Search Results (68)

The physicochemical properties of starch in high-quality hybrid indica rice (HQR) varieties that have received the National High-Quality Rice Gold Award are not well characterized. Ten HQR and two ordinary-quality indica rice (OQR) varieties were selected for this study. All varieties were identically cultivated under late-season conditions in southern China and were subsequently analyzed for differences in taste-related attributes, amylopectin fine structure, and functional properties. Compared with OQR varieties, HQR varieties exhibited a distinct starch profile: lower amylose (16.6–20.2%) but higher amylopectin content (62.6–65.0%), a greater proportion of small and medium starch granules, and a higher ratio of A and B1 chains in amylopectin (with few exceptions). Functionally, HQR varieties showed significantly (p < 0.05) higher gel consistency, solubility, and swelling power, along with higher breakdown but lower setback. They also generally exhibited higher crystallinity and gelatinization enthalpy, alongside a softer texture. Notably, the functional properties showed strong correlations (p < 0.05) with most taste-related attributes and amylopectin fine structures across all varieties. These findings provide critical guidance for future breeding programs aimed at improving the quality of indica rice and developing new elite HQR varieties. Full article

This study explored the dual chemical modification of starch isolated from red lentils (Lens culinaris) to develop a biodegradable polymer with enhanced functionality for multifaceted applications. Native starch was isolated via combined salt–alkali treatment and sequentially modified through epichlorohydrin-mediated crosslinking, followed by cationization using glycidyl trimethylammonium chloride (GTAC). Utilizing a Quality by Design (QbD) strategy through Response Surface Methodology (RSM), the cationization endured fine-tuning to reach an optimal degree of substitution (DS = 0.572) under foremost conditions (GTAC: 2.1 mol, NaOH: 0.09 mol, reaction time: 18 h). Structural and functional characterization using FTIR, XRD, TGA, SEM, and zeta potential analysis confirmed the successful modification, indicating enhanced thermal stability, a transition to a more amorphous structure, and a moderately positive surface charge (+7.24 mV). The dual modified cationic lentil starch (CLS) demonstrated effective flocculation of kaolin suspensions, achieving a transmittance of up to 94%. Additionally, CLS showed significantly improved emulsion stability, maintaining over 70% stability after 24 h, compared to native starch, which dropped below 30%. These results emphasize the promising potential of CLS as an eco-friendly and high-performance alternative to synthetic polymers for water treatment and stabilization of emulsion-based formulations. Full article

Background: Starch accumulation contributes substantially to maize grain yield and quality. Starch synthase III (SSIII) is a key component of the starch biosynthetic enzyme complex. However, its regulatory role in starch accumulation in maize endosperm remains incompletely understood. Methods: The du1-2018 mutant arose spontaneously during a conventional maize breeding program. Phenotypic characterization, storage compound contents, and starch structure were compared between the mutant and wild-type lines. BSA-seq, genetic linkage analysis, and transcriptomic analysis were employed to identify the candidate gene responsible for the mutant phenotype. Transcriptome sequencing was performed on developing kernels to evaluate the genome-wide effects of the du1-2018 mutation. Results: The du1-2018 mutant exhibited dull, glassy, and mildly shrunken kernels, with decreased starch levels and elevated soluble sugar and protein contents. The du1-2018 mutation disrupted starch accumulation, resulting in smaller, irregularly shaped starch granules and significant changes in starch composition and fine structure. This mutation was identified as a severe loss-of-function allele of the dull1 (du1) gene, evidenced by almost undetectable Du1 transcripts in developing kernels. Notably, transcriptomic analysis revealed that a substantial proportion of differentially expressed genes (DEGs) were involved in amino acid and protein metabolism. Conclusions: The novel du1 allelic variant, du1-2018, disrupts starch biosynthesis in maize endosperm, leading to reduced starch accumulation, altered starch structure, and transcriptional changes in nitrogen-related metabolic pathways. Our results provide new insights into the regulatory mechanisms underlying SSIII function in starch synthesis and endosperm development, and suggest potential links to carbon/nitrogen balance, with implications for future genetic improvement of maize grain quality. Full article

