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Chapagai MK, Fletcher B, Gidley MJ. Characterization of structure-function properties relevant to copper-activated pyrite depression by different starches. Carbohydr Polym 2023; 312:120841. [PMID: 37059566 DOI: 10.1016/j.carbpol.2023.120841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 03/15/2023] [Accepted: 03/20/2023] [Indexed: 03/29/2023]
Abstract
Starches can adsorb on and depress copper-activated pyrite desirably during flotation, an important process in ore mineral extraction. In order to develop structure/function relationships, adsorption on and depression properties of copper-activated pyrite at pH 9 by normal wheat starch (NWS) and high-amylose wheat starch (HAW), dextrin, and a range of oxidized normal wheat starches (peroxide and hypochlorite treated) were investigated. Adsorption isotherms and bench flotation performance were compared with kinematic viscosity, molar mass distribution, surface coverage, and substituted functional groups assay. The differences in molar mass distribution and substituted functional groups among oxidized starches had little influence on the depression of copper-activated pyrite. However, the introduction of -C=O and -COOH substituents, combined with depolymerization, improved solubility and dispersibility, reduced aggregated structures, and strengthened surface binding of oxidized polymers, compared with NWS and HAW. At high concentrations, HAW, NWS, and dextrin were adsorbed onto the pyrite surface more than oxidized starches. However, at the low concentrations of depressant used in flotation, oxidized starches were more effective at selectively masking copper sites. This study suggests that a stable chelation between Cu(I) and starch ligands is necessary for depression of copper-activated pyrite at pH 9, which can be achieved with oxidized wheat starch.
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Hoogstad TM, Kiewidt L, van Haasterecht T, Bitter JH. Size selectivity in adsorption of polydisperse starches on activated carbon. Carbohydr Polym 2023; 309:120705. [PMID: 36906366 DOI: 10.1016/j.carbpol.2023.120705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 02/05/2023] [Accepted: 02/13/2023] [Indexed: 02/21/2023]
Abstract
The influence of molecular weight, polydispersity, and degree of branching of four potato starches (Paselli MD10, Eliane MD6, Eliane MD2, and highly branched starch) on the adsorption rates on activated carbon (Norit CA1) was investigated. Changes in starch concentration and size distribution over time were analysed by Total Starch Assay and Size Exclusion Chromatography. Average molecular weight and degree of branching of a starch scaled negatively with average adsorption rate. Within a size-distribution, adsorption rates scaled negatively with increasing molecule size, resulting in an increased average molecular weight in solution of between 25 % and 213 % and a decreased polydispersity of between 13 % and 38 %. Simulation with dummy distributions estimated the ratio of adsorption rates for 20th percentile and 80th percentile molecules within a distribution to range between a factor 4 and 8 for the different starches. Competitive adsorption decreased the adsorption rate of molecules above the average size within a sample distribution.
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Affiliation(s)
- T M Hoogstad
- Biobased Chemistry and Technology (BCT), Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - L Kiewidt
- Biobased Chemistry and Technology (BCT), Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - T van Haasterecht
- Biobased Chemistry and Technology (BCT), Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - J H Bitter
- Biobased Chemistry and Technology (BCT), Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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3
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Wang D, Mi T, Gao W, Yu B, Yuan C, Cui B, Liu X, Liu P. Effect of modification by maltogenic amylase and branching enzyme on the structural and physicochemical properties of sweet potato starch. Int J Biol Macromol 2023; 239:124234. [PMID: 37003378 DOI: 10.1016/j.ijbiomac.2023.124234] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 02/22/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Sweet potato starch (SPSt) was treated sequentially with the combination of maltogenic amylase (MA) and branching enzyme (BE) (MA → BE) or BE and MA (BE→MA) to modify its structural and physicochemical properties. Following the MA → BE and BE→MA modifications, the degree of branching was increased from 12.02 % to 44.06 %; whereas, the average chain length decreased from 18.02 to 12.32. Fourier-transform infrared spectroscopy and digestive performance analysis indicated that the modifications reduced hydrogen bonds and increased resistant starch in SPSt. Rheological analysis revealed that the storage and loss moduli of the modified samples were lower than those of the control samples, except for starch treated with MA alone. X-ray diffraction measurements suggested that the re-crystallisation peak intensities of the enzyme-modified starches were lower than those of the untreated sample. The retrogradation resistance ability of the analysed samples followed the order: BE→MA-starches > MA → BE-starches > untreated starch. The relationship between the crystallisation rate constant and short branched chains (DP6-9) was well described by linear regression. This study provides a theoretical foundation for retarding the retrogradation of starch, which can improve food quality and extend the shelf-life of enzymatically modified starchy foods.
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Makowska A, Dwiecki K, Kubiak P, Baranowska HM, Lewandowicz G. Polymer-Solvent Interactions in Modified Starches Pastes-Electrokinetic, Dynamic Light Scattering, Rheological and Low Field Nuclear Magnetic Resonance Approach. Polymers (Basel) 2022; 14:polym14152977. [PMID: 35893941 PMCID: PMC9331432 DOI: 10.3390/polym14152977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/18/2022] [Accepted: 07/21/2022] [Indexed: 12/25/2022] Open
Abstract
Starch paste is a very complex dispersion that cannot be clearly classified as a solution, colloid or suspension and many factors affects its properties. As these ambiguities constitute a barrier to technological development, the aim of this study was to investigate the interaction of starch macromolecules with water by analysing the results of rheological properties, low field nuclear magnetic resonance (LF NMR), dynamic light scattering (DLS) and ζ potential analyses. Starch pastes with a concentration of 1%, prepared with distilled water and buffered to pH values of 2.5, 7.0 and 9.5 were analysed. It was proved that the pH buffering substantially decreased the values of consistency index but the pH value itself was not significant. LF NMR studies indicated that the dissolution of starch in water resulted in a reduction in spin-lattice as well as spin-spin relaxation times. Moreover, changes in relaxation times followed the patterns observed in rheological studies. Electrokinetic and DLS analyses showed that potential values are primarily influenced by the properties of the starches themselves and, to a lesser extent, by the environmental conditions. The conducted research also showed complementarity and, to some extent, substitutability of the applied research methods as well as exclusion chromatography (a method not used in this work).
