نتائج البحث - "Starch granule"

1

دورية أكاديمية

Disentangling the resistant mechanism of Fusarium wilt TR4 interactions with different cultivars and its elicitor application

المؤلفون: Guang-Dong Zhou, Ping He, Libo Tian, Shengtao Xu, Baoming Yang, Lina Liu, Yongfen Wang, Tingting Bai, Xundong Li, Shu Li, Si-Jun Zheng

المصدر: Frontiers in Plant Science, Vol 14 (2023)

مصطلحات موضوعية: cultivar, Fusarium wilt of banana (FWB), Tropical Race 4 (TR4), induced resistance, elicitor, starch granule, Plant culture, SB1-1110

الوصف: Fusarium wilt of banana, especially Tropical Race 4 (TR4) is a major factor restricting banana production. Developing a resistant cultivar and inducing plant defenses by elicitor application are currently two of the best options to control this disease. Isotianil is a monocarboxylic acid amide that has been used as a fungicide to control rice blast and could potentially induce systemic acquired resistance in plants. To determine the control effect of elicitor isotianil on TR4 in different resistant cultivars, a greenhouse pot experiment was conducted and its results showed that isotianil could significantly alleviate the symptoms of TR4, provide enhanced disease control on the cultivars ‘Baxi’ and ‘Yunjiao No.1’ with control effect 50.14% and 56.14%, respectively. We compared the infection processes in ‘Baxi’ (susceptible cultivars) and ‘Yunjiao No.1’ (resistant cultivars) two cultivars inoculated with pathogen TR4. The results showed that TR4 hyphae could rapidly penetrate the cortex into the root vascular bundle for colonization, and the colonization capacity in ‘Baxi’ was significantly higher than that in ‘Yunjiao No.1’. The accumulation of a large number of starch grains was observed in corms cells, and further analysis showed that the starch content in ‘Yunjiao No. 1’ as resistant cultivar was significantly higher than that in ‘Baxi’ as susceptible cultivar, and isotianil application could significantly increase the starch content in ‘Baxi’. Besides, a mass of tyloses were observed in the roots and corms and these tyloses increased after application with isotianil. Furthermore, the total starch and tyloses contents and the control effect in the corms of ‘Yunjiao No.1’ was higher than that in the ‘Baxi’. Moreover, the expression levels of key genes for plant resistance induction and starch synthesis were analyzed, and the results suggested that these genes were significantly upregulated at different time points after the application of isotianil. These results suggest that there are significant differences between cultivars in response to TR4 invasion and plant reactions with respect to starch accumulation, tyloses formation and the expression of plant resistance induction and starch synthesis related genes. Results also indicate that isotianil application may contribute to disease control by inducing host plant defense against TR4 infection and could be potentially used together with resistant cultivar as integrated approach to manage this destructive disease. Further research under field conditions should be included in the next phases of study.

وصف الملف: electronic resource

العلاقة: https://www.frontiersin.org/articles/10.3389/fpls.2023.1145837/fullTest; https://doaj.org/toc/1664-462XTest

الوصول الحر: https://doaj.org/article/1ec0bc7345f4475eb7c139bf6aeea6ecTest

View record in DOAJ

النص الكامل

2

Physical and physiological traits of tubers and their starch-granule sizes of local potato cultivars in Bangladesh

المؤلفون: X. Li, T. Nishizawa, Mahfuzar Rahman, T.S. Roy, K. Nara, Y. Motomura, R. Chakraborty

المصدر: Acta Horticulturae. :239-246

مصطلحات موضوعية: Horticulture, Starch granule, Cultivar, Biology

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::b8b3233da9188ea25b4d4f3c08bb241eTest
https://doi.org/10.17660/actahortic.2021.1326.32Test

3

Comparison of grain yield and quality of different types of japonica rice cultivars in the northern Jiangsu plain, China

المؤلفون: Fang-fu Xu, Hai-Yan Wei, Gao-lei Ren, Hong-Cheng Zhang, Jin-long Bian

المصدر: Journal of Integrative Agriculture, Vol 20, Iss 8, Pp 2065-2076 (2021)

