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Brazilian Journal of Biology = Revista... 2024Improving grain quality in rice breeding is one of the main tasks. This concerns the creation of rice varieties with colored pericarp uncommon in the Republic of...
Improving grain quality in rice breeding is one of the main tasks. This concerns the creation of rice varieties with colored pericarp uncommon in the Republic of Kazakhstan, and the assessment of its quality is an important stage of breeding. Rice with colored pericarp is an important dietary crop, more useful for the human body than white rice. Regardless of the type of rice, the amount of amylose in rice grain is a crucial indicator that determines the quality of rice. The paper presents the results of electrophoretic separation of spare grain proteins of rice hybrids and dihaploids with colored pericarp and their parent forms obtained as a result of the hybridization of varieties with colored pericarp (Black Rice (China), Mavr (Russia), and Yir 5815 (Ukraine)) with white rice varieties zoned in Kazakhstan. The hybridization of the rice varieties with colored pericarp with white rice varieties was carried out to obtain rice varieties with colored pericarp oriented to the soil and climate of Kazakhstan. Analyzing the results of electrophoresis and the amount of amylose, it was found that hybrid lines differed in amylose content. One of the studied hybrids was high in amylose, four had a medium amylose content, ten had a low amylose content, three had a very low amylose content, and six were glutinous. According to the results of electrophoretic separation of spare rice grain proteins, the spectrum of the enzyme determining amylose was detected in five hybrids, which corresponds to the results of spectrophotometric determination of amylose: high amylose in one hybrid and medium amylose content in four. The results show that the hybrids obtained as a result of hybridization are true hybrids and as a result of long-term selection, the amylose content in the F7-F8 hybrids stabilized. The hybrids can be used in further breeding of rice with colored pericarp.
Topics: Humans; Oryza; Amylose; Grain Proteins; Plant Breeding; Hybridization, Genetic; Edible Grain
PubMed: 38422279
DOI: 10.1590/1519-6984.280919 -
Foods (Basel, Switzerland) Sep 2023The demand for sustainable and functional plant-based products is on the rise. Plant proteins and polysaccharides often provide emulsification and stabilization...
The demand for sustainable and functional plant-based products is on the rise. Plant proteins and polysaccharides often provide emulsification and stabilization properties to food and food ingredients. Recently, chickpea cooking water, also known as , has gained popularity as a substitute for egg whites in sauces, food foams, and baked goods due to its foaming and emulsifying capacities. This study presents a modified eco-friendly process to obtain process water from faba beans and isolate and characterize the foam-inducing components. The isolated material exhibits similar functional properties, such as foaming capacity, to obtained by cooking pulses. To isolate the foam-inducing component, the faba bean process water was mixed with anhydrous ethanol, and a precipitated fraction was obtained. The precipitate was easily dissolved, and solutions prepared with the alcohol precipitate retained the foaming capacity of the original extract. Enzymatic treatment with α-amylase or protease resulted in reduced foaming capacity, indicating that both protein and carbohydrates contribute to the foaming capacity. The dried precipitate was found to be 23% protein (consisting of vicilin, α-legumin, and β-legumin) and 77% carbohydrate (amylose). Future investigations into the chemical structure of this foam-inducing agent can inform the development of foaming agents through synthetic or enzymatic routes. Overall, this study provides a potential alternative to and highlights the importance of exploring plant-based sources for functional ingredients in the food industry.
PubMed: 37761100
DOI: 10.3390/foods12183391 -
Food Science and Biotechnology Nov 2023This study investigated the effects of temperature, pH, and starch genotype on starch characteristics after dry heat treatment (DHT). DHT starches were prepared...
UNLABELLED
This study investigated the effects of temperature, pH, and starch genotype on starch characteristics after dry heat treatment (DHT). DHT starches were prepared according to 19 DHT conditions, constructed using a D-optimal design, and analyzed with respect to apparent amylose (AAM) content, X-ray diffraction (XRD) pattern, relative crystallinity (RC), solubility and swelling power (SP), thermal properties, and pasting viscosity. The DHT starches maintained their granular structures even after DHT at pH 3, although there was some damage to their granular surfaces. The DHT starches showed lower amylose content, RC, SP, gelatinization temperature and enthalpy, degree of retrogradation, and pasting viscosity, but higher solubility, compared to those of native starches. These DHT effects were more pronounced as pH decreased at each temperature, regardless of the starch genotype. Overall, DHT can be used to expand the physical functionality of high-amylose and highly crystallized starches with poor properties.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-023-01353-7.
