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One of the most significant goals in plant breeding programs is to generate new rice varieties with increased elements and good grain quality. In this experiment, ten rice genotypes were evaluated for grain quality traits and protein percentage. Also, milled rice of the ten genotypes were used for analysis of mineral elements. The results revealed that mean squares attributable to genotypes were significant for all traits during the two growing seasons, showing the presence of broad genetic variability among genotypes for all traits under consideration. However, the Indica type (Egyptian Yasmin and Giza 182) gave the highest value for grain length (7.10, 6.52 mm) and grain shape (2.87, 2.82 mm) under the two seasons. While, Al-Ahsa Type1 and Al-Ahsa Type2 rice varieties gave the highest values in protein percentage, which gave 10.80 and 9.80%. Correlation coefficients among the nine grain quality traits clarifying eight absolute positive correlation grain length with grain shape, grain width with hulling % and head rice %; grain shape with amylose content %; hulling % with milled rice and head rice %; milled rice % with head rice %; head rice % with gelatinization temperature. On the other hand, there were seven absolute negative correlations between grain length with grain width; grain width with grain shape and amylose content %; grain shape with hulling % and head rice %; amylose content % with milled rice %, head rice % and gelatinization temperature. In micronutrient elements Al-Ahsa Type1 and Al-Ahsa Type2 varieties gave the heights value for N, P, K, Mg %. Also, gave the heights value for Na (73.25, 73), Fe (20.12, 19.80), and Zn (125.60, 122.70). Pearson’s correlation observed eight absolute positive and significant correlations, which were between; nitrogen content (N), P, K, Mg, Na, Fe, Zn, Cu and protein percentage.

The accumulation and physicochemical properties of starch affect the eating quality of taro corm. This study aims to investigate the accumulation, morphology, and physicochemical properties of starch from inner and outer tissues in the top, middle, and basal parts of taro corm. Structural and morphological observations showed that the inner tissues of the taro corm accumulated more starch, and the middle tissue had moderate amylose content and the largest granule diameter. Starch from different tissues exhibited A-type orthorhombic structure and similar nuclear magnetic resonance spectrum. The relative crystallinity of starch in the middle tissue was higher than that in the top and basal tissue. Compared with middle and basal tissue, starch from top tissue showed higher peak viscosity, pasting time, swelling power and solubility. Compared with the top and basal tissues, the middle tissue of taro corm exhibited higher index of eating quality including smell, texture, and total evaluation score. The results indicated that starches in various spatial parts of taro corm exhibit differences in accumulation, morphology, structure and physicochemical properties that lead to diverse eating qualities.

The structures of starch and starch-based materials determine additives migration from material matrix. Propionylated starch derived from waxy, normal, G50 and G80 starch were selected as the matrix, the amylose effect on plasticizer (triacetin) migration as well as structural changes in hydrophobic starch-based films were discussed. The constant (k1) of first-order rate and initial release rate (V0) of triacetin migration were consistent with the increment of amylose content. Meanwhile, diffusion model disclosed that Fick's second law was apposite to characterize the short-term migration of triacetin, and larger diffusion coefficient (D) values of short- and long-term migration were also found in films with higher amylose content, indicating that amylose-formed structures were in favor of triacetin migration. In comparison of propionylated amylopectin, Van der Waals's interactions between propionylated amylose and triacetin were easier to be weakened with the migration of triacetin, which promoted the decrease of wavenumber of C-O-C, and enlarged the inter-planner spacing of crystalline structures, promoting the formation of amorphous structures and wrinkles and embossments in films with higher amylose content. This work confirmed that regulating the structures of starch were effective to control the migration behavior of additives from starch-based films.

Concentrated solutions of a rigid ring polymer, cyclic amylose tris(n-butylcarbamate) (cATBC), have lyotropic liquid crystallinity. Phase boundary concentrations of cATBC in tetrahydrofuran (THF) a...

The effects of carboxymethyl chitosan (CMCS) on the pasting, rheological, and physical properties of yam starch (YS) were investigated. Different concentrations of CMCS were added to the YS, followed by heating paste treatment at 95 °C. Then the blends were subjected to the determination of physicochemical, rheological properties and in vitro digestibility. Our results showed that CMCS reduced the paste viscosity of YS and the addition of CMCS did not effectively inhibit the movement of water molecules. Rheological measurements results showed that YS-CMCS blends exhibited shear thinning behavior. Furthermore, because of the presence of amylose inhibited the swelling of the starch and leaching of amylose, the addition of CMCS had no significant difference between solubility and swelling power of YS.

Synthesis of large-ring cyclodextrins (LR-CDs) in any significant amount has been challenging. This study enhanced the LR-CDs production by Thermus filiformis amylomaltase (TfAM) enzyme by starch pretreatment using glycogen debranching enzyme from Corynebacterium glutamicum (CgGDE). CgGDE pretreated tapioca starch gave LR-CD conversion of 31.2 ± 2.2%, compared with LR-CDs produced from non-treated tapioca starch (16.0 ± 2.4%). CgGDE pretreatment enhanced amylose content by approximately 30%. Notably, a shorter incubation time of 1 h is sufficient for CgGDE starch pretreatment to produce high LR-CD yield, compared with 6 h required for the commercial isoamylase. High-Performance Anion Exchange Chromatography coupled with Pulsed Amperometric Detection (HPAEC-PAD) and Gel Permeable Chromatography (GPC) revealed that CgGDE is more efficient than the commercial isoamylase in debranching tapioca starch and gave lower molecular weight products. In addition, lower amount of by-products (linear oligosaccharides) were detected in cyclization reaction when using CgGDE-pretreated starch. In conclusion, CgGDE is a highly effective enzyme to promote LR-CD synthesis from starch with a shorter incubation time than the commercial isoamylase.

Rice starch has been used in various agri-food products due to its hypoallergenic properties. However, rice starch has poor solubility, lower resistant starch content with reduced retrogradation and poor functional properties. Hence, its industrial applications are rather limited. The lack of comprehensive information and a holistic understanding of the interaction between rice starch and endo/exogenous constituents to improve physico-chemical properties is a prerequisite in designing industrial products with enhanced functional attributes. In this comprehensive review, we highlight the potentials of physically mixing of biopolymers in upgrading the functional characteristics of rice starch as a raw material for industrial applications. Specifically, this review tackles rice starch modifications by adding natural/synthetic polymers and plasticizers, leading to functional blends or composites in developing sustainable packaging materials, pharma- and nutraceutical products. Moreover, a brief discussion on rice starch chemical and genetic modifications to alter starch quality for the deployment of rice starch industrial application is also highlighted.

This study evaluated the effects of the dietary starch amylose/amylopectin ratio on growth performance, rumen fermentation and blood parameters, carcass characteristics and marbling score, and meat fatty acid profiles and transcriptional changes in the genes involved in the gluconeogenesis pathway in Chinese Qinchuan cattle. Forty-five cattle were randomly divided into three groups. The bulls were fed a control diet (middle amylose/amylopectin ratio=0.47) or diets with either waxy corn starch (WS) inclusion (low amylose/amylopectin ratio=0.23) or pea starch (PS) inclusion (high amylose/amylopectin ratio=0.60) for 90 days. The bulls were individually allowed to receive the diets at the daily amount of at least 2.1% of their individual BW twice daily. The bulls were weighed at 45-day intervals, and blood and rumen fluid samples were also collected at 45-day intervals. The bulls were slaughtered and longissimus thoracis (LT) samples were collected for meat quality measurements. Compared with PS, the average daily gain (ADG) and feed efficiency in control and WS were increased (P0.05) among the three groups. Compared with PS, the serum insulin concentration in WS was increased (P0.05). Chemical and physio-chemical compositions of LT did not differ (P>0.05) among the three groups. In conclusion, diets with low or middle amylose/amylopectin ratios increased the backfat thickness, and tended to improve ADG, but had no effect on other carcass characteristics, fat content in the LT, or the expression of hepatic genes related to the gluconeogenesis pathway in Chinese Qinchuan cattle.

