INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Chuangchuang Zhang,Mengting Ma,Yijuan Xu,Zekun Xu,Zhongquan Sui,Harold Corke
This study compared blending effects of native and octenyl succinic anhydride (OSA) modified blends (waxy rice and waxy potato starch). OSA groups were observed to be present primarily in the outer layer of waxy potato starch granule, but throughout the whole waxy rice granule. A high linear correlation with blending ratio was observed for trough viscosity and final viscosity of native blends, but for peak viscosity (PV) and breakdown viscosity (BD) of esterified blends. PV and BD of esterified blends showed weaker non-additive effects than those of native blends. Consistency coefficient in downward curve, flow behavior index in downward curve, and loss tangent mainly showed non-additive effects in native blends, but additive effects in esterified blends. OSA modification affects interaction between molecules on the outer surfaces of two starch granules by altering molecular structures on the outer surfaces, resulting in different blending effects between native and esterified waxy starch blends.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
PubMed
高影响因子
Agriculture-Basel
·
2019
·Vol. 9
·期 12
·250
·
IF 0
Hua Huang,Yueming Jiang
This study comprehensively analysed the chemical composition of the cuticle in pitaya fruits. The total coverage amount of the waxes versus cutin monomers accumulated at a ratio of 0.6, corresponding to masses per unit of 30.3 μg·cm−2and 50.8 μg·cm−2, respectively. The predominant wax mixtures weren-alkanes in homologous series of C20–C35, dominated by C31and C33; as well as triterpenoids with an abundant amount of uvaol, lupenon, β-amyrinon, and β-amyrin. The most prominent cutin compounds were C16- and C18-type monomers, in which 9(10),16-diOH-hexadecanoic acid and 9,10-epoxy-ω-OH-octadecanoic acid predominated, respectively. The average chain length (ACL) of aliphates in pitaya fruit cuticle (30.5) was similar to that estimated in leaf waxes, and higher than that in most of the fruit and petal waxes that have been reported. We propose that the relatively high ACL and wax/cutin ratio might enhance the cuticular barrier properties in pitaya fruit cuticle to withstand drought.Keywords:pitaya fruit;cuticle;wax;cutin;ACL
研究领域:
植物科学
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农业化学
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产品关联
DOI
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2025
·Vol. 26
·期 15
·7293
·
IF 4.9
Yiqing Luo,Min Guo,Lei Hu,Jiaxin Yang,Junyu Xu,Muhammad Rafiq,Ying Wang,Chunsong Cheng,Shaohua Zeng
Viticis Fructus (VF), a fruit known for its unique flavor profile and various health benefits, demonstrates substantial quality variations depending on its area of production. Traditional methods of production area verification based on internal compound analysis are hampered by a number of technical limitations. This investigation systematically characterized the cuticular wax composition of VF sample from a diverse variety of production areas. Quantitative analyses were conducted to evaluate the spatial distribution patterns of the wax constituents. Significant regional variations were observed: Anhui sample exhibited the highest total wax content (21.39 μg/cm 2 ), with n-alkanes dominating at 76.67%. High-latitude regions showed elevated triterpenoid acid levels, with maslinic acid (0.53 μg/cm 2 ) and ursolic acid (0.34 μg/cm 2 ) concentrations exceeding those of their low-latitude counterparts by four- and three-fold, respectively. Altitudinal influence manifested in long-chain alcohol accumulation, as triacontanol reached 0.87 μg/cm 2 in high-altitude sample. Five key biomarkers demonstrated direct quality correlations: eicosanoic acid, n-triacontane, dotriacontanol, β-amyrin, and α-amyrin. This study established three novel origin identification protocols: single-component quantification, multi-component wax profiling, and wax ratio analysis. This work not only reveals the latitudinal dependence of VF wax composition, but also provides a scientific framework for geographical authentication. Our findings advance wax-based quality evaluation methodologies for fruit products, offering practical solutions for production area verification challenges in food raw materials.