PubMed: 37781055
DOI: 10.1007/s10068-023-01353-7 -
Frontiers in Nutrition 2024Research on the physicochemical properties of rice-derived endo-sperm high resistant starch (RS) with low amylose content (AC) is limited. In this study, we evaluated...
Research on the physicochemical properties of rice-derived endo-sperm high resistant starch (RS) with low amylose content (AC) is limited. In this study, we evaluated the physicochemical characteristics of such a starch variety and revealed that the starch granules exhibit a smoother, more refined surface with distinct edges, increased compactness, higher order of surface, and fewer cavities compared to those of a low RS rice variety. The starch crystal was classified as an A-type, which may be connected to the high amylose-lipid complex content. The branched internal long chains (B2 + B3) were abundant, allowing for easy entanglement with other molecular chains and a compact structure. Differential scanning calorimetry revealed the need for high temperature and energy to disrupt the double helix structure within the crystallization region of starch. Furthermore, starch viscosity analysis revealed a high cold paste viscosity, consistency, and setback value, with recrystallization yielding a stable structure, increased viscosity, and enhanced hydrolysis resistance to enzymes.
PubMed: 38860156
DOI: 10.3389/fnut.2024.1413923 -
Plants (Basel, Switzerland) Sep 2023Rice ( L.) is the main source of energy for humans and a staple food of high cultural significance for much of the world's population. Rice with highly resistant starch...
Rice ( L.) is the main source of energy for humans and a staple food of high cultural significance for much of the world's population. Rice with highly resistant starch (RS) is beneficial for health and can reduce the risk of disease, especially type II diabetes. The identification of loci affecting starch properties will facilitate breeding of high-quality and health-supportive rice. A genome-wide association study (GWAS) of 230 rice cultivars was used to identify candidate loci affecting starch properties. The apparent amylose content (AAC) among rice cultivars ranged from 7.04 to 33.06%, and the AAC was positively correlated with RS (R = 0.94) and negatively correlated with rapidly available glucose (RAG) (R = -0.73). Three loci responsible for starch properties were detected on chromosomes 1, 6, and 11. On chromosome 6, the most significant SNP corresponded to which encodes granule-bound starch synthase I (GBSSI) or starch synthase. Two novel loci associated with starch traits were and which encode an unknown protein and a sodium/calcium exchanger, respectively. The markers associated with GBSSI and were tested in two independent sets of rice populations to confirm their effect on starch properties. The identification of genes associated with starch traits will further the understanding of the molecular mechanisms affecting starch in rice and may be useful in the selection of rice varieties with improved starch.
PubMed: 37765454
DOI: 10.3390/plants12183290 -
Foods (Basel, Switzerland) May 2024Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the... (Review)
Review
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten.
Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.
PubMed: 38790811
DOI: 10.3390/foods13101507 -
Foods (Basel, Switzerland) Apr 2024In this study, waxy corn starch was modified with 230 U or 460 U of amylosucrase (AS) from (NP) to elongate the glucan. The amylose content of the AS-modified starches...
In this study, waxy corn starch was modified with 230 U or 460 U of amylosucrase (AS) from (NP) to elongate the glucan. The amylose content of the AS-modified starches was determined using iodine and concanavalin A (Con A) methods, and their in vivo digestion, thermal, swelling, and pasting properties were evaluated. The amylose content of AS-treated starches was not significantly different ( > 0.05) when using the Con A method but was significantly higher than that of non-AS-treated samples when using the iodine method. In vivo, rats fed AS-treated starch had significantly lower blood glucose levels at 15 min than other rats; rats fed 460 U AS had lower blood glucose levels at 30 and 60 min than non-AS-treated rats. DSC analysis revealed that AS-treated starches exhibited higher initial, melting, and completion temperatures. Minimal volume expansion was observed by swelling factor analysis, while a Rapid Visco Analyzer assessment revealed that they had higher pasting onset temperatures, lower peak viscosities, and no trough viscosity compared to native starch. The elongated glucans in AS-treated starch reinforced their crystalline structure and increased slowly digestible and enzyme-resistant starch content. Overall, AS-treated starch showed unique thermal properties and a reduced blood glucose index upon administration. This distinctive characteristic of NPAS-treated starch makes it a good candidate food or non-food material for cosmetic products, medical materials, and adhesives.
