1
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Li J, Li L, Zhu J, Ai Y. Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106932] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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2
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Korompokis K, Verbeke K, Delcour JA. Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide. Compr Rev Food Sci Food Saf 2021; 20:5965-5991. [PMID: 34601805 DOI: 10.1111/1541-4337.12847] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 12/15/2022]
Abstract
Starch is the most abundant glycemic carbohydrate in the human diet. Consumption of starch-rich food products that elicit high glycemic responses has been linked to the occurrence of noncommunicable diseases such as cardiovascular disease and diabetes mellitus type II. Understanding the structural features that govern starch digestibility is a prerequisite for developing strategies to mitigate any negative health implications it may have. Here, we review the aspects of the fine molecular structure that in native, gelatinized, and gelled/retrograded starch directly impact its digestibility and thus human health. We next provide an informed guidance for lowering its digestibility by using specific enzymes tailoring its molecular and three-dimensional supramolecular structure. We finally discuss in vivo studies of the glycemic responses to enzymatically modified starches and relevant food applications. Overall, structure-digestibility relationships provide opportunities for targeted modification of starch during food production and improving the nutritional profile of starchy foods.
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Affiliation(s)
- Konstantinos Korompokis
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Kristin Verbeke
- Translational Research Center in Gastrointestinal Disorders (TARGID), KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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3
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Yang Z, Sun Q, Ji N, Dai L, Xiong L, Sun Q. Gelatinizing Starch in Sodium Hydroxide/Glycerol Aqueous Solution at Room Temperature. STARCH-STARKE 2021. [DOI: 10.1002/star.202000152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zhen Yang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
| | - Qi Sun
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
| | - Na Ji
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
| | - Lei Dai
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
| | - Liu Xiong
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
| | - Qingjie Sun
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong Province 266109 China
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4
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Ren Y, Yuan TZ, Chigwedere CM, Ai Y. A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization. Compr Rev Food Sci Food Saf 2021; 20:3061-3092. [PMID: 33798276 DOI: 10.1111/1541-4337.12735] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 01/28/2021] [Accepted: 02/06/2021] [Indexed: 12/22/2022]
Abstract
Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea-a high-amylose mutant of this pulse crop-possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.
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Affiliation(s)
- Yikai Ren
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Tommy Z Yuan
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
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5
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Reyniers S, Ooms N, Delcour JA. Transformations and functional role of starch during potato crisp making: A review. J Food Sci 2020; 85:4118-4129. [PMID: 33159338 DOI: 10.1111/1750-3841.15508] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/22/2020] [Accepted: 10/02/2020] [Indexed: 12/01/2022]
Abstract
Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally produced by deep-frying thin slices of fresh potato. In contrast, potato crisps are manufactured from dried potato derivatives such as potato flakes (PFs). Their production is reviewed in this manuscript and requires the formation of dough based on hydrated PFs. Expansion of the dough during deep-frying provides the crisps with their desired crunchy texture. As part of an overall trend, the consumer search for calorie-reduced food products has also stimulated research to lower oil uptake during crisp production. However, minimizing oil absorption without losing the characteristic palatability of deep-fried products is challenging and requires fundamental knowledge on factors determining product texture and oil absorption. The transformations and functional role of starch, potato's main constituent, during crisp making are key in this respect and are reviewed here.
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Affiliation(s)
- Stijn Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, B-3001, Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, B-3001, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, B-3001, Belgium
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6
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Reyniers S, De Brier N, Ooms N, Matthijs S, Piovesan A, Verboven P, Brijs K, Gilbert RG, Delcour JA. Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps. NATURE FOOD 2020; 1:736-745. [PMID: 37128034 DOI: 10.1038/s43016-020-00180-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Accepted: 10/08/2020] [Indexed: 05/03/2023]
Abstract
The fine structure of extractable amylose (E-AM) in potato flakes dictates oil uptake during the production of deep-fried crisps from dough made from the flakes, and thus their caloric density. High levels of short E-AM chains increase the extent of amylose crystallization during dough making and increase water binding. Time-domain proton NMR analysis showed that they also cause water to be released at a low rate during deep-frying and thus restrict dough expansion and, most importantly, oil uptake. X-ray micro-computed tomography revealed that this results in high thickness of the crisp solid matrix and reduced pore sizes. Thus, the level of short E-AM chains in potato flakes impacts amylose crystal formation, dough strength and expansion, as well as the associated oil uptake during deep-frying. Based on these results, we advise potato crisp manufacturers to source potato cultivars with high levels of short amylose chains for the production of reduced-calorie crisps and to make well-reasoned process adaptations to control the extractability of potato amylose.
