1
|
Tithy LH, Rahman A, Wong SY, Li X, Arafat MT. Chitosan/starch based unoxidized tannic acid modified microparticles for rapid hemostasis with broad spectrum antibacterial activity. Carbohydr Polym 2024; 336:122111. [PMID: 38670748 DOI: 10.1016/j.carbpol.2024.122111] [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: 10/22/2023] [Revised: 03/22/2024] [Accepted: 03/29/2024] [Indexed: 04/28/2024]
Abstract
The development of a rapid hemostat through a facile method with co-existing antibacterial activity and minimum erythrocyte lysis property stands as a major requirement in the field of hemostasis. Herein, a series of novel microparticle hemostats were synthesized using chitosan, different hydrothermally-treated starches, and cross-linked with tannic acid (TA) simultaneously in an unoxidized environment via ionotropic gelation method. Hemostats' comparative functional properties, such as adjustable antibacterial and erythrocyte compatibility upon various starch additions were evaluated. The in vivo hemostatic study revealed that the developed hemostats for mouse liver laceration and rat tail amputation had clotting times (13 s and 38 s, respectively) and blood loss (51 mg and 62 mg, respectively) similar to those of Celox™. The erythrocyte adhesion test suggested that erythrocyte distortion can be lowered by modifying the antibacterial hemostats with different starches. The broad-spectrum antibacterial efficacy of the hemostats remained intact against S. aureus (>90 %), E. coli (>80 %), and P. mirabilis bacteria upon starch modification. They also demonstrated high hemocompatibility (<3 % hemolysis ratio), moderate cell viability (>81 %), in vivo biodegradation, and angiogenesis indicating adequate biocompatibility and wound healing. The developed hemostats hold significant promise to be employed as rapid hemostatic agents for preventing major bleeding and bacterial infection in emergencies.
Collapse
Affiliation(s)
- Lamiya Hassan Tithy
- Department of Biomedical Engineering, Bangladesh University of Engineering and Technology (BUET), Dhaka 1205, Bangladesh
| | - Abdur Rahman
- Department of Biomedical Engineering, Bangladesh University of Engineering and Technology (BUET), Dhaka 1205, Bangladesh
| | - Siew Yee Wong
- Institute of sustainability for chemicals, Energy and Environment, A*STAR (Agency for Science, Technology and Research), Singapore 138634, Singapore
| | - Xu Li
- Institute of sustainability for chemicals, Energy and Environment, A*STAR (Agency for Science, Technology and Research), Singapore 138634, Singapore; Institute of Materials Research and Engineering (IMRE), A*STAR (Agency for Science, Technology and Research), Singapore 138634, Singapore
| | - M Tarik Arafat
- Department of Biomedical Engineering, Bangladesh University of Engineering and Technology (BUET), Dhaka 1205, Bangladesh.
| |
Collapse
|
2
|
Gaur VS, Sood S, Guzmán C, Olsen KM. Molecular insights on the origin and development of waxy genotypes in major crop plants. Brief Funct Genomics 2024; 23:193-213. [PMID: 38751352 DOI: 10.1093/bfgp/elad035] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 07/21/2023] [Accepted: 07/25/2023] [Indexed: 06/14/2024] Open
Abstract
Starch is a significant ingredient of the seed endosperm with commercial importance in food and industry. Crop varieties with glutinous (waxy) grain characteristics, i.e. starch with high amylopectin and low amylose, hold longstanding cultural importance in some world regions and unique properties for industrial manufacture. The waxy character in many crop species is regulated by a single gene known as GBSSI (or waxy), which encodes the enzyme Granule Bound Starch Synthase1 with null or reduced activity. Several allelic variants of the waxy gene that contribute to varying levels of amylose content have been reported in different crop plants. Phylogenetic analysis of protein sequences and the genomic DNA encoding GBSSI of major cereals and recently sequenced millets and pseudo-cereals have shown that GBSSI orthologs form distinct clusters, each representing a separate crop lineage. With the rapidly increasing demand for waxy starch in food and non-food applications, conventional crop breeding techniques and modern crop improvement technologies such as gene silencing and genome editing have been deployed to develop new waxy crop cultivars. The advances in research on waxy alleles across different crops have unveiled new possibilities for modifying the synthesis of amylose and amylopectin starch, leading to the potential creation of customized crops in the future. This article presents molecular lines of evidence on the emergence of waxy genes in various crops, including their genesis and evolution, molecular structure, comparative analysis and breeding innovations.
