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Zhang Y, Wang D, Zhang Z, Guan H, Zhang Y, Xu D, Xu X, Li D. Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten. Compr Rev Food Sci Food Saf 2024; 23:e13353. [PMID: 38660747 DOI: 10.1111/1541-4337.13353] [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: 01/12/2024] [Revised: 03/12/2024] [Accepted: 04/03/2024] [Indexed: 04/26/2024]
Abstract
Deterioration of bread quality, characterized by the staling of bread crumb, the softening of bread crust and the loss of aroma, has caused a huge food waste and economic loss, which is a bottleneck restriction to the development of the breadmaking industry. Various bread improvers have been widely used to alleviate the issue. However, it is noteworthy that the sourdough technology has emerged as a pivotal factor in this regard. In sourdough, the metabolic breakdown of carbohydrates, proteins, and lipids leads to the production of exopolysaccharides, organic acids, aroma compounds, or prebiotics, which contributes to the preeminent ability of sourdough to enhance bread attributes. Moreover, sourdough exhibits a "green-label" feature, which satisfies the consumers' increasing demand for additive-free food products. In the past two decades, there has been a significant focus on sourdough with in situ produced dextran due to its exceptional performance. In this review, the behaviors of bread crucial compositions (i.e., starch and gluten) during dough mixing, proofing, baking and bread storing, as well as alterations induced by the acidic environment and the presence of dextran are systemically summarized. From the viewpoint of starch and gluten, results obtained confirm the synergistic amelioration on bread quality by the coadministration of acidity and dextran, and also highlight the central role of acidification. This review contributes to establishing a theoretical foundation for more effectively enhancing the quality of wheat breads through the application of in situ produced dextran.
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Affiliation(s)
- Yao Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
- Postdoctoral Research Program of Materials Science and Engineering, School of Materials Science and Engineering, Jiangsu University of Science and Technology, Zhenjiang, China
- Postdoctoral Programme of Juxiangyuan Health Food (Zhongshan) Co., Ltd., Zhongshan, China
| | - Dongxu Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Zhihong Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Huanan Guan
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yanjie Zhang
- Postdoctoral Programme of Juxiangyuan Health Food (Zhongshan) Co., Ltd., Zhongshan, China
| | - Dan Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, China
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2
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Shahbazi M, Jäger H, Ettelaie R, Chen J, Mohammadi A, Kashi PA, Ulbrich M. A smart thermoresponsive macroporous 4D structure by 4D printing of Pickering-high internal phase emulsions stabilized by plasma-functionalized starch nanomaterials for a possible delivery system. Curr Res Food Sci 2024; 8:100686. [PMID: 38380133 PMCID: PMC10878850 DOI: 10.1016/j.crfs.2024.100686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 01/07/2024] [Accepted: 01/22/2024] [Indexed: 02/22/2024] Open
Abstract
Hierarchically porous structures combine microporosity, mesoporosity, and microporosity to enhance pore accessibility and transport, which are crucial to develop high performance materials for biofabrication, food, and pharmaceutical applications. This work aimed to develop a 4D-printed smart hierarchical macroporous structure through 3D printing of Pickering-type high internal phase emulsions (Pickering-HIPEs). The key was the utilization of surface-active (hydroxybutylated) starch nanomaterials, including starch nanocrystals (SNCs) (from waxy maize starch through acid hydrolysis) or starch nanoparticles (SNPs) (obtained through an ultrasound treatment). An innovative procedure to fabricate the functionalized starch nanomaterials was accomplished by grafting 1,2-butene oxide using a cold plasma technique to enhance their surface hydrophobicity, improving their aggregation, and thus attaining a colloidally stabilized Pickering-HIPEs with a low concentration of each surface-active starch nanomaterial. A flocculation of droplets in Pickering-HIPEs was developed after the addition of modified SNCs or SNPs, leading to the formation of a gel-like structure. The 3D printing of these Pickering-HIPEs developed a highly interconnected large pore structure, possessing a self-assembly property with thermoresponsive behavior. As a potential drug delivery system, this thermoresponsive macroporous 3D structure offered a lower critical solution temperature (LCST)-type phase transition at body temperature, which can be used in the field of smart releasing of bioactive compounds.
