1
|
Ahmad D, Ying Y, Bao J. Understanding starch biosynthesis in potatoes for metabolic engineering to improve starch quality: A detailed review. Carbohydr Polym 2024; 346:122592. [PMID: 39245484 DOI: 10.1016/j.carbpol.2024.122592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2024] [Revised: 07/27/2024] [Accepted: 08/06/2024] [Indexed: 09/10/2024]
Abstract
Potato tubers accumulate substantial quantities of starch, which serves as their primary energy reserve. As the predominant component of potato tubers, starch strongly influences tuber yield, processing quality, and nutritional attributes. Potato starch is distinguished from other food starches by its unique granule morphology and compositional attributes. It possesses large, oval granules with amylose content ranging from 20 to 33 % and high phosphorus levels, which collectively determine the unique physicochemical characteristics. These physicochemical properties direct the utility of potato starch across diverse food and industrial applications. This review synthesizes current knowledge on the molecular factors controlling potato starch biosynthesis and structure-function relationships. Key topics covered are starch granule morphology, the roles and regulation of major biosynthetic enzymes, transcriptional and hormonal control, genetic engineering strategies, and opportunities to tailor starch functionality. Elucidating the contributions of different enzymes in starch biosynthesis has enabled targeted modification of potato starch composition and properties. However, realizing the full potential of this knowledge faces challenges in optimizing starch quality without compromising plant vigor and yield. Overall, integrating multi-omics datasets with advanced genetic and metabolic engineering tools can facilitate the development of elite cultivars with enhanced starch yield and tailored functionalities.
Collapse
Affiliation(s)
- Daraz Ahmad
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Yining Ying
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China.
| |
Collapse
|
2
|
Huang X, Zhou X, Liu X, Zhong W, Wang X, Ju Z, Yin Y, Xin Q, Liu N, Liu X, Jin Y, Wang G, Wang J, Ma P. Structural and physicochemical effects on the starch quality of the high-quality wheat genotype caused by delayed sowing. Front Nutr 2024; 11:1389745. [PMID: 38689937 PMCID: PMC11058212 DOI: 10.3389/fnut.2024.1389745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Accepted: 03/21/2024] [Indexed: 05/02/2024] Open
Abstract
Background Bread wheat is one of the most important food crops associated with ensuring food security and human nutritional health. The starch quality is an important index of high-quality wheat. It is affected by a complex series of factors; among which, suitable sowing time is a key factor. Aim and methods To analyze the integrative effects of sowing time on the starch quality of high-quality wheat, in the present study, we selected a high-quality bread wheat cultivar Jinan 17 and investigated the effect of different sowing times on the starch properties and the related genes by analyzing X-ray diffraction patterns, apparent amylose content, thermal properties, pasting properties, in vitro starch digestibility, and qRT-PCR. Meanwhile, we also investigated the agronomic and yield performance that may be associated with the starch properties. Results Delayed sowing had little effect on starch crystalline morphology, but there was a tendency to reduce the formation of crystals within wheat starch granules: (1) delayed sowing for 15 days altered the thermal properties of starch, including onset, peak and termination temperatures, and enthalpy changes; (2) delayed sowing for 30 days changed the thermal characteristics of starch relatively insignificant; (3) significant differences in pasting characteristics occurred: peak viscosity and hold-through viscosity increased, while final viscosity, breakdown viscosity, and setback viscosity tended to increase and then decrease, suggesting that delayed sowing caused changes in the surface of the starch granules resulting in a decrease in digestibility. Analysis of related genes showed that several key enzymes in starch biosynthesis were significantly affected by delayed sowing, leading to a reduction in apparent straight-chain starch content. In addition to starch properties, thousand-kernel weight also increased under delayed sowing conditions compared with normal sowing. Conclusion The impact of delayed sowing on starch quality is multifaceted and complex, from the fine structure, and functional properties of the starch to the regulation of key gene expression. Our study holds significant practical value for optimizing wheat planting management and maximizing the potential in both quality and yield.
Collapse
Affiliation(s)
- Xiaomei Huang
- Yantai Key Laboratory of Characteristic Agricultural Biological Resources Conservation and Germplasm Innovative Utilization, College of Life Sciences, Yantai University, Yantai, China
| | - Xin Zhou
- Yantai Key Laboratory of Characteristic Agricultural Biological Resources Conservation and Germplasm Innovative Utilization, College of Life Sciences, Yantai University, Yantai, China
| | - Xueqing Liu
- Institute of Grain and Oil Crops, Yantai Academy of Agricultural Sciences, Yantai, China
| | - Wen Zhong
- Shandong Seed Administration Station, Jinan, China
| | - Xinyu Wang
- Institute of Grain and Oil Crops, Yantai Academy of Agricultural Sciences, Yantai, China
| | - Zhengchun Ju
- Shandong Agricultural Technology Extension Center, Jinan, China
| | - Yan Yin
- Institute of Grain and Oil Crops, Yantai Academy of Agricultural Sciences, Yantai, China
| | - Qingguo Xin
- Institute of Grain and Oil Crops, Yantai Academy of Agricultural Sciences, Yantai, China
| | - Ning Liu
- Shandong Zhongnong Tiantai Seed Industry Co., Ltd., Linyi, China
| | - Ximei Liu
- Shandong Zhongnong Tiantai Seed Industry Co., Ltd., Linyi, China
| | - Yuli Jin
- Yantai Key Laboratory of Characteristic Agricultural Biological Resources Conservation and Germplasm Innovative Utilization, College of Life Sciences, Yantai University, Yantai, China
| | - Guie Wang
- Shandong Seed Administration Station, Jinan, China
| | - Jiangchun Wang
- Institute of Grain and Oil Crops, Yantai Academy of Agricultural Sciences, Yantai, China
| | - Pengtao Ma
- Yantai Key Laboratory of Characteristic Agricultural Biological Resources Conservation and Germplasm Innovative Utilization, College of Life Sciences, Yantai University, Yantai, China
| |
Collapse
|
3
|
Allan MC, Johanningsmeier SD, Nakitto M, Guambe O, Abugu M, Pecota KV, Craig Yencho G. Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes. Food Chem X 2024; 21:101072. [PMID: 38205162 PMCID: PMC10776778 DOI: 10.1016/j.fochx.2023.101072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/01/2023] [Accepted: 12/12/2023] [Indexed: 01/12/2024] Open
Abstract
Sweetpotato varieties vary greatly in perceived textures and sweetness. This study identified physicochemical factors that influence these attributes in cooked sweetpotatoes. Fifteen genotypes grown on three plots were baked and evaluated by a trained descriptive sensory analysis panel for sweetness and 13 texture attributes. Mechanical parameters were measured by texture profile analysis (TPA); and composition (starch, cell wall material, sugar contents), starch properties (thermal, granule type ratios, granule sizes), and amylase activities were characterized. TPA predicted fracturability and firmness well, whereas starch and sugar contents, B-type starch granule ratio, and amylase activities influenced prediction of mouthfeel textures. Sweetness perception was influenced by perceived particle size and sugar contents; and maltose generation during baking was highly correlated with raw sweetpotato starch content. These relationships between physicochemical sweetpotato properties and baked textures and sweetness could benefit breeders and processors in selecting biochemical traits that result in consumer preferred products.