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Affiliation(s)
- S Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium.
| | - N De Brier
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
- Belgian Red Cross, Mechelen, Belgium
| | - N Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | | | - A Piovesan
- BIOSYST - MeBioS and LFoRCe, KU Leuven, Leuven, Belgium
| | - P Verboven
- BIOSYST - MeBioS and LFoRCe, KU Leuven, Leuven, Belgium
| | - K Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - R G Gilbert
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou, Jiangsu, China
| | - J A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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7
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Reyniers S, Ooms N, Gomand SV, Delcour JA. What makes starch from potato (Solanum tuberosumL.) tubers unique: A review. Compr Rev Food Sci Food Saf 2020; 19:2588-2612. [DOI: 10.1111/1541-4337.12596] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 06/02/2020] [Accepted: 06/12/2020] [Indexed: 01/21/2023]
Affiliation(s)
- Stijn Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
| | - Sara V. Gomand
- Department of Agriculture and FisheriesGovernment of Flanders Brussels Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
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8
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Kim HR, Choi SJ, Choi HD, Park CS, Moon TW. Amylosucrase-modified waxy potato starches recrystallized with amylose: The role of amylopectin chain length in formation of low-digestible fractions. Food Chem 2020; 318:126490. [DOI: 10.1016/j.foodchem.2020.126490] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 02/14/2020] [Accepted: 02/24/2020] [Indexed: 11/24/2022]
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9
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Amylolysis as a tool to control amylose chain length and to tailor gel formation during potato-based crisp making. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105658] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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The size dependence of the average number of branches in amylose. Carbohydr Polym 2019; 223:115134. [DOI: 10.1016/j.carbpol.2019.115134] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Revised: 07/21/2019] [Accepted: 07/25/2019] [Indexed: 01/18/2023]
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11
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Reddy CK, Lee DJ, Lim ST, Park EY. Enzymatic debranching of starches from different botanical sources for complex formation with stearic acid. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.059] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes. Carbohydr Polym 2018; 194:401-410. [DOI: 10.1016/j.carbpol.2018.04.057] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 04/13/2018] [Accepted: 04/14/2018] [Indexed: 11/22/2022]
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13
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Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
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14
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Arijaje EO, Wang YJ. Effects of enzymatic modifications and botanical source on starch-stearic acid complex formation. STARCH-STARKE 2016. [DOI: 10.1002/star.201500249] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Ya-Jane Wang
- Department of Food Science; University of Arkansas; Fayetteville AR USA
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15
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Suzuki R, Koide K, Hayashi M, Suzuki T, Sawada T, Ohdan T, Takahashi H, Nakamura Y, Fujita N, Suzuki E. Functional characterization of three (GH13) branching enzymes involved in cyanobacterial starch biosynthesis from Cyanobacterium sp. NBRC 102756. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2015; 1854:476-84. [DOI: 10.1016/j.bbapap.2015.02.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Revised: 02/09/2015] [Accepted: 02/19/2015] [Indexed: 12/24/2022]
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16
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Affiliation(s)
- Yongfeng Ai
- Department of Food Science and Human Nutrition; Michigan State University; East Lansing MI USA
| | - Jay-lin Jane
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA USA
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17
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FASAHAT PARVIZ, RAHMAN SADEQUR, RATNAM WICKNESWARI. Genetic controls on starch amylose content in wheat and rice grains. J Genet 2014; 93:279-92. [DOI: 10.1007/s12041-014-0325-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Waterschoot J, Gomand SV, Fierens E, Delcour JA. Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches. STARCH-STARKE 2014. [DOI: 10.1002/star.201300238] [Citation(s) in RCA: 173] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jasmien Waterschoot