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Affiliation(s)
- Mahdiyar Shahbazi
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190, Vienna, Austria
| | - Henry Jäger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190, Vienna, Austria
| | - Rammile Ettelaie
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Jianshe Chen
- Food Oral Processing Laboratory, School of Food Science & Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Adeleh Mohammadi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, 4913815739, Iran
| | - Peyman Asghartabar Kashi
- Faculty of Biosystem, College of Agricultural and Natural Resources, Tehran University, 31587-77871, Karaj, Iran
| | - Marco Ulbrich
- Department of Food Technology and Food Chem., Chair of Food Process Engineering, Technische Universität Berlin, OfficeTK1, Ackerstraße 76, 13355, Berlin, Germany
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Chen C, Li G, Hemar Y, Corke H, Zhu F. Granular architecture of lotus seed starch and its impact on physicochemical properties. Food Res Int 2023; 174:113564. [PMID: 37986517 DOI: 10.1016/j.foodres.2023.113564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/07/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Lotus seed starch has high apparent amylose content (AAM). A representative definition of its granular architecture (e.g., lamellar structure) remained absent. This study defined the granular shape, crystalline and lamellar structures, and digestibility of twenty-two samples of lotus seed starch (LS) by comparing with those of potato and maize starches. LS granules had more elongated shape and longer repeat distance of lamellae than potato and maize starch granules. The enzymatic susceptibility of LS granules was more affected by AAM than granular architecture. Using these LSs as a model system, the relationships between lamellar structure of starch granules and properties of their gelatinized counterparts were investigated. In LSs, thinner amorphous lamella and thicker crystalline lamella were associated with higher swelling power and yield stress. The relationships were found to be connected via certain structural characteristics of amylopectin.
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Affiliation(s)
- Chuanjie Chen
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Guantian Li
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China
| | - Yacine Hemar
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Harold Corke
- Department of Biotechnology and Food Engineering, Guangdong Technion Technion-Israel Institute of Technology, 241 Daxue Road, Shantou, Guangdong, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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4
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Liang W, Zhang Q, Duan H, Zhou S, Zhou Y, Li W, Yan W. Understanding CaCl 2 induces surface gelatinization to promote cold plasma modified maize starch: Structure-effect relations. Carbohydr Polym 2023; 320:121200. [PMID: 37659790 DOI: 10.1016/j.carbpol.2023.121200] [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: 04/20/2023] [Revised: 06/16/2023] [Accepted: 07/11/2023] [Indexed: 09/04/2023]
Abstract
To investigate the influence of surface gelatinization on cold plasma (CP) modification of starch, this study used CaCl2 to modify maize starch by surface gelatinization, further combined with CP treatment and characterized its multi-scale structure and physicochemical properties. The results revealed that starch surface gelatinization causes roughness and fragmentation on the granule surface, and CP undergoes etching effects. The synergistic modification promotes starch degradation, as evidenced by molecular weight decrease and short-chain ratio increase. Although the growth rings, FT-IR patterns, and crystal types of starch remained unchanged, the synergistic modification induced a reduction in the short-range orderliness and crystallinity of starch, thus causing a decrease in the pasting properties and contributing to its solubility. Notably, the CP treatment improved the RDS and SDS contents of the gelatinized starch due to more active sites on the granule surface after gelatinization, and this finding may provide insight into the deep processing of starch.
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Affiliation(s)
- Wei Liang
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China; College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Hao Duan
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China
| | - Shiqi Zhou
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China
| | - Yaxi Zhou
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wenjie Yan
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China.
