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Electroneutral Quaternization/Sulfosuccination for Alleviating the Adverse Effect of Paste Aging on the Properties of Corn Starch Film 被引量:3
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作者 李伟 祝志峰 《Journal of Wuhan University of Technology(Materials Science)》 SCIE EI CAS 2017年第2期482-490,共9页
For the purpose of alleviating the adverse effect of paste aging on the properties of corn starch film, a series of electroneutrally quaternized/sulfosuccinylated starches(EQSS) with different degrees of substitutio... For the purpose of alleviating the adverse effect of paste aging on the properties of corn starch film, a series of electroneutrally quaternized/sulfosuccinylated starches(EQSS) with different degrees of substitution(DS) were synthesized via the quaternization/sulfosuccination of acid-thinned corn starch(ATS) by varying the amounts of N-(3-chloro-2-hydroxypropl) trimethylammonium chloride, maleic anhydride, and sodium hydrogen sulfite. The influence of paste aging on the properties of starch film cast from heat-induced starch paste was investigated and the properties were explored in terms of tensile strength, elongation, work at break, degree of crystallinity, and flex-fatigue resistance. The experimental results showed that the paste ageing generated adverse influence on the elongation, work at break, and flex-fatigue resistance of starch film. Further experiments showed that electroneutral quaternization/sulfosuccination of starch were able to alleviate the negative effect of paste ageing on the elongation, work at break, and flex-fatigue resistance, thereby obviously enhancing the elongation, work at break and flex-fatigue resistance, and thus reducing the drawback of brittleness. The enhancement depended on the amounts of the substituents introduced. With the increase in DS value, the elongation and work at break as well as flex-fatigue resistance continuously rose, whereas the tensile strength gradually reduced. 展开更多
关键词 starch film ageing starch paste electroneutral quaternization/sulfosuccination tensile properties
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A plastidic ATP/ADP transporter gene, IbAATP, increases starch and amylose contents and alters starch structure in transgenic sweetpotato 被引量:3
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作者 WANG Yan-nan LI Yan +3 位作者 ZHANG Huan ZHAI Hong LIU Qing-chang HE Shao-zhen 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2016年第9期1968-1982,共15页
A plastidic adenosine triphosphate(ATP)/adenosine diphosphate(ADP) transporter(AATP) is responsible for importing ATP from the cytosol into plastids. In dicotyledonous plants, increasing ATP supply is a potentia... A plastidic adenosine triphosphate(ATP)/adenosine diphosphate(ADP) transporter(AATP) is responsible for importing ATP from the cytosol into plastids. In dicotyledonous plants, increasing ATP supply is a potential way to facilitate anabolic synthesis in heterotrophic plastids. In this study, a gene encoding the AATP protein, named Ib AATP, was isolated from sweetpotato(Ipomoea batatas(L.) Lam.). Transcripts of Ib AATP were predominantly detected in the storage roots and leaves and were induced by exogenous sucrose and subjected to circadian rhythm. Transient expression of Ib AATP in tobacco and onion epidermal cells revealed the plastidic localization of Ib AATP. The overexpression of Ib AATP in sweetpotato significantly increased the starch and amylose contents and led to enlarged starch granules. The IbA ATP-overexpressing plants showed altered fine structure of amylopectin, which contained an increased proportion of chains with a degree of polymerization(DP) of 10–23 and a reduced number of chains with a DP of 5–9 and 24–40. In addition, starch from the transgenic plants exhibited different pasting properties. The transcript levels of starch biosynthetic genes, including Ib AGP, Ib GBSSI, Ib SSIIV, and Ib SBE, were differentially regulated in the transgenic plants. These results revealed the explicit role of Ib AATP in the starch biosynthesis of sweetpotato and indicated that this gene has the potential to be used to improve starch content and quality in sweetpotato and other plants. 展开更多
关键词 sweetpotato Ib AATP starch content and composition starch granule size starch structure pasting properties
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Characterization of A-and B-type starch granules in Chinese wheat cultivars 被引量:8
