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Lapcharoensuk R, Moul C. Geographical origin identification of Khao Dawk Mali 105 rice using combination of FT-NIR spectroscopy and machine learning algorithms. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 318:124480. [PMID: 38781824 DOI: 10.1016/j.saa.2024.124480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 05/11/2024] [Accepted: 05/18/2024] [Indexed: 05/25/2024]
Abstract
The mislabelled Khao Dawk Mali 105 rice coming from other geographical region outside the Thung Kula Rong Hai region is extremely profitable and difficult to detect; to prevent retail fraud (that adversely affects both the food industry and consumers), it is vital to identify geographical origin. Near infrared spectroscopy can be used to detect the specific content of organic moieties in agricultural and food products. The present study implemented the combinatorial method of FT-NIR spectroscopy with chemometrics to identify geographical origin of Khao Dawk Mali 105 rice. Rice samples were collected from 2 different region including the north and northeast of Thailand. NIR spectra data were collected in range of 12,500 - 4,000 cm-1 (800-2,500 nm). Five machine learning algorithms including linear discriminant analysis (LDA), partial least squares discriminant analysis (PLS-DA), C-support vector classification (C-SVC), backpropagation neural networks (BPNN), hybrid principal component analysis-neural network (PC-NN) and K-nearest neighbors (KNN) were employed to classify NIR data of rice samples with full wavelength and selected wavelength by Extremely Randomized Trees (Extra trees) algorithm. Based on the findings, geographical origin of rice could be specified quickly, cheaply, and reliably using combination of NIRS and machine learning. All models creating by full wavelength and selected wavelength exhibited accuracy between 65 and 100 % for identifying geographical region of rice. It was proven that NIR spectroscopy may be used for the quick and non-destructive identification of geographical origin of Khao Dawk Mali 105 rice.
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Affiliation(s)
- Ravipat Lapcharoensuk
- Department of Agricultural Engineering, School of Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
| | - Chen Moul
- Department of Agricultural Engineering, School of Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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Yi X, Yu W, Liu H, Li C. Importance of both leached and residual starch molecular structures in determining cooked rice texture at different rice-to-water cooking ratios. Int J Biol Macromol 2024; 258:129040. [PMID: 38154711 DOI: 10.1016/j.ijbiomac.2023.129040] [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: 07/18/2023] [Revised: 12/18/2023] [Accepted: 12/22/2023] [Indexed: 12/30/2023]
Abstract
Although texture of cooked rice has been investigated with regard to its relation to starch structure, it remains unclear how starch molecular structure and water content together affect its texture. Thus, the texture, and starch molecular structure of 10 rice varieties and their leachates during cooking were studied with a range of rice-to-water ratios. Although hardness of cooked rice decreased, no trend for the alteration of stickiness observed over the increase of water content. Generally, more amylopectin with DP 12-36 and amylose with DP 5000-20,000 in leachate, less starch molecules with DP > 36 in residual materials resulted in a higher stickiness of cooked rice, which is rationalized by their slower retrogradation tendency and higher amount of non-reducing ends available for binding to textural probe. Rice-to-water ratio was another crucial factor in determining relations between starch structures and cooked rice texture. For example, more leached amylopectin with DP 12-100 resulted in a higher stickiness of cooked rice, while this was not the case for rice cooked at rice-to-water ratios of 1: 1.2 and 1: 1.4. These results give new insights on the effects of starch molecular structure and water content on the cooked rice texture.
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Affiliation(s)
- Xueer Yi
- School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong, China
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Cheng Li
- School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong, China.
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3
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Almeida RLJ, Santos NC, Feitoza JVF, Muniz CES, Eduardo RDS, Freire VDA, de Alcântara Ribeiro VH, de Alcântara Silva VM, de Almeida Mota MM, de Assis Cavalcante J, de Almeida Silva R, da Costa GA, de Figueiredo MJ, Ribeiro CAC. Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch. Food Res Int 2024; 177:113877. [PMID: 38225140 DOI: 10.1016/j.foodres.2023.113877] [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: 07/07/2023] [Revised: 12/07/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
This study investigated the physical modifications by high hydrostatic pressure (HHP) at 600 MPa for 30 min/30 °C, annealing (AN) at 50 °C/24 h and the combination of both (HHP + AN and AN + HHP) applied to yellow bean starch to verify changes in morphology, X-ray diffraction, molecular order, thermal properties and pasting properties of native (NS) and modified starches. Morphological analysis showed loss of sphericity and increase in diameter with the appearance of pores on the surface after application of treatments. The AN starch showed lower values of syneresis, degree of double helix (DD), order (DO), and viscosity of the paste obtained by RVA. It exhibited a Vh-type classification with the appearance of the amylose-lipid complex. However, the gelatinization temperatures, as well as the enthalpy of gelatinization, were significantly higher. On the other hand, the starch treated with HHP showed a higher Setback (SB) value. The greatest modifications were found for the starches subjected to the combined treatments (AN + HHP) and (HHP + AN), where the order of the treatments was significant for the morpho-structural changes of yellow bean starch. According to the micrographs, the surface aspect was altered, with AN + HHP showing greater irregularities and flat yet irregular faces, as well as a larger granule diameter (147.05). The X-ray diffractogram showed a reduction in crystallinity from 28.14 % (NS) to 18.09 % (AN + HHP) and classified the starch as type "A". The double modification (HHP + AN and AN + HHP) reduced the gelatinization temperature and the enthalpy of gelatinization but had no effect on the bands of the FT-IR spectrum. There was only a reduction in the degree of order and the double helix. Finally, the treatment with AN + HHP is more effective as the gelatinization with AN facilitates the application of HHP. Both methods used are classified as physical (thermal and non-thermal), aiming to minimize environmental impacts and achieve faster and safer morpho-structural modification without leaving chemical residues in the products.
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Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Cecilia Elisa Sousa Muniz
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Raphael da Silva Eduardo
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Vitoria de Andrade Freire
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | | | | | | | | | - Maria José de Figueiredo
- Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil
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He W, Han M, Wu Y, Ouyang J, Xu C. Impact of molecular structure of starch on the glutinous taste quality of cooked chestnut kernels. Int J Biol Macromol 2024; 254:127704. [PMID: 37898245 DOI: 10.1016/j.ijbiomac.2023.127704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/28/2023] [Accepted: 10/25/2023] [Indexed: 10/30/2023]
Abstract
Chestnuts are a starchy food with a characteristic glutinous taste that is often used to assess their quality. In this study, our findings indicated that chestnuts with higher glutinous taste quality had lower amylose content and microcrystalline structures, as well as higher subcrystalline structures and relative crystallinity in both the raw and steamed starches. In the leached starch, chestnuts with higher glutinous taste quality had lower amylopectin B1 chains and microcrystalline structure, but higher amylopectin B2 chains, subcrystalline structure and relative crystallinity. These results suggest that amylose content, relative crystallinity, and amylopectin chain length distribution are important factors determining the glutinous taste quality of chestnuts. To further enhance our understanding of these factors, an sensory evaluation model was developed based on textural profile analysis parameters. This study provides valuable insights into the relationship between molecular structure of starch and the glutinous taste quality of starchy foods.
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Affiliation(s)
- Wenxin He
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Meijun Han
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology, Beijing Center for Physical and Chemical Analysis, Beijing 100089, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Chunming Xu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
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Zhang S, Fan X, Malde AK, Gilbert RG. Development of a model for granule-bound starch synthase I activity using free-energy calculations. Int J Biol Macromol 2023; 253:127589. [PMID: 37871724 DOI: 10.1016/j.ijbiomac.2023.127589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 08/11/2023] [Accepted: 10/19/2023] [Indexed: 10/25/2023]
Abstract
Starch is a branched polymer of glucose with two components, both of which have (1 → 4)-α linear links and (1 → 6)-α branch points: amylopectin, of high molecular weight with many short branches, and amylose, of lower molecular weight and only a few long-chain branches. Granule-bound starch synthase I (GBSSI) is one of the main enzymes controlling amylose synthesis and chain-length distribution. As production of different GBSSI mutants is time-consuming and laborious, molecular dynamics (MD) simulations are used here to predict the binding of different GBSSI mutants to a representative amylose fragment. The simulations were atomistic, with explicit solvent and docking, a method successfully used to understand the binding of wild-type GBSSI to amylose fragments. The binding of GBSSI to G5 (a pentasaccharide amylose fragment) is combined with free-energy calculations employing a thermodynamic integration method to predict the effects of mutations on enzyme activity. Ten GBSSI mutants with different enzyme activities were analyzed to find the structural and energy changes among different single amino-acid mutants and their possible relationship to starch characteristics. Comparing the structural changes and the relative binding free energy of G5 to the wild type GBSSI and GBSSI mutants, it was found that mutants with negative binding energy (lower than -2.0 kcal/mol) are more likely to have higher enzyme activity and amylose content compared to the wild type. This theoretical paper used simulations and robust free energy calculations to interpret in planta data with potential predictions as to what mutants might be generated to give desired properties. This study can be used to help develop grains with improved functional properties.
