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Gielens D, De Schepper C, Langenaeken N, Galant A, Courtin C. A global set of barley varieties shows a high diversity in starch structural properties and related gelatinisation characteristics. Heliyon 2024; 10:e29662. [PMID: 38694124 PMCID: PMC11058286 DOI: 10.1016/j.heliyon.2024.e29662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 05/04/2024] Open
Abstract
The gelatinisation temperature and bimodal granule size distribution of barley starch are important characteristics regarding resource efficiency and product quality in the brewing industry. In this work, the diversity in starch amylose content and granule proportions in a set of modern barley varieties (N = 23) was investigated and correlated with their starch gelatinisation behaviour. Milled barley samples had peak starch gelatinisation temperatures ranging from 60.1 to 66.5 °C. Upon separating the barley starch from the non-starch compounds, sample-dependent decreases in starch gelatinisation temperatures were observed, indicating the importance of differences in barley composition. The peak gelatinisation temperatures of milled barley and isolated barley starches were strongly correlated (r = 0.96), indicating that the behaviour of the starch population is strongly reflected in the measurements performed on milled barley. Therefore, we investigated whether amylose content or starch granule size distribution could predict the gelatinisation behaviour of the starches. Broad ranges in the small starch granule volumes (13.9-32.0 v/v%) and amylose contents (18.2-30.7 w/w%) of the barley starches were observed. For the barley samples collected in the north of the USA (N = 8), the small starch granule volumes correlated positively with the peak gelatinisation temperatures of barley starches (r = 0.90, p < 0.01). The considerable variation in starch properties described in this work highlights that, besides starch content, starch gelatinisation temperature or granule size distribution might provide brewers with useful information to optimise resource efficiency.
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Affiliation(s)
- D.R.S. Gielens
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
| | - C.F. De Schepper
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
| | - N.A. Langenaeken
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
| | - A. Galant
- Anheuser-Busch InBev SA/NV, Brouwerijplein 1, B-3000, Leuven, Belgium
| | - C.M. Courtin
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
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2
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Nordin AH, Ilyas RA, Ngadi N, Baharuddin NH. Pea thermoplastic starch nanocomposite films reinforced with nanocellulose. PHYSICAL SCIENCES REVIEWS 2023. [DOI: 10.1515/psr-2022-0026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
Abstract
Interest in nanocellulose has lately increased as a result of its benefits, such as renewable, biodegradable, high mechanical strength and valuable economically. In this regard, nanocellulose has been frequently employed as reinforcement for the enhancement of mechanical, thermal and biodegradation qualities of nanocomposite materials, such as thermoplastic starch. An overview of the use of pea starch that has been reinforced with nanocellulose for packaging and storage applications is given in this chapter. In comparison to standard sources of starch like maize, wheat and potatoes, it is consequently seen as a comparatively affordable source of starch. These composite polysaccharides (pea thermoplastic starch/nanocellulose) have the potential to replace traditional packaging composed of polymers derived from petroleum.
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Affiliation(s)
- Abu Hassan Nordin
- Faculty of Chemical and Energy Engineering , Universiti Teknologi Malaysia (UTM) , Skudai 81310 , Malaysia
- Faculty of Applied Sciences , Universiti Teknologi MARA (UiTM) , 02600 , Arau , Perlis , Malaysia
| | - Rushdan Ahmad Ilyas
- Faculty of Chemical and Energy Engineering , Universiti Teknologi Malaysia (UTM) , Skudai 81310 , Malaysia
- Centre for Advanced Composite Materials (CACM), Universiti Teknologi Malaysia (UTM) , Skudai 81310 , Malaysia
- Centre of Excellence for Biomass Utilization, Universiti Malaysia Perlis , 02600 , Arau , Perlis , Malaysia
- Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia , Serdang 43400 , Selangor , Malaysia
| | - Norzita Ngadi
- Faculty of Chemical and Energy Engineering , Universiti Teknologi Malaysia (UTM) , Skudai 81310 , Malaysia
| | - Nurul Huda Baharuddin
- Faculty of Chemical and Energy Engineering , Universiti Teknologi Malaysia (UTM) , Skudai 81310 , Malaysia
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3
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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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4
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Langenaeken NA, De Schepper CF, De Schutter DP, Courtin CM. Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing. Food Chem 2019; 295:138-146. [DOI: 10.1016/j.foodchem.2019.05.045] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 03/28/2019] [Accepted: 05/07/2019] [Indexed: 11/24/2022]
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5
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Li L, Yuan TZ, Setia R, Raja RB, Zhang B, Ai Y. Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches. Food Chem 2019; 276:599-607. [PMID: 30409638 DOI: 10.1016/j.foodchem.2018.10.064] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 09/03/2018] [Accepted: 10/11/2018] [Indexed: 11/25/2022]
Abstract
This study aimed to isolate starches of a high purity from starch-rich pea, lentil and faba bean flours and to characterize and compare the isolated starches with important commercial starches. Isolated pulse starches had a purity of 94.8-97.9% and contained only 0.9-1.1% damaged starch. The isolated pulse starches showed amylose contents and amylopectin branch-chain-length distributions similar to those of commercial pea starch. Therefore, the granular morphologies, crystalline structure, thermal properties, pasting properties, gelling ability and in vitro digestibility of the isolated pulse starches were comparable to those of commercial pea starch but different from those of commercial maize and tapioca starches. The desirable functionality of the pulse starches (e.g., strong gelling ability) renders them suitable for some specific industrial applications, and further modifications can be utilized to enhance their functionality for broader use. This research provided the fundamental knowledge required for future efforts to promote value-added utilization of pulse starches.
