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Gebre BA, Xu Z, Ma M, Lakew B, Sui Z, Corke H. Relationships among Structure, Physicochemical Properties and In Vitro Digestibility of Starches from Ethiopian Food Barley Varieties. Foods 2024; 13:1198. [PMID: 38672871 PMCID: PMC11049196 DOI: 10.3390/foods13081198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/09/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Studying diversity in local barley varieties can help advance novel uses for the grain. Therefore, starch was isolated from nine Ethiopian food barley varieties to determine starch structural, pasting, thermal, and digestibility characteristics, as well as their inter-relationships. The amylose content in the varieties significantly varied from 24.5 to 30.3%, with a coefficient of variation of 6.1%. The chain length distributions also varied significantly, and fa, fb1, fb2, and fb3 ranged from 26.3 to 29.0, 48.0 to 49.7, 15.0 to 15.9, and 7.5 to 9.5%, respectively. Significant variations were also exhibited in absorbance peak ratios, as well as thermal, pasting, and in vitro digestibility properties, with the latter two parameters showing the greatest diversity. Higher contents of amylose and long amylopectin fractions contributed to higher gelatinization temperatures and viscosities and lower digestibility. Structural characteristics showed strong relationships with viscosity, thermal, and in vitro digestibility properties. Cross 41/98 and Dimtu varieties are more suitable in functional food formulations and for bakery products. These results might inspire further studies to suggest target-based starch modifications and new product development.
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Affiliation(s)
- Bilatu Agza Gebre
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (B.A.G.); (Z.X.); (M.M.)
- Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 2003, Ethiopia
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (B.A.G.); (Z.X.); (M.M.)
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (B.A.G.); (Z.X.); (M.M.)
| | - Berhane Lakew
- Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 2003, Ethiopia;
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (B.A.G.); (Z.X.); (M.M.)
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion—Israel Institute of Technology, Shantou 515063, China
- Faculty of Biotechnology and Food Engineering, Technion—Israel Institute of Technology, Haifa 3200003, Israel
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2
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Kishore A, Patil RJ, Singh A, Pati K. Jicama (Pachyrhizus spp.) a nonconventional starch: A review on isolation, composition, structure, properties, modifications and its application. Int J Biol Macromol 2024; 258:129095. [PMID: 38158067 DOI: 10.1016/j.ijbiomac.2023.129095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 12/24/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
Starch attracts food industries due to their availability in nature, cheapness, biodegradability and possibilities of endless applications. The starch properties and their modification affect food quality. Compared to other cereals, tuber and root starches, more systematic information is needed on the jicama starches (JS). This review article summarizes the isolation, composition, morphology, rheological, thermal and digestibility properties of JS. The modifications and its current and potential applications are also discussed. The chemical composition and structure of JS are different from other starches, influencing its properties. JS has been modified by physical and chemical methods to improve the properties of starch. However, there are very few studies on the modification of JS as compared with other commercial starch although it has been used in food formulation as a stabilizer and to improve the texture of food products. It is also applied as an edible coating to preserve the quality of food products and use as a raw material for making edible and bioplastic packaging. However, large-scale utilization of JS is unexplored compared to commercial starches. Therefore, this review would provide useful information and suggestions for more research on Jicama starch and its industrial applications.
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Affiliation(s)
- Anand Kishore
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Rohan Jitendra Patil
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India
| | - Anupama Singh
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Kalidas Pati
- Regional Center, ICAR - Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India
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3
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Gebre BA, Xu Z, Ma M, Lakew B, Sui Z, Corke H. Starch molecular structure, physicochemical properties and in vitro digestibility of Ethiopian malt barley varieties. Int J Biol Macromol 2024; 256:128407. [PMID: 38007010 DOI: 10.1016/j.ijbiomac.2023.128407] [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: 07/24/2023] [Revised: 10/31/2023] [Accepted: 11/22/2023] [Indexed: 11/27/2023]
Abstract
Characterization of local varietal barley quality diversity can help boost further development of novel value-added utilization of the grain. Therefore, in this study starch was isolated from 11 Ethiopian malting barley varieties to determine starch structural, pasting, thermal and digestibility characteristics, and their inter-relationships. The varieties showed significant differences in all amylopectin chain length fractions, and the A, B1, B2 and B3 chains ranged from 25.4 to 30.1, 47.4-50.1, 14.3-16.0 and 7.8-9.0 %, respectively. The varieties also exhibited significant variation in amylose content, relative crystallinity, absorbance peak ratios, pasting and thermal properties. Moreover, on average about 83 % raw starch of the varieties was classified as slowly digestible and resistant, whereas after gelatinization this was reduced to 9 %. Molecular and crystalline structures were strongly related to pasting properties, thermal characteristics and in vitro digestibility of the starches. The study provides information on some starch quality characteristics and the inter-relationships among the parameters, and might inspire further studies to suggest possible target-based starch modifications, and future novel utilization of barley. More studies are required to investigate the association of starch quality parameters with malting quality attributes.
