1
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Cui Y, Sun D, Guo L, Cui B, Wang J, Sun C, Du X. Spatial exposure and oxidative accumulation of reactive hydroxyl groups in starch retrogradation through transglucosidase and hexose oxidase. Food Chem 2024; 463:141278. [PMID: 39293385 DOI: 10.1016/j.foodchem.2024.141278] [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: 07/04/2024] [Revised: 09/06/2024] [Accepted: 09/11/2024] [Indexed: 09/20/2024]
Abstract
To investigate the potential of inhibiting starch retrogradation by modifying the functional groups of starch, transglucosidase (TG) was used to facilitate active hydroxyl groups to be exposed through increasing branching degree. Subsequently, hexose oxidase (HOX) advantageously promoted the oxidation of starch chains and increased spatial repulsion of starch backbone. The Fukui Function revealed that the oxygen atoms at the C3 and C4 positions on glucose units had a higher oxidation tendency. Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy analysis confirmed that the reactive hydroxyl groups underwent an oxidation process with increasing HOX treatment time. From the crystal structure parameters, the c-axis of native corn starch modified by TG for 16 h and HOX for 48 h (or TGHOX-48) was shortened from 16.92 to 16.32 Å and in the long-term retrogradation, TGHOX-48 exhibited the lowest starch retrogradation rate (0.22).
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Affiliation(s)
- Yunlong Cui
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Dengyue Sun
- State Key Laboratory of Biobased Material and Green Papermaking, College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Li Guo
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Jinpeng Wang
- Postdoctoral Research Workstation, Shandong, Zhucheng Xingmao Corn Developing Co. Ltd, Zhucheng, China.
| | - Chunrui Sun
- Postdoctoral Research Workstation, Shandong, Zhucheng Xingmao Corn Developing Co. Ltd, Zhucheng, China
| | - Xianfeng Du
- Department of Food Sciences, Anhui Agricultural University, Hefei, China.
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2
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Ye S, Qin J, Zongo AWS, Li J, Liang H, Li B. Physicochemical properties, phenolic content and in vitro digestion profile of Chinese black rice ( Oryza sativa L.). Food Funct 2023; 14:9767-9781. [PMID: 37840531 DOI: 10.1039/d3fo03199c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2023]
Abstract
Yangxian black rice, as one of the ancient Chinese black rice varieties, is widely planted in the Yangxian area of China. This study investigated the physicochemical properties, phenolic content and in vitro digestion profile of Chinese black rice under gradient milling treatment. The chemical composition, color, pasting and thermal properties of black rice with different milling degrees were comprehensively compared. In vitro digestion analysis indicated that cooked rice flour had higher rapidly digestible starch (RDS) and lower resistant starch (RS) contents compared with the uncooked one. Besides, all cooked black rice samples exhibited high predicted glycemic index (pGI) value and whole black rice showed a lower pGI than refined rice. The microstructure and the abundance of phenolic compounds in the solid matrix during different treatments or digestion stages were observed by CLSM. Furthermore, a total of 102 phenolic constituents were absolutely quantified by targeted metabolomics techniques. Methanol extraction and moderate cooking treatment contributed to the release of phenolic compounds from the solid matrix of whole black rice. Besides, compared to the gastric digestion stage, the transition in the intestinal environment caused a decrease in the majority of the analyzed polyphenols. Identifying the phenolic constituents was favorable for a better elucidation of the chemical basis of the function and nutritional value of Chinese black rice.
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Affiliation(s)
- Shuxin Ye
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Jiabin Qin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Abel Wend-Soo Zongo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
- Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
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3
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Li J, Yuan Y, Zhang H, Zou F, Tao H, Wang N, Guo L, Cui B. Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase. Food Chem 2022; 380:132226. [PMID: 35093661 DOI: 10.1016/j.foodchem.2022.132226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 12/27/2021] [Accepted: 01/20/2022] [Indexed: 11/04/2022]
Abstract
To reduce the wheat-flour-based food texture and flavor deterioration caused by starch retrogradation, herein wheat starch, the most ingredient in wheat flour, was modified by transglucosidase to delay long-term retrogradation of wheat starch. The study proposed promising data of transglucosidase-treated starch about structure, crystallinity and retrogradation kinetics. Structural properties showed that transglucosidase treatment shortened the average chain length from 19.49 to 16.10 and induced the dominance of amorphous state. Moreover, branching degree increased from 14.11% to 17.97% after transglucosidase treatment, resulting in higher water mobility. Amylose content increased from 25.33% to 59.00% due to the hydrolysis ability of transglucosidase. Relative crystallinity of the retrograded starches decreased from 24.33% to 14.50%. Furthermore, the Avrami parameters demonstrated that transglucosidase treatment significantly retarded the retrogradation rate of wheat starch due to the decrease of re-crystalline rate. The outcoming would supply a solid theory foundation for exploring the wheat staple foods with higher qualities.
