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Lingshang Lin
Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009,(Z.L.);(L.L.);(L.Z.)

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Journal article
Published: 13 December 2019 in Molecules
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Rice mutants with altered starch components and properties are important genetic resources in rice breeding programmes. In this study, 44 mutants with altered starch components were screened from 135 rice mutants with opaque kernels using a starch–iodine absorption spectrum method, and nine mutants from them were further selected for investigating their starch properties and kernel appearance quality. The results showed that the iodine absorption spectrum parameters, OD620, OD620/550, and λmax, could reflect the changes of starch components in rice mutants, and had significantly positive relationships with amylose content and negative relationships with the proportion of short branch-chains of amylopectin. The endosperm starches from nine mutants all showed A-type crystalline structure and similar short-range ordered structure, but had different relative crystallinities. The changes of starch components in mutants not only resulted in the different gelatinization properties of starch but also changed the appearance quality of brown rice kernels. This study provided abundant genetic plants for studying the molecular mechanism of starch synthesis and the quality regulation of rice kernels.

ACS Style

Shun Zhang; Zheng Li; Lingshang Lin; Long Zhang; Cunxu Wei. Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants. Molecules 2019, 24, 4580 .

AMA Style

Shun Zhang, Zheng Li, Lingshang Lin, Long Zhang, Cunxu Wei. Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants. Molecules. 2019; 24 (24):4580.

Chicago/Turabian Style

Shun Zhang; Zheng Li; Lingshang Lin; Long Zhang; Cunxu Wei. 2019. "Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants." Molecules 24, no. 24: 4580.

Journal article
Published: 25 November 2019 in Journal of Cereal Science
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Three rice varieties, Te-qing (TQ), Wu-xiang 9915 (WX) and Guang-ling-xiang-nuo (GLXN) with different amylose contents, and their derived lines with inhibition of starch branching enzyme I and IIb (SBEI/IIb) (GLXN-, WX- and TQ-SBEI/IIb–) were used to investigate and compare the starch ordered structure and component accumulation in developing kernels. The starches in developing kernels of TQ, WX and GLXN all showed a typical A-type crystallinity and had similar short-range ordered structure, but their relative crystallinities gradually decreased in TQ and WX and had no significant change in GLXN with kernel development. For wild-type rices, starch components gradually increased in developing kernels. With inhibition of SBEI/IIb, the accumulation of amylose and amylopectin long branch-chains in kernels was slightly affected, but amylopectin short branch-chains seriously decreased, resulting in a significantly lower dry weight and starch content in kernel. The B-type crystallinity in developing starch gradually accumulated with kernel development of TQ-, Wx- and GLXN-SBEI/IIb– lines. The inhibition of SBEI/IIb decreased the relative crystallinity but increased the short-range ordered structure of starches. The effects of inhibition of SBEI/IIb on starch ordered structure and component accumulation mainly appeared after 10 days after flowering, and were the most conspicuous for indica rice TQ. Though the inhibition of SBEI/IIb influenced the ordered structure and component accumulation of starch, the starch content and components in developing kernels all showed significantly positive correlations with kernel dry weight.

ACS Style

Lingshang Lin; Jun Huang; Long Zhang; Qiaoquan Liu; Cunxu Wei. Effects of inhibition of starch branching enzymes on starch ordered structure and component accumulation in developing kernels of rice. Journal of Cereal Science 2019, 91, 102884 .

AMA Style

Lingshang Lin, Jun Huang, Long Zhang, Qiaoquan Liu, Cunxu Wei. Effects of inhibition of starch branching enzymes on starch ordered structure and component accumulation in developing kernels of rice. Journal of Cereal Science. 2019; 91 ():102884.

Chicago/Turabian Style

Lingshang Lin; Jun Huang; Long Zhang; Qiaoquan Liu; Cunxu Wei. 2019. "Effects of inhibition of starch branching enzymes on starch ordered structure and component accumulation in developing kernels of rice." Journal of Cereal Science 91, no. : 102884.