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Leuven Belgium
| | - Sara V. Gomand
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Leuven Belgium
| | - Ellen Fierens
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Leuven Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Leuven Belgium
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19
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Lopattananon N, Thongpin C, Sombatsompop N. Bioplastics from Blends of Cassava and Rice Flours: The Effect of Blend Composition. INT POLYM PROC 2013. [DOI: 10.3139/217.2532] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Bioplastics from melt-mixing of cassava flour, rice flour and their blends with compositions of between 0/100 and 100/0 %wt were successfully obtained using twin-screw extrusion and compression molding processes. The influence of blend composition on the bioplastic's properties was studied. It was found that the flour blends were uniformly mixed. The tensile properties and dynamic properties of the flour bioplastics were examined. The tensile strength and storage modulus of compression molded bioplastics based on rice flour was greater than those of the cassava flour, but their flexibility was lower. The tensile strength and storage modulus of the flour blend bioplastics increased with increasing rice flour content. The flour bioplastics showed two glass transitions, one corresponding to glycerol rich phase and the other corresponding to plasticized starch. For plasticized flour blends, the glass transitions were not affected by the blend composition. The improvement in the mechanical properties of the bioplastics produced from the cassava/rice flour blend could be explained by an increase in the crystallinity level resulting from the higher concentration of rice flour. Using flour blends derived from cassava and rice flours, the bioplastics developed in this study offer a greater performance while maintaining environmental compatibility and sustainability, which allows for a substitution of tradition bioplastics from cassava starch.
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Affiliation(s)
- N. Lopattananon
- Department of Rubber Technology and Polymer Science, Faculty of Science and Technology, Prince of Songkla University, Pattani, Thailand
| | - C. Thongpin
- Department of Materials Science and Engineering, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand
| | - N. Sombatsompop
- Polymer Processing and Flow (P-PROF) Group, School of Energy, Environment and Materials, King Mongkut's University of Technology Thonburi (KMUTT), Bangkok, Thailand
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20
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Hanashiro I, Sakaguchi I, Yamashita H. Branched Structures of Rice Amylose Examined by Differential Fluorescence Detection of Side-chain Distribution. J Appl Glycosci (1999) 2013. [DOI: 10.5458/jag.jag.jag-2012_012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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21
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Wikman J, Blennow A, Bertoft E. Effect of amylose deposition on potato tuber starch granule architecture and dynamics as studied by lintnerization. Biopolymers 2012; 99:73-83. [DOI: 10.1002/bip.22145] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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22
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Gelation and Retrogradation Mechanism of Wheat Amylose. MATERIALS 2011; 4:1763-1775. [PMID: 28824106 PMCID: PMC5448878 DOI: 10.3390/ma4101763] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2011] [Revised: 09/24/2011] [Accepted: 09/27/2011] [Indexed: 11/24/2022]
Abstract
The flow behavior, dynamic viscoelasticity, and optical rotation of aqueous solutions of wheat amylose were measured using a rheogoniometer and a polarimeter. The amylose solutions, at 25 °C, showed shear-thinning behavior at a concentration of 1.2%, but plastic behavior at 1.4 and 1.6%, the yield values of which were estimated to be 0.6 and 1.0 Pa, respectively. The viscosity of the wheat amylose increased a little with increase in temperature up to 10 or 20 °C at 1.2% or 1.4 and 1.6%, which was estimated to be a transition temperature. The elastic modulus increased with increase in concentration, and increased with increasing temperature up to 20, 25 and 30 °C, which was estimated to be a transition temperature, respectively, then decreased gradually but stayed at a large value even at high temperature (80 °C). A very low elastic modulus of the wheat amylose was observed upon addition of urea (4.0 m) and in alkaline solution (0.05 m NaOH) even at low temperature. The optical rotation of wheat amylose solution increased a little with decreasing temperature down to 25 °C, then increased rapidly with further decrease in the temperature. The mode of gelation mechanism of amylose molecules, which was previously proposed, was confirmed and a retrogradation mechanism of wheat amylose was proposed.
