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Chen Y, Rao Y, Liu P, Wu L, Zhang G, Zhang J, Xie F. High-amylose starch-based gel as green adhesive for plywood: Adhesive property, water-resistance, and flame-retardancy. Carbohydr Polym 2024; 339:122247. [PMID: 38823915 DOI: 10.1016/j.carbpol.2024.122247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 04/16/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The escalating demand for environmentally sustainable and cost-effective adhesives in the wood processing and manufacturing sector has prompted exploration into innovative solutions. This study introduces a novel gel adhesive composed of chemically unmodified high-amylose starch (G70, with 68 % amylose content) with a minimal proportion of urea-formaldehyde (UF) (UF/starch = 1:10, w/w). This G70/UF gel demonstrates remarkable adhesive capabilities for wooden boards under both dry conditions (with a shear stress of 4.13 ± 0.12 MPa) and wet conditions (with a shear strength of 0.93 ± 0.07 MPa after 2 h of water soaking). The study unveils that the elevated amylose content in the starch, coupled with a meticulously controlled isothermal process during bonding, is crucial for these enhancements. Specifically, the robust cohesion of amylose chains expedites phase separation between starch and UF, while the isothermal process facilitates the migration and enrichment of UF molecules at the gel-board and gel-air interfaces. Lacking these mechanisms, conventional amylopectin-rich starch/UF gels (27 % amylose content) show minimal improvement. Moreover, the G70/UF gel showcases exceptional fire retardancy. In all, the G70/UF gel presents a promising alternative for plywood production, reducing reliance on unhealthy UF resin while offering satisfactory bonding resistance in diverse conditions and superior flame retardancy.
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Affiliation(s)
- Yaoxing Chen
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou, Guangdong 510006, China
| | - Yongjing Rao
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou, Guangdong 510006, China
| | - Peng Liu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou, Guangdong 510006, China.
| | - Linlin Wu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou, Guangdong 510006, China
| | - Guojie Zhang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou, Guangdong 510006, China
| | - Jianguo Zhang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou, Guangdong 510006, China.
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom.
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2
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Wu W, Tian W, Li Y, Zhao Q, Liu N, Huang C, Zhu L, Guo D. Sub-high amylose maize starch: an ideal substrate to generate starch with lower digestibility by fermentation of Qu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6855-6861. [PMID: 38578681 DOI: 10.1002/jsfa.13514] [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: 12/29/2023] [Revised: 02/22/2024] [Accepted: 04/03/2024] [Indexed: 04/06/2024]
Abstract
BACKGROUND The fermentation of Qu (FQ) is a novel method to modify the properties of starch to expand its application and especially to increase the resistant starch (RS) content. Using waxy maize starch (WMS) as a fermentation substrate can increase the RS content significantly but it may be time consuming and not cost effective due to the almost negligible RS content of WMS. To solve this problem, we hypothesized that sub-high amylose starch (s-HAMS), with an amylose content close to 50% could be an ideal substrate for FQ. RESULTS The results showed that FQ did not change the shape and the particle size of starch granules, the gelatinization peak (Tp), or the conclusion temperature (Tc), but the slowly digested starch content declined. Rapidly digested starch content fluctuated during FQ and the amylose content decreased within 36 h and then increased. Within 24h, FQ significanlty increased these values: the RS content, relative crystallinity (RC), the ratio of FTIR absorbances at 1047/1022cm-1, the diffraction peak at 19.8° in X-ray diffraction (XRD), and the gelatinization onset temperature (To) increased significantly, within 24 h of FQ. However, after 24 h of fermentation, the RS content, RC, the ratio of FTIR absorbances at 1047/1022 cm-1, and gelatinization enthalpy (ΔH) decreased significantly. CONCLUSION Sub-high amylose starch is more suitable for FQ to produce low digestibility starch, and the increase in RS may be due to the formation of 'amylose-lipid' complexes (RS5). © 2024 Society of Chemical Industry.
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Affiliation(s)
- Wenhao Wu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Wenjing Tian
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Yiheng Li
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Qiqi Zhao
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Na Liu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Chenggang Huang
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Liangjia Zhu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Xianyang, China
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Guo K, Tian Y, Podzimska-Sroka D, Kirkensgaard JJK, Herburger K, Enemark-Rasmussen K, Hassenkam T, Petersen BL, Blennow A, Zhong Y. Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser. Food Chem 2024; 461:140817. [PMID: 39146682 DOI: 10.1016/j.foodchem.2024.140817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 07/19/2024] [Accepted: 08/08/2024] [Indexed: 08/17/2024]
Abstract
This study examined multi-scale structural alterations of maize starches varying in amylose content during pasting and gelation, using Rapid Visco Analyser (RVA). At 50 °C, starch granules maintained their morphology with low viscosity. As the temperature increased to 95 °C, helical and crystal structures were destroyed, leading to granule swelling, distortion and porosity, as identified by Wide Angle X-ray Scattering and Fourier Transforms Infrared measurements at 90% moisture. This resulted in increased viscosity and the formation of a loose gel network structure. Subsequently, maintaining the temperature at 95 °C caused a decrease in viscosity as most granules disappeared, forming a reorganized flaky gel structure with larger pores. As the temperature decreased, gel porosity reduced. In high amylose content starch, the viscosity remained low and granules were partially gelatinized since the heating temperature was below the gelatinization temperature. This study is the first to detail starch multilevel structural dynamics during RVA gelatinization.
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Affiliation(s)
- Ke Guo
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China; Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark
| | - Yu Tian
- Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark
| | - Dagmara Podzimska-Sroka
- PlantCarb ApS, Hørsholm, Denmark; Carlsberg Research Laboratory, Gamle Carlsberg Vej 10, DK-1799 Copenhagen V
| | - Jacob Judas Kain Kirkensgaard
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark; Niels Bohr Institute, Universitetsparken 5, 2100 København Ø, Denmark
| | - Klaus Herburger
- Institute of Biological Sciences, University of Rostock, Germany
| | - Kasper Enemark-Rasmussen
- Department of Chemistry, Technical University of Denmark, DK-2800, Kemitorvet, Building, 207 Kgs. Lyngby, Denmark
| | - Tue Hassenkam
- Globe Institute, University of Copenhagen, DK-1350 Copenhagen, Denmark
| | - Bent Larsen Petersen
- Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark; PlantCarb ApS, Hørsholm, Denmark.
| | - Yuyue Zhong
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China; Department of Plant and Environmental Sciences, Copenhagen Plant Science Center, Faculty of Science, University of Copenhagen, Denmark.
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4
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Xu C, Li C, Li E, Gilbert RG. Insights into wheat-starch biosynthesis from two-dimensional macromolecular structure. Carbohydr Polym 2024; 337:122190. [PMID: 38710564 DOI: 10.1016/j.carbpol.2024.122190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 04/17/2024] [Accepted: 04/18/2024] [Indexed: 05/08/2024]
Abstract
Starch structure is often characterized by the chain-length distribution (CLD) of the linear molecules formed by breaking each branch-point. More information can be obtained by expanding into a second dimension: in the present case, the total undebranched-molecule size. This enables answers to questions unobtainable by considering only one variable. The questions considered here are: (i) are the events independent which control total size and CLD, and (ii) do ultra-long amylopectin (AP) chains exist (these chains cannot be distinguished from amylose chains using simple size separation). This was applied here to characterize the structures of one normal (RS01) wheat and two high-amylose (AM) mutant wheats (an SBEIIa knockout and an SBEIIa and SBEIIb knockout). Absolute ethanol was used to precipitate collected fractions, then size-exclusion chromatography for total molecular size and for the size of branches. The SBEIIa and SBEIIb mutations significantly increased AM and IC contents and chain length. The 2D plots indicated the presence of small but significant amounts of long-chain amylopectin, and the asymmetry of these plots shows that the corresponding mechanisms share some causal effects. These results could be used to develop plants producing improved starches, because different ranges of the chain-length distribution contribute independently to functional properties.
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Affiliation(s)
- Chen Xu
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, PR China; Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, PR China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, Jiangsu, PR China
| | - Changfeng Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, PR China; Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, PR China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, Jiangsu, PR China
| | - Enpeng Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, PR China; Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, PR China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, Jiangsu, PR China
| | - Robert G Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, PR China; Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, PR China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, Jiangsu, PR China; Centre for Nutrition and Food Science, Queensland Alliance for Agricultural and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia.
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5
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Gu Y, Hu Y, Ying Y, Qian L, Bao J. Physicochemical characteristics of tea seed starches from twenty-five cultivars. Int J Biol Macromol 2024; 275:133570. [PMID: 38955297 DOI: 10.1016/j.ijbiomac.2024.133570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 06/26/2024] [Accepted: 06/28/2024] [Indexed: 07/04/2024]
Abstract
The physicochemical features of starches separated from tea seeds of 25 cultivars were analyzed. The distinct characteristic of tea seed starches was that they had high apparent amylose content (AAC, 28.94-39.91 %) and resistant starch contents (4.64-8.24 %), suggesting that tea starch can be used for production of low glycemic index food. One cultivar (T12) had smallest breakdown (74.2 RVU) and highest gel hardness, indicating it performed stably during shear thinning, resulting in a firm texture. Another cultivar (T25) had a peak viscosity of 417.6 RVU, a large breakdown and small setback, suggesting a low tendency for retrogradation. There was a range of 61.6 °C to 77.5 °C for the peak gelatinization temperature and 0.163 to 0.390 for the flow behavior index values. These parameters could serve for selecting suitable starches with minor differences in physicochemical properties for food use. Correlation analysis indicated that AAC is a key factor determining starch retrogradation properties. The broad genetic diversity in the tea seed starch physicochemical features provided potentially versatile applications in the food industry. The results gained from the present study contribute to a better understanding of tea seed starch quality, and encourage its application in many value-added food products.
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Affiliation(s)
- Yue Gu
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China
| | - Yaqi Hu
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Yining Ying
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Lisheng Qian
- Institute of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China.
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China.
