Proportion Of Long Chains Research Articles

Morphological modulation of starch chains from nanorod to nanospindle via temperature-controlling rearrangement.

Polymorphic nanoparticles, including starch nanoparticles (SNPs), have increasingly attracted attention, particularly rod-shaped variants, which are used for constructing anisotropic systems. Compared to symmetrically spherical particles, they show superior properties such as gastrointestinal retention for functional nutrients/drugs delivery and mechanical enhancement of filled materials, but their controlled fabrication remains a challenge. In this study, we yielded polymorphic SNPs with nearly axisymmetric geometries through a combined alkaline hydrolysis and nanoprecipitation method, followed by temperature-controlling rearrangement. The change from starch nanorod (SNR) to starch nanoellipsoid (SNE) and starch nanospindle (SNSP) was obtained when heat-induced rearrangement of starch chains occurred from temperature 90°C to 20°C. Interestingly, the sodium ions introduced by NaOH solution could be separated from the samples to varying extents. Both raw materials of normal and high-amylose starches have the above rules of nano-morphological alternation and salting out phenomenon, whereas their microstructures are not totally the same. Compared to SNR/SNE/SNSP fabricated from normal starch, those from high-amylose starch have a higher proportion of long chains (DP>24) while less short chains (DP 6-12), with higher degrees of order and crystallinity.

Mechanism of starch multi-scale structural in determining the textural properties and formability of starch pearls

Starch pearls are widely used in bubble tea and desserts, yet the mechanistic understanding of the formation process of their textural properties remain unclear. To investigate the relationship between the multi-scale structure of starch and the textural properties of starch pearls, analyses of fine structure, crystal structure, rheological behavior, and textural profiling were conducted. The results showed that starch gels with a higher content of short-chain amylose (100 < X ≤ 1000) exhibited weaker formability during starch pearl preparation, leading to a lower flow behavior index (n*). This, in turn, positively influenced the hardness and resilience of the starch pearls. Cassava, potato, and yam starch pearls contained a large amount of long-chain amylopectin (24 < X ≤ 100) and long-chain amylose (5000 < X ≤ 20,000). The high proportion of long chains resulted in a weaker ordered structure, leading to increased peak viscosities and final viscosities and a higher consistency coefficient (k*). This structural feature enhanced the formability stability, viscosity, and chewability of starch pearls. Our findings reveal that variations in starch multi-scale structure significantly influence the textural quality and formability of starch pearls, providing valuable insights for optimizing starch selection and processing techniques in the food industry.

Heat-treated brown rice starch structure and effect on short-chain fatty acids and mouse intestinal microbiota

Rice with high resistant starch (RS) exhibits the potential to improve glucose metabolism, insulin sensitivity. In this study, using two rice varieties—Samgwang, a medium-amylose rice, and Dodamssal, a high-amylose rice containing RS—we analyzed the composition and molecular structural characteristics of brown rice and its starch and the effects on fasting blood glucose levels, fecal short-chain fatty acid (SCFA), and gut microbiota after 8 weeks of consumption in mice. The amylose content of heat-treated Samgwang (HS) and -Dodamssal (HD) was 21.0 ± 0.2 and 47.5 ± 0.3 %, respectively, while RS contents were 0.8 ± 0.0 and 14.7 ± 1.0 %. HD exhibited a C-type starch crystallinity with a lower proportion of short chains and a higher proportion of long chains compared to HS. HD-fed mice exhibited lower fasting blood glucose levels and the highest SCFA levels in their feces. They also had the highest abundance of Ruminococcus bromii, an RS-degrading bacterium, the highest positive correlation with Faecalicatena fissicatena (r = 0.9), and the highest negative correlation with Lachnoclostridium scindens and Lawsonibacter asaccharolyticus (r = −0.8). Overall, HD consumption can improve glucose metabolism by increasing intestinal SCFA production and can serve as a prebiotic dietary ingredient to improve obesity and diabetes.