Journal article
Published: 05 November 2018 in Journal of Agriculture and Crops
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ACS Style

Long Zhang; Linglong Zhao; Xiurui Zhang; Lingshang Lin; Cunxu Wei. Characterization and Starch Properties of a Waxy Mutant in Japonica Rice Kitaake. Journal of Agriculture and Crops 2018, 117 -124.

AMA Style

Long Zhang, Linglong Zhao, Xiurui Zhang, Lingshang Lin, Cunxu Wei. Characterization and Starch Properties of a Waxy Mutant in Japonica Rice Kitaake. Journal of Agriculture and Crops. 2018; (11):117-124.

Chicago/Turabian Style

Long Zhang; Linglong Zhao; Xiurui Zhang; Lingshang Lin; Cunxu Wei. 2018. "Characterization and Starch Properties of a Waxy Mutant in Japonica Rice Kitaake." Journal of Agriculture and Crops , no. 11: 117-124.

Journal article
Published: 04 November 2018 in Agronomy
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Cereal crops with inhibition expression of starch branching enzyme (SBE) contain highly resistant starch in the endosperm, and have potential health benefits for human. However, seed plumpness is significantly different, with different inhibition effects of SBE expression, resulting in differently shrunken seeds. In this study, a transgenic resistant starch rice line, which has highly resistant starch and is developed through inhibition expression of SBEs, had non-, slightly, and moderately shrunken seeds with plumpness from high to low. The differently shrunken seeds had significantly different seed weight and starch content. Different morphological starch granules were detected in the endosperm and had similar spatial distribution pattern among the non-, slightly, and moderately shrunken seeds. Starches from differently shrunken seeds had similar amylose content and amylopectin structure. The protein amount of amylose/amylopectin synthesis key enzymes in endosperm was no different between differently shrunken seeds. The primary branch of the panicle had a higher percentage of non-shrunken seeds than did the secondary branch at the same part of the panicle. From the upper part to the base of the panicle, non-shrunken seeds gradually decreased but slightly and moderately shrunken seeds gradually increased. The above results indicated that the differently shrunken seeds in transgenic rice line had the same SBE dosage, and the starch morphology and structure had no relationship with seed plumpness. The grain position on the panicle influenced seed plumpness, but had no effect on starch properties.

ACS Style

Juan Wang; Zichun Chen; Pan Hu; Lingxiao Zhao; Lingshang Lin; Cunxu Wei. Seed Plumpness of Rice with Inhibition Expression of Starch Branching Enzymes and Starch Properties, Grain Position on Panicle. Agronomy 2018, 8, 252 .

AMA Style

Juan Wang, Zichun Chen, Pan Hu, Lingxiao Zhao, Lingshang Lin, Cunxu Wei. Seed Plumpness of Rice with Inhibition Expression of Starch Branching Enzymes and Starch Properties, Grain Position on Panicle. Agronomy. 2018; 8 (11):252.

Chicago/Turabian Style

Juan Wang; Zichun Chen; Pan Hu; Lingxiao Zhao; Lingshang Lin; Cunxu Wei. 2018. "Seed Plumpness of Rice with Inhibition Expression of Starch Branching Enzymes and Starch Properties, Grain Position on Panicle." Agronomy 8, no. 11: 252.

Journal article
Published: 30 October 2018 in International Journal of Molecular Sciences
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High-resistant starch cereal crops with the inhibition of the starch branching enzyme (SBE) have been widely studied. However, the effects of the inhibition of SBE on waxy cereal crops are unclear. A transgenic rice line (GTR) derived from a japonica waxy rice cultivar Guang-ling-xiang-nuo (GLXN) has been developed through antisense RNA inhibition of both SBEI and SBEIIb. In this study, GLXN and GTR were cultivated in the dark only in deionized H2O, and their shoot and root growth, starch in situ degradation, and starch property changes were investigated during seedling growth. Compared with GLXN, GTR showed a significantly slow seedling growth, which was not due to the embryo size and vitality. The slow degradation of starch in the seed restrained the seedling growth. GLXN starch was completely degraded gradually from the proximal to distal region of the embryo and from the outer to inner region in the endosperm, but GTR starch in the peripheral region of the endosperm was not completely degraded, and the starch residual was located in the outside of the compound starch though its degradation pattern was similar to GLXN. During seedling growth, GLXN starch had the same A-type crystallinity and a similar ordered structure, but the crystallinity changed from the CA-type to B-type and the ordered structure gradually increased in the GTR starch. The above results indicated that GTR had a heterogeneous starch distributed regionally in the endosperm. The starch in the peripheral region of the endosperm had a B-type crystallinity, which was located in the outside of the compound starch and significantly increased the resistance to in situ degradation, leading to the seedling slow growth.

