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Wang M, Zhang W, Yang L, Li Y, Zheng H, Dou H. Flow field-flow fractionation coupled with multidetector: A robust approach for the separation and characterization of resistant starch. Food Chem X 2024; 22:101267. [PMID: 38468634 PMCID: PMC10926298 DOI: 10.1016/j.fochx.2024.101267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Revised: 02/28/2024] [Accepted: 02/29/2024] [Indexed: 03/13/2024] Open
Abstract
The unique properties of resistant starch (RS) have made it applicable in the formulation of a broad range of functional foods. The physicochemical properties of RS play a crucial role in its applications. Recently, flow field-flow fractionation (FlFFF) has attracted increasing interest in the separation and characterization of different categories of RS. In this review, an overview of the theory behind FlFFF is introduced, and the controllable factors, including FlFFF channel design, sample separation conditions, and the choice of detector, are discussed in detail. Furthermore, the applications of FlFFF for the separation and characterization of RS at both the granule and molecule levels are critically reviewed. The aim of this review is to equip readers with a fundamental understanding of the theoretical principle of FlFFF and to highlight the potential for expanding the application of RS through the valuable insights gained from FlFFF coupled with multidetector analysis.
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Affiliation(s)
- Mu Wang
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, College of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Wenhui Zhang
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, College of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Liu Yang
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, College of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Yueqiu Li
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, College of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Hailiang Zheng
- Clinical Laboratory, Affiliated Hospital of Hebei University, Baoding 071000, China
| | - Haiyang Dou
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, College of Basic Medical Sciences, Hebei University, Baoding 071000, China
- State Key Laboratory of New Pharmaceutical Preparations and Excipients, Hebei University, Baoding 071002, China
- Key Laboratory of Medicinal Chemistry and Molecular Diagnosis of Ministry of Education, Hebei University, Baoding 071002, China
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2
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Yin X, Chen X, Hu J, Zhu L, Zhang H, Hong Y. Effects of distribution, structure and interactions of starch, protein and cell walls on textural formation of cooked rice: A review. Int J Biol Macromol 2023; 253:127403. [PMID: 37832614 DOI: 10.1016/j.ijbiomac.2023.127403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/15/2023]
Abstract
The constitution and forms of rice determine its processing and cooking properties and further control the cooked rice quality. As the two main components, starch and protein content correlations and their characteristics have been extensively explored. However, rice is mainly consumed as polished kernels, components distribution, cytoplasmic matrix, and cell walls work together, and the properties of extracted components or flour are difficult to reflect the quality of cooked rice accurately. Thus, this review summarizes the multi-scale structure changes of main components during real rice cooking conditions. The dynamic thermal changes and leaching behaviors in rice kernels are compared with pure starch or rice flour. The in situ changes and interactions of starch granules, protein bodies, and cell walls during cooking are reviewed. Based on this, different textural evaluation methods are compared, and the advantages and disadvantages are pointed out. The oral chewing perception and bionic chewing simulation for textual evaluation have gradually become hot. Both rice quality controllers and eating quality evaluators attempt to establish an accurate quality evaluation system with the increased demand for high-quality rice.
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Affiliation(s)
- Xianting Yin
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Xiaoyu Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jiali Hu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Ling Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
| | - Hui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
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3
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Shi S, Ma Y, Zhao D, Li L, Cao C, Jiang Y. The differences in metabolites, starch structure, and physicochemical properties of rice were related to the decrease in taste quality under high nitrogen fertilizer application. Int J Biol Macromol 2023; 253:126546. [PMID: 37643670 DOI: 10.1016/j.ijbiomac.2023.126546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 07/30/2023] [Accepted: 08/25/2023] [Indexed: 08/31/2023]
Abstract
Nitrogen fertilizer application is one of the key cultivation practices to improve rice yields. However, the application of high nitrogen fertilizers often leads to a reduction in the stickiness of the rice after cooking, thus reducing the taste quality of rice. Moreover, there are differences in taste quality among rice varieties, and the mechanism has not been studied in depth. In this study, two rice varieties (Meixiangzhan2hao and Exiang2hao) were planted under two nitrogen fertilizer levels. The physicochemical properties and taste quality of the rice were determined after maturity. Our results showed that high nitrogen fertilizer level alters tryptophan metabolism in rice, increasing most amino acid content and protein content in rice. The high content of protein and the higher short-range ordered structure of starch inhibited the gelatinization characteristics of starch and reduced the taste quality of rice. Under high nitrogen fertilizer application, Exiang2hao showed smaller increases in protein content, lower level of amylose and relative crystallinity, and higher content of lipid metabolites. These differences in chemical substances resulted in a less pronounced reduction in the taste quality of Exiang2hao. In this study, the taste quality of different rice varieties under different levels of nitrogen fertilizer application was analyzed, providing new ideas for future improvement of rice taste quality.
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Affiliation(s)
- Shijie Shi
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
| | - Yingying Ma
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Dan Zhao
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Lina Li
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Cougui Cao
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Shuangshui Shuanglü Institute, Huazhong Agricultural University, Wuhan 430070, China
| | - Yang Jiang
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Shuangshui Shuanglü Institute, Huazhong Agricultural University, Wuhan 430070, China.