Collapse
Affiliation(s)
- Matthew C. Allan
- USDA-ARS, SEA, Food Science and Market Quality and Handling Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC 27695, USA
| | - Suzanne D. Johanningsmeier
- USDA-ARS, SEA, Food Science and Market Quality and Handling Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC 27695, USA
| | - Mariam Nakitto
- International Potato Center (CIP-SSA), Plot 47 Ntinda II Road, PO Box 22247, Kampala, Uganda
| | - Osvalda Guambe
- International Potato Center (CIP-MOZ), Av. FPLM 2698, PO Box 2100, Maputo, Mozambique
| | - Modesta Abugu
- Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695, USA
| | - Kenneth V. Pecota
- Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695, USA
| | - G. Craig Yencho
- Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695, USA
| |
Collapse
|
4
|
Li C, Kou M, Song W, Arisha MH, Gao R, Tang W, Yan H, Wang X, Zhang Y, Li Q. Comparative Analysis of Saccharification Characteristics of Different Type Sweetpotato Cultivars. Foods 2023; 12:3785. [PMID: 37893678 PMCID: PMC10606501 DOI: 10.3390/foods12203785] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 10/09/2023] [Accepted: 10/12/2023] [Indexed: 10/29/2023] Open
Abstract
As an important characteristic crop in China, sweetpotato plays an important role in the intake and supplement of nutrients. The saccharification characteristics of sweetpotato determine the edible quality and processing type. Exploring the saccharification characteristics of sweetpotato is of great significance to the selection of processing materials and the formation mechanism of service quality, but there are few relevant studies. A comparison study of two high saccharification varieties (Y25 and Z13) and one low saccharification variety (X27) was conducted to analyze their storage roots physical and chemical properties. The results show that the dry matter content, starch, and amylose content of Y25 and Z13 were significantly different from those of X27. Furthermore, the total amylase activity was significantly higher than that of X27. On the other hand, the starch gelatinization temperature was significantly lower than that of X27. The starch reduction in Y25 and Z13 is four times more than that in X27, and the maltose content of Y25 and Z13 is more than two times that of X27. Finally, the scores of sensory evaluation and physiological sweetness were significantly higher than those of X27. The results provide a theoretical basis for understanding the saccharification characteristics of sweetpotato varieties and are of guiding significance for the selection of sweetpotato parents.
Collapse
Affiliation(s)
- Chen Li
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (C.L.); (M.K.); (W.S.); (R.G.); (W.T.); (H.Y.); (X.W.); (Y.Z.)
| | - Meng Kou
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (C.L.); (M.K.); (W.S.); (R.G.); (W.T.); (H.Y.); (X.W.); (Y.Z.)
| | - Weihan Song
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (C.L.); (M.K.); (W.S.); (R.G.); (W.T.); (H.Y.); (X.W.); (Y.Z.)
| | - Mohamed Hamed Arisha
- Department of Horticulture, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
| | - Runfei Gao
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (C.L.); (M.K.); (W.S.); (R.G.); (W.T.); (H.Y.); (X.W.); (Y.Z.)
| | - Wei Tang
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (C.L.); (M.K.); (W.S.); (R.G.); (W.T.); (H.Y.); (X.W.); (Y.Z.)
| | - Hui Yan
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (C.L.); (M.K.); (W.S.); (R.G.); (W.T.); (H.Y.); (X.W.); (Y.Z.)
| | - Xin Wang
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (C.L.); (M.K.); (W.S.); (R.G.); (W.T.); (H.Y.); (X.W.); (Y.Z.)
| | - Yungang Zhang
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (C.L.); (M.K.); (W.S.); (R.G.); (W.T.); (H.Y.); (X.W.); (Y.Z.)
| | - Qiang Li
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Sweetpotato Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (C.L.); (M.K.); (W.S.); (R.G.); (W.T.); (H.Y.); (X.W.); (Y.Z.)
| |
Collapse
|
5
|
Zhang L, Apea-Bah FB, Chen X, Hornung PS, Malunga LN, Beta T. The physicochemical and structural properties and in vitro digestibility of pea starch isolated from flour ground by milling and air classification. Food Chem 2023; 419:136086. [PMID: 37030213 DOI: 10.1016/j.foodchem.2023.136086] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
The fine, coarse and parent starches were isolated from pea flour by milling and air-classification. Their structural, thermal, physicochemical properties and in vitro digestibility were investigated. Particle Size Distribution showed the fine starch with the smallest unimodal distribution (18.33 and 19.02 μm) displayed higher degree of short-range molecular order and lower number of double helix structure. Scanning Electron Microscopy showed the morphology of the coarse starch granules as uniform in size and lacking protein particles on its smooth surface. Differential Scanning Calorimetry revealed the coarse starch had higher enthalpy changes while Rapid Visco Analysis showed higher peak, trough, and breakdown viscosities for the fine starch. In vitro digestibility featured the fine starch containing lower fast digesting starch contents, but with higher resistant starch content, indicating its resistance to enzymatic hydrolysis. The results could provide theoretical support for application of pea starch in functional foods and the manufacture of emerging starch products.
Collapse
Affiliation(s)
- Lixia Zhang
- Research Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, PR China; Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
| | - Franklin B Apea-Bah
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - Xin Chen
- Economic Crops Research Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, PR China
| | - Polyanna Silveira Hornung
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - Lovemore Nkhata Malunga
- Agriculture and Agri-Food Canada / Government of Canada, 196 Innovation Drive, Winnipeg, Manitoba R3T 6C5, Canada
| | - Trust Beta
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
| |
Collapse
|
6
|
Li C, Li S. A procedure for determining the number and pattern of digestible starch fractions in multiphasic food digestograms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1651-1659. [PMID: 36326592 DOI: 10.1002/jsfa.12311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/23/2022] [Accepted: 11/03/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Plant-based foods are frequently heterogenous systems, containing multiple starch fractions with distinct digestion rate constants. An unbiased determination of the number and digestion pattern of these fractions is a prerequisite for understanding the digestive characteristics of food. RESULTS A non-linear least-squares procedure based on a conditional selection of simple first-order kinetics or a combination of parallel and sequential kinetics models was developed. The procedure gave robust results fitting manually generated data, and was applied to in vitro experimental digestion data of retrograded rice starches. By correlating fitting parameters with starch structural parameters, it showed that rice starches with a lower amylose content, longer amylose chains, and amylopectin intermediate chains had more digestible starch fractions after long-term retrogradation. CONCLUSION This procedure enables the structural basis of starch digestibility and the development of food products with slow starch digestibility to be better understood. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- Joint International Research Laboratory of Agriculture Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, China
| |
Collapse
|
7
|
Zhang J, You Y, Li C, Ban X, Gu Z, Li Z. The modulatory roles and regulatory strategy of starch in the textural and rehydration attributes of dried noodle products. Crit Rev Food Sci Nutr 2022; 64:5551-5567. [PMID: 36524398 DOI: 10.1080/10408398.2022.2155797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Noodles are popular staple foods globally, and dried noodle products (DNPs) have gained increasing attention due to recent changes in consumer diet behavior. Rapid rehydration and excellent texture quality are the two major demands consumers make of dried noodle products. Unfortunately, these two qualities conflict with each other: the rapid rehydration of DNPs generally requires a loose structure, which is disadvantageous for good texture qualities. This contradiction limits further development of the noodle industry, and overcoming this limitation remains challenging. Starch is the major component of noodles, and it has two main roles in DNPs. It serves as a skeleton for the noodle in gel networks form or acts as a noodle network filler in granule form. In this review, we comprehensively investigate the different roles of starch in DNPs, and propose strategies for balancing the conflicts between texture and rehydration qualities of DNPs by regulating the gel network and granule structure of starch. Current strategies in regulating the gel network mainly focused on the hydrogen bond strength, the orientation degree, and the porosity; while regulating granule structure was generally performed by adjusting the integrity and the gelatinization degree of starch. This review assists in the production of instant dried noodle products with desired qualities, and provides insights into promising enhancements in the quality of starch-based products by manipulating starch structure.