Collapse
Affiliation(s)
- Vikram S Gaur
- Raja Bhoj College of Agriculture, Balaghat, JNKVV, Jabalpur, Madhya Pradesh, India
| | - Salej Sood
- ICAR-Central Potato Research Institute, Shimla- 171001, Himachal Pradesh, India
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071, Córdoba, Spain
| | | |
Collapse
|
3
|
Wang Y, Dong Y, Sun Y, Chen X, Fu H, Wang Y. Process optimization of wheat flour crisp puffing by radio frequency and the accompanying property changes of starch. J Food Sci 2024; 89:460-472. [PMID: 38051009 DOI: 10.1111/1750-3841.16867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 10/27/2023] [Accepted: 11/19/2023] [Indexed: 12/07/2023]
Abstract
This research performed the process optimization of wheat flour crisp puffing by radio frequency (RF) and investigated the accompanying property changes of starch. Experiments were performed in a 6 kW, 27.12 MHz pilot-scale RF system. The results showed that the volume expansion was highest (220%) when the conditions were employed as follows: electrode gap (115 mm); height of the sample (55 mm); initial moisture content of the sample (30%). Under these conditions, the samples were puffed at 120 s by RF, and changes in the starch properties were further observed. The results showed that the structure of the starch was destroyed, changing from oval and spherical in shape to fragmented. The crystal type of the starch changed from A to A + V types. Its crystal order was reduced, and the Fourier-infrared spectrum showed that the ratio of (1048/1022) cm-1 decreased from 1.142 to 1.047. The crystallinity decreased from 48.27% to 17.57%. These changes will help starch digestion and absorption in human body. These results indicated that RF puffing could become a potential development method for puffed snacks. PRACTICAL APPLICATION: In this study, the processes of radio frequency puffing wheat flour chips were optimized, and the changes of starch properties during puffing were studied. Therefore, this research provided a theoretical basis for the industrial application of radio frequency puffing.
Collapse
Affiliation(s)
- Yequn Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Yuehan Dong
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Yanan Sun
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Hongfei Fu
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| |
Collapse
|
4
|
Quick-cooking laminated white salted noodle development. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
5
|
Kumar P, Mishra A, Rahim MS, Sharma V, Madhawan A, Parveen A, Fandade V, Sharma H, Roy J. Comparative transcriptome analyses revealed key genes involved in high amylopectin biosynthesis in wheat. 3 Biotech 2022; 12:295. [PMID: 36276458 PMCID: PMC9519823 DOI: 10.1007/s13205-022-03364-3] [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: 09/12/2022] [Accepted: 09/14/2022] [Indexed: 11/26/2022] Open
Abstract
High amylopectin starch is an important modified starch for food processing industries. Despite a thorough understanding of starch biosynthesis pathway, the regulatory mechanism responsible for amylopectin biosynthesis is not well explored. The present study utilized transcriptome sequencing approach to understand the molecular basis of high amylopectin content in three high amylopectin mutant wheat lines ('TAC 6', 'TAC 358', and 'TAC 846') along with parent variety 'C 306'. Differential scanning calorimetry (DSC) of high amylopectin starch identified a high thermal transition temperature and scanning electron microscopy (SEM) revealed more spherical starch granules in mutant lines compared to parent variety. A set of 4455 differentially expressed genes (DEGs) were identified at two-fold compared to the parent variety in high amylopectin wheat mutants. At ten-fold, 279 genes, including two starch branching genes (SBEIIa and SBEIIb), were up-regulated and only 30 genes, including the starch debranching enzyme (DBE), were down-regulated. Among the genes, different isoforms of sucrose non-fermenting-1-related protein kinase-1 (TaSnRK1α2-3B and TaSnRK1α2-3D) and its regulatory subunit, sucrose non-fermenting-4 (SNF-4-2A, SNF-4-2B, and SNF-4-5D), were found to be highly up-regulated. Further, expression of the DEGs related to starch biosynthesis pathway and TaSnRK1α2 and SNF-4 was performed using qRT-PCR. High expression of TaSnRK1α2, SNF-4, and SBEII isoforms suggests their probable role in high amylopectin starch biosynthesis in grain endosperm. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-022-03364-3.
Collapse
Affiliation(s)
- Prashant Kumar
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
- Regional Centre for Biotechnology, NCR Biotech Science Cluster, 3rd Milestone Gurgaon-Faridabad Expressway, Faridabad, 121001 India
| | - Ankita Mishra
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
| | - Mohammed Saba Rahim
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
| | - Vinita Sharma
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
| | - Akansha Madhawan
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
- Regional Centre for Biotechnology, NCR Biotech Science Cluster, 3rd Milestone Gurgaon-Faridabad Expressway, Faridabad, 121001 India
| | - Afsana Parveen
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
| | - Vikas Fandade
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
- Regional Centre for Biotechnology, NCR Biotech Science Cluster, 3rd Milestone Gurgaon-Faridabad Expressway, Faridabad, 121001 India
| | - Himanshu Sharma
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
| | - Joy Roy
- Agri-Food Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali, Punjab 140306 India
- Regional Centre for Biotechnology, NCR Biotech Science Cluster, 3rd Milestone Gurgaon-Faridabad Expressway, Faridabad, 121001 India
| |
Collapse
|
6
|
Perera WNU, Abdollahi MR, Zaefarian F, Wester TJ, Ravindran V. Barley, an Undervalued Cereal for Poultry Diets: Limitations and Opportunities. Animals (Basel) 2022; 12:ani12192525. [PMID: 36230265 PMCID: PMC9558528 DOI: 10.3390/ani12192525] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/15/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022] Open
Abstract
Simple Summary With the ever-increasing demand for poultry products, the continuous supply of conventional cereal grains such as maize has become a challenge. Barley has been recognised as a potential alternative feed ingredient that can replace common cereal grains in poultry diets. However, due to several limitations such as the presence of various anti-nutritive factors and the variability in nutrient composition and quality, the use of barley in poultry diets remains comparatively low. The previous findings on the optimum use of barley in poultry diets are also inconsistent primarily due to differences in research methodologies. The importance of using accurate nutrient profiles for specific barley cultivars to formulate barley-based diets is emphasised in this review. Moreover, the need to adapt feed processing conditions suitable to different barley cultivars to increase the inclusion of barley in poultry diets is highlighted in this review. Abstract The supply of conventional cereal grains, especially of maize, will be a significant constraint to the future growth of the poultry industry. Various alternative feed ingredients are being tested to replace maize in poultry diets. Barley (Hordeum vulgare L.) is one such feed ingredient, the use of which remains limited in poultry diets due to its low metabolisable energy, presence of anti-nutritive, soluble non-starch polysaccharides and consequent inter-cultivar variability. Differences in research methodologies used in published studies have also contributed to the inconsistent findings, preventing a good understanding of the nutritional value of barley for poultry. The importance of using accurate nutrient profiles, specifically metabolisable energy and digestible amino acids, for specific barley cultivars to formulate barley-based diets is emphasised. Nutritionists should also pay close attention to feed processing conditions tailored to the specific barley cultivars to increase the barley inclusion in poultry diets.
