1
|
Schmidt M, Begemann J, Weber L, Gattner C, Smit I. Genotype specific starch characteristics in relation to resistant starch formation in table potatoes. Food Funct 2023; 14:7096-7108. [PMID: 37458480 DOI: 10.1039/d3fo01626a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/01/2023]
Abstract
Table potatoes are important staple foods with a higher satiety index than rice or pasta, but also reach a higher glycemic index (GI), leading to contradictory dietary recommendations. Previous studies identified resistant starch (RS) content as primary criterium for the GI. Hence, the relevance of starch molecular properties for genotype specific RS formation was investigated. Six common table potato varieties were used to investigate the starch pasting and digestibility in whole tubers and their isolated starches. A Micro-Visco Amylograph was used to simulate the cooking process for isolated starches and determine their pasting curves. In vitro starch digestibility was determined for raw freeze-dried cooked tubers kept at 4 °C for up to 72 h and for isolated starches. Moreover, important molecular starch properties, including granule size distribution, molar mass distribution, amylose content and inter- and intra-molecular structures were determined. The results show substantial differences in starch digestibility and pasting characteristics among genotypes. Soraya starch showed small and low-branched amylopectin and small granule size as characteristics for rapid RS formation in isolated starch, which was not evident in the whole tuber. In contrast, Huckleberry Gold formed RS in the tuber already shortly after cooking, whereas slow RS formation was evident in the isolated starch. The results suggest, that starch structural characteristics play a role in RS formation, but non-starch constituents of the tuber have to be considered as well. The results help to identify breeding goals for varieties with low GI and high nutritional value.
Collapse
Affiliation(s)
- Marcus Schmidt
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Detmold, Germany.
| | - Jens Begemann
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Detmold, Germany.
| | - Lydia Weber
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Detmold, Germany.
| | - Christian Gattner
- NORIKA Nordring-Kartoffelzucht- und Vermehrungs-GmbH Groß Lüsewitz Parkweg 4, 18190 Sanitz, Germany
| | - Inga Smit
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Detmold, Germany.
| |
Collapse
|
2
|
Tong C, Ma Z, Chen H, Gao H. Toward an understanding of potato starch structure, function, biosynthesis, and applications. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.223] [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] Open
|
3
|
Yu Y, Han F, Huang Y, Xiao L, Cao S, Liu Z, Thakur K, Han L. Physicochemical properties and molecular structure of starches from potato cultivars of different tuber colors. STARCH-STARKE 2022. [DOI: 10.1002/star.202200096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yingtao Yu
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Fujuan Han
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Yumin Huang
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Liuyang Xiao
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Shaopan Cao
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Zhenya Liu
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 People's Republic of China
| | - Lihong Han
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| |
Collapse
|
4
|
Hooper SD, Bassett A, Sadohara R, Cichy KA. Elucidation of the low resistant starch phenotype in Phaseolus vulgaris exhibited in the yellow bean Cebo Cela. J Food Sci 2021; 86:3975-3986. [PMID: 34392534 DOI: 10.1111/1750-3841.15883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 05/31/2021] [Accepted: 07/20/2021] [Indexed: 11/30/2022]
Abstract
Dry beans(Phaseolus vulgaris) are rich in complex carbohydrates including resistant starch (RS). RS, the starch fraction that escapes digestion, typically ranges from 35% in raw beans to 4% in cooked beans. A low RS bean genotype, Cebo Cela, was identified with 96% less RS (1.5% RS) than normal raw beans. The goal of this research was to elucidate the factors responsible for this low RS phenotype. The low RS phenotype was evaluated in whole bean flour and starch in Cebo Cela (yellow), Canario (yellow), Alpena (navy) and Samurai (otebo). α-Amylase activation was found to be a major contributor of the low RS content phenotype of the whole bean flour for Cebo Cela (-21.9% inhibition). Total starch (43.6%-40.2%), amylose (31.0%-31.5%), molecular weight and chain length distributions of amylose and amylopectin did not contribute to the low RS phenotype. Yellow bean starches were digested nearly 1.5 times (95%-94%) faster than starch granules from otebo and navy beans (65%-73%) due to lower proportions of amylopectin chains. PRACTICAL APPLICATION: This study is of value to the food industry because the yellow bean, Cebo Cela, is easily hydrolyzed by α-amylase and also has α-amylase promotion properties. Therefore, Cebo Cela can be used as an alternate starch source for ethanol fermentation and for the production of maltodextrins and fructose/glucose syrups which are used as food thickeners and sweeteners.