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5
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Li S, Zhou W, Huang C, Hu Y, Gao Q, Chen Y. Rapid preparation of starch nanocrystals by the mixed acid of sulfuric acid and hydrochloric acid. Int J Biol Macromol 2023; 232:123402. [PMID: 36702221 DOI: 10.1016/j.ijbiomac.2023.123402] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 01/04/2023] [Accepted: 01/19/2023] [Indexed: 01/24/2023]
Abstract
In this work, waxy maize starch nanocrystals were prepared by mixed acid of sulfuric acid and hydrochloric acid for the first time. Physicochemical properties, crystalline structure, and particle size of starch nanocrystals prepared by mixed acid (HSNC) were measured. The results showed that there was no difference in particle morphology, group structure, and surface elements of HSNC and starch nanocrystals prepared by sulfuric acid (SNC), which was a conventional preparation method. The yield of HSNC was lower than that of SNC. However, the preparation time of HSNC was greatly shortened to 1 h which is only 0.83 % of the time (5 d) to prepare SNC by the sulfuric acid, and HSNC showed higher relative crystallinity and smaller size than those of SNC. In addition, when the ratio of sulfuric acid and hydrochloric acid to provide H ion concentration was 1:1 to hydrolyze starch for >1 h, the crystal pattern of HSNC would be changed to V-typed, while the crystal pattern of SNC was still A-typed. Thus, this work provided efficient method for preparing starch nanocrystals is provided, which can replace sulfuric acid hydrolysis to prepare SNC.
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Affiliation(s)
- Sai Li
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong Province 510640, China
| | - Wei Zhou
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Chao Huang
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Yong Hu
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong Province 510640, China.
| | - Yun Chen
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan, Guangdong Province 528458, China.
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6
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Song EJ, Lee ES, So YS, Lee CY, Nam YD, Lee BH, Seo DH. Modulation of gut microbiota by rice starch enzymatically modified using amylosucrase from Deinococcus geothermalis. Food Sci Biotechnol 2023; 32:565-575. [PMID: 36911326 PMCID: PMC9992496 DOI: 10.1007/s10068-022-01238-1] [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: 08/12/2022] [Revised: 10/31/2022] [Accepted: 12/26/2022] [Indexed: 01/28/2023] Open
Abstract
Amylosucrase can increase the amount of resistant starch (RS) in starch by transferring glucose from sucrose to amylopectin. Here, rice starch was modified using amylosucrase from Deinococcus geothermalis (DgAS). DgAS-modified rice starch (DMRS) increased the side-chain length of amylopectin and appeared in the form of B-type crystals. In vitro digestion analyses revealed that DMRS had a higher RS contents and lower digestion rate than native rice starch. When high-fat diet (HFD)-induced C57BL/6 mice were orally administered DMRS, body weight and white fat tissues of DMRS-fed HFD mice were not significantly different. However, serum leptin and glucose levels were significantly decreased and serum glucagon like peptide-1was increased in these mice. The cecal microbiome in DMRS-fed HFD mice was identified to investigate the role of DMRS in gut microbiota regulation. DMRS supplementation increased the relative abundance of Bacteroides, Faecalibaculum, and Ruminococcus in mouse gut microbiota. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01238-1.
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Affiliation(s)
- Eun-Ji Song
- Research Group of Personalized Diet, Korea Food Research Institute, Wanju, 55365 Republic of Korea
| | - Eun-Sook Lee
- Department of Pharmacology, Asan Medical Center, University of Ulsan College of Medicine, Seoul, 05505 Republic of Korea
| | - Yun-Sang So
- Department of Food Science and Technology, College of Agriculture and Life Sciences Jeonbuk National University, Jeonju, 54896 Republic of Korea
| | - Chang-Young Lee
- Department of Food Science and Technology, College of Agriculture and Life Sciences Jeonbuk National University, Jeonju, 54896 Republic of Korea
| | - Young-Do Nam
- Research Group of Personalized Diet, Korea Food Research Institute, Wanju, 55365 Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam, 13120 Republic of Korea
| | - Dong-Ho Seo
- Department of Food Science and Biotechnology, Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
- Department of Food Science and Technology, College of Agriculture and Life Sciences Jeonbuk National University, Jeonju, 54896 Republic of Korea
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7
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Mao Y, Shi J, Cai L, Hwang W, Shi YC. Microstructures of Starch Granules with Different Amylose Contents and Allomorphs as Revealed by Scattering Techniques. Biomacromolecules 2023; 24:1980-1993. [PMID: 36716424 DOI: 10.1021/acs.biomac.2c01240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
In this study, as-is (ca. 12% moisture by mass) and hydrated (50% water by mass) granules of waxy potato (WP), waxy wheat (WW), waxy maize, normal maize, and high-amylose maize (HAM) starches were investigated by using small-angle neutron and X-ray scattering (SANS and SAXS), wide-angle X-ray scattering, and ultra-small-angle neutron scattering. The SANS and SAXS data were fitted using the two-phase stacking model of alternating crystalline and amorphous layers. The partial crystalline lamellar structures inside the growth rings of granules were analyzed based on the inter-lamellar distances, thicknesses of the crystalline lamellae and amorphous layers, thickness polydispersities, and water content in each type of layer. Despite having a longer average chain length of amylopectin, the WP and HAM starches, which had B-type allomorph, had a shorter inter-lamellar distance than the other three starches with A-type allomorph. The WP starch had the most uniform crystalline lamellar thickness. After hydration, the amorphous layers were expanded, resulting in an increase of inter-layer distance. The low-angle intensity upturn in SANS and SAXS was attributed to scattering from interfaces/surfaces of larger structures, such as growth rings and macroscopic granule surfaces. Data analysis methods based on model fitting and 1D correlation function were compared. The study emphasized─owing to inherent packing disorder inside granules─that a comprehensive analysis of different parameters was essential in correlating the microstructures with starch properties.
