Search Results (195)

The functional components in cereals (rice and barley), such as gamma-aminobutyric acid (GABA), resistant starch (RS), and alkaloids, play crucial roles in human health, offering benefits such as improved cardiovascular function, enhanced gut microbiota, and potential anticancer properties. Rice (Oryza sativa) and barley (Hordeum vulgare) are key dietary staples with distinct genetic architectures influencing the biosynthesis and accumulation of these bioactive compounds. In this study, we explore the interaction and divergence of gene loci associated with GABA, RS, and alkaloid pathways in rice and barley, leveraging comparative genomics to identify conserved and species-specific regulatory mechanisms. We highlight key quantitative trait loci (QTLs) and candidate genes, such as GAD (glutamate decarboxylase) for GABA synthesis, SSIIa and GBSS for RS formation, and alkaloid biosynthesis genes including CYP80G2. Additionally, we discuss the health implications of these functional components, including their roles in reducing hypertension, managing diabetes, and exhibiting neuroprotective effects. Understanding the genetic differences between rice and barley in accumulating these compounds can guide biofortification strategies to enhance nutritional quality in cereal crops, ultimately benefiting human health and dietary outcomes. Full article

Dual-physical modification is an eco-friendly and waste-free approach for enhancing the functionality of native starches compared with a single modification. In the present study, the individual and combined interrelating effects of hydrothermal (heat moisture (HM) with 15%, 20%, and 25% moisture) and non-thermal (ultrasonication (US) with 200, 400, and 600 power (W)) on the physical modification of Eleocharis tuberosa (Chinese water chestnut (CWCS)) starch were studied. Furthermore, their effects on the morphology, FTIR, XRD, crystallinity, thermal, pasting, swelling power, solubility, rheological characteristics, and in vitro digestibility of native and modified starches were investigated. The results indicated a consistent B-type structure of CWCS, with a significant decrease in the crystallinity (22.32 ± 0.04–28.76 ± 0.02%), which was linked with ΔH (19.65 ± 0.01–12.18 ± 0.06 Jg⁻¹) and amylose content (34.67 ± 0.07–40.73 ± 0.11%). The absorbance ratio 1048/1025 specified that the combination of HM-US compacted the short-range order degree up to 1.30 for HM25–US600-CWCS. The starch treated with HM, followed by the US, considerably amplified the setback, peak, and final viscosities compared with the HM-treated starch. The rheological analysis demonstrated that the fluidity of CWCS was enhanced (G′ > G″, tan δ < 1) by the synergistic effect of HM and US, increasing the resistivity toward deformation during paste development. The dual-modified starch exhibited a slower glucose release rate with increasing moisture (25%) during HM and 600 W during the US, with higher RS contents of 45.83 ± 0.28% and 43.09 ± 0.12%, respectively. Dual-physical modification exhibited a significant aptitude for modifying native starches structurally and functionally as a substitute for product formulation with a low glycemic index. Full article

This study comprehensively assessed the effects of ten highland barley varieties on the quality and digestibility of noodles. The characteristics of highland barley flour, including proximate composition, pasting properties, and dough mixing behavior, were analyzed. The quality of the resulting noodles was evaluated through cooking and textural property analysis. The digestion characteristics of the noodles were determined to evaluate the starch hydrolysis rate and glycemic index (GI). Additionally, a correlation analysis was conducted among the proximate composition of highland barley flour, the characteristics of flour, and the quality of noodles. The results demonstrate that Chaiqing 1 exhibited superior performance in terms of flour quality and noodle texture compared to other varieties. The noodles produced from this variety possessed an outstanding texture, with moderate hardness and excellent elasticity. Additionally, its noodles also exhibited superior cooking resistance and low cooking loss. Nutritionally, the moderate estimated glycemic index (eGI) and high resistant starch (RS) content of Chaiqing 1 were beneficial for intestinal health. Ximalaya 22 showed good processing performance but slightly inferior texture, whereas Kunlun 14 had a high dietary fiber content, which resulted in noodles prone to breaking. Through a comprehensive variety comparison and screening, Chaiqing 1 emerged as the preferred choice for producing high-quality highland barley noodles. Furthermore, correlation analysis revealed that dietary fiber was significantly and positively correlated with water absorption, stability time (ST), and hardness (p < 0.01). Amylose content was associated with peak temperature and breakdown viscosity. This study provides valuable insights into the selection of highland barley varieties for noodle production. Full article

