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Zhang H, Su J, Wang Q, Yuan M, Li C. Structure, gelatinization, and digestion characteristics of starch from Chinese wild rice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2147943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Haifeng Zhang
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, JP, P. R. China
| | - Jiamin Su
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Qiuyu Wang
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Meng Yuan
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
| | - Chunmei Li
- College of Tourism and Cuisine, Yangzhou University, Yangzhou, JP, P. R. China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, JP, P. R. China
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Verma DK, Srivastav PP. Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review. Crit Rev Food Sci Nutr 2021; 62:6577-6604. [PMID: 33775191 DOI: 10.1080/10408398.2021.1903383] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Starch is one of the organic compounds after cellulose found most abundantly in nature. Starch significantly varies in their different properties like physical, chemical, thermal, morphological and functional. Therefore, starch is modified to increase the beneficial characteristics and remove the shortcomings issues of native starches. The modification methods can change the extremely flexible polymer of starch with their modified physical and chemical properties. These altered structural attributes are of great technological values which have a wide industrial potential in food and non-food. Among them, the production of novel starches is mainly one that evolves with new value-added and functional properties is on high industrial demands. This paper provides an overview of the rice starch components and their effect on the technological and physicochemical properties of obtained starch. Besides, the tuned techno-functional properties of the modified starches through chemical modification means are highlighted.HighlightsNative and modified starches varies largely in physicochemical and functional traits.Modified physical and chemical properties of starch can change the extremely flexible polymer of starch.Techno-functional properties of the modified starches through chemical modification means are highlighted.Dual modification improves the starch functionality and increases the industrial applications.Production of novel starches is on high industrial demands because it mainly evolves with new value added and functional properties.
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Affiliation(s)
- Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
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Yu X, Chu M, Chu C, Du Y, Shi J, Liu X, Liu Y, Zhang H, Zhang Z, Yan N. Wild rice (Zizania spp.): A review of its nutritional constituents, phytochemicals, antioxidant activities, and health-promoting effects. Food Chem 2020; 331:127293. [DOI: 10.1016/j.foodchem.2020.127293] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 05/01/2020] [Accepted: 06/08/2020] [Indexed: 02/08/2023]
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Evaluation of Physicochemical and Cooking Characteristics of Rice ( Oryza sativa L.) Landraces of Lamjung and Tanahun Districts, Nepal. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:1589150. [PMID: 32908859 PMCID: PMC7450303 DOI: 10.1155/2020/1589150] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 05/27/2020] [Accepted: 07/27/2020] [Indexed: 11/17/2022]
Abstract
After the Green Revolution, the increase in the choice of modern varieties at the expense of landraces has become a major cause of varietal loss. The preference, choice, and the economy of rice (Oryza sativa L.) largely depend on its physicochemical and cooking properties, which are found to be superior for landraces than modern varieties. In this study, we assessed and evaluated milled rice of 30 rice landraces on their physicochemical and cooking characteristics which aim to promote the revival of old landraces. Six parameters of physical properties, four parameters of chemical properties, and five parameters of cooking properties were evaluated based on the standard protocols. Significant variations (p < 0.05) were found in all the properties that were evaluated. The result showed that the highest milling recovery was found in Indrabeli (75.55%) whereas the lowest was found in Kalo Masino (66.98%) and bulk density ranged from 0.81 g/cm3 to 0.88 g/cm3 showing not much variability. Although most of them were of medium grain type, their 1000 kernel weight varied between 12.62 g and 25.65 g. From the observed chemical properties, Pahelo Anadi (9.73 ± 0.55 mm) showed the highest gel consistency and lowest apparent amylose content (7.23 ± 0.36%). Also, 13% of landraces possessed strong aroma while noble cooking properties were showed by Thakali Lahare Marsi with the highest elongation ratio (2.41 ± 0.05) and by Chiniya with the lowest gruel solid loss (0.033 ± 0.03%) and minimum optimum cooking time (23.45 ± 0.03 min). In the principal component analysis, the first four principal components retained 73.8% of the variance. The first and second principal components were mostly related with the physical and chemical characteristics while the third and fourth principal components were concerned with cooking characters. Superior characters possessed by rice landraces can be further assessed for the breeding programs so that the cultivation of these cherished rice landraces can be enhanced.
