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Adhikary ND, Bains A, Tosif MM, Chawla P, Ali N, Ansari MA, Dhull SB, Goksen G. Development of ternary polymeric film based on modified mango seed kernel starch, carboxymethyl cellulose, and gum acacia to extend the shelf-life of bun-bread. Int J Biol Macromol 2024; 273:132915. [PMID: 38844289 DOI: 10.1016/j.ijbiomac.2024.132915] [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: 12/20/2023] [Revised: 05/31/2024] [Accepted: 06/03/2024] [Indexed: 06/18/2024]
Abstract
Non-conventional starch sources have attracted substantial attention due to their preferred physicochemical and mechanical properties similar to conventional sources. This study aimed to enhance the mechanical properties of mango seed kernel starch (MSKS) based films reinforced with carboxymethyl cellulose (CMC) and gum acacia (GA). Physical modification of MSKS was carried out using microwave-assisted at 180 W for 1 min. SEM results confirmed the oval and irregular shape of starch. The particle size of native starch (NS) (754.9 ± 20.4 nm) was higher compared to modified starch (MS) 336.6 ± 88.9 nm with a surface charge of -24.80 ± 3.92 to -34.87 ± 3.92 mV, respectively. Several functional groups including hydroxyl (OH) and carboxyl (CH) were confirmed in NS and MS. Different ratios of the MS, NS, CMC, and GA were used for the fabrication of films. Results revealed the higher tensile strength of M/C/G-1 (57.45 ± 0.05 nm) and M/C/G-2 (50.77 ± 0.58), compared to control C-4 (100 % native starch) (4.82 ± 0.04) respectively. The ternary complex provided excellent permeability against moisture and the film with a higher starch concentration confirmed the uniform thickness (0.09-0.10 mm). Furthermore, selected films (M/C/G-1 and M/C/G-2) reduced the microbial growth and weight loss of the bun compared to the control (C-4) film. Thus, the ternary complex maintained the freshness of the bun-bread for 14 days. It can be potentially used as a cost-effective and eco-friendly packaging material for food applications.
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Affiliation(s)
- Nibedita Das Adhikary
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Mansuri M Tosif
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
| | - Nemat Ali
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Mushtaq Ahmad Ansari
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Sanju Bala Dhull
- Department of Food Science & Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Türkiye.
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Elnahas MO, Elkhateeb WA, Daba GM. Nutritive profile, pharmaceutical potentials, and structural analysis of multifunctional bioactive fungal polysaccharides-A review. Int J Biol Macromol 2024; 266:130893. [PMID: 38493817 DOI: 10.1016/j.ijbiomac.2024.130893] [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: 07/21/2023] [Revised: 02/05/2024] [Accepted: 03/12/2024] [Indexed: 03/19/2024]
Abstract
Asian nations have long used edible fungi as food and medicine. Polysaccharides are among the main building units of the cell walls of fungi. Fungal polysaccharides have been documented in the medicinal and industrial sectors as products with a vast array of various biological activities and applications such as antitumor, antioxidant, anticancer, immunomodulation, and antiviral activities, etc. The goal of this review is to give insights into the various biological activities of mushroom polysaccharides and their potential as a medicine for human health. The extraction, purity, and structural analysis of fungal polysaccharides were also reviewed in this work. Also, future prospective, and challenges for fungal polysaccharides in pharmaceutical applications can be found in this review. Overall, this review serves as a valuable resource in exploring the therapeutic potential and applications of fungal polysaccharides. By building upon the existing knowledge base and addressing critical research gaps, researchers can find new opportunities for utilizing fungal polysaccharides as valuable therapeutic agents and functional ingredients in pharmaceuticals, nutraceuticals, and biotechnology.
