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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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Feng H, Cheng B, Lim J, Li B, Li C, Zhang X. Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review. Compr Rev Food Sci Food Saf 2024; 23:e13355. [PMID: 38685870 DOI: 10.1111/1541-4337.13355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 04/01/2024] [Accepted: 04/06/2024] [Indexed: 05/02/2024]
Abstract
Resistant starch type 3 (RS3), often found in cooked starchy food, has various health benefits due to its indigestible properties and physiological functions such as promoting the abundance of gut beneficial microbial flora and inhibiting the growth of intestinal pathogenic bacteria. However, it is challenging to develop starchy food with high RS3 content. This review aims to provide a detailed overview of current advancements to enhance RS3 content in starchy food and its effects of RS3 on gut microbiota. These approaches include breeding high-amylose cereals through gene editing techniques, processing, enzyme treatments, storage, formation of RS3 nanoparticles, and the incorporation of bioactive compounds. The mechanisms, specific conditions, advantages, and disadvantages associated with each approach and the potential effects of RS3 prepared by different methods on gut microbiota are summarized. In conclusion, this review contains important information that aims to provide guidelines for developing an efficient RS3 preparation process and promote the consumption of RS3-enriched starchy foods to improve overall health outcomes.
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Affiliation(s)
- Hongyan Feng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Bo Cheng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Jongbin Lim
- Department of Food Bioengineering, Jeju National University, Jeju, Republic of Korea
| | - Baoguo Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Cheng Li
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, China
| | - Xiaowei Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
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Jayarathna S, Hofvander P, Péter-Szabó Z, Andersson M, Andersson R. GBSS mutations in an SBE mutated background restore the potato starch granule morphology and produce ordered granules despite differences to native molecular structure. Carbohydr Polym 2024; 331:121860. [PMID: 38388056 DOI: 10.1016/j.carbpol.2024.121860] [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: 10/08/2023] [Revised: 01/10/2024] [Accepted: 01/22/2024] [Indexed: 02/24/2024]
Abstract
Potato starch with mutations in starch branching enzyme genes (SBEI, SBEII) and granule-bound starch synthase gene (GBSS) was characterized for molecular and thermal properties. Mutations in GBSS were here stacked to a previously developed SBEI and SBEII mutation line. Additionally, mutations in the GBSS gene alone were induced in the wild-type variety for comparison. The parental line with mutations in the SBE genes showed a ∼ 40 % increase in amylose content compared with the wild-type. Mutations in GBSS-SBEI-SBEII produced non-waxy, low-amylose lines compared with the wild-type. An exception was a line with one remaining GBSS wild-type allele, which displayed ∼80 % higher amylose content than wild-type. Stacked mutations in GBSS in the SBEI-SBEII parental line caused alterations in amylopectin chain length distribution and building block size categories of whole starch. Correlations between size categories of building blocks and unit chains of amylopectin were observed. Starch in GBSS-SBEI-SBEII mutational lines had elevated peak temperature of gelatinization, which was positively correlated with large building blocks.
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Affiliation(s)
- Shishanthi Jayarathna
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden.
| | - Per Hofvander
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-23422 Lomma, Sweden
| | - Zsuzsanna Péter-Szabó
- Division of Glycoscience, Department of Chemistry, KTH-Royal Institute of Technology, SE-10621 Stockholm, Sweden
| | - Mariette Andersson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-23422 Lomma, Sweden
| | - Roger Andersson
- Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden
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Hong JS, Huber KC, Goderis B, Delcour JA. Hydrothermal treatments of starch impact reaction patterns during subsequent chemical derivatization. Int J Biol Macromol 2023; 253:127426. [PMID: 37838115 DOI: 10.1016/j.ijbiomac.2023.127426] [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: 09/27/2023] [Accepted: 10/11/2023] [Indexed: 10/16/2023]
Abstract
Differences in derivatization patterns (using a fluorescent reagent, fluorescein isothiocyanate) of wheat, pea, and potato starches between native granular (NAT) starches and their respective annealed (ANN) and heat-moisture treated (HMT) starches were investigated to reveal structural changes associated with starch hydrothermal treatments. Size-exclusion chromatography with fluorescence and refractive index detection assessed the reactivity of amylose (AM), intermediate chains (IM1 and IM2), and amylopectin branch chains (AP1, AP2, and AP3) within the different starches. Shifts in X-ray diffraction patterns of HMT starches and in the gelatinization properties of both ANN and HMT starches confirmed molecular rearrangement. The reaction homogeneity (wheat and pea) and the overall extent of reaction (pea and potato) increased for HMT starches compared to other starches. The lower reactivities of IM2 chains (HMT starch) and AP3 chains (ANN starch) relative to NAT starches, indicated their involvement in molecular rearrangements and improved double helical order. IM2 and AP branch chains in ANN pea starch also were less reacted than NAT starch chains, suggesting their co-crystallization. Molecular rearrangements in ANN and HMT starches led to altered swelling and pasting viscosities. Thus, changes in the relative crystallinity of individual starch branch chains induced by hydrothermal processing impact the final physical properties.
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Affiliation(s)
- Jung Sun Hong
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Kerry C Huber
- Animal and Food Science, Brigham Young University-Idaho, Rexburg, ID 83460-1405, USA.
| | - Bart Goderis
- Polymer Chemistry and Materials, KU Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium.
