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Bertoft E, Blennow A, Hamaker BR. Perspectives on Starch Structure, Function, and Synthesis in Relation to the Backbone Model of Amylopectin. Biomacromolecules 2024. [PMID: 39149775 DOI: 10.1021/acs.biomac.4c00369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/17/2024]
Abstract
Understanding functionality of polysaccharides such as starch requires molecular representations that account for their functional characteristics, such as those related to gelatinization, gelation, and crystallization. Starch macromolecules are inherently very complex, and precise structures can only be deduced from large data sets to generate relational models. For amylopectin, the major, well-organized, branched part of starch, two main molecular representations describe its structure: the classical cluster model and the more recent backbone model. Continuously emerging data call for inspection of these models, necessary revisions, and adoption of the preferred representation. The accumulated molecular and functional data support the backbone model and it well accommodates our present knowledge related to the biosynthesis of starch. This Perspective focuses on our current knowledge of starch structure and functionality directly in relation to the backbone model of amylopectin.
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Affiliation(s)
- Eric Bertoft
- Bertoft Solutions, Gamla Sampasvägen 18, 20960 Turku, Finland
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, 1871 Frederiksberg, Denmark
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907-2009, United States
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2
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Tao H, Fang XH, Cai WH, Zhang S, Wang HL. Retrogradation behaviors of damaged wheat starch with different water contents. Food Chem X 2024; 22:101258. [PMID: 38444557 PMCID: PMC10912606 DOI: 10.1016/j.fochx.2024.101258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 02/22/2024] [Accepted: 02/25/2024] [Indexed: 03/07/2024] Open
Abstract
The retrogradation behaviors of five damaged wheat starches (DS) after milling 0, 30, 60, 90, and 120 min with different water contents (33, 50, 60 %) were evaluated. Milling treatment increased DS content and developed an agglomeration of small particles. After 7 days of storage, the recrystallinity and long-range ordered structure of starch pastes were increased with the contents of DS and water. This process led to a lower setback viscosity and poor leaching of amylose. LF-NMR indicated a conversion from tightly bound water and free water to weakly bound water. During storage, DS12 with 60 % water content had the highest retrogradation tendency where the retrogradation enthalpy increased by 1.5 J/g and 2.2 J/g compared with DS0 with 60 % and DS12 with 33 % water content. DS with higher water content promoted the water mobility and made the starch molecular chains migrated conveniently. These changes facilitated the recrystallinity process during retrogradation period.
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Affiliation(s)
- Han Tao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China
- School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Xiao-Han Fang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China
| | - Wan-Hao Cai
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China
- School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Song Zhang
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564502, China
| | - Hui-Li Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China
- School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China
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3
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Qiao J, Jia M, Niu J, Zhang Z, Xing B, Liang Y, Li H, Zhang Y, Ren G, Qin P, Zhang L. Amylopectin chain length distributions and amylose content are determinants of viscoelasticity and digestibility differences in mung bean starch and proso millet starch. Int J Biol Macromol 2024; 267:131488. [PMID: 38615862 DOI: 10.1016/j.ijbiomac.2024.131488] [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: 08/07/2023] [Revised: 02/23/2024] [Accepted: 04/07/2024] [Indexed: 04/16/2024]
Abstract
This study aimed to reveal the underlying mechanisms of the differences in viscoelasticity and digestibility between mung bean starch (MBS) and proso millet starch (PMS) from the viewpoint of starch fine molecular structure. The contents of amylopectin B2 chains (14.94-15.09 %), amylopectin B3 chains (14.48-15.07 %) and amylose long chains (183.55-198.84) in MBS were significantly higher than PMS (10.45-10.76 %, 12.48-14.07 % and 70.59-88.03, respectively). MBS with higher amylose content (AC, 28.45-31.80 %) not only exhibited a lower weight-average molar mass (91,750.65-128,120.44 kDa) and R1047/1022 (1.1520-1.1904), but also was significantly lower than PMS in relative crystallinity (15.22-23.18 %, p < 0.05). MBS displayed a higher storage modulus (G') and loss modulus (G'') than PMS. Although only MBS-1 showed two distinct and discontinuous phases, MBS exhibited a higher resistant starch (RS) content than PMS (31.63-39.23 %), with MBS-3 having the highest RS content (56.15 %). Correlation analysis suggested that the amylopectin chain length distributions and AC played an important role in affecting the crystal structure, viscoelastic properties and in vitro starch digestibility of MBS and PMS. These results will provide a theoretical and scientific basis for the development of starch science and industrial production of low glycemic index starchy food.
