1
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Tarazi-Riess H, Shani-Levi C, Lesmes U. Heat-moisture and acid treatments can increase levels of resistant starch in arrowroot starch without adversely affecting its prebiotic activity in human colon microbiota. Food Funct 2024; 15:5813-5824. [PMID: 38747641 DOI: 10.1039/d4fo00711e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
Carbohydrates are an important macronutrient whose processing and digestive fate can have numerous beneficial or adverse effects on consumer health. This study investigated the impact of heat-moisture treatments (HMT) and citric acid treatments (CAT) on arrowroot starch (ARS) with a focus on its physicochemical properties, digestibility, and influence on gut microbiota. The results revealed that HMT and CAT did not alter the colloidal characteristics of ARS but significantly affected the balance between amorphous and crystalline regions. Changes in thermal properties, morphology, and particle size were also observed. These can influence ARS shelf life and functional properties in various food applications. Furthermore, certain treatments in both processing methods increased the resistant starch (RS) content of ARS, with HMT for 16 hours at 80 °C and CAT with 0.6 M citric acid, resulting in the most pronounced effects. These changes coincided with reductions in rapidly digestible starch (RDS) levels and improvements in the ratio of slowly digestible starch (SDS) to RDS, which could potentially improve glycemic control. This study also examined the impact of processed ARS on colonic microbiota composition. It found that ARS-derived RS formed under HMT and CAT did not negatively affect the prebiotic potential of the RS fraction. Both treatments were associated with lowering the Firmicutes to Bacteroidetes ratio (F/B), a marker of gut health, and decreasing the relative abundance of Proteobacteria, microbes associated with adverse health effects. Additionally, CAT-derived RS showed a significant increase in the relative abundance of Roseburia, a beneficial gut bacterium. In conclusion, processing ARS through HMT and CAT techniques has the potential for enhancing its RS content, improving its glycemic impact, and positively influencing the gut microbiota composition, potentially contributing to gut health and metabolic well-being.
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Affiliation(s)
- Hila Tarazi-Riess
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
| | - Carmit Shani-Levi
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
| | - Uri Lesmes
- Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
- Russell Berrie Nanotechnology Institute, Technion-Israel Institute of Technology, 3200003 Haifa, Israel
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2
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Umnajkitikorn K, Boonchuen P, Senavongse R, Tongta S, Tian Y, Hu Y, Petersen BL, Blennow A. Transcriptomics and starch biosynthesis analysis in leaves and developing seeds of mung bean provide a basis for genetic engineering of starch composition and seed quality. FRONTIERS IN PLANT SCIENCE 2024; 15:1332150. [PMID: 38751837 PMCID: PMC11094274 DOI: 10.3389/fpls.2024.1332150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Accepted: 04/02/2024] [Indexed: 05/18/2024]
Abstract
Mung bean starch is distinguished by its exceptional high amylose content and regulation of starch biosynthesis in leaves and storage tissues, such as seeds, share considerable similarities. Genetic engineering of starch composition and content, requires detailed knowledge of starch biosynthetic gene expression and enzymatic regulation. In this study we applied detailed transcriptomic analyses to unravel the global differential gene expression patterns in mung bean leaves and in seeds during various stages of development. The objective was to identify candidate genes and regulatory mechanisms that may enable generation of desirable seed qualities through the use of genetic engineering. Notable differences in gene expression, in particular low expression of the Protein Targeting to Starch (PTST), starch synthase (SS) 3, and starch branching enzyme1 (SBE1) encoding genes in developing seeds as compared to leaves were evident. These differences were related to starch molecular structures and granule morphologies. Specifically, the starch molecular size distribution at different stages of seed development correlated with the starch biosynthesis gene expression of the SBE1, SS1, granule-bound starch synthases (GBSS) and isoamylase 1 (ISA1) encoding genes. Furthermore, putative hormonal and redox controlled regulation were observed, which may be explained by abscisic acid (ABA) and indole-3-acetic acid (IAA) induced signal transduction, and redox regulation of ferredoxins and thioredoxins, respectively. The morphology of starch granules in leaves and developing seeds were clearly distinguishable and could be correlated to differential expression of SS1. Here, we present a first comprehensive transcriptomic dataset of developing mung bean seeds, and combined these findings may enable generation of genetic engineering strategies of for example starch biosynthetic genes for increasing starch levels in seeds and constitute a valuable toolkit for improving mung bean seed quality.
