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Houngbo ME, Desfontaines L, Irep JL, Dibi KEB, Couchy M, Otegbayo BO, Cornet D. Starch granule size and shape characterization of yam (Dioscorea alata L.) flour using automated image analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4680-4688. [PMID: 37452681 DOI: 10.1002/jsfa.12861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 07/10/2023] [Accepted: 07/15/2023] [Indexed: 07/18/2023]
Abstract
BACKGROUND Roots, tubers and bananas (RTB) play an essential role as staple foods, particularly in Africa. Consumer acceptance for RTB products relies strongly on the functional properties of, which may be affected by the size and shape of its granules. Classically, these are characterized either using manual measurements on microscopic photographs of starch colored with iodine, or using a laser light-scattering granulometer (LLSG). While the former is tedious and only allows the analysis of a small number of granules, the latter only provides limited information on the shape of the starch granule. RESULTS In this study, an open-source solution was developed allowing the automated measurement of the characteristic parameters of the size and shape of yam starch granules by applying thresholding and object identification on microscopic photographs. A random forest (RF) model was used to predict the starch granule shape class. This analysis pipeline was successfully applied to a yam diversity panel of 47 genotypes, leading to the characterization of more than 205 000 starch granules. Comparison between the classical and automated method shows a very strong correlation (R2 = 0.99) and an absence of bias for granule size. The RF model predicted shape class with an accuracy of 83%. With heritability equal to 0.85, the median projected area of the granules varied from 381 to 1115 μm2 and their observed shapes were ellipsoidal, polyhedral, round and triangular. CONCLUSION The results obtained in this study show that the proposed open-source pipeline offers an accurate, robust and discriminating solution for medium-throughput phenotyping of yam starch granule size distribution and shape classification. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Mahugnon Ezékiel Houngbo
- CIRAD, UMR AGAP Institut, F-34398 Montpellier, France
- UMR AGAP Institut, Université de Montpellier, CIRAD, INRAE, Institut Agronomie, F-34398 Montpellier, France
| | - Lucienne Desfontaines
- INRAE, UR 1321 ASTRO Agrosystèmes tropicaux. Centre de recherche Antilles-Guyane, Petit-Bourg, France
| | - Jean-Luc Irep
- INRAE, UE 0805 PEYI, Centre de recherche Antilles-Guyane, Petit-Bourg, France
| | | | - Maritza Couchy
- INRAE, UR 1321 ASTRO Agrosystèmes tropicaux. Centre de recherche Antilles-Guyane, Petit-Bourg, France
| | | | - Denis Cornet
- CIRAD, UMR AGAP Institut, F-34398 Montpellier, France
- UMR AGAP Institut, Université de Montpellier, CIRAD, INRAE, Institut Agronomie, F-34398 Montpellier, France
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2
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Wang Y, Dong Y, Sun Y, Chen X, Fu H, Wang Y. Process optimization of wheat flour crisp puffing by radio frequency and the accompanying property changes of starch. J Food Sci 2024; 89:460-472. [PMID: 38051009 DOI: 10.1111/1750-3841.16867] [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: 07/04/2023] [Revised: 10/27/2023] [Accepted: 11/19/2023] [Indexed: 12/07/2023]
Abstract
This research performed the process optimization of wheat flour crisp puffing by radio frequency (RF) and investigated the accompanying property changes of starch. Experiments were performed in a 6 kW, 27.12 MHz pilot-scale RF system. The results showed that the volume expansion was highest (220%) when the conditions were employed as follows: electrode gap (115 mm); height of the sample (55 mm); initial moisture content of the sample (30%). Under these conditions, the samples were puffed at 120 s by RF, and changes in the starch properties were further observed. The results showed that the structure of the starch was destroyed, changing from oval and spherical in shape to fragmented. The crystal type of the starch changed from A to A + V types. Its crystal order was reduced, and the Fourier-infrared spectrum showed that the ratio of (1048/1022) cm-1 decreased from 1.142 to 1.047. The crystallinity decreased from 48.27% to 17.57%. These changes will help starch digestion and absorption in human body. These results indicated that RF puffing could become a potential development method for puffed snacks. PRACTICAL APPLICATION: In this study, the processes of radio frequency puffing wheat flour chips were optimized, and the changes of starch properties during puffing were studied. Therefore, this research provided a theoretical basis for the industrial application of radio frequency puffing.
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Affiliation(s)
- Yequn Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Yuehan Dong
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Yanan Sun
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Hongfei Fu
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
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3
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Zhang L, Apea-Bah FB, Chen X, Hornung PS, Malunga LN, Beta T. The physicochemical and structural properties and in vitro digestibility of pea starch isolated from flour ground by milling and air classification. Food Chem 2023; 419:136086. [PMID: 37030213 DOI: 10.1016/j.foodchem.2023.136086] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
The fine, coarse and parent starches were isolated from pea flour by milling and air-classification. Their structural, thermal, physicochemical properties and in vitro digestibility were investigated. Particle Size Distribution showed the fine starch with the smallest unimodal distribution (18.33 and 19.02 μm) displayed higher degree of short-range molecular order and lower number of double helix structure. Scanning Electron Microscopy showed the morphology of the coarse starch granules as uniform in size and lacking protein particles on its smooth surface. Differential Scanning Calorimetry revealed the coarse starch had higher enthalpy changes while Rapid Visco Analysis showed higher peak, trough, and breakdown viscosities for the fine starch. In vitro digestibility featured the fine starch containing lower fast digesting starch contents, but with higher resistant starch content, indicating its resistance to enzymatic hydrolysis. The results could provide theoretical support for application of pea starch in functional foods and the manufacture of emerging starch products.
