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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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Yang R, Tang J, Zhao Q, Piao Z, Lee G, Wan C, Bai J. Starch Properties of Roasting Rice from Naturally High-Resistant Starch Rice Varieties. Molecules 2023; 28:6408. [PMID: 37687237 PMCID: PMC10490166 DOI: 10.3390/molecules28176408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/30/2023] [Accepted: 08/31/2023] [Indexed: 09/10/2023] Open
Abstract
This study investigates the effects of moisture content control on the characteristics, properties, and in vitro starch digestion of roasted rice powder made from natural high-resistant starch (RS) rice varieties. The results demonstrate that adjusting the moisture content before roasting significantly affects the RS content of the roasted rice powder. Among various moisture levels tested, the addition of 15% water (rice-to-water ratio of 85:15) before roasting resulted in the highest RS content, reaching 22.61%. Several key parameters of the rice samples before and after optimal moisture control were analyzed, including thermal stability, chain length distribution, volatile flavor composition, and scanning electron microscopy. Additionally, in vitro digestion properties were measured. The findings revealed that the volatile flavor compounds in the high-RS roasted rice significantly increased compared to non-roasted rice. Moreover, the thermal stability of the rice samples improved, and the chain length distribution exhibited significant changes. The water absorption and expansion properties were significantly lower in the high-RS roasted rice. Furthermore, the in vitro starch digestion of the roasted flour made from high-RS rice showed a significantly lower digestion rate compared to common rice, indicating a lower starch hydrolysis index in high-RS rice with the sbe-rs genotype. Overall, the roasting process of natural high-RS rice modifies its characteristics, increases the RS content, enhances the flavor, and results in a lower starch digestion rate compared to common rice. This study provides valuable data for the food industry to promote the application of high-RS rice varieties with mutations in the SBEIIb gene, such as Youtangdao2 (YTD2).
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Affiliation(s)
- Ruifang Yang
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Jianhao Tang
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Qi Zhao
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Zhongze Piao
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Gangseob Lee
- Department of Agricultural Biotechnology, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Republic of Korea;
| | - Changzhao Wan
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
| | - Jianjiang Bai
- Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (R.Y.); (J.T.); (Q.Z.); (Z.P.)
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Kumar SR, Tangsrianugul N, Sriprablom J, Wongsagonsup R, Wansuksri R, Suphantharika M. Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch. Carbohydr Polym 2023; 307:120630. [PMID: 36781281 DOI: 10.1016/j.carbpol.2023.120630] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/27/2022] [Accepted: 01/26/2023] [Indexed: 01/31/2023]
Abstract
Proso millet flour (PMF) and starch (PMS) were subjected to heat-moisture treatment (HMT) at 25 % moisture content and 110 °C for 4 h. The effects of HMT on physicochemical and structural properties and in vitro digestibility of PMF and PMS were analyzed. After HMT, SEM showed aggregation and damage to the surface of starch granules, while CLSM showed proteins wrapped around the granules. The amylopectin chain length distribution (CLD) remained unchanged in PMF and PMS after HMT, indicating intact covalent bonds between glucose units. HMT decreased the swelling power, solubility, viscosity of the paste, and gelatinization enthalpy and increased the pasting temperature and gelatinization temperature of PMF and PMS. HMT changed the XRD pattern of PMF from A to A + V type starches, whereas that of PMS remained unchanged. FTIR study showed an increase in the degree of short-range molecular order of PMF and PMS after HMT. In vitro digestibility evaluation showed that the rapidly (RDS) and slowly digestible starch (SDS) contents of PMF and PMS increased, whereas the resistant starch (RS) content decreased after HMT. HMT flour and starch have suitable properties for use in a wide range of food products, from canned to frozen, as well as non-food products.
