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Niu B, Qin Y, Xie X, Zhang B, Cheng L, Yan Y. Effect of ultrasound-pretreated starch on the formation, structure and digestibility of starch ternary complexes from lauric acid and β-lactoglobulin. ULTRASONICS SONOCHEMISTRY 2024; 109:106990. [PMID: 39018891 PMCID: PMC11298633 DOI: 10.1016/j.ultsonch.2024.106990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 07/11/2024] [Accepted: 07/13/2024] [Indexed: 07/19/2024]
Abstract
Starch, lipids, and proteins are key macronutrients in starchy foods. Their interactions during processing can form starch-lipid-protein ternary complexes, significantly affecting food quality. Ultrasonic treatment, as a common processing method, is expected to regulate the quality of starchy foods by influencing the formation of ternary complexes. This study aimed to understand the effect of ultrasonic pretreatment on the formation of starch-lipid-protein ternary complexes using various types of starches. Wheat starch (WS), maize starch (MS), and potato starch (PS) were gelatinized and treated with ultrasound at various power densities (0-40 W/L) to form complexes with lauric acid (LA) and β-lactoglobulin (βLG), respectively. Ultrasound increased the amylose content of gelatinized WS, MS, and PS and shifted their chain length distribution towards the short chains. Results from Fourier transform infrared spectroscopy, laser confocal micro-Raman, X-ray diffraction, and differential scanning calorimetry showed that the largest amount of WS-LA-βLG complexes was formed at the ultrasonic power density of 10 W/L, and MS-LA-βLG and PS-LA-βLG complexes at 20 W/L. Additionally, ultrasound enhanced the content of resistant starch (RS) in the starch-LA-βLG complexes. The RS content increased from 14.12 % to 18.31 % for WS-LA-βLG, and from 19.18 % and 20.69 % to 27.60 % and 28.63 % for MS-LA-βLG and PS-LA-βLG complexes, respectively. This study presents an approach for facilitating the formation of ternary complexes, contributing to the development of low-GI functional foods.
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Affiliation(s)
- Bin Niu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China
| | - Yingnan Qin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China
| | - Xinhua Xie
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China.
| | - Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China
| | - Yizhe Yan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou, 450001, PR China.
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2
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Kumar R, Kumar KJ. Exploring effect of uniform dry ball-milling duration on pasting and rheological properties of pink potato and maize starch mixtures. Int J Biol Macromol 2024; 273:132900. [PMID: 38838891 DOI: 10.1016/j.ijbiomac.2024.132900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 05/30/2024] [Accepted: 06/02/2024] [Indexed: 06/07/2024]
Abstract
This study examined the potential effect of ball milling on maize starch (MS), pink potato starch (PPS), and their blends in various ratios (90:10, 80:20, and 70:30) on the pasting and rheological properties. Ball-milling led to changes in the particle size, ranging from 652.9 to 6488 nm, and a decrease in relative crystallinity (RC), as confirmed by XRD. Ball-milling increased amylose concentration in blend with the ratio of 90:10 up to 32.53 %, indicating structural alterations and molecular interactions. FESEM analysis confirms significant changes in the surface and particle sizes and starch gels with honeycomb structures. FTIR and Raman spectroscopy revealed a decrease in the intensity of the 1044 cm-1 and 480 cm-1 bands, respectively, signifying structural changes. Pasting parameters like peak viscosity and gelatinization behavior varied with PPS incorporation. The 80:20 blend had the highest viscosity, demonstrating PPS's capacity for high-viscosity starch paste. Rheological measurements of starch blends exhibited shear-thinning behavior, whereas the viscoelastic properties of the blends are influenced by particle size and the ratio of pink potato starch. Ball-milling treatment affects the granules and causes molecular-level interactions between the particles. This results in unique rheological properties of the starch blends, making them suitable for various applications.
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Affiliation(s)
- Rohit Kumar
- Department of Pharmaceutical Science and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India
| | - K Jayaram Kumar
- Department of Pharmaceutical Science and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India.
