-
Foods (Basel, Switzerland) Jun 2024Pancakes prepared with sorghum flour possess a high nutritional value, yet their quality is unstable and prone to degradation during storage. This instability can be...
Pancakes prepared with sorghum flour possess a high nutritional value, yet their quality is unstable and prone to degradation during storage. This instability can be attributed to the particle size of coarse cereal powder, which significantly influences the quality of flour products during storage. In this study, changes in the quality of these pancakes, prepared with varying particle sizes of sorghum flour, were meticulously analyzed during cold storage using advanced instruments such as a texture analyzer, nuclear magnetic resonance spectrometer, differential scanning calorimeter, X-ray diffractometer, and Fourier transform infrared spectrometer. Findings revealed that the hardness of leavened pancakes significantly increased over time. After a refrigeration period of 7 days, the hardness of wheat flour leavened pancakes increased by 56.60%. However, with a decrease in the particle size of sorghum flour, the increase in hardness diminished, thereby delaying the aging process of the pancakes. As the storage duration was extended, moisture migration within the pancakes occurred, and the sorghum flour pancakes with a smaller particle size exhibited a reduced moisture change rate, indicating an enhanced water holding capacity. In comparison to their wheat flour counterparts, sorghum flour leavened pancakes exhibited a substantial reduction in retrogradation enthalpy and crystallinity. The inclusion of sorghum flour effectively inhibited amylopectin recrystallization, thus slowing down the aging process of the pancakes. This inhibitory effect was more evident with decreasing sorghum flour particle sizes. Fourier transform infrared data indicated no significant alterations in absorption peaks across various wavelengths during cold storage. Although starch short-range orderliness increased with storage time, the use of sorghum flour with smaller particles reduced the degree of short-range orderliness in starch molecules throughout the cold storage period. Sorghum flour with a smaller particle size can inhibit water migration and amylopectin recrystallization, which subsequently delays pancake aging and enhances its quality stability during storage.
PubMed: 38928873
DOI: 10.3390/foods13121934 -
Foods (Basel, Switzerland) Jun 2024The objective of this study was to investigate granule size and distribution and deformability of granules and their effect on the rheological properties of waxy starch...
The objective of this study was to investigate granule size and distribution and deformability of granules and their effect on the rheological properties of waxy starch gels. Native (granular) waxy rice gels (10%) were prepared, and their response in oscillatory shear was investigated in the linear and non-linear viscoelastic regime. The results show the gels were mainly composed of aggregated and deformed swollen granules. Significance of granule size and its distribution, deformability of granules, and the molecular characteristics of amylopectin (AP) on storage modulus of those gels was demonstrated. A low degree of deformability of granules, typical for small granules with a broad size distribution and small molecular size of AP with short external chains, resulted in rigid and brittle gels. Highly deformed granules and high AP leachates, however, yielded soft gels. It was found that the transition of elastic to plastic behavior in the non-linear regime (LAOS) was gradual when AP had long external chains, but an abrupt transition was observed with the gel with short exterior chains of AP. Differences in rheological properties of cohesive waxy starch gels appear to be mainly impacted by the varying degrees of granule deformability and rigidity, which is further attributed to a combination of factors, including granule size, particle size distribution, molecular size, the external chain length of amylopectin (AP), and lipid content. The significance of this study is that it will assist the food industry in selecting suitable waxy rice starches to gain desired textural properties of end products.
PubMed: 38928806
DOI: 10.3390/foods13121864 -
International Journal of Molecular... Jun 2024Rice () is a cereal crop with a starchy endosperm. Starch is composed of amylose and amylopectin. Amylose content (AC) is the principal determinant of rice quality, but...