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Affiliation(s)
- Jiawei Qiao
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Min Jia
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiahui Niu
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Hai Li
- Institute of the High Latitude Crops, Shanxi Agricultural University, Datong 037008, China
| | - Yaowen Zhang
- Institute of Crop Sciences, Shanxi Agricultural University, Taiyuan 030012, China
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Peiyou Qin
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
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4
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Lei X, Wang S, Li Y, Han H, Zhang X, Mao X, Ren Y. The multi-scale structure changes of γ-ray irradiated potato starch to mitigate pasting/digestion properties. Food Res Int 2024; 178:113931. [PMID: 38309903 DOI: 10.1016/j.foodres.2024.113931] [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: 11/30/2023] [Revised: 12/27/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
The comprehensive understanding of multi-scale structure of starch and how the structure regulates the pasting/digestion properties remain unclear. This work investigated the effects of γ-ray irradiation with different doses on multi-scale structure and pasting/digestion properties of potato starch. Results indicated that γ-ray at lower doses (<20 kGy) had little effect on micromorphology of starch, increased mainly the amylose content and the thickness of amorphous region while decreased crystallinity, double helix content and lamellar ordering. With the increase of dose, the internal structure of large granules was destroyed, resulting in the depolymerization of starch to form more short-chains and to reduce molecular weight. Meanwhile, amylose content decreased due to the depolymerization of amylose. The enhanced double helix content, crystallinity, lamellar ordering and structural compactness manifested the formation of the thicker and denser starch structure. These structure changes resulted in the decreased viscosity, the increased stability and anti- digestibility of paste.
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Affiliation(s)
- Xiaoqing Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Shuo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yali Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Hui Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Xinying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Xiaoyun Mao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yamei Ren
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, PR China; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China.
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5
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Kim EA, Lee YR, Lee EH, Jeong HM, Kang BS, Kim BH, Park SJ, Shim JH. Development and applications of enzymatic modified starch with high water solubility providing a continuous supply of glucose. Int J Biol Macromol 2023; 250:126107. [PMID: 37536417 DOI: 10.1016/j.ijbiomac.2023.126107] [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: 01/04/2023] [Revised: 05/30/2023] [Accepted: 07/31/2023] [Indexed: 08/05/2023]
Abstract
Amylopectin clusters (APCs) are produced by cyclodextrin glucanotransferase (EC 2.4.1.19). Their solubility rate in aqueous solution was found to be 16.7 %. The weight-average molecular weight of APCs is ∼105 Da, as determined by multiangle laser light scattering analysis. Side chain length analysis indicated that the relative proportions of side chains with a degree of polymerization in the ranges of 2-8 and 25-50 decreased and increased, respectively, during preparation of APCs. In the exercise experiment, the blood glucose level of rats was higher in the APC-treated group than in the groups treated with commercial carbohydrate supplement (CCD) and glucose. In the forced swimming test, the swimming time in the APC and CCD groups increased by 22.6 % and 31.1 %, respectively, compared with the glucose administration group. The insulin levels were also similar between the APC and CCD groups. However, the glycogen levels in the liver and muscles of mice were significantly higher in the APC group than control group. These results suggest that APCs could potentially enhance endurance when added to sports drinks.
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Affiliation(s)
- Eun-A Kim
- Department of Food Science and Nutrition, The Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, Republic of Korea.
| | - Ye-Rim Lee
- Department of Food Science and Nutrition, The Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, Republic of Korea.
| | - Eun-Hyeong Lee
- Department of Food Science and Nutrition, The Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, Republic of Korea.
| | - Hyun-Mo Jeong
- Department of Food Science and Nutrition, The Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, Republic of Korea.
| | - Byung Sik Kang
- Medience Co. Ltd., Chuncheon, Gangwon-do 24232, Republic of Korea.
| | - Byung-Hak Kim
- Medience Co. Ltd., Chuncheon, Gangwon-do 24232, Republic of Korea.
| | - Sang Jae Park
- Medience Co. Ltd., Chuncheon, Gangwon-do 24232, Republic of Korea
| | - Jae-Hoon Shim
- Department of Food Science and Nutrition, The Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gangwon-do 24252, Republic of Korea.
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6
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Salazar-Irrazabal MD, Ramirez-Tixe EE, Velasquez-Barreto FF, Bello-Pérez LA. Avocado seed starch: Effect of the variety on molecular, physicochemical, and digestibility characteristics. Int J Biol Macromol 2023; 247:125746. [PMID: 37437674 DOI: 10.1016/j.ijbiomac.2023.125746] [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: 04/16/2023] [Revised: 06/07/2023] [Accepted: 07/06/2023] [Indexed: 07/14/2023]
Abstract
Agro-industrial residues can increase environmental pollution owing to poor knowledge of the use of some components, such as dietary fiber, protein, starch, minerals, and bioactive compounds, which can be used in the food industry. This study compared the molecular, physicochemical, and digestibility characteristics of three avocado seed starches (Criolla, Fuerte, and Hass). Starch was extracted through successive washing and sedimentation. The morphology, size distribution, thermal properties, pasting properties, infrared spectra with Fourier transform, size distribution of amylopectin chains, and digestibility of the three avocado seed strains were analyzed. The starch grains were oval and spherical in shape. The average size of Criolla avocado starch (24.55 μm) was the largest, followed by Hass and Fuerte starches (21.37 μm). Higher gelatinization enthalpy (8.55 J/g), gelatinization temperature (75.28 °C), and pasting temperature (75.57 °C) were observed for Fuerte avocado starch, followed by Hass and Criolla starches. Hass avocado starch exhibited higher maximum (836.27 mPa.s), final (1407.37 mPa.s), setback (588.78 mPa.s), and breakdown (17.68 mPa.s) viscosities than Criolla and Fuerte avocado starches. In addition, the probed avocado starches exhibited high content of resistant starch (60.06-68.90%). Therefore, it was demonstrated that differences in the chemical composition and structure of avocado starch can affect the digestibility of native starch.