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Affiliation(s)
- Lixia Zhang
- Research Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, PR China; Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
| | - Franklin B Apea-Bah
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - Xin Chen
- Economic Crops Research Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, PR China
| | - Polyanna Silveira Hornung
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - Lovemore Nkhata Malunga
- Agriculture and Agri-Food Canada / Government of Canada, 196 Innovation Drive, Winnipeg, Manitoba R3T 6C5, Canada
| | - Trust Beta
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
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4
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Guo L, Chen H, Zhang Y, Yan S, Chen X, Gao X. Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems. Comput Struct Biotechnol J 2023; 21:4172-4186. [PMID: 37675285 PMCID: PMC10477758 DOI: 10.1016/j.csbj.2023.08.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 08/22/2023] [Accepted: 08/22/2023] [Indexed: 09/08/2023] Open
Abstract
Starch is a vital component of wheat grain and flour, characterized by two distinct granule types: A-type starch (AS) with granules larger than 10 µm in diameter, and B-type starch (BS) with granules measuring no more than 10 µm in diameter. This review comprehensively evaluates the isolation, purification, and biosynthesis processes of these types of granules. In addition, a comparative analysis of the structure and properties of AS and BS is presented, encompassing chemical composition, molecular, crystalline and morphological structures, gelatinization, pasting and digestive properties. The variation in size distribution of granules leads to differences in physicochemical properties of starch, influencing the formation of polymeric proteins, secondary and micro-structures of gluten, chemical and physical interactions between gluten and starch, and water absorption and water status in dough system. Thus, starch size distribution affects the quality of dough and final products. In this review, we summarize the up-to-date knowledge of AS and BS, and propose the possible strategies to enhance wheat yield and quality through coordinated breeding efforts. This review serves as a valuable reference for future advancements in wheat breeding.
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Affiliation(s)
- Lei Guo
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Heng Chen
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yizhi Zhang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuai Yan
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xueyan Chen
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
| | - Xin Gao
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
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5
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Extraction and characterization of starch granule-associated surface and channel lipids from small-granule starches that affect physicochemical properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107370] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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6
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Jones SB, Sheng W, Or D. Dielectric Measurement of Agricultural Grain Moisture-Theory and Applications. SENSORS 2022; 22:s22062083. [PMID: 35336259 PMCID: PMC8954665 DOI: 10.3390/s22062083] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 02/28/2022] [Accepted: 03/01/2022] [Indexed: 11/16/2022]
Abstract
Moisture content is a critical variable for the harvesting, processing, storing and marketing of cereal grains, oilseeds and legumes. Efficient and accurate determination of grain moisture content even with advanced nondestructive techniques, remains a challenge due to complex water-retaining biological structures and hierarchical composition and geometry of grains that affect measurement interpretation and require specific grain-dependent calibration. We review (1) the primary factors affecting permittivity measurements used in practice for inferring moisture content in grains; (2) develop novel methods for estimating critical parameters for permittivity modeling including packing density, porosity, water binding surface area and water phase permittivity and (3) represent the permittivity of packs of grains using dielectric mixture theory as a function of moisture content applied to high moisture corn (as a model grain). Grain permittivity measurements are affected by their free and bound water contents, chemical composition, temperature, constituent shape, phase configuration and measurement frequency. A large fraction of grain water is bound exhibiting reduced permittivity compared to that of free water. The reduced mixture permittivity and attributed to hydrophilic surfaces in starches, proteins and other high surface area grain constituents. The hierarchal grain structure (i.e., kernel, starch grain, lamella, molecule) and the different constituents influence permittivity measurements due to their layering, geometry (i.e., kernel or starch grain), configuration and water-binding surface area. Dielectric mixture theory offers a physically-based approach for modeling permittivity of agricultural grains and similar granular media.
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Affiliation(s)
- Scott B. Jones
- Department of Plants, Soils, and Climate, Utah State University, Logan, UT 84322, USA;
| | - Wenyi Sheng
- Key Laboratory of Smart Agriculture Systems, China Agricultural University, Ministry of Education, Beijing 100083, China
- Correspondence:
| | - Dani Or
- Division of Hydrologic Sciences, Desert Research Institute, Reno, NV 89512, USA;
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7
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Kehinde AZ, Erland LA, Liu Y, Ragone D, Jones A, Murch SJ. South Pacific cultivars of breadfruit (Artocarpus altilis (Parkinson) Fosberg and A. mariannensis Trécul) and their hybrids (A. altilis × A. mariannensis) have unique dietary starch, protein and fiber. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104228] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110696] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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9
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Abstract
Nature has developed starch granules varying in size from less than 1 μm to more than 100 μm. The granule size is an important factor affecting the functional properties and the applicability of starch for food and non-food applications. Within the same botanical species, the range of starch granule size can be up to sevenfold. This review critically evaluated the biological and environmental factors affecting the size of starch granules, the methods for the separation of starch granules and the measurement of size distribution. Further, the structure at different length scales and properties of starch-based on the granule size is elucidated by specifying the typical applications of granules with varying sizes. An amylopectin cluster model showing the arrangement of amylopectin from inside toward the granule surface is proposed with the hypothesis that the steric hindrance for the growth of lamellar structure may limit the size of starch granules.