The aim of this study was to examine the effect of whey protein isolate (WPI) on the digestibility and physicochemical properties of potato starch (PS) after heat treatment. WPI reduced the digestibility of PS and increased the order and aggregation structure of gelatinized PS. Examination of the rheological properties of the PS-WPI mixed system before and after adding different chemicals (sodium chloride, urea, and sodium dodecyl sulfate) indicated an involvement of hydrogen bonds and hydrophobic interactions in the PS-WPI gelatinization system. The pasting properties, swelling power, and thermal properties indicated that WPI suppressed the swelling and gelatinization of PS. The addition of WPI reduced the amylose leaching rate from the starch granules, indicating that the presence of exogenous protein could prevent amylose diffusion from the starch granules. Native WPI and its hydrolysate also inhibited amyloglucosidase activity. These findings indicated that the mechanism by which WPI reduces PS digestion involves hydrophobic interactions and hydrogen bonding between WPI and PS, as well as enzyme activity inhibition.

Tobacco Bright Yellow (TBY-2) cell suspension is known to produce starch when cultured in a medium supplemented with cytokinin or in a hormone-free medium. Unexpectedly, TBY-2 cells continuously cultivated in the presence of auxin alone were also able to accumulate starch at the beginning of a stationary growth phase, with a yield of 9.22% ± 0.68%. This starch production was strongly correlated with a 25-fold increase in starch synthase activity. Moreover, this TBY-2 line was able to produce an amylopectin-rich starch with a ratio of amylopectin over amylose of 2.7, which was also linked to typical small granules (1.4 µm). According to our preliminary results, this plant cell suspension could yield a low-cost, amylopectin-rich starch — which is needed in the food industry to produce edible film or bioplastic — without being impacted by climate or seasonal weather changes.

Fat added to poultry and swine feeds often contains abundant free fatty acids (FFA) that can impair digestible energy (DE). Placement of the fatty acid (FA) hydrocarbon chain in the helix core reformed from amylose creates a complex of both nutrients. Resulting modifications create a new structure termed the V-helix that becomes resistant to α-amylase. Granules in grain naturally contain minimal amounts of these complexes with more being generated during food manufacturing when moisture and heat release amylose in the presence of FFA. A paucity of FFA usually exists in complete feeds without sources of poor-quality fat. Animal fats and by-product meals from rendering are prominent in their saturated FFA content which favorably complex within the helix. V-helix-FA complexes may arise during their concurrent encounter of FFA together with amylose during feed manufacture, particularly pelleting. FFA in the gastrointestinal tract (GIT) are speculated to further form complexes when present together with amylose. Although amylose may be dissolved in the gastric and small intestinal milieu, FFA separately coalesce into hydrophobic fat droplets along with other dietary lipids. Formation of complexes is likely restricted until FFA are released into the aqueous phase during fat digestion. Although α-amylase may be prominent, V-helix-FA complexes being resistant to enzymic attack pass into the large intestine. Subsequent microbial catabolism of V-helices may generate volatile fatty acids that are absorbed by the mucosa; however, an inability to use FFA once released leads to their excretion and basis for decreased DE. Immature microbial populations with young animals usually lack the capacity to fully catabolize the V-helix, further extending the loss in DE.

In this study, a novel strategy for modifying nanocellulose (NC) by borax cross-linking was developed, and the obtained borax modified nanocellulose (BNC) was incorporated into cationized high amylose maize starch (CS) films to evaluate the applicability. Cellulose molecules were successfully cross-linked by boron ester bonds, and the original crystal type and basic chemical structure were not changed. Compared with NC, the relative crystallinity of BNC was slightly increased, and the thermal stability was obviously enhanced. Addition of NC and BNC to CS films significantly improved their tensile strength and water resistance. The dispersion of nanocellulose in CS films was effectively improved by borax cross-linking modification. CS/BNC films showed higher mechanical and water resistance properties compared with CS/NC films. Compared with pure CS film, tensile strength of the composite film with 6 wt% BNC increased about 4.0 times, and its water-vapor permeability decreased about 37%. The novel strategy for preparing BNC by using boron ester bonds will provide a potential approach for the development of starch films with desirable properties.

4,6-α-Glucanotransferases (4,6-α-GTs) convert amylose V into two types of differently structured products: a linear product connected by continuous α,1 → 6 bonds, such as isomalto/malto-polysaccharide (IMMP), and a highly branched product connected by alternating α,1 → 4 and α,1 → 6 bonds, such as reuteran-like polysaccharide (RLP). The synthesis process of 4,6-α-GT products is unclear, and exploring this process is significant for producing dietary fibers with potential applications. This study identified and expressed Geobacillus sp. 12AMOR1 GtfD-ΔC and Bacillus sporothermodurans GtfC-ΔC. After characterizing their products through 1H NMR and enzymatic fingerprinting, we found that GtfD-ΔC synthesized RLP with 29% α,1 → 6 bonds, and GtfC-ΔC synthesized IMMP with 71% α,1 → 6 bonds. The maltoheptaose incubation experiment showed different chain-length transfer patterns of two 4,6-α-GTs, GtfC-ΔC and GtfD-ΔC, transferring single and multiple glucose residues in each transglycosylation reaction, respectively. Site-directed mutagenesis confirmed that positions S345 and I347 influence the product structure of GtfC-ΔC, and the S345T/I347V mutation changed the GtfC-ΔC product to a linear product connected by alternating α,1 → 4 and α,1 → 6 bonds (pullulan-like polysaccharide) and altered the chain-length transfer pattern of GtfC-ΔC. We proposed that different chain-length transfer patterns between GtfD-ΔC and GtfC-ΔC may explain their differences in product structures. These findings are significant for obtaining the desired dietary fiber by engineering 4,6-α-GT.

Background The major by-products of mango processing are the seeds, which represent approximately 15 to 20% of the fruit. The process protocol for isolation of starch from mango kernel was standardized based on starch yield, starch purity and color values using centrifugation and chemical method. Optimized starches obtained from both the methods were further investigated for estimation of functional properties and were characterized through Fourier transform infrared spectroscopy, scanning electron microscopy, x-ray diffraction, differential scanning calorimetry and pasting properties analysis. Results The slurry making of mango kernels with solid to water ratio of 1:3 at centrifugation frequency of 3 times was found to be the best among all the experimental combinations (solid to water proportion (1:2, 1:3 and 1:4 w/v) and centrifugation frequency (2, 3, and 4 times)) with a starch yield of 48.43 ± 1.08% and purity of 76.46 ± 0.83%. In chemical method of starch isolation (washing was done with 0.1 N NaOH and 0.1 N HCl at three level each), the sample treated with 60% (w/v) of 0.1 N NaOH and 10% (w/v) of 0.1 N HCl resulted in 36.50 ± 0.58% starch yield with a purity of 92.03 ± 0.87%. Among the functional properties, the chemically isolated starch showed significantly higher paste clarity (45.79 ± 2.36%) than starch obtained using centrifugation process (12.50 ± 1.57%). The chemically isolated starch also exhibited better color attributes which were very close to those of laboratory grade starch. Conclusion Detailed characterization studies inferred that both the starches possessed good functional, structural, and thermal properties indicating suitability for food and nonfood applications. This article is protected by copyright. All rights reserved.