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作者 ZHANG Yan GUO Qi +3 位作者 FENG Nan WANG Jin-rong WANG Shu-jun HE Zhong-hu 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2016年第10期2203-2214,共12页
Starch is the major component of wheat flour and serves as a multifunctional ingredient in food industry. The objective of the present study was to investigate starch granule size distribution of Chinese wheat cultiva... Starch is the major component of wheat flour and serves as a multifunctional ingredient in food industry. The objective of the present study was to investigate starch granule size distribution of Chinese wheat cultivars, and to compare structure and functionality of starches in four leading cultivars Zhongmai 175, CA12092, Lunxuan 987, and Zhongyou 206. A wide variation in volume percentages of A- and B-type starch granules among genotypes was observed. Volume percentages of A- and B-type granules had ranges of 68.4–88.9% and 9.7–27.9% in the first cropping seasons, 74.1–90.1% and 7.2–25.3% in the second. Wheat cultivars with higher volume percentages of A- and B-type granules could serve as parents in breeding program for selecting high and low amylose wheat cultivars, respectively. In comparison with the B-type starch granules, the A-type granules starch showed difference in three aspects:(1) higher amount of ordered short-range structure and a lower relative crystallinity,(2) higher gelatinization onset(To) temperatures and enthalpies(ΔH), and lower gelatinization conclusion temperatures(Tc),(3) greater peak, though, and final viscosity, and lower breakdown viscosity and pasting temperature. It provides important information for breeders to develop potentially useful cultivars with particular functional properties of their starches suited to specific applications. 展开更多
关键词 bread wheat A-and B-type starch granules short-range molecular order relative crystallinity gelatinization and pasting properties
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The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars 被引量:9
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作者 ZHANG Yan YE Yi-li +3 位作者 LIU Jian-jun XIAO Yong-gui SUN Qi-xin HE Zhong-hu 《Agricultural Sciences in China》 CAS CSCD 2011年第11期1792-1800,共9页
Dumpling is one of the most important traditional wheat products in China. Dumpling quality is determined by the characteristics of both flour and filling, thus improvement of flour quality plays an important role in ... Dumpling is one of the most important traditional wheat products in China. Dumpling quality is determined by the characteristics of both flour and filling, thus improvement of flour quality plays an important role in improving dumpling quality. Thirty-nine Shandong winter wheat cultivars and advanced lines sown in Jinan, Shandong Province, China, in the 2008-2009 cropping season were used to determine genetic variation in Chinese raw dumpling quality and its relationship with flour characteristics. Large variations were observed for protein quality parameters in comparison with starch properties. Variation in color of the raw dumpling sheet was broader than that of sensory evaluation parameters of boiled dumpling among tested wheat cultivars, indicating the large influence of filling on dumpling color. Two cultivars, Jimai 20 and Zimai 12, were identified as possessing very good quality of raw dumpling, and 21 cultivars and advanced lines showed good quality. Protein and total starch content influenced the L* value of raw dumpling sheets. L" value at 0 and 2 h after sheeting were significantly influenced by protein content (r=-0.46 and -0.52, P〈0.01) and total starch content (r=0.55 and 0.57, P〈0.01), respectively. Flour yellow pigment was significantly corrected with a* (r=-0.67 and -0.62, P〈0.01) and b* (r=0.87 and 0.84, P〈0.01) value of raw dumpling sheets at 0 and 2 h after sheeting, respectively. Gluten strength parameters such as farinograph mixing tolerance index (MTI, r=-0.55, P〈0.01) were positively associated with appearance. MTI and energy were also significantly and positively correlated with elasticity of raw dumpling, with r=-0.54 and 0.47 (P〈0.01). The positive relationships between peak viscosity (r=0.51, P〈0.01), breakdown (r=0.54, P〈0.01), and smoothness of raw dumpling were also observed. Therefore, it is suggested that breeding programs should give more attention to gluten strength and starch pasting parameters for raw dumpling quality improvement. 展开更多
关键词 Triticum aestivum protein content gluten strength starch pasting properties raw dumpling
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