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Affiliation(s)
- Marwa O Elnahas
- Chemistry of Natural and Microbial Products Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Dokki, Giza 12622, Egypt.
| | - Waill A Elkhateeb
- Chemistry of Natural and Microbial Products Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Dokki, Giza 12622, Egypt
| | - Ghoson M Daba
- Chemistry of Natural and Microbial Products Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Dokki, Giza 12622, Egypt
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3
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Ren H, Zhang T, Zhao W, He L, Li K, Li Q. "Structure-function" analysis using starches isolated from Lycoris chinensis bulbs of different developmental stages. Int J Biol Macromol 2024; 258:129035. [PMID: 38158068 DOI: 10.1016/j.ijbiomac.2023.129035] [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: 08/14/2023] [Revised: 11/14/2023] [Accepted: 12/22/2023] [Indexed: 01/03/2024]
Abstract
In this study, Lycoris chinensis bulbs of four developmental stages were compared for starch characteristics. Based on correlation analysis and hierarchical cluster analysis, the relationships among 36 traits were discussed. Compared to commonly consumed starches, L. chinensis starch had higher amylose content (33.4-43.2 %) and weight-average molar mass (36410-82,781 kDa), lower gelatinization temperature (61.8-68.1 °C), gel hardness (19.0-39.5 g) and viscosities. Among developmental stages, starches varied significantly in characteristics. As compared to juvenile stage (S1), mature bulbs (S4) had higher amylose content, lower gelatinization temperature, weight-average molar mass and degree of polymorphism. Correlation analysis revealed that the molecular weight-related traits had significantly positive correlations to gelatinization temperature (Tp, p < 0.05), positive but weak correlations to traits of particle size distribution, significantly negative correlations to AAC and many parameters of viscosity properties (p < 0.05). Based on the results of correlation analysis and hierarchical cluster analysis, the 36 traits of starch characteristics were proposed to be divided into three groups: particle size-related traits, molecular weight-related traits and AAC-related traits. The information presented in the current study are useful for future studies on starches of Lycoris and other bulb species, and instructive for future studies in investigating the "Structure-Function" relationship in starch.
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Affiliation(s)
- Huanhuan Ren
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Tongze Zhang
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China
| | - Wei Zhao
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Liangliang He
- Department of Grassland Science, College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou 510642, China
| | - Kehu Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China.
| | - Qingzhu Li
- Forestry and Pomology Research Institute, Protected Horticultural Research Institute, Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
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He L, Chen T, Liang W, Zhao C, Zhao L, Yao S, Zhou L, Zhu Z, Zhao Q, Lu K, Wang C, Zhu L, Zhang Y. The RING-Type Domain-Containing Protein GNL44 Is Essential for Grain Size and Quality in Rice ( Oryza sativa L.). Int J Mol Sci 2024; 25:589. [PMID: 38203760 PMCID: PMC10779214 DOI: 10.3390/ijms25010589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 12/15/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024] Open
Abstract
Grain size in rice (Oryza sativa L.) shapes yield and quality, but the underlying molecular mechanism is not fully understood. We functionally characterized GRAIN NUMBER AND LARGE GRAIN SIZE 44 (GNL44), encoding a RING-type protein that localizes to the cytoplasm. The gnl44 mutant has fewer but enlarged grains compared to the wild type. GNL44 is mainly expressed in panicles and developing grains. Grain chalkiness was higher in the gnl44 mutant than in the wild type, short-chain amylopectin content was lower, middle-chain amylopectin content was higher, and appearance quality was worse. The amylose content and gel consistency of gnl44 were lower, and protein content was higher compared to the wild type. Rapid Visco Analyzer results showed that the texture of cooked gnl44 rice changed, and that the taste value of gnl44 was lower, making the eating and cooking quality of gnl44 worse than that of the wild type. We used gnl44, qgl3, and gs3 monogenic and two-gene near-isogenic lines to study the effects of different combinations of genes affecting grain size on rice quality-related traits. Our results revealed additive effects for these three genes on grain quality. These findings enrich the genetic resources available for rice breeders.
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Affiliation(s)
- Lei He
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Tao Chen
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Wenhua Liang
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Chunfang Zhao
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Ling Zhao
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Shu Yao
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Lihui Zhou
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Zhen Zhu
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Qingyong Zhao
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Kai Lu
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Cailin Wang
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
| | - Li Zhu
- State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China
| | - Yadong Zhang
- Institute of Food Crops, Key Laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Jiangsu Academy of Agricultural Science, Nanjing 210014, China (C.W.)