Collapse
Affiliation(s)
- Sharon D Hooper
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan, USA
| | - Amber Bassett
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan, USA
| | - Rie Sadohara
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan, USA
| | - Karen A Cichy
- USDA-ARS, Sugarbeet and Bean Research Unit, East Lansing, Michigan, USA
| |
Collapse
|
5
|
Zhao Y, Zhou X, Lei C, Shang Y, Xu D, Liu G. The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, chiffon cakes were fortified with potato flakes and raw dehydrated potato flour (RDPF) prepared by freeze-drying and hot air drying. The dough’s rheological properties demonstrate that potato flakes are unsuitable for making chiffon cakes, especially at percentages of 30 and 50%. Adding RDPFs decreased the dough height and adhesiveness but increased the hardness slightly compared with the control. Supplementing with potato flakes has the most influence on cake textural properties, especially at percentages of 30 and 50%, which correspondingly reduces the sensory evaluation score. All the RDPF cake formulations exhibited higher comprehensive nutritional value in terms of protein, fat, dietary fiber, minerals, and amino acids. The cake formulations containing RDPF obtained by hot air drying contained the lowest carbohydrate contents.
Collapse
Affiliation(s)
- Yuci Zhao
- Research & Development Center for Eco-material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences , Lanzhou 730000 , China
- University of Chinese Academy of Sciences , Beijing 100049 , China
| | - Xiaoping Zhou
- Technical Center of Lanzhou Customs , Lanzhou 730000 , China
| | - Chunni Lei
- Technical Center of Lanzhou Customs , Lanzhou 730000 , China
| | - Yan Shang
- Lanzhou Industry Research Institute , Lanzhou 730050 , China
| | - Dan Xu
- Research & Development Center for Eco-material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences , Lanzhou 730000 , China
- University of Chinese Academy of Sciences , Beijing 100049 , China
| | - Gang Liu
- Research & Development Center for Eco-material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences , Lanzhou 730000 , China
- University of Chinese Academy of Sciences , Beijing 100049 , China
| |
Collapse
|
6
|
Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour. Foods 2021; 10:foods10051115. [PMID: 34070076 PMCID: PMC8158102 DOI: 10.3390/foods10051115] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/11/2021] [Accepted: 05/13/2021] [Indexed: 11/17/2022] Open
Abstract
This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the properties of starch in potato flour, however, freeze drying (FD) caused some pores and channels on the starch granules and disruption of the long- and short-range ordered structure of starch. The maximum addition of potato flour in fresh noodles was 40% for FD-PF and 50% for both ED-PF and OD-PF. With increasing addition of potato flour in noodles, the L* (lightness) values of noodles decreased gradually, while the a* (redness) and the b* (yellowness) values, as well as the hardness and springiness values of fresh potato noodles increased. This study clearly showed that drying methods have different effects on the properties of potato flour, and in turn the quality of fresh noodles made with potato flour.
Collapse
|
7
|
Pobereżny J, Wszelaczyńska E, Gościnna K, Spychaj‐Fabisiak E. Effect of Potato Storage and Reconditioning Parameters on Physico–Chemical Characteristics of Isolated Starch. STARCH-STARKE 2020. [DOI: 10.1002/star.202000019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Jarosław Pobereżny
- Department of Microbiology and Food Technology, Faculty of Agriculture and Biotechnology University of Science and Technology in Bydgoszcz st. Kaliskiego 7, 85‐796 Bydgoszcz Poland
| | - Elżbieta Wszelaczyńska
- Department of Microbiology and Food Technology, Faculty of Agriculture and Biotechnology University of Science and Technology in Bydgoszcz st. Kaliskiego 7, 85‐796 Bydgoszcz Poland
| | - Katarzyna Gościnna
- Department of Microbiology and Food Technology, Faculty of Agriculture and Biotechnology University of Science and Technology in Bydgoszcz st. Kaliskiego 7, 85‐796 Bydgoszcz Poland
| | - Ewa Spychaj‐Fabisiak
- Department of Agricultural Chemistry, Faculty of Agriculture and Biotechnology University of Science and Technology in Bydgoszcz st. Seminaryjna 5, 85‐326 Bydgoszcz Poland
| |
Collapse
|
8
|
AMJAD A, JAVED MS, HAMEED A, HUSSAIN M, ISMAIL A. Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.00219] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
9
|
Larder CE, Baeghbali V, Pilon C, Iskandar MM, Donnelly DJ, Pacheco S, Godbout S, Ngadi MO, Kubow S. Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes. Foods 2019; 8:foods8090382. [PMID: 31480700 PMCID: PMC6770100 DOI: 10.3390/foods8090382] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 08/16/2019] [Accepted: 08/20/2019] [Indexed: 11/26/2022] Open
Abstract