Suppression of starch branching enzymes 1 and 2 in cassava leads to increased resistant starch content through the production of high-amylose and modification of the amylopectin structure. Cassava (Manihot esculenta Crantz) is a starchy root crop used for human consumption as a staple food and industrial applications. Starch is synthesized by various isoforms of several enzymes. However, the function of starch branching enzymes (SBEs) in starch biosynthesis and mechanisms of starch regulation in cassava have not been understood well. In this study, we aimed to suppress the expression of SBEs in cassava to generate starches with a range of distinct properties, in addition to verifying the functional characteristics of the SBEs. One SBE1, two SBE2, and one SBE3 genes were classified by phylogenetic analysis and amino acid alignment. Quantitative real-time RT-PCR revealed tissue-specific expression of SBE genes in the tuberous roots and leaves of cassava. We introduced RNAi constructs containing fragments of SBE1, SBE2, or both genes into cassava by Agrobacterium-mediated transformation, and assessed enzymatic activity of SBE using tuberous roots and leaves from these transgenic plants. Simultaneous suppression of SBE1 and SBE2 rendered an extreme starch phenotype compared to suppression of SBE2 alone. Degree of polymerization of 6-13 chains in amylopectin was markedly reduced by suppression of both SBE1 and SBE2 in comparison to the SBE2 suppression; however, no change in chain-length profiles was observed in the SBE1 suppression alone. The role of SBE1 and SBE2 may have functional overlap in the storage tissue of cassava. Simultaneous suppression of SBE1 and SBE2 resulted in highly resistant starch with increased apparent amylose content compared to suppression of SBE2 alone. This study provides valuable information for understanding starch biosynthesis and suggests targets for altering starch quality.

Wheat (T1) and maize (T2) based sattu were formulated using chick pea, barley and other food adjuncts. Results revealed that, no significant difference was observed in the protein and ash content between control (chickpea basede sattu mix) and T1. However, significant difference was observed between the control and T2 sample between moisture, fat, insoluble and total fiber, with the exception of protein, soluble fiber and ash. In case of T1 and T2, significant difference was observed in fat and total fiber content. Coming on to the mineral composition, significant difference was observed between the mineral content in control and T1, with respect to calcium, potassium, sodium, magnesium, iron, manganese and copper. In case of control and T2, significant difference was observed with respect to calcium, potassium, sodium, magnesium, iron and copper, with the exception of manganese. Coming on to the mineral content of both the formulations, significant difference was observed with respect to all the minerals estimated. Significant difference was observed in the total amylose content between control and formulated samples on 0, 30 and 60 days. Microstructural studies of raw and roasted sattu and its ingredients by observation under scanning electron microscope revealed that substantial structural changes occurred during processing. The raw grains were tightly packed and contained no air spaces. However, a large number of air spaces are formed in the cotyledon of the roasted grain sample. It was observed that, T1and T2 had medium GI value (56 and 58% respectively), Whereas for control it was 60%. The formulated samples were found to be shelf stable for 60 days at RT, with an increase in moisture content of 4–6%. All the samples were sensorial acceptable and there was no perceptible off odor or off taste.

In general, modified starches provided a desirable feature so that they can be used in the food industry like food additive products. The awareness of eating healthy has become very evident. The food industry is willing to produce foods and food ingredients that not only maintain nutrition but also promote health and safety. Tartary buckwheat starch has been isolated to assess the effect of HMT on its digestibility, morphological structure, pasting, thermal and textural properties and compared with common buckwheat, sorghum, and broomcorn millet. HMT changed significantly the granular structure of native starches. The complete starch granular structure increased the size and changed into an irregular shape, with a rough surface. The modified starches exhibited higher onset and peak temperatures, while their amylose content, solubility, swelling power, gel hardness, and enthalpy of gelatinization were significantly reduced. In pasting properties, tartary buckwheat and sorghum modified starch had the highest thermal treatment stability with lower setback and breakdown viscosity. Moreover, after three hours of starch hydrolysis; Resistant (RS) starch was higher in tartary buckwheat followed by broomcorn millet and lastly sorghum. In this study, we reported that tartary buckwheat modified starch is more useful in the preparation of food with thermal stability combined with a high amount of resistant starch.

Waxy corn starch is widely used in food and papermaking industries due to its unique properties. In this work, the structural and functional properties of starch isolated from waxy corn at different stages of kernel growth were investigated and their relationships were clarified. The results showed that with kernel growth, the surface of starch granules became smooth gradually, and the inner growth rings and the porous structure grew and became clear. Meanwhile, the weight-average molecular mass (Mw), root mean square radius (Rg), and average particle size increased while the amylose content decreased, which should account for the decreased pasting temperature (from 71.37 to 67.44 °C) and increased peak viscosity (1574.2 to 1883.1 cp) and breakdown value observed. Besides, the contents of slowly digestible starch (SDS) and resistant starch (RS) in waxy corn starch decreased significantly (from 44.01% to 40.88% and from 16.73% to 9.80%, respectively, p < 0.05) due to decreases in the double helix content, crystallinity, and structural order, and increases in the semi-crystalline lamellae thickness and the amorphous content. This research provides basic data for the rational utilization of waxy corn starch at different stages of kernel growth.\ud \ud

Previously proso-millet, considered an underutilized cereal, has drawn considerable attention due to health benefits like good nutritional profile, low glycemic index, and gluten-free. The present review discusses starch extractability, structural characteristics, morphology, and physicochemical properties. Starch properties mainly depend on the amylose and amylopectin composition and distribution of brained chains. A very diverse starch structure and morphology were observed among the waxy and non-waxy cultivars. The amylose content ranged from 0.75 to 28.3% in many varieties, but exceptionally Hongmeizi variety showed a 32.3% as per the reported evidence. There are a positive correlation between the amylose content and cooking quality, thermal and pasting properties. The size and shape of smallest to largest starch granules varied between 0.3 and 17 μm and round to polygonal, respectively. The non-waxy starch varieties of proso-millet are widely used in food processing due to high resistance to swelling during heat treatment. Few food applications of proso-millet are bakery products like gluten-free bread, porridge, pasta, ready-to-eat breakfast cereals, infant foods, and distilleries. We can conclude that proso millet is an alternative to existing starch for its quality characteristics and provides insight to many food processing industries.

