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Guan X, Mu T, Keyhani NO, Shang J, Mao Y, Yang J, Zheng M, Yang L, Pu H, Lin Y, Zhu M, Lv H, Heng Z, Liang H, Fan L, Ma X, Ma H, Qiu Z, Qiu J. New Species of Diaporthales ( Ascomycota) from Diseased Leaves in Fujian Province, China. J Fungi (Basel) 2024; 11:8. [PMID: 39852428 PMCID: PMC11766186 DOI: 10.3390/jof11010008] [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: 10/26/2024] [Revised: 12/13/2024] [Accepted: 12/17/2024] [Indexed: 01/26/2025] Open
Abstract
Fungal biota represents important constituents of phyllosphere microorganisms. It is taxonomically highly diverse and influences plant physiology, metabolism and health. Members of the order Diaporthales are distributed worldwide and include devastating plant pathogens as well as endophytes and saprophytes. However, many phyllosphere Diaporthales species remain uncharacterized, with studies examining their diversity needed. Here, we report on the identification of several diaporthalean taxa samples collected from diseased leaves of Cinnamomum camphora (Lauraceae), Castanopsis fordii (Fagaceae) and Schima superba (Theaceae) in Fujian province, China. Based on morphological features coupled to multigene phylogenetic analyses of the internal transcribed spacer (ITS) region, the large subunit of nuclear ribosomal RNA (LSU), the partial beta-tubulin (tub2), histone H3 (his3), DNA-directed RNA polymerase II subunit (rpb2), translation elongation factor 1-α (tef1) and calmodulin (cal) genes, three new species of Diaporthales are introduced, namely, Diaporthe wuyishanensis, Gnomoniopsis wuyishanensis and Paratubakia schimae. This study contributes to our understanding on the biodiversity of diaporthalean fungi that are inhabitants of the phyllosphere of trees native to Asia.
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Affiliation(s)
- Xiayu Guan
- Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
| | - Taichang Mu
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (T.M.); (J.S.); (Y.M.); (J.Y.); (M.Z.); (L.Y.); (H.P.); (Y.L.); (M.Z.); (H.L.); (Z.H.)
| | - Nemat O. Keyhani
- Department of Biological Sciences, University of Illinois, Chicago, IL 60607, USA;
| | - Junya Shang
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (T.M.); (J.S.); (Y.M.); (J.Y.); (M.Z.); (L.Y.); (H.P.); (Y.L.); (M.Z.); (H.L.); (Z.H.)
| | - Yuchen Mao
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (T.M.); (J.S.); (Y.M.); (J.Y.); (M.Z.); (L.Y.); (H.P.); (Y.L.); (M.Z.); (H.L.); (Z.H.)
| | - Jiao Yang
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (T.M.); (J.S.); (Y.M.); (J.Y.); (M.Z.); (L.Y.); (H.P.); (Y.L.); (M.Z.); (H.L.); (Z.H.)
| | - Minhai Zheng
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (T.M.); (J.S.); (Y.M.); (J.Y.); (M.Z.); (L.Y.); (H.P.); (Y.L.); (M.Z.); (H.L.); (Z.H.)
| | - Lixia Yang
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (T.M.); (J.S.); (Y.M.); (J.Y.); (M.Z.); (L.Y.); (H.P.); (Y.L.); (M.Z.); (H.L.); (Z.H.)
| | - Huili Pu
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (T.M.); (J.S.); (Y.M.); (J.Y.); (M.Z.); (L.Y.); (H.P.); (Y.L.); (M.Z.); (H.L.); (Z.H.)
| | - Yongsheng Lin
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (T.M.); (J.S.); (Y.M.); (J.Y.); (M.Z.); (L.Y.); (H.P.); (Y.L.); (M.Z.); (H.L.); (Z.H.)
| | - Mengjia Zhu
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (T.M.); (J.S.); (Y.M.); (J.Y.); (M.Z.); (L.Y.); (H.P.); (Y.L.); (M.Z.); (H.L.); (Z.H.)
