| 1. |
- Bannak Gedara, Shishanthi Jayarathna, et al.
(författare)
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High fructan barley lines produced by selective breeding may alter beta-glucan and amylopectin molecular structure
- 2023
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Ingår i: Carbohydrate Polymers. - 0144-8617. ; 316
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Tidskriftsartikel (refereegranskat)abstract
- Six cross-bred barley lines developed by a breeding strategy with the target to enhance the fructan synthesis activity and reduce the fructan hydrolysis activity were analyzed together with their parental lines, and a reference line (Gustav) to determine whether the breeding strategy also affected the content and molecular structure of amylopectin and beta-glucan. The highest fructan and beta-glucan content achieved in the novel barley lines was 8.6 % and 12 %, respectively (12.3-fold and 3.2-fold higher than in Gustav). The lines with low fructan synthesis activity had higher starch content, smaller building blocks in amylopectin, and smaller structural units of beta-glucans than the lines with high-fructan synthesis activity. Correlation analysis confirmed that low starch content was associated with high amylose, fructan, and beta-glucan content, and larger building blocks in amylopectin.
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| 2. |
- Bannak Gedara, Shishanthi Jayarathna, et al.
(författare)
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Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage
- 2022
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Ingår i: Food Chemistry: X. - : Elsevier BV. - 2590-1575. ; 14
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Tidskriftsartikel (refereegranskat)abstract
- Physicochemical, microbiological, and organoleptic properties were evaluated for probiotic stirred yogurts with plant pigments; 10% Hibiscus, 4% Turmeric, 6% Spinach, and 4% Blue pea, over 14 days at 4. compared to the colorless control. The color of yogurts were stable without sedimentation or adverse effect on physicochemical or sensory properties, although an increase of L* value observed over the storage. The microbial analysis confirmed the viability of probiotics (>9 logs CFU/mL) in all yogurts over the storage. Turmeric added yogurt resulted in the highest b* value, total phenolic content (72.6 mg GAE/L) and sensory score for color, while spinach added yogurt ranked the lowest in flavor at the end of storage. Results demonstrated the color stability of studied plant pigments in stirred yogurt with varying physicochemical and sensory properties. Addition of natural colorant in yogurt is recommended. Improved methods for extracting pigments and their health effects should be further examined.
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| 3. |
- Bannak Gedara, Shishanthi Jayarathna, et al.
(författare)
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Recent Advances in Starch-Based Blends and Composites for Bioplastics Applications
- 2022
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Ingår i: Polymers. - : MDPI AG. - 2073-4360. ; 14
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Forskningsöversikt (refereegranskat)abstract
- Environmental pollution by synthetic polymers is a global problem and investigating substitutes for synthetic polymers is a major research area. Starch can be used in formulating bioplastic materials, mainly as blends or composites with other polymers. The major drawbacks of using starch in such applications are water sensitivity and poor mechanical properties. Attempts have been made to improve the mechanical properties of starch-based blends and composites, by e.g., starch modification or plasticization, matrix reinforcement, and polymer blending. Polymer blending can bring synergetic benefits to blends and composites, but necessary precautions must be taken to ensure the compatibility of hydrophobic polymers and hydrophilic starch. Genetic engineering offers new possibilities to modify starch inplanta in a manner favorable for bioplastics applications, while the incorporation of antibacterial and/or antioxidant agents into starch-based food packaging materials brings additional advantages. In conclusion, starch is a promising material for bioplastic production, with great potential for further improvements. This review summarizes the recent advances in starch-based blends and composites and highlights the potential strategies for overcoming the major drawbacks of using starch in bioplastics applications.
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| 4. |
- Priyashantha, Hasitha, et al.
(författare)
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A matter of concentration
- 2019
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Ingår i: Dairy Industries International. - 0308-8197. ; 84, s. 33-34
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Tidskriftsartikel (populärvet., debatt m.m.)
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| 5. |
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| 6. |
- Priyashantha, Hasitha, et al.