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Affiliation(s)
- Yimin Mao
- Department of Materials Science and Engineering, University of Maryland, College Park, Maryland20742, United States.,NIST Center for Neutron Research, National Institute of Standards and Technology, Gaithersburg, Maryland20899, United States
| | - Jialiang Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas66506, United States
| | - Liming Cai
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas66506, United States
| | - Wonseok Hwang
- Department of Materials Science and Engineering, University of Maryland, College Park, Maryland20742, United States
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas66506, United States
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Surojanametakul V, Satmalee P, Thirathumthavorn D, Udomrati S. Combined-acid hydrolysis and heat-moisture treatment of rice flour: physicochemical properties and resistant starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01754-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Goderis B, Dries D, Nivelle M, Delcour J. Reassessment of the generic features of starch gelatinization: An advanced SAXS study on maize and potato starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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Xu J, Li Z, Zhong Y, Zhou Q, Lv Q, Chen L, Blennow A, Liu X. The effects of molecular fine structure on rice starch granule gelatinization dynamics as investigated by in situ small-angle X-ray scattering. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107014] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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11
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Zhang C, Yang Y, Chen Z, Chen F, Pan L, Lu Y, Li Q, Fan X, Sun Z, Liu Q. Characteristics of Grain Physicochemical Properties and the Starch Structure in Rice Carrying a Mutated ALK/SSIIa Gene. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13950-13959. [PMID: 33140950 DOI: 10.1021/acs.jafc.0c01471] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The gelatinization temperature (GT) of endosperm starch influences rice eating and the cooking quality (ECQ). ALK encoding soluble starch synthase IIa (SSIIa) is the major gene determining grain GT in rice. Herein, we identified a spontaneous ALK mutant named ALKd, which resulted from a G/T single-nucleotide polymorphism (SNP) in exon 1 of the ALKc allele from the high-GT indica rice cultivar. Compared with grains from the ALKc near-isogenic line (NIL), NIL(ALKd) grains exhibited a high GT (2.3 °C) and improved retrogradation properties. The NIL(ALKd) grain starch contained an increased proportion of amylopectin intermediate chains (DP 13-24) at the expense of short chains (DP < 12), resulting in enhancements in both the crystallinity and the lamellar peak intensity compared with low-GT rice grains. Moreover, both NIL(ALKd) and NIL(ALKc) grains also featured a significantly lower apparent amylose content (AAC), harder gel consistency (GC), higher pasting curve, and poorer taste values in comparison to Nip(ALKa) grains. Taken together, this work provides novel insights underlying the allelic variation of the ALK gene in rice.