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4
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Guo L, Chen H, Zhang Y, Yan S, Chen X, Gao X. Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems. Comput Struct Biotechnol J 2023; 21:4172-4186. [PMID: 37675285 PMCID: PMC10477758 DOI: 10.1016/j.csbj.2023.08.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 08/22/2023] [Accepted: 08/22/2023] [Indexed: 09/08/2023] Open
Abstract
Starch is a vital component of wheat grain and flour, characterized by two distinct granule types: A-type starch (AS) with granules larger than 10 µm in diameter, and B-type starch (BS) with granules measuring no more than 10 µm in diameter. This review comprehensively evaluates the isolation, purification, and biosynthesis processes of these types of granules. In addition, a comparative analysis of the structure and properties of AS and BS is presented, encompassing chemical composition, molecular, crystalline and morphological structures, gelatinization, pasting and digestive properties. The variation in size distribution of granules leads to differences in physicochemical properties of starch, influencing the formation of polymeric proteins, secondary and micro-structures of gluten, chemical and physical interactions between gluten and starch, and water absorption and water status in dough system. Thus, starch size distribution affects the quality of dough and final products. In this review, we summarize the up-to-date knowledge of AS and BS, and propose the possible strategies to enhance wheat yield and quality through coordinated breeding efforts. This review serves as a valuable reference for future advancements in wheat breeding.
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Affiliation(s)
- Lei Guo
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Heng Chen
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yizhi Zhang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuai Yan
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xueyan Chen
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
| | - Xin Gao
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
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5
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Zhang C, Yun P, Xia J, Zhou K, Wang L, Zhang J, Zhao B, Yin D, Fu Z, Wang Y, Ma T, Li Z, Wu D. CRISPR/Cas9-mediated editing of Wx and BADH2 genes created glutinous and aromatic two-line hybrid rice. MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2023; 43:24. [PMID: 37313522 PMCID: PMC10248662 DOI: 10.1007/s11032-023-01368-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Accepted: 03/02/2023] [Indexed: 06/15/2023]
Abstract
Amylose content (AC) is one of the physicochemical indexes of rice quality, which is largely determined by the Waxy (Wx) gene. Fragrance in rice is favored because it adds good flavor and a faint scent. Loss of function of the BADH2 (FGR) gene promotes the biosynthesis of 2-acetyl-1-pyrroline (2AP), which is the main compound responsible for aroma in rice. Here, we used a CRISPR/Cas9 system to simultaneously knock out Wx and FGR genes in 1892S and M858, which are the parents of an indica two-line hybrid rice, Huiliangyou 858 (HLY858). Four T-DNA-free homozygous mutants (1892Swxfgr-1, 1892Swxfgr-2, M858wxfgr-1, and M858wxfgr-2) were obtained. The 1892Swxfgr and M858wxfgr were crossed to generate double mutant hybrid lines HLY858wxfgr-1 and HLY858wxfgr-2. Size-exclusion chromatography (SEC) data indicated that true AC of the wx mutant starches ranged from 0.22 to 1.63%, much lower than those of the wild types (12.93 to 13.76%). However, the gelatinization temperature (GT) of the wx mutants in backgrounds of 1892S, M858, and HLY858 were still high, and showed no significant differences with the wild type controls. The aroma compounds 2AP content in grains of HLY858wxfgr-1 and HLY858wxfgr-2 were 153.0 μg/kg and 151.0 μg/kg, respectively. In contrast, 2AP was not detected in grains of HLY858. There were no significant differences in major agronomic traits between the mutants and HLY858. This study provides guidelines for cultivation of ideal glutinous and aromatic hybrid rice by gene editing.
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Affiliation(s)
- Caijuan Zhang
- College of Agronomy, Anhui Agricultural University, Hefei, 230036 China
- Rice Research Institute/Key Laboratory of Rice Genetics and Breeding of Anhui Province, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Peng Yun
- Rice Research Institute/Key Laboratory of Rice Genetics and Breeding of Anhui Province, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Jiafa Xia
- Rice Research Institute/Key Laboratory of Rice Genetics and Breeding of Anhui Province, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Kunneng Zhou
- Rice Research Institute/Key Laboratory of Rice Genetics and Breeding of Anhui Province, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Lili Wang
- College of Agronomy, Anhui Agricultural University, Hefei, 230036 China
| | - Jingwen Zhang
- College of Agronomy, Anhui Agricultural University, Hefei, 230036 China
| | - Bo Zhao
- College of Agronomy, Anhui Agricultural University, Hefei, 230036 China
| | - Daokun Yin
- College of Agronomy, Anhui Agricultural University, Hefei, 230036 China
| | - Zhe Fu
- College of Agronomy, Anhui Agricultural University, Hefei, 230036 China
| | - Yuanlei Wang
- Rice Research Institute/Key Laboratory of Rice Genetics and Breeding of Anhui Province, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Tingchen Ma
- Rice Research Institute/Key Laboratory of Rice Genetics and Breeding of Anhui Province, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Zefu Li
- Rice Research Institute/Key Laboratory of Rice Genetics and Breeding of Anhui Province, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Dexiang Wu
- College of Agronomy, Anhui Agricultural University, Hefei, 230036 China
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6
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Mahmood N, Liu Y, Saleemi MA, Munir Z, Zhang Y, Saeed R. Investigation of Physicochemical and Textural Properties of Brown Rice by Hot Air Assisted Radio Frequency Drying. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03001-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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7
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Zhang C, Hao W, Lu Y, Yang Y, Chen Z, Li Q, Fan X, Luo J, Liu Q. A comparative evaluation of the effect of SSI and Wx allelic variation on rice grain quality and starch physicochemical properties. Food Chem 2022; 371:131205. [PMID: 34598118 DOI: 10.1016/j.foodchem.2021.131205] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 08/26/2021] [Accepted: 09/19/2021] [Indexed: 11/24/2022]
Abstract
Near-isogenic lines Nip(Wxb/SSIj), Nip(Wxb/SSIi), Nip(wx/SSIj) and Nip(wx/SSIi) in the japonica rice Nipponbare (Nip) background containing allelic variation in the starch synthase gene SSI and Wx were investigated for cooked rice grain quality, starch morphology, pasting profiles, fine structure and crystallinity characteristics. Rice grains carrying the SSIi allele had poor cooked rice taste in the Wxb background. The introduction of SSIi caused reduced cooked rice grain elongation, especially in the wx background. Starch granule size was reduced in SSIi rice and the viscosity of flour and starch prepared from SSIi rice was markedly increased. Moreover, analysis of the starch molecular structure revealed a remarkable increase in the short amylopectin chains and reduced starch relative crystallinity compared with SSIj rice, which resulted in decreased gelatinization characteristics. These results suggest that SSI allelic variation has multiple effects on rice grain quality, as well as starch fine structure.