Effect of emulsified lipid and saponified lipid on the enzyme desizing of starch and its mechanism

To enhance the flexibility of starch film adhesion on yarns, sizing lipids (saponified lipid or emulsified lipid) must be added during the sizing process. However, different types of sizing lipids may have diverse combinations with starch to impact enzyme desizing. Therefore, this study investigated the effects of saponified lipid and emulsified lipid commonly used in warp sizing on the hydrolysis of starch. Additionally, the desizing efficiency and chain structure of desizing residues were analyzed. Experimental results demonstrated that the existence of saponified lipid or emulsified lipid led to a reduction in the degree of hydrolysis (1.1 % and 2.6 %, respectively) compared to the original corn starch. Notably, saponified lipid exhibited a relatively strong negative impact. Furthermore, the desizing efficiency decreased after adding emulsified lipid (1.2 %) or saponified lipid (2.9 %). Starch-lipid V-type complexes and physical hindrance could inhibit the enzyme desizing, resulting in a larger wavelength of maximum absorbance for desizing residues, along with higher molecular weight, z-average radius of gyration, and an increased proportion of long chains. The presence of saponified lipid significantly negatively influenced desizing, possibly due to the smaller particle size and propensity for complex formation with starch.

Influence of Long-Chain Amylopectin on Physicochemical and External Digestion Properties of Glutinous Rice in Zongzi.

Zongzi, made from glutinous rice, is usually thought to stay in the stomach for a long time, causing many people to shy away. In our research, Zongzi was prepared from three indica glutinous rice samples, and three japonica glutinous rice samples were digested in vitro in a human gastric simulator (HGS). It was found that digestion performance in HGS (gastric emptying) was mainly related to the hardness and stickiness of texture properties, and surprisingly, the hardness and stickiness of Zongzi were positively correlated, which contradicts past perception. Through the extraction and analysis of the coated layer on the surface of glutinous rice grains in Zongzi, the main source of its stickiness was the entanglement between the long chains of leached amylopectin molecules. The hardness was also mainly due to the high proportion of long chains in its glutinous rice starch, which made it difficult to gelatinize. Studies suggested that stickiness gradually disappeared during digestion, while hardness had a longer impact on digestive performance. The indica glutinous rice Zongzi with a higher long-chain level showed a higher resistant-starch (RS) level and slow hydrolysis in the intestinal digestion stage. Therefore, the texture and digestibility of Zongzi can be adjusted by changing the molecular structure of glutinous rice starch.

Impact of mutations in starch synthesis genes on morphological, compositional, molecular structure, and functional properties of potato starch.

Morphology, composition and molecular structure of starch directly affect the functional properties. This study investigated the morphological, compositional, and molecular structure properties of starch from starch branching enzyme gene (SBE) and granule-bound starch synthase gene (GBSS) mutated potato, and their associations with thermal, pasting, and film-making properties. SBE mutations were induced in native variety Desiree while GBSS mutations were herestacked to a selected SBE mutated parental line. Mutations in SBE resulted in smaller starch granules and higher amylose content, while GBSS mutations in the SBE background reduced amylose content. Mutations in SBE, particularly with GBSS mutations, significantly increased total phosphorus content. 31P NMR spectroscopy revealed higher proportions of C6-bound phosphate than of C3-bound phosphate in all studied lines. Amylopectin unit chain and internal chain distributions showed higher proportions of long chains in mutated lines compared with Desiree. These amylopectin long-chains were positively correlated with gelatinizationand, pasting temperatures, and temperature at peak viscosity. Short amylopectin chains showed positive correlations with breakdown viscosity, but negative correlations with the crystal melting temperature of retrograded starch. Total phosphorus content was positively correlated with the crystal melting temperature of retrograded starch. Starch from different lines was used to produce a series of potato starch films that differed in morphology and functional properties. A negative correlation was observed between Young's modulus of films and the long amylopectin-chain fraction. Thermal gravimetric analysis revealed highest thermal stability of Desiree starch films, followed by films from SBE-mutated high-amylose lines. Oxygen transmission rate and oxygen permeability analyses showed that films made with starch from selected GBSS and SBEs mutated line maintained comparable oxygen barrier properties to Desiree film. These insights on the impact of genetic mutations on starch properties indicate potential applications of in-planta starch modification for specific end-uses including packaging.

Effect of Shearing and Heat Milling Treatment Temperature on the Crystallinity, Thermal Properties, and Molecular Structure of Rice Starch.

