Article
Forestry
Shuang Chen, Risheng Chen, Xiaorong Zeng, Xing Chen, Xinsheng Qin, Zhuoxin Zhang, Ye Sun
Summary: This study investigated the genetic diversity and population structure of Castanopsis sclerophylla in subtropical China. The results revealed the presence of phylogeographic structure and identified the Xuefeng, Luoxiao, and Wuyi mountain ranges as factors shaping the genetic diversity. The study also highlighted the importance of the Luoxiao mountain range as a key conservation unit for this species.
Review
Agriculture, Dairy & Animal Science
Isabella Corsato Alvarenga, Charles Gregory Aldrich, Yong-Cheng Shi
Summary: Pet food in the U.S. is largely produced through extrusion, with starches accounting for 30% to 60% of dog foods. Dogs have a higher ability to digest and metabolize starch compared to wolves, with starches serving as an important source of energy. Properly processed cereals and tubers are digestible, palatable, and do not present health concerns in dog foods.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Article
Plant Sciences
Jinliang Liu, Mengsi Zhou, Xue Li, Tianxiang Li, Haoyue Jiang, Luping Zhao, Shuman Chen, Jingying Tian, Wenjuan Han
Summary: Global changes in nutrient deposition rates and habitat fragmentation have significant effects on plant communities in nutrient-limited systems, but the impact of increased phosphorus (P) supply on seedling growth in P-deficient subtropical fragmented forests is unclear. To investigate this, P was added to subtropical Chinese islands and a greenhouse experiment was conducted. The results showed that P addition increased the mortality of seedlings and reduced the growth rate of some tree species. Additionally, P addition affected the functional traits and biomass of seedlings, suggesting its potential influence on resource acquisition, survival, and growth.
Article
Food Science & Technology
Guiyuan Xiang, Jiangtao Li, Wenfang Han, Yaqin Yang, Qinlu Lin, Ying Yang, Qiongxiang Liu, Xiaofeng Guo, Qianru Pan, Zhengyu Huang, Lingxue Cao
Summary: This study investigated the effects of annealing on the structural and physicochemical properties of rice starch. The results showed that annealing improved the gelatinization temperature of rice starch but decreased its solubility and viscosity. The temperature and method of annealing also affected the rearrangement of starch molecules and the crystalline structure.
Article
Biochemistry & Molecular Biology
Letong Sun, Zekun Xu, Lulu Song, Mengting Ma, Chuangchuang Zhang, Xiaojing Chen, Xianming Xu, Zhongquan Sui, Harold Corke
Summary: The removal of starch granule associated proteins, annealing, and dual-treatment all had significant effects on the physicochemical properties of rice starch with varying amylose content. SGAPs removal increased amylose leaching and swelling power, while annealing reduced amylose leaching and affected pasting properties. The impact of these treatments on starch properties varied depending on the specific rice starch variety and composition.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Polymer Science
Wei Zhang, Bei Cheng, Jiahui Li, Zaixi Shu, Pingping Wang, Xuefeng Zeng
Summary: The esterification of high-amylose Japonica rice starch with octenyl succinic anhydride (OSA) improved its functional properties, including decreased relative crystallinity, increased pasting viscosity, swelling power, emulsifying stability, and resistant starch (RS) content. The OSA-modified high-amylose starch could be used as an emulsifier, thickener, and fat replacer in food systems.
Review
Food Science & Technology
Tai Van Ngo, Sandra Kusumawardani, Kannika Kunyanee, Naphatrapi Luangsakul
Summary: The interaction between starch and polyphenolic compounds has a positive impact on health, as it can reduce starch digestion rate and enhance nutritional value. This interaction can alter the properties of food through the formation of complexes, providing a theoretical basis for the development of novel functional foods. Further research is needed to improve the application of starch-polyphenol complexes in the food industry.
Article
Food Science & Technology
Xin Zhang, Lei Zhao, Wanxia Zhou, Xuwei Liu, Zhuoyan Hu, Kai Wang
Summary: This study investigated the multilevel structures, thermal and digestion properties of litchi seed starches from six varieties, providing insights into their distinct characteristics and potential applications in various industries. The results showed that different varieties of litchi seed starch had similar appearances and crystalline structures, but varied in size distributions and gelatinization properties. However, variety did not play a major role in regulating the digestibility of cooked litchi seed starch.
