Review
Agronomy
Ding Yi, Wang Maike, Shen Yi, Shu Xiaoli, Wu Dianxing, Song Wenjian
Summary: This review summarizes the unique physiochemical properties of resistant starch (RS) and possible approaches for enhancing RS content in rice, aiming to provide guidance for breeding rice varieties with high RS content.
Article
Biochemistry & Molecular Biology
Ruifang Yang, Jianhao Tang, Qi Zhao, Zhongze Piao, Gangseob Lee, Changzhao Wan, Jianjiang Bai
Summary: This study explores the impact of moisture content control on the characteristics, properties, and in vitro starch digestion of roasted rice powder made from natural high-resistant starch (RS) rice varieties. The findings reveal that adjusting the moisture content before roasting significantly affects the RS content of the roasted rice powder. Moreover, the roasting process modifies the characteristics of natural high-RS rice, increases the RS content, enhances the flavor, and results in a lower starch digestion rate compared to common rice.
Article
Biochemistry & Molecular Biology
Piyawanee Jariyasakoolroj, Raksit Supthanyakul, Apirat Laobuthee, Amornrat Lertworasirikul, Rangrong Yoksan, Suttinun Phongtamrug, Suwabun Chirachanchai
Summary: The study successfully demonstrated the formation of covalent bonds between PLA and mTPS phases using 2D-NMR, leading to improved degradation rate and flexibility of the PLA film.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Physics, Applied
Jiramet Mekarun, Anyarat Watthanaphanit
Summary: In this study, a liquid plasma technique called Solution Plasma (SP) was used to enhance seed germination. The treatment with SP improved the germination rate and seedling growth of tomato and rice seeds. This enhancement can be attributed to the degradation of polysaccharides and the generation of reactive oxygen species during the treatment.
PLASMA PROCESSES AND POLYMERS
(2022)
Review
Chemistry, Applied
Xueer Yi, Cheng Li
Summary: The review evaluates the main factors affecting the resistant starch content of cooked white rice, aiming to assist the food industry in developing strategies to increase the resistant starch content.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Xu Chen, Yang Xu, Dawei Hou, Wei Zhu, Xinyu Chen, Peirong Chen, Xianfeng Du
Summary: In situ scanning electron microscopy/energy-dispersive spectroscopy (SEM-EDS) was used to analyze the protein distribution in black rice grains. The results showed that protein content was mainly concentrated in the aleuronic layer, cell membrane, and amyloplasts. The study also found that the protein content decreases from the surface to the inner layer, impacting the pasting properties of rice starch.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Polymer Science
Wichian Sangwongchai, Kanitha Tananuwong, Kuakarun Krusong, Supidcha Natee, Maysaya Thitisaksakul
Summary: Variations in starch pasting properties are directly controlled by the diverse starch molecular composition and structural features. The study assessed the starch characteristics of four rice cultivars and determined their relationship, revealing significant variations in molecular compositions and structures among different genotypes. These results provide crucial information on rice cultivars' suitability for consumption and industrial applications.
Article
Food Science & Technology
Ming-Hsuan Chen, Karen Bett-Garber, Jeanne Lea, Anna McClung, Christine Bergman
Summary: Human diets with higher levels of resistant starch (RS) have better glycemic control. This study investigated the effects of genetic haplotypes on RS content, RVA parameters, and cooked rice texture properties in high amylose rice varieties. The results showed that RVA characteristics were influenced by both Waxy and starch synthase II a (SSIIa) genes, while cooked rice texture attributes were more impacted by the Waxy gene. Roughness was found to be the only texture attribute associated with RS content, while protein content influenced roughness and stickiness between grains.
Article
Chemistry, Applied
Hui You, Cheng Liang, Ouling Zhang, Haoyang Xu, Liang Xu, Yongjun Chen, Xunchao Xiang
Summary: The study found that there is significant variability in resistant starch content in rice among different processing types, and different genes have different regulatory mechanisms for resistant starch content in different processing types. Strains with Waxy wildtype allele and SSIIa gene play a significant role in increasing resistant starch content.
CARBOHYDRATE POLYMERS
(2022)
Review
Biochemistry & Molecular Biology
Lisha Shen, Jiayang Li, Yunhai Li
Summary: Resistant starch, a healthy dietary fiber, plays important roles in reducing blood glucose levels and cholesterol levels. Its formation is influenced by starch and non-starch components, and recent studies have revealed the involvement of certain genes and molecular mechanisms.