Rice flour is produced by various methods for use in the food industry, but little is known about how the structure of starch is affected during rice flour production. In this study, the crystallinity, thermal properties, and structure of starch in rice flour were investigated after treatment with a shearing and heat milling machine (SHMM) at different temperatures (10-150 °C). Both the crystallinity and gelatinization enthalpy of starch showed an inverse relationship with the treatment temperature; rice flour treated with the SHMM at higher temperatures showed lower crystallinity and gelatinization enthalpy than that treated at lower temperatures. Next, the structure of undegraded starch in the SHMM-treated rice flour was analyzed by gel permeation chromatography. A significant reduction in the molecular weight of amylopectin was observed at high treatment temperatures. Chain length distribution analysis showed that the proportion of long chains (degree of polymerization (DP) > 30) in rice flour decreased at temperatures ≥ 30 °C. By contrast, the molecular weight of amylose did not decrease. In summary, the SHMM treatment of rice flour at high temperatures resulted in starch gelatinization, and the amylopectin molecular weight decreased independently, due to the cleavage of amorphous regions connecting the amylopectin clusters.

Impact of storage on starch digestibility and texture of a high-amylose wheat bread

Staling is a complex process that determines the shelf-life of baked products like bread. Breads made using high-amylose flour may elicit a lower glycaemic response, with benefits for health, however the impact of storage on novel high-amylose wheat foods structure are not known. We investigated the staling behaviour of high-amylose bread made from a starch branching enzyme II ( sbeII ) wheat mutant compared to a wild-type (WT) control, by measuring starch digestibility (susceptibility to amylolysis) and bread texture over time in different storage conditions. Breads prepared from sbeII and WT control wheat flours were subjected to fresh, refrigerated and frozen storage, and starch digestibility and crumb texture were measured up to three days. Starch from sbeII flour was characterised by a larger proportion of long chains resulting in increased amylose content, typical of sbeII mutant wheat. Starch in sbeII bread was less susceptible to amylolysis when freshly baked (∼17% difference of starch digested at 90 min, C 90 ) and after storage (26%–28% C 90 difference, depending on the storage condition), compared to the WT control. Texture of freshly baked sbeII bread was similar to the WT control; storage conditions affected the progression of crumb firming and resilience to touch for both breads, but changes in crumb texture were less pronounced in sbeII bread. Overall, sbeII bread was less prone to staling than conventional WT bread during the first three days of storage, particularly when stored in the fridge or at room temperature. • Starch in starch branching enzyme II wheat mutants ( sbeII ) is characterised by a larger proportion of long chains and increased amylose content. • Starch in sbeII bread is less susceptible to amylolysis than starch in conventional white bread when freshly baked and after storage. • Texture of freshly baked sbeII bread is similar to the control bread. • SbeII bread is less prone to firming than conventional bread, particularly when stored in the fridge or at room temperature.

Beyond functional diversity: The importance of trophic position to understanding functional processes in community evolution

Ecosystem structure—that is the species present, the functions they represent, and how those functions interact—is an important determinant of community stability. This in turn affects how ecosystems respond to natural and anthropogenic crises, and whether species or the ecological functions that they represent are able to persist. Here we use fossil data from museum collections, literature, and the Paleobiology Database to reconstruct trophic networks of Tethyan paleocommunities from the Anisian and Carnian (Triassic), Bathonian (Jurassic), and Aptian (Cretaceous) stages, and compare these to a previously reconstructed trophic network from a modern Jamaican reef community. We generated model food webs consistent with functional structure and taxon richnesses of communities, and compared distributions of guild level parameters among communities, to assess the effect of the Mesozoic Marine Revolution on ecosystem dynamics. We found that the trophic space of communities expanded from the Anisian to the Aptian, but this pattern was not monotonic. We also found that trophic position for a given guild was subject to variation depending on what other guilds were present in that stage. The Bathonian showed the lowest degree of trophic omnivory by top consumers among all Mesozoic networks, and was dominated by longer food chains. In contrast, the Aptian network displayed a greater degree of short food chains and trophic omnivory that we attribute to the presence of large predatory guilds, such as sharks and bony fish. Interestingly, the modern Jamaican community appeared to have a higher proportion of long chains, as was the case in the Bathonian. Overall, results indicate that trophic structure is highly dependent on the taxa and ecological functions present, primary production experienced by the community, and activity of top consumers. Results from this study point to a need to better understand trophic position when planning restoration activities because a community may be so altered by human activity that restoring a species or its interactions may no longer be possible, and alternatives must be considered to restore an important function. Further work may also focus on elucidating the precise roles of top consumers in moderating network structure and community stability.

