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Xiang G, Li J, Lin Q, Zhang Y, Ding Y, Guo X, Pan Q, Liu Q, Fu X, Yang Y, Han W, Fang Y. The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties. Food Chem X 2023; 19:100785. [PMID: 37780235 PMCID: PMC10534091 DOI: 10.1016/j.fochx.2023.100785] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/27/2023] [Accepted: 07/03/2023] [Indexed: 10/03/2023] Open
Abstract
This study investigated the effect of removing proteins, lipids and starch on the structure, physicochemical properties and digestion properties of rice flour (with 30% moisture) treated with heat moisture treatment (HMT). According to the results, HMT caused the adhesion and agglomeration of the rice flour, promoted the binding between starch, protein and lipid molecular chains and led to the formation of complexes (especially starch-lipid complexes), which hindered the removal of non-starch components. Compared to the untreated rice flour, the HMT treated lipid-removal rice flour had small changes in their crystallinity, gelatinization temperature and viscosity property. After removing protein, the crystallinity, peak viscosity, final viscosity, breakdown and starch digestibility were sharply increased. In particular, the peak viscosity increased from 811 cP to 1746 cP and the enthalpy change increased from 5.33 J/g to 10.18 J/g. These findings are helpful in understanding the contribution of removing endogenous proteins and lipids to the physicochemical changes of HMT treated rice flour during its heating process and thus can be helpful in controlling the quality of rice flour through HMT.
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Affiliation(s)
- Guiyuan Xiang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Jiangtao Li
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Yili Zhang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Yuqin Ding
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Xiaofeng Guo
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Qianru Pan
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Qiongxiang Liu
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Xiangjin Fu
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Ying Yang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Wenfang Han
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
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2
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Zhang J, You Y, Li C, Ban X, Gu Z, Li Z. The modulatory roles and regulatory strategy of starch in the textural and rehydration attributes of dried noodle products. Crit Rev Food Sci Nutr 2022; 64:5551-5567. [PMID: 36524398 DOI: 10.1080/10408398.2022.2155797] [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] [Indexed: 12/23/2022]
Abstract
Noodles are popular staple foods globally, and dried noodle products (DNPs) have gained increasing attention due to recent changes in consumer diet behavior. Rapid rehydration and excellent texture quality are the two major demands consumers make of dried noodle products. Unfortunately, these two qualities conflict with each other: the rapid rehydration of DNPs generally requires a loose structure, which is disadvantageous for good texture qualities. This contradiction limits further development of the noodle industry, and overcoming this limitation remains challenging. Starch is the major component of noodles, and it has two main roles in DNPs. It serves as a skeleton for the noodle in gel networks form or acts as a noodle network filler in granule form. In this review, we comprehensively investigate the different roles of starch in DNPs, and propose strategies for balancing the conflicts between texture and rehydration qualities of DNPs by regulating the gel network and granule structure of starch. Current strategies in regulating the gel network mainly focused on the hydrogen bond strength, the orientation degree, and the porosity; while regulating granule structure was generally performed by adjusting the integrity and the gelatinization degree of starch. This review assists in the production of instant dried noodle products with desired qualities, and provides insights into promising enhancements in the quality of starch-based products by manipulating starch structure.
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Affiliation(s)
- Jiayan Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Yuxian You
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
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3
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Linear discriminant analysis of grain quality traits in rice (Oryza sativa L.) using the digital imaging technique. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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4
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Chen JY, Zeng JY, Ding S, Li J, Liu X, Guan DX, Ma LQ. Arsenic contents, speciation and bioaccessibility in rice grains from China: Regional and variety differences. JOURNAL OF HAZARDOUS MATERIALS 2022; 437:129431. [PMID: 35897189 DOI: 10.1016/j.jhazmat.2022.129431] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/11/2022] [Accepted: 06/18/2022] [Indexed: 06/15/2023]
Abstract
As the staple food for Asian countries and with its ability in arsenic accumulation, rice consumption becomes a dominant pathway for As exposure to humans. Here, we collected 108 rice samples from local markets and online sources in 13 major rice-producing regions in China, and determined As contents, speciation and bioaccessibility in the samples. Total As contents were 25-327 μg kg-1 (averaging 120), showing regional differences, with Hunan province being greater than other provinces at 180 vs 110. In rice grains, inorganic As was the dominant species, being 39.9-88.5 (61.1 %), but all being within the Chinese standard at 200 μg kg-1. Based on the modified physiologically-based extraction test (MPEBT), arsenic bioaccessibility in rice samples was 20.1-82.2 (52.3 %) in the gastric phase and 47.2-113 (81.2 %) in the intestinal phase. Strong positive correlation between total As and bioaccessible As suggested bioaccessible As was content-dependent. Based on the intestinal phase, the rice samples from northern region had lower As bioaccessibility than other regions (59.2 vs 83.2 %), and Japonica variety had lower As bioaccessibility than Indica variety (71.1 vs 83.1 %). This study suggests that rice from markets in China is safe, with their As contents and bioaccessibility showing regional and variety differences.