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Affiliation(s)
- Bilatu Agza Gebre
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Berhane Lakew
- Senior Barley Breeder, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
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4
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Xie J, Hong Y, Gu Z, Cheng L, Li Z, Li C, Ban X. Highland Barley Starch: Structures, Properties, and Applications. Foods 2023; 12:foods12020387. [PMID: 36673478 PMCID: PMC9857740 DOI: 10.3390/foods12020387] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/24/2022] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Highland barley (HB) is a nutritious crop with excellent health benefits, and shows promise as an economically important crop with diverse applications. Starch is the main component of HB and has great application potential owing to its unique structural and functional properties. This review details the latest status of research on the isolation, chemical composition, structure, properties, and applications of highland barley starch (HBS). Suggestions regarding how to better comprehend and utilize starches are proposed. The amylopectin content of HBS ranged from 74% to 78%, and can reach 100% in some varieties. Milling and air classification of barley, followed by wet extraction, can yield high-purity HBS. The surface of HBS granules is smooth, and most are oval and disc-shaped. Normal, waxy, and high-amylose HBS have an A-type crystalline. Due to its superb freeze-thaw stability, outstanding stability, and high solubility, HBS is widely used in the food and non-food industries. The digestibility of starch in different HB whole grain products varies widely. Therefore, the suitable HB variety can be selected to achieve the desired glycemic index. Further physicochemical modifications can be applied to expand the variability in starch structures and properties. The findings provide a thorough reference for future research on the utilization of HBS.
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Affiliation(s)
- Jingjing Xie
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
- Correspondence: ; Tel.: +86-510-85329237
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
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5
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Qiu Y, Chen X, Zhang J, Ding Y, Lyu F. Effects of tempering with plasma activated water on the degradation of deoxynivalenol and quality properties of wheat. Food Res Int 2022; 162:112070. [DOI: 10.1016/j.foodres.2022.112070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 09/12/2022] [Accepted: 10/16/2022] [Indexed: 11/04/2022]
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6
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Liu L, Yang T, Yang J, Zhou Q, Wang X, Cai J, Huang M, Dai T, Cao W, Jiang D. Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit. FRONTIERS IN PLANT SCIENCE 2022; 13:829229. [PMID: 35419013 PMCID: PMC8996254 DOI: 10.3389/fpls.2022.829229] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Accepted: 02/22/2022] [Indexed: 06/01/2023]
Abstract
Starch plays an important role in food industry. In this study, three wheat cultivars with different protein contents were used to investigate the different ratios of starch addition on starch pasting properties, starch thermal performance, dough rheology, biscuit quality, and their relationships. Results showed that with the increase in starch content, gluten, protein and glutenin macropolymer (GMP), lactic acid solvent retention capacity (SRC), sucrose SRC, and onset temperature (To) decreased, while most pasting parameters and gelatinization enthalpy (ΔH) increased. Viscosity parameters were significantly negatively correlated with dough stability time, farinograph quality number (FQN), and sucrose SRC. Biscuit quality was improved by starch addition, indicated by lower thickness and hardness, higher diameter, spread ratio, and sensory score. Viscosity parameters were positively correlated to diameter, spread ratio, and sensory score of biscuit, while negatively correlated to hardness and thickness of biscuit. Image analysis showed that the crumbs of biscuit were improved as shown by bigger pores in the bottom side. The results provide useful information for the clarification of the role of starch in determining biscuit quality and the inter-relationships of flour, dough, and biscuit.
