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1
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Zhuang Y, Wang Y, Yang H. Effect of cation valence on the retrogradation, gelatinization and gel characteristics of maize starch. Food Chem 2024; 450:139307. [PMID: 38613964 DOI: 10.1016/j.foodchem.2024.139307] [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: 12/15/2023] [Revised: 04/04/2024] [Accepted: 04/07/2024] [Indexed: 04/15/2024]
Abstract
This study aimed to examine the impact of trivalent, divalent, or monovalent cations dissolving into water and being mixed with maize starch to influence its retrogradation, gelatinization, and gel characteristics. The result of the analysis using a differential scanning calorimeter showed that all cations raised the peak of gelatinization temperature of maize starch, especially Al3+ or Fe3+, while trivalent cations reduced the enthalpy. The result of the analysis using a rapid viscosity analyzer showed that trivalent cation caused lower trough viscosity, final viscosity, and pasting temperature but higher breakdown viscosity of maize starch than monovalent or divalent cations. Confocal laser scanning microscopy showed that the cation promoted the destruction of gelatinized maize starch granules, especially Zn2+, Fe3+, or Al3+. Additionally, trivalent Fe3+ or Al3+ caused higher gel strength of maize starch. Generally, the cation with higher valence changed more retrogradation, gelatinization, and gel characteristics of maize starch.
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Affiliation(s)
- Yang Zhuang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei 430070, China; Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China.
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2
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Zhuang Y, Wang Y, Yang H. Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch. Food Chem 2024; 434:137510. [PMID: 37741233 DOI: 10.1016/j.foodchem.2023.137510] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 09/09/2023] [Accepted: 09/15/2023] [Indexed: 09/25/2023]
Abstract
The objective of this study was to investigate the effects of monovalent, divalent and trivalent cations on the physicochemical properties of potato starch. Cations decreased the water absorption in potato starch granules to cause lower swelling power, especially 0.02-0.04 mmol/g Fe3+ or 0.01-0.04 mmol/g Al3+, but 0.01 mmol/g trivalent cation led more amylose dissolving into the water to cause higher solubility. High concentration of divalent or trivalent cations markedly decreased the viscosity in potato starch paste during further heating and cooling, resulting in the decreases of the trough and finial viscosity, especially 0.04 mmol/g Fe3+. Higher valence of cations decreased the gel strength in potato starch, especially 0.02-0.04 mmol/g Fe3+ or Al3+. Higher valence of cations decreased the starch gel binding with the water and caused lower water holding capacity. In general, a higher valence of cations caused more changes in the physicochemical characteristics of potato starch.
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Affiliation(s)
- Yang Zhuang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei 430070, China; Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China.
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3
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Liu X, Liang W, Zheng J, Zhao W, Shen H, Ge X, Zeng J, Gao H, Hu Y, Li W. The role and mechanism of electron beam irradiation in glutaric anhydride esterified proso millet starch: Multi-scale structure and physicochemical properties. Int J Biol Macromol 2023:125246. [PMID: 37301340 DOI: 10.1016/j.ijbiomac.2023.125246] [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: 04/17/2023] [Revised: 05/26/2023] [Accepted: 06/05/2023] [Indexed: 06/12/2023]
Abstract
To investigate the effect of electron beam irradiation (EBI) pretreatment on the multiscale structure and physicochemical properties of esterified starch, this study used EBI pretreatment to prepare glutaric anhydride (GA) esterified proso millet starch. GA starch did not show the corresponding distinct thermodynamics peaks. However, it had a high pasting viscosity and transparency (57.46-74.25 %). EBI pretreatment increased the degree of glutaric acid esterification (0.0284-0.0560) and changed its structure and physicochemical properties. EBI pretreatment disrupted its short-range ordering structure, reducing the crystallinity, molecular weight and pasting viscosity of glutaric acid esterified starch. Moreover, it produced more short chains and increased the transparency (84.28-93.11 %) of glutaric acid esterified starch. This study could offer a rationale for using EBI pretreatment technology to maximize the functional properties of GA modified starch and enlarge its implementation in modified starch.
