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Journal of Agricultural and Food... Jun 2024Small-granule starches (SGSs) have technological advantages over starches of conventional sizes for many applications. The study compared the granular characteristics of... (Comparative Study)
Comparative Study
Small-granule starches (SGSs) have technological advantages over starches of conventional sizes for many applications. The study compared the granular characteristics of three SGSs (from amaranth, quinoa, and taro) with those of maize and potato starches and revealed their molecular basis. The results indicated that the supramolecular architecture of starch granules was not necessarily correlated with granule size. Acid hydrolysis of amaranth and quinoa starches was fast due to not only their small granule sizes but also the defects in the supramolecular structure, to which short external and internal chain lengths of amaranth and quinoa amylopectins contributed. By comparison, the granular architecture of taro starch granules was more stable partly due to the longer external chain length of taro amylopectin. Comparison of the molecular composition of branched subunits (released by using α-amylase of ) in amylopectins and that in lintnerized starches suggested a significant heterogeneous degradation of amaranth and quinoa starches at supramolecular levels.
Topics: Starch; Amaranthus; Chenopodium quinoa; Particle Size; Zea mays; Hydrolysis; Solanum tuberosum; Amylopectin
PubMed: 38775801
DOI: 10.1021/acs.jafc.4c01561 -
Journal of Applied Genetics May 2024Waxy maize grains rich in amylopectin have emerged as a popular food and industrial raw materials. Here, a set of waxy inbreds having recessive waxy1 (wx1) gene derived...
Waxy maize grains rich in amylopectin have emerged as a popular food and industrial raw materials. Here, a set of waxy inbreds having recessive waxy1 (wx1) gene derived through marker-assisted selection (MAS), and their original versions were evaluated for germination, seed vigour index-I and vigour index-II, electrical conductivity (EC) and enzymatic activities viz., dehydrogenase (DH), esterase (EST), peroxidase (POX), superoxide dismutase (SOD) and α-amylase (AMY). Waxy inbreds under study possessed average 97.8% amylopectin compared to 72.4% in original inbreds. Waxy versions showed 15.2% more test weight, 4.3% increase in germination, 22.7% higher seed vigour index-I and 28.3% higher seed vigour index-II, respectively, over the original inbreds. Further, activity of DH, EST, POX, SOD and AMY of MAS-derived waxy inbreds was more than that of original inbreds, whereas EC was less in improved inbreds compared to originals. Amylopectin exhibited strong positive correlations (r = 0.69 to 0.97**) with seed germination, vigour index-I and -II, DH, SOD, POX, EST and AMY activity. However, amylopectin showed negative correlation of - 0.82** with EC. Seed germination and seed vigour indices were also positively correlated with all enzymatic activities (r = 0.58 to 0.92**). The analysis revealed that waxy inbreds possess better seed vigour and enzymatic activities over traditional inbreds. This is the first report of synergistic effects of wx1 gene on seed germination, vigour and enzymatic activities in maize endosperm.
PubMed: 38773055
DOI: 10.1007/s13353-024-00877-w -
Critical Reviews in Food Science and... May 2024Porous starch (PS), a modified form of starch with unique properties, is attracting substantial attention for its diverse advantages and applications. Its intricate... (Review)
Review
Porous starch (PS), a modified form of starch with unique properties, is attracting substantial attention for its diverse advantages and applications. Its intricate porous structure, crystalline and amorphous characteristics, and hydrophilic-hydrophobic properties stem from pore formation physical, chemical, enzymatic, and combined synergistic methods. Porous starch offers benefits like improved gelatinization temperature, water absorption, increased surface area, tunable crystallinity, and enhanced functional properties, making it appealing for diverse food industry applications. To optimize its properties, determining the parameters governing porous structure formation is crucial. Factors such as processing conditions, starch source, and modification methods substantially impact porosity and the overall characteristics of the material. Understanding and controlling these parameters allows customization for specific applications, from pharmaceutical drug delivery systems to enhancing texture and moisture retention in food products. To date, studies shedding light on how porosity formation can be fine-tuned for specific applications are fewer. This review critically assesses the existing reports on porous starch, focusing on how preparation methods affect porosity formation, thereby influencing the product's crystallinity/hydrophilic-hydrophobic nature and overall applicability.
PubMed: 38768041
DOI: 10.1080/10408398.2024.2352548 -
Journal of Agricultural and Food... Jun 2024Granule-associated surface lipids (GASLs) and internal lipids showed different lipid-amylose relationships, contents, and distributions, suggesting their differing...
Absolute Quantitative Lipidomics Reveals Different Granule-Associated Surface Lipid Roles in the Digestibility and Pasting of Waxy, Normal, and High-Amylose Rice Starches.