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Li S, He R, Liu J, Chen Y, Yang T, Pan K. Rod-Shaped Starch from Galanga: Physicochemical Properties, Fine Structure and In Vitro Digestibility. Foods 2024; 13:1784. [PMID: 38891012 PMCID: PMC11171565 DOI: 10.3390/foods13111784] [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: 04/17/2024] [Revised: 05/27/2024] [Accepted: 06/04/2024] [Indexed: 06/20/2024] Open
Abstract
This work investigated the physicochemical properties, structural characteristics, and digestive properties of two non-conventional starches extracted from Galanga: Alpinia officinarum Hance starch (AOS) and Alpinia galanga Willd starch (AGS). The extraction rates of the two starches were 22.10 wt% and 15.73 wt%, which is lower than widely studied ginger (Zingiber officinale, ZOS). But they contained similar amounts of basic constituents. AOS and AGS showed a smooth, elongated shape, while ZOS was an oval sheet shape. AOS and ZOS were C-type starches, and AGS was an A-type starch. AOS showed the highest crystallinity (35.26 ± 1.02%) among the three starches, possessed a higher content of amylose (24.14 ± 0.73%) and a longer amylose average chain length (1419.38 ± 31.28) than AGS. AGS starch exhibits the highest viscosity at all stages, while AOS starch shows the lowest pasting temperature, and ZOS starch, due to its high amylose content, displays lower peak and trough viscosities. Significant differences were also found in the physicochemical properties of the three starches, including the swelling power, solubility, thermal properties, and rheological properties of the three starches. The total content of resistant starch (RS) and slowly digestible starch (SDS) in AOS (81.05%), AGS (81.46%), and ZOS (82.58%) are considered desirable. These findings proved to be valuable references for further research and utilization of ginger family starch.
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Affiliation(s)
- Shanshan Li
- Hainan Provincial Key Laboratory for Research and Development of Tropical Herbs, School of Pharmacy, Hainan Medical University, Haikou 571199, China; (S.L.); (R.H.); (J.L.); (T.Y.)
| | - Rui He
- Hainan Provincial Key Laboratory for Research and Development of Tropical Herbs, School of Pharmacy, Hainan Medical University, Haikou 571199, China; (S.L.); (R.H.); (J.L.); (T.Y.)
| | - Jiaqi Liu
- Hainan Provincial Key Laboratory for Research and Development of Tropical Herbs, School of Pharmacy, Hainan Medical University, Haikou 571199, China; (S.L.); (R.H.); (J.L.); (T.Y.)
| | - Ying Chen
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Tao Yang
- Hainan Provincial Key Laboratory for Research and Development of Tropical Herbs, School of Pharmacy, Hainan Medical University, Haikou 571199, China; (S.L.); (R.H.); (J.L.); (T.Y.)
| | - Kun Pan
- Hainan Provincial Key Laboratory for Research and Development of Tropical Herbs, School of Pharmacy, Hainan Medical University, Haikou 571199, China; (S.L.); (R.H.); (J.L.); (T.Y.)