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6
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Friero I, Martínez-Subirà M, Romero MP, Moralejo M. Improving functional and nutritional profiles of barley flours with diverse starch types through pearling. Food Chem 2024; 460:140611. [PMID: 39068808 DOI: 10.1016/j.foodchem.2024.140611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 07/08/2024] [Accepted: 07/22/2024] [Indexed: 07/30/2024]
Abstract
A comparative analysis of chemical, functional, and digestive parameters was conducted on five new barley genotypes designed for food purposes, differing in starch type, β-glucans, and arabinoxylan content. Both whole and pearled grain flours were examined. Amylose exhibited positive correlations with least gelation capacity (r = 0.60), gelation temperature (r = 0.90), and resistant starch (r = 0.80). Waxy varieties showed greater water-holding capacity, viscosity, and rapid digestibility compared to normal and high-amylose varieties. Pearling (10%) decreased arabinoxylans by 48% and proteins by 7%, while increasing β-glucans by 8% and starch by 13%. Additionally, pearling improved viscosity and hydration parameters across varieties. This allowed normal and high-amylose genotypes to enhance their functional properties and nutritional value through increased β-glucan and resistant starch content. This exploration advances the understanding of barley's functional attributes for food industry and underscores the potential of pearling to augment consumer nutritional value and health-promoting properties.
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Affiliation(s)
- Iván Friero
- Universidad de Lleida - agrotecnio-cerca Center, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain.
| | - Mariona Martínez-Subirà
- Universidad de Lleida - agrotecnio-cerca Center, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain.
| | - María-Paz Romero
- Universidad de Lleida - agrotecnio-cerca Center, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain.
| | - Marian Moralejo
- Universidad de Lleida - agrotecnio-cerca Center, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain.
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Li H, Wang N, Zhang D, Wu J, Tan S, Li Y, Zhang N, Yang L, Wang X. Comparative study on the structure characterization and activity of RS5 made from Canna edulis native starch and high-amylose corn starch. Int J Biol Macromol 2024; 271:132340. [PMID: 38816293 DOI: 10.1016/j.ijbiomac.2024.132340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 05/06/2024] [Accepted: 05/11/2024] [Indexed: 06/01/2024]
Abstract
In this study, the high amylose corn starch and Canna edulis native starch were compounded with lauric acid and fermented by human fecal inoculation in vitro. Changes in beneficial metabolite profile and microbiota composition were evaluated. The structural properties showed that both NS-12C and HAMS-12C formed V-shaped crystals under the same preparation method, but NS-12C had a higher composite index and resistance content than HAMS-12C. At the end of fermentation, the starch-lauric acid complexes prepared from the two types of starch significantly promoted the formation of short-chain fatty acids and the contents of acetic acid, butyric acid and valeric acid produced by NS-12C were higher than those of HAMS-12C(p>0.05). HAMS-12C and NS-12C both increased the relative abundance of Blautia. Notably, NS-12C also increased the relative abundance of beneficial bacteria Bifidobacterium and Meganomas, while HAMS-12C did not. These results suggested that this effect may be related to starch type and provide a basis for designing and producing functional foods to improve intestinal health in Canna edulis native starch.
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Affiliation(s)
- Houxier Li
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Nan Wang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Dachuan Zhang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Jiahui Wu
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Shuting Tan
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Yan Li
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Nan Zhang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Li Yang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China
| | - Xueyong Wang
- School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China.
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Liao L, Shen Y, Xie C, Zhang Y, Yao C. Ultrasonication followed by aqueous two-phase system for extraction, on-site modification and isolation of microalgal starch with reduced digestibility. ULTRASONICS SONOCHEMISTRY 2024; 106:106891. [PMID: 38701549 PMCID: PMC11078702 DOI: 10.1016/j.ultsonch.2024.106891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2024] [Revised: 04/16/2024] [Accepted: 04/28/2024] [Indexed: 05/05/2024]
Abstract
Microalgae are new and sustainable sources of starch with higher productivity and flexible production modes than conventional terrestrial crops, but the downstream processes need further development. Here, ultrasonication (with power of 200 W or 300 W and duration of 10, 15, 20, or 25 min) was applied to simultaneously extract and modify starch from a marine microalga Tetraselmis subcordiformis for reducing the digestibility, and an aqueous two-phase system (ATPS) of ethanol/NaH2PO4 was then used to isolate the starches with varied properties. Increasing ultrasonic duration facilitated the partition of starch into the bottom pellet, while enhancing the ultrasonic power was conducive to the allocation in the interphase of the ATPS. The overall starch recovery yield reached 73 ∼ 87 % and showed no significant difference among the ultrasonic conditions tested. The sequential ultrasonication-ATPS process successfully enriched the starch with purities up to 65 % ∼ 88 %, which was among the top levels reported in microalgal starch isolated. Ultrasonication produced more amylose which was mainly fractionated into the interface of the ATPS. The digestibility of the starch was altered under different ultrasonic conditions and varied from different ATPS phases as well, with the one under the ultrasonic power of 200 W for 15 min at the bottom pellet having the highest resistant starch content (RS, 39.7 %). The structural and compositional analysis evidenced that the ultrasonication-ATPS process could exert impacts on the digestibility through altering the surface roughness and fissures of the starch granules, modulating the impurity compositions (protein and lipid) that could interact with starch, and modifying the long- and short-range ordered structures. The developed ultrasonication-ATPS process provided novel insights into the mechanism and strategy for efficient production of functional starch from microalgae with a potential in industrial application.
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Affiliation(s)
- Longren Liao
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China
| | - Yuhan Shen
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China
| | - Chenglin Xie
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China
| | - Yongkui Zhang
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China
| | - Changhong Yao
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
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9
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Fatima S, Khan MR, Ahmad I, Sadiq MB. Recent advances in modified starch based biodegradable food packaging: A review. Heliyon 2024; 10:e27453. [PMID: 38509922 PMCID: PMC10950564 DOI: 10.1016/j.heliyon.2024.e27453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 12/20/2023] [Accepted: 02/28/2024] [Indexed: 03/22/2024] Open
Abstract
This study reviews the importance of resistant starch (RS) as the polymer of choice for biodegradable food packaging and highlights the RS types and modification methods for developing RS from native starch (NS). NS is used in packaging because of its vast availability, low cost and film forming capacity. However, application of starch is restricted due to its high moisture sensitivity and hydrophilic nature. The modification of NS into RS improves the film forming characteristics and extends the applications of starch into the formulation of packaging. The starch is blended with other bio-based polymers such as guar, konjac glucomannan, carrageenan, chitosan, xanthan gum and gelatin as well as active ingredients such as nanoparticles (NPs), plant extracts and essential oils to develop hybrid biodegradable packaging with reduced water vapor permeability (WVP), low gas transmission, enhanced antimicrobial activity and mechanical properties. Hybrid RS based active packaging is well known for its better film forming properties, crystalline structures, enhanced tensile strength, water resistance and thermal properties. This review concludes that RS, due to its better film forming ability and stability, can be utilized as polymer of choice in the formulation of biodegradable packaging.
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Affiliation(s)
- Saeeda Fatima
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
| | - Muhammad Rehan Khan
- Department of Agricultural Science, University of Naples Federico II, Via Università 133, 80055, Portici, NA, Italy
| | - Imran Ahmad
- Food Agriculture and Biotechnology Innovation Lab (FABIL), Florida International University, Biscayne Bay Campus, North Miami, Florida, USA
| | - Muhammad Bilal Sadiq
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600, Pakistan
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Estrada-Girón Y, Fernández-Escamilla VVA, Martín-del-Campo A, González-Nuñez R, Canché-Escamilla G, Uribe-Calderón J, Tepale N, Aguilar J, Moscoso-Sánchez FJ. Characterization of Polylactic Acid Biocomposites Filled with Native Starch Granules from Dioscorea remotiflora Tubers. Polymers (Basel) 2024; 16:899. [PMID: 38611157 PMCID: PMC11013063 DOI: 10.3390/polym16070899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/20/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Biocomposites were fabricated utilizing polylactic acid (PLA) combined with native starch sourced from mountain's yam (Dioscorea remotiflora Knuth), an underexplored tuber variety. Different starch compositions (7.5, 15.0, 22.5, and 30.0 wt.%) were blended with PLA in a batch mixer at 160 °C to produce PLA/starch biocomposites. The biocomposites were characterized by analyzing their morphology, particle size distribution, thermal, X-ray diffraction (XDR), mechanical, and dynamic mechanical (DMA) properties, water absorption behavior, and color. The results showed that the amylose content of Dioscorea remotiflora starch was 48.43 ± 1.4%, which corresponds to a high-amylose starch (>30% of amylose). Particle size analysis showed large z-average particle diameters (Dz0) of the starch granules (30.59 ± 3.44 μm). Scanning electron microscopy (SEM) images showed oval-shaped granules evenly distributed throughout the structure of the biocomposite, without observable agglomeration or damage to its structure. XDR and DMA analyses revealed an increase in the crystallinity of the biocomposites as the proportion of the starch increased. The tensile modulus (E) underwent a reduction, whereas the flexural modulus (Eflex) increased with the amount of starch incorporated. The biocomposites with the highest Eflex were those with a starch content of 22.5 wt.%, which increased by 8.7% compared to the neat PLA. The water absorption of the biocomposites demonstrated a higher uptake capacity as the starch content increased. The rate of water absorption in the biocomposites followed the principles of Fick's Law. The novelty of this work lies in its offering an alternative for the use of high-amylose mountain's yam starch to produce low-cost bioplastics for different applications.