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Affiliation(s)
- Xinyue Liu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Yayun Hu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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4
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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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5
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Lee HJ, Kim SR, Park JY, Park EY. Phytate-mediated phosphorylation of starch by dry heating with rice bran extract. Carbohydr Polym 2022; 282:119104. [DOI: 10.1016/j.carbpol.2022.119104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/09/2021] [Accepted: 01/03/2022] [Indexed: 11/02/2022]
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Leonel M, Del Bem MS, Dos Santos TPR, Franco CML. Preparation and properties of phosphate starches from tuberous roots. Int J Biol Macromol 2021; 183:898-907. [PMID: 33971226 DOI: 10.1016/j.ijbiomac.2021.05.045] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 05/04/2021] [Accepted: 05/05/2021] [Indexed: 11/19/2022]
Abstract
The diversification of raw materials in the starch industries is a current strategy. However, the production of native starches does not meet market demand, and it is essential to expand the knowledge about chemical modifications in the same production line for different sources of starch. Phosphate starches are one of the most abundantly produced and widely used chemically modified starches. However, the effects of this modification may vary with the starch source and the reaction conditions. In this study, arrowroot, cassava and sweet potato starches were modified with sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture under same conditions. The reaction time ranged from 7.5 to 120 min. Unmodified and modified starches were analyzed for phosphorus, amylose, morphology, X-ray diffraction pattern, crystallinity, swelling power, solubility, pasting and thermal properties. Phosphorus content linked to the starches increased with the reaction time, which affected the physicochemical properties of the three starches. The changes were more significant in all reaction times for cassava starch, followed by arrowroot. Due to its intrinsic characteristics, longer reaction times were necessary for more significant changes in sweet potato starch. Regardless of the starch source, as the reaction time increased, the average starch granule diameter, swelling power, solubility and peak viscosity increased. There was a decrease in setback in the longer reaction times for cassava and arrowroot starches. The changes in the reaction times allowed obtaining phosphate tuberous starches with different properties which can meet the demands of the food and non-food industries.
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Affiliation(s)
- Magali Leonel
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil.
| | - Marília S Del Bem
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil
| | - Thaís P R Dos Santos
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil
| | - Célia Maria Landi Franco
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo PC 18610-307, Brazil; Department of Food Engineering and Technology, São Paulo State University (UNESP), São José do Rio Preto, São Paulo PC 15054-000, Brazil
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7
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Adegoke TV, Wang Y, Chen L, Wang H, Liu W, Liu X, Cheng YC, Tong X, Ying J, Zhang J. Posttranslational Modification of Waxy to Genetically Improve Starch Quality in Rice Grain. Int J Mol Sci 2021; 22:4845. [PMID: 34063649 PMCID: PMC8124582 DOI: 10.3390/ijms22094845] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/26/2021] [Accepted: 04/29/2021] [Indexed: 01/07/2023] Open
Abstract
The waxy (Wx) gene, encoding the granule-bound starch synthase (GBSS), is responsible for amylose biosynthesis and plays a crucial role in defining eating and cooking quality. The waxy locus controls both the non-waxy and waxy rice phenotypes. Rice starch can be altered into various forms by either reducing or increasing the amylose content, depending on consumer preference and region. Low-amylose rice is preferred by consumers because of its softness and sticky appearance. A better way of improving crops other than downregulation and overexpression of a gene or genes may be achieved through the posttranslational modification of sites or regulatory enzymes that regulate them because of their significance. The impact of posttranslational GBSSI modifications on extra-long unit chains (ELCs) remains largely unknown. Numerous studies have been reported on different crops, such as wheat, maize, and barley, but the rice starch granule proteome remains largely unknown. There is a need to improve the yield of low-amylose rice by employing posttranslational modification of Wx, since the market demand is increasing every day in order to meet the market demand for low-amylose rice in the regional area that prefers low-amylose rice, particularly in China. In this review, we have conducted an in-depth review of waxy rice, starch properties, starch biosynthesis, and posttranslational modification of waxy protein to genetically improve starch quality in rice grains.