Microalgae are considered as sustainable starch producers, yet the carbon sources for this process in terms of starch productivity and functionality require further elucidation. The present study investigated the roles of CO₂ and acetate on the starch production in a marine microalga Tetraselmis subcordiformis, and the ordered structure and digestibility of the starches obtained were characterized. CO₂ and acetate could serve as efficient carbon sources for T. subcordiformis to accumulate starch, with the maximum starch content, yield, and productivity reaching 66.0%, 2.16 g/L, and 0.71 g/L/day on day 3 and the maximum biomass productivity reaching 0.94 g/L/day on day 2, respectively, when 2.5 g/L sodium acetate and 2% CO₂ were simultaneously applied. The addition of acetate under 2% CO₂ improved the photosynthetic efficiency and enhanced the activity of ADP-glucose pyrophosphorylase, facilitating the biomass and starch production. The supply of CO₂ and acetate changed the amylose/amylopectin ratio by affecting the activity of starch branching enzymes and isoamylases. FTIR and XRD analyzes showed that the supply of CO₂ reduced the long- and short-range ordered structure of starch, while acetate promoted the production of additional B- and V-type starch, resulting in a reduced digestibility. The combined supply of 2% CO₂ and 5 g/L sodium acetate enabled the most efficient production of functional resistant starch (RS) measured with Englyst’s method, with a maximum RS content and yield reaching 13.7%DW and 0.40 g/L, respectively, on day 3. This study provided novel insights into the efficient production of high value-added functional starch (RS) from microalgae. Full article

Starch is one of the leading nutritional carbohydrates in the human diet; its characteristics, such as digestion rate, depend on molecular structure, and in particular, the molecular composition, type and length of amylopectin chains, which are known to present a parabolic behavior with respect to digestion rate. Amylopectin with a higher density of small branches (Chains A) and those abundant in long chains (B2/B3) often present a marked resistance to digestion and could be a challenge in bread production since both fermentation and digestion could be further modulated in the presence of hydrocolloids or gluten. The objective of this work was to analyze different mixtures of starches (rice, potato, and corn) with hydrocolloids (guar and xanthan gum) and vital gluten to understand the relationship between chain length and molecular characteristics with respect to speed of digestion and glycemic index, and their incorporation into a bread loaf at 50 and 100% wheat flour substitution. A Plackett–Burman design was used to design the mixtures. Mixtures were characterized in terms of amylose/amylopectin content, fast, slow, and resistant (SDS, RS) starch digestion fractions, in vitro glycemic index, molecular weight (Mw), radius of gyration (Rz) of amylopectin, chain length distribution, and textural analysis. In the bread, a tendency to increase the SDS was observed when the mixtures included rice or potato, which can be related to the relationship between Mw and size and the prevalence of B2 and B3 chains. The Rz and RS content were related to average chain size and amylose content. The use of vital gluten was a determinant in achieving volume and textural characteristics in the final products and significantly affected the proportions of SDS and RS. By combining the molecular characteristics of starch with hydrocolloids, we can obtain food ingredients for specific applications, such as gluten-free products. Full article

