Characterisation of starch during germination and seedling development of a rice mutant with a high content of resistant starch

Sun, Jian; Wu, Dianxing; Xu, Junying; Rasmussen, Søren K.; Shu, Xiaoli

doi:10.1016/j.jcs.2015.01.002

Cited by 25 publications

(23 citation statements)

References 31 publications

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“…In the process of digestion, a proportion of starch, which is called RS, escapes from digestion in the small intestine of healthy individuals within 120 min but fermented in the colon (Sun et al, 2015). A literature review conducted by Sajilata et al (2006) described that RS has physiological functions similar to those of dietary fibers.…”

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confidence: 99%

“…Resistant starch can potentially help individuals control diabetes and energy balance, and the short-chain fatty acids produced by fermenting colonic bacteria provide direct health benefits to the colon (Birt et al, 2013). Due to the considerable health benefits, RS has attracted substantial attention in recent years (Haenen et al, 2013;Sun et al, 2015). Variable contents of RS among different genotypes of rice (Chiu and Stewart, 2012) and wheat (Hazard et al, 2012) have been reported.…”

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confidence: 99%

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Variation in Yield, Starch, and Protein of Dry Pea Grown Across Montana

et al. 2017

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Core Ideas Dry pea yield, protein, and resistant starch varied greatly across Montana. Yield and protein were mainly determined by environments. Resistant starch is controlled by genetics to a great extent. Effects of drought index, growth period, seed size, and seed weight on yield, protein, and starch were analyzed. Pea (Pisum sativum L.) has long been an important component of the human diet, providing an excellent source of protein. In addition to its protein, pea starch, especially resistant starch (RS), has received an extensive attention in food industries in recent years. We evaluated nine pea cultivars varying in cotyledon color, grain weight, maturity group, and phenology planted at five locations with diverse climatic conditions across Montana in 2013 and 2014 to assess genetic and environmental factors affecting their yield, protein, RS, and total starch (TS). Grain yield varied from 982 to 5951 kg ha−1, RS content ranged from 5 to 53 g kg−1, and protein from 159 to 251 g kg−1. Statistical analysis showed that environment was the most important driving factor in grain yield, protein, and TS determination whereas RS content was mainly determined by cultivar. Drought at all phenological stages reduced pea yield and different cultivars tended to respond differently. Yield was positively correlated with protein, implying a potential to select/breed a cultivar with higher yield and protein. Protein was negatively correlated with TS, thus protein‐ or starch‐type cultivars may be bred for different end users. Compared to other cultivars tested, DS Admiral was the most promising one with above average yield, protein, and RS.

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Variation in Yield, Starch, and Protein of Dry Pea Grown Across Montana

et al. 2017

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“…A differential scanning calorimeter (DSC Q20, TA, USA) with internal coolant and nitrogen/air purge gas was used to examine the gelatinisation/melting temperatures according to Sun et al . (), a portion of 2.5 mg rice flour was mixed with 7.5 mL deionised water and hermetically sealed in an aluminium DSC pan. After equilibrating for 12 h at room temperature, the sample was scanned from 30 to 110 °C at a heating rate of 4 °C min −1 .…”

Section: Methodsmentioning

confidence: 99%

“…However, most studies are focused on the influences of adding NSPs on starch properties, few study put attention to operation of the endogenous NSPs to improve the rice quality, especial for improving the palatability of rice high in RS without changing its low GI. It was shown that cell walls could interact with starch and influence starch hydrolysis when digested by endogenous amylase during germination (Sun et al ., ). NSPs may act as resistant material making it less digestible and thereby influence the digestibility of cooked rice (Tamura et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Dependence of physiochemical, functional and textural properties of high‐resistant starch rice on endogenous nonstarch polysaccharides

Sun

Wang

Zhang

et al. 2017

Int J of Food Sci Tech

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To investigate the possibility of improving the quality of rice rich in resistant starch through operation of nonstarch polysaccharides, the high dietary fibre (7.24%) mutant cw and its wild-type R7954 were selected to study the physiochemical characteristics of starch before and after removal of nonstarch polysaccharides. Results showed that hydrolysed or partially hydrolysed nonstarch polysaccharides in cw decreased the resistant starch content significantly, from 15.23% to 10.8%. Nonstarch polysaccharides had significant influences on the gelatinisation temperature, RVA parameters of R7954, but no significant influences on that of cw. For cw, removal of cellulose increased swelling power and adhesiveness, decreased the hardness significantly, from 0.3 to 0.23 N, while the resistant starch content was still as high as 13.72% and showed no significant difference from the wild type. This suggests that the influences of nonstarch polysaccharides on starch properties depend both on the type of rice and the nonstarch polysaccharides. Operation on nonstarch polysaccharides for obtaining rice with lower glycemic index is feasible, but operation on nonstarch polysaccharides may also be an alternative way of improving the palatability for rice high in resistant starch.

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“…The green synthetic strategy for the production of uniform and monodisperse QDs is to use starch as a capping agent ]. Starch, as a natural polysaccharide, occurs in many plants including maize, rice, and potatoes and it consists of linear amylose (contain of glucose residues linked by α‐1,4‐glycosidic bonds) and branched amylopectin (comprise of glucose residues linked by α‐1,4‐glycosidic and α‐1,6‐glycosidic bonds . It is a renewable green raw material, which can be used in different industries such as mining, chemical, cosmetic, food, and pharmaceutical.…”

Section: Introductionmentioning

confidence: 99%

Interaction of a novel starch‐capped CdS quantum dots with human serum albumin and bovine serum albumin

Bardajee

Hooshyar

2015

Starch Stärke

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A novel CdS quantum dots (QDs) were successfully synthesized in aqueous phase using poly (acrylic acid) grafted onto starch (starch-g-PAA). UV-vis spectroscopy, fluorescence spectroscopy, transmission electron microscopy (TEM), and Fourier transform infrared (FT-IR) techniques proved that the prepared starch-capped CdS QDs are composed of a CdS core and a polymeric shell with homogeneous size distributions. In order to study its biological behavior, multi-spectroscopic techniques were adopted to investigate their conjugation with human serum albumin (HSA) and bovine serum albumin (BSA) proteins. The recorded UV-vis spectra, cyclic voltammetry (CV) analysis, and the calculated rate of HSA and BSA fluorescence quenching by the QDs demonstrated that the interaction between them leads to the formation of QDs-HSA and QDs-BSA complexes. Moreover, FT-IR spectra showed the conformational changes of the protein in the presence of obtained QDs, indicating the presence of interaction between modified QDs and proteins.

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Characterisation of starch during germination and seedling development of a rice mutant with a high content of resistant starch

Cited by 25 publications

References 31 publications

Variation in Yield, Starch, and Protein of Dry Pea Grown Across Montana

Variation in Yield, Starch, and Protein of Dry Pea Grown Across Montana

Dependence of physiochemical, functional and textural properties of high‐resistant starch rice on endogenous nonstarch polysaccharides

Interaction of a novel starch‐capped CdS quantum dots with human serum albumin and bovine serum albumin

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