Starch occurs naturally in the form of semicrystalline granules, and is composed of two types of carbohydrate molecules, amylose (AM) and amylopectin (AP). Starch granules and starch molecules have sizes in the range of 1-100 μm and 20-250 nm, respectively; these size ranges are among the key factors affecting the functional properties of starch. Asymmetrical flow field-flow fractionation (AF4) is a size-based separation technique. The major difference between AF4 and dynamic light scattering or microscopy techniques is that AF4 enables the separation of particles based on their size; consequently, the elution profile can be converted to the size distribution of the samples. In the last two decades, AF4 systems, when coupled online with multiangle light scattering (MALS) and differential refractive index (dRI) detectors (AF4-MALS-dRI), have demonstrated to be applicable for the size characterization of starch at the molecular level. Unlike size exclusion chromatography (SEC), AF4 systems use an open channel that does not require a stationary phase or packing materials. Thus, the shear scission of AP molecules during AF4 separation is minimized. The size detection range of a commercial AF4 system ranges from 1 nm to 10 μm, which is smaller than the size range of starch granules. In this study, a home-made AF4 system was developed, and its capability for the size characterization of starch granules extracted from sweet potato, lotus seed, and rice was investigated. The performance of the developed AF4 system was evaluated by running a mixture of polystyrene (PS) with diameter of 2, 6, 12, and 20 μm, respectively. Baseline separation of four PS samples was achieved, and the resolution for 6 μm PS and 12 μm PS was 1.40. The detection limit of the developed AF4 system was higher than that of commercial AF4 systems. Thus, the developed AF4 system is promising for the separation and characterization of starch granules. The effect of the composition of the carrier liquid on the AF4 separation of starch granules was also studied. Moreover, the accuracy of AF4 in terms of size characterization of the starch granules was evaluated by optical microscopy (OM). The results revealed that the type of dispersant and viscosity of the carrier liquid affect the accuracy of size characterization of the starch granules. The size distribution of rice starch granules obtained using a carrier liquid containing 0.01% (w/v) sodium dodecyl sulfate (used as a dispersant), 0.02% (w/v) NaN3 (used as a bactericide), and 0.001% (w/v) hydroxypropylmethylcellulose (used to adjust the viscosity of the carrier liquid) was in agreement with that obtained from OM. Furthermore, a commercial AF4 system coupled with MALS and dRI detectors was employed for the separation and characterization of starch molecules. A molecularly dispersed solution is necessary for the reliable molecular characterization of starch. The effect of the starch dissolution temperature on the AF4 characterization of starch was also investigated. The optimal dissolution temperature for lotus seed and rice starch granules was 75 ℃, while that for sweet potato starch granules was 78 ℃; this difference is mainly attributed to the different botanical origins of the granules. The results showed that the ratio of the radius of gyration (Rg) to the hydrodynamic radius (Rh) of rice starch and sweet potato starch is in the range of 0.9-1.1 over the molar mass range of 10 6-108 g/mol. For rice starch, the Rg/Rh ratio is between 1.2 and 1.4. Rice starch has the highest apparent density among the three starches, indicating that rice starch molecules have a dense structure. The results demonstrated that the AF4 system developed in this study is rapid and accurate for the size characterization of starch granules. The developed AF4 system, when combined with commercial AF4 systems coupled online with MALS and dRI detectors, can provide technical support to study the relationship between the size from the nanoscale to the microscale and functional properties of starch.

In the present study, an accurate, rapid, and simple chiral HPLC-UV method with amylose tris(3-chloro-5-methylphenylcarbamate) as stationary phase was developed and applied for enantiomeric determination of six nonsteroidal anti-inflammatory drugs (NSAIDs) in the commercial pharmaceutical formulations, including (R,S)-ibuprofen, S-ibuprofen, (R,S)-ketoprofen, S-ketoprofen, S-naproxen, and (R,S)-loxoprofen sodium. Experiments on the influence of mobile phase composition, proportion of organic modifier, percentage of acid additives, and column temperature on enantioseparation were conducted to obtain the best separation condition. It was indicated that one mobile phase simply composed of acetonitrile-water (0.1% formic acid, v/v) at the proportion of 50:50 (v/v) with a flow rate of 0.6 ml/min at 22°C could simultaneously provide the excellent enantiomeric resolutions for all selected NSAIDs, which made the enantioseparation process more applicable and operable. The newly developed method was then applied for determination of NSAID enantiomers in pharmaceutical formulations containing racemic mixtures or single stereoisomers. Calibration curve of each enantiomer at the concentration of 5.0-100 ug/ml showed good linearity with the correlation coefficient above 0.9996. Satisfactory recovery (96.54-101.54%), good intra-day precision (RSD 0.52-1.46%), and inter-day precision (RSD 0.13-1.09%) were also obtained. The newly developed method was then applied for determination of NSAID enantiomers in pharmaceutical formulations containing racemic mixtures or single stereoisomers. Quantitative results of the commercial capsules and tablets demonstrated that the difference between the declared and measured values did not exceed 1.52%.

Background and Objective: Banana cv. Raja is widely cultivated in West Sumatra, Indonesia. The physicochemical properties of starch and flour were investigated to determine their functional food prospects in industrial food. Materials and Methods: Starch and flour of banana cv. Raja was characterized using proximate analysis, Scanning Electron Microscopy (SEM), X-Ray Diffraction (XRD), Fourier-Transform Infrared (FT-IR), X-Ray Fluorescence (XRF) and Rapid Visco-Analyzer (RVA). Results: Banana cv. Raja starch contains 40.73% starch, 17.49% amylose, 55.5% water, 0.66% ash, 0.83% protein and 0.18% fat. The size of the granules is ranging from 20-30 μm in irregular and ellipsoidal-truncated shapes. The structure of crystallinity belongs to the type B while the gelatinization temperature is 74.9°C. Furthermore, the starch composed of 41.06% potassium, 12.85% phosphorus, 12.74% iron, 9.4% calcium and 7.5% magnesium. Conclusion: The morphological and physicochemical starch characteristics of Banana cv. Raja and has similar characteristics with its flour. Meanwhile the swelling power and the solubility value of the flour were higher than the starch. The gelatinization temperatures of starch and flour were 74.9 and 73.4°C, respectively.

The objective of this work was to analyze the morphological and physicochemical properties of bean starch and its use in nanoencapsulation by spray drying. Starch purity was 81.21 ± 1.43% db with a resistant starch content higher than a commercial corn starch, but with a high protein content and a low amylose content. Starch granules presented smooth surfaces, polyhedral shape and sizes from ~ 1 to 6.3 µm. Black bean starch exhibited an A-type X-ray diffraction pattern with a crystallinity highest than corn starch. Black bean starch showed higher thermal stability than a commercial corn starch. At 90 °C, solubility was 31.0% and swelling power was 31.2 g g−1. The black bean starch gel showed a high stability under refrigeration and freeze–thaw. Small particles and viscosity profile suggested the potential application of black bean starch as wall material during nano spray drying. Black bean starch tends to form spherical aggregates during nano spray drying due to the protein content. Capsules size was in the range of 1.0–2.5 µm, however were observed agglomerated particles by SEM. The encapsulation efficiency of l-ascorbic acid was 36.88 ± 0.55%. The results indicate that black bean starch possesses properties with potential applications in food industries.