Collapse
Affiliation(s)
- W. Nipuna U. Perera
- Monogastric Research Center, School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand
- Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - M. Reza Abdollahi
- Monogastric Research Center, School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand
| | - Faegheh Zaefarian
- Monogastric Research Center, School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand
| | - Timothy J. Wester
- Monogastric Research Center, School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand
| | - Velmurugu Ravindran
- Monogastric Research Center, School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand
- Correspondence: ; Tel.: +64-27-224-0350
| |
Collapse
|
7
|
Ma X, Ouyang X, Liu D, Zhang A. The 218th amino acid change of Ser to Ala in TaAGPS-7A increases enzyme activity and grain weight in bread wheat. THE CROP JOURNAL 2022. [DOI: 10.1016/j.cj.2022.07.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
8
|
Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin. J FOOD QUALITY 2022. [DOI: 10.1155/2022/1636819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Waxy rice has a long history of being cultivated and consumed in China. In this study, the effect of different factors including α-amylase activity, protein, and amylopectin structure on the pasting properties of four waxy rice varieties were investigated. Rice flours were divided into four groups (Vietnam indica (VI), Jiangxi indica (JI), Anhui japonica (AJ), and Dongbei japonica (DJ) group) and treated with AgNO3 solution, DL-dithiothreitol (DTT), or protease (n = 3). Results suggested that both α-amylase activity and protein significantly decrease the pasting viscosity of waxy rice flours. Chain length distribution of amylopectin as measured by high performance ion exchange chromatography (HPAEC-PAD) showed that starch with a higher ratio of short chain leads to a higher pasting viscosity. X-Ray diffractograms showed that the crystal type of all the four varieties of rice starches were characteristic A-type. Relative crystallinity of each rice starch was further calculated, and higher crystallization resulted in a higher viscosity. Our study would provide a fundamental knowledge of the relationship between different factors and waxy starch pasting properties, as well as be a reference for controlling the quality of waxy rice starch-based food products.
Collapse
|
9
|
De Arcangelis E, Trivisonno MC, Angelicola M, Quiquero M, Di Nardo V, Falasca L, Sestili F, Messia MC, Marconi E. Milling and rheological properties of high amylose wheat. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103335] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
10
|
Lu Y, Hao W, Zhang X, Zhao Y, Xu Y, Luo J, Liu Q, Liu Q, Wang L, Zhang C. Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours. Foods 2021; 10:1721. [PMID: 34441499 PMCID: PMC8392216 DOI: 10.3390/foods10081721] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/21/2021] [Accepted: 07/23/2021] [Indexed: 12/30/2022] Open
Abstract
Ginkgo biloba L. is an important economic tree species in China, and its kernels have been used as a popular food in Asian countries. Herein, the morphology, basic chemical components, starch granule structures, and physicochemical properties of kernel flours from seven ginkgo cultivars were investigated, and their relationships were analyzed. The kernels were oval or spherical in shape, with variable sizes. The starch granules exhibited both regular and irregular Maltese cross patterns. Amylose was mainly distributed in amorphous growth rings. A spatial variation in the 865/942 cm-1 ratio was observed within individual starch granules. Variations in total starch content, apparent amylose content (AAC), crude protein content (CPC), total amino acid content (TAAC), starch fine structure, and thermal and pasting properties were observed among the seven kernel flours. Pearson correlation coefficients and principle component analyses showed that the thermal properties were affected by kernel CPC, TAAC, AAC, and starch fine structure, while the pasting properties were affected by AAC and starch fine structure. Furthermore, experiments showed that the seed protein structure and α-amylase activity affected the pasting properties of ginkgo kernel flours.