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Affiliation(s)
- Shaobo Zhang
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia; Jiangsu Key Laboratory of Crop Genetics and Physiology, Joint International Research Laboratory of Agriculture and Agri-Product Safety, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Xiaolei Fan
- Key Laboratory of Crop Genomics and Molecular Breeding of Jiangsu Province, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Alpeshkumar K Malde
- Institute for Glycomics, Griffith University, Gold Coast, QLD 4222, Australia; School of Environment and Science, Griffith University, Gold Coast, QLD 4222, Australia.
| | - Robert G Gilbert
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia; Jiangsu Key Laboratory of Crop Genetics and Physiology, Joint International Research Laboratory of Agriculture and Agri-Product Safety, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, Yangzhou University, Yangzhou, Jiangsu 225009, China.
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Xing B, Yang X, Zou L, Liu J, Liang Y, Li M, Zhang Z, Wang N, Ren G, Zhang L, Qin P. Starch chain-length distributions determine cooked foxtail millet texture and starch physicochemical properties. Carbohydr Polym 2023; 320:121240. [PMID: 37659823 DOI: 10.1016/j.carbpol.2023.121240] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 09/04/2023]
Abstract
Starch chain-length distributions play an important role in controlling cereal product texture and starch physicochemical properties. Cooked foxtail millet texture and starch physicochemical properties were investigated and correlated with starch chain-length distributions in eight foxtail millet varieties. The average chain lengths of amylopectin and amylose were in the range of DP 24-25 and DP 878-1128, respectively. The percentage of short amylopectin chains (Ap1) was negatively correlated with hardness but positively correlated with adhesiveness and cohesion. Conversely, the amount of amylose intermediate chains was positively correlated with hardness but negatively correlated with adhesiveness and cohesion. Additionally, the amount of amylose long chains was negatively correlated with adhesiveness and chewiness. The relative crystallinity (RC) of starch decreased with reductions in the length of amylopectin short chains in foxtail millet. Pasting properties were mainly influenced by the relative length of amylopectin side chains and the percentage of long amylopectin branches (Ap2). Longer amylopectin long chains resulted in lower gelatinization temperature and enthalpy (ΔH). The amount of starch branched chains had important effects on the gelatinization temperature range (ΔT). These results can provide guidance for breeders and food scientists in the selection of foxtail millet with improved quality properties.
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Affiliation(s)
- Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiushi Yang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Jingke Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050035, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mengzhuo Li
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Nuo Wang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
| | - Peiyou Qin
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China.
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Wong MC, Chan KMK, Wong TT, Tang HW, Chung HY, Kwan HS. Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline. Foods 2023; 12:3765. [PMID: 37893658 PMCID: PMC10606379 DOI: 10.3390/foods12203765] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Diet modification is a common compensation strategy to promote swallowing safety in patients with swallowing difficulties. The International Dysphagia Diet Standardisation Initiative (IDDSI) guideline provides qualitative descriptions on texture-modified food and thickened liquid. This study aimed to establish quantitative textural and rheological data on different IDDSI levels based on common Chinese ingredients and dishes. Textural and rheological properties of 226 samples of various food textures and 93 samples of various liquid consistencies were obtained using a texture profile analysis (TPA) and viscometer, respectively. The establishment of such quantitative data can be used for future texture-modified food product development and research purposes.
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Affiliation(s)
- Man Chun Wong
- Food Research Centre, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China (H.Y.C.)
| | - Karen M. K. Chan
- Swallowing Research Laboratory, The University of Hong Kong, Hong Kong, China;
| | - Tsz Ting Wong
- Food Research Centre, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China (H.Y.C.)
| | - Ho Wah Tang
- Swallowing Research Laboratory, The University of Hong Kong, Hong Kong, China;
| | - Hau Yin Chung
- Food Research Centre, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China (H.Y.C.)
| | - Hoi Shan Kwan
- Food Research Centre, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China (H.Y.C.)
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Guo X, Wang L, Zhu G, Xu Y, Meng T, Zhang W, Li G, Zhou G. Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review. Foods 2023; 12:2495. [PMID: 37444233 DOI: 10.3390/foods12132495] [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: 05/11/2023] [Revised: 06/19/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
With the continuous improvement of living standards, the preferences of consumers are shifting to rice varieties with high eating and cooking quality (ECQ). Milled rice is mainly composed of starch, protein, and oil, which constitute the physicochemical basis of rice taste quality. This review summarizes the relationship between rice ECQ and its intrinsic ingredients, and also briefly introduces the effects of nitrogen fertilizer management on rice ECQ. Rice varieties with higher AC usually have more long branches of amylopectin, which leach less when cooking, leading to higher hardness, lower stickinesss, and less panelist preference. High PC impedes starch pasting, and it may be hard for heat and moisture to enter the rice interior, ultimately resulting in worse rice eating quality. Rice with higher lipid content had a brighter luster and better eating quality, and starch lipids in rice have a greater impact on rice eating quality than non-starch lipids. The application of nitrogen fertilizer can enhance rice yield, but it also decreases the ECQ of rice. CRNF has been widely used in cereal crops such as maize, wheat, and rice as a novel, environmentally friendly, and effective fertilizer, and could increase rice quality to a certain extent compared with conventional urea. This review shows a benefit to finding more reasonable nitrogen fertilizer management that can be used to regulate the physical and chemical indicators of rice grains in production and to improve the taste quality of rice without affecting yield.
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Affiliation(s)
- Xiaoqian Guo
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
- China-Sudan Joint Laboratory of Crop Salinity and Drought Stress Physiology, The Ministry of Education of China, Yangzhou 225000, China
| | - Luqi Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanglong Zhu
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Yunji Xu
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Tianyao Meng
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
| | - Weiyang Zhang
- Jiangsu Key Laboratory of Crop Cultivation and Physiology, Yangzhou University, Yangzhou 225000, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225000, China
| | - Guohui Li
- Jiangsu Key Laboratory of Crop Cultivation and Physiology, Yangzhou University, Yangzhou 225000, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225000, China
| | - Guisheng Zhou
- Joint International Laboratory of Agriculture and Agri-Product Safety, Yangzhou University, Yangzhou 225000, China
- China-Sudan Joint Laboratory of Crop Salinity and Drought Stress Physiology, The Ministry of Education of China, Yangzhou 225000, China
- College for Overseas Education, Yangzhou University, Yangzhou 225000, China
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Zhu D, Shao Y, Fang C, Li M, Yu Y, Qin Y. Effect of storage time on chemical compositions, physiological and cooking quality characteristics of different rice types. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2077-2087. [PMID: 36239993 DOI: 10.1002/jsfa.12275] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 09/18/2022] [Accepted: 10/14/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Storage affects rice quality significantly. The aim of this study was to investigate the changes in the chemical composition and in the physiological and cooking quality characteristics of three rice types after 1 year storage at 25 °C. RESULTS Two japonica, two indica, and two indica-japonica hybrid rice varieties were selected. After storage, the total starch content decreased. The amylose content of japonica, indica, and indica-japonica hybrid rice increased by 9.63%-11.65%, 2.99%-4.67%, and 8.07%-8.97%, respectively, and the fat content decreased by 60.00%-65.00%, 37.21%-46.51%, and 41.67%-42.42%, respectively. The abscisic acid (ABA) and raffinose content decreased after 1 year's storage; the former decreased gradually during the storage and the latter increased by 19.35%-45.45%, 7.02%-10.77%, and 16.13%-28.13%, respectively, after 4 months' storage and then decreased to the lowest level after 1 year's storage. The activity of antioxidant enzymes deceased, which resulted in the increases in fatty acid value and malondialdehyde (MDA). The changes in chemical composition after 1 year storage led to the deterioration of rice cooking quality, which was reflected in the decrease in viscosity and increases in gelatinization temperature and cooked rice hardness. CONCLUSION After 1 year's storage, the rice chemical composition changed and physiological and cooking quality characteristics decreased. Compared with japonica and indica-japonica hybrid rice, indica rice was more stable during 1 year storage. This may be due to the higher content of ABA and raffinose in fresh rice. Our findings will provide information for the identification and breeding of storable rice cultivars. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Dawei Zhu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou, China
| | - Yafang Shao
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou, China
| | - Changyun Fang
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou, China
| | - Min Li
- Rice Research Institute of Guizhou Province, Guiyang, China
| | - Yonghong Yu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou, China
| | - Yebo Qin
- Argo-Technical Extension Service Center of Zhejiang Province, Hangzhou, China
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10
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Dietary Fibre Impacts the Texture of Cooked Whole Grain Rice. Foods 2023; 12:foods12040899. [PMID: 36832977 PMCID: PMC9957187 DOI: 10.3390/foods12040899] [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: 12/20/2022] [Revised: 02/12/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Consumers' general preference for white rice over whole grain rice stems from the hardness and low palatability of cooked whole grain rice; however, strong links have been found between consuming a large amount of white rice, leading a sedentary lifestyle, and acquiring type 2 diabetes. This led us to formulate a new breeding goal to improve the softness and palatability of whole grain rice while promoting its nutritional value. In this study, the association between dietary fibre profiles (using an enzymatic method combined with high-performance liquid chromatography) and textural properties of whole grain rice (using a texture analyser) was observed. The results showed that a variation in the ratio of soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) influenced the textural characteristics of cooked whole grain rice; found a strong association between SDF to IDF ratio and hardness (r = -0.74, p < 0.01) or gumminess (r = -0.69, p < 0.01) of cooked whole grain rice, and demonstrated that the SDF to IDF ratio was also moderately correlated with cohesiveness (r = -0.45, p < 0.05), chewiness (r = -0.55, p < 0.01), and adhesiveness (r = 0.45, p < 0.05) of cooked whole grain rice. It is suggested that the SDF to IDF ratio can be used as a biomarker for breeding soft and highly palatable whole grain rice of cultivated tropical indica rice to achieve consumer well-being. Lastly, a simple modified method from the alkaline disintegration test was developed for high-throughput screening of dietary fibre profiles in the whole grain indica rice samples.