PLANT COMMUNICATIONS
(2022)
Article
Plant Sciences
Mingrui Luo, Wanxin Gong, Siyan Zhang, Lanyu Xie, Yitao Shi, Dianxing Wu, Xiaoli Shu
Summary: The content of resistant starch (RS) is positively correlated with the apparent amylose content (AAC). We analyzed two Indica rice mutants with high AAC and found that their RS content differed remarkably. The difference in RS content may be attributed to the differences in fine structures of amylopectin.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Agronomy
Satoko Miura, Maiko Narita, Naoko Crofts, Yuki Itoh, Yuko Hosaka, Naoko F. Oitome, Misato Abe, Rika Takahashi, Naoko Fujita
Summary: The study showed that backcrossing high RS rice lines with elite rice cultivars can increase seed weight without compromising RS content. The introduced genetic loci may enhance seed length and width, and promote early flowering for optimal temperature during RS biosynthesis.
Article
Food Science & Technology
Hui Peng, Limin Qian, Zijian Fu, Ling Xin, Zhen Hua, Julie Woolf, Yazhong Xiao, Yi Gao
Summary: A novel bifunctional amylopullulanase APU_Aquae from hyperthermophilic bacterium Aquifex aeolicus was found to be highly thermostable and efficient in promoting the formation of resistant starch type III (RS3) in rice starch. This enzyme simplifies the process of enzymatic debranching treatment and could potentially improve industrial production of RS3.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Chemistry, Multidisciplinary
Wei Ding, Javier Remon, Zhicheng Jiang
Summary: This study presents a novel 'Two Birds with One Stone' strategy to eliminate Cr and colorant pollutions in leather tanning. By using a Cr-free tanning agent with in situ dyeing ability, the researchers successfully produced tanned leather with sufficient thermal stability and desirable brown color. The leather produced through this method exhibited excellent dyeing uniformity, color fastness, and mechanical strength.
Article
Biochemistry & Molecular Biology
Chunsen Wu, Xin Gong, Jian Zhang, Chen Zhang, Jian-Ya Qian, Wenzheng Zhu
Summary: This study investigates the influence of rice protein on the gelatinization and retrogradation of rice starch during storage. The addition of rice protein decreases viscosity and gelatinization enthalpy, while increasing gelatinization temperature. It also reduces gel hardness, retrogradation enthalpy, and crystallization rate constant, but increases Avrami exponent during retrogradation. Additionally, rice protein improves water molecule mobility, weakens the conversion from bound water to free water in gels, and moderately enhances gel shape uniformity and thickness. However, excessive protein addition leads to the formation of disulfide bonds, which enhance gel strength and network structure but reduce the protein's ability to facilitate water molecule mobility and restrict water migration, ultimately reducing its anti-retrogradation capability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Letter
Agronomy
Zhang Long, Li Ning, Fang Huimin, Zhao Linglong, Guo Ke, Zhang Jing, Liu Qiaoquan, Jiang Ling, Wei Cunxu
Article
Multidisciplinary Sciences
Jiajing Qiu, Yinhui Ren, Lingxiao Zhao, Biao Zhang, Cunxu Wei
Summary: The morphology, size and quantity of cells, starch granules and protein bodies in seeds play a crucial role in determining seed weight and quality, showing significant variation among different regions of the seed. The method of whole-seed-sized resin sectioning provides a clear and accurate way to quantitatively analyze the morphology parameters of cells, starch granules, and protein bodies in seeds of different stages and types.
JOVE-JOURNAL OF VISUALIZED EXPERIMENTS
(2021)
Article
Biochemistry & Molecular Biology
Yinhui Ren, Qiwei Wei, Lingshang Lin, Laiquan Shi, Zhonggang Cui, Yaling Li, Chengjian Huang, Cunxu Wei
Summary: A new starch was isolated from ramie root, which had various physicochemical properties such as granule shapes, crystalline structure, solubility, and viscosity. Compared to potato starch, ramie starch was somewhat similar but significantly different from rice starch. Ramie starch showed potential to be used as a thickening agent, resistant-digesting food additive, and alternative to potato starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Yinhui Ren, Qiwei Wei, Hualan Chen, Laiquan Shi, Wenjing Sheng, Zhonghua Zhang, Yaling Li, Chengjian Huang, Cunxu Wei
Summary: This study investigated the starch properties of eight ramie varieties, revealing differences in starch content, morphology, composition, etc. The results are helpful for selecting suitable ramie variety as a starch source.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Long Zhang, Ning Li, Jing Zhang, Linglong Zhao, Jiajing Qiu, Cunxu Wei
Summary: The study reveals that FLO6 is involved in starch synthesis in rice by interacting with SSIVb and GBSS, playing a critical role throughout plant growth and development.