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Affiliation(s)
- Agnieszka Makowska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland;
| | - Krzysztof Dwiecki
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland;
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland;
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland;
- Correspondence: ; Tel.: +48-61-8466005
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6
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Moreau C, Warren FJ, Rayner T, Perez-Moral N, Lawson DM, Wang TL, Domoney C. An allelic series of starch-branching enzyme mutants in pea (Pisum sativum L.) reveals complex relationships with seed starch phenotypes. Carbohydr Polym 2022; 288:119386. [PMID: 35450647 DOI: 10.1016/j.carbpol.2022.119386] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/28/2022] [Accepted: 03/18/2022] [Indexed: 11/02/2022]
Abstract
A set of mutant pea lines carrying induced mutations within the major seed-expressed starch-branching enzyme gene has been characterised at the molecular, chemical and agronomic levels. Eight of the induced mutations, three of which predicted a premature stop codon, were compared with the naturally occurring starch-branching enzyme mutation within the same genetic background. Starch, amylose and sugar measurements, coupled with analysis by ultra-high performance liquid chromatography-size exclusion chromatography of starches, identified a range of phenotypes which were grouped according to the nature of the mutation. Homology modelling of proteins supported the differences in phenotypes observed. Differences in field performance were evident for selected mutants, particularly in seed yield and mean seed weight traits for early compared with late spring sowings. The data show the potential of an allelic series of mutants at this locus for nutritional studies. CHEMICAL COMPOUNDS: starch, amylose, amylopectin, raffinose, stachyose, verbascose.
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Affiliation(s)
- Carol Moreau
- John Innes Centre, Norwich Research Park, Norwich, UK
| | | | - Tracey Rayner
- John Innes Centre, Norwich Research Park, Norwich, UK
| | | | | | - Trevor L Wang
- John Innes Centre, Norwich Research Park, Norwich, UK
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7
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Salama A, Saleh AK. Enhancement of antimicrobial response against human pathogens by a novel cationic starch derivative. STARCH-STARKE 2022. [DOI: 10.1002/star.202100286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ahmed Salama
- Cellulose and Paper Department National Research Centre 33 El‐Bohouth st. Dokki 12622 Egypt
| | - Ahmed K. Saleh
- Cellulose and Paper Department National Research Centre 33 El‐Bohouth st. Dokki 12622 Egypt
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Wang Y, Song YJ, Li ZH, Chen XT, Li J, Fan HH, Liu B. Measurement of solution properties and molecular weight of hydroxyethyl starches using multi-angle laser light scattering: An interlaboratory comparison. J Pharm Biomed Anal 2022; 219:114905. [DOI: 10.1016/j.jpba.2022.114905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 06/10/2022] [Accepted: 06/20/2022] [Indexed: 11/25/2022]
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Lewandowicz J, Le Thanh-blicharz J, Szwengiel A. The Effect of Chemical Modification on the Rheological Properties and Structure of Food Grade Modified Starches. Processes (Basel) 2022; 10:938. [DOI: 10.3390/pr10050938] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Starch in its pure form can be used as a functional component of numerous food products; however, much better results both in terms of technological and economical aspects are obtained with the use of modified starches. The aim of the work was to establish how chemical modification affects the molecular structure of potato starch and, as a consequence, its rheological properties as well as texture forming ability. Commercial food-grade potato starch preparations oxidized starch, acetylated starch, distarch phosphate, acetylated distarch phosphate and acetylated distarch adipate were the investigated material. The experimental methods included: viscographic analysis of pasting properties, flow rheometry, texture profile analysis, size exclusion chromatography with triple detection. The obtained data were further analyzed employing principal component and hierarchical cluster analysis. It was found that chemical modification leads to substantial changes in the molecular and functional properties of starch products. Oxidation process leads to depolymerization, which causes a substantial decrease in viscosity. Acetylation results mostly in stabilization of rheological properties during thermal processing. Crosslinking of starch leads to an improvement in thickening capabilities, while the type of crosslinking agent used for modification has a secondary effect. Sterilization of all types of modified potato starch pastes leads only to minor changes in their texture and rheological properties.
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Chung H, Lee JH, Shin H, Kwon J, Kim J. Minimization of Isoamylase Interference in Size‐Exclusion Chromatography of Debranched Starch Molecular Structure. STARCH-STARKE 2021. [DOI: 10.1002/star.202100147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Hyung‐Jung Chung
- Division of Food and Nutrition Chonnam National University Gwangju 61186 Republic of Korea
| | - Ju Hun Lee
- Division of Food Science & Culinary arts Shinhan University Uijeongbu 11644 Republic of Korea
| | - Hye‐Young Shin
- Department of Food Science and Biotechnology Kangwon National University Chuncheon 24341 Republic of Korea
| | - Ji‐Seon Kwon
- Department of Food Science and Biotechnology Kangwon National University Chuncheon 24341 Republic of Korea
| | - Jong‐Yea Kim
- Department of Food Science and Biotechnology Kangwon National University Chuncheon 24341 Republic of Korea
- Institute of Fermentation and Brewing Kangwon National University Chuncheon 24341 Republic of Korea
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Yang G, Xia Y, Lin Z, Zhang K, Fatehi P, Chen J. Physicochemical impact of cellulose nanocrystal on oxidation of starch and starch based composite films. Int J Biol Macromol 2021; 184:42-49. [PMID: 34111483 DOI: 10.1016/j.ijbiomac.2021.06.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/30/2021] [Accepted: 06/01/2021] [Indexed: 11/28/2022]
Abstract
A cellulose nanocrystal based oxidation system is developed for oxidizing starch in the presence of NaClO, and provides an alternative and green method to improve the oxidizing degree of oxidized starch. The underlying mechanism for the oxidation was studied with confocal laser scanning microscopy. It was found that cellulose nanocrystal would penetrate into the starch microparticles and contribute to oxidation. The function of cellulose nanocrystal on the physicochemical properties of oxidized starch was investigated. With the incorporation of the oxidized starch into starch/polyvinyl alcohol/glyceryl composite films, the mechanical property and transparency of the films improved substantially. The highest oxidation level of starch was attained at 0.5 wt% cellulose nanocrystal dosage and the carboxylate content was 1.10%, the composite film showed the maximum transparency of 0.66 and highest contact angle of 102.0°. Meanwhile, the best film was obtained with oxidized starch containing 1.0 wt% cellulose nanocrystal. Compared to native starch and TEMPO-oxidated starch, the cellulose nanocrystal-based oxidized starch improved the hydrophobicity of film more substanially. In conclusion, cellulose nanocrystal acts as prooxidant and reforcing agent in this starch-based composite film, which makes them promising materials in the preparation of novel composite materials.