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Affiliation(s)
- Jiahao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yuhan Yuan
- Life Science and Technology College, Xinjiang University, Urumchi, China
| | - Hongxia Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Na Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
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Li J, He H, Zhang H, Xu M, Gu Q, Zhu Z. Preparation of thermoplastic starch with comprehensive performance plasticized by citric acid. J Appl Polym Sci 2022. [DOI: 10.1002/app.52401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Jiqian Li
- National Engineering Research Center of Novel Equipment for Polymer Processing, Guangdong Provincial Key Laboratory of Technique and Equipment for Macromolecular Advanced Manufacturing South China University of Technology Guangzhou China
| | - Hezhi He
- National Engineering Research Center of Novel Equipment for Polymer Processing, Guangdong Provincial Key Laboratory of Technique and Equipment for Macromolecular Advanced Manufacturing South China University of Technology Guangzhou China
| | - He Zhang
- National Engineering Research Center of Novel Equipment for Polymer Processing, Guangdong Provincial Key Laboratory of Technique and Equipment for Macromolecular Advanced Manufacturing South China University of Technology Guangzhou China
| | - Mohong Xu
- National Engineering Research Center of Novel Equipment for Polymer Processing, Guangdong Provincial Key Laboratory of Technique and Equipment for Macromolecular Advanced Manufacturing South China University of Technology Guangzhou China
| | - Qun Gu
- Tianjin Institute of Industrial Biotechnology Chinese Academy of Sciences Tianjin China
| | - Zhiwen Zhu
- National Engineering Research Center of Novel Equipment for Polymer Processing, Guangdong Provincial Key Laboratory of Technique and Equipment for Macromolecular Advanced Manufacturing South China University of Technology Guangzhou China
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Puhin K, Fukuoka M, Ratanasumawong S. Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14957] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kiattisak Puhin
- Department of Food Science and Technology Faculty of Agro‐Industry Kasetsart University Bangkok10900Thailand
| | - Mika Fukuoka
- Department of Food Science and Technology Tokyo University of Marine Science and Technology 4‐5‐7 Konan Minato‐ku Japan
| | - Savitree Ratanasumawong
- Department of Food Science and Technology Faculty of Agro‐Industry Kasetsart University Bangkok10900Thailand
- Center for Advanced Studies for Agriculture and Food (CASAF) Kasetsart University Institute for Advanced StudiesKasetsart University (CASAF, NRU‐KU) Bangkok10900Thailand
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Pal P, Singh N, Kaur P, Kaur A. Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties. J Food Sci 2018; 83:2761-2771. [PMID: 30372786 DOI: 10.1111/1750-3841.14347] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 08/05/2018] [Accepted: 08/11/2018] [Indexed: 11/26/2022]
Abstract
The present study evaluated the effect of parboiling on milling, chemical constituents, pasting and cooking properties of different paddy varieties. Parboiling decreased L* and a* values and increased b* and head rice recovery. Parboiling significantly increased the protein content and antioxidant activity on a dry basis. Parboiling decreased whiteness, fat content, and paste viscosities. The parboiling process increased the hydrophobicity of rice from all the varieties. Parboiled milled rice showed higher free and bound phenolic acids as compared to unparboiled milled rice. Parboiled milled rice showed higher content of essential amino acid than unparboiled milled rice. Variety PB1121 was suited best for parboiling on the basis of total color (ΔE), protein content, essential amino acid, and phenolic acids among the evaluated paddy varieties. PRACTICAL APPLICATION: The present study revealed that parboiled milled rice had higher antioxidant activity, amino acids, ferulic acid, and p-coumaric acids. Indeed, parboiled milled rice showed better textural and nutritional properties and would be more suitable for canning, puffed rice and biryani (rice cooked with chicken/mutton).