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Affiliation(s)
- Ming Li
- Laboratory of Cereal Processing and Quality Control, Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Venea Dara Daygon
- Australian Institute for Bioengineering and Nanotechnology (AIBN), The University of Queensland, St Lucia, Queensland, Australia
| | - Vicky Solah
- College of Science, Health, Engineering and Education, Murdoch University, Murdoch, Western Australia, Australia
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton, Victoria, Australia
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10
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Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours. Processes (Basel) 2021. [DOI: 10.3390/pr9101836] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
The development of convenience foods by incorporating nutrient-rich pulses such as peas and lentils will tremendously alter the future of pulse and cereal industries. However, these pulses should be size-reduced before being incorporated into many food products. Therefore, an attempt was made to adapt roller mill settings to produce de-husked yellow pea and red lentil flours. The milling flowsheets unique to yellow peas and red lentils were developed in producing small, medium, and large flours with maximum yield and flour quality. This study also investigated the differences in chemical composition, physical characteristics, and particle size distributions of the resultant six flour fractions. The kernel dimensions and physicochemical properties of the whole yellow pea and red lentils were also studied to develop customized mill settings. Overall, the mill settings had a significant effect on the physical properties of different particle-sized flours. The geometric mean diameters of different particle-sized red lentil flours were 56.05 μm (small), 67.01 μm (medium), and 97.17 μm (large), while for yellow pea flours they were 41.38 μm (small), 60.81 μm (medium), and 98.31 μm (large). The particle size distribution of all the flour types showed a bimodal distribution, except for the small-sized yellow pea flour. For both the pulse types, slightly more than 50% flour was approximately sizing 50 μm, 75 μm, and 100 μm for small, medium, and large settings, respectively. The chemical composition of the flour types remained practically the same for different-sized flours, fulfilling the objective of this current study. The damaged starch values for red lentil and yellow pea flour types increased with a decrease in flour particle size. Based on the Hausner’s ratios, the flowability of large-sized flour of red lentils could be described as passable; however, all the remaining five flour types were indicated as either poor or very poor. The findings of this study assist the millers to adapt yellow pea and red lentil milling technologies with minor modifications to the existing facilities. The study also helps in boosting the production of various baking products using pulse and wheat flour blends to enhance their nutritional quality.
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11
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Zhang K, Zhao D, Huang Q, Huang J, Wen Q. Physicochemical, Structural Properties and In Vitro Digestibility of A‐ and B‐type Granules Isolated from Green Wheat and Mature Wheat Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
| | - Di Zhao
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
| | - Qingrong Huang
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
- Department of Food Science Rutgers University New Jersey, 65 Dudley Road New Brunswick New Jersey 08901 USA
| | - Jihong Huang
- College of Biological Engineering Henan University of Technology Zhengzhou 450002 China
| | - Qingyu Wen
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou 450002 China
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12
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Composition, characteristics and health promising prospects of black wheat: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.037] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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13
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Genetic and Environmental Variation in Starch Content, Starch Granule Distribution and Starch Polymer Molecular Characteristics of French Bread Wheat. Foods 2021; 10:foods10020205. [PMID: 33498368 PMCID: PMC7909431 DOI: 10.3390/foods10020205] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 01/14/2021] [Accepted: 01/16/2021] [Indexed: 01/08/2023] Open
Abstract
This study investigates genetic and environmental variation in starch content and characteristics of 14 French bread cultivars. Understanding the impact of these factors on wheat quality is important for processors and especially bakers to maintain and meet the requirements of industrial specifications. Different traits were evaluated: starch content, distribution of starch granules, percentage of amylose and amylopectin and their molecular characteristics (weight-average molar mass, number-average molar mass, polydispersity and gyration radius). Genetic, environment and their interaction had significant effects on all parameters. The relative magnitude of variance attributed to growth conditions, for most traits, was substantially higher (21% to 95%) than that attributed to either genotype (2% to 73%) or G × E interaction (2% to 17%). The largest environmental contribution (95%) to total variance was found for starch dispersity. The highest genetic influence was found for the percentage of A-type starch granules. G × E interaction had relatively little influence (≈7%) on total phenotypic variance. All molecular characteristics were much more influenced by environment than the respective percentages of amylose and amylopectin were. This huge difference in variance between factors obviously revealed the importance of the effect of growing conditions on characteristics of cultivars.