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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Wang J, He Y, Li X, Xie Y, Wang X, Zhu D, Liu H. Effect of soluble soybean polysaccharides on the short- and long-term retrogradation properties of instant rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4850-4857. [PMID: 36917022 DOI: 10.1002/jsfa.12553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 02/10/2023] [Accepted: 03/14/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Rice starch retrogradation is prone to occur during instant rice storage, which contributes to reduced viscosity, poor sensory characteristics, and shortened shelf life. The purpose of this study was to explore the anti-retrogradation effect of soybean soluble polysaccharides (SSPS) on instant rice and the possible interaction between SSPS and high-moisture starch products. RESULTS We studied the effects of SSPS on the retrogradation of instant rice, using hardness as an index. The optimal amount of SSPS was 0.2%. Hardness, enthalpy, relative crystallinity, and full width at half maximum values were lower in the SSPS-treated group than in the control group (no SSPS) during storage. The weight loss rate of instant rice had the following trend: SSPS-treated group (0 day) < control group (0 day) < SSPS-treated group (28 days) < control group (28 days). The lower the weight loss rate, the lower was the material loss. Scanning electron microscopy results showed that the gaps between starch granules were less obvious in the control group than in the SSPS-treated group during storage. The SSPS-treated group presented a starch network with uniform chambers. SSPS might compete with starch molecules for water absorption, thereby improving water retention and limiting starch retrogradation. CONCLUSION The results showed that adding SSPS to instant rice could effectively inhibit starch retrogradation, because the interaction of SSPS and amylopectin side chains inhibited the crosslinking of starch molecules through hydrogen bonds, which hindered the formation of ordered structures. It was helpful to understand the anti-retrogradation mechanism of SSPS during the storage of instant rice, and provided the basis for the industrial production of high-water-content starch foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jian Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China
| | - Yutang He
- College of Food Science and Engineering, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China
| | - Xuyang Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China
| | - Yumei Xie
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xinran Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Danshi Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - He Liu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China
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Alfaro-Diaz A, Escobedo A, Luna-Vital DA, Castillo-Herrera G, Mojica L. Common beans as a source of food ingredients: Techno-functional and biological potential. Compr Rev Food Sci Food Saf 2023; 22:2910-2944. [PMID: 37182216 DOI: 10.1111/1541-4337.13166] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 03/27/2023] [Accepted: 04/16/2023] [Indexed: 05/16/2023]
Abstract
Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value-added ingredients with techno-functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance. Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno-functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.
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Affiliation(s)
- Arturo Alfaro-Diaz
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
| | - Alejandro Escobedo
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
| | - Diego A Luna-Vital
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, Mexico
| | - Gustavo Castillo-Herrera
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
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Ge J, Chen X, Zhang X, Dai Q, Wei H. Comparisons of rice taste and starch physicochemical properties in superior and inferior grains of rice with different taste value. Food Res Int 2023; 169:112886. [PMID: 37254334 DOI: 10.1016/j.foodres.2023.112886] [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: 01/18/2023] [Revised: 04/18/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
The difference in grain yield between superior grains (SG) on the upper part and inferior grains (IG) on the lower part of the same panicle was widely reported. To date, variations in rice taste quality between SG and IG and the related starch physicochemical properties remained poorly understood. Here, rice cultivars with different taste quality (NT, normal taste; GT, good taste) were grown to investigate the mechanism underlying taste difference between SG and IG and the correlation between cooked rice taste and starch properties. In this study, the taste value of GT rice was 32.2% higher than that of NT rice across the cultivars. The GT rice comprised a series of typical taste qualities of larger stickiness, smaller hardness, lower apparent amylose content (AAC), and lower protein content (PC). The taste quality differed among rice grains on the same panicle; SG achieved 21.9% and 17.0% higher taste value than IG in GT rice and NT rice, respectively. The higher taste value in SG was owing to the larger stickiness and lower PC. Meanwhile, SG of GT rice achieved the lowest PC (8.2%) and gluten content (5.6%), which might indicate a better health value. Additionally, larger and smoother granules, more fa (DP < 12), lower crystallinity, and larger 1045/1022 cm-1 ratios were found in SG starch compared to IG starch. These led to a weaker swelling power and lower gelatinization enthalpy in SG starch, while gelatinization temperature and retrogression enthalpy were the opposite. Moreover, SG starch exhibited higher storage modulus, loss modulus, slowly digestible starch contents, and resistant starch contents than IG. Our results revealed a great difference in taste quality between SG and IG in rice. The larger and smoother starch granules and shorter chain length could increase the ordered structure of starch, thus improving swelling power, gelatinization properties, and rheological characteristics and facilitating better taste quality of SG over IG. Besides, the lower PC (especially gluten content), higher slowly digestible starch, and higher resistant starch content indicated a more promising health value of SG in the food industry.
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Affiliation(s)
- Jialin Ge
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China.
| | - Xu Chen
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
| | - Xubin Zhang
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China
| | - Qigen Dai
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China; Institutes of Agricultural Science and Technology Development/Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou 225009, China.
| | - Huanhe Wei
- Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Key Laboratory of Saline-Alkali Soil Reclamation and Utilization in Coastal Areas, the Ministry of Agriculture and Rural Affairs of China/Research Institute of Rice Industrial Engineering Technology, Yangzhou University, Yangzhou 225009, China.
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8
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Liu Z, Liu X, Yu J, Copeland L, Wang S. Novel Approach for Quantitative Characterization of Short-Range Molecular Order in Gelatinized Starch by X-ray Diffraction. Biomacromolecules 2023; 24:1267-1273. [PMID: 36812486 DOI: 10.1021/acs.biomac.2c01314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
Abstract
A novel quantitative method was developed to characterize short-range molecular order in gelatinized wheat and potato starches using X-ray diffraction (XRD). Gelatinized starches with different amounts of short-range molecular order and amorphous starches with no short-range molecular order were prepared and characterized by the intensity and area of Raman spectral bands. The degree of short-range molecular order in the gelatinized wheat and potato starches decreased with increasing water content used for gelatinization. By comparing XRD patterns of gelatinized and amorphous starch, the XRD peak at 33° (2θ) was shown to be typical of gelatinized starch. The relative peak area (RPA), intensity, and full width at half-maximum (FWHM) of the XRD peak at 33° (2θ) decreased with the increase in water content for gelatinization. We propose that the RPA of the XRD peak at 33° (2θ) can be used to quantify the amount of short-range molecular order in gelatinized starch. The method developed in this study will help to explore and understand the relationship between the structure and functionality of gelatinized starch in food and nonfood applications.
