1
|
Pesek S, Silaghi-Dumitrescu R. The Iodine/Iodide/Starch Supramolecular Complex. Molecules 2024; 29:641. [PMID: 38338385 PMCID: PMC10856212 DOI: 10.3390/molecules29030641] [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: 08/15/2023] [Revised: 01/21/2024] [Accepted: 01/25/2024] [Indexed: 02/12/2024] Open
Abstract
The nature of the blue color in the iodine-starch reaction (or, in most cases, iodine-iodide-starch reaction, i.e., I2 as well as I- are typically present) has for decades elicited debate. The intensity of the color suggests a clear charge-transfer nature of the band at ~600 nm, and there is consensus regarding the fact that the hydrophobic interior of the amylose helix is the location where iodine binds. Three types of possible sources of charge transfer have been proposed: (1) chains of neutral I2 molecules, (2) chains of poly-iodine anions (complicated by the complex speciation of the I2-I- mixture), or (3) mixtures of I2 molecules and iodide or polyiodide anions. An extended literature review of the topic is provided here. According to the most recent data, the best candidate for the "blue complex" is an I2-I5--I2 unit, which is expected to occur in a repetitive manner inside the amylose helix.
Collapse
Affiliation(s)
| | - Radu Silaghi-Dumitrescu
- Department of Chemistry, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania;
| |
Collapse
|
2
|
Huang W, Hua MZ, Li S, Chen K, Lu X, Wu D. Application of atomic force microscopy in the characterization of fruits and vegetables and associated substances toward improvement in quality, preservation, and processing: nanoscale structure and mechanics perspectives. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37585698 DOI: 10.1080/10408398.2023.2242944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/18/2023]
Abstract
Fruits and vegetables are essential horticultural crops for humans. The quality of fruits and vegetables is critical in determining their nutritional value and edibility, which are decisive to their commercial value. Besides, it is also important to understand the changes in key substances involved in the preservation and processing of fruits and vegetables. Atomic force microscopy (AFM), a powerful technique for investigating biological surfaces, has been widely used to characterize the quality of fruits and vegetables and the substances involved in their preservation and processing from the perspective of nanoscale structure and mechanics. This review summarizes the applications of AFM to investigate the texture, appearance, and nutrients of fruits and vegetables based on structural imaging and force measurements. Additionally, the review highlights the application of AFM in characterizing the morphological and mechanical properties of nanomaterials involved in preserving and processing fruits and vegetables, including films and coatings for preservation, bioactive compounds for processing purposes, nanofiltration membrane for concentration, and nanoencapsulation for delivery of bioactive compounds. Furthermore, the strengths and weaknesses of AFM for characterizing the quality of fruits and vegetables and the substances involved in their preservation and processing are examined, followed by a discussion on the prospects of AFM in this field.
Collapse
Affiliation(s)
- Weinan Huang
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Marti Z Hua
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Shenmiao Li
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Kunsong Chen
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Di Wu
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| |
Collapse
|
3
|
Li H, Dhital S, Flanagan BM, Mata J, Gilbert EP, Gilbert RG, Gidley MJ. Amorphous packing of amylose and elongated branches linked to the enzymatic resistance of high-amylose wheat starch granules. Carbohydr Polym 2022; 295:119871. [DOI: 10.1016/j.carbpol.2022.119871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 07/03/2022] [Accepted: 07/11/2022] [Indexed: 11/02/2022]
|
4
|
Goderis B, Dries D, Nivelle M, Delcour J. Reassessment of the generic features of starch gelatinization: An advanced SAXS study on maize and potato starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
5
|
Phasor map analysis to investigate Hutchinson-Gilford progeria cell under polarization-resolved optical scanning microscopy. Sci Rep 2022; 12:1679. [PMID: 35102338 PMCID: PMC8803953 DOI: 10.1038/s41598-022-05755-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Accepted: 01/06/2022] [Indexed: 12/02/2022] Open
Abstract
Polarized light scanning microscopy is a non-invasive and contrast-enhancing technique to investigate anisotropic specimens and chiral organizations. However, such arrangements suffer from insensitivity to confined blend of structures at sub-diffraction level. Here for the first time, we present that the pixel-by-pixel polarization modulation converted to an image phasor approach issues an insightful view of cells to distinguish anomalous subcellular organizations. To this target, we propose an innovative robust way for identifying changes in the chromatin compaction and distortion of nucleus morphology induced by the activation of the lamin-A gene from Hutchinson–Gilford progeria syndrome that induces a strong polarization response. The phasor mapping is evaluated based on the modulation and phase image acquired from a scanning microscope compared to a confocal fluorescence modality of normal cell opposed to the progeria. The method is validated by characterizing polarization response of starch crystalline granules. Additionally, we show that the conversion of the polarization-resolved images into the phasor could further utilized for segmenting specific structures presenting various optical properties under the polarized light. In summary, image phasor analysis offers a distinctly sensitive fast and easy representation of the polarimetric contrast that can pave the way for remote diagnosis of pathological tissues in real-time.