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Affiliation(s)
- Liying Li
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Canada
| | - Tommy Z Yuan
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Canada
| | - Rashim Setia
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Canada
| | | | - Bin Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Canada.
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6
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Liu M, Wu NN, Yu GP, Zhai XT, Chen X, Zhang M, Tian XH, Liu YX, Wang LP, Tan B. Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure. STARCH-STARKE 2017. [DOI: 10.1002/star.201700082] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ming Liu
- College of Food Science; Northeast Agricultural University; Haerbin P.R. China
- Academy of State Administration of Grain; Beijing P.R. China
| | - Na-Na Wu
- Academy of State Administration of Grain; Beijing P.R. China
| | - Guo-Ping Yu
- College of Food Science; Northeast Agricultural University; Haerbin P.R. China
| | - Xiao-Tong Zhai
- Academy of State Administration of Grain; Beijing P.R. China
| | - Xue Chen
- College of Food Science; Northeast Agricultural University; Haerbin P.R. China
- Academy of State Administration of Grain; Beijing P.R. China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU); Beijing P.R. China
| | - Xiao-Hong Tian
- Academy of State Administration of Grain; Beijing P.R. China
| | - Yan-Xiang Liu
- Academy of State Administration of Grain; Beijing P.R. China
| | - Li-Ping Wang
- Academy of State Administration of Grain; Beijing P.R. China
| | - Bin Tan
- Academy of State Administration of Grain; Beijing P.R. China
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7
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Sun Y, Ye H, Hu B, Wang W, Lei S, Wang X, Zhou L, Zeng X. Changes in crystal structure of chickpea starch samples during processing treatments: An X-ray diffraction and starch moisture analysis study. Carbohydr Polym 2015; 121:169-74. [DOI: 10.1016/j.carbpol.2014.12.048] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Revised: 12/11/2014] [Accepted: 12/16/2014] [Indexed: 11/29/2022]
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8
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Zhang B, Wu C, Li H, Hu X, Jin Z, Tian Y, Xu X. Long-term annealing of C-type kudzu starch: Effect on crystalline type and other physicochemical properties. STARCH-STARKE 2015. [DOI: 10.1002/star.201500003] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Bao Zhang
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Chunsen Wu
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Hongyan Li
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Xiuting Hu
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Zhengyu Jin
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi P.R China
| | - Yaoqi Tian
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Xueming Xu
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi P.R China
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9
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Edwards CH, Warren FJ, Campbell GM, Gaisford S, Royall PG, Butterworth PJ, Ellis PR. A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibility. Food Funct 2015; 6:3634-41. [DOI: 10.1039/c5fo00754b] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Within plant tissues of different particle sizes, the extent of gelatinisation revealed by DSC was related to thein vitrodigestion of encapsulated starch granules.