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Affiliation(s)
- Jia-Yi Chen
- Zhejiang Provincial Key Laboratory of Agricultural Resources and Environment, Institute of Soil and Water Resources and Environmental Science, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, China
| | - Jing-Yu Zeng
- Zhejiang Provincial Key Laboratory of Agricultural Resources and Environment, Institute of Soil and Water Resources and Environmental Science, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, China
| | - Song Ding
- Zhejiang Provincial Key Laboratory of Agricultural Resources and Environment, Institute of Soil and Water Resources and Environmental Science, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, China
| | - Jie Li
- College of Geography and Environment, Shandong Normal University, Jinan 250358, China
| | - Xue Liu
- Institute of Environmental Remediation and Human Health, Southwest Forestry University, Kunming 650224, China
| | - Dong-Xing Guan
- Zhejiang Provincial Key Laboratory of Agricultural Resources and Environment, Institute of Soil and Water Resources and Environmental Science, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, China
| | - Lena Q Ma
- Zhejiang Provincial Key Laboratory of Agricultural Resources and Environment, Institute of Soil and Water Resources and Environmental Science, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, China.
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5
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Ng ML, Lui HY. Rice congee as an alternative to thickened liquids for patients with swallowing disorders. J Texture Stud 2022; 53:405-416. [PMID: 35255166 DOI: 10.1111/jtxs.12673] [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: 01/13/2022] [Revised: 03/01/2022] [Accepted: 03/02/2022] [Indexed: 11/26/2022]
Abstract
OBJECTIVES Seeing the popularity of rice congee consumption among Asian families, the present study examined the possibility of preparing thickened liquids from rice congee of different consistency levels that are commonly prescribed for individuals with swallowing disorders. METHODS The two most common rice varieties in Hong Kong, indica and japonica rice grains, were used to prepare rice congee from which thickened liquids were extracted. By varying the water-to-rice ratio, cooking time, optional reheating on a frying pan, and temperature, slightly thick, mildly thick, moderately thick, and extremely thick liquids were obtained. RESULTS Recipes for extracting thickened liquids of different consistencies from rice congee cooked with indica and japonica rice grains were established. The consistency levels were defined with reference to although not strictly following the International Dysphagia Diet Standardization Initiative (IDDSI) framework. Results revealed that the consistency of the product varied with water-to-rice ratio, cooking time and temperature. CONCLUSION Recipes were established for preparing thickened liquids using rice grains at both serving and room temperatures. Findings support that thickened liquids so obtained can be used as an alternative to thickened liquids preparing using commercial thickeners.
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Affiliation(s)
- Manwa L Ng
- Speech Science Laboratory, Faculty of Education, University of Hong Kong, Hong Kong, China
| | - Hoi Ying Lui
- Speech Science Laboratory, Faculty of Education, University of Hong Kong, Hong Kong, China
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6
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Hafila KZ, Jumaidin R, Ilyas RA, Selamat MZ, Yusof FAM. Effect of palm wax on the mechanical, thermal, and moisture absorption properties of thermoplastic cassava starch composites. Int J Biol Macromol 2022; 194:851-860. [PMID: 34838853 DOI: 10.1016/j.ijbiomac.2021.11.139] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 11/19/2021] [Accepted: 11/21/2021] [Indexed: 11/05/2022]
Abstract
Thermoplastic starch is a potentially sustainable and biodegradable material. However, it possesses some limitations in terms of mechanical performance and high moisture sensitivity. In this current work, the characteristics of thermoplastic cassava starch (TPCS) containing palm wax at various loading were evaluated. TPCS was prepared via hot pressing by varying the ratios of palm wax (2.5, 5, 10, and 15 wt%). Next, characterization via scanning electron microscopy (SEM), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), Fourier-transform infrared spectroscopy (FT-IR), mechanical, water solubility, thickness swelling and moisture absorption tests, were conducted on the samples. The findings showed that incorporating starch-based thermoplastics with palm wax has remarkably improved mechanical characteristics of the thermoplastic blends. Besides, the morphology of the samples demonstrated irregular and rougher cleavage fracture after palm wax addition. FT-IR indicated the existence of intermolecular interaction between TPCS and palm wax with the intermolecular hydrogen bonds that existed between them. The thermal stability of TPCS has improved with rising palm wax content. The incorporation of 15 wt% palm wax resulted in the lowest moisture absorption value among the samples. Overall, the developed TPCS/palm wax with improved mechanical and moisture resistance characteristics has the potential to be used as biodegradable materials.