Collapse
|
6
|
Spinozzi F, Ferrero C, Perez S. The architecture of starch blocklets follows phyllotaxic rules. Sci Rep 2020; 10:20093. [PMID: 33208760 PMCID: PMC7674469 DOI: 10.1038/s41598-020-72218-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Accepted: 08/25/2020] [Indexed: 11/17/2022] Open
Abstract
The starch granule is Nature’s way to store energy in green plants over long periods. Irrespective of their origins, starches display distinct structural features that are the fingerprints of levels of organization over six orders of magnitude. We hypothesized that Nature retains hierarchical material structures at all levels and that some general rules control the morphogenesis of these structures. We considered the occurrence of a «phyllotaxis» like features that would develop at scales ranging from nano to micrometres, and developed a novel geometric model capable of building complex structures from simple components. We applied it, according to the Fibonacci Golden Angle, to form several Golden Spirals, and derived theoretical models to simulate scattering patterns. A GSE, constructed with elements made up of parallel stranded double-helices, displayed shapes, sizes and high compactness reminiscent of the most intriguing structural element: the ‘blocklet’. From the convergence between the experimental findings and the theoretical construction, we suggest that the «phyllotactic» model represents an amylopectin macromolecule, with a high molecular weight. Our results offer a new vision to some previous models of starch. They complete a consistent description of the levels of organization over four orders of magnitude of the starch granule.
Collapse
Affiliation(s)
- Francesco Spinozzi
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Claudio Ferrero
- The European Synchrotron Radiation Facility, ESRF, Grenoble, France
| | - Serge Perez
- CNRS, CERMAV, University Grenoble Alpes, Grenoble, France.
| |
Collapse
|
7
|
|
8
|
Affiliation(s)
- David Wulff
- Department of Chemical Engineering University of Waterloo Waterloo Ontario N2L 3G1 Canada
- Waterloo Institute for Nanotechnology Waterloo Ontario N2L 3G1 Canada
| | - Marc G. Aucoin
- Department of Chemical Engineering University of Waterloo Waterloo Ontario N2L 3G1 Canada
- Waterloo Institute for Nanotechnology Waterloo Ontario N2L 3G1 Canada
| | - Frank X. Gu
- Department of Chemical Engineering University of Waterloo Waterloo Ontario N2L 3G1 Canada
- Waterloo Institute for Nanotechnology Waterloo Ontario N2L 3G1 Canada
- Chemical Engineering and Applied Chemistry University of Toronto 200 College Street Toronto Ontario M5S 3E5 Canada
| |
Collapse
|
9
|
Advanced microscopy techniques for revealing molecular structure of starch granules. Biophys Rev 2020; 12:105-122. [PMID: 31950343 DOI: 10.1007/s12551-020-00614-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Accepted: 01/07/2020] [Indexed: 01/04/2023] Open
Abstract
Starch is a major source of our daily diet and it is important to understand the molecular structure that plays a significant role in its wide number of applications. In this review article, microscopic structures of starch granules from potato, corn, rice canna, tania, wheat, sweet potato, and cassava are revealed using advanced microscopic techniques. Optical microscopy depicts the size and shape, polarization microscopy shows the anisotropy properties of starch granules, scanning electron microscopy (SEM) displays surface topography, and confocal microscopy is used to observe the three-dimensional internal structure of starch granules. The crystallinity of starch granules is revealed by second harmonic generation (SHG) microscopy and atomic force microscopy (AFM) provides mechanical properties including strength, texture, and elasticity. These properties play an important role in understanding the stability of starch granules under various processing conditions like heating, enzyme degradation, and hydration and determining its applications in various industries such as food packaging and textile industries.