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23
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Yoshio N, Maeda I, Hisamatsu M. Relationship between Fine Structure and Properties of Gelatinization and Retrogradation of Starches from Wheat Harvested in Japan and Canada. J Appl Glycosci (1999) 2011. [DOI: 10.5458/jag.jag.jag-2011_009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022] Open
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24
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Isolation, structure, and characterization of the putative soluble amyloses from potato, wheat, and rice starches. Carbohydr Res 2010; 345:449-51. [DOI: 10.1016/j.carres.2009.11.021] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2009] [Revised: 11/18/2009] [Accepted: 11/19/2009] [Indexed: 11/17/2022]
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25
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26
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Laohaphatanaleart K, Piyachomkwan K, Sriroth K, Santisopasri V, Bertoft E. A Study of the Internal Structure in Cassava and Rice Amylopectin. STARCH-STARKE 2009. [DOI: 10.1002/star.200900154] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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27
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Onofre F, Wang YJ, Mauromoustakos A. Effects of structure and modification on sustained release properties of starches. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.11.016] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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O’Brien S, Wang YJ, Vervaet C, Remon JP. Starch phosphates prepared by reactive extrusion as a sustained release agent. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.11.024] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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29
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Igarashi T, Hanashiro I, Takeda Y. Molecular Structures and Some Properties of Rice Starches from Hokkaido Cultivars. J Appl Glycosci (1999) 2008. [DOI: 10.5458/jag.55.5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
Affiliation(s)
| | - Isao Hanashiro
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
| | - Yasuhito Takeda
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
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30
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Du X, Jia J, Xu S, Zhou Y. Molecular Structure of Starch fromPueraria lobata (Willd.) Ohwi Relative to Kuzu Starch. STARCH-STARKE 2007. [DOI: 10.1002/star.200700604] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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31
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Merienne S, Busnel JP, Fricoteaux F, Prudhomme JC. SIZE EXCLUSION CHROMATOGRAPHY OF DEXTRANS IN DMSO AS ELUENT. J LIQ CHROMATOGR R T 2007. [DOI: 10.1081/jlc-100100449] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- S. Merienne
- a Centre d'Etudes et de Recherche en Matériaux d'Emballage , Pôle technologique H. Farman, Esplanade R. Garros, BP 1029, Reims, 51686, Cedex 2, France
| | - J. -P. Busnel
- b Université du Maine , Laboratoire de Chimie et Physique des Matériaux Polymères UMR-CNRS 6515, BP 535, Avenue O. Messiaen, Le Mans, 72017, Cedex, France
| | - F. Fricoteaux
- a Centre d'Etudes et de Recherche en Matériaux d'Emballage , Pôle technologique H. Farman, Esplanade R. Garros, BP 1029, Reims, 51686, Cedex 2, France
| | - J. -C. Prudhomme
- a Centre d'Etudes et de Recherche en Matériaux d'Emballage , Pôle technologique H. Farman, Esplanade R. Garros, BP 1029, Reims, 51686, Cedex 2, France
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32
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Shao YY, Tseng YH, Chang YH, Lin JH, Lii CY. Rheological properties of rice amylose gels and their relationships to the structures of amylose and its subfractions. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.10.044] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Tan HZ, Gu WY, Zhou JP, Wu WG, Xie YL. Comparative Study on the Starch Noodle Structure of Sweet Potato and Mung Bean. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00150.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Charoenkul N, Uttapap D, Pathipanawat W, Takeda Y. Molecular Structure of Starches from Cassava Varieties having Different Cooked Root Textures. STARCH-STARKE 2006. [DOI: 10.1002/star.200600515] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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35