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Affiliation(s)
- K Z Hafila
- Fakulti Kejuruteraan Mekanikal, Universiti Teknikal Malaysia Melaka, Hang Tuah Jaya, 76100 Durian Tunggal, Melaka, Malaysia; German-Malaysian Institute, Jalan Ilmiah Taman Universiti, 43000 Kajang, Selangor, Malaysia
| | - R Jumaidin
- Fakulti Teknologi Kejuruteraan Mekanikal dan Pembuatan, Universiti Teknikal Malaysia Melaka, Hang Tuah Jaya, 76100 Durian Tunggal, Melaka, Malaysia.
| | - R A Ilyas
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 UTM, Johor Bahru, Johor, Malaysia; Centre for Advanced Composite Materials, Universiti Teknologi Malaysia, 81310 UTM, Johor Bahru, Johor, Malaysia
| | - M Z Selamat
- Fakulti Teknologi Kejuruteraan Mekanikal dan Pembuatan, Universiti Teknikal Malaysia Melaka, Hang Tuah Jaya, 76100 Durian Tunggal, Melaka, Malaysia
| | - Fahmi Asyadi Md Yusof
- Universiti Kuala Lumpur, Malaysian Institute of Chemical and Bioengineering Technology, Taboh Naning, Alor Gajah, Melaka 78000, Malaysia
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7
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Endogenous alpha-amylase alters the pasting properties of starch during starch separation by proteases. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103311] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Lutfi Z, Kalim Q, Shahid A, Nawab A. Water chestnut, rice, corn starches and sodium alginate. A comparative study on the physicochemical, thermal and morphological characteristics of starches after dry heating. Int J Biol Macromol 2021; 184:476-482. [PMID: 34171253 DOI: 10.1016/j.ijbiomac.2021.06.128] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 04/20/2021] [Accepted: 06/17/2021] [Indexed: 11/25/2022]
Abstract
Water chestnut (Trapa bispniosa), rice and corn starch were modified with sodium alginate and subjected to dry heating for 0,2 and 4 h for at 130 °C. The physicochemical, thermal and morphological properties of native as well as modified starches were determined. Thermal and morphological properties were studied using Differential Scanning Calorimeter (DSC) and Scanning Electron Microscopy (SEM). It was observed that the dry heating of starches with and without sodium alginate significantly reduce the swelling power, solubility, paste clarity whereas, water absorption and syneresis increased. The swelling power was higher for corn starch as compared to other starches while rice starch has higher syneresis. In the presence of sodium alginate the water absorption was increased in all starch samples upon heating. The onset temperature was found to be increased after dry heating of all starches. The maximum increased was noticed for rice starch. Morphological studies showed the damaging of granule surface with the accumulation of leached amylose and gum but total degradation was not observed. Peak viscosity, final viscosity, breakdown, and setback of RS- sodium alginate mixture were reduced on dry heating. Although pasting temperature of rice starch was not significantly changed.
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Affiliation(s)
- Zubala Lutfi
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan.
| | - Qudsia Kalim
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
| | - Asifa Shahid
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
| | - Anjum Nawab
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan.
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Rolandelli G, Favre LC, Mshicileli N, Vhangani LN, Farroni AE, van Wyk J, Buera MDP. The complex dependence of non-enzymatic browning development on processing conditions in maize snacks. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111636] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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10
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Physicochemical, morphological, functional, and pasting properties of potato starch as a function of extraction methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00862-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Pang Z, Cao J, Li H, Chen C, Liu X. Rheology and tribology properties of cereal and legume flour paste from different botanical origins. J Food Sci 2020; 85:4130-4140. [PMID: 33124695 DOI: 10.1111/1750-3841.15501] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 09/20/2020] [Accepted: 09/27/2020] [Indexed: 12/19/2022]
Abstract
Paste made from eight types of cereal grains (low fiber containing grains [LF grains]: rice, sticky rice, black rice, and millet; and high fiber containing grains [HF grains]: wheat, buckwheat, oat, and barley), and four types of legumes (soybean, red bean, kidney bean, and mung bean), were studied in terms of particle size, rheological, and tribological properties. Sticky rice and soybean pastes showed lower yield stress, viscosity and consistency coefficient than other pastes. Most cereal pastes showed a major peak at approximately 160 µm except for oat and barley, while legume pastes showed mono modal profiles except for soybean. Tribological results showed that starch tended to develop type A friction profiles, showing a typical Stribeck curve; bran/fiber tended to develop type B profiles, showing an ascent curve with clear onset of hydrodynamic regime; protein and lipids promoted type C profiles, showing a flat plateau shaped curve. Water soluble polysaccharides in grains or legumes could improve the paste lubrication. In general, 5% of the black rice paste and sticky rice in the LF grain group, and the soybean paste in the legume group, showed a low friction coefficient (μ) in the entire entrainment speed range; barley paste and oat paste in the HF grain group showed relatively low μ at low entrainment speed (0.5 mm/s) and medium entrainment speed (5 and 10 mm/s), respectively.