Collapse
Affiliation(s)
- Yan Lu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Weizhuo Hao
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Xiaomin Zhang
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China; (X.Z.); (L.W.)
| | - Yue Zhao
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Yang Xu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Jixun Luo
- CSIRO Agriculture and Food, GPO Box 1600, Canberra, ACT 2601, Australia; (J.L.); (Q.L.)
| | - Qing Liu
- CSIRO Agriculture and Food, GPO Box 1600, Canberra, ACT 2601, Australia; (J.L.); (Q.L.)
| | - Qiaoquan Liu
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| | - Li Wang
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou 225009, China; (X.Z.); (L.W.)
| | - Changquan Zhang
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Co-Innovation Center for Modern Production Technology of Grain Crops, Agricultural College of Yangzhou University, Yangzhou 225009, China; (Y.L.); (W.H.); (Y.Z.); (Y.X.); (Q.L.)
| |
Collapse
|
11
|
Schramm VG, Massuquetto A, Bassi LS, Zavelinski VAB, Sorbara JOB, Cowieson AJ, Félix AP, Maiorka A. Exogenous α-amylase improves the digestibility of corn and corn-soybean meal diets for broilers. Poult Sci 2021; 100:101019. [PMID: 33690055 PMCID: PMC7938245 DOI: 10.1016/j.psj.2021.101019] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 12/21/2020] [Accepted: 01/16/2021] [Indexed: 11/15/2022] Open
Abstract
Starch is the main energy source in broiler diets. However, endogenous amylase secretion in young broilers is suboptimal to completely digest dietary starch, so exogenous α-amylase supplementation may help increase starch digestibility. The objective of this study was to assess the supplementation of increasing doses of an exogenous α-amylase (0, 40, 80, 120, and 160 kilo-novo α-amylase units (KNU)/kg) on corn and on a complete corn-soybean meal diet for 25-day-old broilers. Jejunal and ileal apparent digestibility coefficients of available starch, resistant starch, total starch, and DM, DM total tract retention, as well as dietary AME levels were evaluated. Interactions (P < 0.05) between diets and α-amylase showed that the enzyme had a more evident effect on increasing DM jejunal digestibility and AME on corn compared with the complete diet. Corn DM digestibility increased to a maximum of 67.84% with up to 47 KNU/kg, whereas 89 KNU/kg led to a maximum of 53.92% in the complete diet A maximum increase of 64 kcal AME/kg was obtained with 80 KNU/kg on the complete diet, whereas 109 KNU/kg generated 327 kcal AME/kg on corn (P < 0.05). Increasing the α-amylase dose linearly increased ileal digestibility of resistant starch (P < 0.05), and the effect on DM total tract retention was quadratic (P < 0.05). Corn showed a higher digestibility for DM, resistant and total starch, as well as DM total tract retention and AME, compared with the complete diet (P < 0.05). Treatments had no influence on available starch. The inclusion of exogenous α-amylase improves starch, DM, and energy utilization of corn-based and corn-soybean meal-based diets for broilers.
Collapse
Affiliation(s)
- V G Schramm
- Department of Animal Science, Federal University of Paraná, Curitiba, Brazil 80035-050
| | - A Massuquetto
- Department of Animal Science, Federal University of Paraná, Curitiba, Brazil 80035-050
| | - L S Bassi
- Department of Animal Science, Federal University of Paraná, Curitiba, Brazil 80035-050
| | - V A B Zavelinski
- Department of Animal Science, Federal University of Paraná, Curitiba, Brazil 80035-050.
| | - J O B Sorbara
- DSM Nutritional Products, São Paulo, Brazil 00532-110
| | - A J Cowieson
- DSM Nutritional Products, 4303 Kaiseraugst, Switzerland
| | - A P Félix
- Department of Animal Science, Federal University of Paraná, Curitiba, Brazil 80035-050
| | - A Maiorka
- Department of Animal Science, Federal University of Paraná, Curitiba, Brazil 80035-050
| |
Collapse
|
12
|
Rahman S, Khoddami A, Copeland L, Atwell BJ, Roberts TH. Optimal Silver Nitrate Concentration to Inhibit α‐Amylase Activity During Pasting of Rice Flour. STARCH-STARKE 2020. [DOI: 10.1002/star.202000150] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Sayedur Rahman
- Plant Breeding Institute Sydney Institute of Agriculture School of Life and Environmental Sciences University of Sydney Sydney NSW 2006 Australia
| | - Ali Khoddami
- Plant Breeding Institute Sydney Institute of Agriculture School of Life and Environmental Sciences University of Sydney Sydney NSW 2006 Australia
| | - Les Copeland
- Plant Breeding Institute Sydney Institute of Agriculture School of Life and Environmental Sciences University of Sydney Sydney NSW 2006 Australia
| | - Brian J. Atwell
- Department of Biological Sciences Faculty of Science and Engineering Macquarie University North Ryde NSW 2109 Australia
| | - Thomas H. Roberts
- Plant Breeding Institute Sydney Institute of Agriculture School of Life and Environmental Sciences University of Sydney Sydney NSW 2006 Australia
| |
Collapse
|
13
|
Khongpradit A, Boonsaen P, Homwong N, Suzuki Y, Koike S, Sawanon S, Kobayashi Y. Effect of pineapple stem starch feeding on rumen microbial fermentation, blood lipid profile, and growth performance of fattening cattle. Anim Sci J 2020; 91:e13459. [PMID: 32996271 DOI: 10.1111/asj.13459] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 07/30/2020] [Accepted: 08/26/2020] [Indexed: 11/27/2022]
Abstract
Pineapple stem starch (PS) was evaluated for its suitability as a new starch source in concentrate for fattening cattle, based on the growth performance, blood profile, and rumen parameters of 36 steers in a 206-day feeding study. PS was formulated as a 40% concentrate and fed with forage in comparison with ground corn (GC) and ground cassava (CA) formulated at the same level. PS feeding improved weight gain and feed conversion ratio without affecting feed intake. PS did not obviously influence blood lipid profiles throughout the experiment. Ruminal concentration of total short-chain fatty acids (SCFA) increased with PS without affecting SCFA composition throughout the feeding study. Rumen amylolytic group, especially Ruminococcus bromii, was dominant in the rumen microbial community, and showed increased abundance by PS feeding throughout the experiment. These results clearly indicate the potential of PS as a useful starch source for fattening cattle in terms of rumen fermentation and growth performance.
