The composition of floury and vitreous endosperm affects starch digestibility kinetics of the whole maize kernel

Zurak, Dora; Kljak, Kristina; Grbeša, Darko

doi:10.1016/j.jcs.2020.103079

Cited by 14 publications

(7 citation statements)

References 22 publications

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“…The maize endosperm can be described on a range of floury to vitreous. Vitreous and floury endosperms differ in zein, amylose, starch, and lipid compositions and differ in a range of physicochemical properties ( Zhang and Xu, 2019 ; Zurak et al., 2020 ). Zeins may be relevant to iron absorption because specific zein proteins (gamma and beta) are rich in cysteine ( Wu et al., 2012 ).…”

Section: Discussionmentioning

confidence: 99%

“…Polyphenols, present in the bran (pericarp) of pigmented maize varieties, largely inhibit iron absorption, though some can act as potential enhancers ( Hart et al., 2015 ). Furthermore, differences in the food matrices of flours produced from genotypes with varying bran, germ, and endosperm characteristics may impact Fe bioavailability ( Moretti et al., 2006 ; Zhang and Xu, 2019 ; Zurak et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

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Iron bioavailability of maize (Zea mays L.) after removing the germ fraction

et al. 2023

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Maize is a staple food for many communities with high levels of iron deficiency anemia. Enhancing the iron concentrations and iron bioavailability of maize with traditional breeding practices, especially after cooking and processing, could help alleviate iron deficiency in many of these regions. Previous studies on a small number of maize genotypes and maize flour products indicated that degermination (germ fraction removed with processing) could improve the iron bioavailability of maize. This study expanded upon this research by evaluating the iron bioavailability, mineral concentrations, and phytate concentrations of 52 diverse maize genotypes before (whole kernels) and after degermination. Whole and degerminated maize samples were cooked, dried, and milled to produce corn flour. Iron bioavailability was evaluated with an in vitro digestion Caco2 cell bioassay. In 30 of the maize genotypes, bioavailable iron increased when degerminated, thus indicating a higher fractional iron uptake because the iron concentrations decreased by more than 70% after the germ fraction was removed. The remaining 22 genotypes showed no change or a decrease in iron bioavailability after degermination. These results confirm previous research showing that the germ fraction is a strong inhibitory component for many maize varieties. Phytate concentrations in maize flours were greatly reduced with degermination. However, the relationship between phytate concentrations and the iron bioavailability of processed maize flour is complex, acting as either inhibitor or promoter of iron uptake depending on the color of the maize kernels and processing method used to produce flour. Other factors in the maize endosperm fractions are likely involved in the effects of degermination on iron bioavailability, such as vitreous or floury endosperm compositions and the polyphenol content of the bran. This study demonstrates that iron nutrition from maize can be enhanced by selecting genotypes where the inhibitory effect of the bran color and endosperm fraction are relatively low, especially after processing via degermination.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Iron bioavailability of maize (Zea mays L.) after removing the germ fraction

et al. 2023

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“…This may have led to a notably lower C ∞ of ERS and EWS compared to those of raw starches, whereas the others were higher (Table 1, Supplementary Table S2). Based on previous studies (17,23), the branching chain distribution properties of amylopectin and crystallization characteristics may have caused differences in k among the extrudate samples. Furthermore, k of extrusion cooked starches (1.55-2.06 h −1 ) exceeded that of raw starches (Table 1, Supplementary Table S1).…”

Section: In Vitro Digestive Kinetics Of Iems Starchesmentioning

confidence: 99%

Effect of new type extrusion modification technology on supramolecular structure and in vitro glycemic release characteristics of starches with various estimated glycemic indices

Zhang

Luo

et al. 2022

Front. Nutr.

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Nowadays, the highly effective modified technology to starch with various digestibility is gaining interest in food science. Here, the interactions between glycemic release characteristics and fine supramolecular structure of cassava (ECS), potato (EPS), jackfruit seed (EJFSS), maize (EMS), wheat (EWS), and rice starches (ERS) prepared with improved extrusion modification technology (IEMS) were investigated. The crystalline structures of all extruded cooking starches changed from the A-type to V-type. IEMS-treated cassava, potato, and rice starches had broken α-1.6-glycosidic amylopectin (long chains). The others sheared α-1.4-glycosidic amylopectin. The molecular weight, medium and long chain counts, and relative crystallinity decreased, whereas the number of amylopectin short chains increased. The glycemic index (GI) and digestive speed rate constant (k) of ECS, EPS, EJFSS, and EWS were improved compared to those of raw starch. Although EMS and ERS had degraded molecular structures, their particle morphology changed from looser polyhedral to more compact with less enzymolysis channels due to the rearrangement of side chain clusters of amylopectin, leading to enzyme resistance. The starch characteristics of IEMS-treated samples significantly differed. EPS had the highest amylose content, medium chains, long chains, and molecular weight but lowest GI, relative crystallinity, and k. ERS showed the opposite results. Thus, IEMS may affect starches with different GIs to varying degrees. In this investigation, we provide a basis for wider applications of conventional crop starch in the food industry corresponding to different nutrition audience.

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“…Furthermore, it is well known that the content of protein and its spatial distribution affect the texture and distribution of a vitreous endosperm in a maize kernel [47]. The content of amylose and zein is higher in a vitreous endosperm than in a floury endosperm [12,17,48,49], contributing to the differences in the structure of the two endosperms. However, Kljak et al [19] showed that the zein content is more important for the kernel vitreousness than the amylose.…”

Section: Kernel Chemical Compositionmentioning

confidence: 99%

Relationship of Physical Properties and Macronutrient Composition with Carotenoid Profile in Maize Hybrids

Kljak,

Zurak,

Svečnjak

et al. 2024

Agriculture

Self Cite

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Maize hybrids with higher vitreousness contain a higher carotenoid content; however, the relationship between the carotenoid profile and the physical and chemical properties related to vitreousness has not been investigated. The aim of this study was to investigate the relationship among the physical properties (kernel size, hardness, density and bulk density), macronutrient composition (crude protein and fat, starch, amylose, amylopectin and zein) and carotenoid profile (individual, total, α- and β-branch carotenoids and xanthophylls) in the grain of 15 maize hybrids. The tested hybrids displayed high variability for most analyzed traits. Three hybrids were characterized by the predominance of β-branch over α-branch carotenoids, while others showed a more uniform content of both fractions. The kernel hardness was associated with the bulk density, flotation index, kernel sphericity, crude protein and zein content. Hybrids with a higher kernel hardness and associated traits had a higher content of zeaxanthin and other β-branch carotenoids, as well as the total carotenoids. In contrast, lutein and α-branch carotenoids were related to the crude protein and amylopectin content only. The findings of the present study confirmed that kernel hardness is associated with β-branch carotenoids and provided further insight into the relationship between the carotenoid profile and commonly analyzed grain quality properties in maize hybrids. The production of higher quality maize hybrids implies a higher nutritional value of the grain due to the higher carotenoid content.

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The composition of floury and vitreous endosperm affects starch digestibility kinetics of the whole maize kernel

Cited by 14 publications

References 22 publications

Iron bioavailability of maize (Zea mays L.) after removing the germ fraction

Iron bioavailability of maize (Zea mays L.) after removing the germ fraction

Effect of new type extrusion modification technology on supramolecular structure and in vitro glycemic release characteristics of starches with various estimated glycemic indices

Relationship of Physical Properties and Macronutrient Composition with Carotenoid Profile in Maize Hybrids

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