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The present study examined the impact of dielectric barrier discharge cold plasma treatment on the physicochemical characteristics of taro peel starch (TPS) and its films. This work reports for the first time on using native and modified TPS in the casting procedure to develop packaging films. The results showed that, as plasma exposure voltage and treatment time prolonged, the pH, 955 cm−1/1022 cm−1, % crystallinity, and turbidity of TPS significantly decreased, while amylose content, solubility, and 1047 cm−1/1022 cm−1 of TPS increased considerably. Despite this, modified TPS‐based films have comparatively smooth and homogeneous surfaces. Moreover, the modified starch‐based film exhibited the lowest water vapor permeability, elongation at break, and solubility, while highest opacity and tensile strength. [ABSTRACT FROM AUTHOR]

Summary: The purpose of this study was to investigate the multi‐scale structures, thermal, pasting, and textural properties of starch from different genotypes (dent and flint) of corn with varying moisture content (MC) (0.20, 0.25, and 0.30 kg kg−1 in dry basis) following radio frequency (RF) electromagnetic fields. As the MC increased, the amylose content in dent and flint corn starch rose from 14.60% to 19.70% and 14.80% to 24.63%, respectively, after the hot air (HA)‐RF treatment. With the increase in MC, the enhancement of starch–protein interaction and the change in starch molecule structure caused decreases in the crystallinity, short–range order structure, and enthalpy, while there were increases in the gelatinisation temperature, pasting viscosity, and textural properties of starch. The results showed that the RF treatment is an effective method for improving the processing performance of starch. Our data provide a foundation to expand the application of radio frequency in the food industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The material composition significantly influences the oil absorption and quality characteristics of fried food products. The oil absorption of restructured potato chips is highly dependent on the structural properties of the restructured potato‐based dough produced prior to frying. In this study, three types of starch were added to modify the structure of restructured potato‐based dough, allowing the production of potato chips with less oil absorption. RESULTS: Distinct differences were observed among the three types of starch in terms of amylose content, chain length distribution, swelling power, solubility, crystalline structure and pasting properties. The addition of wheat starch, corn starch and tapioca starch changed the rheological properties, water distribution and strength of the restructured dough. Importantly, adding wheat starch and corn starch significantly lowered the oil content of potato chips by 7.94% and 13.06%, respectively. The reduction in oil absorption by potato chips was attributed to the increased strength of the starchy gel network of the dough, a slower rate of water evaporation and a limitation of dough expansion during frying. CONCLUSION: Adding wheat starch or corn starch to restructured potato‐based dough resulted in a decrease in the oil absorption of potato chips by creating a stronger starchy gel network in the dough. This study could guide the development of suitable material compositions, which are important for producing fried food products with lower oil content. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Physically modified starches can be classified as natural ingredients on food labels and clean label products. Thus, the market demand for physically modified starch is increasing. Potato, tapioca and corn starches were physically modified by mild heat treatment in an alcoholic solution to enhance their gelling property and freeze–thaw stability. RESULTS: During mild heating of starch suspension (40% w/w) in 10% ethanol solution at the onset gelatinization temperature, granular swelling of starch occurred, followed by amylose leaching with medication of the surface structure of the starch granules. All treated starches exhibited increased gelatinization and pasting temperatures and decreased breakdown for pasting as a result of improved stability against shear and heat. The treated starches had higher hardness, cohesiveness and springiness of gel than the respective native starches, and these gel properties were more pronounced in potato starch than in tapioca and corn starches. The treated starches showed substantially reduced gel syneresis during freeze–thawing. CONCLUSION: Physical modification of starch by mild heat treatment in an alcoholic solution substantially improved its gelation ability and freeze–thaw stability. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

SUMMARY: Understanding and optimizing the process of grain filling helps the quest to maximize rice (Oryza sativa L.) seed yield and quality, yet the intricate mechanisms at play remain fragmented. Transcription factors (TFs) are major players in the gene networks underlying the grain filling process. Here, we employed grain incomplete filling (OsGIF1)/cell wall invertase 2, a key gene involved in grain filling, to explore its upstream TFs and identified a bZIP family TF, OsbZIP10, to be a transcriptional activator of OsGIF1. Rice grains of the knockouts of OsbZIP10 showed increased white‐core rates but lower amylose content (AC), leading to better eating and cooking qualities in all genetic backgrounds investigated, though the impact of mutations in OsbZIP10 on grain weight depended on genetic background. Multi‐omics analyses suggested that, in addition to OsGIF1, multiple genes involved in different biological processes contributing to grain filling were targeted by OsbZIP10, including OsAGPS1, a gene encoding the ADP‐Glc pyrophosphorylase (AGPase) small subunit, and genes contributing to homeostasis of reactive oxygen species. Distinct genetic make‐up was observed in OsbZIP10 between japonica and indica rice varieties, with the majority varieties of each subspecies belonging to two different haplotypes that were closely associated with AC. Overexpressing the haplotype linked to high‐AC in the low‐AC genetic background increased AC. Overall, this study sheds crucial light on the significance of the OsbZIP10–OsGIF1 module in the determination of rice grain quality, offering a potential avenue for genetic engineering of rice to produce seeds with tailored attributes. [ABSTRACT FROM AUTHOR]

This work reports the isolation and characterization of starch and cellulose from Commelina coelestis Willd (CCW) root. After isolation, starch and cellulose were used as a raw material to synthesize nanostructures. The yield for starch isolation from the root was 15.12% and the amylose and amylopectin contents were 26 and 74%, respectively. The starch granules had elliptical shapes and sizes ranging from 5 to 35 μm, with a crystalline B-type structure. The swelling power and solubility reached a maximum value at 85 °C, meanwhile, the water holding capacity was 29%. The bagasse had 22.9, 26.7, and 41.2% of lignin, cellulose, and hemicellulose, respectively. Starch, cellulose, starch nanocrystals (SNC), cellulose nanofibers (CNF), and cellulose nanocrystals (CNC) were studied by microscopy (SEM, AFM, TEM), XRD, and FTIR techniques. The size distribution of the SNC, CNF, and CNC ranged from 7.7 to 42.5 nm. The starch and cellulose reached temperatures above 340 °C before complete decomposition, meanwhile, CNC and CNF had lower thermal stability compared to cellulose. This study demonstrated the potential of the CCW root for the extraction of starch and cellulose, as well as the synthesis of nanomaterials derived from both biomolecules. These nanomaterials could be used to develop novel composite materials intended for packaging applications in the food industry. [ABSTRACT FROM AUTHOR]