Collapse
|
10
|
Affiliation(s)
- Gregory R. Ziegler
- Department of Food Science Penn State University University Park PA 16802 USA
| |
Collapse
|
11
|
Amaral TN, Junqueira LA, Tavares LS, Oliveira NL, Prado MET, de Resende JV. Effects of salts and sucrose on the rheological behavior, thermal stability, and molecular structure of the Pereskia aculeata Miller mucilage. Int J Biol Macromol 2019; 131:218-229. [DOI: 10.1016/j.ijbiomac.2019.03.063] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 03/08/2019] [Accepted: 03/10/2019] [Indexed: 11/29/2022]
|
12
|
|
13
|
Goren A, Ashlock D, Tetlow IJ. Starch formation inside plastids of higher plants. PROTOPLASMA 2018; 255:1855-1876. [PMID: 29774409 DOI: 10.1007/s00709-018-1259-4] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Accepted: 05/03/2018] [Indexed: 05/09/2023]
Abstract
Starch is a water-insoluble polyglucan synthesized inside the plastid stroma within plant cells, serving a crucial role in the carbon budget of the whole plant by acting as a short-term and long-term store of energy. The highly complex, hierarchical structure of the starch granule arises from the actions of a large suite of enzyme activities, in addition to physicochemical self-assembly mechanisms. This review outlines current knowledge of the starch biosynthetic pathway operating in plant cells in relation to the micro- and macro-structures of the starch granule. We highlight the gaps in our knowledge, in particular, the relationship between enzyme function and operation at the molecular level and the formation of the final, macroscopic architecture of the granule.
Collapse
Affiliation(s)
- Asena Goren
- Department of Mathematics and Statistics, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Daniel Ashlock
- Department of Mathematics and Statistics, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Ian J Tetlow
- Department of Molecular and Cellular Biology, College of Biological Sciences, University of Guelph, Guelph, ON, N1G 2W1, Canada.
| |
Collapse
|
14
|
Gunning AP, Morris VJ. Getting the feel of food structure with atomic force microscopy. Food Hydrocoll 2018; 78:62-76. [PMID: 29725154 PMCID: PMC5873460 DOI: 10.1016/j.foodhyd.2017.05.017] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Revised: 05/11/2017] [Accepted: 05/15/2017] [Indexed: 12/03/2022]
Abstract
This article describes the progress in the development of the atomic force microscope as an imaging tool and a force transducer, with particular reference to applications in food science. Use as an imaging tool has matured and emphasis is placed on the novel insights gained from the use of the technique to study food macromolecules and food colloids, and the subsequent applications of this new knowledge in food science. Use as a force transducer is still emerging and greater emphasis is given on the methodology and analysis. Where available, applications of force measurements between molecules or between larger colloidal particles are discussed, where they have led to new insights or solved problems related to food science. The future prospects of the technique in imaging or through force measurements are discussed.
Collapse
Affiliation(s)
- A. Patrick Gunning
- Quadram Institute Bioscience, Norwich Research Park, Colney, Norwich, NR4 7UA, UK1
| | | |
Collapse
|
15
|
Behera G, Sutar P. A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
16
|
Cisek R, Tokarz D, Kontenis L, Barzda V, Steup M. Polarimetric second harmonic generation microscopy: An analytical tool for starch bioengineering. STARCH-STARKE 2017. [DOI: 10.1002/star.201700031] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Richard Cisek
- Department of Physics; University of Toronto; Toronto Ontario Canada
- Department of Chemical and Physical Sciences; University of Toronto Mississauga; Mississauga Ontario Canada
| | - Danielle Tokarz
- Wellman Center for Photomedicine, Massachusetts General Hospital; Harvard Medical School; Boston MA USA
| | - Lukas Kontenis
- Department of Physics; University of Toronto; Toronto Ontario Canada
- Department of Chemical and Physical Sciences; University of Toronto Mississauga; Mississauga Ontario Canada
| | - Virginijus Barzda
- Department of Physics; University of Toronto; Toronto Ontario Canada
- Department of Chemical and Physical Sciences; University of Toronto Mississauga; Mississauga Ontario Canada
| | - Martin Steup
- Department of Plant Physiology, Institute of Biochemistry and Biology; University of Potsdam; Potsdam Germany
| |
Collapse
|
17
|