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Affiliation(s)
- Changquan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Yong Yang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - Zhuanzhuan Chen
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - Fei Chen
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - Lixu Pan
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - Yan Lu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - Qianfeng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Xiaolei Fan
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Zhizhong Sun
- Hunan Hybrid Rice Research Center, Changsha 410125, China
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, State Key Laboratory of Hybrid Rice, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
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12
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Reyniers S, Ooms N, Gomand SV, Delcour JA. What makes starch from potato (Solanum tuberosumL.) tubers unique: A review. Compr Rev Food Sci Food Saf 2020; 19:2588-2612. [DOI: 10.1111/1541-4337.12596] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 06/02/2020] [Accepted: 06/12/2020] [Indexed: 01/21/2023]
Affiliation(s)
- Stijn Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
| | - Sara V. Gomand
- Department of Agriculture and FisheriesGovernment of Flanders Brussels Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
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13
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Zhou X, Ye X, He J, Wang R, Jin Z. Effects of electron beam irradiation on the properties of waxy maize starch and its films. Int J Biol Macromol 2020; 151:239-246. [PMID: 32006580 DOI: 10.1016/j.ijbiomac.2020.01.287] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 01/21/2020] [Accepted: 01/28/2020] [Indexed: 12/14/2022]
Abstract
Waxy maize starch was irradiated under different doses of radiation (2-30 kGy), and starch physicochemical properties were analysed. Films were subsequently produced from native and irradiated waxy maize starches and their properties were tested. The starch molecular weight markedly decreased with increasing irradiation dose. And the branch chain length, melting temperature, melting enthalpy, and relative crystallinity decreased slightly, especially at an irradiation dose below 15 kGy. This indicated that more α-1,6-glucosidic bonds than α-1,4-glucosidic bonds were cleaved by a low dose of irradiation; hence, more linear chains were released. Films prepared from 10 kGy irradiated waxy maize starch displayed enhanced mechanical properties and increased solubility, owing to a moderate increase in linear starch chains and a decrease in starch molecular weight, respectively. The resulting rapidly-dissolvable films from irradiated waxy maize starch have potential for use in instant food packaging.
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Affiliation(s)
- Xing Zhou
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaojia Ye
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jian He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ren Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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14
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Guo L, Tao H, Cui B, Janaswamy S. The effects of sequential enzyme modifications on structural and physicochemical properties of sweet potato starch granules. Food Chem 2019; 277:504-514. [DOI: 10.1016/j.foodchem.2018.11.014] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 10/17/2018] [Accepted: 11/01/2018] [Indexed: 11/26/2022]
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15
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Tao K, Li C, Yu W, Gilbert RG, Li E. How amylose molecular fine structure of rice starch affects functional properties. Carbohydr Polym 2019; 204:24-31. [DOI: 10.1016/j.carbpol.2018.09.078] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2018] [Revised: 09/13/2018] [Accepted: 09/28/2018] [Indexed: 01/20/2023]
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16
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Martinez-Alejo JM, Benavent-Gil Y, Rosell CM, Carvajal T, Martinez MM. Quantifying the surface properties of enzymatically-made porous starches by using a surface energy analyzer. Carbohydr Polym 2018; 200:543-551. [DOI: 10.1016/j.carbpol.2018.08.035] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 08/08/2018] [Accepted: 08/08/2018] [Indexed: 02/08/2023]
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17
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Chen J, Li X, Chen L, Xie F. Starch film-coated microparticles for oral colon-specific drug delivery. Carbohydr Polym 2018; 191:242-254. [DOI: 10.1016/j.carbpol.2018.03.025] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 03/10/2018] [Accepted: 03/13/2018] [Indexed: 11/26/2022]
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18
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Effect of ultrasound pretreatment on enzymolysis and physicochemical properties of corn starch. Int J Biol Macromol 2018; 111:848-856. [DOI: 10.1016/j.ijbiomac.2017.12.156] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Revised: 12/08/2017] [Accepted: 12/28/2017] [Indexed: 12/11/2022]
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20