This study aims to evaluate the role of genetic diversity originated from three-way crosses of landraces and synthetic bread wheat derivatives attempted with elite cultivars to identify the genotypes having better grain yield as well as better starch contents under flowering stage drought stress. In total, 50 genotypes comprised of 47 derivatives of landraces and synthetics, and three standard varieties were grown in the fields of CIMMYT, Obregon following alpha lattice design with two replications. Drought stress was imposed by stopping the irrigation before anthesis and post-anthesis stages. Different traits related to physiological adaptations, earliness, grain yield and starch contents were decreased under drought stress except amylose which increased significantly. Canopy temperature depression was not significantly affected by drought stress. Further, we identified strong correlation of grain yield with plant height, normalized difference in vegetation index, plant maturity, spike length, grain number and thousand grain weight but negative with canopy temperature depression. Non-significant correlation of amylose and amylopectin was recorded with grain yield. Results revealed that genetic diversity derived from landraces and synthetic bread wheat can improve grain yield and starch contents but simultaneous improvement of both is elusive. [ABSTRACT FROM AUTHOR]

Maize starch and especially kernel amylose and amylopectin possess immense potential in industrial applications and the health sector. The Indian maize breeding programmes actively utilize several diverse maize accessions; however, the starch composition diversity of these lines is unknown. The present study evaluated 200 diverse accessions including 169 field corn lines, 22 quality protein maize, five waxy corn and four popcorn lines for various starch attributes and estimated the correlation among the starch traits for the various classes of maize. A significant variation for total starch (48.48% to 72.17%), amylose (5.00% to 34.66%) and amylopectin (65.34% to 95.00%) content was observed among the genotypes. Two genotypes, namely 915D (95.00%) and 930G (92.69%), were found to have very high amylopectin content and could be used as potential donors in the development of waxy maize. The correlation analysis between total starch, amylose and amylopectin across the genotypes indicated a significant negative correlation between amylose and amylopectin. However, the correlation between amylose and starch varied across the subgroups of maize types and kernel colour indicating the effect of genetic background on the starch and amylose content values. Further, genotyping of the two waxy lines (915D and 930G) along with non-waxy accessions using seven waxy gene-specific markers revealed phi027 to be the most discriminating between the waxy and non-waxy lines. This can, hence, be utilized for foreground selection, in marker-assisted selection programmes. This report will aid in the utilization of these genotypes in breeding programmes for the improvement of starch attributes. [ABSTRACT FROM AUTHOR]

BACKGROUND: The fermentation of Qu (FQ) is a novel method to modify the properties of starch to expand its application and especially to increase the resistant starch (RS) content. Using waxy maize starch (WMS) as a fermentation substrate can increase the RS content significantly but it may be time consuming and not cost effective due to the almost negligible RS content of WMS. To solve this problem, we hypothesized that sub‐high amylose starch (s‐HAMS), with an amylose content close to 50% could be an ideal substrate for FQ. RESULTS: The results showed that FQ did not change the shape and the particle size of starch granules, the gelatinization peak (Tp), or the conclusion temperature (Tc), but the slowly digested starch content declined. Rapidly digested starch content fluctuated during FQ and the amylose content decreased within 36 h and then increased. Within 24h, FQ significanlty increased these values: the RS content, relative crystallinity (RC), the ratio of FTIR absorbances at 1047/1022cm‐1, the diffraction peak at 19.8° in X‐ray diffraction (XRD), and the gelatinization onset temperature (To) increased significantly, within 24 h of FQ. However, after 24 h of fermentation, the RS content, RC, the ratio of FTIR absorbances at 1047/1022 cm−1, and gelatinization enthalpy (ΔH) decreased significantly. CONCLUSION: Sub‐high amylose starch is more suitable for FQ to produce low digestibility starch, and the increase in RS may be due to the formation of 'amylose‐lipid' complexes (RS5). © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary Gluten‐free rice penne (GFRP) was developed from low amylose rice flour by incorporating egg white protein, soy protein isolate, guar gum and xanthan gum to produce penne with low estimated glycaemic index (eGI). The rheology of rice flour, textural properties, cooking quality, resistant starch (RS) and eGI of GFRP were investigated. Addition of proteins and hydrocolloids increased the storage modulus (G′) and loss modulus (G″). Rice gel with proteins and hydrocolloids formed a stronger and more elastic gel than the control, with highest G′ observed in rice gel with 5% egg white protein and 1% guar gum. Incorporation of proteins and hydrocolloids in GFRP significantly increased firmness, improved cooking quality and increased RS content. The eGI of GFRP added with egg white protein and guar gum reduced from seventy‐one to fifty‐three. Results suggested that the development of low eGI penne was possible by incorporating egg white proteins and guar gum. [ABSTRACT FROM AUTHOR]

Aim is to explore the breadmaking potential for gluten‐free goods of non‐conventional starches from Andean crops ahipa, oca, and arracacha. Their characteristics and performance in breadmaking are compared with those of cassava, taken as a reference for conventional gluten‐free root starch. Physicochemical properties of breads are studied along with the pasting and thermal properties, composition, and α‐amylase hydrolysis of starches. Arracacha starch has the lowest amylose content (2.4%) and the highest water hydration (1.4 g g−1). Its batter shows adequate proofing, but the bread is highly adhesive, with dense crumb. Ahipa starch paste has the lowest peak, trough and final viscosities determined by rapid visco analyzer, and the highest hydrolysis rate (kRVA = 2.30 min−1). Its batter exhibits, along with oca, the highest volume increase during fermentation (193–197%), but structure collapses in the oven and no alveoli are observed in the crumb. Conversely, oca forms a crumb structure similar to cassava, but with higher cell density (131 alveoli cm−2), cohesiveness (0.95), and resilience (0.65) than the latter (71 alveoli cm−2, 0.88, and 0.45, respectively). Oca starch has lower pasting temperature (64 °C) and the starch paste has similar hydrolysis rate (kRVA = 1.92 min−1) compared to cassava (71.9 °C and 2.08 min−1, respectively), making it a suitable option for providing gluten‐free yeast‐leavened breads with improved technological properties and a comparable glycemic index. [ABSTRACT FROM AUTHOR]

Previous studies have modified rice's resistant starch (RS) content by mutating single and double genes. These mutations include knocking out or reducing the expression of sbe1 or sbe2b genes, as well as overexpressing Wxa. However, the impact of triple mutant sbe2b/sbe1/OE-Wxa on RS contents remained unknown. Here, we constructed a double mutant with sbe2b/RNAi-sbe1, based on IR36ae with sbe2b, and a triple mutant with sbe2b/RNAi-sbe1/OE-Wxa, based on the double mutant. The results showed that the amylose and RS contents gradually increased with an increase in the number of mutated genes. The triple mutant exhibited the highest amylose and RS contents, with 41.92% and 4.63%, respectively, which were 2- and 5-fold higher than those of the wild type, which had 22.19% and 0.86%, respectively. All three mutants altered chain length and starch composition compared to the wild type. However, there was minimal difference observed among the mutants. The Wxa gene contributed to the improvement of 1000-grain weight and seed-setting rate, in addition to the highest amylose and RS contents. Thus, our study offers valuable insight for breeding rice cultivars with a higher RS content and yields. [ABSTRACT FROM AUTHOR]

