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Han S, Hu Y, Li C, Yu Y, Wang Y, Gu Z, Hao Z, Xiao Y, Liu Y, Liu K, Zheng M, Du Y, Zhou Y, Yu Z. Exploring the formation mechanism of resistant starch (RS3) prepared from high amylose maize starch by hydrothermal-alkali combined with ultrasonic treatment. Int J Biol Macromol 2024; 258:128938. [PMID: 38143061 DOI: 10.1016/j.ijbiomac.2023.128938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 11/13/2023] [Accepted: 12/19/2023] [Indexed: 12/26/2023]
Abstract
In this study, type III resistant starch (RS3) was prepared from high amylose maize starch (HAMS) using hydrothermal (RS-H), hydrothermal combined ultrasonication (RS-HU), hydrothermal-alkali (RS-HA), and hydrothermal-alkali combined ultrasonication (RS-HAU). The role of the preparation methods and the mechanism of RS3 formation were analyzed by studying the multiscale structure and digestibility of the starch. The SEM, NMR, and GPC results showed that hydrothermal-alkali combined with ultrasonication could destroy the granule structure and α-1,6 glycosidic bond of HAMS and reduce the molecular weight of HAMS from 195.306 kDa to 157.115 kDa. The other methods had a weaker degree of effect on the structure of HAMS, especially hydrothermal and hydrothermal combined ultrasonication. The multiscale structural results showed that the relative crystallinity, short-range orderliness, and thermal stability of RS-HAU were significantly higher compared with native HAMS. In terms of digestion, RS-HAU had the highest RS content of 69.40 %. In summary, HAMS can generate many short-chain amylose due to structural damage, which rearrange to form digestion-resistant crystals. With correlation analysis, we revealed the relationship between the multiscale structure and the RS content, which can be used to guide the preparation of RS3.
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Affiliation(s)
- Shengjun Han
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yao Hu
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chao Li
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiyang Yu
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yu Wang
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongyan Gu
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongwei Hao
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yaqing Xiao
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Kang Liu
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiqun Du
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Zhenyu Yu
- Food Processing Research Institute, Anhui Engineering Laboratory for Agroproducts Processing, Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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2
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Jia R, Cui C, Gao L, Qin Y, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality. Carbohydr Polym 2023; 321:121260. [PMID: 37739518 DOI: 10.1016/j.carbpol.2023.121260] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 09/24/2023]
Abstract
Swelling behavior involves the process of starch granules absorbing enough water to swell and increase the viscosity of starch suspension under hydrothermal conditions, making it one of the important aspects in starch research. The changes that starch granules undergo during the swelling process are important factors in predicting their functional properties in food processing. However, the factors that affect starch swelling and how swelling, in turn, affects the texture and digestion characteristics of starch-based foods have not been systematically summarized. Compared to its long chains, the short chains of amylose easily interact with amylopectin chains to inhibit starch swelling. Generally, reducing the swelling of starch could increase the strength of the gel while limiting the accessibility of digestive enzymes to starch chains, resulting in a reduction in starch digestibility. This article aims to conduct a comprehensive review of the mechanism of starch swelling, its influencing factors, and the relationship between swelling and the pasting, gelling, and digestion characteristics of starch. The role of starch swelling in the edible quality and nutritional characteristics of starch-based foods is also discussed, and future research directions for starch swelling are proposed.
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Affiliation(s)
- Ruoyu Jia
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lin Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- College of Food Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China.
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3
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Wu H, Sang S, Weng P, Pan D, Wu Z, Yang J, Liu L, Farag MA, Xiao J, Liu L. Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition. Compr Rev Food Sci Food Saf 2023; 22:4217-4241. [PMID: 37583298 DOI: 10.1111/1541-4337.13217] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 06/17/2023] [Accepted: 07/11/2023] [Indexed: 08/17/2023]
Abstract
Starch-based materials have viscoelasticity, viscous film-forming, dough pseudoplasticity, and rheological properties, which possess the structural characteristics (crystal structure, double helix structure, and layered structure) suitable for three-dimensional (3D) food printing inks. 3D food printing technology has significant advantages in customizing personalized and precise nutrition, expanding the range of ingredients, designing unique food appearances, and simplifying the food supply chain. Precision nutrition aims to consider individual nutritional needs and individual differences, which include special food product design and personalized precise nutrition, thus expanding future food resources, then simplifying the food supply chain, and attracting extensive attention in food industry. Different types of starch-based materials with different structures and rheological properties meet different 3D food printing technology requirements. Starch-based materials suitable for 3D food printing technology can accurately deliver and release active substances or drugs. These active substances or drugs have certain regulatory effects on the gut microbiome and diabetes, so as to maintain personalized and accurate nutrition.
