1
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Mogoginta JG, Murai T, Annor GA. Starch Characteristics and Amylopectin Unit and Internal Chain Profiles of Indonesian Rice ( Oryza sativa). Foods 2024; 13:2422. [PMID: 39123613 PMCID: PMC11312433 DOI: 10.3390/foods13152422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 07/16/2024] [Accepted: 07/29/2024] [Indexed: 08/12/2024] Open
Abstract
Indonesia is arguably a major player in worldwide rice production. Though white rice is the most predominantly cultivated, red, brown, and red rice are also very common. These types of rice are known to have different cooking properties that may be related to differences in their starch properties. Investigating the starch properties, especially the fine structure of their amylopectin, can help understand these differences. This study aims to investigate the starch characteristics of some Indonesian rice varieties by evaluating the starch granule morphology and size, molecular characteristics, amylopectin unit and internal chain profiles, and thermal properties. Starches were extracted from white rice (long grain (IR-64) and short grain (IR-42)), brown rice, red rice, and black rice cultivated in Java Island, Indonesia. IR-42 had the highest amylose content of 39.34% whilst the black rice had the least of 1.73%. The enthalpy of gelatinization and onset temperature of the gelatinization of starch granules were between 3.2 and 16.2 J/g and 60.1 to 73.8 °C, respectively. There were significant differences between the relative molar amounts of the internal chains of the samples. The two white rice and black rice had a significantly higher amount of A-chains, but a lower amount of B-chains and fingerprint B-chains (Bfp) than the brown and red rice. The average chain length (CL), short chain length (SCL), and external chain length (ECL) were significantly longer for the red rice and the black rice in comparison to both the white rice amylopectins. The long chain length (LCL) and internal chain length (ICL) of the sample amylopectins were similar. Rice starches were significantly different in the internal structure but not as much in their amylopectin unit chain profile. These results suggest the differences in their amylopectin clusters and building blocks.
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Affiliation(s)
| | | | - George A. Annor
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108, USA; (J.G.M.); (T.M.)
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2
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Chen C, Huang Y, Zhu F. Molecular Basis of the Granular Characteristics of Small-Granule Starch: A Comparative Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12762-12774. [PMID: 38775801 DOI: 10.1021/acs.jafc.4c01561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2024]
Abstract
Small-granule starches (SGSs) have technological advantages over starches of conventional sizes for many applications. The study compared the granular characteristics of three SGSs (from amaranth, quinoa, and taro) with those of maize and potato starches and revealed their molecular basis. The results indicated that the supramolecular architecture of starch granules was not necessarily correlated with granule size. Acid hydrolysis of amaranth and quinoa starches was fast due to not only their small granule sizes but also the defects in the supramolecular structure, to which short external and internal chain lengths of amaranth and quinoa amylopectins contributed. By comparison, the granular architecture of taro starch granules was more stable partly due to the longer external chain length of taro amylopectin. Comparison of the molecular composition of branched subunits (released by using α-amylase of Bacillus amyloliquefaciens) in amylopectins and that in lintnerized starches suggested a significant heterogeneous degradation of amaranth and quinoa starches at supramolecular levels.
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Affiliation(s)
- Chuanjie Chen
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Yilan Huang
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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3
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Wang L, Chen S, Li C, Gu Z, Kong H, Ban X, Li Z. Enhancement of β-Cyclodextrin Production Using a Glycogen Debranching Enzyme from Saccharolobus solfataricus STB09. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6491-6499. [PMID: 38500439 DOI: 10.1021/acs.jafc.3c09922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/20/2024]
Abstract
Efficient production of cyclodextrins (CDs) has always been challenging. CDs are primarily produced from starch via cyclodextrin glycosyltransferase (CGTase), which acts on α-1,4 glucosidic bonds; however, α-1,6 glucosidic bonds in starch suppress the enzymatic production of CDs. In this study, a glycogen debranching enzyme from Saccharolobus solfataricus STB09 (SsGDE) was utilized to promote the production of β-CD by hydrolyzing α-1,6 glucosidic bonds. The addition of SsGDE (750 U/g of starch) at the liquefaction stage remarkably improved the β-CD yield, with a 43.9% increase. Further mechanism exploration revealed that SsGDE addition could hydrolyze specific branches with less generation of byproducts, thereby promoting CD production. The chain segments of a degree of polymerization ≥13 produced by SsGDE debranching could also be utilized by β-CGTase to convert into CDs. Overall, these findings proposed a new approach of combining SsGDE with β-CGTase to enhance the CD yield.
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Affiliation(s)
- Luxiao Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Institute of Future Food Technology, JITRI, Yixing 214200, Jiangsu, China
| | - Shuangdi Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Institute of Future Food Technology, JITRI, Yixing 214200, Jiangsu, China
| | - Caiming Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Institute of Future Food Technology, JITRI, Yixing 214200, Jiangsu, China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Haocun Kong
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Institute of Future Food Technology, JITRI, Yixing 214200, Jiangsu, China
| | - Xiaofeng Ban
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Institute of Future Food Technology, JITRI, Yixing 214200, Jiangsu, China
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4
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Althawab SA, Amoako DB, Annor GA, Awika JM. Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing. Food Chem 2023; 421:136182. [PMID: 37086517 DOI: 10.1016/j.foodchem.2023.136182] [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: 11/29/2022] [Revised: 04/10/2023] [Accepted: 04/15/2023] [Indexed: 04/24/2023]
Abstract
Proanthocyanidins (PA) form poorly digestible complexes with starch. The study examined amylase degradation mechanism and hydrothermal stability of starch-PA complexes. Sorghum-derived PA was complexed with wheat starch, reconstituted into flour (10% gluten added) and processed into crackers and pancakes. In vitro digestion profile of the complexes and products were characterized. The starch-PA complexes retained more (34-84%) fragments with degree of polymerization (DP) > 6,000 after 120 min digestion than controls (0-21%). Debranching further revealed higher retention of DP 11 - 30 chains in the digested starch-PA complexes than controls, suggesting amylopectin complexation contributed to reduced starch digestion. Starch-PA complexes retained reduced digestibility (50-56% higher resistant starch vs controls) in the cracker, but not pancake model. However, removing gluten from the pancake formulation restored the reduced digestibility of the starch-PA complexes. The starch-PA complexes are stable to hydrothermal processing, but can be disrupted by hydrophobic gluten proteins under excess moisture conditions.