| | - Huajun Lv
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (T.M.); (J.S.); (Y.M.); (J.Y.); (M.Z.); (L.Y.); (H.P.); (Y.L.); (M.Z.); (H.L.); (Z.H.)
| | - Zhiang Heng
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (T.M.); (J.S.); (Y.M.); (J.Y.); (M.Z.); (L.Y.); (H.P.); (Y.L.); (M.Z.); (H.L.); (Z.H.)
| | - Huiling Liang
- Guangxi Institute of Botany, Chinese Academy of Sciences, Guilin 541006, China;
| | - Longfei Fan
- College of Plant Protection, Gansu Agricultural University, Lanzhou 730070, China;
| | - Xiaoli Ma
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China;
| | - Haixia Ma
- Hainan Key Laboratory of Tropical Microbe Resources, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China;
| | - Zhenxing Qiu
- College of Humanities and Law, Fuzhou Technology and Business University, Fuzhou 350715, China
| | - Junzhi Qiu
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (T.M.); (J.S.); (Y.M.); (J.Y.); (M.Z.); (L.Y.); (H.P.); (Y.L.); (M.Z.); (H.L.); (Z.H.)
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Yang BY, Wang YF, Li GQ, He RJ, Huang YL. Genus Castanopsis: A review on phytochemistry and biological activities. Fitoterapia 2024; 179:106216. [PMID: 39303768 DOI: 10.1016/j.fitote.2024.106216] [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: 04/16/2024] [Revised: 08/26/2024] [Accepted: 09/14/2024] [Indexed: 09/22/2024]
Abstract
Genus Castanopsis are native to tropical and subtropical Asia, comprising about 120 species. Some species from Castanopsis have been used as folk medicines in Asia. Phytochemistry investigations of the different plant parts of Genus Castanopsis have disclosed the presences of natural products including phenolics, terpenoids, steroids, and essential oils. Phenolics exist in Castanopsis species widely, particularly, triterpene ellagitannins were found to be potential chemotaxonomic marks of this geuns. The crude extracts and chemical constituents from Castanopsis have extensive biological activities, such as anti-inflammatory, anti-oxidative, antimicrobial, etc. In conclusion, the phytochemistry and biological activities of genus Castanopsis make it a promising source of natural products for drug discovery and development. This review collected the literatures published prior to 2023 on the traditional medicinal uses, phytochemistry, and bioactivties of the genus Castanopsis by searching from several scientific databases, such as Elsevier, Sci-finder, PubMed, Web of Science, CNKI, and Baidu Scholar. The main purpose of this systematic review is to provide the available information for relevant scholars to understand the progress in phytochemistry and biological activies of the genus Castanopsis and help the further development of this genus.
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Affiliation(s)
- Bing-Yuan Yang
- Guangxi Key Laboratory of Plant Functional Phytochemicals and Sustainable Utilization, Guangxi Institute of Botany, Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences, Guilin 541006, PR China
| | - Ya-Feng Wang
- Guangxi Key Laboratory of Plant Functional Phytochemicals and Sustainable Utilization, Guangxi Institute of Botany, Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences, Guilin 541006, PR China
| | - Gui-Qin Li
- Guangxi Key Laboratory of Plant Functional Phytochemicals and Sustainable Utilization, Guangxi Institute of Botany, Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences, Guilin 541006, PR China
| | - Rui-Jie He
- Guangxi Key Laboratory of Plant Functional Phytochemicals and Sustainable Utilization, Guangxi Institute of Botany, Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences, Guilin 541006, PR China
| | - Yong-Lin Huang
- Guangxi Key Laboratory of Plant Functional Phytochemicals and Sustainable Utilization, Guangxi Institute of Botany, Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences, Guilin 541006, PR China.
