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1. Molecular weight, chain length distribution and long-term retrogradation of cassava starch modified by amylomaltase

Author:
Hua-Tsung Lin; An-I Yeh; Tuan-Hua David Ho; Min-Hsiung Pan; Shih Hsin Chen
Source:
Food hydrocolloids 2023 v.134 pp. 108027
ISSN:
0268-005X
Subject:
amylose,   etc   ; 4-alpha-glucanotransferase; amylopectin; cassava starch; hydrocolloids; hydrolysis; molecular weight; polymerization; retrogradation;     Show all 9 Subjects
Abstract:
... Cassava starch was modified with amylomaltase (AMase) at different enzyme/substrate ratios (E/S) and reaction times to explore the structural changes and the retrogradation properties. AMase-treated starch (ATS) showed an increase in weight-average molecular weight (Mw) at a short reaction time, and the action mode of AMase revealed two trends separated by the E/S. At high E/S (≥2 U/g), Mw increas ...
DOI:
10.1016/j.foodhyd.2022.108027

2. Effect of dry heat treatment on multi-structure, physicochemical properties, and in vitro digestibility of potato starch with controlled surface-removed levels

Author:
Qian Zhang; Hao Duan; Yaxi Zhou; Shiqi Zhou; Xiangzhen Ge; Huishan Shen; Wenhao Li; Wenjie Yan
Source:
Food hydrocolloids 2023 v.134 pp. 108062
ISSN:
0268-005X
Subject:
amylose,   etc   ; amylases; enthalpy; gelatinization; heat; heat treatment; hydrocolloids; molecular weight; potato starch; solubility;     Show all 10 Subjects
Abstract:
... To explore the effect of the out-shell structure on dry heat modification efficiency on starch, chemical gelatinization technology was used to deshell the potato starch granules. The controlled shell-separated levels of approximately 10%, 30%, and 50% of the remnant were obtained. Further, starch samples were subjected to dry heat treatment (DHT), and the multi-structural, physicochemical, and dig ...
DOI:
10.1016/j.foodhyd.2022.108062

3. Endogenous protein and lipid facilitate the digestion process of starch in cooked quinoa flours

Author:
Shiyi Lu; Jie Li; Jingyun Ji; Yangyang Wen; Hongyan Li; Jing Wang; Baoguo Sun
Source:
Food hydrocolloids 2023 v.134 pp. 108099
ISSN:
0268-005X
Subject:
amylose,   etc   ; amylopectin; digestibility; digestible carbohydrates; digestion; gels; hydrocolloids; hydrolysis; lipids; microscopy; quinoa flour; viscosity;     Show all 12 Subjects
Abstract:
... Quinoa, known for its nutritional quality and as a low GI food, has arose great interests of scientists in the recent past. Intrinsic properties of starch as well as endogenous proteins and lipids might be important factors influencing the digestion processes of cooked quinoas. This work aims to investigate the roles of endogenous proteins and lipids on starch digestibility in quinoa flour, and un ...
DOI:
10.1016/j.foodhyd.2022.108099

4. Emulsion-based oleogelation using octenyl succinic anhydride modified granular cold-water swelling starch

Author:
Ornicha Champrasert; Leonard M.C. Sagis; Prisana Suwannaporn
Source:
Food hydrocolloids 2023 v.135 pp. 108186
ISSN:
0268-005X
Subject:
amylose,   etc   ; anhydrides; contact angle; droplet size; emulsions; hydrocolloids; microstructure; oil-water interface; oleogels; viscoelasticity; water;     Show all 11 Subjects
Abstract:
... Oleogels were produced starting from Pickering emulsions, stabilized by octenyl succinic anhydride (OSA) modified high amylose (HS-OSA), waxy (WS-OSA), and granular cold-water swelling starch (GCWS-OSA). GCWS-OSA had the highest degree of OSA substitution (DS) and contact angle with the oil-water interface, and the smallest emulsion droplet size (0.0149, 80.4°, 12.58 μm), followed by WS-OSA (0.009 ...
DOI:
10.1016/j.foodhyd.2022.108186

5. Internal structure and thermal properties of potato starches varying widely in amylose content

Author:
Xue Zhao; Per Hofvander; Mariette Andersson; Roger Andersson
Source:
Food hydrocolloids 2023 v.135 pp. 108148
ISSN:
0268-005X
Subject:
amylose,   etc   ; amylopectin; anion exchange chromatography; calorimetry; dextrins; enthalpy; gel chromatography; gelatinization; hydrocolloids; mutation; polymerization; potatoes; retrogradation; starch synthase;     Show all 14 Subjects
Abstract:
... The correlation between starch internal structure and thermal properties (gelatinisation and retrogradation) was studied in starches of wild-type potatoes and potatoes from the lines with altered starch synthase or branching enzyme activities (GBSS, SS, SBE), representing a range of amylose:amylopectin ratio from 2 to >99.5% amylopectin. The different potato lines were divided into Group 1–8 depen ...
DOI:
10.1016/j.foodhyd.2022.108148

