1
|
Rezette L, Kansou K, Della Valle G, Le Gall S, Saulnier L. The role of wheat flour minor components in predicting water absorption. Food Chem 2024; 463:141232. [PMID: 39317101 DOI: 10.1016/j.foodchem.2024.141232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 08/14/2024] [Accepted: 09/09/2024] [Indexed: 09/26/2024]
Abstract
Water absorption in wheat flour is a crucial parameter for optimizing bread-making processes. The determinants of wheat flour water absorption were investigated through the analysis of 28 compositional and technological properties of 150 wheats grown in France. A multiple linear regression approach was used to predict the water absorption, selecting the best model through successive examination of Bayesian Information Criterion, Variance Inflation Factor and minimizing the total number of variables. A model with protein content, soluble starch, damaged starch and specific viscosity from water extractable arabinoxylans was identified as the best trade-off between the number of variables and the predictive performances among all possible models. Soluble Starch, varying between 1.11 and 6.21 g/100 g flour a new criterion measured alongside water-extractable arabinoxylans content, varying between 0.26 and 0.86 g/100 g flour, shows significant potential to predict water absorption compared to damaged starch.
Collapse
Affiliation(s)
- Laura Rezette
- INRAE, UR 1268, Biopolymers, Interactions & Assemblies (BIA), F-44316 Nantes, France
| | - Kamal Kansou
- INRAE, UR 1268, Biopolymers, Interactions & Assemblies (BIA), F-44316 Nantes, France
| | - Guy Della Valle
- INRAE, UR 1268, Biopolymers, Interactions & Assemblies (BIA), F-44316 Nantes, France
| | - Sophie Le Gall
- INRAE, UR 1268, Biopolymers, Interactions & Assemblies (BIA), F-44316 Nantes, France; INRAE, PROBE Research Infrastructure, BIBS Facility, F-44316 Nantes, France
| | - Luc Saulnier
- INRAE, UR 1268, Biopolymers, Interactions & Assemblies (BIA), F-44316 Nantes, France.
| |
Collapse
|
2
|
Prodhan ZH, Samonte SOPB, Sanchez DL, Talukder SK. Profiling and Improvement of Grain Quality Traits for Consumer Preferable Basmati Rice in the United States. PLANTS (BASEL, SWITZERLAND) 2024; 13:2326. [PMID: 39204762 PMCID: PMC11359321 DOI: 10.3390/plants13162326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/10/2024] [Revised: 08/10/2024] [Accepted: 08/20/2024] [Indexed: 09/04/2024]
Abstract
Basmati rice is a premium aromatic rice that consumers choose primarily because of its distinct aroma and excellent grain quality. The grain quality of Basmati rice (GQBR) reflects the perspectives of producers, processors, sellers, and consumers related to the production, processing, marketing, and consumption of Basmati rice. Consumers, an invaluable part of the production demand and value chain of the Basmati rice industry, have the freedom to choose from different types of aromatic rice. Consumers expect their preferred Basmati rice to possess all superior rice grain qualities, including the physical, biochemical, and physiological properties. Gene functional analysis explained that a 10-base pair deletion in the promoter region of the OsSPL16 gene causes the slender grains in Basmati rice, whereas an 8-base-pair deletion in exon 7 of the OsBadh2 gene (located in the fgr region on rice chromosome 8) results in the distinct aroma. Furthermore, a combination of the genetic characteristics of the gw8 and gs3 genes has led to the creation of a long-grain Basmati-type rice cultivar. It has also been demonstrated that agricultural, genetic, and environmental conditions significantly influence GQBR. Hence, research on improving GQBR requires a multidimensional approach and sophisticated elements due to the complexity of its nature and preference diversity. This review covers the basic definitions of grain quality traits, consumer preference criteria, influencing factors, and strategies for producing superior-quality Basmati rice in the United States. This knowledge will be useful in improving the grain quality of Basmati and Basmati-type rice, as well as developing appropriate breeding programs that will meet the preferences of different countries and cultures.
Collapse
Affiliation(s)
- Zakaria Hossain Prodhan
- Texas A&M AgriLife Research Center, 1509 Aggie Drive, Beaumont, TX 77713, USA; (D.L.S.); (S.K.T.)
| | | | | | | |
Collapse
|
3
|
Zhang C, Xu Z, Xu Y, Ma M, Xu S, Gebre BA, Corke H, Sui Z. Absolute Quantitative Lipidomics Reveals Different Granule-Associated Surface Lipid Roles in the Digestibility and Pasting of Waxy, Normal, and High-Amylose Rice Starches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12842-12858. [PMID: 38767652 DOI: 10.1021/acs.jafc.4c00079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2024]
Abstract
Granule-associated surface lipids (GASLs) and internal lipids showed different lipid-amylose relationships, contents, and distributions, suggesting their differing biological origins and functions, among waxy, normal, and high-amylose rice starch. The GASL content mainly depended on the pore size, while internal lipids regulated starch biosynthesis, as indicated by correlations of internal lipids with the chain length distribution of amylopectin and amylose content. Of the 1346 lipids detected, 628, 562, and 408 differentially expressed lipids were observed between normal-waxy, high-amylose-waxy, and normal-high-amylose starch, respectively. After the removal of GASLs, the higher lysophospholipid content induced greater decreases in the peak and breakdown viscosity and swelling power, while the highest digestibility increase was found with the highest triacylglycerol content. Thus, different GASL compositions led to different digestibility, swelling, and pasting outcomes. This study sheds new light on the mechanism of the role of GASLs in the structure and properties of starch, as well as in potential modifications and amyloplast membrane development.
Collapse
Affiliation(s)
- Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yuting Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Song Xu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China
| | - Bilatu Agza Gebre
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China
- Faculty of Biotechnology and Food Engineering, Technion─Israel Institute of Technology, Haifa 3200003, Israel
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| |
Collapse
|
4
|
Guo H, Cai Y, Ogawa Y, Shiraga K, Kondo N, Ogawa Y. Quantification of resistant starch content in rice after hydrothermal treatments using terahertz spectroscopy. Food Res Int 2024; 186:114400. [PMID: 38729703 DOI: 10.1016/j.foodres.2024.114400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 04/17/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
Since hydrothermal treatments can enhance resistant starch (RS) content in rice and provide health benefits when consumed, a less laborious and non-destructive method to determine RS content is needed. Terahertz (THz) spectroscopy is hypothesized as a suitable method to quantify RS content in rice after hydrothermal treatment with its sensitivity for the intermolecular forces increase in the formation of RS. In this study, we first used the traditional in vitro hydrolysis method to determine the content of RS in rice. Then, the potential of starch absorbance peaks to quantify RS content after three commonly used hydrothermal methods, soaking, mild heat-moisture treatment, and parboiling, was investigated. The second derivative intensities of the peak at 9.0, 10.5, 12.1, and 13.1 THz were confirmed as being correlated with RS content and showed the high accuracy to predict RS content in samples (R2 > 0.96). Our results indicate the RS content of hydrothermally treated rice can be accurately quantified using these peaks.