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Affiliation(s)
- Suleiman A Althawab
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA
| | - Derrick B Amoako
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA
| | - George A Annor
- University of Minnesota, Food Science and Nutrition Department, Saint Paul, MN 55108, USA
| | - Joseph M Awika
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
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5
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Schneider AA, Bu F, Ismail BP. Enhancement of pea protein solubility and thermal stability for acidic beverage applications via endogenous Maillard-induced glycation and chromatography purification. Curr Res Food Sci 2023; 6:100452. [PMID: 36852385 PMCID: PMC9958256 DOI: 10.1016/j.crfs.2023.100452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 12/23/2022] [Accepted: 01/31/2023] [Indexed: 02/10/2023] Open
Abstract
A clean-label process to endogenously glycate and purify pea protein was investigated. The production of maltodextrin from pea starch with a specific dextrose equivalent (DE) was optimized. The produced maltodextrin (14.6 DE) was used to initiate a limited and controlled Maillard-induced glycation of pea protein. The partially glycated pea protein (PG-PP) was subjected to hydrophobic interaction chromatography to remove unreacted carbohydrate, followed by characterization of the purified product. The extent of Maillard-induced glycation was monitored by assessing changes in color, free amino groups, and protein/glycoprotein profiles. The purified PG-PP was evaluated for thermal denaturation, surface properties, protein secondary structure, protein solubility, thermal stability, and digestibility. Maillard-induced glycation was limited to initial stages and resulted in a moderate blockage of amine groups (∼30%). The purified PG-PP had a relatively low surface hydrophobicity, a markedly enhanced protein solubility (∼90%) at pH 3.4, and a nonimpacted protein in vitro digestibility (∼100%). This work provided the impetus needed for future scale-up and process optimization for the production of value-added pea protein ingredient intended for high protein beverage applications.
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Affiliation(s)
- Alissa A. Schneider
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, Minnesota, 55108, USA
| | - Fan Bu
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, Minnesota, 55108, USA
| | - Baraem P. Ismail
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, Minnesota, 55108, USA
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6
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Roman L, Baylis B, Klinger K, de Jong J, Dutcher JR, Martinez MM. Changes to fine structure, size and mechanical modulus of phytoglycogen nanoparticles subjected to high-shear extrusion. Carbohydr Polym 2022; 298:120080. [DOI: 10.1016/j.carbpol.2022.120080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 09/01/2022] [Accepted: 09/02/2022] [Indexed: 11/28/2022]
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7
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Allan MC, Read QD, Johanningsmeier SD. Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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8
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Christensen SJ, Madsen MS, Zinck SS, Hedberg C, Sørensen OB, Svensson B, Meyer AS. Enzymatic potato starch modification and structure-function analysis of six diverse GH77 4-alpha-glucanotransferases. Int J Biol Macromol 2022; 224:105-114. [DOI: 10.1016/j.ijbiomac.2022.10.107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/18/2022] [Accepted: 10/12/2022] [Indexed: 11/05/2022]
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9
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Ha M, Jeong HY, Lim ST, Chung HJ. The cooking method features controlling eating quality of cooked rice: An explanation from the view of starch structure in leachate and morphological characteristics. Food Res Int 2022; 162:111980. [DOI: 10.1016/j.foodres.2022.111980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 09/19/2022] [Accepted: 09/23/2022] [Indexed: 11/27/2022]
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10
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Gaenssle ALO, van der Maarel MJEC, Jurak E. The influence of amylose content on the modification of starches by glycogen branching enzymes. Food Chem 2022; 393:133294. [PMID: 35653995 DOI: 10.1016/j.foodchem.2022.133294] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 05/10/2022] [Accepted: 05/21/2022] [Indexed: 11/04/2022]
Abstract
Glycogen branching enzymes (GBEs) have been used to generate new branches in starches for producing slowly digestible starches. The aim of this study was to expand the knowledge about the mode of action of these enzymes by identifying structural aspects of starchy substrates affecting the products generated by different GBEs. The structures obtained from incubating five GBEs (three from glycoside hydrolase family (GH) 13 and two from GH57) on five different substrates exhibited minor but statistically significant correlations between the amount of longer chains (degree of polymerization (DP) 9-24) of the product and both the amylose content and the degree of branching of the substrate (Pearson correlation coefficient of ≤-0.773 and ≥0.786, respectively). GH57 GBEs mainly generated large products with long branches (100-700 kDa and DP 11-16) whereas GH13 GBEs produced smaller products with shorter branches (6-150 kDa and DP 3-10).