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Affiliation(s)
- Zhihua Pang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - Jinnuo Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - He Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - Cunshe Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China
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12
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Physico-chemical, functional, morphological, thermal properties and digestibility of Talipot palm (Corypha umbraculifera L.) flour and starch grown in Malabar region of South India. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00408-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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13
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LEE Y, DIAS-MORSE PN, MEULLENET JF. Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.17118] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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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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15
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Fradinho P, Sousa I, Raymundo A. Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14001] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Patrícia Fradinho
- LEAF – Linking Landscape, Environment, Agriculture and Food Instituto Superior de Agronomia Universidade de Lisboa Tapada da Ajuda 1349‐017 Lisboa Portugal
| | - Isabel Sousa
- LEAF – Linking Landscape, Environment, Agriculture and Food Instituto Superior de Agronomia Universidade de Lisboa Tapada da Ajuda 1349‐017 Lisboa Portugal
| | - Anabela Raymundo
- LEAF – Linking Landscape, Environment, Agriculture and Food Instituto Superior de Agronomia Universidade de Lisboa Tapada da Ajuda 1349‐017 Lisboa Portugal
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16
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Van de Walle D, Heymans R, Dewettinck K. Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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17
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Behera G, Sutar P. A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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18
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Balindong JL, Ward RM, Liu L, Rose TJ, Pallas LA, Ovenden BW, Snell PJ, Waters DL. Rice grain protein composition influences instrumental measures of rice cooking and eating quality. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.09.008] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Aluwi NA, Murphy KM, Ganjyal GM. Physicochemical Characterization of Different Varieties of Quinoa. Cereal Chem 2017. [DOI: 10.1094/cchem-10-16-0251-r] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nicole A. Aluwi
- School of Food Science, Washington State University, Pullman, WA, U.S.A
| | - Kevin M. Murphy
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA, U.S.A
| | - Girish M. Ganjyal
- School of Food Science, Washington State University, Pullman, WA, U.S.A
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Marefati A, Wiege B, Haase NU, Matos M, Rayner M. Pickering emulsifiers based on hydrophobically modified small granular starches - Part I: Manufacturing and physico-chemical characterization. Carbohydr Polym 2017; 175:473-483. [PMID: 28917891 DOI: 10.1016/j.carbpol.2017.07.044] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 07/14/2017] [Accepted: 07/15/2017] [Indexed: 01/10/2023]
Abstract
Small granular starches from rice, quinoa and amaranth were hydrophobized by esterification with octenyl succinic anhydride (OSA) in an aqueous alkaline slurry to obtain series of modified starches at defined intervals (i.e. 0.6, 1.2, 1.8, 2.4, 3.0%). The physical and the physico-chemical properties of the starch particles were characterized by proximate analysis including protein level, amylose level and dry matter. The shape and size of the starch granules were characterized by scanning electron microscopy and light scattering. The gelatinization properties were characterized by differential scanning calorimetry. The degree of modification was determined by titration with NaOH. With regard to the emulsion formulation and in order to assess the emulsifying capacity of the small granular starches, the effect of starch type, degree of modification and starch concentration on the resulting emulsion droplet size were evaluated by light scattering and optical microscopy. Emulsifying properties were found to depend on the degree of substitution, size of the granules and the starch to oil ratio of the formulation. Quinoa starch granules, in general, had the best emulsifying capacity followed by amaranth and rice. However, in higher starch concentrations (>400mg/mL oil) and adequate levels of OSA (3.0%) amaranth performed best, having the smallest size of starches studied.
