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Molecular Characteristics of New wheat starch and Its Digestion Behaviours

Journal of Integrative Agriculture 2014年第5期13卷 1146-1153页

作者： ZHOU Zhong-kai HUA Ze-tian YANG Yan ZHENG Pai-yun ZHANG Yan CHEN Xiao-shan Key Laboratory of Food Nutrition and Safety Ministry of Education/Tianjin University of Science and Technology China National Japonica Rice R&D Center

In order to understand the effect of starch molecular characteristics on the gel structure, which subsequently influence the gel digestion behaviours, three wheat starches, control （conventional wheat starch）, two new wheat cultivars with different genetic backgrounds （by knocking out SBE IIb and SBE IIa, respectively） were used in this study. In comparison with control, slight differences in the morphology of the starch granules of new wheat 1 were observed, whereas the starch granules of new wheat 2 had irregular shapes both for A-type granules and B-type granules. starch molecular weight size was determined by SE-HPLC, and the results indicate that there was a subtle increase in the amylose content in the starch of new wheat 1 compared to that of control. The starch of new wheat 2 had the highest amylose content, and the molecular weight （MW） of its amylopectin was the lowest among the three starches. Fourier transform infrared spectroscopy （FTIR） was employed to investigate starch gel structure and the results suggest that the molecules of starch gel from new wheat 2 are more likely to re-associate to form an organized conformation. The digestion behaviours of the three starch gels were measured using a mixture of pancreatin a-amylase and amyloglucosidase. The results indicated that the starch gels of control and new wheat 1 had very high digestibility of 91.7 and 91.9%, respectively, whereas the digestibility of wheat 2 starch gel was only 36.2%. In comparison with the digestion curve pattems of control and new wheat 1 starch gels, the new wheat 2 exhibited a much lower initial velocity. These results indicated that the molecules in the starch of new wheat 2 are more readily to re-associate to form an organized structure during gel formation because of its unique molecular characteristics.

关键词： wheat starch starch gels molecular characteristics digestion

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Effects of Deacetylated Konjac Glucomannan on the pasting, rheological and retrogradation properties of wheat starch

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Food Bioscience 2023年第2期52卷 938-946页

作者： Zhenzhen Ge Shanshan Gao Mingyue Xu Yuxiang Zhao Xiaopeng Wei Wei Zong Guangyuan Zhao College of Food and Bioengineering Zhengzhou University of Light IndustryZhengzhouChina Zhengzhou University of Light Industry Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhouChina Zhengzhou University of Light Industry Collaborative Innovation Center of Food Production and SafetyZhengzhouChina

The heat intolerance and retrogradation behavior of native wheat starch(WS)are undesirable for starch-based gel foods,therefore the combinations of WS and hydrocolloids have attracted extensive *** objectives of this study were to investigate the effects of konjac glucomannan(KGM)with different degree of deacetylation(DD)on the pasting,rheological and retrogradation properties of *** showed that deacetyl-konjac glucomannan(DKGM)increased the peak viscosity(PV),trough viscosity(TV)and final viscosity(FV),while decreased the breakdown(BD)values of WS,suggesting the enhancement of the viscosity and thermal stability of WS *** raised storage modulus(G′)of WS gels with DKGM1(DD,48.23%)demonstrated that the partial removal of acetyl groups from KGM chains effectively promoted the formation of gel network,accompanied by increased *** storing at 4℃ for 7 days,the hardness of gels increased up 369%,while supplement with DKGM significantly(pstarch retrogradation,which was further verified by LF-NMR ***,the addition of DKGM reduced the retrogradation rate,relative crystallinity and the orderliness of WS-DKGM gels with the prolonging of storage at 4℃,all validating the hindrance of starch retrogradation by ***,these data suggested that partial deacetylation of KGM could effectively improve the pasting,rheological characteristics and impede the retrogradation of WS.

关键词： Deacetylated konjac glucomannan wheat starch Pasting behavior Rheological property Retrogradation

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Identification of differentially expressed microRNAs associate with glucose metabolism in different organs of blunt snout bream(Megalobrama amblycephala)

Identification of differentially expressed microRNAs associa...

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江苏省遗传学会2017年学术研讨会——“技术创新与遗传学发展”

作者：缪凌鸿 Yan Lin Wen-Jing Pan Xin Huang 戈贤平 Ming-Chun Ren Qun-Lan Zhou Bo Liu Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization Ministry of Agriculture Freshwater Fisheries Research Center Chinese Academy of Fishery Sciences

Blunt snout bream(Megalobrama amblycephala) is a widely favored herbivorous fish species and is a frequently-used fish model for studying the metabolism physiology. This study aimed to provide a comprehensive illustration of the mechanisms of high-starch diet(HSD) induced lipid metabolic disorder by identifying microRNAs(miRNAs) controlled pathways in glucose and lipid metabolism in fish using high-throughput sequencing technologies. Small RNA libraries derived from intestine, liver, and brain of HSD and normalstarch diet(NSD) treated M. amblycephala were sequenced and 79, 124 and 77 differentially expressed miRNAs(DEMs) in intestine, liver, and brain of HSD treated fish were identified, respectively. Bioinformatics analyses showed that these DEMs targeted hundreds of predicted genes were enriched into metabolic pathways and biosynthetic processes, including peroxisome proliferator-activated receptor(PPAR), glycolysis/gluconeogenesis, and insulin signaling pathway. These analyses confirmed that miRNAs play crucial roles in glucose and lipid metabolism related to high wheat starch treatment. These results provide information on further investigation of DEMs related mechanism dysregulated by high carbohydrate diet.

关键词： microRNAs wheat starch glucose and lipid metabolism Megalobrama amblycephala

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