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Affiliation(s)
- Changquan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Weizhuo Hao
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Yan Lu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Yong Yang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Zhuanzhuan Chen
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Qianfeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Xiaolei Fan
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Jixun Luo
- Commonwealth Scientific and Industrial Research Organisation, Agriculture & Food/Precision Health Future Science Platform, Acton, ACT 2601, Australia
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/State Key Laboratory of Hybrid Rice/Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China.
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8
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Li S, Li Q, Zhu F, Song H, Wang C, Guan X. Effect of vacuum combined ultrasound treatment on the fine structure and physiochemical properties of rice starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107198] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Kang T, Yoon M, Lee J, Choi K. Branched chain length distribution of amylopectin in rice flour as a key attribute for determining the quality of extruded rice noodles. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16473] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Taiyoung Kang
- Department of Molecular Biosciences and Bioengineering University of Hawaii at Manoa Honolulu Hawaii 96822 USA
| | - Mi‐Ra Yoon
- National Institute of Crop Science Rural Department Administration 181 Hyeoksin‐ro Wanju‐gun 55365 Republic of Korea
| | - Jeom‐Sig Lee
- National Institute of Crop Science Rural Department Administration 181 Hyeoksin‐ro Wanju‐gun 55365 Republic of Korea
| | - Kyeong‐Ok Choi
- Fruit Research Division National Institute of Horticultural and Herbal Science Wanju‐gun 55365 Republic of Korea
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10
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Zhang Z, Tappiban P, Ying Y, Hu Y, Bao J. Functional Interactions between Enzymes Involved in Amylose and Amylopectin Biosynthesis in Rice Based on Mathematical Models. Biomacromolecules 2022; 23:1443-1452. [PMID: 35143725 DOI: 10.1021/acs.biomac.1c01662] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Starch biosynthesis is controlled by multiple enzymes, including granule-bound starch synthase I (GBSSI), soluble starch synthases (SSs), branching enzymes (BEs), and debranching enzymes (DBEs). Although the role of individual isoforms has been primarily elucidated, the precise information about how they work together in the synthesis of specific amylose and amylopectin chains is still unclear. In this study, starch molecular chain-length distributions (CLDs) of five rice varieties with different amylose contents were measured by fluorophore-assisted carbohydrate electrophoresis and size-exclusion chromatography and fitted with two mathematical models, and the protein abundance of 11 starch synthesis-related enzymes was measured by western blotting. The correlation between model fitting parameters of amylose and amylopectin CLDs demonstrated that amylose and amylopectin syntheses are closely dependent. GBSSI could interact with BEI, BEIIb, SSIIa, SSIVb, ISA1, PUL, and PHO1 to synthesize the amylopectin intermediate and long chains as well as amylose chains. In addition, the interaction among SSIVb and SSI, SSIIa, BEI, BEIIb, ISA1, and PUL possibly suggests that SSIVb assists them to synthesize the amylopectin chains. The results can help understand the mechanisms about the functional interaction of different enzyme isoforms in starch biosynthesis.
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Affiliation(s)
- Zhongwei Zhang
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Piengtawan Tappiban
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Yining Ying
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Yaqi Hu
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
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11
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Liu X, Huang S, Chao C, Yu J, Copeland L, Wang S. Changes of starch during thermal processing of foods: Current status and future directions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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12
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SU L, XIANG F, QIN R, FANG Z, ZENG J, LI G. Study on mechanism of starch phase transtion in wheat with different moisture content. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.106521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Lei SU
- Henan Institute of Science and Technology, China
| | | | - Renbing QIN
- Henan Institute of Science and Technology, China
| | | | - Jie ZENG
- Henan Institute of Science and Technology, China
| | - Guanglei LI
- Henan Institute of Science and Technology, China
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13
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Analysis of synthesis, accumulation and physicochemical properties of Tartary buckwheat starches affected by nitrogen fertilizer. Carbohydr Polym 2021; 273:118570. [PMID: 34560981 DOI: 10.1016/j.carbpol.2021.118570] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 08/15/2021] [Accepted: 08/15/2021] [Indexed: 11/22/2022]
Abstract
Nitrogen fertilizer is a crucial factor affecting the growth and grain quality of Tartary buckwheat. This study was to investigate the synthesis, accumulation, and physicochemical properties of Tartary buckwheat starches under four nitrogen levels (0, 90, 180, 270 kg N ha-1). The results showed that activities of four key enzymes, starch contents all first increased and then decreased with increasing nitrogen levels, and peaked at 180 kg N ha-1. All the starches showed typical A-type, while higher nitrogen levels significantly increased the relative crystallinity. The viscosities significantly decreased, onset, peak, and conclusion first decreased and then increased, while pasting temperature and gelatinization enthalpy increased with increasing nitrogen levels. Nitrogen fertilizer and year had significant effects on the synthesis, accumulation and physicochemical properties of Tartary buckwheat starch, and the nitrogen level of 180 kg N ha-1 was more suitable for planting in the northern area of the Loess Plateau.