Rice () is a cereal crop with a starchy endosperm. Starch is composed of amylose and amylopectin. Amylose content (AC) is the principal determinant of rice quality, but varieties with similar ACs can still vary substantially in their quality. In this study, we analyzed the total AC (TAC) and its constituent fractions, the hot water-soluble amylose content (SAC) and hot water-insoluble amylose content (IAC), in two sets of related chromosome segment substitution lines of rice with a common genetic background grown in two years. We searched for quantitative trait loci (QTLs) associated with SAC, IAC, and TAC and identified one common QTL (, , and ) on chromosome 6. Map-based cloning revealed that the gene underlying the trait associated with this common QTL is Waxy (). An analysis of the colors of soluble and insoluble starch-iodine complexes and their λ values (wavelengths at the positions of their peak absorbance values) as well as gel permeation chromatography revealed that is responsible for the biosynthesis of amylose, comprising a large proportion of the soluble fractions of the SAC. is also involved in the biosynthesis of long chains of amylopectin, comprising the hot water-insoluble fractions of the IAC. These findings highlight the pleiotropic effects of on the SAC and IAC. This pleiotropy indicates that these traits have a positive genetic correlation. Therefore, further studies of rice quality should use rice varieties with the same genotype to eliminate the pleiotropic effects of this gene, allowing the independent relationship between the SAC or IAC and rice quality to be elucidated through a multiple correlation analysis. These findings are applicable to other valuable cereal crops as well.
Topics: Oryza; Amylose; Quantitative Trait Loci; Solubility; Plant Proteins; Water; Edible Grain; Genetic Pleiotropy; Hot Temperature; Chromosome Mapping; Starch Synthase
PubMed: 38928265
DOI: 10.3390/ijms25126561 -
International Journal of Molecular... Jun 2024Three types of starch with different amylose content were esterified and blended with polybutylene succinate (PBS) to obtain esterified manioc starch/PBS (EMS/PBS),...
Three types of starch with different amylose content were esterified and blended with polybutylene succinate (PBS) to obtain esterified manioc starch/PBS (EMS/PBS), esterified corn starch/PBS (ECS/PBS), and esterified waxy corn starch/PBS (EWS/PBS) composites. The EMS/PBS and ECS/PBS composites with high amylose content displayed typical V-type crystal structures. The original crystals of EWS, which had low amylose content, were disrupted during the esterification process. EWS exhibited the strongest interaction with PBS and the most favorable interface compatibility. The pyrolysis temperature was in order of EMS/PBS < ECS/PBS < EWS/PBS. The elongation at break of the three blends was higher than that of pure PBS. The esterification and plasticization of the EWS/PBS composite were the most comprehensive. The EWS/PBS composite showed the lowest storage modulus (G') and complex viscosity (η*). The interfacial bonding force of the composite materials increased with more amylopectin, decreasing intermolecular forces and destroying crystal structures, which decreased G' and η* and increased toughness. The EWS/PBS composite, with the least amylose content, had the best hydrophobicity and degradation performance.
Topics: Amylose; Esterification; Starch; Polymers; Viscosity; Polyenes; Zea mays; Butylene Glycols
PubMed: 38928007
DOI: 10.3390/ijms25126301 -
Foods (Basel, Switzerland) May 2024Glutinous rice (GR), an important food crop in Asia, provides prolonged energy for the human body due to its high amylopectin content. The non-volatile metabolites...
Glutinous rice (GR), an important food crop in Asia, provides prolonged energy for the human body due to its high amylopectin content. The non-volatile metabolites generated by different cooking methods that affect the nutritional value and color of GR are still poorly understood. Herein, a widely targeted metabolomics approach was used to understand the effects of different cooking methods (steaming, baking, and frying) on the metabolite profiles of GR. Compared with other treatments, steamed GR had a brighter color and significantly lower contents of total sugar, starch, amylopectin, and amylose, at 40.74%, 14.13%, 9.78%, and 15.18%, respectively. Additionally, 70, 108, and 115 metabolites were significantly altered in the steaming, baking, and frying groups respectively, and amino acid and carbohydrate metabolism were identified as the representative metabolic pathways based on KEGG annotations. Further evaluation of 14 amino acids and 12 carbohydrates in steamed GR, especially 4-aminobutyric acid, suggested its high nutraceutical value. Additionally, multivariate analysis indicated that total sugar content, amylose content, beta-alanine methyl ester hydrochloride, and 4-aminobutyric acid played a critical role in color formation in raw and cooked GR. Finally, the levels of major amino acids and carbohydrates were quantified by conventional methods to verify the reliability of the metabolome. Consequently, this in-depth understanding of metabolite profiling in normal cooking methods has provided a foundation for the processing of GR products.