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7
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Effect of Pretreatments and Drying Methods on Physical and Microstructural Properties of Potato Flour. Foods 2022; 11:foods11040507. [PMID: 35205983 PMCID: PMC8871150 DOI: 10.3390/foods11040507] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 01/25/2022] [Accepted: 02/05/2022] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the effects of pretreatments (blanching (60 and 95 °C) and boiling) and drying methods (freeze-drying and oven drying) on the quality characteristics of potato flour derived from three potato varieties, namely, Shangi, Unica, and Dutch Robjin. The percentage flour yield, color, particle size distribution, flow characteristics, microstructural and functional properties of the potato flour were determined. Unica recorded the least peeling loss, while the Dutch Robjin variety had the highest. Color parameters were significantly affected (p < 0.05) by the pretreatments and drying methods. Freeze drying produced lighter potato flour (L* = 92.86) compared to the other methods. Boiling and blanching at 95 °C followed by oven drying recorded a low angle of repose and compressibility index, indicating better flow characteristics. The smallest particle size (56.5 µm) was recorded for the freeze-drying treatment, while boiling followed by oven drying had the largest particle size (307.5 µm). Microstructural results indicate that boiling and blanching at 95 °C, followed by oven drying resulted in damaged starch granules, while freeze-drying and low-temperature blanching (60 °C) maintained the native starch granule. Particle size and the solubility index of potato flour showed strong positive correlation. This study revealed that the pretreatments and drying methods affected potato flour’s physical and microstructural parameters differently, resulting in changes in their functionality.
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8
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Degradation efficiency and products of deoxynivalenol treated by cold plasma and its application in wheat. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108874] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Singh R, Singh S, Saxena DC. Studies on standardization of alcohol aided starch extraction process from Chenopodium album and its characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01105-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Singh R, Kaur S, Aggarwal P. Exploration of potato starches from non-commercial cultivars in ready to cook instant non cereal, non glutinous pudding mix. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111966] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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11
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Shang J, Li L, Liu C, Hong J, Liu M, Zhao B, Zheng X. Relationships of flour characteristics with Isolated Starch Properties in Different Chinese Wheat Varieties. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103210] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Singh R, Kaur S, Sachdev PA. A cost effective technology for isolation of potato starch and its utilization in formulation of ready to cook, non cereal, and non glutinous soup mix. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00887-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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Dangi N, Yadav BS, Yadav RB. Barley β-glucan concentrate and its acid hydrolysate for the modification of dough making and rheological properties of water chestnut flour. Int J Biol Macromol 2020; 164:253-264. [DOI: 10.1016/j.ijbiomac.2020.07.047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 06/29/2020] [Accepted: 07/06/2020] [Indexed: 10/23/2022]
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14
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Punia S. Barley starch: Structure, properties and in vitro digestibility - A review. Int J Biol Macromol 2020; 155:868-875. [DOI: 10.1016/j.ijbiomac.2019.11.219] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/26/2019] [Accepted: 11/27/2019] [Indexed: 01/15/2023]
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15
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Comparative studies on physicochemical properties of total, A- and B-type starch from soft and hard wheat varieties. Int J Biol Macromol 2020; 154:714-723. [DOI: 10.1016/j.ijbiomac.2020.03.150] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 03/16/2020] [Accepted: 03/16/2020] [Indexed: 11/17/2022]
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16
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Pectin and its acid hydrolysate for the modification of hydration, pasting, thermal and rheological properties of barley starch. Int J Biol Macromol 2020; 152:969-980. [DOI: 10.1016/j.ijbiomac.2019.10.183] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 10/05/2019] [Accepted: 10/22/2019] [Indexed: 01/27/2023]
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17
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Dangi N, Yadav BS, Yadav RB. Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β-glucan concentrate. J Texture Stud 2020; 51:650-662. [PMID: 32134493 DOI: 10.1111/jtxs.12520] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2019] [Revised: 02/07/2020] [Accepted: 02/07/2020] [Indexed: 11/29/2022]
Abstract
This study was aimed at evaluating the potential of barley β-glucan concentrates (native and partially hydrolyzed) in modifying the techno-functionality of rice flour dough. β-Glucan concentrate was partially hydrolyzed to obtain a low molecular weight polymer and their influence on the pasting, rheological, and thermal properties of rice dough were assessed. Hydration, thermal, and pasting properties were significantly modified with the added β-glucans. The rice dough supplemented with β-glucan concentrates showed improved viscoelastic and creep behavior and the effectiveness of β-glucans in imparting strength to rice dough depended on its molecular weight. Hydrolyzed β-glucan concentrates having low molecular weight increased dough elasticity to the greater extent in comparison to native β-glucan concentrates. The micrographs of supplemented dough showed a strong and dense network indicating improved structure and strength.