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Affiliation(s)
| | - Edson E Ramirez-Tixe
- Universidad Nacional Autónoma de Chota, Facultad de ciencias Agrarias, Colpa Huacarís, Chota, Cajamarca, Peru
| | - Frank F Velasquez-Barreto
- Universidad Nacional Autónoma de Chota, Facultad de ciencias Agrarias, Colpa Huacarís, Chota, Cajamarca, Peru.
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7
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Zhu J, Bai Y, Gilbert RG. Effects of the Molecular Structure of Starch in Foods on Human Health. Foods 2023; 12:foods12112263. [PMID: 37297507 DOI: 10.3390/foods12112263] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 05/25/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023] Open
Abstract
Starch provides approximately half of humans' food energy, and its structural features influence human health. The most important structural feature is the chain length distribution (CLD), which affects properties such as the digestibility of starch-containing foods. The rate of digestion of such foods has a strong correlation with the prevalence and treatment of diseases such as diabetes, cardiovascular disease and obesity. Starch CLDs can be divided into multiple regions of degrees of polymerization, wherein the CLD in a given region is predominantly, but not exclusively, formed by a particular set of starch biosynthesis enzymes: starch synthases, starch branching enzymes and debranching enzymes. Biosynthesis-based models have been developed relating the ratios of the various enzyme activities in each set to the CLD component produced by that set. Fitting the observed CLDs to these models yields a small number of biosynthesis-related parameters, which, taken together, describe the entire CLD. This review highlights how CLDs can be measured and how the model-based parameters obtained from fitting these distributions are related to the properties of starch-based foods significant for health, and it considers how this knowledge could be used to develop plant varieties to provide foods with improved properties.
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Affiliation(s)
- Jihui Zhu
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Yeming Bai
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium
| | - Robert G Gilbert
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
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8
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The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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9
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Shao S, Yi X, Li C. Main factors affecting the starch digestibility in Chinese steamed bread. Food Chem 2022; 393:133448. [PMID: 35751217 DOI: 10.1016/j.foodchem.2022.133448] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 05/15/2022] [Accepted: 06/08/2022] [Indexed: 11/25/2022]
Abstract
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB. Most currently available strategies are focusing on the incorporation of other whole flours with high dietary fiber or polyphenols to reduce the starch digestibility. Although successful in reducing starch digestibility, the incorporation of these flours also deteriorated textural attributes and sensory characteristics of CSB. Much more strategies have been applied for the reduction of starch digestibility in breads, which should be further explored to confirm if they are applicable for CSB. This review contains important information, that could potentially turn CSB into a much healthier food product with slower starch digestibility.
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Affiliation(s)
- Shuaibo Shao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xueer Yi
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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10
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Qi K, Yi X, Li C. Effects of endogenous macronutrients and processing conditions on starch digestibility in wheat bread. Carbohydr Polym 2022; 295:119874. [DOI: 10.1016/j.carbpol.2022.119874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 11/25/2022]
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11
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Addition of amino acids modulates the in vitro digestibility of corn starch. Carbohydr Polym 2022; 293:119745. [DOI: 10.1016/j.carbpol.2022.119745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 05/30/2022] [Accepted: 06/15/2022] [Indexed: 11/18/2022]
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12
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Huang X, Liu H, Ma Y, Mai S, Li C. Effects of Extrusion on Starch Molecular Degradation, Order-Disorder Structural Transition and Digestibility-A Review. Foods 2022; 11:foods11162538. [PMID: 36010538 PMCID: PMC9407177 DOI: 10.3390/foods11162538] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional characteristics. Starch digestibility is a crucial nutritional factor that can largely determine the human postprandial glycemic response, and frequent consumption of foods with rapid starch digestibility is related to the occurrence of type 2 diabetes. The extrusion process involves starch degradation and order-disorder structural transition, which could result in large variance in starch digestibility in these foods depending on the raw material properties and processing conditions. It provides opportunities to modify starch digestibility by selecting a desirable combination of raw food materials and extrusion settings. This review firstly introduces the application of extrusion techniques in starch-based food production, while, more importantly, it discusses the effects of extrusion on the alteration of starch structures and consequentially starch digestibility in various foods. This review contains important information to generate a new generation of foods with slow starch digestibility by the extrusion technique.
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Affiliation(s)
- Xiaoyue Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Yue Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Shihua Mai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- Correspondence:
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13
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Physicochemical, Morphological, and Functional Properties of Starches Isolated from Avocado Seeds, a Potential Source for Resistant Starch. Biomolecules 2022; 12:biom12081121. [PMID: 36009015 PMCID: PMC9406050 DOI: 10.3390/biom12081121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 07/21/2022] [Accepted: 07/29/2022] [Indexed: 11/24/2022] Open
Abstract
This study compared the physicochemical and functional properties of starches from eight cultivars of avocado seeds. Amylose content, morphology, crystalline structure, swelling power, solubility, thermal and pasting properties, and in vitro digestibility were investigated. The results revealed that the apparent amylose content of starches from avocado seeds varied with different varieties. Light microscopic and scanning electron microscopic examination demonstrated that the eight starches differed slightly in terms of morphology and granule size. The X-ray diffraction and Fourier transform infrared spectroscopy analyses showed that the crystal structure and chemical linkage of the avocado seed starches were similar. However, the pasting, water solubility, and thermal properties of the eight avocado seed starches differed. Importantly, all the starches had high resistant starch content (>60%), with the highest found in Hass seeds (77.83%). To conclude, starch from avocado seeds has a high potential for use in the production of resistant starch.