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4
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Cheng Z, Zheng Q, Duan Y, Hu K, Cai M, Zhang H. Optimization of ultrasonic conditions for improving the characteristics of corn starch-glycyrrhiza polysaccharide composite to prepare enhanced quality lycopene inclusion complex. Int J Biol Macromol 2024; 267:131504. [PMID: 38604428 DOI: 10.1016/j.ijbiomac.2024.131504] [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: 01/28/2024] [Revised: 03/26/2024] [Accepted: 04/08/2024] [Indexed: 04/13/2024]
Abstract
In this study, based on response surface optimization of ultrasound pre-treatment conditions for encapsulating lycopene, the corn starch-glycyrrhiza polysaccharide composite (US-CS-GP) was used to prepare a novel lycopene inclusion complex (US-CS-GP-Lyc). Ultrasound treatment (575 W, 25 kHz) at 35 °C for 25 min significantly enhanced the rheological and starch properties of US-CS-GP, facilitating the preparation of US-CS-GP-Lyc with an encapsulation efficiency of 76.12 ± 1.76 %. In addition, the crystalline structure, thermal properties, and microstructure of the obtained lycopene inclusion complex were significantly improved and showed excellent antioxidant activity and storage stability. The US-CS-GP-Lyc exhibited a V-type crystal structure, enhanced lycopene loading capacity, and reduced crystalline regions due to increased amorphous regions, as well as superior thermal properties, including a lower maximum thermal decomposition rate and a higher maximum decomposition temperature. Furthermore, its smooth surface with dense pores provides enhanced space and protection for lycopene loading. Moreover, the US-CS-GP-Lyc displayed the highest DPPH scavenging rate (92.20 %) and enhanced stability under light and prolonged storage. These findings indicate that ultrasonic pretreatment can boost electrostatic forces and hydrogen bonding between corn starch and glycyrrhiza polysaccharide, enhance composite properties, and improve lycopene encapsulation, which may provide a scientific basis for the application of ultrasound technology in the refined processing of starch-polysaccharides composite products.
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Affiliation(s)
- Zirun Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Qiao Zheng
- 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.
| | - Kai Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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Li HT, Zhang W, Pan W, Chen Y, Bao Y, Bui AT. Altered leaching composition of maize starch granules by irradiative depolymerization: The key role of degraded molecular structure. Int J Biol Macromol 2023; 253:126756. [PMID: 37678686 DOI: 10.1016/j.ijbiomac.2023.126756] [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: 02/23/2023] [Revised: 07/25/2023] [Accepted: 09/04/2023] [Indexed: 09/09/2023]
Abstract
The molecular composition of starch leachates from starch-based foods has been recently recognised as a crucial determinant of food properties. However, there is limited knowledge on the regulation of this composition through irradiative depolymerization of starch. This research investigates the leaching behaviour of maize starch depolymerized by electron beam irradiation, and the relationship between the composition of leached starch and structures of modified starch granules. The analysis using 1H NMR spectroscopy confirmed a decrease in the degree of branching (from 4.4 % to 2.8 %), while size-exclusion chromatography identified a newly-derived amylopectin fraction of a smaller hydrodynamic radius (approximately 60-80 nm). The structural properties of the starch granules were also analysed, revealing an increased BET-area of granules and reduced total crystallinity after depolymerization. In the leachates of swollen granules, the bimodal distribution of starch molecules evolves into unimodal with the increase of the irradiative dosage, while modified starch leached more starch molecules with Rh < 10 nm. The results of principal component analysis and Pearson correlation analysis indicate that the degree of branching of degraded starch molecules, as well as the newly-derived amylopectin fraction, significantly correlates (p < 0.01) with the molecular size of leached starch molecules (Rh < 10 nm). It is thus proposed that the cleavage of α-1,6 linkage may be a critical factor in controlling the leaching process of irradiated starch granules. This study highlights the potential of irradiative degradation to control the molecular composition and structure of starch leachates, thereby optimizing the properties of starch-based foods.
