
| | - Qinan Wu
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing, China
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11
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Xiao Y, Wang S, Ali A, Shan N, Luo S, Sun J, Zhang H, Xie G, Shen S, Huang Y, Zhou Q. Cultivation pattern affects starch structure and physicochemical properties of yam (Dioscorea persimilis). Int J Biol Macromol 2023; 242:125004. [PMID: 37217061 DOI: 10.1016/j.ijbiomac.2023.125004] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 04/21/2023] [Accepted: 05/19/2023] [Indexed: 05/24/2023]
Abstract
Yam (Dioscorea spp.) is a major food source in many countries due to its tuber rich in starch (60 %-89 % of the dry weight) and various important micronutrients. Orientation Supergene Cultivation (OSC) pattern is a simple and efficient cultivation mode developed in China in recent years. However, little is known about its effect on yam tuber starch. In this study, the starchy tuber yield, starch structure and physicochemical properties were compared and analyzed in detail between OSC and Traditional Vertical Cultivation (TVC) with Dioscorea persimilis "zhugaoshu", a widely cultivated variety. The results proved that OSC significantly increased tuber yield (23.76 %-31.86 %) and commodity quality (more smooth skin) compared with TVC in three consecutive years of field experiments. Moreover, OSC increased amylopectin content, resistant starch content, granule average diameter and average degree of crystallinity by 2.7 %, 5.8 %, 14.7 % and 9.5 %, respectively, while OSC decreased starch molecular weight (Mw). These traits resulted in starch with lower thermal properties (To, Tp, Tc, ΔHgel), but higher pasting properties (PV, TV). Our results indicated that cultivation pattern affected the yam production and starch physicochemical properties. It would not only provide a practical basis for OSC promotion, but also provide valuable information on how to guide the yam starch end use in food and non-food industries.
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Affiliation(s)
- Yao Xiao
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shenglin Wang
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China; Queensland Department of Agriculture and Fisheries, PO Box 1054, Mareeba, QLD 4880, Australia
| | - Asjad Ali
- Queensland Department of Agriculture and Fisheries, PO Box 1054, Mareeba, QLD 4880, Australia
| | - Nan Shan
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Sha Luo
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jingyu Sun
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Hongyu Zhang
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Guoqiang Xie
- Jiujiang Academy of Agricultural Sciences, Jiujiang 332000, China
| | - Shaohua Shen
- Jiujiang Academy of Agricultural Sciences, Jiujiang 332000, China
| | - Yingjin Huang
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Qinghong Zhou
- Jiangxi Province Key Laboratory of Root and Tuber Crops Biology, Jiangxi Agricultural University, Nanchang 330045, China.
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12
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A comparative study of starch-g-(glycidyl methacrylate)/synthetic polymer-based hydrogels. Carbohydr Polym 2023; 307:120614. [PMID: 36781274 DOI: 10.1016/j.carbpol.2023.120614] [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: 09/27/2022] [Revised: 12/30/2022] [Accepted: 01/19/2023] [Indexed: 01/27/2023]
Abstract
Chemical modification reactions and blending formation are two alternatives used to improve the properties of starch-based materials. This work used both approaches to evaluate how they would affect the properties of hydrogels. The hydrogels were based on corn starch (St), modified with glycidyl methacrylate (GMA; starch-g-GMA; GMASt), and blended with N,N'-dimethylacrylamide (DMAAm; GMAStxDMAAmy) or sodium acrylate (SA; GMAStxSAy). The results confirmed that the pure GMASt matrix had a low swelling degree (≈3 g g-1), but when blended with the synthetic polymers, this value reached ≈10 g g-1 (sample GMASt25DMAAm75). All matrices showed responsiveness towards pH variations. In general, they swelled more at pH 5 than at pH 7. While DMAAm had more influence on the swelling degree, SA was more efficient as a mechanical enhancer. Increasing 25 % of the amount of SA in the blend increased Young's Modulus by a factor of ≈10 times. It confirmed that both polymers effectively change the properties of GMASt, but in different ways.