Collapse
Affiliation(s)
- Jiayan Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Yuxian You
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| |
Collapse
|
8
|
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]
|
9
|
Noda T, Ishiguro K, Suzuki T, Morishita T. Physicochemical Properties and In Vitro Digestibility of Starch from a Trace-Rutinosidase Variety of Tartary Buckwheat 'Manten-Kirari'. Molecules 2022; 27:6172. [PMID: 36234708 PMCID: PMC9573436 DOI: 10.3390/molecules27196172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/08/2022] [Accepted: 09/15/2022] [Indexed: 11/17/2022] Open
Abstract
We recently developed a novel Tartary buckwheat variety, 'Manten-Kirari', with trace-rutinosidase activity. The use of 'Manten-Kirari' enabled us to make rutin-rich food products with low bitterness. This study was intended to evaluate the physicochemical properties and in vitro digestibility of starch isolated from 'Manten-Kirari'. For comparison, the representative common buckwheat variety 'Kitawasesoba' and Tartary buckwheat variety 'Hokkai T8' in Japan were also used. The lowest content of amylose was found in 'Manten-Kirari' starch (18.1%) while the highest was in 'Kitawasesoba' starch (22.6%). 'Manten-Kirari' starch exhibited a larger median granule size (11.41 µm) and higher values of peak viscosity (286.8 RVU) and breakdown (115.2 RVU) than the others. The values of onset temperature for gelatinization were 60.5 °C for 'Kitawasesoba', 61.3 °C for 'Manten-Kirari', and 64.7 °C for 'Hokkai T8'. 'Manten-Kirari' and 'Hokkai T8' starches were digested more slowly than 'Kitawasesoba' starch. Our results will provide fundamental information concerning the expanded use of 'Manten-Kirari' in functional foods.
Collapse
Affiliation(s)
- Takahiro Noda
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081, Japan
| | - Koji Ishiguro
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081, Japan
| | - Tatsuro Suzuki
- Kyushu-Okinawa Agricultural Research Center, NARO, Suya, Koshi, Kumamoto 861-1192, Japan
| | - Toshikazu Morishita
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081, Japan
| |
Collapse
|
10
|
Lai S, Zhang T, Wang Y, Ouyang K, Hu H, Hu X, Xiong H, Zhao Q. Effects of different extrusion temperatures on physicochemical, rheological and digestion properties of rice flour produced in a pilot‐scale extruder. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sixing Lai
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Tingting Zhang
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Yong Wang
- School of Chemical Engineering University of New South Wales Sydney NSW 2052 Australia
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Hao Hu
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Xing Hu
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| |
Collapse
|
11
|
Li S, Niu H, Gao Y, Kan Z, Jiang L, Li X, Chen Y. Improvement of buckwheat noodles quality via differential pressure explosion puffing (DPEP): cooking and structural quality. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In order to improve the poor formability and taste, a method of buckwheat noodles via differential pressure explosion puffing (DPEP) pre-gelatinization was developed. The effects of DPEP on gelatinization properties of buckwheat flour was investigated. The textural properties, sensory evaluation, cross section morphology, crystal structure, thermodynamic properties and simulated digestion in vitro of buckwheat noodles were characterized. The results indicated that DPEP treatment was beneficial for the texture properties and sensory evaluation, while the cooking loss rate and broken rate of noodles were reduced to 16.31% and 6.28%. The crystal structure of starch in noodles pretreated via DPEP form a more compact structure and enhanced the water holding capacity. DPEP reduced the digestibility in vitro of the noodles. The level of rapidly digestible starch reduced to 15.6%, slowly digestible starch and resistant starch increased to 21.6% and 62.8%, which made the buckwheat noodles have potential to improve health of diabetics.
Collapse
Affiliation(s)
- Shuhong Li
- Tianjin Key Laboratory of Food Quality and Health , Tianjin University of Science and Technology , Tianjin , 300457 , P. R. China
| | - Haili Niu
- Tianjin Key Laboratory of Food Quality and Health , Tianjin University of Science and Technology , Tianjin , 300457 , P. R. China
| | - Ying Gao
- Tianjin Key Laboratory of Food Quality and Health , Tianjin University of Science and Technology , Tianjin , 300457 , P. R. China
| | - Zhuorui Kan
- Tianjin Key Laboratory of Food Quality and Health , Tianjin University of Science and Technology , Tianjin , 300457 , P. R. China
| | - Lan Jiang
- Tianjin Key Laboratory of Food Quality and Health , Tianjin University of Science and Technology , Tianjin , 300457 , P. R. China
| | - Xiuxiu Li
- Tianjin Key Laboratory of Food Quality and Health , Tianjin University of Science and Technology , Tianjin , 300457 , P. R. China
| | - Ye Chen
- Tianjin Key Laboratory of Food Quality and Health , Tianjin University of Science and Technology , Tianjin , 300457 , P. R. China
| |
Collapse
|
12
|
Baillière J, Laureys D, Vermeir P, Van Opstaele F, De Rouck G, De Cooman L, Vanderputten D, De Clippeleer J. 10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
13
|
Marboh V, Gayary MA, Gautam G, Mahanta CL. Comparative Study of Heat‐Moisture Treatment and Annealing on Morphology, Crystallinity, Pasting and Thermal Properties of Sohphlang (
Flemingia vestita
) Starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202100294] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vegonia Marboh
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Mainao Alina Gayary
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Gitanjali Gautam
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| |
Collapse
|
14
|
Fujita N, Miura S, Crofts N. Effects of Various Allelic Combinations of Starch Biosynthetic Genes on the Properties of Endosperm Starch in Rice. RICE (NEW YORK, N.Y.) 2022; 15:24. [PMID: 35438319 PMCID: PMC9018920 DOI: 10.1186/s12284-022-00570-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Accepted: 04/04/2022] [Indexed: 05/09/2023]
Abstract
Rice endosperm accumulates large amounts of photosynthetic products as insoluble starch within amyloplasts by properly arranging structured, highly branched, large amylopectin molecules, thus avoiding osmotic imbalance. The amount and characteristics of starch directly influence the yield and quality of rice grains, which in turn influence their application and market value. Therefore, understanding how various allelic combinations of starch biosynthetic genes, with different expression levels, affect starch properties is important for the identification of targets for breeding new rice cultivars. Research over the past few decades has revealed the spatiotemporal expression patterns and allelic variants of starch biosynthetic genes, and enhanced our understanding of the specific roles and compensatory functions of individual isozymes of starch biosynthetic enzymes through biochemical analyses of purified enzymes and characterization of japonica rice mutants lacking these enzymes. Furthermore, it has been shown that starch biosynthetic enzymes can mutually and synergistically increase their activities by forming protein complexes. This review focuses on the more recent discoveries made in the last several years. Generation of single and double mutants and/or high-level expression of specific starch synthases (SSs) allowed us to better understand how the starch granule morphology is determined; how the complete absence of SSIIa affects starch structure; why the rice endosperm stores insoluble starch rather than soluble phytoglycogen; how to elevate amylose and resistant starch (RS) content to improve health benefits; and how SS isozymes mutually complement their activities. The introduction of active-type SSIIa and/or high-expression type GBSSI into ss3a ss4b, isa1, be2b, and ss3a be2b japonica rice mutants, with unique starch properties, and analyses of their starch properties are summarized in this review. High-level accumulation of RS is often accompanied by a reduction in grain yield as a trade-off. Backcrossing rice mutants with a high-yielding elite rice cultivar enabled the improvement of agricultural traits, while maintaining high RS levels. Designing starch structures for additional values, breeding and cultivating to increase yield will enable the development of a new type of rice starch that can be used in a wide variety of applications, and that can contribute to food and agricultural industries in the near future.