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Affiliation(s)
- Cathrina H. Edwards
- Biopolymers Group
- Diabetes and Nutritional Sciences Division
- Faculty of Life Sciences and Medicine
- King's College London
- London
| | - Frederick J. Warren
- Biopolymers Group
- Diabetes and Nutritional Sciences Division
- Faculty of Life Sciences and Medicine
- King's College London
- London
| | - Grant M. Campbell
- Satake Centre for Grain Process Engineering
- School of Chemical Engineering and Analytical Science
- University of Manchester
- Manchester
- UK
| | - Simon Gaisford
- Pharmaceutics
- School of Pharmacy
- University College London
- London
- UK
| | - Paul G. Royall
- Drug Delivery Group
- Institute of Pharmaceutical Science
- Faculty of Life Science and Medicine
- King's College London
- London
| | - Peter J. Butterworth
- Biopolymers Group
- Diabetes and Nutritional Sciences Division
- Faculty of Life Sciences and Medicine
- King's College London
- London
| | - Peter R. Ellis
- Biopolymers Group
- Diabetes and Nutritional Sciences Division
- Faculty of Life Sciences and Medicine
- King's College London
- London
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10
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Porous starch extracted from Chinese rice wine vinasse: Characterization and adsorption properties. Int J Biol Macromol 2013; 61:156-9. [DOI: 10.1016/j.ijbiomac.2013.07.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2013] [Revised: 06/30/2013] [Accepted: 07/02/2013] [Indexed: 11/20/2022]
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11
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12
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Warren FJ, Royall PG, Butterworth PJ, Ellis PR. Immersion mode material pocket dynamic mechanical analysis (IMP-DMA): a novel tool to study gelatinisation of purified starches and starch-containing plant materials. Carbohydr Polym 2012; 90:628-36. [PMID: 24751086 DOI: 10.1016/j.carbpol.2012.05.088] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2012] [Revised: 04/13/2012] [Accepted: 05/22/2012] [Indexed: 11/27/2022]
Abstract
There is a clear need for improved methods for the study of the physical changes that occur in slurries and sol-gel systems that have significant water content. In this paper a novel immersion mode material pocket form of dynamic mechanical analysis (IMP-DMA) has been designed, combining material pocket technology to provide physical support to a powdered sample within an immersion bath. IMP-DMA allows the mechanical response of a powder during heating to be monitored in excess water. IMP-DMA was evaluated using a range of starch samples loaded as a slurry into a solid steel pocket, the mechanical responses of these samples were monitored as a function of temperature, and values for modulus and tanδ peaks were found to correspond well with events occurring at both the onset and peak gelatinisation temperatures as measured by differential scanning calorimetry (DSC) (e.g. wheat starch has an onset and peak DSC temperature of 49.3 °C and 57.2 °C, respectively, and shows a peak in tanδ at 52.8 °C and a modulus peak at 57.7 °C). Some limitations were found in the ability of DMA to detect transitions in starches with low or high amylose contents. IMP-DMA was shown to be an effective tool for monitoring the changes in starch structure that occur during gelatinisation, both in purified starches and in more complex starch-containing food materials. Thus, a new hyphenated form of DMA is now available that permits the thermally induced transitions of particle water dispersions to be characterised.
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Affiliation(s)
- Frederick J Warren
- King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom
| | - Paul G Royall
- King's College London, Institute of Pharmaceutical Science, Drug Delivery Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom
| | - Peter J Butterworth
- King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom
| | - Peter R Ellis
- King's College London, Diabetes and Nutritional Sciences Division, Biopolymers Group, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, United Kingdom
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13
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Hood-Niefer SD, Warkentin TD, Chibbar RN, Vandenberg A, Tyler RT. Effect of genotype and environment on the concentrations of starch and protein in, and the physicochemical properties of starch from, field pea and fababean. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:141-50. [PMID: 21780131 DOI: 10.1002/jsfa.4552] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2010] [Revised: 05/31/2011] [Accepted: 06/06/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The effects of genotype and environment and their interaction on the concentrations of starch and protein in, and the amylose content and thermal and pasting properties of starch from, pea and fababean are not well known. RESULTS Differences due to genotype were observed in the concentrations of starch and protein in pea and fababean, in the onset temperature (To) and peak temperature (Tp) of gelatinization of fababean starch, and in the pasting, trough, cooling and final viscosities of pea starch and fababean starch. Significant two-way interactions (location × genotype) were observed for the concentration of starch in fababean and the amylose content, To, endothermic enthalpy of gelatinization (ΔH) and trough viscosity of fababean starch. Significant three-way interactions (location × year × genotype) were observed for the concentration of starch in pea and the pasting, trough, cooling and final viscosities of pea starch. CONCLUSION Differences observed in the concentrations of starch and protein in pea and fababean were sufficient to be of practical significance to end-users, but the relatively small differences in amylose content and physicochemical properties of starch from pea and fababean were not.