Collapse
Affiliation(s)
- Anchalee Khongpradit
- Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand
| | - Phoompong Boonsaen
- Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand
| | - Nitipong Homwong
- Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand
| | - Yutaka Suzuki
- Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
| | - Satoshi Koike
- Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
| | - Suriya Sawanon
- Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand
| | - Yasuo Kobayashi
- Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
| |
Collapse
|
14
|
Li C, Zhou D, Fan T, Wang M, Zhu M, Ding J, Zhu X, Guo W, Shi YC. Structure and physicochemical properties of two waxy wheat starches. Food Chem 2020; 318:126492. [DOI: 10.1016/j.foodchem.2020.126492] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 02/17/2020] [Accepted: 02/24/2020] [Indexed: 11/15/2022]
|
15
|
Impact of granule hydration on maize and wheat starch chemical reactivity at the granular and molecular levels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105374] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
16
|
|
17
|
|
18
|
Hsieh CF, Liu W, Whaley JK, Shi YC. Structure, properties, and potential applications of waxy tapioca starches – A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.022] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
19
|
Rheological properties and baking performance of new waxy lines: Strengths and weaknesses. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.035] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
20
|
Jiao G, Wei X, Tang S, Sheng Z, Xie L, Shao G, Fiaz S, Hu P, Xu Q. Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour. STARCH-STARKE 2018. [DOI: 10.1002/star.201700247] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Guiai Jiao
- College of Agronomy Hunan Agricalture University; Changsha 410128 P.R. China
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Xiangjin Wei
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Shaoqing Tang
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Zhonghua Sheng
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Lihong Xie
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Gaoneng Shao
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Sajid Fiaz
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Peisong Hu
- China National Rice Research Institute; Hangzhou Zhejiang 310006 P.R. China
| | - Qingguo Xu
- College of Agronomy Hunan Agricalture University; Changsha 410128 P.R. China
| |
Collapse
|
21
|
Qin P, Kong Z, Liu Y. Effects of the <i>Wx</i> Gene on Starch Biosynthesis, Physicochemical Wheat Flour Properties, and Dry Noodle Quality. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Peng Qin
- College of Agronomy and Biotechnology, Yunnan Agricultural University
| | - Zhiyou Kong
- College of Resources and Environment, Baoshan University
| | - Yeju Liu
- College of Agronomy and Biotechnology, Yunnan Agricultural University
| |
Collapse
|
22
|
Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2017; 2017:7670282. [PMID: 28706941 PMCID: PMC5494771 DOI: 10.1155/2017/7670282] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Accepted: 05/24/2017] [Indexed: 11/18/2022]
Abstract
The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology. Sausage samples were prepared using a five-level three-variable Central Composite Rotatable Design with 16 combinations, including two replicates of the center point, carried out in random order. The level of brisket fat (BF), soy protein isolate (SPI), and cornstarch (CS) in the sausage formulation ranged within 8.3–16.7%, 0.7–2.3%, and 1.3–4.7%, respectively. Increasing BF decreased moisture and ash contents but increased protein and fat contents of the sausages (p < 0.05). Increasing SPI increased moisture content but decreased ash and carbohydrate contents of the sausages (p < 0.05). Increasing CS increased carbohydrate content (p < 0.05). Increasing BF increased hardness, adhesiveness, cohesiveness, and chewiness but decreased springiness (p < 0.05). SPI addition increased springiness but decreased adhesiveness, cohesiveness, and chewiness (p < 0.05). In conclusion, varying the levels of BF and SPI had a more significant effect on chemical and textural properties of rabbit sausages than CS.
Collapse
|
23
|
|
24
|
|
25
|
Chandla NK, Saxena DC, Singh S. Amaranth (Amaranthus spp
.) starch isolation, characterization, and utilization in development of clear edible films. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13217] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Narender K. Chandla
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology (SLIET) (Deemed University); Longowal, Sangrur Punjab India
| | - Dharmesh C. Saxena
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology (SLIET) (Deemed University); Longowal, Sangrur Punjab India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology (SLIET) (Deemed University); Longowal, Sangrur Punjab India
| |
Collapse
|
26
|
|
27
|
Bouasla A, Wójtowicz A, Zidoune MN, Olech M, Nowak R, Mitrus M, Oniszczuk A. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure. J Food Sci 2016; 81:C1070-9. [PMID: 27074432 DOI: 10.1111/1750-3841.13287] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2015] [Revised: 02/22/2016] [Accepted: 02/27/2016] [Indexed: 01/30/2023]
Abstract
Rice/yellow pea flour blend (2/1 ratio) was used to produce gluten-free precooked pasta using a single-screw modified extrusion-cooker TS-45. The effect of moisture content (28%, 30%, and 32%) and screw speed (60, 80, and 100 rpm) on some quality parameters was assessed. The phenolic acids profile and selected pasta properties were tested, like pasting properties, water absorption capacity, cooking loss, texture characteristics, microstructure, and sensory overall acceptability. Results indicated that dough moisture content influenced all tested quality parameters of precooked pasta except firmness. Screw speed showed an effect only on some quality parameters. The extrusion-cooking process at 30% of dough moisture with 80 rpm is appropriate to obtain rice-yellow pea precooked pasta with high content of phenolics and adequate quality. These pasta products exhibited firm texture, low stickiness, and regular and compact interne structure confirmed by high score in sensory overall acceptability.