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Affiliation(s)
- Aline L O Gaenssle
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Marc J E C van der Maarel
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Edita Jurak
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
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11
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Ji H, Bai Y, Liu Y, Wang Y, Zhan X, Long J, Chen L, Qiu C, Jin Z. Deciphering external chain length and cyclodextrin production with starch catalyzed by cyclodextrin glycosyltransferase. Carbohydr Polym 2022; 284:119156. [DOI: 10.1016/j.carbpol.2022.119156] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/31/2021] [Accepted: 01/16/2022] [Indexed: 01/14/2023]
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12
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Okyere AY, Boakye PG, Bertoft E, Annor GA. Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starches. J Food Sci 2022; 87:686-698. [DOI: 10.1111/1750-3841.16037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/17/2021] [Accepted: 12/13/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Akua Y. Okyere
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
| | - Prince G. Boakye
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
| | - Eric Bertoft
- Bertoft Solutions Gamla Sampasvägen 18, 20960 Turku Finland
| | - George A. Annor
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
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13
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Liu J, Bai Y, Ji H, Wang Y, Jin Z, Svensson B. Controlling the Fine Structure of Glycogen-like Glucan by Rational Enzymatic Synthesis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14951-14960. [PMID: 34847321 DOI: 10.1021/acs.jafc.1c06531] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Glycogen-like glucan (GnG), a hyperbranched glucose polymer, has been receiving increasing attention to generate synthetic polymers and nanoparticles. Importantly, different branching patterns strongly influence the functionality of GnG. To uncover ways of obtaining different GnG branching patterns, a series of GnG with radius from 22.03 to 27.06 nm were synthesized using sucrose phosphorylase, α-glucan phosphorylase (GP), and branching enzyme (BE). Adjusting the relative activity ratio of GP and BE (GP/BE) made the molecular weight (MW) distribution of intermediate GnG products follow two different paths. At a low GP/BE, the GnG developed from "small to large" during the synthetic process, with the MW increasing from 6.15 × 106 to 1.21 × 107 g/mol, and possessed a compact structure. By contrast, a high GP/BE caused the "large to small" model, with the MW reduction of GnG from 1.62 × 107 to 1.21 × 107 g/mol, and created a loose external structure. The higher GP activity promoted the elongation of external chains and restrained chain transfer by the BE to the inner zone of GnG, which would modulate the loose-tight structure of GnG. These findings provide new useful insights into the construction of structurally well-defined nanoparticles.
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Affiliation(s)
- Jialin Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Hangyan Ji
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yanli Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Birte Svensson
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
- Department of Biotechnology and Biomedicine, Enzyme and Protein Chemistry, Technical University of Denmark, Kgs. Lyngby DK-2800, Denmark
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Zhao X, Andersson M, Andersson R. A simplified method of determining the internal structure of amylopectin from barley starch without amylopectin isolation. Carbohydr Polym 2021; 255:117503. [PMID: 33436256 DOI: 10.1016/j.carbpol.2020.117503] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 11/21/2020] [Accepted: 12/08/2020] [Indexed: 12/01/2022]
Abstract
To determine the internal structure of barley starch without amylopectin isolation, whole starch was hydrolyzed using β-amylase to remove the linear amylose and obtain β-limit dextrins (β-LDs). The β-LDs were treated with extensive α-amylase to prepare α-limit dextrins (α-LDs), and the α-LDs were further hydrolyzed with β-amylase into building blocks. The chain-length distribution of β-LD and building block composition were analyzed by size-exclusion chromatography and anion-exchange chromatography. The internal structure of the barley whole starches had similar pattern to barley amylopectins analyzed by conventional methods. The starch of barley amo1-mutated varieties contained more short internal B-chains and less long internal B-chains than that of other varieties. The starch from amo1-mutated varieties had more large building blocks than that from waxy varieties. The simplified method presented in this study can effectively characterize starch internal structure that relates to physicochemical properties of starch, although some details of amylopectin structure are not assessable.
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Affiliation(s)
- Xue Zhao
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07, Uppsala, Sweden.
| | - Mariette Andersson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Box 101, SE-230 53, Alnarp, Sweden.
| | - Roger Andersson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07, Uppsala, Sweden.
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15
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The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106351] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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16
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Amylose starch with no detectable branching developed through DNA-free CRISPR-Cas9 mediated mutagenesis of two starch branching enzymes in potato. Sci Rep 2021; 11:4311. [PMID: 33619312 PMCID: PMC7900246 DOI: 10.1038/s41598-021-83462-z] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Accepted: 01/29/2021] [Indexed: 01/11/2023] Open
Abstract
DNA-free genome editing was used to induce mutations in one or two branching enzyme genes (Sbe) in tetraploid potato to develop starch with an increased amylose ratio and elongated amylopectin chains. By using ribonucleoprotein (RNP) transfection of potato protoplasts, a mutation frequency up to 72% was achieved. The large variation of mutations was grouped as follows: Group 1 lines with all alleles of Sbe1 mutated, Group 2 lines with all alleles of Sbe1 as well as two to three alleles of Sbe2 mutated and Group 3 lines having all alleles of both genes mutated. Starch from lines in Group 3 was found to be essentially free of amylopectin with no detectable branching and a chain length (CL) distribution where not only the major amylopectin fraction but also the shortest amylose chains were lost. Surprisingly, the starch still formed granules in a low-ordered crystalline structure. Starch from lines of Group 2 had an increased CL with a higher proportion of intermediate-sized chains, an altered granule phenotype but a crystalline structure in the granules similar to wild-type starch. Minor changes in CL could also be detected for the Group 1 starches when studied at a higher resolution.
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17
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Nawaz A, Zhang P, Li E, Gilbert RG, Sullivan MA. The importance of glycogen molecular structure for blood glucose control. iScience 2021; 24:101953. [PMID: 33458612 PMCID: PMC7797522 DOI: 10.1016/j.isci.2020.101953] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Type 2 diabetes incidence continues to increase rapidly. This disease is characterized by a breakdown in blood glucose homeostasis. The impairment of glycemic control is linked to the structure of glycogen, a highly branched glucose polymer. Liver glycogen, a major controller of blood sugar, comprises small β particles which can link together to form larger α particles. These degrade to glucose more slowly than β particles, enabling a controlled release of blood glucose. The α particles in diabetic mice are however easily broken down into β particles, which degrade more quickly. Because this may lead to higher blood glucose, understanding this diabetes-associated breakdown of α-particle molecular structure may help in the development of diabetes therapeutics. We review the extraction of liver glycogen, its molecular structure, and how this structure is affected by diabetes and then use this knowledge to make postulates to guide the development of strategies to help mitigate type 2 diabetes.
