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Chinnasamy G, Dekeba K, Sundramurthy VP, Dereje B. Physicochemical properties of tef starch: morphological, thermal, thermogravimetric, and pasting properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2098973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | - Kenenisa Dekeba
- Department of Food Process Engineering, College of Engineering and Technology, Wolkite University, Wolkite, Ethiopia
| | - Venkatesa Prabhu Sundramurthy
- Center of Excellence for Bioprocess and Biotechnology, Department of Chemical Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Belay Dereje
- UCD Institute of Food and Health, School of Agriculture and Food Science, Dublin, Ireland
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Applications of Starch Biopolymers for a Sustainable Modern Agriculture. SUSTAINABILITY 2022. [DOI: 10.3390/su14106085] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Protected cultivation in modern agriculture relies extensively on plastic-originated mulch films, nets, packaging, piping, silage, and various applications. Polyolefins synthesized from petrochemical routes are vastly consumed in plasticulture, wherein PP and PE are the dominant commodity plastics. Imposing substantial impacts on our geosphere and humankind, plastics in soil threaten food security, health, and the environment. Mismanaged plastics are not biodegradable under natural conditions and generate problematic emerging pollutants such as nano-micro plastics. Post-consumed petrochemical plastics from agriculture face many challenges in recycling and reusing due to soil contamination in fulfilling the zero waste hierarchy. Hence, biodegradable polymers from renewable sources for agricultural applications are pragmatic as mitigation. Starch is one of the most abundant biodegradable biopolymers from renewable sources; it also contains tunable thermoplastic properties suitable for diverse applications in agriculture. Functional performances of starch such as physicomechanical, barrier, and surface chemistry may be altered for extended agricultural applications. Furthermore, starch can be a multidimensional additive for plasticulture that can function as a filler, a metaphase component in blends/composites, a plasticizer, an efficient carrier for active delivery of biocides, etc. A substantial fraction of food and agricultural wastes and surpluses of starch sources are underutilized, without harnessing useful resources for agriscience. Hence, this review proposes reliable solutions from starch toward timely implementation of sustainable practices, circular economy, waste remediation, and green chemistry for plasticulture in agriscience
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Singh R, Singh S, Saxena DC. Studies on standardization of alcohol aided starch extraction process from Chenopodium album and its characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01105-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Different Reactivity of Raw Starch from Diverse Potato Genotypes. Molecules 2021; 26:molecules26010226. [PMID: 33466224 PMCID: PMC7795658 DOI: 10.3390/molecules26010226] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/22/2020] [Accepted: 12/28/2020] [Indexed: 11/16/2022] Open
Abstract
Potato starch is one of the most important renewable sources for industrial manufacturing of organic compounds. Currently, it is produced from mixed potato varieties that often are harvested from different fields. Meanwhile, tuber starches of various potato breeds differ in their crystallinity, granule morphology, and other physical and chemical parameters. We studied the reactions of raw potato starches of different origins to chemical and biochemical reactions typically used for industrial starch modification. The results clearly demonstrate that there is a significant difference in the reactivity of the starches of different potato genotypes. While the main products of the transformations are the same, their preparative yields differ significantly. Thus, tuber starch of certain potato varieties may be more suitable for specific industrial purposes. Starch reactivity may potentially be a phenotypical trait for potato breeding to obtain potato starches for various industrial applications.
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Brewer MK, Putaux JL, Rondon A, Uittenbogaard A, Sullivan MA, Gentry MS. Polyglucosan body structure in Lafora disease. Carbohydr Polym 2020; 240:116260. [PMID: 32475552 DOI: 10.1016/j.carbpol.2020.116260] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 03/16/2020] [Accepted: 04/03/2020] [Indexed: 12/18/2022]
Abstract
Abnormal carbohydrate structures known as polyglucosan bodies (PGBs) are associated with neurological disorders, glycogen storage diseases (GSDs), and aging. A hallmark of the GSD Lafora disease (LD), a fatal childhood epilepsy caused by recessive mutations in the EPM2A or EPM2B genes, are cytoplasmic PGBs known as Lafora bodies (LBs). LBs result from aberrant glycogen metabolism and drive disease progression. They are abundant in brain, muscle and heart of LD patients and Epm2a-/- and Epm2b-/- mice. LBs and PGBs are histologically reminiscent of starch, semicrystalline carbohydrates synthesized for glucose storage in plants. In this study, we define LB architecture, tissue-specific differences, and dynamics. We propose a model for how small polyglucosans aggregate to form LBs. LBs are very similar to PGBs of aging and other neurological disorders, and so these studies have direct relevance to the general understanding of PGB structure and formation.