Collapse
Affiliation(s)
- Abdallah Bouasla
- Laboratoire de Nutrition et Technologie Alimentaire (LNTA), Inst. de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Univ. des Frères Mentouri Constantine, 25000, Constantine, Algeria
| | - Agnieszka Wójtowicz
- Dept. of Food Process Engineering, Univ. of Life Sciences in Lublin, Doświadczalna 44, 20-280, Lublin, Poland
| | - Mohammed Nasereddine Zidoune
- Laboratoire de Nutrition et Technologie Alimentaire (LNTA), Inst. de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Univ. des Frères Mentouri Constantine, 25000, Constantine, Algeria
| | - Marta Olech
- Dept. of Pharmaceutical Botany, Medical Univ. in Lublin, Chodźki 1, 20-093, Lublin, Poland
| | - Renata Nowak
- Dept. of Pharmaceutical Botany, Medical Univ. in Lublin, Chodźki 1, 20-093, Lublin, Poland
| | - Marcin Mitrus
- Dept. of Food Process Engineering, Univ. of Life Sciences in Lublin, Doświadczalna 44, 20-280, Lublin, Poland
| | - Anna Oniszczuk
- Dept. of Inorganic Chemistry, Medical Univ. in Lublin, Chodźki 4a, 20-093, Lublin, Poland
| |
Collapse
|
28
|
Jan R, Saxena D, Singh S. Pasting, thermal, morphological, rheological and structural characteristics of Chenopodium (Chenopodium album) starch. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.040] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
29
|
Binary mixtures of waxy wheat and conventional wheat as measured by NIR reflectance. Talanta 2016; 146:496-506. [DOI: 10.1016/j.talanta.2015.08.063] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 08/26/2015] [Accepted: 08/27/2015] [Indexed: 11/20/2022]
|
30
|
Asmeda R, Noorlaila A, Norziah M. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour. Food Chem 2016; 191:45-51. [DOI: 10.1016/j.foodchem.2015.05.095] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 05/16/2015] [Accepted: 05/19/2015] [Indexed: 01/26/2023]
|
31
|
Ramachandran A, Hucl P, Briggs C. Functional Characteristics of Bread Wheat (Triticum aestivum L.) Near-Isogenic Lines Differing at the Waxy (Wx) Locus. Cereal Chem 2016. [DOI: 10.1094/cchem-04-15-0085-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Pierre Hucl
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK, Canada
- Crop Development Centre, University of Saskatchewan, Saskatoon, SK, Canada
| | - Connie Briggs
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK, Canada
- Crop Development Centre, University of Saskatchewan, Saskatoon, SK, Canada
| |
Collapse
|
32
|
Dai Z, Li Y, Zhang H, Yan S, Li W. Effects of irrigation schemes on the characteristics of starch and protein in wheat (Triticum aestivumL.). STARCH-STARKE 2015. [DOI: 10.1002/star.201500214] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Zhongmin Dai
- Department of Biology; Dezhou University; Dezhou Shandong P.R. China
| | - Yan Li
- Department of Biology; Dezhou University; Dezhou Shandong P.R. China
| | - Hong Zhang
- Department of Biology; Dezhou University; Dezhou Shandong P.R. China
| | - Suhui Yan
- College of Plant Science; Anhui Science and Technology University; Fengyang Anhui P.R. China
| | - Wenyang Li
- College of Plant Science; Anhui Science and Technology University; Fengyang Anhui P.R. China
| |
Collapse
|
33
|
Zaefarian F, Abdollahi M, Ravindran V. Starch digestion in broiler chickens fed cereal diets. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2015.07.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
34
|
Garimella Purna SK, Shi YC, Guan L, Wilson JD, Graybosch RA. Factors Governing Pasting Properties of Waxy Wheat Flours. Cereal Chem 2015. [DOI: 10.1094/cchem-10-14-0209-r] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, U.S.A
| | - Lan Guan
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506, U.S.A
| | - Jeff D. Wilson
- U.S. Department of Agriculture, Agricultural Research Service (USDA-ARS), Center for Grain and Animal Health Research, Manhattan, KS, 66502, U.S.A
| | | |
Collapse