6. Impact of storage on starch digestibility and texture of a high-amylose wheat bread

Author:
M. Corrado; P. Zafeiriou; J.H. Ahn-Jarvis; G.M. Savva; C.H. Edwards; B.A. Hazard
Source:
Food hydrocolloids 2023 v.135 pp. 108139
ISSN:
0268-005X
Subject:
amylose,   etc   ; ambient temperature; breads; digestible carbohydrates; enzymes; flour; frozen storage; glycemic effect; hydrocolloids; mutants; shelf life; texture; wheat;     Show all 13 Subjects
Abstract:
... Staling is a complex process that determines the shelf-life of baked products like bread. Breads made using high-amylose flour may elicit a lower glycaemic response, with benefits for health, however the impact of storage on structure of novel high-amylose wheat foods is not known. We investigated the staling behaviour of high-amylose bread made from a starch branching enzyme II (sbeII) wheat muta ...
DOI:
10.1016/j.foodhyd.2022.108139

7. Effect of energetic neutrals on the kithul starch retrogradation; Potential utilization for improving mechanical and barrier properties of films

Author:
Cherakkathodi Sudheesh; Kappat Valiyapeediyekkal Sunooj; Basheer Aaliya; Muhammed Navaf; Plachikkattu Parambil Akhila; Shabir Ahmad Mir; Sarasan Sabu; Abhilash Sasidharan; Kundukulangara Pulissery Sudheer; Suraj Kumar Sinha; Vallayil Appukuttan Sajeevkumar; Johnsy George
Source:
Food chemistry 2023 v.398 pp. 133881
ISSN:
0308-8146
Subject:
amylose,   etc   ; bioplastics; crystal structure; ears; enthalpy; food chemistry; freeze-thaw cycles; hardness; nonthermal processing; petroleum; retrogradation; strength (mechanics); transmittance;     Show all 13 Subjects
Abstract:
... The effect of energetic neutral argon (EAr) atoms on the short and long-term retrogradation was studied, and the retrograded starch was used to prepare bioplastic films for better mechanical and barrier properties. Kithul starch showed higher short and long-term retrogradation after treatment. The EAr atoms treatment increased amylose content and amylose leaching; it facilitated the short-term ret ...
DOI:
10.1016/j.foodchem.2022.133881

8. Thermoproteus uzoniensis 4-α-glucanotransferase catalyzed production of a thermo-reversible potato starch gel with superior rheological properties and freeze-thaw stability

Author:
Xiaoxiao Li; Yu Wang; Jing Wu; Zhengyu Jin; Lubbert Dijkhuizen; Maher Abou Hachem; Yuxiang Bai
Source:
Food hydrocolloids 2023 v.134 pp. 108026
ISSN:
0268-005X
Subject:
amylose,   etc   ; Thermoproteus; amylopectin; corn; food composition; freeze-thaw cycles; hydrocolloids; modified starch; molecular weight; peas; polymerization; potato starch; potatoes; retrogradation; rice; wheat;     Show all 16 Subjects
Abstract:
... Solid-liquid thermo-reversibility, lacking in raw starch is an important property for gels allowing repeated thermal processing in food. In this work, the Thermoproteus uzoniensis 4-α-glucanotransferase (TuαGT) was used to modify five different starches from potato, corn, rice, wheat, and pea and the thermo-reversibility of the modified starch gels was evaluated by rheological assay. Only modified ...
DOI:
10.1016/j.foodhyd.2022.108026

9. Effects of wet-media milling on multi-scale structures and in vitro digestion of tapioca starch and the structure-digestion relationship

Author:
Xuxu Li; Xinran Yue; Qilin Huang; Binjia Zhang
Source:
Carbohydrate polymers 2022 v.284 pp. 119176
ISSN:
0144-8617
Subject:
amylose,   etc   ; amylopectin; digestion; tapioca;     Show all 4 Subjects
Abstract:
... This work aims to understand the relation between multi-scale structural changes and in vitro digestion of tapioca starch modified by wet-media milling. The native starch granules were smooth and difficult to digest due to the hindrance of enzymes entry into the granules by the concentric shell architecture. However, 1-min milling could break the smooth surface of starch granules, weakening shell ...
DOI:
10.1016/j.carbpol.2022.119176

