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Kishore A, Patil RJ, Singh A, Pati K. Jicama (Pachyrhizus spp.) a nonconventional starch: A review on isolation, composition, structure, properties, modifications and its application. Int J Biol Macromol 2024; 258:129095. [PMID: 38158067 DOI: 10.1016/j.ijbiomac.2023.129095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 12/24/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
Starch attracts food industries due to their availability in nature, cheapness, biodegradability and possibilities of endless applications. The starch properties and their modification affect food quality. Compared to other cereals, tuber and root starches, more systematic information is needed on the jicama starches (JS). This review article summarizes the isolation, composition, morphology, rheological, thermal and digestibility properties of JS. The modifications and its current and potential applications are also discussed. The chemical composition and structure of JS are different from other starches, influencing its properties. JS has been modified by physical and chemical methods to improve the properties of starch. However, there are very few studies on the modification of JS as compared with other commercial starch although it has been used in food formulation as a stabilizer and to improve the texture of food products. It is also applied as an edible coating to preserve the quality of food products and use as a raw material for making edible and bioplastic packaging. However, large-scale utilization of JS is unexplored compared to commercial starches. Therefore, this review would provide useful information and suggestions for more research on Jicama starch and its industrial applications.
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Affiliation(s)
- Anand Kishore
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Rohan Jitendra Patil
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India
| | - Anupama Singh
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Kalidas Pati
- Regional Center, ICAR - Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India
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RAMOS ADS, VERÇOSA RDM, TEIXEIRA SML, TEIXEIRA-COSTA BE. Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.18419] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Starch and Glycogen Analyses: Methods and Techniques. Biomolecules 2020; 10:biom10071020. [PMID: 32660096 PMCID: PMC7407607 DOI: 10.3390/biom10071020] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/06/2020] [Accepted: 07/07/2020] [Indexed: 01/16/2023] Open
Abstract
For complex carbohydrates, such as glycogen and starch, various analytical methods and techniques exist allowing the detailed characterization of these storage carbohydrates. In this article, we give a brief overview of the most frequently used methods, techniques, and results. Furthermore, we give insights in the isolation, purification, and fragmentation of both starch and glycogen. An overview of the different structural levels of the glucans is given and the corresponding analytical techniques are discussed. Moreover, future perspectives of the analytical needs and the challenges of the currently developing scientific questions are included.
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Multi-scale structure and pasting/digestion features of yam bean tuber starches. Carbohydr Polym 2019; 213:199-207. [DOI: 10.1016/j.carbpol.2019.02.082] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 01/26/2019] [Accepted: 02/24/2019] [Indexed: 01/22/2023]
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Díaz A, Dini C, Viña SZ, García MA. Fermentation and drying effects on bread-making potential of sour cassava and ahipa starches. Food Res Int 2019; 116:620-627. [DOI: 10.1016/j.foodres.2018.08.081] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 08/24/2018] [Accepted: 08/26/2018] [Indexed: 10/28/2022]
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Buckman ES, Oduro I, Plahar WA, Tortoe C. Determination of the chemical and functional properties of yam bean ( Pachyrhizus erosus (L.) Urban) flour for food systems. Food Sci Nutr 2017; 6:457-463. [PMID: 29564113 PMCID: PMC5849927 DOI: 10.1002/fsn3.574] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2017] [Revised: 11/21/2017] [Accepted: 11/28/2017] [Indexed: 12/04/2022] Open
Abstract
Many plant species that are suitable for food across the world are neglected and underutilized. In order to increase their diversified food uses and thus help enhance food and nutrition security, we studied the chemical and functional properties of Pachyrhizus erosus (yam bean), which is a neglected and underutilized legume species. The chemical properties of flour produced from the yam bean include 5.8% moisture content, 5.7% crude fat, 6.2% crude fiber, and 85% available carbohydrate, indicating appropriate shelf‐stable flour, low fat, and abundant energy. The results also showed a reducing sugar content of 2.0% and 21.0% starch. Pasting temperature was 70.6°C with peak viscosity of 14.5 BU, which supports ease of cooking of the flour. The swelling power obtained was 752.9 g/100 g at 85°C with a solubility index of 54%. Water holding capacity (WHC) obtained for the flour was 363.88%, whereas swelling volume was 14.0 ml and makes the flour appropriate for the production of infant foods. The P. erosus flour therefore exhibits good functional and chemical properties that would make the flour quite suitable as a substitute for other flours in food systems.