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Pokhrel A, Dhakal A, Sharma S, Poudel A. Evaluation of Physicochemical and Cooking Characteristics of Rice ( Oryza sativa L.) Landraces of Lamjung and Tanahun Districts, Nepal. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020. [PMID: 32908859 DOI: 10.1155/2020/8867961] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
After the Green Revolution, the increase in the choice of modern varieties at the expense of landraces has become a major cause of varietal loss. The preference, choice, and the economy of rice (Oryza sativa L.) largely depend on its physicochemical and cooking properties, which are found to be superior for landraces than modern varieties. In this study, we assessed and evaluated milled rice of 30 rice landraces on their physicochemical and cooking characteristics which aim to promote the revival of old landraces. Six parameters of physical properties, four parameters of chemical properties, and five parameters of cooking properties were evaluated based on the standard protocols. Significant variations (p < 0.05) were found in all the properties that were evaluated. The result showed that the highest milling recovery was found in Indrabeli (75.55%) whereas the lowest was found in Kalo Masino (66.98%) and bulk density ranged from 0.81 g/cm3 to 0.88 g/cm3 showing not much variability. Although most of them were of medium grain type, their 1000 kernel weight varied between 12.62 g and 25.65 g. From the observed chemical properties, Pahelo Anadi (9.73 ± 0.55 mm) showed the highest gel consistency and lowest apparent amylose content (7.23 ± 0.36%). Also, 13% of landraces possessed strong aroma while noble cooking properties were showed by Thakali Lahare Marsi with the highest elongation ratio (2.41 ± 0.05) and by Chiniya with the lowest gruel solid loss (0.033 ± 0.03%) and minimum optimum cooking time (23.45 ± 0.03 min). In the principal component analysis, the first four principal components retained 73.8% of the variance. The first and second principal components were mostly related with the physical and chemical characteristics while the third and fourth principal components were concerned with cooking characters. Superior characters possessed by rice landraces can be further assessed for the breeding programs so that the cultivation of these cherished rice landraces can be enhanced.
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Affiliation(s)
- Amrit Pokhrel
- Department of Agronomy, Plant Breeding and Agri-statistics, Institute of Agriculture and Animal Sciences, Lamjung Campus, Tribhuvan University, Nepal
| | - Anup Dhakal
- Department of Agronomy, Plant Breeding and Agri-statistics, Institute of Agriculture and Animal Sciences, Lamjung Campus, Tribhuvan University, Nepal
| | - Shishir Sharma
- Department of Agronomy, Plant Breeding and Agri-statistics, Institute of Agriculture and Animal Sciences, Lamjung Campus, Tribhuvan University, Nepal
| | - Ankur Poudel
- Department of Agronomy, Plant Breeding and Agri-statistics, Institute of Agriculture and Animal Sciences, Lamjung Campus, Tribhuvan University, Nepal
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Chen X, Chen M, Lin G, Yang Y, Yu X, Wu Y, Xiong F. Structural development and physicochemical properties of starch in caryopsis of super rice with different types of panicle. BMC PLANT BIOLOGY 2019; 19:482. [PMID: 31703691 PMCID: PMC6839170 DOI: 10.1186/s12870-019-2101-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Accepted: 10/28/2019] [Indexed: 05/15/2023]
Abstract
BACKGROUND Starch is the main storage substance in rice caryopsis and its properties will determine the quality of rice. Super rice has been extensively studied due to its high-yield characteristics, but the knowledge of amyloplast development and starch quality in caryopsis of super rice especially with large panicle is limited. RESULTS To address this, large panicle typed and normal panicle typed super rice cultivar Yongyou2640 (YY2640) and Nangeng9108 (NG9108) were investigated in this study. The development of amyloplast in YY2640 caryopsis was better than NG9108, showing faster degradation rate of pericarp amyloplast and better filling degree of endosperm amyloplast. Meanwhile, the starch granule of YY2640 presented as polyhedral shape with smooth surface and the granule size was slightly larger than NG9108. The starch of YY2640 exhibited the lower amylose content, ratio of amylose to amylopectin and the higher level of amylopectin short and long branch-chains compared with NG9108, but there was no significant difference in amylopectin branching degree between them. Two rice starches both showed the characteristics of A-type crystal, and the relative crystallinity and external ordered degree of YY2640 starch were higher than those of NG9108. Furthermore, YY2640 starch showed better pasting properties with lower pasting temperature, shorter pasting time, higher peak viscosity, trough viscosity, breakdown value and lower setback value because of lower apparent amylose content. CONCLUSIONS Overall, the development and filling of amyloplast in YY2640 caryopsis were better than those of NG9108, thus leading to better starch quality of YY2640.