- Zhongshan Biological Breeding Laboratory, Nanjing 210014, China
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5
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Guo C, Wuza R, Tao Z, Yuan X, Luo Y, Li F, Yang G, Chen Z, Yang Z, Sun Y, Ma J. Effects of elevated nitrogen fertilizer on the multi-level structure and thermal properties of rice starch granules and their relationship with chalkiness traits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7302-7313. [PMID: 37499162 DOI: 10.1002/jsfa.12886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 06/02/2023] [Accepted: 07/28/2023] [Indexed: 07/29/2023]
Abstract
BACKGROUND Chalkiness in rice reduces its market value and affects consumer acceptance. Research on the mechanism of chalkiness formation has focused primarily on the activity of key enzymes of carbon metabolism and starch accumulation. The relationship between the formation of chalkiness induced by N fertilizer and rice starch's multi-level structure and thermal properties still needs to be fully elucidated. RESULTS In this study, the rates of chalky grains and degree of chalkiness decreased with the increase in N fertilizer dosage. This was attributed to an increased proportion of short chains, ordered structure carbon chains, small starch granules, and branched starches, and a higher degree of crystallinity and ΔHg in protein, and a decreased proportion of amylose, large starch granules, and weighted average diameter of starch granule surface area and volume. Application of N fertilizer promoted an increased proportion of short-branched chain amylopectin to develop a more ordered carbohydrate structure and crystalline lamella. These effects enhanced the normal development and compactness of starch granules in grains, and improved their arrangement morphology, thereby reducing the chalkiness in rice. CONCLUSION These changes in starch multi-level structure and protein improve the physicochemical characteristics of starch and enhance the fullness, crystallinity and compactness of starch granules, while synergistically increasing the regularity and homogeneity of starch granules and thus optimizing the stacking pattern of starch granules, leading to a reduction in rice chalkiness under nitrogen fertilization and thus improving the appearance of rice. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Changchun Guo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
- Key Laboratory of Southwest Rice Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, Rice and Sorghum Research Institute, Sichuan Academy of Agricultural Sciences, Deyang, China
| | - Riqu Wuza
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Ziling Tao
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xiaojuan Yuan
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yinghan Luo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Feijie Li
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Guotao Yang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China
| | - Zongkui Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Zhiyuan Yang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yongjian Sun
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Jun Ma
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute, Sichuan Agricultural University, Chengdu, China
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Chen T, Zhu R, Zhang W, Li J, Qiu G, Wu F, Xu Y, Chen M, Qi P. High-throughput screening and quantification of pesticides in Lilii Bulbus using ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:5466-5473. [PMID: 37815333 DOI: 10.1039/d3ay01212c] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/11/2023]
Abstract
Lilii Bulbus is a notable flower in Chinese cuisine, and has also been used as a Chinese herbal medicine for over 2000 years. This work presents an analytical method for rapidly screening multiple pesticide residues in Lilii Bulbus using ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). For sample pre-treatment, the QuEChERS method is employed, and targeted MS/MS is adopted for data acquisition. Moreover, a database containing 515 pesticides with accurate mass database and a high-resolution fragment ion spectrum library is established in this work. In addition, the qualitative and quantitative results of the screening method are validated. The results show that within the linear concentration range of 2 to 200 μg L-1, for each pesticide, 89.3% of the pesticides exhibit linear correlation coefficients R2 equal to or exceeding 0.990. The limit of quantification for all pesticides is below 50 μg kg-1. With a recovery of 70% to 120% and RSD ≤ 20% as the satisfactory standards, 387 (75.0%), 411 (79.7%) and 420 (81.4%) pesticides meet the standards at the three addition levels of 10 μg kg-1, 20 μg kg-1, and 100 μg kg-1, respectively. By utilizing the proposed method, pesticide residues in 100 samples are investigated, providing scientific data to ensure the safety of pesticide residues and demonstrating the general applicability of the method for routine monitoring of pesticide residues in Lilii Bulbus.
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Affiliation(s)
- Ting Chen
- Key Laboratory of Pesticide and Veterinary Drug Monitoring for State Market Regulation, China.
- Lanzhou Institute for Food and Drug Control, Gansu Province, China
| | - Renyuan Zhu
- Key Laboratory of Pesticide and Veterinary Drug Monitoring for State Market Regulation, China.
- Lanzhou Institute for Food and Drug Control, Gansu Province, China
| | - Wen Zhang
- Key Laboratory of Pesticide and Veterinary Drug Monitoring for State Market Regulation, China.
