1
|
Li S, Wang Z, Feng D, Pan Y, Li E, Wang J, Li C. The important role of starch fine molecular structures in starch gelatinization property with addition of sugars/sugar alcohols. Carbohydr Polym 2024; 330:121785. [PMID: 38368080 DOI: 10.1016/j.carbpol.2024.121785] [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: 04/06/2023] [Revised: 12/25/2023] [Accepted: 01/04/2024] [Indexed: 02/19/2024]
Abstract
The relationship between the fine structure of starch and its gelatinization properties is not well studied, particularly in relation to the influence of sugar or sugar alcohol. In this study, seven starches with distinct molecular structures were investigated to determine how different sugars and sugar alcohols affect their gelatinization properties. The inclusion of sugars and sugar alcohols resulted in a significant elevation of starch gelatinization temperatures (∼ 8 °C), especially with sucrose, isomaltose and isomalt. Nevertheless, the influence of these sugars/ sugar alcohols on the gelatinization temperature range and enthalpy change varied depending on the particular starch varieties. According to the correlation analysis, sugars and sugar alcohols mainly exert their impact on the starch gelatinization temperature range and enthalpy change by possibly interacting with amylose chains possessing a degree of polymerization ranging from 100 to 1000 (p < 0.05) and inhibiting the amylose leaching during gelatinization. These findings help a better understanding of the complex relationship between starch fine structure and gelatinization properties under the influence of sugars and sugar alcohols.
Collapse
Affiliation(s)
- Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Zihan Wang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Duo Feng
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
| | - Yujun Pan
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu 225009, China; Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
| | - Enpeng Li
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Jun Wang
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China.
| | - Cheng Li
- School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong, China.
| |
Collapse
|
2
|
Gao S, Liu S, Zhang R, Zhang S, Pei J, Liu H. The multi-scale structures and in vitro digestibility of starches with different crystalline types induced by dielectric barrier discharge plasma. Int J Biol Macromol 2024; 263:130281. [PMID: 38378114 DOI: 10.1016/j.ijbiomac.2024.130281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 02/02/2024] [Accepted: 02/16/2024] [Indexed: 02/22/2024]
Abstract
The effects of plasma treatment on multi-scale structures and in vitro digestibility of starches isolated from Tartary buckwheat (TBS), potato (PTS), and pea (PS), were investigated. The results from SEM and CLSM showed that plasma treatment resulted in the extension of pores from the starch hilum to the surface. The XRD and 13C CP/MAS NMR spectra demonstrated that the crystalline type of three starches was not changed by plasma treatment, while the RC and double helix content of TBS increased. Besides, the single helix content and the proportion of amorphous phase decreased following the treatment, which was consistent with the result of SAXS. However, the PTS and PS showed the opposite results by plasma treatment. In addition, the modification significantly changed the molecular weight (Mw) and chain length distribution of all the starches, among which the Mw of PTS fell drastically from 2.45 × 107 g/mol to 1.74 × 107 g/mol. The in vitro digestibility of starches increased significantly when treated with plasma, in which TBS exhibited the biggest increase for its inside-out and side-by-side digestion manners. Therefore, plasma treatment led to different alteration trends for multi-scale structures with quite various change extent for in vitro digestibility about different crystalline starches.
Collapse
Affiliation(s)
- Shanshan Gao
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Shuang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030031, PR China
| | - Rui Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Si Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jianfei Pei
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Hang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030031, PR China.