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14
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Zhu P, Wang M, Du X, Chen Z, Liu C, Zhao H. Morphological and physicochemical properties of rice starch dry heated with whey protein isolate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106091] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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15
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Jobson EM, Ohm J, Martin JM, Giroux MJ. Rht‐1
semi‐dwarfing alleles increase the abundance of high molecular weight glutenin subunits. Cereal Chem 2020. [DOI: 10.1002/cche.10371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Emma M Jobson
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Jae‐Bom Ohm
- USDA‐ARS Edward T. Schafer Agricultural Research Center Cereal Crops Research Unit Hard Spring and Durum Wheat Quality Lab. Fargo ND USA
| | - John M Martin
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Michael J Giroux
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
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16
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Zhang B, Zhao K, Su C, Gong B, Ge X, Zhang Q, Li W. Comparing the multi-scale structure, physicochemical properties and digestibility of wheat A- and B-starch with repeated versus continuous heat-moisture treatment. Int J Biol Macromol 2020; 163:519-528. [DOI: 10.1016/j.ijbiomac.2020.07.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 06/12/2020] [Accepted: 07/01/2020] [Indexed: 10/23/2022]
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17
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Jaiswal S, Båga M, Chibbar RN. Brassinosteroid receptor mutation influences starch granule size distribution in barley grains. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2020; 154:369-378. [PMID: 32623092 DOI: 10.1016/j.plaphy.2020.05.043] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 05/30/2020] [Accepted: 05/31/2020] [Indexed: 06/11/2023]
Abstract
Brassinosteroids (BR) are plant-based steroids which influence several morphogenetic and developmental processes. A barley (Hordeum vulgare L.) genotype Kinai Kyoshinkai-2 (KK-2) carrying the uzu mutation exhibited altered starch granule size distribution. Hybridizing KK-2 with a barley genotype CDC Kendall with bi-modal starch granules produced progeny lines (116, 144 and 168) with almost uni-modal starch granules. Bioassays correlated uzu mutation with defective BR perception. DNA sequence analysis of the BR receptor-1 (BRI-1) gene detected a single-nucleotide A > G substitution at the position 2612 in the kinase domain which resulted in the change of His (CAC) to Arg (CGC) at residue 857 in subdomain IV of the kinase domain of the respective polypeptide. The study focused on the development of barley grain, accumulation of starch and composition influenced by defective BR perception due to the mutation detected in KK-2 and three other barley-breeding lines (116, 144 and 168). Aberrant BRI-1 delayed grain development, amylose synthesis and starch accumulation in the endosperm. The barley breeding lines 116, 144 and 168 carrying the aberrant BRI-1, exhibited altered granule size distribution with significant shift in the diameter maxima, but insignificant differences in amylose concentration. The BRI-1 mutation also altered amylopectin fine structure in both B- and C- type small starch granules, resulting in an increased fraction of short A-type glucan chains (<10 DP) and decreased fraction of B2 chains (25-36 DP) in genotypes carrying the BRI-1 mutation. The results show the influence of BR on barley grain development, starch accumulation, granule size distribution and amylopectin structure.
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Affiliation(s)
- Sarita Jaiswal
- Department of Plant Sciences, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, S7N5A8, Canada
| | - Monica Båga
- Department of Plant Sciences, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, S7N5A8, Canada
| | - Ravindra N Chibbar
- Department of Plant Sciences, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, S7N5A8, Canada.
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18
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Physicochemical, morphological and thermal properties of oxidized starches from Lima bean (Phaseolus lunatus). SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00432] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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19
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Jange CG, Taku P, Peng S, Dixon MP, Shetty A, Ambrose RK. Cohesivity assessment of semi-crystalline and crystalline powders using a Warren Springs cohesion tester. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.05.077] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Malalgoda M, Ohm JB, Ransom JK, Green A, Howatt K, Simsek S. Preharvest Glyphosate Application during Wheat Cultivation: Effects on Wheat Starch Physicochemical Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:503-511. [PMID: 31869217 DOI: 10.1021/acs.jafc.9b06456] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Due to nonuniform maturation, some plants may not be at the recommended stage of maturity when preharvest glyphosate is applied. The objective of this study was to determine how preharvest glyphosate timing affects wheat starch physicochemical properties. Two wheat cultivars were grown in three locations, and glyphosate was applied at the soft dough stage (early application) and the ripe stage (commercial standard). Upon harvest, starch chemical characteristics were studied. The proportion of B-type starch granules was lower in treated samples, although the starch molecular weight was not affected. Rapidly digestible starch content was highest when glyphosate was applied at the ripe stage, and lowest in the control, and vice versa for slowly digestible starch. Additionally, flour pasting viscosity was significantly higher in samples treated at the soft dough stage. Overall, the effects on wheat starch physicochemical characteristics were more pronounced when glyphosate was applied at the soft dough stage of maturity.
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Affiliation(s)
- Maneka Malalgoda
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Jae-Bom Ohm
- USDA-ARS, Edward T. Schafer Research Center, Cereal Crops Research Unit , Hard Spring and Durum Wheat Quality Laboratory , Fargo , North Dakota 58102-2765 , United States
| | - Joel K Ransom
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Andrew Green
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Kirk Howatt
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Senay Simsek
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
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21
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Hong J, Li C, An D, Liu C, Li L, Han Z, Zeng X, Zheng X, Cai M. Differences in the rheological properties of esterified total, A‐type, and B‐type wheat starches and their effects on the quality of noodles. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14342] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Jing Hong
- Province Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Chaopeng Li
- Province Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Di An
- Province Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Chong Liu
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Limin Li
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Zhong Han
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Xueling Zheng
- Province Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Mengjie Cai
- School of Food Science and Engineering South China University of Technology Guangzhou China
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22
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Moiraghi M, Sciarini LS, Paesani C, León AE, Pérez GT. Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4474-4481. [PMID: 31686679 DOI: 10.1007/s13197-019-03954-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/02/2019] [Accepted: 07/11/2019] [Indexed: 12/01/2022]
Abstract
Studies on Argentinian soft wheat cultivars are scarce, although the flours obtained from these wheats are the most suitable for cookie making. This work studies the behavior of the flours obtained from 44 adapted soft wheat lines harvested in two consecutive years for cookie making, focusing on starch properties. Starch granule size distribution, and thermal and pasting properties of flour samples were studied. Large variations in flour and starch characteristics were found between all experimental lines, indicating a wide variability among wheat genotypes and a noticeable effect of crop year conditions. Starch granule size distribution showed the typical bimodal distribution observed for wheat. Flours with higher proportion of large A-type granules were associated with lower damaged starch (DS). As expected, the lower the DS content, the lower the solvent retention capacity, gelatinization temperature and enthalpy, with a positive impact on cookie diameter. Flours from soft wheat genotypes with higher proportion of large A-type granules were associated with lower DS content and reduced water absorption capacity. Both genotype and environment exert an effect on soft wheat flour characteristics.
