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Li B, Wang S, Zhang Y, Huang C, Zhao Y, Wu G, Tan L. Effect of the Amylose Nanoscale Polymerization Index on the Digestion Kinetics and Mechanism of Recombinant Chinese Seedless Breadfruit Starch Triadic Complexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37024427 DOI: 10.1021/acs.jafc.2c08746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
The demand for multicomponent foods to meet human energy and nutritional needs has been increasing; however, few studies have addressed the theoretical basis for their preparation. We investigated the effect of the nanoscale polymerization index (DPw) of amylose on the logarithm of slope plot-based kinetics and the mechanism of digestion of starch-lauric acid-β-lactoglobulin protein complexes. Amylose from each of the five Chinese seedless breadfruit species was mixed with breadfruit amylopectin with the highest resistant starch (RS) content to form starch ternary complexes with various amylose DPws. All five complexes exhibited V-type crystalline diffraction and rod-like molecular configuration. Characteristic X-ray diffraction peaks and Fourier transform-infrared spectra of the ternary complexes revealed similar molecular configurations. As the amylose DPw increased, the complexing index, relative crystallinity, short-range order, weight-average molar mass, molecular density index, gelatinization temperature, decomposition temperature, RS, slowly digestible starch (SDS), and speed rate constants at the second hydrolysis stage (k2) increased, whereas the semicrystalline lamellae thickness, mass fractal structure parameter, average characteristic crystallite unit length, radius of gyration, fractal dimension and cavities of granule surface microstructure, final viscosity, interval speed rate from SDS to RS, equilibrium concentration, and glycemic index decreased. The digestion kinetics exhibited highly significant variation according to the physiochemical properties and multiscale supramolecular structure (r > 0.99 or r < -0.99, p < 0.01). Together, these results identify amylose DPw as an important structural factor that markedly affects the kinetics and mechanism of ternary complex digestion and provide a new theoretical direction for the production of starch-based multicomponent foods.
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Affiliation(s)
- Bo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Shuangfei Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Yuan Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Gang Wu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Lehe Tan
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
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2
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Li Y, Chen W, Li H, Dong J, Shen R. Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles. Foods 2022; 11:foods11233822. [PMID: 36496630 PMCID: PMC9740211 DOI: 10.3390/foods11233822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/21/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022] Open
Abstract
The effects of heat-moisture treatment whole tartary buckwheat flour (HTBF) with different contents on the pasting properties and hydration characteristics of tartary buckwheat noodle mix flour (TBMF), dough moisture distribution, cooking properties, texture properties, and flavor of noodles were studied. The results showed that the optimal additional amount of HTBF is determined to be 40%. The peak viscosity, trough viscosity, breakdown value, and final viscosity decreased significantly, and the optimal cooking time of the noodles decreased with increasing HTBF. Compared with the sample without HTBF, HTBF addition increased the water absorption of the sample and decreased its water solubility. When the amount of HTBF >30%, the content of strongly bound water in dough increased significantly; at HTBF >40%, the water absorption and cooking loss of noodles increased rapidly, and the hardness of noodles was decreased; and with HMBF addition at 60%, the chewiness, resilience, and elasticity decreased. Moreover, HMBF addition reduced the relative content of volatile alkanes, while increasing the amount of volatile alcohols. HTBF addition also elevated the content of slow-digesting starch (SDS) and resistant starch (RS) in noodles, providing noodles with better health benefits in preventing chronic diseases. These results proved the possibility of applying heat-moisture treatment grains to noodles, and they provide a theoretical basis for the research and development of staple foods with a hypoglycemic index.