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14
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Oliveira MEAS, Coimbra PPS, Galdeano MC, Carvalho CWP, Takeiti CY. How does germinated rice impact starch structure, products and nutrional evidences? – A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Wang C, McClements DJ, Jiao A, Wang J, Jin Z, Qiu C. Resistant starch and its nanoparticles: Recent advances in their green synthesis and application as functional food ingredients and bioactive delivery systems. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.025] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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16
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Zhou X, Campanella OH, Hamaker BR, Miao M. Deciphering molecular interaction and digestibility in retrogradation of amylopectin gel networks. Food Funct 2021; 12:11460-11468. [PMID: 34693415 DOI: 10.1039/d1fo02586d] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The impact of the internal part of aewx amylopectin on the gel network and digestibility during retrogradation was investigated using wx amylopectin as a reference. After β-amylolysis for 60 min (aewx-60), greater shifts in both λmax value and absorbance of iodine binding profiles were observed, accompanied by an increment of short chains (DP 3-5) with reducing the external long chains (DP 17.2). For the amylopectin gels aged 7 days at 4 °C, aewx had greater intermolecular aggregation of double helices to form junction zones, resulting in remarkably higher G', which was significantly greater than that of wx amylopectin or aewx-60. Moreover, aewx amylopectin had a greater RS accompanied by a reduction in RDS after retrogradation. The gel network models of retrograded amylopectins were built to interpret more molecular interactions for aewx than those of wx. The results revealed that aewx amylopectin with a higher proportion of longer external chains prompted the flexibility to align and interact for the formation of double helices and enzyme-resistant structures.
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Affiliation(s)
- Xiao Zhou
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China.
| | - Osvaldo H Campanella
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China. .,Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA
| | - Bruce R Hamaker
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China. .,Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, P.R. China.
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17
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Ge X, Shen H, Su C, Zhang B, Zhang Q, Jiang H, Yuan L, Yu X, Li W. Pullulanase modification of granular sweet potato starch: Assistant effect of dielectric barrier discharge plasma on multi-scale structure, physicochemical properties. Carbohydr Polym 2021; 272:118481. [PMID: 34420740 DOI: 10.1016/j.carbpol.2021.118481] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 07/18/2021] [Accepted: 07/20/2021] [Indexed: 11/21/2022]
Abstract
This study explored the potential application of physical combined enzyme treatment to modify starch granules. Starch was modified by exposure to cold plasma (CP) for 1, 3, and 9 min and to pullulanase (PUL) for 12, 24, and 36 h. Individual treatments with CP and PUL somewhat modified starch structure and physicochemical properties. Nevertheless, compared with native starch and individual treatments, CP-PUL combined treatment significantly (p < 0.05) promoted the subsequent structural modification, increased the short-chain ratio and the amylose content, reduce the molecular weight and the relative crystallinity, and disturb the short-range order. CP also improved the properties of PUL-modified starch, including enhanced solubility, thermal properties and resistance to enzymatic hydrolysis but worsened swelling power and peak viscosity properties. This research provides a new perspective for the rational application of CP-PUL co-treated starch in the food industry.
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Affiliation(s)
- Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chunyan Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Bo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Li Yuan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, Xi'an 710119, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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18
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Liu Q, Jiao A, Yang Y, Wang Y, Li J, Xu E, Yang G, Jin Z. The combined effects of extrusion and recrystallization treatments on the structural and physicochemical properties and digestibility of corn and potato starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112238] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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19
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Chan CH, Wu RG, Shao YY. The effects of ultrasonic treatment on physicochemical properties and in vitro digestibility of semigelatinized high amylose maize starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106831] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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20
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Gaenssle ALO, Satyawan CA, Xiang G, van der Maarel MJEC, Jurak E. Long chains and crystallinity govern the enzymatic degradability of gelatinized starches from conventional and new sources. Carbohydr Polym 2021; 260:117801. [PMID: 33712149 DOI: 10.1016/j.carbpol.2021.117801] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 02/05/2021] [Accepted: 02/06/2021] [Indexed: 11/24/2022]
Abstract
Slowly digestible starches have received interest due to their lower increase of postprandial blood glucose and insulin levels and, hence, modification of starches towards slower digestibility has commercial interest. However, chemical characteristics driving enzymatic (digestive) degradation are not fully unraveled. The digestion properties of starches have been linked to their crystalline type, chain length distribution, amylose content or degree of branching, but content and length of relatively long side-chains in amylopectin has not been paid attention to. Therefore, this research focusses on the unique content and length of amylopectin side-chains from conventional and new starch sources (potato, corn, pea, and tulip) correlated to the enzymatic digestion. The rate of hydrolysis was found to be correlated with the crystalline type of starch, as previously suggested, however, the complete hydrolysis of all starches, independent of the crystalline type and source, was shown to be governed by the content of longer amylopectin chains.