Granule-associated surface lipids (GASLs) and internal lipids showed different lipid-amylose relationships, contents, and distributions, suggesting their differing biological origins and functions, among waxy, normal, and high-amylose rice starch. The GASL content mainly depended on the pore size, while internal lipids regulated starch biosynthesis, as indicated by correlations of internal lipids with the chain length distribution of amylopectin and amylose content. Of the 1346 lipids detected, 628, 562, and 408 differentially expressed lipids were observed between normal-waxy, high-amylose-waxy, and normal-high-amylose starch, respectively. After the removal of GASLs, the higher lysophospholipid content induced greater decreases in the peak and breakdown viscosity and swelling power, while the highest digestibility increase was found with the highest triacylglycerol content. Thus, different GASL compositions led to different digestibility, swelling, and pasting outcomes. This study sheds new light on the mechanism of the role of GASLs in the structure and properties of starch, as well as in potential modifications and amyloplast membrane development.
Topics: Oryza; Amylose; Digestion; Lipids; Lipidomics; Starch; Viscosity
PubMed: 38767652
DOI: 10.1021/acs.jafc.4c00079 -
Briefings in Functional Genomics May 2024Starch is a significant ingredient of the seed endosperm with commercial importance in food and industry. Crop varieties with glutinous (waxy) grain characteristics,... (Review)
Review
Starch is a significant ingredient of the seed endosperm with commercial importance in food and industry. Crop varieties with glutinous (waxy) grain characteristics, i.e. starch with high amylopectin and low amylose, hold longstanding cultural importance in some world regions and unique properties for industrial manufacture. The waxy character in many crop species is regulated by a single gene known as GBSSI (or waxy), which encodes the enzyme Granule Bound Starch Synthase1 with null or reduced activity. Several allelic variants of the waxy gene that contribute to varying levels of amylose content have been reported in different crop plants. Phylogenetic analysis of protein sequences and the genomic DNA encoding GBSSI of major cereals and recently sequenced millets and pseudo-cereals have shown that GBSSI orthologs form distinct clusters, each representing a separate crop lineage. With the rapidly increasing demand for waxy starch in food and non-food applications, conventional crop breeding techniques and modern crop improvement technologies such as gene silencing and genome editing have been deployed to develop new waxy crop cultivars. The advances in research on waxy alleles across different crops have unveiled new possibilities for modifying the synthesis of amylose and amylopectin starch, leading to the potential creation of customized crops in the future. This article presents molecular lines of evidence on the emergence of waxy genes in various crops, including their genesis and evolution, molecular structure, comparative analysis and breeding innovations.
Topics: Amylopectin; Amylose; Crops, Agricultural; Genotype; Phylogeny; Plant Proteins; Starch; Starch Synthase
PubMed: 38751352
DOI: 10.1093/bfgp/elad035 -
International Journal of Biological... Jun 2024The impact of dual sequential modifications using radio-frequency (RF) plasma and electron beam irradiation (EBI) on starch properties was investigated and compared with...
The impact of dual sequential modifications using radio-frequency (RF) plasma and electron beam irradiation (EBI) on starch properties was investigated and compared with single treatments within an irradiation dose range of 5-20 kGy. Regardless of sequence, dual treatments synergistically affected starch properties, increasing acidity, solubility, and paste clarity, while decreasing rheological features with increasing irradiation dose. The molecular weight distribution was also synergistically influenced. Amylopectin distribution broadened particularly below 10 kGy. Amylose narrowed its distribution across all irradiation doses. This was due to dominating EBI-induced degradation and molecular rearrangements from RF plasma. With the highest average radiation-chemical yield (G) and degradation rate constant (k) of (2.12 ± 0.14) × 10 mol·J and (3.43 ± 0.23) × 10 kGy, respectively, upon RF plasma pre-treatment, amylose underwent random chain scission. In comparison to single treatments, dual modification caused minor alterations in spectral characteristics and crystal short-range order structure, along with increased granule aggregation and surface irregularities. The synergistic effect was dose-dependent, significant up to 10 kGy, irrespective of treatment sequence. The highest synergistic ratio was observed when RF plasma preceded irradiation, demonstrating the superior efficiency of plasma pre-treatment in combination with EBI. This synergy has the potential to lower costs and extend starch's technological uses by enhancing radiation sensitivity and reducing the irradiation dose.
Topics: Starch; Electrons; Plasma Gases; Molecular Weight; Solubility; Amylose; Amylopectin; Rheology
PubMed: 38750859
DOI: 10.1016/j.ijbiomac.2024.132346 -
Food & Function Jun 2024Multigrain reconstituted rice, as a nutritious and convenient staple, holds considerable promise for the food industry. Furthermore, highland barley, corn, and other...