Highland barley (HB), a nutrient-rich grain, is limited in bread applications due to its weak gluten network and high content of non-starch polysaccharides (NSPs) such as β-glucan and arabinoxylan. This study aimed to improve the dough properties and bread quality of a composite flour containing 40% whole-grain highland barley through synergistic use of xylanase and β-glucanase. Rheological analysis revealed that dual-enzyme treatment significantly reduced dough rigidity (G′ decreased by ~40%) and increased extensibility (tan δ raised by ~25%), shifting the network from a brittle NSP-dominated gel toward an elastic gluten-based structure. Low-field NMR showed that enzymes promoted redistribution of water from tightly bound states with NSPs to protein phases, enhancing gluten hydration. Microstructural observations confirmed a more continuous and uniform gluten network with finely embedded starch granules. Consequently, enzyme-treated bread exhibited a 35% higher specific volume, reduced hardness (~50% lower), improved springiness and cohesiveness, and superior sensory scores in texture, taste, and overall acceptability compared to the untreated composite. Single-enzyme treatments yielded partial improvements, highlighting the necessity of synergistic action. These results demonstrate that combined xylanase and β-glucanase treatment effectively mitigates the negative impact of NSPs, enabling the production of high-quality, sensorially appealing HB-enriched bread with optimized structural and textural properties. Full article

This study investigated the effects of pH (3, 5, 7, 9, 11) on the structure–activity relationship and stability mechanism of Pickering emulsions stabilized by the gorgon euryale starch–quinoa protein complex. Analyses were performed using reverse compression test, rheology, thermal stability assessment, atomic force microscopy (AFM), and low-field nuclear magnetic resonance (LF-NMR) measurements. Reverse compression test showed that the emulsion at pH 3 exhibited the highest hardness and consistency, but the weakest cohesiveness. Rheological measurements revealed that all emulsions displayed shear-thinning behavior, the emulsion at pH 3 had the highest shear stress and apparent viscosity, while that at pH 11 showed the lowest viscosity due to the destruction of macromolecular structures. Thermal stability assessment indicated that the emulsion at pH 3 did not undergo significant stratification even at 60 °C, whereas the stability of emulsions decreased between pH 5–9. Microscopic analyses (optical microscopy, AFM, and LF-NMR) further confirmed that the emulsion at pH 3 had fine, uniform droplets, strong water-binding capacity, and an interfacial film with a “dense protrusion” structure. This study provides a basis for the environmental adaptability design of functional emulsions and contributes to the high-value utilization of gorgon euryale and quinoa resources. Full article

Quality regulation of extruded expanded foods represents a critical technological challenge in this field. Current research has predominantly focused on the impact of extrusion processing parameters, largely overlooking the regulatory role of die structure. This study presents an integrated “CFD + Extrusion Process” methodology to systematically explore the effects of die design and process conditions on expanded product quality. Computational fluid dynamics (CFD) simulations evaluated the influence of nozzle number (12–15) and L/D ratio (1.25–2.5) on flow uniformity, the CFD results identified an optimal die configuration of 14 nozzles with L/D = 1.25, which minimized flow variance (velocity variance: 1.09 × 10⁻⁵ (m/s)²; viscosity variance: 2.777 (Pa·s)²) and established a stable flow foundation. Building on this, the RSM-based experiments revealed how process parameters specifically fine-tune quality attributes: screw speed and moisture content significantly (p < 0.05) affected Water Absorption Index (WAI) and Water Solubility Index (WSI), whereas moisture and temperature were the dominant factors (p < 0.05) governing bulk density and starch gelatinization. The findings of this study can provide a theoretical reference for the precise control of the quality of expanded food products. Full article