Collapse
Affiliation(s)
- Han Guo
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Yidi Cai
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8501, Japan
| | - Keiichiro Shiraga
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; PRESTO, Japan Science and Technology Agency, Kawaguchi 332-0012, Japan
| | - Naoshi Kondo
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Yuichi Ogawa
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
| |
Collapse
|
5
|
Xu Z, Liu X, Ma M, He J, Sui Z, Corke H. Reduction of starch granule surface lipids alters the physicochemical properties of crosslinked maize starch. Int J Biol Macromol 2024; 259:129139. [PMID: 38176497 DOI: 10.1016/j.ijbiomac.2023.129139] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 12/19/2023] [Accepted: 12/28/2023] [Indexed: 01/06/2024]
Abstract
Normal and waxy maize starches with and without removal of starch granule surface lipids (SGSLs) were crosslinked by POCl3 (0.01 %, 0.1 % and 1 %). Crosslinked starches showed lower swelling power and solubility, but higher pasting viscosity, pseudoplasticity, thixotropy, storage modulus and loss modulus. Crosslinking increased the double helical structure but decreased the crystallinity for waxy maize starch. The phosphorus content of crosslinked waxy maize starches after SGSLs removal increased, indicating SGSLs removal promoted crosslinking. SGSLs removal increased G' and G" for crosslinked waxy maize starches. SGSLs removal increased SP and solubility and decreased pasting and rheological parameters of starches. With increased POCl3 dosage, the effect of SGSLs removal on starch properties was gradually suppressed by crosslinking. Waxy and normal maize starches showed significantly different changes with crosslinking and SGSLs removal, and the presence of amylose seemed to impede the effect of crosslinking and SGSLs removal. The removal of SGSLs could extend the application of crosslinked starch in frozen foods, drinks, and canned foods as thickener and stabilizer, due to its better hydrophilicity and viscous liquid-like rheological properties. The study will assist carbohydrate chemists and food processors in developing new food products.
Collapse
Affiliation(s)
- Zekun Xu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaoning Liu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengting Ma
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jinxing He
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Shandong 250353, China.
| | - Zhongquan Sui
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Department of Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| |
Collapse
|
6
|
Deng C, Wang B, Jin Y, Yu Y, Zhang Y, Shi S, Wang Y, Zheng M, Yu Z, Zhou Y. Effects of starch multiscale structure on the physicochemical properties and digestibility of Radix Cynanchi bungei starch. Int J Biol Macromol 2023; 253:126873. [PMID: 37716663 DOI: 10.1016/j.ijbiomac.2023.126873] [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: 05/05/2023] [Revised: 08/18/2023] [Accepted: 09/10/2023] [Indexed: 09/18/2023]
Abstract
Radix Cynanchi bungei (RCb) contains 40-70 % starch, yet little is known about the structure and properties of RCb starch. In this study, the multiscale structure of two cultivars of RCb starch (YW201501 and BW201001) were characterized, and the effects of starch structure on its physicochemical properties were investigated. The differences in physicochemical properties of RCb starch were influenced by its multiscale structure. The starch granules were round and irregular polygon, with sizes ranging between 2 and 14 μm. YW201501 had a higher amylose (21.81 %) and lipid (0.96 %) content, molecular weight (59.5 × 106 g/mol), and A chain proportion (27.5 %), and a lower average granule size (6.14 μm), amylopectin average chain length (19.7), and B3 chain proportion (10.3 %). Both starches were B-type crystalline, with higher crystallinity (26.3 %) and R1047/1022 (0.74) for YW201501, resulting in large gelatinization enthalpy. In addition, the higher peak viscosity and larger retrogradation degree of YW201501 were correlated to its higher amylose content. In vitro digestibility revealed that the low rapidly digestible starch and high resistant starch of BW201001 were related to the fine structure of starch. YW201501 and BW201001 had a medium glycemic index (62.6-66.0) with potential for processing into healthy starchy foods.
Collapse
Affiliation(s)
- Changyue Deng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Baixue Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Yongqing Jin
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Yiyang Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Yingying Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Sanxu Shi
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Yifan Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Zhenyu Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Food Processing Research Institute, Anhui Agricultural University, Hefei 230036, China.
| |
Collapse
|
7
|
Schneider S, Hammann S, Hayen H. Determination of Polar Lipids in Wheat and Oat by a Complementary Approach of Hydrophilic Interaction Liquid Chromatography and Reversed-Phase High-Performance Liquid Chromatography Hyphenated with High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37433133 DOI: 10.1021/acs.jafc.3c02073] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/13/2023]
Abstract
Cereals contain lipids that fulfill important physiological roles and are associated with stress in the plant. However, many of the specific biological roles of lipids are yet unknown. Comprehensive analysis of these polar lipid categories in whole grain wheat and oat, cereals highly relevant also in nutrition, was performed. Hydrophilic interaction liquid chromatography (HILIC) and reversed-phase high-performance liquid chromatography (RP-HPLC) coupled with high-resolution mass spectrometry using electrospray ionization in both positive and negative ionization mode was used. Exploiting the different separation mechanisms, HILIC was used as a screening method for straightforward lipid class assignment and enabled differentiation of isomeric lipid classes, like phosphatidylethanolamine and lyso-N-acylphosphatidylethanolamine, while RP-HPLC facilitated separation of constitutional isomers. In combination with data-dependent MS/MS experiments, 67 lipid species belonging to nine polar lipid classes could be identified. Furthermore, with both ionization modes, fatty acyl chains directly connected to the lipid headgroups could be assigned. This work focused on the four lipid classes N-acylphosphatidylethanolamines, acyl-monogalactosyldiacylglycerols, digalactosyldiacylglycerols, and monogalactosyldiacylglycerols as they were less studied in detail in the past. Applying the complementary approach, the relative lipid species compositions in these lipid classes was investigated in detail.