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Affiliation(s)
- Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, P.R. China
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Peng Zhang
- School of Electronic Information Engineering, Yangtze Normal University, Chongqing, 408100, China
| | - Enpeng Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, P.R. China
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Robert G. Gilbert
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, P.R. China
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia
| | - Mitchell A. Sullivan
- Glycation and Diabetes, Mater Research Institute – The University of Queensland, Translational Research Institute, Brisbane, QLD 4102, Australia
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18
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Nitschke S, Petković S, Ahonen S, Minassian BA, Nitschke F. Sensitive quantification of α-glucans in mouse tissues, cell cultures, and human cerebrospinal fluid. J Biol Chem 2020; 295:14698-14709. [PMID: 32817315 DOI: 10.1074/jbc.ra120.015061] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 08/04/2020] [Indexed: 12/30/2022] Open
Abstract
The soluble α-polyglucan glycogen is a central metabolite enabling transient glucose storage to suit cellular energy needs. Glycogen storage diseases (GSDs) comprise over 15 entities caused by generalized or tissue-specific defects in enzymes of glycogen metabolism. In several, e.g. in Lafora disease caused by the absence of the glycogen phosphatase laforin or its interacting partner malin, degradation-resistant abnormally structured insoluble glycogen accumulates. Sensitive quantification methods for soluble and insoluble glycogen are critical to research, including therapeutic studies, in such diseases. This paper establishes methodological advancements relevant to glycogen metabolism investigations generally, and GSDs. Introducing a pre-extraction incubation method, we measure degradation-resistant glycogen in as little as 30 mg of skeletal muscle or a single hippocampus from Lafora disease mouse models. The digestion-resistant glycogen correlates with the disease-pathogenic insoluble glycogen and can readily be detected in very young mice where glycogen accumulation has just begun. Second, we establish a high-sensitivity glucose assay with detection of ATP depletion, enabling 1) quantification of α-glucans in cell culture using a medium-throughput assay suitable for assessment of candidate glycogen synthesis inhibitors, and 2) discovery of α-glucan material in healthy human cerebrospinal fluid, establishing a novel methodological platform for biomarker analyses in Lafora disease and other GSDs.
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Affiliation(s)
- Silvia Nitschke
- Departments of Pediatrics and Biochemistry, University of Texas Southwestern Medical Center, Dallas, Texas, USA
| | - Sara Petković
- Program in Genetics and Genome Biology, The Hospital for Sick Children Research Institute, Toronto, Ontario, Canada
| | - Saija Ahonen
- Program in Genetics and Genome Biology, The Hospital for Sick Children Research Institute, Toronto, Ontario, Canada
| | - Berge A Minassian
- Departments of Pediatrics and Biochemistry, University of Texas Southwestern Medical Center, Dallas, Texas, USA; Program in Genetics and Genome Biology, The Hospital for Sick Children Research Institute, Toronto, Ontario, Canada
| | - Felix Nitschke
- Departments of Pediatrics and Biochemistry, University of Texas Southwestern Medical Center, Dallas, Texas, USA.
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19
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Xu X, Li X, Li Z, Li Y, Chen K, Wu L, Fa Y, Xu Z, Xu Q. Effects of Genetic Background and Environmental Conditions on Amylopectin Chain-Length Distribution in a Recombinant Inbred Line of an Inter-subspecies Rice Cross. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7444-7452. [PMID: 32551583 DOI: 10.1021/acs.jafc.0c02713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Amylopectin is an essential starch property, and the chain-length distribution of amylopectin (APCLD) is closely associated with the eating and cooking quality of rice. In this study, a series of recombinant inbred lines derived from an indica/japonica cross were planted in four areas with distinct ecological conditions (LN, SC, JS, and GD), and the relationship among APCLD, environmental factors, and genetic background was analyzed. The results showed that APCLD was strongly influenced by environmental factors, which dynamically changed from heading to the mature stage. The solar radiation, luminous flux, and light hours were positively correlated with Fa but negatively correlated with Fb1 and Fb2. The temperature was negatively correlated with Fa and Fb1 but positively correlated with Fb2 and Fb3. The temperature was the primary factor affecting APCLD, followed by humidity and light. There was no significant correlation between the indica pedigree percentage and APCLD. Furthermore, we detected six quantitative trait loci related to Fa, Fb1, Fb2, and Fb3 chains, several of which shared a similar region to previously reported loci, including DENSE AND ERECT PANICLE 1 (DEP1). The truncated dep1 allele increased Fa, Fb2, and Fb3 but decreased Fb1 in LN, whereas Fa was decreased but Fb1 and Fb2 were increased in JS. Elucidating the effects of climate factors and genetic background on APCLD could provide a theoretical basis and technical guidance for high-quality rice breeding.