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Affiliation(s)
- Yunlong Li
- Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China
| | - Wenwen Chen
- Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
| | - Hongmei Li
- Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China
| | - Jilin Dong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450002, China
| | - Ruiling Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450002, China
- Correspondence: ; Tel.: +86-135-2664-5815
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Li B, Zhang Y, Luo W, Liu J, Huang C. Effect of new type extrusion modification technology on supramolecular structure and in vitro glycemic release characteristics of starches with various estimated glycemic indices. Front Nutr 2022; 9:985929. [PMID: 36046133 PMCID: PMC9423736 DOI: 10.3389/fnut.2022.985929] [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: 07/04/2022] [Accepted: 07/29/2022] [Indexed: 11/13/2022] Open
Abstract
Nowadays, the highly effective modified technology to starch with various digestibility is gaining interest in food science. Here, the interactions between glycemic release characteristics and fine supramolecular structure of cassava (ECS), potato (EPS), jackfruit seed (EJFSS), maize (EMS), wheat (EWS), and rice starches (ERS) prepared with improved extrusion modification technology (IEMS) were investigated. The crystalline structures of all extruded cooking starches changed from the A-type to V-type. IEMS-treated cassava, potato, and rice starches had broken α-1.6-glycosidic amylopectin (long chains). The others sheared α-1.4-glycosidic amylopectin. The molecular weight, medium and long chain counts, and relative crystallinity decreased, whereas the number of amylopectin short chains increased. The glycemic index (GI) and digestive speed rate constant (k) of ECS, EPS, EJFSS, and EWS were improved compared to those of raw starch. Although EMS and ERS had degraded molecular structures, their particle morphology changed from looser polyhedral to more compact with less enzymolysis channels due to the rearrangement of side chain clusters of amylopectin, leading to enzyme resistance. The starch characteristics of IEMS-treated samples significantly differed. EPS had the highest amylose content, medium chains, long chains, and molecular weight but lowest GI, relative crystallinity, and k. ERS showed the opposite results. Thus, IEMS may affect starches with different GIs to varying degrees. In this investigation, we provide a basis for wider applications of conventional crop starch in the food industry corresponding to different nutrition audience.
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Affiliation(s)
- Bo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China.,Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, China
| | - Wanru Luo
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jin Liu
- Women's and Children's Hospital of Wanning, Wanning, China
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
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Zou J, Li Y, Su X, Wang F, Li Q, Xia H. Structure and Processing Properties of Nine Yam ( Dioscorea opposita Thunb) Starches from South China: A Comparison Study. Molecules 2022; 27:2254. [PMID: 35408653 PMCID: PMC9000772 DOI: 10.3390/molecules27072254] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/15/2022] [Accepted: 03/28/2022] [Indexed: 11/16/2022] Open
Abstract
In order to explore the processing and application potential of Chinese yam starch, nine kinds of Chinese yam starch (GY11, GY5, GY2, GXPY, LCY, SFY, MPY, SYPY, ASY) from South China were collected and characterized. The chemical composition, rheological properties, thermal properties, and in vitro starch digestion were compared, and the correlation between the structure and processing properties of these yam starches was analyzed using Pearson correlation. The results show that GY2 had the highest amylose content of 28.70%. All the yam starches were similarly elliptical, and all the yam starch gels showed pseudoplastic behavior. Yam starches showed similar pasting temperatures and resistant starch content, but SYPY showed the largest particle size (28.4 μm), SFY showed the highest setback (2712.33 cp), and LCY showed the highest peak viscosity (6145.67 cp) and breakdown (2672.33 cp). In addition, these yam starches also showed different crystal types (A-type, B-type, C-type), relative crystallinity (26.54-31.48%), the ratios of 1045/1022 cm-1 (0.836-1.213), pasting properties, and rheological properties, so the yam starches have different application potentials. The rheological and pasting properties were related to the structural properties of starch, such as DI, Mw, and particle size, and were also closely related to the thermodynamic properties. The appropriate processing methods and purposes of the processed products of these yam starches can be selected according to their characteristics.
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Affiliation(s)
- Jinhao Zou
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (J.Z.); (Y.L.); (X.S.); (F.W.)
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yan Li
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (J.Z.); (Y.L.); (X.S.); (F.W.)
| | - Xiaojun Su
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (J.Z.); (Y.L.); (X.S.); (F.W.)
| | - Feng Wang
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (J.Z.); (Y.L.); (X.S.); (F.W.)
| | - Qingming Li
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (J.Z.); (Y.L.); (X.S.); (F.W.)
| | - Huiping Xia
- Department of Food Science and Technology, College of Food Science and Technology, Hunan Agricultural University, No.1 Nongda Road, Furong District, Changsha 410128, China; (J.Z.); (Y.L.); (X.S.); (F.W.)
