Abstract:Reducing the prevalence of diet-related diseases, including obesity and type 2 diabetes, is a major challenge for health professionals, food manufacturers and governments in both developed and developing countries. Cereals are key targets in meeting this challenge as they are staple foods throughout the world and major sources of energy (derived principally from starch) and dietary fibre. Wheat is the staple cereal in the UK and Europe, and the UK Biotechnology and Biological Sciences Research Council (BBSRC)-… Show more
“…Wheat starch is a major storage carbohydrate and contains about 60~75% grain and 70~80% flour [3]. Starch granules located in starchy endosperm cells are composed of two polymers called amylose and amylopectin (Figure 2) [5]. Starch consists of two granules, a large A-granule (5~40 µm) and a small B-granule (<10 µm).…”
Section: Characterization Of Wheat Starchmentioning
confidence: 99%
“…Recently, high amylose starch showed a positive effect on health in a study related to obesity in humans [34]. RS can generally be divided into five types [5,35]: (1) types such as seeds, legumes, and whole grains that are difficult to digest; (2) types that contain a lot of resistant starch when raw, but which disappears when ripening; (3) low resistant starch content when warm after cooking, but low in resistant starch content when cooled (higher varieties); (4) chemically manufactured starch varieties; (5) a type that combines with the type of fat to change its structure and improve digestion. Foods rich in resistant starch include oats (oatmeal flakes), cold rice, cooked legumes, cooked potatoes, and unripe bananas.…”
Wheat starch is one of the most important components in wheat grain and is extensively used as the main source in bread, noodles, and cookies. The wheat endosperm is composed of about 70% starch, so differences in the quality and quantity of starch affect the flour processing characteristics. Investigations on starch composition, structure, morphology, molecular markers, and transformations are providing new and efficient techniques that can improve the quality of bread wheat. Additionally, wheat starch composition and quality are varied due to genetics and environmental factors. Starch is more sensitive to heat and drought stress compared to storage proteins. These stresses also have a great influence on the grain filling period and anthesis, and, consequently, a negative effect on starch synthesis. Sucrose metabolizing and starch synthesis enzymes are suppressed under heat and drought stress during the grain filling period. Therefore, it is important to illustrate starch and sucrose mechanisms during plant responses in the grain filling period. In recent years, most of these quality traits have been investigated through genetic modification studies. This is an attractive approach to improve functional properties in wheat starch. The new information collected from hybrid and transgenic plants is expected to help develop novel starch for understanding wheat starch biosynthesis and commercial use. Wheat transformation research using plant genetic engineering technology is the main purpose of continuously controlling and analyzing the properties of wheat starch. The aim of this paper is to review the structure, biosynthesis mechanism, quality, and response to heat and drought stress of wheat starch. Additionally, molecular markers and transformation studies are reviewed to elucidate starch quality in wheat.
“…Wheat starch is a major storage carbohydrate and contains about 60~75% grain and 70~80% flour [3]. Starch granules located in starchy endosperm cells are composed of two polymers called amylose and amylopectin (Figure 2) [5]. Starch consists of two granules, a large A-granule (5~40 µm) and a small B-granule (<10 µm).…”
Section: Characterization Of Wheat Starchmentioning
confidence: 99%
“…Recently, high amylose starch showed a positive effect on health in a study related to obesity in humans [34]. RS can generally be divided into five types [5,35]: (1) types such as seeds, legumes, and whole grains that are difficult to digest; (2) types that contain a lot of resistant starch when raw, but which disappears when ripening; (3) low resistant starch content when warm after cooking, but low in resistant starch content when cooled (higher varieties); (4) chemically manufactured starch varieties; (5) a type that combines with the type of fat to change its structure and improve digestion. Foods rich in resistant starch include oats (oatmeal flakes), cold rice, cooked legumes, cooked potatoes, and unripe bananas.…”
Wheat starch is one of the most important components in wheat grain and is extensively used as the main source in bread, noodles, and cookies. The wheat endosperm is composed of about 70% starch, so differences in the quality and quantity of starch affect the flour processing characteristics. Investigations on starch composition, structure, morphology, molecular markers, and transformations are providing new and efficient techniques that can improve the quality of bread wheat. Additionally, wheat starch composition and quality are varied due to genetics and environmental factors. Starch is more sensitive to heat and drought stress compared to storage proteins. These stresses also have a great influence on the grain filling period and anthesis, and, consequently, a negative effect on starch synthesis. Sucrose metabolizing and starch synthesis enzymes are suppressed under heat and drought stress during the grain filling period. Therefore, it is important to illustrate starch and sucrose mechanisms during plant responses in the grain filling period. In recent years, most of these quality traits have been investigated through genetic modification studies. This is an attractive approach to improve functional properties in wheat starch. The new information collected from hybrid and transgenic plants is expected to help develop novel starch for understanding wheat starch biosynthesis and commercial use. Wheat transformation research using plant genetic engineering technology is the main purpose of continuously controlling and analyzing the properties of wheat starch. The aim of this paper is to review the structure, biosynthesis mechanism, quality, and response to heat and drought stress of wheat starch. Additionally, molecular markers and transformation studies are reviewed to elucidate starch quality in wheat.
“…Other research groups are going back to the grain itself to see whether different varieties of cereals (like wheat) can produce grains and flours with starch and fibre that foster a healthier microbiome. The Biotechnology and Biological Sciences Research Council (BBSRC) is funding the multi‐site ‘Designing Future Wheat’ programme with a focus on improving wheat quality and nutrition 6 .…”
“…Starch is one of the most abundant sources of polysaccharides widely distributed in seeds, roots and tubers of plants, which supports about half of the carbohydrate caloric intake for much of the population of the planet (Jobling, 2004; Whistler & Daniel, 2000). Amongst starchy staple crops, one of the most widely consumed is bread wheat ( Triticum aestivum ), and understanding the factors which impact wheat starch digestion has the potential to yield nutritional benefit (Shewry, Hazard, Lovegrove, & Uauy, 2020). Starchy foods vary greatly in their digestibility in the gastrointestinal tract, and starchy foods which are rapidly digested can result in large peaks in post-prandial blood glucose concentration (Brouns et al, 2008).…”
Wheat is the staple crop for 35% of the worlds population, providing a major source of calories for much of the worlds population. Starch is the main source of energy in wheat flour, but the digestibility of wheat starch varies greatly between different flours and wheat products. This has relevance from a health perspective because wheat starch products that are rapidly digested and elicit large post-prandial glucose peaks are associated with a host of cardiac and metabolic disorders. In this study, we investigate the impact of protein on starch digestion in three commercially sourced flours with different grain hardness. Grain hardness impacted on flour particle size, but not significantly on starch digestion. A soluble extract of wheat proteins was found to dramatically reduce starch digestion, even following gastric proteolysis. Proteomic analysis revealed that this soluble extract was enriched in proteinaceous α-amylase inhibitors which were partially degraded during gastric proteolysis. Therefore, we conclude that the soluble proteins of wheat flour have a significant contribution towards retarding starch digestion, even following gastric digestion.
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