الوصف: In recent years, an increasing number of different types of japonica rice cultivars have been released in the southern rice region of China. The grain yield and quality of these new cultivars showed significant differences in large scale planting. However, the causes of the differences remain little known. Therefore, three typical types of japonica rice cultivars were used in this study to investigate their grain yield and quality. A scanning calorimeter (DSC), X-ray powder diffractometer (XRD), rapid viscosity analyzer (RVA) and taste analyzer were used to evaluate the cooking and eating properties. The results showed that the yield of non-soft hybrid japonica rice cultivars was significantly higher than that of non-soft inbred japonica rice cultivars and soft inbred japonica rice cultivars. Soft inbred japonica rice cultivars had a low amylose content and moderate protein content, which are the main reasons for the superior cooking and eating quality. In addition, the relative crystallinity of soft inbred japonica rice cultivars was significantly higher than that of non-soft inbred and non-soft hybrid japonica rice cultivars, which is considered the major factor resulting in higher transition temperature and gelatinization enthalpy (ΔHgel). Non-soft hybrid japonica rice cultivars had a higher number of large starch granules than soft inbred and non-soft inbred japonica rice cultivars. The setback value (SB) and breakdown value (BD), indirectly reflecting the cooking and eating quality of the three types of japonica rice cultivars, also confirmed that soft inbred japonica rice cultivars with a low SB value and a high BD value had better palatability than the other two types. This study provides guidance for future plantation of different types of japonica rice cultivars in large rice-producing areas.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89aee28352396b50b77242828f17146fTest
https://doi.org/10.1016/s2095-3119Test(20)63348-2

4

Physico-chemical properties and structure of rice cultivars grown in Heilongjiang Province of China

المؤلفون: Zhexian Guan, Osvaldo H. Campanella, Shi Yanguo, Feng-lian Chen, Na Zhang, Yinyuan He

المصدر: Food Science and Human Wellness, Vol 10, Iss 1, Pp 45-53 (2021)

الوصف: The relationships between chemical composition, structure and physicochemical properties such as pasting, thermal, and textural properties of 12 temperate rice cultivars grown in Heilongjiang Province, China were investigated in this study. There were significant differences in the content of fat, protein, ash, amylose, damaged starch among 12 cultivars. Brabender Viscograph results showed that gelatinization time, peak viscosity, pasting and peak temperature ranged from 9 min to 15 min, 2100 BU to 2500 BU, 58.75 ℃ to 72.00 ℃ and 63.75 ℃ to 84.45 ℃, respectively, except for the waxy one Longjing 9. To, Tp, Tc and ΔH were found in the range of 58.34 ℃ to 67.96 ℃, 65.39 ℃ to 75.38 ℃, 78.47 ℃ to 90.69 ℃ and 2.036 J/g to 3.127 J/g respectively. Scanning Electron Micro-photograph results showed that all starch granules were polyhedral with irregular shapes, except Longjing 9 showing signs of the loss of physical integrity. The hardness, adhesiveness, springiness, gumminess, cohesiveness and resilience ranged from 395.87 g to 1161.76 g, -90.842 g·mm to -36.4 g·mm, 0.498 to 0.747, 78.631 g to 466.837 g, 0.199 to 0.569, 0.321 to 0.504, respectively. Correlation studies indicated that amylose, damaged starch, protein, fat and ash played a more important role in determining the rice properties of pasting, thermal, crystallinity and texture.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::367a43a24a68758b6435fd3df19bc47aTest
http://www.sciencedirect.com/science/article/pii/S2213453020301531Test

5

Síntese de amido e propriedades de gelatinização de tubérculos de batata com diferentes teores de amido

المؤلفون: Guangji Ye, Yun Zhou, Wang Su, Jian Wang

المصدر: Ciência Rural v.52 n.4 2022
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 52, Iss 4 (2021)
Ciência Rural, Volume: 52, Issue: 4, Article number: e20210050, Published: 04 OCT 2021