Fire is a crucial ecological factor, however, the organ-level effects of wildfire on plant non-structural carbohydrates (NSC) and stoichiometric characteristics are poorly understood. We studied the effects of fire on sugar, starch, carbon (C), nitrogen (N), and phosphorus (P) content in the needles, branches, stems, and fine roots of fire-damaged Pinus yunnanensis trees (F-trees). Starch, sugar, and NSC content were higher in the roots and needles of F-trees than in that of undamaged individuals (H-trees). C, N, and P content and stoichiometry characteristics of F-trees also differed significantly from H-trees. The N/P content of both F-tree and H-tree needles were <14 prior to forest fire disturbance and increased thereafter, indicating that the N limitation increased after fire disturbance. In addition, F-tree physiology did not return to control levels nine months after fire disturbance, indicating that more time is needed to recover. These findings suggest that forest management practices that increase soil N content will likely accelerate post-fire recovery. Because fire frequency and intensity will continue to increase in response to climate change, our results are of great value in improving our understanding of post-fire ecosystem dynamics. Full article

The burning of coal in thermal power plants throughout Serbia produces significant amounts of industrial waste, primarily in the form of fly ash, boiler ash, and slag. Given their annual production, availability, and fine grain structure, it is necessary that sustainable strategies are developed for their reuse, instead of depositing them directly in landfills. In this research, the possibility of using fly ash, slag, and diatomaceous earth as raw materials for the synthesis of geopolymers at low temperatures was examined, in order to replace cement in construction materials, with the aim of reducing carbon dioxide emissions. Special emphasis was put on the effect of addition of organic macromolecules—polyvinyl alcohol (PVA), chitosan, and starch—upon the structure and mechanical properties of the obtained materials. In addition, the behavior of the materials with regard to the leaching of heavy metals in different environmental conditions was examined. Chemometric methods of multivariate analysis were used to examine the correlations between the obtained physical–chemical parameters, while the dependence of mechanical properties on the composition of the raw mixture was analyzed using the Mixture Design of Experiments method. The results obtained indicate that the examined waste materials have potential to be used as an environmentally friendly alternative to cement. The addition of PVA and chitosan had a positive effect on the mechanical properties of the geopolymers, with the highest strength achieved in formulations based solely on fly ash, containing 2.5% PVA, which reached 12.6 MPa. It was also shown that the addition of 30% diatomaceous earth increases the density and compressive strength of the material, while reducing the number of microcracks present in its structure, with a compressive strength of 13 MPa. Full article

The increasing consumer demand for healthier food choices has stimulated research into functional bakery products enriched with bioactive ingredients. This review summarizes recent developments in the application of key polysaccharides—such as inulin and fructooligosaccharides (FOS), β-glucan, arabinoxylan, pectin, cellulose derivatives, resistant starch, maltodextrins, and dextrins—in bread, pasta, and fine bakery systems. Their incorporation affects dough rheology, fermentation behavior, and gas retention, leading to modifications in texture, volume, and shelf-life stability. Technologically, polysaccharides function as hydrocolloids, fat and sugar replacers, or water-binding agents, influencing gluten network formation and starch gelatinization. Nutritionally, they contribute to higher dietary fiber intake, improved postprandial glycemic response, enhanced satiety, and favorable modulation of gut microbiota. From a sensory perspective, optimized formulations can maintain or even improve product acceptability despite structural changes. However, challenges remain related to dosage optimization, interactions with the gluten–starch matrix, and gastrointestinal tolerance (particularly in FODMAP-sensitive individuals). This review summarizes current knowledge and future opportunities for creating innovative bakery products that unite technological functionality with nutritional and sensory excellence. Full article

