Removing starch granule-associated surface lipids affects structure of heat-moisture treated hull-less barley starch

Zhang, Chuangchuang; Xu, Zhong; Liu, Xingxun; Ma, Minglin; Khalid, Sumbal; Bordiga, Matteo; Sui, Zhongquan; Corke, Harold

doi:10.1016/j.carbpol.2022.120477

Cited by 21 publications

(8 citation statements)

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“…In the resulting X‐ray diffraction (XRD) pattern, the crystalline structure and properties of the starch were probed by observing the spiky part of the diffraction curve (crystalline structure) and the diffuse part (noncrystalline structure). The crystalline peaks were determined according to established methods, 19 and the crystalline and amorphous regions were calculated using MDI‐Jade 6.0 software (Material Data Inc.), according to the method of Hayakawa et al 20,21 . The crystallinity was calculated using the following equation:

\begin{equation*} \textit{Crys}\textit{tall}\textit{inity}\ \left(\%\right)=\frac{{A}_{c}}{{A}_{c}+{A}_{a}}\ \ensuremath{\times{}}100\% \end{equation*}

where A c is the total area of the crystalline region on the XRD map and A a is the total area of the amorphous region.…”

Section: Methodsmentioning

confidence: 99%

“…In the resulting X-ray diffraction (XRD) pattern, the crystalline structure and properties of the starch were probed by observing the spiky part of the diffraction curve (crystalline structure) and the diffuse part (noncrystalline structure). The crystalline peaks were determined according to established methods, 19 and the crystalline and amorphous regions were calculated using MDI-Jade 6.0 software (Material Data Inc.), according to the method of Hayakawa et al 20,21 The crystallinity was calculated using the following equation:…”

Section: Starch X-ray Diffraction and Crystallinitymentioning

confidence: 99%

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Extraction process, physicochemical properties, and digestive performance of red yeast rice starch

Bai,

Liu,

Wang

et al. 2023

Biotech and App Biochem

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In the present study, taking red yeast rice (RYR) as the raw material, the optimum extraction process of RYR starch was investigated through a single‐factor experiment and the Box–Behnken design: The liquid–to‐solid ratio was 5 mL/g, the concentration of sodium hydroxide solution was 0.075 mol/L, and the extraction time was 3.1 h. Under these extraction conditions, the extraction rate of starch reached 90.077%. To explore the influence of solid‐state fermentation on RYR starch, three different fermentation stages of RYR starch, raw rice starch, semi‐gelatinized rice starch, and RYR starch were used as test materials to determine the changes in the physicochemical properties and glycemic index (GI) values of RYR starch during solid‐state fermentation. The results showed that with the advancement of the RYR solid‐state fermentation process, the starch particle size gradually increased, the light transmittance gradually decreased, and the solubility and swelling power significantly increased. In addition, the amylose content of starch gradually increased, whereas the amylopectin content gradually decreased; the content of fast digestible starch and slow digestible starch decreased, whereas the content of resistant starch increased. In parallel, during solid‐state fermentation, the hydrolysis index significantly decreased, and the GI values also decreased. In summary, solid‐state fermentation reduced the digestibility of RYR starch. These results provide a theoretical basis for the structural and physicochemical properties of RYR starch and lay a foundation for its subsequent application and expansion of RYR starch.

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\begin{equation*} \textit{Crys}\textit{tall}\textit{inity}\ \left(\%\right)=\frac{{A}_{c}}{{A}_{c}+{A}_{a}}\ \ensuremath{\times{}}100\% \end{equation*}

where A c is the total area of the crystalline region on the XRD map and A a is the total area of the amorphous region.…”

Section: Methodsmentioning

confidence: 99%

Section: Starch X-ray Diffraction and Crystallinitymentioning

confidence: 99%

Extraction process, physicochemical properties, and digestive performance of red yeast rice starch

Bai,

Liu,

Wang

et al. 2023

Biotech and App Biochem

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“…15 Recent research on hull-less barley found that a thin lipid film enveloped starch granules. 16 Then, during physical and chemical modification, removing GASLs affected heat−moisture treatment 17 and achieved greater octenyl succinic anhydride derivatization. 18 In addition, despite the low content of GASL, they may regulate starch properties.…”

Section: Introductionmentioning

confidence: 99%

“…Interestingly, GASLs played different roles among barley starches with different amylose contents during heat− moisture treatment. 16,17 Based on the relationship between the amyloplast membrane lipid and starch synthesis, the interaction between starch granules and lipids within a plant, and the roles of different GASLs in physical modification, our hypothesis is that the GASL composition varies among rice varieties with different amylose contents and then contributes to their differences in chain length distribution, pasting properties, and digestibility. Internal and surface lipids were compared in terms of their proportion, content, distribution, and relationship with the amylose content to reveal possible differences in their potential biological origins and functions.…”

Section: Introductionmentioning

confidence: 99%

Absolute Quantitative Lipidomics Reveals Different Granule-Associated Surface Lipid Roles in the Digestibility and Pasting of Waxy, Normal, and High-Amylose Rice Starches

Zhang,

Xu,

et al. 2024

J. Agric. Food Chem.

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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.

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“…The gelling ability of myofibrillar protein can be improved by the incorporation of food hydrocolloids to form interactions with proteins. Starches and modified starches are the extensively used additives in surimi products, because they not only enhance the gelling ability of protein by increasing water absorption and the filler effect but also reduce the cost (Zhao et al., 2022; Zhang et al., 2023). Moreover, the protein system can be affected by starch through the interactions, including electrostatic interactions, hydrogen bond, van der Waals forces, and entanglements between protein and starch (Kong et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

Chen

Cai

et al. 2023

Food Frontiers

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To investigate the protein–starch interactions in myofibrillar protein gels under the ultrasonic pretreatment, the effect of cassava starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus was studied. For the myofibrillar protein–starch (MPS) solutions, the turbidity and elastic modulus increased when the starch content increased from 0% to 8%. For the MPS gels, the hardness, chewiness, gumminess, and water holding capacity increased with the starch content, whereas the cooking loss and whiteness decreased. Starch incorporation promoted the conversion of free water to immobilized water and bound water. The active sulfhydryl content decreased with the starch content, whereas the hydrogen bond and hydrophobic interaction content increased. Fine network structure containing pores at uniform size was formed in the MPS gel at an increased starch content, as shown in the scanning electron microscope images. When the ultrasonic pretreatment was introduced, the elastic modulus of MPS solutions and hardness, chewiness, gumminess, hydrophobic interaction, β‐sheet content, and microstructural compactness of the MPS gels increased, whereas the turbidity of the MPS solutions and cooking loss, whiteness, free water content, active sulfhydryl content, and random coil content of the MPS gels decreased. The MPS gel containing 8% of starch and subjected to ultrasonic pretreatment showed the highest hardness, chewiness, and gumminess of 220, 150, and 160 g, while the lowest cooking loss of 2.5% among all samples. Therefore, the gelling properties of myofibrillar protein from L. japonicus could be enhanced by the starch incorporation, ultrasonic pretreatment, and their synergistic effect.

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Removing starch granule-associated surface lipids affects structure of heat-moisture treated hull-less barley starch

Cited by 21 publications

References 50 publications

Extraction process, physicochemical properties, and digestive performance of red yeast rice starch

Extraction process, physicochemical properties, and digestive performance of red yeast rice starch

Absolute Quantitative Lipidomics Reveals Different Granule-Associated Surface Lipid Roles in the Digestibility and Pasting of Waxy, Normal, and High-Amylose Rice Starches

Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

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