| |
Collapse
|
3
|
Zhu Q, Yao S, Wu Z, Li D, Ding T, Liu D, Xu E. Hierarchical structural modification of starch via non-thermal plasma: A state-of-the-art review. Carbohydr Polym 2023; 311:120747. [PMID: 37028874 DOI: 10.1016/j.carbpol.2023.120747] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 02/20/2023] [Accepted: 02/22/2023] [Indexed: 03/05/2023]
Abstract
The hierarchical architecture of natural and processed starches with different surface and internal structures determines their final physicochemical properties. However, the oriented control of starch structure presents a significant challenge, and non-thermal plasma (cold plasma, CP) has gradually been used to design and tailor starch macromolecules, though without clear illustration. In this review, the multi-scale structure (i.e., chain-length distribution, crystal structure, lamellar structure, and particle surface) of starch is summarized by CP treatment. The plasma type, mode, medium gas and mechanism are also illustrated, as well as their sustainable food applications, such as in food taste, safety, and packaging. The effects of CP on the chain-length distribution, lamellar structure, amorphous zone, and particle surface/core of starch includes irregularity due to the complex of CP types, action modes, and reactive conditions. CP-induced chain breaks lead to short-chain distributions in starch, but this rule is no longer useful when CP is combined with other physical treatments. The degree but not type of starch crystals is indirectly influenced by CP through attacking the amorphous region. Furthermore, the CP-induced surface corrosion and channel disintegration of starch cause changes in functional properties for starch-related applications.
Collapse
Affiliation(s)
- Qingqing Zhu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Siyu Yao
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314103, China.
| |
Collapse
|
4
|
Zhang Z, Ying Y, Zhang L, Dai G, Deng G, Bao J, Xu F. Starch structural reasons for the effects of SSIIIa deficiency on the textural and digestive properties of cooked rice. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
|
5
|
Diaz-Baca JA, Salaghi A, Fatehi P. Generation of Sulfonated Lignin-Starch Polymer and Its Use As a Flocculant. Biomacromolecules 2023; 24:1400-1416. [PMID: 36802502 DOI: 10.1021/acs.biomac.2c01437] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2023]
Abstract
This paper reports the polymerization of tall oil lignin (TOL), starch, and 2-methyl-2-propene-1-sulfonic acid sodium salt (MPSA), a sulfonate-containing monomer, in a three-component system to generate flocculants for colloidal systems. By utilizing the advanced 1H, COSY, HSQC, HSQC-TOCSY, and HMBC NMR techniques, it was confirmed that the phenolic substructures of TOL and the anhydroglucose unit of starch were covalently polymerized by the monomer to generate the three-block copolymer. The molecular weight, radius of gyration, and shape factor of the copolymers were fundamentally correlated to the structure of lignin and starch, as well as the polymerization outcomes. The deposition behavior of the copolymer, studied by a quartz crystal microbalance with dissipation (QCM-D) analysis, revealed that the copolymer with a larger molecular weight (ALS-5) deposited more and generated more compact adlayer than the copolymer with a smaller molecular weight on a solid surface. Owing to its higher charge density, molecular weight, and extended coil-like structure, ALS-5 produced larger flocs with faster sedimentation in the colloidal systems, regardless of the extent of agitation and gravitational force. The results of this work provide a new approach to preparing a lignin-starch polymer, i.e., a sustainable biomacromolecule with excellent flocculation performance in colloidal systems.