Collapse
Affiliation(s)
- Svenja Schneider
- Institute of Inorganic and Analytical Chemistry, University of Münster, Corrensstraße 48, 48149 Münster, Germany
| | - Simon Hammann
- Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany
| | - Heiko Hayen
- Institute of Inorganic and Analytical Chemistry, University of Münster, Corrensstraße 48, 48149 Münster, Germany
| |
Collapse
|
8
|
Li C, Dhital S, Gidley MJ. High amylose wheat foods: A new opportunity to improve human health. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
|
9
|
Guo H, Shiraga K, Kondo N, Chen S, Yamashige Y, Ogawa Y. Determining changes in crystallinity of rice starch after heat-moisture treatment using terahertz spectroscopy. Food Chem 2023; 425:136237. [PMID: 37244237 DOI: 10.1016/j.foodchem.2023.136237] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 04/14/2023] [Accepted: 04/23/2023] [Indexed: 05/29/2023]
Abstract
To investigate the potential of Fourier-transform terahertz (FT-THz) spectroscopy to follow crystalline structure changes in rice starch after heat-moisture treatment (HMT), we measured the crystallinity by X-ray diffraction (XRD) spectra and found its correlation with THz spectra. According to A-type crystal structure and Vh-type crystalline structure of amylose-lipid complex (ALC) in rice starch, crystallinity is divided into A-type and Vh-type. The intensity of second derivative spectra peak at 9.0 THz was highly correlated with both A-type and Vh-type crystallinity. Additionally, other three peaks at 10.5 THz, 12.2 THz, and 13.1 THz were also sensitive to Vh-type crystalline structure. These results indicate that after HMT, the crystallinity of ALC (Vh-type) and A-type starch can be quantified using THz peaks.
Collapse
Affiliation(s)
- Han Guo
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Keiichiro Shiraga
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; PRESTO, Japan Science and Technology Agency, Kawaguchi 332-0012, Japan
| | - Naoshi Kondo
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Siyao Chen
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; Distinguished Doctoral Program of Platforms (WISE), Kyoto University, Yoshida-honmachi, Sakyo, Kyoto 606-8501, Japan
| | - Yoshihisa Yamashige
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; Distinguished Doctoral Program of Platforms (WISE), Kyoto University, Yoshida-honmachi, Sakyo, Kyoto 606-8501, Japan; Research Fellow of the Japan Society for the Promotion of Science, Kojimachi Business Center Building, 5-3-1 Kojimachi, Chiyoda-ku, Tokyo 102-0083, Japan
| | - Yuichi Ogawa
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
| |
Collapse
|
10
|
Li S, Zhou W, Huang C, Hu Y, Gao Q, Chen Y. Rapid preparation of starch nanocrystals by the mixed acid of sulfuric acid and hydrochloric acid. Int J Biol Macromol 2023; 232:123402. [PMID: 36702221 DOI: 10.1016/j.ijbiomac.2023.123402] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 01/04/2023] [Accepted: 01/19/2023] [Indexed: 01/24/2023]
Abstract
In this work, waxy maize starch nanocrystals were prepared by mixed acid of sulfuric acid and hydrochloric acid for the first time. Physicochemical properties, crystalline structure, and particle size of starch nanocrystals prepared by mixed acid (HSNC) were measured. The results showed that there was no difference in particle morphology, group structure, and surface elements of HSNC and starch nanocrystals prepared by sulfuric acid (SNC), which was a conventional preparation method. The yield of HSNC was lower than that of SNC. However, the preparation time of HSNC was greatly shortened to 1 h which is only 0.83 % of the time (5 d) to prepare SNC by the sulfuric acid, and HSNC showed higher relative crystallinity and smaller size than those of SNC. In addition, when the ratio of sulfuric acid and hydrochloric acid to provide H ion concentration was 1:1 to hydrolyze starch for >1 h, the crystal pattern of HSNC would be changed to V-typed, while the crystal pattern of SNC was still A-typed. Thus, this work provided efficient method for preparing starch nanocrystals is provided, which can replace sulfuric acid hydrolysis to prepare SNC.
Collapse
Affiliation(s)
- Sai Li
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong Province 510640, China
| | - Wei Zhou
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Chao Huang
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Yong Hu
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong Province 510640, China.
| | - Yun Chen
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China.
| |
Collapse
|
11
|
Shahbazi M, Jäger H, Ettelaie R, Ulbrich M. Insights into the Supramolecular Structure and Degradation Mechanisms of Starch from Different Botanical Sources as Affected by Extrusion-based 3D Printing. Biomacromolecules 2023; 24:69-85. [PMID: 36458903 PMCID: PMC9832475 DOI: 10.1021/acs.biomac.2c00881] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
Extrusion-based 3D printing has emerged as the most versatile additive manufacturing technique for the printing of practically any material. However, 3D printing of functional materials often activates thermo-mechanical degradation, which affects the 3D shape quality. Herein, we describe the structural changes of eight different starch sources (normal or waxy) as a consequence of the temperature of an extrusion-based 3D printing system through in-depth characterization of their molecular and structural changes. The combination of size-exclusion chromatography, small-angle X-ray scattering, X-ray diffraction, dynamic viscoelasticity measurements, and in vitro digestion has offered an extensive picture of the structural and biological transformations of starch varieties. Depending on the 3D printing conditions, either gelatinization was attained ("moderate" condition) or single-amylose helix formation was induced ("extreme" condition). The stiff amylopectin crystallites in starch granules were more susceptible to thermo-mechanical degradation compared to flexible amorphous amylose. The crystalline morphology of the starch varieties varied from B-type crystallinity for the starch 3D printing at the "moderate" condition to a mixture of C- and V-type crystallinity regarding the "extreme" condition. The "extreme" condition reduced the viscoelasticity of 3D-printed starches but increased the starch digestibility rate/extent. In contrast, the "moderate" condition increased the viscoelastic moduli, decreasing the starch digestion rate/extent. This was more considerable mainly regarding the waxy starch varieties. Finally, normal starch varieties presented a well-defined shape fidelity, being able to form a stable structure, whereas waxy starches exhibited a non-well-defined structure and were not able to maintain their integrity after printing. The results of this research allow us to monitor the degradability of a variety of starch cultivars to create starch-based 3D structures, in which the local structure can be controlled based on the 3D printing parameters.