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Affiliation(s)
- Yokiushirdhilgilmara Estrada-Girón
- Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán 1421, Col. Olímpica, Guadalajara 44430, Jalisco, Mexico
| | - Víctor Vladimir Amílcar Fernández-Escamilla
- Departamento de Ciencias Tecnológicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Col. Lindavista, Ocotlán 47820, Jalisco, Mexico
| | - Angelina Martín-del-Campo
- Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán 1421, Col. Olímpica, Guadalajara 44430, Jalisco, Mexico
| | - Rubén González-Nuñez
- Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán 1421, Col. Olímpica, Guadalajara 44430, Jalisco, Mexico
| | - Gonzalo Canché-Escamilla
- Unidad Académica de Materiales, Centro de Investigación Científica de Yucatán, Calle 43 No. 130, Chuburná de Hidalgo, Mérida 97205, Yucatán, Mexico
| | - Jorge Uribe-Calderón
- Unidad Académica de Materiales, Centro de Investigación Científica de Yucatán, Calle 43 No. 130, Chuburná de Hidalgo, Mérida 97205, Yucatán, Mexico
| | - Nancy Tepale
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur S/N, Col. San Manuel, Puebla 72570, Puebla, Mexico
| | - Jacobo Aguilar
- Departamento de Ciencias Tecnológicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Col. Lindavista, Ocotlán 47820, Jalisco, Mexico
| | - Francisco Javier Moscoso-Sánchez
- Departamento de Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán 1421, Col. Olímpica, Guadalajara 44430, Jalisco, Mexico
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11
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Gebre BA, Zhang C, Li Z, Sui Z, Corke H. Impact of starch chain length distributions on physicochemical properties and digestibility of starches. Food Chem 2024; 435:137641. [PMID: 37804724 DOI: 10.1016/j.foodchem.2023.137641] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 09/02/2023] [Accepted: 09/29/2023] [Indexed: 10/09/2023]
Abstract
Changing starch structure at different levels is a promising approach to promote desirable metabolic responses. Chain length distribution (CLD) is among the starch structural characteristics having a potential to determine properties of starch-based products. Therefore, the objective of the current review is to summarize recent findings on CLD and its impact on physicochemical properties and digestion. Investigations undertaken to enhance understanding of starch structure have shown clearly that CLD is a significant determining factor in modulating starch digestibility. Enzymatic modifications and processing treatments alter the CLD of starch, which in turn affects the rate of digestion, but the underlying molecular mechanisms have yet to be fully elucidated. Even though advances have been made in manipulating CLD using different methods and to correlate the changes with various functional properties, in general the area needs further investigations to open new awareness for enhancing healthiness of starchy foods.
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Affiliation(s)
- Bilatu Agza Gebre
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
| | - Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zijun Li
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 320000, Israel.
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12
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Liang X, Chen L, McClements DJ, Peng X, Xu Z, Meng M, Jin Z. Bioactive delivery systems based on starch and its derivatives: Assembly and application at different structural levels. Food Chem 2024; 432:137184. [PMID: 37633137 DOI: 10.1016/j.foodchem.2023.137184] [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: 06/09/2023] [Revised: 08/01/2023] [Accepted: 08/15/2023] [Indexed: 08/28/2023]
Abstract
Starch and modified starch, spanning various structural levels, are comprehensively reviewed, with a special emphasis on the advancement of starch and its derivative-based delivery systems for bioactive substances. The pivotal aspect highlighted is the controlled release of active ingredients by starch-based delivery systems with distinct hierarchical structures. At the molecular level, diverse categories of starch degradation products, such as dextrin and highly branched starch, serve as versatile amphiphilic carriers for encapsulating active ingredients. At the level of helical structure, the distinctive configuration of the starch-guest complex partly determines the mechanism of controlled release for diverse active components. At the crystal and particle structural level, starch assumes the role of a carrier, effectively modulating the release of active substances, and enhances the innate physiological activity of different active components. As a natural polymer molecule, starch can also generate hydrogel materials in polymer form, expanding its utility in the fields of food, materials, and even medicine.
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Affiliation(s)
- Xiuping Liang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China; Guangdong Licheng Detection Technology Co., Ltd, Zhongshan 528436, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan 528436, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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13
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Zhang M, Chen Z. Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour. Foods 2024; 13:395. [PMID: 38338530 PMCID: PMC10855327 DOI: 10.3390/foods13030395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 01/17/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
The whole-grain, hulled Tartary buckwheat flour (HTBF) with outstanding bioactive functions was prepared, and the effects of partial substitution ratios (0, 30%, 51% and 70%) of wheat flour with HTBF on the characteristics of TB noodles (TBNs) were investigated, mainly including the cooking characteristics, sensory analysis, internal structure, bioactive components, and in vitro starch digestibility. With an increasing replacement level of HTBF, the water absorption index of the noodles decreased, whereas the cooking loss increased. A sensory analysis indicated that there were no off-flavors in all TBN samples. The scanning electron microscope images presented that the wheat noodles, 30% TBNs and 70% TBNs had dense and uniform cross sections. Meanwhile, the deepest color, V-type complexes, and lowest crystallinity (13.26%) could be observed in the 70% TBNs. A HTBF substitution increased the rutin content and the total phenolic and flavonoid contents in the TBNs, and higher values were found in the 70% TBNs. Furthermore, the lowest rapidly digestible starch content (16%) and highest resistant starch content (66%) were obtained in the 70% TBNs. Results demonstrated that HTBF could be successfully applied to make TBNs, and a 70% substitution level was suggested. This study provides consumers with a good option in the realm of special noodle-type products.
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Affiliation(s)
| | - Zhigang Chen
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, China;
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14
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Xi W, Liu P, Ling J, Xian D, Wu L, Yuan Y, Zhang J, Xie F. Pre-gelatinized high-amylose starch enables easy preparation of flexible and antimicrobial composite films for fresh fruit preservation. Int J Biol Macromol 2024; 254:127938. [PMID: 37944723 DOI: 10.1016/j.ijbiomac.2023.127938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Accepted: 11/05/2023] [Indexed: 11/12/2023]
Abstract
While high-amylose starch (HAS) possesses advantageous properties such as high resistant starch content and favorable mechanical attributes, its gelatinization constraints have limited its applicability. This study enhances its versatility by focusing on pre-gelatinized (PG) HAS with exceptional rehydratability, achieved by disorganizing native HAS granules (with amylose contents of 55 % and 68 %, respectively) using a 33 % CaCl2 solution, followed by water-ethanol precipitation and freeze-drying. The resulting PG-HAS exhibited elevated amylose content (61 % and 75 %) with minimal changes in amylose molecular weight. PG-HAS displayed superior water-absorption index (WAI) and water-soluble index (WSI) compared to native HAS, further improved by 2 % CaCl2 solution incorporation. Furthermore, composite films were prepared by mixing PG-HAS with PVA at a 6:4 (w/w) ratio. The PG-G50 (61 % amylose content)/PVA composite film exhibited remarkable elongation (131.1 ± 5.4 %), nearly three times that of a normal corn starch (NCS, with 27 % amylose)/PVA film, attributed to improved starch dispersity and higher amylose content. Nonetheless, the PG-G70 (75 % amylose content)/PVA film at the same ratio showed lower elongation (54.7 ± 8.0 %), potentially due to strong cohesive forces between amylose chains that impede starch-PVA interactions. Moreover, the PG-HAS/PVA composite films, enriched with antibacterial agents, demonstrated effective antibacterial properties with a gradual and sustained release of active compounds. Notably, the PG-G50/PVA/tannic acid (TA) film effectively preserved fresh apple slices by inhibiting bacteria growth and preventing browning. These findings underscore the excellent rehydration of PG-HAS and its potential as an inner packaging material for irregularly shaped foods, such as sliced fruits or meats, due to its nontoxic nature, softness and flexibility, which allows the film to maintain close contact with food surfaces.
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Affiliation(s)
- Wanting Xi
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou, Guangdong 510006, China
| | - Peng Liu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou, Guangdong 510006, China; School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
| | - Jiandi Ling
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou, Guangdong 510006, China
| | - Dongni Xian
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou, Guangdong 510006, China
| | - Linlin Wu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou, Guangdong 510006, China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou, Guangdong 510006, China
| | - Jianguo Zhang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou, Guangdong 510006, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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15
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Huang G, Wang F, Yang R, Wang ZC, Fang Z, Lin Y, Zhu Y, Bai L. Characterization of the physicochemical properties of Lipu Colocasia esculenta (L.) Schott starch: A potential new food ingredient. Int J Biol Macromol 2024; 254:127803. [PMID: 37913879 DOI: 10.1016/j.ijbiomac.2023.127803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 10/25/2023] [Accepted: 10/29/2023] [Indexed: 11/03/2023]
Abstract
The physicochemical properties of Lipu taro starch (LTS), cassava starch (CS) and wheat starch (WS) were analyzed. These starches exhibited a comparable starch content (86 %). However, LTS had a significantly lower amylose content (15.93 %) compared to CS (26.62 %) and WS (33.53 %). Moreover, LTS demonstrated an irregular polygonal cubic morphology with a smaller particle size of 2.55 μm while possessed an A-type crystal structure with high crystallinity at 25.07 %. In contrast, CS and WS had larger particle sizes of 13.33 μm and 16.68 μm, respectively, with lower crystallinities of 22.52 % and 20.33 %. Due to these physicochemical properties, LTS exhibited superior emulsification properties with a higher emulsifying activity index of 8.63 m2/g and an emulsion stability index of 69.18 min, whereas CS and WS had values of 2.35 m2/g and 25.15 min, and 0.37 m2/g and 11.48 min, respectively. LTS also demonstrated enhanced thermal stability, characterized by higher gelatinization temperature (indicated by To, Tp, Tc, and ΔT) and reduced paste viscosity (indicated by PV, TV, FV, SBV, and BDV) compared to CS. However, the mechanical strength of the gel made from LTS (indicated by hardness, adhesiveness, springiness, gumminess, and chewiness) was comparatively inferior to those from CS and WS.