Collapse
Affiliation(s)
- Naoko Fujita
- Department of Biological Production, Akita Prefectural University, Akita, 010-0195 Japan
| | - Satoko Miura
- Department of Biological Production, Akita Prefectural University, Akita, 010-0195 Japan
| | - Naoko Crofts
- Department of Biological Production, Akita Prefectural University, Akita, 010-0195 Japan
| |
Collapse
|
15
|
Chen C, Li G, Zhu F. A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106899] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
16
|
Huang L, Tan H, Zhang C, Li Q, Liu Q. Starch biosynthesis in cereal endosperms: An updated review over the last decade. PLANT COMMUNICATIONS 2021; 2:100237. [PMID: 34746765 PMCID: PMC8554040 DOI: 10.1016/j.xplc.2021.100237] [Citation(s) in RCA: 104] [Impact Index Per Article: 34.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 08/08/2021] [Accepted: 08/27/2021] [Indexed: 05/13/2023]
Abstract
Starch is a vital energy source for living organisms and is a key raw material and additive in the food and non-food industries. Starch has received continuous attention in multiple research fields. The endosperm of cereals (e.g., rice, corn, wheat, and barley) is the most important site for the synthesis of storage starch. Around 2010, several excellent reviews summarized key progress in various fields of starch research, serving as important references for subsequent research. In the past 10 years, many achievements have been made in the study of starch synthesis and regulation in cereals. The present review provides an update on research progress in starch synthesis of cereal endosperms over the past decade, focusing on new enzymes and non-enzymatic proteins involved in starch synthesis, regulatory networks of starch synthesis, and the use of elite alleles of starch synthesis-related genes in cereal breeding programs. We also provide perspectives on future research directions that will further our understanding of cereal starch biosynthesis and regulation to support the rational design of ideal quality grain.
Collapse
Affiliation(s)
- Lichun Huang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China
| | - Hongyan Tan
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Changquan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China
| | - Qianfeng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China
| |
Collapse
|
17
|
Highland barley starch (Qingke): Structures, properties, modifications, and applications. Int J Biol Macromol 2021; 185:725-738. [PMID: 34224757 DOI: 10.1016/j.ijbiomac.2021.06.204] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 06/27/2021] [Accepted: 06/29/2021] [Indexed: 01/21/2023]
Abstract
Highland barley (HB) is mainly composed of starch, which may account for up to 65% of the dry weight to the kernel. HB possesses unique physical and chemical properties and has good industrial application potential. It has also been identified as a minor grain crop with excellent nutritional and health functions. Highland barley starch (HBS) features a number of structural and functional properties that render it a useful material for numerous food and non-food applications. This review summarizes the current status of research on the extraction processes, chemical composition, molecular fine structures, granular morphology, physicochemical properties, digestibility, chemical and physical modifications, and potential uses of HBS. The findings provide a comprehensive reference for further research on HBS and its applications in various food and non-food industries.
Collapse
|
18
|
Li C, Kou M, Arisha MH, Tang W, Ma M, Yan H, Wang X, Wang X, Zhang Y, Liu Y, Gao R, Li Q. Transcriptomic and Metabolic Profiling of High-Temperature Treated Storage Roots Reveals the Mechanism of Saccharification in Sweetpotato ( Ipomoea batatas (L.) Lam.). Int J Mol Sci 2021; 22:ijms22136641. [PMID: 34206151 PMCID: PMC8267658 DOI: 10.3390/ijms22136641] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/14/2021] [Accepted: 06/15/2021] [Indexed: 12/13/2022] Open
Abstract
The saccharification of sweetpotato storage roots is a common phenomenon in the cooking process, which determines the edible quality of table use sweetpotato. In the present study, two high saccharified sweetpotato cultivars (Y25, Z13) and one low saccharified cultivar (X27) in two growth periods (S1, S2) were selected as materials to reveal the molecular mechanism of sweetpotato saccharification treated at high temperature by transcriptome sequencing and non-targeted metabolome determination. The results showed that the comprehensive taste score, sweetness, maltose content and starch change of X27 after steaming were significantly lower than those of Y25 and Z13. Through transcriptome sequencing analysis, 1918 and 1520 differentially expressed genes were obtained in the two periods of S1 and S2, respectively. Some saccharification-related transcription factors including MYB families, WRKY families, bHLH families and inhibitors were screened. Metabolic analysis showed that 162 differentially abundant metabolites related to carbohydrate metabolism were significantly enriched in starch and sucrose capitalization pathways. The correlation analysis between transcriptome and metabolome confirmed that the starch and sucrose metabolic pathways were significantly co-annotated, indicating that it is a vitally important metabolic pathway in the process of sweetpotato saccharification. The data obtained in this study can provide valuable resources for follow-up research on sweetpotato saccharification and will provide new insights and theoretical basis for table use sweetpotato breeding in the future.
Collapse
Affiliation(s)
- Chen Li
- School of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (C.L.); (W.T.); (M.M.); (H.Y.); (X.W.)
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (M.K.); (X.W.); (Y.Z.); (Y.L.); (R.G.)
| | - Meng Kou
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (M.K.); (X.W.); (Y.Z.); (Y.L.); (R.G.)
| | - Mohamed Hamed Arisha
- Department of Horticulture, Faculty of Agriculture, Zagazig University, Zagazig, Sharkia 44511, Egypt;
| | - Wei Tang
- School of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (C.L.); (W.T.); (M.M.); (H.Y.); (X.W.)
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (M.K.); (X.W.); (Y.Z.); (Y.L.); (R.G.)
| | - Meng Ma
- School of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (C.L.); (W.T.); (M.M.); (H.Y.); (X.W.)
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (M.K.); (X.W.); (Y.Z.); (Y.L.); (R.G.)
| | - Hui Yan
- School of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (C.L.); (W.T.); (M.M.); (H.Y.); (X.W.)
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (M.K.); (X.W.); (Y.Z.); (Y.L.); (R.G.)
| | - Xin Wang
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (M.K.); (X.W.); (Y.Z.); (Y.L.); (R.G.)
| | - Xiaoxiao Wang
- School of Life Science, Jiangsu Normal University, Xuzhou 221116, China; (C.L.); (W.T.); (M.M.); (H.Y.); (X.W.)
| | - Yungang Zhang
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (M.K.); (X.W.); (Y.Z.); (Y.L.); (R.G.)
| | - Yaju Liu
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (M.K.); (X.W.); (Y.Z.); (Y.L.); (R.G.)
| | - Runfei Gao
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (M.K.); (X.W.); (Y.Z.); (Y.L.); (R.G.)
| | - Qiang Li
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District/Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China; (M.K.); (X.W.); (Y.Z.); (Y.L.); (R.G.)
- Correspondence:
| |
Collapse
|
19
|
Li C, Hu Y. A kinetics-based decomposition approach to reveal the nature of starch asymmetric gelatinization thermograms at non-isothermal conditions. Food Chem 2021; 344:128697. [PMID: 33267983 DOI: 10.1016/j.foodchem.2020.128697] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 10/04/2020] [Accepted: 11/18/2020] [Indexed: 12/31/2022]
Abstract
Starch gelatinization under non-isothermal conditions with limited moisture content is a common industrial process involved in the processing of many starchy foods, while the nature of its asymmetric differential scanning calorimetry thermograms is still undefinable. This study for the first time developed a kinetics-based mathematical model, which could yield a parameterization of gelatinization thermograms that are essentially the same as experimental ones. Even more, the model is capable of decomposing gelatinization thermograms into kinetics-based sub-patterns, and revealing hidden features. By applying this newly developed methodology to nine starches with different plant origins and correlated with their lamellar structures, the results indicated that distinctly arranged groups (sub-components) of semi-crystalline lamellae with different thermal stabilities are existed in the native starch granules. This gives ways to better understand starch structure-property relations, and suggests useful directions for food manufactures to produce functional foods by understanding and differentially controlling the starch gelatinization sub-components.