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Costa MS, Volanti DP, Grossmann MVE, Franco CML. Structural, thermal, and morphological characteristics of cassava amylodextrins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2751-2760. [PMID: 29105780 DOI: 10.1002/jsfa.8771] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 10/29/2017] [Accepted: 10/30/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Amylodextrins from cassava starch were obtained by acid hydrolysis, and their structural, thermal and morphological characteristics were evaluated and compared to those from potato and corn amylodextrins. RESULTS Cassava starch was the most susceptible to hydrolysis due to imperfections in its crystalline structure. The crystalline patterns of amylodextrins remained unchanged, and crystallinity and peak temperature increased with hydrolysis time, whereas thermal degradation temperature decreased, independent of treatment time and starch source. Cassava amylodextrins had similar structural and morphological characteristics to those from corn amylodextrins due to their A-type crystalline arrangements. A-amylodextrins were structurally and thermally more stable than potato amylodextrins (B-type). Starch nanocrystals (SNC) were observed by transmission electron microscopy from the third day of hydrolysis in cassava amylodextrins, whereas potato and corn amylodextrins displayed SNC only on the fifth day. A-SNC displayed platelet shapes, whereas B-SNC were rounded. The SNC shape was related to the packing form and geometry of unit cells of allomorphs A and B. CONCLUSION Microstructures (agglomerated crystalline particles) and nanostructures (double helix organization) were observed for amylodextrins. Cassava starch was shown to be a promising material for SNC production, since it requires less hydrolysis time to obtaining more stable crystals. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Mariana Souza Costa
- Department of Food Engineering and Technology, UNESP - São Paulo State University, São José do Rio Preto, SP, Brazil
| | - Diogo Paschoalini Volanti
- Department of Chemistry and Environmental Sciences, UNESP - São Paulo State University, São José do Rio Preto, SP, Brazil
| | | | - Célia Maria Landi Franco
- Department of Food Engineering and Technology, UNESP - São Paulo State University, São José do Rio Preto, SP, Brazil
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Lee ES, Lee BH, Shin DU, Lim MY, Chung WH, Park CS, Baik MY, Nam YD, Seo DH. Amelioration of obesity in high-fat diet-fed mice by chestnut starch modified by amylosucrase from Deinococcus geothermalis. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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22
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Vanier NL, El Halal SLM, Dias ARG, da Rosa Zavareze E. Molecular structure, functionality and applications of oxidized starches: A review. Food Chem 2017; 221:1546-1559. [DOI: 10.1016/j.foodchem.2016.10.138] [Citation(s) in RCA: 131] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2016] [Revised: 10/01/2016] [Accepted: 10/28/2016] [Indexed: 11/27/2022]
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V-type crystal formation in starch by aqueous ethanol treatment: The effect of amylose degree of polymerization. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.026] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Wang S, Copeland L. Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review. Crit Rev Food Sci Nutr 2015; 55:1081-97. [DOI: 10.1080/10408398.2012.684551] [Citation(s) in RCA: 195] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Affiliation(s)
| | - Eric Bertoft
- Department of Food Science and Nutrition; University of Minnesota; St Paul MN
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Waduge RN, Kalinga DN, Bertoft E, Seetharaman K. Molecular Structure and Organization of Starch Granules from Developing Wheat Endosperm. Cereal Chem 2014. [DOI: 10.1094/cchem-02-14-0020-r] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Renuka N. Waduge
- Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Danusha N. Kalinga
- Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, U.S.A
- Corresponding author. Phone: +358 (44) 0611530. Fax: (612) 625-5272
| | - Koushik Seetharaman
- Deceased; formerly Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, U.S.A
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Witt T, Gilbert RG. Causal Relations between Structural Features of Amylopectin, a Semicrystalline Hyperbranched Polymer. Biomacromolecules 2014; 15:2501-11. [DOI: 10.1021/bm500353e] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Torsten Witt
- Tongji
School of Pharmacy, Huazhong University of Science and Technology, Wuhan, China, 430030
- Centre
for Nutrition and Food Science, Queensland Alliance for Agriculture
and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Robert G. Gilbert
- Tongji
School of Pharmacy, Huazhong University of Science and Technology, Wuhan, China, 430030
- Centre
for Nutrition and Food Science, Queensland Alliance for Agriculture
and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia
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Waterschoot J, Gomand SV, Fierens E, Delcour JA. Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches. STARCH-STARKE 2014. [DOI: 10.1002/star.201300238] [Citation(s) in RCA: 173] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jasmien Waterschoot
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Leuven Belgium
| | - Sara V. Gomand
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Leuven Belgium
| | - Ellen Fierens
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Leuven Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Leuven Belgium