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13
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Roy D, Kumar KJ. Influence of disaccharide and monosaccharide on the rheological behavior of dry-heated alocasia starch under high pressure assisted treatment. Int J Biol Macromol 2023; 241:124663. [PMID: 37119887 DOI: 10.1016/j.ijbiomac.2023.124663] [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: 03/10/2023] [Revised: 04/20/2023] [Accepted: 04/24/2023] [Indexed: 05/01/2023]
Abstract
High viscous products made with starch are of great scientific interest in the food, pharmaceutical, and cosmetic industries because they can be used to make creams and gels, as well as functional foods and nutritional products. But, obtaining a good quality highly viscous materials represent a technological challenge. In this present study, the effect of high-pressure treatment at 120 psi for different time interval on the mixture of dry-heated alocasia starch in presence of monosaccharide and disaccharide was studied. A flow measurement test on the samples revealed their shear-thinning behavior. With 15 min of high-pressure processing time, the dry-heated starch and saccharide mixtures displayed the highest viscosity. The dynamic viscoelasticity measurement showed that the storage and loss modulus was enhanced significantly after high-pressure treatment, and all pressure-treated samples showed a gel-like structure (G/>G//). In temperature sweep measurement, the rheological profile of storage modulus, loss modulus, and complex viscosity exhibited a two-stage pattern, i.e., first increased, then decreased, and their values were enhanced significantly after pressure treatment. The resultant highly viscous dry-heated starch and saccharide system have various functionalities in diverse food and pharmaceutical products.
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Affiliation(s)
- Dipan Roy
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India
| | - K Jayaram Kumar
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India.
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14
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Wang N, Dong Y, Dai Y, Zhang H, Hou H, Wang W, Ding X, Zhang H, Li C. Influences of high hydrostatic pressure on structures and properties of mung bean starch and quality of cationic starch. Food Res Int 2023; 165:112532. [PMID: 36869532 DOI: 10.1016/j.foodres.2023.112532] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 01/16/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
It is difficult to improve the quality of chemical-modified starch by traditional technology. Hence, in this study, mung bean starch with poor chemical activity was used as raw material, the native starch was treated and the cationic starch was prepared under high hydrostatic pressure (HHP) at 500 MPa and 40 °C. By studying the changes in the structure and properties of native starch after HHP treatment, the influence mechanism of HHP on improving the quality of cationic starch was analyzed. Results showed high pressure could make water and etherifying agent enter the starch granules through pores, and HHP made the structure of starch undergone three stages similar to mechanochemical effect. After HHP treated for 5 and 20 min, the degree of substitution, reaction efficiency and other qualities of cationic starch increased remarkably. Hence, proper HHP treatment could help to improve the chemical activity of starch and quality of cationic starch.
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Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Ying Dong
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Hong Zhang
- College of Life Science, Dezhou University, Dezhou, Shandong 253023, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Cheng Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
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15
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Jiang S, Cen J, Zhou Y, Wang Y, Wu D, Wang Z, Sun J, Shu X. Physicochemical characterizations of five Dioscorea alata L. starches from China. Int J Biol Macromol 2023; 237:124225. [PMID: 36990403 DOI: 10.1016/j.ijbiomac.2023.124225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 03/23/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023]
Abstract
D. alata is an important edible and medicinal plant in China. Its tuber is rich in starch but the understanding of the physiochemical properties of D. alata starch is limited. In order to explore the processing and application potential of different D. alata accessions in China, five kinds of D. alata starch (LY, WC, XT, GZ, SM) were isolated and characterized. The study showed that D. alata tubers contained abundant starch, enriched in amylose and resistant starch (RS). D. alata starches showed B-type or C-type diffraction pattern, had higher RS content and gelatinization temperature (GT), lower fa and viscosity when compared to D. opposita, D. esculenta, and D. nipponica. Among D. alata starches, D. alata (SM) showing the C-type diffraction pattern, had the lowest proportion of fa with 10.48 %, the highest amylose, RS2 and RS3 content of 40.24 %, 84.17 % and 10.48 % respectively, and the highest GT and viscosity. The results indicated that D. alata tubers are potential sources for novel starch with high amylose and RS content, and provided a theoretical basis for further utilizations of D. alata starch in food processing and industry application.
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Affiliation(s)
- Shuo Jiang
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Jinxi Cen
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Yufeng Zhou
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Yin Wang
- Institute of Rural Development, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China
| | - Zhi'an Wang
- Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd., Hangzhou 310023, China
| | - Jian Sun
- Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd., Hangzhou 310023, China.