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Affiliation(s)
- Evelyn S Buckman
- Council for Scientific and Industrial Research - Food Research Institute Accra Ghana.,Department of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi Ghana
| | - Ibok Oduro
- Department of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi Ghana
| | - Wisdom A Plahar
- Council for Scientific and Industrial Research - Food Research Institute Accra Ghana
| | - Charles Tortoe
- Department of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi Ghana
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Malumba P, Doran L, Zanmenou W, Odjo S, Katanga J, Blecker C, Béra F. Morphological, structural and functional properties of starch granules extracted from the tubers and seeds of Sphenostylis stenocarpa. Carbohydr Polym 2017; 178:286-294. [DOI: 10.1016/j.carbpol.2017.09.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 09/05/2017] [Accepted: 09/05/2017] [Indexed: 11/28/2022]
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Punia R, Sharma MM, Kalita D, Mukhrjee J, Nayak T, Singh H. Physicochemical, morphological, thermal and pasting characteristics of starches from moth bean ( Vigna aconitifolia) cultivars grown in India: an underutilized crop. Journal of Food Science and Technology 2017; 54:4484-4492. [PMID: 29184255 DOI: 10.1007/s13197-017-2930-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/10/2017] [Accepted: 10/11/2017] [Indexed: 11/29/2022]
Abstract
This is a first kind of study on genotype diversity of starches of Moth Bean an underutilized pulse of India. Physicochemical properties like amylose content (7.8-21.4%), swelling power (11-13.5 g/g), solubility (5.9-9.0%) of starches were observed to differ significantly among the six moth bean starches. Swelling power of all the moth bean starches was observed to increase in the temperature range of 55-95 °C. Scanning electron microscopy indicated polyhedral, irregular shape of granule. X-ray diffraction studies indicated a 'C' type crystalline structure and the starches differed significantly in relative crystallinity (17-34%) which affected significantly retro gradation tendencies of the starches. Peak viscosity of starches varied significantly and ranged between 4580 and 5087 cP. Resistant starch content of starches also varied significantly among the cultivars and ranged between 57.3 and 75.6%.
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Affiliation(s)
- Rakesh Punia
- Department of Chemical Engineering Motilal, Nehru National Institute of Technology (MNNIT), Allahabad, Uttar Pradesh 211004 India
| | - Madan Mohan Sharma
- Agricultural Research Station, SK Rajasthan Agricultural University, Bikaner, 334 006 India
| | - Dipankar Kalita
- Department of Food Engineering and Technology, Tezpur University, Napaam, Assam 784 028 India
| | - Jagriti Mukhrjee
- Department of Bioinformatics, Sam Higginbottom University of Agricultural Sciences and Technology (SHIATS), Naini, Allahabad, 211007 India
| | - Tarkeshwar Nayak
- Department of Chemical Engineering Motilal, Nehru National Institute of Technology (MNNIT), Allahabad, Uttar Pradesh 211004 India
| | - Harinder Singh
- Department of Chemical Engineering Motilal, Nehru National Institute of Technology (MNNIT), Allahabad, Uttar Pradesh 211004 India
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Oyeyinka SA, Singh S, Amonsou EO. Physicochemical properties of starches extracted from bambara groundnut landraces. STARCH-STARKE 2016. [DOI: 10.1002/star.201600089] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Samson A. Oyeyinka
- Department of Biotechnology and Food Technology; Durban University of Technology; Durban South Africa
| | - Suren Singh
- Department of Biotechnology and Food Technology; Durban University of Technology; Durban South Africa
| | - Eric O. Amonsou
- Department of Biotechnology and Food Technology; Durban University of Technology; Durban South Africa
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Assessing variation in physicochemical, structural, and functional properties of root starches from novel Tanzanian cassava ( Manihot esculentaCrantz.) landraces. STARCH-STARKE 2016. [DOI: 10.1002/star.201500179] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Park CJ, Lee HA, Han JS. Jicama (Pachyrhizus erosus) extract increases insulin sensitivity and regulates hepatic glucose in C57BL/Ksj-db/db mice. J Clin Biochem Nutr 2015; 58:56-63. [PMID: 26798198 PMCID: PMC4706093 DOI: 10.3164/jcbn.15-59] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Accepted: 07/21/2015] [Indexed: 01/16/2023] Open
Abstract
This study investigated the effect of jicama extract on hyperglycemia and insulin sensitivity in an animal model of type 2 diabetes. Male C57BL/Ksj-db/db mice were divided into groups subsequently fed a regular diet (controls), or diet supplemented with jicama extract, and rosiglitazone. After 6 weeks, blood levels of glucose and glycosylated hemoglobin were significantly lower in animals administered the jicama extract than the control group. Additionally, glucose and insulin tolerance tests showed that jicama extract increased insulin sensitivity. The homeostatic index of insulin resistance was lower in the jicama extract-treated group than in the diabetic control group. Administration of jicama extract significantly enhanced the expressions of the phosphorylated AMP-activated protein kinase and Akt substrate of 160 kDa, and plasma membrane glucose transporter type 4 in skeletal muscle. Jicama extract administration also decreased the expressions of glucose 6-phosphatase and phosphoenol pyruvate carboxykinase in the liver. Jicama extract may increases insulin sensitivity and inhibites the gluconeogenesis in the liver.