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Affiliation(s)
- Zesong Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xia Liu
- School of Public Health, Shandong First Medical University & Shandong Academy of Medical Sciences, Tai'an 271016, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, Sydney 2006, NSW, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
- Food Laboratory of Zhongyuan, Tianjin University of Science & Technology, Tianjin 300457, China
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Yang N, Zou F, Tao H, Guo L, Cui B, Fang Y, Lu L, Wu Z, Yuan C, Zhao M, Liu P, Dong D, Gao W. Effects of primary, secondary and tertiary structures on functional properties of thermoplastic starch biopolymer blend films. Int J Biol Macromol 2023; 236:124006. [PMID: 36907303 DOI: 10.1016/j.ijbiomac.2023.124006] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/20/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023]
Abstract
To better understand the correlation between structure and properties in thermoplastic starch biopolymer blend films, the effects of amylose content, chain length distribution of amylopectin and molecular orientation of thermoplastic sweet potato starch (TSPS) and thermoplastic pea starch (TPES) on microstructure and functional properties of thermoplastic starch biopolymer blend films were studied. After thermoplastic extrusion, the amylose contents of TSPS and TPES decreased by 16.10 % and 13.13 %, respectively. The proportion of the chains with the degree of polymerization between 9 and 24 of amylopectin in TSPS and TPES increased from 67.61 % to 69.50 %, and from 69.51 % to 71.06 %, respectively. As a result, the degree of crystallinity and molecular orientation of TSPS and TPES films increased as compared to sweet potato starch and pea starch films. The thermoplastic starch biopolymer blend films possessed a more homogeneous and compacter network. The tensile strength and water resistance of thermoplastic starch biopolymer blend films increased significantly, whereas thickness and elongation at break of thermoplastic starch biopolymer blend films decreased significantly.
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Affiliation(s)
- Na Yang
- 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
| | - Feixue Zou
- 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
| | - Haiteng Tao
- 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
| | - 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.
| | - 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.
| | - 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
| | - 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
| | - Zhengzong Wu
- 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
| | - Chao Yuan
- 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
| | - Meng Zhao
- 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
| | - Pengfei Liu
- 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
| | - Die Dong
- 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.
| | - Wei Gao
- 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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Chakraborty I, Govindaraju I, Kunnel S, Managuli V, Mazumder N. Effect of Storage Time and Temperature on Digestibility, Thermal, and Rheological Properties of Retrograded Rice. Gels 2023; 9:gels9020142. [PMID: 36826312 PMCID: PMC9957499 DOI: 10.3390/gels9020142] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/02/2023] [Accepted: 02/04/2023] [Indexed: 02/10/2023] Open
Abstract
Retrogradation is defined as the recrystallization or realignment of amylose and amylopectin chains upon cooling of gelatinization starch gels. The storage conditions such as the storage time and temperature are crucial factors that influence and govern the degree of retrogradation and in turn, affect the formation of resistant starch and alteration of thermal and rheological properties. This article investigates the effect of storage time and temperature on the properties of retrograded rice starch. Rice kernels of five different indigenous varieties, namely Diasang lahi, Khaju lahi, Dhusuri bao, Omkar, and Bili rajamudi were cooked by boiling in water and stored at 4 °C and -20 °C for 6 and 12 h, respectively. Differential scanning calorimetry (DSC) studies revealed in raw form that Bili rajamudi exhibited the highest peak gelatinization temperature (Tp, °C) at 79.05 °C whereas Diasang lahi showed the least Tp at 56.12 °C. Further, it was indicated that the Tp and degree of retrogradation (DR%) also increase with increasing time and decreasing temperature of storage. All samples stored at -20 °C for 12 h exhibited the highest degree of retrogradation DR%. Amongst all five varieties stored at -20 °C for 12 h, Omkar exhibited the highest %DR, followed by Bili rajamudi, Khaju lahi, Dhusuri bao, and Diasang lahi. A negative correlation was also established between Tp and resistant starch content (RS%). It was also observed that the resistant starch (RS%) content increased with the increasing time and decreasing temperature of storage. A strong negative correlation was observed between RS% and non-resistant starch (NRS%). Further, rheological studies indicated that retrogradation also affects the viscosity and dynamic rheological properties of starch. In this study, it was evident that extending storage duration from 6 to 12 h and lowering temperature from 4 to -20 °C impact retrogradation of rice starch, which in turn affects the starch's gelatinization, digestibility, and rheology. Rice starch retrograded at lower temperatures for a longer period could prove to be extremely beneficial for development of food products with better textural properties and high RS content or low glycemic index.
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Affiliation(s)
- Ishita Chakraborty
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India
| | - Indira Govindaraju
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India
| | - Steffi Kunnel
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India
| | - Vishwanath Managuli
- Department of Mechanical and Industrial Engineering, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India
| | - Nirmal Mazumder
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India
- Correspondence:
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11
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Zhao F, Li Y, Li C, Ban X, Gu Z, Li Z. Exo-type, endo-type and debranching amylolytic enzymes regulate breadmaking and storage qualities of gluten-free bread. Carbohydr Polym 2022; 298:120124. [DOI: 10.1016/j.carbpol.2022.120124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 08/21/2022] [Accepted: 09/13/2022] [Indexed: 11/02/2022]
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12
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Phoon PY, Sng AXY, Nge CE, Henry CJ. Solubilised rice bran ferulic acid has potential to retard cooked rice retrogradation and not impact digestibility. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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13
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Taguchi T, Onishi M, Katsuno N, Miwa N, Oomoto C, Sato M, Sekita M, Yamaguchi H, Imaizumi T, Nishizu T. Evaluation of starch retrogradation by X-ray diffraction using a water-addition method. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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14
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Piyapattanamongkol T, Kongpensook V, Tananuwong K. Physicochemical properties and viscoelastic behavior of rice–mung bean composite flour systems as potential ingredients for plant–based foods. Cereal Chem 2022. [DOI: 10.1002/cche.10588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Varapha Kongpensook
- Department of Food Technology, Faculty of ScienceChulalongkorn UniversityBangkok10330Thailand
| | - Kanitha Tananuwong
- Department of Food Technology, Faculty of ScienceChulalongkorn UniversityBangkok10330Thailand
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15
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Jia S, Cao J, Dai Y, Cui B, Yuan C, Hou H, Ding X, Wang W, Zhang H, Zhao L. Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure. J Texture Stud 2022; 53:684-692. [PMID: 35730248 DOI: 10.1111/jtxs.12710] [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: 01/03/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 11/29/2022]
Abstract
In order to improve the stability of dough with soybean oil, this paper explored the effect of soybean oil addition on the rheological characteristics of dough under high hydrostatic pressure. The results showed that, compared with the dough without soybean oil, the β-sheet, disulfide bonds content and gauche-ganche-ganche in the dough increased by 4.23%, 0.85 μmol/g and 4.16% respectively when the dough was added with 6% soybean oil, which improved the degree of cross-linking polymerization of gluten protein and the stability of gluten network. Meanwhile, the dough had the highest elastic modulus and the lowest maximum creep compliance (6.85 Pa-1 ×10-4 ), indicating that 6% soybean oil significantly increased the elasticity and hardness of the dough. The results of short-range ordered structure and paste properties showed that with the addition of soybean oil, the ordered structure and paste viscosity decreased with the increase of soybean oil.