ACS Style

Ting Pan; Lingshang Lin; Qiaoquan Liu; Cunxu Wei. In situ Degradation and Characterization of Endosperm Starch in Waxy Rice with the Inhibition of Starch Branching Enzymes during Seedling Growth. International Journal of Molecular Sciences 2018, 19, 3397 .

AMA Style

Ting Pan, Lingshang Lin, Qiaoquan Liu, Cunxu Wei. In situ Degradation and Characterization of Endosperm Starch in Waxy Rice with the Inhibition of Starch Branching Enzymes during Seedling Growth. International Journal of Molecular Sciences. 2018; 19 (11):3397.

Chicago/Turabian Style

Ting Pan; Lingshang Lin; Qiaoquan Liu; Cunxu Wei. 2018. "In situ Degradation and Characterization of Endosperm Starch in Waxy Rice with the Inhibition of Starch Branching Enzymes during Seedling Growth." International Journal of Molecular Sciences 19, no. 11: 3397.

Journal article
Published: 11 September 2018 in Molecules
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Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel. In this study, the physicochemical properties of the starches from the flesh and peel of green banana fruit were investigated and compared. The dry flesh and peel had 69.5% and 22.6% starch content, respectively. The starch had oval and irregular granules with eccentric hila. Their starches had similar bimodal size distribution; the volume-weighted mean diameter was approximate 17 μm, and the peel starch had a slightly smaller granule size than the flesh starch. The maximum absorption wavelength was higher in peel starch than in flesh starch. The apparent amylose content of flesh and peel starch was 21.3% and 25.7%, respectively. The flesh and peel starches both exhibited B-type crystalline structures and had similar relative crystallinity, short-range ordered degrees, and lamellar structures. The swelling power was similar between flesh and peel starches, but the water solubility was higher in peel starch than in flesh starch at 95 °C. The peel starch had a higher gelatinization temperature than flesh starch, but their gelatinization temperature range and enthalpy were similar. Both flesh and peel starches showed a diphasic hydrolysis dynamic, but peel starch had higher resistance to porcine pancreatic α-amylase hydrolysis than flesh starch. The contents of rapidly digestible starch, slowly digestible starch, and the resistant starch of flesh and peel were 1.7%, 4.3%, 94.1% and 1.4%, 3.4%, 95.2%, respectively, for native starch, and 73.0%, 5.1%, 21.9%, and 72.3%, 4.5%, 23.2%, respectively, for gelatinized starch.

ACS Style

Zheng Li; Ke Guo; Lingshang Lin; Wei He; Long Zhang; Cunxu Wei. Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit. Molecules 2018, 23, 2312 .

AMA Style

Zheng Li, Ke Guo, Lingshang Lin, Wei He, Long Zhang, Cunxu Wei. Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit. Molecules. 2018; 23 (9):2312.

Chicago/Turabian Style

Zheng Li; Ke Guo; Lingshang Lin; Wei He; Long Zhang; Cunxu Wei. 2018. "Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit." Molecules 23, no. 9: 2312.