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Affiliation(s)
- Chan Joo Park
- Department of Food Science and Nutrition & Research Institute of Ecology for the Elderly, Pusan National University, Busan 609-735, Korea
| | - Hyun-Ah Lee
- Department of Food Science and Nutrition & Research Institute of Ecology for the Elderly, Pusan National University, Busan 609-735, Korea
| | - Ji-Sook Han
- Department of Food Science and Nutrition & Research Institute of Ecology for the Elderly, Pusan National University, Busan 609-735, Korea
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Li S, Zhou Y, Liu M, Zhang Y, Cao S. Nutrient composition and starch characteristics of Quercus glandulifera Bl. seeds from China. Food Chem 2015; 185:371-6. [DOI: 10.1016/j.foodchem.2015.03.147] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2014] [Revised: 03/24/2015] [Accepted: 03/27/2015] [Indexed: 10/23/2022]
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Doporto MC, Dini C, Viña SZ, García MA. Pachyrhizus ahiparoots and starches: Composition and functional properties related to their food uses. STARCH-STARKE 2013. [DOI: 10.1002/star.201300196] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- María C. Doporto
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
| | - Cecilia Dini
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
| | - Sonia Z. Viña
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
- Curso Bioquímica y Fitoquímica; Facultad Ciencias Agrarias y Forestales UNLP; Buenos Aires Argentina
| | - María A. García
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas; Universidad Nacional de La Plata (UNLP) - CONICET La Plata; Buenos Aires Argentina
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Lertphanich S, Wansuksri R, Tran T, Da G, Nga LH, Dufour D, Piyachomkwan K, Sriroth K. Comparative study on physicochemical properties of ensete and water caltrop with other root, tuber, and legume starches. STARCH-STARKE 2013. [DOI: 10.1002/star.201300026] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Sirithorn Lertphanich
- Department of Biotechnology; Faculty of Agro-Industry, Kasetsart University; Bangkok Thailand
- Center of Excellence on Agricultural Biotechnology: (AG-BIO/PERDO-CHE); Bangkok Thailand
| | - Rungtiva Wansuksri
- Cassava and Starch Technology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC); Bangkok Thailand
| | - Thierry Tran
- Cassava and Starch Technology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC); Bangkok Thailand
- CIRAD; UMR Qualisud; Montpellier France
| | - Guillaume Da
- CERTES; Université Paris-Est Créteil; Créteil France
| | - Luong Hong Nga
- Hanoi University of Science and Technology (HUST), IBFT; Hanoi Vietnam
| | - Dominique Dufour
- CIRAD; UMR Qualisud; Montpellier France
- CIAT - CIRAD-UMR Qualisud; Cali Colombia
| | - Kuakoon Piyachomkwan
- Cassava and Starch Technology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC); Bangkok Thailand
| | - Klanarong Sriroth
- Department of Biotechnology; Faculty of Agro-Industry, Kasetsart University; Bangkok Thailand
- Center of Excellence on Agricultural Biotechnology: (AG-BIO/PERDO-CHE); Bangkok Thailand
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Ramos-de-la-Peña AM, Renard CM, Wicker L, Contreras-Esquivel JC. Advances and perspectives of Pachyrhizus spp. in food science and biotechnology. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2012.09.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Doporto MC, Dini C, Mugridge A, Viña SZ, García MA. Physicochemical, thermal and sorption properties of nutritionally differentiated flours and starches. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.07.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Starch films from a novel (Pachyrhizus ahipa) and conventional sources: Development and characterization. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2012; 32:1931-1940. [DOI: 10.1016/j.msec.2012.05.035] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2011] [Revised: 04/27/2012] [Accepted: 05/22/2012] [Indexed: 11/20/2022]
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Dini C, García MA, Viña SZ. Non-traditional flours: frontiers between ancestral heritage and innovation. Food Funct 2012; 3:606-20. [DOI: 10.1039/c2fo30036b] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Doporto MC, Mugridge A, García MA, Viña SZ. Pachyrhizus ahipa (Wedd.) Parodi roots and flour: Biochemical and functional characteristics. Food Chem 2011; 126:1670-8. [PMID: 25213943 DOI: 10.1016/j.foodchem.2010.12.053] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2010] [Revised: 11/19/2010] [Accepted: 12/08/2010] [Indexed: 10/18/2022]
Abstract
Ahipa roots' chemical composition and physiological parameters were characterised; ahipa flour preparation procedures were selected and the chemical composition and functional properties of these products were studied. Ahipa roots and flour can be considered alternative food sources of gluten-free starch, with a considerable contribution of protein, fibre and minerals, such as potassium, calcium and iron. The grating process for ahipa flour production required a pressing step (AFGP) and the recovery of the starch leached. The slicing procedure (AFS) was simpler and the resulting product showed higher contents of potassium, magnesium, calcium and protein than did AFGP, which showed lower sodium and higher acid detergent fibre contents, together with lower gelatinisation temperature. Both flours differed in terms of α-amylase activity and swelling power, characteristics that may condition their specific applications, such as the incorporation of these flours as gluten-free functional food ingredients.