Waxy rice starch (WRS), characterized by low amylose content, high viscosity, and strong gel-forming ability, is highly valued in food and industrial applications. Temperature-sensitive genic male-sterile (TGMS) lines exhibit complete male sterility under low-temperature conditions, a trait widely exploited in hybrid rice breeding. Here, we generated an elite waxy TGMS line, 520S, via CRISPR/Cas9-mediated editing of the Waxy (Wx) gene. The wx mutants displayed robust male sterility, desirable glutinous traits, and favorable physicochemical properties, including gelatinization temperature, gel consistency, paste viscosity, and amylopectin fine structure. Fertility assays confirmed temperature-sensitive pollen sterility consistent with wild-type responses, and T2 generation mutants were transgene-free with stable inheritance of the waxy phenotype. Notably, wx starch maintained gel stability over 48 h, demonstrating superior hydrocolloidal properties and translucency compared with wild-type and commercial WRS. 520Swx1 retained gelatinization temperature and amylopectin structure comparable to wild type, highlighting the potential of CRISPR/Cas9-mediated mutagenesis to enhance waxy rice yield while preserving starch quality. These findings establish an efficient strategy to improve both production and functional performance of WRS for industrial and food applications. Full article

Although the role of OsHY5L2 in promoting photomorphogenic development is well characterized, its function in regulating rice quality is poorly understood. In this study, we found that OsHY5L2 plays an important role in regulating starch metabolism and modulating its fine structure and physicochemical properties. Overexpression of OsHY5L2 significantly reduced the chalky grain rate and degree of chalkiness but dramatically increased the head rice rate. OsHY5L2 was found to negatively regulate the accumulation of starch in rice endosperm by inhibiting starch biosynthesis and promoting starch hydrolysis. Transcriptomic analysis revealed that OsHY5L2 mainly regulated the expression of genes encoding enzymes involved in starch and sucrose metabolism. Moreover, OsHY5L2 overexpression induced the formation of numerous pinhole structures on the surfaces of starch granules. Analysis of the amylopectin chain length distribution showed that overexpression of OsHY5L2 decreased the proportion of ultra-short chains (DP 6–7) and intermediate chains (DP 13–24) of amylopectin while increasing the proportion of short chains (DP 8–12) and long chains (DP 25–36). Further studies demonstrate that OsHY5L2 overexpression altered the pasting properties of rice starch by affecting its multi-level structure and function. The results of this study improve our understanding of the functions of OsHY5L2 in regulating rice quality. Full article

Metabolic illnesses such as obesity, type 2 diabetes and hyperuricemia are becoming more common, driving intensified research into nutritional interventions through targeted dietary modifications as a primary preventive strategy. The apparent fluctuation in blood glucose value is modulated by the digestive behavior of starch. Moreover, polyphenols—historically considered to be anti-nutrients due to their inhibition of digestive enzymes and sometimes astringent taste—can be used to significantly improve the functional properties of starch. This can be achieved primarily through α-amylase inhibition and the modulation of other enzyme activities, alongside the antioxidant and anti-inflammatory effects of polyphenols. Depending on their fine structure, starches are digested at different rates: rapidly digestible starch (RDS) spikes blood glucose; slowly digestible starch (SDS) smooths postprandial blood glucose peaks; resistant starch (RS) feeds gut microbes. The fine structure of starches, such as straight-chain starches, can form complexes with polyphenols through their ‘empty V-type’ structures under controlled processing conditions. Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and in vitro digestion modeling analyses have revealed that the formation of starch–polyphenol complexes primarily occurs due to certain interactions (hydrophobic interactions and hydrogen bonding) which lead to stabilized structures, including V-type encapsulation; this significantly increases the content of RSs and slows down enzymatic digestion rates. These complexes lower the GI values of foods via molecular barrier effects, while synergistically boosting antioxidant and anti-inflammatory activities; their anti-digestive capabilities were found to be superior even to those of ordinary starch–lipid compounds. However, limitations persist in the research and application of starch–polyphenol complexes: human bioavailability validation; incomplete mechanistic understanding of multicomponent interactions; industrial scalability challenges due to polyphenol instability. Full article