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14
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Shang L, Wu C, Wang S, Wei X, Li B, Li J. The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106521] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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15
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Bonto AP, Tiozon RN, Sreenivasulu N, Camacho DH. Impact of ultrasonic treatment on rice starch and grain functional properties: A review. ULTRASONICS SONOCHEMISTRY 2021; 71:105383. [PMID: 33227580 PMCID: PMC7786581 DOI: 10.1016/j.ultsonch.2020.105383] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/06/2020] [Accepted: 10/25/2020] [Indexed: 05/06/2023]
Abstract
As a green, nonthermal, and innovative technology, ultrasonication generates acoustic cavitation in an aqueous medium, developing physical forces that affect the starch chemistry and rice grain characteristics. This review describes the current information on the effect of ultrasonication on the morphological, textural, and physicochemical properties of rice starch and grain. In a biphasic system, ultrasonication introduced fissures and cracks, which facilitated higher uptake of water and altered the rice starch characteristics impacting textural properties. In wholegrain rice, ultrasonic treatment stimulated the production of health-related metabolites, facilitated the higher uptake of micronutrient fortificants, and enhanced the palatability by softening the rice texture. This review provides insights into the future direction on the utilization of ultrasonication for the applications towards the improvement of rice functional properties.
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Affiliation(s)
- Aldrin P Bonto
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Laguna, Philippines; Chemistry Department, University of Santo Tomas, Espana, Sampaloc, Manila 1008, Philippines
| | - Rhowell N Tiozon
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Laguna, Philippines
| | - Nese Sreenivasulu
- Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Laguna, Philippines.
| | - Drexel H Camacho
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Organic Materials and Interfaces Unit, CENSER, De La Salle University, 2401, Taft Avenue, Manila 0922, Philippines.
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16
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Chen H, Chen D, He L, Wang T, Lu H, Yang F, Deng F, Chen Y, Tao Y, Li M, Li G, Ren W. Correlation of taste values with chemical compositions and Rapid Visco Analyser profiles of 36 indica rice (Oryza sativa L.) varieties. Food Chem 2021; 349:129176. [PMID: 33592575 DOI: 10.1016/j.foodchem.2021.129176] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 12/03/2020] [Accepted: 01/19/2021] [Indexed: 11/16/2022]
Abstract
Yield, taste quality, and cultivar utilisation improvements are important research topics in indica rice breeding. Herein, we compared the relative effectiveness and relationship of three taste evaluation methods, namely, chemical composition, Rapid Visco Analyser (RVA), and taste analyser. We assessed associations among these methods using 36 indica varieties commonly grown in Yunnan, Sichuan, and Guizhou, China. Temperature and sunlight duration during grain filling influenced rice cooking quality. Varieties with high taste quality had low amylose and protein contents; high peak viscosities and breakdowns; and low hold viscosities, setbacks, and final viscosities. Protein and combined protein and amylose explained 38.6% and 62.1% of the variation in taste value, respectively. The RVA profile was affected by protein, amylose, and amylopectin contents and explained 60.5% of the taste-value variation. This study lays the foundation for taste evaluation of high-quality rice varieties early in the breeding process, which can improve cultivation and marketing potential.
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Affiliation(s)
- Hong Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Duo Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Lianhua He
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Tao Wang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Hui Lu
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Fan Yang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Fei Deng
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Yong Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Youfeng Tao
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China
| | - Min Li
- Rice Research Institute of Guizhou Province, Guiyang, China
| | - Guiyong Li
- Food Crops Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Wanjun Ren
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Key Laboratory of Crop Ecophysiology and Farming System in Southwest China, Ministry of Agriculture, Sichuan Agricultural University, Chengdu, China.
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17
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Zhu D, Fang C, Qian Z, Guo B, Huo Z. Differences in starch structure, physicochemical properties and texture characteristics in superior and inferior grains of rice varieties with different amylose contents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106170] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Li H, Xu M, Yan S, Liu R, Ma Z, Wen Y, Wang J, Sun B. Insights into waxy maize starch degradation by sulfuric acid: Impact on starch structure, pasting, and rheological property. Int J Biol Macromol 2020; 165:214-221. [PMID: 32980409 DOI: 10.1016/j.ijbiomac.2020.09.148] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/05/2020] [Accepted: 09/20/2020] [Indexed: 11/30/2022]
Abstract
This study investigated the effects of acid degradation of amylopectin on the structure, pasting, and rheological properties of waxy maize starch. It is found that: 1) the amount of amylopectin short-chains with degree of polymerization (DP) ~ 15-50 increased while that of amylopectin long-chains with DP ~ 50-200 decreased by acid hydrolysis; 2) acid hydrolysis produced smaller amylopectin molecules with a narrower size distribution; 3) acid hydrolysis had a minor effect on the crystalline and granular structures of native starch; 4) the pasting viscosity of acid hydrolyzed starch during heating and the consistency coefficient, K, of starch gels increased, whereas the flow behavior index, n, decreased. Correlation analysis was used to clarify the molecular causes for the variations of pasting and rheological properties of acid hydrolyzed starch.