Collapse
Affiliation(s)
- Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Yiming Hu
- Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai 200031, China
| |
Collapse
|
20
|
Li J, Zhang S, Zhang Z, Ren S, Wang D, Wang X, Wang X, Zhang C, Wang M. Extraction and characterization of starch from Yard-long bean (Vigna unguiculata (L.) Walp. ssp. unguiculata cv.-gr. sesquipedalis). Int J Biol Macromol 2021; 181:1023-1029. [PMID: 33894255 DOI: 10.1016/j.ijbiomac.2021.04.127] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Accepted: 04/19/2021] [Indexed: 11/16/2022]
Abstract
Vigna unguiculata subsp. sesquipedalis is an important derivative cultivar of cowpea planted widely in China, and popularly known as "Yard-long bean". There is lack of research about the structural characterization and physicochemical aspects of carbohydrate content in Yard-long bean seeds. Thus, the present study aimed to evaluate structures, thermal and technological properties of Yard-long bean seeds starch (YSS). The starch contains little of ash, protein and total fiber meanwhile amylose content of 37.52%. The shapes of the starch granules obtained from field emission scanning electron microscopy (FESEM) were oval to semi-elliptical with little granules occurring in agglomerated structures clusters, and volume median diameter of granules ranged from 10.5 μm to 12.5 μm. The initial gelatinization temperature of YSS was 73.86 °C, peak temperature was 80.59 °C and final 88.53 °C. Solubility index (SI, 3.43% at 90 °C) and swelling power (SP, 6.62 g/g at 90 °C) were observed with low volume, which corroborated with the C-type structure shown by X-ray diffraction (XRD) and high crystallinity degree. The extraction of YSS can be feasible, and it has suitable properties for use in the food industry.
Collapse
Affiliation(s)
- Jiahao Li
- School of Food Science and Engineering, Hainan University, 570228 Haikou, China
| | - Shanying Zhang
- School of Food Science and Engineering, Hainan University, 570228 Haikou, China
| | - Zhen Zhang
- School of Food Science and Engineering, Hainan University, 570228 Haikou, China
| | - Saihao Ren
- School of Food Science and Engineering, Hainan University, 570228 Haikou, China
| | - Di Wang
- School of Horticulture, Hainan University, 570228 Haikou, China
| | - Xiangyun Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ministry of Agriculture and Rural Affairs Key Laboratory for Pesticide Residue Detection, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 310021 Hangzhou, China
| | - Xinquan Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ministry of Agriculture and Rural Affairs Key Laboratory for Pesticide Residue Detection, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 310021 Hangzhou, China
| | - Chenghui Zhang
- School of Food Science and Engineering, Hainan University, 570228 Haikou, China; Laboratory of Quality and Safety Risk Assessment for Agro-products (Haikou), Ministry of Agriculture, China.
| | - Meng Wang
- Laboratory of Quality and Safety Risk Assessment for Agro-products (Haikou), Ministry of Agriculture, China.
| |
Collapse
|
21
|
Zhang Y, Chen C, Wang N, Chen Y, Yu J, Zheng X, Li S, Chen Y. Developing a new modification technology of oat flour based on differential pressure explosion puffing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110967] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
|
22
|
Verma DK, Srivastav PP. Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review. Crit Rev Food Sci Nutr 2021; 62:6577-6604. [PMID: 33775191 DOI: 10.1080/10408398.2021.1903383] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Starch is one of the organic compounds after cellulose found most abundantly in nature. Starch significantly varies in their different properties like physical, chemical, thermal, morphological and functional. Therefore, starch is modified to increase the beneficial characteristics and remove the shortcomings issues of native starches. The modification methods can change the extremely flexible polymer of starch with their modified physical and chemical properties. These altered structural attributes are of great technological values which have a wide industrial potential in food and non-food. Among them, the production of novel starches is mainly one that evolves with new value-added and functional properties is on high industrial demands. This paper provides an overview of the rice starch components and their effect on the technological and physicochemical properties of obtained starch. Besides, the tuned techno-functional properties of the modified starches through chemical modification means are highlighted.HighlightsNative and modified starches varies largely in physicochemical and functional traits.Modified physical and chemical properties of starch can change the extremely flexible polymer of starch.Techno-functional properties of the modified starches through chemical modification means are highlighted.Dual modification improves the starch functionality and increases the industrial applications.Production of novel starches is on high industrial demands because it mainly evolves with new value added and functional properties.
Collapse
Affiliation(s)
- Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| |
Collapse
|
23
|
Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106286] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
24
|
Pearl millet grain as an emerging source of starch: A review on its structure, physicochemical properties, functionalization, and industrial applications. Carbohydr Polym 2021; 260:117776. [PMID: 33712132 DOI: 10.1016/j.carbpol.2021.117776] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 02/03/2021] [Accepted: 02/03/2021] [Indexed: 12/12/2022]
Abstract
Pearl millet (Pennisetum glaucum (L.) R.Br.) is a sustainable and underutilized starch source, constituting up to 70 % starch in its grain. Pearl millet could be used as a cheaper source of starch as compared to other cereals for developing functional foods. This review is mainly focused on isolation methods, and chemical composition of the pearl millet starch (PMS). Techno-functional characteristics such as; gelatinization, pasting properties, solubility, swelling power, and digestibility to infer wider application of the PMS critically highlighted in the review. Native starches have limited functionalitiesfor food applications due to the instability in developed pastes and gels. A number of modifications (physical, mechanical and enzymatic) have been developed to increase the functionality and to obtain desired characteristics of PMS thus improving its utilization in food applications. Further, the utilization of native as well as modified PMS is also discussed comprehensively. In addition, a number of recommendations to further improve its functionality and increase its application are also discussed.
Collapse
|
25
|
Mathobo VM, Silungwe H, Ramashia SE, Anyasi TA. Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches-a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:412-426. [PMID: 33564199 PMCID: PMC7847882 DOI: 10.1007/s13197-020-04520-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 04/29/2020] [Accepted: 05/08/2020] [Indexed: 01/04/2023]
Abstract
Several methods are currently employed in the modification of starch obtained from different botanical sources. Starch in its native form is limited in application due to retrogradation, syneresis, inability to withstand shear stress as well as its unstable nature at varying temperatures and pH environment. Modification of starch is therefore needed to enhance its food and industrial application. A primary and safe means of modifying starch for food and industrial use is through hydrothermal methods which involves heat-moisture treatment and annealing. Heat-moisture treatment (HMT) is a physical modification technique that improves the functional and physicochemical properties of starch without changing its molecular composition. Upon modification through HMT, starches from cereals, legumes and tuber crops serve as important ingredients in diverse food, pharmaceutical and industrial processes. Although changes in starch initiated by HMT have been studied in starches of different plant origin, this work further provides insight on the composition, thermal and functional properties of heat-moisture treated starch obtained from cereals, legumes and tuber crops.
Collapse
Affiliation(s)
- Vhulenda Melinda Mathobo
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, Limpopo Province 0950 South Africa
| | - Henry Silungwe
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, Limpopo Province 0950 South Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, Limpopo Province 0950 South Africa
| | - Tonna Ashim Anyasi
- Department of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville, 7537 South Africa
| |
Collapse
|
26
|
Zhu D, Fang C, Qian Z, Guo B, Huo Z. Differences in starch structure, physicochemical properties and texture characteristics in superior and inferior grains of rice varieties with different amylose contents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106170] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
27
|
Tappiban P, Sraphet S, Srisawad N, Wu P, Han H, Smith DR, Bao J, Triwitayakorn K. Effects of cassava variety and growth location on starch fine structure and physicochemical properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106074] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
28
|
Nakamura Y. Carbohydrate Components Associated with Sweetness of Cooked Storage Roots of Sweet Potato Cultivars. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
29
|
De Arcangelis E, Cuomo F, Trivisonno MC, Marconi E, Messia MC. Gelatinization and pasta making conditions for buckwheat gluten-free pasta. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103073] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
30
|
Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches. Foods 2020; 9:foods9060757. [PMID: 32521664 PMCID: PMC7353504 DOI: 10.3390/foods9060757] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 06/01/2020] [Accepted: 06/03/2020] [Indexed: 11/24/2022] Open
Abstract
The gelatinization temperature (Tgel) of starch increases in the presence of sweeteners due to sweetener-starch intermolecular interactions in the amorphous regions of starch. Different starch botanical sources contain different starch architectures, which may alter sweetener-starch interactions and the effects of sweeteners on Tgels. To document these effects, the Tgels of wheat, potato, waxy corn, dent corn, and 50% and 70% high amylose corn starches were determined in the presence of eleven different sweeteners and varying sweetener concentrations. Tgels of 2:1 sweetener solution:starch slurries were measured using differential scanning calorimetry. The extent of Tgel elevation was affected by both starch and sweetener type. Tgels of wheat and dent corn starches increased the most, while Tgels of high amylose corn starches were the least affected. Fructose increased Tgels the least, and isomalt and isomaltulose increased Tgels the most. Overall, starch Tgels increased more with increasing sweetener concentration, molar volume, molecular weight, and number of equatorial and exocyclic hydroxyl groups. Starches containing more short amylopectin chains, fewer amylopectin chains that span through multiple clusters, higher number of building blocks per cluster, and shorter inter-block chain lengths exhibited the largest Tgel increases in sweetener solutions, attributed to less stable crystalline regions.