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Li C. Starch fine molecular structures: The basis for designer rice with slower digestibility and desirable texture properties. Carbohydr Polym 2023; 299:120217. [PMID: 36876819 DOI: 10.1016/j.carbpol.2022.120217] [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: 07/22/2022] [Revised: 09/27/2022] [Accepted: 10/08/2022] [Indexed: 11/09/2022]
Abstract
Development of whole rice with low glycaemic index has been achieved, however, these rices are frequently associated with a poor texture property. Recent advances in terms of understanding the importance of starch fine molecular structures on the starch digestibility/texture of cooked whole rice have shed new insights on mechanisms of starch digestibility and texture from molecular levels. With an extensive discussion on the correlative and causal relationships among starch molecular structure, texture and starch digestibility of cooked whole rice, this review identified desirable starch fine molecular structures contributing to both slow starch digestibility and preferable textures. For instance, the selection of rice variety having more amylopectin intermediate chains while less amylopectin long chains might help develop cooked whole rice with both slower starch digestibility and softer texture. The information could help rice industry transform cooked whole rice into a healthier food product with slow starch digestibility and desirable texture.
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Affiliation(s)
- Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu, 225009, China.
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12
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Rapid evaluation method of eating quality based on near-infrared spectroscopy for composition and physicochemical properties analysis of rice grains. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01686-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles. Foods 2022; 11:foods11233824. [PMID: 36496632 PMCID: PMC9738829 DOI: 10.3390/foods11233824] [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: 11/16/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022] Open
Abstract
Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects the structure and physicochemical properties of dough, thus affecting the properties of noodles. Different approaches have been taken to alter the gluten network structure in order to control the dough properties. In the current review, we summarize the structure and function of wheat protein, including glutenin and gliadin, and describe food components that may affect noodle quality by interacting with wheat protein. In fact, the ratio of glutenin to gliadin is closely related to the viscosity of dough, and disulfide bonds also contribute to the gluten network formation. Meanwhile, wheat protein coexists with starch and sugar in wheat dough, and thus the nature of starch may highly influence gluten formation as well. Salts, alkali, enzymes and powdered plant food can be added during dough processing to regulate the extensional properties of wheat noodles, obtaining noodles of high quality, with improved sensory and storage properties. This review describes specific methods to reinforce the wheat protein network and provides a reference for improving noodle quality.
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Liu G, Wang R, Liu S, Xu M, Guo L, Zhang H, Wei H. Relationship between starch fine structure and simulated oral processing of cooked japonica rice. Front Nutr 2022; 9:1046061. [DOI: 10.3389/fnut.2022.1046061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Accepted: 10/17/2022] [Indexed: 11/05/2022] Open
Abstract
BackgroundSimulated oral processing can be used to evaluate the palatability of cooked rice. Previously, we established a simulated oral processing method using a texture analyzer equipped with a multiple extrusion cell probe (TA/MEC). However, the relationship between oral processing and starch fine structure remains unknown.MethodsIn this study, we analyzed the oral processing properties using TA/MEC and characterized the starch fine structure of japonica rice by size-exclusion chromatography (SEC) and fluorophore-assisted capillary electrophoresis (FACE). The relationship between starch fine structure and oral processing of cooked japonica rice was further investigated.ResultsCooked rice structure contains fast-breakdown (Type I structure), slow-breakdown (Type II structure) and unbreakable structures (Type III structure). Fast-breakdown and slow-breakdown structure were positively correlated with the content of amylose and shorter amylopectin branches. The content of longer amylopectin branches was positively correlated with the contribution of unbreakable structure.ConclusionThe results indicated that cooked japonica rice varieties with more amylose and shorter amylopectin branches tend to form a harder texture and need more work to break down the fast and slow breakdown structures related to rice kernel fragmentation. Meanwhile, cooked japonica rice varieties possess stronger molecular entanglements due to their longer amylopectin branches and contribute more to the breakdown of unbreakable structures. These results can guide breeders to select rice varieties with desirable eating qualities for cultivation.
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Dan H, Gu Z, Li C, Fang Z, Hu B, Wang C, Chen S, Tang X, Ren Y, Wu W, Zeng Z, Liu Y. Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads. Food Res Int 2022; 161:111889. [DOI: 10.1016/j.foodres.2022.111889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 08/24/2022] [Accepted: 08/25/2022] [Indexed: 11/26/2022]
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16
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Relation of cooked rice texture to starch structure and physicochemical properties under different nitrogen managements. Carbohydr Polym 2022; 295:119882. [DOI: 10.1016/j.carbpol.2022.119882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 07/14/2022] [Accepted: 07/14/2022] [Indexed: 11/20/2022]
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17
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Cai YH, Gopalakrishnan A, Deshmukh KP, Schäfer AI. Renewable energy powered membrane technology: Implications of adhesive interaction between membrane and organic matter on spontaneous osmotic backwash cleaning. WATER RESEARCH 2022; 221:118752. [PMID: 35810632 DOI: 10.1016/j.watres.2022.118752] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 05/23/2022] [Accepted: 06/13/2022] [Indexed: 05/26/2023]
Abstract
Organic matter (OM) in surface and ground waters may cause membrane fouling that is laborious to clean once established. Spontaneous osmotic backwash (OB) induced by solar irradiance fluctuation has been demonstrated for early mineral scaling/organic fouling control in decentralised small-scale photovoltaic powered-nanofiltration/reverse osmosis (PV-NF/RO) membrane systems. However, various OM types will interact differently with membranes which in turn affects the effectiveness of OB. This work evaluates the suitability of spontaneous OB cleaning for eleven OM types (covering low-molecular-weight organics (LMWO), humic substances, polyphenolic compounds and biopolymers) regarding adhesive interactions with NF/RO membranes. The adhesive interactions were quantified by an asymmetric flow field-flow fractionation coupled with an organic carbon detector (FFFF-OCD). The underlying mechanism of OM-membrane adhesive interactions affecting OB cleaning was elucidated. The results indicate that humic acid (a typical humic substance) and tannic acid (a typical polyphenolic compound) induced stronger adhesive interaction with NF/RO membranes than biopolymers and LMWO. When the mass loss of an OM due to adhesion was below a critical range, the spontaneous OB is most effective (>85% flux recovery); and above this range, the OB becomes ineffective (<50% flux recovery). Polyphenolic compounds and humic substances resulted in lower OB cleaning efficiency, due to their higher aromatic content, enhancing hydrophobic interactions and hydrogen bonding. Calcium-facilitated adhesion of some OM types (such as humic substances, polyphenolics and biopolymers) increased irreversible organic fouling potential and weakened OB cleaning, which was verified by both FFFF-OCD and membrane filtration results. This work provides a guidance to formulate strategies to enhance spontaneous OB cleaning, such as first identifying the adhesion of OM in feedwater (surface and ground waters) using FFFF-OCD, and then removing "sticky" OM using suitable pre-treatment processes.