Okara, the soybean residue from soy milk and tofu production, offers significant potential as a sustainable, fiber-rich ingredient for starch-based and gluten-free food systems. This study investigates the comparative effects of whole okara and its extracted dietary fiber (DF) on the retrogradation, rheological properties, and nanostructural organization of rice starch (RS) gels. Rice starch suspensions were blended with 5–20% (dry basis) of either whole okara or DF, thermally gelatinized, and analyzed using dynamic rheology, synchrotron-based Wide-Angle X-ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) spectroscopy. DF markedly reduced the gelation temperature and enhanced storage modulus (G′), indicating earlier and stronger gel network formation. WAXS analysis showed that DF more effectively disrupted long-range molecular ordering, as evidenced by suppressed crystallinity development and disrupted molecular ordering within the A-type lattice. FTIR spectra revealed intensified O–H stretching and new ester carbonyl bands, with progressively higher short-range molecular order (R_1047/1022) in DF-modified gels. While whole okara provided moderate retrogradation resistance and contributed to network cohesiveness via its matrix of fiber, protein, and lipid, DF exhibited superior retrogradation inhibition and gel stiffness due to its purity and stronger fiber–starch interactions. These results highlight the functional divergence of okara-derived ingredients and support their targeted use in formulating stable, fiber-enriched, starch-based foods. Full article

Polygonum multiflorum Thunb. (PM) is a starch-rich medicinal herb, but research on the changes in the structure and physical properties of the starch upon processing remains elusive. Herein, the structures and physicochemical properties, particularly the impact on intestinal flora of raw PM starch and processed Polygonum multiflorum (PMP) starch, were systematically characterized and compared. XRD and FT-IR results showed that the crystalline structure of PMP starch was disrupted, with the increase in its short-range ordering. Morphological analysis revealed that the size of PMP starch granules increased with the appearance of aggregation. Significant differences in swelling power and solubility were observed, wherein PM starch has a higher swelling power, while its solubility is lower than that of PMP starch. The PM starch also has higher thermal stability. Interestingly, the resistant starch (RS) content in PMP starch was higher, as shown by the in vitro digestibility tests, which is associated with enhanced bioactivity. Moreover, gut microbiota analysis in mice indicated that PMP starch promoted gut health by regulating specific bacterial families. Our current study has offered full insights into the changes of PM starch upon processing, laying a solid foundation for further developing PM starch-derived functional food products. Full article

Starch digestion raises blood glucose levels and is associated with cardiovascular diseases, diabetes, metabolic syndrome, and obesity. Hence, developing methods for controlling starch digestion is important. In this study, we prepared noodles from wheat flour containing malic-acid-modified starch (MAS), which contains a high proportion of thermostable resistant starch (RS). The quality and digestibility characteristics of these MAS-added noodles were evaluated to determine the optimal formulation. MAS was prepared by physicochemically modifying native wheat starch by adding 4 M malic acid and heating at 130 °C for 7 h. MAS-added noodles were produced by preparing a flour mixture in which 5–30% wheat flour was replaced with MAS. Compared to traditional wheat flour noodles, the addition of MAS resulted in inferior texture, extensibility, and cooking properties, along with higher solid losses, which negatively affect noodle quality. Nevertheless, less-rapidly digestible starch and more RS were observed at higher MAS levels. The inclusion of 10% MAS was found to afford the highest RS content while maintaining noodle quality similar to that of commercially available wheat flour; this formulation was determined to be optimal for producing MAS-added noodles. Therefore, MAS, with its enhanced thermostable RS content, is a promising low-calorie ingredient for use in the food industry. Further research into MAS and the development of MAS-based food products may promote the development of new and diverse low-calorie food options. Full article

The aim of this study was to characterize in vitro digestion of wheat breads baked with sourdough or the postponed baking method without and with arabinoxylan (AX) of different molar mass. The influence of the AX share on the rate of starch digestion, the molar mass of resistant starch (RS) and the pasting characteristics of crumb suspensions of breads baked by the sourdough and postponed baking methods were investigated. Sourdough wheat breads were characterized by contents of very slowly digestible starch (DS) of 1.3% and RS of 1% higher in the crumb, compared to breads baked by the postponed baking method. In the crumb of sourdough breads, after storage for 1 and 3 days, in all variants of the samples (especially with the 2% share of high molar mass AXs), the content of the rapidly digested starch (RDS) fraction decreased, the content of the slowly digestible (SDS) and DS fractions did not change significantly, while the content of the RS fraction increased. In addition, the RS fraction present in the crumb of sourdough breads was generally characterized by a lower molar mass than the RS isolated from the crumb of breads baked by the postponed baking method. The crumb of wheat breads baked using sourdough was characterized by higher viscosity, compared to those baked by the postponed baking method. Full article