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Affiliation(s)
- M Kathryn Brewer
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, KY, 40536, USA; Lafora Epilepsy Cure Initiative, Epilepsy and Brain Metabolism Center, and Center for Structural Biology, University of Kentucky College of Medicine, Lexington, KY, 40536, USA; Institute for Research in Biomedicine (IRB Barcelona), 08028, Barcelona, Spain
| | - Jean-Luc Putaux
- Univ. Grenoble Alpes, CNRS, CERMAV, F-38000, Grenoble, France
| | - Alberto Rondon
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, KY, 40536, USA
| | - Annette Uittenbogaard
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, KY, 40536, USA
| | - Mitchell A Sullivan
- Glycation and Diabetes Group, Mater Research Institute-The University of Queensland, Translational Research Institute, Woolloongabba, Queensland, Australia
| | - Matthew S Gentry
- Department of Molecular and Cellular Biochemistry, University of Kentucky College of Medicine, Lexington, KY, 40536, USA; Lafora Epilepsy Cure Initiative, Epilepsy and Brain Metabolism Center, and Center for Structural Biology, University of Kentucky College of Medicine, Lexington, KY, 40536, USA.
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Eyiler Yilmaz E, Vural H, Jafarzadeh Yadigari R. Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1230743] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Esen Eyiler Yilmaz
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara, Turkey
| | - Halil Vural
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara, Turkey
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Koteswara Reddy C, Kimi L, Haripriya S. Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2016-0117] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Starches isolated from three different pigmented rice varieties (Chak-hao Amubi, Chak-hao Poireiton, and Chak-hao Angangba) and investigated for their molecular structure and physico-chemical properties including amylose content, morphology, crystallinity, pasting viscosity, color, thermal property, swelling power and solubility. Significant differences were detected in physico-chemical and functional properties (p≤0.05) of rice starches. The amylose content results revealed that Chak-hao Angangba (1.93 %) and Chak-hao Poireiton (1.98 %) are waxy rice, and Chak-hao Amubi (3.16 %) is a very low-amylose rice. The morphology of rice starch granules shown polyhedral edges with an irregular shape; and the XRD patterns of rice starches exhibited A-type crystalline patterns with peaks at 2θ=15.1°, 17.1°, 18.2° and 23.0°. Waxy rice starches shown higher peak viscosity and enthalpy with lower gelatinization temperatures than very low amylose rice starches. The pasting viscosity, swelling power and solubility crystallinity of rice starches were varied significantly (p≤0.05). Finally, the present study provides knowledge for the utilization of starches isolated from three pigmented rice varieties grown in North-Eastern part of India that would be relevant for both domestic and industrial applications.
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Jan R, Saxena D, Singh S. Pasting, thermal, morphological, rheological and structural characteristics of Chenopodium (Chenopodium album) starch. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.040] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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10
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Krystyjan M, Sikora M, Adamczyk G, Dobosz A, Tomasik P, Berski W, Łukasiewicz M, Izak P. Thixotropic properties of waxy potato starch depending on the degree of the granules pasting. Carbohydr Polym 2015; 141:126-34. [PMID: 26877004 DOI: 10.1016/j.carbpol.2015.12.063] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2015] [Revised: 12/17/2015] [Accepted: 12/27/2015] [Indexed: 11/16/2022]
Abstract
This paper presents the rheological instability (thixotropy/antithixotropy) of waxy potato starch (WPS) pastes depending on their concentration (1-5% w/w) and pasting temperature (80, 95 and autoclaved: 121°C, at 0.1MPa). The hysteresis loop, apparent viscosity at constant shear rate as well as the in-shear structural recovery tests with and without pre-shearing were applied. The pastes were also characterized by the granularity profile, molecular weight, polydispersity and optical transmittance. Differences in rheological properties of the pastes prepared at 80 and 95°C as well as autoclaved resulted from degree of granules pasting. At 121 °C dissolution of the granules occurred, while at the lower temperatures only the partial pasting of the granules took place. Pasting temperature of WPS significantly influenced rheological parameters of the resulted pastes which had thixotropic, antithixotropic or mixed thixotropic/antithixotropic behavior. Autoclaved pastes, regardless their concentration were antithixotropic as demonstrated by the areas of hysteresis loops derived from the flow curves signalized by the degree of structure recovery (DSR) which exceeded unity. The apparent viscosity of WPS pasted at 121°C strongly decreased as compared to the samples pasted at lower temperatures. Samples pasted at 80 and 95°C showed both thixotropic and antithixotropic behavior, with a predominance of the latter. The starch concentration played an important role in the formation of the rheological properties of the resulted pastes. Its influence was strongly connected with the degree of the granules pasting, therefore with the temperature of pastes preparation. For the pastes prepared at 80 and 95°C the values of thixotropy and apparent viscosity increased, while the values of DSR decreased with an increase of concentration. In the autoclaved pastes the antithixotropy, DSR and apparent viscosity increased with increasing starch concentration. It was also found that apart from the concentration and temperature also the shear rate influence the thixotropic behavior.