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Affiliation(s)
- Ximing Xu
- Rice Research Institute of Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
| | - Xiukun Li
- Rice Research Institute of Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
- College of Agronomy Qingdao Agricultural University, Qingdao, Shandong 266109, People's Republic of China
| | - Zhibin Li
- Rice Research Institute of Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
| | - Yang Li
- Key Laboratory of Southwest Rice Biology and Genetic Breeding, Ministry of Agriculture, Rice and Sorghum Research Institute, Sichuan Academy of Agricultural Sciences, Deyang, Sichuan 618000, People's Republic of China
| | - Kai Chen
- Agricultural Genomics in Statute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangdong 518120, People's Republic of China
| | - Lian Wu
- Rice Research Institute of Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
| | - Yun Fa
- Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, Shandong 266101, People's Republic of China
| | - Zhengjin Xu
- Rice Research Institute of Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
| | - Quan Xu
- Rice Research Institute of Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
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20
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Roman L, Yee J, Hayes AMR, Hamaker BR, Bertoft E, Martinez MM. On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility. Carbohydr Polym 2020; 246:116633. [PMID: 32747268 DOI: 10.1016/j.carbpol.2020.116633] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 06/10/2020] [Accepted: 06/10/2020] [Indexed: 12/22/2022]
Abstract
A structure-digestion model is proposed to explain the formation of α-amylase-slowly digestible structures during amylopectin retrogradation. Maize and potato (normal and waxy) and banana starch (normal and purified amylopectin through alcohol precipitation), were analyzed for amylose ratio and size (HPSEC) and amylopectin unit- and internal-chain length distribution (HPAEC). Banana amylopectin (BA), like waxy potato (WP), exhibited a larger number of B3-chains, fewer BS- and Bfp-chains and lower S:L and BS:BL ratios than maize, categorizing BA structurally as type-4. WP exhibited a significantly greater tendency to form double helices (DSC and 13C-NMR) than BA, which was attributed to its higher internal chain length (ICL) and fewer DP6-12-chains. However, retrograded BA was remarkably more resistant to digestion than WP. Lower number of phosphorylated B-chains, more S- and Bfp-chains and shorter ICL, were suggested to result in α-amylase-slowly digestible structures through further lateral packing of double helices (suggested by thermo-rheology) in type-4 amylopectins.
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Affiliation(s)
- Laura Roman
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Josephine Yee
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Anna M R Hayes
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Eric Bertoft
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Mario M Martinez
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada; Department of Food Science, iFOOD Multidisciplinary Center, Aarhus University, Agro Food Park 48, Aarhus N, 8200, Denmark.
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21
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Zhu F, Liu P. Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin internal molecular structure. Food Chem 2020; 316:126036. [DOI: 10.1016/j.foodchem.2019.126036] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 10/27/2019] [Accepted: 12/06/2019] [Indexed: 10/25/2022]
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22
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Fonseca-Florido H, Méndez-Montealvo G, Velázquez de la Cruz G, Rodríguez-García M, Bello-Pérez L, Hernández-Hernández E, Gómez-Aldapa C. Physicochemical characteristics of stored gels from starch blends. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108408] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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23
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Zhong Y, Mogoginta J, Gayin J, Annor GA. Structural characterization of intermediate wheatgrass (
Thinopyrum intermedium
) starch. Cereal Chem 2019. [DOI: 10.1002/cche.10196] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yingxin Zhong
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Juan Mogoginta
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Joseph Gayin
- Department of Food Science University of Guelph Guelph ON Canada
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24
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Zhong Y, Mogoginta J, Gayin J, Annor GA. Starch hydrolysis kinetics of intermediate wheatgrass (
Thinopyrum intermedium
) flour and its effects on the unit chain profile of its resistant starch fraction. Cereal Chem 2019. [DOI: 10.1002/cche.10156] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yingxin Zhong
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota
| | - Juan Mogoginta
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota
| | - Joseph Gayin
- Department of Food Science University of Guelph Guelph Ontario Canada
| | - George Amponsah Annor
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota
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25
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Prospects of pulsed amperometric detection in flow-based analytical systems - A review. Anal Chim Acta 2019; 1052:10-26. [DOI: 10.1016/j.aca.2018.10.066] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2018] [Revised: 10/27/2018] [Accepted: 10/29/2018] [Indexed: 12/22/2022]
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26
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Yniestra Marure LM, Núñez-Santiago MC, Agama-Acevedo E, Bello-Perez LA. Starch Characterization of Improved Chickpea Varieties Grown in Mexico. STARCH-STARKE 2018. [DOI: 10.1002/star.201800139] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Lucero M. Yniestra Marure
- Centro de Desarrollo de Productos Bióticos − Instituto Politécnico Nacional; Yautepec Morelos México
| | - M. Carmen Núñez-Santiago
- Centro de Desarrollo de Productos Bióticos − Instituto Politécnico Nacional; Yautepec Morelos México
| | - Edith Agama-Acevedo
- Centro de Desarrollo de Productos Bióticos − Instituto Politécnico Nacional; Yautepec Morelos México
| | - Luis A. Bello-Perez
- Centro de Desarrollo de Productos Bióticos − Instituto Politécnico Nacional; Yautepec Morelos México
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28
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Yang L, Xia Y, Junejo SA, Zhou Y. Composition, structure and physicochemical properties of three coloured potato starches. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13824] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Liping Yang
- Key laboratory of Agricultural products processing engineering of Anhui Province; Anhui Agricultural University; 130 Chang Jiang West Road Hefei 230036 China
| | - Yuesheng Xia
- Key laboratory of Agricultural products processing engineering of Anhui Province; Anhui Agricultural University; 130 Chang Jiang West Road Hefei 230036 China
| | - Shahid Ahmed Junejo
- Key laboratory of Agricultural products processing engineering of Anhui Province; Anhui Agricultural University; 130 Chang Jiang West Road Hefei 230036 China
| | - Yibin Zhou
- Key laboratory of Agricultural products processing engineering of Anhui Province; Anhui Agricultural University; 130 Chang Jiang West Road Hefei 230036 China
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29