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Affiliation(s)
- Malena Moiraghi
- 1Laboratorio de Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Av Valparaíso s/n, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - Lorena S Sciarini
- 1Laboratorio de Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Av Valparaíso s/n, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - Candela Paesani
- 1Laboratorio de Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Av Valparaíso s/n, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - Alberto E León
- 1Laboratorio de Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Av Valparaíso s/n, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - Gabriela T Pérez
- 1Laboratorio de Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Av Valparaíso s/n, Ciudad Universitaria, 5000 Córdoba, Argentina
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23
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Yang Z, Yu W, Xu D, Guo L, Wu F, Xu X. Impact of frozen storage on whole wheat starch and its A-Type and B-Type granules isolated from frozen dough. Carbohydr Polym 2019; 223:115142. [DOI: 10.1016/j.carbpol.2019.115142] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 07/24/2019] [Accepted: 07/27/2019] [Indexed: 01/02/2023]
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24
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Location and interactions of starches in planta: Effects on food and nutritional functionality. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.011] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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25
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Winarti C, Widaningrum, Surono IS, Uswah M. Effect of Acid And Hydrolysis Duration on The Characteristics of Arrowroot and Taro Starch Nanoparticles. ACTA ACUST UNITED AC 2019. [DOI: 10.1088/1755-1315/309/1/012039] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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26
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Aprodu I, Vasilean I, Muntenită C, Patrascu L. Impact of broad beans addition on rheological and thermal properties of wheat flour based sourdoughs. Food Chem 2019; 293:520-528. [PMID: 31151643 DOI: 10.1016/j.foodchem.2019.05.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 04/08/2019] [Accepted: 05/01/2019] [Indexed: 11/18/2022]
Abstract
Broad bean flour is a valuable source of proteins and micronutrients and can efficiently balance the nutritional value of wheat flour. The aim of the study was to assess the impact of wheat flour substitution by native and germinated broad beans on the water related, thermal and rheological properties of the composite flours and sourdoughs. Regardless of the investigated flour, temperature increase resulted in significant decrease of water soluble index. Addition of broad bean to wheat flour affected the swelling power. Differential scanning calorimetry measurements on flours indicated two peaks at ∼70 °C assigned to starch gelatinization, and ∼100 °C attributed to amylose-lipids complexes disruption. The same thermal dependent events were highlighted through the rheometric temperature ramp test. Sourdoughs were further obtained out of the composite flours and dynamic rheometric analysis showed that fermentation improved flow resistance. Wheat substitution by broad bean flour increased sourdoughs consistency due to the higher protein content.
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Affiliation(s)
- Iuliana Aprodu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania.
| | - Ina Vasilean
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania.
| | - Cristian Muntenită
- Dunarea de Jos University of Galati, Cross-Border Faculty, Domneasca St. 47, 800008 Galati, Romania.
| | - Livia Patrascu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania; Dunarea de Jos University of Galati, Cross-Border Faculty, Domneasca St. 47, 800008 Galati, Romania.
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27
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Zi Y, Shen H, Dai S, Ma X, Ju W, Wang C, Guo J, Liu A, Cheng D, Li H, Liu J, Zhao Z, Zhao S, Song J. Comparison of starch physicochemical properties of wheat cultivars differing in bread- and noodle-making quality. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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28
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He Y, Lin Y, Chen C, Tsai M, Lin AH. Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number. Compr Rev Food Sci Food Saf 2019; 18:641-654. [DOI: 10.1111/1541-4337.12430] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 12/23/2018] [Accepted: 01/14/2019] [Indexed: 01/28/2023]
Affiliation(s)
- Yuezhen He
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Yu‐Lian Lin
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Chen Chen
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Min‐Hui Tsai
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
| | - Amy Hui‐Mei Lin
- Bi‐State School of Food ScienceUniv. of Idaho Moscow ID 83844‐2312 U.S.A
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29
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Lv Z, Yu K, Jin S, Ke W, Fei C, Cui P, Lu G. Starch Granules Size Distribution of Sweet Potato and Their Relationship with Quality of Dried and Fried Products. STARCH-STARKE 2019. [DOI: 10.1002/star.201800175] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zunfu Lv
- College of Agriculture & Food Science and The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province; Zhejiang A & F University; Lin'an 311300 Zhejiang China
| | - Kaikai Yu
- College of Agriculture & Food Science and The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province; Zhejiang A & F University; Lin'an 311300 Zhejiang China
| | - Shaoqiong Jin
- College of Agriculture & Food Science and The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province; Zhejiang A & F University; Lin'an 311300 Zhejiang China
| | - Weiyu Ke
- College of Agriculture & Food Science and The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province; Zhejiang A & F University; Lin'an 311300 Zhejiang China
| | - Cong Fei
- College of Agriculture & Food Science and The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province; Zhejiang A & F University; Lin'an 311300 Zhejiang China
| | - Peng Cui
- College of Agriculture & Food Science and The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province; Zhejiang A & F University; Lin'an 311300 Zhejiang China
| | - Guoquan Lu
- College of Agriculture & Food Science and The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province; Zhejiang A & F University; Lin'an 311300 Zhejiang China
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30
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Zhou Q, Huang M, Huang X, Liu J, Wang X, Cai J, Dai T, Cao W, Jiang D. Effect of post-anthesis waterlogging on biosynthesis and granule size distribution of starch in wheat grains. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2018; 132:222-228. [PMID: 30218894 DOI: 10.1016/j.plaphy.2018.08.035] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2018] [Revised: 08/28/2018] [Accepted: 08/28/2018] [Indexed: 06/08/2023]
Abstract
Waterlogging is one of the most common abiotic stress types in wheat production in many rainy areas of the world. Two locally widely grown winter wheat (Triticum aestivum L. cv Yumai 34 and Yangmai 9) were subjected to post-anthesis waterlogging in a pot experiment to investigate the impacts of waterlogging on the starch synthesis and the physiochemical properties. Post-anthesis waterlogging significantly decreased grain weight and affected the content of starch components. Waterlogging down-regulated the activity and expression of genes encoding soluble starch synthase [SSS (EC 2.4.1.21)], while up-regulated those of the granule bound starch synthase I [GBSSI (EC:2.4.1.242)]. This further resulted in decreased amylopectin content and increased amylose content. Waterlogging also caused a reduction in the number of starch granules, while increased the mean diameter of starch granules in mature grains, which was mainly due to an increase in the volume frequency percent of the A-type starch granules. Waterlogging also lowered the peak viscosity and trough viscosity of starch, but did not affect the breakdown viscosity and peak time. We concluded that the modified expressions of the starch synthase encoding genes were responsible for the changed size distribution of starch granules, which finally affected the starch pasting properties of wheat growing under post-anthesis waterlogging conditions.