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Affiliation(s)
- Guihua Yang
- State Key Laboratory of Biobased Material and Green Papermaking/Key Lab of Pulp & Paper Science and Technology of Education Ministry of China, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan, Shandong Province 250353, PR China
| | - Yuanyuan Xia
- State Key Laboratory of Biobased Material and Green Papermaking/Key Lab of Pulp & Paper Science and Technology of Education Ministry of China, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan, Shandong Province 250353, PR China
| | - Zhaoyun Lin
- State Key Laboratory of Biobased Material and Green Papermaking/Key Lab of Pulp & Paper Science and Technology of Education Ministry of China, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan, Shandong Province 250353, PR China.
| | - Kai Zhang
- State Key Laboratory of Biobased Material and Green Papermaking/Key Lab of Pulp & Paper Science and Technology of Education Ministry of China, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan, Shandong Province 250353, PR China
| | - Pedram Fatehi
- State Key Laboratory of Biobased Material and Green Papermaking/Key Lab of Pulp & Paper Science and Technology of Education Ministry of China, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan, Shandong Province 250353, PR China; Department of Chemical Engineering, Lakehead University, Thunder Bay P7B 5E1, ON, Canada
| | - Jiachuan Chen
- State Key Laboratory of Biobased Material and Green Papermaking/Key Lab of Pulp & Paper Science and Technology of Education Ministry of China, Qilu University of Technology (Shandong Academy of Sciences), Ji'nan, Shandong Province 250353, PR China.
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12
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Hossain KMZ, Calabrese V, da Silva MA, Bryant SJ, Schmitt J, Ahn-Jarvis JH, Warren FJ, Khimyak YZ, Scott JL, Edler KJ. Monovalent Salt and pH-Induced Gelation of Oxidised Cellulose Nanofibrils and Starch Networks: Combining Rheology and Small-Angle X-ray Scattering. Polymers (Basel) 2021; 13:951. [PMID: 33808830 PMCID: PMC8003611 DOI: 10.3390/polym13060951] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/16/2021] [Accepted: 03/17/2021] [Indexed: 01/01/2023] Open
Abstract
Water quality parameters such as salt content and various pH environments can alter the stability of gels as well as their rheological properties. Here, we investigated the effect of various concentrations of NaCl and different pH environments on the rheological properties of TEMPO-oxidised cellulose nanofibril (OCNF) and starch-based hydrogels. Addition of NaCl caused an increased stiffness of the OCNF:starch (1:1 wt%) blend gels, where salt played an important role in reducing the repulsive OCNF fibrillar interactions. The rheological properties of these hydrogels were unchanged at pH 5.0 to 9.0. However, at lower pH (4.0), the stiffness and viscosity of the OCNF and OCNF:starch gels appeared to increase due to proton-induced fibrillar interactions. In contrast, at higher pH (11.5), syneresis was observed due to the formation of denser and aggregated gel networks. Interactions as well as aggregation behaviour of these hydrogels were explored via ζ-potential measurements. Furthermore, the nanostructure of the OCNF gels was probed using small-angle X-ray scattering (SAXS), where the SAXS patterns showed an increase of slope in the low-q region with increasing salt concentration arising from aggregation due to the screening of the surface charge of the fibrils.
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Affiliation(s)
- Kazi M. Zakir Hossain
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Vincenzo Calabrese
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Marcelo A. da Silva
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Saffron J. Bryant
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Julien Schmitt
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Jennifer H. Ahn-Jarvis
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, UK; (J.H.A.-J.); (F.J.W.)
| | - Frederick J. Warren
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, UK; (J.H.A.-J.); (F.J.W.)
| | | | - Janet L. Scott
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
- Centre for Sustainable Chemical Technologies, University of Bath, Claverton Down, Bath BA2 7AY, UK
| | - Karen J. Edler
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
- Centre for Sustainable Chemical Technologies, University of Bath, Claverton Down, Bath BA2 7AY, UK
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Zhang W, Shen S, Song T, Chen X, Zhang A, Dou H. Insights into the structure and conformation of potato resistant starch (type 2) using asymmetrical flow field-flow fractionation coupled with multiple detectors. Food Chem 2021; 349:129168. [PMID: 33548882 DOI: 10.1016/j.foodchem.2021.129168] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 12/10/2020] [Accepted: 01/19/2021] [Indexed: 02/07/2023]
Abstract
Insight into the structure and conformation characteristics of starch that influence its enzyme susceptibility is import for its potential application. In this study, the capacity of asymmetrical flow field-flow fractionation (AF4) coupled online with multi-angle light scatting (MALS) and differential refractive index (dRI) detectors (AF4-MALS-dRI) for monitoring of change in structure and conformation of potato starch during enzymatic hydrolysis was evaluated. The dissolution behavior of potato resistant starch (type 2) (PRS) was investigated. The effect of incubation time and amyloglucosidase concentration on the structure and conformation of potato starch was studied. The apparent density and the ratio of Rg (radius of gyration) to Rh (hydrodynamic radius) obtained from AF4-MALS-dRI were proven to be important parameters as they offer an insight into conformation of PRS at molecular level. Results suggested that gelatinization process made potato amylose molecules have a loose and random coil conformation which could contribute to an acceleration of enzymatic hydrolysis of potato starch. Furthermore, an intermediate with an elongated branched conformation was found between amylose and amylopectin populations, which may play a role in digestion property of potato starch. The results demonstrated that AF4-MALS-dRI is a powerful tool for better understanding of conformation of PRS.
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Affiliation(s)
- Wenhui Zhang
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China
| | - Shigang Shen
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China; Affiliated Hospital of Hebei University, Baoding 071000, China
| | - Tiange Song
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China
| | - Xue Chen
- Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, School of Basic Medical Sciences, Hebei University, Baoding 071000, China
| | - Aixia Zhang
- National Foxtail Millet Improvement Center, Institute of Millet Crops, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050035, China
| | - Haiyang Dou
- Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, Hebei University, Baoding 071002, China; Affiliated Hospital of Hebei University, Baoding 071000, China; Key Laboratory of Pathogenesis Mechanism and Control of Inflammatory-Autoimmune Disease of Hebei Province, School of Basic Medical Sciences, Hebei University, Baoding 071000, China.
