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Food Chemistry Sep 2022Rice starch properties of apparent amylose content (AAC), amylose content (AC), and amylopectin content (AP) are considered as the most important factors influencing...
Rice starch properties of apparent amylose content (AAC), amylose content (AC), and amylopectin content (AP) are considered as the most important factors influencing grain quality as they are highly correlated with eating quality. This report is the first effort of predicting AC and AP values in rice flours, and recognizing waxy rice from non-waxy rice using NIRS technique. Calibration models generated by different mathematical, preprocessing treatments and combinations of wavelengths and signals were compared and optimized. The model established by modified partial least squares (MPLS) with "2, 8, 8, 2"/ Inverse MSC and ∼138 wavelengths signals yielded high RSQ of 0.977, 0.928, and 0.912 for AAC, AC and AP, respectively, as simultaneous measurement. MPLS-DA (discriminant analysis) could classify waxy and non-waxy rice with 100% accuracy. This high-throughput technology is valuable for breeding programs, and for the purposes of quality control in the food industry.
Topics: Amylopectin; Amylose; Oryza; Plant Breeding; Spectroscopy, Near-Infrared; Starch; Waxes
PubMed: 35468460
DOI: 10.1016/j.foodchem.2022.132944 -
International Journal of Biological... Feb 2024The retrogradation of wheat amylopectin during cold storage is the main reason for the increasing hardness of flour products such as steamed bread, bread and pastries,...
The retrogradation of wheat amylopectin during cold storage is the main reason for the increasing hardness of flour products such as steamed bread, bread and pastries, etc. Addition of gluten protein components is a green, safe, cheap and efficient method to inhibit the retrogradation of wheat amylopectin. In this paper, as being stored at 4 °C for 7 d, retrogradation rate of wheat amylopectin decreased from 55.02 % to 14.37 % after it was mixed with 20 % alkali-soluble glutenin (ASG) at 30 °C for 90 min, a 73.8 % reduction. The infrared results showed that the intensity of bending vibration of water molecules and intra-molecular β-sheet content of ASG decreased during the interaction between amylopectin and ASG. Meanwhile, intermolecular β-sheet and random coil contents of ASG increased. The results of C Solid-state NMR indicated that Q, P and L of ASG involved in interaction of wheat amylopectin, ASG and molecule of water. Under the optimal conditions, the interaction of wheat amylopectin and ASG began to form spheres containing disulfide bonds, resulting in the attenuation or disappearance of the diffraction peak at 2θ 19.7°, which may be marked as the criterion for the best mixing time of wheat amylopectin and ASG. The retrogradation kinetic index (n) of wheat amylopectin decreased significantly with the addition of ASG and formation of disulfide bond was the key factor. ASG could be potentially used as an anti-retrogradation agent for amylopectin.
Topics: Amylopectin; Starch; Triticum; Glutens; Water; Disulfides; Bread
PubMed: 38211911
DOI: 10.1016/j.ijbiomac.2024.129280 -
Carbohydrate Polymers Sep 2023Six cross-bred barley lines developed by a breeding strategy with the target to enhance the fructan synthesis activity and reduce the fructan hydrolysis activity were...
Six cross-bred barley lines developed by a breeding strategy with the target to enhance the fructan synthesis activity and reduce the fructan hydrolysis activity were analyzed together with their parental lines, and a reference line (Gustav) to determine whether the breeding strategy also affected the content and molecular structure of amylopectin and β-glucan. The highest fructan and β-glucan content achieved in the novel barley lines was 8.6 % and 12 %, respectively (12.3-fold and 3.2-fold higher than in Gustav). The lines with low fructan synthesis activity had higher starch content, smaller building blocks in amylopectin, and smaller structural units of β-glucans than the lines with high-fructan synthesis activity. Correlation analysis confirmed that low starch content was associated with high amylose, fructan, and β-glucan content, and larger building blocks in amylopectin.
Topics: Amylopectin; Hordeum; beta-Glucans; Selective Breeding; Molecular Structure; Starch; Amylose
PubMed: 37321727
DOI: 10.1016/j.carbpol.2023.121030 -
Food Chemistry Aug 2019Five gelatinized jackfruit starches (GJFSS: M1', M5', M6', M11', and BD') were prepared using amylose mixed with five types of amylopectin. M1' had the lowest degree of...
Five gelatinized jackfruit starches (GJFSS: M1', M5', M6', M11', and BD') were prepared using amylose mixed with five types of amylopectin. M1' had the lowest degree of polymerization while BD' had the highest. The five GJFSS samples showed significant variations in microstructures, varying from a compact structure (M1') to a loose structure (BD'). The freeze-thaw stability was consistent with results of the microstructure. High syneresis formed compact structure (M1'), and low syneresis formed a loose structure (BD'). As the degree of polymerization of amylopectin increased, the gelatinization enthalpy, peak viscosity, breakdown, final viscosity, setback, and absorbance ratio decreased, while the transition temperature and pasting temperature increased. The thermal, pasting properties, and the short-range molecular order, were consistent with the results of the microstructure and syneresis. All the results indicated that the degree of polymerization of amylopectin is an important structural factor that can significantly affect the gelatinization properties of starch.