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Affiliation(s)
- Qin Zhou
- Nanjing Agricultural University, National Technique Innovation Center for Regional Wheat Production, Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture, National Engineering and Technology Center for Information Agriculture, Nanjing, 210095, PR China
| | - Mei Huang
- Nanjing Agricultural University, National Technique Innovation Center for Regional Wheat Production, Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture, National Engineering and Technology Center for Information Agriculture, Nanjing, 210095, PR China
| | - Xin Huang
- Nanjing Agricultural University, National Technique Innovation Center for Regional Wheat Production, Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture, National Engineering and Technology Center for Information Agriculture, Nanjing, 210095, PR China
| | - Jing Liu
- Nanjing Agricultural University, National Technique Innovation Center for Regional Wheat Production, Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture, National Engineering and Technology Center for Information Agriculture, Nanjing, 210095, PR China
| | - Xiao Wang
- Nanjing Agricultural University, National Technique Innovation Center for Regional Wheat Production, Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture, National Engineering and Technology Center for Information Agriculture, Nanjing, 210095, PR China
| | - Jian Cai
- Nanjing Agricultural University, National Technique Innovation Center for Regional Wheat Production, Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture, National Engineering and Technology Center for Information Agriculture, Nanjing, 210095, PR China.
| | - Tingbo Dai
- Nanjing Agricultural University, National Technique Innovation Center for Regional Wheat Production, Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture, National Engineering and Technology Center for Information Agriculture, Nanjing, 210095, PR China
| | - Weixing Cao
- Nanjing Agricultural University, National Technique Innovation Center for Regional Wheat Production, Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture, National Engineering and Technology Center for Information Agriculture, Nanjing, 210095, PR China
| | - Dong Jiang
- Nanjing Agricultural University, National Technique Innovation Center for Regional Wheat Production, Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture, National Engineering and Technology Center for Information Agriculture, Nanjing, 210095, PR China.
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31
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Langó B, Jaiswal S, Bóna L, Tömösközi S, Ács E, Chibbar RN. Grain constituents and starch characteristics influencing in vitro enzymatic starch hydrolysis in Hungarian triticale genotypes developed for food consumption. Cereal Chem 2018. [DOI: 10.1002/cche.10104] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Bernadett Langó
- Cereal Research Non-profit Ltd.; Szeged Hungary
- Department of Applied Biotechnology and Food Science; Budapest University of Technology and Economics; Budapest Hungary
- Department of Plant Sciences; University of Saskatchewan; Saskatoon Saskatchewan Canada
| | - Sarita Jaiswal
- Department of Plant Sciences; University of Saskatchewan; Saskatoon Saskatchewan Canada
| | - Lajos Bóna
- Cereal Research Non-profit Ltd.; Szeged Hungary
| | - Sándor Tömösközi
- Department of Applied Biotechnology and Food Science; Budapest University of Technology and Economics; Budapest Hungary
| | - Erika Ács
- Cereal Research Non-profit Ltd.; Szeged Hungary
| | - Ravindra N. Chibbar
- Department of Plant Sciences; University of Saskatchewan; Saskatoon Saskatchewan Canada
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32
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Karunaratne ND, Abbott DA, Chibbar RN, Hucl PJ, Pozniak CJ, Classen HL. In vitro assessment of the starch digestibility of western Canadian wheat market classes and cultivars. CANADIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1139/cjas-2017-0099] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The objective of the study was to measure the effect of wheat market class and cultivar on starch digestibility using an in vitro model that mimics the chicken digestive tract and relate it to grain characteristics. The study evaluated 18 wheat cultivars from eight western Canadian wheat classes and, each cultivar was replicated four times. Samples were subjected to gastric and small intestine (SI) digestion phases and each sample was assayed in triplicate; glucose release was measured in SI phase. Starch granule distribution, amylose, total starch, crude protein (CP), ash, and non-starch polysaccharides (NSP) were analyzed in all wheat samples. Small intestinal phase times of 15, 60, and 120 min were chosen to approximate digestion in the terminal duodenum, jejunum, and ileum. Starch digestibility of wheat classes ranged as follows: 15 min — 33.1% to 49.1%, 60 min — 80.2% to 93.3%, and 120 min — 92.4% to 97.6%. Starch digestibility positively correlated with CP, ash, NSP, and proportion of large granules, whereas it negatively correlated with total starch, and proportion of small and medium granules. In conclusion, market class and cultivar of western Canadian wheat affects both rate and extent of starch digestibility and it is related to various grain characteristics.