Collapse
|
31
|
Liu XX, Liu HM, Fan LY, Qin GY, Wang XD. Effect of various drying pretreatments on the structural and functional properties of starch isolated from Chinese yam (Dioscorea opposita Thumb.). Int J Biol Macromol 2020; 153:1299-1309. [DOI: 10.1016/j.ijbiomac.2019.10.265] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 09/22/2019] [Accepted: 10/28/2019] [Indexed: 10/25/2022]
|
32
|
Li C, Wu A, Yu W, Hu Y, Li E, Zhang C, Liu Q. Parameterizing starch chain-length distributions for structure-property relations. Carbohydr Polym 2020; 241:116390. [PMID: 32507172 DOI: 10.1016/j.carbpol.2020.116390] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Accepted: 04/26/2020] [Indexed: 12/15/2022]
Abstract
Understanding starch structure-property relationship is important for the development of new generation of starch-based foods with desirable functions. Recent developments of methodologies on the characterisation of starch molecular structures, especially how to parameterize the starch chain-length distribution (CLD) by few biologically meaningful parameters have brought new insights to explain starch physicochemical properties from molecular levels. Especially, it has shown that gelatinization temperatures are largely controlled by amylopectin short chains, while the retrogradation rate of starch molecules is controlled by amylose content, amylose short to medium chains, amylopectin external and internal chain length. Starch pasting and digestion properties are also controlled to a significant extent by its CLD. With extensive discussion of correlative and casual relations between starch CLD with its physicochemical properties, this review aims to establish a holistic starch structure-property relationship. It enables food producers to develop functional foods based on a precise understanding of starch structure-property relations.
Collapse
Affiliation(s)
- Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Alex Wu
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Guangzhou, 510632, China
| | - Yiming Hu
- Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai, 200031, China
| | - Enpeng Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Changquan Zhang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Qiaoquan Liu
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China; Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
| |
Collapse
|
33
|
Structural characteristics of low-digestible sweet potato starch prepared by heat-moisture treatment. Int J Biol Macromol 2020; 151:1049-1057. [DOI: 10.1016/j.ijbiomac.2019.10.146] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2019] [Revised: 10/04/2019] [Accepted: 10/15/2019] [Indexed: 11/23/2022]
|
34
|
Suzuki T, Noda T, Morishita T, Ishiguro K, Otsuka S, Brunori A. Present status and future perspectives of breeding for buckwheat quality. BREEDING SCIENCE 2020; 70:48-66. [PMID: 32351304 PMCID: PMC7180147 DOI: 10.1270/jsbbs.19018] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Accepted: 10/07/2019] [Indexed: 05/08/2023]
Abstract
Buckwheat is an important crop globally. It has been processed into cereal grain, noodles, confectionery, bread, and fermented foods for many years. Buckwheat production and processing has supported local economies and is deeply related to the culture of some regions. Buckwheat has many unique traits as a food, with a good flavor and color. In addition, buckwheat is also a healthy food because it contains bioactive compounds that have anti-oxidative, anti-hypertensive, and anti-obesity properties. Therefore, breeding of buckwheat for quality is an important issue to be addressed. Compared to other crops, there is still a lack of basic information on quality, including bioactive compounds generation and enhancement. However, some mechanisms for modifying and improving the quality of buckwheat varieties have recently been identified. Further, some varieties with improved quality have recently been developed. In this review, we summarize the issues around buckwheat quality and review the present status and future potential of buckwheat breeding for quality.
Collapse
Affiliation(s)
- Tatsuro Suzuki
- National Agriculture and Food Research Organization Kyushu Okinawa Agricultural Research Center, Suya 2421, Koshi, Kumamoto 861-1192, Japan
| | - Takahiro Noda
- National Agriculture and Food Research Organization Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station, Shinsei, Memuro, Kasai-Gun, Hokkaido 082-0081, Japan
| | - Toshikazu Morishita
- National Agriculture and Food Research Organization Institute of Crop Science, Radiation Breeding Division, 2425 Kamimurata, Hitachi-Omiya, Ibaraki 319-2293, Japan
| | - Koji Ishiguro
- National Agriculture and Food Research Organization Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station, Shinsei, Memuro, Kasai-Gun, Hokkaido 082-0081, Japan
| | - Shiori Otsuka
- National Agriculture and Food Research Organization Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station, Shinsei, Memuro, Kasai-Gun, Hokkaido 082-0081, Japan
| | - Andrea Brunori
- ENEA, CR Casaccia, SSPT-PVS, Via Anguillarese, 301, 00123 Santa Maria di Galeria, Roma, Italy
| |
Collapse
|
35
|
Yu S, Du D, Wu AC, Bai Y, Wu P, Li C, Gilbert RG. Effects of Nonstarch Genetic Modifications on Starch Structure and Properties. Foods 2020; 9:foods9020222. [PMID: 32093175 PMCID: PMC7074516 DOI: 10.3390/foods9020222] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 02/15/2020] [Accepted: 02/16/2020] [Indexed: 11/28/2022] Open
Abstract
This paper examines if, in maize, starch structure and starch-dependent properties might be altered by pleiotropic effects arising from genetic modifications that are not directly related to starch synthesis. The molecular structure, specifically the starch chain-length distributions (CLDs), of two maize lines transformed with Bar (bialaphos resistance) and Cry1c genes (an artificial gene, encoding proteinaceous insecticidal δ-endotoxins) were compared to those of their control lines. The two transgenes are responsible for herbicidal resistance and insect tolerance, respectively. The starch CLDs were measured by enzymatic debranching and measuring the molecular weight distributions of the resulting linear chains. It was found that although all the lines had similar amylose contents, the CLDs of both amylopectin and amylose for Cry1c were noticeably different from the others, having more short amylopectin and long amylose chains. These CLDs are known to affect functional properties, and indeed it was found that the Cry1c transgenic lines showed a lower gelatinization temperature and faster digestion rate than the control or Bar lines. However, a slower digestion rate is nutritionally desirable. Thus, pleiotropic effects from genetic modifications can indirectly but significantly affect the starch synthesis pathway and thus change functional properties of significance for human health.
Collapse
Affiliation(s)
- Shiyao Yu
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, China; (S.Y.); (Y.B.); (C.L.)
- The University of Queensland, Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia;
| | - Dengxiang Du
- National Key Laboratory of Crop Genetic Improvement, Huazhong Agriculture University, Wuhan 430030, China;
| | - Alex C. Wu
- The University of Queensland, Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia;
| | - Yeming Bai
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, China; (S.Y.); (Y.B.); (C.L.)
- The University of Queensland, Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia;
| | - Peng Wu
- The University of Queensland, Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia;
- College of Chemistry and Chemical Engineering, Xiamen University, Fujian Province 361005, China
| | - Cheng Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, China; (S.Y.); (Y.B.); (C.L.)
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Robert G. Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, China; (S.Y.); (Y.B.); (C.L.)
- The University of Queensland, Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia;
- Correspondence: ; Tel.: +61-41-22-15-144
| |
Collapse
|
36
|
Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions. FOOD SCI TECHNOL INT 2019; 26:321-332. [PMID: 31826661 DOI: 10.1177/1082013219894109] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mill to obtain samples of similar sizes. Results showed that the chemical composition of these fractions was very different and played a major role on bread quality. Proteins, lipids and fibre negatively affected bread quality, whereas starch-rich fractions were more adequate for breadmaking. Re-milling quinoa and buckwheat fractions increased bread volume, although chemical composition still influenced bread properties. For hammer-milled fractions, both the finest fractions resulted in breads with higher technological quality, as well as a final product with more fibre, minerals and proteins.