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Zheng S, Zhang B, Ai Z, Cheng L, Yang Y. Insights into the effects of frozen storage on the rheology, texture and in vitro digestibility of frozen Liangpi (starch gel food). Food Res Int 2024; 196:114904. [PMID: 39614463 DOI: 10.1016/j.foodres.2024.114904] [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: 04/14/2024] [Revised: 08/08/2024] [Accepted: 08/09/2024] [Indexed: 12/01/2024]
Abstract
In this study, the effects of frozen storage on the rheology, texture and in vitro digestibility of frozen Liangpi and its internal influencing mechanism were investigated. The results showed that with increasing frozen storage time, the solid-like property proportion of frozen Liangpi gradually enhanced, and its hardness and chewiness gradually increased, and its springiness gradually decreased, while its digestion rate gradually slowed down. During frozen storage, the water fluidity of frozen Liangpi gradually enhanced, and its starch molecules rearrangement degree gradually deepened. Meanwhile, the squeezing on the structure of frozen Liangpi caused by ice crystals recrystallization gradually aggravated. Based on the above results, it could be speculated that starch retrogradation caused by ice crystals recrystallization was the critical reason for the changes in the rheology, texture and in vitro digestibility of frozen Liangpi during frozen storage.
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Affiliation(s)
- Shuaishuai Zheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R＆D Center For Frozen Rice＆Wheat Products Processing Technology, Zhengzhou 450002, China; Henan Engineering Research Center of Cold-Chain Food, Zhengzhou 450002, China
| | - Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R＆D Center For Frozen Rice＆Wheat Products Processing Technology, Zhengzhou 450002, China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R＆D Center For Frozen Rice＆Wheat Products Processing Technology, Zhengzhou 450002, China; Henan Engineering Research Center of Cold-Chain Food, Zhengzhou 450002, China.
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; National R＆D Center For Frozen Rice＆Wheat Products Processing Technology, Zhengzhou 450002, China; Henan Engineering Research Center of Cold-Chain Food, Zhengzhou 450002, China
| | - Yong Yang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R＆D Center For Frozen Rice＆Wheat Products Processing Technology, Zhengzhou 450002, China; Henan Engineering Research Center of Cold-Chain Food, Zhengzhou 450002, China.
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Zhang L, Zhao J, Li F, Jiao X, Yang B, Li Q. Effects of amylose and amylopectin fine structure on the thermal, mechanical and hydrophobic properties of starch films. Int J Biol Macromol 2024; 282:137018. [PMID: 39481712 DOI: 10.1016/j.ijbiomac.2024.137018] [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: 07/24/2024] [Revised: 10/21/2024] [Accepted: 10/26/2024] [Indexed: 11/02/2024]
Abstract
The fine structures of pumpkin, potato, wheat, cassava, and pea starches were determined, followed by an evaluation of how these structures affected the properties of starch films. The structures significantly influenced film properties. Starches with larger molecular weights exhibited greater thermal stability. The tensile strength of starch film was negatively associated with the amylose chain length (r = -0.88, p < 0.05). The chain length distributions of amylose and amylopectin affected the mechanical properties of starch films by influencing structure ordering, supported by the positive correlation between the double helix content and the tensile strength (r = 0.95, p < 0.05). The amylopectin B1, B2, and B3 chains increased film mechanical strength. Conversely, amylopectin A-chains reduced the mechanical strength. The water contact angle was negatively correlated with the B3 chain proportion (r = -0.93, p < 0.05). The pumpkin starch exhibited the highest tensile strength (14.29 MPa), while the wheat starch film showed the highest water contact angle (112°). This study offers valuable insights into the structure-function relationships of starch films, thereby facilitating the acquisition of starch films with enhanced strength and stability through screening or designing starch structures. Consequently, this will expand the application of starch films as packaging materials in various food products.