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Affiliation(s)
- Kamolchanok Umnajkitikorn
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Pakpoom Boonchuen
- School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Rattanavalee Senavongse
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Sunanta Tongta
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Yu Tian
- Department of Plant and Environmental Sciences, Copenhagen University, Frederiksberg, Denmark
| | - Yaqi Hu
- Department of Plant and Environmental Sciences, Copenhagen University, Frederiksberg, Denmark
| | - Bent Larsen Petersen
- Department of Plant and Environmental Sciences, Copenhagen University, Frederiksberg, Denmark
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Copenhagen University, Frederiksberg, Denmark
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3
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Diéguez TS, Nájera MO, Galván M, Nieto JA. Impact of a retrograded starch ingredient obtained from Negro Jamapa beans (Phaseolus vulgaris L. Negro Jamapa) on glucose metabolism and oxidative stress in induced diabetic lab rats model. Int J Biol Macromol 2023; 253:127447. [PMID: 37844824 DOI: 10.1016/j.ijbiomac.2023.127447] [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: 11/28/2022] [Revised: 10/11/2023] [Accepted: 10/13/2023] [Indexed: 10/18/2023]
Abstract
A retrograded starch ingredient obtained from Negro Jampa beans (Phaseolus vulgaris L. Negro Jamapa), applying a debranching process (18 U/g for 12 h) and retrogradation (2 °C for 3 days), was evaluated as a potential functional ingredient to improve glucose homeostasis in a diabetic animal model. The obtained ingredient was reduced in rapid digestible starch amount compared to its related isolated native starch (34.1 % and 53.6 %, respectively) and resistant (33.4 % and 22.3 %, respectively). Therefore, a reduced total digestibility was determined for the obtained ingredient compared to native starch (51.5 % and 79 %, respectively). As consequence, diabetic animals fed with functional ingredient replacement (30 %) showed a lower and attenuated postprandial glucose levels, reducing the hyperglycaemic condition, compared with the non-treated animals (r2 = 0.9775; p ≤ 0.05), reducing the glucose serum levels 73 % compared (17.21 vs 23.6 mmol/L, respectively). Also, significant improvement on weight gain (49.75 ± 34.1 g) compared to non-treated (18.14 ± 45.52 g), as well as lower insulin resistance index and improved oxidative stress status was determined for the treated group. These results highlight the potential of retrograded starch obtained from Negro Jamapa beans as a functional ingredient focus on the improvement of the glucose homeostasis and diabetic condition.
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Affiliation(s)
- Teodoro Suárez Diéguez
- Academic Area of Nutrition, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Abasolo 600, Colonia Centro, Pachuca de Soto CP 42000, Hidalgo, Mexico.