10. Block Copolysaccharides from Methylated and Acetylated Cellulose and Starch

Author:
Korbinian Sommer; Cordt Zollfrank
Source:
Biomacromolecules 2022 v.23 no.6 pp. 2280-2289
ISSN:
1526-4602
Subject:
amylose,   etc   ; cellulose; methanolysis; methylation; regioselectivity;     Show all 5 Subjects
Abstract:
... All-glucose block copolysaccharides with alternated α- and β-configured blocks do not exist in nature. Such polysaccharides, and materials made thereof, might exhibit very interesting properties due to the different supramolecular structures of the two α- and β-configured blocks. This would be helical for starch and linear for cellulose in the case of a non-derivatized all-glucose polysaccharide. ...
DOI:
10.1021/acs.biomac.1c01673

11. Characterization and properties of starch-dicarboxylic acid inclusion complexes prepared by excess steam jet cooking

Author:
James A. Kenar; David L. Compton; Steven C. Peterson; Frederick C. Felker
Source:
Carbohydrate polymers 2022 v.296 pp. 119955
ISSN:
0144-8617
Subject:
amylose,   etc   ; corn starch; dicarboxylic acids; steam;     Show all 4 Subjects
Abstract:
... A series of dicarboxylic-amylose inclusion complexes (AIC) were prepared by excess steam jet-cooking high amylose corn starch with linear C10, C12, C14, and C16 dicarboxylic acids to examine the influence of two polar head groups on complex formation. The C12, C14, and C16 dicarboxylic acid AIC were prepared in 48–63 % yields and contained 8.9–11.8 % diacid while the C10 AIC gave 30 % and containe ...
Handle:
10113/7873769
DOI:
10.1016/j.carbpol.2022.119955
CHORUS:
10.1016/j.carbpol.2022.119955

12. Enantioseparation of 4C-Substituted Pyrrolidin-2-One Derivatives on Polysaccharide and Macrocyclic Glycopeptide Chiral Stationary Phases

Author:
Helena Kažoka; Baiba Turovska; Toms Upmanis; Grigory Veinberg
Source:
Chromatographia 2022 v.85 no.5 pp. 489-495
ISSN:
0009-5893
Subject:
amylose,   etc   ; acetates; cellulose; enantiomers; glycopeptides; vancomycin;     Show all 6 Subjects
Abstract:
... To extend our previous studies concerning the enantioseparation of 4C-substituted pyrrolidin-2-one derivatives on polysaccharide-based chiral stationary phases with ethanol/n-hexane mobile phases, two commercially available immobilized chiral stationary phases [amylose derivatized with (S)-α-methylbenzylcarbamate, and cellulose derivatized with 3,5-dichlorophenylcarbamate] were studied. Also, effo ...
DOI:
10.1007/s10337-022-04145-z

13. A protocol to replace dedication to either normal phase or polar organic mode for chiral stationary phases containing amylose tris(3,5-dimethylphenylcarbamate)

Author:
Simon Horváth; Zsuzsanna Eke; Gábor Németh
Source:
Journal of chromatography 2022 v.1673 pp. 463052
ISSN:
0021-9673
Subject:
amylose,   etc   ; chromatography; ethanol; hysteresis; isopropyl alcohol;     Show all 5 Subjects
Abstract:
... Alteration of the enantiorecognition ability of polysaccharide-based chiral columns in the shipping normal phase (NP) eluent after exposition to polar organic (PO) mode eluents can be conceived as an incomplete hysteresis cycle. Non-standard solvents provide a solution to overcome this issue with immobilized stationary phases, but a procedure was missing so far to regenerate coated stationary phas ...
DOI:
10.1016/j.chroma.2022.463052

14. Agronomic Traits and Physicochemical Properties of Starch of Different Grain Positions in Wheat Spike Under Nitrogen Treatment

Author:
Leilei Wang; Zhisheng Xu; Yong Zhang; Yuren Duan; Yumeng Zhang; Yunfei Wu; Xurun Yu; Gang Chen; Fei Xiong
Source:
Stärke = 2022 v.74 no.1-2 pp. e2100190
ISSN:
0038-9056
Subject:
amylose,   etc   ; nitrogen; polymerization; protein content; spikelets; wheat;     Show all 6 Subjects
Abstract:
... Nitrogen is an important factor that influences the yield and quality of wheat grain. However, little is known about its effect on the different positions of the grain in spikelets. Compared with the control group, nitrogen application increased the weight, starch content, and protein content of grains in each position considerably. In particular, the protein content in high grain positions of Yan ...
DOI:
10.1002/star.202100190