PubMed: 38890846
DOI: 10.3390/foods13111617 -
Carbohydrate Polymers Sep 2024Normal rice starch consists of amylopectin and amylose, whose relative amounts and chain-length distributions (CLDs) are major determinants of the digestibility and...
Normal rice starch consists of amylopectin and amylose, whose relative amounts and chain-length distributions (CLDs) are major determinants of the digestibility and rheology of cooked rice, and are related to metabolic health and consumer preference. Here, the mechanism of how molecular structural features of pure amylopectin (waxy) starches affect starch properties was explored. Following debranching, chain-length distributions of seven waxy varieties were measured using size-exclusion chromatography, and parameterized using biosynthesis-based models, which involve breaking up the chain-length distribution into contributions from five enzyme sets covering overlapping ranges of chain length; structure-property correlations involving the fifth set were found to be statistically significant. Digestibility was measured in vitro, and parameters for the slower and longer digestion phase quantified using non-linear least-squares fitting. The coefficient for the significant correlation involving amylopectin fine structure for the fifth set was -0.903, while the amounts of amylopectin short and long chains were found to dominate breakdown viscosity (correlation coefficients 0.801 and - 0.911, respectively). This provides a methodology for finding or developing healthier starch in terms of lower digestion rate, while also having acceptable palatability. As rice breeders can to some extent control CLDs, this can help the development of waxy rices with improved properties.
Topics: Oryza; Amylopectin; Viscosity; Amylose; Starch; Digestion; Rheology
PubMed: 38823928
DOI: 10.1016/j.carbpol.2024.122264 -
Carbohydrate Polymers Sep 2024The escalating demand for environmentally sustainable and cost-effective adhesives in the wood processing and manufacturing sector has prompted exploration into...
The escalating demand for environmentally sustainable and cost-effective adhesives in the wood processing and manufacturing sector has prompted exploration into innovative solutions. This study introduces a novel gel adhesive composed of chemically unmodified high-amylose starch (G70, with 68 % amylose content) with a minimal proportion of urea-formaldehyde (UF) (UF/starch = 1:10, w/w). This G70/UF gel demonstrates remarkable adhesive capabilities for wooden boards under both dry conditions (with a shear stress of 4.13 ± 0.12 MPa) and wet conditions (with a shear strength of 0.93 ± 0.07 MPa after 2 h of water soaking). The study unveils that the elevated amylose content in the starch, coupled with a meticulously controlled isothermal process during bonding, is crucial for these enhancements. Specifically, the robust cohesion of amylose chains expedites phase separation between starch and UF, while the isothermal process facilitates the migration and enrichment of UF molecules at the gel-board and gel-air interfaces. Lacking these mechanisms, conventional amylopectin-rich starch/UF gels (27 % amylose content) show minimal improvement. Moreover, the G70/UF gel showcases exceptional fire retardancy. In all, the G70/UF gel presents a promising alternative for plywood production, reducing reliance on unhealthy UF resin while offering satisfactory bonding resistance in diverse conditions and superior flame retardancy.
PubMed: 38823915
DOI: 10.1016/j.carbpol.2024.122247 -
Applied Microbiology and Biotechnology May 2024Mycotoxin production by aflatoxin B1 (AFB1) -producing Aspergillus flavus Zt41 and sterigmatocystin (ST) -hyperproducer Aspergillus creber 2663 mold strains on corn and...