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Affiliation(s)
- Nidhi Dangi
- Department of Food Technology, Maharshi Dayanand University, Rohtak, India
| | - Baljeet S Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, India
| | - Ritika B Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, India
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18
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Fox GP, Staunton M, Agnew E, D'Arcy B. Effect of varying starch properties and mashing conditions on wort sugar profiles. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.585] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Glen P. Fox
- Queensland Alliance for Agriculture and Food Innovation; University of Queensland; St Lucia Qld 4072 Australia
| | - Megan Staunton
- School of Agriculture & Food science; University of Queensland; St Lucia Qld 4072 Australia
| | - Eva Agnew
- School of Agriculture & Food science; University of Queensland; St Lucia Qld 4072 Australia
| | - Bruce D'Arcy
- School of Agriculture & Food science; University of Queensland; St Lucia Qld 4072 Australia
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19
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Iuga M, Mironeasa S. A review of the hydrothermal treatments impact on starch based systems properties. Crit Rev Food Sci Nutr 2019; 60:3890-3915. [DOI: 10.1080/10408398.2019.1664978] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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20
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Effect of single and dual steps annealing in combination with hydroxypropylation on physicochemical, functional and rheological properties of barley starch. Int J Biol Macromol 2019; 129:1006-1014. [DOI: 10.1016/j.ijbiomac.2019.02.104] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 01/30/2019] [Accepted: 02/16/2019] [Indexed: 02/02/2023]
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21
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Kaur H, Gill BS, Karwasra BL. In vitro digestibility, pasting, and structural properties of starches from different cereals. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1439955] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Harpreet Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Balmeet Singh Gill
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Brij Lal Karwasra
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
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22
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Zhu F. Barley Starch: Composition, Structure, Properties, and Modifications. Compr Rev Food Sci Food Saf 2017; 16:558-579. [DOI: 10.1111/1541-4337.12265] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 03/07/2017] [Accepted: 03/10/2017] [Indexed: 10/19/2022]
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences; Univ. of Auckland; Private Bag 92019 Auckland 1142 New Zealand
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23
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Amin T, Naik HR, Hussain SZ, Rather AH, Murtaza I, Dar BN. Structural properties of high-protein, low glycaemic index (GI) rice flour. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1252391] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Tawheed Amin
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - H. R. Naik
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - Syed Zameer Hussain
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - A. H. Rather
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - Imtiyaz Murtaza
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - B. N. Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, Srinagar, Jammu and Kashmir, India
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24
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Boyd L, Storsley J, Ames N. Effect of Heat Treatments on Starch Pasting, Particle Size, and Color of Whole-Grain Barley. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0100-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lindsey Boyd
- Agriculture and Agri-Food Canada, Winnipeg, MB, Canada
- Department of Food Science, University of Manitoba, Winnipeg, MB, Canada
| | | | - Nancy Ames
- Agriculture and Agri-Food Canada, Winnipeg, MB, Canada
- Department of Food Science, University of Manitoba, Winnipeg, MB, Canada
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25
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Naknaen P, Tobkaew W, Chaichaleom S. Properties of jackfruit seed starch oxidized with different levels of sodium hypochlorite. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1191868] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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26
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Malekpour Z, Hojatoleslamy M, Molavi H, Keramat J, Yazdi AG, Shariati MA. Effects of cross-linking modification with phosphoryl chloride (POCl3) on pysiochemical properties of barley starch. POTRAVINARSTVO 2016. [DOI: 10.5219/627] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Chemical methods are one of the comon method in starch modification. This study aimed at investigating of cross-link affection of phosphoryl chloride with two different levels 0.5 and 1g.kg-1 in order to enhance funciotnal proeprties and physiochemical changes on extracted starch from barley variety Bahman which cultivates in Chahr-Mahal Bakhtiari Province of Iran. Obtained results indicated that cross-linking leads to reduce sweeling power of strach granuls compred to natural starch and the amount of reduciton increase via the substitituin level. Powerfull cross-linkingnetween starch chains casue more resistance of granules to seweeling which is increased by means of cross-linking dgree. Additioally, investigationresults from synersis revealed that releasing water percentage in cross-linked starches increase in comparison to natural starches and this amount depends onthe amount of cross-link surface with a significantly difference in (α <0.05). Gelatinization temperature in both levels negligibly increased by modification where in low level of cross-linking was more. Furthermoe evaluating gelation temperatures of both natural and cross-linked modified starches showed that addition of phosphate groups in starch and creating extra coovalent bonds make granues more compressed reulting in slight increase of To, Tp, Tcin barley starch. Icreasing of temperature observed more in less concentration of cross-links. Evaluation of viscosity changes also revealed that this modification depending on increasing the amount of Phosphoryl Chloride led to increasing peak temperature, diminish peak and setback viscosity. Result also exhibited that in morphological level, cross-link causes to incidence changes in particles' diameter size. The comparison of diameter average and frequency between natural starch and cross-links starch exhibited that in cross-linkd treatment with 0.5% phosphoryl chloride, increase in frequency of granules with diameter of 6 - 10µm and >20 µm obersced. While frequency of granules with diamater size of 2 - 6 µm and 10 - 20 µm has been reduced to 0 which create bigger granules.
