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Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Starch, the principal carbohydrate in most diets, consists only of a water insoluble polymer of glucose joined by α-glucosidic bonds and is designated α-glucosan or α-glucan (7, 9). In other words, digestible starch is made up of long chains of glucose and comprises two polymers of glucose: amylose and amylopectin (7–9). Most cereal starches contain about 15 to 30% amylose and 70 to 85% amylopectin by weight (9). Some starches, from maize, rice, and sorghum to barley, contain largely amylopectin and are known as ‘waxy’ (7). Starch occurs in the form of granules deposited in plant organs. It is relatively dense, insoluble in cold water, and ranges from 1 to 100 µm in size depending on the plant species (7, 9). Starch furnishes energy to the body after digestion into glucose. In the digestive tract, insoluble starch is broken down into soluble glucose by different enzymes (amylases, dextrinase, glucoamylase, maltase, etc.) present in the mouth saliva, small intestine and pancreas secretion. To facilitate this digestion, starch must be cooked before eating. Recent studies suggest that slowly digested starch and enzyme resistant starch have significant implications for human health (7, 9). Starch plays a major part in supplying the metabolic energy that enables the body to perform different functions. It is the basic source of energy for the majority of the world’s population.
Envisioning Utilization of Super Grains for Healthcare
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
The teff grains contain 80% carbohydrates, wherein starch is the major component present at the level of 73% [201]. The content of amylose varies from 20 to 30% and no waxy teff varieties are present [19]. Resistant starches occupy 40% of the total carbohydrates in teff [58]. The damaged starch content (2.1%–3.5%), in vitro starch digestibility and GI (74) of teff is remarkably less than conventional grains [195]. The lower damaged starch content, high amylose content, high gelatinization temperature (68 °C–80 °C), and amylose-lipid complex formation explains the low enzymatic activity and digestibility [63, 195]. Teff starch can be used as a vehicle for aroma and flavor compounds due to small, uniformly sized, and smooth starch granules [11].
Components of Nutrition
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Due to their structure, not all starches affect the body the same. Being large, straight, and helical, amylose slows digestive enzymes from breaking it apart and is classified as resistant starch. The more amylose food has, the harder it is to digest. Although this characteristic might seem undesirable, foods that resist digestion do not inundate the bloodstream with glucose and so do not cause the pancreas to overproduce insulin. The body needs insulin to metabolize glucose, but too much produced too quickly and too often creates a condition known as insulin insensitivity, whereby cells lose their ability to respond to the hormone. This problem contributes to chronic diseases, notably type 2 diabetes, a malady linked to heart disease, stroke, and kidney disease. In 2017, the U.S. Centers for Disease Control and Prevention (CDC) in Atlanta, Georgia, estimated that 100 million Americans have this kind of diabetes or are on its threshold.34 In contrast to amylose, the starch amylopectin, although larger, arrays its glucose molecules in branches that digestive enzymes readily dismantle. The more amylopectin in food, the more rapid is digestion, causing the above cascade of perils.
Early flowering, good grain quality mutants through gamma rays and EMS for enhancing per day productivity in rice (Oryza sativa L.)
Published in International Journal of Radiation Biology, 2021
Vinithashri Gautam, Manonmani Swaminathan, Manoharan Akilan, Anand Gurusamy, Meena Suresh, Bhuvaneswari Kaithamalai, A. John Joel
In the present investigation, early mutants identified were subjected to quality and biochemical analyses. The amylose content of rice bears the sole responsibility for determining its texture. The amylose content in the progenies ranged from 9.0 g/100g to 25.7 g/100 mg. The wild type BPT 2231 recorded intermediate amylose content is in the range of 21 to 25%. The progenies of BPT 2231 included in the intermediate amylose content class and low amylose content class using the criteria suggested by Juliano (1992). The mutations which directly influence the starch biosynthesis process will alter the relative proportions of amylose to amylopectin ratio leading to impacting the cooking quality of rice. These mutants can be utilized as genetic markers for developing high yielding semi-dwarf varieties with great diversity for amylose content (Kaushik and Khush 1991). Similar results were also cited by Singh et al. (1989), Aruna et al. (1999), Bughio et al. (2007) and Dey and Hussain (2009) for quality traits. The values of zinc (mg/g), Iron (mg/g), and protein (g/100g) obtained was higher in certain mutant progenies than the wild type. Further validation of these traits in an advanced generation may aid in the development of rice with increased nutrient content.
Cassava toxicity, detoxification and its food applications: a review
Published in Toxin Reviews, 2021
Anil Panghal, Claudia Munezero, Paras Sharma, Navnidhi Chhikara
In cassava, majority of the starch is stored within amyloplasts in the thickened root. The starch content in roots varies from 73.7% to 84.9% on dry weight basis (Asaoka et al.1991). Amylose varies from 13.6 to 23.8% and amylopectin is about 83%. The content of soluble amylose (which is thought to be responsible for cohesiveness in cooked starch) of cassava was found in range from 10 to 40% of total amylose. Water absorption capacity and swelling power of starch are essential parameter for its viscosity and textural attributes in finished product. Cassava starch has good potential as food industry base product due to its high viscosity, low tendency for retrogradation, low gelatinization temperature, and also the absence of the undesirable flavors found in many cereal starches (Demiate and Kotovicz 2011). The starch obtained from fresh roots is having more swelling power than the one obtained from dried roots, therefore have better textural and viscosity attributes of finished products (Zhu 2015). Moreno and Gourdji (2015) reported that high rainfall leading to humid conditions results in sprouting causing the translocation of photoassimilates from the roots to the top and thus declining both dry matter and starch content of the roots.
Resistant starch, microbiome, and precision modulation
Published in Gut Microbes, 2021
Peter A. Dobranowski, Alain Stintzi
Starch is synthesized in the amyloplast and chloroplast organelles of plants, forming mixtures of amylose and amylopectin. These molecules both consist of chains of glucose subunits linked by α-1,4- and α-1,6-glycosidic bonds, but differ in their chain length (i.e. degree of polymerization; DP) and branching (α-1,6 bonds). Amylose possesses a DP below 6,300 glucose subunits, almost entirely (>99.3%) bonded by α-1,4-glycosidic linkages.16 Conversely, amylopectin forms much larger molecules (DP up to 26,500) with dense networks of short chains (mean DP 15–18) branching from longer chains (mean DP 48 to 60).16 The intra- and intermolecular interactions of amylose and amylopectin impart starch granules with a complex hierarchical structure (Figure 1).