|
35
|
Yu X, Yu H, Zhang J, Shao S, Zhou L, Xiong F, Wang Z. Comparison of Endosperm Starch Granule Development and Physicochemical Properties of Starches from Waxy and Non-Waxy Wheat. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.980949] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
36
|
Jung TH, Kim JY, Baik BK, Park CS. Physicochemical and Thermal Characteristics of Starch Isolated from a Waxy Wheat Genotype Exhibiting Partial Expression of Wx Proteins. Cereal Chem 2015. [DOI: 10.1094/cchem-06-14-0131-r] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Taek-Hee Jung
- Department of Crop Science and Biotechnology, Chonbuk National University, Jeonju 561-756, Korea
| | - Jae Yoon Kim
- Division of Biotechnology, Korea University, Seoul 136-713, Korea
| | - Byung-Kee Baik
- Soft Wheat Quality Laboratory, USDA-ARS-CSWQRU, Wooster, OH 44691-4096, U.S.A
| | - Chul Soo Park
- Corresponding author. Phone: + 82-63-270-2533
- Department of Crop Science and Biotechnology, Chonbuk National University, Jeonju 561-756, Korea
- Institute of Agricultural Sciences and Technology, Chonbuk National University, Jeonju 561-756, Korea
| |
Collapse
|
37
|
Rakszegi M, Kisgyörgy BN, Kiss T, Sestili F, Láng L, Lafiandra D, Bedő Z. Development and characterization of high-amylose wheat lines. STARCH-STARKE 2014. [DOI: 10.1002/star.201400111] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Marianna Rakszegi
- Centre for Agricultural Research; Hungarian Academy of Sciences; Martonvasar Hungary
| | - Boglárka N. Kisgyörgy
- Centre for Agricultural Research; Hungarian Academy of Sciences; Martonvasar Hungary
| | - Tibor Kiss
- Centre for Agricultural Research; Hungarian Academy of Sciences; Martonvasar Hungary
| | - Francesco Sestili
- Department of Agriculture, Forestry, Nature and Energy (DAFNE); University of Tuscia; Viterbo Italy
| | - László Láng
- Centre for Agricultural Research; Hungarian Academy of Sciences; Martonvasar Hungary
| | - Domenico Lafiandra
- Department of Agriculture, Forestry, Nature and Energy (DAFNE); University of Tuscia; Viterbo Italy
| | - Zoltán Bedő
- Centre for Agricultural Research; Hungarian Academy of Sciences; Martonvasar Hungary
| |
Collapse
|
38
|
Yu A, Li Y, Ni Y, Yang W, Yang D, Cui Z, Wang Z, Yin Y. Differences of starch granule distribution in grains from different spikelet positions in winter wheat. PLoS One 2014; 9:e114342. [PMID: 25514032 PMCID: PMC4267774 DOI: 10.1371/journal.pone.0114342] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2014] [Accepted: 11/08/2014] [Indexed: 11/20/2022] Open
Abstract
Wheat starch development is a complex process and is markedly difference by changes in spikelet spatial position. The present study deals with endosperm starch granule distribution and spatial position during filling development. The study was conducted with pure starch isolated from wheat (Triticum aestivum L.), Jimai20 and Shannong1391, at 7-35 days after anthesis (DAA). The results showed that grain number, spikelet weight and grain weight per spikelet in different spatial position showed parabolic changes. Upper spikelets had highest starch and amylose content followed by basal spikelets, then middle spikelets. The paper also suggested the volume percents of B-type and A-type granule in grain of middle spikelets were remarkably higher and lower than those of basal and upper spikelets, respectively. However, no significant difference occurred in the number percents of the two type granule. The ratio of amylase to amylopectin was positively correlated with the volume proportion of 22.8-42.8 µm, but was negatively related to the volume proportion of <9.9 µm. The results indicated that the formation and distribution of starch granules were affected significantly by spikelet position, and grains at upper and basal spikelet had the potential of increasing grain weight through increasing the volume of B-type granules.