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Affiliation(s)
- María C Doporto
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas Universidad Nacional de La Plata (UNLP) - CONICET La Plata, 47 y 116 S/N°, La Plata B1900AJJ, Buenos Aires, Argentina
| | - Alicia Mugridge
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas Universidad Nacional de La Plata (UNLP) - CONICET La Plata, 47 y 116 S/N°, La Plata B1900AJJ, Buenos Aires, Argentina
| | - María A García
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas Universidad Nacional de La Plata (UNLP) - CONICET La Plata, 47 y 116 S/N°, La Plata B1900AJJ, Buenos Aires, Argentina
| | - Sonia Z Viña
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad Ciencias Exactas Universidad Nacional de La Plata (UNLP) - CONICET La Plata, 47 y 116 S/N°, La Plata B1900AJJ, Buenos Aires, Argentina; Curso Bioquímica y Fitoquímica, Facultad Ciencias Agrarias y Forestales UNLP, Buenos Aires, Argentina.
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CHEL-GUERRERO L, CRUZ-CERVERA G, BETANCUR-ANCONA D, SOLORZA-FERIA JAVIER. CHEMICAL COMPOSITION, THERMAL AND VISCOELASTIC CHARACTERIZATION OF TUBER STARCHES GROWING IN THE YUCATAN PENINSULA OF MEXICO. J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2009.00362.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Chibbar RN, Ambigaipalan P, Hoover R. REVIEW: Molecular Diversity in Pulse Seed Starch and Complex Carbohydrates and Its Role in Human Nutrition and Health. Cereal Chem 2010. [DOI: 10.1094/cchem-87-4-0342] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ravindra N. Chibbar
- Dept. of Plant Sciences, University of Saskatchewan, Saskatoon, SK, Canada
- Corresponding author. E‐mail:
| | | | - Ratnajothi Hoover
- Department of Biochemistry, Memorial University of Newfoundland, St Johns, Newfoundland, Canada
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López OV, Viña SZ, Pachas ANA, Sisterna MN, Rohatsch PH, Mugridge A, Fassola HE, García MA. Composition and food properties ofPachyrhizus ahiparoots and starch. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2009.02125.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Luengwilai K, Beckles DM. Structural investigations and morphology of tomato fruit starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:282-91. [PMID: 19093869 DOI: 10.1021/jf802064w] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
The physicochemical properties of starch from tomato (Solanum lycopersicum L.) pericarp and columella of cv. Moneymaker fruit at 28 days post anthesis (DPA) were investigated, providing the first description of the composition and structure of tomato fruit starch. Starch granules from pericarp were mainly polygonal, 13.5-14.3 microm, and increased in size through development, being largest in ripening fruit. Amylopectin content was 81-83% and was of molecular weight 1.01 x 10(8) g/mol; the phosphorus content was 139 ppm, and starch showed a C-type pattern with crystallinity of 30%. Starch characteristics were similar in columella except granule size (16.8-17.8 microm) and crystallinity (40%), although 6-fold more starch accumulated in the pericarp. Solara, a high-sugar tomato cultivar, was also studied to determine if this affects starch granule architecture. There were few differences from Moneymaker, except that Solara columella starch crystallinity was lower (26%), and more starch granule-intrinsic proteins could be extracted by sodium dodecyl sulfate-polyacrylamide gel electrophoresis.
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Affiliation(s)
- Kietsuda Luengwilai
- Department of Plant Sciences MS-3, University of California-Davis, California 95616, USA
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Stevenson DG, Jane JL, Inglett GE. Characterisation of Jícama (Mexican Potato) (Pachyrhizus erosus L. Urban) Starch From Taproots Grown in USA and Mexico. STARCH-STARKE 2007. [DOI: 10.1002/star.200600596] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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