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Affiliation(s)
- A Marefati
- Department of Food Technology, Engineering, and Nutrition, Lund University, P. O. Box 124, SE 221 00 Lund, Sweden.
| | - B Wiege
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Schützenberg 12, 32756 Detmold, Germany
| | - N U Haase
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Schützenberg 12, 32756 Detmold, Germany
| | - M Matos
- Department of Food Technology, Engineering, and Nutrition, Lund University, P. O. Box 124, SE 221 00 Lund, Sweden; Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain
| | - M Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, P. O. Box 124, SE 221 00 Lund, Sweden
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21
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Nawaz MA, Fukai S, Bhandari B. In situ analysis of cooking properties of rice by thermal mechanical compression test method. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1203935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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23
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Effect of dry heating and ionic gum on the physicochemical and release properties of starch from Dioscorea. Int J Biol Macromol 2017; 95:557-563. [DOI: 10.1016/j.ijbiomac.2016.11.064] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 11/14/2016] [Accepted: 11/17/2016] [Indexed: 11/21/2022]
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24
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Characteristics of thermoplastic sugar palm Starch/Agar blend: Thermal, tensile, and physical properties. Int J Biol Macromol 2016; 89:575-81. [DOI: 10.1016/j.ijbiomac.2016.05.028] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2016] [Revised: 04/20/2016] [Accepted: 05/09/2016] [Indexed: 11/21/2022]
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25
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Jang EH, Lee SJ, Hong JY, Chung HJ, Lee YT, Kang BS, Lim ST. Correlation between physicochemical properties of japonica and indica rice starches. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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26
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Samyor D, Deka SC, Das AB. Evaluation of Physical, Thermal, Pasting Characteristics and Mineral Profile of Pigmented and Nonpigmented Rice Cultivars. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12594] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Duyi Samyor
- Department of Food Engineering and Technology; Tezpur University; Assam 784028 India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology; Tezpur University; Assam 784028 India
| | - Amit Baran Das
- Department of Food Engineering and Technology; Tezpur University; Assam 784028 India
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27
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Physicochemical and release properties of carboxymethylated starches of Dioscorea from Jharkhand. Int J Biol Macromol 2015; 74:523-9. [DOI: 10.1016/j.ijbiomac.2014.11.039] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2014] [Revised: 11/12/2014] [Accepted: 11/21/2014] [Indexed: 11/20/2022]
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28
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Jiao G, Wei X, Shao G, Xie L, Sheng Z, Tang S, Hu P. Impact of Rice Flour Cold-Water-Soluble Fraction Removal on Gelatinization and Pasting Properties. Cereal Chem 2014. [DOI: 10.1094/cchem-11-13-0227-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Guiai Jiao
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, Zhejiang 310006, China
| | - Xiangjin Wei
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, Zhejiang 310006, China
| | - Gaoneng Shao
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, Zhejiang 310006, China
| | - Lihong Xie
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, Zhejiang 310006, China
| | - Zhonghua Sheng
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, Zhejiang 310006, China
| | - Shaoqing Tang
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, Zhejiang 310006, China
- Corresponding authors. Phone/Fax (Hu): +86 571 63370221.Phone/Fax (Tang): +86 571 63370381
| | - Peisong Hu
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, Zhejiang 310006, China
- Corresponding authors. Phone/Fax (Hu): +86 571 63370221.Phone/Fax (Tang): +86 571 63370381
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30
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Affiliation(s)
- Lin Lu
- Rice Product Quality Supervision and Inspection Center; Ministry of Agriculture; China National Rice Research Institute; Hangzhou 310006 China
| | - Zhiwei Zhu
- Rice Product Quality Supervision and Inspection Center; Ministry of Agriculture; China National Rice Research Institute; Hangzhou 310006 China
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31
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Mar NN, Umemoto T, Abdulah SNA, Maziah M. Chain Length Distribution of Amylopectin and Physicochemical Properties of Starch in Myanmar Rice Cultivars. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.822884] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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32
