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Šárka E, Sinica A, Smrčková P, Sluková M. Non-Traditional Starches, Their Properties, and Applications. Foods 2023; 12:3794. [PMID: 37893687 PMCID: PMC10606120 DOI: 10.3390/foods12203794] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/11/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch-lipids and starch-protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, "clean-label" starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials.
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Affiliation(s)
- Evžen Šárka
- Department of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Technicka 5, 166 28 Prague, Czech Republic; (A.S.); (P.S.); (M.S.)
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Peng M, Yin L, Dong J, Shen R, Zhu Y. Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties. J Food Sci 2022; 87:2147-2158. [PMID: 35365864 DOI: 10.1111/1750-3841.16126] [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: 10/08/2021] [Revised: 02/14/2022] [Accepted: 02/24/2022] [Indexed: 11/29/2022]
Abstract
The quinoa flour processing is mostly subject to the properties of starch. Starches from four colored quinoa varieties, including white quinoa (QS-W), yellow quinoa (QS-Y), red (QS-R), and black (QS-B), were compared with respect to their physicochemical properties and in vitro digestibility. Results indicated that QS-B exhibited the highest content of amylose (8.14%) (p < 0.05). All starch samples exhibited as irregular sphere with a particle size less than 3 µm. Results of the FT-IR and X-ray showed that the short-range order of the four quinoa starches exhibited no significant difference; all starches showed a typical A-type diffractrometric pattern and was not affected by seed color, and QS-Y had the highest relative crystallinity (34.3%) (p < 0.05). In addition, QS-W reflected the highest solubility (6.32%) and QS-Y showed the highest swelling power (19.45 g/g) (p < 0.05). QS-Y also presented a higher ΔH value (11.46 J/g) (p < 0.05), while QS-R peak temperature and peak G' were the lowest. Besides, QS-B had the highest slow-digestible starch (SDS) and resistant starch (RS) content, while the lowest estimated glycemic index (eGI) value (p < 0.05). Also, there was a negative correlation between hydrolysis rates and amylose content of quinoa starch. PRACTICAL APPLICATION: Due to the low gelatinization temperature of quinoa starch, it can be used to both produce and improve instant and fast food products. Quinoa starch particles are small, and Pickering emulsions and additives have potential application values. Red quinoa contains easily digestible starch, which can be a good food choice for infants and the elderly, while white quinoa starch has less swelling power and can be used in noodle products. The results of this study can help to underpin the study of quinoa nonstarch components versus starch component.
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Affiliation(s)
- Mingjun Peng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
| | - Lisha Yin
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
| | - Jilin Dong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan, China.,Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China
| | - Ruiling Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan, China.,Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China
| | - Yingying Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan, China.,Collaborative Innovation Center of Food Production and Safety, Zhengzhou, Henan, China
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Wang L, Wang Y, Makhmoudova A, Nitschke F, Tetlow IJ, Emes MJ. CRISPR-Cas9-mediated editing of starch branching enzymes results in altered starch structure in Brassica napus. PLANT PHYSIOLOGY 2022; 188:1866-1886. [PMID: 34850950 PMCID: PMC8968267 DOI: 10.1093/plphys/kiab535] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Accepted: 10/20/2021] [Indexed: 05/24/2023]
Abstract
Starch branching enzymes (SBEs) are one of the major classes of enzymes that catalyze starch biosynthesis in plants. Here, we utilized the clustered regularly interspaced short palindromic repeats-CRISPR associated protein 9 (CRISPR-Cas9)-mediated gene editing system to investigate the effects of SBE mutation on starch structure and turnover in the oilseed crop Brassica napus. Multiple single-guide RNA (sgRNA) expression cassettes were assembled into a binary vector and two rounds of transformation were employed to edit all six BnaSBE genes. All mutations were heterozygous monoallelic or biallelic, and no chimeric mutations were detected from a total of 216 editing events. Previously unannotated gene duplication events associated with two BnaSBE genes were characterized through analysis of DNA sequencing chromatograms, reflecting the complexity of genetic information in B. napus. Five Cas9-free homozygous mutant lines carrying two to six mutations of BnaSBE were obtained, allowing us to compare the effect of editing different BnaSBE isoforms. We also found that in the sextuple sbe mutant, although indels were introduced at the genomic DNA level, an alternate transcript of one BnaSBE2.1 gene bypassed the indel-induced frame shift and was translated to a modified full-length protein. Subsequent analyses showed that the sextuple mutant possesses much lower SBE enzyme activity and starch branching frequency, higher starch-bound phosphate content, and altered pattern of amylopectin chain length distribution relative to wild-type (WT) plants. In the sextuple mutant, irregular starch granules and a slower rate of starch degradation during darkness were observed in rosette leaves. At the pod-filling stage, the sextuple mutant was distinguishable from WT plants by its thick main stem. This work demonstrates the applicability of the CRISPR-Cas9 system for the study of multi-gene families and for investigation of gene-dosage effects in the oil crop B. napus. It also highlights the need for rigorous analysis of CRISPR-Cas9-mutated plants, particularly with higher levels of ploidy, to ensure detection of gene duplications.