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Affiliation(s)
- Shannon D Hood-Niefer
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
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14
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Corn porous starch: Preparation, characterization and adsorption property. Int J Biol Macromol 2012; 50:250-6. [DOI: 10.1016/j.ijbiomac.2011.11.002] [Citation(s) in RCA: 137] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2011] [Accepted: 11/02/2011] [Indexed: 11/23/2022]
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15
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Polesi LF, Sarmento SBS, Franco CML. Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02744.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Wang S, Sharp P, Copeland L. Structural and functional properties of starches from field peas. Food Chem 2011; 126:1546-52. [DOI: 10.1016/j.foodchem.2010.11.154] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2010] [Revised: 10/16/2010] [Accepted: 11/26/2010] [Indexed: 11/28/2022]
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17
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Tahir R, Ellis PR, Bogracheva TY, Meares-Taylor C, Butterworth PJ. Study of the structure and properties of native and hydrothermally processed wild-type, lam and r variant pea starches that affect amylolysis of these starches. Biomacromolecules 2011; 12:123-33. [PMID: 21158380 DOI: 10.1021/bm101070r] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Starches from WT, lam, and r pea mutants differing in amylopectin/amylose contents (70, 90, and 28% amylopectin, respectively) were used in kinetic studies of pancreatic α-amylase action at 37 °C and for investigations of their supramolecular structure and physicochemical properties during heating. For WT and lam starches, amylase accessibility and catalytic efficiencies (CE) increased following hydrothermal processing up to 100 °C. Accessibility changed relatively less in r during heating with increasing K(m) between 60-90 °C. Limiting values of K(m) after gelatinization were very similar for all three mutants, indicating that relative proportions of amylose/amylopectin have little influence on amylase accessibility once ordered structures are lost. For WT and lam, increases in enzyme accessibility and CE paralleled a rise in amorphous content. It is suggested that the complex behavior for r resulted from amylose gel formation between 60-90 °C. Amorphous amylopectin seems a better substrate for amylase than amorphous amylose.
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Affiliation(s)
- Rumana Tahir
- Department of Biochemistry, Biopolymers Group, Diabetes and Nutritional Sciences Division, King's College London, Franklin Wilkins Building, 150 Stamford Street, London SE1 9NH, United Kingdom
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Naguleswaran S, Vasanthan T. Lactic acid assisted wet fractionation of field pea (Pisum sativum L.) flour. STARCH-STARKE 2010. [DOI: 10.1002/star.200900251] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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19
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Tahir R, Ellis PR, Butterworth PJ. The relation of physical properties of native starch granules to the kinetics of amylolysis catalysed by porcine pancreatic α-amylase. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.01.055] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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21
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Dry milling of field pea (Pisum sativum L.) groats prior to wet fractionation influences the starch yield and purity. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.05.045] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Simsek S, Tulbek MC, Yao Y, Schatz B. Starch characteristics of dry peas (Pisum sativum L.) grown in the USA. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.093] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Hughes T, Hoover R, Liu Q, Donner E, Chibbar R, Jaiswal S. Composition, morphology, molecular structure, and physicochemical properties of starches from newly released chickpea (Cicer arietinum L.) cultivars grown in Canada. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.01.008] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Waduge R, Hoover R, Vasanthan T, Gao J, Li J. Effect of annealing on the structure and physicochemical properties of barley starches of varying amylose content. Food Res Int 2006. [DOI: 10.1016/j.foodres.2005.05.008] [Citation(s) in RCA: 151] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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In vitro and in vivo hydrolysis of legume starches by α-amylase and resistant starch formation in legumes—a review. Carbohydr Polym 2003. [DOI: 10.1016/s0144-8617(03)00180-2] [Citation(s) in RCA: 188] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Lehmann U, Rössler C, Schmiedl D, Jacobasch G. Production and physicochemical characterization of resistant starch type III derived from pea starch. DIE NAHRUNG 2003; 47:60-3. [PMID: 12653441 DOI: 10.1002/food.200390014] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Smooth pea starch was used for the production of physiological important resistant starch type III. For reduction of the molecular weight of the starch, different strategies including enzymatic debranching and acid hydrolysis (lintnerization), were tested to obtain an optimal starting material for retrogradation. The resulting polymer chain lengths were analyzed by high-performance anion-exchange chromatography. Temperature regimes and starch concentrations in gel were optimized during the retrogradation with the aim to obtain a high yield of resistant starch. Optimal conditions led to resistant starch contents up to 74%. The products were thermostable and showed no loss of resistant structures after autoclaving. The peak temperatures of the thermal transition were at approximately 147 degrees C. The resulting resistant starch products are suitable for the generation of functional foods.