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Chandra IK, Kasim NS, Tran Nguyen PL, Tran-Thi NY, Ismadji S, Ju YH. Physicochemical characterization of starch isolated from redMonascusrice. ASIA-PAC J CHEM ENG 2013. [DOI: 10.1002/apj.1781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ivon Kusmijo Chandra
- Department of Chemical Engineering; National Taiwan University of Science and Technology; 43, sec 4. Keelung Rd. Taipei Taiwan
- Department of Chemical Engineering; Widya Mandala Surabaya Catholic University; Kalijudan 37 Surabaya 60114 Indonesia
| | - Novy Srihartanti Kasim
- Department of Chemical Engineering; National Taiwan University of Science and Technology; 43, sec 4. Keelung Rd. Taipei Taiwan
| | - Phuong Lan Tran Nguyen
- Department of Chemical Engineering; National Taiwan University of Science and Technology; 43, sec 4. Keelung Rd. Taipei Taiwan
| | - Ngoc Yen Tran-Thi
- Department of Food Technology, Faculty of Chemical Engineering; Ho Chi Minh City University of Technology (HCMUT); 268 Ly Thuong Kiet Street, Ward 14, District 10 Ho Chi Minh City Viet Nam
| | - Suryadi Ismadji
- Department of Chemical Engineering; Widya Mandala Surabaya Catholic University; Kalijudan 37 Surabaya 60114 Indonesia
| | - Yi-Hsu Ju
- Department of Chemical Engineering; National Taiwan University of Science and Technology; 43, sec 4. Keelung Rd. Taipei Taiwan
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33
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Cappa C, Lucisano M, Mariotti M. Rheological properties of gels obtained from gluten-free raw materials during a short term aging. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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34
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Deepika V, Jayaram Kumar K, Anima P. Isolation and partial characterization of delayed releasing starches of Colocasia species from Jharkhand, India. Carbohydr Polym 2013; 96:253-8. [DOI: 10.1016/j.carbpol.2013.04.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2012] [Revised: 04/02/2013] [Accepted: 04/04/2013] [Indexed: 10/27/2022]
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35
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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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36
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Sahari J, Sapuan S, Zainudin E, Maleque M. Thermo-mechanical behaviors of thermoplastic starch derived from sugar palm tree (Arenga pinnata). Carbohydr Polym 2013; 92:1711-6. [DOI: 10.1016/j.carbpol.2012.11.031] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2012] [Revised: 11/03/2012] [Accepted: 11/11/2012] [Indexed: 11/27/2022]
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37
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Puncha-arnon S, Uttapap D. Rice starch vs. rice flour: Differences in their properties when modified by heat–moisture treatment. Carbohydr Polym 2013; 91:85-91. [DOI: 10.1016/j.carbpol.2012.08.006] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2012] [Revised: 07/30/2012] [Accepted: 08/02/2012] [Indexed: 10/28/2022]
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38
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Crofts N, Abe K, Aihara S, Itoh R, Nakamura Y, Itoh K, Fujita N. Lack of starch synthase IIIa and high expression of granule-bound starch synthase I synergistically increase the apparent amylose content in rice endosperm. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2012; 193-194:62-69. [PMID: 22794919 DOI: 10.1016/j.plantsci.2012.05.006] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2012] [Revised: 05/09/2012] [Accepted: 05/10/2012] [Indexed: 05/18/2023]
Abstract
Rice endosperm starch is composed of 0-30% linear amylose, which is entirely synthesized by granule-bound starch synthase I (GBSSI: encoded by Waxy, Wx). The remainder consists of branched amylopectin and is elongated by multiple starch synthases (SS) including SSI, IIa and IIIa. Typical japonica rice lacks active SSIIa and contains a low expressing Wx(b) causing a low amylose content (ca. 20%). WAB2-3 (SS3a/Wx(a)) lines generated by the introduction of a dominant indica Wx(a) into a japonica waxy mutant (SS3a/wx) exhibit elevated GBSSI and amylose content (ca. 25%). The japonica ss3a mutant (ss3a/Wx(b)) shows a high amylose content (ca. 30%), decreased long chains of amylopectin and increased GBSSI levels. To investigate the functional relationship between the ss3a and Wx(a) genes, the ss3a/Wx(a) line was generated by crossing ss3a/Wx(b) with SS3a/Wx(a), and the starch properties of this line were examined. The results show that the apparent amylose content of the ss3a/Wx(a) line was increased (41.3%) compared to the parental lines. However, the GBSSI quantity did not increase compared to the SS3a/Wx(a) line. The amylopectin branch structures were similar to the ss3a/Wx(b) mutant. Therefore, Wx(a) and ss3a synergistically increase the apparent amylose content in rice endosperm, and the possible reasons for this increase are discussed.
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Affiliation(s)
- Naoko Crofts
- Department of Biological Production, Akita Prefectural University, 241-438 Kaidobata-Nishi, Nakano Shimoshinjo, Akita City, Akita 010-0195, Japan.
| | - Katsumi Abe
- Graduate School of Science and Technology, Niigata University, 8050 Ikarashi 2-no-cho, Nishi-ku, Niigata 950-2181, Japan.
| | - Satomi Aihara
- Department of Biological Production, Akita Prefectural University, 241-438 Kaidobata-Nishi, Nakano Shimoshinjo, Akita City, Akita 010-0195, Japan.