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Affiliation(s)
- Magdalena Krystyjan
- University of Agriculture in Krakow, Faculty of Food Technology, Department of Carbohydrates Technology, Balicka Street 122, Krakow 30-149, Poland.
| | - Marek Sikora
- University of Agriculture in Krakow, Faculty of Food Technology, Department of Carbohydrates Technology, Balicka Street 122, Krakow 30-149, Poland
| | - Greta Adamczyk
- University of Agriculture in Krakow, Faculty of Food Technology, Department of Carbohydrates Technology, Balicka Street 122, Krakow 30-149, Poland
| | - Anna Dobosz
- University of Agriculture in Krakow, Faculty of Food Technology, Department of Carbohydrates Technology, Balicka Street 122, Krakow 30-149, Poland
| | - Piotr Tomasik
- Krakow College of Health Promotion, Krowoderska Street 73, Krakow 31-158, Poland
| | - Wiktor Berski
- University of Agriculture in Krakow, Faculty of Food Technology, Department of Carbohydrates Technology, Balicka Street 122, Krakow 30-149, Poland
| | - Marcin Łukasiewicz
- University of Agriculture in Krakow, Faculty of Food Technology, Department of Carbohydrates Technology, Balicka Street 122, Krakow 30-149, Poland
| | - Piotr Izak
- University of Science and Technology, Faculty of Materials Science and Ceramics, Mickiewicza Street 30, Krakow 30-059, Poland
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García NL, Famá L, D’Accorso NB, Goyanes S. Biodegradable Starch Nanocomposites. ADVANCED STRUCTURED MATERIALS 2015. [DOI: 10.1007/978-81-322-2470-9_2] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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12
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Alvani K, Tester RF, Lin CL, Qi X. Amylolysis of native and annealed potato starches following progressive gelatinisation. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Effect of cultivar, location and year on total starch, amylose, phosphorus content and starch grain size of high starch potato cultivars for food and industrial processing. Food Chem 2013; 141:3872-80. [DOI: 10.1016/j.foodchem.2013.06.080] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2013] [Revised: 06/12/2013] [Accepted: 06/18/2013] [Indexed: 11/22/2022]
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Zhang L, Lyng JG, Brunton N, Morgan D, McKenna B. Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °C. Meat Sci 2012; 68:173-84. [PMID: 22062226 DOI: 10.1016/j.meatsci.2004.02.009] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2003] [Revised: 01/09/2004] [Accepted: 02/09/2004] [Indexed: 10/26/2022]
Abstract
Dielectric (dielectric constant (ε(')) and loss factor (ε″)) and thermal (heat capacity (c), thermal conductivity (k) and thermal diffusivity (α))) properties of two meat batters (pork luncheon roll (PLR) and white pudding (WP)) were measured between 5 and 85 °C. Radio frequency (RF) and microwave (MW) ε″ values varied across 5-85 °C (P<0.05). MW ε(') and ε″ values for WP tended to peak at 45 °C and decrease thereafter, whereas for PLR, ε(') and ε″ peaked at 65 °C which appeared to match potato starch gelatinisation within this product. WP and PLR had significantly higher c values at 25 °C, which corresponded to the MP of pork fat. For PLR, an additional c peak was noted at 65 °C, which appeared to correspond to potato starch gelatinisation. At 85 °C, k values were higher (P<0.05) than at 5, 25 and 45 °C but were not higher than values at 65 °C. α values increased with temperature (P<0.05).