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Affiliation(s)
- Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
| | - Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Wenwen Pan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yangyang Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Alexander T Bui
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Brisbane, Australia
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6
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Sharma S, Thakur K, Sharma R, Bobade H. Molecular morphology & interactions, functional properties, rheology and in vitro digestibility of ultrasonically modified pearl millet and sorghum starches. Int J Biol Macromol 2023; 253:127476. [PMID: 37863145 DOI: 10.1016/j.ijbiomac.2023.127476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 09/04/2023] [Accepted: 10/15/2023] [Indexed: 10/22/2023]
Abstract
The present research investigated to study the effect of ultrasound treatment on isolated pearl millet starch (PMS) and sorghum starch (SS). Ultrasonication was applied to PMS and SS for 10, 15, and 20 min. Ultrasonically modified pearl millet and sorghum starches evaluated for their techno-functionality, pasting profile, morphology, in vitro starch digestibility, XRD, and molecular interactions. Ultrasound treatment increased water and oil absorption capacity, swelling power, and solubility with treatment time. For ultrasonicated PMS and SS, a significant increase (p < 0.05) in paste clarity (PC) (70.05 % and 67.23 %), freeze-thawing stability (FTS), gel consistency (GC) (25.05 mm and 32.95 mm), and in vitro starch digestibility were observed (57.70 g/100 g and 50.29 g/100 g), whereas no significant changes were recorded for the color values after the ultrasound treatment. Variations in pasting property were also observed in ultrasonicated starches with treatment duration. SEM images confirmed ultrasonication mainly forms pores and indentations on starch granule surface. FTIR spectra and X-ray diffractogram for ultrasonicated starches revealed a slight decrease in the peak intensity and A-type X-ray pattern with lower relative crystallinity (RC) than the native starches. G' > G″ value, indicating the elastic behavior and lower tan δ value, depicting viscous behavior and high gel strength.
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Affiliation(s)
- Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Kavita Thakur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Rajan Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Hanuman Bobade
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
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Dorneles MS, de Azevedo ES, Noreña CPZ. Effect of microwave followed by cooling on structural and digestive properties of pinhão starch. Int J Biol Macromol 2023; 253:126981. [PMID: 37729989 DOI: 10.1016/j.ijbiomac.2023.126981] [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: 04/18/2023] [Revised: 08/16/2023] [Accepted: 09/16/2023] [Indexed: 09/22/2023]
Abstract
To increase its resistant content, native pinhão starch was modified using a microwave (300 W, 90 s) and subsequently cooled at 4 °C for 4, 8, 16, 24, and 72 h. The results demonstrated that all starches exhibited a crystalline structure of type C, with decreased crystallinity after modification. In the modified samples, the ratio of peaks 1047/1022 cm-1 and 995/1022 cm-1, as identified by FTIR, indicated a reduction in the crystalline region and damage to the double helix structure of starch granules. DSC analysis revealed that modified starches had lower gelatinization temperature range values due to the presence of more homogeneous crystals. Rheological analyses showed that starch suspensions obtained exhibited pseudoplastic fluid behavior and gel-like viscoelastic structure formation, with higher storage moduli in samples with longer cooling times. The microwave-modified starch, cooled for 72 h, exhibited higher digestion resistance, resulting in a 43.6 % increase in resistant starch content and a 26.1 % decrease in rapidly digestible starch compared to native starch. The results highlight that the modification of native pinhão starch using a microwave, followed by cooling at 4 °C for 72 h, presents a promising method for increasing the resistant starch content.
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Affiliation(s)
- Mariane Santos Dorneles
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil
| | - Eduarda Silva de Azevedo
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil
| | - Caciano Pelayo Zapata Noreña
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970 Porto Alegre, RS, Brazil.
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8
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Hu R, Wu L, Liao X, Zhang F, Zheng J. Synergistic modification of ultrasound and bamboo leaf flavonoid on the rheological properties, multi-scale structure, and in vitro digestibility of pea starch. Food Chem 2023; 429:136959. [PMID: 37487394 DOI: 10.1016/j.foodchem.2023.136959] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 07/26/2023]
Abstract
In this study, the effect of ultrasonic treatment (UT), bamboo leaf flavonoid (BLF), ultrasonic treatment prior to bamboo leaf flavonoid (UT-BLF), and bamboo leaf flavonoid prior to the ultrasonic treatment (BLF-UT) on the rheological properties, multi-scale structure, and digestibility of pea starch (PS) were investigated. The morphology and crystal structure of starch granules were destroyed by UT, thereby promoting starch retrogradation and digestion. The binding between BLF and starch through hydrophobic interactions and hydrogen bonds inhibited the interaction between starch molecular chains and impaired their double helix structure, thus effectively retarding starch retrogradation. The anti-digestibility of starch was enhanced after synergistic treatment. Compared with single treatment, synergistic treatment increased the ordered structure and gelatinization enthalpy of starch. In comparison with the UT-BLF group, the viscoelastic and thermal stability of BLF-UT group were improved with the increase in ordered structure. This study could provide valuable information for PS modification.