Six sorghum varieties containing different amylose were selected to investigate the structural and physicochemical characteristics of starches and endosperm texture of grains. The results showed that the outer layer endosperm of sorghum grain changed from waxy to corneous, and its starch granules were more compactly packed and exhibited the spindle‐shaped holes with the increase of amylose content. Higher amylose starch granules exhibited fewer and smaller micropores on the surface and were more likely to deform and agglomerate into larger amorphous particles after heated. Amylose content of sorghum starches was negatively correlated to granule size, relative crystallinity, and the proportion of the long branch chains (DP = 25–36 and > 36), whereas positively correlated to the proportion of the short branch chains (DP = 6–12 and 13–24). Amylose content had negative correlations with To, Tp, ΔH, PV, and SDS (p < .05), positive corrections with FV, SB, and RDS (p < .05), and no correlations with Tc, HPV, BD, and RS. It could be concluded that amylose content affected the endosperm texture of sorghum grain and had strong correlations with structural and physicochemical properties of sorghum starch. These findings may help identify uses for these sorghum varieties in baijiu production. [ABSTRACT FROM AUTHOR]

Herein, we simultaneously prepared borax-crosslinked starch-based hydrogels with enhanced mechanical properties and self-healing ability via a simple one-pot method. The focus of this work is to study the effects of the amylose/amylopectin ratio of starch on the grafting reactions and the performance of the resulting borax-crosslinked hydrogels. An increase in the amylose/ amylopectin ratio increased the gel fraction and grafting ratio but decreased the swelling ratio and pore diameter. Compared with hydrogels prepared from low-amylose starches, hydrogels prepared from high-amylose starches showed pronouncedly increased network strength, and the maximum storage modulus increased by 8.54 times because unbranched amylose offered more hydroxyl groups to form dynamic borate ester bonds with borate ions and intermolecular hydrogen bonds, leading to an enhanced crosslink density. In addition, all the hydrogels exhibited a uniformly interconnected network structure. Furthermore, owing to the dynamic borate ester bonds and hydrogen bonds, the hydrogel exhibited excellent recovery behavior under continuous step strain, and it also showed thermal responsiveness. [ABSTRACT FROM AUTHOR]

The purpose of this study was to substitute shortening with olive diacylglycerol oil/candelilla wax (OCW)–olive diacylglycerol stearin (ODS) oleogels and evaluate their impact on starch digestibility in cookies. The in vitro digestibility study confirmed that the OCW/ODS–based cookies exhibited a notable enhancement of 14.6% in slowly digestible starch (SDS) and an increase of 3.14% in resistant starch (RS) values when contrasted with shortening cookies. The XRD pattern indicated that the existence of ODS may improve the formation of complexes between lipids and amylose. The DSC analysis demonstrated that the incorporation of ODS led to a remarkable rise in enthalpy alteration, escalating from 0.90 to 437.70 J/g, suggesting an improved ability to resist gelatinization. The FTIR spectra suggested that the incorporation of ODS might strengthen interactions between the hydrogen bonds and form the short–range ordered structure in OCW/ODS–based cookies. Overall, these results indicated that incorporating OCW/ODS–based oleogels could serve as a feasible substitute for conventional shortening in cookies with decreased starch digestibility. [ABSTRACT FROM AUTHOR]

Resistant starch (RS) has the advantage of reshaping gut microbiota for human metabolism and health, like glycemic control, weight loss, etc. Among them, RS3 prepared from pure starch is green and safe, but it is hard to achieve structural control. Here, we regulate the crystal structure of starch with different chain-length distributions (CLDs) via extrusion at low/high shearing levels. The change in CLDs in extruded starch was obtained, and their effects on the fine structure (Dm, dBragg, dLorentz, degree of order and double helix, degree of crystal) of RS and its physicochemical properties were investigated by SAXS, FTIR, XRD and 13C NMR analyses. The results showed that the RS content under a 250 r/min extrusion condition was the highest at 61.52%. Furthermore, the crystalline system induced by high amylopectin (amylose ≤ 4.78%) and a small amount of amylose (amylose ≥ 27.97%) was favorable for obtaining a high content of RS3-modified products under the extruding environment. The control of the moderate proportion of the A chains (DP 6–12) in the starch matrix was beneficial to the formation of RS. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Amylose content (AC) is a crucial determinant of the eating and cooking quality (ECQ) of rice, with low AC varieties exhibiting a softer texture and greater stickiness -attributes that enhance palatability and are desirable in specific culinary contexts. To harness these traits, significant efforts have been made to manipulate AC to improve rice ECQ. Our research utilized the MutMap+ approach to identify LAC6/TL1, a gene that is an allele of Du13, responsible for low AC. LAC6 encodes a C2H2 zinc finger protein, which specifically increases the splicing efficiency of the Wxb allele without affecting the Wxa allele. Functional studies of LAC6 revealed that its proper integration could rectify the undesirable AC phenotype, whereas mutations within this gene led to reduced AC and were associated with shorter grain length and decreased thousand-grain weight. Despite these drawbacks, such mutations positively impact rice palatability, presenting a trade-off between grain size and eating quality. To address the challenges posed by the reduced grain weight associated with LAC6 mutations, we developed a specific molecular marker for LAC6, which has been effectively used in breeding programs to select lac6/tl1/du13 homozygous individuals with larger grain size. Our findings demonstrate that the "small grain" trait associated with lac6/tl1/du13 can be effectively mitigated through combined phenotype-based and marker-assisted selection. This study highlights the potential of lac6/tl1/du13 as a valuable gene for breeding novel, high-quality soft rice varieties through targeted breeding strategies. [ABSTRACT FROM AUTHOR]

To improve the amylose content (AC) and resistant starch content (RSC) of maize kernel starch, we employed the CRISPR/Cas9 system to create mutants of starch branching enzyme I (SBEI) and starch branching enzyme IIb (SBEIIb). A frameshift mutation in SBEI (E1, a nucleotide insertion in exon 6) led to plants with higher RSC (1.07%), lower hundred-kernel weight (HKW, 24.71 ± 0.14 g), and lower plant height (PH, 218.50 ± 9.42 cm) compared to the wild type (WT). Like the WT, E1 kernel starch had irregular, polygonal shapes with sharp edges. A frameshift mutation in SBEIIb (E2, a four-nucleotide deletion in exon 8) led to higher AC (53.48%) and higher RSC (26.93%) than that for the WT. E2 kernel starch was significantly different from the WT regarding granule morphology, chain length distribution pattern, X-ray diffraction pattern, and thermal characteristics; the starch granules were more irregular in shape and comprised typical B-type crystals. Mutating SBEI and SBEIIb (E12) had a synergistic effect on RSC, HKW, PH, starch properties, and starch biosynthesis-associated gene expression. SBEIIa, SSI, SSIIa, SSIIIa, and SSIIIb were upregulated in E12 endosperm compared to WT endosperm. This study lays the foundation for rapidly improving the starch properties of elite maize lines. [ABSTRACT FROM AUTHOR]