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Affiliation(s)
- Guanru Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Fu Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Rui Yang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zi-Chao Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Zhongxiang Fang
- School of Agriculture, Food, and Ecosystem Science, The University of Melbourne, Parkville, Vic 3010, Australia
| | - Ying Lin
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| | - Yuwei Zhu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Lulu Bai
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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16
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Li HT, Zhang W, Pan W, Chen Y, Bao Y, Bui AT. Altered leaching composition of maize starch granules by irradiative depolymerization: The key role of degraded molecular structure. Int J Biol Macromol 2023; 253:126756. [PMID: 37678686 DOI: 10.1016/j.ijbiomac.2023.126756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 07/25/2023] [Accepted: 09/04/2023] [Indexed: 09/09/2023]
Abstract
The molecular composition of starch leachates from starch-based foods has been recently recognised as a crucial determinant of food properties. However, there is limited knowledge on the regulation of this composition through irradiative depolymerization of starch. This research investigates the leaching behaviour of maize starch depolymerized by electron beam irradiation, and the relationship between the composition of leached starch and structures of modified starch granules. The analysis using 1H NMR spectroscopy confirmed a decrease in the degree of branching (from 4.4 % to 2.8 %), while size-exclusion chromatography identified a newly-derived amylopectin fraction of a smaller hydrodynamic radius (approximately 60-80 nm). The structural properties of the starch granules were also analysed, revealing an increased BET-area of granules and reduced total crystallinity after depolymerization. In the leachates of swollen granules, the bimodal distribution of starch molecules evolves into unimodal with the increase of the irradiative dosage, while modified starch leached more starch molecules with Rh < 10 nm. The results of principal component analysis and Pearson correlation analysis indicate that the degree of branching of degraded starch molecules, as well as the newly-derived amylopectin fraction, significantly correlates (p < 0.01) with the molecular size of leached starch molecules (Rh < 10 nm). It is thus proposed that the cleavage of α-1,6 linkage may be a critical factor in controlling the leaching process of irradiated starch granules. This study highlights the potential of irradiative degradation to control the molecular composition and structure of starch leachates, thereby optimizing the properties of starch-based foods.
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Affiliation(s)
- Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
| | - Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Wenwen Pan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yangyang Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Alexander T Bui
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Brisbane, Australia
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17
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Zhang W, Bao Y, Li HT. Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound. Carbohydr Polym 2023; 322:121343. [PMID: 37839846 DOI: 10.1016/j.carbpol.2023.121343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/27/2023] [Indexed: 10/17/2023]
Abstract
This study explored a new physical modification approach to regulate enzymatic resistance of high-amylose starch for potentially better nutritional outcomes. High-amylose maize starch (HAMS) was subjected to chain depolymerization by electron beam irradiation (EBI), followed by inducing ordered structure through annealing in palmitic acid solution (APAS). APAS treatment significantly promotes the formation of ordered structure. Starch after the combinative modification showed up to 5.2 % increase in total crystallinity and up to 1.2 % increase in V-type fraction. The EBI-APAS modification led to increased gelatinization temperature (from 66.1 to 87.6 °C) and reduced final digested percentage under in vitro stimulated digestion conditions. The moderate extent of depolymerization resulted in higher enzymatic resistance, indicating that the extent of depolymerization is crucial in EBI-APAS modification. Pearson analysis showed a significant correlation between gelatinization onset temperature and digestion kinetic parameter (k1, rate constant of fast-phase digestion). Overall, the result suggests that ordered structures of degraded molecules induced by the combinative modification contribute to the enzymatic resistance of starch. This study sheds lights on future applications of EBI-APAS approach to regulate multi-scale structures and nutritional values of high-amylose starch.
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Affiliation(s)
- Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
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18
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Barbosa MC, Silva GL, Viana EBM, Bonomo RCF, Rodrigues LB, Veloso CM. Effect of protein addition in properties of gels produced with jackfruit ( Artocarpus integrifolia) seed starch: rheological and texture properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2916-2926. [PMID: 37786599 PMCID: PMC10542082 DOI: 10.1007/s13197-023-05793-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/18/2023] [Accepted: 06/01/2023] [Indexed: 10/04/2023]
Abstract
Starches and proteins are two major types of biopolymer components in many foods. The interactions of protein with starches greatly influence the matrix structure and properties of starch-based food systems. In this study, the physical-chemical properties and the effect of the commercial whey protein concentrate in the texture and rheological properties of jackfruit starch gels were evaluated. The experimental design was completely randomized, using a 4 × 4 complete factorial scheme, with four levels of starch (3, 6, 9 and 12%) and four levels of protein (0, 2, 4 and 6%). In higher concentrations of starch the addition of proteins delayed the beginning of gelatinization, led to an increase in G' and G″ and decrease in the tan (δ) values, characterizing the gel as strong, e.g., the gel network became more structured. However, in the treatment with 6% starch the addition of protein led to a decrease in gel strength. For gels with 9% starch the increase in protein concentration, led a slight increase in the hardness and cohesiveness, characterizing a more rigid and cohesive gel. Overall, gels with 3 and 6% of starch showed characteristic behavior of a weak gel and with 9 and 12% of strong gel. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05793-1.
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Affiliation(s)
- Mariana Caldeira Barbosa
- Process Engineering Laboratory, State University of Southwestern Bahia, Itapetinga, BA 45700-000 Brazil
| | - Gabriela Leite Silva
- State University of Southwestern Bahia, Vitória da Conquista, BA 45083-900 Brazil
| | | | | | - Luciano Brito Rodrigues
- Materials and Environment Research Group, State University of Southwest Bahia, Itapetinga, BA 45700-000 Brazil
| | - Cristiane Martins Veloso
- Process Engineering Laboratory, State University of Southwestern Bahia, Itapetinga, BA 45700-000 Brazil
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19
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Esch L, Ngai QY, Barclay JE, McNelly R, Hayta S, Smedley MA, Smith AM, Seung D. Increasing amyloplast size in wheat endosperm through mutation of PARC6 affects starch granule morphology. THE NEW PHYTOLOGIST 2023; 240:224-241. [PMID: 37424336 PMCID: PMC10952435 DOI: 10.1111/nph.19118] [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: 04/24/2023] [Accepted: 06/08/2023] [Indexed: 07/11/2023]
Abstract
The determination of starch granule morphology in plants is poorly understood. The amyloplasts of wheat endosperm contain large discoid A-type granules and small spherical B-type granules. To study the influence of amyloplast structure on these distinct morphological types, we isolated a mutant in durum wheat (Triticum turgidum) defective in the plastid division protein PARC6, which had giant plastids in both leaves and endosperm. Endosperm amyloplasts of the mutant contained more A- and B-type granules than those of the wild-type. The mutant had increased A- and B-type granule size in mature grains, and its A-type granules had a highly aberrant, lobed surface. This morphological defect was already evident at early stages of grain development and occurred without alterations in polymer structure and composition. Plant growth and grain size, number and starch content were not affected in the mutants despite the large plastid size. Interestingly, mutation of the PARC6 paralog, ARC6, did not increase plastid or starch granule size. We suggest TtPARC6 can complement disrupted TtARC6 function by interacting with PDV2, the outer plastid envelope protein that typically interacts with ARC6 to promote plastid division. We therefore reveal an important role of amyloplast structure in starch granule morphogenesis in wheat.
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Affiliation(s)
- Lara Esch
- John Innes CentreNorwich Research ParkNorwichNR4 7UHUK
| | - Qi Yang Ngai
- John Innes CentreNorwich Research ParkNorwichNR4 7UHUK
| | | | - Rose McNelly
- John Innes CentreNorwich Research ParkNorwichNR4 7UHUK
| | - Sadiye Hayta
- John Innes CentreNorwich Research ParkNorwichNR4 7UHUK
| | | | | | - David Seung
- John Innes CentreNorwich Research ParkNorwichNR4 7UHUK
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20
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Liu Z, Deng N, Luo S, Liu C, Hu X. Fermentation of resistant starch from the starch-ferulic acid inclusion complex compared with high-amylose corn starch. Int J Biol Macromol 2023; 246:125647. [PMID: 37394221 DOI: 10.1016/j.ijbiomac.2023.125647] [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: 02/14/2023] [Revised: 06/12/2023] [Accepted: 06/29/2023] [Indexed: 07/04/2023]
Abstract
Fermentation of resistant starch from the starch-ferulic acid inclusion complex, one representative of the starch-polyphenol inclusion complex, was investigated in this study. It was found that this complex-based resistant starch, high-amylose corn starch and the mixture of ferulic acid and high-amylose corn starch were mainly utilized at the initial 6 h as indicated by the gas production and pH. Besides, the supplement of high-amylose corn starch, the mixture and the complex promoted production of short-chain fatty acids (SCFAs), reduced the ratio of Firmicutes/Bacteroidetes (F/B) and selectively stimulated the proliferation of some beneficial bacteria. Specifically, the production of SCFAs in the control and high-amylose starch, mixture and complex groups was 29.33 mM, 140.82 mM, 144.12 mM, and 167.4 mM after fermentation for 48 h, respectively. Moreover, the F/B ratio of those groups was 1.78, 0.78, 0.8 and 0.69, respectively. These results suggested that the supplement of the complex-based resistant starch led to the most SCFAs and the lowest F/B ratio (P < 0.05). Moreover, the complex group had the largest abundance of beneficial bacteria, including Bacteroides, Bifidobacterium and Lachnospiraceae_UCG-001 (P < 0.05). In summary, the resistant starch from the starch-ferulic acid inclusion complex exhibited stronger prebiotic activity than high-amylose corn starch and the mixture.