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29
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Fan D, Wang L, Chen W, Ma S, Ma W, Liu X, Zhao J, Zhang H. Effect of microwave on lamellar parameters of rice starch through small-angle X-ray scattering. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.08.003] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Vamadevan V, Bertoft E, Soldatov DV, Seetharaman K. Impact on molecular organization of amylopectin in starch granules upon annealing. Carbohydr Polym 2013; 98:1045-55. [DOI: 10.1016/j.carbpol.2013.07.006] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Revised: 06/12/2013] [Accepted: 07/02/2013] [Indexed: 11/27/2022]
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31
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Gilbert RG, Witt T, Hasjim J. What Is Being Learned About Starch Properties from Multiple-Level Characterization. Cereal Chem 2013. [DOI: 10.1094/cchem-11-12-0141-fi] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Robert G. Gilbert
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
- Corresponding author. Phone: +61 7 3365 4809. Fax: +61 7 3365 1188. E-mail:
| | - Torsten Witt
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
| | - Jovin Hasjim
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia
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Wu AC, Morell MK, Gilbert RG. A parameterized model of amylopectin synthesis provides key insights into the synthesis of granular starch. PLoS One 2013; 8:e65768. [PMID: 23762422 PMCID: PMC3676345 DOI: 10.1371/journal.pone.0065768] [Citation(s) in RCA: 119] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2013] [Accepted: 05/02/2013] [Indexed: 11/18/2022] Open
Abstract
A core set of genes involved in starch synthesis has been defined by genetic studies, but the complexity of starch biosynthesis has frustrated attempts to elucidate the precise functional roles of the enzymes encoded. The chain-length distribution (CLD) of amylopectin in cereal endosperm is modeled here on the basis that the CLD is produced by concerted actions of three enzyme types: starch synthases, branching and debranching enzymes, including their respective isoforms. The model, together with fitting to experiment, provides four key insights. (1) To generate crystalline starch, defined restrictions on particular ratios of enzymatic activities apply. (2) An independent confirmation of the conclusion, previously reached solely from genetic studies, of the absolute requirement for debranching enzyme in crystalline amylopectin synthesis. (3) The model provides a mechanistic basis for understanding how successive arrays of crystalline lamellae are formed, based on the identification of two independent types of long amylopectin chains, one type remaining in the amorphous lamella, while the other propagates into, and is integral to the formation of, an adjacent crystalline lamella. (4) The model provides a means by which a small number of key parameters defining the core enzymatic activities can be derived from the amylopectin CLD, providing the basis for focusing studies on the enzymatic requirements for generating starches of a particular structure. The modeling approach provides both a new tool to accelerate efforts to understand granular starch biosynthesis and a basis for focusing efforts to manipulate starch structure and functionality using a series of testable predictions based on a robust mechanistic framework.
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Affiliation(s)
- Alex Chi Wu
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei Province, China
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agricultural and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
| | - Matthew K. Morell
- Food Futures National Research Flagship, CSIRO, Canberra, Australian Capital Territory, Australia
- Plant Industry, CSIRO, Canberra, Australian Capital Territory, Australia
| | - Robert G. Gilbert
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei Province, China
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agricultural and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
- * E-mail:
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Bosmans GM, Lagrain B, Ooms N, Fierens E, Delcour JA. Biopolymer interactions, water dynamics, and bread crumb firming. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4646-4654. [PMID: 23631677 DOI: 10.1021/jf4010466] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
To establish the relationship between biopolymer interactions, water dynamics, and crumb texture evolution in time, proton mobilities in starch and gluten model systems and bread were investigated with NMR relaxometry. Amylopectin recrystallization was observed as an increased amount of fast-relaxing protons, while network strengthening and changes in water levels were noted as a reduced mobility and amount, respectively, of slowly relaxing protons. Amylopectin recrystallization strengthened the starch network with concomitant inclusion of water and increased crumb firmness, especially at the beginning of storage. The inclusion of water and the thermodynamic immiscibility of starch and gluten resulted in local gluten dehydration during bread storage. Moisture migration from crumb to crust further reduced the level of plasticizing water of the biopolymer networks and contributed to crumb firmness at longer storage times. Finally, we noted a negative relationship between the mobility of slowly relaxing protons of crumb polymers and crumb firmness.