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Affiliation(s)
| | - You Wang
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Amina Makhmoudova
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Felix Nitschke
- Department of Pediatrics, University of Texas Southwestern Medical Center, Dallas, TX 75390, USA
- Department of Biochemistry, University of Texas Southwestern Medical Center, Dallas, TX 75390, USA
| | - Ian J Tetlow
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON N1G 2W1, Canada
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Punia Bangar S, Whiteside WS, Dunno KD, Cavender GA, Dawson P, Love R. Starch-based bio-nanocomposites films reinforced with cellulosic nanocrystals extracted from Kudzu (Pueraria montana) vine. Int J Biol Macromol 2022; 203:350-360. [PMID: 35104472 DOI: 10.1016/j.ijbiomac.2022.01.133] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 12/22/2021] [Accepted: 01/20/2022] [Indexed: 12/11/2022]
Abstract
In the current study, starch-based active nanocomposite films reinforced with cellulosic nanocrystals (CNCs) of Kudzu were developed as an alternative option to existing biodegradable plastic packaging. Firstly, Kudzu CNCs were prepared by subjecting Kudzu fibers to the processes such as depolymerization followed by bleaching, acid hydrolysis, and mechanical dispersion. Further, nanocomposite films were formulated by blending pearl millet starch (PMS) and glycerol (30%) with different Kudzu CNCs compositions (0-7 wt%) using the solution casting process. The prepared PMS/Kudzu CNCs nanocomposite films were analyzed for their morphological (SEM and TEM), thermal (TGA and DSC), structural (FTIR), mechanical (tensile strength (TS), elongation at break and young modulus), and water barrier properties. The PMS/Kudzu CNCs films possessed improved crystallinity, heat and moisture-barrier properties, TS, and young-modulus after reinforcement. The optimum reinforcer concentration of CNCs was 5%. The Kudzu CNCs reinforced starch film offers a promising candidate for developing biodegradable films.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, USA
| | | | - Kyle D Dunno
- Department of Packaging Science, Rochester Institute of Technology, Rochester, New York, USA
| | | | - Paul Dawson
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, USA
| | - Reid Love
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, USA
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5
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Okyere AY, Boakye PG, Bertoft E, Annor GA. Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starches. J Food Sci 2022; 87:686-698. [DOI: 10.1111/1750-3841.16037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/17/2021] [Accepted: 12/13/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Akua Y. Okyere
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
| | - Prince G. Boakye
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
| | - Eric Bertoft
- Bertoft Solutions Gamla Sampasvägen 18, 20960 Turku Finland
| | - George A. Annor
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
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Mahajan P, Bera MB, Panesar PS, Chauhan A. Millet starch: A review. Int J Biol Macromol 2021; 180:61-79. [PMID: 33727186 DOI: 10.1016/j.ijbiomac.2021.03.063] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 01/10/2023]
Abstract
The demand for millets and their products is becoming popular globally due to their various health-promoting properties. The major constituent of the millet is its starch which contributes about 70% of total millet grain and decides the quality of millet-based food products. The application of starch for various purposes is dependent upon its physicochemical, structural, and functional properties. A native starch does not possess all the required properties for a specific use. However, product-specific properties can be achieved by modifying the structure of starches. Information deficit on millet starch has undermined its potential use in new food product design. The objective of this review is to examine the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of the millet starches. The review paper also discusses the various applications of native and modified starches in the food industry.