Physical, milling, cooking, and chemical qualities of basmati cultivars had great concern for researchers, producers, traders, and consumers as instability index of production is higher. Quality may be enhanced by good N optimization to responsive basmati varieties. Therefore, a field experiment was conducted for two consecutive years under split-plot design. Results revealed that application of 120 kg N ha−1 improved heat use efficiency (4.85 & 4.91 kg ha−1 degree-day−1), milling quality traits, physical quality, and chemical quality while aroma score (up to 2.50) improved only up to 60 kg N ha−1. Highest protein (7.79 & 7.77%) and least amylose (21.88 & 22.24%) content were recorded with highest N rates while highest protein yield (414.18 & 402.66 Kg ha−1) reported at 120 Kg N ha−1. Basmati varieties, HUBR 10–9 and HUBR 2–1, were superior in most of quality traits along heat use efficiency (4.62–4.70 kg ha−1 degree-day−1). However, short-grained aromatic variety HUR 917 recorded higher head rice recovery (64.34 & 63.21%), protein (7.61 & 7.63%), and amylose content over others. Most important trait, i.e. aroma (1.83–2.38) score, was higher with basmati varieties. Overall, basmati (HUBR 10–9 and HUBR 2–1) grown with 120 kg N ha−1 proved superiority. This study achieved better heat use efficiency along with improved quality of basmati rice which found to be positively correlated with most quality traits of basmati rice. The low amylose in basmati is preferable, and amylose found to be negatively correlated with heat use efficiency. [ABSTRACT FROM AUTHOR]

It is important to improve the overall quality of rice grown in northeastern China, which is famous for its high yield. Therefore, it is necessary to study the quality of japonica rice resources in the region. This study analyzed 71 rice samples from the Liaoning, Heilongjiang, and Jilin Provinces, focusing on grain shape, endosperm composition, and taste. Significant regional differences were observed in taste and edibility, with the samples from Heilongjiang and Jilin generally scoring higher taste value, which was significantly higher than the Liaoning variety. However, the Liaoning varieties were more stable in terms of the sensory evaluation of taste. Obvious differences in grain length were detected among the samples, with the varieties from Jilin and Heilongjiang Provinces predominantly having short and medium-to-long grains, respectively, and those from Liaoning Province having diverse grain shapes. However, there was no correlation between grain shape and taste. This indicated that the taste of rice is not affected solely by its external morphology but also by multiple interacting factors. There were significant differences in endosperm composition among the three provinces, but the amylose content of the tested varieties was generally less than 18%, and the protein content was about 6%. Additionally, the Jilin Province varieties had the lowest apparent amylose content and long chain of amylopectin (Fb3), the Heilongjiang Province varieties had the lowest protein content, and there were more medium chains of amylopectin. Notably, protein content was negatively correlated with taste but positively correlated with pasting properties. It can be seen that the premise of varieties in different provinces showing good taste characteristics is to ensure the content of amylose and protein is low, and adjust the proportion of amylopectin chain length. [ABSTRACT FROM AUTHOR]

The replacement of common urea with controlled-release nitrogen fertilizer can improve rice yield and quality, but the effect of controlled-release nitrogen fertilizer on rice yield and quality at different release stages is still unclear. In this experiment, two nitrogen application rates (240 kg/ha and 300 kg/ha) and five different nutrient release characteristics (urea and coated urea with controlled release periods of 30, 50, 70 and 90 days, respectively) were set up to explore the effects of nitrogen application rate, release characteristics and their interactions on rice yield, quality, starch structure, and physicochemical properties. The results showed that, compared with other controlled-release nitrogenous fertilizers, application of controlled-release nitrogenous fertilizers for 30 days and 90 days could increase rice yield (14.17% to 20.83%), and application of controlled-release nitrogenous fertilizers for 70 days and 90 days had the highest comprehensive evaluation of rice quality. The decrease of amylose content and the increase of protein content significantly improved the eating and nutritional quality of rice by changing the structure and physicochemical properties of starch particles. The results showed that in the comprehensive evaluation system based on rice yield and quality, under the condition of 300 kg/ha, controlled-release nitrogen treatment with a controlled release period of 90 days had the highest comprehensive score, which could increase rice yield and improve grain quality. [ABSTRACT FROM AUTHOR]

Northeast China is an important commercial grain base for China, but also the largest japonica rice production area. However, N, and K fertilizer application and unreasonable application times are prominent contradictions that restrict the development of japonica rice. This study aimed to investigate how to rationally apply N and K fertilizers to affect grain filling and ultimately increase the quality of the rice. In this field study, two N application levels and three K application ratios were set in 2020 and 2021 using Shennong 265 (SN265) and Meifengdao 61 (MF61). We found that the final seed growth and filling rate of SN265 were higher than those of MF61, and their filling characteristics were slow in the early stage and fast in the later stage, with large fluctuations. Appropriate reductions and increases of N and K fertilizer applications, respectively, in the early stage could improve grain filling. Compared with SN265, MF61 had a 3.2% increase in head rice rate, lower amylose and protein content, a decrease of chalkiness degree and chalkiness percentage by 23.96 and 34.00%, respectively, and more reasonable protein components. With the N application increase, the processing quality improved, the amylose and protein content and chalkiness increased, the protein components increased except for the milled rice glutelin, and the rice taste value decreased. At low N levels, increasing the proportion of K application was consistent with the effect of increasing N. The taste value of SN265 decreased linearly with the increase in the ratio of N application to pre-application of K, the highest taste value was obtained when the N fertilizer was applied at a rate of 180 kg ha−1, and the ratio of before and after K fertilizer application was about 1:2. The taste value of MF61 decreased linearly with the N application increase and showed a trend of increasing and then decreasing with the K application increase in the early stage. The taste peak gradually shifted back with the N application increase, and the highest taste value was obtained when N fertilizer was applied at 180 kg ha−1; the ratio of before and after K fertilizer application was about 3:2. By constructing the grain-filling quality evaluation system, the characteristic parameters of superior and inferior grains at the early and late stages of grain filling, respectively, greatly affected the rice taste value. Additionally, the percentage of the rice grain weight at the maximum grain-filling rate to the final rice grain weight (I) of superior grains, glutelin content, and value of the RVA profile characteristics were all critical reference indicators for rice taste quality. [ABSTRACT FROM AUTHOR]

Summary: The environment in which rice is stored has a big influence on rice quality. Four rice cultivars with various amylose content types were kept at low temperatures (LT, 4 °C) and room temperature (RT, 20 °C) in this study: NAC: (Low‐amylose content <2%), LAC: (low‐amylose content, about 10%), MAC: (medium‐amylose content, about 17%) and HAC: (high‐amylose content, about 25%). After storage at two temperatures and comparison to the harvest year, the amylose content of 4 types increased, and the change range of the HAC was the lowest. The gel consistency held at LT was higher than that at RT. Under LT storage, the breakdown values of MAC and HAC greatly increased (0.47%–0.65%), but NAC significantly reduced. The enthalpy of gelatinisation (▵Hg) drastically reduced (7.81%–49.10%) from the harvest year. Regeneration enthalpy increased at the grain after being sealed for a year at LT (except HAC) and reduced noticeably at RT. With the exception of ▵Hg and pasting temperature, the DSC profiles had a positive correlation with gel consistency. HPV, CPV and SBV showed a positive correlation with amylose content. As a result, the ideal storage temperature should be chosen based on the amylose type and use of the rice during storage. [ABSTRACT FROM AUTHOR]