Collapse
Affiliation(s)
- Mahdiyar Shahbazi
- Institute
of Food Technology, University of Natural
Resources and Life Sciences (BOKU), Muthgasse 18, 1190Vienna, Austria,,
| | - Henry Jäger
- Institute
of Food Technology, University of Natural
Resources and Life Sciences (BOKU), Muthgasse 18, 1190Vienna, Austria,
| | - Rammile Ettelaie
- Food
Colloids Group, School of Food Science and Nutrition, University of Leeds, LeedsLS2 9JT, U.K.
| | - Marco Ulbrich
- Department
of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Office GG2, Seestraße 13, D-13353Berlin, Germany
| |
Collapse
|
12
|
Ma M, Xu Z, Wu H, Li K, Sun G, He J, Sui Z, Corke H. Removal of starch granule-associated surface and channel lipids alters the properties of sodium trimetaphosphate crosslinked maize starch. Int J Biol Macromol 2022; 219:473-481. [PMID: 35917853 DOI: 10.1016/j.ijbiomac.2022.07.219] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 07/25/2022] [Accepted: 07/26/2022] [Indexed: 12/30/2022]
Abstract
Starch granule-associated surface and channel lipids (SGALs) were effectively removed from waxy maize starch (WMS) and normal maize starch (NMS), then the starches were crosslinked by different levels of sodium trimetaphosphate (STMP) (0.25 %, 0.5 %, 1 % and 2 %). The effective removal of SGALs and successful crosslinking, were evidenced by the disappearance of surface-fluorescence and channel-fluorescence of Pro-Q Diamond-stained granules, and the increased phosphorus content respectively. STMP crosslinking increased peak and final viscosity for WMS and NMS. Crosslinking at high STMP levels (0.5 %, 1 % and 2 %) transformed the starch pastes from thixotropic to anti-thixotropic. STMP crosslinking significantly decreased the tan δ values of maize starches, enhancing the elastic structure of the gel. Crosslinked maize starches without SGALs had lower breakdown than crosslinked starches at same STMP level, indicating higher tightened crosslinked starch granules after SGALs removal. Removal of SGALs increased the anti-thixotropy of crosslinked starches, facilitating the reorientation of crosslinked amylopectin/amylose molecules during shearing. Removal of SGALs increased the tan δ values from frequency sweep of WMS and NMS during STMP crosslinking, indicating the presence of surface-lipids and channel-lipids could enhance the elastic gel network structure of crosslinked maize starch.
Collapse
Affiliation(s)
- Mengting Ma
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, China; Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Zekun Xu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Huaixiang Wu
- Baolingbao Biology Co., Ltd, Dezhou 253000, China
| | - Kewen Li
- Baolingbao Biology Co., Ltd, Dezhou 253000, China
| | - Guilian Sun
- Baolingbao Biology Co., Ltd, Dezhou 253000, China
| | - Jinxing He
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, China.
| | - Zhongquan Sui
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| |
Collapse
|
13
|
Xia D, Zhou H, Wang Y, Ao Y, Li Y, Huang J, Wu B, Li X, Wang G, Xiao J, Liu Q, He Y. qFC6, a major gene for crude fat content and quality in rice. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2022; 135:2675-2685. [PMID: 35715647 DOI: 10.1007/s00122-022-04141-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Accepted: 05/24/2022] [Indexed: 06/15/2023]
Abstract
qFC6, a major quantitative trait locus for rice crude fat content, was fine mapped to be identical with Wx. FC6 negatively regulates crude fat content and rice quality. Starch, protein and lipids are the three major components in rice endosperm. The lipids content in rice influences both storage and quality. In this study, we identified a quantitative trait locus (QTL), qFC6, for crude fat (free lipids) content through association analysis and linkage analysis. Gene-based association analysis revealed that LOC_Os06g04200, also known as Wx, was the candidate gene for qFC6. Complementation and knockout transgenic lines revealed that Wx negatively regulates crude fat content. Lipid composition and content analysis by gas chromatography and taste evaluation analysis showed that FC6 positively influenced bound lipids content and negatively affected both free lipids content and taste. Besides, higher free lipids content rice varieties exhibit more lustrous appearance after cooking and by adding extra oil during cooking could improve rice luster and taste score, indicating that higher free lipids content may make rice more lustrous and delicious. Together, we cloned a QTL coordinating rice crude fat content and eating quality and assisted in uncovering the genetic basis of rice lipid content and in the improvement of rice eating quality.
Collapse
Affiliation(s)
- Duo Xia
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, 430070, China
| | - Hao Zhou
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, 430070, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Rice Research Institute, Sichuan Agricultural University, Chengdu, 611130, China
| | - Yipei Wang
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, 430070, China
| | - Yiting Ao
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, 430070, China
| | - Yanhua Li
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, 430070, China
| | - Jinjie Huang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Rice Research Institute, Sichuan Agricultural University, Chengdu, 611130, China
| | - Bian Wu
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, 430070, China
| | - Xianghua Li
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, 430070, China
| | - Gongwei Wang
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, 430070, China
| | - Jinghua Xiao
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, 430070, China
| | - Qiaoquan Liu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, 225000, China
| | - Yuqing He
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, Huazhong Agricultural University, Wuhan, 430070, China.
| |
Collapse
|
14
|
Badoni S, Parween S, Henry RJ, Sreenivasulu N. Systems seed biology to understand and manipulate rice grain quality and nutrition. Crit Rev Biotechnol 2022:1-18. [PMID: 35723584 DOI: 10.1080/07388551.2022.2058460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Rice is one of the most essential crops since it meets the calorific needs of 3 billion people around the world. Rice seed development initiates upon fertilization, leading to the establishment of two distinct filial tissues, the endosperm and embryo, which accumulate distinct seed storage products, such as starch, storage proteins, and lipids. A range of systems biology tools deployed in dissecting the spatiotemporal dynamics of transcriptome data, methylation, and small RNA based regulation operative during seed development, influencing the accumulation of storage products was reviewed. Studies of other model systems are also considered due to the limited information on the rice transcriptome. This review highlights key genes identified through a holistic view of systems biology targeted to modify biochemical composition and influence rice grain quality and nutritional value with the target of improving rice as a functional food.