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Affiliation(s)
- Undine Lehmann
- German Institute of Human Nutrition, Department of Food Chemistry and Preventive Nutrition, Arthur-Scheunert-Allee 114-116, D-14558 Bergholz-Rehbrücke, Germany.
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27
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Bogracheva TY, Wang YL, Wang TL, Hedley CL. Structural studies of starches with different water contents. Biopolymers 2002; 64:268-81. [PMID: 12115134 DOI: 10.1002/bip.10190] [Citation(s) in RCA: 77] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The proportion of double helices in starches from a series of pea [rb, rug4-b, rug3-a, and lam-c mutants, and the wild type (WT) parental line], potato and maize (normal and low amylose), and wheat (normal) lines, ranged from about 30-50% on a dry weight basis. In relatively dry starch powders, only about half of the double helices were in crystalline order, this proportion being higher for A-type than for B-type starches. Using starch from WT pea as an example, it was found that increasing water content results in an increase in total crystallinity. When the water content was raised to a level similar to that in excess water, the proportion of crystallinity was close to the proportion of double helices (DH). Measuring crystallinity in starches with a high water content is difficult using traditional methods such as x-ray diffraction. A method was developed, therefore, for determining starch structural characteristics in excess water by measuring the enthalpy of gelatinization transition in quasi-equilibrium differential scanning calorimetry (DSC) experiments. It is suggested that DH% = DeltaH(sp)/DeltaH(DH) x 100%, where DeltaH(sp) and DeltaH(DH) represent the specific enthalpies of gelatinisation transition, DeltaH(sp) being measured as J/g dry starch weight and DeltaH(DH) as J/g DH, in starch. Studies on potato and maize starches in excess water and in 0.6M KCl showed, respectively, that DeltaH(DH) was 36.3 and 35.6 J/g for B-type polymorphs and 33.0 and 35.0 J/g for A-type polymorphs. For C-type starches, such as those from pea, intermediate values of DeltaH(DH), related to the proportions A-/B-polymorphs, should be used. The type of crystallinity in starch can be determined by the shift in peak temperature for thermograms in excess water and in excess 0.6M KCl. For B-polymorphs this shift was found to be approximately 2-3 degrees C and for A-polymorphs approximately 7-12 degrees C. The ratio between ordered areas with both A- and B-polymorphs can be determined from the enthalpies of disruption of each area. These enthalpies can be obtained by deconvolution of bimodal thermograms produced by C-type starches in excess 0.6M KCl. This methodical approach can be applied to all starches that give a sharp gelatinisation thermogram in excess water. Using a range of methods, including DSC, it was found that starch granules from the mutant peas are constructed in a similar way to those from the WT, with B-polymorphs in the centre and A-polymorphs at the periphery of all granules. The proportion of A/B-polymorphs, however, differed between the mutants. It was found that in addition to increasing the total crystallinity, increasing the water content within the granules also resulted in an increase in the proportion of B-polymorphs.
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Affiliation(s)
- T Y Bogracheva
- John Innes Centre (JIC), Norwich Research Park, Colney, Norwich NR4 7UH, UK.
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Wasserman LA, Eiges NS, Koltysheva GI, Andreev NR, Karpov VG, Yuryev VP. The Application of Different Physical Approaches for The Description of Structural Features in Wheat and Rye Starches. A DSC Study. STARCH-STARKE 2001. [DOI: 10.1002/1521-379x(200112)53:12<629::aid-star629>3.0.co;2-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Composition, molecular structure, and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars. Food Chem 2001. [DOI: 10.1016/s0308-8146(01)00124-8] [Citation(s) in RCA: 189] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Kozhevnikov GO, Protserov VA, Wasserman LA, Pavlovskaya NE, Golischkin LV, Milyaev VN, Yuryev VP. Changes of Thermodynamic and Structural Properties of Wrinkled Pea Starches (Z-301 andParamazent varieties) During Biosynthesis. STARCH-STARKE 2001. [DOI: 10.1002/1521-379x(200105)53:5<201::aid-star201>3.0.co;2-q] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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The effect of mutant genes at the r, rb, rug3, rug4, rug5 and lam loci on the granular structure and physico-chemical properties of pea seed starch. Carbohydr Polym 1999. [DOI: 10.1016/s0144-8617(99)00020-x] [Citation(s) in RCA: 67] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Affiliation(s)
- D. Dollimore
- Department of Chemistry and College of Pharmacy, The University of Toledo, Toledo, Ohio 43606
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