- Lanzhou Institute for Food and Drug Control, Gansu Province, China
| | - Jian Li
- Key Laboratory of Pesticide and Veterinary Drug Monitoring for State Market Regulation, China.
- Lanzhou Institute for Food and Drug Control, Gansu Province, China
| | - Guoyu Qiu
- Research Institute of Pharmaceutical Group Science and Technology, Gansu Province, China
| | - Fuxiang Wu
- Key Laboratory of Pesticide and Veterinary Drug Monitoring for State Market Regulation, China.
- Lanzhou Institute for Food and Drug Control, Gansu Province, China
| | - Yanli Xu
- Key Laboratory of Pesticide and Veterinary Drug Monitoring for State Market Regulation, China.
- Lanzhou Institute for Food and Drug Control, Gansu Province, China
| | - Min Chen
- Key Laboratory of Pesticide and Veterinary Drug Monitoring for State Market Regulation, China.
- Lanzhou Institute for Food and Drug Control, Gansu Province, China
| | - Pengfei Qi
- Key Laboratory of Pesticide and Veterinary Drug Monitoring for State Market Regulation, China.
- Lanzhou Institute for Food and Drug Control, Gansu Province, China
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Ma S, Zhang Q, Lin Q, Pan L, Yu X, Jiang H. Performance of 3D-printed samples based on starch treated by radio frequency energy. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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8
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Zhang X, Xue L, Wu Z, Zhang W, Zhang H, Zhao C, Liu D. Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration. Foods 2023; 12:foods12091817. [PMID: 37174354 PMCID: PMC10178363 DOI: 10.3390/foods12091817] [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: 03/22/2023] [Revised: 04/13/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023] Open
Abstract
This study investigated the effects of drying methods (hot air drying (HAD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD)) on the rehydration performance (RP) of dried Lanzhou lily scales (LLS). Rehydration rate and water migration showed that MVD had the best RP, followed by VFD, while HAD had the worst. The results of additional morphology observation using scanning electron microscopy (SEM) and micro X-ray computed tomography (CT) imaging showed that both MVD and VFD created more channels in more porous structures, which facilitated their better RP than that by HAD. The results also revealed the spatial structure diversity (including pores, channels size, and internal network) of each dried Lanzhou lily scale group. In addition, studies analyzed how drying techniques affected the physiochemical properties of lily starch, including its water solubility, pasting profiles, and starch particle morphology. The findings indicated that when MVD was in operation, partial gelatinization in lily starch was brought about by thermal effects, allowing MVDS crystals to change from B-type to V-type and causing MVDS to have better water absorption ability. Consequently, despite the fact that MVD's desiccated lilies have a lower porous structure and thinner channels than VFD's, MVD has a higher RP than VFD.
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Affiliation(s)
- Xinyu Zhang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce (TJCU), Tianjin 300134, China
| | - Lu Xue
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce (TJCU), Tianjin 300134, China
| | - Zijian Wu
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce (TJCU), Tianjin 300134, China
| | - Wen Zhang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce (TJCU), Tianjin 300134, China
| | - Han Zhang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce (TJCU), Tianjin 300134, China
| | - Cuiyu Zhao
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce (TJCU), Tianjin 300134, China
| | - Dandan Liu
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce (TJCU), Tianjin 300134, China
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9
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Effect of thermal blanching on the inactivation kinetics of polyphenol oxidase and peroxidase in lily bulb, and the functional properties of its flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01658-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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10
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Shen H, Ge X, Zhang B, Su C, Zhang Q, Jiang H, Zhang G, Yuan L, Yu X, Li W. Preparing potato starch nanocrystals assisted by dielectric barrier discharge plasma and its multiscale structure, physicochemical and rheological properties. Food Chem 2022; 372:131240. [PMID: 34619520 DOI: 10.1016/j.foodchem.2021.131240] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 09/12/2021] [Accepted: 09/24/2021] [Indexed: 12/23/2022]
Abstract
Non-thermal plasma has increasingly been used for surface modification of various materials as a novel green technology. In this study, we prepared potato starch nanocrystals (SNCs) assisted by dielectric barrier discharge plasma technology and investigated its multiscale structure, physicochemical properties and rheology. Plasma treatment did not change the morphology and crystalline pattern of SNCs but reduced the crystallinity. The amylose content, swelling power, gelatinization temperature, and apparent viscosity of SNCs decreased after the plasma process by depolymerizing the amylopectin branch chains and degrading SNCs molecules. Besides, plasma increased the rapidly digestible starch and resistant starch content. Changes in rheological properties of plasma treated SNCs suggested that the plasma process increased the flowing capacity. The effective structural and functional changes of plasma treated SNCs confirm that plasma technology has great potential for modification of SNCs.