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Zhao L, Huang J, Man J, Huai H, Chen Y, Wei C. Physicochemical Properties ofEuryale feroxKernel Starches from Two Different Regions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1015733] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ayala Valencia G, Freitas Moraes IC, Vinicius Lourenço R, Barbosa Bittante AM, do Amaral Sobral PJ. Physicochemical Properties of Maranta (Maranta arundinaceaL.) Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2014.958162] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Li Q, Pan Z, Deng G, Long H, Li Z, Deng X, Liang J, Tang Y, Zeng X, Tashi N, Yu M. Effect of wide variation of the Waxy gene on starch properties in hull-less barley from Qinghai-Tibet plateau in China. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11369-11385. [PMID: 25345815 DOI: 10.1021/jf5026746] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Granule-bound starch synthase I (GBSS I) plays an important role in the synthesis of amylose and in the determination of starch properties in barley grains. Genomic DNAs for the Waxy gene encoding GBSS I protein were sequenced from 34 barley accessions or lines from Qinghai-Tibet plateau in China, to identify Waxy gene nucleotide variations and study the roles of polymorphic sites of the Waxy gene on expression levels of Waxy transcripts and GBSS I proteins and on resulting starch properties. A total of 116 DNA polymorphic sites were identified within the barley Waxy gene, which divided the studied accessions into 11 haplotypes. Among 33 nucleotide polymorphic sites in coding regions, 5 SNPs in three exons were found to play different roles on the expression level of the Waxy transcript and the GBSS I protein and on the amylose content and starch properties. One SNP G(3935)-to-T substitution in the 10th exon in the accession Z999 (HP II-2) caused a high expression level of the Waxy transcript and the GBSS I protein and the amylose free phenotype. The other SNP alteration was a C(2453)-to-T in the fifth exon in the accession Z1191 (HP I-5), which drastically reduced the expression level of the Waxy transcript and the GBSS I protein and, finally, produced the amylose free phenotype. Three SNPs in the seventh exon in the accession Z1337 (HP I-6) did not significantly change the level of Waxy transcript, the GBSS I protein, and starch properties, except obviously reducing the breakdown value of starch viscosity and extending the peak time. A total of 84 DNA polymorphic sites were found in the noncoding regions. A 403 bp deletion at 5'UTR in the accession Z1979 (HP I-3) had low transcript level, low GBSS I protein level, and low amylose content due to the deletion of cis-acting DNA regulatory elements. A 191 bp insertion and a 15 bp insertion in the first intron and second exons, respectively, may be closely related to a higher transcript level of the Waxy gene and significant differences in some starch properties of the Waxy I DNA group as compared to the Waxy II DNA group. This study indicates the specific variations of the Waxy gene have a great effect on amylose synthesis and starch properties of hull-less barley, which could be very useful to produce new barley with variable starch properties.
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Affiliation(s)
- Qiao Li
- Chengdu Institute of Biology, Chinese Academy of Sciences , No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
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Cai J, Cai C, Man J, Xu B, Wei C. Physicochemical Properties of Ginkgo Kernal Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.831443] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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