| | - Rumiko Itoh
- Department of Biological Production, Akita Prefectural University, 241-438 Kaidobata-Nishi, Nakano Shimoshinjo, Akita City, Akita 010-0195, Japan. i---love--
| | - Yasunori Nakamura
- Department of Biological Production, Akita Prefectural University, 241-438 Kaidobata-Nishi, Nakano Shimoshinjo, Akita City, Akita 010-0195, Japan.
| | - Kimiko Itoh
- Graduate School of Science and Technology, Niigata University, 8050 Ikarashi 2-no-cho, Nishi-ku, Niigata 950-2181, Japan; Center for Transdisciplinary Research Institute, Niigata University, 8050 Ikarashi 2-no-cho, Nishi-ku, Niigata 950-2181, Japan.
| | - Naoko Fujita
- Department of Biological Production, Akita Prefectural University, 241-438 Kaidobata-Nishi, Nakano Shimoshinjo, Akita City, Akita 010-0195, Japan.
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39
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Lu D, Lu W. Effects of protein removal on the physicochemical properties of waxy maize flours. STARCH-STARKE 2012. [DOI: 10.1002/star.201200038] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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40
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Itagi HN, Rao BVRS, Jayadeep PA, Singh V. Functional and antioxidant properties of ready-to-eat flakes from various cereals including sorghum and millets. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2012. [DOI: 10.1111/j.1757-837x.2012.00136.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- HameedaBanu N. Itagi
- Department of Grain Science and Technology; Central Food Technological Research Institute; Mysore; India
| | | | | | - Vasudeva Singh
- Department of Grain Science and Technology; Central Food Technological Research Institute; Mysore; India
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Khamthong P, Lumdubwong N. Effects of heat-moisture treatment on normal and waxy rice flours and production of thermoplastic flour materials. Carbohydr Polym 2012; 90:340-7. [PMID: 24751050 DOI: 10.1016/j.carbpol.2012.05.049] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2012] [Revised: 05/12/2012] [Accepted: 05/17/2012] [Indexed: 11/17/2022]
Abstract
Different levels of heat-moisture treatment (HMT) were applied to normal and waxy rice flours. Changes in chemical composition and functional properties of both flours were investigated. It was found that HMT induced β-turn conformation of rice proteins. Levels of HMT and types of rice flour interactively influenced thermal properties and XRD patterns of flour. When heat-moisture treated flour was utilized for production of thermoplastic flour (TPF) materials, it was found that HMT improved continuity of injection molding, complete mold filling, and yielded homogenous TPF materials. HMT levels affected the mechanical, thermal and barrier properties of TPF resin and materials differently. The ratio of HMT level to native flours was proposed for use not only for resin processing and injection molding, but also for improving mechanical and barrier properties of TPF materials.
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Affiliation(s)
- Prapaisut Khamthong
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
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42
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Defatted cashew nut shell starch as renewable polymeric material: Isolation and characterization. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.11.044] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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43
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Nakamura S, Satoh H, Ohtsubo K. Characteristics of pregelatinized ae mutant rice flours prepared by boiling after preroasting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10665-10676. [PMID: 21894958 DOI: 10.1021/jf200973x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
As ae mutant rice, such as EM10, lacks the starch branching enzyme IIb, its amylopectin contains more long-chain glucans than that of ordinary Indica and Japonica rice grains. Although boiled grains of ae rice cultivars are too hard and nonsticky for table rice, they are promising in terms of biofunctionality, such as prevention of diabetes. The present paper investigates the characterization of a novel group of four ae mutant rice cultivars (EM72, EM145, EM174, and EM189). They were subjected to the evaluation for their main chemical components, physical properties, and enzyme activities at different grain conditions (raw milled rice, roasted rice, boiled rice, and rice boiled after preroasting). These mutant rice grains are characterized by high apparent amylose, high protein and high glucose contents, high pasting temperature, high α-amylase activities, high resistant starch, and low degree of gelatinization. A novel method was developed to maintain the high resistant starch contents of gelatinized rice grains. Rice boild after preroasting showed a higher ratio of resistant starch and a lower amount of glucose than ordinary boiled rice. It became possible to produce high-quality and biofunctional pregelatinized rice flours by boiling with frozen fruits, such as tomatoes, after rice grains had been preroasted. These ae mutants were found to be suitable materials for rice/fruit or rice/vegetable products to serve as palatable, low-glucose, and high resistant starch rice products.