Collapse
Affiliation(s)
- Saurabh Badoni
- Consumer-Driven Grain Quality and Nutrition Unit, International Rice Research Institute (IRRI), Manila, Philippines
| | - Sabiha Parween
- Consumer-Driven Grain Quality and Nutrition Unit, International Rice Research Institute (IRRI), Manila, Philippines
| | - Robert J Henry
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, Australia
| | - Nese Sreenivasulu
- Consumer-Driven Grain Quality and Nutrition Unit, International Rice Research Institute (IRRI), Manila, Philippines
| |
Collapse
|
15
|
Extraction and characterization of starch granule-associated surface and channel lipids from small-granule starches that affect physicochemical properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107370] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
16
|
Wang Y, Ral JP, Saulnier L, Kansou K. How Does Starch Structure Impact Amylolysis? Review of Current Strategies for Starch Digestibility Study. Foods 2022; 11:foods11091223. [PMID: 35563947 PMCID: PMC9104245 DOI: 10.3390/foods11091223] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/19/2022] [Accepted: 04/21/2022] [Indexed: 02/01/2023] Open
Abstract
In vitro digestibility of starch is a common analysis in human nutrition research, and generally consists of performing the hydrolysis of starch by α-amylase in specific conditions. Similar in vitro assays are also used in other research fields, where different methods can be used. Overall, the in vitro hydrolysis of native starch is a bridge between all of these methods. In this literature review, we examine the use of amylolysis assays in recent publications investigating the complex starch structure-amylolysis relation. This review is divided in two parts: (1) a brief review of the factors influencing the hydrolysis of starch and (2) a systematic review of the experimental designs and methods used in publications for the period 2016–2020. The latter reports on starch materials, factors investigated, characterization of the starch hydrolysis kinetics and data analysis techniques. This review shows that the dominant research strategy favors the comparison between a few starch samples most frequently described through crystallinity, granule type, amylose and chain length distribution with marked characteristics. This strategy aims at circumventing the multifactorial aspect of the starch digestion mechanism by focusing on specific features. An alternative strategy relies on computational approaches such as multivariate statistical analysis and machine learning techniques to decipher the role of each factor on amylolysis. While promising to address complexity, the limited use of a computational approach can be explained by the small size of the experimental datasets in most publications. This review shows that key steps towards the production of larger datasets are already available, in particular the generalization of rapid hydrolysis assays and the development of quantification approaches for most analytical results.
Collapse
Affiliation(s)
- Yuzi Wang
- INRAE, UR1268, Biopolymers, Interactions & Assemblies (BIA), 44316 Nantes, France; (Y.W.); (L.S.)
| | - Jean-Philippe Ral
- CSIRO Agriculture and Food, GPO Box 1700, Canberra, ACT 2601, Australia;
| | - Luc Saulnier
- INRAE, UR1268, Biopolymers, Interactions & Assemblies (BIA), 44316 Nantes, France; (Y.W.); (L.S.)
| | - Kamal Kansou
- INRAE, UR1268, Biopolymers, Interactions & Assemblies (BIA), 44316 Nantes, France; (Y.W.); (L.S.)
- Correspondence: ; Tel.: +33-02-40-67-51-49
| |
Collapse
|
17
|
Gu Z, Chen X, Rao J, Chen B. Statistical evaluation to validate matrix-matched calibration for standardized beany odor compound quantitation in yellow pea flour using HS-SPME-GC-MS. Food Funct 2022; 13:3968-3981. [PMID: 35293919 DOI: 10.1039/d2fo00050d] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Accurate and precise quantitation of beany odor compounds is important in developing yellow pea (Pisum sativum L., YP) flour-based foods. Aiming at establishing standardized external calibration using an internal standard (ECIS) quantitation method, the effect of solvent extraction on matrix deodorization and systematic statistical analysis on quantitation was evaluated. Initially, accelerated dichloromethane extraction on YP flour and starch produced two clearest deodorized matrix-matched matrices. Secondly, due to the heteroskedasticity, weighted least squares regression (WLSR) was introduced to build calibration curves. The curve linearity and regression parameters were further confirmed via a t-test. Lastly, methodology indicators including LOD/LOQ, accuracy and precision, and the matrix effect (ME) were assessed. Results showed that there were no significant differences in the quantity of beany odor compounds interpolated from two deodorized matrices. This study demonstrated for the first time that despite the unignorable ME, deodorized starch is a feasible and affordable alternative to deodorized YP flour in the quantitation of beany odor compounds to achieve a reliable result.
Collapse
Affiliation(s)
- Zixuan Gu
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, USA.
| | - Xiao Chen
- School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, USA.
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, USA.
| |
Collapse
|
18
|
Li P, Chen YH, Lu J, Zhang CQ, Liu QQ, Li QF. Genes and Their Molecular Functions Determining Seed Structure, Components, and Quality of Rice. RICE (NEW YORK, N.Y.) 2022; 15:18. [PMID: 35303197 PMCID: PMC8933604 DOI: 10.1186/s12284-022-00562-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Accepted: 03/01/2022] [Indexed: 05/14/2023]
Abstract
With the improvement of people's living standards and rice trade worldwide, the demand for high-quality rice is increasing. Therefore, breeding high quality rice is critical to meet the market demand. However, progress in improving rice grain quality lags far behind that of rice yield. This might be because of the complexity of rice grain quality research, and the lack of consensus definition and evaluation standards for high quality rice. In general, the main components of rice grain quality are milling quality (MQ), appearance quality (AQ), eating and cooking quality (ECQ), and nutritional quality (NQ). Importantly, all these quality traits are determined directly or indirectly by the structure and composition of the rice seeds. Structurally, rice seeds mainly comprise the spikelet hull, seed coat, aleurone layer, embryo, and endosperm. Among them, the size of spikelet hull is the key determinant of rice grain size, which usually affects rice AQ, MQ, and ECQ. The endosperm, mainly composed of starch and protein, is the major edible part of the rice seed. Therefore, the content, constitution, and physicochemical properties of starch and protein are crucial for multiple rice grain quality traits. Moreover, the other substances, such as lipids, minerals, vitamins, and phytochemicals, included in different parts of the rice seed, also contribute significantly to rice grain quality, especially the NQ. Rice seed growth and development are precisely controlled by many genes; therefore, cloning and dissecting these quality-related genes will enhance our knowledge of rice grain quality and will assist with the breeding of high quality rice. This review focuses on summarizing the recent progress on cloning key genes and their functions in regulating rice seed structure and composition, and their corresponding contributions to rice grain quality. This information will facilitate and advance future high quality rice breeding programs.