New concept for the development of supramolecular assemblies from intricate interactions between different classes of biomacromolecules (polysaccharides, proteins and lipids) is yet to come, due to their intrinsic chemical and structural complexity and incompatibility. Herein, we report an interaction mechanism among multiple biomacromolecules, and the structural and digestive properties of their assemblies using amylose (AM), lauric acid (LA), and β‐lactoglobulin (βLG) as exemplars. AM, LA, and βLG interact to form a water‐soluble ternary complex through van der Waals forces between AM and LA and high affinity binding between AM and βLG, which can further assemble into uniform‐sized, semi‐crystalline nanospheres under certain thermodynamic conditions. These nanospheres are substantially resistant to amylolysis, thus can be well utilized by gut microbiota, including increasing short‐chain fatty acid levels and shaping bacterial communities. Illustrating the complexation of AM, LA, and βLG and their assemblies from disorder to order, this work offers potential rationale of assemblies for multiple biomacromolecules driven by non‐covalent interactions and substantial potentials for supramolecular biomaterials development. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agro-Environment Science is the property of Journal of Agro-Environment Science Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Three different fermented plant-based beverages were prepared and stored for a long period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical stability and microbiological quality. Physicochemical stability was evaluated based on pH, acidity, Brix degrees, water-holding capacity (WHC), viscosity, and viscoelasticity. At the end of the long-term storage period, the pH, acidity, and WHC remained stable. During the entire storage period, the beverages maintained good bacterial, fungal, and lactic acid bacteria (LAB) counts. Quinoa and chickpea flour ratios of 50% showed a higher viscosity (18 Pa.s) and WHC (65%) during short-term storage (0–30 d), indicating that the presence of chickpea flour had a positive effect on these parameters, possibly because chickpea starch contains higher amounts of amylose and long-branch chain amylopectin, which impacts the retrogradation pattern under acidic and refrigerated conditions. However, at the end of storage (50 days), the same blend had a higher acidity, lower viscosity (0.78 Pa.s), and lower LAB counts (~1 × 108 CFU/mL), indicating that the increase in chickpea flour had an adverse long-term effect on these parameters. These results suggest that although different ratios of plant sources can improve the physical aspects, they need to be incorporated in a balanced manner to avoid negative effects on both short- and long-term storage, owing to the incorporation of different types of starches and proteins affecting the stability of the system. [ABSTRACT FROM AUTHOR]

Indonesia is arguably a major player in worldwide rice production. Though white rice is the most predominantly cultivated, red, brown, and red rice are also very common. These types of rice are known to have different cooking properties that may be related to differences in their starch properties. Investigating the starch properties, especially the fine structure of their amylopectin, can help understand these differences. This study aims to investigate the starch characteristics of some Indonesian rice varieties by evaluating the starch granule morphology and size, molecular characteristics, amylopectin unit and internal chain profiles, and thermal properties. Starches were extracted from white rice (long grain (IR-64) and short grain (IR-42)), brown rice, red rice, and black rice cultivated in Java Island, Indonesia. IR-42 had the highest amylose content of 39.34% whilst the black rice had the least of 1.73%. The enthalpy of gelatinization and onset temperature of the gelatinization of starch granules were between 3.2 and 16.2 J/g and 60.1 to 73.8 °C, respectively. There were significant differences between the relative molar amounts of the internal chains of the samples. The two white rice and black rice had a significantly higher amount of A-chains, but a lower amount of B-chains and fingerprint B-chains (Bfp) than the brown and red rice. The average chain length (CL), short chain length (SCL), and external chain length (ECL) were significantly longer for the red rice and the black rice in comparison to both the white rice amylopectins. The long chain length (LCL) and internal chain length (ICL) of the sample amylopectins were similar. Rice starches were significantly different in the internal structure but not as much in their amylopectin unit chain profile. These results suggest the differences in their amylopectin clusters and building blocks. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Due to the requirements for quality testing and breeding Tartary buckwheat (Fagopyrum tartaricum Gaerth), it is necessary to find a method for the rapid detection of starch content in Tartary buckwheat. To obtain samples with a continuously distributed chemical value, stable Tartary buckwheat recombinant inbred lines were used. After scanning the near-infrared spectra of whole grains, we employed conventional methods to analyze the contents of Tartary buckwheat. The results showed that the contents of total starch, amylose, amylopectin, and resistant starch were 532.1–741.5 mg/g, 176.8–280.2 mg/g, 318.8–497.0 mg/g, and 45.1–105.2 mg/g, respectively. The prediction model for the different starch contents in Tartary buckwheat was established using near-infrared spectroscopy (NIRS) in combination with chemometrics. The Kennard–Stone algorithm was used to split the training set and the test set. Six different methods were used to preprocess the spectra in the wavenumber range of 4000–12,000 cm−1. The Competitive Adaptive Reweighted Sampling algorithm was then used to extract the characteristic spectra, and the prediction model was built using the partial least squares method. Through a comprehensive analysis of each parameter of the model, the best model for the prediction of each nutrient was determined. The correlation coefficient of calibration (Rc) and the correlation coefficient of prediction (Rp) of the best models for total starch and amylose were greater than 0.95, and the Rc and Rp of the best models for amylopectin and resistant starch were also greater than 0.93. The results showed that the NIRS-based prediction model fulfilled the requirement for the rapid determination of Tartary buckwheat starch, thus providing an effective technical approach for the rapid and non-destructive testing of starch content in the food science and agricultural industry. [ABSTRACT FROM AUTHOR]