15. Starch structure and nutritional functionality – Past revelations and future prospects

Author:
Shahid Ahmed Junejo; Bernadine M. Flanagan; Bin Zhang; Sushil Dhital
Source:
Carbohydrate polymers 2022 v.277 pp. 118837
ISSN:
0144-8617
Subject:
amylose,   etc   ; amylopectin; carbohydrate structure; energy; nutritive value;     Show all 5 Subjects
Abstract:
... Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in the area of starch structure from the early 18th century and further established the relation of starch structure to nutritional functionality. Although a huge array of work is reported in the area, the review identified that ...
DOI:
10.1016/j.carbpol.2021.118837

16. Functional Analysis and Precise Location of m-1a in Rice

Author:
Qing Dong; Jia Shen; Fang Wang; Yaocheng Qi; Chaoqiang Jiang; Chaolong Zu; Tingchun Li
Source:
Agronomy 2022 v.12 no.7 pp. -
ISSN:
2073-4395
Subject:
amylose,   etc   ; agronomy; chromosomes; phenotype; rice; transfer DNA;     Show all 6 Subjects
Abstract:
... The T-DNA insertion technique is widely used in molecular breeding for its stable inheritance and low copy number in the plant genome. In our experiment, a transfer DNA (T-DNA) insertion grain of m-1a in rice was identified. Phenotypic analysis revealed that the grains appeared chalky and became extensive. The epidermis was shrinking. Meanwhile, the amylose contents of the seeds decreased signific ...
DOI:
10.3390/agronomy12071706

17. Relations between starch fine molecular structures with gelatinization property under different moisture content

Author:
Enpeng Li; Panpan Cao; Wei Cao; Cheng Li
Source:
Carbohydrate polymers 2022 v.278 pp. 118955
ISSN:
0144-8617
Subject:
amylose,   etc   ; amylopectin; endothermy; gelatinization; rice; water content;     Show all 6 Subjects
Abstract:
... Although gelatinization property has been intensively investigated with its relation to starch structures, how a combination of starch molecular structures and moisture content affect the gelatinization remains unclear. The gelatinization of six rice starches with a wide range of amylose content was investigated under different moisture content in this study. Results showed that starch gelatinizat ...
DOI:
10.1016/j.carbpol.2021.118955

18. Effect of ball milling treatment on the structural, physicochemical and digestive properties of wheat starch, A- and B-type starch granules

Author:
Ni Han; Jin-Lei Fan; Ning Chen; Han-Qing Chen
Source:
Journal of cereal science 2022 v.104 pp. 103439
ISSN:
0733-5210
Subject:
amylose,   etc   ; digestible carbohydrates; enthalpy; gelatinization; solubility; wheat starch;     Show all 6 Subjects
Abstract:
... The effect of ball milling treatment (BMT) for different time (0, 10, 20, 30, 40 and 60 min) on the structural, physicochemical and digestive properties of wheat starch (WS), A- (AS) and B-type (BS) starch granules were investigated. The results showed that the damaged starch content, amylose content and the solubility of WS, AS and BS increased after BMT. Scanning electron microscopy exhibited th ...
DOI:
10.1016/j.jcs.2022.103439

19. Effect of gelatinization and swelling degree on the lubrication behavior of starch suspensions

Author:
Lei Ji; He Zhang; Leonardo Cornacchia; Guido Sala; Elke Scholten
Source:
Carbohydrate polymers 2022 v.291 pp. 119523
ISSN:
0144-8617
Subject:
amylose,   etc   ; corn starch; friction; gelatinization; humans; lubrication; saliva;     Show all 7 Subjects
Abstract:
... This research aimed to investigate the effect of starch gelatinization and swelling degree on the lubrication properties of starch aqueous suspensions. Three types of maize starch with different amylose content of 70% (HAS), 25% (NS), and <1% (WS) were used to vary the swelling capacities. The granule suspension of NS showed the highest swelling factor (SF) of 26.5, and gave the best lubrication c ...
DOI:
10.1016/j.carbpol.2022.119523

20. Different genetic strategies to generate high amylose starch mutants by engineering the starch biosynthetic pathways

Author:
Yuyue Zhong; Jian Zhou Qu; Xingxun Liu; Li Ding; Ying Liu; Eric Bertoft; Bent L. Petersen; Bruce R. Hamaker; Kim Henrik Hebelstrup; Andreas Blennow
Source:
Carbohydrate polymers 2022 v.287 pp. 119327
ISSN:
0144-8617
Subject:
amylose,   etc   ; amylopectin; biosynthesis; carbohydrate structure; models; resistant starch;     Show all 6 Subjects
Abstract:
... This review systematically documents the major different strategies of generating high-amylose (HAS) starch mutants aiming at providing high resistant starch, by engineering the starch biosynthesis metabolic pathways. We identify three main strategies based on a new representation of the starch structure: ‘the building block backbone model’: i) suppression of starch synthases for reduction of amyl ...
DOI:
10.1016/j.carbpol.2022.119327