Journal article
Published: 02 August 2018 in International Journal of Molecular Sciences
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Starch, as a main energy storage substance, plays an important role in plant growth and human life. Despite the fact that several enzymes and regulators involved in starch biosynthesis have been identified, the regulating mechanism of starch synthesis is still unclear. In this study, we isolated a rice floury endosperm mutant M14 from a mutant pool induced by 60Co. Both total starch content and amylose content in M14 seeds significantly decreased, and starch thermal and pasting properties changed. Compound starch granules were defected in the floury endosperm of M14 seeds. Map-based cloning and a complementation test showed that the floury endosperm phenotype was determined by a gene of OsPPDKB, which encodes pyruvate orthophosphate dikinase (PPDK, EC 2.7.9.1). Subcellular localization analysis demonstrated that PPDK was localized in chloroplast and cytoplasm, the chOsPPDKB highly expressed in leaf and leaf sheath, and the cyOsPPDKB constitutively expressed with a high expression in developing endosperm. Moreover, the expression of starch synthesis-related genes was also obviously altered in M14 developing endosperm. The above results indicated that PPDK played an important role in starch metabolism and structure in rice endosperm.

ACS Style

Long Zhang; Linglong Zhao; Lingshang Lin; Lingxiao Zhao; Qiaoquan Liu; Cunxu Wei. A Novel Mutation of OsPPDKB, Encoding Pyruvate Orthophosphate Dikinase, Affects Metabolism and Structure of Starch in the Rice Endosperm. International Journal of Molecular Sciences 2018, 19, 2268 .

AMA Style

Long Zhang, Linglong Zhao, Lingshang Lin, Lingxiao Zhao, Qiaoquan Liu, Cunxu Wei. A Novel Mutation of OsPPDKB, Encoding Pyruvate Orthophosphate Dikinase, Affects Metabolism and Structure of Starch in the Rice Endosperm. International Journal of Molecular Sciences. 2018; 19 (8):2268.

Chicago/Turabian Style

Long Zhang; Linglong Zhao; Lingshang Lin; Lingxiao Zhao; Qiaoquan Liu; Cunxu Wei. 2018. "A Novel Mutation of OsPPDKB, Encoding Pyruvate Orthophosphate Dikinase, Affects Metabolism and Structure of Starch in the Rice Endosperm." International Journal of Molecular Sciences 19, no. 8: 2268.

Journal article
Published: 15 February 2018 in Molecules
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Chinese yam is an important edible starch plant and widely cultivated in China. Its rhizome and bulbil are starch storage tissues below and above ground, respectively. In this paper, starches were isolated from the rhizome and bulbil of Chinese yam, and their structural and functional properties were compared. Both starches had an oval shape with an eccentric hilum and a CA-type crystalline structure. Their short-range ordered structure and lamellar structure had no significant difference. However, the rhizome starch had a significantly bigger granule size and lower amylose content than the bulbil starch. The swelling power and water solubility were significantly lower in the rhizome starch than in the bulbil starch. The onset and peak gelatinization temperatures were significantly higher in the rhizome starch than in the bulbil starch. The rhizome starch had a significantly higher breakdown viscosity and a lower setback viscosity than the bulbil starch. The thermal stability was lower in the rhizome starch than in the bulbil starch. The rhizome starch had a significantly lower resistance to hydrolysis and in vitro digestion than the bulbil starch. The above results provide important information for the utilization of rhizome and bulbil starches of Chinese yam.

ACS Style

Biao Zhang; Ke Guo; Lingshang Lin; Cunxu Wei. Comparison of Structural and Functional Properties of Starches from the Rhizome and Bulbil of Chinese Yam (Dioscorea opposita Thunb.). Molecules 2018, 23, 427 .

AMA Style

Biao Zhang, Ke Guo, Lingshang Lin, Cunxu Wei. Comparison of Structural and Functional Properties of Starches from the Rhizome and Bulbil of Chinese Yam (Dioscorea opposita Thunb.). Molecules. 2018; 23 (2):427.

Chicago/Turabian Style

Biao Zhang; Ke Guo; Lingshang Lin; Cunxu Wei. 2018. "Comparison of Structural and Functional Properties of Starches from the Rhizome and Bulbil of Chinese Yam (Dioscorea opposita Thunb.)." Molecules 23, no. 2: 427.