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Affiliation(s)
- Yang-Hui Cai
- Institute for Advanced Membrane Technology (IAMT), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany
| | - Akhil Gopalakrishnan
- Institute for Advanced Membrane Technology (IAMT), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany
| | - Kaumudi Pradeep Deshmukh
- Institute for Advanced Membrane Technology (IAMT), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany
| | - Andrea I Schäfer
- Institute for Advanced Membrane Technology (IAMT), Karlsruhe Institute of Technology (KIT), Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany.
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18
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Understanding the Palatability, Flavor, Starch Functional Properties and Storability of Indica-Japonica Hybrid Rice. Molecules 2022; 27:molecules27134009. [PMID: 35807256 PMCID: PMC9268750 DOI: 10.3390/molecules27134009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 06/20/2022] [Accepted: 06/21/2022] [Indexed: 02/04/2023] Open
Abstract
The rice quality and starch functional properties, as well as the storability of three YY-IJHR cultivars, which included YY12 (biased japonica type YY-IJHR), YY1540 (intermedius type YY-IJHR) and YY15 (biased indica type YY-IJHR), were studied and compared to N84 (conventional japonica rice). The study results suggested that the three YY-IJHR varieties all had greater cooking and eating quality than N84, as they had lower amylose and protein content. The starch of YY-IJHR has a higher pasting viscosity and digestibility, and there was a significant difference among the three YY-IJHR cultivars. Rice aroma components were revealed by GC-IMS, which indicated that the content of alcohols vola-tile components of YY-IJHR were generally lower, whereas the content of some aldehydes and esters were higher than N84. In addition, YY-IJHR cultivars’ FFA and MDA contents were lower, which demonstrated that YY-IJHR had a higher palatability and storability than those of N84 in fresh rice and rice stored for 12 months. In conclusion, this study suggested that YY-IJHR had better rice quality and storability than N84. PCA indicated that the grain quality and storability of YY12 and YY15 were similar and performed better than YY1540, while the aroma components and starch functional properties of YY-IJHR cultivars all had significant differences.
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Li X, He Y, Wang J, Liu H. Effect of fructooligosaccharides on retrogradation of instant rice. STARCH-STARKE 2022. [DOI: 10.1002/star.202200061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xuyang Li
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - Yutang He
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - Jian Wang
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - He Liu
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
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20
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Li C, Ji Y, Zhang S, Yang X, Gilbert RG, Li S, Li E. Amylose Inter-Chain Entanglement and Inter-Chain Overlap Impact Rice Quality. Foods 2022; 11:foods11101516. [PMID: 35627085 PMCID: PMC9141181 DOI: 10.3390/foods11101516] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 05/20/2022] [Accepted: 05/20/2022] [Indexed: 11/25/2022] Open
Abstract
Retrogradation of cooked rice happens in two ways: one is by the formation of ordered structures, and the other is through intra- and inter-chain entanglement and inter-chain overlap, which in turn are affected by the amylose chain-length distribution. Both entanglement and overlap could affect rice texture. Here, four amylose samples were isolated from starch by precipitation from a dimethyl sulfoxide solution with butan-1-ol and isoamyl alcohol. Following enzymatic debranching, they were then characterized using size-exclusion chromatography. Amylose solutions (10%, m/v) were made by dissolving amylose in 90% (v/v) DMSO. Amylose gels (10%, w/v) were made by dissolving amylose powders into hot water, followed by cooling. The rigidity of the amylose gels and the structural order were measured using a texture analyzer and X-ray diffractometer, respectively. In the amylose solution, for a given mass of polymer in a fixed amount of solvent, the total occupied volume was reduced when the polymer molecular weight was smaller, resulting in less inter-chain overlap and a lower viscosity of the amylose solution. The overall mobility and diffusion of the molecules were inversely related to the square of the molecular weight until the gelation concentration. Thus, amylose gels in which amylose had a lower molecular weight had a greater chance to permeate into other molecules, which counterintuitively led to more inter-chain entanglement and more rigid amylose gels during retrogradation. This information could help rice breeders improve rice quality by using the molecular structure of starch as a guide.
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Affiliation(s)
- Changfeng Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (C.L.); (Y.J.); (X.Y.); (R.G.G.); (S.L.)
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Yi Ji
- Jiangsu Key Laboratory of Crop Genetics and Physiology, State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (C.L.); (Y.J.); (X.Y.); (R.G.G.); (S.L.)
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Shaobo Zhang
- Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Xiaoyan Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology, State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (C.L.); (Y.J.); (X.Y.); (R.G.G.); (S.L.)
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Robert G. Gilbert
- Jiangsu Key Laboratory of Crop Genetics and Physiology, State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (C.L.); (Y.J.); (X.Y.); (R.G.G.); (S.L.)
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
- Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Songnan Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (C.L.); (Y.J.); (X.Y.); (R.G.G.); (S.L.)
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Enpeng Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, State Key Laboratory of Hybrid Rice, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (C.L.); (Y.J.); (X.Y.); (R.G.G.); (S.L.)
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
- Correspondence:
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21
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An D, Li H, Zhang D, Huang Y, Li D, Obadi M, Xu B. Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure. Food Res Int 2022; 155:111111. [DOI: 10.1016/j.foodres.2022.111111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 02/22/2022] [Accepted: 03/07/2022] [Indexed: 11/04/2022]
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22
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Yang T, Yang H, Zeng Y, Wang H, Xiong R, Wu L, Zhang B. Differences in the functional properties and starch structures of early/late season rice between the early and late seasons. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Li H, Xu M, Yao X, Wen Y, Lu S, Wang J, Sun B. The promoted hydrolysis effect of cellulase with ultrasound treatment is reflected on the sonicated rather than native brown rice. ULTRASONICS SONOCHEMISTRY 2022; 83:105920. [PMID: 35077963 PMCID: PMC8789687 DOI: 10.1016/j.ultsonch.2022.105920] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/11/2022] [Accepted: 01/14/2022] [Indexed: 05/21/2023]
Abstract
Brown rice is nutritionally superior to polished white rice, as it maintains a large content of external bran that involves a series of bioactive compounds. However, the presence of bran also restricts water diffusion and results in adverse quality of brown rice. In this work, ultrasound conditions were optimized for cellulase to improve its hydrolysis effect on rice bran, and combinations of enzymatic and ultrasound treatment in different manners were conducted on brown rice, to improve the textural attributes. The results showed significant improvements in the catalytic activity and efficiency of cellulase after ultrasonication at the optimal intensity of 1.67 W cm-3 and duration of 30 min, with the conformational variation of cellulase observed from the fluorescence spectra and circular dichroism (CD). Despite the enhanced activity of ultrasonicated cellulase, it leaded to a similar rice surface morphology and a comparable amount of released glucose, and equivalent textural parameters of brown rice treated by native cellulase. However, for the pre-sonicated brown rice, the ultrasonicated cellulase showed a significantly higher hydrolysis capacity than the untreated enzyme, suggesting the important influence of ruptured bran surface on amplifying the hydrolysis effect of cellulase. Compared to the successive ultrasound stimulation on both cellulase and brown rice, ultrasound-assisted cellulase treatment on brown rice produced less glucose from rice bran, but induced similar textural properties of brown rice, possibly resulting from the simultaneously promoting effect of ultrasonication on cellulase and water diffusion. Ultimately, this study highlighted that the mild rice surface rupture is a crucial factor to display the promoted hydrolysis effect of ultrasonicated cellulase on brown rice. Ultrasound-assisted cellulase treatment potentially provides an effective strategy to improve the edible quality of brown rice.
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Affiliation(s)
- Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Minghao Xu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Xu Yao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Shiyi Lu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
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24
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Chen MH, Bett-Garber K, Lea J, McClung A, Bergman C. High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties. Foods 2021; 11:foods11010094. [PMID: 35010220 PMCID: PMC8750951 DOI: 10.3390/foods11010094] [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: 12/06/2021] [Revised: 12/22/2021] [Accepted: 12/27/2021] [Indexed: 11/23/2022] Open
Abstract
Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = −0.76 to −0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality.