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Affiliation(s)
- Palak Mahajan
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Manab B Bera
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Anil Chauhan
- Department of Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, UP, India
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Pearl millet grain as an emerging source of starch: A review on its structure, physicochemical properties, functionalization, and industrial applications. Carbohydr Polym 2021; 260:117776. [PMID: 33712132 DOI: 10.1016/j.carbpol.2021.117776] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 02/03/2021] [Accepted: 02/03/2021] [Indexed: 12/12/2022]
Abstract
Pearl millet (Pennisetum glaucum (L.) R.Br.) is a sustainable and underutilized starch source, constituting up to 70 % starch in its grain. Pearl millet could be used as a cheaper source of starch as compared to other cereals for developing functional foods. This review is mainly focused on isolation methods, and chemical composition of the pearl millet starch (PMS). Techno-functional characteristics such as; gelatinization, pasting properties, solubility, swelling power, and digestibility to infer wider application of the PMS critically highlighted in the review. Native starches have limited functionalitiesfor food applications due to the instability in developed pastes and gels. A number of modifications (physical, mechanical and enzymatic) have been developed to increase the functionality and to obtain desired characteristics of PMS thus improving its utilization in food applications. Further, the utilization of native as well as modified PMS is also discussed comprehensively. In addition, a number of recommendations to further improve its functionality and increase its application are also discussed.
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Marti A, Tyl C. Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop. Compr Rev Food Sci Food Saf 2020; 20:819-839. [PMID: 33443801 DOI: 10.1111/1541-4337.12681] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 10/07/2020] [Accepted: 11/06/2020] [Indexed: 12/19/2022]
Abstract
Across the globe, strategies to adapt food production to a changing climate as well as to unforeseen events (such as a pandemic) are needed, for example, if farmers miss planting times due to abnormal weather patterns or harvests are lost. Such food security considerations represent reasons for why proso millet deserves a more prominent place at the table. It has one of the shortest growing seasons and water requirements among cereals and is already grown in rotation with other crops, for example, in the American Midwest. Yet, most consumers in the Western world are unfamiliar with it, which limits its market potential. Introducing proso millet to consumers requires development of products with acceptable textural and sensory attributes as well as convincing selling points. These can be found in its nutritional profile, as it is a gluten-free "ancient" grain and millet-based products frequently have low glycemic indices. This review presents a synthesis of recent studies that utilized processing strategies to advance proso millet functionality. Results are put into the context of the most frequently addressed compositional and functional attributes, organized in clusters. Diversity across varieties in amylose to amylopectin ratios presents an opportunity to utilize proso millet for foods with specific pasting requirements, as in bread versus pasta. Hydrothermal or pressure treatments may further adapt its functionality for baked goods. Bitterness remains an unsolved issue, even when decorticated material is used. In addition, heating dramatically lowers in vitro protein digestibility, whereas starch digestibility appears to be matrix dependent (more than raw material dependent).
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Affiliation(s)
- Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Catrin Tyl
- Department of Food Science and Technology, University of Georgia, Athens, Georgia
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Lu Y, Zhang X, Yang Y, Qi Y, Hao W, Wang L, Liu Q, Ling Y, Zhang C. Relationship between structure and physicochemical properties of ginkgo starches from seven cultivars. Food Chem 2020; 314:125082. [PMID: 31982853 DOI: 10.1016/j.foodchem.2019.125082] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 06/17/2019] [Accepted: 06/25/2019] [Indexed: 11/30/2022]
Abstract
The structures and physicochemical properties of ginkgo starches from seven cultivars were investigated and their relationships analyzed. The ginkgo starches had oval or irregular shapes, size distributions with a unimodal peak, and an A-type crystal pattern. The fine structures, crystalline structures, and physicochemical properties varied significantly among these ginkgo starches. Pearson correlation analysis and a PCA loading plot indicated that amylopectin A-chains and amylose had negative effects on the IR ratio, Imax, and D, while amylopectin B-chains had a clear positive effect on the relative crystallinity. Furthermore, the amylopectin short B1-chains and long B-chains contributed amorphous and single-helix structures, respectively. The thermal properties of the ginkgo starches were mainly influenced by the amylopectin B-chains and Imax, while the pasting properties were mainly influenced by amylopectin B-chains and helical structures. These results indicated that the starch fine structures and crystalline structures had significant effects on the physicochemical properties.