Collapse
Affiliation(s)
- Anling Yu
- National Key Laboratory of Crop Biology, Ministry of Science and Technology, Agronomy College of Shandong Agricultural University, Tai’an, Shandong, P. R. China
- Agricultural Products Quality Inspection Center of Jining, Jining, Shandong, P. R. China
| | - Yong Li
- National Key Laboratory of Crop Biology, Ministry of Science and Technology, Agronomy College of Shandong Agricultural University, Tai’an, Shandong, P. R. China
| | - Yingli Ni
- Agricultural Bureau of Rencheng District, Jining City of Shandong Province, Jining, Shandong, P. R. China
| | - Weibing Yang
- National Key Laboratory of Crop Biology, Ministry of Science and Technology, Agronomy College of Shandong Agricultural University, Tai’an, Shandong, P. R. China
| | - Dongqing Yang
- National Key Laboratory of Crop Biology, Ministry of Science and Technology, Agronomy College of Shandong Agricultural University, Tai’an, Shandong, P. R. China
| | - Zhengyong Cui
- National Key Laboratory of Crop Biology, Ministry of Science and Technology, Agronomy College of Shandong Agricultural University, Tai’an, Shandong, P. R. China
| | - Zhenlin Wang
- National Key Laboratory of Crop Biology, Ministry of Science and Technology, Agronomy College of Shandong Agricultural University, Tai’an, Shandong, P. R. China
| | - Yanping Yin
- National Key Laboratory of Crop Biology, Ministry of Science and Technology, Agronomy College of Shandong Agricultural University, Tai’an, Shandong, P. R. China
| |
Collapse
|
39
|
Ahuja G, Jaiswal S, Hucl P, Chibbar RN. Wheat genome specific granule-bound starch synthase I differentially influence grain starch synthesis. Carbohydr Polym 2014; 114:87-94. [DOI: 10.1016/j.carbpol.2014.08.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2014] [Revised: 08/01/2014] [Accepted: 08/04/2014] [Indexed: 11/25/2022]
|
40
|
Ding W, Wang Y, Zhang W, Shi Y, Wang D. Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12691] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wenping Ding
- Department of Food Science and Engineering; Wuhan Polytechnic University; Wuhan 430023 China
| | - Yuehui Wang
- Department of Food Science and Engineering; Wuhan Polytechnic University; Wuhan 430023 China
| | - Wei Zhang
- Department of Food Science and Engineering; Wuhan Polytechnic University; Wuhan 430023 China
| | - Yongcheng Shi
- Department of Grain Science and Industry; Kansas State University; Manhattan KS 66506 USA
| | - Donghai Wang
- Department of Biological and Agricultural Engineering; Kansas State University; Manhattan KS 66506 USA
| |
Collapse
|
41
|
Affiliation(s)
- Markus Schirmer
- Research Group Cereal Process Engineering; Institute of Brewing and Beverage Technology; Technische Universität München; Freising Germany
| | - Mario Jekle
- Research Group Cereal Process Engineering; Institute of Brewing and Beverage Technology; Technische Universität München; Freising Germany
| | - Thomas Becker
- Research Group Cereal Process Engineering; Institute of Brewing and Beverage Technology; Technische Universität München; Freising Germany
| |
Collapse
|
42
|
Jiao G, Wei X, Shao G, Xie L, Sheng Z, Tang S, Hu P. Impact of Rice Flour Cold-Water-Soluble Fraction Removal on Gelatinization and Pasting Properties. Cereal Chem 2014. [DOI: 10.1094/cchem-11-13-0227-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Guiai Jiao
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, Zhejiang 310006, China
| | - Xiangjin Wei
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, Zhejiang 310006, China
| | - Gaoneng Shao
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, Zhejiang 310006, China
| | - Lihong Xie
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, Zhejiang 310006, China
| | - Zhonghua Sheng
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, Zhejiang 310006, China
| | - Shaoqing Tang
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, Zhejiang 310006, China
- Corresponding authors. Phone/Fax (Hu): +86 571 63370221.Phone/Fax (Tang): +86 571 63370381
| | - Peisong Hu
- China National Center for Rice Improvement/State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, Zhejiang 310006, China
- Corresponding authors. Phone/Fax (Hu): +86 571 63370221.Phone/Fax (Tang): +86 571 63370381
| |
Collapse
|
43
|
Wu Y, Lin Q, Cui T, Xiao H. Structural and Physical Properties of Starches Isolated from Six Varieties of Millet Grown in China. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.803119] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
44
|
Baek HR, Kim HR, Kim KM, Kim JS, Han GJ, Moon TW. Characterization of Korean Sweet Potato Starches: Physicochemical, Pasting, and Digestion Properties. ACTA ACUST UNITED AC 2014. [DOI: 10.9721/kjfst.2014.46.2.135] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
45
|
Zhang H, Zhang W, Xu C, Zhou X. Morphological features and physicochemical properties of waxy wheat starch. Int J Biol Macromol 2013; 62:304-9. [DOI: 10.1016/j.ijbiomac.2013.09.030] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2013] [Revised: 09/18/2013] [Accepted: 09/21/2013] [Indexed: 10/26/2022]
|
46
|
Effect of wx genes on amylose content, physicochemical properties of wheat starch, and the suitability of waxy genotype for producing Chinese crisp sticks. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.03.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
47
|
Kang CS, Jeung JU, Baik BK, Park CS. Effects of Allelic Variations inWx-1, Glu-D1, Glu-B3, andPinb-D1Loci on Flour Characteristics and White Salted Noodle-Making Quality of Wheat Flour. Cereal Chem 2012. [DOI: 10.1094/cchem-03-12-0034-r] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chon-Sik Kang
- National Institute of Crop Science, Rural Development Administration, Suwon 441-857, Korea
| | - Ji-Ung Jeung
- National Institute of Crop Science, Rural Development Administration, Suwon 441-857, Korea
| | - Byung-Kee Baik
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6420
| | - Chul Soo Park
- Department of Crop Science and Biotechnology, Chonbuk National University, Jeon-ju 561-756, Korea
- Corresponding author. Phone: +82-63-270-2533. Fax: +82-63-270-2640. E-mail:
| |
Collapse
|
48
|
Loubes M, Calzetta Resio A, Tolaba M, Suarez C. Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.11.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
49
|
Influence of amylose content on cooking time and textural properties of white salted noodles. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0046-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
|
50
|
The effects of electrolysis at room temperature on retrogradation of sweet potato starch. Int J Biol Macromol 2012; 50:38-42. [DOI: 10.1016/j.ijbiomac.2011.09.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Revised: 09/13/2011] [Accepted: 09/24/2011] [Indexed: 11/19/2022]
|