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Affiliation(s)
- Xinyu Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education/College of Bioscience and Biotechnology, Yangzhou University, 48 Wenhui East Road, Yangzhou, 225009 China
| | - Mingxin Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education/College of Bioscience and Biotechnology, Yangzhou University, 48 Wenhui East Road, Yangzhou, 225009 China
| | - Guoqiang Lin
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education/College of Bioscience and Biotechnology, Yangzhou University, 48 Wenhui East Road, Yangzhou, 225009 China
| | - Yang Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education/College of Bioscience and Biotechnology, Yangzhou University, 48 Wenhui East Road, Yangzhou, 225009 China
| | - Xurun Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education/College of Bioscience and Biotechnology, Yangzhou University, 48 Wenhui East Road, Yangzhou, 225009 China
| | - Yunfei Wu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education/College of Bioscience and Biotechnology, Yangzhou University, 48 Wenhui East Road, Yangzhou, 225009 China
| | - Fei Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education/College of Bioscience and Biotechnology, Yangzhou University, 48 Wenhui East Road, Yangzhou, 225009 China
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Lian X, Wang Z, Liao H, Li R, Tao X, Wang Y. Natural Rice Starch Granules for Green Cleaning. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:13157-13164. [PMID: 31522498 DOI: 10.1021/acs.langmuir.9b02515] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Detergents are steadily becoming one of the necessities in our daily life. However, synthetic detergents are threatening the global environment and human health, as most of them are derived from petrochemicals. Inspired by one of the ancient Asian traditions that the rice-washing water served as a natural detergent for bathing and washing, this work provides insights into the mechanism of the detergent effect of rice-washing water. It is proposed that starch granules existing in the rice-washing water are interfacially active, which can facilitate the formation of O/W Pickering emulsions. This principle is successfully extended to rice flour that is made by mechanical media milling in a large scale. Pickering emulsions loading different organic solvents as dispersed phase can be stabilized by these food-grade granules without adding other chemical additives. Practical trails of removing pesticide residues and meat cleaning confirm the possibilities to render these natural rice starch granules as sustainable detergents for food cleaning with high safety assurance.