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Affiliation(s)
- Aline L O Gaenssle
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Caecilia A Satyawan
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Gang Xiang
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Marc J E C van der Maarel
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Edita Jurak
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
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21
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Abstract
As the prevalence of obesity and diabetes has continued to increase rapidly in recent years, dietary approaches to regulating glucose homeostasis have gained more attention. Starch is the major source of glucose in the human diet and can have diverse effects, depending on its rate and extent of digestion in the small intestine, on postprandial glycemic response, which over time is associated with blood glucose abnormalities, insulin sensitivity, and even appetitive response and food intake. The classification of starch bioavailability into rapidly digestible starch, slowly digestible starch, and resistant starch highlights the nutritional values of different starches. As starch is the main structure-building macroconstituent of foods, its bioavailability can be manipulated by selection of food matrices with varying degrees of susceptibility to amylolysis and food processing to retain or develop new matrices. In this review, the food factors that may modulate starch bioavailability, with a focus on food matrices, are assessed for a better understanding of their potential contribution to human health. Aspects affecting starch nutritional properties as well as production strategies for healthy foods are also reviewed, e.g., starch characteristics (different type, structure, and modification), food physical properties (food form, viscosity, and integrity), food matrix interactions (lipid, protein, nonstarch polysaccharide, phytochemicals, organic acid, and enzyme inhibitor), and food processing (milling, cooking, and storage).
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Affiliation(s)
- Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;
| | - Bruce R Hamaker
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; .,Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA;
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22
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The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106351] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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23
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Chi C, Li X, Huang S, Chen L, Zhang Y, Li L, Miao S. Basic principles in starch multi-scale structuration to mitigate digestibility: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.024] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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24
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Korompokis K, Deleu LJ, De Brier N, Delcour JA. Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch. Foods 2021; 10:foods10020303. [PMID: 33540801 PMCID: PMC7913068 DOI: 10.3390/foods10020303] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 01/21/2021] [Accepted: 01/29/2021] [Indexed: 01/06/2023] Open
Abstract
The fine molecular structure of starch governs its functionality and digestibility, and enzymatic approaches can be utilized to tailor its properties. The aim of this study was to investigate the in situ modification of starch by amylomaltase (AMM) from Thermus thermophilus in model starch systems subjected to hydrothermal treatments under standardized conditions and the relationship between molecular structure, rheological properties and in vitro digestibility. When low dosages of AMM were added to a wheat starch suspension prior to submitting it to a temperature-time profile in a Rapid Visco Analyzer, the increased peak viscosity observed was attributed to partial depolymerization of amylose, which facilitated starch swelling and viscosity development. At higher dosages, the effect was smaller. The low cold paste viscosity as a result of the activity of AMM reflected substantial amylose depolymerization. At the same time, amylopectin chains were substantially elongated. The longer amylopectin chains were positively correlated (R2 = 0.96) with the melting enthalpies of retrograded starches, which, in turn, were negatively correlated with the extent (R2 = 0.92) and rate (R2 = 0.79) of in vitro digestion. It was concluded that AMM has the potential to be used to deliver novel starch functionalities and enhance its nutritional properties.
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Affiliation(s)
- Konstantinos Korompokis
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; (L.J.D.); (J.A.D.)
- Correspondence: ; Tel.: +32-163-22-783
| | - Lomme J. Deleu
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; (L.J.D.); (J.A.D.)
| | - Niels De Brier
- Belgian Red Cross, Motstraat 42, B-2800 Mechelen, Belgium;
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; (L.J.D.); (J.A.D.)
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25
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Li C, Gong B, Huang T, Yu WW. In vitro digestion rate of fully gelatinized rice starches is driven by molecular size and amylopectin medium-long chains. Carbohydr Polym 2021; 254:117275. [DOI: 10.1016/j.carbpol.2020.117275] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 10/13/2020] [Accepted: 10/16/2020] [Indexed: 12/19/2022]
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26
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Ayua EO, Nkhata SG, Namaumbo SJ, Kamau EH, Ngoma TN, Aduol KO. Polyphenolic inhibition of enterocytic starch digestion enzymes and glucose transporters for managing type 2 diabetes may be reduced in food systems. Heliyon 2021; 7:e06245. [PMID: 33659753 PMCID: PMC7895753 DOI: 10.1016/j.heliyon.2021.e06245] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 11/16/2020] [Accepted: 02/05/2021] [Indexed: 12/18/2022] Open
Abstract
With the current global surge in diabetes cases, there is a growing interest in slowing and managing diabetes and its effects. While there are medications that can be used, they have adverse side effects such as hypoglycemia and weight gain. To overcome these problems, bioactive compounds commonly found in fruits, vegetables and cereal grains are used to slow starch digestion and transport of simple sugars across the intestinal epithelia thereby reducing plasma blood glucose spike. These effects are achieved through inhibition of amylases, glucosidases and glucose transporters present in the gastrointestinal tract and brush boarder membrane. The extent of inhibition by polyphenols is dependent on molecular structure, doses and food matrix. Glycemic lowering effect of polyphenols have been demonstrated both in in vivo and in vitro studies. However, when these compounds are incorporated in food systems, they can interact with other polymers in the food matrix leading to lesser inhibition of digestion and/or glucose transporters compared to isolated or pure compounds as often witnessed in most in vitro studies.