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Affiliation(s)
- Zijun Liu
- The State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Nan Deng
- The State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Shunjing Luo
- The State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- The State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiuting Hu
- The State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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21
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Tian Y, Wang Y, Liu X, Herburger K, Westh P, Møller MS, Svensson B, Zhong Y, Blennow A. Interfacial enzyme kinetics reveals degradation mechanisms behind resistant starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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22
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Liu P, Ling J, Mao T, Liu F, Zhou W, Zhang G, Xie F. Adhesive and Flame-Retardant Properties of Starch/Ca 2+ Gels with Different Amylose Contents. Molecules 2023; 28:4543. [PMID: 37299019 PMCID: PMC10254862 DOI: 10.3390/molecules28114543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 05/30/2023] [Accepted: 06/02/2023] [Indexed: 06/12/2023] Open
Abstract
Starch, being renewable and biodegradable, is a viable resource for developing sustainable and environmentally friendly materials. The potential of starch/Ca2+ gels based on waxy corn starch (WCS), normal corn starch (NCS), and two high-amylose corn starches, G50 (55% amylose content) and G70 (68% amylose content) as flame-retardant adhesives has been explored. Being stored at 57% relative humidity (RH) for up to 30 days, the G50/Ca2+ and G70/Ca2+ gels were stable without water absorption or retrogradation. The starch gels with increasing amylose content displayed increased cohesion, as reflected by significantly higher tensile strength and fracture energy. All the four starch-based gels showed good adhesive properties on corrugated paper. For wooden boards, because of the slow diffusion of the gels, the adhesive abilities are weak initially but improve with storage extension. After storage, the adhesive abilities of the starch-based gels are essentially unchanged except for G70/Ca2+, which peels from a wood surface. Moreover, all the starch/Ca2+ gels exhibited excellent flame retardancy with limiting oxygen index (LOI) values all around 60. A facile method for the preparation of starch-based flame-retardant adhesives simply by gelating starch with a CaCl2 solution, which can be used in paper or wood products, has been demonstrated.
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Affiliation(s)
- Peng Liu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; (P.L.); (T.M.)
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
| | - Jiandi Ling
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; (P.L.); (T.M.)
| | - Taoyan Mao
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; (P.L.); (T.M.)
| | - Feng Liu
- Jiangsu Sanshu Biotechnology Co., Ltd., Nantong 226006, China
| | - Wenzhi Zhou
- Jiangsu Sanshu Biotechnology Co., Ltd., Nantong 226006, China
| | - Guojie Zhang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; (P.L.); (T.M.)
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
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23
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Huang L, Liu Q. High-resistant starch crops for human health. Proc Natl Acad Sci U S A 2023; 120:e2305990120. [PMID: 37216520 PMCID: PMC10235962 DOI: 10.1073/pnas.2305990120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/24/2023] Open
Affiliation(s)
- Lichun Huang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou225009, China
- Zhongshan Biological Breeding Laboratory, Nanjing210014, China
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou225009, China
- Zhongshan Biological Breeding Laboratory, Nanjing210014, China
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24
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Alvarado C, Alvarado-Quintana H, Siche R. Ceramic Thermal Insulator Based on Diatomite Obtained by Starch Consolidation Casting. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16114028. [PMID: 37297160 DOI: 10.3390/ma16114028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/21/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023]
Abstract
Researchers are continuously seeking to develop new materials to protect against inclement weather and thus optimize energy efficiency in housing. This research aimed to determine the influence of corn starch percentage on the physicomechanical and microstructural properties of a diatomite-based porous ceramic. The starch consolidation casting technique was applied to fabricate a diatomite-based thermal insulating ceramic with hierarchical porosity. Diatomite mixtures with 0%, 10%, 20%, 30%, and 40% starch were consolidated. The results show that starch content significantly influences apparent porosity, and this, in turn, influences several parameters, such as thermal conductivity, diametral compressive strength, microstructure, and water absorption of diatomite-based ceramics. The porous ceramic processed by the starch consolidation casting method corresponding to the mixture of diatomite with 30% starch obtained the best properties, with a thermal conductivity of 0.0984 W/m·K, an apparent porosity of 57.88%, a water absorption of 58.45%, and a diametral compressive strength of 35.18 kg/cm2 (3.45 MPa). Our results reveal that the diatomite-based ceramic thermal insulator obtained by starch consolidation is effective for use on roofs to improve thermal comfort in dwellings located in cold regions.
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Affiliation(s)
- Cinthya Alvarado
- Carrera de Ingeniería Civil, Facultad de Ingeniería, Universidad Privada del Norte, Trujillo 13011, Peru
| | - Hernán Alvarado-Quintana
- Departamento de Ingeniería de Materiales, Facultad de Ingeniería, Universidad Nacional de Trujillo, Trujillo 13011, Peru
| | - Raúl Siche
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo 13011, Peru
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25
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Liang Q, Chen H, Chang H, Liu Y, Wang Q, Wu J, Liu Y, Kumar S, Chen Y, Chen Y, Zhu G. Influence of Planting Density on Sweet Potato Storage Root Formation by Regulating Carbohydrate and Lignin Metabolism. PLANTS (BASEL, SWITZERLAND) 2023; 12:2039. [PMID: 37653956 PMCID: PMC10221243 DOI: 10.3390/plants12102039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 05/14/2023] [Accepted: 05/15/2023] [Indexed: 09/02/2023]
Abstract
An appropriate planting density could realize the maximum yield potential of crops, but the mechanism of sweet potato storage root formation in response to planting density is still rarely investigated. Four planting densities, namely D15, D20, D25, and D30, were set for 2-year and two-site field experiments to investigate the carbohydrate and lignin metabolism in potential storage roots and its relationship with the storage root number, yield, and commercial characteristics at the harvest period. The results showed that an appropriate planting density (D20 treatment) stimulated cambium cell differentiation, which increased carbohydrate accumulation and inhibited lignin biosynthesis in potential storage roots. At canopy closure, the D20 treatment produced more storage roots, particularly developing ones. It increased the yield by 10.18-19.73% compared with the control D25 treatment and improved the commercial features by decreasing the storage root length/diameter ratio and increasing the storage root weight uniformity. This study provides a theoretical basis for the high-value production of sweet potato.
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Affiliation(s)
- Qinggan Liang
- Key Laboratory of Quality Regulation of Tropical Horticultural Crop in Hainan Province, School of Horticulture, Hainan University, Haikou 570228, China
- Institute of Nanfan & Seed Industry, Guangdong Academy of Sciences, Guangzhou 510310, China
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China
| | - Hongrong Chen
- Institute of Nanfan & Seed Industry, Guangdong Academy of Sciences, Guangzhou 510310, China
| | - Hailong Chang
- Institute of Nanfan & Seed Industry, Guangdong Academy of Sciences, Guangzhou 510310, China
| | - Yi Liu
- Key Laboratory of Quality Regulation of Tropical Horticultural Crop in Hainan Province, School of Horticulture, Hainan University, Haikou 570228, China
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China
| | - Qinnan Wang
- Institute of Nanfan & Seed Industry, Guangdong Academy of Sciences, Guangzhou 510310, China
| | - Jiantao Wu
- Institute of Nanfan & Seed Industry, Guangdong Academy of Sciences, Guangzhou 510310, China
| | - Yonghua Liu
- Key Laboratory of Quality Regulation of Tropical Horticultural Crop in Hainan Province, School of Horticulture, Hainan University, Haikou 570228, China
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China
| | - Sunjeet Kumar
- Key Laboratory of Quality Regulation of Tropical Horticultural Crop in Hainan Province, School of Horticulture, Hainan University, Haikou 570228, China
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China
| | - Yue Chen
- Key Laboratory of Quality Regulation of Tropical Horticultural Crop in Hainan Province, School of Horticulture, Hainan University, Haikou 570228, China
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China
| | - Yanli Chen
- Key Laboratory of Quality Regulation of Tropical Horticultural Crop in Hainan Province, School of Horticulture, Hainan University, Haikou 570228, China
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China
| | - Guopeng Zhu
- Key Laboratory of Quality Regulation of Tropical Horticultural Crop in Hainan Province, School of Horticulture, Hainan University, Haikou 570228, China
- Hainan Yazhou Bay Seed Laboratory, Sanya Nanfan Research Institute of Hainan University, Sanya 572025, China
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26
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Li L, Liu Z, Li X, Chu X, Yang W, Wang B, Xie Y, Li X. Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties. Front Nutr 2023; 10:1195505. [PMID: 37266134 PMCID: PMC10230047 DOI: 10.3389/fnut.2023.1195505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Accepted: 04/27/2023] [Indexed: 06/03/2023] Open
Abstract
High amylose wheat (HAW) has potential health benefits but its dough structure is usually inferior. Wheat dough is a complex mixture and its structure is influenced by the physicochemical properties of gluten and starch. In this study, we investigated the starch granule development, gluten structure, starch properties, pasting, and thermal properties of flour, as well as the rheological properties of dough in wheat variety Xinong 836 with high amylose content (33.57%) and its parents. The results showed that Xinong 836 wheat starch contained more small starch granules, which was consistent with the microstructural results of starch granules in grain filling stage. Moreover, Xinong 836 wheat starch showed highest swelling power and water solubility. Importantly, the flour of Xinong 836 wheat had the highest protein content and wet gluten content and Xinong 836 wheat gluten showed highest β-sheets content and disulfide bond content than its parents Zhengmai 7698 and Xinong 979, which conferring to more compact microscopic networks of dough, thereby contributing to the higher peak viscosity (PV), final viscosity (FV), and setback viscosity (SB) in the flour of Xinong 836. Our finding elucidated that the stability of gluten and properties of starch synergistically affected the pasting and thermal properties of the flour paste, and the presence of more small starch granules contributed to dough with a rather dense structure in HAW Xinong 836. Thus, superior gluten structure and more small starch granules have synergistic effects on enhancing the gluten-starch interaction, thereby contributing to better dough quality.