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Affiliation(s)
- Namalika D. Karunaratne
- Department of Animal and Poultry Science, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Dawn A. Abbott
- Department of Animal and Poultry Science, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Ravindra N. Chibbar
- Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Pierre J. Hucl
- Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Curtis J. Pozniak
- Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Henry L. Classen
- Department of Animal and Poultry Science, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
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33
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Hackenberg S, Jekle M, Becker T. Mechanical wheat flour modification and its effect on protein network structure and dough rheology. Food Chem 2018; 248:296-303. [DOI: 10.1016/j.foodchem.2017.12.054] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 12/13/2017] [Accepted: 12/13/2017] [Indexed: 10/18/2022]
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34
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Wei M, Andersson R, Xie G, Salehi S, Boström D, Xiong S. Properties of Cassava Stem Starch Being a New Starch Resource. STARCH-STARKE 2018. [DOI: 10.1002/star.201700125] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Maogui Wei
- Department of Forest Biomaterials and Technology; Swedish University of Agricultural Sciences; SE 901 83 Umeå Sweden
| | - Roger Andersson
- Department of Food Science; Swedish University of Agricultural Sciences; SE 75007 Uppsala Sweden
| | - Guanghui Xie
- National Energy R&D Centre for Non-food Biomass; China Agricultural University; Beijing 100193 China
| | - Shahrbanoo Salehi
- Energy Technology and Thermal Process Chemistry; Umeå University; SE-901 87 Umeå Sweden
| | - Dan Boström
- Energy Technology and Thermal Process Chemistry; Umeå University; SE-901 87 Umeå Sweden
| | - Shaojun Xiong
- Department of Forest Biomaterials and Technology; Swedish University of Agricultural Sciences; SE 901 83 Umeå Sweden
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35
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Wang L, Xu J, Fan X, Wang Q, Wang P, Yuan J, Yu Y, Zhang Y, Cui L. The effect of branched limit dextrin on corn and waxy corn gelatinization and retrogradation. Int J Biol Macromol 2018; 106:116-122. [DOI: 10.1016/j.ijbiomac.2017.07.181] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 07/18/2017] [Accepted: 07/31/2017] [Indexed: 10/19/2022]
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36
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Comparison of gamma radiation effects on natural corn and potato starches and modified cassava starch. Radiat Phys Chem Oxf Engl 1993 2018. [DOI: 10.1016/j.radphyschem.2017.09.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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37
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Tanaka E, Ral JPF, Li S, Gaire R, Cavanagh CR, Cullis BR, Whan A. Increased accuracy of starch granule type quantification using mixture distributions. PLANT METHODS 2017; 13:107. [PMID: 29225662 PMCID: PMC5718142 DOI: 10.1186/s13007-017-0259-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Accepted: 11/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The proportion of granule types in wheat starch is an important characteristic that can affect its functionality. It is widely accepted that granule types are either large, disc-shaped A-type granules or small, spherical B-type granules. Additionally, there are some reports of the tiny C-type granules. The differences between these granule types are due to its carbohydrate composition and crystallinity which is highly, but not perfectly, correlated with the granule size. A majority of the studies that have considered granule types analyse them based on a size threshold rather than chemical composition. This is understandable due to the expense of separating starch into different types. While the use of a size threshold to classify granule type is a low-cost measure, this results in misclassification. We present an alternative, statistical method to quantify the proportion of granule types by a fit of the mixture distribution, along with an R package, a web based app and a video tutorial for how to use the web app to enable its straightforward application. RESULTS Our results show that the reliability of the genotypic effects increase approximately 60% using the proportions of the A-type and B-type granule estimated by the mixture distribution over the standard size-threshold measure. Although there was a marginal drop in reliability for C-type granules. The latter is likely due to the low observed genetic variance for C-type granules. CONCLUSIONS The determination of the proportion of granule types from size-distribution is better achieved by using the mixing probabilities from the fit of the mixture distribution rather than using a size-threshold.
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Affiliation(s)
- Emi Tanaka
- School of Mathematics and Applied Statistics, University of Wollongong, Northfields Ave, Wollongong, 2522 Australia
- School of Mathematics and Statistics, University of Sydney, Carslaw F07, Sydney, 2006 Australia
| | | | - Sean Li
- CSIRO Agriculture and Food, 1600 Clunies Ross Street, Canberra, 2601 Australia
| | - Raj Gaire
- CSIRO Agriculture and Food, 1600 Clunies Ross Street, Canberra, 2601 Australia
| | - Colin R. Cavanagh
- Bayer CropScience Pty Ltd, Seeds, Technologiepark 38, 9052 Zwijnaarde (Gent), Belgium
| | - Brian R. Cullis
- School of Mathematics and Applied Statistics, University of Wollongong, Northfields Ave, Wollongong, 2522 Australia
| | - Alex Whan
- CSIRO Agriculture and Food, 1600 Clunies Ross Street, Canberra, 2601 Australia
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38
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Li M, Dhital S, Wei Y. Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities. Compr Rev Food Sci Food Saf 2017; 16:1042-1055. [DOI: 10.1111/1541-4337.12272] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 05/04/2017] [Accepted: 05/09/2017] [Indexed: 11/26/2022]
Affiliation(s)
- Ming Li
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Sushil Dhital
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation; Univ. of Queensland; St. Lucia Brisbane QLD 4072 Australia
| | - Yimin Wei
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
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39