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Affiliation(s)
- Yan Lu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Instrumental Analysis Center, Yangzhou University, Yangzhou 225009, China.
| | - Xiaomin Zhang
- Instrumental Analysis Center, Yangzhou University, Yangzhou 225009, China; College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China
| | - Yong Yang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Yan Qi
- Instrumental Analysis Center, Yangzhou University, Yangzhou 225009, China; College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China
| | - Weizhuo Hao
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Li Wang
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China.
| | - Qiaoquan Liu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China.
| | - Yuping Ling
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China.
| | - Changquan Zhang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China.
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Zhu F. Relationships between amylopectin internal molecular structure and physicochemical properties of starch. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.024] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Unit and internal chain profiles of maca amylopectin. Food Chem 2018; 242:106-112. [DOI: 10.1016/j.foodchem.2017.09.024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Revised: 07/01/2017] [Accepted: 09/04/2017] [Indexed: 11/22/2022]
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Zhou H, Zhang G, Zhu C, Peng X, Chen X, Fu J, Ouyang L, Bian J, Hu L, Sun X, Xu J, He H, He X. Characterization of Amylopectin Fine Structure and its Role on Pasting Properties of Starches in Rice ( Oryza sativa L.). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.347] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Huiying Zhou
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
| | - Guifeng Zhang
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
| | - Changlan Zhu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaosong Peng
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaorong Chen
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Junru Fu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Linjuan Ouyang
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Jianmin Bian
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Lifang Hu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaotang Sun
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Jie Xu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
| | - Haohua He
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaopeng He
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
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Effect of diurnal photosynthetic activity on the fine structure of amylopectin from normal and waxy barley starch. Int J Biol Macromol 2017; 102:924-932. [DOI: 10.1016/j.ijbiomac.2017.04.107] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 04/25/2017] [Accepted: 04/26/2017] [Indexed: 11/18/2022]
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Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
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Sharma N, Niranjan K. Foxtail millet: Properties, processing, health benefits, and uses. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1290103] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Nitya Sharma
- Department of Farm Engineering, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK
| | - Keshavan Niranjan
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK
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17
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Molecular structure of quinoa starch. Carbohydr Polym 2017; 158:124-132. [DOI: 10.1016/j.carbpol.2016.12.001] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Revised: 11/28/2016] [Accepted: 12/01/2016] [Indexed: 11/22/2022]
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Bertoft E, Annor GA, Shen X, Rumpagaporn P, Seetharaman K, Hamaker BR. Small differences in amylopectin fine structure may explain large functional differences of starch. Carbohydr Polym 2016; 140:113-21. [DOI: 10.1016/j.carbpol.2015.12.025] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 12/02/2015] [Accepted: 12/10/2015] [Indexed: 10/22/2022]
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Gayin J, Abdel-Aal ESM, Manful J, Bertoft E. Unit and internal chain profile of African rice (Oryza glaberrima) amylopectin. Carbohydr Polym 2016; 137:466-472. [DOI: 10.1016/j.carbpol.2015.11.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 10/30/2015] [Accepted: 11/04/2015] [Indexed: 10/22/2022]
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Structure, physicochemical properties, and uses of millet starch. Food Res Int 2014; 64:200-211. [DOI: 10.1016/j.foodres.2014.06.026] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 06/12/2014] [Accepted: 06/17/2014] [Indexed: 12/26/2022]
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