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Food Bioscience 2022年第2期46卷 282-290页

作者： Xiaolei Li Yong Wang Siyu Mu Xiangqing Ji Cheng Zeng Dingkuan Yang Liyuan Dai Cuicui Duan Dan Li Key Laboratory of Agro-products Processing Technology Education Department of Jilin ProvinceChangchun University6543 Weixing RoadChangchun130022People’s Republic of China Key Laboratory of Human Health Status Identification and Function Enhancement Department of Science and Technology of Jilin ProvinceChangchun University6543 Weixing RoadChangchun130022People’s Republic of China

To lower the retrogradation and digestibility of waxy corn starch for different food applications,a novel thermostable GtfC type 4,6-α-glucanotransferase without N-and C-terminals(GsGtfC)from Geobacillus sp.12AMOR1 was *** corn starch of 50 g/L was incubated with GsGtfC of 40-100 U/g substrate at 65℃and pH 5.5 for 1 *** molecular weight,iodine affinity,XRD crystallinity,and FTIR ratio of heights of bands at 1047 and 1022 cm^(-1) decreased,but ratio of DPretrogradation enthalpies during the storage at 4℃for 3-14 days and significantly lower released glucose during the incubation with mammalian mucosalα-glucosidase at 37℃for 10-360 *** at 100 U/g substrate increased slowly digestible portion from 11.07%to 24.11%.

关键词： Waxy corn starch Structure retrogradation Digestibility GtfC 4,6-α-glucanotransferase

The Principles of Starch Gelatinization and retrogradation

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Food and Nutrition Sciences 2014年第3期5卷 280-291页

作者： Masakuni Tako Yukihiro Tamaki Takeshi Teruya Yasuhito Takeda Department of Biochemical Science and Technology Kagoshima University Kagoshima Japan. Department of Subtropical Bioscience and Biotechnology University of the Ryukyus Nishihara Japan Department of Subtropical Bioscience and Biotechnology University of the Ryukyus Nishihara Japan Health and Longevity Research Laboratory Integrated Innovation Research Center University of the Ryukyus Nishihara Japan

The polysaccharides, such as κ-carrageenan, ι-carrageenan, agarose (agar), gellan gum, amylose, curdlan, alginate, and deacetylated rhamsan gum, in water changed into an ice-like structure with hydrogen bonding between polymer and water molecules, and between water-water molecules even at a concentration range of 0.1% - 1.0% (W/V) at room temperature, resulting in gelation. Such dramatic changes from liquid into gels have been understood at the molecular level in principles. In this review, we describe the structure-function relationship of starch on the view point of rheological aspects and discuss gelatinization and retrogradation mechanism including water molecules at molecular level. The starch molecules (amylose and amylopectin) play a dominant role in the center of the tetrahedral cavities occupied by water molecules, and the arrangement is partially similar to a tetrahedral structure in a gelatinization process. The arrangement should lead to a cooperative effect stabilizing extended regions of ice-like water with hydrogen bonding on the surface of the polymer molecules, where hemiacetal oxygen and hydroxyl groups might participate in hydrogen bonding with water molecules. Thus, a more extended ice-like hydrogen bonding within water molecules might be achieved in a retrogradation process. Though many investigations not only include starch gelatinization and retrogradaion, but also the gelling properties of the polysaccharides have been undertaken to elucidate the structure-function relationship, no other researchers have established mechanism at the molecular level. There is reasonable consistency in our investigations.

关键词： Principles Starch Amylose Amylopectin Hydrogen Bonding Gelatinization and retrogradation Mechanism

Rice Grains from Slightly Saline Field Exhibited Unchanged Starch Physicochemical Properties but Enhanced Nutritional Values

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Rice science 2024年第3期31卷 343-360,I0055-I0057页