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Affiliation(s)
- Rong Hu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liangru Wu
- China National Bamboo Research Center, Hangzhou 310012, China.
| | - Xueqin Liao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Fusheng Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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9
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Wei Y, Li G, Zhu F. Impact of long-term ultrasound treatment on structural and physicochemical properties of starches differing in granule size. Carbohydr Polym 2023; 320:121195. [PMID: 37659789 DOI: 10.1016/j.carbpol.2023.121195] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/25/2023] [Accepted: 07/10/2023] [Indexed: 09/04/2023]
Abstract
Granule size is a critical parameter affecting starch processing properties. Ultrasound treatments of up to 22 h were applied on two starches differing in granule size (quinoa starch and maize starch). The two starches showed significantly different trends in both structural and physicochemical aspects affected by the ultrasound treatments. For the small granule starch (volume-weighted mean particle size of 1.79 μm), short-term ultrasonication caused an increase of swelling power. As the treatment time increased, the physicochemical properties were influenced by the degradation of amylopectin external chains. The X-ray diffraction results showed a decrease of relative crystallinity and changes of peak areas with long-term treatment. On the other hand, a balance between amylose leaching and surface damages was seen for the large granule starch (volume-weighted mean particle size of 18.3 μm). The effect of ultrasound modification on starches with different molecular and granular structures was discussed. A possible mechanism of the ultrasound effect was proposed.
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Affiliation(s)
- Yiyun Wei
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Guantian Li
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China.
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Wang N, Li C, Miao D, Hou H, Dai Y, Zhang Y, Wang B. The effect of non-thermal physical modification on the structure, properties and chemical activity of starch: A review. Int J Biol Macromol 2023; 251:126200. [PMID: 37567534 DOI: 10.1016/j.ijbiomac.2023.126200] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/02/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023]
Abstract
Non-thermal physical treatments has obvious advantages in regulating the structure and properties of starch compared with chemical treatment. Hance, this article summarized and compared the effects of three kinds of non-thermal physical treatments including grinding and ball milling, high hydrostatic pressure and ultrasonic on the structure, properties and chemical activity of starches from different plants. The potential applications of non-thermal physical modified starch were introduced. And strategies to solve the problems in the current research were put forward. It is found that although starch has a dense structure, the starch granules could be deformed under three kinds of non-thermal physical treatments, which could damage the granule morphology, microstructure, and crystal structure of starch, reduce particle size, increase solubility and swelling power, and promote starch gelatinization. Three kinds of non-thermal physical treated starch could be used as flocculant thickener, starch based edible films and fat substitutes. Non-thermal physical treatments caused the structure of starch to undergo three stages, which were similar to mechanochemical effects. When starch was in the stress stage and the transition stage from aggregation to agglomeration, its active sites significantly increase and move inward, ultimately leading to a significant increase in the chemical activity of 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
| | - Chen 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
| | - Di Miao
- College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, 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
| | - 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.