Potatoes (Solanum tuberosum L.) are a good dietary source of carbohydrates in the form of digestible starch (DS) and resistant starch (RS). As increased RS content consumption can be associated with decreased chronic disease risk, breeding efforts have focused on identifying potato varieties with higher RS content, which requires high-throughput analysis of starch profiles. For this purpose, freeze drying of potatoes has been used but this approach leads to inaccurate RS values. The present study objective was to assess the starch content (RS, DS and total starch (TS)) of three cooked potato genotypes that were dried using freeze drying and innovative drying techniques (microwave vacuum drying, instant controlled pressure drop drying and conductive hydro-drying) relative to freshly cooked potato samples. Depending on the genotype, all drying methods showed one or more starch measures that were significantly different from freshly cooked values. The combination of ultrasound and infrared assisted conductive hydro-drying was the only method identified to be associated with accurate assessment of DS and TS content relative to fresh samples. The drying treatments were all generally associated with highly variable RS content relative to fresh controls. We conclude that freshly cooked samples must be used for selecting varieties with a high proportion of RS starch as drying of cooked potatoes leads to unreliable RS measurements.
Collapse
Affiliation(s)
- Christina E Larder
- School of Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Vahid Baeghbali
- Bioresource Engineering, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Celeste Pilon
- School of Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Michèle M Iskandar
- School of Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Danielle J Donnelly
- Plant Science Department, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Sebastian Pacheco
- Faculty of Engineering, Institut de recherche et de développement en agroenvironnement (IRDA), 2700, rue Einstein, Québec, QC G1P 3W8, Canada.
- Soil and Agricultural Engineering Department, Laval University, 2425 rue de l'Agriculture, Québec, QC G1V 0A6, Canada.
| | - Stephane Godbout
- Faculty of Engineering, Institut de recherche et de développement en agroenvironnement (IRDA), 2700, rue Einstein, Québec, QC G1P 3W8, Canada.
- Soil and Agricultural Engineering Department, Laval University, 2425 rue de l'Agriculture, Québec, QC G1V 0A6, Canada.
| | - Michael O Ngadi
- Bioresource Engineering, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| | - Stan Kubow
- School of Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada.
| |
Collapse
|
10
|
Cuéllar-Cepeda FA, Parra-Galindo MA, Urquijo J, Restrepo-Sánchez LP, Mosquera-Vásquez T, Narváez-Cuenca CE. Influence of genotype, agro-climatic conditions, cooking method, and their interactions on individual carotenoids and hydroxycinnamic acids contents in tubers of diploid potatoes. Food Chem 2019; 288:127-138. [DOI: 10.1016/j.foodchem.2019.03.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 03/06/2019] [Accepted: 03/06/2019] [Indexed: 10/27/2022]
|
11
|
Chi Y, Li F, Tam NFY, Liu C, Ouyang Y, Qi X, Li WC, Ye Z. Variations in grain cadmium and arsenic concentrations and screening for stable low-accumulating rice cultivars from multi-environment trials. THE SCIENCE OF THE TOTAL ENVIRONMENT 2018; 643:1314-1324. [PMID: 30189548 DOI: 10.1016/j.scitotenv.2018.06.288] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Revised: 06/21/2018] [Accepted: 06/23/2018] [Indexed: 06/08/2023]
Abstract
In order to help mitigate widespread cadmium (Cd) and arsenic (As) co-contamination in paddy soils in China, screening and breeding of low-accumulating rice (Oryza sativa L.) cultivars (excluders) have been widely adopted. However, the performance of rice cultivars for grain Cd and As accumulation may vary in different growing environments. The inability to identify stable low-accumulating cultivars has largely hindered their application. In this study, 51 rice cultivars were evaluated at four Cd- and As-contaminated paddy sites in two crop seasons in northern Guangdong Province, China. The aim was to investigate the effects of cultivar, environment and their interactions in determining grain Cd and As concentrations, and so to identify stable low-accumulating cultivars. Results showed that environment effects dominated the Cd and As concentrations in rice grains, explaining 87% of the total variations. The crop season played a vital role; compared to early season, grain Cd levels increased and As levels lowered significantly in late season. Large variations in grain Cd, total As, inorganic As concentrations and the percentage of inorganic As were observed between different cultivars. Conventional japonica cultivars exhibited lower Cd levels but higher As levels in the grains than did indica cultivars. The cultivar × environment interaction (CEI) was significant, and its importance was comparable to the cultivar effect. By measuring and interpreting such an interaction, stable Cd and As excluder cultivars were identified based upon the yield, grain Cd and As levels as well as the stabilities of cultivars across the trial environments. Two stable Cd and As co-excluders were found among the hybrid indica cultivars. These results demonstrated that the variations in grain Cd and As concentrations could mainly be attributed to the environment effects and cultivar selection practices should include the analysis of CEI to identify stable low-accumulating rice cultivars.