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Affiliation(s)
- Ming-Hsuan Chen
- Dale Bumpers National Rice Research Center, USDA-ARS, Stuttgart, AR 72160, USA;
- Correspondence:
| | - Karen Bett-Garber
- Southern Regional Research Center, USDA-ARS, New Orleans, LA 70124, USA; (K.B.-G.); (J.L.)
| | - Jeanne Lea
- Southern Regional Research Center, USDA-ARS, New Orleans, LA 70124, USA; (K.B.-G.); (J.L.)
| | - Anna McClung
- Dale Bumpers National Rice Research Center, USDA-ARS, Stuttgart, AR 72160, USA;
| | - Christine Bergman
- Food and Beverage Department, University of Nevada Las Vegas, Las Vegas, NV 89154, USA;
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25
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Li C, Ji Y, Li E. Understanding the Influences of Rice Starch Fine Structure and Protein Content on Cooked Rice Texture. STARCH-STARKE 2021. [DOI: 10.1002/star.202100253] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Changfeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/ Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture Yangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou 225009 China
| | - Yi Ji
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/ Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture Yangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou 225009 China
| | - Enpeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/ Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture Yangzhou University Yangzhou 225009 China
- Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou 225009 China
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26
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Park J, Woo SH, Park JD, Sung JM. Changes in physicochemical properties of rice flour by fermentation with koji and its potential use in gluten-free noodles. J Food Sci 2021; 86:5188-5199. [PMID: 34755896 DOI: 10.1111/1750-3841.15956] [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: 05/17/2021] [Revised: 09/30/2021] [Accepted: 10/06/2021] [Indexed: 12/01/2022]
Abstract
To use rice flour as an ingredient in gluten-free noodles, improved texture properties such as increased hardness and reduced adhesiveness are required. We investigated the physicochemical characteristics of rice flour obtained by fermenting japonica rice with koji, determined the pasting and textural properties of the resulting gel, and suggested a method for producing gluten-free noodles. Koji-fermented rice flour was obtained by fermenting rice grains for 24 and 48 h. Koji fermentation reduced the protein and ash content of the rice and lowered the pH. The change in amylose content was not significant, but the short-to-long-chain ratio of amylopectin increased. Changes in the structural and compositional characteristics facilitated swelling of the rice flour and starch leaching. Variations in the gelatinization and hydration properties of the rice flour increased its peak viscosity and gel hardness, and reduced its gel adhesiveness. Noodles made from koji-fermented rice flour have improved physical features, such as modified textural properties resulting from a gel texture and increased whiteness, indicating that koji-fermented rice flour is a desirable noodle ingredient for gluten-free foods.
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Affiliation(s)
- Jiwoon Park
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Seung-Hye Woo
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Jong-Dae Park
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Jung Min Sung
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
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27
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Zhang S, Li C, Gilbert RG, Malde AK. Understanding the Binding of Starch Fragments to Granule-Bound Starch Synthase. Biomacromolecules 2021; 22:4730-4737. [PMID: 34669391 DOI: 10.1021/acs.biomac.1c01012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Granule-bound starch synthase (GBSS) plays a major role, that of chain elongation, in the biosynthesis of amylose, a starch component with mostly (1 → 4)-α connected long chains of glucose with a few (1 → 6)-α branch points. Chain-length distributions (CLDs) of amylose affect functional properties, which can be controlled by changing appropriate residues on granule-bound starch synthase (GBSS). Knowing the binding of GBSS and amylose at a molecular level can help better determine the key amino acids on GBSS that affect CLDs of amylose for subsequent use in molecular engineering. Atomistic molecular dynamics simulations with explicit solvent and docking approaches were used in this study to build a model of the binding between rice GBSS and amylose. Amylose fragments containing 3-12 linearly linked glucose units were built to represent the starch fragments. The stability of the complexes, interactions between GBSS and sugars, and difference in structure/conformation of bound and free starch fragments were analyzed. The study found that starch/amylose fragments with 5 or 6 glucose units were suitable for modeling starch binding to GBSS. The removal of an interdomain disulfide on GBSS was found to affect both GBSS and starch stability. Key residues that could affect the binding ability were also indicated. This model can help rationalize the design of mutants and suggest ways to make single-point mutations, which could be used to develop plants producing starches with improved functional properties.
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Affiliation(s)
- Shaobo Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Joint International Research Laboratory of Agriculture and Agri-Product Safety, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, Yangzhou University, Yangzhou, Jiangsu 225009, China.,Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Cheng Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu, China.,School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Robert G Gilbert
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Joint International Research Laboratory of Agriculture and Agri-Product Safety, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, Yangzhou University, Yangzhou, Jiangsu 225009, China.,Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Alpeshkumar K Malde
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
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Computer Vision and Machine Learning Analysis of Commercial Rice Grains: A Potential Digital Approach for Consumer Perception Studies. SENSORS 2021; 21:s21196354. [PMID: 34640673 PMCID: PMC8513047 DOI: 10.3390/s21196354] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 09/16/2021] [Accepted: 09/22/2021] [Indexed: 01/05/2023]
Abstract
Rice quality assessment is essential for meeting high-quality standards and consumer demands. However, challenges remain in developing cost-effective and rapid techniques to assess commercial rice grain quality traits. This paper presents the application of computer vision (CV) and machine learning (ML) to classify commercial rice samples based on dimensionless morphometric parameters and color parameters extracted using CV algorithms from digital images obtained from a smartphone camera. The artificial neural network (ANN) model was developed using nine morpho-colorimetric parameters to classify rice samples into 15 commercial rice types. Furthermore, the ANN models were deployed and evaluated on a different imaging system to simulate their practical applications under different conditions. Results showed that the best classification accuracy was obtained using the Bayesian Regularization (BR) algorithm of the ANN with ten hidden neurons at 91.6% (MSE = <0.01) and 88.5% (MSE = 0.01) for the training and testing stages, respectively, with an overall accuracy of 90.7% (Model 2). Deployment also showed high accuracy (93.9%) in the classification of the rice samples. The adoption by the industry of rapid, reliable, and accurate methods, such as those presented here, may allow the incorporation of different morpho-colorimetric traits in rice with consumer perception studies.
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Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product's quality and stability. Eur Food Res Technol 2021; 247:2677-2685. [PMID: 34539236 PMCID: PMC8442654 DOI: 10.1007/s00217-021-03790-2] [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: 02/23/2021] [Revised: 05/25/2021] [Accepted: 05/29/2021] [Indexed: 10/28/2022]
Abstract
Despite several nutritional benefits of brown rice (BR) its consumption remains limited compared to white rice. Two of the major barriers to its consumption are long cooking time and limited shelf life. However, those two hurdles can be overcome through the development of shelf-stable BR pouches to create new ready-to-eat (RTE) products, a food category that is gaining important market shares. Nevertheless, scarce information is available on the production and shelf-life stability of ready-to-eat BR products. The first objective of this study was the determination of the optimal moisture range to fully cook BR. The second objective was to determine the effect of moisture content and storage time on two fundamental parameters for consumer's acceptance of rice: color and texture. Three RTE BR pouches with moisture contents of 54%, 57% and 60% were produced and texture and color were evaluated after 1 year of storage. Significant changes in hardness and stickiness were reported during long-term storage. Moisture content negatively affected hardness and positively affected stickiness. Furthermore, storage time and moisture showed a significant effect on rice color. The present results provide information that will be useful to design new RTE meals to promote brown rice consumption.
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Gulkirpik E, Toc M, Atuna RA, Amagloh FK, Andrade Laborde JE. Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods. Foods 2021; 10:foods10092192. [PMID: 34574302 PMCID: PMC8472710 DOI: 10.3390/foods10092192] [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: 08/08/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 11/17/2022] Open
Abstract
The oxidative stability of pretreated full-fat soybean flour (FFSF) was evaluated under commercial (Experiment I) and accelerated conditions (Experiment II). In Experiment I, soybeans were pretreated using germination, soaking (24 h), or roasting (110–120 °C), and the dried, milled FFSF was stored for 120 days under commercial storage conditions in two cities in Ghana. Acid value (AV) and peroxide value (PV) were determined. The proximate and sensory quality of Tuo Zaafi, a maize-only dish in northern Ghana enriched with 10–30% of the pretreated FFSF, was assessed. Before storage, all samples had similar PV (1.907–4.305 mEq/kg oil); however, the AV of the germinated sample was higher than that of the unprocessed samples (10.83 vs. 3.13 mgKOH/g oil; p < 0.001). After storage, although AV fluctuated, the PV was similar (2.39–3.74 mEq/kg oil; p = 1.00). Storage location showed no significant differences in terms of AV (4.96–4.97 mgKOH/g oil; p = 0.994), unlike PV (2.07–3.55 mEq/kg oil; p < 0.001). Increasing the levels of the pretreated FFSF in Tuo Zaafi resulted in lower consumer preference scores for all sensory attributes. In Experiment II, FFSF samples (dehulled and nondehulled) prepared from germination, soaking (18 h and 24 h) and roasting were evaluated under accelerated conditions (AC) of controlled temperature (45 ± 0.1 °C) and relative humidity (81 ± 1%) for AV, PV, p-anisidine value (pAV), lipoxygenase activity (LOX), color, and moisture. Pretreatment, condition, time, and their interaction affected the oxidative stability of all FFSF samples (p < 0.001). Roasted samples showed the highest increase in AV and pAV in both storage conditions (p < 0.05). Under room temperature conditions (RTC), the roasted and germinated samples had lower LOX activity (p < 0.05) at the end of storage time compared to that of the controls. In conclusion, germination and soaking reduced oxidation of FFSF, while roasting promotes it, despite its common use.