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Affiliation(s)
- Tosin Victor Adegoke
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yifeng Wang
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Lijuan Chen
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Huimei Wang
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Wanning Liu
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Xingyong Liu
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Yi-Chen Cheng
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Xiaohong Tong
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Jiezheng Ying
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
| | - Jian Zhang
- State Key Lab of Rice Biology, China National Rice Research Institute, Hangzhou 311400, China; (T.V.A.); (Y.W.); (L.C.); (H.W.); (W.L.); (X.L.); (Y.-C.C.); (X.T.); (J.Y.)
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8
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Su C, Saleh AS, Zhang B, Feng D, Zhao J, Guo Y, Zhao J, Li W, Yan W. Effects of germination followed by hot air and infrared drying on properties of naked barley flour and starch. Int J Biol Macromol 2020; 165:2060-2070. [DOI: 10.1016/j.ijbiomac.2020.10.114] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 10/12/2020] [Accepted: 10/14/2020] [Indexed: 11/30/2022]
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Paixão e Silva GDL, Bento JAC, Ribeiro GO, Lião LM, Soares Júnior MS, Caliari M. Application Potential and Technological Properties of Colored Sweet Potato Starches. STARCH-STARKE 2020. [DOI: 10.1002/star.202000100] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Giselle de Lima Paixão e Silva
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
| | - Juliana Aparecida Correia Bento
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
| | - Gislane Oliveira Ribeiro
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
| | - Luciano Morais Lião
- Federal University of Goiás (UFG) – Institute of Chemistry Av. Goiás – Chácaras Califórnia, CP 131, Campus Samambaia CEP 74001‐970 Goiânia Brazil
| | - Manoel Soares Soares Júnior
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
| | - Márcio Caliari
- Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia CEP 74690‐900 Goiânia Brazil
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10
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Fonseca LM, Silva FT, Bona NP, Stefanello FM, Borges CD, Dias ARG, Zavareze EDR. Aerogels from Native and Anionic Corn Starches Loaded with Pinhão (
Araucaria angustifolia
) Coat Extract: Anti‐Tumor Activity in C6 Rat Glioma Cells and In Vitro Digestibility. STARCH-STARKE 2020. [DOI: 10.1002/star.201900280] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Laura Martins Fonseca
- Department of Agroindustrial Science and TechnologyFederal University of Pelotas Pelotas Rio Grande do Sul 96010–900 Brazil
| | - Francine Tavares Silva
- Department of Agroindustrial Science and TechnologyFederal University of Pelotas Pelotas Rio Grande do Sul 96010–900 Brazil
| | - Natalia Pontes Bona
- Center for ChemicalPharmaceutical and Food SciencesFederal University of Pelotas Pelotas Rio Grande do Sul 96010–900 Brazil
| | - Francieli Moro Stefanello
- Center for ChemicalPharmaceutical and Food SciencesFederal University of Pelotas Pelotas Rio Grande do Sul 96010–900 Brazil
| | - Caroline Dellinghausen Borges
- Center for ChemicalPharmaceutical and Food SciencesFederal University of Pelotas Pelotas Rio Grande do Sul 96010–900 Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and TechnologyFederal University of Pelotas Pelotas Rio Grande do Sul 96010–900 Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and TechnologyFederal University of Pelotas Pelotas Rio Grande do Sul 96010–900 Brazil
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11
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Hu N, Li L, Tang E, Liu X. Structural, physicochemical, textural, and thermal properties of phosphorylated chestnut starches with different degrees of substitution. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14457] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Na Hu
- Hebei Research Centre of Analysis and Testing Hebei University of Science and Technology Shijiazhuang PR China
| | - Luning Li
- Assets Equipment Management Office Shijiazhuang University Shijiazhuang PR China
| | - Erjun Tang
- Hebei Research Centre of Analysis and Testing Hebei University of Science and Technology Shijiazhuang PR China
| | - Xinying Liu
- Institute for the Development of Energy for African Sustainability University of South Africa Johannesburg South Africa
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12
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Ramadan MF, Sitohy MZ. Phosphorylated Starches: Preparation, Properties, Functionality, and Techno‐Applications. STARCH-STARKE 2020. [DOI: 10.1002/star.201900302] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Mohamed Fawzy Ramadan