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Affiliation(s)
- Hongyan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Minghao Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Shu Yan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Ruoxin Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Zichu Ma
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
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19
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Seung D. Amylose in starch: towards an understanding of biosynthesis, structure and function. THE NEW PHYTOLOGIST 2020; 228:1490-1504. [PMID: 32767769 DOI: 10.1111/nph.16858] [Citation(s) in RCA: 86] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Accepted: 07/13/2020] [Indexed: 05/20/2023]
Abstract
Starch granules are composed of two distinct glucose polymers - amylose and amylopectin. Amylose constitutes 5-35% of most natural starches and has a major influence over starch properties in foods. Its synthesis and storage occurs within the semicrystalline amylopectin matrix of starch granules, this poses a great challenge for biochemical and structural analyses. However, the last two decades have seen vast progress in understanding amylose synthesis, including new insights into the action of GRANULE BOUND STARCH SYNTHASE (GBSS), the major glucosyltransferase that synthesises amylose, and the discovery of PROTEIN TARGETING TO STARCH1 (PTST1) that targets GBSS to starch granules. Advances in analytical techniques have resolved the fine structure of amylose, raising new questions on how structure is determined during biosynthesis. Furthermore, the discovery of wild plants that do not produce amylose revives a long-standing question of why starch granules contain amylose, rather than amylopectin alone. Overall, these findings contribute towards a full understanding of amylose biosynthesis, structure and function that will be essential for future approaches to improve starch quality in crops.
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Affiliation(s)
- David Seung
- John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
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20
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Villas-Boas F, Facchinatto WM, Colnago LA, Volanti DP, Franco CML. Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches. Int J Biol Macromol 2020; 163:1333-1343. [DOI: 10.1016/j.ijbiomac.2020.07.181] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/03/2020] [Accepted: 07/16/2020] [Indexed: 11/30/2022]
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21
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Huda MN, Lu S, Jahan T, Ding M, Jha R, Zhang K, Zhang W, Georgiev MI, Park SU, Zhou M. Treasure from garden: Bioactive compounds of buckwheat. Food Chem 2020; 335:127653. [PMID: 32739818 PMCID: PMC7378508 DOI: 10.1016/j.foodchem.2020.127653] [Citation(s) in RCA: 85] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 06/22/2020] [Accepted: 07/19/2020] [Indexed: 01/07/2023]
Abstract
An extensive review on diverse bioactive components of buckwheat. Versatile beneficial phytochemicals are abundant in buckwheat. Buckwheat has a wide range of pharmacological and beneficial health effects. Huge research scope on Fagopyrum cymosum to identify the beneficial phytochemicals.
Buckwheat is a gluten-free crop under the family Polygonaceae abundant with beneficial phytochemicals that provide significant health benefits. It is cultivated and adapted in diverse ecological zones all over the world. Recently its popularity is expanding as a nutrient-rich healthy food with low-calories. The bioactive compounds in buckwheat are flavonoids (i.e., rutin, quercetin, orientin, isoorientin, vitexin, and isovitexin), fatty acids, polysaccharides, proteins, and amino acids, iminosugars, dietary fiber, fagopyrins, resistant starch, vitamins, and minerals. Buckwheat possesses high nutritional value due to these bioactive compounds. Additionally, several essential bioactive factors that have long been gaining interest because these compounds are beneficial for healing and preventing several human diseases. The present review demonstrates an overview of the recent researches regarding buckwheat phytochemicals and particularly focusing on the distinct function of bioactive components with their health benefits.
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Affiliation(s)
- Md Nurul Huda
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Shuai Lu
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Tanzim Jahan
- Department of Biological Science, Faculty of Science, King Abdulaziz University, Jeddah 80208, Saudi Arabia
| | - Mengqi Ding
- Department of Crop Science, College of Agriculture & Life Sciences, Chungnam National University, Yuseong-gu, Daejeon 305-754, Republic of Korea
| | - Rintu Jha
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Kaixuan Zhang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Wei Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Milen I Georgiev
- Laboratory of Metabolomics, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, Plovdiv, Bulgaria; Center of Plant Systems Biology and Biotechnology, Plovdiv, Bulgaria.
| | - Sang Un Park
- Department of Crop Science, College of Agriculture & Life Sciences, Chungnam National University, Yuseong-gu, Daejeon 305-754, Republic of Korea.
| | - Meiliang Zhou
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
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22
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Xu X, Li X, Li Z, Li Y, Chen K, Wu L, Fa Y, Xu Z, Xu Q. Effects of Genetic Background and Environmental Conditions on Amylopectin Chain-Length Distribution in a Recombinant Inbred Line of an Inter-subspecies Rice Cross. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7444-7452. [PMID: 32551583 DOI: 10.1021/acs.jafc.0c02713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Amylopectin is an essential starch property, and the chain-length distribution of amylopectin (APCLD) is closely associated with the eating and cooking quality of rice. In this study, a series of recombinant inbred lines derived from an indica/japonica cross were planted in four areas with distinct ecological conditions (LN, SC, JS, and GD), and the relationship among APCLD, environmental factors, and genetic background was analyzed. The results showed that APCLD was strongly influenced by environmental factors, which dynamically changed from heading to the mature stage. The solar radiation, luminous flux, and light hours were positively correlated with Fa but negatively correlated with Fb1 and Fb2. The temperature was negatively correlated with Fa and Fb1 but positively correlated with Fb2 and Fb3. The temperature was the primary factor affecting APCLD, followed by humidity and light. There was no significant correlation between the indica pedigree percentage and APCLD. Furthermore, we detected six quantitative trait loci related to Fa, Fb1, Fb2, and Fb3 chains, several of which shared a similar region to previously reported loci, including DENSE AND ERECT PANICLE 1 (DEP1). The truncated dep1 allele increased Fa, Fb2, and Fb3 but decreased Fb1 in LN, whereas Fa was decreased but Fb1 and Fb2 were increased in JS. Elucidating the effects of climate factors and genetic background on APCLD could provide a theoretical basis and technical guidance for high-quality rice breeding.