PLANT MOLECULAR BIOLOGY
(2022)
Article
Food Science & Technology
Shengnan Zhao, Hao Wang, Hualan Chen, Lingshang Lin, Qiaoquan Liu, Cunxu Wei
Summary: Starch components play a crucial role in determining rice quality and utilization. This study screened 27 non-floury endosperm mutants with different starch components and identified 9 homozygous mutants with altered amylopectin structures and various gelatinization properties. These mutants serve as important genetic materials for investigating starch synthesis and regulation, as well as valuable germplasm resources for rice quality breeding.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Laiquan Shi, Yibo Li, Lingshang Lin, Xiaofeng Bian, Cunxu Wei
Summary: Starch properties of three sweet potato varieties planted in four locations varied significantly in factors such as granule size, iodine absorption, amylose content, crystalline structure, and thermal properties. The study highlights the impact of variety and growing location on the physicochemical properties of sweet potato starch.
Article
Plant Sciences
Yongqi Jiang, Yinhui Ren, Xin Xu, Hao Wang, Cunxu Wei
Summary: This study established a rapid and accurate method using AS-PCR and agarose gel electrophoresis to identify the offspring genotypes of rice bi-allelic mutant lines, providing a reference for the quick screening of homozygous mutant plants.
Article
Chemistry, Applied
Lingshang Lin, Shengnan Zhao, Enpeng Li, Dongwei Guo, Cunxu Wei
Summary: The study found that starches from kernels with different weights have varying amylose contents, amylopectin structures, and thermal properties, showing distinct relationships with each other.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Yibo Li, Lingxiao Zhao, Laiquan Shi, Lingshang Lin, Qinghe Cao, Cunxu Wei
Summary: This study investigated the physicochemical properties of starches from 44 sweet potato varieties originating from 15 countries. The results showed significant differences in granule size, iodine absorption properties, amylose content, and thermal behavior among the starches. These differences divided the varieties into different groups based on their genotype backgrounds. The research provides references for the utilization of sweet potato germplasm.
Article
Biochemistry & Molecular Biology
Yibo Li, Lingxiao Zhao, Lingshang Lin, Enpeng Li, Qinghe Cao, Cunxu Wei
Summary: This study investigated the intensities and crystallinities of X-ray diffraction peaks, molecular components, and heat properties of C-type starches in seven different sweet potato varieties. The results showed that the intensities and crystallinities of X-ray diffraction peaks were correlated to the molecular components and heat properties, such as branch-chains length, amylose content, gelatinization properties, etc. The score plot of principle component analysis confirmed the relationships between these factors.
Review
Food Science & Technology
Wenjing Sheng, Cunxu Wei
Summary: The paper reviews three methods for estimating ACs in grains and screening grains of interest, providing insights into efficient identification and screening of grain quality.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Chemistry, Applied
Ke Guo, Lingshang Lin, Enpeng Li, Yuyue Zhong, Andreas Blennow, Xiaofeng Bian, Cunxu Wei, Bent Larsen Petersen
Summary: The study found that high growth temperature results in larger size and altered branching structure of sweet potato starch, as well as increased crystallinity and gelatinization temperature.
CARBOHYDRATE POLYMERS
(2022)
Article
Agronomy
Long Zhang, Ran You, Hualan Chen, Jun Zhu, Lingshang Lin, Cunxu Wei
Summary: The rice floury endosperm mutant M10 was identified and characterized, showing decreased total starch content and increased soluble sugar content. The mutated AGPL2 gene on chromosome 1 was found to be responsible for the floury endosperm phenotype. The AGPL2 mutation led to higher transcriptional and protein levels and a positive feedback regulation in M10. Overall, AGPL2 plays a critical role in starch synthesis and the MutMap method is effective for identifying floury endosperm mutant genes in rice.
Article
Food Science & Technology
Lingshang Lin, Yuanjiang Wang, Xin Xu, Bin Teng, Cunxu Wei
Summary: This study investigates the relationships between starch molecular components and eating and cooking qualities (ECQs) in different rice lines with different Wx loci. It finds that the apparent amylose content (AAC) is positively correlated with the hardness and cohesiveness of cooked rice, while negatively correlated with the adhesiveness and palatability of cooked rice and the breakdown viscosity of rice flour. The true amylose content (TAC) is positively correlated with the gelatinization temperature range, and negatively correlated with the gelatinization temperature and enthalpy. The extra-long chain (ELC) content is positively correlated with the pasting peak time of rice flour and the chewiness of cooked rice, and could be used as an important reference for rice ECQ evaluation.
JOURNAL OF CEREAL SCIENCE
(2023)