PubMed: 38672876
DOI: 10.3390/foods13081203 -
Heliyon Jul 2023The Indian subcontinent is the primary center of origin of rice where huge diversity is found in the Indian rice gene pool, including landraces. North Eastern States of...
The Indian subcontinent is the primary center of origin of rice where huge diversity is found in the Indian rice gene pool, including landraces. North Eastern States of India are home to thousands of rice landraces which are highly diverse and good sources of nutritional traits, but most of them remain nutritionally uncharacterized. Hence, nutritional profiling of 395 Assam landraces was done for total starch, amylose content (AC), total dietary fiber (TDF), total protein content (TPC), oil, phenol, and total phytic acid (TPA) using official AOAC and standard methods, where the mean content for the estimated traits were found to be 75.2 g/100g, 22.2 g/100g, 4.67 g/100g, 9.8 g/100g, 5.26%, 0.40 GAE g/100g, and 0.34 g/100g for respectively. The glycaemic index (GI) was estimated in 24 selected accessions, out of which 17 accessions were found to have low GI (<55). Among different traits, significant correlations were found that can facilitate the direct and indirect selection such as estimated glycemic index (EGI) and amylose content (-0.803). Multivariate analyses, including principal component analysis (PCA) and hierarchical clustering analysis (HCA), revealed the similarities/differences in the nutritional attributes. Four principal components (PC) i.e., PC1, PC2, PC3, and PC4 were identified through principal component analysis (PCA) which, contributed 81.6% of the variance, where maximum loadings were from protein, oil, starch, and phytic acid. Sixteen clusters were identified through hierarchical clustering analysis (HCA) from which the trait-specific and biochemically most distant accessions could be identified for use in cultivar development in breeding programs.
PubMed: 37449133
DOI: 10.1016/j.heliyon.2023.e17524 -
Gels (Basel, Switzerland) Sep 2023Despite being rich in starch, over half of acorn production is undervalued. High hydrostatic pressure was used to modify the properties of (0.1 and 460 MPa for 20 min)...
Despite being rich in starch, over half of acorn production is undervalued. High hydrostatic pressure was used to modify the properties of (0.1 and 460 MPa for 20 min) and (0.1 and 333 MPa for 17.4 min) acorn starches to obtain high-valued ingredients. Pressure significantly altered the span distribution and heterogeneity of the acorn starch granules depending on the species, but their morphology was unaffected. Pressurization increased the amylose/amylopectin ratio and damaged starch contents, but the effect was more prominent in than in . However, the polymorphism, relative crystallinity, gelatinization temperatures, and enthalpies were preserved. The pressure effect on the starch properties depended on the property and species. The solubility, swelling power, and acorn gels' resistance towards deformation for both species decreased after pressurization. For starch, the in vitro digestibility increased, but the pseudoplastic behavior decreased after pressurization. No differences were seen for . Regarding the commercial starch, acorn starches had lower gelatinization temperatures and enthalpies, lower in vitro digestibility, lower resistance towards deformation, superior pseudoplastic behavior, and overall higher solubility and swelling power until 80 °C. This encourages the usage of acorn starches as a new food ingredient.
PubMed: 37754438
DOI: 10.3390/gels9090757 -
Foods (Basel, Switzerland) Sep 2023The relationship between the molecular structure and physicochemical properties of soft rice starch (SRS) has been investigated in this research. The amylose content of...
The relationship between the molecular structure and physicochemical properties of soft rice starch (SRS) has been investigated in this research. The amylose content of SRS ranged from 10.76% to 11.85%, classified as the very low amylose type. Compared to waxy and japonica rice starch, the largest amount of small starch granules and the highest viscosity were shown in the SRS. The results of X-ray diffraction and Fourier transform infrared proved that the SRS depicted a typical A-type pattern with a low short-range ordered structure. Additionally, SRS had a great deal of A and B chains. Molecular weights and density of starch from soft rice were lower than those from waxy rice but higher than those from japonica rice. Furthermore, SRS possessed a higher amount of resistant starch. Correlation analysis indicated that the amylose content and the chain-length distributions of amylopectin play a major role in influencing the molecular structure and physicochemical properties of rice starch. In conclusion, the low amylose content, highest viscosity, and other excellent properties of soft rice starch make it have bright application prospects in instant rice and rice cakes.
PubMed: 37835265
DOI: 10.3390/foods12193611