Collapse
Affiliation(s)
- Jonathan A Diaz-Baca
- Biorefining Research Institute and Chemical Engineering Department, Lakehead University, 955 Oliver Road, Thunder Bay, Ontario P7B SE1, Canada
| | - Ayyoub Salaghi
- Biorefining Research Institute and Chemical Engineering Department, Lakehead University, 955 Oliver Road, Thunder Bay, Ontario P7B SE1, Canada
| | - Pedram Fatehi
- Biorefining Research Institute and Chemical Engineering Department, Lakehead University, 955 Oliver Road, Thunder Bay, Ontario P7B SE1, Canada
| |
Collapse
|
6
|
Zhu Z, Wang C, Mei L, Xue W, Sun C, Wang Y, Du X. Effects of soy protein isolate hydrolysate on physicochemical properties and in vitro digestibility of corn starch with various amylose contents. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
7
|
Liu Z, Fu Y, Zhang F, Zhao Q, Xue Y, Hu J, Shen Q. Comparison of the molecular structure of heat and pressure-treated corn starch based on experimental data and molecular dynamics simulation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107371] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
8
|
Mao H, Chen Z, Li J, Zhai X, Li H, Wen Y, Wang J, Sun B. Structural comparisons of pyrodextrins during thermal degradation process: The role of hydrochloric acid. Food Chem 2021; 349:129174. [PMID: 33548884 DOI: 10.1016/j.foodchem.2021.129174] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 12/13/2020] [Accepted: 01/19/2021] [Indexed: 01/07/2023]
Abstract
Hydrochloric acid (HCl) is widely used to prepare pyrodextrins, especially the water-soluble pyrodextrin. In this study, the structural difference between pyrodextrins as affected by HCl is compared by characterizing the molecular size, chain-length distributions (CLDs), crystallinity, and solubility. It is found that: 1) dry heating of starch granules without HCl mainly degrades long-amylose chains while slightly affects amylopectin branches; 2) the presence of HCl during dry heating decreases the degree of polymerization (DP) range of amylose chains upon degradation from DP ~ 833-1267 to DP ~ 206-432, suggesting that the presence of HCl accelerates the breakdown of long-amylose chains; 3) both pyroconversion processes have slight effects on A-(DP ~ 6-12) and B1- chains (DP ~ 12-24), which might explain the retained granular and crystalline structure during the process. This study could improve the understanding of the role of HCl in affecting the structure and property during pyroconversion of native starch.
Collapse
Affiliation(s)
- Huijia Mao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Zhijun Chen
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jie Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Xueyang Zhai
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| |
Collapse
|
9
|
Macromolecular design of folic acid functionalized amylopectin–albumin core–shell nanogels for improved physiological stability and colon cancer cell targeted delivery of curcumin. J Colloid Interface Sci 2020; 580:561-572. [DOI: 10.1016/j.jcis.2020.07.056] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 12/11/2022]
|
10
|
Li H, Yan S, Ji J, Xu M, Mao H, Wen Y, Wang J, Sun B. Insights into maize starch degradation by high pressure homogenization treatment from molecular structure aspect. Int J Biol Macromol 2020; 161:72-77. [DOI: 10.1016/j.ijbiomac.2020.06.037] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 06/02/2020] [Accepted: 06/04/2020] [Indexed: 01/03/2023]
|
11
|
Li H, Ji J, Yang L, Lei N, Wang J, Sun B. Structural and physicochemical property changes during pyroconversion of native maize starch. Carbohydr Polym 2020; 245:116560. [DOI: 10.1016/j.carbpol.2020.116560] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 05/21/2020] [Accepted: 05/31/2020] [Indexed: 12/29/2022]
|
12
|
Li C, Gong B, Hu Y, Liu X, Guan X, Zhang B. Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105823] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
13
|
Li C, Wu A, Yu W, Hu Y, Li E, Zhang C, Liu Q. Parameterizing starch chain-length distributions for structure-property relations. Carbohydr Polym 2020; 241:116390. [PMID: 32507172 DOI: 10.1016/j.carbpol.2020.116390] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Accepted: 04/26/2020] [Indexed: 12/15/2022]
Abstract
Understanding starch structure-property relationship is important for the development of new generation of starch-based foods with desirable functions. Recent developments of methodologies on the characterisation of starch molecular structures, especially how to parameterize the starch chain-length distribution (CLD) by few biologically meaningful parameters have brought new insights to explain starch physicochemical properties from molecular levels. Especially, it has shown that gelatinization temperatures are largely controlled by amylopectin short chains, while the retrogradation rate of starch molecules is controlled by amylose content, amylose short to medium chains, amylopectin external and internal chain length. Starch pasting and digestion properties are also controlled to a significant extent by its CLD. With extensive discussion of correlative and casual relations between starch CLD with its physicochemical properties, this review aims to establish a holistic starch structure-property relationship. It enables food producers to develop functional foods based on a precise understanding of starch structure-property relations.