| | - Mariza Olvera Nájera
- Department of Biochemistry, National School of Biological Sciences, National Polytechnic Institute, México City, Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Alcaldía Gustavo A. Madero, C.P. 07738 Mexico City, Mexico
| | - Marcos Galván
- Academic Area of Nutrition, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Abasolo 600, Colonia Centro, Pachuca de Soto CP 42000, Hidalgo, Mexico
| | - Juan Antonio Nieto
- Bioactivity and Nutritional Immunology Group (BIOINUT), Faculty of Health Science, Universidad Internacional de Valencia (VIU), Calle Pintor Sorolla 21, E46002, Valencia, Spain
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4
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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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5
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Daza LD, Montealegre MÁ, Reche C, Sandoval-Aldana A, Eim VS, Váquiro HA. Chachafruto starch: Physicochemical characterization, film-forming properties, and 3D printability. Int J Biol Macromol 2023; 247:125795. [PMID: 37442511 DOI: 10.1016/j.ijbiomac.2023.125795] [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: 04/17/2023] [Revised: 06/26/2023] [Accepted: 07/10/2023] [Indexed: 07/15/2023]
Abstract
This work aimed to characterize the physicochemical, film-forming properties, and 3D printability of a nonconventional starch from chachafruto. The chachafruto native starch (CHS) presented an excellent extraction yield (10 % db) and purity (99 % db), along with an oval and round morphology, a smooth surface with few defects, and a mean diameter of 15.4 μm. The typical B-type diffraction pattern was observed in the CHS with a crystallinity of 17.4 %. The starch presented a paste temperature of 66.1 °C, an enthalpy of 11.5 J g-1, and a final viscosity of 596 Brabender Units. The thermal analysis demonstrated good thermal stability. The evaluated film presented a reduction in crystallinity (8.18 %) to the CHS, which generated a good elasticity in the material. Likewise, it presented a continuous structure without cracks, providing good barrier properties (2.3 × 10-9 g∙m-1∙s-1∙Pa-1) and high transparency. Meanwhile, 3D prints prepared with CHS showed good textural properties and high consistency. The morphological analysis showed that the prints generated organized cell structures. However, high concentrations of CHS were not efficient in obtaining 3D prints. The results of this work demonstrate the tremendous industrial potential of chachafruto as an unconventional source of starch and some alternative uses for adding value to the crop.
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Affiliation(s)
- Luis Daniel Daza
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa km. 7.5, 07122 Palma de Mallorca, Spain; Departamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, 730006 Ibagué, Colombia.
| | - Miguel Ángel Montealegre
- Departamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, 730006 Ibagué, Colombia
| | - Cristina Reche
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa km. 7.5, 07122 Palma de Mallorca, Spain
| | - Angélica Sandoval-Aldana
- Departamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, 730006 Ibagué, Colombia
| | - Valeria Soledad Eim
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa km. 7.5, 07122 Palma de Mallorca, Spain.
| | - Henry Alexander Váquiro
- Departamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, 730006 Ibagué, Colombia.
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6
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Lang S, Gao F, Li X, Sui C, Wang F, Wang L, Zhang H. Effect of exogenous
GABA
combined with ultrasound treatment on the physicochemical and functional properties of sprouted mung bean starch. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Affiliation(s)
- Shuangjing Lang
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Fei Gao
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Xiaoqiang Li
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Chunguang Sui
- Heilongjiang Agricultural Economy Vocational College 157041 Mudanjiang China
| | - Feifei Wang
- Heilongjiang Agricultural Economy Vocational College 157041 Mudanjiang China
| | - Lidong Wang
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
- Department of National Coarse Cereals Engineering Research Center Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Hongwei Zhang
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
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7
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Siripruekpong W, Issarachot O, Kaewkroek K, Wiwattanapatapee R. Development of Gastroretentive Carriers for Curcumin-Loaded Solid Dispersion Based on Expandable Starch/Chitosan Films. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010361. [PMID: 36615555 PMCID: PMC9822339 DOI: 10.3390/molecules28010361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/24/2022] [Accepted: 12/27/2022] [Indexed: 01/03/2023]
Abstract
Curcumin, a polyphenolic extract from the rhizomes of turmeric, exhibits antioxidant, anti-inflammatory, and anticancer activities, which are beneficial for the treatment of gastric diseases. However, curcumin's therapeutic usefulness is restricted by its low aqueous solubility and short gastric residence time. In this study, curcumin-loaded solid dispersion (ratio 1:5) was prepared using Eudragit® EPO (Cur EPO-SD), resulting in an approximately 12,000-fold increase in solubility to 6.38 mg/mL. Expandable films incorporating Cur EPO-SD were subsequently prepared by solvent casting using different types of starch (banana, corn, pregelatinized, and mung bean starch) in combination with chitosan. Films produced from banana, corn, pregelatinized and mung bean starch unfolded and expanded upon exposure to simulated gastric medium, resulting in sustained release of 80% of the curcumin content within 8 h, whereas films based on pregelatinized starch showed immediate release characteristics. Curcumin-loaded expandable films based on different types of starch exhibited similar cytotoxic effects toward AGS cells and more activity than unformulated curcumin. Furthermore, the films resulted in increased anti-inflammatory activity against RAW 264.7 macrophage cells compared with the NSAID, indomethacin. These findings demonstrate the potential of expandable curcumin-loaded films as gastroretentive dosage forms for the treatment of gastric diseases and to improve oral bioavailability.