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14
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Rhazi L, Méléard B, Daaloul O, Grignon G, Branlard G, Aussenac T. Genetic and Environmental Variation in Starch Content, Starch Granule Distribution and Starch Polymer Molecular Characteristics of French Bread Wheat. Foods 2021; 10:205. [PMID: 33498368 DOI: 10.3390/foods10020205] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 01/14/2021] [Accepted: 01/16/2021] [Indexed: 01/08/2023] Open
Abstract
This study investigates genetic and environmental variation in starch content and characteristics of 14 French bread cultivars. Understanding the impact of these factors on wheat quality is important for processors and especially bakers to maintain and meet the requirements of industrial specifications. Different traits were evaluated: starch content, distribution of starch granules, percentage of amylose and amylopectin and their molecular characteristics (weight-average molar mass, number-average molar mass, polydispersity and gyration radius). Genetic, environment and their interaction had significant effects on all parameters. The relative magnitude of variance attributed to growth conditions, for most traits, was substantially higher (21% to 95%) than that attributed to either genotype (2% to 73%) or G × E interaction (2% to 17%). The largest environmental contribution (95%) to total variance was found for starch dispersity. The highest genetic influence was found for the percentage of A-type starch granules. G × E interaction had relatively little influence (≈7%) on total phenotypic variance. All molecular characteristics were much more influenced by environment than the respective percentages of amylose and amylopectin were. This huge difference in variance between factors obviously revealed the importance of the effect of growing conditions on characteristics of cultivars.
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Abstract
Type 2 diabetes incidence continues to increase rapidly. This disease is characterized by a breakdown in blood glucose homeostasis. The impairment of glycemic control is linked to the structure of glycogen, a highly branched glucose polymer. Liver glycogen, a major controller of blood sugar, comprises small β particles which can link together to form larger α particles. These degrade to glucose more slowly than β particles, enabling a controlled release of blood glucose. The α particles in diabetic mice are however easily broken down into β particles, which degrade more quickly. Because this may lead to higher blood glucose, understanding this diabetes-associated breakdown of α-particle molecular structure may help in the development of diabetes therapeutics. We review the extraction of liver glycogen, its molecular structure, and how this structure is affected by diabetes and then use this knowledge to make postulates to guide the development of strategies to help mitigate type 2 diabetes. Diabetes involves uncontrolled blood glucose levels Liver glycogen acts as a blood glucose buffer Diabetes can lead to molecularly fragile liver glycogen particles Molecularly fragile liver glycogen may exacerbate poor blood glucose control
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Ferstl E, Gabriel M, Gomernik F, Müller SM, Selinger J, Thaler F, Bauer W, Uhlig F, Spirk S, Chemelli A. Investigation of the Adsorption Behavior of Jet-Cooked Cationic Starches on Pulp Fibers. Polymers (Basel) 2020; 12:polym12102249. [PMID: 33003651 PMCID: PMC7600892 DOI: 10.3390/polym12102249] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 09/28/2020] [Accepted: 09/28/2020] [Indexed: 11/16/2022] Open
Abstract
The optimization of the thermal treatment of cationic starch in the paper industry offers the opportunity to reduce the energy consumption of this process. Four different industrially relevant cationic starches, varying in source, cationization method and degree of substitution were treated by a steam-jet cooking procedure, comparable to industrially employed starch cooking processes. The influence of the starch properties and cooking parameters on the adsorption behavior of the starches on cellulosic pulp was investigated. The adsorbed amount was affected by the cooking temperature and the type of starch. For some starch grades, a cooking temperature of 115 °C can be employed to achieve sufficient starch retention on the pulp fibers. The energy consumption could further be reduced by cooking at higher starch concentrations without loss of adsorption efficiency.
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Affiliation(s)
- Esther Ferstl
- Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 9, 8010 Graz, Austria; (E.F.); (F.T.); (F.U.)
| | - Martin Gabriel
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010 Graz, Austria; (M.G.); (F.G.); (S.M.M.); (J.S.); (W.B.); (S.S.)
| | - Florian Gomernik
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010 Graz, Austria; (M.G.); (F.G.); (S.M.M.); (J.S.); (W.B.); (S.S.)
| | - Stefanie Monika Müller
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010 Graz, Austria; (M.G.); (F.G.); (S.M.M.); (J.S.); (W.B.); (S.S.)
| | - Julian Selinger
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010 Graz, Austria; (M.G.); (F.G.); (S.M.M.); (J.S.); (W.B.); (S.S.)
- Department of Bioproducts and Biosystems, Aalto University, P. O. Box 16300, 00076 Aalto, Finland
| | - Ferula Thaler
- Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 9, 8010 Graz, Austria; (E.F.); (F.T.); (F.U.)
| | - Wolfgang Bauer
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010 Graz, Austria; (M.G.); (F.G.); (S.M.M.); (J.S.); (W.B.); (S.S.)
| | - Frank Uhlig
- Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 9, 8010 Graz, Austria; (E.F.); (F.T.); (F.U.)
| | - Stefan Spirk
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010 Graz, Austria; (M.G.); (F.G.); (S.M.M.); (J.S.); (W.B.); (S.S.)
| | - Angela Chemelli
- Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 9, 8010 Graz, Austria; (E.F.); (F.T.); (F.U.)
- Correspondence: ; Tel.: +43-316-873-32115
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Szwengiel A, Kubiak P. Molecular Dispersion of Starch as a Crucial Parameter during Size-Exclusion Chromatography. Foods 2020; 9:E1204. [PMID: 32882800 PMCID: PMC7555438 DOI: 10.3390/foods9091204] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/27/2020] [Accepted: 08/27/2020] [Indexed: 01/27/2023] Open
Abstract
Starch, α-polyglucan consisting of a large number of anhydroglucose units joined by α-1,4- and α-1,6-glycosidic bonds, seems to be characterized by a simple structure when compared to other natural polymers. Nevertheless, starches of various botanical origins have different physicochemical properties that are related to the differences in molecular and supramolecular structure of this polymer. In terms of the functional value of starch, the behavior of its macromolecules in solution is the most important result of its structural features. Extremely high molecular mass is the fundamental structural property of starch. Water, considered simply as a solvent for solubilization, does not provide molecular dispersion of starch without its degradation. The objectives of this study are to characterize the suitability of a new aqueous media (urea/NaOH) for enhancing the dispersion of native corn and potato starches and its effect on the consequent size-exclusion chromatography (SEC) analysis. The results were referred to other aqueous base solvents used for dispersing starch (NaOH and KOH). The samples were separated using SEC with triple detection and phosphate buffer (pH 8.0) with urea as the eluent. The characteristics of tested normal and waxy starches were compared. The results revealed that urea/NaOH did not degrade starch during the dispersion process. The recovery of starches, however, was not higher than 42%. These results prove that while the urea/NaOH solvent allows to obtain cold-water-soluble starch, the degree of disintegration of the intramolecular interactions of amylopectin chains is still insufficient.