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5
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Li B, Zhu L, Wang Y, Zhang Y, Huang C, Zhao Y, Xu F, Zhu K, Wu G. Multi-scale supramolecular structure of Pouteria campechiana (Kunth) Baehni seed and pulp starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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6
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Kang T, Yoon M, Lee J, Choi K. Branched chain length distribution of amylopectin in rice flour as a key attribute for determining the quality of extruded rice noodles. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16473] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Taiyoung Kang
- Department of Molecular Biosciences and Bioengineering University of Hawaii at Manoa Honolulu Hawaii 96822 USA
| | - Mi‐Ra Yoon
- National Institute of Crop Science Rural Department Administration 181 Hyeoksin‐ro Wanju‐gun 55365 Republic of Korea
| | - Jeom‐Sig Lee
- National Institute of Crop Science Rural Department Administration 181 Hyeoksin‐ro Wanju‐gun 55365 Republic of Korea
| | - Kyeong‐Ok Choi
- Fruit Research Division National Institute of Horticultural and Herbal Science Wanju‐gun 55365 Republic of Korea
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8
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Huang L, Dong JL, Zhang KY, Zhu YY, Shen RL, Qu LB. Thermal processing influences the physicochemical properties, in vitro digestibility and prebiotics potential of germinated highland barley. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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9
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Liu C, Qin S, Xie J, Lin X, Zheng Y, Yang J, Kan H, Shi Z. Using Carboxymethyl Cellulose as the Additive With Enzyme-Catalyzed Carboxylated Starch to Prepare the Film With Enhanced Mechanical and Hydrophobic Properties. Front Bioeng Biotechnol 2021; 9:638546. [PMID: 33604332 PMCID: PMC7884610 DOI: 10.3389/fbioe.2021.638546] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 01/05/2021] [Indexed: 01/25/2023] Open
Abstract
Carboxymethyl cellulose, a hydrophobic derivative from cellulose that can be prepared from different biomass, has been widely applied in food, medicine, chemical, and other industries. In this work, carboxymethyl cellulose was used as the additive to improve the hydrophobicity and strength of carboxylated starch film, which is prepared from starch catalyzed by bio-α-amylase. This study investigated the effects of different bio-α-amylase dosages (starch 0.5%, starch 1%) and different activation times (10, 30 min) on starch to prepare the carboxylated starch. The effects of different carboxymethyl cellulose content on the carboxylated starch film were investigated by analysis viscosity, fourier-transform infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry, x-ray powder diffraction, scanning electron microscope, and contact angle. The results showed that preparing carboxylated starch using activated starch increased the carboxyl content, which could improve the effectiveness of the activated enzyme compared to prolonging the activation time. The carboxyl starch prepared by enzyme catalysis had a lower gelatinization temperature, and enzyme activation destroyed the crystallization area of the starch, thus facilitating the carboxylation reaction. The addition of 15% carboxymethyl cellulose improved the mechanical properties of the prepared film with maximum tensile strength of 44.8 MPa. Carboxymethyl cellulose effectively improved the hydrophobicity of the starch film with the addition amount of 10–30%, while hydrophobic property was stable at 66.8° when the addition amount was exceeded to 35%. In this work, it can be found that carboxymethyl cellulose improve the mechanical and hydrophobic properties of starch film, laying the foundation for the application of carboxylated starch materials.
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Affiliation(s)
- Can Liu
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Shijiao Qin
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China.,College of Life Science, Southwest Forestry University, Kunming, China
| | - Jin Xie
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Xu Lin
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Yunwu Zheng
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Jing Yang
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
| | - Huan Kan
- College of Life Science, Southwest Forestry University, Kunming, China
| | - Zhengjun Shi
- The Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming, China
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10
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Zhang Y, Li B, Xu F, He S, Zhang Y, Sun L, Zhu K, Li S, Wu G, Tan L. Jackfruit starch: Composition, structure, functional properties, modifications and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.10.041] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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11
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Ahmed J, Thomas L. Oscillating rheology of jackfruit (
Artocarpus heterophyllus
) seed flour dough in relation to different particle size. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13558] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jasim Ahmed
- Food & Nutrition Program, Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
| | - Linu Thomas
- Food & Nutrition Program, Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
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12
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Li B, Zhang Y, Xu F, Khan MR, Zhang Y, Huang C, Zhu K, Tan L, Chu Z, Liu A. Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility. Food Chem 2020; 336:127716. [PMID: 32768910 DOI: 10.1016/j.foodchem.2020.127716] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 07/25/2020] [Accepted: 07/28/2020] [Indexed: 12/13/2022]
Abstract
Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied. During IECT, the α-1.4-glycosidic bond in amylopectin was broken, which led to decreased radius of gyration (Rg), number-average molar mass (Mn), weight-average molar mass (Mw), long chains and Rc. The medium and short chains and PI (Mw/Mn) increased, while the amylose content hardly changed. The crystalline structure of JFSS was converted from A-type to V-type. Increasing the temperature and screw speed during the treatment significantly increased the medium and short chains and Rg, while it decreased the long chains, amylose, Mn, Mw, PI, and Rc. However, the opposite effect was observed when increasing the moisture content. The in vitro digestibility of JFSS was significantly improved after IECT, due to destruction of starch supramolecular structure according to principal component analysis.