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Affiliation(s)
- Xiaodong Lian
- Department of Chemistry , Renmin University of China , Beijing 100872 , P. R. China
| | - Zhen Wang
- Department of Chemistry , Renmin University of China , Beijing 100872 , P. R. China
| | - Hongguang Liao
- Department of Chemistry , Renmin University of China , Beijing 100872 , P. R. China
| | - Ruiting Li
- Department of Chemistry , Renmin University of China , Beijing 100872 , P. R. China
| | - Xinglei Tao
- Department of Chemistry , Renmin University of China , Beijing 100872 , P. R. China
| | - Yapei Wang
- Department of Chemistry , Renmin University of China , Beijing 100872 , P. R. China
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9
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Impact of cooking conditions on the properties of rice: Combined temperature and cooking time. Int J Biol Macromol 2018; 117:87-94. [DOI: 10.1016/j.ijbiomac.2018.05.139] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 05/07/2018] [Accepted: 05/20/2018] [Indexed: 11/22/2022]
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10
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Zhou H, Zhang G, Zhu C, Peng X, Chen X, Fu J, Ouyang L, Bian J, Hu L, Sun X, Xu J, He H, He X. Characterization of Amylopectin Fine Structure and its Role on Pasting Properties of Starches in Rice ( Oryza sativa L.). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.347] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Huiying Zhou
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
| | - Guifeng Zhang
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
| | - Changlan Zhu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaosong Peng
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaorong Chen
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Junru Fu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Linjuan Ouyang
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Jianmin Bian
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Lifang Hu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaotang Sun
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Jie Xu
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
| | - Haohua He
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
| | - Xiaopeng He
- Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, College of Agronomy, Jiangxi Agricultural University
- Southern Regional Collaborative Innovation Center for Grain and Oil Crops, Jiangxi Agricultural University
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Identification of a Multicomponent Traditional Herbal Medicine by HPLC-MS and Electron and Light Microscopy. Molecules 2017; 22:molecules22122242. [PMID: 29244753 PMCID: PMC6150010 DOI: 10.3390/molecules22122242] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 12/10/2017] [Accepted: 12/13/2017] [Indexed: 02/07/2023] Open
Abstract
Background: Commercial pharmaceutical herbal products have enabled people to take traditional Chinese medicine (TCM) in a convenient and accessible form. However, the quantity and quality should be additionally inspected. To address the issue, a combination of chemical and physical inspection methods were developed to evaluate the amount of an herbal formula, Xiang-Sha-Liu-Jun-Zi-Tang (XSLJZT), in clinical TCM practice. Methods: A high-performance liquid chromatography–tandem mass spectrometry (HPLC–MS) method with electrospray ionization was developed to measure the herbal biomarkers of guanosine, atractylenolide III, glycyrrhizic acid, dehydrocostus lactone, hesperidin, and oleanolic acid from XSLJZT. Scanning electron microscopy (SEM) photographs and light microscopy photographs with Congo red and iodine–KI staining were used to identify the cellulose fibers and starch content. Furthermore, solubility analysis, swelling power test, and crude fiber analysis were contributed to measure the starch additive in pharmaceutical products. Results: The results demonstrated large variations in the chemical components of different pharmaceutical brands. The SEM photographs revealed that the starch was oval, smooth, and granular, and that the raw herbal powder appears stripy, stretched, and filiform. The stained light microscopy photographs of all of the pharmaceutical products showed added starch and raw herbal powder as extenders. Conclusion: The developed chemical and physical methods provide a standard operating procedure for the quantity control of the herbal pharmaceutical products of XSLJZT.