Collapse
Affiliation(s)
- Pei Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Key Laboratory of Crop Genetics and Physiology/State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou, 225009, Jiangsu, China
| | - Yu-Hao Chen
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Key Laboratory of Crop Genetics and Physiology/State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou, 225009, Jiangsu, China
| | - Jun Lu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Key Laboratory of Crop Genetics and Physiology/State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou, 225009, Jiangsu, China
| | - Chang-Quan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Key Laboratory of Crop Genetics and Physiology/State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou, 225009, Jiangsu, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, Jiangsu, China
| | - Qiao-Quan Liu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Key Laboratory of Crop Genetics and Physiology/State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou, 225009, Jiangsu, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, Jiangsu, China.
| | - Qian-Feng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Key Laboratory of Crop Genetics and Physiology/State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou, 225009, Jiangsu, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province/Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou, 225009, Jiangsu, China.
| |
Collapse
|
19
|
Zhang D, Zhao L, Wang W, Wang Q, Liu J, Wang Y, Liu H, Shang B, Duan X, Sun H. Lipidomics reveals the changes in non-starch and starch lipids of rice (Oryza sativa L.) during storage. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104205] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
20
|
|
21
|
Cortés-Viguri V, Hernández-Rodríguez L, Lobato-Calleros C, Cuevas-Bernardino JC, Hernández-Rodríguez BE, Alvarez-Ramirez J, Vernon-Carter EJ. Annatto (Bixa orellana L.), a potential novel starch source: antioxidant, microstructural, functional, and digestibility properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01228-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
22
|
Zhang K, Zhao D, Huang Q, Huang J, Wen Q. Physicochemical, Structural Properties and In Vitro Digestibility of A‐ and B‐type Granules Isolated from Green Wheat and Mature Wheat Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
| | - Di Zhao
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
| | - Qingrong Huang
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
- Department of Food Science Rutgers University New Jersey, 65 Dudley Road New Brunswick New Jersey 08901 USA
| | - Jihong Huang
- College of Biological Engineering Henan University of Technology Zhengzhou 450002 China
| | - Qingyu Wen
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
| |
Collapse
|
23
|
Luo J, Liu L, Konik-Rose C, Tian L, Singh S, Howitt CA, Li Z, Liu Q. Down-Regulation of FAD2-1 Gene Expression Alters Lysophospholipid Composition in the Endosperm of Rice Grain and Influences Starch Properties. Foods 2021; 10:foods10061169. [PMID: 34071051 PMCID: PMC8224701 DOI: 10.3390/foods10061169] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 05/15/2021] [Accepted: 05/17/2021] [Indexed: 12/18/2022] Open
Abstract
Small quantities of lipids accumulate in the white rice grains. These are grouped into non-starch lipid and starch lipid fractions that affect starch properties through association with starch. Lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) are two major lipid classes in the two fractions. Using high-oleic rice grains, we investigated the fatty-acid composition in flour and starch by LC-MS and evaluated its impact on starch properties. In the wild-type grain, nearly 50% of fatty acids in LPC and LPE were palmitic acid (C16:0), over 20% linoleic acid (C18:2) and less than 10% oleic acid (C18:1). In the high-oleic rice grain, C18:1 increased at the expense of C18:2 and C16:0. The compositional changes in starch lipids suggest that LPC and LPE are transported to an amyloplast with an origin from endoplasmic reticulum-derived PC and PE during endosperm development. The high-dissociation temperature of the amylose-lipid complex (ALC) and restricted starch swelling power in the high-oleic rice starch indicates that the stability of the ALC involving C18:1 is higher than that of C18:2 and C16:0. This study provides insight into the lipid deposition and starch properties of rice grains with optimized fatty-acid composition.
Collapse
Affiliation(s)
- Jixun Luo
- Commonwealth Scientific and Industrial Research Organisation, Agriculture & Food, Acton, ACT 2601, Australia; (C.K.-R.); (L.T.); (S.S.); (C.A.H.); (Z.L.); (Q.L.)
- Commonwealth Scientific and Industrial Research Organisation, Precision Health Future Science Platform, Acton, ACT 2601, Australia
- Correspondence:
| | - Lei Liu
- Southern Cross Plant Sciences, Faculty of Science and Engineering, Southern Cross University, Lismore, NSW 2480, Australia;
| | - Christine Konik-Rose
- Commonwealth Scientific and Industrial Research Organisation, Agriculture & Food, Acton, ACT 2601, Australia; (C.K.-R.); (L.T.); (S.S.); (C.A.H.); (Z.L.); (Q.L.)
| | - Lijun Tian
- Commonwealth Scientific and Industrial Research Organisation, Agriculture & Food, Acton, ACT 2601, Australia; (C.K.-R.); (L.T.); (S.S.); (C.A.H.); (Z.L.); (Q.L.)
- Commonwealth Scientific and Industrial Research Organisation, Precision Health Future Science Platform, Acton, ACT 2601, Australia
| | - Surinder Singh
- Commonwealth Scientific and Industrial Research Organisation, Agriculture & Food, Acton, ACT 2601, Australia; (C.K.-R.); (L.T.); (S.S.); (C.A.H.); (Z.L.); (Q.L.)
| | - Crispin A. Howitt
- Commonwealth Scientific and Industrial Research Organisation, Agriculture & Food, Acton, ACT 2601, Australia; (C.K.-R.); (L.T.); (S.S.); (C.A.H.); (Z.L.); (Q.L.)
- Commonwealth Scientific and Industrial Research Organisation, Precision Health Future Science Platform, Acton, ACT 2601, Australia
| | - Zhongyi Li
- Commonwealth Scientific and Industrial Research Organisation, Agriculture & Food, Acton, ACT 2601, Australia; (C.K.-R.); (L.T.); (S.S.); (C.A.H.); (Z.L.); (Q.L.)
| | - Qing Liu
- Commonwealth Scientific and Industrial Research Organisation, Agriculture & Food, Acton, ACT 2601, Australia; (C.K.-R.); (L.T.); (S.S.); (C.A.H.); (Z.L.); (Q.L.)
