The biosynthesis, structure and gelatinization properties of starches from wild and cultivated African rice species (Oryza barthii and Oryza glaberrima)

Wang, Kai; Wambugu, Peterson W.; Zhang, Bin; Wu, Alex; Henry, Robert J.; Gilbert, Robert G.

doi:10.1016/j.carbpol.2015.04.035

Cited by 86 publications

(53 citation statements)

References 46 publications

(52 reference statements)

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“…This indicated that the degree of amylopectin branching of starch from L. lancifolium was higher than that from L. leucanthum and L. rosthornii . The molecular weight distribution affected some other physicochemical properties, such as gelatinization, acid hydrolysis, and thermal properties (Jacobs and others ; Wang and others ).…”

Section: Resultsmentioning

confidence: 99%

Morphology and Physicochemical Properties of 3 Lilium Bulb Starches

Zhang

Li³

et al. 2015

Journal of Food Science

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Lilium (Liliaceae) is an important wild plant and is used as food and traditional medicine worldwide. One Lilium cultivar (Lilium lancifolium) and 2 wild types (Lilium leucanthum and Lilium rosthornii) that are commonly distributed in Western China were investigated to completely utilize Lilium resources. The morphology of the flowers, bulbs, and scales and soluble sugar, total starch and amylose contents was remarkably different among the 3 Lilium species. Starches from the 3 Lilium species presented different granule size and shape. The starch of L. lancifolium exhibited higher swelling power and solubility than that of L. leucanthum and L. rosthornii. The starches from the 3 Lilium bulbs presented similar X-ray diffraction patterns and Fourier transform infrared spectroscopy. Among the 3 Lilium species, L. lancifolium showed the lowest crystallinity and the largest proportion of ordered structures in granule external region. Gelatinization temperatures and retrogradation percentage were significantly lower, but gelatinization enthalpy was significantly higher in L. lancifolium than those in L. leucanthum and L. rosthornii. Pasting properties of starch were different among the 3 Lilium species. Starch from L. lancifolium showed the highest degree of amylopectin branching, followed by L. leucanthum and L. rosthornii. Starches from L. leucanthum and L. rosthornii showed higher resistance to porcine pancreatic α-amylase hydrolysis compared to that of L. lancifolium. These results indicated that 3 Lilium bulbs exhibited remarkable differences in morphological, crystal, thermal, pasting, and hydrolysis properties of starches.

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Section: Resultsmentioning

confidence: 99%

Morphology and Physicochemical Properties of 3 Lilium Bulb Starches

Zhang

Li³

et al. 2015

Journal of Food Science

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“…Its genetic potential in terms of resistance/tolerance to biotic and abiotic stresses has been well documented and deployed in rice improvement (Wambugu et al ., ). Recently, it has been reported to have some unique starch traits which could confer potential health benefits among them being higher amylose content (AC) and gelatinization temperature than Asian rice (Wang et al ., ). AC is a major determinant of the cooking, eating and milling properties of rice.…”

Section: Introductionmentioning

confidence: 97%

Sequencing of bulks of segregants allows dissection of genetic control of amylose content in rice

Wambugu

Ndjiondjop

Furtado

et al. 2017

Plant Biotechnology Journal

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SummaryAmylose content (AC) is a key quality trait in rice. A cross between Oryza glaberrima (African rice) and Oryza sativa (Asian rice) segregating for AC was analysed by sequencing bulks of individuals with high and low AC. SNP associated with the granule bound starch synthase (GBSS1) locus on chromosome 6 were polymorphic between the bulks. In particular, a G/A SNP that would result in an Asp to Asn mutation was identified. This amino acid substitution may be responsible for differences in GBSS activity as it is adjacent to a disulphide linkage conserved in all grass GBSS proteins. Other polymorphisms in genomic regions closely surrounding this variation may be the result of linkage drag. In addition to the variant in the starch biosynthesis gene, SNP on chromosomes 1 and 11 linked to AC was also identified. SNP was found in the genes encoding the NAC and CCAAT‐HAP5 transcription factors that have previously been linked to starch biosynthesis. This study has demonstrated that the approach of sequencing bulks was able to identify genes on different chromosomes associated with this complex trait.

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“…The most recent studies in characterising starch structure in cereals commonly used in brewing, i.e. barley (15)(16)(17)(18)(19)(20)(21)(22)(23), rice (21-23), wheat (24,25) and sorghum (21,26,27), have provided more insight into the broad variation in structure of both amylopectin and amylose, whilst a single study investigated these variations in brewing (28). In barley, there is considerable variation in amylose (average chain length) (17,29), and in the chain lengths of the A, B and C chains on amylopectin (17,29,30).…”

Section: Introductionmentioning

confidence: 99%

Variation in maltose in sweet wort from barley malt and rice adjuncts with differences in amylose structure

Fox

Nischwitz³

et al. 2018

J. Inst. Brew.

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Starch from malt and solid adjuncts provides the majority of fermentable sugars for fermentation. However, there is no current data on the variation in starch structure (particularly long chained amylose) and its impact on the final wort composition of fermentable sugars, specifically maltose. This is the first study to report variation in amylose structure from barley malt and rice used as an adjunct and how this impacts the production of maltose. We compared four commercial malts with two rice adjuncts mashes, in solid and liquid additions, with an all-malt mash used as a control. All combinations of malt and rice adjuncts were tested under two grist-to-liquor (G:L) ratios (1:3 and 1:4) in a 65°C ramped mash. After mashing, the wort original gravity and maltose concentration were measured. The commercial malts had different malt quality but very similar gelatinisation temperatures (~65°C). The malts varied in starch and amylose contents but had only minor variations in average amylose chain lengths. The two rice adjuncts also had similar average amylose chains lengths, but quite different amylose contents, and hence different gelatinisation temperatures. The results showed that liquid adjunct mashes had higher original gravity and maltose concentration for both G:L ratios. However, there was no consistent result in original gravity or maltose between G:L ratio or adjunct type, suggesting interactions between each malt and rice adjunct. Knowing amylose chain length could improve understanding of the potential maltose levels of the sweet wort prior to fermentation.

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The biosynthesis, structure and gelatinization properties of starches from wild and cultivated African rice species (Oryza barthii and Oryza glaberrima)

Cited by 86 publications

References 46 publications

Morphology and Physicochemical Properties of 3 Lilium Bulb Starches

Morphology and Physicochemical Properties of 3 Lilium Bulb Starches

Sequencing of bulks of segregants allows dissection of genetic control of amylose content in rice

Variation in maltose in sweet wort from barley malt and rice adjuncts with differences in amylose structure

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