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Affiliation(s)
- Ece Gulkirpik
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign County, IL 61801, USA; (E.G.); (M.T.)
| | - Marco Toc
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign County, IL 61801, USA; (E.G.); (M.T.)
| | - Richard A. Atuna
- Department of Food Science and Technology, Nyankpala Campus, University for Development Studies, Tamale P.O. Box TL 1882, Ghana; (R.A.A.); (F.K.A.)
| | - Francis K. Amagloh
- Department of Food Science and Technology, Nyankpala Campus, University for Development Studies, Tamale P.O. Box TL 1882, Ghana; (R.A.A.); (F.K.A.)
| | - Juan E. Andrade Laborde
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA
- Correspondence:
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31
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Huang L, Tan H, Zhang C, Li Q, Liu Q. Starch biosynthesis in cereal endosperms: An updated review over the last decade. PLANT COMMUNICATIONS 2021; 2:100237. [PMID: 34746765 PMCID: PMC8554040 DOI: 10.1016/j.xplc.2021.100237] [Citation(s) in RCA: 89] [Impact Index Per Article: 29.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 08/08/2021] [Accepted: 08/27/2021] [Indexed: 05/13/2023]
Abstract
Starch is a vital energy source for living organisms and is a key raw material and additive in the food and non-food industries. Starch has received continuous attention in multiple research fields. The endosperm of cereals (e.g., rice, corn, wheat, and barley) is the most important site for the synthesis of storage starch. Around 2010, several excellent reviews summarized key progress in various fields of starch research, serving as important references for subsequent research. In the past 10 years, many achievements have been made in the study of starch synthesis and regulation in cereals. The present review provides an update on research progress in starch synthesis of cereal endosperms over the past decade, focusing on new enzymes and non-enzymatic proteins involved in starch synthesis, regulatory networks of starch synthesis, and the use of elite alleles of starch synthesis-related genes in cereal breeding programs. We also provide perspectives on future research directions that will further our understanding of cereal starch biosynthesis and regulation to support the rational design of ideal quality grain.
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Affiliation(s)
- Lichun Huang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China
| | - Hongyan Tan
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Changquan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China
| | - Qianfeng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China
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32
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pH-dependent pasting and texture properties of rice flour subjected to limited protein hydrolysis. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106754] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Naseer B, Naik HR, Hussain SZ, Shikari AB, Noor N. Variability in waxy (Wx) allele, in-vitro starch digestibility, glycemic response and textural behaviour of popular Northern Himalayan rice varieties. Sci Rep 2021; 11:12047. [PMID: 34103609 PMCID: PMC8187641 DOI: 10.1038/s41598-021-91537-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Accepted: 05/17/2021] [Indexed: 11/29/2022] Open
Abstract
Eight commonly cultivated and consumed rice varieties of Northern Himalayan regions and a popular high amylose rice variety were characterized at Wx locus and evaluated for resistant starch (RS), in-vitro starch digestibility, predicted glycemic index (pGI), glycemic load (GL) and textural parameters. Cytosine and thymine repeats (CT)n at waxy locus (Wx) showed high association with apparent amylose content (AAC). Both pGI and GL varied substantially within the selected varieties. The pGI was relatively lower in high and intermediate amylose Indica varieties compared to low amylose Japonica ones. However, Koshikari despite being a low amylose variety showed relatively lower pGI and GL, due to its higher RS, dietary fiber, protein and fat content. It was thus presumed that in addition to AAC, RS and other grain components also affect the glycemic response. Inherent resistance to enzymatic hydrolysis was also found to be higher in firm textured and less sticky rice varieties. The genotypes-Lalat, Basmati-1509 and Koshikari, in view of their low to moderate pGI and relatively higher RS content, can be explored in future breeding programmes to develop rice varieties whose consumption will help to prevent hyper/hypo glycemic responses in Northern Himalayan regions, where daily staple diet is rice.
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Affiliation(s)
- Bazila Naseer
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025, India
| | - H R Naik
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, 192122, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025, India.
| | - Asif Bashir Shikari
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, 192122, India
| | - Nowsheen Noor
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, 192122, India
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34
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Adegoke TV, Wang Y, Chen L, Wang H, Liu W, Liu X, Cheng YC, Tong X, Ying J, Zhang J. Posttranslational Modification of Waxy to Genetically Improve Starch Quality in Rice Grain. Int J Mol Sci 2021; 22:4845. [PMID: 34063649 PMCID: PMC8124582 DOI: 10.3390/ijms22094845] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/26/2021] [Accepted: 04/29/2021] [Indexed: 01/07/2023] Open
Abstract
The waxy (Wx) gene, encoding the granule-bound starch synthase (GBSS), is responsible for amylose biosynthesis and plays a crucial role in defining eating and cooking quality. The waxy locus controls both the non-waxy and waxy rice phenotypes. Rice starch can be altered into various forms by either reducing or increasing the amylose content, depending on consumer preference and region. Low-amylose rice is preferred by consumers because of its softness and sticky appearance. A better way of improving crops other than downregulation and overexpression of a gene or genes may be achieved through the posttranslational modification of sites or regulatory enzymes that regulate them because of their significance. The impact of posttranslational GBSSI modifications on extra-long unit chains (ELCs) remains largely unknown. Numerous studies have been reported on different crops, such as wheat, maize, and barley, but the rice starch granule proteome remains largely unknown. There is a need to improve the yield of low-amylose rice by employing posttranslational modification of Wx, since the market demand is increasing every day in order to meet the market demand for low-amylose rice in the regional area that prefers low-amylose rice, particularly in China. In this review, we have conducted an in-depth review of waxy rice, starch properties, starch biosynthesis, and posttranslational modification of waxy protein to genetically improve starch quality in rice grains.
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Affiliation(s)
- Tosin Victor Adegoke
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yifeng Wang
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Lijuan Chen
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Huimei Wang
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Wanning Liu
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Xingyong Liu
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Yi-Chen Cheng
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Xiaohong Tong
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Jiezheng Ying
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Jian Zhang
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
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35
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Bonto AP, Tiozon RN, Sreenivasulu N, Camacho DH. Impact of ultrasonic treatment on rice starch and grain functional properties: A review. ULTRASONICS SONOCHEMISTRY 2021; 71:105383. [PMID: 33227580 PMCID: PMC7786581 DOI: 10.1016/j.ultsonch.2020.105383] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/06/2020] [Accepted: 10/25/2020] [Indexed: 05/06/2023]
Abstract
As a green, nonthermal, and innovative technology, ultrasonication generates acoustic cavitation in an aqueous medium, developing physical forces that affect the starch chemistry and rice grain characteristics. This review describes the current information on the effect of ultrasonication on the morphological, textural, and physicochemical properties of rice starch and grain. In a biphasic system, ultrasonication introduced fissures and cracks, which facilitated higher uptake of water and altered the rice starch characteristics impacting textural properties. In wholegrain rice, ultrasonic treatment stimulated the production of health-related metabolites, facilitated the higher uptake of micronutrient fortificants, and enhanced the palatability by softening the rice texture. This review provides insights into the future direction on the utilization of ultrasonication for the applications towards the improvement of rice functional properties.
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Affiliation(s)
- Aldrin P Bonto
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Laguna, Philippines; Chemistry Department, University of Santo Tomas, Espana, Sampaloc, Manila 1008, Philippines
| | - Rhowell N Tiozon
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Laguna, Philippines
| | - Nese Sreenivasulu
- Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Laguna, Philippines.
| | - Drexel H Camacho
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Organic Materials and Interfaces Unit, CENSER, De La Salle University, 2401, Taft Avenue, Manila 0922, Philippines.
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36
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Li Q, Li S, Guan X, Huang K, Zhu F. Effects of vacuum soaking on the hydration, steaming, and physiochemical properties of japonica rice. Biosci Biotechnol Biochem 2021; 85:634-642. [PMID: 33590867 DOI: 10.1093/bbb/zbaa068] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 10/25/2020] [Indexed: 11/13/2022]
Abstract
Soaking is an essential step in the processing of various rice products. In this study, the influences of vacuum soaking on hydration, steaming, and physiochemical properties of rice were investigated. Results showed that vacuum soaking accelerated water absorption as well as affected the mobility and density of water protons inside rice during soaking. Vacuum soaking could considerably shorten the optimal steaming time from 58 to 32 min and reduce the adhesiveness of steamed rice. Microstructure analysis of rice revealed that porous structure was formed on rice surface and the arrangement of starch granules became loosened after vacuum soaking. Moreover, vacuum soaking slightly reduced the relative crystallinity of rice starches without altering the crystalline type. The gelatinization temperature as well as the peak and trough viscosity was also decreased after vacuum soaking. Our study suggested that vacuum soaking was conducive to improve the soaking and steaming properties of rice.