الوصف: Biosynthesis is the only source of potato starch which is an important raw material for food processing, modified starch and biomass energy. However, it is not clear about the evolution of starch synthesis with tuber development in potato. The present study evaluated the differences of starch synthesis and gelatinization properties of potato tubers with different starch content. Relative to cultivars of medium and low starch content, cultivars of high starch content showed significantly higher SBEII gene expression, AGPase and SSS enzyme activity, and total starch content after middle stage of starch accumulation, and had smaller average starch granule size during whole process of tuber development, and had higher pasting temperature before late stages of tuber growth, and had lower pasting temperature after middle stage of starch accumulation. Path analysis showed that, after middle stage of starch accumulation, effects on starch gelatinization of cultivars with high, medium and low starch content represented starch synthesis enzyme activity > starch accumulation > starch granule distribution > starch synthesis enzyme gene expression, starch synthesis enzyme gene expression > starch synthesis enzyme activity > starch accumulation > starch granule distribution, starch synthesis enzyme gene expression > starch granule distribution > starch synthesis enzyme activity > starch accumulation, respectively. In the study, phases existed in the starch biosynthesis of potato tuber, and the starch quality and its formation process were different among varieties with different starch content. The findings might contribute to starch application and potato industries. RESUMO: A biossíntese é a única fonte de amido de batata que é uma importante matéria-prima para o processamento de alimentos, amido modificado e energia de biomassa. No entanto, não está claro sobre a evolução da síntese do amido com o desenvolvimento do tubérculo na batata. O presente estudo teve como objetivo avaliar as diferenças nas propriedades de síntese e gelatinização do amido de tubérculos de batata com diferentes teores de amido. Em relação às cultivares de médio e baixo teor de amido, as cultivares de alto teor de amido apresentaram expressão do gene SBEII, atividade enzimática AGPase e SSS e teor de amido total significativamente maiores após o estágio intermediário de acúmulo de amido, bem como menor tamanho médio dos grânulos de amido durante todo o processo de desenvolvimento do tubérculo, maior temperatura de colagem antes dos estágios finais de crescimento do tubérculo e menor temperatura de colagem após o estágio intermediário de acúmulo de amido. A análise de trilha mostrou que, após o estágio intermediário de acúmulo de amido, os efeitos na gelatinização do amido de cultivares com alto, médio e baixo teor de amido representaram a atividade da enzima de síntese de amido> acúmulo de amido> distribuição de grânulos de amido> expressão gênica de enzima de síntese de amido; expressão gênica de enzima de síntese de amido > atividade da enzima de síntese de amido> acúmulo de amido> distribuição de grânulos de amido; expressão gênica da enzima de síntese de amido> distribuição de grânulos de amido> atividade de síntese de amido> acúmulo de amido, respectivamente. No estudo, as fases existentes na biossíntese do amido do tubérculo de batata, e a qualidade do amido e seu processo de formação foram diferentes entre as variedades com diferentes teores de amido. As descobertas podem contribuir para a aplicação de amido e as indústrias de batata.

وصف الملف: text/html

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::198b5a8b5dade45a7d4aec07d6cf1a93Test
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000400751Test

6

Preharvest Glyphosate Application during Wheat Cultivation: Effects on Wheat Starch Physicochemical Properties

المؤلفون: Jae-Bom Ohm, Kirk A. Howatt, Andrew Green, Senay Simsek, Maneka Malalgoda, Joel K. Ransom

المصدر: Journal of Agricultural and Food Chemistry. 68:503-511

الوصف: Due to nonuniform maturation, some plants may not be at the recommended stage of maturity when preharvest glyphosate is applied. The objective of this study was to determine how preharvest glyphosate timing affects wheat starch physicochemical properties. Two wheat cultivars were grown in three locations, and glyphosate was applied at the soft dough stage (early application) and the ripe stage (commercial standard). Upon harvest, starch chemical characteristics were studied. The proportion of B-type starch granules was lower in treated samples, although the starch molecular weight was not affected. Rapidly digestible starch content was highest when glyphosate was applied at the ripe stage, and lowest in the control, and vice versa for slowly digestible starch. Additionally, flour pasting viscosity was significantly higher in samples treated at the soft dough stage. Overall, the effects on wheat starch physicochemical characteristics were more pronounced when glyphosate was applied at the soft dough stage of maturity.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23eb81c07ab6a905406e4bd6b53f18d2Test
https://doi.org/10.1021/acs.jafc.9b06456Test

7

‘Dodamssal (Milyang261)’, Functional Rice as a Resistant Starch with a High Amylose Content

المؤلفون: Do Yeon Kwak, Jun Hyeon Cho, Seong Hwan Oh, Young Bo Son, You Chun Song, Sang Ik Han, Jonghee Lee, Kuk Hyun Chung, Ji Yoon Lee, Un Sang Yeo, Dong Soo Park, Chun Song Kim, Jeom Sig Lee

المصدر: Korean Journal of Breeding Science. 51:515-522

مصطلحات موضوعية: chemistry.chemical_compound, food.ingredient, food, chemistry, Amylose, Crop quality, Starch granule, Cultivar, Food science, Biology, Resistant starch, Endosperm

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::65b2203697fd9f31c854703623c98c17Test
https://doi.org/10.9787/kjbs.2019.51.4.515Test

8

Physicochemical properties of vitreous and floury endosperm flours in maize

المؤلفون: Guanghai Xu, Haiyan Zhang

المصدر: Food Science & Nutrition, Vol 7, Iss 8, Pp 2605-2612 (2019)
Food Science & Nutrition, 7(8):2605-2612
Food Science & Nutrition