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Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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Liu C, Liu S, Li R, Zhang X, Chang X. A mechanistic study of chestnut starch retrogradation and its effects on in vitro starch digestion. Int J Biol Macromol 2024; 276:133803. [PMID: 38996890 DOI: 10.1016/j.ijbiomac.2024.133803] [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: 02/15/2024] [Revised: 05/16/2024] [Accepted: 07/09/2024] [Indexed: 07/14/2024]
Abstract
Starch retrogradation is a mechanism that is associated with the quality of starch-based food products. A thorough understanding of chestnut starch retrogradation behavior plays an important role in maintaining the quality of chestnut foods during processing and storage. In this study, we investigated the effects of storage time on the structural properties and in vitro digestibility of gelatinized chestnut starch by using X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and solid-state 13C nuclear magnetic resonance (NMR). The results showed that the long-range crystallinity and short-range molecular order of retrograded chestnut starch first rapidly increased from 3 h to 3 d and then decreased from 3 d to 7 d, followed by a slight increase from 7 d to 14 d with retrogradation. With the extension of storage time at 4 °C, there were generally obvious increases in single and double helical structures, which were stacked into long-term ordered structure, resulting in increased enthalpy changes as detected by differential scanning calorimetry spectroscopy (DSC) and reduction of the digestion rate of retrograded chestnut starch. Overall, this study may provide important implications for manipulating and improving the quality of chestnut foods.
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Affiliation(s)
- Chang Liu
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China; Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China.
| | - Suwen Liu
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China; Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China
| | - Runfeng Li
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China; Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China
| | - Xixun Zhang
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China; Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China
| | - Xuedong Chang
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China
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Zhang L, Zhao J, Li F, Jiao X, Zhang Y, Yang B, Li Q. Insight to starch retrogradation through fine structure models: A review. Int J Biol Macromol 2024; 273:132765. [PMID: 38823738 DOI: 10.1016/j.ijbiomac.2024.132765] [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: 02/20/2024] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
The retrogradation of starch is crucial for the texture and nutritional value of starchy foods products. There is mounting evidence highlighting the significant impact of starch's fine structures on starch retrogradation. Because of the complexity of starch fine structure, it is a formidable challenge to study the structure-property relationship of starch retrogradation. Several models have been proposed over the years to facilitate understanding of starch structure. In this review, from the perspective of starch models, the intricate structure-property relationship is sorted into the correlation between different types of structural parameters and starch retrogradation performance. Amylopectin B chains with DP 24-36 and DP ≥36 exhibit a higher tendency to form ordered crystalline structures, which promotes starch retrogradation. The chains with DP 6-12 mainly inhibit starch retrogradation. Based on the building block backbone model, a longer inter-block chain length (IB-CL) enhances the realignment and reordering of starch. The mathematical parameterization model reveals a positive correlation between amylopectin medium chains, amylose short chains, and amylose long chains with starch retrogradation. The review is structured according to starch models; this contributes to a clear and comprehensive elucidation of the structure-property relationship, thereby providing valuable references for the selection and utilization of starch.
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Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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Jingyi Y, Reddy CK, Fan Z, Xu B. Physicochemical and structural properties of starches from non-traditional sources in China. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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8
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Alkobeisi F, Varidi MJ, Varidi M, Nooshkam M. Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties. Food Sci Nutr 2022; 10:1113-1125. [PMID: 35432978 PMCID: PMC9007298 DOI: 10.1002/fsn3.2771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 01/01/2023] Open
Abstract
Milk standardization with solids (i.e., nonfat milk solids, MSNF) for yogurt manufacture is traditionally achieved by the addition of skim milk powder (SMP). However, the addition of SMP to milk‐based yogurt increases lactose content and decreases both protein content and gel firmness. Thus, in this work, quinoa flour (QF; 0%, 25%, 50%, 75%, and 100% w/w) was used to replace SMP in concentrated yogurt. The physicochemical, textural, and sensory properties and microstructure of the yogurt were evaluated during cold storage. Generally, protein content, water‐holding capacity, and L* value decreased, while syneresis, textural attributes, and viscosity increased with increasing QF content. The substitution of high levels of QF (>25%, w/w) for SMP led to significantly shorter fermentation times, as compared to the control sample. The scanning electron microscopy observations showed significant changes in the yogurt microstructure as a consequence of QF replacement. Samples with 25% (w/w) substitution of QF and control had the highest scores in overall acceptance. According to the results, QF could be applied as an interesting raw material for concentrating the milk‐based yogurt at substitution level of 25% (w/w).