In order to develop new type of chiral separation materials, in this study, 6-amino-6-deoxyamylose was used as chiral starting material with which 10 derivatives were synthesized. The amino group in 6-amino-6-deoxyamylose was selectively acylated and then the hydroxyl groups were carbamoylated yielding amylose 6-amido-6-deoxy-2,3-bis(phenylcarbamate)s, which were employed as chiral selectors (CSs) for chiral stationary phases of high-performance liquid chromatography. The resulted 6-amido-6-deoxyamyloses and amylose 6-amido-6-deoxy-2,3-bis(phenylcarbamate)s were characterized by IR, 1 H NMR, and elemental analysis. Enantioseparation evaluations indicated that most of the CSs demonstrated a moderate chiral recognition capability. The 6-nonphenyl (6-nonPh) CS of amylose 6-cyclohexylformamido-6-deoxy-2,3-bis(3,5-dimethylphenylcarbamate) showed the highest enantioselectivity towards the tested chiral analytes; the phenyl-heterogeneous (Ph-hetero) CS of amylose 6-(4-methylbenzamido)-6-deoxy-2,3-bis(3,5-dimethylphenylcarbamate) baseline separated the most chiral analytes; the phenyl-homogeneous (Ph-homo) CS of amylose 6-(3,5-dimethylbenzamido)-6-deoxy-2,3-bis(3,5-dimethylphenylcarbamate) also exhibited a good enantioseparation capability among the developed CSs. Regarding Ph-hetero CSs, the enantioselectivity depended on the combination of the substituent at 6-position and that at 2- and 3-positions; as for Ph-homo CSs, the enantioselectivity was related to the substituent at 2-, 3-, and 6-positions; with respect to 6-nonPh CSs, the retention factor of most analytes on the corresponding CSPs was lower than that on Ph-hetero and Ph-homo CSPs in the same mobile phases, indicating π-π interactions did occur during enantioseparation. Although the substituent at 6-position could not provide π-π interactions, the 6-nonPh CSs demonstrated an equivalent or even higher enantioselectivity compared with the Ph-homo and Ph-hetero CSs.

Starch is the most abundant glycemic carbohydrate in the human diet. Consumption of starch-rich food products that elicit high glycemic responses has been linked to the occurrence of noncommunicable diseases such as cardiovascular disease and diabetes mellitus type II. Understanding the structural features that govern starch digestibility is a prerequisite for developing strategies to mitigate any negative health implications it may have. Here, we review the aspects of the fine molecular structure that in native, gelatinized, and gelled/retrograded starch directly impact its digestibility and thus human health. We next provide an informed guidance for lowering its digestibility by using specific enzymes tailoring its molecular and three-dimensional supramolecular structure. We finally discuss in vivo studies of the glycemic responses to enzymatically modified starches and relevant food applications. Overall, structure-digestibility relationships provide opportunities for targeted modification of starch during food production and improving the nutritional profile of starchy foods.

Low temperature (LT) at late growth stages is an important abiotic stress that affects the grain end–use quality of summer maize. In the present work, two experiments were conducted to study the effects of LT on the structural and functional properties of starches using two waxy maize hybrids (‘Suyunuo5’ and ‘Yunuo7’). In field trial, the plants were sown on July 1 (normal sowing date) and August 1 (late sowing date). In pot trial, the plants were sown on July 1, grown at natural environment till silking, and suffered two post–silking temperatures (normal temperature and LT were set as 28/20 and 23/15 °C, respectively). The result showed that the starch was composed of more small granules with oval polytope when sown late (August 1) or subjected to LT post–silking. The LT–stressed starch presented high proportion of short amylopectin chains and low relative crystallinity (RC). LT reduced the pasting viscosity, gelatinization enthalpy, and gelatinization temperatures but increased the retrogradation tendency. In conclusion, the low pasting viscosity and high retrogradation tendency under LT condition were caused by the decreased granule size, amylopectin chain length, and RC.

Starchy food items such as rice and potato with high carbohydrate content raise blood sugar. Hence, consuming low glycaemic foods is one tool to keep diabetes under control. In this study, potato and brown rice (Njavara rice) starches were subjected to hydrothermal treatments: heat moisture treatment (HMT) and annealing (ANN) to develop starch-based food products fit for consumption by diabetic patients. The effects of hydrothermal treatments on physicochemical properties and in-vitro enzymatic digestion of starch were determined. It was observed that hydrothermal treatments decreased the swelling power (SP)% and increased the water solubility (WS)% of the native starches. Native potato starch (PSN) showed a high SP of 80.33%, while annealed potato starch (PANN) and heat moisture treated potato starch (PHMT) showed SP reduced to 65.33% and 51.66%, respectively. Similarly, the SP % reduced from 64.33% in native brown rice (BRN) to 44.66% in annealed brown rice (BRANN) and 38.33% in heat moisture treated brown rice (BRHMT). WS % increased from 32.86% in PSN to 36.66% in PANN and 40.66% in PHMT. In BRN, the WS % increased from 14.0% to 14.66% in BRANN and 18.33% in BRHMT. Amylose content increased from 13.23% and 14.56% in PSN and BRN to 16.14% in PANN 17.99% in PHMT, 17.33% in BRANN, and 18.98% in BRHMT. The PSN crystallinity index reduced from 33.49 to 30.50% in PANN and 32.60% in PHMT. At 12 h of enzymatic digestion, it was found that the degree of hydrolysis (DoH) of PHMT (31.66%) and PANN (36.82%) reduced when compared to PSN (41.09%). Similarly, BRHMT exhibited the lowest DoH at 12 h compared to BRANN (29.24%) and BRN (35.48%). This study highlights the importance of hydrothermal treatments on starch in developing low glycaemic index commercial starch-based food products.

Ostreococcus tauri is a picoalga that contains a small and compact genome, which resembles that of higher plants in the multiplicity of enzymes involved in starch synthesis (ADP-glucose pyrophosphorylase, ADPGlc PPase; granule bound starch synthase, GBSS; starch synthases, SSI, SSII, SSIII; and starch branching enzyme, SBE, between others), except starch synthase IV (SSIV). Although its genome is fully sequenced, there are still many genes and proteins to which no function was assigned. Here, we identify the OT_ostta06g01880 gene that encodes CBM20CP, a plastidial protein which contains a central carbohydrate binding domain of the CBM20 family, and a coiled coil domain at the C-terminus that lacks catalytic activity. We demonstrate that CBM20CP has the ability to bind starch, amylose and amylopectin with different affinities. Furthermore, this protein interacts with OsttaSSIII-B, increasing its binding to starch granules, its catalytic efficiency and promoting granule growth. The results allow us to postulate a functional role for CBM20CP in starch metabolism in green algae. KEY MESSAGE: CBM20CP, a plastidial protein that has a modular structure but lacks catalytic activity, regulates the synthesis of starch in Ostreococcus tauri.

Complementary food from blends of orange flesh sweet potatoes (Ipomea batata) (OFSP) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour was formulated and evaluated for physicochemical, functional and pasting properties. The blends of OFSP starch, soybean and groundnut flour were in the ratios of (OFSP:SB:GN): 90:5:5, 85:10:5, 80:15:5, 75:20:5, 70:25:5, 65:30:5, 60:35:5, 55:40:5, 50:45:5 for PSB1 – PSB9, while 100 % OFSP served as control. Standard analytical methods were used for all analysis. pH (4.60 – 5.69), sugar (0.71 - 3.63 %) and amylopectin (70.28 - 85.34 %) increased significantly (P≤0.05) while starch (69.09 - 87.53 %) and amylose (29.97 - 14.65) decreased with increase in soybean flour addition. Carotenoid content (11.08 – 44.60 mg/kg) will meet >200% of recommended Vitamin A requirement for infants. Bulk density, water absorption capacity, swelling power, solubility index and dispersibility ranged respectively from 0.71 - 0.83 g/ml, 0.59 - 1.35, 9.12 - 14.48, 5.57 - 9.45 and 76.00 – 80.00 %. The peak, trough, breakdown, final and setback viscosities varied significantly (P≤0.05) from 127.5 - 7291.0, 95.3 - 4332.0, 32.3 - 2959.0, 129.0 -6159.0 and 33.79 - 1827.0 RVU respectively. Increase in pH and sugar, decrease in starch, bulk density and reduction in viscosities of the complementary food with increase in soybean flour addition is very important in achieving a near neutral and high nutrient dense gruel yet thin enough for infant feeding.