Multigrain reconstituted rice, as a nutritious and convenient staple, holds considerable promise for the food industry. Furthermore, highland barley, corn, and other coarse cereals are distinguished by their low glycemic index (GI), rendering them effective in mitigating postprandial blood glucose levels, thereby underscoring their beneficial physiological impact. This study investigated the impact of extrusion temperature on the physicochemical properties, edible quality, and digestibility of multigrain reconstituted rice. The morphology revealed that starch particles that are not fully gelatinized in multigrain reconstituted rice are observed at an extrusion temperature range of 60 °C-90 °C. As the extrusion temperature increased, the degree of gelatinization (DG) increased, while the contents of water, protein, total starch, and amylopectin decreased substantially. Concurrently, the relative crystallinity, orderliness of starch, and heat absorption enthalpy (Δ) decreased significantly, and water absorption (WAI) and water solubility (WSI) increased markedly. Regarding edible quality, sensory evaluation displayed an initial increase followed by a decrease. In terms of digestibility, the estimated glycemic index (eGI) increased from 61.10 to 70.81, and the GI increased from 60.41 to 75.33. In addition, the DG was significantly correlated with both eGI ( = 0.886**) and GI ( = 0.947**). The results indicated that the ideal extrusion temperature for multigrain reconstituted rice was 90 °C. The findings underscored the pivotal role of optimal extrusion temperatures in the production of multigrain reconstituted rice, which features low GI and high nutritional quality.
Topics: Oryza; Digestion; Glycemic Index; Starch; Humans; Temperature; Hot Temperature; Food Handling; Nutritive Value; Amylopectin
PubMed: 38743003
DOI: 10.1039/d4fo00044g -
Molecular Breeding : New Strategies in... May 2024Members of the permease gene family are responsible for important biological functions in the growth and development of rice. Here, we show that is a constitutive...
UNLABELLED
Members of the permease gene family are responsible for important biological functions in the growth and development of rice. Here, we show that is a constitutive expression gene, and its translated protein is localized on the cell membrane. Mutation of the can promote the expression of genes related to protein and amylopectin synthesis, and also promote the enlargement of protein bodies in its endosperm, leading to an increase in the protein, amylopectin, and total amino acid content of grains in mutants. Seeds produced by the mutant were larger, and the chalkiness traits of the mutants were significantly reduced, thereby improving the nutritional quality and appearance of rice grains. The OsAAP8 protein is involved in the transport of various amino acids; mutation significantly enhanced the root absorption of a range of amino acids and might affect the distribution of various amino acids. Therefore, is an important quality trait gene with multiple biological functions, which provides important clues for the molecular design of breeding strategies for developing new high-quality varieties of rice.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s11032-024-01473-w.
PubMed: 38725797
DOI: 10.1007/s11032-024-01473-w -
Food Chemistry Sep 2024This study explores the impact of postharvest storage temperatures (4 °C and 25 °C) on starch metabolism and textural attributes of glutinous lotus root. While...
This study explores the impact of postharvest storage temperatures (4 °C and 25 °C) on starch metabolism and textural attributes of glutinous lotus root. While starch metabolism is a well-known factor influencing texture, changes in powdery and sticky qualities have remained unexplored. Our research reveals that storing lotus roots at 4 °C delays water dissipation, amylopectin reduction, and the decline in textural elements such as hardness, adhesiveness, springiness, gumminess, and resilience. Lower temperatures postpone amylopectin reduction and sugar interconversion, thereby preserving the sticky texture. Additionally, they suppress starch formation, delay starch metabolism, and elevate the expression of genes involved in starch metabolism. The correlation between gene expression and root texture indicates the critical role of gene regulation in enzyme activity during storage. Overall, low-temperature storage extends lotus root preservation by regulating metabolite content, enzyme activities, and the corresponding genes involved in starch metabolism, preserving both intrinsic and external root quality.
Topics: Plant Roots; Starch; Nelumbo; Food Storage; Temperature; Amylopectin; Plant Proteins
PubMed: 38723566
DOI: 10.1016/j.foodchem.2024.139494 -
Carbohydrate Polymers Aug 2024Starch structure is often characterized by the chain-length distribution (CLD) of the linear molecules formed by breaking each branch-point. More information can be...
Starch structure is often characterized by the chain-length distribution (CLD) of the linear molecules formed by breaking each branch-point. More information can be obtained by expanding into a second dimension: in the present case, the total undebranched-molecule size. This enables answers to questions unobtainable by considering only one variable. The questions considered here are: (i) are the events independent which control total size and CLD, and (ii) do ultra-long amylopectin (AP) chains exist (these chains cannot be distinguished from amylose chains using simple size separation). This was applied here to characterize the structures of one normal (RS01) wheat and two high-amylose (AM) mutant wheats (an SBEIIa knockout and an SBEIIa and SBEIIb knockout). Absolute ethanol was used to precipitate collected fractions, then size-exclusion chromatography for total molecular size and for the size of branches. The SBEIIa and SBEIIb mutations significantly increased AM and IC contents and chain length. The 2D plots indicated the presence of small but significant amounts of long-chain amylopectin, and the asymmetry of these plots shows that the corresponding mechanisms share some causal effects. These results could be used to develop plants producing improved starches, because different ranges of the chain-length distribution contribute independently to functional properties.
Topics: Triticum; Amylopectin; Amylose; Starch Synthase; Starch; Mutation; Plant Proteins
PubMed: 38710564
DOI: 10.1016/j.carbpol.2024.122190