Xing JJ, Liu Y, Li D, Wang LJ, Adhikari B. Heat-moisture treatment and acid hydrolysis of corn starch in different sequences. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.055] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
18
|
Huang J, Wei M, Ren R, Li H, Liu S, Yang D. Morphological changes of blocklets during the gelatinization process of tapioca starch. Carbohydr Polym 2017; 163:324-329. [DOI: 10.1016/j.carbpol.2017.01.083] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2016] [Revised: 01/20/2017] [Accepted: 01/22/2017] [Indexed: 01/03/2023]
|
19
|
Crystallite orientation maps in starch granules from polarized Raman spectroscopy (PRS) data. Carbohydr Polym 2016; 154:70-6. [DOI: 10.1016/j.carbpol.2016.08.032] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 08/06/2016] [Accepted: 08/09/2016] [Indexed: 11/20/2022]
|
20
|
Xu X, Dees D, Dechesne A, Huang XF, Visser RGF, Trindade LM. Starch phosphorylation plays an important role in starch biosynthesis. Carbohydr Polym 2016; 157:1628-1637. [PMID: 27987877 DOI: 10.1016/j.carbpol.2016.11.043] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 11/11/2016] [Accepted: 11/13/2016] [Indexed: 10/20/2022]
Abstract
Starch phosphate esters are crucial in starch metabolism and render valuable functionality to starches for various industrial applications. A potato glucan, water dikinase (GWD1) was introduced in tubers of two different potato genetic backgrounds: an amylose-containing line Kardal and the amylose-free mutant amf. In both backgrounds, this resulted in two contrasting effects, a number of plants showed higher phosphate content compared to the respective control, while others lines exhibited lower phosphate content, thereby generating two series of starches with broad-scale variation in phosphate content. The results of systematic analyses on these two series of starches revealed that starch phosphate content strongly influenced starch granule morphology, amylose content, starch fine structure, gelatinization characteristics and freeze-thaw stability of starch gels. Further analyses on the expression level of genes involved in starch metabolism suggested that starch phosphorylation regulates starch synthesis by controlling the carbon flux into starch while simultaneously modulating starch-synthesizing genes.
Collapse
Affiliation(s)
- Xuan Xu
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700 AJ Wageningen, The Netherlands; National Centre for Vegetable Improvement (Central China), Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China.
| | - Dianka Dees
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700 AJ Wageningen, The Netherlands.
| | - Annemarie Dechesne
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700 AJ Wageningen, The Netherlands.
| | - Xing-Feng Huang
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700 AJ Wageningen, The Netherlands.
| | - Richard G F Visser
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700 AJ Wageningen, The Netherlands.
| | - Luisa M Trindade
- Wageningen UR Plant Breeding, Wageningen University and Research, P.O. Box 386, 6700 AJ Wageningen, The Netherlands.
| |
Collapse
|
21
|
Fava J, Alzamora SM, Castro MA. Structure and Nanostructure of the Outer Tangential Epidermal Cell Wall in Vaccinium corymbosum L. (Blueberry) Fruits by Blanching, Freezing-Thawing and Ultrasound. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013206065702] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The design of minimal technologies for blueberries preservation requires, among others, the knowledge of structural and ultrastructural cell changes during the processing. This work examined the main structural alterations that occurred in the outer tangential epidermal cell wall of fruits of Vaccinium corymbosum L. (blueberries) due to blanching, freezing-thawing and ultrasound. Light microscope (LM), environmental scanning electron microscope (ESEM), transmission electron microscope (TEM) and atomic force microscope (AFM) observations were analysed and discussed. Each treatment produced specific effects on the outer tangential epidermal cell wall of the epicarp: swelling and rupture of the inner and outer tangential cell wall by blanching; and cell wall shrinkage and rupture by ultrasound; and folding and compression of the epicarp by freezing-thawing. After treatments, a delimited transition between the cuticle, the cutinised layer and the cellulosic layer on the outer tangential epidermal cell wall was observed in all treated fruits.