Topics: Amylopectin; Amylose; Artocarpus; Calorimetry, Differential Scanning; Microscopy, Electron, Scanning; Polymerization; Seeds; Spectroscopy, Fourier Transform Infrared; Starch; Thermodynamics; Transition Temperature; Viscosity
PubMed: 30955597
DOI: 10.1016/j.foodchem.2019.03.033 -
Carbohydrate Polymers Feb 2016Centrifugal spinning and electrospinning have proved to be effective techniques for fabricating micro-to-nanofibers. However, starches of amylopectin content above 65%...
Centrifugal spinning and electrospinning have proved to be effective techniques for fabricating micro-to-nanofibers. However, starches of amylopectin content above 65% cannot be fabricated to fiber by electrospinning. This paper is focus on the centrifugal spinnability of amylopectin rich starches. We investigated the amylopectin content of starches by Dual-wavelength colorimetry, studied the rheological properties of starch dopes to determine entanglement concentration (ce) by rotary rheometer. Results indicated that amylopectin rich native corn and potato starches, which with amylopectin content higher than 65%, were suitable for centrifugal spinning to micro-to-nanofibers. Additionally, starch-based fibers were successfully fabricated from the amylose rich corn starch as well. Rheological studies showed that the entanglement concentration (ce) of starch solution was crucial for successful centrifugal spinning.
Topics: Amylopectin; Nanofibers
PubMed: 26686151
DOI: 10.1016/j.carbpol.2015.10.079 -
Zhi Wu Sheng Li Yu Fen Zi Sheng Wu Xue... Oct 2004Amylopectin, accounting for 70%-80% of storage starch, is one of the key components for quality of fruits and seeds in plant. Research on biosynthetic pathway of plant... (Review)
Review
Amylopectin, accounting for 70%-80% of storage starch, is one of the key components for quality of fruits and seeds in plant. Research on biosynthetic pathway of plant amylopectin holds great promise for modifying the structural composition of amylopectin and being used in food industry. The structure of plant amylopectin is summarized in this review and three types of amylopectin synthetase: starch branching enzyme (SBE), soluble starch synthase (SSS) and starch debranching enzyme (SDBE), which have become hotspots for research now, are expatiated in terms of genetics, enzymology and function. A model for the synthesis of amylopectin, "two-step branching and improper branch clearing model" is discussed. Problems in plant amylopectin biosynthesis and prospects for its application are also presented.
Topics: 1,4-alpha-Glucan Branching Enzyme; Amylopectin; Plants; Starch; Starch Synthase
PubMed: 15627701
DOI: No ID Found -
International Journal of Biological... Oct 2016Synthesis, characterization and Cd(II) adsorption studies of a novel biodegradable graft copolymer based on partially hydrolysed polymethylacrylate (PMA) grafted...
Synthesis, characterization and Cd(II) adsorption studies of a novel biodegradable graft copolymer based on partially hydrolysed polymethylacrylate (PMA) grafted amylopectin was reported, which was prepared by first grafting of PMA chains onto the amylopectin backbone followed by partial alkaline hydrolysis. The hydrolysed graft copolymer (PHAP) was characterized by measuring saponification equivalent (SE), FTIR, (1)H NMR and (13)C NMR spectroscopy and thermal analysis (TG/DTG). The graft copolymer was biodegradable. Various operating variables affecting the metal sorption such as, amount of adsorbent, solution pH, contact time, temperature and Cd(II) solution concentration were studied which showed that the maximum adsorption of Cd(II) was found at pH 5.5, temperature 90°C, time 120min, polymer dose, 0.02g/L and initial Cd(II) concentration, 50mg/L. The adsorption data were well described by the pseudo-second-order and Langmuir isotherm model. Metal complexation studies were carried out experimentally using UV-visible, FTIR spectroscopy and theoretically using Density Functional Theory by Gaussian 09 and Gauss view 5.0 programmes which confirms a square planer geometry involving Cd(II) and COO(-) groups. Calculation of the various thermodynamic parameters was also done. The negative value of free energy change indicates the spontaneous nature of the adsorption.
Topics: Adsorption; Amylopectin; Biodegradation, Environmental; Cadmium; Carbon-13 Magnetic Resonance Spectroscopy; Differential Thermal Analysis; Fusarium; Hydrogen-Ion Concentration; Hydrolysis; Ions; Kinetics; Molecular Conformation; Polymers; Polymethacrylic Acids; Proton Magnetic Resonance Spectroscopy; Spectroscopy, Fourier Transform Infrared; Temperature; Thermogravimetry; Time Factors
PubMed: 27316770
DOI: 10.1016/j.ijbiomac.2016.06.022 -
European Journal of Nutrition Aug 2023A preclinical study reported that the combination of an amylopectin/chromium complex (ACr) of branched-chain amino acids (BCAA) significantly enhanced muscle protein...