Collapse
Affiliation(s)
- Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Alex Wu
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Guangzhou, 510632, China
| | - Yiming Hu
- Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai, 200031, China
| | - Enpeng Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Changquan Zhang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Qiaoquan Liu
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China; Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, China; Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
| |
Collapse
|
14
|
Effect of dry heating treatment on multi-levels of structure and physicochemical properties of maize starch: A thermodynamic study. Int J Biol Macromol 2020; 147:109-116. [DOI: 10.1016/j.ijbiomac.2020.01.060] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 01/06/2020] [Accepted: 01/06/2020] [Indexed: 02/06/2023]
|
15
|
van der Zaal P, Klostermann C, Schols H, Bitter J, Buwalda P. Enzymatic fingerprinting of isomalto/malto-polysaccharides. Carbohydr Polym 2019; 205:279-286. [DOI: 10.1016/j.carbpol.2018.09.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 09/15/2018] [Accepted: 09/18/2018] [Indexed: 02/03/2023]
|
16
|
Abstract
A better understanding of the nutritional properties of rice starch is important because of the rapid rise of diet-related health complications, particularly obesity, type 2 diabetes, and colorectal cancers. Rice starch that is slowly digested to glucose, and where significant quantities of starch which reach the lower gut ("resistant starch"), can mitigate, and also delay the onset of, these diseases. These digestibility properties depend to some extent on starch molecular structure. The characterization of this structure is therefore significant for understanding and developing healthier slower digestible rice. In this chapter, a series of techniques used for characterizing starch structure are reviewed and the procedure for preparing rice starch samples with minimum degradation for characterizing starch chain length distribution (CLD) and overall molecular structure is given. Some methods for choosing or developing plants showing desirable structural characteristics are briefly summarized.
Collapse
|
17
|
Multi-scale structures of cassava and potato starch fractions varying in granule size. Carbohydr Polym 2018; 200:400-407. [DOI: 10.1016/j.carbpol.2018.08.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 08/05/2018] [Accepted: 08/06/2018] [Indexed: 11/20/2022]
|
18
|
Xiao J, Niu L, Wu L, Li D, He H. Preparation of an In Vitro Low-Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms. STARCH-STARKE 2018. [DOI: 10.1002/star.201800159] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jianhui Xiao
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding; Jiangxi Agricultural University; Ministry of Education; 1101 Zhimin Road Nanchang China
- School of Food Science and Engineering; Jiangxi Agricultural University; 1101 Zhimin Road Nanchang China
| | - Liya Niu
- School of Food Science and Engineering; Jiangxi Agricultural University; 1101 Zhimin Road Nanchang China
| | - Leiyan Wu
- School of Food Science and Engineering; Jiangxi Agricultural University; 1101 Zhimin Road Nanchang China
| | - Dongming Li
- School of Food Science and Engineering; Jiangxi Agricultural University; 1101 Zhimin Road Nanchang China
| | - Haohua He
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding; Jiangxi Agricultural University; Ministry of Education; 1101 Zhimin Road Nanchang China
| |
Collapse
|
19
|
Pang B, Köhler R, Roddatis V, Liu H, Wang X, Viöl W, Zhang K. One-Step Synthesis of Quadrilateral-Shaped Silver Nanoplates with Lamellar Structures Tuned by Amylopectin Derivatives. ACS OMEGA 2018; 3:6841-6848. [PMID: 31458853 PMCID: PMC6644353 DOI: 10.1021/acsomega.8b00833] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Accepted: 06/14/2018] [Indexed: 06/10/2023]
Abstract
Polymers or small molecules with functional groups were always employed to synthesize two-dimensional (2D) silver nanostructures, but the polysaccharides and derivatives have rarely been used for their preparation, let alone of uniform quadrilateral shapes. Herein, amylopectin derivatives containing concentrated carboxyl groups were first used for the synthesis of uniform 2D quadrilateral silver nanoplates (QAgNPs) with lamellar structure. As a native hyperbranched polysaccharide, amylopectin was esterified with 10-undecenoyl chloride and then modified via thiol-ene click chemistry to introduce high amount and high density of carboxyl groups. Then, QAgNPs were synthesized via UV photoreduction in the presence of the resultant amylopectin 11-((3-carboxyl)ethylthio)undecanoate (APUE3-MPA) in water-tetrahydrofuran binary system. QAgNPs showed novel uniform quadrilateral shapes with lamellar structure, as verified by their wide-angle X-ray scattering patterns. The average interlayer distance was around 1.3 nm, whereas the average edge lengths of QAgNPs varied between 0.29 ± 0.07 and 1.09 ± 0.25 μm. The concentration of APUE3-MPA and the amount of water in the reaction system strongly affected the shapes of QAgNPs. Thus, the reaction system and the arrangement of numerous carboxyl groups were the key factors for the formation of lamellar-structured QAgNPs.