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Affiliation(s)
- Fatemeh Alkobeisi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Mohammad Javad Varidi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Mehdi Varidi
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | - Majid Nooshkam
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
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9
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Sopade PA. Modelling multiphasic starch digestograms with multiterm exponential and non-exponential equations. Carbohydr Polym 2022; 275:118698. [PMID: 34742425 DOI: 10.1016/j.carbpol.2021.118698] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/07/2021] [Accepted: 09/20/2021] [Indexed: 01/08/2023]
Abstract
The first-order kinetic and the Peleg models were respectively expanded to yield three-term exponential and non-exponential models for triphasic starch digestograms. Ten typical samples are presented, and the models suitably (r2 > 0.95; p < 0.05) described their digestograms. Nonlinear regression constraints or conditions to ensure the stability, convergence, and practicability of the models are discussed. These were extended to existing two-term exponential models and an adapted two-term non-exponential model. The two-term models adequately (r2 > 0.88; p < 0.05) described biphasic digestograms with practical digestion parameters, as exemplified by 10 presented digestograms. These multiterm models will add to models for describing multiphasic starch digestograms, ensuring such are properly modelled with objective predictability indices to assist researchers and for inter-laboratory comparisons. The integrals of the multiterm exponential and non-exponential models are presented to estimate or predict in vitro glycaemic indices.
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Affiliation(s)
- Peter Adeoye Sopade
- Food Process Engineering Consultants, Abeokuta Cottage, Tia Lane, Forest Lake, QLD 4078, Australia.
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10
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Xiao W, Li J, Shen M, Yu Q, Chen Y, Xie J. Mesona chinensis polysaccharide accelerates the short-term retrogradation of debranched waxy corn starch. Curr Res Food Sci 2022; 5:1649-1659. [PMID: 36177335 PMCID: PMC9513214 DOI: 10.1016/j.crfs.2022.09.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 09/11/2022] [Accepted: 09/14/2022] [Indexed: 11/29/2022] Open
Abstract
The effect of non-starch polysaccharides on the structural and functional properties of native starch have been extensively studied. However, the effect of non-starch polysaccharides on the structural characteristics of debranched starch, a kind of enzymatic modified starch, remains unclear. The aim of this study is to investigate the effects of Mesona chinensis polysaccharide (MP) on starch retrogradation and structural properties of debranched waxy corn starch (DWS). The results showed that only appropriate addition of MP (0.5 or 1%) can effectively promote the short-term retrogradation of DWS, while excessive MP (3 or 5%) had a negative effect. Gel hardness results revealed that the short-term retrogradation (24 h) of DWS could be divided into two phases. The retrogradation of DWS-MP gels mainly occurred at first stage (0–4 h), which was demonstrated by the rapid increase of gel hardness and relative crystallinity in this stage. In the second stage (4–24 h), DWS-MP gels were more likely to undergo the aggregation of starch granules as proved by SEM and particle size results. The degree of short-range ordered decreased during the total retrogradation stage. Overall, this work aims to provide an insight into the effect of non-starch polysaccharides on the short-term retrogradation of DWS. Only the appropriate addition of MP could accelerate the retrogradation of DWS. The short-term retrogradation of DWS could be divided into two stages. Gel hardness and relative crystallinity increased significantly in the first stage. The degree of short-range ordered reduced monotonically with retrogradation time. Starch particles mainly underwent aggregation in the second stage.