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Affiliation(s)
- Priyanka Pal
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
| | - Narpinder Singh
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
| | - Parmeet Kaur
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
| | - Amritpal Kaur
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
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Pal P, Singh N, Kaur P, Kaur A, Virdi AS, Parmar N. Comparison of Composition, Protein, Pasting, and Phenolic Compounds of Brown Rice and Germinated Brown Rice from Different Cultivars. Cereal Chem 2016. [DOI: 10.1094/cchem-03-16-0066-r] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Priyanka Pal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143005, India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143005, India
| | - Parmeet Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143005, India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143005, India
| | - Amardeep Singh Virdi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143005, India
| | - Naincy Parmar
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143005, India
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8
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Yang Z, Swedlund P, Gu Q, Hemar Y, Chaieb S. Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate. PLoS One 2016; 11:e0156061. [PMID: 27219066 PMCID: PMC4878743 DOI: 10.1371/journal.pone.0156061] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Accepted: 05/09/2016] [Indexed: 11/19/2022] Open
Abstract
High hydrostatic pressure (HHP) has been employed to gelatinize or physically modify starch dispersions. In this study, waxy maize starch, normal maize starch, and two high amylose content starch were processed by a HHP of the order of 600 MPa, at 25°C for 15min. The effect of HHP processing on the crystallization of maize starches with various amylose content during storage at 4°C was investigated. Crystallization kinetics of HHP treated starch gels were investigated using rheology and FTIR. The effect of crystallization on the mechanical properties of starch gel network were evaluated in terms of dynamic complex modulus (G*). The crystallization induced increase of short-range helices structures were investigated using FTIR. The pressure releasing rate does not affect the starch retrogradation behaviour. The rate and extent of retrogradation depends on the amylose content of amylose starch. The least retrogradation was observed in HHP treated waxy maize starch. The rate of retrogradation is higher for HHP treated high amylose maize starch than that of normal maize starch. A linear relationship between the extent of retrogradation (phase distribution) measured by FTIR and G* is proposed.
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Affiliation(s)
- Zhi Yang
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Peter Swedlund
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Qinfen Gu
- Australian Synchrotron, 800 Blackburn Rd., Clayton 3168, Australia
| | - Yacine Hemar
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Sahraoui Chaieb
- Division of Biological and Environmental Science and Engineering, KAUST, Thuwal, 23955, KSA
- Lawrence Berkeley National Laboratory, 1 Cyclotron Road, Mailstop 6R-2100. Berkeley, CA, 94720, United States of America
- * E-mail: ;
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9
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Han A, Jinn JR, Mauromoustakos A, Wang YJ. Effect of Parboiling on Milling, Physicochemical, and Textural Properties of Medium- and Long-Grain Germinated Brown Rice. Cereal Chem 2016. [DOI: 10.1094/cchem-01-15-0013-r] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ashley Han
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Jia-Rong Jinn
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Andy Mauromoustakos
- Agricultural Statistics Laboratory, University of Arkansas, Fayetteville, AR 72701, U.S.A
| | - Ya-Jane Wang
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
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10
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Sang W, Shao X, Jin ZT. Texture Attributes, Retrogradation Properties and Microbiological Shelf Life of Instant Rice Cake. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12418] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Weiguo Sang
- Department of Life Science and Biotechnology; Ningbo University; Ningbo 315211 China
| | - Xingfeng Shao
- Department of Life Science and Biotechnology; Ningbo University; Ningbo 315211 China
| | - Z. Tony Jin
- Eastern Regional Research Center; Agricultural Research Service; USDA; Wyndmoor PA
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11
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12
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Kharabian-Masouleh A, Waters DLE, Reinke RF, Ward R, Henry RJ. SNP in starch biosynthesis genes associated with nutritional and functional properties of rice. Sci Rep 2012; 2:557. [PMID: 22870386 PMCID: PMC3412280 DOI: 10.1038/srep00557] [Citation(s) in RCA: 77] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2012] [Accepted: 07/23/2012] [Indexed: 12/25/2022] Open
Abstract
Starch is a major component of human diets. The relative contribution of variation in the genes of starch biosynthesis to the nutritional and functional properties of the rice was evaluated in a rice breeding population. Sequencing 18 genes involved in starch synthesis in a population of 233 rice breeding lines discovered 66 functional SNPs in exonic regions. Five genes, AGPS2b, Isoamylase1, SPHOL, SSIIb and SSIVb showed no polymorphism. Association analysis found 31 of the SNP were associated with differences in pasting and cooking quality properties of the rice lines. Two genes appear to be the major loci controlling traits under human selection in rice, GBSSI (waxy gene) and SSIIa. GBSSI influenced amylose content and retrogradation. Other genes contributing to retrogradation were GPT1, SSI, BEI and SSIIIa. SSIIa explained much of the variation in cooking characteristics. Other genes had relatively small effects.