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Siliveru K, Ambrose RK, Vadlani PV. Significance of composition and particle size on the shear flow properties of wheat flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2300-2306. [PMID: 27629387 DOI: 10.1002/jsfa.8038] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2016] [Revised: 09/10/2016] [Accepted: 09/12/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Size-based fractionation of flour particles is an important process in wheat milling. Inter-particle cohesion could affect the dynamic separation process and result in loss in throughput. This study quantifies the effect of particle properties that includes physical and chemical characteristics on the shear flow behavior of wheat flour. RESULTS The cohesion and flow function values of wheat flour at three moisture contents (10%, 12%, and 14%), three particle sizes (75-106, 45-75, and <45 µm) and three sifter loads (0.5, 1.0, and 1.0 kPa) were significantly different (P < 0.05). The triggering moisture content and particle size where the flowability shifts from 'easy flowing' to 'very cohesive' were found to be 12% (wet basis) and 45 µm, respectively. CONCLUSION The high correlation observed between the chemical composition (damaged starch, protein, and fat) on the physical (bulk and tapped densities) and flow properties (cohesion, flow function, and angle of internal friction) demonstrates that chemical composition significantly contributes towards the differences in dynamic flowability of wheat flours. In addition, fat composition had a significant effect on the differences in flowability of wheat flours due to the increased inter-particulate cohesion. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Rp Kingsly Ambrose
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana, USA
| | - Praveen V Vadlani
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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Ai Y, Jin Y, Kelly JD, Ng PKW. Composition, Functional Properties, Starch Digestibility, and Cookie-Baking Performance of Dry Bean Powders from 25 Michigan-Grown Varieties. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0089-r] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yongfeng Ai
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, U.S.A
- Current address: Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada
| | - Yining Jin
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, U.S.A
| | - James D. Kelly
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, U.S.A
| | - Perry K. W. Ng
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, U.S.A
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Li G, Zhu F. Amylopectin molecular structure in relation to physicochemical properties of quinoa starch. Carbohydr Polym 2017; 164:396-402. [DOI: 10.1016/j.carbpol.2017.02.014] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2016] [Revised: 01/25/2017] [Accepted: 02/03/2017] [Indexed: 01/26/2023]
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42
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Physicochemical properties of maca starch. Food Chem 2017; 218:56-63. [DOI: 10.1016/j.foodchem.2016.08.123] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2016] [Revised: 08/26/2016] [Accepted: 08/30/2016] [Indexed: 01/02/2023]
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Saccomanno B, Chambers AH, Hayes A, Mackay I, McWilliam SC, Trafford K. Starch granule morphology in oat endosperm. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2016.10.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ahmed Z, Tetlow IJ, Falk DE, Liu Q, Emes MJ. Resistant Starch Content Is Related to Granule Size in Barley. Cereal Chem 2016. [DOI: 10.1094/cchem-02-16-0025-r] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zaheer Ahmed
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
- Department of Plant Breeding and Genetics, University of Agriculture Faisalabad, Pakistan
| | - Ian J. Tetlow
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Duane E. Falk
- Department of Plant Agriculture, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
| | - Qiang Liu
- Agriculture and Agri-Food Canada, Food Research Program, 93 Stone Road West, Guelph, Ontario, N1G 5C9, Canada
| | - Michael J. Emes
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
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Singh N, Kaur N, Katyal M, Kaur A, Shevkani K. Characteristics of starch separated from coarse and fine flour fractions obtained from hard, medium-hard, and soft Indian wheat cultivars. STARCH-STARKE 2016. [DOI: 10.1002/star.201600012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Narpinder Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
| | - Navneet Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
| | - Mehak Katyal
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
| | - Amritpal Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
| | - Khetan Shevkani
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
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Siliveru K, Kwek JW, Lau GML, Ambrose RPK. Image Analysis Approach to Understand the Differences in Flour Particle Surface and Shape Characteristics. Cereal Chem 2016. [DOI: 10.1094/cchem-05-15-0108-r] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, U.S.A
| | - Jin W. Kwek
- Institute of Chemical and Engineering Sciences, 1 Pesek Road, Jurong Island, 627833, Singapore
| | - Grace M. L. Lau
- Institute of Chemical and Engineering Sciences, 1 Pesek Road, Jurong Island, 627833, Singapore
| | - R. P. Kingsly Ambrose
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907, U.S.A
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Vignola MB, Baroni V, Pérez GT. Genotypic and environmental effects on starch properties of Argentinean wheat flours. STARCH-STARKE 2016. [DOI: 10.1002/star.201600067] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- María B. Vignola
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC-CONICET-UNC); Facultad de Ciencias Agropecuarias; Universidad Nacional de Córdoba; Córdoba Argentina
| | - Verónica Baroni
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC-CONICET-UNC); ISIDSA-Universidad Nacional de Córdoba; Córdoba Argentina
| | - Gabriela T. Pérez
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC-CONICET-UNC); Facultad de Ciencias Agropecuarias; Universidad Nacional de Córdoba; Córdoba Argentina
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Borchani C, Fonteyn F, Jamin G, Paquot M, Thonart P, Blecker C. Physical, functional and structural characterization of the cell wall fractions from baker’s yeast Saccharomyces cerevisiae. Food Chem 2016; 194:1149-55. [DOI: 10.1016/j.foodchem.2015.08.106] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2015] [Revised: 07/28/2015] [Accepted: 08/26/2015] [Indexed: 02/03/2023]
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49
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Assessing variation in physicochemical, structural, and functional properties of root starches from novel Tanzanian cassava ( Manihot esculentaCrantz.) landraces. STARCH-STARKE 2016. [DOI: 10.1002/star.201500179] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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50
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Zaefarian F, Abdollahi M, Ravindran V. Starch digestion in broiler chickens fed cereal diets. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2015.07.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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