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Affiliation(s)
- Artur Szwengiel
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60–624 Poznań, Poland
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60–627 Poznań, Poland;
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Malalgoda M, Ohm JB, Howatt KA, Simsek S. Pre-harvest glyphosate application and effects on wheat starch chemistry: Analysis from application to harvest. J Food Biochem 2020; 44:e13330. [PMID: 32557639 DOI: 10.1111/jfbc.13330] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2020] [Revised: 05/04/2020] [Accepted: 05/21/2020] [Indexed: 12/01/2022]
Abstract
The objective of this study was to determine if the pre-harvest glyphosate application time affects the chemistry of wheat starch. Glyphosate was sprayed at the ripe stage (recommended) and the soft dough stage (early application) of hard red spring wheat. Wheat kernel samples were collected before application and every 3 days until harvest, after which different starch characteristics were analyzed. The results indicate that glyphosate timing does not impact the spatial distribution or morphology of starch granules, as well as the percentage or molecular weight of amylose and amylopectin. However, thermal characteristics of wheat starch, especially when glyphosate was applied at the soft dough stage, showed significant differences. A decrease in the average amylopectin chain length and differences in the proportion of short-, medium-, and long-chain amylopectin was also observed. Overall, this study shows that the pre-harvest application of glyphosate can affect wheat starch chemistry, especially if applied earlier than recommended. PRACTICAL APPLICATIONS: Glyphosate is the most commonly used herbicide in the world, and it is sometimes used pre-harvest during wheat cultivation. The recommended time of application is 7 days prior to harvest when the crops are in the ripe stage of physiological maturity. However, some crops may not be at this stage during application due to non-uniform maturation in the field. The goal of this work was to determine the effect of glyphosate application time (recommended/ripe stage vs. early/soft dough stage) on wheat starch chemistry. The results show that the starch chain length characteristics and thermal behavior are impacted, especially if applied early. Thus, this study shows the importance of timely application to avoid effects on starch chemical properties, which in return could impact starch functionality in food systems. This information is critical in the field of agriculture and to our knowledge this study is one of the first in this area.
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Affiliation(s)
- Maneka Malalgoda
- Department of Plant Sciences, North Dakota State University, Fargo, ND, USA
| | - Jae-Bom Ohm
- Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, USDA-ARS, Edward T. Schafer Research Center, Fargo, ND, USA
| | - Kirk A Howatt
- Department of Plant Sciences, North Dakota State University, Fargo, ND, USA
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, ND, USA
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Chemelli A, Gomernik F, Thaler F, Huber A, Hirn U, Bauer W, Spirk S. Cationic starches in paper-based applications-A review on analytical methods. Carbohydr Polym 2020; 235:115964. [PMID: 32122498 DOI: 10.1016/j.carbpol.2020.115964] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 02/04/2020] [Accepted: 02/06/2020] [Indexed: 01/18/2023]
Abstract
This review focuses on cationic starches with a low degree of substitution (<0.06) which are mainly used for production of paper-based products. After a brief introduction on starch in general, cationization pathways and importance of cationic starches in paper production, this review emphasizes on the analytical challenges from different perspectives. These include the different length scales of starches when in solution: the macromolecular level, their assembly into nm aggregates and finally hydrocolloids with hundreds of nanometers of diameter. We give an overview on the current state of the art on the analysis of such challenging samples and aim at providing a guideline for obtaining and presenting reliable analytical data.
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Affiliation(s)
- Angela Chemelli
- Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 9, 8010, Graz, Austria.
| | - Florian Gomernik
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010, Graz, Austria
| | - Ferula Thaler
- Institute of Inorganic Chemistry, Graz University of Technology, Stremayrgasse 9, 8010, Graz, Austria
| | - Anton Huber
- Institute of Chemistry, University of Graz, Heinrichstrasse 24, 8010, Graz, Austria
| | - Ulrich Hirn
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010, Graz, Austria
| | - Wolfgang Bauer
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010, Graz, Austria
| | - Stefan Spirk
- Institute of Bioproducts and Paper Technology, Graz University of Technology, Inffeldgasse 23, 8010, Graz, Austria.
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20
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Malalgoda M, Ohm JB, Ransom JK, Green A, Howatt K, Simsek S. Preharvest Glyphosate Application during Wheat Cultivation: Effects on Wheat Starch Physicochemical Properties. J Agric Food Chem 2020; 68:503-511. [PMID: 31869217 DOI: 10.1021/acs.jafc.9b06456] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Due to nonuniform maturation, some plants may not be at the recommended stage of maturity when preharvest glyphosate is applied. The objective of this study was to determine how preharvest glyphosate timing affects wheat starch physicochemical properties. Two wheat cultivars were grown in three locations, and glyphosate was applied at the soft dough stage (early application) and the ripe stage (commercial standard). Upon harvest, starch chemical characteristics were studied. The proportion of B-type starch granules was lower in treated samples, although the starch molecular weight was not affected. Rapidly digestible starch content was highest when glyphosate was applied at the ripe stage, and lowest in the control, and vice versa for slowly digestible starch. Additionally, flour pasting viscosity was significantly higher in samples treated at the soft dough stage. Overall, the effects on wheat starch physicochemical characteristics were more pronounced when glyphosate was applied at the soft dough stage of maturity.