- Agricultural Biochemistry Department, Faculty of AgricultureZagazig University Zagazig 44519 Egypt
- Deanship of Scientific ResearchUmm Al‐Qura University Makkah P. O. Box 175 Kingdom of Saudi Arabia
| | - Mahmoud Z. Sitohy
- Agricultural Biochemistry Department, Faculty of AgricultureZagazig University Zagazig 44519 Egypt
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Biodegradable pH-sensitive prospidine-loaded dextran phosphate based hydrogels for local tumor therapy. Carbohydr Polym 2019; 226:115308. [PMID: 31582057 DOI: 10.1016/j.carbpol.2019.115308] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/07/2019] [Accepted: 09/08/2019] [Indexed: 12/12/2022]
Abstract
The paper focuses on the development of drug delivery systems based on hydrogels of dextran phosphate (DP) for local cancer therapy. The hydrogels were characterized by physicochemical properties including functional group content, morphology, gel fraction, pH-responsive swelling. The desirable pH-sensitive drug release behavior of these hydrogels was demonstrated by a drug release test with Prospidine-loaded hydrogels (DP-Pr hydrogels) at different pH values. In vitro degradation of the DP-Pr hydrogels was determined under simulated physiological conditions. The cytotoxicity of the blank DP hydrogels and DP-Pr hydrogels with different Pr concentrations was evaluated with HeLa and HЕр-2 cells. Investigations of antitumor efficiency in vivo showed that administration of DP-Pr hydrogels in comparison with an aqueous solution of Pr results in the increase of antitumor activity, prolongation of therapeutic action and growth of a number of animals cured. Therefore, such pH-responsive DP hydrogels could be promising candidates as drug delivery carriers.
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14
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WEI L, YANG W, WANG J, TIAN Q, HE Z. Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.37017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
| | | | - Jianhua WANG
- The Ministry of Agriculture of the People’s Republic of China, China
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15
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Effects of phosphorylation on the chemical composition, molecular structure, and paste properties of Hedychium coronarium starch. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02261-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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16
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Fonseca LM, de Oliveira JP, de Oliveira PD, da Rosa Zavareze E, Dias ARG, Lim LT. Electrospinning of native and anionic corn starch fibers with different amylose contents. Food Res Int 2019; 116:1318-1326. [DOI: 10.1016/j.foodres.2018.10.021] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 10/04/2018] [Accepted: 10/07/2018] [Indexed: 10/28/2022]
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17
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Samodien E, Jewell JF, Loedolff B, Oberlander K, George GM, Zeeman SC, Damberger FF, van der Vyver C, Kossmann J, Lloyd JR. Repression of Sex4 and Like Sex Four2 Orthologs in Potato Increases Tuber Starch Bound Phosphate With Concomitant Alterations in Starch Physical Properties. FRONTIERS IN PLANT SCIENCE 2018; 9:1044. [PMID: 30083175 PMCID: PMC6064929 DOI: 10.3389/fpls.2018.01044] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Accepted: 06/27/2018] [Indexed: 05/25/2023]
Abstract
To examine the roles of starch phosphatases in potatoes, transgenic lines were produced where orthologs of SEX4 and LIKE SEX FOUR2 (LSF2) were repressed using RNAi constructs. Although repression of either SEX4 or LSF2 inhibited leaf starch degradation, it had no effect on cold-induced sweetening in tubers. Starch amounts were unchanged in the tubers, but the amount of phosphate bound to the starch was significantly increased in all the lines, with phosphate bound at the C6 position of the glucosyl units increased in lines repressed in StSEX4 and in the C3 position in lines repressed in StLSF2 expression. This was accompanied by a reduction in starch granule size and an alteration in the constituent glucan chain lengths within the starch molecule, although no obvious alteration in granule morphology was observed. Starch from the transgenic lines contained fewer chains with a degree of polymerization (DP) of less than 17 and more with a DP between 17 and 38. There were also changes in the physical properties of the starches. Rapid viscoanalysis demonstrated that both the holding strength and the final viscosity of the high phosphate starches were increased indicating that the starches have increased swelling power due to an enhanced capacity for hydration.