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Affiliation(s)
- L Zhang
- Department of Food Science, Faculty of Agriculture, University College Dublin, Belfield, Dublin 4, Ireland
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Noda T, Tsuda S, Mori M, Suzuki T, Takigawa S, Matsuura-Endo C, Yamauchi H, Islam Sarker MZ. Effects of annual fluctuation of environmental factors on starch properties in potato tuber development. STARCH-STARKE 2011. [DOI: 10.1002/star.201100109] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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16
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Kaur M, Sandhu KS, Singh N, Lim ST. Amylose content, molecular structure, physicochemical properties and in vitro digestibility of starches from different mung bean (Vigna radiata L.) cultivars. STARCH-STARKE 2011. [DOI: 10.1002/star.201100053] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Investigation on structural and physicochemical modifications of standard maize, waxy maize, wheat and potato starches after DIC treatment. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.04.058] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Hoover R. The impact of heat-moisture treatment on molecular structures and properties of starches isolated from different botanical sources. Crit Rev Food Sci Nutr 2010; 50:835-47. [PMID: 20924866 DOI: 10.1080/10408390903001735] [Citation(s) in RCA: 200] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Heat-moisture treatment is a hydrothermal treatment that changes the physicochemical properties of starches by facilitating starch chain interactions within the amorphous and crystalline domains and/or by disrupting starch crystallites. The extent of these changes is influenced by starch composition, moisture content and temperature during treatment, and by the organization of amylose and amylopectin chains within native starch granules. During heat-moisture treatment starch granules at low moisture levels [(<35% water (w/w)] are heated at a temperature above the glass transition temperature (T(g)) but below the gelatinization temperature for a fixed period of time. Significant progress in heat-moisture treatment has been made during the last 15 years, as reflected by numerous publications on this subject. Therefore, this review summarizes the current knowledge on the impact of heat-moisture treatment on the composition, granule morphology, crystallinity, X-ray pattern, granular swelling, amylose leaching, pasting properties, gelatinization and retrogradation parameters, and susceptibility towards α-amylase and acid hydrolysis. The application of heat-moisture treatment in the food industry is also reviewed. Recommendations for future research are outlined.
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Affiliation(s)
- Ratnajothi Hoover
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, Canada.
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Varatharajan V, Hoover R, Liu Q, Seetharaman K. The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.03.002] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Kaur M, Sandhu KS, Lim ST. Microstructure, physicochemical properties and in vitro digestibility of starches from different Indian lentil (Lens culinaris) cultivars. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2009.08.017] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Nishiyama Y, Putaux JL, Montesanti N, Hazemann JL, Rochas C. B→A Allomorphic Transition in Native Starch and Amylose Spherocrystals Monitored by In Situ Synchrotron X-ray Diffraction. Biomacromolecules 2009; 11:76-87. [DOI: 10.1021/bm900920t] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yoshiharu Nishiyama
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
| | - Jean-luc Putaux
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
| | - Nicole Montesanti
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
| | - Jean-Louis Hazemann
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
| | - Cyrille Rochas
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
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Talja RA, Peura M, Serimaa R, Jouppila K. Effect of Amylose Content on Physical and Mechanical Properties of Potato-Starch-Based Edible Films. Biomacromolecules 2008; 9:658-63. [DOI: 10.1021/bm700654h] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Riku A. Talja
- Department of Food Technology, PO Box 66 (Agnes Sjöbergin katu 2) and Department of Physical Sciences, PO Box 64 (Gustaf Hällströmin katu 2), University of Helsinki, FI-00014 Helsinki, Finland
| | - Marko Peura
- Department of Food Technology, PO Box 66 (Agnes Sjöbergin katu 2) and Department of Physical Sciences, PO Box 64 (Gustaf Hällströmin katu 2), University of Helsinki, FI-00014 Helsinki, Finland
| | - Ritva Serimaa
- Department of Food Technology, PO Box 66 (Agnes Sjöbergin katu 2) and Department of Physical Sciences, PO Box 64 (Gustaf Hällströmin katu 2), University of Helsinki, FI-00014 Helsinki, Finland
| | - Kirsi Jouppila
- Department of Food Technology, PO Box 66 (Agnes Sjöbergin katu 2) and Department of Physical Sciences, PO Box 64 (Gustaf Hällströmin katu 2), University of Helsinki, FI-00014 Helsinki, Finland
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Karlsson ME, Leeman AM, Björck IM, Eliasson AC. Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.032] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Jonhed A, Järnström L. The Interaction Between Surfactants and 2-Hydroxy-3-(N,N-dimethyl-N-dodecylammonium)-propyloxy Starches. STARCH-STARKE 2006. [DOI: 10.1002/star.200500481] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Lindeboom N, Chang PR, Tyler RT, Chibbar RN. Granule-Bound Starch Synthase I (GBSSI) in Quinoa (Chenopodium quinoaWilld.) and Its Relationship to Amylose Content. Cereal Chem 2005. [DOI: 10.1094/cc-82-0246] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- N. Lindeboom
- Department of Applied Microbiology and Food Science, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada
| | - P. R. Chang
- Bioproducts and Bioprocesses National Science Program, Agriculture and Agri-Food Canada, 107 Science Place, Saskatoon, SK, S7N 0X2, Canada
- Corresponding author. Phone: 306-956-7637. Fax: 306-956-7247.