作者： Supranee SANTANOO Wichian SANGWONGCHAI Maysaya THITISAKSAKUL Suphatta PHOTHISET Paweena PONGDONTRI Noppawan NOUNJAN Piyada THEERAKULPISUT Department of Biology Faculty of ScienceKhon Kaen UniversityKhon Kaen 40002Thailand Salt-Tolerant Rice Research Group Khon Kaen UniversityKhon Kaen 40002Thailand Biological Science Program Faculty of ScienceKhon Kaen UniversityKhon Kaen 40002Thailand Department of Biochemistry Faculty of ScienceKhon Kaen UniversityKhon Kaen 40002Thailand Department of Food Technology and Nutrition Faculty of Natural Resources and Agro-IndustryKasetsart UniversityChalermphrakiat Sakon Nakhon Province CampusSakon Nakhon 47000Thailand International College Khon Kaen UniversityKhon Kaen 40002Thailand

This study aims to investigate grain quality and nutritional values of rice(Pokkali,a salt-tolerant cultivar;RD73,a new cultivar improved from KDML105 introgressed with Saltol QTL from Pokkali,and KDML105,a moderately salt-susceptible cultivar)grown under non-saline(0.04–0.87 dS/m)and slightly saline(1.08–4.83 dS/m)field *** results revealed that salinity caused significant reduction in grain size but significant increments in reducing sugar and total protein contents in the ***,the amounts of starch in the grains of KDML105 and Pokkali rice genotypes were unaffected by the *** starch granule size distribution was also unaffected by ***,only starch from Pokkali was significantly diminished in amylose content,from 19.18%to 16.99%.Accordingly,parameters relating to starch gelatinization,retrogradation,and pasting properties of KDML105 and RD73 were unaffected by salinity;only Pokkali showed a significant increase in percentage of retrogradation along with a significant reduction in gelatinization *** the saline field,total phenolic content and antioxidant capacity in the grains of all rice cultivars tended to increase,particularly in *** average,essential element contents in grains from the saline-treated plants showed a 33%,32%,32%,22%,20%,11%,and 10%increase in total P,N,K,Mg,Zn,Fe,and Ca content,***,total Fe content exhibited the greatest percentage of increments in KDML105(187%).Taken together,cultivation of rice in the slightly saline field did not alter its eating and cooking qualities,while enhanced some nutritional properties such as proteins,minerals,and secondary metabolites like phenolic compounds.

关键词： antioxidant capacity elemental composition gelatinization grain morphology retrogradation rice salt stress starch granule

Starch Metabolism in Plant and Its Applications in Food Industry

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Advances in Biological Chemistry 2023年第4期13卷 111-127页

作者： Fabien Nsanzabera Evangeline Irakoze Alexis Manishimwe Aimable Mwiseneza Jean Bosco Nsengiyumva Fabien Nkurikiyimana Department of Education in Sciences Faculty of Education University of Technology and Arts of Byumba (UTAB) Byumba Rwanda African Center of Excellence in Innovative Teaching and Learning Mathematics and Science (ACE-ITLMS) College of Education University of Rwanda Kayonza Rwanda

Starch, a polymer of sugars in plants, is widely used in various industries due to its properties. It is synthesized through ADP-glucose formation and enzyme-mediated processes. Starch is formed during the day and broken down into sugars at night, which are then transported and converted back to starch in storage tissues. This review explores starch metabolism pathways and its role in the food industry, providing valuable insights on energy storage in plants.

关键词： Starch Metabolism Gelatinization retrogradation Starch Biosynthesis Starch Degradation

Influence of Gum Arabic from <i>Acacia Senegal</i>var. <i>kerensis</i>on the Modifications of Pasting and Textural Properties of Cassava and Corn Starches

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Food and Nutrition Sciences 2021年第11期12卷 1098-1115页

作者： Virate Jepkogei Kiprop Mary N. Omwamba Symon M. Mahungu Department of Dairy and Food Science and Technology Egerton University Egerton Kenya Department of Applied Sciences The Eldoret National Polytechnic Eldoret Kenya

The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from Acacia senegal var. kerensis to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical and enzymatic modification. Blends were prepared by substituting the starches with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender viscograph while the textural properties (firmness, consistency, cohesiveness and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters (peak viscosity, final viscosity, break down and setback values) of both starches at all levels of substitution. However, there was no significant effect of gum Arabic on the pasting temperature (72.05°C - 71.85°C) for corn starch and (68.90°C - 68.65°C)

关键词： Starch Gum Arabic Pasting Properties Textural Properties retrogradation