Collapse
Affiliation(s)
- Bo Pang
- Wood
Technology and Wood Chemistry, Georg-August-University
of Goettingen, Büsgenweg 4, 37077 Göttingen, Germany
| | - Robert Köhler
- Laboratory
of Laser and Plasma Technologies, University
of Applied Sciences and Arts Hildesheim/Holzminden/Goettingen, Von-Ossietzky-Str. 99, 37085 Göttingen, Germany
| | - Vladimir Roddatis
- Institute
of Materials Physics, Georg-August-University
of Goettingen, Friedrich-Hund-Platz 1, 37077 Göttingen, Germany
| | - Huan Liu
- Wood
Technology and Wood Chemistry, Georg-August-University
of Goettingen, Büsgenweg 4, 37077 Göttingen, Germany
| | - Xiaohui Wang
- State
Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China 510640
| | - Wolfgang Viöl
- Laboratory
of Laser and Plasma Technologies, University
of Applied Sciences and Arts Hildesheim/Holzminden/Goettingen, Von-Ossietzky-Str. 99, 37085 Göttingen, Germany
| | - Kai Zhang
- Wood
Technology and Wood Chemistry, Georg-August-University
of Goettingen, Büsgenweg 4, 37077 Göttingen, Germany
| |
Collapse
|
20
|
Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
21
|
Review: Amylopectin synthesis and hydrolysis – Understanding isoamylase and limit dextrinase and their impact on starch structure on barley ( Hordeum vulgare ) quality. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
22
|
Yu S, Zhang F, Li C, Gilbert RG. Molecular structural differences between maize leaf and endosperm starches. Carbohydr Polym 2017; 161:10-15. [DOI: 10.1016/j.carbpol.2016.12.064] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 12/05/2016] [Accepted: 12/25/2016] [Indexed: 11/28/2022]
|
23
|
|
24
|
Yang X, Bi J, Gilbert RG, Li G, Liu Z, Wang S, Ding Y. Amylopectin chain length distribution in grains of japonica rice as affected by nitrogen fertilizer and genotype. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.09.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
25
|
Li Z, Kong X, Zhou X, Zhong K, Zhou S, Liu X. Characterization of multi-scale structure and thermal properties of Indica rice starch with different amylose contents. RSC Adv 2016. [DOI: 10.1039/c6ra17922c] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Fully understanding the relationship between multi-scale structure and thermal properties of rice starch is important for starch-based food processing.