The physicochemical and technofunctional properties of several pea starches harvested in consecutive years are studied. All samples are cultivated in the same geographical locations. Despite limited variation of amylose content that is found (mean amylose content of 32.1 ± 1.4% and a range from 29.2% to 35.7%), the varieties demonstrate significant differences in their functional properties. During gelatinization, all starches exhibit comparable onset temperatures (To) within the range of 60.8–63.7 °C. However, the conclusion temperature (Tc) displays a considerably broader spectrum, spanning from 73.5 to 80.0 °C. Furthermore, noticeable systematic differences between the samples from 2020 to 2021 are observed. In terms of the hot paste viscosity, two main shear viscosity curves are identified. These are independent of the harvesting period and could be associated with differences in average molar masses examined previously. Pea varieties with comparable low starch molar masses (<25 × 106 g∙mol−1) show a stronger shear thinning behavior. The starches also exhibit substantial variations in mechanical gel strength and gel elasticity. The gel strengths range from 5.5 to 17.0 N. Increasing firmness of gels appears to correspond to reduced elasticities. For comparison, native corn starch, potato starch, and wrinkled pea starch are considered. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION This study aims to quantify the impacts of chilling at the grain filling stage on rice yield and grain quality. A factorial experiment with four levels of temperature and duration of chilling treatments at the early and late grain filling stages was conducted in 2017, 2018 and 2019.Per 10 °C·day increase in the accumulated cooling degree day at the early and late grain filling stages, the rice emergence–maturity duration was delayed by 0.8% (0.6%) and rice yield decreased by 2.2% (1.7%). Chilling at the early grain filling stage decreased the rice heading rate, while chilling at the late grain filling stage increased rice amylose but decreased protein content. For chilling treatment at the early grain filling stage, rice yield and grain quality were mainly correlated with seed‐setting rate, whereas for chilling treatment at the late grain filling stage the rice yield and grain quality were mainly correlated with 1000‐grain weight.This study improved the understanding of how chilling at the grain filling stages affects rice phenology, yield and grain quality, providing a theoretical basis for maintaining rice yield while ensuring grain quality. The results could be used to guide the rice‐growing community in combating chilling at grain filling stages. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study used a combination method of ultrafine grinding and pregelatinization to modify rice starch (RS) to delay its retrogradation and provide a rationale for prolonging rice product shelf life. The structure and physicochemical properties of the pregelatinized ultrafine grinding rice starch (PURS) were compared with those of RS, ultrafine grinding rice starch (URS), and pregelatinized rice starch (PRS). The microstructure, molecular weight, branched starch length distribution, short‐range order, crystal structure, and physical properties of RS, URS, PRS, and PURS were analyzed, respectively. Results showed that RS, URS, PRS, and PURS granules exhibited similar spherical or polygonal shapes, and the content of amylose and short‐branched starch in PURS increased compared with RS, URS, and PRS. Furthermore, the cross‐polarization of PRS and PURS disappeared. Long‐chain amylopectin and average molecular weight of PURS decreased significantly after ultrafine grinding. Our study suggested reduced breakdown value and setback value and improved gel stability, and PURS was beneficial for delaying retrogradation compared to RS, URS, and PRS. The ultrafine grinding method improved the water swelling capacity (WSC), solubility, pasting properties, and gelation properties of PRS. The hardness of PURS was reduced by ultrafine grinding. These suggest that the combination of ultrafine grinding and pregelatinization could improve the properties of RS. Pearson's correlation analysis showed that the structure of PURS significantly influenced the physicochemical properties. The present study was helpful in better understanding the importance of ultrafine grinding in improving the anti‐retrogradation of PURS and provided new insights into extending the shelf life of rice products by ultrafine grinding and pregelatinization. [ABSTRACT FROM AUTHOR]

The rare sugar D-allulose (Alu), with ca. 10% calories of sucrose (Suc), is a promising alternative sugar that can be used to improve the quality of starch gels in storage. The effects of Alu (compared to Suc) on the hardening and microstructural and molecular order of amylopectin-rich (glutinous rice (GR) and corn amylopectin (CAP)) and amylose-rich (corn (C)) starch gels were investigated. Alu and Suc both suppressed hardening in C gels, while Alu but not Suc was effective in GR and CAP gels. SEM results showed that Alu-containing GR and CAP maintained a relatively large pore size compared to Suc-containing gels. The deconvolution of FTIR spectra revealed that Alu-containing GR and CAP gels had lower ratios of intermolecular hydrogen bonds and higher ratios of loose hydrogen bonds than Suc-containing gels. For amylose-rich C gels, on the other hand, such tendencies were not observed. The influence of Alu on amylopectin-rich gels could be because Alu reduced the ratio of intermolecular hydrogen bonds, which might be involved in amylopectin recrystallization, and increased that of loose hydrogen bonds. The results suggest that Alu is more effective than Suc in inhibiting the hardening of amylopectin-rich starch gels during refrigerated storage. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Starch is the most abundant constituent (dry weight) in the barley endosperm, followed by protein. Variability of compositional and potentially related physical traits due to genotype and environment can have important implications for the malting and brewing industry. This was the first study to assess the effects of genotype, environment, and their interaction (G × E) on endosperm texture, protein content, and starch traits corresponding to granule size, gelatinization, content, and composition, using a multi‐environment variety trial in California, USA.Overall, environment explained the largest variance for all traits (ranging from 23.2% to 76.5%), except the endosperm texture traits wherein the G × E term explained the largest variance (45.0–86.5%). Our unique method to quantify the proportion of fine and coarse milled barley particles using laser diffraction showed a binomial distribution of endosperm texture. The number of small starch granules varied significantly (P‐value < 0.05) across genotypes and environments. We observed negative correlations between total protein content and each of enthalpy (−0.70), total starch content (−0.54), and difference between offset and onset gelatinization temperature (−0.52). Furthermore, amylose to amylopectin ratio was positively correlated to volume of small starch granules (0.36).Our findings indicate that environment played a larger role in influencing the majority of starch‐related physical and compositional traits. In contrast, variance in endosperm texture was largely explained by G × E. Maltsters would benefit from accounting for environmental contributions in addition to solely genotype when making sourcing decisions, especially with regards to total protein, total starch, enthalpy, and difference between offset and onset gelatinization temperature. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Grain size is one of the critical factors determining rice yield. Previous studies have found the grain-size-regulating function of Gα in rice. However, the regulatory mechanism underlying the development of rice grain mediated by Gα is still unclear. To reveal the functional mechanism of Gα in grain size regulation, a mutant of Gα (Gα-Cas9) was firstly constructed through a CRISPR/Cas9 strategy and was then grown in a greenhouse and field. The results showed that the seed length, plant height, 1000-grain weight, and spike length were significantly decreased in Gα-Cas9 compared to wild-type (WT) Pi-4b. During the grain filling stage, the increase in the grain dry weight of Pi-4b occurred earlier than that of Gα-Cas9. The total starch content and amylose content of matured grains of Pi-4b were higher than those of Gα-Cas9. Secondly, transcriptome sequencing analysis of Gα-Cas9 and Pi-4b during grain filling was performed to elucidate the functional pathways regulated by Gα. In total, 2867 and 4534 differentially expressed genes (DEGs) were discovered at 5 DAF and 10 DAF, and the starch and sucrose metabolism pathway enriched by DEGs was involved in grain size regulation mediated by Gα. Gα regulated the expression of starch-synthesis-related genes during grain filling, and the Gα protein interacted with OsNYC4 to trigger the sugar signaling pathway to promote starch accumulation in grain. Additionally, the GW2-WG1-OsbZIP47 pathway was switched off by Gα to relieve the inhibition of rice grain development. In this study, the results should provide new insights into the G protein signal transduction pathway. [ABSTRACT FROM AUTHOR]