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Affiliation(s)
- Worrawee Siripruekpong
- Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hatyai 90112, Songkhla, Thailand
- Phytomedicine and Pharmaceutical Biotechnology Excellence Center, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hatyai 90112, Songkhla, Thailand
| | - Ousanee Issarachot
- Pharmacy Technician Department, Sirindhron College of Public Health of Suphanburi, Mueang Suphan Buri District 72000, Suphan Buri, Thailand
| | - Kanidta Kaewkroek
- Faculty of Integrative Medicine, Rajamangala University of Technology Thanyaburi, Thanyaburi, Khlong Luang 12130, Pathum Thani, Thailand
| | - Ruedeekorn Wiwattanapatapee
- Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hatyai 90112, Songkhla, Thailand
- Phytomedicine and Pharmaceutical Biotechnology Excellence Center, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hatyai 90112, Songkhla, Thailand
- Correspondence: ; Tel.: +66-0897328989 or +66-074288801
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8
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Wu W, Zhang X, Qu J, Xu R, Liu N, Zhu C, Li H, Liu X, Zhong Y, Guo D. The effects of fermentation of Qu on the digestibility and structure of waxy maize starch. FRONTIERS IN PLANT SCIENCE 2022; 13:984795. [PMID: 36051290 PMCID: PMC9424902 DOI: 10.3389/fpls.2022.984795] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Accepted: 07/25/2022] [Indexed: 06/15/2023]
Abstract
The fermentation of Qu (FQ) could efficiently produce enzymatically modified starch at a low cost. However, it is poorly understood that how FQ influences the waxy maize starch (WMS) structure and the digestion behavior. In this study, WMS was fermented by Qu at different time and starches were isolated at each time point, and its physico-chemical properties and structural parameters were determined. Results showed that the resistant starch (RS), amylose content (AC), the average particle size [D(4,3)] the ratio of peaks at 1,022/995 cm-1, and the onset temperature of gelatinization (T o ) were increased significantly after 36 h. Conversely, the crystallinity, the values of peak viscosity (PV), breakdown (BD), gelatinization enthalpy (ΔH), and the phase transition temperature range (ΔT) were declined significantly after 36 h. It is noteworthy that smaller starch granules were appeared at 36 h, with wrinkles on the surface, and the particle size distribution was also changed from one sharp peak to bimodal. We suggested that the formation of smaller rearranged starch granules was the main reason for the pronounced increase of RS during the FQ process.
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Affiliation(s)
- Wenhao Wu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Xudong Zhang
- Institute of Crop Science, Quality of Plant Products, University of Hohenheim, Stuttgart, Germany
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Renyuan Xu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Na Liu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Chuanhao Zhu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Huanhuan Li
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Xingxun Liu
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Yuyue Zhong
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
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9
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Piyapattanamongkol T, Kongpensook V, Tananuwong K. Physicochemical properties and viscoelastic behavior of rice–mung bean composite flour systems as potential ingredients for plant–based foods. Cereal Chem 2022. [DOI: 10.1002/cche.10588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Varapha Kongpensook
- Department of Food Technology, Faculty of ScienceChulalongkorn UniversityBangkok10330Thailand
| | - Kanitha Tananuwong
- Department of Food Technology, Faculty of ScienceChulalongkorn UniversityBangkok10330Thailand
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10
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Karma V, Gupta AD, Yadav DK, Singh AA, Verma M, Singh H. Recent Developments in Starch Modification by Organic Acids: A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202200025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vivek Karma
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Arijit Dutta Gupta
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Dev Kumar Yadav
- GST Division Defence Food Research Laboratory Mysuru 570011 India
| | - Apurva Anand Singh
- Institute of Bioscience and Technology Shri Ramswaroop Memorial University Lucknow Deva Road Barabanki 225003 India
| | - Manvi Verma
- Institute of Bioscience and Technology Shri Ramswaroop Memorial University Lucknow Deva Road Barabanki 225003 India
| | - Harinder Singh
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
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11
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Kumar Y, Singh S, Saxena DC. Controlling the properties of starch from rice brokens by crosslinking with citric acid and sodium trimetaphosphate. STARCH-STARKE 2022. [DOI: 10.1002/star.202200094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yogesh Kumar
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - D C Saxena
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
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12
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Biduski B, Werlang S, Colussi R, Pinto VZ, Zavareze EDR, Gutkoski LC, Bertolin TE. Starches Properties from Soft, Medium‐Hard, and Hard Brazilian Wheat Upon Annealing. STARCH-STARKE 2022. [DOI: 10.1002/star.202100267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Bárbara Biduski
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo (UPF) Rio Grande do Sul Passo Fundo 99260‐000 Brazil
- Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas (UFPel) Rio Grande do Sul Pelotas RS 96010–900 Brazil
| | - Stefani Werlang
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo (UPF) Rio Grande do Sul Passo Fundo 99260‐000 Brazil
| | - Rosana Colussi
- Centro de Ciências Químicas Farmacêuticas e de Alimentos (CCQFA) Universidade Federal de Pelotas (UFPel) Rio Grande do Sul Pelotas RS 96010–900 Brazil
| | - Vania Zanella Pinto
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Universidade Federal da Fronteira Sul (UFFS) Campus Laranjeiras do Sul Paraná 85301–970 Brazil
| | - Elessandra da Rosa Zavareze
- Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas (UFPel) Rio Grande do Sul Pelotas RS 96010–900 Brazil
| | - Luiz Carlos Gutkoski
- Programa de Pós‐graduação em Alimentos e Nutrição Universidade Federal do Estado do Rio de Janeiro Rio de Janeiro 22290‐240 Brazil
| | - Telma Elita Bertolin
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo (UPF) Rio Grande do Sul Passo Fundo 99260‐000 Brazil
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13
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Liu Y, Meng‐Yun L, An F, Tan L, Shan X, Fu Z. In vitro digestibility, pasting and thermal properties of
Arenga pinnata
(
Wurmb
.)
Merr
starch citrate. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yuan‐Sen Liu
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Li Meng‐Yun
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Feng‐Kun An
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Lin‐Bin Tan
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Xue Shan
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
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14
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Feng Y, Juliet IC, Qin W, Duan Y, Gao X, Liu Q, Zhang H, Ma H. Rheology, In Vitro Digestion and Functional Properties of
Sagittaria sagittifolia
L. Resistant Starch as Affected by Different Preparation Methods. STARCH-STARKE 2022. [DOI: 10.1002/star.202100181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yuqin Feng
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
| | - Igbokwe Chidimma Juliet
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
- Department of Food Science and Technology Faculty of Agriculture University of Nigeria Nsukka Enugu state Nigeria
| | - Wei Qin
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
| | - Yuqing Duan
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
- Institute of Food Physical Processing Jiangsu University Zhenjiang 212013 China
| | - Xingxing Gao
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
| | - Qiaoling Liu
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
| | - Haihui Zhang
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
- Institute of Food Physical Processing Jiangsu University Zhenjiang 212013 China
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15
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Fan L, Ye Q, Lu W, Chen D, Zhang C, Xiao L, Meng X, Lee YC, Wang HMD, Xiao C. The properties and preparation of functional starch: a review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2015375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Lvting Fan
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
- College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Qin Ye
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Wenjing Lu
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Di Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Cen Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Lihan Xiao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Xianghe Meng
- College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Yi-Chieh Lee
- Department of Life Science, National Chung Hsing University, Taichung City, Taiwan
| | - Hui-Min David Wang
- Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung City, Taiwan
- Graduate Institute of Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan
- Department of Medical Laboratory Science and Biotechnology, China Medical University, Taichung City, Taiwan
| | - Chaogeng Xiao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
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16
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Shen H, Guo Y, Zhao J, Zhao J, Ge X, Zhang Q, Yan W. The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment. Int J Biol Macromol 2021; 191:821-831. [PMID: 34597694 DOI: 10.1016/j.ijbiomac.2021.09.157] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/24/2021] [Accepted: 09/24/2021] [Indexed: 10/20/2022]
Abstract
Plasma is a simple, effective and promising food processing technology with great potential for starch modification. Mung bean starch was subjected to ultrasound (300 W, 10, 30 and 50 min), plasma (40 V, 1, 3 and 9 min) and the synergistic treatment, as well as investigating its effects on the morphology, chain length distribution, molecular weight, crystalline structure and physicochemical properties of starch. Ultrasound and plasma treatment did not change the granule shape, but caused some corrosions on the surface, and dual treatment increased the damage degree of starch granules surface. All treatments decreased the molecular weight (Mw), amylopectin long chains and crystallinity but increased the gelatinization temperatures and enthalpy. Different from ultrasound irradiation, single plasma treatment significantly reduced the swelling power and pasting viscosities. Furthermore, dual treatment increased the thermal stability of starch paste, owing to the reinforcement effect between ultrasound and plasma. Thus, dual modification displayed an excellent ability to modify starch with specific characteristics and expand the potential application of mung bean starch in the food industry.