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Affiliation(s)
- Ximing Xu
- Rice Research Institute of Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
| | - Xiukun Li
- Rice Research Institute of Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
- College of Agronomy Qingdao Agricultural University, Qingdao, Shandong 266109, People's Republic of China
| | - Zhibin Li
- Rice Research Institute of Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
| | - Yang Li
- Key Laboratory of Southwest Rice Biology and Genetic Breeding, Ministry of Agriculture, Rice and Sorghum Research Institute, Sichuan Academy of Agricultural Sciences, Deyang, Sichuan 618000, People's Republic of China
| | - Kai Chen
- Agricultural Genomics in Statute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangdong 518120, People's Republic of China
| | - Lian Wu
- Rice Research Institute of Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
| | - Yun Fa
- Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, Shandong 266101, People's Republic of China
| | - Zhengjin Xu
- Rice Research Institute of Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
| | - Quan Xu
- Rice Research Institute of Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
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23
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Zhou T, Zhou Q, Li E, Yuan L, Wang W, Zhang H, Liu L, Wang Z, Yang J, Gu J. Effects of nitrogen fertilizer on structure and physicochemical properties of ‘super’ rice starch. Carbohydr Polym 2020; 239:116237. [DOI: 10.1016/j.carbpol.2020.116237] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 03/24/2020] [Accepted: 03/29/2020] [Indexed: 10/24/2022]
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24
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Effect of increased pressure on the coated layer profile of steamed rice. Food Chem 2020; 310:125971. [DOI: 10.1016/j.foodchem.2019.125971] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 10/07/2019] [Accepted: 11/27/2019] [Indexed: 01/29/2023]
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25
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Wang W, Ge J, Xu K, Gao H, Liu G, Wei H, Zhang H. Differences in starch structure, thermal properties, and texture characteristics of rice from main stem and tiller panicles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105341] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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26
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Balet S, Gous P, Fox G, Lloyd J, Manley M. Characterisation of starch quality from barley varieties grown in South Africa. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14299] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sandra Balet
- Department of Food Science Stellenbosch University Private Bag X1 Matieland (Stellenbosch) 7602 South Africa
| | - Peter Gous
- Centre for Nutrition and Food Science Queensland Alliance for Agriculture and Food Sciences The University of Queensland Hartley Teakle Building Brisbane QLD 4072 Australia
| | - Glen Fox
- Department of Food Science Stellenbosch University Private Bag X1 Matieland (Stellenbosch) 7602 South Africa
- Centre for Nutrition and Food Science Queensland Alliance for Agriculture and Food Sciences The University of Queensland Hartley Teakle Building Brisbane QLD 4072 Australia
| | - James Lloyd
- Institute for Plant Biotechnology Department of Genetics Stellenbosch University Matieland Stellenbosch South Africa
| | - Marena Manley
- Department of Food Science Stellenbosch University Private Bag X1 Matieland (Stellenbosch) 7602 South Africa
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27
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Li H, Yan S, Mao H, Ji J, Xu M, Zhang S, Wang J, Liu Y, Sun B. Insights into maize starch degradation by sulfuric acid from molecular structure changes. Carbohydr Polym 2020; 229:115542. [DOI: 10.1016/j.carbpol.2019.115542] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 10/07/2019] [Accepted: 10/26/2019] [Indexed: 12/29/2022]
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28
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Wang D, Hou F, Ma X, Chen W, Yan L, Ding T, Ye X, Liu D. Study on the mechanism of ultrasound-accelerated enzymatic hydrolysis of starch: Analysis of ultrasound effect on different objects. Int J Biol Macromol 2020; 148:493-500. [PMID: 31923513 DOI: 10.1016/j.ijbiomac.2020.01.064] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 12/24/2019] [Accepted: 01/06/2020] [Indexed: 12/27/2022]
Abstract
Enzymatic hydrolysis of starch is an important process in the food industry. In the present work, ultrasound was introduced in glucoamylase pretreatment, starch pretreatment and mixed reaction system treatment to enhance starch hydrolysis efficiency. These different processes were studied to explore the mechanism of ultrasound in promoting enzymatic reactions. The hydrolysis degree of starch was determined via measuring the reducing sugar yield. Ultrasound caused enzyme inactivation under high temperatures, high ultrasonic power and long-time treatment, especially at high temperatures exceeding 65 °C. Ultrasound pretreatment of starch before enzymolysis led to the furtherance of starch hydrolysis degree. Meanwhile, sonicating the mixed enzymatic reaction system below 65 °C promoted starch hydrolysis significantly, inducing more than five- fold growth in the degree of starch hydrolysis as much as the ultrasound pretreatment caused. Molecular weights analysis conducted by the MALLS system reflected the enormous damage of starch molecules caused by ultrasound. The amylose contents and chain length distributions of samples were separately analyzed by iodine binding method and size exclusion chromatography. The results of the two experiments illustrate that ultrasound could promote the enzymatic hydrolysis of amylopectin, which is harder for glucoamylase to hydrolyze compared to amylose.