Collapse
Affiliation(s)
- L S Sciarini
- Facultad de Ciencias Agropecuarias, Laboratorio de Química Biológica, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina
| | - M E Steffolani
- Facultad de Ciencias Agropecuarias, Laboratorio de Química Biológica, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina
| | - A Fernández
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina
| | - C Paesani
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina
| | - G T Pérez
- Facultad de Ciencias Agropecuarias, Laboratorio de Química Biológica, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina
| |
Collapse
|
37
|
Yang Z, Yu W, Xu D, Guo L, Wu F, Xu X. Impact of frozen storage on whole wheat starch and its A-Type and B-Type granules isolated from frozen dough. Carbohydr Polym 2019; 223:115142. [DOI: 10.1016/j.carbpol.2019.115142] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 07/24/2019] [Accepted: 07/27/2019] [Indexed: 01/02/2023]
|
38
|
Composition and Physicochemical Properties of Three Chinese Yam ( Dioscorea opposita Thunb.) Starches: A Comparison Study. Molecules 2019; 24:molecules24162973. [PMID: 31426303 PMCID: PMC6719080 DOI: 10.3390/molecules24162973] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 08/11/2019] [Accepted: 08/15/2019] [Indexed: 11/24/2022] Open
Abstract
The aim of this work was to compare the composition and physicochemical properties (SEM, XRD, solubility, swelling power, paste clarity, retrogradation, freeze–thaw stability, thermal property, and pasting property) of three Chinese yam (Dioscorea opposita Thunb.) starches (CYYS-1, CYYS-2, and CYYS-3) in Yunlong town, Haikou, Hainan Province, China. Our results show that all the CYYS gave a typical C-type X-ray diffraction pattern. The swelling power of CYYS varied from 10.79% to 30.34%, whereas solubility index was in the range of 7.84–4.55%. The freeze–thaw stability of each CYYS showed a contrary tendency with its amylose content. In addition, CYYS-3 showed the highest To (81.1 °C), Tp (84.8 °C), Tc (91.2 °C), and ΔH (14.1 J/g). The pasting temperature of CYYS-1 increased significantly with sucrose addition. NaCl could inhibit the swelling power of CYYS. There were significant decreases in pasting temperature and pasting time of CYYS when pH decreased.
Collapse
|
39
|
Extraction, characterization and technological properties of white garland-lily starch. Int J Biol Macromol 2019; 135:422-428. [DOI: 10.1016/j.ijbiomac.2019.05.141] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 05/16/2019] [Accepted: 05/21/2019] [Indexed: 12/22/2022]
|
40
|
Shi M, Zhang M, Yang L, Li D, Yan Y, Huang X, Liu Y. Effect of Sodium Chloride on the Structure and Properties of Fried Starch. STARCH-STARKE 2019. [DOI: 10.1002/star.201900014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Miaomiao Shi
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
- Collaborative Innovation Center of Food Production and SafetyHenan ProvinceP. R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou450002P. R. China
| | - Mingyue Zhang
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
| | - Liuzhi Yang
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
| | - Dan Li
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
| | - Yizhe Yan
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
- Collaborative Innovation Center of Food Production and SafetyHenan ProvinceP. R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou450002P. R. China
| | - Xianqing Huang
- College of Food Science and TechnologyHenan Agricultural UniversityZhengzhou450002P. R. China
| | - Yanqi Liu
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
- Collaborative Innovation Center of Food Production and SafetyHenan ProvinceP. R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou450002P. R. China
| |
Collapse
|
41
|
Przetaczek-Rożnowska I, Fortuna T, Wodniak M, Łabanowska M, Pająk P, Królikowska K. Properties of potato starch treated with microwave radiation and enriched with mineral additives. Int J Biol Macromol 2019; 124:229-234. [DOI: 10.1016/j.ijbiomac.2018.11.153] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 11/14/2018] [Accepted: 11/15/2018] [Indexed: 12/16/2022]
|
42
|
Molecular brewing: Molecular structural effects involved in barley malting and mashing. Carbohydr Polym 2019; 206:583-592. [DOI: 10.1016/j.carbpol.2018.11.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2018] [Revised: 10/15/2018] [Accepted: 11/07/2018] [Indexed: 11/23/2022]
|
43
|
Quek WP, Yu W, Fox GP, Gilbert RG. Molecular structure-property relations controlling mashing performance of amylases as a function of barley grain size. ACTA ACUST UNITED AC 2019. [DOI: 10.1515/amylase-2019-0001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Abstract
In brewing, amylases are key enzymes in hydrolyzing barley starch to sugars, which are utilized in fermentation to produce ethanol. Starch fermentation depends on sugars produced by amylases and starch molecular structure, both of which vary with barley grain size. Grain size is a major industrial specification for selecting barley for brewing. An in-depth study is given of how enzyme activity and starch structure vary with grain size, the impact of these factors on fermentable sugar production, and the underlying mechanisms. Micro-malting and mashing experiments were based on commercial methodologies. Starch molecular structural parameters were obtained using size-exclusion chromatography, and fitted using biosynthesis-based models. Correlation analysis using the resulting parameters showed larger grain sizes contained fewer long amylopectin chains, higher amylase activities and soluble protein level. Medium grain sizes released most sugars during mashing, because of higher starch utilization from the action of amylases, and shorter amylose chains. As starch is the substrate for amylase-driven fermentable sugars production, measuring its structure should be a prime indication for mashing performance, and should be used as an industry specification when selecting barley grains for brewing.
Collapse
|
44
|
Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4040103] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Background: Achieving optimal fermentation is challenging when the variation within malt starch structure and enzyme activities are not part of the standard malting specifications. This study explores how the variation of starch and starch amylolytic enzymes in both malts and rice adjuncts affect the mashing and the subsequent yeast fermentation in the laboratory-scale production of beer. Results: The addition of rice adjuncts significantly increased the maltose content whilst reducing the glucose content during mashing. The maltotriose content, released during mashing, was significantly negatively correlated with the total amylose content (r = −0.64, p < 0.05), and significantly negatively correlated with the number of amylopectin longer chains (degree of polymerization 37–100) (r = −0.75, p < 0.01). During fermentation, while the content of maltotriose significantly and positively correlated with both the rate and amount of ethanol production (r = 0.70, p < 0.05; r = 0.70, p < 0.05, respectively), the content of soluble nitrogen in the wort was significantly and positively correlated with both the rate and the amount of ethanol production (r = 0.63, p< 0.05; r = 0.62, p < 0.05, respectively). The amount of amylopectin with longer chains was; however, significantly negatively correlated with the ethanol production (r = −0.06, p < 0.05). Small variations among the ethanol concentration and the rate of ethanol production during fermentation were found with the addition of different rice varieties. Conclusions: The effects of the rice adjuncts on the performance of fermentation depends on the properties of the malt, including the protein modification and malt enzyme activities. This study provides data to improve standard malt specifications in order for brewers to acquire more efficient fermentation, and includes useful molecular structural characterisation.