Starch extracted from malanga (Colocasia esculenta) is a biopolymer with considerable industrial potential thanks to its high starch content (70–80% on a dry basis) and small granule size, which give it distinctive functional properties. To expand its applications in advanced processes such as encapsulation, it is necessary to modify its structural and physicochemical characteristics. This study evaluated the effects of ultrasound (US) and chemical cross-linking (CL) on the properties of this starch. US was applied at various times and amplitudes, while CL was performed using sodium trimetaphosphate and sodium tripolyphosphate, with sodium sulfate as a catalyst. US treatment reduced particle size and increased amylose content, resulting in lower viscosity and gelatinization temperature, without affecting granule morphology. Meanwhile, CL induced phosphate linkages between starch chains, promoting aggregation and reducing amylose content and enthalpy, but increasing the gelatinization temperature. The modified starches exhibited low syneresis, making them potentially suitable for products such as pastas, baby foods, and jams. Additionally, ultrasound modification enabled the production of fine starch microparticles, which could be applied in the microencapsulation of bioactive compounds in the food and pharmaceutical industries. These findings suggest that modified malanga starch can serve as a functional and sustainable alternative in industrial applications. Full article

Starch is the primary component of the endosperm and plays a crucial role in rice quality. Although the enzymes involved in starch synthesis have been extensively studied, the transcription factors that regulate these enzymes remain largely unknown. Here, we identified a MYB family transcription factor, OsMYBR1, that regulates starch biosynthesis in rice. OsMYBR1 is highly expressed during endosperm development. Mutations of OsMYBR1 result in reduced grain thickness and a decrease in 1000-grain weight. The endosperm of osmybr1 mutants exhibit rounded and loosely packed starch granules, decreased amylose content, altered fine structure of amylopectin, and modified physicochemical properties. The analysis of RT-qPCR showed that the expression of several starch-synthesis enzyme-coding genes (SSEGs), including OsGBSSⅠ, OsAGPL1, OsAGPL2, OsBEⅡb, OsISA1, PHOL, and OsSSⅢa, is altered in osmybr1 mutants. Further experiments indicated that OsMYBR1 directly binds to the promoters of OsGBSSⅠ, OsAGPL1, OsAGPL2, OsISA1, OsBEⅡb, and PHOL, resulting in an increase in the expression of OsGBSSⅠ but a decrease in the expression of OsAGPL2, OsISA1, and OsSSⅢa. In contrast, OsMYBR1-overexpressing endosperm appears normal, with starch granule morphology, increased amylopectin content, and improved alkali spreading value, indicating enhanced rice eating and cooking quality (ECQ). These findings suggest that the overexpression of OsMYBR1 could be a promising strategy for improving rice ECQ. Full article

This study investigated the conversion of cellulose from rice husk (RH) and straw (RS), two types of agricultural waste, into Carboxymethyl cellulose (CMC). Cellulose was extracted using KOH and NaOH, hydrolyzed, and bleached to increase purity and fineness. The cellulose synthesis yielded a higher net CMC content for RH-CMC (84.8%) than for RS-CMC (57.7%). Due to smaller particle sizes, RH-CMC exhibited lower NaCl content (0.77%) and higher purity. FT-IR analysis confirmed similar functional groups to commercial CMC, while XRD analysis presented a more amorphous structure and a higher degree of carboxymethylation. A biodegradable film preparation of starch-based CMC using citric acid as a crosslinking agent shows food packaging properties. The biodegradable film demonstrated good swelling, water solubility, and moisture content, with desirable mechanical properties, maximum load (6.54 N), tensile strength (670.52 kN/m²), elongation at break (13.3%), and elastic modulus (2679 kN/m²), indicating durability and flexibility. The RH-CMC film showed better chemical and mechanical properties and complete biodegradability in soil within ten days. Applying the biodegradable film for tomato preservation showed that wrapping with the film reduced weight loss more efficiently than dip coating. The additional highlight of the work was a consumer survey in Thailand that revealed low awareness but significant interest in switching to alternative uses, indicating commercial potential for eco-friendly packaging choices and market opportunities for sustainable materials. Full article