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Affiliation(s)
- Shuqi Jia
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Jian Cao
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, PR China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Bo Cui
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, PR China
| | - Chao Yuan
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, PR China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Luping Zhao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
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16
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Zhao Z, Ming J, Zhao G, Lei L. Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions. Foods 2022; 11:foods11030287. [PMID: 35159439 PMCID: PMC8834473 DOI: 10.3390/foods11030287] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/13/2022] [Accepted: 01/19/2022] [Indexed: 12/24/2022] Open
Abstract
Highland barley (HB) is commonly milled into flour for direct consumption or further processed with other food formulations. Nevertheless, the association between milling and HB flour properties remains lacking. This work studied the effect of particle sizes (coarse, 250–500 μm; medium, 150–250 μm; fine, <150 μm) on physicochemical and nutritional properties of raw and sand-roasted HB flour. Gelatinization enthalpy decreased with increasing particle sizes of raw HB flour, while no endothermic transitions were observed in sand-roasted flour. Sand roasting destroyed starch granules and decreased short-range molecular order. Starch digestibility increased while total short-chain fatty acids (SCFAs) production decreased with decreasing particle sizes in all samples. The relative crystallinity of sand-roasted HB flour decreased by 80–88% compared with raw samples. Sand roasting raised in vitro starch digestibility, while total SCFAs during in vitro fecal fermentation decreased. Sand-roasted HB flour with particle sizes <150 μm had the highest starch digestibility (94.0%) but the lowest production of total SCFAs (1.89–2.24 mM). Pearson’s correlation analysis confirmed the relationship between the nutritional qualities of HB flour and milling.
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Affiliation(s)
- Zixuan Zhao
- College of Food Science, Southwest University, Chongqing 400715, China; (Z.Z.); (J.M.); (G.Z.)
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, China; (Z.Z.); (J.M.); (G.Z.)
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, China; (Z.Z.); (J.M.); (G.Z.)
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, China; (Z.Z.); (J.M.); (G.Z.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan, Chongqing 400715, China
- Correspondence: ; Tel.: +86-23-6825-1902
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17
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Liu X, Huang S, Chao C, Yu J, Copeland L, Wang S. Changes of starch during thermal processing of foods: Current status and future directions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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18
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Li J, Zou F, Gui Y, Guo L, Wang N, Liu P, Cui B. Long-term retrogradation properties of rice starch modified with transglucosidase. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107053] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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19
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Chittrakorn S, Ganesh Chandra Bora. Production of pregelatinized sweet potato flour and its effect on batter and cake properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sasivimon Chittrakorn
- Department of Agro‐Industry Faculty of Agriculture, Natural Resources and Environment Naresuan University Phitsanulok Thailand
| | - Ganesh Chandra Bora
- Department of Agricultural and Biological Engineering Mississippi State University, Starkville, Mississippi, USA
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20
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Huang S, Chao C, Yu J, Copeland L, Wang S. New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106921] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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21
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Liu X, Chao C, Yu J, Copeland L, Wang S. Mechanistic studies of starch retrogradation and its effects on starch gel properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106914] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans. Foods 2021; 10:foods10071665. [PMID: 34359534 PMCID: PMC8305296 DOI: 10.3390/foods10071665] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/13/2021] [Accepted: 07/16/2021] [Indexed: 11/28/2022] Open
Abstract
Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), the microstructure and functional attributes of rehydrated pre-cooked beans. The microscopic study revealed that the three different drying techniques resulted in distinctly different microstructures, with the freeze drying process resulting in highly porous materials, while the air- and vacuum-dried samples underwent shrinkage. Additionally, the rehydration behavior (modeled using empirical and diffusion models) demonstrates that the high rehydration rate of freeze-dried beans is due to capillarity, while rehydration, in the case of air- and vacuum-dried beans, is primarily diffusion-controlled. Irrespective of the drying technique, the high rehydration capacity supports little to no structural collapse or damage to the cell walls. The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times.