The use of combinations of aroma compounds is common in many food and cosmetic applications. To investigate the binding behavior between high-amylose maize starch and binary aroma combinations of decanal and thymol, starch-aroma inclusion complexes (ICs) were prepared by a one-step or two-step method with different concentrations and orders of addition. The thymol molecule induced the starch chain to form a larger helical cavity and was more likely to form hydrogen bonds with solvents. The encapsulation efficiency and loading efficiency of starch-thymol ICs were always higher than those of starch-decanal ICs, independent of the aroma concentration and addition order in binary aroma ICs. However, starch-decanal ICs prepared in the presence of thymol encapsulated more decanal than in the absence of thymol. The V6I-type crystals formed by starch-decanal ICs and the V6III-type crystals formed by starch-thymol ICs were both present in binary aroma ICs, resulting in a less-ordered structure and lower thermal transition temperatures. In summary, the complexation between binary aroma compounds and starch exhibited both cooperative and competitive binding behaviors. The synergistic effects between decanal and thymol provide guidance in enhancing the aroma encapsulation in starch carriers.

Two experiments were conducted to evaluate the morphological and molecular variations of grain quality among nineteen rice genotypes, planted during 2019 and 2020 seasons at Rice Research Department,Sakha,Kafrelsheikh, Field Crops Research Institute, Giza, Egypt. From the QTL maps, RM 190 and RM 314 are two SSR markers that have been developed. Based on morphological and molecular levels, there was a significant level of polymorphism. Using the RM190 primer, PCR amplification produced two distinct alleles.Both alleles had a base pair of 100-150. (bp). All tested rice varieties had two alleles A or B, except the Egyptian Yasmine and Giza 181. Rice cultivars with a low presence of allele ‘B’ whose amylose content (AC) values were in intermediate-range also amplified allele ‘B’ exceptionally. Allele ‘A' was present in all other intermediate and high AC rice cultivars. The pooled amylose categories were compared using the Mann-Whitney test to detect if there was a significant relationship between genotype produced by marker RM190 and AC values. As a consequence, RM190could significantly distinguish low AC rice cultivars from intermediate and high AC rice varieties. RM 314 was used to genotype the samples. The marker RM314 amplified two alleles with molecular size 118 and 124 respectively. The first allele (118) this allele could be used to detect the high and low GT but it was not effective for varieties with intermediate GT .

The consumption of good tasting rice, mainly soft-textured white rice with low amylose content, has substantially increased in China as living standards improve. However, this diet change may increase the risk of developing type II diabetes because the soft-textured white rice is generally less resistant to digestion and has a higher glycemic index. In contrast, intake of brown rice is inversely associated with type II diabetes risk. This study was conducted to test the possibility that brown rice processed from soft-textured cultivars has both acceptable texture and improved health benefits. Texture and digestion properties were compared between white and brown rice of five indica cultivars preferred by Chinese consumers. Mean hardness was 33% higher while mean springiness was 5% lower for cooked brown rice than for cooked white rice. As compared to cooked white rice, cooked brown rice had a 41% longer mean active digestion duration but 31% lower mean glucose production rate and 11% lower mean total glucose production from starch digestion. However, the differences in texture and starch digestion properties between cooked brown and white rice were affected by cultivar identity. Brown rice processed from suitable cultivars with both a relatively thinner bran layer and relatively higher grain amylose content met consumer requirements in terms of acceptable texture and improved health benefits.

This work aimed to use natural deep eutectic solvents to modify the thermal, textural, freeze-thaw, and rheological properties of high amylose rice starch. Three different natural deep eutectic solvents (NADES) composed of sugar and organic acids were applied to modify the properties of starch dispersion. In presence of NADES, the onset temperature of starch was decreased, in comparison with starch in aqueous and glycerol medium. During thermal decomposition, starch with the aqueous and glycerol systems showed two-step weight losses whereas with NADES starch showed single-stage weight losses or decomposition. Moreover, negligible syneresis was observed for starch-NADES dispersion after 3rd cycle of the freeze-thaw process. The flow behavior of starch-NADES dispersion follows Herschel–Bulkley models as R2 (0.996 ≤ R2 ≤ 0.999) are higher than the Mizrahi-Berk model. The flow behavior index (n) of starch-NADES dispersion was closer to 1, indicated a nearly Newtonian fluid. The loss modulus (G″) value of starch-NADES dispersions was markedly higher than the corresponding storage modulus (G′) value and thus materials behaved like viscoelastic liquid. The present study manifested a green way to modify the properties of the high amylose starch to improve the processing stability.

Present study was aimed to characterize the effects of heat-moisture treatments supported by ultrasound on structural, physicochemical and digestive properties of the starch from Agriophyllum squarrosum seeds. The starch sample was subjected to heat-moisture (120°C, 25% moisture) for different durations with assisting by pre- or post-treatment of ultrasound (20 Hz, 300 W, 20 min). A. squarrosum starch exhibited the original A-type of crystalline structure after all treatments. All modified starches had lower amylose content, amylopectin molecular weight, swelling power and solubility, and higher resistant starch content than the native starch. Heat-moisture treatments and dual modifications of heat-moisture and ultrasound increased the gelatinization temperature of starch granules and significantly (p ≤ 0.05) reduced the viscosity of starch paste. Pretreatment of ultrasound enhanced the effects of heat-moisture on the viscosity properties while post-treatment of ultrasound weakened which on the gelatinization temperature, by regulating the changes of double helix structure and short-range ordered structure in starch granules tested by Fourier-transform infrared spectrometer. Scanning electron microscopy unveiled that A. squarrosum starch pretreated by ultrasound became more susceptible to heat moisture in morphology. This work was very important for the deep excavation of the characteristics of A. squarrosum starch and the effective application of ultrasound in starch modifications.

Aroma is a key grain quality trait that directly influences the market price of rice globally. Loss of function of betaine aldehyde dehydrogenase 2 (OsBADH2) affects the biosynthesis of 2‐acetyl‐1‐pyrroline (2‐AP), which is responsible for aroma in fragrant rice. The current study was aimed at creating new alleles of BADH2 using CRISPR/Cas9 gene editing technology under the genetic background of the japonica Ningjing 1 (NJ1) and indica Huang Huazhan (HHZ) varieties. Sensory evaluation and analysis using headspace solid‐phase microextraction gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS) showed that the grains of the four homozygous T1 lines with new alleles of BADH2 (nj1‐cr BADH2‐1, nj1‐cr BADH2‐2, hhz‐cr BADH2‐1 and hhz‐cr BADH2‐2) produced moderate fragrance and had significantly increased 2‐AP content compared with wild‐types. Moreover, there were no significant differences in the amylose content and gelatinization temperature among the four lines with new alleles of BADH2 to the wild‐types. Thereafter, we crossed the HHZ background new alleles of BADH2 with CMS line Taonong 1A (TN1A) to produce a three‐line hybrid variety B‐Tao‐You‐Xiangzhan (BTYXZ) with increased grain aroma. The 2‐AP content in grains of the improved BTYXZ‐1 and BTYXZ‐2 reached at 26.16 and 18.74 μg/kg, and the gel consistency of BTYXZ‐1 and BTYXZ‐2 increased significantly by 9.1% and 6.5%, respectively, compared with the wild‐type Tao‐You‐Xiangzhan (TYXZ). However, the γ‐aminobutyric acid (GABA) content in the improved three‐line hybrid rice BTYXZ‐1 (5.6 mg/100 g) and BTYXZ‐2 (10.7 mg/100 g) was significantly lower than that of the TYXZ. These results demonstrated that CRISPR/Cas9 gene editing technology could be successfully utilized in improving aroma in non‐fragrant japonica and indica varieties. In addition, the newly developed BADH2 alleles provided important genetic resources for grain aroma improvement in three‐line hybrid rice.