Journal article
Published: 12 September 2017 in Molecules
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The molecular structural parameters of six normal rice starches with different amylose contents were investigated through their iodine absorption spectra and gel permeation chromatography of fully branched and debranched starches. The thermal and digestion properties of starches were also determined and their relationships with molecular structural parameters were analyzed. Results showed that the molecular structural parameters of maximum absorption wavelength, blue value (BV), optical density 620 nm/550 nm (OD 620/550), amylose, intermediate component, and amylopectin, including its short branch-chains, long branch-chains, and branching degree, had high correlation in different determining methods. The intermediate component of starch was significantly positively related to amylose and negatively related to amylopectin, and the amylopectin branching degree was significantly positively related to amylopectin content and negatively related to amylose content. The gelatinization temperatures and enthalpy of native starch were significantly positively related to BV, OD 620/550, and amylose content and negatively related to amylopectin short branch-chains. The gelatinization temperatures and enthalpy of retrograded starch were significantly negatively related to amylopectin branching degree. The digestions of gelatinized and retrograded starches were significantly negatively related to the BV, OD 620/550, amylose, and intermediate component and positively related to amylopectin and its short branch-chains and branching degree.

ACS Style

Lingshang Lin; Qing Zhang; Long Zhang; Cunxu Wei. Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties. Molecules 2017, 22, 1526 .

AMA Style

Lingshang Lin, Qing Zhang, Long Zhang, Cunxu Wei. Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties. Molecules. 2017; 22 (9):1526.

Chicago/Turabian Style

Lingshang Lin; Qing Zhang; Long Zhang; Cunxu Wei. 2017. "Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties." Molecules 22, no. 9: 1526.

Research papers
Published: 08 May 2017 in Food Science and Technology
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Rice starches with different amylose contents were treated with sodium dodecyl sulfate (SDS) to deplete surface proteins and lipids, and the changes in molecular structure, thermal properties, and enzymatic hydrolysis were evaluated. SDS treatment did not significantly change the molecular weight distribution, crystalline structure, short-range ordered degree, and gelatinization properties of starch, but significantly altered the pasting properties and increased the swelling power of starch. The removal of surface proteins and lipids increased the enzymatic hydrolysis and in vitro digestion of starch. The influences of removing surface proteins and lipids from starch on swelling power, pasting properties, and enzymatic hydrolysis were different among the various starches because of the differences in molecular structures of different starch styles. The aforementioned results indicated that removing the surface proteins and lipids from starch did not change the molecular structure but had significant effects on some functional properties.

ACS Style

Pan Hu; Xiaoxu Fan; Lingshang Lin; Juan Wang; Long Zhang; Cunxu Wei. Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch. Food Science and Technology 2017, 38, 84 -90.

AMA Style

Pan Hu, Xiaoxu Fan, Lingshang Lin, Juan Wang, Long Zhang, Cunxu Wei. Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch. Food Science and Technology. 2017; 38 (1):84-90.

Chicago/Turabian Style

Pan Hu; Xiaoxu Fan; Lingshang Lin; Juan Wang; Long Zhang; Cunxu Wei. 2017. "Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch." Food Science and Technology 38, no. 1: 84-90.

Journal article
Published: 01 May 2017 in Food Hydrocolloids
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ACS Style

Ting Pan; Lingxiao Zhao; Lingshang Lin; Juan Wang; Qiaoquan Liu; Cunxu Wei. Changes in kernel morphology and starch properties of high-amylose brown rice during the cooking process. Food Hydrocolloids 2017, 66, 227 -236.

AMA Style

Ting Pan, Lingxiao Zhao, Lingshang Lin, Juan Wang, Qiaoquan Liu, Cunxu Wei. Changes in kernel morphology and starch properties of high-amylose brown rice during the cooking process. Food Hydrocolloids. 2017; 66 ():227-236.

Chicago/Turabian Style

Ting Pan; Lingxiao Zhao; Lingshang Lin; Juan Wang; Qiaoquan Liu; Cunxu Wei. 2017. "Changes in kernel morphology and starch properties of high-amylose brown rice during the cooking process." Food Hydrocolloids 66, no. : 227-236.