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27
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Li C, Dhital S, Gidley MJ. High amylose wheat foods: A new opportunity to improve human health. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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28
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Khatefov EB, Goldstein VG, Krivandin AV, Wasserman LA. Main Characteristics of Processed Grain Starch Products and Physicochemical Features of the Starches from Maize ( Zea mays L.) with Different Genotypes. Polymers (Basel) 2023; 15:polym15081976. [PMID: 37112123 PMCID: PMC10145621 DOI: 10.3390/polym15081976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 04/05/2023] [Accepted: 04/19/2023] [Indexed: 04/29/2023] Open
Abstract
To understand the relationship between the genotype of maize plants and differences in their origin and the ploidy of the genome, which carry gene alleles programming the biosynthesis of various starch modifications, the thermodynamic and morphological features of starches from the grains of these plants have been studied. This study investigated the peculiarities of starch extracted from subspecies of maize (the dry matter mass (DM) fraction, starch content in grain DM, ash content in grain DM, and amylose content in starch) belonging to different genotypes within the framework of the program for the investigation of polymorphism of the world collection of plant genetic resources VIR. Among the starch genotypes of maize studied, four groups comprised the waxy (wx), conditionally high amylose ("ae"), sugar (su), and wild (WT) genotypes. Starches with an amylose content of over 30% conditionally belonged to the "ae" genotype. The starches of the su genotype had fewer starch granules than other investigated genotypes. An increase in amylose content in the investigated starches, accompanied by a decrease in their thermodynamic melting parameters, induced the accumulation of defective structures in the starches under study. The thermodynamic parameters evaluated for dissociation of the amylose-lipid complex were temperature (Taml) and enthalpy (Haml); for the su genotype, temperature and enthalpy values of dissociation of the amylose-lipid complex were higher than in the starches from the "ae" and WT genotypes. This study has shown that the amylose content in starch and the individual features of the maize genotype determine the thermodynamic melting parameters of the starches under study.
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Affiliation(s)
- Eduard B Khatefov
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), 42-44, Bolshaya Morskaya Street, 190000 St Petersburg, Russia
| | - Vladimir G Goldstein
- Branch of Russian Potato Research Centre (ARRISP-RPRC), All-Russian Research Institute of Starch and Starch-Containing Raw Materials Processing, 11, Nekrasova Street, 140051 Kraskovo, Russia
| | - Alexey V Krivandin
- Emanuel Institute of Biochemical Physics RAS (IBCP RAS), 4, Kosygina Street, 119334 Moscow, Russia
| | - Lyubov A Wasserman
- Emanuel Institute of Biochemical Physics RAS (IBCP RAS), 4, Kosygina Street, 119334 Moscow, Russia
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29
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Wu W, Zhong Y, Liu Y, Xu R, Zhang X, Liu N, Guo D. A new insight into the biosynthesis, structure, and functionality of waxy maize starch under drought stress. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37005332 DOI: 10.1002/jsfa.12599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 03/11/2023] [Accepted: 04/03/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Drought stress (DS) is the main abiotic stress that maize suffers during its whole growth period, and maize is also sensitive to DS. It had been demonstrated that DS could improve the quality of normal maize starch. However, waxy maize, which has special properties, has not been explored in depth, which limits the breeding and cultivation of waxy maize varieties and the application of waxy maize starch. Therefore, in this study, we investigated the effects of DS on the biosynthesis, structure, and functionality of waxy maize starch. RESULTS The results showed that DS decreased the expression level of SSIIb, SSIIIa, GBSSIIa, SBEI, SBEIIb, ISAII, and PUL, but increased the expression level of SSI and SBEIIa. DS did not change the average chain length of amylopectin, while increased the relative content of fa chains (RCfa ) and decreased the RCfb1 and RCfb3 . Furthermore, DS decreased the amylose content, amorphous lamellar distance da , semi-crystalline repeat distance, and average particle size, whereas it increased the relative crystallinity, crystalline distance dc , the content of rapidly digested starch in the uncooked system and resistant starch content in both the uncooked and cooked system. CONCLUSIONS For waxy maize, DS could raise the relative expression level of SSI and SBEIIa, thus increasing RCfa . The larger number of RCfa could create steric hindrance, which can lead to producing more resistant starch in waxy maize starch. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Wenhao Wu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Yuyue Zhong
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Yilin Liu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Renyuan Xu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Xudong Zhang
- Institute of Crop Science, Quality of Plant Products, University of Hohenheim, Stuttgart, Germany
| | - Na Liu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, College of Agronomy, Northwest A&F University, Yangling, China
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30
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Li R, Ding L, Guo K, Qu J, Herburger K, Persson S, Blennow A, Zhong Y. The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels. Food Chem 2023; 404:134525. [DOI: 10.1016/j.foodchem.2022.134525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 09/23/2022] [Accepted: 10/02/2022] [Indexed: 11/22/2022]
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31
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Ying Y, Hu Y, Zhang Y, Tappiban P, Zhang Z, Dai G, Deng G, Bao J, Xu F. Identification of a new allele of soluble starch synthase IIIa involved in the elongation of amylopectin long chains in a chalky rice mutant. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2023; 328:111567. [PMID: 36526029 DOI: 10.1016/j.plantsci.2022.111567] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 11/03/2022] [Accepted: 12/09/2022] [Indexed: 06/17/2023]
Abstract
A chalky endosperm mutant (GM03) induced from an indica rice GLA4 was used to investigate the functional gene in starch biosynthesis. Bulked segregant analysis and sanger sequencing determined that a novel mutation in soluble starch synthase IIIa (SSIIIa) is responsible for the chalky phenotype in GM03. Complementary test by transforming the active SSIIIa gene driven by its native promoter to GM03 recovered the phenotype to its wildtype. The expression of SSIIIa was significantly decreased, while SSIIIa protein was not detected in GM03. The mutation of SSIIIa led to increased expression of most of starch synthesis related genes and elevated the levels of most of proteins in GM03. The CRISPR/Cas9 technology was used for targeted disruption of SSIIIa, and the mutant lines exhibited chalky endosperm which phenocopied the GM03. Additionally, the starch fine structure in the knockout mutant lines ss3a-1 and ss3a-2 was similar with the GM03, which showed increased amylose content, higher proportions of B1 and B2 chains, much lower proportions of B3 chains and decreased degree of crystallinity, leading to altered thermal properties with lower gelatinization temperature and enthalpy. Collectively, these results suggested that SSIIIa plays an important role in starch synthesis by elongating amylopectin long chains in rice.
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Affiliation(s)
- Yining Ying
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China; Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China
| | - Yaqi Hu
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Yanni Zhang
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Piengtawan Tappiban
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Zhongwei Zhang
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Gaoxing Dai
- Rice Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Guofu Deng
- Rice Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China; Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China.
| | - Feifei Xu
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
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32
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Marta H, Rizki DI, Mardawati E, Djali M, Mohammad M, Cahyana Y. Starch Nanoparticles: Preparation, Properties and Applications. Polymers (Basel) 2023; 15:polym15051167. [PMID: 36904409 PMCID: PMC10007494 DOI: 10.3390/polym15051167] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/11/2023] [Accepted: 02/24/2023] [Indexed: 03/02/2023] Open
Abstract
Starch as a natural polymer is abundant and widely used in various industries around the world. In general, the preparation methods for starch nanoparticles (SNPs) can be classified into 'top-down' and 'bottom-up' methods. SNPs can be produced in smaller sizes and used to improve the functional properties of starch. Thus, they are considered for the various opportunities to improve the quality of product development with starch. This literature study presents information and reviews regarding SNPs, their general preparation methods, characteristics of the resulting SNPs and their applications, especially in food systems, such as Pickering emulsion, bioplastic filler, antimicrobial agent, fat replacer and encapsulating agent. The aspects related to the properties of SNPs and information on the extent of their utilisation are reviewed in this study. The findings can be utilised and encouraged by other researchers to develop and expand the applications of SNPs.
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Affiliation(s)
- Herlina Marta
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Correspondence:
| | - Dina Intan Rizki
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Efri Mardawati
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Department of Agroindustrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Mohamad Djali
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Masita Mohammad
- Solar Energy Research Institute (SERI), Universitas Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Yana Cahyana
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
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33
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Shao Y, Wang W, Hu Y, Gänzle MG. Characterization of the Glucan-Branching Enzyme GlgB Gene from Swine Intestinal Bacteria. Molecules 2023; 28:molecules28041881. [PMID: 36838868 PMCID: PMC9960391 DOI: 10.3390/molecules28041881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/08/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023] Open
Abstract
Starch hydrolysis by gut microbiota involves a diverse range of different enzymatic activities. Glucan-branching enzyme GlgB was identified as the most abundant glycosidase in Firmicutes in the swine intestine. GlgB converts α-(1→4)-linked amylose to form α-(1→4,6) branching points. This study aimed to characterize GlgB cloned from a swine intestinal metagenome and to investigate its potential role in formation of α-(1→4,6)-branched α-glucans from starch. The branching activity of purified GlgB was determined with six different starches and pure amylose by quantification of amylose after treatment. GlgB reduced the amylose content of all 6 starches and amylose by more than 85% and displayed a higher preference towards amylose. The observed activity on raw starch indicated a potential role in the primary starch degradation in the large intestine as an enzyme that solubilizes amylose. The oligosaccharide profile showed an increased concentration of oligosaccharide introduced by GlgB that is not hydrolyzed by intestinal enzymes. This corresponded to a reduced in vitro starch digestibility when compared to untreated starch. The study improves our understanding of colonic starch fermentation and may allow starch conversion to produce food products with reduced digestibility and improved quality.
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Li Q, Liu J, Zhai H, Zhang Z, Xie R, Xiao F, Zeng X, Zhang Y, Li Z, Pan Z. Extraction and characterization of waxy and normal barley β-glucans and their effects on waxy and normal barley starch pasting and degradation properties and mash filtration rate. Carbohydr Polym 2023; 302:120405. [PMID: 36604074 DOI: 10.1016/j.carbpol.2022.120405] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/20/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022]
Abstract
Interactions between β-glucan and starch influence the health benefits of barley-based foods and barley brewing performance. Here, we characterized β-glucans from waxy and normal barley varieties and compared the effects of different β-glucans on the pasting and degradation of waxy and normal barley starches as well as the filterability of mashes from unmalted waxy and normal barley. Waxy barley Zangqing18 β-glucan displayed more compact micrographic features, higher molecular weight, larger particle size, higher thermal decomposition temperature and lower rheological viscosity than normal barley Zangqing2000 β-glucan. β-Glucan not only significantly decreased the pasting viscosities of waxy and normal starches but also lowered the pasting temperatures and peak times of normal starch, likely by inhibiting granule swelling and disrupting the integrity of the continuous phase. β-Glucan also decreased in vitro digestion extent of starch and increased the resistant starch. The unmalted waxy barley had a mash filtration rate much faster than normal barley because starch and β-glucan in waxy barley were rapidly and completely digested and formed more open filter passages. The effects of β-glucan on starch properties varied with the types and contents of β-glucans, whilst the types of starches showed more significant effects. CHEMICAL COMPOUNDS STUDIED: β-Glucan (Pubchem CID: 439262); Amylopectin (Pubchem CID: 439207); Starch (Pubchem CID: 156595876).