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Affiliation(s)
- Simmi Ranjan Kumar
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Nuttinee Tangsrianugul
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Jiratthitikan Sriprablom
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Rungtiva Wansuksri
- National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathum Thani 12120, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
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Ali A, Singh T, Kumar RR, T V, Kundu A, Singh SP, Meena MC, Satyavathi CT, Praveen S, Goswami S. Effect of thermal treatments on the matrix components, inherent glycemic potential, and bioaccessibility of phenolics and micronutrients in pearl millet rotis. Food Funct 2023; 14:1595-1607. [PMID: 36683429 DOI: 10.1039/d2fo03143d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Pearl millet (PM) is a nutri-cereal rich in various macro and micronutrients required for a balanced diet. Its grains have a unique phenolic and micronutrient composition; however, the lower bioaccessibility of nutrients and rancidity of flour during storage are the major constraints in its consumption and wide popularity. Here, to explore the effect of different thermal processing methods, i.e., hydrothermal (HT), microwave (MW), and infrared (IR) treatments, on the digestion of starch, phenolics, and microelements (Fe and Zn), an in vitro digestion model consisting of oral, gastric and intestinal digestion was applied to PM rotis. The hydrothermally treated PM roti was promising as it showed lower inherent glycemic potential (60.4%) than the untreated sample (72.4%) and less enzymatic activities associated with rancidity in PM flour. FTIR revealed an increased ratio of 1047/1022 cm-1 in the hydrothermally treated sample, reflecting the enhancement of the structurally ordered degree and compactness of starch compared to other thermal treatments. A tighter and more compact microstructure with an agglomeration of starch in the hydrothermally treated PM flour was observed by SEM. These structural changes could provide a better understanding of the lower starch digestion rate in the hydrothermally treated flour. However, HT treatment significantly (P < 0.05) reduced the bioaccessibility of phenolics (10.6%) compared to native PM rotis and slightly reduced the Fe (2%) and Zn (3.2%) bioaccessibility present in PM rotis.
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Affiliation(s)
- Ansheef Ali
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Tejveer Singh
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Ranjeet Ranjan Kumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Vinutha T
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Aditi Kundu
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India
| | - Sumer Pal Singh
- Division of Genetics, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India
| | - Mahesh Chand Meena
- Division of Soil Science and Agricultural Chemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - C Tara Satyavathi
- All India Coordinated Research Project on Pearl Millet, Jodhpur, Pin 342304, India
| | - Shelly Praveen
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Suneha Goswami
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
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Bibliometric Analysis of Functional Crops and Nutritional Quality: Identification of Gene Resources to Improve Crop Nutritional Quality through Gene Editing Technology. Nutrients 2023; 15:nu15020373. [PMID: 36678244 PMCID: PMC9865409 DOI: 10.3390/nu15020373] [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: 12/01/2022] [Revised: 12/25/2022] [Accepted: 01/07/2023] [Indexed: 01/15/2023] Open
Abstract
Food security and hidden hunger are two worldwide serious and complex challenges nowadays. As one of the newly emerged technologies, gene editing technology and its application to crop improvement offers the possibility to relieve the pressure of food security and nutrient needs. In this paper, we analyzed the research status of quality improvement based on gene editing using four major crops, including rice, soybean, maize, and wheat, through a bibliometric analysis. The research hotspots now focus on the regulatory network of related traits, quite different from the technical improvements to gene editing in the early stage, while the trends in deregulation in gene-edited crops have accelerated related research. Then, we mined quality-related genes that can be edited to develop functional crops, including 16 genes related to starch, 15 to lipids, 14 to proteins, and 15 to other functional components. These findings will provide useful reference information and gene resources for the improvement of functional crops and nutritional quality based on gene editing technology.
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DU M, CAO T, YU M, ZHANG C, XU W. Effect of heat-moisture treatment on physicochemical properties of chickpea starch. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.108822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
| | | | | | - Chunlan ZHANG
- Tarim University, China; Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, China
| | - Wei XU
- Xinyang Normal University, China
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Chen MH, Bett-Garber K, Lea J, McClung A, Bergman C. High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties. Foods 2021; 11:foods11010094. [PMID: 35010220 PMCID: PMC8750951 DOI: 10.3390/foods11010094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 12/22/2021] [Accepted: 12/27/2021] [Indexed: 11/23/2022] Open
Abstract
Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = −0.76 to −0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality.
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Affiliation(s)
- Ming-Hsuan Chen
- Dale Bumpers National Rice Research Center, USDA-ARS, Stuttgart, AR 72160, USA;
- Correspondence:
| | - Karen Bett-Garber
- Southern Regional Research Center, USDA-ARS, New Orleans, LA 70124, USA; (K.B.-G.); (J.L.)
| | - Jeanne Lea
- Southern Regional Research Center, USDA-ARS, New Orleans, LA 70124, USA; (K.B.-G.); (J.L.)
| | - Anna McClung
- Dale Bumpers National Rice Research Center, USDA-ARS, Stuttgart, AR 72160, USA;
| | - Christine Bergman
- Food and Beverage Department, University of Nevada Las Vegas, Las Vegas, NV 89154, USA;
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