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Affiliation(s)
- Huishan Shen
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yu Guo
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Jiangyan Zhao
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Jian Zhao
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.
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17
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Liu Z, Fu Y, Zhang J, Shen Q. Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure. Cereal Chem 2021. [DOI: 10.1002/cche.10472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Zhenyu Liu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Yongxia Fu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Jing Zhang
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Qun Shen
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
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18
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Suárez-Diéguez T, Pérez-Moreno F, Ariza-Ortega JA, López-Rodríguez G, Nieto JA. Obtention and characterization of resistant starch from creole faba bean (Vicia faba L. creole) as a promising functional ingredient. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111247] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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19
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Mango seed starch: A sustainable and eco-friendly alternative to increasing industrial requirements. Int J Biol Macromol 2021; 183:1807-1817. [PMID: 34051254 DOI: 10.1016/j.ijbiomac.2021.05.157] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 05/20/2021] [Accepted: 05/23/2021] [Indexed: 12/21/2022]
Abstract
During processing of mango (Mangifera indica) into beverages, squashes and jellies, by-products such as peel and kernel are generated. The higher generation volume of mango-seed makes it cheaper and readily available material for extraction of starch. The current article addresses the mango-seed as potential source of starch over the conventional sources. The starch isolation, its composition structural morphology along with the various physicochemical properties are well discussed. Various modifications for improving the functionality of mango-seed starch (MSS) are comprehensively investigated based on the previous findings. Digestibility profile and glycaemic index of MSS reflected the presence of more resistant starch compared to other conventional starches; making it suitable ingredient for managing diabetes. The structure of mango seed starch can be easily manipulated using biological, chemical and physical methods for improving its application in the foods. Possible utilization of the MSS at large scale will improve the economic viability of the mango processing industries.
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20
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Wang Q, Li L, Zheng X. Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems. Food Chem 2020; 344:128700. [PMID: 33248839 DOI: 10.1016/j.foodchem.2020.128700] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/04/2020] [Accepted: 11/18/2020] [Indexed: 10/22/2022]
Abstract
Cereals, one of the starch sources, have a tremendous and steady production worldwide. Starchy foods constitute the major part of daily calorie intake for humans. As a simple and green modification approach, heat-moisture treatment (HMT) could change the granular surface characteristics and size, crystalline and helical structure, as well as molecular organization of cereal starch. The changing degree is contingent on HMT parameters and botanical origin. Based on the hierarchical structure, this paper reviews functionalities of heat-moisture modified cereal starch (HMCS) reported in latest years. The functionality of HMCS could be affected by co-existing non-starch ingredients through non-covalent/covalent interactions, depolymerization or simply attachment/encapsulation. Besides, it summarizes the modulation of HMCS in dough rheology and final food products' quality. Selecting proper HMT conditions is crucial for achieving nutritious products with desirable sensory and storage quality. This review gives a systematic understanding about HMCS for the better utilization in food industry.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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