Article
Chemistry, Applied
Seon-Min Oh, Young-Rok Kim, Cheon-Seok Park, Dong-Ho Seo, Moo-Yeol Baik
Summary: The thermo-reversibility of short-chain glucan aggregates (SCGA) prepared from eight types of starches was investigated in this study. The results showed that the recrystallized SCGA exhibited improved thermal stability and crystallinity compared to the native SCGA. The morphology of the recrystallized SCGA was similar to the native SCGA, with discrete particle shapes and decreased continuous phase clusters. Furthermore, the heating temperature greatly affected the crystallinity, thermal properties, and in-vitro digestibility of the recrystallized SCGA.
FOOD HYDROCOLLOIDS
(2024)
Article
Biochemistry & Molecular Biology
Lei Chang, Ning Zhao, Fan Jiang, Xiaohui Ji, Baili Feng, Jibao Liang, Xiuzhu Yu, Shuang-kui Du
Summary: The structural, physicochemical, gel textural, rheological, and in vitro digestibility properties of non-waxy and waxy proso millet starch were evaluated. The results showed that proso millet starch had a polygonal or spherical shape and an A-type crystalline structure. Waxy proso millet starch had higher crystallinity and shorter range ordered structures compared to non-waxy proso millet starch. Non-waxy proso millet starch displayed higher pasting temperature, retrogradation rate, and shear thinning degree, and lower gelatinization temperature and enthalpy than waxy proso millet starch. The findings also revealed that non-waxy proso millet starch had lower rapidly digestible starch and higher resistant starch contents, making it a potential ingredient for functional foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Xiaoyu Chen, Ziwen Zhang, Na Ji, Man Li, Yanfei Wang, Liu Xiong, Qingjie Sun
Summary: This study developed a rapid ethanol annealing method to improve the heat, shear, and acid stability of pea starch and potato starch. The method significantly reduced the breakdown values and viscosity of the annealed starches. In addition, ethanol annealing transformed the crystalline form of pea starch and increased the pasting temperatures. The annealed starches also showed decreased swelling and solubility.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Yu Luo, Xiuying Han, Mingyue Shen, Jun Yang, Yanming Ren, Jianhua Xie
Summary: The addition of Mesona chinensis polysaccharide (MCP) can enhance the structure and properties of waxy maize starch and normal maize starch, reduce the digestibility of starch, and increase the content of resistant starch.
FOOD HYDROCOLLOIDS
(2021)
Article
Polymer Science
Anil Kumar Siroha, Sneh Punia Bangar, Kawaljit Singh Sandhu, Jose Manuel Lorenzo, Monica Trif
Summary: The modification of pearl millet starches using octenyl succinic anhydride (OSA) at pH 8.0 resulted in changes in pasting properties, rheological properties, and in vitro digestibility of the starches. The modified starches showed increased pasting viscosities and decreased storage and loss moduli. The digestibility of the starches also changed, with a decrease in readily digestible starch content and an increase in resistant starch content.
Article
Food Science & Technology
Qing Liu, Yihui Wang, Yueyue Yang, Shichao Bian, Xing Zhou, Kunfu Zhu, Lulian Xu, Zhengyu Jin, Aiquan Jiao
Summary: This study explores the effects of extrusion and enzymatic debranching on increasing the amylose content and subsequently the contents of slowly digestible starch and resistant starch. The results show that high substrate concentrations in the enzymatic debranching process can efficiently increase the amylose content, thereby significantly reducing the digestibility of starch. This has important implications for the production of slowly digestible starch and resistant starch.
Article
Chemistry, Applied
Jiali Shi, Kaixiao Zeng, Dalong Guo, Pengjie Wang, Shucheng Zhang, Fazheng Ren, Siyuan Liu
Summary: Type 3 resistant starch (RS3) was prepared from wrinkled pea starches and further modified by heat-moisture treatment (HMT). The modification led to changes in the molecular structure and crystallinity of RS3, resulting in improved resistance to enzymatic hydrolysis. The study provides insights into how structure modification affects the in vitro digestibility of RS3 and has implications for the development of high-quality resistant starch.
FOOD HYDROCOLLOIDS
(2023)
