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Hernandez-Hernandez O, Julio-Gonzalez LC, Doyagüez EG, Gutiérrez TJ. Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion. Polymers (Basel) 2023; 15:polym15071704. [PMID: 37050319 PMCID: PMC10097208 DOI: 10.3390/polym15071704] [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: 11/28/2022] [Revised: 03/17/2023] [Accepted: 03/23/2023] [Indexed: 04/14/2023] Open
Abstract
Extruded spaghetti-type pasta systems were obtained separately either from native or oxidized starch prepared via wet chemistry with the aim of evaluating the effect of oxidation modification of starch. In addition to this, the butyrylation reaction (butyrate (Bu) esterification-short-chain fatty acid) using native or oxidized starch was analyzed under reactive extrusion (REx) conditions with and without the addition of a green food-grade organocatalyst (l(+)-tartaric acid) with the purpose of developing potentially health-promoting spaghetti-type pasta systems in terms of increasing its resistant starch (RS) values. These would be due to obtaining organocatalytic butyrylated starch or not, or the manufacture of a doubly modified starch (oxidized-butyrylated-starch oxidation followed by organocatalytic butyrylation) or not. To this end, six pasta systems were developed and characterized by solid-state 13C cross-polarization magic angle spinning nuclear magnetic resonance (CP MAS NMR) spectroscopy, degree of substitution (DS), attenuated total reflectance Fourier transform infrared (ATR/FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), pancreatic digestion, free Bu content analysis and in vitro starch digestibility. The results obtained here suggest that starch oxidation hydrolytically degrades starch chains, making them more susceptible to enzymatic degradation by α-amylase. However, the oxidized starch-based pasta systems, once esterified by Bu mainly on the amylose molecules (doubly modified pasta systems) increased their RS values, and this was more pronounced with the addition of the organocatalyst (maximum RS value = ~8%). Interestingly, despite the checked chemical changes that took place on the molecular structure of starch upon butyrylation or oxidation reactions in corn starch-based spaghetti-type pasta systems, and their incidence on starch digestibility, the orthorhombic crystalline structure (A-type starch) of starch remained unchanged.
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Affiliation(s)
| | | | - Elisa G Doyagüez
- Centro de Química Orgánica "Lora Tamayo" (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | - Tomy J Gutiérrez
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Colón 10850, Mar del Plata B7608FLC, Argentina
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Zhang W, Wang B, Zhang A, Zhou Q, Li Y, Li L, Ma S, Fan Y, Huang Z. Exogenous 6-benzylaminopurine enhances waterlogging and shading tolerance after anthesis by improving grain starch accumulation and grain filling. FRONTIERS IN PLANT SCIENCE 2022; 13:1003920. [PMID: 36388481 PMCID: PMC9647130 DOI: 10.3389/fpls.2022.1003920] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Accepted: 10/10/2022] [Indexed: 06/16/2023]
Abstract
Due to the frequent occurrence of extreme weather events, the area of wheat affected by continuous cloudy rainfall is increasing, with waterlogging becoming a major limiting factor of wheat yield. To alleviate the effect, spraying exogenous plant growth regulators is often used. In this study, two wheat cultivars, waterlogging-tolerant Yangmai 18 and waterlogging-sensitive Sumai 188, were selected for waterlogging and shading (WS) after anthesis for 7, 11, and 15 days respectively. Three concentrations of 6-benzylaminoadenine (6-BA) solution (15, 25, and 35 mg·L-1) were sprayed after WS treatment and water was sprayed as the control. Then, the effect of spraying 6-BA on photosynthetic characteristics, starch content, grain filling characteristics, and yield was explored under artificially stimulated continuous cloudy rainfall during anthesis. Compared with the control, the application of 6-BA caused a significant increase in grain plumpness throughout grain filling, as well as increases in the net photosynthetic rate (P n), stomatal conductance (G s), and transpiration rate (T r), and a significant decrease in the intercellular CO2 concentration (C i) of the flag leaves, all of which enhanced the photosynthetic capacity. The content of total starch, amylose, and amylopectin in the grains also increased significantly compared with the control. After WS for 15 days, the starch content increased by 3.81%-11.41% compared with the control. Spraying 6-BA also prolonged grain filling, increased the average grain filling rate, and significantly increased the 1000-grain weight and yield. The thousand-grain weight increased by 5.06%-43.28%, and wheat yield increased by 8.93%-64.27% after spraying 25 mg·L-1 of the 6-BA solution. These findings suggest that the application of 6-BA after WS stress could significantly improve the photosynthetic performance, which is propitious to the accumulation and transport of photosynthetic products after anthesis. Besides, spraying 6-BA can also increase the duration and rate of grain filling and starch accumulation content and improve grain weight, thereby alleviating the adverse effects of WS on wheat yield. Overall, spraying 25 mg·L-1 of the 6-BA solution had an optimal effect. These findings provide a theoretical basis for the exploration of cultivation techniques and measures aimed at alleviating damage caused by continuous rainfall during wheat anthesis.