| | - Yong Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Bin 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
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11
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Hou X, Li X, Li J, Cong J, Jiang L, Shen G, Chen A, Zhang Z. Changes in the structural and physicochemical characteristics of sonicated potato flour. ULTRASONICS SONOCHEMISTRY 2023; 99:106573. [PMID: 37666069 PMCID: PMC10482878 DOI: 10.1016/j.ultsonch.2023.106573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 08/18/2023] [Accepted: 08/28/2023] [Indexed: 09/06/2023]
Abstract
Ultrasound has been widely used for physical modifications of starch because of its effectiveness and environment friendliness; however, only a few reports have focused on the effect of varying ultrasonic treatments on the physicochemical properties of potato flour. In the present study, ultrasound at varying power levels (200, 300, 400, 500, and 600 W) and time intervals (20, 40, 60, 80, and 100 min) were used to obtain sonicated flour. Sonicated potato flour exhibited a significant (P < 0.05) decrease in blue value and oil holding capacity but an increase in swelling power, water solubility, syneresis rate, and transparency. Moreover, ultrasound decreased the RDS content while increasing RS and SDS contents. Thermal properties demonstrated significant (P < 0.05) increases in T0 (64.39℃-83.52℃) and TC (144.29℃-146.87℃) but a decrease in ΔH of the sonicated flour. SEM revealed wrinkles, less debris, and larger particle size at the surface of the sonicated flour. FTIR profiles of all samples exhibited similar characteristics peaks, but the sonicated flour had a higher R1047/1022 value. Additionally, ultrasound did not affect crystalline patterns, but it increased the crystallinity of the sonicated flour. Our study contributes to the understanding of physicochemical property changes of sonicated potato flour, which could have industrial applications.
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Affiliation(s)
- Xiaoyan Hou
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Xiaowan Li
- School of Light Industry and Materials, Chengdu Textile College, Chengdu, Sichuan, China
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Jun Cong
- Chongqing Academy of Animal Science, China
| | - Lingyan Jiang
- Pingwu Food and Drug Inspection and Testing Center, Sichuan, China
| | - Guanghui Shen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Anjun Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.
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Hu N, Zhao C, Li S, Qi W, Zhu J, Zheng M, Cao Y, Zhang H, Xu X, Liu J. Postharvest ripening of newly harvested corn: Structural, rheological, and digestive characteristics of starch. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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Liu H, Yao Y, Zhang Y, Zheng B, Zeng H. Ultrasonication-mediated formation of V-type lotus seed starch for subsequent complexation with butyric acid. Int J Biol Macromol 2023; 236:124000. [PMID: 36906196 DOI: 10.1016/j.ijbiomac.2023.124000] [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: 01/06/2023] [Revised: 03/03/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023]
Abstract
V-type starches comprise single helical structures that can be complexed with other small hydrophobic molecules. The development of the subtypes of these assembled V-conformations is dependent on the helical state of the amylose chains during complexation, which is influenced by the pretreatment employed. In this work, the effect of preultrasonication on the structure and in vitro digestibility of preformed V-type lotus seed starch (VLS) and its potential for complexing with butyric acid (BA), was investigated. The results showed that ultrasound pretreatment did not affect the crystallographic pattern of the V6-type VLS. The optimal ultrasonic intensities increased the crystallinity and molecular ordering of the VLSs. With an increase in the preultrasonication power, the pores on the VLS gel surface decreased in size and were more densely distributed. The VLSs formed at 360 W were less vulnerable to digestive enzymes than their untreated counterparts. Additionally, their highly porous structures could accommodate numerous BA molecules, and thus generated inclusion complexes via hydrophobic interactions. These findings would provide valuable insights into the ultrasonication-mediated formation of VLSs and suggest their potential application as carriers for the delivery of BA molecules to the gut.
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Affiliation(s)
- Huifang Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yingning Yao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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14
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Nie M, Piao C, Wang A, Xi H, Chen Z, He Y, Wang L, Liu L, Huang Y, Wang F, Tong LT. Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods. Carbohydr Polym 2023; 303:120458. [PMID: 36657856 DOI: 10.1016/j.carbpol.2022.120458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 12/04/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022]
Abstract
The objective of this study was to compare the structural, thermal, rheological and digestive properties of highland barley starch (HBS) by different extraction methods. Five techniques were used to extract HBS: Alkali extraction, Ultrasound extraction, double enzyme extraction (DE), three enzyme extraction (TE) and ultrasonic assisted TE (U-TE). The results indicated that the Ultrasound extracted HBS had fewer Maltese crosses, lower molecular weight (Mw), and higher content of damaged starch (P < 0.05). Meanwhile, DE extracted HBS had higher Mw, and the content of short amylopectin than that of Alkali extracted HBS (P < 0.05). Additionally, the DE extracted HBS showed the highest relative crystallinity and good short-range ordered structure, which led to the outcome of stronger thermal stability and higher values of G' and G'' (P < 0.05). These results indicated that enzymatic extraction could better protect the resistance of HBS by protecting its physicochemical properties.