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Affiliation(s)
- Geertrui M Bosmans
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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Wang L, Xie B, Xiong G, Wu W, Wang J, Qiao Y, Liao L. The effect of freeze–thaw cycles on microstructure and physicochemical properties of four starch gels. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.10.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Fan D, Wang L, Ma S, Ma W, Liu X, Huang J, Zhao J, Zhang H, Chen W. Structural variation of rice starch in response to temperature during microwave heating before gelatinisation. Carbohydr Polym 2013; 92:1249-55. [DOI: 10.1016/j.carbpol.2012.10.053] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2012] [Revised: 10/18/2012] [Accepted: 10/22/2012] [Indexed: 11/30/2022]
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36
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Tsukamoto K, Ohtani T, Sugiyama S. Effect of sectioning and water on resin-embedded sections of corn starch granules to analyze inner structure. Carbohydr Polym 2012; 89:1138-49. [DOI: 10.1016/j.carbpol.2012.03.087] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2012] [Revised: 03/27/2012] [Accepted: 03/28/2012] [Indexed: 11/30/2022]
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37
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Supercritical drying of aerogels using CO2: Effect of extraction time on the end material textural properties. J Supercrit Fluids 2012. [DOI: 10.1016/j.supflu.2012.02.026] [Citation(s) in RCA: 207] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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38
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García-González C, Uy J, Alnaief M, Smirnova I. Preparation of tailor-made starch-based aerogel microspheres by the emulsion-gelation method. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2012.02.023] [Citation(s) in RCA: 120] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Liu T, Ma Y, Xue S, Shi J. Modifications of structure and physicochemical properties of maize starch by γ-irradiation treatments. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.012] [Citation(s) in RCA: 100] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Kim HY, Lee JH, Kim JY, Lim WJ, Lim ST. Characterization of nanoparticles prepared by acid hydrolysis of various starches. STARCH-STARKE 2012. [DOI: 10.1002/star.201100105] [Citation(s) in RCA: 141] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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41
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Derde L, Gomand S, Courtin C, Delcour J. Hydrolysis of β-limit dextrins by α-amylases from porcine pancreas, Bacillus subtilis, Pseudomonas saccharophila and Bacillus stearothermophilus. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.06.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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42
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Gomand S, Verwimp T, Goesaert H, Delcour J. Structural and physicochemical characterisation of rye starch. Carbohydr Res 2011; 346:2727-35. [DOI: 10.1016/j.carres.2011.09.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2011] [Revised: 09/20/2011] [Accepted: 09/22/2011] [Indexed: 11/24/2022]
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43
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Structures of building blocks in clusters of sweetpotato amylopectin. Carbohydr Res 2011; 346:2913-25. [DOI: 10.1016/j.carres.2011.10.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2011] [Revised: 06/10/2011] [Accepted: 10/07/2011] [Indexed: 11/23/2022]
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44
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Zhu F, Corke H, Åman P, Bertoft E. Structures of clusters in sweetpotato amylopectin. Carbohydr Res 2011; 346:1112-21. [DOI: 10.1016/j.carres.2011.03.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2010] [Revised: 02/15/2011] [Accepted: 03/02/2011] [Indexed: 10/18/2022]
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45
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Blazek J, Gilbert EP. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.02.041] [Citation(s) in RCA: 253] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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46
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Zhu F, Corke H, Bertoft E. Amylopectin internal molecular structure in relation to physical properties of sweetpotato starch. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.12.039] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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47
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Thermal and microstructural characterization of biodegradable films prepared by extrusion–calendering process. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.07.050] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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48
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Chibbar RN, Ambigaipalan P, Hoover R. REVIEW: Molecular Diversity in Pulse Seed Starch and Complex Carbohydrates and Its Role in Human Nutrition and Health. Cereal Chem 2010. [DOI: 10.1094/cchem-87-4-0342] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ravindra N. Chibbar
- Dept. of Plant Sciences, University of Saskatchewan, Saskatoon, SK, Canada
- Corresponding author. E‐mail:
| | | | - Ratnajothi Hoover
- Department of Biochemistry, Memorial University of Newfoundland, St Johns, Newfoundland, Canada
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Gomand S, Lamberts L, Derde L, Goesaert H, Vandeputte G, Goderis B, Visser R, Delcour J. Structural properties and gelatinisation characteristics of potato and cassava starches and mutants thereof. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.10.008] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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50
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