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Affiliation(s)
- Ebrahim Samodien
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Jonathan F. Jewell
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Bianke Loedolff
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Kenneth Oberlander
- Department of Conservation Ecology and Entomology, Stellenbosch University, Stellenbosch, South Africa
| | - Gavin M. George
- Institute of Molecular Plant Biology, ETH Zürich, Zürich, Switzerland
| | - Samuel C. Zeeman
- Institute of Molecular Plant Biology, ETH Zürich, Zürich, Switzerland
| | - Fred F. Damberger
- Institute of Molecular Biology and Biophysics, ETH Zürich, Zürich, Switzerland
- Biomolecular NMR Spectroscopy Platform, Department of Biology, ETH Zürich, Zürich, Switzerland
| | - Christell van der Vyver
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Jens Kossmann
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - James R. Lloyd
- Department of Genetics, Institute for Plant Biotechnology, Stellenbosch University, Stellenbosch, South Africa
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Mesquita CDB, Garcia ÉL, Bolfarini ACB, Leonel S, Franco CML, Leonel M. Phosphate fertilization changes the characteristics of ‘Maçã’ banana starch. Int J Biol Macromol 2018; 112:1138-1145. [DOI: 10.1016/j.ijbiomac.2018.02.065] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 02/05/2018] [Accepted: 02/11/2018] [Indexed: 01/26/2023]
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Bruni GP, de Oliveira JP, El Halal SLM, Flores WH, Gundel A, de Miranda MZ, Dias ARG, da Rosa Zavareze E. Phosphorylated and Cross-Linked Wheat Starches in the Presence of Polyethylene Oxide and Their Application in Biocomposite Films. STARCH-STARKE 2018. [DOI: 10.1002/star.201700192] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Graziella Pinheiro Bruni
- Departamento de Ciência e Tecnologia Agrindustrial, Universidade Federal de Pelotas; Pelotas 96010-900 RS Brazil
| | - Jean Paulo de Oliveira
- Departamento de Ciência e Tecnologia Agrindustrial, Universidade Federal de Pelotas; Pelotas 96010-900 RS Brazil
| | - Shanise Lisie Mello El Halal
- Departamento de Ciência e Tecnologia Agrindustrial, Universidade Federal de Pelotas; Pelotas 96010-900 RS Brazil
| | | | - Andre Gundel
- Universidade Federal do Pampa; Bagé 96413-172 RS Brazil
| | - Martha Zavariz de Miranda
- Empresa Brasileira de Pesquisa Agropecuária − Centro Nacional de Pesquisa de Trigo; Passo Fundo 99050-970 RS Brazil
| | - Alvaro Renato Guerra Dias
- Departamento de Ciência e Tecnologia Agrindustrial, Universidade Federal de Pelotas; Pelotas 96010-900 RS Brazil
| | - Elessandra da Rosa Zavareze
- Departamento de Ciência e Tecnologia Agrindustrial, Universidade Federal de Pelotas; Pelotas 96010-900 RS Brazil
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20
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Determination of optimum experimental conditions for preparation and functional properties of hydroxypropylated, phosphorylated and hydroxypropyl-phosphorylated glutinous rice starch. Int J Biol Macromol 2017; 105:317-327. [DOI: 10.1016/j.ijbiomac.2017.07.044] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 06/04/2017] [Accepted: 07/07/2017] [Indexed: 11/22/2022]
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21
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Márquez‐Gómez M, Galicia‐García T, Márquez‐Meléndez R, Ruiz‐Gutiérrez M, Quintero‐Ramos A. Spray‐dried microencapsulation of orange essential oil using modified rice starch as wall material. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13428] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- M. Márquez‐Gómez