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Affiliation(s)
- Mengzi Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Aixia Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Huihan Xi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Zhiying Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yue He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yatao Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
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15
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Zhuang J, Liu H, You L, Xu F, Zeng H, Zeng S. Influence of ultrasonic-microwave power on the structure and in vitro digestibility of lotus seed starch-glycerin monostearin complexes after retrogradation. Int J Biol Macromol 2023; 228:59-67. [PMID: 36563815 DOI: 10.1016/j.ijbiomac.2022.12.188] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 11/19/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
The digestibility of starches with high amylose content can be modulated by the complexation with lipids, which is largely influenced by physical modification methods. In the current work, the impact of ultrasound-microwavre synergistic treatment on the structure and in vitro digestibility of lotus seed starch-glycerin monostearin complexes (LS-GMSc) after retrogradation were investigated. Results showed that 400 W of ultrasound treatment combined with microwave was more conducive to the formation of LS-GMSc, which increased the microcrystalline region and ordering degree of starch. However, excessively high ultrasound intensity weakened V-type diffraction and promoted amylose recrystallization. Investigation of the micromorphology and thermal properties revealed that the existence of V-complexes retarded starch retrogradation, and this effect was significantly enhanced after appropriate ultrasound (400 W) treatment. The digestion showed that 400 W of ultrasound treatment improved the digestive resistance of starch complexes and increased the content of resistant starch. These results are significant to the theoretical foundation and functional application of V-type complexes on anti-gelling and anti-digestion.
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Affiliation(s)
- Jie Zhuang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huifang Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Longnong You
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Fangqing Xu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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16
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Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same. FERMENTATION 2023. [DOI: 10.3390/fermentation9020134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
Abstract
High-amylose starch has unique functional properties and nutritional values in food applications. This type of starch is generally resistant to enzymatic digestion in the gastrointestinal tract, and contains an increased fraction of resistant starch (RS), which is a type of dietary fiber. The digestion and fermentation of high-amylose starch in the gut are of current research interest, as the processes are related to its nutritional functionality. This review summarizes recent in vitro and in vivo studies on the digestion and fermentation of high-amylose starches from different botanical sources and those that have been obtained by modifications. The RS content and fermentation properties are compared among high-amylose starches. This review aims to provide a current understanding of the relationship between high-amylose starch structures and fermentation-related nutritional properties. The results of these studies suggest that both modifications and food processing of high-amylose starch result in distinct fermentation products and nutritional properties. The review provides insight into the potential future applications of diverse high-amylose starches as bioactive compounds to modulate colonic fermentation.
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Fang K, Deng L, Yin J, Yang T, Li J, He W. Recent advances in starch-based magnetic adsorbents for the removal of contaminants from wastewater: A review. Int J Biol Macromol 2022; 218:909-929. [PMID: 35914554 DOI: 10.1016/j.ijbiomac.2022.07.175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 07/03/2022] [Accepted: 07/22/2022] [Indexed: 02/09/2023]
Abstract
Considerable concern exists regarding water contamination by various pollutants, such as conventional pollutants (e.g., heavy metals and organics) and emerging micropollutants (e.g., consumer care products and interfering endocrine-related compounds). Currently, academics are continuously exploring sustainability-related materials and technologies to remove contaminants from wastewater. Magnetic starch-based adsorbents (MSAs) can combine the advantages of starch and magnetic nanoparticles, which exhibit unique critical features such as availability, cost-effectiveness, size, shape, crystallinity, magnetic properties, stability, adsorption properties, and excellent surface properties. However, limited reviews on MSAs' preparations, characterizations, applications, and adsorption mechanisms could be available nowadays. Hence, this review not only focuses on their activation and preparation methods, including physical (e.g., mechanical activation treatment, microwave radiation treatment, sonication, and extrusion), chemical (e.g., grafting, cross-linking, oxidation and esterification), and enzymatic modifications to enhance their adsorption properties, but also offers an all-round state-of-the-art analysis of the full range of its characterization methods, the adsorption of various contaminants, and the underlying adsorption mechanisms. Eventually, this review focuses on the recycling and reclamation performance and highlights the main gaps in the areas where further studies are warranted. We hope that this review will spark an interdisciplinary discussion and bring about a revolution in the applications of MSAs.