Tunable mechanical properties of vulcanised styrene-butadiene rubber by regulating cross-linked molecular network structures

ABSTRACT Establishing the relationship between molecular structures and mechanical properties is of great significance for the structural design of vulcanised styrene-butadiene rubber (SBR). The molecular dynamics method was used to study the mechanical properties of cross-linked SBR with controlled network topology, and the corresponding molecular mechanism was analysed by the energy contribution during the stretching process. The results showed that the tensile stress of the end-linked network sample could be up to 20 times higher than that of the sample with dangling chains at an engineering strain of 1.4. Moreover, under the same fixed cross-linking degree, the tensile stress of the long-chain network sample was significantly higher than that of the short-chain network sample. This is because the molecular chains located in the main chain network will be highly oriented during the stretching process, while the proportion of highly oriented molecular chains is high in samples with end-linked networks or a large proportion of long chains. In addition, due to the limited relaxation of structural units, the end-linked network structure has good thermal stability.

Effects of maltogenic α-amylase treatment on the proportion of slowly digestible starch and the structural properties of pea starch

In this study, pea starch was modified with maltogenic α-amylase and then its physicochemical properties, chain length distribution, and in vitro digestibility were examined. An analysis of the starch products resulting from the maltogenic α-amylase treatment revealed a decrease in the molecular weight, an increase in the proportion of short chains [degree of polymerization (DP) <13], a decrease in the proportion of long chains (DP > 13), and a decrease in viscosity, resulting in slower digestion. The results indicated that maltogenic α-amylase can selectively hydrolyze α-1,4- and α-1,6-glycosides to some extent. Cleaving the α-1,4 linkage of starch facilitated the transfer of the non-reducing D-glucosyl residues of maltose, thereby generating an α-1,6 branch linkage. The reaction between maltogenic α-amylase and pea starch was affected by the reaction time and enzyme concentration. The maximum slowly digestible starch content (38.5%) was obtained by digesting samples with 60.0 ppm maltogenic α-amylase for 4.0 h. These findings demonstrate that modifying pea starch using maltogenic α-amylase can generate starch products with new branching structures conducive to slow digestion.

Isolation and characterization of yam (Dioscorea alata L.) starch from Brazil

The aim of the present study was to isolate and characterize yam's (Dioscorea alata L.) starch in terms of its physicochemical, technological and structural properties. The starch isolated in the present study showed 96.58% of total starch (25.77% of amylose and 74.23% of amylopectin). Yam starch (YS) showed a higher proportion of long chains of amylopectin, 23.97% ± 1.10 of relative crystallinity, type B crystallinity pattern, and marked amylose leaching in the range of 75–95 °C. The onset and peak temperatures were at 69.62 °C ± 0.16 and 74.81 °C ± 0.11, respectively, and the gelatinization enthalpy was 12.15 J g−1 ± 0.25; the pasting temperature was 72.47 °C ± 0.41, the peak viscosity was 2031 cP ± 12.19, the breakdown viscosity was 1193.75 cP ± 41, the setback viscosity was 755.75 cP ± 34.71, and the final viscosity was 1554 cP ± 90.46. The starch texture profile showed 1.96 N ± 0.28 of hardness, 1.01 ± 0.04 of springiness, and 0.322 ± 0.04 of cohesiveness. The results indicated that YS can be a very important source in food production, and can be applied to crunchy foods, salad dressings, and ready-made desserts.

Comparison of the structural and functional properties of starches in rice from main and ratoon crops

Ratooning has become a practical approach to produce additional rice grain. The objectives of this study were to investigate and compare the structure, pasting properties and digestibility of the starches from main and ratoon rice. The starches in the two ratoon crops had a higher amylose content (14.87% and 16.40%) than that in the main crops (8.40% and 9.90%). Ratoon crop starch also contained a higher proportion of short chains (degree of polymerization, DP 6–24) and a lower proportion of long chains (DP ≥ 25) in its amylopectin, and exhibited a lower short-range order. Both main and ratoon crop starches had an A-type crystalline structure, but the latter showed reduced relative crystallinity. Compared with main crop starch, starch in the ratoon crop had decreased lamellar peak intensity in the small angle X-ray scattering pattern, a lower volume-average diameter, a lower pasting temperature and decreased peak and breakdown viscosities but increased setback viscosity. Cooked ratoon crop starches had a lower resistant starch content despite their higher amylose content. These results are helpful in understanding the differences in quality between main crop and ratoon crop rice and can provide basis for promoting the ratooning cultivation mode of rice.

Changes in the multi-scale structure and physicochemical properties of starch during potato growth.