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Affiliation(s)
| | - Daniel L. E. Waters
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia
| | - Russell F. Reinke
- International Rice Research Institute, National Institute of Crop Science (NICS) RDA 151 Suin-ro, Gwonsun-gu, Suwon 441-857, Republic of Korea
- EH Graham Centre for Agricultural Innovation (NSW Department of Primary Industries and Charles Sturt University), Wagga Wagga Agricultural Institute, NSW DPI, Private Mail Bag, Pine Gully Road, Wagga Wagga, New South Wales, 2650, Australia
| | - Rachelle Ward
- Yanco Agricultural Institute, Trunk Road 80, Yanco NSW 2703, Australia
| | - Robert J. Henry
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St Lucia, Qld 4072, Australia
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Chung H, Liu Q, Huang R, Yin Y, Li A. Physicochemical Properties and In Vitro Starch Digestibility of Cooked Rice from Commercially Available Cultivars in Canada. Cereal Chem 2010. [DOI: 10.1094/cchem-87-4-0297] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hyun‐Jung Chung
- Guelph Food Research Centre, Agriculture and Agri‐Food Canada, 93 Stone Road West, Guelph, Onatrio, N1G 5C9, Canada
- Graduate School of Life and Biotechnology, Korea University, S‐1 Anam‐dong, Sungbak‐Ku, Seoul 136‐701, South Korea
| | - Qiang Liu
- Guelph Food Research Centre, Agriculture and Agri‐Food Canada, 93 Stone Road West, Guelph, Onatrio, N1G 5C9, Canada
- Corresponding author. Phone: 519‐780‐8030. Fax: 519‐829‐2600. E‐mail address:
| | - Ruilin Huang
- Institute of Subtropical Agriculture, The Chinese Academy of Science, Changsha, Hunan, China
| | - Yulong Yin
- Institute of Subtropical Agriculture, The Chinese Academy of Science, Changsha, Hunan, China
| | - Aike Li
- Feed Research Institute, Academy of State Administration of Grain, No. 11, Baiwanzhuang Avenue, Beijing 100037, China
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14
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Physicochemical properties and textile utilization of low- and moderate-substituted carboxymethyl rice starches with various amylose content. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.02.019] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Iturriaga LB, Lopez de Mishima B, Añon MC. A study of the retrogradation process in five argentine rice starches. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.11.011] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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16
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Ronda F, Roos YH. Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels. Carbohydr Res 2008; 343:903-11. [DOI: 10.1016/j.carres.2008.01.026] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2007] [Revised: 01/17/2008] [Accepted: 01/20/2008] [Indexed: 11/29/2022]
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17
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Lindeboom N, Chang PR, Falk KC, Tyler RT. Characteristics of Starch from Eight Quinoa Lines. Cereal Chem 2005. [DOI: 10.1094/cc-82-0216] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nienke Lindeboom
- Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, SK, Canada
| | - Peter R. Chang
- Bioproducts and Bioprocesses National Science Program, Agriculture and Agri-Food Canada, 107 Science Place, Saskatoon, SK, S7N 0X2, Canada
- Corresponding author. Phone: 306-956-7637. Fax: 306-956-7247. E-mail:
| | - Kevin C. Falk
- Bioproducts and Bioprocesses National Science Program, Agriculture and Agri-Food Canada, 107 Science Place, Saskatoon, SK, S7N 0X2, Canada
| | - Robert T. Tyler
- Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, SK, Canada
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Bao J, Sun M, Zhu L, Corke H. Analysis of quantitative trait loci for some starch properties of rice (Oryza sativa L.): thermal properties, gel texture and swelling volume. J Cereal Sci 2004. [DOI: 10.1016/j.jcs.2004.01.004] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Lii CY, Lai VMF, Shen MC. Changes in Retrogradation Properties of Rice Starches with Amylose Content and Molecular Properties. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.3.392] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Cheng-yi Lii
- Institute of Chemistry, Academia Sinica, Taipei 11529, Taiwan
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 10764, Taiwan
| | - Vivian M.-F. Lai
- Dept. of Food and Nutrition, Providence University, Taichung 43301, Taiwan
- Corresponding author. E-mail:
| | - Mei-Ching Shen
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 10764, Taiwan
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20
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Gujral HS, Haros M, Rosell CM. Starch Hydrolyzing Enzymes for Retarding the Staling of Rice Bread. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.6.750] [Citation(s) in RCA: 97] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hardeep Singh Gujral