- Commonwealth Scientific and Industrial Research Organisation, Precision Health Future Science Platform, Acton, ACT 2601, Australia
| |
Collapse
|
24
|
Scharfe M, Flöter E. Oleogelation: From Scientific Feasibility to Applicability in Food Products. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000213] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Maria Scharfe
- Department of Food Processing Technical University Berlin Seestr. 13 Berlin 13353 Germany
| | - Eckhard Flöter
- Department of Food Processing Technical University Berlin Seestr. 13 Berlin 13353 Germany
| |
Collapse
|
25
|
Zhang K, Zhao D, Zhang X, Qu L, Zhang Y, Huang Q. Effects of the Removal of Lipids and Surface Proteins on the Physicochemical and Structural Properties of Green Wheat Starches. STARCH-STARKE 2020. [DOI: 10.1002/star.202000046] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
| | - Di Zhao
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
| | - Xun Zhang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
| | - Lingbo Qu
- School of Chemistry and Molecular Engineering Zhengzhou University Zhengzhou 450002 China
| | - Yayuan Zhang
- Institute of Agro‐Products Processing Science and Technology Guangxi Academy of Agricultural Science Nanning Guangxi 53000 China
| | - Qingrong Huang
- Department of Food Science Rutgers University, New Jersey 65 Dudley Road New Brunswick NJ 08901 USA
| |
Collapse
|
26
|
Ulbrich M, Flöter E. Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics. STARCH-STARKE 2020. [DOI: 10.1002/star.202000146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Marco Ulbrich
- Chair of Food Process Engineering Department of Food Technology and Food Chemistry, Technische Universität Berlin Office GG2, Seestraße 13 Berlin D‐13353 Germany
| | - Eckhard Flöter
- Chair of Food Process Engineering Department of Food Technology and Food Chemistry, Technische Universität Berlin Office GG2, Seestraße 13 Berlin D‐13353 Germany
| |
Collapse
|
27
|
Tetlow IJ, Bertoft E. A Review of Starch Biosynthesis in Relation to the Building Block-Backbone Model. Int J Mol Sci 2020; 21:E7011. [PMID: 32977627 PMCID: PMC7582286 DOI: 10.3390/ijms21197011] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/15/2020] [Accepted: 09/16/2020] [Indexed: 01/31/2023] Open
Abstract
Starch is a water-insoluble polymer of glucose synthesized as discrete granules inside the stroma of plastids in plant cells. Starch reserves provide a source of carbohydrate for immediate growth and development, and act as long term carbon stores in endosperms and seed tissues for growth of the next generation, making starch of huge agricultural importance. The starch granule has a highly complex hierarchical structure arising from the combined actions of a large array of enzymes as well as physicochemical self-assembly mechanisms. Understanding the precise nature of granule architecture, and how both biological and abiotic factors determine this structure is of both fundamental and practical importance. This review outlines current knowledge of granule architecture and the starch biosynthesis pathway in relation to the building block-backbone model of starch structure. We highlight the gaps in our knowledge in relation to our understanding of the structure and synthesis of starch, and argue that the building block-backbone model takes accurate account of both structural and biochemical data.
Collapse
Affiliation(s)
- Ian J. Tetlow
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | | |
Collapse
|
28
|
Zurak D, Kljak K, Grbeša D. The composition of floury and vitreous endosperm affects starch digestibility kinetics of the whole maize kernel. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103079] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
29
|
Melis S, Delcour JA. Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms. Compr Rev Food Sci Food Saf 2020; 19:3715-3754. [DOI: 10.1111/1541-4337.12616] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 07/09/2020] [Accepted: 07/20/2020] [Indexed: 11/30/2022]
Affiliation(s)
- Sara Melis
- KU Leuven Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
| | - Jan A. Delcour
- KU Leuven Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
| |
Collapse
|
30
|
|
31
|
|
32
|
Grimberg Å, Wilkinson M, Snell P, De Vos RP, González-Thuillier I, Tawfike A, Ward JL, Carlsson AS, Shewry P, Hofvander P. Transitions in wheat endosperm metabolism upon transcriptional induction of oil accumulation by oat endosperm WRINKLED1. BMC PLANT BIOLOGY 2020; 20:235. [PMID: 32450804 PMCID: PMC7249431 DOI: 10.1186/s12870-020-02438-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Accepted: 05/10/2020] [Indexed: 05/09/2023]
Abstract
BACKGROUND Cereal grains, including wheat (Triticum aestivum L.), are major sources of food and feed, with wheat being dominant in temperate zones. These end uses exploit the storage reserves in the starchy endosperm of the grain, with starch being the major storage component in most cereal species. However, oats (Avena sativa L.) differs in that the starchy endosperm stores significant amounts of oil. Understanding the control of carbon allocation between groups of storage compounds, such as starch and oil, is therefore important for understanding the composition and hence end use quality of cereals. WRINKLED1 is a transcription factor known to induce triacylglycerol (TAG; oil) accumulation in several plant storage tissues. RESULTS An oat endosperm homolog of WRI1 (AsWRI1) expressed from the endosperm-specific HMW1Dx5 promoter resulted in drastic changes in carbon allocation in wheat grains, with reduced seed weight and a wrinkled seed phenotype. The starch content of mature grain endosperms of AsWRI1-wheat was reduced compared to controls (from 62 to 22% by dry weight (dw)), TAG was increased by up to nine-fold (from 0.7 to 6.4% oil by dw) and sucrose from 1.5 to 10% by dw. Expression of AsWRI1 in wheat grains also resulted in multiple layers of elongated peripheral aleurone cells. RNA-sequencing, lipid analyses, and pulse-chase experiments using 14C-sucrose indicated that futile cycling of fatty acids could be a limitation for oil accumulation. CONCLUSIONS Our data show that expression of oat endosperm WRI1 in the wheat endosperm results in changes in metabolism which could underpin the application of biotechnology to manipulate grain composition. In particular, the striking effect on starch synthesis in the wheat endosperm indicates that an important indirect role of WRI1 is to divert carbon allocation away from starch biosynthesis in plant storage tissues that accumulate oil.
Collapse
Affiliation(s)
- Åsa Grimberg
- Department of Plant Breeding, Swedish University of Agricultural Sciences, SE-23053, Alnarp, Sweden.