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Costa MS, Volanti DP, Grossmann MVE, Franco CML. Structural, thermal, and morphological characteristics of cassava amylodextrins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2751-2760. [PMID: 29105780 DOI: 10.1002/jsfa.8771] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 10/29/2017] [Accepted: 10/30/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Amylodextrins from cassava starch were obtained by acid hydrolysis, and their structural, thermal and morphological characteristics were evaluated and compared to those from potato and corn amylodextrins. RESULTS Cassava starch was the most susceptible to hydrolysis due to imperfections in its crystalline structure. The crystalline patterns of amylodextrins remained unchanged, and crystallinity and peak temperature increased with hydrolysis time, whereas thermal degradation temperature decreased, independent of treatment time and starch source. Cassava amylodextrins had similar structural and morphological characteristics to those from corn amylodextrins due to their A-type crystalline arrangements. A-amylodextrins were structurally and thermally more stable than potato amylodextrins (B-type). Starch nanocrystals (SNC) were observed by transmission electron microscopy from the third day of hydrolysis in cassava amylodextrins, whereas potato and corn amylodextrins displayed SNC only on the fifth day. A-SNC displayed platelet shapes, whereas B-SNC were rounded. The SNC shape was related to the packing form and geometry of unit cells of allomorphs A and B. CONCLUSION Microstructures (agglomerated crystalline particles) and nanostructures (double helix organization) were observed for amylodextrins. Cassava starch was shown to be a promising material for SNC production, since it requires less hydrolysis time to obtaining more stable crystals. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Mariana Souza Costa
- Department of Food Engineering and Technology, UNESP - São Paulo State University, São José do Rio Preto, SP, Brazil
| | - Diogo Paschoalini Volanti
- Department of Chemistry and Environmental Sciences, UNESP - São Paulo State University, São José do Rio Preto, SP, Brazil
| | | | - Célia Maria Landi Franco
- Department of Food Engineering and Technology, UNESP - São Paulo State University, São José do Rio Preto, SP, Brazil
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30
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Bello-Pérez LA, Rodriguez-Ambriz SL, Hoyos-Leyva JD, Agama-Acevedo E, Pacheco-Vargas G, Alvarez-Ramirez J. Characteristics of Starch from Opaque and Translucent Perisperm of Amaranth (A. hypochondriacus
) Grains. STARCH-STARKE 2018. [DOI: 10.1002/star.201700260] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | | | | | | | | | - Jose Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Iztapalapa Ciudad de México 09340 México
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31
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Guo L. In vitro amylase hydrolysis of amylopectins from cereal starches based on molecular structure of amylopectins. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Cao L, Tian H, Wu M, Zhang H, Zhou P, Huang Q. Determination of Curdlan Oligosaccharides with High-Performance Anion Exchange Chromatography with Pulsed Amperometric Detection. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2018; 2018:3980814. [PMID: 31049244 PMCID: PMC6462318 DOI: 10.1155/2018/3980814] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2017] [Revised: 05/07/2018] [Accepted: 05/16/2018] [Indexed: 05/13/2023]
Abstract
The increasing interest of curdlan oligosaccharides (COS) in medicine and plant protection fields implies a necessity to identify and quantify this product. In the present study, an efficient and sensitive analytical method based on high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) was established for the simultaneous separation and determination of D-glucose and ß-1,3-linked COS ranging from (COS)2 to (COS)6 within 20 min. Detection limits were 0.01 to 0.03 mg/L. The optimized assay was performed on a CarboPac-PA100 analytical column (4 mm × 250 mm) using isocratic elution with water-0.2 M sodium hydroxide-0.5 M sodium acetate mixture (50 : 30 : 20, v/v/v) as the mobile phase at a flow rate of 0.8 mL/min. Regression equations indicated a good linear relationship (R 2 = 0.9992-1.0000, n = 6) within the test ranges. Quality parameters including precision and accuracy were fully validated and found to be satisfactory. More important, the regression of natural logarithm values of retention times (log10 RT) versus the degree polymerization (DP), as well as the slope coefficient of each COS's linear equation versus the corresponding DP, fitted a linear relationship well. These inherent linear relationships could provide valuable information to tentatively identify and quantify the COS even with the DP more than 6 without authentic standard. Furthermore, when the log10 RT was plotted against log10 flow rate for each COS, a perfect linear relationship was also observed.
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Affiliation(s)
- Lidong Cao
- Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100193, China
| | - Huifang Tian
- Key laboratory of Carcinogenesis and Translational Research (Ministry of Education/Beijing), Central Laboratory, Peking University Cancer Hospital & Institute, No. 52 Fucheng Road, Beijing 100142, China
| | - Miaomiao Wu
- Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100193, China
| | - Hongjun Zhang
- Ministry of Agriculture, Institute for the Control of Agrochemicals, No. 22 Maizidian Street, Beijing 110000, China
| | - Puguo Zhou
- Ministry of Agriculture, Institute for the Control of Agrochemicals, No. 22 Maizidian Street, Beijing 110000, China
| | - Qiliang Huang
- Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100193, China
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33
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Effect of diurnal photosynthetic activity on the fine structure of amylopectin from normal and waxy barley starch. Int J Biol Macromol 2017; 102:924-932. [DOI: 10.1016/j.ijbiomac.2017.04.107] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 04/25/2017] [Accepted: 04/26/2017] [Indexed: 11/18/2022]
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35
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Tortoe C, Akonor PT, Koch K, Menzel C, Adofo K. Amylose and amylopectin molecular fractions and chain length distribution of amylopectin in 12 varieties of Ghanaian sweet potato (Ipomoea batatas) flours. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1283326] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Charles Tortoe
- Food Technology Research Division, CSIR-Food Research Institute, Accra, Ghana
| | - Papa Toah Akonor
- Food Technology Research Division, CSIR-Food Research Institute, Accra, Ghana
| | - Kristine Koch
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Carolin Menzel
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Kwadwo Adofo
- Sweet potato Programme, CSIR-Crops Research Institute, Fumesua-Kumasi, Ghana
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36
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Cao L, Wu J, Li X, Zheng L, Wu M, Liu P, Huang Q. Validated HPAEC-PAD Method for the Determination of Fully Deacetylated Chitooligosaccharides. Int J Mol Sci 2016; 17:ijms17101699. [PMID: 27735860 PMCID: PMC5085731 DOI: 10.3390/ijms17101699] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2016] [Revised: 09/29/2016] [Accepted: 09/30/2016] [Indexed: 11/16/2022] Open
Abstract
An efficient and sensitive analytical method based on high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) was established for the simultaneous separation and determination of glucosamine (GlcN)₁ and chitooligosaccharides (COS) ranging from (GlcN)₂ to (GlcN)₆ without prior derivatization. Detection limits were 0.003 to 0.016 mg/L (corresponding to 0.4-0.6 pmol), and the linear range was 0.2 to 10 mg/L. The optimized analysis was carried out on a CarboPac-PA100 analytical column (4 × 250 mm) using isocratic elution with 0.2 M aqueous sodium hydroxide-water mixture (10:90, v/v) as the mobile phase at a 0.4 mL/min flow rate. Regression equations revealed a good linear relationship (R² = 0.9979-0.9995, n = 7) within the test ranges. Quality parameters, including precision and accuracy, were fully validated and found to be satisfactory. The fully validated HPAEC-PAD method was readily applied for the quantification of (GlcN)1-6 in a commercial COS technical concentrate. The established method was also used to monitor the acid hydrolysis of a COS technical concentrate to ensure optimization of reaction conditions and minimization of (GlcN)₁ degradation.