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Affiliation(s)
- Qiao Li
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Juan Liu
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Huisheng Zhai
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Zhihui Zhang
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Rong Xie
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Futong Xiao
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China
| | - Xingquan Zeng
- Tibet Academy of Agriculture and Animal Sciences, No. 130 Jinzhu West Road, Lhasa 850032, People's Republic of China
| | - Yuhong Zhang
- Tibet Academy of Agriculture and Animal Sciences, No. 130 Jinzhu West Road, Lhasa 850032, People's Republic of China
| | - Zhongyi Li
- CSIRO Agriculture Flagship, GPO Box 1600, Canberra, ACT 2601, Australia
| | - Zhifen Pan
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin South Road, Chengdu 610041, People's Republic of China.
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35
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Chen D, Zhao Z, Wu Y, Prakash S, Wan J. Dissolution behaviour of corn starch with different amylose content in ionic liquids. Int J Biol Macromol 2023; 228:207-215. [PMID: 36535353 DOI: 10.1016/j.ijbiomac.2022.12.133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 12/08/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
The dissolution behaviour of three corn starches, including corn starch (CS), high amylose corn starch (HACS) and waxy corn starch (WCS) with different amylose content in 1-allyl-3-methylimidazolium chloride ([AMIM]Cl) and 1-butyl-3-methylimidazolium chloride ([BMIM]Cl) were studied by comparing their dissolution state in ionic liquids (ILs). Further, the structural and thermal properties of the regenerated starch were analyzed. WCS with the lowest amylose content had the fastest dissolution rate, the most extensive structural damage, and the lowest solubility and required the maximum energy for dissolution. In the process of dissolution-regeneration, the A-type crystalline structure of WCS and CS was completely destroyed and transformed into an amorphous structure, while the B-type crystalline structure of HACS transformed into an ordered V-shaped structure. And the thermal stability of starch was improved after dissolution-regeneration in ILs. Among the two kinds of ILs, [AMIM] Cl had a better ability to dissolve starch, causing minor damage to the starch.
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Affiliation(s)
- Dan Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Zhe Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yingying Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Queensland 4072, Australia
| | - Jie Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
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36
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Mechanical, Barrier and Thermal Properties of Amylose-Argan Proteins-Based Bioplastics in the Presence of Transglutaminase. Int J Mol Sci 2023; 24:ijms24043405. [PMID: 36834816 PMCID: PMC9966108 DOI: 10.3390/ijms24043405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/23/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
The bioeconomy aims to discover new sources for producing energy and materials and to valorize byproducts that otherwise would get wasted. In this work, we investigate the possibility of producing novel bioplastics, made up of argan seed proteins (APs), extracted from argan oilcake, and amylose (AM), obtained from barley plants through an RNA interference technique. Argan, Argania spinosa, is a plant widespread in arid regions of Northern Africa, where it plays a fundamental socio-ecological role. Argan seeds are used to obtain a biologically active and edible oil, producing a byproduct, the oilcake, that is rich in proteins, fibers, and fats, and is generally used as animal food. Recently, argan oilcakes have been attracting attention as a waste to be recovered to obtain high-added-value products. Here, APs were chosen to test the performance of blended bioplastics with AM, because they have the potential to improve the properties of the final product. High-AM-starches present attractive features for use as bioplastics, including a higher gel-forming capacity, a higher thermal stability, and reduced swelling compared to normal starch. It has already been demonstrated that pure AM-based films provide more suitable properties than normal starch-based films. Here, we report on the performance of these novel blended bioplastics in terms of their mechanical, barrier, and thermal properties; and the effect of the enzyme microbial transglutaminase (mTGase) as a reticulating agent for AP's components was also studied. These results contribute to the development of novel sustainable bioplastics with improved properties and confirm the possibility of valorizing the byproduct, APs, using them as a new raw material.
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Kou T, Faisal M, Song J, Blennow A. Stabilization of emulsions by high-amylose-based 3D nanosystem. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same. FERMENTATION 2023. [DOI: 10.3390/fermentation9020134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
Abstract
High-amylose starch has unique functional properties and nutritional values in food applications. This type of starch is generally resistant to enzymatic digestion in the gastrointestinal tract, and contains an increased fraction of resistant starch (RS), which is a type of dietary fiber. The digestion and fermentation of high-amylose starch in the gut are of current research interest, as the processes are related to its nutritional functionality. This review summarizes recent in vitro and in vivo studies on the digestion and fermentation of high-amylose starches from different botanical sources and those that have been obtained by modifications. The RS content and fermentation properties are compared among high-amylose starches. This review aims to provide a current understanding of the relationship between high-amylose starch structures and fermentation-related nutritional properties. The results of these studies suggest that both modifications and food processing of high-amylose starch result in distinct fermentation products and nutritional properties. The review provides insight into the potential future applications of diverse high-amylose starches as bioactive compounds to modulate colonic fermentation.
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Sousa MBE, Filho JSS, de Andrade LRB, de Oliveira EJ. Near-infrared spectroscopy for early selection of waxy cassava clones via seed analysis. FRONTIERS IN PLANT SCIENCE 2023; 14:1089759. [PMID: 36755702 PMCID: PMC9900181 DOI: 10.3389/fpls.2023.1089759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Accepted: 01/09/2023] [Indexed: 06/18/2023]
Abstract
Cassava (Manihot esculenta Crantz) starch consists of amylopectin and amylose, with its properties determined by the proportion of these two polymers. Waxy starches contain at least 95% amylopectin. In the food industry, waxy starches are advantageous, with pastes that are more stable towards retrogradation, while high-amylose starches are used as resistant starches. This study aimed to associate near-infrared spectrophotometry (NIRS) spectra with the waxy phenotype in cassava seeds and develop an accurate classification model for indirect selection of plants. A total of 1127 F2 seeds were obtained from controlled crosses performed between 77 F1 genotypes (wild-type, Wx_). Seeds were individually identified, and spectral data were obtained via NIRS using a benchtop NIRFlex N-500 and a portable SCiO device spectrometer. Four classification models were assessed for waxy cassava genotype identification: k-nearest neighbor algorithm (KNN), C5.0 decision tree (CDT), parallel random forest (parRF), and eXtreme Gradient Boosting (XGB). Spectral data were divided between a training set (80%) and a testing set (20%). The accuracy, based on NIRFlex N-500 spectral data, ranged from 0.86 (parRF) to 0.92 (XGB). The Kappa index displayed a similar trend as the accuracy, considering the lowest value for the parRF method (0.39) and the highest value for XGB (0.71). For the SCiO device, the accuracy (0.88-0.89) was similar among the four models evaluated. However, the Kappa index was lower than that of the NIRFlex N-500, and this index ranged from 0 (parRF) to 0.16 (KNN and CDT). Therefore, despite the high accuracy these last models are incapable of correctly classifying waxy and non-waxy clones based on the SCiO device spectra. A confusion matrix was performed to demonstrate the classification model results in the testing set. For both NIRS, the models were efficient in classifying non-waxy clones, with values ranging from 96-100%. However, the NIRS differed in the potential to predict waxy genotype class. For the NIRFlex N-500, the percentage ranged from 30% (parRF) to 70% (XGB). In general, the models tended to classify waxy genotypes as non-waxy, mainly SCiO. Therefore, the use of NIRS can perform early selection of cassava seeds with a waxy phenotype.
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40
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High-amylose maize starch: Structure, properties, modifications and industrial applications. Carbohydr Polym 2023; 299:120185. [PMID: 36876800 DOI: 10.1016/j.carbpol.2022.120185] [Citation(s) in RCA: 36] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/28/2022] [Accepted: 09/29/2022] [Indexed: 11/07/2022]
Abstract
High-amylose maize refers to a special type of maize cultivar with a 50 %-90 % amylose content of the total starch. High-amylose maize starch (HAMS) is of interest because it possesses unique functionalities and provides many health benefits for humans. Therefore, many high-amylose maize varieties have been developed via mutation or transgenic breeding approaches. From the literature reviewed, the fine structure of HAMS is different from the waxy and normal corn starches, influencing its gelatinization, retrogradation, solubility, swelling power, freeze-thaw stability, transparency, pasting and rheological properties, and even in vitro digestion. HAMS has undergone physical, chemical, and enzymatical modifications to enhance its characteristics and thereby broaden its possible uses. HAMS has also been used for the benefit of increasing resistant starch levels in food products. This review summarizes the recent developments in our understanding of the extraction and chemical composition, structure, physicochemical properties, digestibility, modifications, and industrial applications of HAMS.
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Yang Q, Van Haute M, Korth N, Sattler S, Rose D, Juritsch A, Shao J, Beede K, Schmaltz R, Price J, Toy J, Ramer-Tait AE, Benson AK. The waxy mutation in sorghum and other cereal grains reshapes the gut microbiome by reducing levels of multiple beneficial species. Gut Microbes 2023; 15:2178799. [PMID: 37610979 PMCID: PMC9980621 DOI: 10.1080/19490976.2023.2178799] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 12/16/2022] [Accepted: 02/02/2023] [Indexed: 08/25/2023] Open
Abstract
Waxy starches from cereal grains contain >90% amylopectin due to naturally occurring mutations that block amylose biosynthesis. Waxy starches have unique organoleptic characteristics (e.g. sticky rice) as well as desirable physicochemical properties for food processing. Using isogenic pairs of wild type sorghum lines and their waxy derivatives, we studied the effects of waxy starches in the whole grain context on the human gut microbiome. In vitro fermentations with human stool microbiomes show that beneficial taxonomic and metabolic signatures driven by grain from wild type parental lines are lost in fermentations of grain from the waxy derivatives and the beneficial signatures can be restored by addition of resistant starch. These undesirable effects are conserved in fermentations of waxy maize, wheat, rice and millet. We also demonstrate that humanized gnotobiotic mice fed low fiber diets supplemented with 20% grain from isogenic pairs of waxy vs. wild type parental sorghum have significant differences in microbiome composition and show increased weight gain. We conclude that the benefits of waxy starches on food functionality can have unintended tradeoff effects on the gut microbiome and host physiology that could be particularly relevant in human populations consuming large amounts of waxy grains.