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23
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Wang Y, Zhan J, Lu H, Chang R, Qiu L, Tian Y. Amylopectin crystal seeds: Characterization and their effect on amylopectin retrogradation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106409] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Naseer B, Naik HR, Hussain SZ, Qadri T, Beigh MA. Viscothermal Behavior and Structural Characterization of Temperate Highland Himalayan Rice Cultivars. STARCH-STARKE 2020. [DOI: 10.1002/star.202000170] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Bazila Naseer
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
| | - Haroon Rashid Naik
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
| | - Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
| | - Tahiya Qadri
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
| | - Mushtaq Ahmad Beigh
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agriculture Sciences and Technology of Kashmir Shalimar Srinagar Jammu and Kashmir 190025 India
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25
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Govindaraju I, Chakraborty I, Baruah VJ, Sarmah B, Mahato KK, Mazumder N. Structure and Morphological Properties of Starch Macromolecule Using Biophysical Techniques. STARCH-STARKE 2020. [DOI: 10.1002/star.202000030] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Indira Govindaraju
- Department of Biophysics, Manipal School of Life Sciences Manipal Academy of Higher Education Manipal Karnataka 576104 India
| | - Ishita Chakraborty
- Department of Biophysics, Manipal School of Life Sciences Manipal Academy of Higher Education Manipal Karnataka 576104 India
| | - Vishwa Jyoti Baruah
- Centre for Biotechnology and Bioinformatics Dibrugarh University Dibrugarh Assam 786004 India
| | - Bhaswati Sarmah
- Department of Plant Breeding & Genetics Assam Agricultural University Jorhat Assam 785013 India
| | - Krishna Kishore Mahato
- Department of Biophysics, Manipal School of Life Sciences Manipal Academy of Higher Education Manipal Karnataka 576104 India
| | - Nirmal Mazumder
- Department of Biophysics, Manipal School of Life Sciences Manipal Academy of Higher Education Manipal Karnataka 576104 India
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26
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Cervantes-Ramírez JE, Cabrera-Ramirez AH, Morales-Sánchez E, Rodriguez-García ME, Reyes-Vega MDLL, Ramírez-Jiménez AK, Contreras-Jiménez BL, Gaytán-Martínez M. Amylose-lipid complex formation from extruded maize starch mixed with fatty acids. Carbohydr Polym 2020; 246:116555. [DOI: 10.1016/j.carbpol.2020.116555] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 05/20/2020] [Accepted: 05/31/2020] [Indexed: 12/11/2022]
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27
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Liu X, Luan H, Jinglin Y, Wang S, Wang S, Copeland L. A method for characterizing short-range molecular order in amorphous starch. Carbohydr Polym 2020; 242:116405. [DOI: 10.1016/j.carbpol.2020.116405] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 05/03/2020] [Accepted: 05/03/2020] [Indexed: 10/24/2022]
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28
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Roa Acosta DF, Solanilla Duque JF, Agudelo Laverde LM, Villada Castillo HS, Tolaba MP. Structural and thermal properties of the amaranth starch granule obtained by high-impact wet milling. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0024] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn this study, amaranth starch was extracted by high-impact wet milling and its structural and thermal properties and the effect of NaOH and SDS concentrations on extraction yield were evaluated. The best condition was 55 g of starch/100 g of amaranth, with a decrease from 2.5 to 3.5 kJ/g using different milling energies. The decrease in the protein content of the starch granule is due to an effect of the interaction between surfactant and alkali, preventing the destruction of granules. All starches presented a degree of crystallinity between 21 and 28%. The internal structural changes of the starch granule were monitored by attenuated total reflectance - Fourier-transform infrared (ATR-FTIR) in the region of 990 to 1060 cm−1. Spectra showed significant differences between the peaks at 1032 and 1005 cm−1, corresponding to the crystalline/amorphous region of the starch structure. Changes in viscosity profiles were observed between 0.302 and 1.163 Pa s.
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Affiliation(s)
| | | | | | | | - Marcela Patricia Tolaba
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Buenos Aires, Argentina
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29
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Seow EK, Tan TC, Lee LK, Easa AM. Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels. J Texture Stud 2020; 51:909-916. [PMID: 32537814 DOI: 10.1111/jtxs.12544] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 05/26/2020] [Accepted: 06/10/2020] [Indexed: 01/10/2023]
Abstract
Hardening issue in starch-based products that arises during storage, is ascribed to the long-term starch retrogradation which involves the recrystallisation of amylopectin. Present study aimed to delay storage hardening with the addition of high diastase honey bee honey (HBH) and low diastase kelulut bee honey (KBH) into glutinous rice flour (GRF) gels. As compared to KBH, retardation of texture deterioration by HBH was more prominent as evidenced by the significantly (p < .05) lowest hardness and rate of hardening of GRF gel added with HBH (honeygel) throughout the 7-day storage. Heated honey and sugar solution did not reduce gel hardness that gel weakening was associated to the naturally occurring diastase in raw honey. Hence, only conventional GRF gel (congel), GRF gel added with KBH (kelugel) and honeygel were assessed for intrinsic viscosity, thermal, microstructural and chemical properties. The results were substantiated by the significantly (p < .05) lowest intrinsic viscosity (62.93 mL/g) and thermal enthalpy (333.7 J/g) of honeygel. A weak gel network structure was illustrated in honeygel with the significantly (p < .05) highest pore diameter (125.27 μm). In conclusion, the GRF gel has successfully demonstrated the potential of honey diastase in inhibiting the long-term retrogradation which could solve the industrial real problem.
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Affiliation(s)
- Eng-Keng Seow
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Lai Kuan Lee
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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30
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Chen L, Xiong Z, Din ZU, Nawaz A, Xiong H, Cai J. Interfacial modification of starch at high concentration by sodium dodecylsulfate as revealed by experiments and molecular simulation. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.113190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Li C, Gong B. Insights into chain-length distributions of amylopectin and amylose molecules on the gelatinization property of rice starches. Int J Biol Macromol 2020; 155:721-729. [DOI: 10.1016/j.ijbiomac.2020.04.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 04/02/2020] [Accepted: 04/02/2020] [Indexed: 12/27/2022]
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32
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Zheng M, Lin Y, Wu H, Zeng S, Zheng B, Zhang Y, Zeng H. Water migration depicts the effect of hydrocolloids on the structural and textural properties of lotus seed starch. Food Chem 2020; 315:126240. [DOI: 10.1016/j.foodchem.2020.126240] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 12/12/2019] [Accepted: 01/16/2020] [Indexed: 12/15/2022]
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33
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Dong R, Niu Q, Zhang K, Hu X, Bu Y. The effect of retrogradation time and ambient relative humidity on the quality of extruded oat noodles. Food Sci Nutr 2020; 8:2940-2949. [PMID: 32566212 PMCID: PMC7300054 DOI: 10.1002/fsn3.1596] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 03/10/2020] [Accepted: 03/27/2020] [Indexed: 01/03/2023] Open
Abstract
Commercial process of oat noodles was mainly hindered by its lack of gluten and difficulty in forming dough. Extrusion could be an effective method to produce oat noodles by forming network of gelatinized starch, and noodle quality could be improved by regulating the retrogradation process. In this study, we produced oat noodles by two-step extruding and investigated the effect of retrogradation treatment (retrogradation time and ambient relative humidity) on noodle properties. At each corresponding ambient relative humidity (RH), the starch crystallinity and enthalpy value increased, while setback value decreased, as well as noodle cooking loss was significantly improved as retrogradation time increased to 48 hr, and then decreased at 72 hr. At the same retrogradation time, the starch crystallinity, setback, and enthalpy value decreased to RH70% and then had a slight rise at RH80%, while noodle cooking loss with reversal trend. The retrogradation time of 48 hr and ambient RH of 60% could be an optimum treatment for effectively improving extruded oat noodle quality. Furthermore, multivariate data analysis indicated that samples at the same ambient RH tended to be clustered together. This study could provide basic knowledge for controlling processing condition of the extruded oat noodle.