| | - R. T. Tyler
- Department of Applied Microbiology and Food Science, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada
| | - R. N. Chibbar
- Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada
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Lindeboom N, Chang PR, Falk KC, Tyler RT. Characteristics of Starch from Eight Quinoa Lines. Cereal Chem 2005. [DOI: 10.1094/cc-82-0216] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nienke Lindeboom
- Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, SK, Canada
| | - Peter R. Chang
- Bioproducts and Bioprocesses National Science Program, Agriculture and Agri-Food Canada, 107 Science Place, Saskatoon, SK, S7N 0X2, Canada
- Corresponding author. Phone: 306-956-7637. Fax: 306-956-7247. E-mail:
| | - Kevin C. Falk
- Bioproducts and Bioprocesses National Science Program, Agriculture and Agri-Food Canada, 107 Science Place, Saskatoon, SK, S7N 0X2, Canada
| | - Robert T. Tyler
- Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, SK, Canada
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Vermeylen R, Goderis B, Reynaers H, Delcour JA. Amylopectin Molecular Structure Reflected in Macromolecular Organization of Granular Starch. Biomacromolecules 2004; 5:1775-86. [PMID: 15360287 DOI: 10.1021/bm0499132] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
For lintners with negligible amylose retrogradation, crystallinity related inversely to starch amylose content and, irrespective of starch source, incomplete removal of amorphous material was shown. The latter was more pronounced for B-type than for A-type starches. The two predominant lintner populations, with modal degrees of polymerization (DP) of 13-15 and 23-27, were best resolved for amylose-deficient and A-type starches. Results indicate a more specific hydrolysis of amorphous lamellae in such starches. Small-angle X-ray scattering showed a more intense 9-nm scattering peak for native amylose-deficient A-type starches than for their regular or B-type analogues. The experimental evidence indicates a lower contrasting density within the "crystalline" shells of the latter starches. A higher density in the amorphous lamellae, envisaged by the lamellar helical model, explains the relative acid resistance of linear amylopectin chains with DP > 20, observed in lintners of B-type starches. Because amylopectin chain length distributions were similar for regular and amylose-deficient starches of the same crystal type, we deduce that the more dense (and ordered) packing of double helices into lamellar structures in amylose-deficient starches is due to a different amylopectin branching pattern.
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Affiliation(s)
- Rudi Vermeylen
- Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium.
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Hofvander P, Andersson M, Larsson CT, Larsson H. Field performance and starch characteristics of high-amylose potatoes obtained by antisense gene targeting of two branching enzymes. PLANT BIOTECHNOLOGY JOURNAL 2004; 2:311-20. [PMID: 17134392 DOI: 10.1111/j.1467-7652.2004.00073.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Potato is an important crop for starch production, but there are limitations regarding the genetic variation of starch quality. In maize, starches with various properties have been available for a long time by mutational breeding. Amylose starch from potatoes differs from cereal amyloses in several functionally important aspects, such as a higher degree of polymerization. Areas of application in which the degree of polymerization is of importance include film forming and the polymeric properties of bioplastics. High-amylose potato lines have been achieved by inhibiting the two known branching enzyme forms of potato. A single inserted gene construct for the inhibition of both forms resulted in structural changes of the starch to levels of branching that were below the commercially available amylose standards of potato. The high-amylose potato lines were tested in multiple year field trials of agronomic performance and were used for the pilot plant production of starch. The introduced trait was confirmed to be stable over multiple years. The consequences of the modification were found to be an increased tuber yield, reduced starch content, smaller granule size and an increase in reducing sugars.
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Affiliation(s)
- Per Hofvander
- Plant Science Sweden AB, Herman Ehles Väg 2-4, 268 31 Svalöv, Sweden.
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Väänänen T, Ikonen T, Jokela K, Serimaa R, Pietilä L, Pehu E. X-ray scattering study on potato (Solanum tuberosum L.) cultivars during winter storage. Carbohydr Polym 2003. [DOI: 10.1016/j.carbpol.2003.08.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Yusuph M, Tester RF, Ansell R, Snape CE. Composition and properties of starches extracted from tubers of different potato varieties grown under the same environmental conditions. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00549-6] [Citation(s) in RCA: 87] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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