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Affiliation(s)
- Emmanuel O. Ayua
- Department of Food Science and Nutrition, University of Eldoret, P.O Box 1125-30100, Eldoret, Kenya
| | - Smith G. Nkhata
- Agrofood Processing Technology, Faculty of Life Sciences and Natural Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P. O Box 143, Lilongwe, Malawi
- Food Technology, Faculty of Life Sciences and Natural Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P. O Box 143, Lilongwe, Malawi
| | - Sydney J. Namaumbo
- Agrofood Processing Technology, Faculty of Life Sciences and Natural Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P. O Box 143, Lilongwe, Malawi
- Food Technology, Faculty of Life Sciences and Natural Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P. O Box 143, Lilongwe, Malawi
| | - Elijah Heka Kamau
- Department of Food Science and Nutrition, University of Eldoret, P.O Box 1125-30100, Eldoret, Kenya
| | - Theresa N. Ngoma
- Agrofood Processing Technology, Faculty of Life Sciences and Natural Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P. O Box 143, Lilongwe, Malawi
- Food Technology, Faculty of Life Sciences and Natural Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P. O Box 143, Lilongwe, Malawi
| | - Kevin Omondi Aduol
- Department of Food Science and Nutrition, University of Eldoret, P.O Box 1125-30100, Eldoret, Kenya
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27
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Guo L, Yuan Y, Li J, Tan C, Janaswamy S, Lu L, Fang Y, Cui B. Comparison of functional properties of porous starches produced with different enzyme combinations. Int J Biol Macromol 2021; 174:110-119. [PMID: 33515569 DOI: 10.1016/j.ijbiomac.2021.01.165] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/27/2020] [Accepted: 01/25/2021] [Indexed: 11/29/2022]
Abstract
To obtain porous starch granules with higher absorption capacities, three types of enzyme combinations were adopted to modify wheat and maize starches: (1) sequential α-amylase (AA) → glucoamylase (GA); (2) sequential branching enzyme (BE) → GA; and (3) sequential AA→BE→GA. The results indicated that AA→BE→GA treatment had a most optimal influence on porous starches. Compared to AA→GA and BE→GA, the mesopores in wheat starch granules treated with AA→BE→GA decreased by 52.82 and 48.70%, respectively. Conversely, the macropores increased by 216.68 and 138.18%, respectively. While for maize starch, the percentages of mesopores and macropores hardly changed after three enzyme combinations. Comparing the three enzyme treatments showed that pore volume (0.005 and 0.007 cm3/g) and pore size (36.35 and 26.54 nm) were largest in the AA→BE→GA treated wheat and maize starches, respectively. Compared to the AA→GA and BE→GA, the adsorption capacities for oil, dye and heavy metal ions, wheat starch treated with AA→BE→GA increased by 46.61 and 242.33%, and 44.52 and 134.41%, and 28.83 and 271.72%, respectively. Correspondingly, that of maize starch increased by 29.71 and 133.29%, and 42.92 and 79.93%, and 28.16 and 161.43%, respectively. These results may provide a new and valuable enzyme combination for optimising porous starch granules with higher absorption capacities.
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Affiliation(s)
- Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Yuhan Yuan
- Life Science and Technology College, Xinjiang University, Urumchi, China.
| | - Jiahao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Congping Tan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Srinivas Janaswamy
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
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28
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Li C, Hu Y, Gu F, Gong B. Causal relations among starch fine molecular structure, lamellar/crystalline structure and in vitro digestion kinetics of native rice starch. Food Funct 2021; 12:682-695. [DOI: 10.1039/d0fo02934c] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Causal relations among starch fine molecular structures, lamellar/crystalline structures, and the in vitro digestion kinetics of native rice starches.
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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
| | - Fangting Gu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education
- Jiangsu Key Laboratory of Crop Genetics and Physiology
- College of Agriculture
- Yangzhou University
- Yangzhou 225009
| | - Bo Gong
- Key Laboratory of Plant Functional Genomics of the Ministry of Education
- Jiangsu Key Laboratory of Crop Genetics and Physiology
- College of Agriculture
- Yangzhou University
- Yangzhou 225009
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29
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Zhong Y, Wu Y, Blennow A, Li C, Guo D, Liu X. Structural characterization and functionality of starches from different high-amylose maize hybrids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110176] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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30
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Zhong Y, Liu L, Qu J, Blennow A, Hansen AR, Wu Y, Guo D, Liu X. Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105994] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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31
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Li C, Hu Y. Combination of parallel and sequential digestion kinetics reveals the nature of digestive characteristics of short-term retrograded rice starches. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106071] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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32
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Li C, Gong B, Hu Y, Liu X, Guan X, Zhang B. Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105823] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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33
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Kumar PK, Joyner HS, Tang J, Rasco BA, Sablani SS. Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02488-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Resistant starch nanoparticles prepared from debranched starch by medium-temperature recrystallization. Int J Biol Macromol 2020; 155:598-604. [DOI: 10.1016/j.ijbiomac.2020.03.242] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 03/21/2020] [Accepted: 03/30/2020] [Indexed: 02/02/2023]
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35
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Roman L, Yee J, Hayes AMR, Hamaker BR, Bertoft E, Martinez MM. On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility. Carbohydr Polym 2020; 246:116633. [PMID: 32747268 DOI: 10.1016/j.carbpol.2020.116633] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 06/10/2020] [Accepted: 06/10/2020] [Indexed: 12/22/2022]
Abstract
A structure-digestion model is proposed to explain the formation of α-amylase-slowly digestible structures during amylopectin retrogradation. Maize and potato (normal and waxy) and banana starch (normal and purified amylopectin through alcohol precipitation), were analyzed for amylose ratio and size (HPSEC) and amylopectin unit- and internal-chain length distribution (HPAEC). Banana amylopectin (BA), like waxy potato (WP), exhibited a larger number of B3-chains, fewer BS- and Bfp-chains and lower S:L and BS:BL ratios than maize, categorizing BA structurally as type-4. WP exhibited a significantly greater tendency to form double helices (DSC and 13C-NMR) than BA, which was attributed to its higher internal chain length (ICL) and fewer DP6-12-chains. However, retrograded BA was remarkably more resistant to digestion than WP. Lower number of phosphorylated B-chains, more S- and Bfp-chains and shorter ICL, were suggested to result in α-amylase-slowly digestible structures through further lateral packing of double helices (suggested by thermo-rheology) in type-4 amylopectins.