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Affiliation(s)
- Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Bo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Chunyan Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Guoquan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Li Yuan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 7710119, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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11
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Stępniewska S, Cacak-Pietrzak G, Szafrańska A, Ostrowska-Ligęza E, Dziki D. Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One. MATERIALS (BASEL, SWITZERLAND) 2021; 14:7603. [PMID: 34947195 PMCID: PMC8704087 DOI: 10.3390/ma14247603] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/30/2021] [Accepted: 12/08/2021] [Indexed: 11/17/2022]
Abstract
The properties of the starch-amylolytic complex of commercial low-extract rye flour were determined based on the traditional method, such as falling number and amylograph test as well as differential scanning calorimetry (DSC). The starch, pentosans and protein had a significant effect on the thermal properties of the tested rye flours. Based on the falling number, it was revealed that rye flours were characterized by medium and low alpha-amylase activity. The falling number and amylograph test are not sufficient methods to determine the suitability of currently produced rye flours for bread making. The gelatinization process of the rye flour starch could be evaluated by the DSC test, which, together with the falling number and amylograph test, may allow a better way to evaluate the usefulness of rye flours for bread making. Many significant correlations between parameters determined by DSC endotherm and quality parameters of rye bread, such as volume and crumb hardness, were reported. Breads made from flour with higher enthalpy in DSC were characterized by higher volume and softer crumb.
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Affiliation(s)
- Sylwia Stępniewska
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland;
| | - Grażyna Cacak-Pietrzak
- Department of Food Technology and Assessment, Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C Street, 02-776 Warsaw, Poland;
| | - Anna Szafrańska
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland;
| | - Ewa Ostrowska-Ligęza
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C Street, 02-776 Warsaw, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31 Street, 20-612 Lublin, Poland;
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12
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Shen H, Xu M, Su C, Zhang B, Ge X, Zhang G, Li W. Insights into the relations between the molecular structures and physicochemical properties of normal and waxy wheat B‐starch after repeated and continuous annealing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huishan Shen
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Meijuan Xu
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Chunyan Su
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Bo Zhang
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Xiangzhen Ge
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Guoquan Zhang
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Wenhao Li
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
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13
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Xu H, Fu X, Ding Z, Kong H, Ding S. Effect of ozone and high‐pressure homogenization on the physicochemical, functional, and in vitro digestibility properties of lily starch. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Haishan Xu
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Xincheng Fu
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Zemin Ding
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Hui Kong
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Shenghua Ding
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
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14
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Shen H, Guo Y, Zhao J, Zhao J, Ge X, Zhang Q, Yan W. The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment. Int J Biol Macromol 2021; 191:821-831. [PMID: 34597694 DOI: 10.1016/j.ijbiomac.2021.09.157] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/24/2021] [Accepted: 09/24/2021] [Indexed: 10/20/2022]
Abstract
Plasma is a simple, effective and promising food processing technology with great potential for starch modification. Mung bean starch was subjected to ultrasound (300 W, 10, 30 and 50 min), plasma (40 V, 1, 3 and 9 min) and the synergistic treatment, as well as investigating its effects on the morphology, chain length distribution, molecular weight, crystalline structure and physicochemical properties of starch. Ultrasound and plasma treatment did not change the granule shape, but caused some corrosions on the surface, and dual treatment increased the damage degree of starch granules surface. All treatments decreased the molecular weight (Mw), amylopectin long chains and crystallinity but increased the gelatinization temperatures and enthalpy. Different from ultrasound irradiation, single plasma treatment significantly reduced the swelling power and pasting viscosities. Furthermore, dual treatment increased the thermal stability of starch paste, owing to the reinforcement effect between ultrasound and plasma. Thus, dual modification displayed an excellent ability to modify starch with specific characteristics and expand the potential application of mung bean starch in the food industry.