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Affiliation(s)
- Lidong Cao
- Key Laboratory of Pesticide Chemistry and Application, Ministry of Agriculture, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100193, China.
| | - Jinlong Wu
- Institute for the Control of Agrochemicals, Ministry of Agriculture, No. 22 Maizidian Street, Beijing 110000, China.
| | - Xiuhuan Li
- Key Laboratory of Pesticide Chemistry and Application, Ministry of Agriculture, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100193, China.
| | - Li Zheng
- Key Laboratory of Pesticide Chemistry and Application, Ministry of Agriculture, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100193, China.
| | - Miaomiao Wu
- Key Laboratory of Pesticide Chemistry and Application, Ministry of Agriculture, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100193, China.
| | - Pingping Liu
- Institute for the Control of Agrochemicals, Ministry of Agriculture, No. 22 Maizidian Street, Beijing 110000, China.
| | - Qiliang Huang
- Key Laboratory of Pesticide Chemistry and Application, Ministry of Agriculture, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100193, China.
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37
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Peymanpour G, Marcone M, Ragaee S, Tetlow I, Lane CC, Seetharaman K, Bertoft E. On the molecular structure of the amylopectin fraction isolated from “high-amylose” ae maize starches. Int J Biol Macromol 2016; 91:768-77. [DOI: 10.1016/j.ijbiomac.2016.06.029] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Revised: 06/08/2016] [Accepted: 06/10/2016] [Indexed: 10/21/2022]
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38
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Structure of clusters and building blocks in amylopectin from African rice accessions. Carbohydr Polym 2016; 148:125-33. [DOI: 10.1016/j.carbpol.2016.04.057] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/11/2016] [Accepted: 04/12/2016] [Indexed: 12/13/2022]
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39
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Goldstein A, Annor G, Putaux JL, Hebelstrup KH, Blennow A, Bertoft E. Impact of full range of amylose contents on the architecture of starch granules*. Int J Biol Macromol 2016; 89:305-18. [DOI: 10.1016/j.ijbiomac.2016.04.053] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 04/13/2016] [Accepted: 04/17/2016] [Indexed: 12/31/2022]
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40
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Bertoft E, Annor GA, Shen X, Rumpagaporn P, Seetharaman K, Hamaker BR. Small differences in amylopectin fine structure may explain large functional differences of starch. Carbohydr Polym 2016; 140:113-21. [DOI: 10.1016/j.carbpol.2015.12.025] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 12/02/2015] [Accepted: 12/10/2015] [Indexed: 10/22/2022]
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41
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On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products. Food Chem 2016; 197:872-80. [DOI: 10.1016/j.foodchem.2015.10.120] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2015] [Revised: 10/17/2015] [Accepted: 10/24/2015] [Indexed: 11/19/2022]
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42
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Vilela A, Sobreira C, Abraão AS, Lemos AM, Nunes FM. Texture Quality of Candied Fruits as Influenced by Osmotic Dehydration Agents. J Texture Stud 2016. [DOI: 10.1111/jtxs.12177] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Alice Vilela
- CQ-VR, Chemistry Research Centre, Department of Biology and Environment, Universidade de Trás-os-Montes e Alto Douro; 5001-801 Vila Real Portugal
| | - Carla Sobreira
- Chemistry Department, Universidade de Trás-os-Montes e Alto Douro; Vila Real Portugal
| | - Ana S. Abraão
- Chemistry Department, Universidade de Trás-os-Montes e Alto Douro; Vila Real Portugal
| | - André M. Lemos
- Chemistry Department, Universidade de Trás-os-Montes e Alto Douro; Vila Real Portugal
| | - Fernando M. Nunes
- CQ-VR, Chemistry Research Centre; Chemistry Department, Universidade de Trás-os-Montes e Alto Douro; Vila Real Portugal
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Gayin J, Abdel-Aal ESM, Manful J, Bertoft E. Unit and internal chain profile of African rice (Oryza glaberrima) amylopectin. Carbohydr Polym 2016; 137:466-472. [DOI: 10.1016/j.carbpol.2015.11.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 10/30/2015] [Accepted: 11/04/2015] [Indexed: 10/22/2022]
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Kong X, Kasapis S, Zhu P, Sui Z, Bao J, Corke H. Physicochemical and structural characteristics of starches from Chinese hull-less barley cultivars. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12984] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiangli Kong
- Institute of Nuclear Agricultural Science; College of Agriculture and Biotechnology; Zhejiang University; Hangzhou 310029 China
| | - Stefan Kasapis
- School of Applied Sciences; RMIT University; City Campus Melbourne Vic. 3001 Australia
| | - Ping Zhu
- Institute of Nuclear Agricultural Science; College of Agriculture and Biotechnology; Zhejiang University; Hangzhou 310029 China
| | - Zhongquan Sui
- Department of Food Science and Engineering; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai 200240 China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Science; College of Agriculture and Biotechnology; Zhejiang University; Hangzhou 310029 China
| | - Harold Corke
- School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong China
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Thermal properties of barley starch and its relation to starch characteristics. Int J Biol Macromol 2015; 81:692-700. [DOI: 10.1016/j.ijbiomac.2015.08.068] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 08/28/2015] [Accepted: 08/30/2015] [Indexed: 11/20/2022]
