Agronomy-Basel
·
2025
·Vol. 15
·期 8
·1807
·
IF 3.4
Tao Shen,Jianping Li,Chao Wang,Haihong Fan,Yunxiao Zheng,Yifan Liu,Shuzhen Zhang,Liying Zhu,Xiaoyan Jia,Yongfeng Zhao,Wei Song,Jinjie Guo
Kernel test weight (KTW) is one of the important assessment indexes of maize quality grade and one of the important influencing factors of yield. This study analyzed 12 traits related to KTW in 321 maize inbred lines using multivariate methods. The principal component analysis (PCA) indicated that the four PCs covered 78.176% of the information of the 12 traits in 321 maize inbred lines. Cluster analysis categorized the maize lines into six groups, identifying 16 elite inbred lines with the highest KTW. A stepwise regression model for KWT evaluation was developed using four PCA traits: starch content, amylopectin content, 100-kernel weight, and kernel circumference. The findings of this study serve as a valuable reference point for the genetic improvement of maize germplasm re-sources in kernel test weight and the creation of high kernel test weight maize resources.
研究领域:
作物遗传学
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植物育种学
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数量性状分析
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2017
·
IF 4.811
Lingling Fu,Jie Zhu,Shuyan Zhang,Xiaoxi Li,Binjia Zhang,Huayin Pu,Lin Li,Qiang Wang
This work discloses the multi-level structure and thermal behaviors of hydrophobic, propionylated starch-based films as affected by the amylose contents of starch materials used. Scanning electron microscopy results showed that amylose promoted the formation of more compact structure within the film matrices. Also, small and wide angle X-ray scattering analysis revealed that higher amylose content was preferable for the formation of new orders on nanoscale and crystallites. With these structural changes, the viscoelasticity of amorphous short chains was enhanced and the glass transition temperature was reduced by the increased amylose content; but the depolymerization of macromolecules and the decomposition of molecular bonds were postponed, since the increase in starch crystallites restricted the motion of adjacent amorphous regions. Hence, this work provides valuable information for rational design of hydrophobic starch-based films with desired thermal features by simply regulating the amylose content of starch raw materials.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Polymers
·
2021
·Vol. 13
·期 21
·3813
·
IF 4.329
Bowen Lin,Chengqiang Li,Fangping Chen,Changsheng Liu
Starch/PBAT blown films with high ultraviolet aging resistance and excellent mechanical properties were prepared by introducing lignin with polyurethane prepolymer (PUP) as a starch modifier and physical compatibilizer and 4,4′–methylene diphenyl diisocyanate (MDI) as a crosslinker. Starch was modified by reacting the NCO groups of the PUP with the OH groups of the starch to form a carbamate bond. The mechanical properties, hydrophobic properties, ultraviolet barrier, ultraviolet aging properties and microscopic morphology of starch/PBAT films with different contents of lignin were investigated. The results showed that the starch/PBAT films were blown continuously. The addition of lignin did not decrease the mechanical properties. On the contrary, the film with 1% lignin possessed the excellent mechanical properties with longitudinal tensile strength of 15.87 MPa and the elongation at a break of 602.21%. In addition, the higher the lignin content, the better the UV blocking effect. The introduction of lignin did not affect the crystalline properties but improved the hydrophilic properties and sealing strength of the high starch content composite films.Keywords:lignin;film;PBAT;high starch content;ultraviolet aging resistance
研究领域:
材料科学
·
生物材料
✓ 已验证
产品关联
DOI
PubMed
高影响因子
International Journal of Minerals Metallurgy and Materials
·
2024
·Vol. 31
·期 7
·1651-1658
·
IF 5.6
Zhang Peixiong,Wang Enhui,Liu Jingjing,Yang Tao,Wang Hailong,Hou Xinmei
Thermal insulation materials play an increasingly important role in protecting mechanical parts functioning at high temperatures. In this study, a new porous high-entropy (La 1/6 Ce 1/6 Pr 1/6 Sm 1/6 Eu 1/6 Gd 1/6 )PO 4 (HE (6RE 1/6 )PO 4 ) ceramics was prepared by combining the high-entropy method with the pore-forming agent method and the effect of different starch contents (0–60vol%) on this ceramic properties was systematically investigated. The results show that the porous HE (6RE 1/6 )PO 4 ceramics with 60vol% starch exhibit the lowest thermal conductivity of 0.061 W·m −1 ·K −1 at room temperature and good pore structure stability with a linear shrinkage of approximately 1.67%. Moreover, the effect of large regular spherical pores (>10 µm) on its thermal insulation performance was discussed, and an optimal thermal conductivity prediction model was screened. The superior properties of the prepared porous HE (6RE 1/6 )PO 4 ceramics allow them to be promising insulation materials in the future.