Collapse
Affiliation(s)
- J. Fava
- Laboratorio de Anatomía Vegetal, Departamento de Biodiversidad y Biología Experimental
| | - S. M. Alzamora
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, C1428 EHA, Buenos Aires, Argentina, Consejo Nacional de Investigaciones Científicas y Técnicas
| | - M. A. Castro
- Laboratorio de Anatomía Vegetal, Departamento de Biodiversidad y Biología Experimental,
| |
Collapse
|
22
|
Mougin K, Bruntz A, Severin D, Teleki A. Morphological stability of microencapsulated vitamin formulations by AFM imaging. FOOD STRUCTURE-NETHERLANDS 2016. [DOI: 10.1016/j.foostr.2016.07.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
23
|
Amagliani L, O’Regan J, Kelly AL, O’Mahony JA. Chemistry, structure, functionality and applications of rice starch. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.06.014] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
24
|
Visualization of internal structure of banana starch granule through AFM. Carbohydr Polym 2015; 128:32-40. [DOI: 10.1016/j.carbpol.2015.04.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2015] [Revised: 04/04/2015] [Accepted: 04/13/2015] [Indexed: 11/20/2022]
|
25
|
Raigond P, Ezekiel R, Raigond B. Resistant starch in food: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1968-78. [PMID: 25331334 DOI: 10.1002/jsfa.6966] [Citation(s) in RCA: 279] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Revised: 10/16/2014] [Accepted: 10/16/2014] [Indexed: 05/18/2023]
Abstract
The nutritional property of starch is related to its rate and extent of digestion and absorption in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly available and resistant starch (RS). The exact underlying mechanism of relative resistance of starch granules is complicated because those factors are often interconnected. The content of RS in food is highly influenced by food preparation manner and processing techniques. Physical or chemical treatments also alter the level of RS in a food. Commercial preparations of RS are now available and can be added to foods as an ingredient for lowering the calorific value and improving textural and organoleptic characteristics along with increasing the amount of dietary fiber. RS has assumed great importance owing to its unique functional properties and health benefits. The beneficial effects of RS include glycemic control and control of fasting plasma triglyceride and cholesterol levels and absorption of minerals. This review attempts to analyze the information published, especially in the recent past, on classification, structure, properties, applications and health benefits of RS.
Collapse
Affiliation(s)
- Pinky Raigond
- Division of Crop Physiology, Biochemistry and Postharvest Technology, Central Potato Research Institute, Shimla, India
| | - Rajarathnam Ezekiel
- Division of Crop Physiology, Biochemistry and Postharvest Technology, Central Potato Research Institute, Shimla, India
| | - Baswaraj Raigond
- Division of Crop Physiology, Biochemistry and Postharvest Technology, Central Potato Research Institute, Shimla, India
| |
Collapse
|
26
|
Galvis L, Bertinetto CG, Holopainen U, Tamminen T, Vuorinen T. Structural and chemical analysis of native and malted barley kernels by polarized Raman spectroscopy (PRS). J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2014.12.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
27
|
Affiliation(s)
| | - Eric Bertoft
- Department of Food Science and Nutrition; University of Minnesota; St Paul MN
| |
Collapse
|
28
|
Rossi M, Cubadda F, Dini L, Terranova M, Aureli F, Sorbo A, Passeri D. Scientific basis of nanotechnology, implications for the food sector and future trends. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.09.004] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
29
|
Salerno M, Żukowska A, Thorat S, Ruffilli R, Stasiak M, Molenda M. High resolution imaging of native wheat and potato starch granules based on local mechanical contrast. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.12.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
30
|
Outer shell, inner blocklets, and granule architecture of potato starch. Carbohydr Polym 2014; 103:355-8. [DOI: 10.1016/j.carbpol.2013.12.064] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Revised: 12/18/2013] [Accepted: 12/19/2013] [Indexed: 11/20/2022]
|
31
|
Moslemi M, Hosseini H, Erfan M, Mortazavian AM, Fard RMN, Neyestani TR, Komeyli R. Characterisation of spray-dried microparticles containing iron coated by pectin/resistant starch. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12483] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Masoumeh Moslemi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences, Food Sciences and Technologies; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences, Food Sciences and Technologies; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Mohammad Erfan
- Department of Pharmaceutics; Faculty of Pharmacy; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences, Food Sciences and Technologies; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | | | - Tirang Reza Neyestani