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China.
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16
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Shao Y, Jiao R, Wu Y, Xu F, Li Y, Jiang Q, Zhang L, Mao L. Physicochemical and functional properties of the protein-starch interaction in Chinese yam. Food Sci Nutr 2023; 11:1499-1506. [PMID: 36911839 PMCID: PMC10003003 DOI: 10.1002/fsn3.3189] [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: 03/10/2022] [Revised: 11/07/2022] [Accepted: 12/05/2022] [Indexed: 01/09/2023] Open
Abstract
Protein-starch interaction has an important impact on the properties of starchy foods rich in protein, but the contribution of the interaction to Chinese yam still remains unclear. This study aimed to characterize the physicochemical and functional properties related to the possible interaction between starch and protein in Chinese yam. Differential scanning calorimetry and rapid viscosity analyzer results revealed that the gelatinization temperature increased in protein and starch cross-linked powder, while the peak viscosity and the setback viscosity decreased. The swelling power and solubility at 80°C and 95°C decreased with increasing protein ratio in the powder. In vitro starch digestibility test indicated that a high protein ratio could rapidly reduce digestible starch, but increase both slowly digestible starch and resistant starch. Protein could act as the physical barrier toward starch against heating and digestion to exert the influence on starch properties. Fourier transform infrared spectroscopy test revealed the interaction between protein and starch. These results revealed the role of protein-starch interaction and provided beneficial information for the utilization of Chinese yam.
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Affiliation(s)
- Yelin Shao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro‐Food Processing, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural AffairsZhejiang UniversityHangzhouChina
| | - Ruize Jiao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro‐Food Processing, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural AffairsZhejiang UniversityHangzhouChina
| | - Yingyin Wu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro‐Food Processing, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural AffairsZhejiang UniversityHangzhouChina
| | - Fangcheng Xu
- Department of Agriculture and BiotechnologyWenzhou Vocational College of Science and TechnologyWenzhouChina
| | - Yan Li
- Department of Agriculture and BiotechnologyWenzhou Vocational College of Science and TechnologyWenzhouChina
| | - Qiaojun Jiang
- Department of Agriculture and BiotechnologyWenzhou Vocational College of Science and TechnologyWenzhouChina
| | - Liang Zhang
- Wencheng Institution of Modern Agriculture and Healthcare IndustryWenzhouChina
| | - Linchun Mao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro‐Food Processing, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural AffairsZhejiang UniversityHangzhouChina
- Ningbo Research InstituteZhejiang UniversityNingboChina
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17
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Li Y, Ji S, Xu T, Zhong Y, Xu M, Liu Y, Li M, Fan B, Wang F, Xiao J, Lu B. Chinese yam (Dioscorea): Nutritional value, beneficial effects, and food and pharmaceutical applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
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18
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Zou J, Li Y, Wang F, Su X, Li Q. Relationship between structure and functional properties of starch from different cassava (Manihot esculenta Crantz) and yam (Dioscorea opposita Thunb) cultivars used for food and industrial processing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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19
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Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch. Food Chem X 2022; 15:100432. [PMID: 36211743 PMCID: PMC9532777 DOI: 10.1016/j.fochx.2022.100432] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/29/2022] [Accepted: 08/12/2022] [Indexed: 12/04/2022] Open
Abstract
Physicochemical, thermal and rheological properties of cashew nut starch (CNS) were compared to potato and corn starches. CNS showed higher gelatinization temperature than potato and maize starches, and higher viscosity than corn starch. CNS had pseudoplastic behavior and intermediate thixotropic pattern, with shear resistance between potato and corn starch. G′ and G″ modulus of CNS were the highest, indicating its good viscoelasticity and predominant elastic properties.