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Affiliation(s)
- Danli Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Furong Hou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xiaobin Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Weijun Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Lufeng Yan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
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29
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Quek WP, Yu W, Tao K, Fox GP, Gilbert RG. Starch structure-property relations as a function of barley germination times. Int J Biol Macromol 2019; 136:1125-1132. [DOI: 10.1016/j.ijbiomac.2019.06.149] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 06/16/2019] [Accepted: 06/20/2019] [Indexed: 12/20/2022]
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30
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Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01581-w] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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31
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The increased stickiness of non-glutinous rice by alkali soaking and its molecular causes. Int J Biol Macromol 2019; 135:394-399. [PMID: 31145949 DOI: 10.1016/j.ijbiomac.2019.05.184] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 05/22/2019] [Accepted: 05/25/2019] [Indexed: 11/24/2022]
Abstract
Non-glutinous rice is always less sticky than glutinous rice. By soaking two non-glutinous rice (Jingmi and Xianmi) with different concentrations of NaOH solution, the stickiness of cooked non-glutinous rice is significantly increased, which is closely associated with the removal of surface proteins of these treated rice grains. By investigating starch leaching characteristics and the molecular structure of leached starch, we find: (i) total solids and amylopectin amount in the leached materials increase by raising NaOH concentration; (ii) the molecular size and chain-length distributions (CLDs) of leached starch significantly differ between samples with different soaking treatments; (iii) a strong correlation between stickiness of cooked rice and total amount of leached amylopectin is established. (iv) molecular causes for the increased stickiness of alkali-soaked rice are put forward to explain the above observations. This study could broaden the applications of non-glutinous rice by altering its stickiness attribute with alkali soaking.
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32
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Using starch molecular fine structure to understand biosynthesis-structure-property relations. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.08.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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33
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Tang S, Zhang H, Liu W, Dou Z, Zhou Q, Chen W, Wang S, Ding Y. Nitrogen fertilizer at heading stage effectively compensates for the deterioration of rice quality by affecting the starch-related properties under elevated temperatures. Food Chem 2019; 277:455-462. [DOI: 10.1016/j.foodchem.2018.10.137] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Revised: 10/28/2018] [Accepted: 10/29/2018] [Indexed: 01/24/2023]
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34
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Abstract
A better understanding of the nutritional properties of rice starch is important because of the rapid rise of diet-related health complications, particularly obesity, type 2 diabetes, and colorectal cancers. Rice starch that is slowly digested to glucose, and where significant quantities of starch which reach the lower gut ("resistant starch"), can mitigate, and also delay the onset of, these diseases. These digestibility properties depend to some extent on starch molecular structure. The characterization of this structure is therefore significant for understanding and developing healthier slower digestible rice. In this chapter, a series of techniques used for characterizing starch structure are reviewed and the procedure for preparing rice starch samples with minimum degradation for characterizing starch chain length distribution (CLD) and overall molecular structure is given. Some methods for choosing or developing plants showing desirable structural characteristics are briefly summarized.
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35
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Li H, Wen Y, Wang J, Sun B. Relations between chain-length distribution, molecular size, and amylose content of rice starches. Int J Biol Macromol 2018; 120:2017-2025. [DOI: 10.1016/j.ijbiomac.2018.09.204] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 08/25/2018] [Accepted: 09/28/2018] [Indexed: 10/28/2022]
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36
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Li H, Gilbert RG. Starch molecular structure: The basis for an improved understanding of cooked rice texture. Carbohydr Polym 2018; 195:9-17. [DOI: 10.1016/j.carbpol.2018.04.065] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2017] [Revised: 03/24/2018] [Accepted: 04/16/2018] [Indexed: 10/17/2022]
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37
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Gous PW, Warren F, Gilbert R, Fox GP. Drought-Proofing Barley (Hordeum vulgare): The Effects of Stay Green on Starch and Amylose Structure. Cereal Chem 2017. [DOI: 10.1094/cchem-02-17-0028-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Peter W. Gous
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou Jiangsu Province, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Sciences, Hartley Teakle Building, Brisbane, QLD 4072, Australia
| | - Frederick Warren
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Sciences, Hartley Teakle Building, Brisbane, QLD 4072, Australia
| | - Robert Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou Jiangsu Province, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Sciences, Hartley Teakle Building, Brisbane, QLD 4072, Australia
| | - Glen P. Fox
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou Jiangsu Province, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Sciences, Hartley Teakle Building, Brisbane, QLD 4072, Australia
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Li M, Dhital S, Wei Y. Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities. Compr Rev Food Sci Food Saf 2017; 16:1042-1055. [DOI: 10.1111/1541-4337.12272] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 05/04/2017] [Accepted: 05/09/2017] [Indexed: 11/26/2022]
Affiliation(s)
- Ming Li
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Sushil Dhital
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation; Univ. of Queensland; St. Lucia Brisbane QLD 4072 Australia
| | - Yimin Wei
- Inst. of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
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The molecular structural features controlling stickiness in cooked rice, a major palatability determinant. Sci Rep 2017; 7:43713. [PMID: 28262830 PMCID: PMC5338010 DOI: 10.1038/srep43713] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2016] [Accepted: 01/27/2017] [Indexed: 11/08/2022] Open
Abstract
The stickiness of cooked rice is important for eating quality and consumer acceptance. The first molecular understanding of stickiness is obtained from leaching and molecular structural characteristics during cooking. Starch is a highly branched glucose polymer. We find (i) the molecular size of leached amylopectin is 30 times smaller than that of native amylopectin while (ii) that of leached amylose is 5 times smaller than that of native amylose, (iii) the chain-length distribution (CLD: the number of monomer units in a chain on the branched polymer) of leached amylopectin is similar to native amylopectin while (iv) the CLD of leached amylose is much narrower than that of the native amylose, and (v) mainly amylopectin, not amylose, leaches out of the granule and rice kernel during cooking. Stickiness is found to increase with decreasing amylose content in the whole grain, and, in the leachate, with increasing total amount of amylopectin, the proportion of short amylopectin chains, and amylopectin molecular size. Molecular adhesion mechanisms are put forward to explain this result. This molecular structural mechanism provides a new tool for rice breeders to select cultivars with desirable palatability by quantifying the components and molecular structure of leached starch.