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Affiliation(s)
- Qiuyun Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Sen Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xiao Guan
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Kai Huang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Fengbo Zhu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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37
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Peng Y, Mao B, Zhang C, Shao Y, Wu T, Hu L, Hu Y, Tang L, Li Y, Zhao B, Tang W, Xiao Y. Correlations Between Parental Lines and Indica Hybrid Rice in Terms of Eating Quality Traits. Front Nutr 2021; 7:583997. [PMID: 33490097 PMCID: PMC7817974 DOI: 10.3389/fnut.2020.583997] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Accepted: 12/03/2020] [Indexed: 11/23/2022] Open
Abstract
In this study, by analyzing the relationship between hybrid combinations and parental lines, we found that the eating quality traits of hybrid combinations were determined by both parents. The sterile lines determined the overall eating quality characteristics of the hybrid combinations. For the same sterile line, there were some correlations between the hybrid combinations and restorer lines in terms of taste value, rapid visco analyzer breakdown and setback values, apparent amylose content, and cooked rice hardness and stickiness. Analysis of the starch fine structure between hybrid combinations and their restorer lines demonstrated positive correlations between them in terms of short-branch amylopectin chains and amylose. Moreover, different allelic combinations of the Wx gene showed different genetic effects on the eating quality traits of hybrid rice. Overall, this study provides a framework for the development of hybrid rice with superior eating quality.
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Affiliation(s)
- Yan Peng
- College of Agronomy, Hunan Agricultural University, Changsha, China.,State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China
| | - Bigang Mao
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China.,Longping Graduate School, Hunan University, Changsha, China
| | - Changquan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou, China
| | - Ye Shao
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China
| | - Tianhao Wu
- Longping Graduate School, Hunan University, Changsha, China
| | - Liming Hu
- Longping Graduate School, Hunan University, Changsha, China
| | - Yuanyi Hu
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China
| | - Li Tang
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China
| | - Yaokui Li
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China
| | - Bingran Zhao
- College of Agronomy, Hunan Agricultural University, Changsha, China.,State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China
| | - Wenbang Tang
- College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Yinghui Xiao
- College of Agronomy, Hunan Agricultural University, Changsha, China
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38
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Plant-Based Tacca leontopetaloides Biopolymer Flocculant (TBPF) Produced High Removal of Heavy Metal Ions at Low Dosage. Processes (Basel) 2020. [DOI: 10.3390/pr9010037] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
High removal of heavy metals using plant-based bioflocculant under low concentration is required due to its low cost, abundant source, and nontoxicity for improved wastewater management and utilization in the water industry. This paper presents a treatment of synthetic wastewater using plant-based Tacca leontopetaloides biopolymer flocculant (TBPF) without modification on its structural polymer chains. It produced a high removal of heavy metals (Zn, Pb, Ni, and Cd) at a low concentration of TBPF dosage. In our previous report, TBPF was characterized and successfully reduced the turbidity, total suspended solids, and color for leachate treatment; however, its effectiveness for heavy metal removal has not been reported. The removal of these heavy metals was performed using a standard jar test procedure at different pH values of synthetic wastewater and TBPF dosages. The effects of hydroxide ion, pH, initial TBPF concentration, initial metal ion concentration, and TBPF dosage were examined using one factorial at the time (OFAT). The results show that the highest removal for Zn, Pb, Ni, and Cd metal ions were 98.4–98.5%, 79–80%, 97–98%, and 92–93%, respectively, using 120 mg/L dosage from the initial concentration of 10% TBPF at pH 10. The final concentrations for Zn, Pb, Ni, and Cd metal ions were 0.043–0.044, 0.41–0.43, 0.037–0.054, and 0.11–0.13 mg/L, respectively, which are below the Standard B discharge limit set by the Department of Environment (DOE), Malaysia. The results show that TBPF has a high potential for the removal of heavy metals, particularly Zn, Pb, Ni, and Cd, in real wastewater treatment.
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Li H, Xu M, Yan S, Liu R, Ma Z, Wen Y, Wang J, Sun B. Insights into waxy maize starch degradation by sulfuric acid: Impact on starch structure, pasting, and rheological property. Int J Biol Macromol 2020; 165:214-221. [PMID: 32980409 DOI: 10.1016/j.ijbiomac.2020.09.148] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/05/2020] [Accepted: 09/20/2020] [Indexed: 11/30/2022]
Abstract
This study investigated the effects of acid degradation of amylopectin on the structure, pasting, and rheological properties of waxy maize starch. It is found that: 1) the amount of amylopectin short-chains with degree of polymerization (DP) ~ 15-50 increased while that of amylopectin long-chains with DP ~ 50-200 decreased by acid hydrolysis; 2) acid hydrolysis produced smaller amylopectin molecules with a narrower size distribution; 3) acid hydrolysis had a minor effect on the crystalline and granular structures of native starch; 4) the pasting viscosity of acid hydrolyzed starch during heating and the consistency coefficient, K, of starch gels increased, whereas the flow behavior index, n, decreased. Correlation analysis was used to clarify the molecular causes for the variations of pasting and rheological properties of acid hydrolyzed starch.
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Affiliation(s)
- Hongyan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Minghao Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Shu Yan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Ruoxin Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Zichu Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
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40
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Reyniers S, De Brier N, Ooms N, Matthijs S, Piovesan A, Verboven P, Brijs K, Gilbert RG, Delcour JA. Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps. NATURE FOOD 2020; 1:736-745. [PMID: 37128034 DOI: 10.1038/s43016-020-00180-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Accepted: 10/08/2020] [Indexed: 05/03/2023]
Abstract
The fine structure of extractable amylose (E-AM) in potato flakes dictates oil uptake during the production of deep-fried crisps from dough made from the flakes, and thus their caloric density. High levels of short E-AM chains increase the extent of amylose crystallization during dough making and increase water binding. Time-domain proton NMR analysis showed that they also cause water to be released at a low rate during deep-frying and thus restrict dough expansion and, most importantly, oil uptake. X-ray micro-computed tomography revealed that this results in high thickness of the crisp solid matrix and reduced pore sizes. Thus, the level of short E-AM chains in potato flakes impacts amylose crystal formation, dough strength and expansion, as well as the associated oil uptake during deep-frying. Based on these results, we advise potato crisp manufacturers to source potato cultivars with high levels of short amylose chains for the production of reduced-calorie crisps and to make well-reasoned process adaptations to control the extractability of potato amylose.
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Affiliation(s)
- S Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium.
| | - N De Brier
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
- Belgian Red Cross, Mechelen, Belgium
| | - N Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | | | - A Piovesan
- BIOSYST - MeBioS and LFoRCe, KU Leuven, Leuven, Belgium
| | - P Verboven
- BIOSYST - MeBioS and LFoRCe, KU Leuven, Leuven, Belgium
| | - K Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - R G Gilbert
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou, Jiangsu, China
| | - J A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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41
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An D, Li Q, Li E, Obadi M, Li C, Li H, Zhang J, Du J, Zhou X, Li N, Xu B. Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch. Food Chem 2020; 341:128222. [PMID: 33065469 DOI: 10.1016/j.foodchem.2020.128222] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 09/04/2020] [Accepted: 09/23/2020] [Indexed: 11/30/2022]
Abstract
The relationship between the fine structure of original starch, leached starch during cooking, and the adhesiveness of noodles prepared by adding starches separated from different wheat cultivars was analyzed. The adhesiveness of noodles was primarily determined by the chain-length distributions of amylopectin rather than amylose. The adhesiveness of cooked noodles was positively correlated with the amount of short amylopectin chains with the degree of polymerization (DP) of 6-12, but negatively correlated with the amount of long chains with 25 < DP ≤ 36. The decrease of the proportion of short amylopectin chains and amylose chains and the increase of the amount of very long amylopectin chains with 37 < DP ≤ 100 in leachate led to decreased adhesiveness of cooked noodles. The reduction of the short-chain content in leached amylopectin caused by the increased proportion of long chains in original amylopectin is proposed to weaken the adhesiveness of cooked noodles.