| | - Mark Wilkinson
- Department of Plant Sciences, Rothamsted Research, Harpenden, AL5 2JQ, UK
| | - Per Snell
- Department of Plant Breeding, Swedish University of Agricultural Sciences, SE-23053, Alnarp, Sweden
- Current address: MariboHilleshög Research AB, Box 302, 261 23, Landskrona, Sweden
| | - Rebecca P De Vos
- Department of Computational and Analytical Sciences, Rothamsted Research, Harpenden, AL5 2JQ, UK
| | | | - Ahmed Tawfike
- Department of Computational and Analytical Sciences, Rothamsted Research, Harpenden, AL5 2JQ, UK
| | - Jane L Ward
- Department of Computational and Analytical Sciences, Rothamsted Research, Harpenden, AL5 2JQ, UK
| | - Anders S Carlsson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, SE-23053, Alnarp, Sweden
| | - Peter Shewry
- Department of Plant Sciences, Rothamsted Research, Harpenden, AL5 2JQ, UK
| | - Per Hofvander
- Department of Plant Breeding, Swedish University of Agricultural Sciences, SE-23053, Alnarp, Sweden
| |
Collapse
|
33
|
Abdel-Aal ESM, Hernandez M, Rabalski I, Hucl P. Composition of hairless canary seed oil and starch-associated lipids and the relationship between starch pasting and thermal properties and its lipids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109257] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
34
|
Location and interactions of starches in planta: Effects on food and nutritional functionality. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.011] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
35
|
Golijan J, Milinčić DD, Petronijević R, Pešić MB, Barać MB, Sečanski M, Lekić S, Kostić AŽ. The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102845] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
36
|
Zhuang H, Feng T, BeMiller JN. Effects of hydrocolloids on normal maize starch and its distarch phosphates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.035] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
37
|
Zhang X, Shen Y, Zhang N, Bao J, Wu D, Shu X. The effects of internal endosperm lipids on starch properties: Evidence from rice mutant starches. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102804] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
38
|
Escalante-Aburto A, Mariscal-Moreno RM, Santiago-Ramos D, Ponce-García N. An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649693] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Rosa María Mariscal-Moreno
- Departamento de Ingeniería Industrial, Universidad Politécnica de Francisco I. Madero, Tepatepec, México
| | | | - Néstor Ponce-García
- Facultad de Ciencias Agrícolas, UAEMex Campus Universitario “El Cerrillo”, Toluca, Estado de México
| |
Collapse
|
39
|
Khatun A, Waters DLE, Liu L. A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing. STARCH-STARKE 2019. [DOI: 10.1002/star.201900090] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Amina Khatun
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
| | - Daniel L. E. Waters
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
- ARC ITTC for Functional Grains, Charles Sturt UniversityWagga WaggaNSW2650Australia
| | - Lei Liu
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
| |
Collapse
|
40
|
Classification of Grain Maize (Zea mays L.) from Different Geographical Origins with FTIR Spectroscopy—a Suitable Analytical Tool for Feed Authentication? FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01558-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
41
|
Lipid profiling and analytical discrimination of seven cereals using high temperature gas chromatography coupled to high resolution quadrupole time-of-flight mass spectrometry. Food Chem 2019; 282:27-35. [DOI: 10.1016/j.foodchem.2018.12.109] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 12/20/2018] [Accepted: 12/22/2018] [Indexed: 01/21/2023]
|
42
|
Toutounji MR, Farahnaky A, Santhakumar AB, Oli P, Butardo VM, Blanchard CL. Intrinsic and extrinsic factors affecting rice starch digestibility. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.012] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
43
|
Li H, Gidley MJ, Dhital S. High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality. Compr Rev Food Sci Food Saf 2019; 18:362-379. [DOI: 10.1111/1541-4337.12416] [Citation(s) in RCA: 118] [Impact Index Per Article: 23.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 12/27/2022]
Affiliation(s)
- Haiteng Li
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
| | - Michael J. Gidley
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
| | - Sushil Dhital
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
| |
Collapse
|
44
|
Hsieh CF, Liu W, Whaley JK, Shi YC. Structure, properties, and potential applications of waxy tapioca starches – A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.022] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
45
|
Goren A, Ashlock D, Tetlow IJ. Starch formation inside plastids of higher plants. PROTOPLASMA 2018; 255:1855-1876. [PMID: 29774409 DOI: 10.1007/s00709-018-1259-4] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Accepted: 05/03/2018] [Indexed: 05/09/2023]
Abstract
Starch is a water-insoluble polyglucan synthesized inside the plastid stroma within plant cells, serving a crucial role in the carbon budget of the whole plant by acting as a short-term and long-term store of energy. The highly complex, hierarchical structure of the starch granule arises from the actions of a large suite of enzyme activities, in addition to physicochemical self-assembly mechanisms. This review outlines current knowledge of the starch biosynthetic pathway operating in plant cells in relation to the micro- and macro-structures of the starch granule. We highlight the gaps in our knowledge, in particular, the relationship between enzyme function and operation at the molecular level and the formation of the final, macroscopic architecture of the granule.
Collapse
Affiliation(s)
- Asena Goren
- Department of Mathematics and Statistics, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Daniel Ashlock
- Department of Mathematics and Statistics, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Ian J Tetlow
- Department of Molecular and Cellular Biology, College of Biological Sciences, University of Guelph, Guelph, ON, N1G 2W1, Canada.
| |
Collapse
|
46
|
Le CAK, Choisnard L, Wouessidjewe D, Putaux JL. Polymorphism of crystalline complexes of V-amylose with fatty acids. Int J Biol Macromol 2018; 119:555-564. [DOI: 10.1016/j.ijbiomac.2018.07.163] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 07/22/2018] [Accepted: 07/25/2018] [Indexed: 11/16/2022]
|
47
|
Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making. Food Res Int 2018; 112:299-311. [DOI: 10.1016/j.foodres.2018.06.038] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 05/25/2018] [Accepted: 06/20/2018] [Indexed: 11/24/2022]
|
48
|
New insight into the determination of amylose content for maize starches through digital image analysis. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
49
|
Badea A, Carter A, Legge WG, Swallow K, Johnston SP, Izydorczyk MS. Tocols and oil content in whole grain, brewer's spent grain, and pearling fractions of malting, feed, and food barley genotypes. Cereal Chem 2018. [DOI: 10.1002/cche.10093] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ana Badea
- Brandon Research and Development Centre; Agriculture and Agri-Food Canada; Brandon MB Canada
| | - Adam Carter
- Brandon Research and Development Centre; Agriculture and Agri-Food Canada; Brandon MB Canada
| | - William G. Legge
- Brandon Research and Development Centre; Agriculture and Agri-Food Canada; Brandon MB Canada
| | - Kevin Swallow
- Food Processing Development Centre; Alberta Agriculture and Forestry; Leduc AB Canada
| | - Stuart P. Johnston
- Food Processing Development Centre; Alberta Agriculture and Forestry; Leduc AB Canada
| | | |
Collapse
|
50
|
Cappa C, Kelly JD, Ng PK. Seed characteristics and physicochemical properties of powders of 25 edible dry bean varieties. Food Chem 2018; 253:305-313. [DOI: 10.1016/j.foodchem.2018.01.048] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 11/24/2017] [Accepted: 01/05/2018] [Indexed: 11/29/2022]
|