Journal article
Published: 01 December 2016 in Food Hydrocolloids
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Arisaema elephas, yunnanense, and erubescens had 15.37, 61.60, and 52.91% starch content in their dry tubers. However, their starch properties have not been reported. In this study, starches were isolated from fresh tubers and characterized. Three starches all had spherical, irregular and truncated shapes with central hila, but Arisaema elephas starch had more irregular granules with small size, Arisaema yunnanense starch had more truncated granules with medium size, and Arisaema erubescens starch had more spherical granules with large size. The amylose content varied from 29.1 to 32.0% among three starches. A. elephas and yunnanense starches had CA-type crystallinity, and A. erubescens starch showed A-type crystallinity. A. elephas and erubescens starch had the lowest and highest short-range ordered degree, respectively. The swelling power at 95 °C, gelatinization peak temperature, and breakdown viscosity varied from 22.4 to 29.1 g/g, from 69.8 to 73.8 °C, and from 208 to 392 dPa s, respectively, and were the highest in A. erubescens starch and the lowest in elephas starch. The water solubility at 95 °C and setback viscosity varied from 10.2 to 15.0% and from 587 to 755 dPa s, respectively, and were the lowest in A. erubescens starch and the highest in elephas starch. A. elephas and erubescens starch had lower and higher resistance to amylase hydrolysis and in vitro digestion, respectively. The above results would be useful for the applications of starches from A. elephas, yunnanense and erubescens tubers in food and nonfood industries.

ACS Style

Xiaoxu Fan; Shuncang Zhang; Lingshang Lin; Lingxiao Zhao; Aizhong Liu; Cunxu Wei. Properties of new starches from tubers of Arisaema elephas , yunnanense and erubescens. Food Hydrocolloids 2016, 61, 183 -190.

AMA Style

Xiaoxu Fan, Shuncang Zhang, Lingshang Lin, Lingxiao Zhao, Aizhong Liu, Cunxu Wei. Properties of new starches from tubers of Arisaema elephas , yunnanense and erubescens. Food Hydrocolloids. 2016; 61 ():183-190.

Chicago/Turabian Style

Xiaoxu Fan; Shuncang Zhang; Lingshang Lin; Lingxiao Zhao; Aizhong Liu; Cunxu Wei. 2016. "Properties of new starches from tubers of Arisaema elephas , yunnanense and erubescens." Food Hydrocolloids 61, no. : 183-190.

Journal article
Published: 28 November 2016 in International Journal of Food Properties
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The dry root tuber of Stephania epigaea contained 36.5% starch, indicating a good starch source. In this study, starch was isolated from S. epigaea. Its morphology, physicochemical, and functional properties were investigated and compared with potato and maize starches. S. epigaea starch had small spherical granules with centric hila and large ellipsoidal granules with eccentric hila, and granule sizes varied from 7 to 40 μm. The starch had 33.9% amylose content and B-type crystallinity. The gelatinization onset, peak, and final temperatures were 59.4, 62.3, and 66.2°C, respectively, and were lower than those of potato and maize starches, but the enthalpy (16.3 J/g) was higher than that of potato and maize starches. The peak, hot, final, and breakdown viscosities were 2227, 1623, 2149, and 594 dPa s, respectively, and were significantly higher than those of maize starch and lower than those of potato starch. S. epigaea starch was more susceptible to amylase hydrolysis and in vitro digestion than potato starch and less than maize starch. This study would be useful for the applications of starch from S. epigaea in the food and non-food industries.

ACS Style

Shuncang Zhang; Xiaoxu Fan; Lingshang Lin; Lingxiao Zhao; Aizhong Liu; Cunxu Wei. Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches. International Journal of Food Properties 2016, 20, 1740 -1750.

AMA Style

Shuncang Zhang, Xiaoxu Fan, Lingshang Lin, Lingxiao Zhao, Aizhong Liu, Cunxu Wei. Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches. International Journal of Food Properties. 2016; 20 (8):1740-1750.