研究领域:
食品科学
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分析化学
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植物生物化学
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地球化学
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农业科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2015
·
IF 3.391
Feng Zeng,Qun-yu Gao,Zhong Han,Xin-an Zeng,Shu-juan Yu
Waxy rice starch was subjected to pulsed electric field (PEF) treatment at intensity of 30, 40 and 50 kV cm −1 . The impact of PEF treatment on the granular morphology, molecular weight, semi-crystalline structure, thermal properties, and digestibility were investigated. The micrographs suggested that electric energy could act on the granule structure of starch granule, especially at high intensity of 50 kV cm −1 . Gelatinization onset temperature, peak temperature, conclusion temperature and enthalpy value of PEF treated starches were lower than that of native starch. The 9 nm lamellar peak of PEF treated starches decreased as revealed by small angle X-ray scattering. The relative crystallinity of treated starches decreased as the increase of electric field intensity. Increased rapidly digestible starch level and decreased slowly digestible starch level was found on PEF treated starches. These results would imply that PEF treatment induced structural changes in waxy rice starch significantly affected its digestibility.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2020
·
IF 4.303
Mingyi Yang,Zisheng Luo,Sunan Gao,Tarun Belwal,Lei Wang,Ming Qi,Zhaojun Ban,Bin Wu,Fengzhong Wang,Li Li
Plant cuticular wax is the first barrier to resist biotic and abiotic stress. However, little is known about the compositional differences between the epicuticular and intracuticular wax in grape berry. The compositional, morphological and functional features of cuticular wax in grape berries of Vitis vinifera cv. ‘Kyoho’, ‘Muscat Hamburg’, ‘Redglobe’, and ‘Zuijinxiang’ were investigated. The total and epicuticular wax of four berries were mainly composed of terpenoids, hydrocarbons, alcohols, fatty acids and esters. Oleanolic acid was the most abundant terpenoid among the four cultivars. Scanning electron microscopy revealed the crystalline flakes structure of the cuticular wax. Additionally, the removal of epicuticular wax accelerated the weight loss, browning, and softening of grape berries, indicating the plastic-wrap-like effect of the cuticular wax on postharvest quality. This study provided the theoretical basis for further application of the fruit wax or waxy analogue.
研究领域:
植物学
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园艺学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2019
·
IF 2.452
Qi-Ji Shan,Jian-Hua Liu,Wu Li,Hong Wang,Xiao-Dan Hu,Tong Li,Jian-Guang Hu,Xin-Bo Guo,Rui Hai Liu
Waxy maize presents a series of changes during kernel development. In this study, contents and gene expression profiles of folate and vitamin C during kernel development of waxy maize were explored. Six inbreds, three colors of kernels, four developing periods and two planting seasons in the same experimental fields were analyzed. We found that contents of folate and vitamin C declined overall through four development periods in both seasons, while the manners of gene expression varied, responding to different weather conditions. Key genes in synthetic pathways of folate and vitamin C corresponded to the variation of their contents. GTP cyclohydrolase ( GTPCH ) played an important role in the biosynthesis of folate and vitamin C during kernel development. Another key gene, dehydroascorbate reductase ( DHAR ), was associated with the dynamic balance of vitamin C pool in responding to weather. Considering the contents and gene expression of folate and vitamin C, results indicated that appropriate conditions (temperature, humidity, rainfall and radiation) could facilitate the kernel development of waxy maize. Furthermore, coordinate regulation might happen between the biosynthesis of folate and vitamin C. This study promoted a better understanding of the reason for choosing kernels from mid-late period of development in waxy maize harvest.