Summary: Noodles are generally made from rice flour, wheat flour or mungbean starch. Interestingly, pineapple stem starch (PSS), an alternative starch derived from pineapple stems as agricultural waste, has not yet been investigated for noodle production. The noodles were then prepared in different ratios of commercial rice flour and PSS (100:0, 70:25, 50:50, 25:75 and 0:100) to investigate the effects of PSS on noodle qualities and properties including physical properties, cooking quality, in vitro starch digestibility and sensory attributes. The results showed that high PSS content had a positive effect on the structure and textural properties of noodles by increasing the network structure, hardness and chewiness, resulting in good sensory quality, which could be due to the high amylose content (30.56%) of PSS. However, the optimal cooking time and the cooking loss of the cooked noodles increased with an increasing proportion of PSS. In addition, noodles with a high PSS content had a higher content of slowly digestible starch and resistant starch, which can have a positive effect on our health. Our results suggest that PSS, an alternative starch from agricultural waste, can replace rice flour to develop better‐quality gluten‐free noodles. Similarly, PSS‐based noodles with a high resistant starch content could benefit human health by lowering the glycemic index and reducing the risk of non‐communicable diseases. [ABSTRACT FROM AUTHOR]

Summary: Ultrasonication is a novel, green, and sustainable method to modify the native starch for improved functionality and pronounced industrial applications. In the present study, the impact of ultrasonication power (40%, 50%, and 60%) on black wheat starch was observed on functional and pasta‐making attributes. Ultrasonication induced surface and microstructural alterations with minimal impact on the overall integrity of starch granules. The sound waves disrupted starch granules through cavitation and starch degradation by radial attack. Scanning electron microscope (SEM) images revealed that ultrasonication disrupted the starch granules and a porous structure was developed. The treatment induced fissures and pores formation leading to structural rearrangements without any impact at the molecular level. With the increment in the power of ultrasonication, the scratching and fissures on the starch granules are increased which further modifies the starch functionality. Due to structural disruption of long amylopectin helices into short‐chain amylopectin and dextrin resulted in a more crystalline structure of starch, the results were supported by X‐ray diffraction (XRD) and Fourier transform infrared (FTIR) spectra. This alteration in starch structure increased the amylose concentration, solubility, and swelling capacity of modified starch. Pasta prepared with modified starch shows improved cooking and textural properties. [ABSTRACT FROM AUTHOR]

Crystal type is an important physicochemical property of starch. However, it is currently unclear whether changes in crystal type affect other properties of starch. This study discovered that water deficit resulted in an increase in small starch granules and transparency in Pueraria lobata var. thomsonii, while causing a decrease in amylose content and swelling power. Additionally, the crystal type of P. Thomsonii starch changed from CB-type to CA-type under water deficit, without significantly altering the short-range ordered structure and chain length distribution of starch. This transformation in crystal type led to peak splitting in the DSC heat flow curve of starch, alterations in gelatinization behavior, and an increase in resistant starch content. These changes in crystalline structure and physicochemical properties of starch granules are considered as adaptive strategies employed by P. Thomsonii to cope with water deficit. [ABSTRACT FROM AUTHOR]

Amylose and resistant starch (RS) possess numerous industrial applications and health benefits. However, maize grains possess low amylose (<35%) and RS (<5%). To date, no information is available on the genetic variability of amylose and RS in subtropical maize. Here, 21 hybrids developed using half‐diallel mating design are evaluated for starch parameters at three locations. Analysis of variance (ANOVA) revealed a minor contribution for environments for amylose and RS. Amylose (22.2%–49.1%) and RS (1.02%–23.9%) showed wide variation among the hybrids. The experimental hybrids possessed significantly higher amylose (38.1%) and RS (20.9%) over the check hybrids (amylose: 29.1%, RS: 2.3%). PUSA‐AML‐H12, PUSA‐AML‐H18, and PUSA‐AML‐H16 are observed to be the most promising hybrids. Amylose and RS are positively correlated (r = 0.45), while total starch (TS) is negatively correlated with RS (r = −0.53). PMI‐AML‐147, PMI‐AML‐149, and PMI‐AML‐146 are the best general combiners for amylose and RS. Pusa‐AML‐H1, Pusa‐AML‐H12, and Pusa‐AML‐H5 emerged as the best specific combiners for amylose and RS. Both additive and nonadditive variances are important for amylose and RS. This is the first study of amylose and RS in a subtropical maize background, which could be significant in improving amylose and RS. [ABSTRACT FROM AUTHOR]

This study evaluates wheat, corn, and cassava native starches. Morphological features of the starch granule's surface reveal peculiar granule characteristics. Wheat starch granules are the largest, with 20.83 µm mass median diameter, followed by corn, 13.14 µm, and cassava, 12.37 µm. Nonetheless, cassava and corn starches have the lowest polydispersity and greater surface area average. Corn starch shows more resistance to the gelatinization process when observed. Complete granular disruption and gelatinization occurring at 65–75 °C for wheat, 75–85 °C for cassava, and 85 °C for corn. The curves of viscosity evidence the assertion that the starches from cereals gelatinize at higher temperatures than starch from the tuber. Swelling power indicate that cassava starch held more water, whereas IFTR spectroscopy reveals a more ordered structure when compared to wheat and corn starches. However, corn starch has the highest values of Tonset, Tpeak, and Tendset, with enthalpy of gelatinization of 12.73 J g−1, which can be related to the amylose content of 24.25% and mainly to 0.2% of starch damage. The almost negligible amounts of damaged starch present in corn starch indicate the absence of granule fragments capable of increasing water absorption and decreasing the birefringence of the system. [ABSTRACT FROM AUTHOR]

A large number of animal and clinical experiments show that 1,3‐diglyceride (1,3‐DAG) can significantly ameliorate obesity by improving blood lipid and glucose metabolism. After microencapsulation, it cannot only be used to prepare full‐nutrient food that meets the nutritional requirements of specific patients, but also improve the storage stability of oils. In this study, 1,3‐DAG microcapsules are prepared by using high‐amylose corn starch, resistant dextrin, and sodium caseinate as composite wall materials, and 1,3‐DAG with a purity of 80% as core material. Firstly, the water phase and oil phase are mixed evenly, and then the uniform emulsion is prepared by two steps of high‐speed shearing and high‐pressure homogenization. The prepared emulsion is desiccated by a spray dryer to prepare microcapsules. Taking the encapsulation rate as the judging criteria, five gradients of core and wall material are designed to obtain the optimal formula. The results show that when the amount of core material is 28% and the wall material is 70%, the encapsulation rate of 99.51% is the highest. The prepared 1,3‐DAG microcapsules have water content of 1.9% and solubility of 98.05%, the average particle size is 2.921 µm. The particles are uniform and stable, with fine color and texture, and a high oil content. [ABSTRACT FROM AUTHOR]

In this study, the addition of potato soluble dietary fiber (PSDF) in 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% during concentration freeze-thawing (FT, at − 20 °C for 22 h and then at 30 °C for 2 h) on the structural and physicochemical properties of potato starch was investigated. During FT, the potato starch granules break, which increases the leaching of amylose, However, the addition of PSDF during FT could inhibit the leach of amylose than without PSDF. Besides, addition of PSDF during FT increases the short-range ordered structures, and relative crystallinity reduces the value of G′, G″, and peak viscosity of potato starch treated by FT. Furthermore, PSDF could inhibit the swelling of FT-treated potato starch granules during heating and improve the shear resistance of FT-treated potato starch gel. And the degree of effect is closely related to the concentration of PSDF. These findings indicated that PSDF could be used to adjust the quality of raw starch products during freeze-thawing and thus improve the applications of PSDF in starch-based foods. [ABSTRACT FROM AUTHOR]