The study aimed to characterize physicochemical, thermal, and rheological properties of cashew nut starch (CNS) and then compare the obtained results with the properties of potato and corn starches. CNS showed higher gelatinization temperatures (112.29 °C) than those noted for potato and maize starches (78.44–94.65 °C). In addition, CNS had higher peak viscosity (19.03 mPa·s) than high amylose corn starch. The static shear rheological test indicated that the CNS followed a pseudoplastic behavior. In addition, CNS sample showed a thixotropic patter, which was less pronounced than that observed for potato starch, but higher than the value reported for high amylose corn starch. These results demonstrated that the shear resistance of CNS was lower than high amylose corn starch, but higher than potato starch. The storage and loss modulus (G' and G“, respectively) of the CNS were higher than those reported for the rest of samples. In this line, elastic properties were predominant in CNS sample. In conclusion, results from this study provided insight into physicochemical and structural properties of cashew nut starch, which could represent a preliminary step for its future application in food processing.
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20
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Gallic acid and heat moisture treatment improve pasting, rheological, and microstructure properties of Chinese yam starch-chitosan gels: A comparative study. Int J Biol Macromol 2022; 222:114-120. [PMID: 36113602 DOI: 10.1016/j.ijbiomac.2022.09.090] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/31/2022] [Accepted: 09/09/2022] [Indexed: 11/21/2022]
Abstract
Nowadays,It is difficult for the polysaccharide-starch system to meet demand of practical production owing to the poor gel properties. Therefore, aiming to further improve the practical application of polysaccharide-starch gel, the effects of gallic acid (GA) and heat moisture treatment (HMT) on the gel properties and microstructure of yam starch/chitosan (YS/CS) composite gels were investigated. Swell power (SP) results showed that GA and HMT treatment respectively reduced the SP of YS gel by 3.24 g/g and 6.03 g/g, given that GA and HMT decrease the rheology of the water phase inhibiting the entry of water into the swollen starch. In the pasting process, HMT reduced pasting viscosity of the HMT/YS system because only little amylose was leached in the medium for elevating its viscosity after HMT. The rheological properties suggested that high temperature treatment of HMT facilitated the disruption and disintegration of starch granules resulting dynamic modulus had a decline trend. The elastic properties of GA/YS gels were enhanced with the addition of GA, which could be supported by the thicken lamellar observed in its microstructure. In general, GA and HMT effectively alter the gel properties of YS/CS gel system, and facilitate its practical application in food industry.
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21
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Zou J, Li Y, Su X, Wang F, Li Q, Xia H. Structure and Processing Properties of Nine Yam ( Dioscorea opposita Thunb) Starches from South China: A Comparison Study. Molecules 2022; 27:2254. [PMID: 35408653 PMCID: PMC9000772 DOI: 10.3390/molecules27072254] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/15/2022] [Accepted: 03/28/2022] [Indexed: 11/16/2022] Open
Abstract
In order to explore the processing and application potential of Chinese yam starch, nine kinds of Chinese yam starch (GY11, GY5, GY2, GXPY, LCY, SFY, MPY, SYPY, ASY) from South China were collected and characterized. The chemical composition, rheological properties, thermal properties, and in vitro starch digestion were compared, and the correlation between the structure and processing properties of these yam starches was analyzed using Pearson correlation. The results show that GY2 had the highest amylose content of 28.70%. All the yam starches were similarly elliptical, and all the yam starch gels showed pseudoplastic behavior. Yam starches showed similar pasting temperatures and resistant starch content, but SYPY showed the largest particle size (28.4 μm), SFY showed the highest setback (2712.33 cp), and LCY showed the highest peak viscosity (6145.67 cp) and breakdown (2672.33 cp). In addition, these yam starches also showed different crystal types (A-type, B-type, C-type), relative crystallinity (26.54-31.48%), the ratios of 1045/1022 cm-1 (0.836-1.213), pasting properties, and rheological properties, so the yam starches have different application potentials. The rheological and pasting properties were related to the structural properties of starch, such as DI, Mw, and particle size, and were also closely related to the thermodynamic properties. The appropriate processing methods and purposes of the processed products of these yam starches can be selected according to their characteristics.
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Affiliation(s)
- Jinhao Zou
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (J.Z.); (Y.L.); (X.S.); (F.W.)
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yan Li
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (J.Z.); (Y.L.); (X.S.); (F.W.)
| | - Xiaojun Su
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (J.Z.); (Y.L.); (X.S.); (F.W.)
| | - Feng Wang
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (J.Z.); (Y.L.); (X.S.); (F.W.)
| | - Qingming Li
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (J.Z.); (Y.L.); (X.S.); (F.W.)
| | - Huiping Xia
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (J.Z.); (Y.L.); (X.S.); (F.W.)