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Affiliation(s)
- Di An
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Qingqing Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Enpeng Li
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Haiteng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Jiyao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Jin Du
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Xiaoling Zhou
- Kemen Noodle Manufacturing Co., Ltd, Changsha 410000, China
| | - Na Li
- Kemen Noodle Manufacturing Co., Ltd, Changsha 410000, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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42
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Li H, Yan S, Yang L, Xu M, Ji J, Mao H, Song Y, Wang J, Sun B. Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice. Food Chem 2020; 341:128202. [PMID: 33038806 DOI: 10.1016/j.foodchem.2020.128202] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 08/15/2020] [Accepted: 09/23/2020] [Indexed: 11/26/2022]
Abstract
Parboiled rice has high nutritional value but unpleasant palatability. In this study, rice stickiness was significantly reduced by steaming during the parboiling process; however, continuing steaming past certain durations no longer affected rice stickiness. It was also found: (i) the degree of starch gelatinization (DSG) increases and starch crystallinity decreases with increasing steaming time; (ii) the molecular size and chain length distribution (CLD) of leached starch for both white and parboiled rice are significantly different from those of native starch; (iii) the relation between leached amylopectin amount and rice stickiness explains the reduced stickiness by parboiling; and (iv) starch gelatinization in the surface layer of rice grains during parboiling might be critically important in blocking starch leaching, consequently leading to a less sticky texture. This study supplies a way to manage glutinous rice stickiness by parboiling for the production of non-sticky rice foods.
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Affiliation(s)
- Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Shu Yan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Lu Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Minghao Xu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jingyun Ji
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Huijia Mao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yuanjie Song
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
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43
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Slower liberation and digestion of amylose in high-amylose rice cooked with adzuki bean: contribution of procyanidins. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03612-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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44
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Yu AHM, Phoon PY, Ng GCF, Henry CJ. Physicochemical characteristics of green banana flour and its use in the development of konjac-green banana noodles. J Food Sci 2020; 85:3026-3033. [PMID: 32940358 DOI: 10.1111/1750-3841.15458] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/19/2020] [Accepted: 08/27/2020] [Indexed: 11/29/2022]
Abstract
Asian noodles typically have high glycemic index, and an unbalanced diet heavily laden with carbohydrates has been linked to weight gain and obesity. Shirataki noodles from Japan is made from konjac glucomannan (KGM) and water and is widely known for its multiple health benefits and ability to promote satiety. However, it imparts negligible nutritional value due to its low energy content. In this study, the feasibility of making low calorie, gluten-free Shirataki noodles with improved nutritional value was shown by adding green banana flour (GBF), an underutilized subproduct of low commercial value and significance in the food industry. The optimal KGM-GBF noodles (with 6% w/w KGM, 35% w/w GBF) had 27% lower total energy content, 13% lower carbohydrate content, 5.4% higher fiber content, 2% higher ash content, and 80% hardness (as measured by texture profile analysis) when compared to commercial yellow alkaline wheat noodles. Multiple regression analysis showed that KGM level was a more influential factor than GBF level on the hardness of cooked KGM-GBF noodles (P < 0.01). The compatibility of GBF with KGM in noodle making lay in GBF's high gelatinizing and pasting temperatures, which allowed optimal KGM hydration during dough formation to develop the primary network structure in the noodles. Through this study, the potential of GBF as a functional food ingredient in product processing and nutrition enhancement was demonstrated. PRACTICAL APPLICATION: The addition of green banana flour can improve the nutritional value and sensorial properties of konjac (Shirataki) noodles. This offers a gluten-free and low glycemic index alternative to wheat and starch noodles currently available commercially. A novel method of noodle-making to create KGM noodles, without the use of high alkalinity, was developed.
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Affiliation(s)
- Ashley Hui Min Yu
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore
| | - Pui Yeu Phoon
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore
| | - Grace Cui Fang Ng
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore
| | - Christiani Jeyakumar Henry
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, 138669, Singapore.,Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, 117596, Singapore
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45
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Tiozon RN, Camacho DH, Bonto AP, Oyong GG, Sreenivasulu N. Efficient fortification of folic acid in rice through ultrasonic treatment and absorption. Food Chem 2020; 335:127629. [PMID: 32736156 DOI: 10.1016/j.foodchem.2020.127629] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 05/01/2020] [Accepted: 07/18/2020] [Indexed: 01/05/2023]
Abstract
Folate deficiencies are prevalent in countries with insufficient food diversity. Rice fortification is seen as a viable way to improve the daily intake of folates. This work reports an efficient process of rice fortification involving ultrasonic treatment and absorption of the folic acid fortificant. Increased porosity due to sonication allowed the efficient absorption of folic acid into the brown rice kernel up to 5.195 × 104 μg/100 g, a 1,982-fold increase from its inherent content. The absorbed folic acid in brown rice has 93.53% retention after washing and cooking. Fortification of ultrasound-treated milled rice with folic acid was also efficient affording 6.559 × 104 μg/100 g, a 4,054-fold increase from its basal content. The effect of fortification caused a decrease in the thermal and pasting temperatures. The fortification also caused yellow coloration, decrease in hardness, and increase in the adhesiveness of the rice. The resulting fortified brown rice showed improved textural properties favorable for consumers.
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Affiliation(s)
- Rhowell N Tiozon
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Manila 0922, Philippines.
| | - Drexel H Camacho
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Manila 0922, Philippines; Organic Materials and Interfaces Unit, CENSER, De La Salle University, 2401 Taft Avenue, Manila 0922, Philippines.
| | - Aldrin P Bonto
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Manila 0922, Philippines.
| | - Glenn G Oyong
- Organic Materials and Interfaces Unit, CENSER, De La Salle University, 2401 Taft Avenue, Manila 0922, Philippines.
| | - Nese Sreenivasulu
- Grain Quality and Nutrition Center, International Rice Research Institute, Los Baños, Laguna 4031, Philippines.
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46
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Reyniers S, Ooms N, Gomand SV, Delcour JA. What makes starch from potato (Solanum tuberosumL.) tubers unique: A review. Compr Rev Food Sci Food Saf 2020; 19:2588-2612. [DOI: 10.1111/1541-4337.12596] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 06/02/2020] [Accepted: 06/12/2020] [Indexed: 01/21/2023]
Affiliation(s)
- Stijn Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
| | - Sara V. Gomand
- Department of Agriculture and FisheriesGovernment of Flanders Brussels Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
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47
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Effect of Substrate Characteristics on the Growth and Sporulation of Two Biocontrol Microorganisms during Solid State Cultivation. FERMENTATION 2020. [DOI: 10.3390/fermentation6030069] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Biocontrol agents are a group of naturally occurring organisms capable of interrupting the lifespan and suppressing the propagation of disease organisms. The use of biocontrol agents offers an environment-friendly and sustainable solution to the synthetic agrochemicals. In this study, we investigated parboiled rice and millets as substrates for spore production of two model biocontrol microorganisms (Bacillus pumilus and Streptomyces griseus) under solid state cultivation (SSC) conditions. The effects of cultivation parameters such as initial moisture content, water activity, and cultivation time on microbial growth and spore production were studied. Furthermore, texture profile analysis was performed to test the stress and strain curve and the hardness and stickiness of the substrates. The greatest spore production occurred at 50% moisture content with millets as a substrate, yielding a count of 1.34 × 108 spores/g-wet-substrate enumerated with plate count analysis and 1.70 × 108 events/g-wet-substrate using flow cytometry analysis. Substrate texture profile was highly correlative to the initial moisture content and substrate type and all proved to be essential process variables in controlling the bacterial growth and sporulation during SSC processes.
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48
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Zhou T, Zhou Q, Li E, Yuan L, Wang W, Zhang H, Liu L, Wang Z, Yang J, Gu J. Effects of nitrogen fertilizer on structure and physicochemical properties of ‘super’ rice starch. Carbohydr Polym 2020; 239:116237. [DOI: 10.1016/j.carbpol.2020.116237] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 03/24/2020] [Accepted: 03/29/2020] [Indexed: 10/24/2022]
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49
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Peleg M. Quantitative Instrumental Assessment of Cooked Rice Stickiness. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09224-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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50
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Sharma C, Chambers E, Jayanty SS, Sathuvalli Rajakalyan V, Holm DG, Talavera M. Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars. J SENS STUD 2020. [DOI: 10.1111/joss.12577] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Chetan Sharma
- Center for Sensory Analysis and Consumer BehaviorKansas State University Olathe Kansas USA
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas USA
| | - Sastry S. Jayanty
- San Luis Valley Research Center, Department of Horticulture and Landscape ArchitectureColorado State University Fort Collins Colorado USA
| | | | - David G. Holm
- San Luis Valley Research Center, Department of Horticulture and Landscape ArchitectureColorado State University Fort Collins Colorado USA
| | - Martin Talavera
- Center for Sensory Analysis and Consumer BehaviorKansas State University Olathe Kansas USA
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