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Affiliation(s)
- Maneka Malalgoda
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Jae-Bom Ohm
- USDA-ARS, Edward T. Schafer Research Center, Cereal Crops Research Unit , Hard Spring and Durum Wheat Quality Laboratory , Fargo , North Dakota 58102-2765 , United States
| | - Joel K Ransom
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Andrew Green
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Kirk Howatt
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
| | - Senay Simsek
- Department of Plant Sciences , NDSU Dept. 7670 , PO Box 6050, Fargo , North Dakota 58108-6050 , United States
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21
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Han H, Yang C, Zhu J, Zhang L, Bai Y, Li E, Gilbert RG. Competition between Granule Bound Starch Synthase and Starch Branching Enzyme in Starch Biosynthesis. Rice (N Y) 2019; 12:96. [PMID: 31872316 PMCID: PMC6928174 DOI: 10.1186/s12284-019-0353-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Accepted: 11/29/2019] [Indexed: 05/25/2023]
Abstract
BACKGROUND Starch branching enzymes (SBE) and granule-bound starch synthase (GBSS) are two important enzymes for starch biosynthesis. SBE mainly contributes to the formation of side branches, and GBSS mainly contributes for the synthesis of amylose molecules. However, there are still gaps in the understanding of possible interactions between SBE and GBSS. RESULTS Nineteen natural rice varieties with amylose contents up to 28% were used. The molecular structure, in the form of the chain-length distribution (CLDs, the distribution of the number of monomer units in each branch) was measured after enzymatic debranching, using fluorophore-assisted carbohydrate electrophoresis for amylopectin and size- exclusion chromatography for amylose. The resulting distributions were fitted to two mathematical models based on the underlying biosynthetic processes, which express the CLDs in terms of parameters reflecting relevant enzyme activities. CONCLUSIONS Finding statistically valid correlations between the values of these parameters showed that GBSSI and SBEI compete for substrates during rice starch biosynthesis, and synthesis of amylose short chains involves several enzymes including GBSSI, SBE and SSS (soluble starch synthase). Since the amylose CLD is important for a number of functional properties such as digestion rate, this knowledge is potentially useful for developing varieties with improved functional properties.
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Affiliation(s)
- Huaxin Han
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China
| | - Chuantian Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China
| | - Jihui Zhu
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China
| | - Lixia Zhang
- Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Yeming Bai
- Centre for Nutrition & Food Sciences, Queensland Alliance for Agriculture & Food Innovations, The University of Queensland, QLD, Brisbane, 4072, Australia
| | - Enpeng Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China.
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China.
| | - Robert G Gilbert
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China.
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China.
- Centre for Nutrition & Food Sciences, Queensland Alliance for Agriculture & Food Innovations, The University of Queensland, QLD, Brisbane, 4072, Australia.
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22
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Guo P, Li Y, An J, Shen S, Dou H. Study on structure-function of starch by asymmetrical flow field-flow fractionation coupled with multiple detectors: A review. Carbohydr Polym 2019; 226:115330. [DOI: 10.1016/j.carbpol.2019.115330] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 09/05/2019] [Accepted: 09/11/2019] [Indexed: 12/29/2022]
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23
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Guo P, Wang W, Dai S, Shen S, Zhang W, Lian Y, Dou H. Ultrasound-assisted dissolution and characterization of maize starch using asymmetrical flow field-flow fractionation coupled with multiple detectors. Microchem J 2019. [DOI: 10.1016/j.microc.2019.104092] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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24
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Hoogstad T, Konings G, Buwalda P, Boxtel A, Kiewidt L, Bitter J. The effect of polydispersity on the conversion kinetics of starch oxidation and depolymerisation. Chemical Engineering Science: X 2019. [DOI: 10.1016/j.cesx.2019.100044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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25
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Roman L, Campanella O, Martinez MM. Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity. Carbohydr Polym 2019; 215:198-206. [DOI: 10.1016/j.carbpol.2019.03.076] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2019] [Revised: 03/21/2019] [Accepted: 03/22/2019] [Indexed: 11/19/2022]
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26
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Leclercq L, Saetear P, Rolland-Sabaté A, Biron JP, Chamieh J, Cipelletti L, Bornhop DJ, Cottet H. Size-Based Characterization of Polysaccharides by Taylor Dispersion Analysis with Photochemical Oxidation or Backscattering Interferometry Detections. Macromolecules 2019. [DOI: 10.1021/acs.macromol.9b00605] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Laurent Leclercq
- IBMM, Université de Montpellier, CNRS, ENSCM, Montpellier 34095, France
| | - Phoonthawee Saetear
- IBMM, Université de Montpellier, CNRS, ENSCM, Montpellier 34095, France
- Department of Chemistry and the Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Ratchathewi, Bangkok 10400, Thailand
| | - Agnès Rolland-Sabaté
- UR1268 Biopolymères Interactions Assemblages, INRA, F-44300 Nantes, France
- UMR0408 Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université Avignon, F-84000 Avignon, France
| | | | - Joseph Chamieh
- IBMM, Université de Montpellier, CNRS, ENSCM, Montpellier 34095, France
| | - Luca Cipelletti
- L2C, Université de Montpellier, CNRS, Montpellier 34095, France
| | | | - Hervé Cottet
- IBMM, Université de Montpellier, CNRS, ENSCM, Montpellier 34095, France
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Yu W, Li H, Zou W, Tao K, Zhu J, Gilbert RG. Using starch molecular fine structure to understand biosynthesis-structure-property relations. Trends Food Sci Technol 2019; 86:530-6. [DOI: 10.1016/j.tifs.2018.08.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Wan YJ, Xu MM, Gilbert RG, Yin JY, Huang XJ, Xiong T, Xie MY. Colloid chemistry approach to understand the storage stability of fermented carrot juice. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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29
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Ahmad M, Mudgil P, Gani A, Hamed F, Masoodi F, Maqsood S. Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion. Food Chem 2019; 270:95-104. [DOI: 10.1016/j.foodchem.2018.07.024] [Citation(s) in RCA: 169] [Impact Index Per Article: 33.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 06/28/2018] [Accepted: 07/03/2018] [Indexed: 11/18/2022]
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30
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Gao H, Zhang W, Wang B, Hui A, Du B, Wang T, Meng L, Bian H, Wu Z. Purification, characterization and anti-fatigue activity of polysaccharide fractions from okra (Abelmoschus esculentus (L.) Moench). Food Funct 2018; 9:1088-1101. [PMID: 29359209 DOI: 10.1039/c7fo01821e] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to investigate the anti-fatigue activity of polysaccharide fractions from Abelmoschus esculentus (L.) Moench (AE) in mice. After crude polysaccharide (CAEP) was extracted from AE and purified by DEAE cellulose-52 column, two polysaccharide fractions (AEP-1 and AEP-2) were obtained. The structural analysis suggested that AEP-1 and AEP-2 were a RG-I polysaccharide and an AG-II polysaccharide, respectively. According to the results of the weight-loaded swimming test, compared with the negative control group, the CAEP, AEP-1 and AEP-2 treatment groups could prolong the swimming time, decrease serum urea nitrogen (SUN) and blood lactic acid (BLA), and increase hepatic glycogen (HG) and muscle glycogen (MG), which indicated that okra polysaccharides have an effective anti-fatigue activity. Furthermore, our study exhibited the anti-fatigue mechanism of okra polysaccharide was correlated with retarding the accumulation of creatine kinase (CK) and lactate dehydrogenase (LDH) in serum, and enhancing succinate dehydrogenase (SDH), adenosine triphosphate (ATP) and adenosine triphosphatase (ATPase) levels. In addition, the anti-fatigue activity of AEP-1 was stronger than that of AEP-2, and significantly better than that of CAEP. Therefore, AEP-1 and AEP-2 may be the main active anti-fatigue functional substances of AE.