Collapse
|
45
|
Sindhu R, Khatkar BS. Thermal, structural and textural properties of amaranth and buckwheat starches. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:5153-5160. [PMID: 30483012 DOI: 10.1007/s13197-018-3474-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/22/2018] [Accepted: 10/24/2018] [Indexed: 11/30/2022]
Abstract
Starches isolated from amaranth and buckwheat were analysed for thermal characteristics, crystallinity, gel textural properties and light transmittance. Buckwheat starch gels were harder with higher chewiness and springiness than amaranth starch gels. Starch from common buckwheat produced the hardest gel and amaranth starch from VL-44 cultivar produced the softest gel. Gelatinisation temperatures of amaranth and buckwheat starches differed significantly and tartary buckwheat starch showed the highest values for TP and TC. Buckwheat starches showed lower enthalpy change values than amaranth starches of both the cultivars. X-ray diffractometry confirmed 'A' type crystalline pattern for all tested starch samples and higher relative crystallinity was noticed in amaranth starches than buckwheat starches. Tartary buckwheat exhibited the lowest value of relative crystallinity and amaranth starch of Durga cultivars showed the highest value of relative crystallinity. FTIR spectrums showed band at similar wavenumbers (cm-1) with varying intensities. A declining order of paste clarity during storage at refrigeration temperature was observed for all starches.
Collapse
Affiliation(s)
- Ritu Sindhu
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India
| | - B S Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India
| |
Collapse
|
46
|
Lu ZH, Belanger N, Donner E, Liu Q. Debranching of pea starch using pullulanase and ultrasonication synergistically to enhance slowly digestible and resistant starch. Food Chem 2018; 268:533-541. [PMID: 30064794 DOI: 10.1016/j.foodchem.2018.06.115] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Revised: 06/22/2018] [Accepted: 06/22/2018] [Indexed: 01/25/2023]
Abstract
Pullulanase (P) and ultrasonication (U) were simultaneously applied to debranch pea starch to enhance slowly digestible starch (SDS) and resistant starch (RS) fractions in the debranched pea starch (DPS). A synergistic debranching effect was found under conditions of pullulanase (40 npun/g) and ultrasonication (100% amplitude in pulse mode, 1 min on followed by 9 min off), which produced 73.5% linear glucans, 18% SDS and 26% RS in the resulting DPS-PU after 6 h of debranching. Even when autoclaving the DPS-PU at 118 °C for 30 min, following cooldown, 11% SDS and 25% RS were retained in the DPS-PU, compared with 0% SDS and 12% RS in autoclaved native pea starch. The SDS fraction in autoclaved DPS-PU further increased to 16% while the RS content remained constant during 14 days of cold storage. In summary, DPS-PU is high in linear glucans, low in starch digestibility and has a thermally stable RS fraction.
Collapse
Affiliation(s)
- Zhan-Hui Lu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada.
| | - Nicholas Belanger
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada; School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada.
| | - Elizabeth Donner
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada.
| | - Qiang Liu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada.
| |
Collapse
|
47
|
Katayama K, Nishinaka M, Nakamura Y, Kuranouchi T, Ohara-Takada A, Fujita K, Kitahara K. New Sweetpotato Lines have High Amylose and Resistant Starch Contents. STARCH-STARKE 2018. [DOI: 10.1002/star.201800180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Kenji Katayama
- Field Crop Research Division, Institute of Crop Science, National Agriculture and Food Research Organization; 2-1-2, Kannondai, Tsukuba Ibaraki 305-8518 Japan
| | - Mio Nishinaka
- Field Crop Research Division, Institute of Crop Science, National Agriculture and Food Research Organization; 2-1-2, Kannondai, Tsukuba Ibaraki 305-8518 Japan
| | - Yoshiyuki Nakamura
- Field Crop Research Division, Institute of Crop Science, National Agriculture and Food Research Organization; 2-1-2, Kannondai, Tsukuba Ibaraki 305-8518 Japan
| | - Toshikazu Kuranouchi
- Field Crop Research Division, Institute of Crop Science, National Agriculture and Food Research Organization; 2-1-2, Kannondai, Tsukuba Ibaraki 305-8518 Japan
| | - Akiko Ohara-Takada
- Field Crop Research Division, Institute of Crop Science, National Agriculture and Food Research Organization; 2-1-2, Kannondai, Tsukuba Ibaraki 305-8518 Japan
| | - Kiyotaka Fujita
- Faculty of Agriculture, Kagoshima University; Kagoshima 890-0065 Japan
| | - Kanefumi Kitahara
- Faculty of Agriculture, Kagoshima University; Kagoshima 890-0065 Japan
| |
Collapse
|
48
|
Kim YY, Woo KS, Chung HJ. Starch characteristics of cowpea and mungbean cultivars grown in Korea. Food Chem 2018; 263:104-111. [PMID: 29784294 DOI: 10.1016/j.foodchem.2018.04.114] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 04/25/2018] [Accepted: 04/25/2018] [Indexed: 11/26/2022]
Abstract
Physicochemical properties of starches from 5 different Korean cultivars of cowpea and mungbean were examined. Starch granules had elliptical to spherical granules. Volume median diameter of granules ranged from 17.0 μm to 48.6 μm, with a significantly larger median granule diameter in cowpea starches than mungbean starches. Apparent amylose content ranged from 35.7% to 38.5%. Among cowpea starches, Seowon had a higher molecular weight and longer amylopectin average chain length than other cultivars. Between mungbean starches, Sohyun had a lower amylose molecular weight but a longer amylopectin average chain length than Dahyun. The relative crystallinity and gelatinization enthalpy of cowpea starches were greater than those of mungbean starches. Okdang had higher peak and final viscosities than other cowpea starches, whereas two mungbean varieties showed similar values for pasting parameters. Seowon in the cowpea starches and Sohyun in mungbean starches had higher gel hardness than other cultivars.
Collapse
Affiliation(s)
- Yu-Yeon Kim
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Koan Sik Woo
- National Institute of Crop Science, Rural Development Administration, Gyonggi 16429, Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea.
| |
Collapse
|
49
|
Shi M, Li D, Yan Y, Liu Y. Effect of Moisture Content on Structure and Properties of Fried Potato Starch. STARCH-STARKE 2018. [DOI: 10.1002/star.201800012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Miaomiao Shi
- School of Food and Biological Engineering, Zhengzhou University of Light Industry; Zhengzhou 450002 P. R. China
- Collaborative Innovation Center of Food Production and Safety; Henan Province 450002 P. R. China
| | - Dan Li
- School of Food and Biological Engineering, Zhengzhou University of Light Industry; Zhengzhou 450002 P. R. China
- Collaborative Innovation Center of Food Production and Safety; Henan Province 450002 P. R. China
| | - Yizhe Yan
- School of Food and Biological Engineering, Zhengzhou University of Light Industry; Zhengzhou 450002 P. R. China
- Collaborative Innovation Center of Food Production and Safety; Henan Province 450002 P. R. China
| | - Yanqi Liu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry; Zhengzhou 450002 P. R. China
- Collaborative Innovation Center of Food Production and Safety; Henan Province 450002 P. R. China
| |
Collapse
|
50
|
Wongprayoon S, Tran T, Gibert O, Dubreucq E, Piyachomkwan K, Sriroth K. Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch-Lauric Acid Complexes. STARCH-STARKE 2018. [DOI: 10.1002/star.201700351] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Suchitra Wongprayoon
- Faculty of Agro-Industry; Department of Biotechnology; Kasetsart University; Bangkok 10900 Thailand
| | - Thierry Tran
- CIAT/CIRAD UMR Qualisud; CGIAR Research Program on Roots, Tubers and Bananas (RTB), CIAT; KM 17 Recta Cali-Palmira,Cali Colombia
- CIRAD UMR Qualisud, TA B-95/16; 73 Rue JF Breton, Montpellier 34398 France
| | - Olivier Gibert
- CIRAD UMR Qualisud, TA B-95/16; 73 Rue JF Breton, Montpellier 34398 France
| | - Eric Dubreucq
- Montpellier SupAgro; UMR IATE; 2 Place Viala, Montpellier 34060 France
| | - Kuakoon Piyachomkwan
- Cassava and Starch Technology Research Unit; National Center for Genetic Engineering and Biotechnology (BIOTEC); Pathumthani 12120 Thailand
| | - Klanarong Sriroth
- Faculty of Agro-Industry; Department of Biotechnology; Kasetsart University; Bangkok 10900 Thailand
| |
Collapse
|