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences, Food Sciences and Technologies; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Rozita Komeyli
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences, Food Sciences and Technologies; Shahid Beheshti University of Medical Sciences; Tehran Iran
| |
Collapse
|
32
|
Barrera GN, Calderón-Domínguez G, Chanona-Pérez J, Gutiérrez-López GF, León AE, Ribotta PD. Evaluation of the mechanical damage on wheat starch granules by SEM, ESEM, AFM and texture image analysis. Carbohydr Polym 2013; 98:1449-57. [DOI: 10.1016/j.carbpol.2013.07.056] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2013] [Revised: 07/23/2013] [Accepted: 07/24/2013] [Indexed: 10/26/2022]
|
33
|
Liu Z, Liu B, Li M, Wei M, Li H, Liu P, Wan T. Scanning probe acoustic microscopy of extruded starch materials: Direct visual evidence of starch crystal. Carbohydr Polym 2013; 98:372-9. [DOI: 10.1016/j.carbpol.2013.05.029] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2013] [Revised: 05/14/2013] [Accepted: 05/15/2013] [Indexed: 11/30/2022]
|
34
|
Huang J, Chen Z, Xu Y, Li H, Liu S, Yang D, Schols HA. Comparison of waxy and normal potato starch remaining granules after chemical surface gelatinization: pasting behavior and surface morphology. Carbohydr Polym 2013; 102:1001-7. [PMID: 24507375 DOI: 10.1016/j.carbpol.2013.07.086] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2013] [Revised: 07/01/2013] [Accepted: 07/20/2013] [Indexed: 11/16/2022]
Abstract
To understand the contribution of granule inner portion to the pasting property of starch, waxy potato starch and two normal potato starches and their acetylated starch samples were subjected to chemical surface gelatinization by 3.8 mol/L CaCl2 to obtain remaining granules. Native and acetylated, original and remaining granules of waxy potato starch had similar rapid visco analyzer (RVA) pasting profiles, while those of two normal potato starches behaved obviously different from each other. All remaining granules had lower peak viscosity than the corresponding original granules. Contribution of waxy potato starch granule's inner portion to the peak viscosity was significant more than those of normal potato starches. The shell structure appearing on the remaining granule surface for waxy potato starch was smoother and thinner than that for normal potato starches as observed by scanning electron microscopy, indicating a more regular structure of shell and a more ordered packing of shell for waxy potato starch granules. The blocklet size of waxy potato starch was smaller and more uniform than those of normal potato starches as shown by atomic force microscopy images of original and remaining granules. In general, our results provided the evidence for the spatial structure diversity between waxy and normal potato starch granules: outer layer and inner portion of waxy potato starch granule had similar structure, while outer layer had notably different structure from inner portion for normal potato starch granule.
Collapse
Affiliation(s)
- Junrong Huang
- College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
| | - Zhenghong Chen
- Food Innovation Centre, AVEBE, Transportweg 11, 9645KZ Veendam, The Netherlands
| | - Yalun Xu
- College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Hongliang Li
- College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Shuxing Liu
- College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Daqing Yang
- College of Life Science and Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands
| |
Collapse
|
35
|
Utrilla-Coello R, Bello-Pérez L, Vernon-Carter E, Rodriguez E, Alvarez-Ramirez J. Microstructure of retrograded starch: Quantification from lacunarity analysis of SEM micrographs. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.01.026] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
36
|
Liu D, Parker ML, Wellner N, Kirby AR, Cross K, Morris VJ, Cheng F. Structural variability between starch granules in wild type and in ae high-amylose mutant maize kernels. Carbohydr Polym 2013; 97:458-68. [PMID: 23911471 DOI: 10.1016/j.carbpol.2013.05.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 04/07/2013] [Accepted: 05/09/2013] [Indexed: 11/30/2022]
Abstract
Starch granule structure within wild-type and ae high-amylose mutant maize kernels has been mapped in situ using light, electron and atomic force microscopy, and both Raman and infra-red spectroscopy. The population of wild-type starch granules is found to be homogenous. The ae mutant granule population is heterogeneous. Heterogeneity in chemical and physical structure is observed within individual granules, between granules within cells, and spatially within the kernel. The highest level of heterogeneity is observed in the region where starch is first deposited during kernel development. Light microscopy demonstrates structural diversity through use of potassium iodide/iodine staining and polarised microscopy. Electron and atomic force microscopy, and infra-red and Raman spectroscopy defined the nature of the structural changes within granules. The methodology provides novel information on the changes in starch structure resulting from kernel development.