Collapse
Affiliation(s)
- Zhihang Li
- Institute of Food Science and Technology (IFST)
- Chinese Academy of Agricultural Science (CAAS)
- Beijing
- China
| | - Xiangli Kong
- Institute of Nuclear Agricultural Sciences
- Key Laboratory of Chinese Ministry of Agriculture for Nuclear-Agricultural Sciences
- Zhejiang University
- China
| | - Xianrong Zhou
- Institute of Food Science and Technology (IFST)
- Chinese Academy of Agricultural Science (CAAS)
- Beijing
- China
| | - Kui Zhong
- Institute of Food Science and Technology (IFST)
- Chinese Academy of Agricultural Science (CAAS)
- Beijing
- China
| | - Sumei Zhou
- Institute of Food Science and Technology (IFST)
- Chinese Academy of Agricultural Science (CAAS)
- Beijing
- China
| | - Xingxun Liu
- Institute of Food Science and Technology (IFST)
- Chinese Academy of Agricultural Science (CAAS)
- Beijing
- China
| |
Collapse
|
26
|
Li C, Gilbert RG. Progress in controlling starch structure by modifying starch-branching enzymes. PLANTA 2016; 243:13-22. [PMID: 26486516 DOI: 10.1007/s00425-015-2421-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2015] [Accepted: 10/10/2015] [Indexed: 06/05/2023]
Abstract
This paper reviews the progress of development of plants with desirable starch structure by modifying starch branching enzymes. Starch-branching enzyme (SBE) is responsible for the creation of branches during starch biosynthesis in plastids, and is a major determinant of the final fine structure and physical properties of the starch. Multiple isoforms of SBE have been found in plants, with each playing a different role in amylopectin synthesis. Different methods have been used to develop desirable starch structures by modifying the SBE activity. These can involve changing its expression level (either up-regulation or down-regulation), genetically modifying the activity of the SBE itself, and varying the length of its transferred chains. Changing the activity and the transferred chain length of SBE has been less studied than changing the expression level of SBE in vivo. This article reviews and summarizes new tools for developing plants producing the next generation of starches.
Collapse
|
27
|
Li C, Godwin ID, Gilbert RG. Diurnal changes in Sorghum leaf starch molecular structure. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2015; 239:147-154. [PMID: 26398799 DOI: 10.1016/j.plantsci.2015.07.026] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2015] [Revised: 07/03/2015] [Accepted: 07/29/2015] [Indexed: 06/05/2023]
Abstract
Control of the fine structure of transitory starch synthesized during the day in leaves is required for its normal degradation during the subsequent night. In this study, the molecular structure of transitory starch from Sorghum leaves over the diurnal cycle was characterized using size-exclusion chromatography. This is the first study of diurnal changes in the chain-length distribution (CLD) of amylopectin and amylose over the entire range of chain lengths, and in the size distribution of whole starch molecules. It was found that the outer layers of leaf starch granules, which were synthesized during the daytime and degraded during the night, contained more large molecules, including amylopectin with more short chains and more branching, than those in the inner layers. The outer layers also had lower amylose content. Starch molecular sizes in leaves are much smaller than in grain starch. The starch structures observed are likely to give optimal energy control during plant growth. Lack of this control may contribute to poor plant growth.
Collapse
Affiliation(s)
- Cheng Li
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agricultural and Food Innovation, Brisbane, QLD 4072, Australia
| | - Ian D Godwin
- The University of Queensland, School of Agriculture and Food Sciences, Brisbane, QLD 4072, Australia
| | - Robert G Gilbert
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agricultural and Food Innovation, Brisbane, QLD 4072, Australia.
| |
Collapse
|
28
|
Characterization of the time evolution of starch structure from rice callus. Carbohydr Polym 2015; 127:116-23. [DOI: 10.1016/j.carbpol.2015.03.046] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Revised: 03/08/2015] [Accepted: 03/09/2015] [Indexed: 11/23/2022]
|
29
|
Gous PW, Gilbert RG, Fox GP. Drought-proofing barley (Hordeum vulgare) and its impact on grain quality: A review. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.187] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Peter W. Gous
- 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 Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - 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 Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - Glen P. Fox
- The University of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| |
Collapse
|