- Department of Food Science and Technology. Guru Nanak Dev University, Amritsar - 143005, India
| | - Mónica Haros
- Laboratorio de Cereales, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain
| | - Cristina M. Rosell
- Laboratorio de Cereales, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain
- Corresponding author. E-mail: . Phone: 34-96-390 0022. Fax: 34-96-363 6301
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21
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Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture. J Cereal Sci 2003. [DOI: 10.1016/s0733-5210(02)00142-x] [Citation(s) in RCA: 122] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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23
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24
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Yoenyongbuddhagal S, Noomhorm A. Effect of Physicochemical Properties of High-Amylose Thai Rice Flours on Vermicelli Quality. Cereal Chem 2002. [DOI: 10.1094/cchem.2002.79.4.481] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Sorada Yoenyongbuddhagal
- School of Environment, Resources and Development, Processing Technology Program, Asian Institute of Technology, Pathumthani, 12120 Thailand
| | - Athapol Noomhorm
- School of Environment, Resources and Development, Processing Technology Program, Asian Institute of Technology, Pathumthani, 12120 Thailand
- Corresponding author. Fax: 662-524-6200. E-mail:
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25
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Meadows F, Barton FE. Determination of Rapid Visco Analyser Parameters in Rice by Near-Infrared Spectroscopy. Cereal Chem 2002. [DOI: 10.1094/cchem.2002.79.4.563] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Frederick Meadows
- USDA-Agricultural Research Service, Richard B. Russell Agricultural Research Center, P.O. Box 5677, Athens, GA 30604-5677. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
- Corresponding author. E-mail: . Phone: 301-838-2666. Fax: 301-838-2501
| | - Franklin E. Barton
- USDA-Agricultural Research Service, Richard B. Russell Agricultural Research Center, P.O. Box 5677, Athens, GA 30604-5677. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
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26
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Lin YS, Yeh AI, Lii CY. Correlation Between Starch Retrogradation and Water Mobility as Determined by Differential Scanning Calorimetry (DSC) and Nuclear Magnetic Resonance (NMR). Cereal Chem 2001. [DOI: 10.1094/cchem.2001.78.6.647] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yu-shiun Lin
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 106, Taiwan
| | - An-I Yeh
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 106, Taiwan
| | - Cheng-yi Lii
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 106, Taiwan
- Corresponding author. Phone: 886-2-2789-8568. Fax: 886-2-2783-1237. E-mail:
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27
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Affiliation(s)
- M. Riva
- DISTAM, sez. Tecnologie Alimentari, Università di Milano, Via Celoria, 2 - 20133 Milano, Italy
| | - D. Fessas
- DISTAM, sez. Tecnologie Alimentari, Università di Milano, Via Celoria, 2 - 20133 Milano, Italy
| | - A. Schiraldi
- DISTAM, sez. Tecnologie Alimentari, Università di Milano, Via Celoria, 2 - 20133 Milano, Italy
- Corresponding author. Phone: (+39)-2-70602063. Fax: (+39)-2-70638625.
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Lai VMF, Lu S, Lii CY. Molecular Characteristics Influencing Retrogradation Kinetics of Rice Amylopectins. Cereal Chem 2000. [DOI: 10.1094/cchem.2000.77.3.272] [Citation(s) in RCA: 46] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Vivian M.-F. Lai
- Department of Food and Nutrition, Providence University, Shalu, Taichung 43301, Taiwan
| | - Shin Lu
- Department of Food Science, National Chung-Hsing University, Taichung 40227, Taiwan
| | - Cheng-yi Lii
- Institute of Chemistry, Academia Sinica, Nankang, Taipei 11529, Taiwan. Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 10764, Taiwan. Corresponding author. E-mail: . Fax: 886-2-2783-1237
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29
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Fan J, Marks BP. Effects of Rough Rice Storage Conditions on Gelatinization and Retrogradation Properties of Rice Flours. Cereal Chem 1999. [DOI: 10.1094/cchem.1999.76.6.894] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- J. Fan
- Former research associate and former associate professor, respectively, Department of Biological and Agricultural Engineering, University of Arkansas
| | - B. P. Marks
- Former research associate and former associate professor, respectively, Department of Biological and Agricultural Engineering, University of Arkansas
- Corresponding author. Phone: 517-432-7703. Fax: 517-432-2892. E-mail:
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