Collapse
Affiliation(s)
- Yihan Chi
- School of Life Sciences, Sun Yat-sen University, Guangzhou 510006, China.
| | - Fangbai Li
- Guangdong Key Laboratory of Integrated Agro-environmental Pollution Control and Management, Guangdong Institute of Eco-environmental Science & Technology, Guangzhou 510650, China.
| | - Nora Fung-Yee Tam
- Department of Chemistry, State Key Laboratory in Marine Pollution, City University of Hong Kong, Kowloon, Hong Kong Special Administrative Region.
| | - Chuanping Liu
- Guangdong Key Laboratory of Integrated Agro-environmental Pollution Control and Management, Guangdong Institute of Eco-environmental Science & Technology, Guangzhou 510650, China.
| | - Yun Ouyang
- School of Life Sciences, Sun Yat-sen University, Guangzhou 510006, China
| | - Xiaoli Qi
- School of Life Sciences, Sun Yat-sen University, Guangzhou 510006, China.
| | - Wai Chin Li
- Department of Science and Environmental Studies, the Education University of Hong Kong, Hong Kong Special Administrative Region.
| | - Zhihong Ye
- School of Life Sciences, Sun Yat-sen University, Guangzhou 510006, China.
| |
Collapse
|
12
|
Relationships between composition, microstructure and cooking performances of six potato varieties. Food Res Int 2018; 114:10-19. [DOI: 10.1016/j.foodres.2018.07.033] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 06/29/2018] [Accepted: 07/26/2018] [Indexed: 02/02/2023]
|
13
|
Karlström A, Belalcazar J, Sánchez T, Lenis JI, Moreno JL, Pizarro M, Ricci J, Dufour D, Tran T, Ceballos H. Impact of Environment and Genotype-by-Environment Interaction on Functional Properties of Amylose-Free and Wildtype Cassava Starches. STARCH-STARKE 2018. [DOI: 10.1002/star.201700278] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Amanda Karlström
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
- Swedish University of Agricultural Sciences; Alnarp Sweden
| | - John Belalcazar
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
| | - Teresa Sánchez
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
| | - Jorge I. Lenis
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
| | - John L. Moreno
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
| | - Mónica Pizarro
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
| | - Julien Ricci
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD); UMR Qualisud; Montpellier France
| | - Dominique Dufour
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD); UMR Qualisud; Montpellier France
| | - Thierry Tran
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD); UMR Qualisud; Montpellier France
| | - Hernán Ceballos
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
| |
Collapse
|
14
|
Frost JKT, Flanagan BM, Brummell DA, O'Donoghue EM, Mishra S, Gidley MJ, Monro JA. Composition and structure of tuber cell walls affect in vitro digestibility of potato (Solanum tuberosum L.). Food Funct 2018; 7:4202-4212. [PMID: 27722373 DOI: 10.1039/c6fo00895j] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The digestibility of starchy foods, such as potatoes, can be characterized by the proportion of starch that is rapidly digestible by in vitro hydrolysis (rapidly digestible starch, RDS). This study evaluated the RDS content in a potato germplasm collection consisting of 98 genotypes and identified three advanced lines, Crop39, Crop71 and Crop85, where cooked potato RDS content was significantly lower than that of their respective isolated starches (P < 0.05). In Crop39, Crop71 and Crop85, the properties of their isolated starch did not differ significantly from that of five control lines with higher RDS contents. Cell wall analyses revealed that, compared with other lines tested, Crop39, Crop71 and Crop85 had at least four times the amount of rhamnogalacturonan-I (RG-I) galactan side-chains that were very firmly attached to the wall and requiring 4 M KOH for extraction. Pectin solubilization during cooking was also remarkably low (2-4%) in these three lines compared with other lines tested (7-19%). The findings suggest that possession of higher amounts of RG-I galactan that interact strongly with cellulose may provide a sturdier wall that better resists solubilization during cooking, and effectively impedes access of digestive enzymes for starch hydrolysis in an in vitro model.