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Okuda M, Aramaki I, Koseki T, Inouchi N, Hashizume K. Structural and Retrogradation Properties of Rice Endosperm Starch Affect Enzyme Digestibility of Steamed Milled-Rice Grains Used in Sake Production. Cereal Chem 2006. [DOI: 10.1094/cc-83-0143] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Masaki Okuda
- National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima 739-0046, Japan
- Corresponding author. Mailing address: National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima 739-0046, Japan. Phone: +81-82-420-0812. Fax: +81-82-420-0803. E-mail:
| | - Isao Aramaki
- National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima 739-0046, Japan
| | - Takuya Koseki
- National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima 739-0046, Japan
| | - Naoyoshi Inouchi
- Department of Applied Biological Science, Faculty of Life Science and Biotechnology, Fukuyama University, 1, Sanzo, Gakuen-cho, Fukuyama 729-0292, Japan
| | - Katsumi Hashizume
- National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima 739-0046, Japan
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37
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Okuda M, Aramaki I, Koseki T, Satoh H, Hashizume K. Structural Characteristics, Properties, and In Vitro Digestibility of Rice. Cereal Chem 2005. [DOI: 10.1094/cc-82-0361] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Masaki Okuda
- National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima 739-0046, Japan
- Corresponding author. Phone: +81-82-420-0812. Fax: +81-82-420-0803. E-mail:
| | - Isao Aramaki
- National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima 739-0046, Japan
| | - Takuya Koseki
- National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima 739-0046, Japan
| | - Hikaru Satoh
- Institute of Genetic Resources, Faculty of Agriculture, Kyushu University, Hakozaki, Fukuoka 812-8581, Japan
| | - Katsumi Hashizume
- National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima 739-0046, Japan
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Yoshimoto Y, Egashira T, Hanashiro I, Ohinata H, Takase Y, Takeda Y. Molecular Structure and Some Physicochemical Properties of Buckwheat Starches. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.4.515] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yasushi Yoshimoto
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima, University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan
- Present address: Nihon Starch Co. Ltd., 3-20 Nan-Ei, Kagoshima 891-0196, Japan
| | - Tamami Egashira
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima, University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan
| | - Isao Hanashiro
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima, University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan
| | - Hiroshi Ohinata
- Food Technology Research Institute of Nagano Prefecture, 1-205 Kurita, Nagano 380-0921, Japan
| | - Yoshikazu Takase
- Kirishima Corp., 4-28-1 Shimokawahigashi, Miyakonojo, Miyazaki 885-8588, Japan
| | - Yasuhito Takeda
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima, University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan
- Corresponding author. Phone/Fax: +81-99-285-8641. E-mail:
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Gaffa T, Yoshimoto Y, Hanashiro I, Honda O, Kawasaki S, Takeda Y. Physicochemical Properties and Molecular Structures of Starches from Millet (Pennisetum typhoides) and Sorghum (Sorghum bicolorL. Moench) Cultivars in Nigeria. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.2.255] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Terna Gaffa
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Yasushi Yoshimoto
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Isao Hanashiro
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Osamu Honda
- Kumamoto Flour Milling Co., Ltd. Hanazono-1, Kumamoto 860-8625, Japan
| | | | - Yasuhito Takeda
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
- Corresponding author. Phone and Fax: (81)992858641. E-mail: takeda@chem. agri.kagoshima-u.ac.jp
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Kitahara K, Uchino T, Okizono I, Suganuma T. Diurnal-Nocturnal Changes of Assimilated Starch Structures in Sweetpotato Leaves. J Appl Glycosci (1999) 2004. [DOI: 10.5458/jag.51.81] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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A comparative study of edible canna (Canna edulis) starch from different cultivars. Part II. Molecular structure of amylose and amylopectin. Carbohydr Polym 2003. [DOI: 10.1016/j.carbpol.2003.08.003] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Abstract