Dry beans(Phaseolus vulgaris) are rich in complex carbohydrates including resistant starch (RS). RS, the starch fraction that escapes digestion, typically ranges from 35% in raw beans to 4% in cooked beans. A low RS bean genotype, Cebo Cela, was identified with 96% less RS (1.5% RS) than normal raw beans. The goal of this research was to elucidate the factors responsible for this low RS phenotype. The low RS phenotype was evaluated in whole bean flour and starch in Cebo Cela (yellow), Canario (yellow), Alpena (navy) and Samurai (otebo). α-Amylase activation was found to be a major contributor of the low RS content phenotype of the whole bean flour for Cebo Cela (-21.9% inhibition). Total starch (43.6%-40.2%), amylose (31.0%-31.5%), molecular weight and chain length distributions of amylose and amylopectin did not contribute to the low RS phenotype. Yellow bean starches were digested nearly 1.5 times (95%-94%) faster than starch granules from otebo and navy beans (65%-73%) due to lower proportions of amylopectin chains. PRACTICAL APPLICATION: This study is of value to the food industry because the yellow bean, Cebo Cela, is easily hydrolyzed by α-amylase and also has α-amylase promotion properties. Therefore, Cebo Cela can be used as an alternate starch source for ethanol fermentation and for the production of maltodextrins and fructose/glucose syrups which are used as food thickeners and sweeteners.

Aim: Controlled release of flufenamic acid by helical V-amylose to achieve enzyme-responsive, targeted release of the cargo drug. Materials & methods: Solid-state cross-polarization magic angle spinning carbon-13 nuclear magnetic resonance (CP/MAS NMR), Fourier transform IR and x-ray diffraction (XRD) analysis validated the entrapment of flufenamic acid inside the helical structure of V-amylose. Scanning electron microscopy (SEM) investigations established the morphology of conjugates in simulated gastric environment (pH 1.2) and simulated intestine media (pH 7.2) containing hydrolyzing enzyme. Results & discussion: V-amylose–flufenamic acid complex displayed a sustained release of flufenamic acid for 12 h with a marked stability in simulated gastric pH, while showing a controlled release of drug in simulated intestine media. Conclusion: The V-amylose–flufenamic acid system achieves intestine-targeted delivery of flufenamic acid. The controlled release of flufenamic acid may ensure minimal ulcerogenicity and application as enteric coatings.

Background The eating and cooking qualities (ECQs) of rice (Oryza sativa L.) are key characteristics affecting variety adoption and market value. Starch viscosity profiles tested by a rapid visco analyzer (RVA) offer a direct measure of ECQs and represent the changes in viscosity associated with starch gelatinization. RVA profiles of rice are controlled by a complex genetic system and are also affected by the environment. Although Waxy (Wx) is the major gene controlling amylose content (AC) and ECQs, there are still other unknown genetic factors that affect ECQs. Results Quantitative trait loci (QTLs) for starch paste viscosity in rice were analyzed using chromosome segment substitution lines (CSSLs) developed from the two cultivars 9311 and Nipponbare, which have same Wx-b allele. Thus, the effect of the major locus Wx was eliminated and the other locus associated with the RVA profile could be identified. QTLs for seven parameters of the starch RVA profile were tested over four years in Nanjing, China. A total of 310 QTLs were identified (from 1 to 55 QTLs per trait) and 136 QTLs were identified in more than one year. Among them, 6 QTLs were stalely detected in four years and 26 QTLs were detected in at least three years including 13 pleiotropic loci, controlling 2 to 6 RVA properties simultaneously. These stable QTL hotspots were co-located with several known starch synthesis-related genes (SSRGs). Sequence alignments showed that nucleotide and amino acid sequences of most SSRGs were different between the two parents. Finally, we detected stable QTLs associated with multiple starch viscosity traits near Wx itself, supporting the notion that additional QTLs near Wx control multiple characteristic values of starch viscosity. Conclusions By eliminating the contribution from the major locus Wx, multiple QTLs associated with the RVA profile of rice were identified, several of which were stably detected over four years. The complexity of the genetic basis of rice starch viscosity traits might be due to their pleiotropic effects and the multiple QTL hot spots. Minor QTLs controlling starch viscosity traits were identified by using the chromosome segment substitution strategy. Allele polymorphism might be the reason that QTLs controlling RVA profile characteristics were detected in some known SSRG regions.

In recent years, an increasing number of different types of japonica rice cultivars have been released in the southern rice region of China. The grain yield and quality of these new cultivars showed significant differences in large scale planting. However, the causes of the differences remain little known. Therefore, three typical types of japonica rice cultivars were used in this study to investigate their grain yield and quality. A scanning calorimeter (DSC), X-ray powder diffractometer (XRD), rapid viscosity analyzer (RVA) and taste analyzer were used to evaluate the cooking and eating properties. The results showed that the yield of non-soft hybrid japonica rice cultivars was significantly higher than that of non-soft inbred japonica rice cultivars and soft inbred japonica rice cultivars. Soft inbred japonica rice cultivars had a low amylose content and moderate protein content, which are the main reasons for the superior cooking and eating quality. In addition, the relative crystallinity of soft inbred japonica rice cultivars was significantly higher than that of non-soft inbred and non-soft hybrid japonica rice cultivars, which is considered the major factor resulting in higher transition temperature and gelatinization enthalpy (ΔHgel). Non-soft hybrid japonica rice cultivars had a higher number of large starch granules than soft inbred and non-soft inbred japonica rice cultivars. The setback value (SB) and breakdown value (BD), indirectly reflecting the cooking and eating quality of the three types of japonica rice cultivars, also confirmed that soft inbred japonica rice cultivars with a low SB value and a high BD value had better palatability than the other two types. This study provides guidance for future plantation of different types of japonica rice cultivars in large rice-producing areas.

The effect of removal of starch granule associated proteins (SGAPs), annealing and dual-treatment on physicochemical properties of three rice starches with different amylose content (AC) was investigated. SGAPs removal reduced stability of starch granules, thus increasing amylose leaching, swelling power, solubility, and pseudoplasticity of Qiuguang (15.6% AC) and Luhui (22.1% AC) rice starches, decreasing pseudoplasticity of Yangfunuo (1.56% AC) starch, and decreasing To, Tp, and Tc, pasting viscosity and storage modulus of all three rice starches. Annealing decreased amylose leaching of the three starches, and pasting properties, pseudoplastic and storage modulus of Yangfunuo starch, but increased swelling power of the three starches, ΔH and To of Qiuguang starch, and pasting properties and pseudoplasticity of Qiuguang and Luhui starches. The effect of dual-treatment was generally the sum of effect of SGAPs removal and annealing treatment. But an interaction effect of the dual-treatment was observed for some parameters. The effect of annealing was closely related to the variety and composition of the starch.

Even though starch seems a simple carbohydrate, composed only of glucose connected by two types of linkages, it has an amazing complexity related to its branched structure and extremely large size. Today, there are still unanswered questions that present challenges to the starch research field. Even though advances have been made in correlating starch amylopectin and amylose fine structural feature to functional properties, such as texture or digestibility, the form of the internal architecture of amylopectin is still not agreed upon. The future holds challenges in further resolving structure-function relationships of starch, and to understand and implement ways to improve the healthiness of starchy foods.