Chestnut is one of China’s traditional export commodities in the international market and enjoys a positive reputation. Its key quality attributes are closely linked to changes in the physicochemical properties of chestnut starch after thermal processing. This study investigated the effects of different temperatures (100 °C, 160 °C, and 200 °C) and times (10, 20, and 30 min) of dry heat treatment (DHT) on the physicochemical and structural properties, as well as the functional properties of chestnut starch. The results demonstrated that DHT increased the solubility (S) and water absorption capacity (WAC), but reduced the swelling power (SP), transmittance, and gelatinization characteristics. DHT modified the starch’s functional properties, increasing its digestibility. This was reflected in the rise in rapidly digestible starch (RDS) and the decline in resistant starch (RS) content. Scanning electron microscopy (SEM) revealed that cracks, crevices, and pores appeared on the starch granule surfaces after DHT. X-ray diffraction (XRD) analyses revealed that the relative crystallinity (RC) of starch decreased with higher temperatures and longer treatment times. The ability of DHT to alter the physicochemical and functional properties of starch provides foundational data for the possible modification of chestnut starch and its application in starch-based food products. Full article

Starch digestibility and the content of resistant starch (RS) play a crucial role in human health, particularly in relation to glycemic responses, insulin sensitivity, fat oxidation, and satiety. This study investigates the impact of processing methods on potato starch digestibility and RS content, focusing on two modification techniques: autoclaving and high hydrostatic pressure (HHP), followed by retrogradation at different temperatures. The research employs a comprehensive approach to characterize structural changes in starch samples using X-ray diffraction (XRD), attenuated total reflectance–Fourier transform infrared (ATR-FTIR) spectroscopy, and scanning electron microscopy (SEM). In turn, semi-dynamic in vitro digestion experiments based on the INFOGEST protocol were conducted to assess starch digestibility, while RS content was evaluated through enzymatic digestion of the non-RS fraction. SEM, XRD, and FTIR measurements reveal thermal processing appreciably affected starch architectures while HHP had a marginal effect. Further, the FTIR 1045/1022R ratio was found to be correlated with RS content measurements while reducing rapidly digestible starch (RDS). The findings led to the stipulation that thermal processing facilitates amylose leaching and granular disruption. In turn, retrogradation enabled the deposition of the amylose onto the disrupted structures which delineated their subsequent liability to enzymatic digestion. Conversely, HHP had minimal effects on granular architectures and amylose leaching. Overall, this research provides valuable insights for processing starch-based food products with the goal of increasing RS content, which may have significant implications for the food industry and nutritional science. Full article

This study provides a comprehensive analysis of the physicochemical, structural, and functional properties of starches extracted from five distinct banana varieties. The starches were labeled as follows: ‘Nan Tian Huang’ starch (NS), ‘Da jiao’ starch (DS), ‘Gui jiao’ starch (GS), ‘Gong jiao’ starch (OS), and ‘Hong jiao’ starch (HS). The results show that all starches have A-type crystalline structures and contain high levels of resistant starch, ranging from 88.3% to 93.5%. The amylose content ranges from 21.97% to 55.46%. The starches isolated from the five banana varieties are predominantly flat, rod-shaped, and spherical. Particle sizes vary significantly, ranging from 19.75 to 28.65 µm, which contributes to differences in their functional properties. For example, DS demonstrates exceptional functional properties, including high RS content, a low glycemic index, and excellent thermal stability. In contrast, HS starch, despite its high amylose content, exhibits higher enzymatic digestibility and lower freeze–thaw stability. Principal component analysis and correlation analysis revealed that amylose content, thermal properties, and particle morphology are key determinants of the physicochemical and digestive properties of banana starch, emphasizing their interdependence. Additionally, notable differences were observed in the gelatinization properties, thermal characteristics, crystallization, and textural parameters. These findings offer valuable insights into the potential applications of banana starch in functional foods and industrial products, highlighting the importance of starch type in optimizing its functionality. Full article