Collapse
Affiliation(s)
- Jovyn K T Frost
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
| | - Bernadine M Flanagan
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Qld 4072, Australia
| | - David A Brummell
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
| | - Erin M O'Donoghue
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
| | - Suman Mishra
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Qld 4072, Australia
| | - John A Monro
- The New Zealand Institute for Plant & Food Research Limited, Food Industry Science Centre, Private Bag 11600, Palmerston North 4442, New Zealand.
| |
Collapse
|
15
|
Larder CE, Abergel M, Kubow S, Donnelly DJ. Freeze-drying affects the starch digestibility of cooked potato tubers. Food Res Int 2018; 103:208-214. [DOI: 10.1016/j.foodres.2017.10.034] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 10/01/2017] [Accepted: 10/14/2017] [Indexed: 01/06/2023]
|
16
|
Jin CY, Xu D, Zeng FK, Zhao YC, Yang YC, Gao GQ, Wen GH, Liu G. A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0127] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractA simple method called low-temperature vacuum drying (LTVD) was used to produce a novel dehydrated potato flour called raw dehydrated potato flour (RDPF). Preparing RDPF by LTVD at 60°C, 70°C and 80°C in both slice and dice shape was investigated. Potato samples in dice shape are easier dehydrating than in slice shape, the starch granules of RDPF maintain ellipsoid shape as the native potato starch. The best temperature of LTVD to prepare the RDPF is around 70°C according to CIE chromaticity results. Dehydrate at 60°C in dice shape, 88.37% of the trypsin inhibitor activity of the fresh potato is maintained. The Mixolab curve shows that the RDPF has some similar rheological properties of the wheat flour. Protein undenatured, starch ungelatinized, with the high performance of processing properties, RDPF has a number of potential applications in the potato staple food manufacture.
Collapse
|
17
|
Jansky S, Fajardo D. Amylose content decreases during tuber development in potato. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4560-4564. [PMID: 26931799 DOI: 10.1002/jsfa.7673] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Revised: 12/02/2015] [Accepted: 02/14/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Potato starch is composed primarily of amylopectin and amylose in an approximately 3:1 ratio. Amylose is considered to be nutritionally desirable in North American and European markets, so there is interest in finding strategies to increase the amylose content of potato starch. There is also interest in marketing 'baby' potatoes, which are harvested when they are physiologically immature. This study was carried out to determine weekly changes in amylose content in potato tubers of 11 North American cultivars during the growing season. The trial was repeated across 3 years. RESULTS We determined that amylose content is highest early and it decreases in a linear fashion as the growing season progresses. Mean amylose content across cultivars and years declined from 30.0% in late June to 26.8% in late August. The rate of decrease varied across years, with slopes of linear regression plots ranging from -0.17 in 2012 to -0.74 in 2011. Amylose content in tuber starch varied among cultivars, with the highest levels observed in Ranger Russet (30.7%) and White Pearl (31.6%); it was lowest in Kennebec (25.7%) and Langlade (25.6%). CONCLUSIONS This study adds to a growing body of literature on the nutritional value of immature potato tubers. In addition to having higher levels of some phytonutrients, as reported in other studies, immature tubers have a higher proportion of amylose in the starch. This is nutritionally desirable in affluent regions where high fiber content is more important than calories from carbohydrates. Published 2016. This article is a U.S. Government work and is in the public domain in the USA.