Chicago/Turabian Style

Shuncang Zhang; Xiaoxu Fan; Lingshang Lin; Lingxiao Zhao; Aizhong Liu; Cunxu Wei. 2016. "Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches." International Journal of Food Properties 20, no. 8: 1740-1750.

Journal article
Published: 01 July 2016 in Food Hydrocolloids
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High-amylose maize starch has health benefits and special industrial uses. In this study, starches were isolated from normal maize and high-amylose inbred and hybrid maizes. Their molecular structure and enzymatic hydrolysis properties were investigated and analyzed. The high-amylose hybrid maize starch contained lower amylose, intermediate component, amylopectin long branch-chains, and amylopectin average chain length, and higher amylopectin short branch-chains than did high-amylose inbred maize starch. High-amylose maize starch was more resistant to α-amylase and amyloglucocidase hydrolysis and had a significantly lower hydrolysis rate coefficient than normal maize starch did. The native, gelatinized and retrograded starches of the high-amylose hybrid maize had significantly higher rapidly digestible starch and lower resistant starch than those of the high-amylose inbred maize. The retrogradation of gelatinized starch markedly increased the resistance of high-amylose starch to in vitro digestion. The high contents of amylose and intermediate component and the long branch-chains of amylopectin increased the resistance of maize starch to enzymatic hydrolysis and in vitro digestion.

ACS Style

Lingshang Lin; Dongwei Guo; Jun Huang; Xudong Zhang; Long Zhang; Cunxu Wei. Molecular structure and enzymatic hydrolysis properties of starches from high-amylose maize inbred lines and their hybrids. Food Hydrocolloids 2016, 58, 246 -254.

AMA Style

Lingshang Lin, Dongwei Guo, Jun Huang, Xudong Zhang, Long Zhang, Cunxu Wei. Molecular structure and enzymatic hydrolysis properties of starches from high-amylose maize inbred lines and their hybrids. Food Hydrocolloids. 2016; 58 ():246-254.

Chicago/Turabian Style

Lingshang Lin; Dongwei Guo; Jun Huang; Xudong Zhang; Long Zhang; Cunxu Wei. 2016. "Molecular structure and enzymatic hydrolysis properties of starches from high-amylose maize inbred lines and their hybrids." Food Hydrocolloids 58, no. : 246-254.

Journal article
Published: 01 March 2016 in Food Hydrocolloids
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High-amylose rice endosperm contains polygonal, aggregate, elongated, and hollow starch granules. In this study, in vitro digestion properties of native starches and structural properties of undigested starch residues were investigated. The polygonal and aggregate starches had monophasic digestograms and the elongated and hollow starches had biphasic digestograms from 0 to 8 h of digestion, but only the digestions of polygonal and aggregate starches were well fitted by first-order kinetics. The elongated and hollow starches were rapidly degraded in first 20 min of digestion, but had high resistance to degradation after 2 h of digestion. The polygonal and aggregate starches had side-by-side digestions of amylose and amylopectin as well as crystalline and amorphous components, but amylose and amorphous component of elongated and hollow starches were rapidly degraded in first 20 min of digestion. The B-type allomorph in aggregate, elongated, and hollow C-type starches contributed to the resistance to digestion.

ACS Style

Jun Huang; Lingshang Lin; Juan Wang; Zhifeng Wang; Qiaoquan Liu; Cunxu Wei. In vitro digestion properties of heterogeneous starch granules from high-amylose rice. Food Hydrocolloids 2016, 54, 10 -22.

AMA Style

Jun Huang, Lingshang Lin, Juan Wang, Zhifeng Wang, Qiaoquan Liu, Cunxu Wei. In vitro digestion properties of heterogeneous starch granules from high-amylose rice. Food Hydrocolloids. 2016; 54 ():10-22.

Chicago/Turabian Style

Jun Huang; Lingshang Lin; Juan Wang; Zhifeng Wang; Qiaoquan Liu; Cunxu Wei. 2016. "In vitro digestion properties of heterogeneous starch granules from high-amylose rice." Food Hydrocolloids 54, no. : 10-22.