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Affiliation(s)
- Han Gao
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, China.
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Huang X, Ma J, Wei L, Song J, Li C, Yang H, Du Y, Gao T, Bi H. An antioxidant α-glucan from Cladina rangiferina (L.) Nyl. and its protective effect on alveolar epithelial cells from Pb2+-induced oxidative damage. Int J Biol Macromol 2018; 112:101-109. [DOI: 10.1016/j.ijbiomac.2018.01.154] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2017] [Revised: 01/18/2018] [Accepted: 01/22/2018] [Indexed: 10/18/2022]
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32
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Perez-Moral N, Plankeele JM, Domoney C, Warren FJ. Ultra-high performance liquid chromatography-size exclusion chromatography (UPLC-SEC) as an efficient tool for the rapid and highly informative characterisation of biopolymers. Carbohydr Polym 2018; 196:422-426. [PMID: 29891314 PMCID: PMC6030444 DOI: 10.1016/j.carbpol.2018.05.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 05/11/2018] [Accepted: 05/16/2018] [Indexed: 11/25/2022]
Abstract
Starch has a complex molecular structure, with properties dependent on the relative chain lengths and branching structure of its constituent molecules, which varies due to polymorphisms in starch biosynthetic genes, as well as environmental factors. Here we present the application of ultra-high performance size exclusion chromatography to the separation of starch chains from plant seeds. Several methods, have been used to analyse chain length distributions in starch, all with limitations in terms of analysis time, sample preparation and molecular weight range. Here we demonstrate that chain length distributions can be obtained with dramatically reduced analysis time using ultra-high performance size exclusion chromatography. The method may also show improvements in resolution of some fine structural features. Understanding links between starch fine structure and biosynthetic genes will allow bioengineering of starches with tailored properties. This technique may have application to the size separation and resolution of a range of biopolymers of value to the food, drink and pharmaceutical industries.
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Affiliation(s)
- Natalia Perez-Moral
- Food and Health Programme, Quadram Institute Biosciences, Norwich, NR4 7UA, UK
| | | | - Claire Domoney
- Department of Metabolic Biology, John Innes Centre, Norwich Research Park, Colney, Norwich, NR4 7UH, UK
| | - Frederick J Warren
- Food and Health Programme, Quadram Institute Biosciences, Norwich, NR4 7UA, UK.
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34
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Ho YK, Kirse C, Briesen H, Singh M, Chan C, Kow K. Towards improved predictions for the enzymatic chain-end scission of natural polymers by population balances: The need for a non-classical rate kernel. Chem Eng Sci 2018; 176:329-42. [DOI: 10.1016/j.ces.2017.10.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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35
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Affiliation(s)
- Kristin Whitney
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Dept. 7670 Fargo, ND 58108-6050, U.S.A
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Dept. 7670 Fargo, ND 58108-6050, U.S.A
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36
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Crofts N, Nakamura Y, Fujita N. Critical and speculative review of the roles of multi-protein complexes in starch biosynthesis in cereals. Plant Sci 2017; 262:1-8. [PMID: 28716405 DOI: 10.1016/j.plantsci.2017.05.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2016] [Revised: 05/01/2017] [Accepted: 05/11/2017] [Indexed: 05/08/2023]
Abstract
Starch accounts for the majority of edible carbohydrate resources generated through photosynthesis. Amylopectin is the major component of starch and is one of highest-molecular-weight biopolymers. Rapid and systematic synthesis of frequently branched hydro-insoluble amylopectin and efficient accumulation into amyloplasts of cereal endosperm is crucial. The functions of multiple starch biosynthetic enzymes, including elongation, branching, and debranching enzymes, must be temporally and spatially coordinated. Accordingly, direct evidence of protein-protein interactions of starch biosynthetic enzymes were first discovered in developing wheat endosperm in 2004, and they have since been shown in the developing seeds of other cereals. This review article describes structural characteristics of starches as well as similarities and differences in protein complex formation among different plant species and among mutant plants that are deficient in specific starch biosynthetic enzymes. In addition, evidence for protein complexes that are involved in the initiation stages of starch biosynthesis is summarized. Finally, we discuss the significance of protein complexes and describe new methods that may elucidate the mechanisms and roles of starch biosynthetic enzyme complexes.
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Affiliation(s)
- Naoko Crofts
- Department of Biological Production, Akita Prefectural University, Akita 010-0195, Japan
| | - Yasunori Nakamura
- Department of Biological Production, Akita Prefectural University, Akita 010-0195, Japan
| | - Naoko Fujita
- Department of Biological Production, Akita Prefectural University, Akita 010-0195, Japan.