研究领域:
材料科学
·
热能工程
✓ 已验证
产品关联
DOI
高影响因子
Agriculture-Basel
·
2024
·Vol. 14
·期 10
·1763
·
IF 3.3
Yixin Qiu,Yong Tan,Yingying Zhou,Zhipeng Li,Zhuang Miao,Changming Li,Xitian Mei,Chunyu Liu,Xing Teng
The origin of agricultural products significantly influences their quality and safety. Fluorescence spectroscopy was used to analyse Japonica rice 830, grown in different areas of Jilin Province, by examining rice seed, brown rice, and rice flour from 12 origins. Fluorescence spectra were pre-processed through normalisation and smoothing to remove noise. These processed spectra were input into decision trees, support vector machines (SVMs), K-nearest neighbour (KNN), and neural network models for classification. The analysis revealed that the combined four models achieved an average classification accuracy of 98.05% with a computation time of 180 s, while the reduced-scale models improved accuracy to 98.36% and reduced computation time to 11.25 s. Additionally, prediction models using standard rice starch content values across different states achieved R² values over 0.8. This method provides a rapid, precise approach for assessing rice quality and origin, demonstrating significant potential for application in rice analysis.
研究领域:
食品科学
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光谱学
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农业科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Wendong Li,Shenglin Sun,Zhengbiao Gu,Li Cheng,Zhaofeng Li,Caiming Li,Yan Hong
The effects of endogenous proteins on the gelatinization behavior and digestibility of waxy corn flour (WCF), normal corn flour (NCF) and high amylose corn flour (HCF) were systematically investigated. Microscopic characteristics showed that the proteins surrounded multiple starch granules, which led to an increase in the particle size of the corn flour, but no significant change in the relative crystallinity. Small angle x-ray scattering experiments during pasting revealed that the starch granules of NCF remained compact, while WCF and HCF were relatively loose. Carbon-13 nuclear magnetic resonance spectroscopy ( 13 C NMR) showed that the proteins retained the helical structure of starch allowing NCF to have a higher Resistant starch(RS) content. The presence of protein led to a decrease in swelling power, viscosity, and in vitro digestibility of starch, and a noticeable increase in gelatinization temperature and thermal stability . RS increased most significantly in NCF from 3.86 % to 15.27 %. The effect of protein on the water activity of starch with different amylose contents after pasting was also inconsistent. This study will contribute to the understanding of the interaction between starch and protein in corn flours with different amylose contents and contribute to the development of corn flours.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Biomass Conversion and Biorefinery
·
2024
·
IF 3.5
Mao Wenlong,Yao Zheng,Zhang Hua,Liao Huiyun,Li Jiang,Xue Dong,Yuan Guangxiang,Xu Baoming,Dou Kunpeng,Sheng Shijie,Xu Chao,Pang Junran,Tan Xiaoyan,Chi Bo,Xiong Dangan
On the basis of the relationship between the composition of the reconstituted cut stems and their functional positioning in the leaf formulation, this study improves the proportion of high-quality tobacco products by investigating the material basis of the effect of reconstituted cut stems on the quality of cigarette products, by characterizing the starch content, physicochemical properties, and characteristic structures of different components in tobacco products. The results showed that the starch content in reconstituted cut stems (4.93 ± 0.27%) was between high-quality tobacco leaves (4.48 ± 0.17%) and cut stems (5.13 ± 0.18%), indicating that the reduction of starch content during the processing of reconstituted cut stems is more conducive to the high-value treatment of reconstituted cut stems. At the same time, through the evaluation of the physico-chemical properties and multi-scale structural characteristics of starch particles, it was found that the starch of the reconstituted cut stems has a rock-like particle structure, and the short-range ordering on the surface increases, forming more ordered structural domains. In addition, the processed reconstituted cut stems increase the crystallinity of the starch. It also exhibits the typical B-type crystalline structure of starch, with stronger molecular chain interactions and high crystalline ordered arrangement. This study will provide technical guidance and theoretical support for improving the quality of reconstituted cut stems products, improving the bioavailability of tobacco products, reducing raw material costs, and effectively reducing the starch content of tobacco in the development of tobacco products.