研究领域:
植物学
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营养学
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分子生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Hua Huang,Jinqiang Yan,Huaxue Yan,Biao Jiang
Surface wax crystals play important roles in protecting plants from pest and disease invasions, and UV irradiation. The wax crystals are less probed individually from the fruit surfaces. Herein the morphologies, chemicals and an efficient method to sample the wax blooms of white wax gourd were addressed. Various crystalloids such as rodlets, platelets, fragments, and granules were observed, which stacked as fine wax film covering on wax gourd fruit surface. The wax blooms were effectively removed by cryo-adhesive after consecutive manipulating set by a high-end device with cylinders. Wax crystals were dominated by triterpenols and triterpenol acetates over 61 % of total crystals, followed by vey-long-chain aliphatics. Accordingly, the high-end device with cryo-adhesive provides an efficient approach to selectively probe the wax crystals from those fruits covering wax blooms. The elucidation of morphologies and chemical compositions of wax crystals may help to better understand their regulations on fruit quality traits.
研究领域:
植物学
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农业科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PEST MANAGEMENT SCIENCE
·
2025
·
IF 3.8
Huihui Wang,Yuhang Du,Aying Wen,Shaofeng Yuan,Hang Yu,Weirong Yao
BACKGROUND Cuticular wax is vital for preventing pesticide migration into fruit tissue, yet interactions between pesticides and wax components remain unclear. This study investigated the adsorption of non-systemic pesticide chlorothalonil on grape cuticles and dewaxed grape cuticles to quantify wax contributions and elucidate the interaction between chlorothalonil and wax components. RESULTS The wax was distributed on the surface of the grape cuticles with higher lipophilicity. The distinct chlorothalonil adsorption behaviors on grape cuticles (featuring heterogeneous and multilayer chemical adsorption) and dewaxed grape cuticles (featuring homogeneous and monolayer physical adsorption) were attributed to the presence of wax. Wax accounted for 40.36% of the total grape cuticle content and contributed 67.47% to the chlorothalonil adsorption capacity, indicating that wax was the main site for chlorothalonil adsorption. Through wax analysis and molecular docking, hexadecanoic acid and octadecanoic acid were considered as the major contributors, primarily engaging in hydrophobic interactions with chlorothalonil. Furthermore, gradual fluorescence quenching of chlorothalonil was observed with increasing concentrations of these acids (both below saturation concentrations, r = 0.99), confirming the intermolecular interaction between chlorothalonil and these acids. CONCLUSION The study clarified the residue behavior in fruit cuticles and the interaction between pesticides and cuticular wax. The findings provide important insights for optimizing pesticide application strategies to reduce pesticide residues in fruits and improve pest management efficiency. © 2025 Society of Chemical Industry.
研究领域:
环境科学
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农业化学
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植物生理学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2022
·Vol. 12
·期 47
·30734-30741
·
IF 4.036
Caihong Su,Yancai Li,Jiabin Zhu,Yuan Gao,Qi Li,Shuangkui Du,Xiuzhu Yu
The present study aimed to decrease the brittleness of flaxseed oleogels based on candelilla wax (CLW) in combination with flaxseed gum (FG). Effects of flaxseed gum concentrations (0–0.4%) on the characteristics of flaxseed oleogels including oil binding capacity, textural, thermal, and rheological properties, and crystal polymorphisms were investigated. Higher concentrations (≥0.2%) of FG significantly decreased the textural parameters (e.g., hardness, fracturability) of oleogels (p < 0.05), suggesting that FG could decrease brittleness. Rheological results indicated that all flaxseed oleogels exhibited solid-like characteristics because the elastic modulus was larger than the viscous modulus. The elastic modulus of flaxseed oleogels presented a maximum value at 0.1% gum concentration. Any increase in gum concentration beyond this concentration decreased the elastic modulus. Increasing FG concentration up to 0.4% decreased the enthalpy of flaxseed oleogels during the melting process. The β′-polymorphic form is an orthorhombic perpendicular (O⊥) subcell structure. Similar β′ crystal forms were observed among flaxseed oleogels, indicating that FG did not affect them negatively. The study showed that the physical properties of flaxseed oleogels based on CLW could be significantly changed by FG addition. These results provided a deeper comprehension of the novel system, which should be considered a new way to obtain healthy fats with better plasticity for food applications.