Collapse
Affiliation(s)
- Shelley Jansky
- Vegetable Crops Research Unit, USDA-ARS, 1575 Linden Drive, Madison, WI 53706, USA
- Department of Horticulture, USDA-ARS, 1575 Linden Drive, Madison, WI, 53706, USA
| | - Diego Fajardo
- Vegetable Crops Research Unit, USDA-ARS, 1575 Linden Drive, Madison, WI 53706, USA
| |
Collapse
|
18
|
Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety. Food Chem 2016; 208:297-300. [PMID: 27132853 DOI: 10.1016/j.foodchem.2016.03.120] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 03/30/2016] [Accepted: 03/30/2016] [Indexed: 12/30/2022]
Abstract
Resistant starch (RS) has unique digestive and absorptive properties which may provide health benefits. We conducted a study to determine the contributions of cultivar, cooking method and service temperature on the RS contents of potatoes (Solanum tuberosum L.). We hypothesized that the RS content would vary by variety, cooking method and service temperature. Potatoes of three common commercial varieties (Yukon Gold, Dark Red Norland, and Russet Burbank) were subjected to two methods of cooking (baking or boiling) and three service temperatures: hot (65°C), chilled (4°C) and reheated (4°C for 6d; reheated to 65°C) and analyzed the starch content by modification of a commercially available assay. Results showed that RS content (g/100g) varied by cooking method and service temperature but not variety. Baked potatoes had higher RS contents than boiled; chilled potatoes had more RS than either hot or reheated. These results may assist in dietary choices for reducing chronic disease risk.
Collapse
|
19
|
Lattová E, Brabcová A, Bartová V, Potěšil D, Bárta J, Zdráhal Z. N-glycome profiling of patatins from different potato species of Solanum genus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3243-3250. [PMID: 25763881 DOI: 10.1021/acs.jafc.5b00426] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
It is hypothesized that oligosaccharides are another potential source of immunological cross-reaction between different plant allergens. Patatin is the most abundant glycoprotein in potato and has been described to have an oligosaccharide of composition Man3(Xyl)GlcNAc2(Fuc). In this work, N-glycosylation profiles of patatin proteins isolated from tubers of different potato species were investigated and compared. Oligosaccharides were released by enzymatic digestion with PNAGase A and analyzed primarily by matrix-assisted laser desorption ionization mass spectrometry. For glycan labeling, a modified version of on-target derivatization with phenylhydrazine was applied. This study found the presence of glycan structures not described previously in patatins of potato tubers, and their glycan profiles significantly differed. This knowledge about the glycosylation of potato patatins may be helpful for correct choice of potato species to decrease the presence of specific glycan epitopes causing food allergy as well as for utilization of potatoes for the manufacture of therapeutic proteins.
Collapse
Affiliation(s)
| | - Adéla Brabcová
- ‡Department of Plant Production and Agroecology, Faculty of Agriculture, University of South Bohemia in Ceske Budejovice, Studentska 13, 370 05 Ceske Budejovice, Czech Republic
| | - Veronika Bartová
- ‡Department of Plant Production and Agroecology, Faculty of Agriculture, University of South Bohemia in Ceske Budejovice, Studentska 13, 370 05 Ceske Budejovice, Czech Republic
| | | | - Jan Bárta
- ‡Department of Plant Production and Agroecology, Faculty of Agriculture, University of South Bohemia in Ceske Budejovice, Studentska 13, 370 05 Ceske Budejovice, Czech Republic
| | | |
Collapse
|
20
|
Jansky SH, Fajardo DA. Tuber starch amylose content is associated with cold-induced sweetening in potato. Food Sci Nutr 2014; 2:628-33. [PMID: 25493178 PMCID: PMC4256565 DOI: 10.1002/fsn3.137] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2014] [Revised: 05/19/2014] [Accepted: 05/21/2014] [Indexed: 11/10/2022] Open
Abstract
Cold-induced sweetening (CIS) is the accumulation of reducing sugars in potato tubers at low storage temperatures. It is undesirable because it results in dark fry products. Our study evaluated the relationship between genetic resistance to CIS and two starch parameters, amylose content and starch granule size. We found that the amylose content in four CIS-resistant varieties was higher than that in five susceptible varieties. Amylose content was influenced not only by variety but also storage, production year, and field location. However, interactions between amylose content and environmental variables were not detected. In contrast, starch granule size was not associated with CIS resistance. No effect of storage on starch granule size was detected, and interactions among variety, production year, and field location were observed. Tuber starch amylose content should be considered a source of variability for CIS.
Collapse
Affiliation(s)
- Shelley H Jansky
- USDA-ARS, Vegetable Crops Research Unit and Department of Horticulture, University of Wisconsin-Madison Madison, Wisconsin
| | - Diego A Fajardo
- USDA-ARS, Vegetable Crops Research Unit and Department of Horticulture, University of Wisconsin-Madison Madison, Wisconsin
| |
Collapse
|