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13
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Bhat FM, Riar CS. Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships. J Texture Stud 2016; 48:160-170. [DOI: 10.1111/jtxs.12227] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Revised: 08/09/2016] [Accepted: 08/13/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Farhan M. Bhat
- Department of Food Engineering & Technology; Sant Longowal Institute of Engineering & Technology; Longowal Punjab India
| | - Charanjit S. Riar
- Department of Food Engineering & Technology; Sant Longowal Institute of Engineering & Technology; Longowal Punjab India
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14
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Cheng YY, Tsai TH. Analysis of Sheng-Mai-San, a Ginseng-Containing Multiple Components Traditional Chinese Herbal Medicine Using Liquid Chromatography Tandem Mass Spectrometry and Physical Examination by Electron and Light Microscopies. Molecules 2016; 21:E1159. [PMID: 27598107 PMCID: PMC6273333 DOI: 10.3390/molecules21091159] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Revised: 08/15/2016] [Accepted: 08/25/2016] [Indexed: 12/28/2022] Open
Abstract
Sheng-Mai-San is a multi-component traditional Chinese herbal preparation. Due to the fact granulated additives, such as starch, carboxymethyl cellulose, lactose and raw herbal powder may alter the content of the bioactive markers in the herbal products, a developed ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) method was used to measure the herbal biomarkers of ginsenoside Rb₁, Rb₂, Rc, Rd, Re, Rg₁, Rh₁, compound K, ophiopogonin D and schizandrin from the Sheng-Mai-San herbal formulation. Besides, scanning electron microscopy (SEM) was used to observe the morphology of the herbal granular powders. Light microscopy with Congo red and iodine-KI reagent staining was used to identify the cellulose fiber and cornstarch added to pharmaceutical herbal products. The swelling power (SP), water solubility index (WSI), and crude fiber analysis were used to determine the contents of cellulose fiber and cornstarch in pharmaceutical herbal products. In this study, we developed a novel skill to assess the quantification of appended cornstarch in pharmaceutical herbal products using Aperio ImageScope software. Compared with the traditional cornstarch analysis, our analysis method is a rapid, simple and conversion process which could be applied to detect the percentage of added cornstarch in unknown powder products. The various range of the herbal content for the five pharmaceutical manufacturers varied by up to several hundreds-fold. The physical examination reveals that the morphology of the herbal pharmaceutical products is rough and irregular with sharp layers. This study provides a reference standard operating procedure guide for the quality control of the Chinese herbal pharmaceutical products of Sheng-Mai-San.
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Affiliation(s)
- Yung-Yi Cheng
- Institute of Traditional Medicine, National Yang-Ming University, Taipei 112, Taiwan.
| | - Tung-Hu Tsai
- Institute of Traditional Medicine, National Yang-Ming University, Taipei 112, Taiwan.
- Graduate Institute of Acupuncture Science, China Medical University, Taichung 404, Taiwan.
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan.
- Department of Chemical Engineering, National United University, Miaoli 36063, Taiwan.
- Department of Education and Research, Taipei City Hospital, Taipei 103, Taiwan.
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15
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Acquistucci R, Melini V, Cecconi S, Mecozzi M. Evaluation of Rheological Properties of Four Italian Rice Samples and Starch Thereof by RVA and FTIR Spectroscopy Supported by Double Two-Dimensional Correlation Analysis: Evidence of Lipid–Carbohydrate Interactions. Cereal Chem 2016. [DOI: 10.1094/cchem-08-15-0160-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Rita Acquistucci
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di ricerca per gli Alimenti e la Nutrizione, Via Ardeatina 546, 00178 Rome, Italy
| | - Valentina Melini
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di ricerca per gli Alimenti e la Nutrizione, Via Ardeatina 546, 00178 Rome, Italy
| | - Sabrina Cecconi
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di ricerca per gli Alimenti e la Nutrizione, Via Ardeatina 546, 00178 Rome, Italy
| | - Mauro Mecozzi
- Istituto Superiore per la Protezione e la Ricerca Ambientale–Laboratorio di Chemiometria ed Applicazioni Ambientali, Via di Castel Romano 100, 00128 Rome, Italy
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16
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Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations. Food Chem 2015; 172:433-40. [DOI: 10.1016/j.foodchem.2014.09.085] [Citation(s) in RCA: 206] [Impact Index Per Article: 22.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2014] [Revised: 08/07/2014] [Accepted: 09/16/2014] [Indexed: 11/21/2022]
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17
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Paramakrishnan N, Jha S, Jayaram Kumar K. Characterization and evaluation of smart starch from Kyllinga nemoralis. Int J Biol Macromol 2015; 72:1020-6. [DOI: 10.1016/j.ijbiomac.2014.09.065] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2014] [Revised: 09/10/2014] [Accepted: 09/26/2014] [Indexed: 11/25/2022]
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18
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Thomas R, Bhat R, Kuang YT, Abdullah WNW. Functional and Pasting Properties of Locally Grown and Imported Exotic Rice Varieties of Malaysia. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.469] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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19