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Affiliation(s)
- Sumiko Nakamura
- Faculty of Agriculture, Niigata University , 8050 Ikarashi-ninocho, Nishi-ku, Niigata 950-2181 Japan
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44
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Physico-Chemical Properties of Flour, Starch, and Modified Starch of Two Rice Varieties. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/s1671-2927(11)60082-5] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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45
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Wang J, Kong L, Zhao S, Zhang H, Tang L, Li Z, Gu X, Luo J, Gao G. Rice-Map: a new-generation rice genome browser. BMC Genomics 2011; 12:165. [PMID: 21450055 PMCID: PMC3072960 DOI: 10.1186/1471-2164-12-165] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2011] [Accepted: 03/30/2011] [Indexed: 01/22/2023] Open
Abstract
Background The concurrent release of rice genome sequences for two subspecies (Oryza sativa L. ssp. japonica and Oryza sativa L. ssp. indica) facilitates rice studies at the whole genome level. Since the advent of high-throughput analysis, huge amounts of functional genomics data have been delivered rapidly, making an integrated online genome browser indispensable for scientists to visualize and analyze these data. Based on next-generation web technologies and high-throughput experimental data, we have developed Rice-Map, a novel genome browser for researchers to navigate, analyze and annotate rice genome interactively. Description More than one hundred annotation tracks (81 for japonica and 82 for indica) have been compiled and loaded into Rice-Map. These pre-computed annotations cover gene models, transcript evidences, expression profiling, epigenetic modifications, inter-species and intra-species homologies, genetic markers and other genomic features. In addition to these pre-computed tracks, registered users can interactively add comments and research notes to Rice-Map as User-Defined Annotation entries. By smoothly scrolling, dragging and zooming, users can browse various genomic features simultaneously at multiple scales. On-the-fly analysis for selected entries could be performed through dedicated bioinformatic analysis platforms such as WebLab and Galaxy. Furthermore, a BioMart-powered data warehouse "Rice Mart" is offered for advanced users to fetch bulk datasets based on complex criteria. Conclusions Rice-Map delivers abundant up-to-date japonica and indica annotations, providing a valuable resource for both computational and bench biologists. Rice-Map is publicly accessible at http://www.ricemap.org/, with all data available for free downloading.
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Affiliation(s)
- Jun Wang
- Center for Bioinformatics, National Laboratory of Protein Engineering and Plant Genetic Engineering, College of Life Sciences, Peking University, Beijing 100871, PR China
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Itagi HBN, Singh V. Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes. Journal of Food Science and Technology 2011; 49:74-81. [PMID: 23572828 DOI: 10.1007/s13197-011-0267-6] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/03/2010] [Accepted: 05/06/2010] [Indexed: 12/01/2022]
Abstract
Multigrain composite mixes were prepared from different cereals, legumes, millets, nuts along with condiments by different processes. Multigrain composite mixes had 10 to 12% moisture, 56 to 61% carbohydrate, 15 to 20% protein, 9 to 13% crude lipid and 2 to 3% ash. Energy value ranged from ~1600 to 1700 kJ/100 g. Among the vitamins studied, thiamine and riboflavin content varied from 0. 23 to 0.45 mg% and from 8.7 to 21.6 microgram% respectively. Dietary fibre was in the range of 12.4-16.5%. Swelling power of these mixes was about 10; however solubility varied from 17 to 22%. In-vitro Starch digestibility varied from 60 to 76%. Phytic acid content in these multigrain composite mixes varied from 0.6 to 0.8%. Poly-phenols ranged from 1.2 to 1.5%, DPPH free radical scavenging activity ranged from 75.2-86.2% and metal chelating activity ranged from 1.9 to 3.9%. Pasting profile by a Brabender Viscograph of these mixes indicated that they have cross linked starch type behaviour. These multigrain composite mixes can be used for the preparation of food formulations, savory products, pan cake, snacks preparation like muruku and chakli.
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Affiliation(s)
- Hameeda Banu N Itagi
- Department of Grain Science and Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research Institute, Mysore, 570 020 New Delhi India
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47
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Yokesahachart C, Yoksan R. Effect of amphiphilic molecules on characteristics and tensile properties of thermoplastic starch and its blends with poly(lactic acid). Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.07.020] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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48
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Fabian C, Ayucitra A, Ismadji S, Ju YH. Isolation and characterization of starch from defatted rice bran. J Taiwan Inst Chem Eng 2011. [DOI: 10.1016/j.jtice.2010.03.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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49
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Klug Tavares AC, Zanatta E, da Rosa Zavareze E, Helbig E, Guerra Dias AR. The effects of acid and oxidative modification on the expansion properties of rice flours with varying levels of amylose. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.04.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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50
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Zhu LJ, Liu QQ, Sang Y, Gu MH, Shi YC. Underlying reasons for waxy rice flours having different pasting properties. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.09.076] [Citation(s) in RCA: 107] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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