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Affiliation(s)
- Huishan Shen
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yu Guo
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Jiangyan Zhao
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Jian Zhao
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.
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15
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Differences in starch structural and physicochemical properties and texture characteristics of cooked rice between the main crop and ratoon rice. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106643] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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16
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Characterization of underutilized root starches from eight varieties of ramie (Boehmeria nivea) grown in China. Int J Biol Macromol 2021; 183:1475-1485. [PMID: 34023373 DOI: 10.1016/j.ijbiomac.2021.05.126] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 05/05/2021] [Accepted: 05/18/2021] [Indexed: 11/21/2022]
Abstract
Ramie root is an underutilized starch source. In this study, eight ramie varieties were investigated for starch properties. Starch content ranged from 18.6% to 50.1% in dry root. Starches from different varieties showed similar morphology including ellipsoidal, spherical and truncated granules with size D[4,3] from 10.1 to 14.1 μm. Starch had amylose content from 20.8% to 28.5%. All ramie varieties had B-type starches with relative crystallinity from 24.8% to 27.1%, ordered degree from 0.724 to 0.897 and lamellar thickness from 9.1 to 9.6 nm. Starches had gelatinization peak temperature from 70.5 to 73.8 °C and enthalpy from 14.9 to 15.8 J/g. Starches had swelling power and water solubility from 27.9 to 31.9 g/g and from 11.7% to 15.5%, respectively, at 95 °C, and exhibited different pasting properties with breakdown viscosity from 36 to 377 mPa s and setback viscosities from 1295 to 1863 mPa s. Starch pastes exhibited pseudoplastic behavior and different rheological properties. Native, gelatinized and retrograded starches had resistant starch from 81.7% to 83.9%, from 1.7% to 5.1% and from 5.6% to 13.3%, respectively. The eight varieties were divided into 3 groups according to starch properties. This study is helpful for selecting suitable ramie variety as starch source.
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17
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Zhang D, Xu H, Jiang B, Wang X, Yang L, Shan Y, Ding S. Effects of ultra-high pressure on the morphological and physicochemical properties of lily starch. Food Sci Nutr 2021; 9:952-962. [PMID: 33598178 PMCID: PMC7866584 DOI: 10.1002/fsn3.2060] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 11/04/2020] [Accepted: 11/30/2020] [Indexed: 11/14/2022] Open
Abstract
In this study, starch extracted from lily bulbs were modified using an ultra-high pressure (UHP) treatment at six different pressure levels (100, 200, 300, 400, 500, and 600 MPa). The effects of UHP treatment on the physicochemical and morphological properties of lily starch were investigated. The morphological observation revealed that UHP treatment led to particle expansion and aggregation. Compared with the native and lily starch treated at 100-500 MPa, the lily starch treated at 600 MPa exhibited almost completely disrupted morphology and a larger particle size, indicating nearly complete gelatinization of the starch. The relative crystallinity of the UHP-treated starch remarkably reduced. Gelatinization temperatures via differential scanning calorimetry decreased with increasing pressure. The rapid viscoanalyzer results revealed that the lily starch treated with UHP at 600 MPa showed low values of peak viscosity, trough viscosity, breakdown, final viscosity, and setback. These results indicated that UHP was an effective physical modification method for lily starch, UHP treatment (600 MPa, 30 min) caused nearly complete gelatinization of lily starch, and lily starch modified using UHP might expand the application of lily in the food field.
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Affiliation(s)
- Dali Zhang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Haishan Xu
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Bing Jiang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Xinyu Wang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Lvzhu Yang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Yang Shan
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Shenghua Ding
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
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18
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Deng F, Li Q, Chen H, Zeng Y, Li B, Zhong X, Wang L, Ren W. Relationship between chalkiness and the structural and thermal properties of rice starch after shading during grain-filling stage. Carbohydr Polym 2020; 252:117212. [PMID: 33183644 DOI: 10.1016/j.carbpol.2020.117212] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 09/02/2020] [Accepted: 10/07/2020] [Indexed: 12/16/2022]
Abstract
Chalkiness is a major concern in rice production and its acceptance and is increased by shade stress. However, the relationship between rice chalkiness and the structural and thermal properties of starch is unclear. Here, we investigated the effect of shade stress on rice starch properties. The chalky grain rate and chalkiness degree significantly decreased with the amylose content, Mn, and ΔH and increased with surface area- and volume-weighted mean diameters, branching degree, ratio of 1022/995 cm-1, and molecular weight polydispersity. Shade stress significantly increased the volume- and surface area-weighted mean diameters and Mw and decreased the amylose content, A chain proportion of amylopectin, Mn, and regularity of starch. These effects led to an increase in the molecular weight polydispersity and branching degree and a decrease in the crystallinity degree and 1045/1022 cm-1 ratio, thereby reducing starch ΔH and uniformity. These factors contributed to increased chalkiness of rice under shade stress.