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Affiliation(s)
- Huanqi Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Shangyuan Sang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Peifang Weng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Zufang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Junsi Yang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Orense, Spain
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
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Zhang M, Mukhamed B, Yang Q, Luo Y, Tian L, Yuan Y, Huang Y, Feng B. Biochar and Nitrogen Fertilizer Change the Quality of Waxy and Non-Waxy Broomcorn Millet ( Panicum miliaceum L.) Starch. Foods 2023; 12:3009. [PMID: 37628008 PMCID: PMC10453922 DOI: 10.3390/foods12163009] [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: 07/17/2023] [Revised: 08/02/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
The overuse of nitrogen fertilizers has led to environmental pollution, which has prompted the widespread adoption of biochar as a soil conditioner in agricultural production. To date, there has been a lack of research on the effects of biochar and its combination with nitrogen fertilizer on the quality of broomcorn millet (Panicum miliaceum L.) starch. Thus, this study examined the physicochemical characteristics of starch in two types of broomcorn millet (waxy and non-waxy) under four different conditions, including a control group (N0), nitrogen fertilizer treatment alone (N150), biochar treatment alone (N0+B), and a combination of biochar and nitrogen fertilizer treatments (N150+B). The results showed that, in comparison to the control, all the treatments, particularly N150+B, decreased the content of amylose and gelatinization temperature and enhanced the starch transparency gel consistency and swelling power. In addition, biochar can improve the water solubility of starch and the gelatinization enthalpy. Importantly, the combination of biochar and nitrogen fertilizer increased the proportion of A-granules, final viscosity, starch content, and the average degree of amylopectin in polymerization. Thus, this research indicates that the combinations of biochar and nitrogen fertilizer result in the most significant improvement in the quality of starch produced from broomcorn millet.
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Affiliation(s)
| | | | | | | | | | | | | | - Baili Feng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Xianyang 712100, China (Y.Y.)
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5
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Mauro RR, Vela AJ, Ronda F. Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties. Foods 2023; 12:2281. [PMID: 37372492 DOI: 10.3390/foods12122281] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/28/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products. However, the ways in which these properties are modified by starch concentration and their dependence on amylose content and thermal and hydration properties have not been adequately established so far. An exhaustive study of the pasting and rheological properties of starch gels (maize and rice (normal and waxy in both cases), wheat, potato, and tapioca) at concentrations of 6.4, 7.8, 9.2, 10.6, and 11.9 g/100 g was performed. The results were evaluated in terms of a potential equation fit between each parameter and each gel concentration. The parameters determined for the gels at the studied concentrations were correlated with the hydration properties and thermal properties by applying principal component analysis (PCA). Wheat starch, followed by normal maize and normal rice starches, presented a greater capacity to modulate their gels' pasting and viscoelastic properties via their concentration in water. On the contrary, the characteristics of waxy rice and maize, potato, and tapioca starches were barely modified by concentration in pasting assays, but the gels of potato and tapioca showed noticeable changes in their viscoelastic properties as functions of concentration. In the PCA plot, the non-waxy cereal samples (wheat, normal maize, and normal rice) were located close to each other. Wheat starch gels were the most dispersed on the graph, which is consistent with the high dependence on the concentration of the gel shown in most of the studied parameters. The waxy starches had close positions not too distant from those of the tapioca and potato samples and with little influence from amylose concentration. The potato and tapioca samples were close to the vectors of the crossover point in rheology and peak viscosity in their pasting properties. The knowledge gained from this work allows a better understanding of the effects of starch concentration on food formulations.
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Affiliation(s)
- Raúl Ricardo Mauro
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Antonio José Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
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6
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Hu H, Qiu M, Qiu Z, Li S, Lan L, Liu X. Variation in Wheat Quality and Starch Structure under Granary Conditions during Long-Term Storage. Foods 2023; 12:foods12091886. [PMID: 37174424 PMCID: PMC10178170 DOI: 10.3390/foods12091886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 04/30/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023] Open
Abstract
As a globally distributed cereal, wheat is an essential part of the daily human dietary structure. Various changes in nutrient composition and starch structure can reflect the quality of wheat. In this study, we carried out a series of measurements to reveal the levels of wheat quality during long-term storage. We found that the deterioration of wheat was apparent after two years of storage: (1) the content of fatty acid increased from 12.47% to 29.02%; (2) the malondialdehyde content increased to 37.46%; (3) the conductivity significantly increased from 35.71% to 46.79%; and (4) other indexes, such as the amylopectin content, peak viscosity, and disintegration rate, increased noticeably during storage. Moreover, SEM images revealed a certain degree of damage on the surface of starch granules, and an X-ray diffraction (XRD) analysis showed A-type crystalline starch of wheat. Additionally, FTIR spectra suggested that the ratio of amylose and amylopectin decreased with a decreasing content of amylose and increasing content of amylopectin. The ratio of amylose and amylopectin can lead to variations in wheat machining characteristics. Therefore, wheat should be kept at an average of 20 °C with safe water content for less than two years to maintain reasonable quality.