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Sit N, Misra S, Deka SC. Physicochemical, functional, textural and colour characteristics of starches isolated from four taro cultivars of North-East India. STARCH-STARKE 2013. [DOI: 10.1002/star.201300033] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Nandan Sit
- Department of Food Engineering and Technology; Tezpur University; Assam India
| | - Sudip Misra
- Department of Food Engineering and Technology; Tezpur University; Assam India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology; Tezpur University; Assam India
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20
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Yu S, Zhang Y, Ge Y, Zhang Y, Sun T, Jiao Y, Zheng XQ. Effects of Ultrasound Processing on the Thermal and Retrogradation Properties of Nonwaxy Rice Starch. J FOOD PROCESS ENG 2013. [DOI: 10.1111/jfpe.12048] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shifeng Yu
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Yongchun Zhang
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Yin Ge
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Ying Zhang
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Tianying Sun
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Yan Jiao
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
| | - Xi-Qun Zheng
- Key Laboratory of Processing Agricultural Products of Heilongjiang Province; College of Food and Bioengineering; Qiqihar University; Qiqihar 161006 China
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Chemical and Physical Methods to Analyze a Multicomponent Traditional Chinese Herbal Prescription Using LC-MS/MS, Electron Microscope, and Congo Red Staining. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2013; 2013:952796. [PMID: 23997802 PMCID: PMC3753750 DOI: 10.1155/2013/952796] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2013] [Accepted: 07/18/2013] [Indexed: 12/16/2022]
Abstract
This study develops several chemical and physical methods to evaluate the quality of a traditional Chinese formulation, Jia-Wei-Xiao-Yao-San. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) coupled with electrospray ionization was used to measure the herbal biomarkers of saikosaponin A, saikosaponin D, ferulic acid, and paeoniflorin from this herbal formula. A scanning electron microscope (SEM) and light microscopy photographs with Congo red staining were used to identify the cellulose fibers if raw herbal powder had been added to the herbal pharmaceutical product. Moreover, water solubility and crude fiber content examination were used to inspect for potential herbal additives to the herbal pharmaceutical products. The results demonstrate that the contents of the herbal ingredients of saikosaponin A, saikosaponin D, ferulic acid, and paeoniflorin were around 0.351 ± 0.017, 0.136 ± 0.010, 0.140 ± 0.005, and 2.281 ± 0.406 mg/g, respectively, for this herbal pharmaceutical product. The physical examination data demonstrate that the raw herbal powder had rough, irregular, lumpy, filamentous, and elongated shapes, as well as strong Congo red staining. In addition, water solubility and crude fiber content were not consistent in the herbal pharmaceutical products.
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22
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Isolation and physicochemical characterization of sustained releasing starches from Dioscorea of Jharkhand. Int J Biol Macromol 2013. [DOI: 10.1016/j.ijbiomac.2012.11.027] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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23
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Jiang Q, Gao W, Li X, Xia Y, Wang H, Wu S, Huang L, Liu C, Xiao P. Characterizations of starches isolated from five different Dioscorea L. species. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.01.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Kang MY, Kim JH, Rico CW, Nam SH. A Comparative Study on the Physicochemical Characteristics of Black Rice Varieties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942911003637350] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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25
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Rheology and functional properties of starches isolated from five improved rice varieties from West Africa. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.04.010] [Citation(s) in RCA: 84] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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26
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Yu S, Ma Y, Menager L, Sun DW. Physicochemical Properties of Starch and Flour from Different Rice Cultivars. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0330-8] [Citation(s) in RCA: 149] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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27
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Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.02.015] [Citation(s) in RCA: 154] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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28
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Dündar E, Turan Y, Blaurock AE. Large scale structure of wheat, rice and potato starch revealed by ultra small angle X-ray diffraction. Int J Biol Macromol 2009; 45:206-12. [PMID: 19463852 DOI: 10.1016/j.ijbiomac.2009.05.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2008] [Revised: 05/08/2009] [Accepted: 05/11/2009] [Indexed: 11/28/2022]
Abstract
Rice, wheat, and potato starches were investigated using ultra-small angle X-Ray diffraction (USXRD) in the range of 100-58,000 A. The results showed trends consistent with the known sizes of starches. However, the observed Rg values for the scattering substances lie in the 100-300 nm range, very much in the low end of the known starch granule size distributions (and below the resolution of the light microscope) suggesting different, perhaps interesting, structures than those observed by light microscopy. Thus what were detected may possibly be the sizes of the crystalline regions postulated to occur in individual starch granules.