Growth stage contributes critically to the physicochemical properties of starches, which make achieving desired functional properties by controlling the growth period possible. Thus, this study investigated the changes in multiscale structure and physicochemical properties of potatoes starches harvested at different growth stages. The amylose and phosphate content varied over the growth period, with the ranges 2.756-2.998 g kg-1 and 0.0058-0.0077 g kg-1 , respectively. The starch granules were round or oval, and the size increased with growth. X-Ray diffraction indicated the B-type crystalline structure of samples. Time-dependent changes in crystallinity were observed. The weight-average molecular weight (Mw ) showed a tendency to decrease first and then increase, and presented the lowest Mw (1.105 × 108 g mol-1 ) at 35 days. A higher proportion of long chains were noted in starch from earlier harvested potatoes than that in later harvested ones. Differential scanning calorimetry revealed that starch gelatinization temperature decreased, and gelatinization enthalpy decreased from 16.39 to 14.89 J g-1 . All samples possessed weak elastic gel-like structure, and starches harvested at early stage possessed highest viscosity and stronger gel behaviour. Resistant starch showed a decreasing trend on the whole, and presented highest value (10.69%) at earliest harvest time. Starch from the potatoes harvested at 35 days after tuberization exhibited excellent light transmittance (up to 62.47%). Potato starches harvested at different growth period presented extremely different structures and physicochemical properties. The results will provide fundamental data in terms of changes of potato starch during growth which will affect the choice of harvest time. © 2021 Society of Chemical Industry.

Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch

The relationship between the fine structure of original starch, leached starch during cooking, and the adhesiveness of noodles prepared by adding starches separated from different wheat cultivars was analyzed. The adhesiveness of noodles was primarily determined by the chain-length distributions of amylopectin rather than amylose. The adhesiveness of cooked noodles was positively correlated with the amount of short amylopectin chains with the degree of polymerization (DP) of 6–12, but negatively correlated with the amount of long chains with 25 < DP ≤ 36. The decrease of the proportion of short amylopectin chains and amylose chains and the increase of the amount of very long amylopectin chains with 37 < DP ≤ 100 in leachate led to decreased adhesiveness of cooked noodles. The reduction of the short-chain content in leached amylopectin caused by the increased proportion of long chains in original amylopectin is proposed to weaken the adhesiveness of cooked noodles.

Bambusa vulgaris starch: Characterization and technological properties

The starch industry has grown quickly, and starch production has expanded around the world because it is a very versatile ingredient, despite limits in some foodstuffs. So, this study aimed to analyze morphology, physic and chemical characteristics of the starch extracted from three different parts (bottom, middle and top) of the young bamboo culm of B. vulgaris (SB, SM, and ST, respectively). The obtained data were evaluated by analysis of variance and Scott-Knot test (p < 0.05), and no significant difference was observed between SB, SM and ST samples. The starches presented yellowish coloration (L* > 88, a* > −0.2, and b* > 9), and SEM images showed compound granules with polyhedral shapes and average diameter of 6.55 µm; apparent amylose content of 37.45%, wherein SB and SM showed characteristics of resistant starch type 2, whereas ST was more similar to normal starch. Amylopectin presented high proportion of chains with DP 13–24 and lower proportion of long chains, corroborating with A-type crystalline pattern. The absence of a shoulder in the branch chain length distribution, suggest a perfect crystalline structure, similar to starches from D. asper and B. tuldoides. DSC shows gelatinization temperatures higher than 80 °C, lower transition temperatures and the percentage of retrogradation above 44%. The results are promising to obtain slow digesting starches, although it is necessary to evaluate the starch from other bamboo species, which may have different characteristics.

Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla

In order to explore the application of a new starch source isolated from Castanopsis Sclerophylla, the retrogradation properties and in vitro digestibility of C. Sclerophylla starch (CaS) were investigated for the first time in this study. The Chain-length distribution (CLD) of amylopectin from CaS was characterized. The retrogradation behavior of CaS was measured using rapid viscosity analysis (RVA), rheometry, texture profile analysis (TPA), and differential scanning calorimetry (DSC), and the results compared with those of corn starch (CS). Cas amylopectin displays a lower proportion of short chains (A-chains, 13.31%) and higher proportion of long chains (B3-chains, 31.70%) when compared to corn amylopectin. CaS has a high rate of retrogradation, with higher setback, storage modulus (G′), and lower Tan δ values than CS in short-term retrogradation. CaS gels showed increased hardness and released water from starch gels during storage. Compared with CS, native CaS exhibited higher SDS content and lower RS content and estimated glycemic index (eGI) value. Retrogradation greatly increased the RS content in retrograded CaS and was almost five times higher than that obtained for native CaS after 7 days of storage at 4 °C, whereas it was only slightly higher than that in CS. Furthermore, retrogradation significantly decreased the eGI of CaS, indicating a potential application of CaS in functional food.