- Faculty of Chemical SciencesUniversity Campus II, Food Science and Technology Programme, Autonomous University of ChihuahuaChihuahua ChihC.P. 31125 México
| | - T. Galicia‐García
- Faculty of Chemical SciencesUniversity Campus II, Food Science and Technology Programme, Autonomous University of ChihuahuaChihuahua ChihC.P. 31125 México
| | - R. Márquez‐Meléndez
- Faculty of Chemical SciencesUniversity Campus II, Food Science and Technology Programme, Autonomous University of ChihuahuaChihuahua ChihC.P. 31125 México
| | - M. Ruiz‐Gutiérrez
- Faculty of Chemical SciencesUniversity Campus II, Food Science and Technology Programme, Autonomous University of ChihuahuaChihuahua ChihC.P. 31125 México
| | - A. Quintero‐Ramos
- Faculty of Chemical SciencesUniversity Campus II, Food Science and Technology Programme, Autonomous University of ChihuahuaChihuahua ChihC.P. 31125 México
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22
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Passauer L, Bender H. Functional group analysis of starches reacted with urea-phosphoric acid—Correlation of wet chemical measures with FT Raman spectroscopy. Carbohydr Polym 2017; 168:356-364. [DOI: 10.1016/j.carbpol.2017.03.094] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 03/21/2017] [Accepted: 03/28/2017] [Indexed: 10/19/2022]
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23
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Kringel DH, Filipini GDS, Salas-Mellado MDLM. Influence of phosphorylated rice flour on the quality of gluten-free bread. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13376] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas RS 96160-000 Brazil
| | - Gabriel da Silva Filipini
- Laboratory of Food Technology; School of Chemistry and Food; Federal University of Rio Grande; Rio Grande 96203-900 Brazil
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24
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Nutritional, functional, phytochemical and structural characterization of gluten-free flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9506-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Amagliani L, O’Regan J, Kelly AL, O’Mahony JA. Chemistry, structure, functionality and applications of rice starch. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.06.014] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Yang L, Zhou Y, Wu Y, Meng X, Jiang Y, Zhang H, Wang H. Preparation and physicochemical properties of three types of modified glutinous rice starches. Carbohydr Polym 2016; 137:305-313. [DOI: 10.1016/j.carbpol.2015.10.065] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Revised: 10/16/2015] [Accepted: 10/16/2015] [Indexed: 11/29/2022]
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Bazolli RS, Vasconcellos RS, de-Oliveira LD, Sá FC, Pereira GT, Carciofi AC. Effect of the particle size of maize, rice, and sorghum in extruded diets for dogs on starch gelatinization, digestibility, and the fecal concentration of fermentation products1. J Anim Sci 2015; 93:2956-66. [DOI: 10.2527/jas.2014-8409] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Illy N, Fache M, Ménard R, Negrell C, Caillol S, David G. Phosphorylation of bio-based compounds: the state of the art. Polym Chem 2015. [DOI: 10.1039/c5py00812c] [Citation(s) in RCA: 102] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this review is to present both fundamental and applied research on the phosphorylation of renewable resources, through reactions on naturally occurring functions, and their use in biobased polymer chemistry and applications.