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Affiliation(s)
- Ekrem Dündar
- Balikesir Universitesi, Fen Edebiyat Fakültesi, Biyoloji Bölümü, 10145 Balikesir, Turkey.
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30
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Tan FJ, Dai WT, Hsu KC. Changes in gelatinization and rheological characteristics of japonica rice starch induced by pressure/heat combinations. J Cereal Sci 2009. [DOI: 10.1016/j.jcs.2008.11.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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31
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Kong X, Bertoft E, Bao J, Corke H. Molecular structure of amylopectin from amaranth starch and its effect on physicochemical properties. Int J Biol Macromol 2008; 43:377-82. [DOI: 10.1016/j.ijbiomac.2008.07.018] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2008] [Revised: 07/25/2008] [Accepted: 07/28/2008] [Indexed: 10/21/2022]
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32
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Singh N, Isono N, Srichuwong S, Noda T, Nishinari K. Structural, thermal and viscoelastic properties of potato starches. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.05.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Characteristics of mung bean starch isolated by using lactic acid fermentation solution as the steeping liquor. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.07.060] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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34
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Bernal L, Coello P, Martínez-Barajas E. Possible role played by R1 protein in starch accumulation in bean (Phaseolus vulgaris) seedlings under phosphate deficiency. JOURNAL OF PLANT PHYSIOLOGY 2005; 162:970-6. [PMID: 16173458 DOI: 10.1016/j.jplph.2004.12.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
The effect of phosphate (Pi) deficiency on starch accumulation was studied in bean (Phaseolus vulgaris). After 3 weeks of Pi deprivation total Pi concentration in root and shoot was reduced by 68% and 42%, respectively; however, only shoot growth was affected. In leaves, Pi deprivation induced glucose, fructose and starch accumulation. Pi deficiency did not affect starch synthesis, but it reduced its mobilization during the dark period. At the same time, starch produced by Pi deficient plants have fewer Pi bound and was also less susceptible to beta-amylase hydrolysis. R1 protein is the protein responsible of phosphorylating C3 and C6 glucosyl residues of the polyglucan, increasing the hydration capacity and the interaction with amylolytic enzymes. Pi deprivation did not change the amount of R1 protein detected in total extracts but decreased its association with starch granules.
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Affiliation(s)
- Lilia Bernal
- Departamento de Bioquímica, Facultad de Química, UNAM, México D.F. 04510, Mexico
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35
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Lii CY, Lai VMF, Shen MC. Changes in Retrogradation Properties of Rice Starches with Amylose Content and Molecular Properties. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.3.392] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Cheng-yi Lii
- Institute of Chemistry, Academia Sinica, Taipei 11529, Taiwan
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 10764, Taiwan
| | - Vivian M.-F. Lai
- Dept. of Food and Nutrition, Providence University, Taichung 43301, Taiwan
- Corresponding author. E-mail:
| | - Mei-Ching Shen
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 10764, Taiwan
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36
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Molecular Basis of the Gelatinisation and Swelling Characteristics of Waxy Rice Starches Grown in the Same Location During the Same Season. J Cereal Sci 2003. [DOI: 10.1006/jcrs.2002.0508] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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