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Affiliation(s)
- Wenhao Xiao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
- China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China
| | - Jinwang Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
- China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
- China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
- China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
- China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
- China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China
- Corresponding author. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
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11
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Liu X, Chao C, Yu J, Copeland L, Wang S. Mechanistic studies of starch retrogradation and its effects on starch gel properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106914] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Effect of removal of endogenous non-starch components on the structural, physicochemical properties, and in vitro digestibility of highland barley starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106698] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Wu X, Liang X, Dong X, Li R, Jiang G, Wan Y, Fu G, Liu C. Physical modification on the in vitro digestibility of Tartary buckwheat starch: Repeated retrogradation under isothermal and non-isothermal conditions. Int J Biol Macromol 2021; 184:1026-1034. [PMID: 34166697 DOI: 10.1016/j.ijbiomac.2021.06.117] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/19/2021] [Accepted: 06/16/2021] [Indexed: 01/19/2023]
Abstract
The effects of repeated retrogradation (RR, range from 1 to 3 times) at different temperatures (4 °C; 4/25 °C, with a 24 h interval; 25 °C) on the in vitro digestibility and structures of Tartary buckwheat starch (TS) were investigated in this study. Results demonstrated that TS treated by RR for 1 time under 4/25 °C contained the maximum content of slowly digestible starch (SDS, 35.25%); TS treated by RR for 3 times under 25 °C contained the maximum content of resistant starch (RS, 54.92%). As the increase of RR cycle times, the value of relative crystallinity, the ratios of 1047/1022 cm-1 and 995/1022 cm-1 increased, the starch pore wall thickened, and more smooth fragments appeared (observed by scanning electron microscope), while the value of melting temperature range trended to decrease. The crystallization type of TS changed from type "A" to a mixture of "B + V" after retrogradation treatment. Pearson correlation analysis revealed that the content of rapidly digestible starch (RDS) was negatively correlated with the ratio of 995/1022 cm-1, transition temperatures, and enthalpy (P < 0.05). These results would supply a potential method for the preparation of starch with slow-digesting properties, also improve the utilization and expand the application of TS.
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Affiliation(s)
- Xiaojiang Wu
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Xinmei Liang
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Xianxian Dong
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Ruyi Li
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Guofu Jiang
- Jiangxi Chunsi Foods Co., Ltd., Zhangshu 331200, Jiangxi, PR China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
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14
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Shi X, Ding Y, Wan J, Liu C, Prakash S, Xia X. Effect of Annealing on Structural, Physicochemical, and In Vitro Digestive Properties of Starch from
Castanopsis sclerophylla. STARCH-STARKE 2021. [DOI: 10.1002/star.202100005] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Xiaofei Shi
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Yueping Ding
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Jie Wan
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences The University of Queensland St. Lucia Queensland 4072 Australia
| | - Xue Xia
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
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15
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Sopade PA. Modelling multiphasic starch digestograms: an objective procedure for slope discontinuities
†. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14931] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Peter Adeoye Sopade
- Food Process Engineering Consultants Abeokuta Cottage Tia Lane Forest Lake QLD4078Australia
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16
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Deng M, Reddy CK, Xu B. Morphological, physico-chemical and functional properties of underutilized starches in China. Int J Biol Macromol 2020; 158:648-655. [PMID: 32389654 DOI: 10.1016/j.ijbiomac.2020.05.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Revised: 04/30/2020] [Accepted: 05/04/2020] [Indexed: 12/16/2022]
Abstract
In this study, starches were isolated from different non-conventional sources (acorn, black wheat, buckwheat, coix seed, jiaoyu, kuzhu, longya lily, and naked oat) cultivated in China, and their morphological, physico-chemical, and functional properties were analyzed. Among isolated starches, significant differences (p < 0.05) were observed in morphology, pasting, crystallinity, physico-chemical, and functional properties. After a comparison with commercial corn starch, all these isolated starches presented promising and unique characteristics. The XRD profile of isolated starches presented A-type (naked oat, buckwheat, coix seed, and black wheat), B-type (longya lily, acorn and jiaoyu) and C-type (kuzhu) polymorphic structures. SEM analysis revealed that the starches isolated from different sources showed distinct shapes exclusively globular, elliptic, and polygonal shapes. The high viscosity of jiaoyu and kuzhu starch pastes can be utilized to have an advantage in instant soups and sauces. Hence, the present study will improve the scientific basis on starches from different non-conventional sources, facilitate their utilization in a variety of applications.
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Affiliation(s)
- Mocang Deng
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China
| | | | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China.
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