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Affiliation(s)
- Fei Deng
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Qiuping Li
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Hong Chen
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Yuling Zeng
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Bo Li
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Xiaoyuan Zhong
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Li Wang
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
| | - Wanjun Ren
- Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
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19
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Zou J, Xu M, Wen L, Yang B. Structure and physicochemical properties of native starch and resistant starch in Chinese yam (Dioscorea opposita Thunb.). Carbohydr Polym 2020; 237:116188. [DOI: 10.1016/j.carbpol.2020.116188] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 03/10/2020] [Accepted: 03/15/2020] [Indexed: 10/24/2022]
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20
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Deng M, Reddy CK, Xu B. Morphological, physico-chemical and functional properties of underutilized starches in China. Int J Biol Macromol 2020; 158:648-655. [PMID: 32389654 DOI: 10.1016/j.ijbiomac.2020.05.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Revised: 04/30/2020] [Accepted: 05/04/2020] [Indexed: 12/16/2022]
Abstract
In this study, starches were isolated from different non-conventional sources (acorn, black wheat, buckwheat, coix seed, jiaoyu, kuzhu, longya lily, and naked oat) cultivated in China, and their morphological, physico-chemical, and functional properties were analyzed. Among isolated starches, significant differences (p < 0.05) were observed in morphology, pasting, crystallinity, physico-chemical, and functional properties. After a comparison with commercial corn starch, all these isolated starches presented promising and unique characteristics. The XRD profile of isolated starches presented A-type (naked oat, buckwheat, coix seed, and black wheat), B-type (longya lily, acorn and jiaoyu) and C-type (kuzhu) polymorphic structures. SEM analysis revealed that the starches isolated from different sources showed distinct shapes exclusively globular, elliptic, and polygonal shapes. The high viscosity of jiaoyu and kuzhu starch pastes can be utilized to have an advantage in instant soups and sauces. Hence, the present study will improve the scientific basis on starches from different non-conventional sources, facilitate their utilization in a variety of applications.
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Affiliation(s)
- Mocang Deng
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China
| | | | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China.
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21
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Sim WS, Choi SI, Jung TD, Cho BY, Choi SH, Park SM, Lee OH. Antioxidant and anti-inflammatory effects of Lilium lancifolium bulbs extract. J Food Biochem 2020; 44:e13176. [PMID: 32173873 DOI: 10.1111/jfbc.13176] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 02/03/2020] [Accepted: 02/07/2020] [Indexed: 11/29/2022]
Abstract
Lilium lancifolium is native to Northeast Asia and its bulbs have been used for medicinal treatment. Moreover, Japan has been using L. lancifolium bulbs more actively as food ingredients than Korea. Therefore, this study was to investigate the characteristics of Korean L. lancifolium bulbs, with respect to food component and functionality. As a result of proximate composition analysis, L. lancifolium bulbs have an abundant carbohydrate content. HPLC analysis indicated p-coumaric acid and ferulic acid contents of Korean L. lancifolium extract were 1.14 ± 0.01, 1.46 ± 0.00 mg/g, but only p-coumaric acid was less detected in Japanese extract. Also, Korean L. lancifolium bulbs extract exhibited significant antioxidant effects, as evaluated with antioxidant activity and compound, than Japanese extract. Furthermore, Korean L. lancifolium bulbs extract significantly inhibited pro-inflammatory protein expressions through MyD88 dependent pathway. Therefore, these results suggested Korean L. lancifolium bulbs have the potential to being functional food ingredients. PRACTICAL APPLICATIONS: Lilium lancifolium is a perennial plant belonging to the Liliaceae family. The storage organ of L. lancifolium is surrounded by several fleshy nodes at the base of the stem, called the bulb, which has been used as food or medicine to treat pneumonia and bronchitis. L. lancifolium is widely found in countries of Northeast Asia, such as Korea, Japan, and China, and its bulbs have been studied for presence of bioactive compounds that have important functional activities. The bioactive compounds in the L. lancifolium bulbs may vary from region to region. In this study, the difference observed in the contents of different bioactive compounds and the efficacy of anti-inflammatory effects of L. lancifolium bulbs from different regions were consistent in this regard. As a comparative study of food materials by region, these L. lancifolium bulbs have the potential to be used as a food material for preventing inflammatory diseases.
