This study investigated the combined application of nitrogen and sulfur fertilizers on the structural characteristics and physicochemical properties of buckwheat resistant starch. The results showed that combined fertilization did not change the crystalline diffraction pattern of the resistant starch samples (exhibiting a B-type crystalline structure), but significantly (p < 0.05) increased the relative crystallinity (35.07-44.36 %). In addition, combined fertilization enhanced resistant starch content (28.36-35.22 %), apparent amylose content (20.50-35.06 %), particle size, pasting temperature (50.30-50.66 °C) and gelatinization enthalpy (2.77-4.65 J g). Conversely, higher fertilization levels were associated with lower light transmittance, water solubility, swelling power and viscosity. Pearson's correlation analysis revealed that buckwheat resistant starch and apparent amylose content were significantly (p < 0.01) positively correlated with particle size and gelatinization temperatures, while negatively correlated with viscosity. This study provides a theoretical basis for optimizing the application of nitrogen and sulfur fertilizers to improve the properties of buckwheat resistant starch.
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http://dx.doi.org/10.1016/j.foodchem.2025.143620 | DOI Listing |
3 Biotech
April 2025
Key Laboratory of New Technology in Agricultural Application, College of Plant Science and Technology, Beijing University of Agriculture, Beijing, 102206 China.
Unlabelled: To investigate the mechanism of pod dehiscence in adzuki bean, RNA sequencing was utilized to analyze transcriptomes in the ventral and dorsal sutures of pods from two dehiscence-resistant accessions and two dehiscence-susceptible accessions. A total of 943 differentially expressed genes (DEGs) were identified. Through the Gene Ontology (GO) and the Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic enrichment pathways, 34 genes related to pod dehiscence were identified.
View Article and Find Full Text PDFPlant Sci
March 2025
Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy. Electronic address:
High-amylose wheat has garnered significant attention from the food industry for its potential to produce low-glycaemic food products. It is well-established that there is a direct correlation between the amylose content in flour and the amount of resistant starch (RS) in foods. Recently, some research initiatives have successfully produced high-amylose durum wheat by targeting key enzymes in the amylopectin biosynthesis pathway, though this has resulted in a reduction in seed weight.
View Article and Find Full Text PDFInt J Biol Macromol
March 2025
Department of Nutrition and Health, China Agricultural University, Beijing 100193, China. Electronic address:
Oat β-glucan (OBG) demonstrates several physiological benefits, including hypoglycemic and antioxidant properties, and is widely used in the food industry. The molecular weight of OBG is crucial in determining its ability to inhibit the digestion of rice starch. OBG with different molecular weights (36.
View Article and Find Full Text PDFFood Chem
March 2025
Department of Nutrition and Health, China Agricultural University, Beijing 100193, China. Electronic address:
This study examined effects of corn bran hemicellulose (CBH) with three molecular weight levels-CBH-H (M = 789 × 10), CBH-M (M = 15 × 10), and CBH-L (M = 1 × 10)-on wheat starch digestion and explored the underlying mechanism by investigating their interactions with starch and enzymatic activities. The results demonstrated that when heated at 100 °C and 130 °C, CBH-H exhibited the strongest inhibition on peak and setback viscosity, reducing them by 49.3 % and 44.
View Article and Find Full Text PDFFood Chem
March 2025
Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Monitoring and Assessment on Novel Food Raw Materials, State Administration For Market Regulation, Sichuan University, Chengdu 610065, China. Electronic address:
With the growing demand for clean labeling in food products, cold plasma (CP) has gained attention as an eco-friendly method for starch modification. This study evaluated various effects of CP treatment on A- and B-type starches by comparing their microstructure and physicochemical properties. CP treatment caused the deposition of precipitates on the starch surfaces.
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