This study aims to evaluate the effects of structural changes in cross-linked mung bean starch (CLMB) on freeze–thaw stability and in vitro digestibility and explore its potential to prevent starch retrogradation and its applicability as a resistant starch (RS)- enhanced food ingredient. Mung beans of different varieties (Eohul, Geumsung, and Sohyeon) were cross-linked using an STMP:STPP ratio of 9:1. The structure and thermal properties of CLMB and its digestibility, as well as the textural properties of 10% CLMB gels and their freeze–thaw stability, were evaluated. As a result of the study, CLMB maintained an A-type crystalline structure, but structural changes due to the introduction of phosphate groups were observed during FT-IR analysis. Compared to natural mung bean starch (MBS), the swelling power and solubility decreased, and the gelatinization temperature range increased. Additionally, the cross-linking treatment increased the resistant starch (RS) content. In the case of the gel with 10% CLMB added, the freezing–thawing experiment results show a significant reduction in syneresis and it was confirmed that high stability was maintained even through repeated processes. Our results suggest that CLMB is a functional ingredient with potential applications in the development of food products offering extended shelf lives and tailored nutritional benefits. Full article

Resistant starch (RS) refers to starch varieties that resist digestion by human digestive enzymes. Owing to its distinctive physicochemical attributes and functional capabilities, RS has gained a wide range of applications as a dietary fiber and prebiotic. In terms of structure and functions, RS can be categorized into five distinct types: RS1 through RS5. These types offer dietary benefits, contributing to improved colonic health, the modulation of microbial communities, the reduction in gallstone formation, the enhancement of mineral absorption, and alterations in fat oxidation potential. From a technical standpoint, RS can be manufactured through an array of physical, enzymatic, and chemical modifications. This paper presents a comprehensive review of the existing literature, summarizing the classification, structural features, raw material origins, preparation methodologies, and functionalities of RS. Furthermore, new production technologies and applications of RS, such as 3D printing, provide valuable insights. Full article

Functional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas. The potential for integrating these vital components into food, such as bread, has expanded. Thus, this study aimed to examine the physicochemical and rheological behavior of wheat flour dough after the addition of varying amounts of Australian, green banana flour (GBF) substitutions (5, 10, 15, 25, and 30%). Using MixoLab 2, we recorded the rheological parameters of the dough that had GBF substitutions. Additionally, the flour color (‘L*’, ‘a*’, and ‘b*’ value) and crumb cell structure analysis were evaluated. Although increasing the amount of GBF replacement generally improved dough quality with all banana cultivars, GBF from Cavendish and Ladyfinger showed a greater improvement than Ducasse. Improved dough mixing stability and increased viscosity, starch gelatinization, and retrogradation were all predicted to contribute to longer bread shelf life. RS content of the enriched bread increased significantly with both Ladyfinger and Ducasse (2.6%), while Ladyfinger bread had the highest DF (9.1%). With increasing GBF, L*, a*, and b* values were changed considerably with a strong linear correlation. A MATLAB analysis indicated substantial variations across samples regarding the small, medium, and total air space counts based on 10% banana flour as a standard level of addition. In conclusion, the processing properties and nutritional value of wheat flour can be enhanced by replacing specific proportions of wheat flour with green banana flour without major detrimental effects on dough processing attributes and thus highlight the possibility of utilizing GBF from different banana varieties for use in fine-tuning composite flour developments. Full article