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Affiliation(s)
- Laura Roman
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Josephine Yee
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
| | - Anna M R Hayes
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Eric Bertoft
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Mario M Martinez
- School of Engineering, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada; Department of Food Science, iFOOD Multidisciplinary Center, Aarhus University, Agro Food Park 48, Aarhus N, 8200, Denmark.
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36
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Ding Y, Wan J, Liu C, Shi X, Xia X, Prakash S, Zhang X. Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105693] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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37
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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.
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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
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38
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Gani A, Ashwar BA, Akhter G, Gani A, Shah A, Masoodi FA, Wani IA. Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization. Sci Rep 2020; 10:4097. [PMID: 32139712 PMCID: PMC7058061 DOI: 10.1038/s41598-020-60770-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Accepted: 03/05/2019] [Indexed: 11/10/2022] Open
Abstract
In this study resistant starch (RS) was extracted from five Himalayan rice cultivars and Indian Horse chestnut (HCN) using porcine pancreatin enzyme following which it was subsequently characterized for its physicochemical, structural and functional properties. In vitro digestibility test showed that RS content of the rice cultivars and HCN was in the range of 85.5 to 99.5%. The RS extracted from the rice cultivars and HCN showed significant difference in the apparent amylose content (AAC), ranging between 31.83 to 40.68% for rice and 45.79% for HCN. Water absorption capacity (WAC), swelling and solubility index of RS ranged from 112-133.9%, 5.28-7.25 g/g and 0.033-0.044 g/g, respectively. The rice RS granules were polyhedral and irregular shaped with granular length in the range of 4.8-5.9 µm. The HCN RS granule morphology showed smooth surfaced, round, elliptical, irregular and oval shapes with average granular length of 21 µm. Pasting behavior also varied significantly between rice RS and HCN RS with later showing the lower values of pasting properties. Thermal properties (T0, Tp, Tc) and ΔH gel also varied considerably between the rice RS and HCN RS, wherein the highest values for peak gelatinization temperature and gelatinization enthalpy were seen for CH-1039. X-ray diffraction pattern of rice RS and HCN RS showed the characteristic A type of pattern in consonance with cereal starches.
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Affiliation(s)
- Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India.
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Gazalla Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Asir Gani
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
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Seo DH, Yoo SH, Choi SJ, Kim YR, Park CS. Versatile biotechnological applications of amylosucrase, a novel glucosyltransferase. Food Sci Biotechnol 2020; 29:1-16. [PMID: 31976122 PMCID: PMC6949346 DOI: 10.1007/s10068-019-00686-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 09/05/2019] [Accepted: 09/16/2019] [Indexed: 12/21/2022] Open
Abstract
Amylosucrase (AS; EC 2.4.1.4) is an enzyme that has great potential in the biotechnology and food industries, due to its multifunctional enzyme activities. It can synthesize α-1,4-glucans, like amylose, from sucrose as a sole substrate, but importantly, it can also utilize various other molecules as acceptors. In addition, AS produces sucrose isomers such as turanose and trehalulose. It also efficiently synthesizes modified starch with increased ratios of slow digestive starch and resistant starch, and glucosylated functional compounds with increased water solubility and stability. Furthermore, AS produces turnaose more efficiently than other carbohydrate-active enzymes. Amylose synthesized by AS forms microparticles and these can be utilized as biocompatible materials with various bio-applications, including drug delivery, chromatography, and bioanalytical sciences. This review not only compares the gene and enzyme characteristics of microbial AS, studied to date, but also focuses on the applications of AS in the biotechnology and food industries.