研究领域:
植物学
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食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Luqi Qin,Jiahuan Zheng,Bei Fan,Yixia Zhou,Rao Diao,Yufeng Sun,Jiameng Liu,Fengzhong Wang
This study aims to analyze the differences in flavor compounds of potatoes from various varieties and regions, as well as to explore the impact of soil elements on starch content in potatoes. Headspace solid-phase micro-extraction/gas chromatography–mass spectrometry (HS-SPME-GC–MS) was employed to identify volatile flavor compounds in 18 potatoes representing 4 different varieties from 5 different regions. The relative odor activity (rOAV) was utilized for principal component analysis to establish a comprehensive scoring model for potato volatile flavor compounds. In addition, the starch and amylose content of the potatoes were determined using enzymatic methods, and the correlation between soil elements and starch content in Dingxi potatoes was analyzed. The results indicated that the flavor scores for the samples “DX-DP,” “DX-LS,” “NM-XY,” “JB-LS,” “ZB-XS,” and “GY-LS” were 15.184, 14.500, 13.992, −4.62, −7.199 and − 9.525, respectively, with “DX-DP” exhibiting the highest flavor score (15.184) and starch content (15.21 %). This study demonstrated that the overall quality of potatoes from Dingxi was superior, particularly for “DX-DP”. Further analysis revealed that potato starch content was positively correlated with soil potassium and negatively correlated with total nitrogen and pH. In conclusion, this study provides insights into the relationship between potato genotypes and soil environments, offering valuable guidance for potato land selection and cultivation practices.
研究领域:
食品科学
·
土壤学
·
植物生理学
✓ 已验证
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2022
·
IF 10.723
Yi Jiang,Shahid Ahmed Junejo,Xiangze Jia,Bin Zhang,Xiong Fu,Qiang Huang
Starch cryogel is a potential material for oil absorption. This study provided a facile and convenient polyelectrolyte-based preparation strategy of starch cryogel, in which the structural properties of the cryogel were regulated by amylose content and pre-freezing without long-time retrogradation. Sodium laurate was used as a guest model to form starch-fatty acid salt complex (polyelectrolyte). The amount of amylose content and sodium laurate added led more polyelectrolytes, significantly increased V-type crystallinity from 3.72 % to 22.40 % and complexing index from 4.32 % to 28.48 %. As the uniform pore structure improved the oil absorption ability of starch cryogel, the starch cryogel prepared by waxy maize starch followed by quick pre-freezing showed the highest specific surface area (9.87 m 2 /g) and oil absorption capacity (32.94 g/g). Our findings suggest that polyelectrolyte properties have great potential in the preparation of starch-based cryogels, which could be applied in the design of novel starch-based porous materials.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Shahid Iqbal,Peng Wu,Timothy V. Kirk,Xiao Dong Chen
In this study, the microstructure, rheology, and starch hydrolysis of cooked normal (NAM) and high (HAM) amylose maize starch solutions with various dry matter contents (10, 30 and 50 wt %) were compared before and during simulated gastrointestinal digestion. Prior to digestion, increased rheology (modulus and shear viscosity) and more compact gel network structure were observed for both the NAM and HAM with increasing dry matter content. As compared to the NAM, the HAM with the same dry matter content (50 wt%) showed higher rheology and denser gel structure with remarkable aggregation of relatively intact starch granules after cooking. The extent of starch hydrolysis was similar (~10%) between the two starch systems at the gastric digestion phase, whereas it