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Affiliation(s)
- Wan-Sup Sim
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Republic of Korea
| | - Sun-Il Choi
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Republic of Korea
| | - Tae-Dong Jung
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Republic of Korea
| | - Bong-Yeon Cho
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Republic of Korea
| | - Seung-Hyun Choi
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Republic of Korea
| | - Sung-Min Park
- Department of Horticulture, Kangwon National University, Chuncheon, Republic of Korea
| | - Ok-Hwan Lee
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Republic of Korea
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22
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Effects of heat-moisture and acid treatments on the structural, physicochemical, and in vitro digestibility properties of lily starch. Int J Biol Macromol 2020; 148:956-968. [PMID: 31972200 DOI: 10.1016/j.ijbiomac.2020.01.181] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 01/04/2020] [Accepted: 01/19/2020] [Indexed: 11/20/2022]
Abstract
Starch extracted from lily bulb (Lilium brownii var. Viridulum Baker) was modified via heat-moisture treatment (HMT) at different moisture levels (15-35%) and acid treatment (AT) with hydrochloric acid at five different concentrations (0.25-2.0 M). The effects of HMT and AT on the physicochemical properties and in vitro digestibility of lily starch were investigated. HMT and AT led to the clustering of the starch granules, whose surface became rougher, thereby increasing the particle size. X-ray diffraction results showed that HMT increased the relative crystallinity and transformed the crystalline structure from B- to A-type. The relative crystallinity and X-ray patterns of the AT starch significantly increased. The swelling power of HMT and AT starch was significantly reduced, whereas the solubility of HMT starch decreased. The solubility of AT starch was significantly higher than that of native starch (NS) (p < 0.05). Differential scanning calorimetry revealed that the gelatinization temperature of lily starch was higher than that of NS after two modifications, whereas the gelatinization enthalpy of the NS was lower than that of the modified samples. The starch with HMT at 25% showed the highest resistant starch content of 44.15% in cooked samples.
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23
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Ren Y, Bai Y, Zhang Z, Cai W, Del Rio Flores A. The Preparation and Structure Analysis Methods of Natural Polysaccharides of Plants and Fungi: A Review of Recent Development. Molecules 2019; 24:molecules24173122. [PMID: 31466265 PMCID: PMC6749352 DOI: 10.3390/molecules24173122] [Citation(s) in RCA: 97] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 08/25/2019] [Accepted: 08/27/2019] [Indexed: 01/12/2023] Open
Abstract
Polysaccharides are ubiquitous biomolecules found in nature that contain various biological and pharmacological activities that are employed in functional foods and therapeutic agents. Natural polysaccharides are obtained mainly by extraction and purification, which may serve as reliable procedures to enhance the quality and the yield of polysaccharide products. Moreover, structural analysis of polysaccharides proves to be promising and crucial for elucidating structure–activity relationships. Therefore, this report summarizes the recent developments and applications in extraction, separation, purification, and structural analysis of polysaccharides of plants and fungi.
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Affiliation(s)
- Yan Ren
- College of Pharmacy, Southwest Minzu University, Chengdu 610225, China.
| | - Yueping Bai
- College of Pharmacy, Southwest Minzu University, Chengdu 610225, China
| | - Zhidan Zhang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China.
| | - Wenlong Cai
- Department of Chemical and Biomolecular Engineering, University of California Berkeley, Berkeley, CA 94720, USA
| | - Antonio Del Rio Flores
- Department of Chemical and Biomolecular Engineering, University of California Berkeley, Berkeley, CA 94720, USA
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