The present study investigated the effects of different deep‐frying times and temperatures on the amylose content, crystal structure, thermodynamics, and other properties of deep‐fried dough sticks. Results showed that the change of amylose content in deep‐fried dough sticks during the deep‐frying process was positively correlated with time and temperature. Moreover, the deep‐frying process of deep‐fried dough sticks was accompanied by the formation of starch–lipid complexes that led to the destruction of starch structure. The degreased sample and the oil sample had the same absorption peaks at 2854 and 1746 cm−1, respectively. The melting enthalpy (ΔH) of the starch–lipid complex decreased significantly. In addition, the viscosity of starch reduced as the deep‐frying time and temperature increased. Furthermore, it was found that the effect of increasing deep‐frying temperature was greater than that of time. Practical Application: As a popular deep‐fried food, the main component of deep‐fried dough sticks is starch. Starch gelatinization, protein denaturation, and interaction among components occurred during deep‐frying. At present, there are few studies focusing on the properties of starch in deep‐fried dough sticks in the real deep‐frying system. Therefore, this study provided a theoretical basis for subsequent research by measuring the effects of different deep‐frying conditions on the properties of starch in deep‐fried dough sticks. [ABSTRACT FROM AUTHOR]

The increasing incidence of diabetes and obesity poses a major threat to global human health worldwide. Increasing the consumption of resistant starch (RS) foods could reduce the occurrence of these chronic diseases.Accurate identification and screening of germplasm resources with high RS content is the initial step in breeding efforts, and Yunnan Province is recognized as the largest center of genetic diversity in Chinese rice varieties. However, there is a lack of systematic studies of genetic variation and evolution of RS content in rice landraces within this region. Here, we selected the SSIIIa gene as the subject that affected the content of RS in rice endosperm and analyzed its natural variation in 93 rice landraces in Yunnan province. Analyses of gene sequence information demonstrated that the 93 landraces were divided into 11 haplotypes and 10 protein types. Evolutionary analysis revealed that indica and japonica rice in these landraces appeared to have experienced different evolutionary. Among these haplotypes, the H4 haplotype exhibited the highest genetic similarity to the two Oryza rufipogon of Yunnan, and the content of RS was significantly higher than other haplotypes. Furthermore, association analysis identified 9 SNPs that consistently correlated with RS content, and revealed several new mutation sites. In addition, haplotypes with high RS content generally had higher amylose content and lower gel consistency. These results provided important experimental evidence for the utilization of high RS germplasm, and also lay the groundwork for further genetic research on the process of RS formation. [ABSTRACT FROM AUTHOR]

This research evaluated different rice genotypes regarding physicochemical and instrumental parameters of grain quality and associated the data with sensory analysis to support the creation of rules for classification of the culinary quality of rice (texture), based on isolated or combined parameters. The combination of amylose content and gelatinization temperature was able to predict the rice quality. According to the sensorial panel, the instrumental stickiness was able to segregate rice with very low amylose content or waxy to the other ones. Regarding pasting properties, rice that presented high final viscosity (310-480 RVU), setback (165-245 RVU), and pasting temperature (78 - 88 °C), and low values for breakdown (15-120 RVU), associated with a high stickiness (>-5N) was desirable by the Brazilian consumers. The classification rules created through the relationship between the physicochemical parameters and the texture profile evaluated by the sensory panel will help to verify the culinary profile of the rice samples (through free software), which makes it easier to predict the probability of rice meeting the desired quality standards. [ABSTRACT FROM AUTHOR]

Convenience rice has become widely popular due to its easy availability for cooking. This study investigated the starch structure and composition of leachate and the microstructure of reheated convenience rice using novel processing technologies: super-heated steaming (SHS), auto-electric cooking (AEC), and pressurized-steam cooking (PSC). Additionally, the effect of two different target water contents (58% and 63%) was also evaluated. The PSC_63% sample had the highest total solids and amylopectin amount in the leachate. The amylopectin amount in the leachate differed significantly based on the targeted water content. Morphological characterization revealed that the swelling of starch and the coated layer on the surface of rice grains were most pronounced in the PSC_63% sample due to the pressure processing. The textural hardness of the AEC_58% sample was much higher than that of the other samples. The PSC_63% sample had the highest textural adhesiveness value, which can be attributed to the highest amylopectin amount in the leachate. Sensory characterization showed that the PSC_63% sample had the highest glossiness, whiteness, moistness, and overall acceptability. The principal component analysis score plots presented substantial differences in the leachate and textural and sensory characteristics of reheated convenience rice among the different processing technologies. [ABSTRACT FROM AUTHOR]

Physical techniques are widely applied in the food industry due to their positive impact on food quality and the environment. Temperature differences can effectively modify starch, but the resulting changes in starch structure and quality remain unclear. In this study, the corn starch was processed with high temperature, low temperature, and temperature difference (TD), including high temperature before low temperature (H-L) and low temperature before high temperature (L-H). The results showed that high temperature induced the umbilicus to concave inward shape and sharply decreased the amylose content, while low temperature increased the surface micropores and reduced the A-chain. TD reduced the fluorescence intensity and increased the clearness of the growth ring. TD elevated the relative crystallinity (RC), short-range order, A/B1 chains, hydrolysis parameters, and resistant starch (RS), and reduced amylose content, B2/B3 chains, and viscosity. Moreover, the corn starches treated by H-L had lower amylose content and higher RC, 1047/1022, A-chain, and RS than those treated by L-H. Overall, high temperature degraded the amylose and low temperature destroyed the amylopectin. During the TD, H-L can accelerate the starch molecular rearrangement more than the opposite temperature treatment order. These results will help produce novel starches for better food applications. [ABSTRACT FROM AUTHOR]

The current research examined the impact of different concentrations of oat beta-glucan (OG) on the in vitro digestibility of fava bean starch (FS). Our pasting analysis demonstrated that OG effectively decreased the viscosity and regrowth of FS, suppressing its in situ regrowth while enhancing the in vitro pasting temperature. Moreover, OG markedly diminished amylose leaching and minimized the particle size of the pasted starch. Rheological and textural evaluations demonstrated that OG markedly diminished the viscoelasticity of the starch and softened the gel strength of the composite system. Structural analysis revealed that hydrogen bonding is the primary interaction in the FS-OG system, indicating that OG interacts with amylose through hydrogen bonding, thereby delaying starch pasting and enhancing the gelatinization characteristics of FS gels. Notably, the incorporation of OG resulted in a reduction in the levels of rapidly digestible starch (RDS) and slowly digestible starch (SDS) in FS, accompanied by a notable increase in resistant starch (RS) content, from 21.30% to 31.82%. This study offers crucial insights for the application of OG in starch-based functional foods. [ABSTRACT FROM AUTHOR]