BACKGROUND
A preclinical study reported that the combination of an amylopectin/chromium complex (ACr) of branched-chain amino acids (BCAA) significantly enhanced muscle protein synthesis (MPS). This study was conducted to determine the effects of the addition of ACr complex to a pea/rice (PR) protein on MPS, insulin, muslin levels, and the mTOR pathway in exercised rats.
METHODS
Twenty-four rats were divided into three groups: (i) exercise (Ex); (ii) Ex + PR 1:1 blend (0.465 g/kg BW); (iii) Ex + PR + ACr (0.155 g/kg BW). On the day of single-dose administration, after the animals were exercised at 26/m/min for 2 h, the supplement was given by oral gavage. The rats were injected with a bolus dose (250 mg/kg BW, 25 g/L) of deuterium-labeled phenylalanine to determine the protein fractional synthesis rate (FSR) one h after consuming the study product.
RESULTS
The combination of PR and ACr enhanced MPS by 42.55% compared to the Ex group, while Ex + PR alone increased MPS by 30.2% over the Ex group (p < 0.0001) in exercised rats. Ex + PR plus ACr significantly enhanced phosphorylation of mTOR and S6K1 (p < 0.0001), and 4E-BP1 (p < 0.001) compared to the Ex (p < 0.0001). PR to ACr also significantly increased insulin and musclin levels (p < 0.0001) in exercised rats. Additionally, compared to Ex + PR alone, Ex + PR + ACr enhanced mTOR (p < 0.0001) and S6K1 (p < 0.0001) levels.
CONCLUSION
These data suggested that PR + ACr may provide an alternative to animal proteins for remodeling and repairing muscle by stimulating MPS and mTOR signaling pathways in post-exercised rats. More preclinical and clinical human studies on combining pea/rice and amylopectin/chromium complex are required.
Topics: Humans; Rats; Animals; Muscle Proteins; Amylopectin; Oryza; Pisum sativum; Chromium; Muscle, Skeletal; TOR Serine-Threonine Kinases; Phosphorylation; Insulins
PubMed: 37186279
DOI: 10.1007/s00394-023-03150-8 -
International Journal of Biological... Mar 2022Though the retrogradation property as affected by starch fine molecular structures has been widely investigated, it remains largely unexplored how concurrent starch...
Though the retrogradation property as affected by starch fine molecular structures has been widely investigated, it remains largely unexplored how concurrent starch structures and storage conditions e.g. temperature tailor the starch retrogradation property. The amylopectin long-term retrogradation for 8 different rice starches with a broad range of amylose content was thus investigated under different storage temperatures. Results showed that gelatinized starch stored at -20 °C generally had a narrower melting temperature range from differential scanning calorimetry, while larger cells and thicker cell walls in the gel matrix than that stored at 4 °C. Different linear correlations were found between starch fine molecular structures and amylopectin retrogradation parameters when starch was stored under different temperatures. For example, the melting enthalpy of retrograded starch double helices was negatively correlated with the amount of amylose intermediate chains at 4 °C, while positively correlated with the relative length of amylopectin short chains at -20 °C. Under both temperatures, rice starch R250 had the highest retrogradation enthalpy. These results could help the rice industry improve both the nutritional and textural attributes of cooked rice by selecting starch with desirable molecular structures and optimizing the storage conditions for rice after cooking.
Topics: Amylopectin; Amylose; Molecular Structure; Oryza; Starch; Temperature
PubMed: 35063484
DOI: 10.1016/j.ijbiomac.2022.01.092 -
Carbohydrate Polymers Nov 2022Chewiness, slipperiness, and rapid rehydration are satisfactory qualities for rice noodles. These qualities are dependent on rice starch structure. However, the...
Chewiness, slipperiness, and rapid rehydration are satisfactory qualities for rice noodles. These qualities are dependent on rice starch structure. However, the synergistic effect of fine structure of amylose (AM) and amylopectin (AP) on rice noodle quality remains unclear. In this work, six rice varieties, three from early indica and three from late indica, with similar amylose content for each pair were analyzed to assess the synergistic effects between AM and AP fine structures. The results showed that the combination of amylose long-chains and a low amylopectin unit-chain (APC) ratio favored the maintenance of relatively intact starch granules, resulting in a higher die expansion ratio and improvement of the mechanical properties of rice noodles (Hardness varied from 403 g to 1627 g). Meanwhile, higher die expansion was associated with a larger rehydration ratio. These results suggest that the synergistic effect between AM and AP fine structures significantly affects rice noodles' quality.
Topics: Amylopectin; Amylose; Hardness; Oryza; Starch
PubMed: 35989031
DOI: 10.1016/j.carbpol.2022.119834