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Affiliation(s)
- Kun Fang
- School of Chemistry and Chemical Engineering, School of Resources, Environment and Materials, Guangxi Key Laboratory of Processing for Non-ferrous Metallic and Featured Materials Guangxi University, Nanning 530004, Guangxi, China; College of Light Industry and Food Engineering, the Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China
| | - Ligao Deng
- College of Light Industry and Food Engineering, the Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China
| | - Jiangyu Yin
- College of Light Industry and Food Engineering, the Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China
| | - Tonghan Yang
- School of Chemistry and Chemical Engineering, School of Resources, Environment and Materials, Guangxi Key Laboratory of Processing for Non-ferrous Metallic and Featured Materials Guangxi University, Nanning 530004, Guangxi, China
| | - Jianbin Li
- College of Light Industry and Food Engineering, the Collaborative Innovation Center for Guangxi Sugar Industry, Nanning 530004, Guangxi, China.
| | - Wei He
- School of Chemistry and Chemical Engineering, School of Resources, Environment and Materials, Guangxi Key Laboratory of Processing for Non-ferrous Metallic and Featured Materials Guangxi University, Nanning 530004, Guangxi, China.
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18
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Wang J, Lv X, Lan T, Lei Y, Suo J, Zhao Q, Lei J, Sun X, Ma T. Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2022; 86:106004. [PMID: 35429900 PMCID: PMC9035435 DOI: 10.1016/j.ultsonch.2022.106004] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/28/2022] [Accepted: 04/09/2022] [Indexed: 05/24/2023]
Abstract
Kiwi starch (KS) is a fruit-derived starch; in order to improve its processing performance and increase its added value, it is necessary to modify KS to enhance the positive attributes and to enlarge its application. In this study, KS was modified by high-power ultrasound treatment (HUT) to reveal the relationship between the structure and function of KS with different treatment powers (0, 200, 400, and 600 W) and different treatment times (0, 10, 20, and 30 min). The results showed that HUT destroyed the granular morphology of KS, formed holes and cracks on the surface, and reduced the particle size and the short-range molecular order of KS. After different HUTs, the apparent amylose content (AAC), swelling power (SP), water solubility index (WSI), viscosity and setback value (SB) of KS were significantly increased, while the gelatinization temperature was significantly decreased. In addition, HUT significantly reduced the content of rapidly digestible starch (RDS) and slowly digestible starch (SDS), while it significantly enhanced the content of resistant starch (RS) (64.08-72.73%). In a word, HUT as a novel physical modification method for KS, enlarged its application, and fulfilled different demands of a starch-based product, which introduces another possibility for kiwi fruit further processing.
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Affiliation(s)
- Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Xinran Lv
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Yushan Lei
- Shaanxi Rural Science and Technology Development Center, Xi'an 710054, China; Shaanxi Bairui Kiwifruit Research Co, Ltd., Xi'an 710054, China
| | - Jiangtao Suo
- Shaanxi Bairui Kiwifruit Research Co, Ltd., Xi'an 710054, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Jing Lei
- Shaanxi Bairui Kiwifruit Research Co, Ltd., Xi'an 710054, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China.
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