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Affiliation(s)
- Rui Dong
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Qianwen Niu
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Kailong Zhang
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Xinzhong Hu
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Yu Bu
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
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34
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Roa-Acosta DF, Bravo-Gómez JE, García-Parra MA, Rodríguez-Herrera R, Solanilla-Duque JF. Hyper-protein quinoa flour (Chenopodium Quinoa Wild): Monitoring and study of structural and rheological properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108952] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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35
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Tappiban P, Ying Y, Pang Y, Sraphet S, Srisawad N, Smith DR, Wu P, Triwitayakorn K, Bao J. Gelatinization, pasting and retrogradation properties and molecular fine structure of starches from seven cassava cultivars. Int J Biol Macromol 2020; 150:831-838. [PMID: 32061701 DOI: 10.1016/j.ijbiomac.2020.02.119] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 02/04/2020] [Accepted: 02/11/2020] [Indexed: 01/01/2023]
Abstract
Genetic diversity in the physicochemical properties and fine structures of seven cassava starches samples was studied. The apparent amylose content ranged from 24.8 to 27.6%. The whole branched starches showed significant differences in average hydrodynamic radius, ranging from 53.35 to 58.45 nm, while debranched starch exhibited differences in degrees of polymerization and height of both amylose and amylopectin peaks. The molecular size of amylose and amylopectin was positively correlated. The amount of short chains fa (6 ≤ X ≤ 12) and fb1 (13 ≤ X ≤ 24) had significant differences among the cultivars. Structure-function relation analysis indicated that the CPV and SB were mainly determined by amylopectin fine structures, BD, PTi and Tp and retrogradation properties were mainly determined by the amylose fine structure, while PTe and To were mainly affected by both amylose and amylopectin fine structures. The current findings will be helpful to improve the understanding cassava starch quality for use in industrial starch applications.
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Affiliation(s)
- Piengtawan Tappiban
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, China; Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom 73170, Thailand
| | - Yining Ying
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, China
| | - Yuehan Pang
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, China
| | - Supajit Sraphet
- Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom 73170, Thailand
| | - Nattaya Srisawad
- Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom 73170, Thailand
| | - Duncan R Smith
- Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom 73170, Thailand
| | - Peng Wu
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou 215123, China
| | - Kanokporn Triwitayakorn
- Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhorn Pathom 73170, Thailand.
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029, China.
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36
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Topete-Betancourt A, Santiago-Ramos D, Figueroa-Cárdenas JDD. Relaxation tests and textural properties of nixtamalized corn masa and their relationships with tortilla texture. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100500] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Yang Q, Liu L, Zhang W, Li J, Gao X, Feng B. Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process. Foods 2019; 8:foods8110583. [PMID: 31744184 PMCID: PMC6915442 DOI: 10.3390/foods8110583] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/13/2019] [Accepted: 11/14/2019] [Indexed: 11/28/2022] Open
Abstract
Proso millet, a grain which is principally consumed in cooked form, is favored by consumers because of its rich nutritional value. However, the changes in morphological and physicochemical properties of proso millet grains occurring during the cooking process have rarely been reported. In this study, we investigated the changes in morphological and physicochemical properties of cooked waxy and non-waxy proso millets. During the cooking process, starch granules in the grains were gradually gelatinized starting from the outer region to the inner region and were gelatinized earlier in waxy proso millet than in non-waxy proso millet. Many filamentous network structures were observed in the cross sections of cooked waxy proso millet. As the cooking time increased, the long- and short-range, ordered structures of proso millets were gradually disrupted, and the ordered structures were fully disrupted by 20 min of cooking. In both waxy and non-waxy proso millets, thermal and pasting properties significantly changed with an increase in the cooking time. This study provides useful information for the processing of proso millet in the food industry.
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Affiliation(s)
| | | | | | | | | | - Baili Feng
- Correspondence: ; Tel.: +86-029-8708-2889
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Ding L, Zhang B, Tan CP, Fu X, Huang Q. Effects of limited moisture content and storing temperature on retrogradation of rice starch. Int J Biol Macromol 2019; 137:1068-1075. [PMID: 31260761 DOI: 10.1016/j.ijbiomac.2019.06.226] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 06/01/2019] [Accepted: 06/28/2019] [Indexed: 11/15/2022]
Abstract
The objective of this study is to investigate the effects of limited moisture content and storing temperature on the retrogradation of rice starch. Starch was gelatinized in various moisture contents (30-42%) and rice paste was stored at different temperatures (4 °C, 15 °C, 30 °C, -18/30 °C and 4/30 °C). X-ray diffraction (XRD) analysis revealed that after retrogradation, the crystalline type of rice starch changed from A-type to B + V type. The B-type crystallinity of retrograded rice starch under 30 °C was the highest among the five temperature conditions, and an increase in B-type crystallinity with increasing moisture content was observed. Differential scanning calorimetry (DSC) results revealed that rice starch retrogradation consists of recrystallization of amylopectin and amylose, and is mainly attributed to amylopectin. The higher moisture content was favorable for amylopectin recrystallization, whereas the moisture content had little effect on the amylose recrystallization. The optimal temperature for amylopectin and amylose recrystallization was 4 °C and 15 °C, respectively. The amylopectin recrystallization enthalpy of rice starch stored at 4/30 °C was mediated between 4 °C and 30 °C but always higher than that at -18/30 °C. On the whole, after being heated at 42% moisture content and stored at 4 °C, rice starch showed the maximum total retrogradation enthalpy (8.44 J/g).