(författare)
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Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese
- 2021
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Ingår i: Dairy. - : MDPI AG. - 2624-862X. ; 2, s. 336-355
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Tidskriftsartikel (refereegranskat)abstract
- The monthly variation in raw dairy silo milk was investigated and related to the ripening time of the resulting cheese during an industrial cheese-making trial. Milk composition varied with month, fat and protein content being lowest in August (4.19 and 3.44 g/100 g, respectively). Casein micelle size was largest (192–200 nm) in December–February and smallest (80 nm) in August. In addition, SCC, total bacteria count, proteolytic activities, gel strength, and milk fatty acid composition were significantly varied with month. Overall sensory and texture scores of resulting cheese were mainly influenced by plasmin and plasminogen activity, indicating the importance of native proteolytic systems. Recently, concepts based on the differentiated use of milk in dairy products have been suggested. For the investigated cheese type, there might be little to gain from such an approach. The variation in the investigated quality characteristics of the dairy milk used for cheese making had little effect on cheese ripening in our study. In contrast to our hypothesis, we conclude that as long as the quality of the milk meets certain minimum criteria, there are only weak associations between cheese milk characteristics and the time required for the development of aroma and texture in the cheese. To find answers behind the observed variation in cheese ripening time, studies on the effects of process parameters are needed.
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| 7. |
- Priyashantha, Hasitha, et al.
(författare)
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Use of Proteolytic Activity of Ficus carica in Milk Coagulation
- 2023
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Ingår i: Fig (Ficus carica) : Production, Processing, and Properties.. - Cham : Springer International Publishing. - 9783031164927 ; , s. 745-763
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Bokkapitel (refereegranskat)abstract
- Plant-derived proteases to coagulate milk in cheese making have gained considerable attention. This is mainly due to greater demand to diversify the cheese making and limitations associated with animal-derived coagulants, e.g., rennet (chymosin and pepsin). Improved understanding of plant proteolytic enzymes’ structure, function, and technological properties have made it possible to use coagulants from diverse plant sources in the cheese industry. Proteases in Ficus carica L. (common fig) have been thoroughly characterized and evaluated for their milk-clotting ability. Ficins (sometimes called ficain) are the key proteolytic enzymes in F. carica used in milk coagulation due to their well-characterized structures, functions, and properties. This section critically examines the current understanding of the activity of ficins from F. carica in milk coagulation and its performances under varying physicochemical contexts. Extraction and characterization of ficin and other proteolytic constituents in F. carica also deepen our understanding. Apart from the coagulation and subsequent gel formation ability of F. carica in cheese manufacturing, numerous other health-promoting effects due to its phytochemicals are also highlighted in this chapter.
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| 8. |
- Zhao, Xue, et al.
(författare)
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Amylose starch with no detectable branching developed through DNA-free CRISPR-Cas9 mediated mutagenesis of two starch branching enzymes in potato
- 2021
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Ingår i: Scientific Reports. - : Springer Science and Business Media LLC. - 2045-2322. ; 11
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Tidskriftsartikel (refereegranskat)abstract
- DNA-free genome editing was used to induce mutations in one or two branching enzyme genes (Sbe) in tetraploid potato to develop starch with an increased amylose ratio and elongated amylopectin chains. By using ribonucleoprotein (RNP) transfection of potato protoplasts, a mutation frequency up to 72% was achieved. The large variation of mutations was grouped as follows: Group 1 lines with all alleles of Sbe1 mutated, Group 2 lines with all alleles of Sbe1 as well as two to three alleles of Sbe2 mutated and Group 3 lines having all alleles of both genes mutated. Starch from lines in Group 3 was found to be essentially free of amylopectin with no detectable branching and a chain length (CL) distribution where not only the major amylopectin fraction but also the shortest amylose chains were lost. Surprisingly, the starch still formed granules in a low-ordered crystalline structure. Starch from lines of Group 2 had an increased CL with a higher proportion of intermediate-sized chains, an altered granule phenotype but a crystalline structure in the granules similar to wild-type starch. Minor changes in CL could also be detected for the Group 1 starches when studied at a higher resolution.
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