was significantly lower for the HAM in relation to that for the NAM at the intestinal digestion phase. At the end of the GIT digestion, the in vitro digestibility was about 81% and 90% for the HAM and NAM, respectively. The starch hydrolysis was strongly supported by the rheology and microstructure of the starch digesta. Due to the dilution of digestive fluids and starch hydrolysis, the rheology was both remarkably decreased, but the HAM showed significantly higher shear viscosity than the NAM at each digestion phase due to its greater retention of relatively intact starch granules that would cause higher resistance toward shearing. The results indicate that the amylose content was crucial for modulating starch hydrolysis by forming denser gel structure and increasing digesta rheology that would retard the access of digestive enzymes to the starch granules during digestion.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2024
·
IF 3.9
Lulu Cui,Jiani Zhao,Linlin Fan,Aijinxiu Ma,Fang Zhong,Sumei Zhou,Dianzhi Hou
The stability and sensory of oat milk remain the key challenges for its overall quality improvement, which might be greatly affected by the oat kernels attributes. In this study, the physical and nutritional properties of 36 different oat varieties and the physical stability and sensory quality of their plant-based milk substitutes were determined to establish the relation between them. Of correlations analysis, the protein content of oat kernels was negatively correlated with creaming and sensory evaluation of oat milk, while positively correlated with instability index. Conversely, total starch content was negatively correlated with both sediment and instability index of oat milk. Among 36 oat varieties, 9754, 9837, HBY14, HBY13, HZY8, HBY1, and DY12 emerged as optimal for processing oat milk. This study provided a reference to select oat varieties with specific characteristics for the production of stable and highly acceptable oat milk and guidance for the purposeful breeding of oat tailored for oat milk production.
研究领域:
食品科学
·
植物学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Sixing Lai,Hexiang Xie,Hao Hu,Kefan Ouyang,Genyuan Li,Junbai Zhong,Xing Hu,Hua Xiong,Qiang Zhao
V -type granular starches (VGSs) were prepared via an ethanol-alkaline (EA) method using maize starch with different amylose contents, specifically, high amylose (HAM), normal maize starch (MS), and waxy maize starch (WS). The X-ray diffraction pattern of the native starch was completely transformed into a V -type pattern after the EA treatment, indicating a structural change in the starch granules. The VGSs prepared by HAM had highest relative crystallinity (31.8°), while the V GSs prepared by WS showed amorphous diffraction pattern. Excessive NaOH, however, would disrupt the formation of V-type structures and cause granular shape rupture. The quantity of double-helical structures, particularly those formed by amylopectin at the starch granules' periphery, significantly decreased. Conversely, single-helical structures formed by amylose increased. A notable rise in the relative crystallinity of V crystals. Four VGS samples, characterized by granular integrity, were chosen for the next investigation of physicochemical and digestive properties. VGS prepared from HAM exhibited higher granular integrity, lower cold-water swelling extent (59.0 and 161.0 cP), improved thermal stability (the value of breakdown as lower as 57.67 and 186.67 cP), and higher resistance to digestion (RS content was up to 10.38 % and 9.00 % higher than 5.86 % and 5.66 % of VGS prepared from WS and MS). The results confirmed that amylose content has a substantial impact on the microstructural and physicochemical properties of V GSs.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）