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Affiliation(s)
- Bo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China; Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Yutong Zhang
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Gangwon 25457, South Korea
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Muhammad Rafiullah Khan
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China.
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China.
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Lehe Tan
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Zhong Chu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Aiqin Liu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
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13
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Retrogradation behavior of amylopectin extracted different jackfruit cultivars seeds in presence on the same amylose. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108366] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Li B, Wang H, Wang X, Zhang Y, Tan Y, Zhang Y, Chu Z, Zhang Y. Prediction of the Postprandial Blood Sugar Response Estimated by Enzymatic Kinetics of In Vitro Digestive and Fine Molecular Structure of
Artocarpus heterophyllus
Lam Seed Starch and Several Staple Crop Starches. STARCH-STARKE 2019. [DOI: 10.1002/star.201800351] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Bo Li
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningHainan571533P. R. China
- Department of Food ScienceEast University of HeilongjiangHarbinHeilongjiang150066P. R. China
| | - Hairu Wang
- Hainan Xingke Tropical Crop Engineering Technology Co. LTDWanningHainan571533P. R. China
| | - Xuefei Wang
- Department of Food EngineeringHarbin UniversityHarbinHeilongjiang150086P. R. China
| | - Yanjun Zhang
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningHainan571533P. R. China
| | - Yuehe Tan
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningHainan571533P. R. China
| | - Yutong Zhang
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningHainan571533P. R. China
| | - Zhong Chu
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningHainan571533P. R. China
| | - Yun Zhang
- Department of Food ScienceEast University of HeilongjiangHarbinHeilongjiang150066P. R. China
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15
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Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch. Food Chem 2019; 289:152-159. [DOI: 10.1016/j.foodchem.2019.03.033] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2018] [Revised: 03/08/2019] [Accepted: 03/09/2019] [Indexed: 01/25/2023]
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16
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Isolation and characterization of starch from Limnophila aromatica. Heliyon 2019; 5:e01622. [PMID: 31111109 PMCID: PMC6512843 DOI: 10.1016/j.heliyon.2019.e01622] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 04/10/2019] [Accepted: 04/29/2019] [Indexed: 12/21/2022] Open
Abstract
Starch is one of the digestible natural polymers found in vascular plants. This natural polymer is the primary source of polysaccharides to produce energy for humans. In this work, starch was extracted from the defatted and dephenolated Limnophila aromatica (DFPLA) by using the alkaline method. The DFPLA contains starch with a purity of 70.43 % where 55.1 % of it is the resistant starch. Physicochemical properties of the DFPLA starch such as solubility, morphology, swelling power, crystallinity, gelatinization, retrogradation, decomposition temperature, pasting profile, and surface functional groups were evaluated. The DFPLA starch possesses a medium-amylose content of 23.78 %, and the particle diameters of the starch were varied from 3 to 6 μm. The swelling power and solubility of the DFPLA starch are increasing as the temperature increased, where at 90 °C the swelling power and solubility of the starch is 13.73 g/g and 7.26%, respectively. Starch from DFPLA has a high total dietary fiber (76.28%) which is comparable to that of starch extracted from staple foods. The results indicate that starch from DFPLA possesses good physicochemical properties; this alternative starch may have potential application as a new feedstock for food industries.
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17
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Li H, Wang R, Zhang Q, Li G, Shan Y, Ding S. Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1603998] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Huan Li
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Qun Zhang
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
| | - Gaoyang Li
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
| | - Yang Shan
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
| | - Shenghua Ding
- Hunan Academy of Agricultural Sciences, Hunan Agricultural Product Processing Institute, Changsha, China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
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18
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In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology. Int J Biol Macromol 2019; 121:1109-1117. [DOI: 10.1016/j.ijbiomac.2018.10.075] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 10/08/2018] [Accepted: 10/14/2018] [Indexed: 12/11/2022]
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