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Affiliation(s)
- Dong-Ho Seo
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Jeonju, 54896 Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 05006 Republic of Korea
| | - Seung-Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea
| | - Young-Rok Kim
- Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Cheon-Seok Park
- Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
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40
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Sung S, Kim HR, Park CS, Choi SJ, Moon TW. Structure and in vitro digestion of amylosucrase-modified waxy corn starch as affected by iterative retrogradation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1788580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Soyun Sung
- Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea
| | - Ha Ram Kim
- Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Cheon-Seok Park
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Republic of Korea
| | - Seung Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, Republic of Korea
| | - Tae Wha Moon
- Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea
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41
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Li MN, Zhang B, Xie Y, Chen HQ. Effects of debranching and repeated heat-moisture treatments on structure, physicochemical properties and in vitro digestibility of wheat starch. Food Chem 2019; 294:440-447. [DOI: 10.1016/j.foodchem.2019.05.040] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 03/22/2019] [Accepted: 05/07/2019] [Indexed: 11/27/2022]
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42
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Tao K, Yu W, Prakash S, Gilbert RG. High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference. Carbohydr Polym 2019; 219:251-260. [DOI: 10.1016/j.carbpol.2019.05.031] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 04/29/2019] [Accepted: 05/08/2019] [Indexed: 01/18/2023]
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43
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Roman L, Martinez MM. Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives. Foods 2019; 8:E267. [PMID: 31331021 PMCID: PMC6678428 DOI: 10.3390/foods8070267] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 07/12/2019] [Accepted: 07/16/2019] [Indexed: 12/18/2022] Open
Abstract
Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes during baking. The inclusion of resistant starch (RS) ingredients in bread formulas is gaining prominence, especially with the current positive health outcomes attributed to RS and the apparition of novel RS ingredients in the market. However, many RS ingredients contain RS structures that do not resist baking and, therefore, are not suitable to result in a meaningful RS increase in the final product. In this review, the structural factors for the resistance to digestion and hydrothermal processing of RS ingredients are reviewed, and the definition of each RS subtype is expanded to account for novel non-digestible structures recently reported. Moreover, the current in vitro digestion methods used to measure RS content are critically discussed with a view of highlighting the importance of having a harmonized method to determine the optimum RS type and inclusion levels for bread-making.
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Affiliation(s)
- Laura Roman
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Mario M Martinez
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada.
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Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity. Carbohydr Polym 2019; 215:198-206. [DOI: 10.1016/j.carbpol.2019.03.076] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2019] [Revised: 03/21/2019] [Accepted: 03/22/2019] [Indexed: 11/19/2022]
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45
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Lv Y, Zhang L, Li M, He X, Hao L, Dai Y. Physicochemical properties and digestibility of potato starch treated by ball milling with tea polyphenols. Int J Biol Macromol 2019; 129:207-213. [DOI: 10.1016/j.ijbiomac.2019.02.028] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 01/25/2019] [Accepted: 02/04/2019] [Indexed: 12/16/2022]
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46
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Li Y, Li C, Gu Z, Cheng L, Hong Y, Li Z. Digestion properties of corn starch modified by α-D-glucan branching enzyme and cyclodextrin glycosyltransferase. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.025] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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47
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Abstract
A better understanding of the nutritional properties of rice starch is important because of the rapid rise of diet-related health complications, particularly obesity, type 2 diabetes, and colorectal cancers. Rice starch that is slowly digested to glucose, and where significant quantities of starch which reach the lower gut ("resistant starch"), can mitigate, and also delay the onset of, these diseases. These digestibility properties depend to some extent on starch molecular structure. The characterization of this structure is therefore significant for understanding and developing healthier slower digestible rice. In this chapter, a series of techniques used for characterizing starch structure are reviewed and the procedure for preparing rice starch samples with minimum degradation for characterizing starch chain length distribution (CLD) and overall molecular structure is given. Some methods for choosing or developing plants showing desirable structural characteristics are briefly summarized.
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Shi M, Gao Q, Liu Y. Changes in the Structure and Digestibility of Wrinkled Pea Starch with Malic Acid Treatment. Polymers (Basel) 2018; 10:E1359. [PMID: 30961284 PMCID: PMC6401958 DOI: 10.3390/polym10121359] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 12/04/2018] [Accepted: 12/06/2018] [Indexed: 11/16/2022] Open
Abstract
Resistant starch has gradually become a popular food component due to its beneficial physiological effects and heat resistance during processing. In this study, the structure, reaction mechanism, and digestibility of wrinkled pea starch with malic acid and heat⁻moisture treatment (HMT) are investigated. The degree of substitution (DS) of malate starch, HMT-malate starch, and malate-HMT starch was 0.164, 0.280, and 0.146, respectively. Malate starch remained in its complete particle form and pronounced birefringence was displayed. However, the malate-HMT starch sample was almost completely broken into pieces and lost the polarized cross. All modified starch samples had a decreased swelling power and a new peak at 1731⁻1741 cm-1 shown by FTIR. From the 13C CP/MAS NMR (Cross Polarizatio/Magic Angle Spinning Nuclear Magnetic Resonance) spectra, all the modified starches had extra peaks at 38.5 ppm and 172.8 ppm. After esterification treatment, the resistant starch (RS) and slowly digestible starch (SDS) content of starch samples increased dramatically. The higher content of RS and lower enzymatic hydrolysis rate of the malate starch could be used to produce low-calorie foods and have potential health benefits.
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Affiliation(s)
- Miaomiao Shi
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450002, China.
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, China.
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Yanqi Liu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450002, China.
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, China.
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Modulation of the digestibility and multi-scale structure of cassava starch by controlling the cassava growth period. Int J Biol Macromol 2018; 120:346-353. [DOI: 10.1016/j.ijbiomac.2018.07.184] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 07/23/2018] [Accepted: 07/29/2018] [Indexed: 01/25/2023]
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50
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Sun J, Fu J, Wang Y, Ye H, Wu D, Shu X. Endogenous rice endosperm hemicellulose slows
in vitro
starch digestibility. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13988] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Jian Sun
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
- Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd. Xixi Road 553# Hangzhou 310023 China
| | - Ji Fu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
| | - Yin Wang
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
| | - Hongxia Ye
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
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