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Affiliation(s)
- Nicolas Illy
- Sorbonne Universités
- UPMC Univ Paris 06
- UMR 8232
- IPCM
- Paris
| | - Maxence Fache
- Institut Charles Gerhardt Montpellier UMR 5353 – Equipe Ingénierie et Architectures Macromoléculaires
- Ecole Nationale Supérieure de Chimie de Montpellier
- 34296 Montpellier, CEDEX 5
- France
| | - Raphaël Ménard
- Institut Charles Gerhardt Montpellier UMR 5353 – Equipe Ingénierie et Architectures Macromoléculaires
- Ecole Nationale Supérieure de Chimie de Montpellier
- 34296 Montpellier, CEDEX 5
- France
| | - Claire Negrell
- Institut Charles Gerhardt Montpellier UMR 5353 – Equipe Ingénierie et Architectures Macromoléculaires
- Ecole Nationale Supérieure de Chimie de Montpellier
- 34296 Montpellier, CEDEX 5
- France
| | - Sylvain Caillol
- Institut Charles Gerhardt Montpellier UMR 5353 – Equipe Ingénierie et Architectures Macromoléculaires
- Ecole Nationale Supérieure de Chimie de Montpellier
- 34296 Montpellier, CEDEX 5
- France
| | - Ghislain David
- Institut Charles Gerhardt Montpellier UMR 5353 – Equipe Ingénierie et Architectures Macromoléculaires
- Ecole Nationale Supérieure de Chimie de Montpellier
- 34296 Montpellier, CEDEX 5
- France
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Hu A, Li L, Zheng J, Lu J, Meng X, Liu Y. Different-frequency ultrasonic effects on properties and structure of corn starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2929-2934. [PMID: 24623523 DOI: 10.1002/jsfa.6636] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2014] [Revised: 02/25/2014] [Accepted: 02/26/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Ultrasound is widely used to accelerate many reactions and unit operations, but few studies have reported its effects on starch properties and structure. RESULTS Corn starch suspended in ethanol solution was treated by dual-frequency ultrasound (DFU) and single-frequency ultrasound (SFU). Results showed that the transparency of the starch treated under 20 + 25 kHz DFU improved by 26.94% and 31.70%, respectively, compared to 20 kHz and 25 kHz SFU. Hardness, brittleness, elasticity, adhesiveness, conglutination degree, chewiness and recoverability of starch was reduced after ultrasonic treatment, and with increasing ultrasonic frequency these properties decreased. Its enthalpy value also decreased with ultrasound. Compared with each SFU treatment, enthalpy value decreased by 1.41% and 0.82%, respectively, by DFU. The freeze-thaw stability of starch was also weakened by ultrasound, which was obviously changed by DFU. Under ultrasound, the crystal structure of starch was not damaged, characteristic diffraction peak intensity was significantly reduced and diffuse diffraction features increased, exhibiting a decline in crystal lattice ordering degree. In comparison to SFU, DFU caused a pronounced reduction in starch crystallinity. CONCLUSION After ultrasonic treatment, the transparency of corn starch paste improved, but its hardness, brittleness, elasticity, adhesiveness, conglutination degree, chewiness and recoverability decreased, as well as starch crystallinity and enthalpy values. DFU was found to be more effective than SFU.