Effect of various drying pretreatments on the structural and functional properties of starch isolated from Chinese yam (Dioscorea opposita Thumb.)

The objective of the present investigation was to compared the structural and functional properties of starch isolated from fresh raw Chinese yam (FYS) and the Chinese yam after freeze-drying pretreatment (FDS), after hot-air drying pretreatment (HADS), after subcritical dimethyl ether dewaterization pretreatment (SDDS). Freeze-drying (FD) process reduced the short-and long-range molecular order of Chinese yam starch. Hot-air drying (HAD) process promoted the formation of ordered structure of starch granules. SEM images displayed the presence of protein-starch complexes in the HADS and SDDS samples. The FDS had the smallest Mw of amylopectin with 4.09 × 106 g/mol, but the Mw values of amylose molecules for FYS was highest. The branch chain length of amylopectin in HADS had a smaller proportion of short chains and less long chains and higher proportion of long chains compared with other starches. These molecular structure changes caused by the various drying pretreatment processes, resulting in the difference in functional properties including solubility and swelling power, gelatinization parameters, pasting characteristics and rheological properties. This study provided important information for the suitable application of starches isolated from various dried Chinese yam.

Structural features of α-glucans in the very early developαmental stage of rice endosperm

Up to now, no information on the structural characteristics of glucans involved in the initiation of starch biosynthesis in cereal endosperm has been available. Since amylopectin is a major constituent of starch and largely affects the starch physicochemical properties, we attempted to characterize the fine structures of branched glucans. We isolated small glucan granules with a diameter of approximately 40–80 nm from rice endosperm at the early developmental stages and analyzed the chain-length distribution of the glucans and their phosphorylase-limit dextrins. Compared with normal amylopectin, the proportion of long chains of these glucans with degree of polymerization (DP) ≥ 35 was significantly lower and these long chains did not form a peak. These structural features were commonly found in small glucan granules in three rice cultivars. Based on the present results, we propose that these immature glucans located in small granules in young endosperm are involved in the initiation process of amylopectin biosynthesis in rice endosperm.

Effect of Linseed Supplementation on Total Longissimus Muscle Lipid Composition and Shelf-Life of Beef From Young Maremmana Bulls.

Twenty young Maremmana bulls were randomly allotted to two dietary groups during a finishing period (~90 days): C diet (without lipid supplementation), and L diet (with linseed supplementation, 20% concentrate feed). The aim was to investigate the effects of dietary linseed supplementation on the intramuscular fat composition, and the shelf-life of minced beef. The L diet did not alter the dressing rate and daily weight gain, whereas the C18:3n-3 content in the intramuscular fat significantly increased (from 0.85 to 1.78 g/100 g of total fatty acid, +109%), leading to a reduction in a n-6/n-3 ratio below four and an increase in the overall proportion of long chain n-3 fatty acids in beef lipids. These effects were principally related to differences in the distribution of fatty acids between the neutral and polar lipids. The results demonstrated that linseed supplementation modified the lipid composition of beef, without negatively impacting overall productivity, in the period from weaning the bull until its slaughter. However, the total amount of n-3 fatty acids in the beef of young bulls on the L diet, was not sufficient for the aliquot of humans′ n-3 fatty acid requirements. This was mainly related to the low levels of fat in the beef. Comparing beef samples from animals on the L diet, with samples from animals on the C diet, the higher levels of n-3 polyunsaturated fatty acids led to a significant reduction of shelf-life starting after 2 days of storage at 4°C, because of fatty acid and cholesterol oxidation. The L diet group samples showed a higher level of TBARS (+80%) and COPs (+73%), two important parameters to estimate the oxidation level of beef. This suggests that enriching beef with n-3 fatty acids should be coupled with packaging techniques that consider the higher susceptibility to lipid oxidation. In conclusion, dietary linseed supplementation led to a higher proportion of n-3 fatty acids in beef lipids, however, the natural content of antioxidant substances was not able to protect intramuscular fat from oxidation during storage at 4°C.