Collapse
Affiliation(s)
- Dongli Liu
- College of Biosystems Engineering and Food Science, Hangzhou, Zhejiang University, 310058 PR China
| | | | | | | | | | | | | |
Collapse
|
37
|
Warren FJ, Butterworth PJ, Ellis PR. The surface structure of a complex substrate revealed by enzyme kinetics and Freundlich constants for α-amylase interaction with the surface of starch. Biochim Biophys Acta Gen Subj 2013; 1830:3095-101. [DOI: 10.1016/j.bbagen.2012.12.028] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2012] [Revised: 11/21/2012] [Accepted: 12/21/2012] [Indexed: 01/10/2023]
|
38
|
Waduge RN, Xu S, Bertoft E, Seetharaman K. Exploring the surface morphology of developing wheat starch granules by using Atomic Force Microscopy. STARCH-STARKE 2012. [DOI: 10.1002/star.201200172] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
|
39
|
Tsukamoto K, Ohtani T, Sugiyama S. Effect of sectioning and water on resin-embedded sections of corn starch granules to analyze inner structure. Carbohydr Polym 2012; 89:1138-49. [DOI: 10.1016/j.carbpol.2012.03.087] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2012] [Revised: 03/27/2012] [Accepted: 03/28/2012] [Indexed: 11/30/2022]
|
40
|
A new proposed sweet potato starch granule structure—Pomegranate concept. Int J Biol Macromol 2012; 50:471-5. [DOI: 10.1016/j.ijbiomac.2012.01.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2011] [Revised: 12/28/2011] [Accepted: 01/11/2012] [Indexed: 11/23/2022]
|
41
|
Neethirajan S, Tsukamoto K, Kanahara H, Sugiyama S. Ultrastructural Analysis of Buckwheat Starch Components Using Atomic Force Microscopy. J Food Sci 2011; 77:N2-7. [DOI: 10.1111/j.1750-3841.2011.02442.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
42
|
Jiranuntakul W, Puttanlek C, Rungsardthong V, Puncha-arnon S, Uttapap D. Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.12.016] [Citation(s) in RCA: 122] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
43
|
Wellner N, Georget DMR, Parker ML, Morris VJ. In situ Raman microscopy of starch granule structures in wild type and ae mutant maize kernels. STARCH-STARKE 2010. [DOI: 10.1002/star.201000107] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
44
|
Waduge R, Xu S, Seetharaman K. Iodine absorption properties and its effect on the crystallinity of developing wheat starch granules. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.05.053] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
45
|
FUNAMI T. Atomic Force Microscopy Imaging of Food Polysaccharides. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.1] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
46
|
α-Amylolysis of native potato and corn starches – SEM, AFM, nitrogen and iodine sorption investigations. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.01.016] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
47
|
|
48
|
Chemical force mapping of phosphate and carbon on acid-modified tapioca starch surface. Int J Biol Macromol 2009; 44:86-91. [DOI: 10.1016/j.ijbiomac.2008.10.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2008] [Revised: 10/16/2008] [Accepted: 10/17/2008] [Indexed: 10/21/2022]
|
49
|
Neethirajan S, Thomson D, Jayas D, White N. Characterization of the surface morphology of durum wheat starch granules using atomic force microscopy. Microsc Res Tech 2008; 71:125-32. [DOI: 10.1002/jemt.20534] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
50
|
Dong J, Dicharry R, Waxman E, Parnas RS, Asandei AD. Imaging and Thermal Studies of Wheat Gluten/Poly(vinyl alcohol) and Wheat Gluten/Thiolated Poly(vinyl alcohol) Blends. Biomacromolecules 2008; 9:568-73. [DOI: 10.1021/bm7011136] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jing Dong
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
| | - Rebecca Dicharry
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
| | - Eleanor Waxman
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
| | - Richard S. Parnas
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
| | - Alexandru D. Asandei
- University of Connecticut, Department of Chemical, Materials and Biomolecular Engineering, Storrs, Connecticut, University of Connecticut, Institute of Materials Science, Storrs, Connecticut, University of Connecticut, Department of Chemistry, Storrs, Connecticut
| |
Collapse
|