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Affiliation(s)
- Hao Hu
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Mingming Qiu
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Zhuzhu Qiu
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Shipeng Li
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Lintao Lan
- Food and Strategic Reserves Bureau of Quzhou City, Quzhou 324199, China
| | - Xingquan Liu
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
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Li C, Dhital S, Gidley MJ. High amylose wheat foods: A new opportunity to improve human health. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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8
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Zhou Y, Cheng Z, Jiang S, Cen J, Wu D, Shu X. High temperature boosts resistant starch content by altering starch structure and lipid content in rice ssIIIa mutants. FRONTIERS IN PLANT SCIENCE 2022; 13:1059749. [PMID: 36466223 PMCID: PMC9715984 DOI: 10.3389/fpls.2022.1059749] [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: 10/02/2022] [Accepted: 10/21/2022] [Indexed: 06/12/2023]
Abstract
High temperature (HT) during grain filling had adverse influences on starch synthesis. In this study, the influences of HT on resistant starch (RS) formation in rice were investigated. Most genes in ssIIIa mutants especially in RS4 were upregulated under Normal Temperature (NT) while downregulated under HT when compared with those of wild parent R7954. ssIIIa mutants had higher RS content, more lipid accumulation, higher proportion of short chains of DP 9-15, and less long chains of DP ≥37. ssIIIa mutation exacerbated the influences of HT on starch metabolite and caused larger declines in the expression of BEI, BEIIa, BEIIb, and SSIVb when exposed to HT. HT reduced the contents of total starch and apparent amylose significantly in wild type but not in mutants. Meanwhile, lipids were enriched in all varieties, but the amounts of starch-lipid complexes and the RS content were only heightened in mutants under HT. HT led to greatest declines in the amount of DP 9-15 and increases in the proportion of fb3 (DP ≥37); the declines and increases were all larger in mutants, which resulted in varied starch crystallinity. The increased long-chain amylopectin and lipids may be the major contributor for the elevated RS content in mutants under HT through forming more starch-lipid complexes (RSV).
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Affiliation(s)
- Yufeng Zhou
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
| | - Zhenfeng Cheng
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
- Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Sanya, China
| | - Shuo Jiang
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
| | - Jinxi Cen
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
- Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Sanya, China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
- Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Sanya, China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou, China
- Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Sanya, China
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9
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Physicochemical and Functional Characteristics of Saffron (Crocus sativus L.) Corm Starch: Gelling and Film-Forming Properties. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09753-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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Zhang W, Liu Y, Luo X, Zeng X. Pasting, cooking, and digestible properties of Japonica rice with different amylose contents. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2069806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Wei Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Yuxuan Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Xianli Luo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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11
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Zhong Y, Tai L, Blennow A, Ding L, Herburger K, Qu J, Xin A, Guo D, Hebelstrup KH, Liu X. High-amylose starch: Structure, functionality and applications. Crit Rev Food Sci Nutr 2022; 63:8568-8590. [PMID: 35373669 DOI: 10.1080/10408398.2022.2056871] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing research attention due to its industrial application potential, such as functional foods and biodegradable packaging. In the past two decades, HAS structure, functionality, and applications have been the research hotspots. However, a review that comprehensively summarizes these areas is lacking, making it difficult for interested readers to keep track of past and recent advances. In this review, we highlight studies that benefited from rapidly developing techniques, and systematically review the structure, functionality, and applications of HAS. We particularly emphasize the relationships between HAS molecular structure and physicochemical properties.
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Affiliation(s)
- Yuyue Zhong
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Lingyu Tai
- Department of Chemical, Environmental and Material Engineering, Sapienza University of Rome, Rome, Italy
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Li Ding
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Klaus Herburger
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Anzhou Xin
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Kim Henrik Hebelstrup
- Department of Agroecology, Aarhus University, Flakkebjerg, Denmark
- Plantcarb Aps, Vedbaek, Denmark
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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The role of different Wx and BEIIb allele combinations on fine structures and functional properties of indica rice starches. Carbohydr Polym 2022; 278:118972. [PMID: 34973786 DOI: 10.1016/j.carbpol.2021.118972] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 11/21/2021] [Accepted: 11/30/2021] [Indexed: 01/08/2023]
Abstract
This study examined the effects of the combinations of Waxy (Wx) and starch branching enzyme IIb (BEIIb) alleles on starch fine structure and functional properties in indica rice cultivars. The results showed that be2b mutant starches with BEIIb deficiency had higher amylose content, shorter amylose long chains, a higher proportion of amylopectin long chains and molecular order, but a lower proportion of amylopectin short chains and relative crystallinity, resulting in higher gelatinization temperature but lower enthalpy and paste viscosity. Compared with the rice lines carrying Wxb allele, Wxa allele contributed to relatively higher amylose content, longer amylopectin chains, less short-range ordered structure and lower relative crystallinity, leading to a little lower gelatinization enthalpy. This study provides new insight into structure-function relations among rice lines with different allele combinations of starch synthesis related genes, which is a useful strategy for rice quality breeding.
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