研究领域:
食品科学
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材料科学
✓ 已验证
DOI
PubMed
高影响因子
Frontiers in Plant Science
·
2024
·
IF 4.1
Yanqing Yang,Xiucui Xie,Rong Huang,Kemeng Yan,Mengdi Wang,Wenjing Liu,Xiangquan Zeng,Xiaolin Ren,Hansheng Gong
Introduction: Skin greasiness occurred on stored apples (Malus domestica Borkh.) is generally believed to result from changes in surface wax components. Previous reports have typically correlated wax changes with greasiness scores to reveal the contributing wax components. A notable limitation of this approach is that greasiness scores are highly subjective and influenced by individual perception.Methods: This study aimed to assess skin quality by quantitatively analyzing wax morphology changes in greasy ‘Jonagold’ apples using Atomic Force Microscopy (AFM) roughness parameters Ra, Rq, Rmax, and Rz, and to correlate these changes with wax composition.Results: AFM results revealed that wax crystals disappeared as skin greasiness increased, accompanied by significant declines in roughness parameters Ra, Rq, Rmax, and Rz, which decreased by 70% to 85%. Chemical analysis showed a significant increase in liquid esters, including linoleate and oleate esters, in the surface waxes, which negatively correlated with the decline in roughness parameters. Key genes related to ester production, such as MdFAD2, MdWSD1, and MdWBC11, exhibited increased expression and were also negatively correlated with decreases in Rq, Ra and Rz. Additionally, 1-Methylcyclopropene (1-MCP) treatment suppressed both the development of greasiness and the associated changes.Discussion: Our findings suggest that the increased liquid esters contribute to alternations in wax morphology in greasy apples, and that MdFAD2, MdWSD1, and MdWBC11, play crucial roles in ester biosynthesis. These results highlight the effectiveness of AFM roughness parameters Ra, Rq, Rmax, and Rz in quantifying wax morphology changes in apples during skin greasiness development.
研究领域:
植物学
·
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2017
·
IF 3.671
Lili Wang,Jin Xu,Xuerong Fan,Qiang Wang,Ping Wang,Jiugang Yuan,Yuanyuan Yu,Ying Zhang,Li Cui
The effect of branched limit dextrins (BLDs) on the gelatinization and retrogradation properties of corn and waxy corn starch was investigated using differential scanning calorimetry (DSC), wide X-ray diffraction (WXRD). The DSC data showed that the presence of BLDs increased the gelatinization and decreased the gelatinization enthalpy (ΔH gel ). The retrogradation of corn and waxy corn starch were retarded by BLDs. The BLD with the lowest molecular weight had the best influence on corn and waxy corn starch retrogradation . The result of WXRD confirmed it. Avrami equation was used to analyze the enthalpies of retrograded corn and waxy corn starch. Starch recrystallization rate (k) reduced with the addition of BLDs, indicating that BLDs reduced the kinetics of starch retrogradation.
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
FOOD CHEMISTRY
·
2023
·
IF 8.8
Hua Huang,Hailun Liu,Ling Wang,Xu Xiang
Litchi fruit is susceptible to pericarp browning, which is largely due to the oxidation of phenols in pericarp. However, the response of cuticular waxes to water loss of litchi after harvest is less mentioned. In this study, litchi fruits were stored under ambient, dry, water-sufficient, and packing conditions, while rapid pericarp browning and water loss from the pericarp were observed under the water-deficient conditions. The coverage of cuticular waxes on the fruit surface increased following the development of pericarp browning, during which quantities of very-long-chain (VLC) fatty acids, primary alcohols, and n -alkanes changed significantly. Genes involved in the metabolism of such compounds were upregulated, including LcLACS2 , LcKCS1 , LcKCR1 , LcHACD, and LcECR for elongation of fatty acids, LcCER1 and LcWAX2 for n- alkanes, and LcCER4 for primary alcohols. These findings reveal that cuticular wax metabolism may take part in the response of litchi to water-deficient and pericarp browning during storage.
研究领域:
植物生理学
·
园艺学
✓ 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）