الوصف: Three maize cultivars with different endosperm types (flint, semiflint, and dent maize cultivars) were studied to characterize vitreous endosperm flour properties compared with those of floury endosperm flour from the same maize kernels. Vitreous endosperm flour had higher amylose and protein contents, and lower starch content, higher percentage of large starch granule, bigger mean diameter of starch granule, higher iodine capacity, higher trough viscosity and final viscosity and setback, lower swelling power, lower peak viscosity and breakdown, and higher peak time and pasting temperature than the counterpart floury endosperm flour. X‐ray diffraction analysis indicated typical A‐pattern for starches of vitreous and floury endosperm flours. Floury endosperm flour showed the presence of greater crystallinity and higher enthalpy change (∆Hgel) than vitreous endosperm flour for three cultivars. Retrogradation enthalpy (∆Hret) and retrogradation percentage (R) of vitreous and floury endosperm flours ranged from 6.23 to 7.92 J/g and 52.72% to 73.62%, and from 5.46 to 6.45 J/g and 45.70% to 56.58%, respectively. In conclusion, vitreous and floury endosperm flours had significantly different physicochemical properties. Results of this study provide a foundation for better and valid utilization of different endosperm section during grain processing.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d02a445f85248d47da46943ab587d93dTest
https://doaj.org/article/857bdd71fe7e4f638269a216a6770b50Test

9

Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours

المؤلفون: Qing Liu, Qiaoquan Liu, Yue Zhao, Yang Xu, Jixun Luo, Yan Lu, Li Wang, Changquan Zhang, Weizhuo Hao, Xiaomin Zhang

المصدر: Foods, Vol 10, Iss 1721, p 1721 (2021)
Foods
Volume 10
Issue 8

الوصف: Ginkgo biloba L. is an important economic tree species in China, and its kernels have been used as a popular food in Asian countries. Herein, the morphology, basic chemical components, starch granule structures, and physicochemical properties of kernel flours from seven ginkgo cultivars were investigated, and their relationships were analyzed. The kernels were oval or spherical in shape, with variable sizes. The starch granules exhibited both regular and irregular Maltese cross patterns. Amylose was mainly distributed in amorphous growth rings. A spatial variation in the 865/942 cm−1 ratio was observed within individual starch granules. Variations in total starch content, apparent amylose content (AAC), crude protein content (CPC), total amino acid content (TAAC), starch fine structure, and thermal and pasting properties were observed among the seven kernel flours. Pearson correlation coefficients and principle component analyses showed that the thermal properties were affected by kernel CPC, TAAC, AAC, and starch fine structure, while the pasting properties were affected by AAC and starch fine structure. Furthermore, experiments showed that the seed protein structure and α-amylase activity affected the pasting properties of ginkgo kernel flours.

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c236e71a43af2f2a4dfa7508d5557b28Test
https://www.mdpi.com/2304-8158/10/8/1721Test

10

Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality

المؤلفون: Malena Moiraghi, Gabriela T. Pérez, L.S. Sciarini, Alberto E. León, Candela Paesani

المصدر: J Food Sci Technol

مصطلحات موضوعية: Absorption of water, Chemistry, Starch, fungi, Wheat flour, food and beverages, Retention capacity, Crop, chemistry.chemical_compound, Starch granule, Original Article, Cultivar, Food science, Food Science

الوصف: Studies on Argentinian soft wheat cultivars are scarce, although the flours obtained from these wheats are the most suitable for cookie making. This work studies the behavior of the flours obtained from 44 adapted soft wheat lines harvested in two consecutive years for cookie making, focusing on starch properties. Starch granule size distribution, and thermal and pasting properties of flour samples were studied. Large variations in flour and starch characteristics were found between all experimental lines, indicating a wide variability among wheat genotypes and a noticeable effect of crop year conditions. Starch granule size distribution showed the typical bimodal distribution observed for wheat. Flours with higher proportion of large A-type granules were associated with lower damaged starch (DS). As expected, the lower the DS content, the lower the solvent retention capacity, gelatinization temperature and enthalpy, with a positive impact on cookie diameter. Flours from soft wheat genotypes with higher proportion of large A-type granules were associated with lower DS content and reduced water absorption capacity. Both genotype and environment exert an effect on soft wheat flour characteristics. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-019-03954-9) contains supplementary material, which is available to authorized users.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::371b45abf7586cd80ad022acd7e66f1aTest
https://doi.org/10.1007/s13197-019-03954-9Test

تنقيح النتائج