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22
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Structural, physicochemical and functional properties of an exudate gum: opopanax gum. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01330-4] [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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23
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Ji X, Luo Y, Shen M, Yang J, Han X, Xie J. Effects of carboxymethyl chitosan on physicochemical, rheological properties and in vitro digestibility of yam starch. Int J Biol Macromol 2021; 192:537-545. [PMID: 34655578 DOI: 10.1016/j.ijbiomac.2021.10.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 09/17/2021] [Accepted: 10/06/2021] [Indexed: 10/20/2022]
Abstract
The effects of carboxymethyl chitosan (CMCS) on the pasting, rheological, and physical properties of yam starch (YS) were investigated. Different concentrations of CMCS were added to the YS, followed by heating paste treatment at 95 °C. Then the blends were subjected to the determination of physicochemical, rheological properties and in vitro digestibility. Our results showed that CMCS reduced the paste viscosity of YS and the addition of CMCS did not effectively inhibit the movement of water molecules. Rheological measurements results showed that YS-CMCS blends exhibited shear thinning behavior. Furthermore, because of the presence of amylose inhibited the swelling of the starch and leaching of amylose, the addition of CMCS had no significant difference between solubility and swelling power of YS.
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Affiliation(s)
- Xiaoyao Ji
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yu Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jun Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiuying Han
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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Physicochemical, rheological and digestibility characterization of starch extracted from the marine green macroalga Ulva ohnoi. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106892] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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25
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Tagliapietra BL, Felisberto MHF, Sanches EA, Campelo PH, Clerici MTPS. Non-conventional starch sources. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.11.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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26
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Almeida VO, Di-Medeiros MCB, Batista KA, Moraes MG, Fernandes KF. Morphological and physicochemical characterization of starches from underground stems of Trimezia juncifolia collected in different phenological stages. Int J Biol Macromol 2020; 166:127-137. [PMID: 33098905 DOI: 10.1016/j.ijbiomac.2020.10.109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/22/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022]
Abstract
In this study, starches from underground stems of Trimezia juncifolia were evaluated during dry season (DSS), wet season (WSS) and sprouting (SS). Results evidenced that drought stress did not interfere with the yield, amylose content and degree of polymerization (DP) of amylopectin. However, the extraction yield in SS was 58% lower, being observed and increase of 7.5% in the content of amylose, and 13.5% in DP values for SS amylopectin, with a predominance of A-chains. The amount of total sugar, the starch granules size as well as solubility and swelling properties varied as function of the phenological status. Also, starch granules changed from A-type polymorph in DSS and SS to a CA-type in WSS. Nevertheless, it was observed a crystallinity reduction from 56% in DSS to 37.1% in SS. In addition, thermograms evidenced the presence of amylose-lipid complexes, with endothermic transition temperatures being affected by drought stress and sprouting. Finally, results demonstrate that underground stems from T. juncifolia have adaptative strategies involving changes in the morphological and physicochemical properties of the starch granules.
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Affiliation(s)
- Viviane O Almeida
- Laboratório de Química de Polímeros, Instituto de Ciências Biológicas, ICB 2, Universidade Federal de Goiás, Goiânia, GO, Brazil
| | - Maria C B Di-Medeiros
- Laboratório de Ressonância Magnética Nuclear, Departamento de Química, Universidade Federal de São Carlos, São Carlos, SP, Brazil
| | - Karla A Batista
- Laboratório de Química de Polímeros, Instituto de Ciências Biológicas, ICB 2, Universidade Federal de Goiás, Goiânia, GO, Brazil; Departamento de Áreas Acadêmicas, Instituto Federal de Educação, Ciência e Tecnologia de Goiás, Campus Goiânia Oeste, Goiânia, GO, Brazil.
| | - Moemy G Moraes
- Laboratório de Fisiologia Vegetal, Instituto de Ciências Biológicas, ICB 1, Universidade Federal de Goiás, Goiânia, GO, Brazil
| | - Kátia F Fernandes
- Laboratório de Química de Polímeros, Instituto de Ciências Biológicas, ICB 2, Universidade Federal de Goiás, Goiânia, GO, Brazil.
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