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Ye F, Miao M, Jiang B, Hamaker BR, Jin Z, Zhang T. Characterizations of oil-in-water emulsion stabilized by different hydrophobic maize starches. Carbohydr Polym 2017; 166:195-201. [DOI: 10.1016/j.carbpol.2017.02.079] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2016] [Revised: 02/14/2017] [Accepted: 02/20/2017] [Indexed: 02/06/2023]
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Bello-pérez LA, Rodriguez-ambriz SL, Lozano-grande MA. Molecular characterization of starches by AF4-MALS-RI: An alternative procedure. J Cereal Sci 2017; 75:132-4. [DOI: 10.1016/j.jcs.2017.03.027] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Irani M, Abdel-Aal ESM, Razavi SMA, Hucl P, Patterson CA. Thermal and Functional Properties of Hairless Canary Seed (Phalaris canariensisL.) Starch in Comparison with Wheat Starch. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0083-r] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mahdi Irani
- Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
| | - El-Sayed M. Abdel-Aal
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON, N1G 5C9, Canada
| | - Seyed M. A. Razavi
- Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
| | - Pierre Hucl
- University of Saskatchewan, Crop Development Centre, 51 Campus Dr., Saskatoon, SK, S7N 5A8, Canada
| | - Carol Ann Patterson
- The Pathfinders Research & Management Ltd., 1124 Colony St., Saskatoon, SK, R3C 3G7, Canada
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Saari H, Fuentes C, Sjöö M, Rayner M, Wahlgren M. Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsions. Carbohydr Polym 2017; 157:558-66. [PMID: 27987962 DOI: 10.1016/j.carbpol.2016.10.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2016] [Revised: 09/30/2016] [Accepted: 10/01/2016] [Indexed: 11/23/2022]
Abstract
The aim of this study was to investigate non-solvent precipitation of starch to produce nanoparticles that could be used in Pickering emulsions. The material used was waxy maize, modified with octenyl succinic anhydride. Different methods of non-solvent precipitation were investigated, and a method based on direct mixing of an 8% starch solution and ethanol (ratio 1:1) was found to produce the smallest particles. The particle size was measured using AFM and AF4, and was found to be in the range 100-200nm. However, both larger particles and aggregates of nanoparticles were observed. The emulsion produced using the precipitated starch particles had a droplet size that between 0.5 and 45μm, compared to emulsions produced from waxy maize granules, in which had a size of 10-100μm. The drop in size contributed to increased stability against creaming. The amount of starch used for emulsion stabilization could also be substantially reduced.
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Lu K, Miao M, Ye F, Cui SW, Li X, Jiang B. Impact of dual-enzyme treatment on the octenylsuccinic anhydride esterification of soluble starch nanoparticle. Carbohydr Polym 2016; 147:392-400. [DOI: 10.1016/j.carbpol.2016.04.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2015] [Revised: 04/03/2016] [Accepted: 04/05/2016] [Indexed: 11/24/2022]
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Affiliation(s)
- Stephen E. Harding
- National Centre for Macromolecular Hydrodynamics; University of Nottingham; Sutton Bonington UK
| | - Gary G. Adams
- National Centre for Macromolecular Hydrodynamics; University of Nottingham; Sutton Bonington UK
| | - Richard B. Gillis
- National Centre for Macromolecular Hydrodynamics; University of Nottingham; Sutton Bonington UK
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Roulard R, Petit E, Mesnard F, Rhazi L. Molecular investigations of flaxseed mucilage polysaccharides. Int J Biol Macromol 2016; 86:840-7. [DOI: 10.1016/j.ijbiomac.2016.01.093] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2015] [Revised: 01/23/2016] [Accepted: 01/25/2016] [Indexed: 10/22/2022]
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Warren FJ, Gidley MJ, Flanagan BM. Infrared spectroscopy as a tool to characterise starch ordered structure—a joint FTIR–ATR, NMR, XRD and DSC study. Carbohydr Polym 2016; 139:35-42. [DOI: 10.1016/j.carbpol.2015.11.066] [Citation(s) in RCA: 338] [Impact Index Per Article: 42.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2015] [Revised: 11/25/2015] [Accepted: 11/26/2015] [Indexed: 11/25/2022]
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Zhang B, Dhital S, Flanagan BM, Luckman P, Halley PJ, Gidley MJ. Extrusion induced low-order starch matrices: Enzymic hydrolysis and structure. Carbohydr Polym 2015; 134:485-96. [DOI: 10.1016/j.carbpol.2015.07.095] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2015] [Revised: 07/27/2015] [Accepted: 07/29/2015] [Indexed: 01/01/2023]
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Gayin J, Bertoft E, Manful J, Yada RY, Abdel-Aal ESM. Molecular and thermal characterization of starches isolated from African rice (Oryza glaberrima). STARCH-STARKE 2015. [DOI: 10.1002/star.201500145] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Joseph Gayin
- Department of Food Science; University of Guelph; Ontario Canada
| | - Eric Bertoft
- Department of Food Science and Nutrition; University of Minnesota; St. Paul MN USA
| | - John Manful
- Grain Quality Laboratory; Africa Rice Center; Cotonou Benin
| | - Rickey Y. Yada
- Faculty of Land and Food Systems; University of British Columbia; Vancouver British Columbia Canada
| | - El-Sayed M. Abdel-Aal
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; Guelph Ontario Canada
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Perez-rea D, Bergenståhl B, Nilsson L. Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part II: Dissolution of amylose. Anal Bioanal Chem 2016; 408:1399-412. [DOI: 10.1007/s00216-015-8894-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2015] [Revised: 05/22/2015] [Accepted: 07/01/2015] [Indexed: 10/23/2022]
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Morris C, Lynn A, Neveux C, Hall AC, Morris GA. Impact of bread making on fructan chain integrity and effect of fructan enriched breads on breath hydrogen, satiety, energy intake, PYY and ghrelin. Food Funct 2015; 6:2561-7. [PMID: 26113439 DOI: 10.1039/c5fo00477b] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Recently, there has been considerable interest in the satiety inducing properties of inulin type fructans (ITF) as a tool for weight management. As a staple food, breads provide an excellent vehicle for ITF supplementation however the integrity of the ITF chains and properties upon bread making need to be assessed. Breads enriched with 12% fructooligosaccharides (FOS) and 12% inulin were baked and the degree of polymerisation of fructans extracted from the breads were compared to those of pure compounds. An acute feeding study with a single blind cross-over design was conducted with 11 participants to investigate the effect of ITF enriched breads on breath hydrogen, self-reported satiety levels, active ghrelin, total PYY and energy intake. Size exclusion chromatography indicated that little or no depolymerisation of inulin occurred during bread making, however, there was evidence of modest FOS depolymerisation. Additionally, ITF enriched breads resulted in increased concentrations of exhaled hydrogen although statistical significance was reached only for the inulin enriched bread (p = 0.001). There were no significant differences between bread types in reported satiety (p = 0.129), plasma active ghrelin (p = 0.684), plasma PYY (p = 0.793) and energy intake (p = 0.240). These preliminary results indicate that inulin enriched bread may be a suitable staple food to increase ITF intake. Longer intervention trials are required to assess the impact of inulin enriched breads on energy intake and body weight.
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Affiliation(s)
- C Morris
- Food and Nutrition Group, Sheffield Hallam University, Sheffield, S1 1WB, UK.
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