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Affiliation(s)
- Qinnan Yang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - Mallory Van Haute
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - Nate Korth
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
- Complex Biosystems Graduate Program, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Scott Sattler
- Wheat, Sorghum and Forage Research Unit, USDA-Agricultural Research Service, Lincoln, NE, USA
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Devin Rose
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Anthony Juritsch
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - Jing Shao
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - Kristin Beede
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - Robert Schmaltz
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - Jeff Price
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - John Toy
- Wheat, Sorghum and Forage Research Unit, USDA-Agricultural Research Service, Lincoln, NE, USA
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Amanda E. Ramer-Tait
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
| | - Andrew K. Benson
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Nebraska Food for Health Center at the University of Nebraska, Lincoln, NE, USA
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42
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Li C. Starch fine molecular structures: The basis for designer rice with slower digestibility and desirable texture properties. Carbohydr Polym 2023; 299:120217. [PMID: 36876819 DOI: 10.1016/j.carbpol.2022.120217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 09/27/2022] [Accepted: 10/08/2022] [Indexed: 11/09/2022]
Abstract
Development of whole rice with low glycaemic index has been achieved, however, these rices are frequently associated with a poor texture property. Recent advances in terms of understanding the importance of starch fine molecular structures on the starch digestibility/texture of cooked whole rice have shed new insights on mechanisms of starch digestibility and texture from molecular levels. With an extensive discussion on the correlative and causal relationships among starch molecular structure, texture and starch digestibility of cooked whole rice, this review identified desirable starch fine molecular structures contributing to both slow starch digestibility and preferable textures. For instance, the selection of rice variety having more amylopectin intermediate chains while less amylopectin long chains might help develop cooked whole rice with both slower starch digestibility and softer texture. The information could help rice industry transform cooked whole rice into a healthier food product with slow starch digestibility and desirable texture.
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Affiliation(s)
- Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu, 225009, China.
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43
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The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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44
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Sharma V, Jahan K, Kumar P, Puri A, Sharma VK, Mishra A, Bharatam PV, Sharma D, Rishi V, Roy J. Mechanistic insights into granule-bound starch synthase I (GBSSI.L539P) allele in high amylose starch biosynthesis in wheat (Triticum aestivum L.). Funct Integr Genomics 2022; 23:20. [PMID: 36564499 DOI: 10.1007/s10142-022-00923-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 12/01/2022] [Accepted: 12/01/2022] [Indexed: 12/24/2022]
Abstract
Amylose fraction of grain starch is correlated with a type of resistant starch with better nutritional quality. Granule-bound starch synthase I (GBSSI) is the known starch synthase, responsible for elongation of linear amylose chains. GBSSI expression, activity, and binding to starch and other proteins are the key factors that can affect amylose content. Previously, a QTL, qhams7A.1 carrying GBSSI mutant allele, was identified through QTL mapping using F2 population of the high amylose mutant line, 'TAC 75'. This high amylose mutant line has >2-fold higher amylose content than wild variety 'C 306'. In this study, we characterized this novel mutant allele, GBSSI.L539P. In vitro starch synthase activity of GBSSI.L539P showed improved activity than the wild type (GBSSI-wt). When expressed in yeast glycogen synthase mutants (Δgsy1gsy2), GBSSI-wt and GBSSI.L539P partially complemented the glycogen synthase (gsy1gsy2) activity in yeast. Structural analysis by circular dichroism (CD) and homology modelling showed no significant structural distortion in the mutant enzyme. Molecular docking studies suggested that the residue Leu539 is distant from the catalytic active site (ADP binding pocket) and had no detectable conformational changes in active site. Both wild and mutant enzymes were assayed for starch binding in vitro, and demonstrating higher affinity of the GBSSI.L539P mutant for starch than the wild type. The present study indicated that distant residue (L539P) influenced GBSSI activity by affecting its starch-binding ability. Therefore, it may be a potential molecular target for enhanced amylose content in grain.
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Affiliation(s)
- Vinita Sharma
- National Agri-Food Biotechnology Institute (NABI), SAS Nagar, Sector-81, Mohali, 140306, Punjab, India.,Department of Biological Sciences, Indian Institute of Science Education & Research (IISER) Mohali, SAS Nagar, Sector-81, Mohali, 140306, Punjab, India
| | - Kousar Jahan
- Department of Medicinal Chemistry, National Institute of Pharmaceutical Education and Research (NIPER), SAS Nagar, Sector-67, Mohali, Punjab, 160062, India
| | - Prashant Kumar
- National Agri-Food Biotechnology Institute (NABI), SAS Nagar, Sector-81, Mohali, 140306, Punjab, India
| | - Anuradhika Puri
- Institute of Microbial Technology, Council of Scientific and Industrial Research, Chandigarh, India
| | - Vishnu K Sharma
- Department of Pharmacoinformatics, National Institute of Pharmaceutical Education and Research (NIPER), SAS Nagar, Sector-67, Mohali, Punjab, 160062, India
| | - Ankita Mishra
- National Agri-Food Biotechnology Institute (NABI), SAS Nagar, Sector-81, Mohali, 140306, Punjab, India
| | - P V Bharatam
- Department of Medicinal Chemistry, National Institute of Pharmaceutical Education and Research (NIPER), SAS Nagar, Sector-67, Mohali, Punjab, 160062, India
| | - Deepak Sharma
- Institute of Microbial Technology, Council of Scientific and Industrial Research, Chandigarh, India
| | - Vikas Rishi
- National Agri-Food Biotechnology Institute (NABI), SAS Nagar, Sector-81, Mohali, 140306, Punjab, India
| | - Joy Roy
- National Agri-Food Biotechnology Institute (NABI), SAS Nagar, Sector-81, Mohali, 140306, Punjab, India.
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Mysonhimer AR, Holscher HD. Gastrointestinal Effects and Tolerance of Nondigestible Carbohydrate Consumption. Adv Nutr 2022; 13:2237-2276. [PMID: 36041173 PMCID: PMC9776669 DOI: 10.1093/advances/nmac094] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/11/2022] [Accepted: 08/25/2022] [Indexed: 01/29/2023] Open
Abstract
Nondigestible carbohydrates (NDCs) are food components, including nonstarch polysaccharides and resistant starches. Many NDCs are classified as dietary fibers by the US FDA. Because of their beneficial effects on human health and product development, NDCs are widely used in the food supply. Although there are dietary intake recommendations for total dietary fiber, there are no such recommendations for individual NDCs. NDCs are heterogeneous in their chemical composition and physicochemical properties-characteristics that contribute to their tolerable intake levels. Guidance on tolerable intake levels of different NDCs is needed because overconsumption can lead to undesirable gastrointestinal side effects, further widening the gap between actual and suggested fiber intake levels. In this review, we synthesize the literature on gastrointestinal effects of NDCs that the FDA accepts as dietary fibers (β-glucan, pectin, arabinoxylan, guar gum, alginate, psyllium husk, inulin, fructooligosaccharides and oligofructose, galactooligosaccharides, polydextrose, cellulose, soy fiber, resistant maltodextrin/dextrin) and present tolerable intake dose recommendations for their consumption. We summarized the findings from 103 clinical trials in adults without gastrointestinal disease who reported gastrointestinal effects, including tolerance (e.g., bloating, flatulence, borborygmi/rumbling) and function (e.g., transit time, stool frequency, stool consistency). These studies provided doses ranging from 0.75-160 g/d and lasted for durations ranging from a single-meal tolerance test to 28 wk. Tolerance was NDC specific; thus, recommendations ranged from 3.75 g/d for alginate to 25 g/d for soy fiber. Future studies should address gaps in the literature by testing a wider range of NDC doses and consumption forms (solid compared with liquid). Furthermore, future investigations should also adopt a standard protocol to examine tolerance and functional outcomes across studies consistently.
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46
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Chen X, Zhang H, Zhu L, Wu G, Cheng L, Li J. Effects of structural barriers on digestive properties of highland barley as compared with unpolished rice and oats. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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47
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Sahoo B, Roy A. Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
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48
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Shao S, Yi X, Li C. Main factors affecting the starch digestibility in Chinese steamed bread. Food Chem 2022; 393:133448. [PMID: 35751217 DOI: 10.1016/j.foodchem.2022.133448] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 05/15/2022] [Accepted: 06/08/2022] [Indexed: 11/25/2022]
Abstract
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB. Most currently available strategies are focusing on the incorporation of other whole flours with high dietary fiber or polyphenols to reduce the starch digestibility. Although successful in reducing starch digestibility, the incorporation of these flours also deteriorated textural attributes and sensory characteristics of CSB. Much more strategies have been applied for the reduction of starch digestibility in breads, which should be further explored to confirm if they are applicable for CSB. This review contains important information, that could potentially turn CSB into a much healthier food product with slower starch digestibility.
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Affiliation(s)
- Shuaibo Shao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xueer Yi
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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49
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Li H, Dhital S, Flanagan BM, Mata J, Gilbert EP, Gilbert RG, Gidley MJ. Amorphous packing of amylose and elongated branches linked to the enzymatic resistance of high-amylose wheat starch granules. Carbohydr Polym 2022; 295:119871. [DOI: 10.1016/j.carbpol.2022.119871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 07/03/2022] [Accepted: 07/11/2022] [Indexed: 11/02/2022]
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50
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Liu Q, Shi J, Jin Z, Jiao A. Development and characterization of resistant starch produced by an extrusion–debranching strategy with a high starch concentration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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