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Yang X, Bi J, Gilbert RG, Li G, Liu Z, Wang S, Ding Y. Amylopectin chain length distribution in grains of japonica rice as affected by nitrogen fertilizer and genotype. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.09.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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41
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Li H, Prakash S, Nicholson TM, Fitzgerald MA, Gilbert RG. Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch. Carbohydr Polym 2016; 146:253-63. [PMID: 27112873 DOI: 10.1016/j.carbpol.2016.03.045] [Citation(s) in RCA: 89] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2015] [Revised: 03/08/2016] [Accepted: 03/17/2016] [Indexed: 11/26/2022]
Abstract
Increasing demands for better instrumental methods to evaluate cooked rice texture is driving innovations in rice texture research. This study characterized cooked rice texture by descriptive sensory analysis and two instrumental methods (texture profile analysis (TPA) and dynamic rheological testing) using a set of 18 varieties of rice with a wide range in amylose content (0-30%). The panellists' results indicated that hardness and stickiness were the two most discriminating attributes among 13 tested textural attributes. The consistency coefficient (K(*)) and loss tangent (tan δ) from a dynamic frequency sweep were used to compare with hardness and stickiness tested by TPA and sensory panellists, showing that using K(*) to express hardness, and tan δ to express stickiness, are both statistically and mechanistically meaningful. The instrumental method is rationalized in terms of starch structural differences between rices: a higher proportion of both amylose and long amylopectin branches with DP 70-100 causes a more elastic and less viscous texture, which is readily understood in terms of polymer dynamics in solution.
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Affiliation(s)
- Hongyan Li
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia
| | - Sangeeta Prakash
- The University of Queensland, School of Agriculture and Food Science, Brisbane 4072, QLD, Australia
| | - Timothy M Nicholson
- The University of Queensland, School of Chemical Engineering, Brisbane 4072, QLD, Australia
| | - Melissa A Fitzgerald
- The University of Queensland, School of Agriculture and Food Science, Brisbane 4072, QLD, Australia
| | - Robert G Gilbert
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia.
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42
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Li H, Prakash S, Nicholson TM, Fitzgerald MA, Gilbert RG. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food Chem 2015; 196:702-11. [PMID: 26593544 DOI: 10.1016/j.foodchem.2015.09.112] [Citation(s) in RCA: 285] [Impact Index Per Article: 31.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2015] [Revised: 08/23/2015] [Accepted: 09/29/2015] [Indexed: 10/23/2022]
Abstract
Statistically and causally meaningful relationships are established between starch molecular structure (the molecular distribution of branched starch and the chain length distribution of debranched starch) and texture (hardness and stickiness) of cooked rice grains. The amounts of amylose chains with degree of polymerization (DP) 100-20,000, and of long amylopectin chains, positively correlated with hardness, while amylopectin chains with DP<70 and amylose molecular size both showed negative correlations with hardness (p<0.05). There was also a significant negative correlation between stickiness and the amounts of long amylopectin chains (p<0.01). For rices with similar amylose content, the amount of amylose chains with DP 1000-2000 positively correlated with hardness while size negatively correlated with hardness (p<0.05). This indicates for the first time that, regardless of amylose content, rice varieties with smaller amylose molecular sizes and with higher proportions of long amylose chains have a harder texture after cooking.
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Affiliation(s)
- Hongyan Li
- School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia
| | - Sangeeta Prakash
- The University of Queensland, School of Agriculture and Food Science, Brisbane 4072, QLD, Australia
| | - Timothy M Nicholson
- The University of Queensland, School of Chemical Engineering, Brisbane 4072, QLD, Australia
| | - Melissa A Fitzgerald
- The University of Queensland, School of Agriculture and Food Science, Brisbane 4072, QLD, Australia
| | - Robert G Gilbert
- School of Pharmacy, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia.
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Gous PW, Gilbert RG, Fox GP. Drought-proofing barley (Hordeum vulgare) and its impact on grain quality: A review. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.187] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Peter W. Gous
- Tongji School of Pharmacy; Huazhong University of Science and Technology; Wuhan Hubei 430030 China
- The University of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - Robert G. Gilbert
- Tongji School of Pharmacy; Huazhong University of Science and Technology; Wuhan Hubei 430030 China
- The University of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - Glen P. Fox
- The University of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
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Witt T, Gilbert RG. Causal Relations between Structural Features of Amylopectin, a Semicrystalline Hyperbranched Polymer. Biomacromolecules 2014; 15:2501-11. [DOI: 10.1021/bm500353e] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Torsten Witt
- Tongji
School of Pharmacy, Huazhong University of Science and Technology, Wuhan, China, 430030
- Centre
for Nutrition and Food Science, Queensland Alliance for Agriculture
and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Robert G. Gilbert
- Tongji
School of Pharmacy, Huazhong University of Science and Technology, Wuhan, China, 430030
- Centre
for Nutrition and Food Science, Queensland Alliance for Agriculture
and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia
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45
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Molecular characterisation of waxy corn and barley starches in different solvent systems as revealed by MALLS. Food Chem 2014; 152:297-9. [DOI: 10.1016/j.foodchem.2013.11.108] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2013] [Revised: 11/16/2013] [Accepted: 11/19/2013] [Indexed: 11/17/2022]
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46
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Wang K, Henry RJ, Gilbert RG. Causal Relations Among Starch Biosynthesis, Structure, and Properties. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s40362-014-0016-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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