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Song X, Du Y, Zhao Q, Cui Y. Effects of high night temperature during grain filling on formation of physicochemical properties for japonica rice. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.10.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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47
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Effect of granular characteristics on the viscoelastic and mechanical properties of native chestnut starch (Castanea sativa Mill). Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.021] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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48
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Menzel C, Andersson M, Andersson R, Vázquez-Gutiérrez JL, Daniel G, Langton M, Gällstedt M, Koch K. Improved material properties of solution-cast starch films: Effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes. Carbohydr Polym 2015; 130:388-97. [DOI: 10.1016/j.carbpol.2015.05.024] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2015] [Revised: 05/04/2015] [Accepted: 05/05/2015] [Indexed: 10/23/2022]
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Källman A, Bertoft E, Koch K, Sun C, Åman P, Andersson R. Starch structure in developing barley endosperm. Int J Biol Macromol 2015; 81:730-5. [PMID: 26361866 DOI: 10.1016/j.ijbiomac.2015.09.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 08/15/2015] [Accepted: 09/04/2015] [Indexed: 11/29/2022]
Abstract
Barley spikes of the cultivars/breeding lines Gustav, Karmosé and SLU 7 were harvested at 9, 12 and 24 days after flowering in order to study starch structure in developing barley endosperm. Kernel dry weight, starch content and amylose content increased during development. Structural analysis was performed on whole starch and included the chain-length distribution of the whole starches and their β-limit dextrins. Karmosé, possessing the amo1 mutation, had higher amylose content and a lower proportion of long chains (DP ≥38) in the amylopectin component than SLU 7 and Gustav. Structural differences during endosperm development were seen as a decrease in molar proportion of chains of DP 22-37 in whole starch. In β-limit dextrins, the proportion of Bfp-chains (DP 4-7) increased and the proportion of BSmajor-chains (DP 15-27) decreased during development, suggesting more frequent activity of starch branching enzymes at later stages of maturation, resulting in amylopectin with denser structure.
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Affiliation(s)
- Anna Källman
- Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, S-750 07 Uppsala, Sweden
| | - Eric Bertoft
- Food Science Department, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Kristine Koch
- Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, S-750 07 Uppsala, Sweden
| | - Chuanxin Sun
- Department of Plant Biology and Forest Genetics, Swedish University of Agricultural Sciences and Linnean Center for Plant Biology, P.O. Box 7080, S-750 07 Uppsala, Sweden
| | - Per Åman
- Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, S-750 07 Uppsala, Sweden
| | - Roger Andersson
- Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, S-750 07 Uppsala, Sweden.
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Kong X, Chen Y, Zhu P, Sui Z, Corke H, Bao J. Relationships among Genetic, Structural, and Functional Properties of Rice Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6241-8. [PMID: 26083191 DOI: 10.1021/acs.jafc.5b02143] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
We determined the relationships among the structural properties, in vitro digestibility, and genetic factors in starches of 14 rice cultivars. Weight-based chain-length distributions in amylopectin ranged from 18.07% to 24.71% (fa, DP 6-12), 45.01% to 55.67% (fb1, DP 13-24), 12.72% to 14.05% (fb2, DP 25-36), and 10.80 to 20.72% (fb3, DP > 36), respectively. The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) ranged from 78.5% to 87.5%, 1.2% to 6.0%, and 10.1% to 18.0%, respectively. AAC was negatively correlated with RDS content but positively correlated with RS content in rice starch. The proportion of short chains in amylopectin, i.e. the amount of fraction IIa (FrIIa) fractionated by gel permeation chromatography (GPC), was positively correlated with RDS. Starch synthase IIa (SSIIa) gene controlled the degree of crystallinity, the amount of fa chains of amylopectin. SSIIIa gene controlled the amount of fb1 chains. Wx gene controlled the FrI, FrIIa, RDS, and RS. Starch debranching enzyme isoamylase II (ISA2) gene also controlled the RDS, which may suggest that RDS was also affected by amylopectin structure, although no correlation between them was found. This study indicated that genetics (i.e., starch biosynthesis related genes) controlled the structural properties of starch, and both amylose content and amylopectin fine structure determined functional properties of rice starch (i.e., the digestion), each in a different way. Understanding the "genetics-structure-function" relationships in rice starches will assist plant breeders and food processors in developing new rice varieties and functional foods.
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Affiliation(s)
- Xiangli Kong
- †Institute of Nuclear Agricultural Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, People's Republic of China
| | - Yaling Chen
- †Institute of Nuclear Agricultural Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, People's Republic of China
| | - Ping Zhu
- †Institute of Nuclear Agricultural Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, People's Republic of China
| | - Zhongquan Sui
- ‡Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Harold Corke
- §School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, People's Republic of China
- ∥Glyn O. Philips Hydrocolloid Research Centre at HUT, Hubei University of Technology, Wuhan 430068, People's Republic of China
| | - Jinsong Bao
- †Institute of Nuclear Agricultural Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, People's Republic of China
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