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Affiliation(s)
- Li Ding
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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Chisenga SM, Workneh TS, Bultosa G, Alimi BA. Progress in research and applications of cassava flour and starch: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2799-2813. [PMID: 31205336 PMCID: PMC6542882 DOI: 10.1007/s13197-019-03814-6] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/02/2019] [Accepted: 05/08/2019] [Indexed: 01/04/2023]
Abstract
The cassava flours and starches have elicited great use in the food and non-food industry. The diversity in cassava genotypes accounts for differences in end-product properties, and would require characterization of cassava varieties for suitability of culinary and processing. This review showed that screening criteria of cassava cultivars end-user properties include proximate contents, amylose content, structural, swelling, gelatinization and pasting characteristics, including freeze-thaw stability properties of cassava-derived flours and starches. Literature shows that the physiochemical properties vary with genetic factors (i.e. genotype). In this review, the amylose content was found to be the main genetic trait for discriminating the cassava varieties for gelatinization and pasting processes including resistant starches. Moreover, cassava derived raw materials (flours and starches) were found to have various application in baking, edible film, syrup, glucose, alcohol, and soups production.
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Affiliation(s)
- Shadrack Mubanga Chisenga
- Department of Bioresources Engineering, University of KwaZulu-Natal, Carbis Road, Rabie Saunders Building Scottsville, Scottsville, Private Bag X01, Pietermaritzburg, KZN 3209 South Africa
| | - Tilahun Seyoum Workneh
- Department of Bioresources Engineering, University of KwaZulu-Natal, Carbis Road, Rabie Saunders Building Scottsville, Scottsville, Private Bag X01, Pietermaritzburg, KZN 3209 South Africa
| | - Geremew Bultosa
- Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag 0027, Gaborone, Botswana
| | - Buliyaminu Adegbemiro Alimi
- Department of Bioresources Engineering, University of KwaZulu-Natal, Carbis Road, Rabie Saunders Building Scottsville, Scottsville, Private Bag X01, Pietermaritzburg, KZN 3209 South Africa
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40
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Ubeyitogullari A, Brahma S, Rose DJ, Ciftci ON. In Vitro Digestibility of Nanoporous Wheat Starch Aerogels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9490-9497. [PMID: 30130963 DOI: 10.1021/acs.jafc.8b03231] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This study reports the in vitro digestibility of starch aerogels for the first time. The relative crystallinities of the wheat starch aerogels (WSAs) produced at gelatinization temperatures of 120 °C (WSA-120C), 130 °C (WSA-130C), and 120 °C with the addition of sodium metaphosphate (STMP) (WSA-STMP) and xerogel were similar. However, WSA-120C showed the highest amylose-lipid complex content. The addition of STMP created some cross-linked starch with a phosphorus content of 0.023%. Resistant starch (RS) contents of WSA-STMP (33.5%) and xerogel (26.9%) were higher than the other samples when they were uncooked prior to digestion. Nevertheless, the RS contents of WSA-STMP and xerogel decreased drastically with cooking. RS contents of WSA-120C and WSA-130C were stable with cooking and provided 4.5- and 3.0-fold increases in the RS content, respectively. WSA is a promising functional food ingredient with a high RS content, even after cooking.
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Affiliation(s)
- Ali Ubeyitogullari
- Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States
| | - Sandrayee Brahma
- Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States
| | - Devin J Rose
- Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States
| | - Ozan N Ciftci
- Department of Food Science and Technology , University of Nebraska-Lincoln , Lincoln , Nebraska 68588-6205 , United States
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41
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Fatty acids and starch properties of high-oil maize hybrids during nixtamalization and tortilla-making process. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.015] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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42
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43
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Li X, Fei T, Wang Y, Zhao Y, Pan Y, Li D. Wheat Starch with Low Retrogradation Properties Produced by Modification of the GtfB Enzyme 4,6-α-Glucanotransferase from Streptococcus thermophilus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3891-3898. [PMID: 29582651 DOI: 10.1021/acs.jafc.8b00550] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
A GtfB enzyme 4,6-α-glucanotransferase from Streptococcus thermophilus lacking 761 N-terminal amino acids was heterologously expressed in Escherichia coli. Purified S. thermophilus GtfB showed transglycosylation activities toward starch, resulting in branch points of (α1→6)-glycosidic linkages plus linear chains of (α1→4)-glycosidic linkages. After wheat starch was modified at a rate of 0.1 g/mL by 1-4 U/g starch GtfB at pH 6.0 and 40 °C for 1 h, the weight-averaged molecular weight decreased from 1.70 × 107 g/mol to 1.21 × 106 to 3.41 × 106 g/mol, the amylose content decreased from 22.07 to 16.34-17.11%, and that of amylopectin long-branch chains decreased from 26.4 to 10.25-15.64% ( P < 0.05). After the GtfB-modified wheat starches were gelatinized and stored at 4 °C for 1-2 weeks, their endothermic enthalpies were significantly lower than that of the control sample ( P < 0.05), indicating low retrogradation rates.