Amylose and amylopectin in corn and potato starches were fractionated by centrifugation at 124,000g for 3-72 h at 40 degrees C in a gradient media, Nycodenz, based on their sedimentation rate differences. The fractions were collected from a centrifuge tube, and then analyzed by the phenol-sulfuric acid method and iodine-binding test. Amylopectin, a large and highly branched starch molecule, migrated faster than amylose and quickly reached its isopycnic point with a buoyant density of about 1.25 g/mL, exhibiting a sharp and stable carbohydrate peak. Amylose, which is a relatively small and linear molecule, however, migrated slowly in a broad density range and continued moving to higher density regions, eventually overlapping with amylopectin peak as the centrifugation continued. This could indicate that the buoyant density of amylose is similar to that of amylopectin. Under centrifugal conditions of 3 h and 124,000g, amylose and amylopectin molecules were clearly separated, and the presence of intermediate starch molecules (11.5 and 7.7% for corn and potato starch, respectively) was also observed between amylose and amylopectin fractions. The amylose content of corn and potato starches was 22.6 and 21.1%, respectively, based on the total carbohydrate analysis after the ultracentrifugation for 3 h. In alkaline gradients (pH 11 or 12.5), the sedimentation rate of starch molecules and the buoyant density of amylopectin were reduced, possibly due to the structural changes induced by alkali.
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Affiliation(s)
- Jae Wook Yoon
- Graduate School of Biotechnology, Korea University, 1,5-Ka, Anam-dong, Sungbuk-ku, 136-701, Seoul, Republic of Korea
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Svegmark K, Helmersson K, Nilsson G, Nilsson PO, Andersson R, Svensson E. Comparison of potato amylopectin starches and potato starches — influence of year and variety. Carbohydr Polym 2002. [DOI: 10.1016/s0144-8617(01)00174-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Lim ST, Chang EH, Chung HJ. Thermal transition characteristics of heat–moisture treated corn and potato starches. Carbohydr Polym 2001. [DOI: 10.1016/s0144-8617(00)00287-3] [Citation(s) in RCA: 105] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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47
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Nilsson G. Microdialysis clean-up and sampling in enzyme-based methods for the characterisation of starch. Carbohydr Polym 2001. [DOI: 10.1016/s0144-8617(00)00283-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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48
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49
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Hoover R. Composition, molecular structure, and physicochemical properties of tuber and root starches: a review. Carbohydr Polym 2001. [DOI: 10.1016/s0144-8617(00)00260-5] [Citation(s) in RCA: 631] [Impact Index Per Article: 27.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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50
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Tang H, Ando H, Watanabe K, Takeda Y, Mitsunaga T. Physicochemical properties and structure of large, medium and small granule starches in fractions of normal barley endosperm. Carbohydr Res 2001; 330:241-8. [PMID: 11217977 DOI: 10.1016/s0008-6215(00)00292-5] [Citation(s) in RCA: 76] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Normal barley grain was milled to flour with a machine used to polish brewers' rice from the surface layer to the center. Large (18.4 microm, median size), medium (12.3 microm) and small (2.2 microm) granule starches were isolated from classified flours. Their physicochemical properties and fine structure were investigated. The percentage (w%) of large granules decreased from the surface layer to the center, while the amounts of medium and small granules increased. Although all the starch granules were an A-type crystal, the relative crystallinity varied from 22.0 to 27.4%. The DPn of the amyloses was around 1600 and similar for all the samples. But the amylose content of the starches varied from 21.9 to 26.4%. Also, the amylopectins showed differences in DPn (around 5700-7900) and chain-length distribution between granule size or fractions. The transition temperature ranges and the enthalpy values of the starch granules differed with granule size. The gelatinization properties showed no correlation with any of the parameters, except the enthalpy value and relative crystallinity (gamma = +0.73). The findings suggested that the structural characteristics of the starches in classified flours of normal barley differed essentially from those of waxy barley.
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Affiliation(s)
- H Tang
- Department of Food and Nutrition, Faculty of Agriculture, Kinki University, Nara, Japan
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