Mycotoxin production by aflatoxin B1 (AFB1) -producing Aspergillus flavus Zt41 and sterigmatocystin (ST) -hyperproducer Aspergillus creber 2663 mold strains on corn and rice starch, both of high purity and nearly identical amylose-amylopectin composition, as the only source of carbon, was studied. Scanning electron microscopy revealed average starch particle sizes of 4.54 ± 0.635 µm and 10.9 ± 2.78 µm, corresponding to surface area to volume ratios of 127 1/µm for rice starch and 0.49 1/µm for corn starch. Thus, a 2.5-fold difference in particle size correlated to a larger, 259-fold difference in surface area. To allow starch, a water-absorbing powder, to be used as a sole food source for Aspergillus strains, a special glass bead system was applied. AFB1 production of A. flavus Zt41 was determined to be 437.6 ± 128.4 ng/g and 90.0 ± 44.8 ng/g on rice and corn starch, respectively, while corresponding ST production levels by A. creber 2663 were 72.8 ± 10.0 µg/g and 26.8 ± 11.6 µg/g, indicating 3-fivefold higher mycotoxin levels on rice starch than on corn starch as sole carbon and energy sources. KEY POINTS: • A glass bead system ensuring the flow of air when studying powders was developed. • AFB1 and ST production of A. flavus and A. creber on rice and corn starches were studied. • 3-fivefold higher mycotoxin levels on rice starch than on corn starch were detected.
Topics: Oryza; Zea mays; Starch; Aspergillus; Aspergillus flavus; Aflatoxin B1; Sterigmatocystin; Microscopy, Electron, Scanning; Particle Size; Mycotoxins; Glass
PubMed: 38809353
DOI: 10.1007/s00253-024-13190-7 -
Materials (Basel, Switzerland) May 2024The use of solar interface evaporation for seawater desalination or sewage treatment is an environmentally friendly and sustainable approach; however, achieving...
The use of solar interface evaporation for seawater desalination or sewage treatment is an environmentally friendly and sustainable approach; however, achieving efficient solar energy utilization and ensuring the long-term stability of the evaporation devices are two major challenges for practical application. To address these issues, we developed a novel ceramic fiber@bioderived carbon composite aerogel with a continuous through-hole structure via electrospinning and freeze-casting methods. Specifically, an aerogel was prepared by incorporating perovskite oxide (Ca.La.Dy.)CrO ceramic fibers (CCFs) and amylopectin-derived carbon (ADC). The CCFs exhibited remarkable photothermal conversion efficiencies, and the ADC served as a connecting agent and imparted hydrophilicity to the aerogel due to its abundant oxygen-containing functional groups. After optimizing the composition and microstructure, the (Ca.La.Dy.)CrO ceramic fiber@biomass-derived carbon aerogel demonstrated remarkable properties, including efficient light absorption and rapid transport of water and solutes. Under 1 kW m light intensity irradiation, this novel material exhibited a high temperature (48.3 °C), high evaporation rate (1.68 kg m h), and impressive solar vapor conversion efficiency (91.6%). Moreover, it exhibited long-term stability in water evaporation even with highly concentrated salt solutions (25 wt%). Therefore, the (Ca.La.Dy.)CrO ceramic fiber@biomass-derived carbon aerogel holds great promise for various applications of solar interface evaporation.
PubMed: 38793275
DOI: 10.3390/ma17102205 -
Foods (Basel, Switzerland) May 2024Understanding the nuanced interplay between plant polyphenols and starch could have significant implications. For example, it could lead to the development of... (Review)
Review
Understanding the nuanced interplay between plant polyphenols and starch could have significant implications. For example, it could lead to the development of tailor-made starches for specific applications, from bakinag and brewing to pharmaceuticals and bioplastics. In addition, this knowledge could contribute to the formulation of functional foods with lower glycemic indexes or improved nutrient delivery. Variations in the complexes can be attributed to differences in molecular weight, structure, and even the content of the polyphenols. In addition, the unique structural characteristics of starches, such as amylose/amylopectin ratio and crystalline density, also contribute to the observed effects. Processing conditions and methods will always alter the formation of complexes. As the type of starch/polyphenol can have a significant impact on the formation of the complex, the selection of suitable botanical sources of starch/polyphenols has become a focus. Spectroscopy coupled with chemometrics is a convenient and accurate method for rapidly identifying starches/polyphenols and screening for the desired botanical source. Understanding these relationships is crucial for optimizing starch-based systems in various applications, from food technology to pharmaceutical formulations.
PubMed: 38790857
DOI: 10.3390/foods13101557