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Affiliation(s)
- Aijun Hu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
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Odejobi OJ, Ige MM, Adeniyi KA. Physicochemical properties of the flour and starch from three Nigeria rice (Oryza sativa L.) varieties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2014. [DOI: 10.1007/s11694-014-9210-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Zhou H, Wang C, Shi L, Chang T, Yang H, Cui M. Effects of salts on physicochemical, microstructural and thermal properties of potato starch. Food Chem 2014; 156:137-43. [DOI: 10.1016/j.foodchem.2014.02.015] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2013] [Revised: 01/16/2014] [Accepted: 02/03/2014] [Indexed: 10/25/2022]
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32
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Nwokocha LM, Aviara NA, Senan C, Williams PA. A comparative study of properties of starches from Irish potato (Solanum tuberosum) and sweet potato (Ipomea batatas) grown in Nigeria. STARCH-STARKE 2014. [DOI: 10.1002/star.201300237] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
| | - Ndubisi A. Aviara
- Department of Agricultural and Environmental Resources Engineering; University of Maiduguri; Maiduguri Nigeria
| | - Chandra Senan
- Center for Water Soluble Polymers; Glyndwr University; Wrexham North Wales UK
| | - Peter A. Williams
- Center for Water Soluble Polymers; Glyndwr University; Wrexham North Wales UK
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Lee KY, Lee S, Lee HG. Influence of storage temperature and autoclaving cycles on slowly digestible and resistant starch (RS) formation from partially debranched rice starch. STARCH-STARKE 2013. [DOI: 10.1002/star.201200186] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Zhu Z, Liu Z, Li M, Xu D, Li C. Monophosphorylation of cornstarch to improve its sizing properties for heat-sensitive wool yarns at reduced temperature. J Appl Polym Sci 2012. [DOI: 10.1002/app.37845] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Li W, Bai Y, Zhang Q, Hu X, Shen Q. Effects of potassium alum addition on physicochemical, pasting, thermal and gel texture properties of potato starch. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02663.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Nabeshima EH, Bustos FM, Hashimoto JM, El Dash AA. Improving Functional Properties of Rice Flours Through Phosphorylation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910902927094] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Elizabeth Harumi Nabeshima
- a Agência Paulista de Tecnologia dos Agronegócios, Pólo Regional do Médio Paranapanema , Assis, Sãu Paulo, Brasil
| | - Fernando Martínez Bustos
- b Laboratorio de Investigación en Materiales Centro de Investigación y de Estudios Avanzados del I.P.N , Queretaro, Qro, México
| | - Jorge Minoru Hashimoto
- a Agência Paulista de Tecnologia dos Agronegócios, Pólo Regional do Médio Paranapanema , Assis, Sãu Paulo, Brasil
| | - Ahmed Atia El Dash
- c Faculdade de Engenharia de Alimentos, Departamento de Tecnologia de Alimentos , Universidade Estadual de Campinas , Campinas, Sao Paulo, Brazil
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Deetae P, Shobsngob S, Varanyanond W, Chinachoti P, Naivikul O, Varavinit S. Preparation, pasting properties and freeze–thaw stability of dual modified crosslink-phosphorylated rice starch. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2007.12.004] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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39
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Physicochemical properties of Pinhão (Araucaria angustifolia, Bert, O. Ktze) starch phosphates. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.07.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Passauer L, Liebner F, Fischer K. Synthesis and Properties of Novel Hydrogels from Cross-linked Starch Phosphates. ACTA ACUST UNITED AC 2006. [DOI: 10.1002/masy.200651217] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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41
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Landerito NA, Wang YJ. Preparation and Properties of Starch Phosphates Using Waxy, Common, and High-Amylose Corn Starches. I. Oven-Heating Method. Cereal Chem 2005. [DOI: 10.1094/cc-82-0264] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nel Anterson Landerito
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
| | - Ya-Jane Wang
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
- Corresponding author. Phone: 479-575-3871. Fax: 479-575-6936. E-mail:
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Heinze U, Klemm D, Unger E, Pieschel F. New Starch Phosphate Carbamides of High Swelling Ability: Synthesis and Characterization. STARCH-STARKE 2003. [DOI: 10.1002/star.200390017] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Sitohy MZ, Ramadan MF. Degradability of Different Phosphorylated Starches and Thermoplastic Films Prepared from Corn Starch Phosphomonoesters. STARCH-STARKE 2001. [DOI: 10.1002/1521-379x(200107)53:7<317::aid-star317>3.0.co;2-n] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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