Perbaikan galur padi gogo dihadapkan pada adanya keragaman sifat fisik dan ekobiologis lahan kering, antara lain lahan kering masam. Alternatif pendekatan optimalisasi budidaya padi gogo di lahan kering masam adalah dengan pemilihan varietas yang adaptif. Tujuan penelitian ini untuk memperoleh sejumlah galur padi gogo yang memiliki keragaan dan hasil unggul di lahan kering masam, serta bermutu beras baik. Sebanyak 36 galur padi gogo dan empat varietas pembanding diseleksi di Kebun Percobaan Tamanbogo, Lampung pada musim hujan November 2017-Maret 2018. Pendugaan parameter genetik menunjukkan keragaman genetik luas berbanding lurus dengan nilai heritabilitas tinggi. Umur berbunga, umur panen, bobot 1,000 butir gabah dan hasil dapat dijadikan sebagai kriteria seleksi galur padi gogo di lahan kering masam. Berdasarkan kriteria seleksi tersebut terpilih empat galur, yaitu B15231-MR-10-1, B15053F-PWR-2, B14908C-MR-1-25-1-3 dan B15344B-TB-34. Galur-galur tersebut memiliki hasil gabah yang tidak berbeda nyata dengan varietas pembanding terbaik Inpago 8 (3.84 ton ha-1), rata-rata tahan terhadap blas daun (skor 1), sangat tahan terhadap blas leher (skor 0), dan agak toleran Al, . Keempat galur terpilih memiliki bentuk beras sedang dengan pengapuran sedikit sampai sedang (MMS-LMM), kadar amilosa 20-23% dengan tekstur nasi pulen-sedang. Satu galur terpilih, yaitu B15344B-TB-34 teridentifikasi sebagai galur beras merah. Kata kunci: kekeringan, keracunan aluminium, kriteria seleksi, mutu beras, penyakit blas

Rice is sometimes fermented with microorganisms to develop health-promoting foods, but the contribution of a short-term fermentation (a necessary step for fermented rice cake-preparation) to properties of rice starch is not resolved yet. The effects of microorganism fermentation with different amount of starter cultures on multi-scale structures and digestibility of rice starch were investigated. The amount of starter cultures significantly affected structures and digestibility of fermented starch. The fermentation with a lower amount of starter cultures induced starch degradation (corrosion of starch granules, reduction of lamellar orders and compactness, decrease in crystallinity, double helix, short ranger-ordered structures, and molar mass) and a slightly reassembly, which increased the content of slowly digestible starch (SDS). While, the fermentation produced more starch fractions with Mw between 0.60 × 107 g/mol and 1.50 × 107 g/mol as the amount of starter cultures increased, and these starch molecules tended to reassemble and form more ordered multi-scale structures including double helical and short range-ordered structures, starch lamellar orders and compactness, which elevated SDS content. The SDS content of fermented starchy foods could be improved via controlling starch reassembly and multi-scale ordered structures through modulating the amount of starter cultures during fermentation.

This research aimed to development modify glutinous rice powder by a pregelatinization method in a drum dryer to improve the physical quality of cooked high amylose rice (Sao Hai rice). Appropriate conditions in the pregelatinization method were studied, 2 factors in the study were gelatinization temperature modified at 3 levels of 120, 130, and 140°C, and the drum dryer speed modified at 2 levels of 1 and 2 rpm. Factorial in Completely Randomized Design (CRD) was used to design the experiment. The modified glutinous rice powder was subjected to physical, chemical, and microbial quality analysis. Next, appropriate conditions were studied for cooking using modified glutinous rice powder. Two factors in the study were the amount of modified glutinous rice powder, at 2 levels of 10% and 15%, and the time spent soaking the rice, at 2 levels of 20 and 30 minutes. The experiment was designed using factorial in CRD. Consumer acceptance of the modified glutinous rice powder was tested among 100 people. The experimental results revealed that the appropriate condition for modifying glutinous rice powder using the pregelatinization method was a gelatinization temperature of 130°C and a drum dryer speed of 2 rpm. In terms of physical quality, the water activity (aw) of the obtained modified glutinous rice powder was 0.26. With regard to chemical quality, amylose and amylopectin contents were 5.81% and 94.1%, respectively. In terms of microbial quality, the total plate count, yeast and mold met standards of dried food. The appropriate condition for using the modified glutinous rice powder to cook Sao Hai rice required 15% of modified glutinous rice powder with 30 minutes of soaking the rice. The overall consumer acceptance score was very high.

Hydroxyethylated starches are of particular interest for applications in infusion therapy because of their high volemic effect. The duration of this effect depends on the circulation time of the drug in the blood, i.e., the volume of circulating blood increases with an increase in the concentration, molecular weight and degree of polymer substitution. It is known that hydroxyethylated starches have a wide range of molecular weight and degree of substitution. This allows their solutions to circulate for a long time (up to 10 hours) in the bloodstream without leakage of the active substance into the interstitium of vital organs. The dependence of the melting point of the crystalline starch lamella on the number of glucose residues can be described using the modified Fox - Loshaek ratio, which takes into account the degree of branching of amylopectin molecules and the content of amylose in starch. We proposed an analytical expression for the evaluation of the degree of branching of amylopectin from potato starch based on microcalorimetric data. The proposed methodology allows the genotypes of potatoes with the highest degree of amylopectin branching and a minimum quantity of amylose in starch to be selected. Starches of such potato varieties can be used in the blood plasma substitutes production - hydroxyethylated starches that have good pharmacodynamic properties. Within the developed approach, it is possible to determine the effect of the degree of substitution on the thermodynamic properties of the studied starches through a change in the melting temperature of the lamella, Tm, hence estimating the main pharmacodynamic parameters of substituted starches.

The protist Trichomonas vaginalis is an obligate parasite of humans and the causative agent of trichomoniasis, a common sexually transmitted infection. The organism has long been known to accumulate glycogen, a branched polymer of glucose, and to mobilize this reserve in response to carbohydrate limitation. However, the enzymes required for the synthesis and degradation of glycogen by T. vaginalis have been little studied. Previously, we characterized T. vaginalis glycogen synthase and glycogen phosphorylase, the key enzymes of glycogen synthesis and degradation, respectively. We determined that their regulatory properties differed from those of well-characterized animal and fungal enzymes. Here, we turn our attention to how glycogen attains its branched structure. We first determined that the glycogen from T. vaginalis resembled that from a related organism, T. gallinae. To determine how the branched structure of T. vaginalis glycogen arose, we identified open reading frames encoding putative T. vaginalis branching and debranching enzymes. When the open reading frames TVAG_276310 and TVAG_330630 were expressed recombinantly in bacteria, the resulting proteins exhibited branching and debranching activity, respectively. Specifically, recombinant TVAG_276310 had affinity for polysaccharides with long outer branches and could add branches to both amylose and amylopectin. TVAG_330630 displayed both 4-α-glucanotransferase and α1,6-glucosidase activity and could efficiently debranch phosphorylase limit dextrin. Furthermore, expression of TVAG_276310 and TVAG_330630 in yeast cells lacking endogenous glycogen branching or debranching enzyme activity, restored normal glycogen accumulation and branched structure. We now have access to the suite of enzymes required for glycogen synthesis and degradation in T. vaginalis.