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Affiliation(s)
- Wenjing Zhang
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Beibei Wang
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Anmin Zhang
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Qirui Zhou
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Yang Li
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Lingyu Li
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Shangyu Ma
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Yonghui Fan
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
| | - Zhenglai Huang
- Key Laboratory of Wheat Biology and Genetic Improvement on South Yellow and Huai River Valley, Ministry of Agriculture, Hefei, China
- College of Agronomy, Anhui Agricultural University, Hefei, China
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Zhao X, Zeng L, Huang Q, Zhang B, Zhang J, Wen X. Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification. Food Chem 2022; 386:132848. [PMID: 35367796 DOI: 10.1016/j.foodchem.2022.132848] [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: 10/26/2021] [Revised: 03/11/2022] [Accepted: 03/27/2022] [Indexed: 11/04/2022]
Abstract
This work investigated the structure and physicochemical properties of cross-linked tapioca starch (CTS), acetylated tapioca starch (ATS) and their counterparts (Oil-CTS and Oil-ATS). The results showed oil on the interface of starch granules promoted granule agglomeration after oil modification. Besides, oil modification could increase granule size and destroy the crystalline structure but did not affect the molecular structure of starch. Meanwhile, oil-modified starches did not form the V-type structure like amylose-fatty acid complex, suggesting that oil could not enter the helical cavity of amylose to form complex. Furthermore, compared with CTS and ATS, oil-modified starches had higher shear resistance, lower viscosity and gelatinization enthalpy. Notably, Oil-CTS possessed excellent emulsion stability, with the potential application as an emulsion stabilizer. This study revealed oil modification as an innovative method to endow starch with high shear resistance, low gelatinization enthalpy and excellent emulsion stability to meet the demands of food industries.
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Affiliation(s)
- Xiaoyun Zhao
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Lingjun Zeng
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China.
| | - Binjia Zhang
- College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China
| | - Jiaqi Zhang
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
| | - Xing Wen
- Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China
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Zhao X, Wang X, Zeng L, Huang Q, Zhang J, Wen X, Xiong S, Yin T, Zhang B. Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms. Food Res Int 2022; 158:111521. [DOI: 10.1016/j.foodres.2022.111521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/12/2022] [Accepted: 06/13/2022] [Indexed: 11/16/2022]
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Zhang T, Guan E, Yang Y, Zhang L, Liu Y, Bian K. Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids. Food Chem 2022; 397:133567. [DOI: 10.1016/j.foodchem.2022.133567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 06/16/2022] [Accepted: 06/21/2022] [Indexed: 11/04/2022]
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Nguyen SN, Drawbridge P, Beta T. Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202100251] [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)
- Si Nhat Nguyen
- Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg MB R3T 2N2 Canada
| | - Pamela Drawbridge
- Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg MB R3T 2N2 Canada
| | - Trust Beta
- Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg MB R3T 2N2 Canada
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