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Affiliation(s)
- Xiaolei Li
- Engineering Technological Center of Mushroom Industry and School of Biological Science and Biotechnology , Minnan Normal University , 36 Xianqianzhi Street , Zhangzhou 363000 , Fujian , People's Republic of China
- Key Laboratory of Agro-products Processing Technology at Jilin Provincial Universities , Changchun University , 6543 Weixing Road , Changchun 130022 , Jilin , People's Republic of China
| | - Teng Fei
- Key Laboratory of Agro-products Processing Technology at Jilin Provincial Universities , Changchun University , 6543 Weixing Road , Changchun 130022 , Jilin , People's Republic of China
| | - Yong Wang
- Key Laboratory of Agro-products Processing Technology at Jilin Provincial Universities , Changchun University , 6543 Weixing Road , Changchun 130022 , Jilin , People's Republic of China
| | - Yakun Zhao
- Key Laboratory of Agro-products Processing Technology at Jilin Provincial Universities , Changchun University , 6543 Weixing Road , Changchun 130022 , Jilin , People's Republic of China
| | - Yutian Pan
- Engineering Technological Center of Mushroom Industry and School of Biological Science and Biotechnology , Minnan Normal University , 36 Xianqianzhi Street , Zhangzhou 363000 , Fujian , People's Republic of China
| | - Dan Li
- College of Food and Biological Engineering , Jimei University , 43 Yindou Road , Xiamen 361021 , Fujian , People's Republic of China
- Key Laboratory of Agro-products Processing Technology at Jilin Provincial Universities , Changchun University , 6543 Weixing Road , Changchun 130022 , Jilin , People's Republic of China
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44
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Shen X, Shang W, Strappe P, Chen L, Li X, Zhou Z, Blanchard C. Manipulation of the internal structure of high amylose maize starch by high pressure treatment and its diverse influence on digestion. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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45
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Guo P, Yu J, Wang S, Wang S, Copeland L. Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.021] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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46
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Wang S, Chao C, Xiang F, Zhang X, Wang S, Copeland L. New insights into gelatinization mechanisms of cereal endosperm starches. Sci Rep 2018; 8:3011. [PMID: 29445218 PMCID: PMC5813053 DOI: 10.1038/s41598-018-21451-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Accepted: 02/05/2018] [Indexed: 11/25/2022] Open
Abstract
A thorough understanding of starch gelatinization is needed to control starch functional properties for food processing and human nutrition. Here, we reveal the mechanism of structural disassembly of rice, maize and wheat starch granules during thermal transitions in which a Rapid Visco Analyzer (RVA) was used to pre-heat the starches to certain transition points in the differential scanning calorimetry (DSC) heating profiles. This was done to generate sufficient material for structural analyses. The results from DSC, Raman, X-ray diffraction and scanning electron microscopy (SEM) analyses all showed that at the conclusion temperature (Tc) of the DSC endotherm rice starch gelatinization was complete, whereas residual structural order remained in maize and wheat starches. Gelatinization of wheat and maize starch was complete at a temperature higher than Tc in the profile, which we define as the end temperature (Te). We propose that Te would be better to define the completion point of starch gelatinization than Tc.
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Affiliation(s)
- Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China.
| | - Chen Chao
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Fengjuan Xiang
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Xiu Zhang
- State Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Shuo Wang
- Research center of Food Science and Human Health, School of Medicine, Nankai University, Tianjin, 300071, China.
| | - Les Copeland
- The University of Sydney, Sydney Institute of Agriculture, School of Life and Environmental Sciences, Sydney, NSW, 2006, Australia
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47
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Molecular structure of starch isolated from jackfruit and its relationship with physicochemical properties. Sci Rep 2017; 7:13423. [PMID: 29044217 PMCID: PMC5647410 DOI: 10.1038/s41598-017-13435-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Accepted: 09/25/2017] [Indexed: 12/17/2022] Open
Abstract
The molecular structure of starches isolated from five jackfruits (M2, M3, M4, M8 and X1) and its relationship with physicochemical properties were investigated. Although they had uniform amylose (AM) content, the five jackfruit starches displayed different physicochemical properties, including their pasting, thermal, crystal and texture properties. Furthermore, differences in the molecular structure (i.e., average weight-average molar mass (Mw) of amylose and amylopectin (AP) as well as the same AP fine structure) were also found in the five jackfruit starches. The results indicated that jackfruit starch with a larger Mw of amylose and proportions of DP 25–36, DP ≥ 37 and chain length had a lower peak viscosity, breakdown, final viscosity, setback and adhesiveness, but a higher pasting and gelatinization temperature, gelatinization temperature range, gelatinization enthalpy and relative crystallinity. Xiangyinsuo 1 hao (X1) starch, which originated from Xinglong in Hainan province, China, had special physicochemical properties, which were ascribed to its lower amylopectin Mw, smaller particle size, and perfect amylopectin structure. The results showed that the most important intrinsic factors that could determine the physicochemical properties of starch were its molecular structure, including the Mw of amylose and AP as well as a fine AP structure.
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48
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Wang S, Li P, Yu J, Guo P, Wang S. Multi-scale structures and functional properties of starches from Indica hybrid, Japonica and waxy rice. Int J Biol Macromol 2017; 102:136-143. [DOI: 10.1016/j.ijbiomac.2017.04.020] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2017] [Revised: 04/02/2017] [Accepted: 04/05/2017] [Indexed: 10/19/2022]
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49
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Wang J, Zhu H, Li S, Wang S, Wang S, Copeland L. Insights into structure and function of high pressure-modified starches with different crystalline polymorphs. Int J Biol Macromol 2017; 102:414-424. [DOI: 10.1016/j.ijbiomac.2017.04.042] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Revised: 04/01/2017] [Accepted: 04/09/2017] [Indexed: 01/09/2023]
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50
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Kan L, Zhao Q, Hu J, Wu Y, Ouyang J. Synthesis and physicochemical properties of carboxymethyl chestnut starch. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13229] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Lina Kan
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety; Beijing Forestry University; Beijing 100083 China
| | - Qiaojiao Zhao
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety; Beijing Forestry University; Beijing 100083 China
| | - Jiaqi Hu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety; Beijing Forestry University; Beijing 100083 China
| | - Yanwen Wu
- Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center; Beijing 100089 China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety; Beijing Forestry University; Beijing 100083 China
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