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Villwock VK, BeMiller JN. The architecture, nature, and mystery of starch granules. Part 1: A concise history of early investigations and certain granule parts. STARCH-STARKE 2022. [DOI: 10.1002/star.202100183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- V. Kurtis Villwock
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN USA
| | - James N. BeMiller
- Whistler Center for Carbohydrate Research Department of Food Science (NLSN) Purdue University West Lafayette IN USA
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2
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Kan L, Capuano E, Oliviero T, Renzetti S. Wheat starch-tannic acid complexes modulate physicochemical and rheological properties of wheat starch and its digestibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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3
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Dissolution of waxy maize pyrodextrin granules in mixtures of glycerol and water, separating loss of crystallinity from loss of birefringence. Carbohydr Polym 2022; 281:119062. [DOI: 10.1016/j.carbpol.2021.119062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 12/08/2021] [Accepted: 12/27/2021] [Indexed: 11/22/2022]
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4
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Renzetti S, van den Hoek IA, van der Sman RG. Mechanisms controlling wheat starch gelatinization and pasting behaviour in presence of sugars and sugar replacers: Role of hydrogen bonding and plasticizer molar volume. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106880] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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5
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Svačinová P, Mužíková J, Ondrejček P. Comparison of Compressibility, Compactability, and Lubricant Sensitivity of Two Partially Pregelatinized Starches. STARCH-STARKE 2020. [DOI: 10.1002/star.202000166] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Petra Svačinová
- Department of Pharmaceutical Technology Charles University Faculty of Pharmacy in Hradec Králové Akademika Heyrovského 1203 Hradec Králové 500 05 Czech Republic
| | - Jitka Mužíková
- Department of Pharmaceutical Technology Charles University Faculty of Pharmacy in Hradec Králové Akademika Heyrovského 1203 Hradec Králové 500 05 Czech Republic
| | - Pavel Ondrejček
- Sotax Pharmaceutical Testing s.r.o. Průmyslová 1306 Prague 102 00 Czech Republic
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Li Z, Wei C. Morphology, structure, properties and applications of starch ghost: A review. Int J Biol Macromol 2020; 163:2084-2096. [PMID: 32950526 DOI: 10.1016/j.ijbiomac.2020.09.077] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 08/19/2020] [Accepted: 09/10/2020] [Indexed: 01/24/2023]
Abstract
Starch ghost, an insoluble structure of gelatinized starch, plays an important role in the applications of starch. In this review, we summarized the preparation, morphology, structure, properties and applications of starch ghost. The preparation steps of starch ghost include gelatinization, purification and preservation, and many factors influence the yield of starch ghost. The morphology and content of starch ghost can be influenced by many factors like starch resource and amylose content. Ghosts from non-waxy starches are composed of amylopectin with long branch-chains and amylose. These molecules cross-link to each other to reinforce the structure, and tend to form B-type double helix in ghosts from high-amylose starches. Some surface proteins that bind tightly to starch granules are also present in starch ghost. Protein and lipid are thought to have limited effects on the structural stability, but they make a big difference in the morphology of starch ghost. Starch ghost shows a different resistance to amylase among various starches, but it can be further digested under the high shear force. The mechanical, enzymatic hydrolysis and electrochemical properties of starch ghost make it widely used as emulsifier, stabilizer, thickener and starch-based films or gels in food and non-food processing industries.
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Affiliation(s)
- Zheng Li
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, China; Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
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7
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Tetlow IJ, Bertoft E. A Review of Starch Biosynthesis in Relation to the Building Block-Backbone Model. Int J Mol Sci 2020; 21:E7011. [PMID: 32977627 PMCID: PMC7582286 DOI: 10.3390/ijms21197011] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/15/2020] [Accepted: 09/16/2020] [Indexed: 01/31/2023] Open
Abstract
Starch is a water-insoluble polymer of glucose synthesized as discrete granules inside the stroma of plastids in plant cells. Starch reserves provide a source of carbohydrate for immediate growth and development, and act as long term carbon stores in endosperms and seed tissues for growth of the next generation, making starch of huge agricultural importance. The starch granule has a highly complex hierarchical structure arising from the combined actions of a large array of enzymes as well as physicochemical self-assembly mechanisms. Understanding the precise nature of granule architecture, and how both biological and abiotic factors determine this structure is of both fundamental and practical importance. This review outlines current knowledge of granule architecture and the starch biosynthesis pathway in relation to the building block-backbone model of starch structure. We highlight the gaps in our knowledge in relation to our understanding of the structure and synthesis of starch, and argue that the building block-backbone model takes accurate account of both structural and biochemical data.
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Affiliation(s)
- Ian J. Tetlow
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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8
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Kumar PK, Joyner HS, Tang J, Rasco BA, Sablani SS. Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02488-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Li E, Hasjim J, Gilding EK, Godwin ID, Li C, Gilbert RG. The Role of Pullulanase in Starch Biosynthesis, Structure, and Thermal Properties by Studying Sorghum with Increased Pullulanase Activity. STARCH-STARKE 2019. [DOI: 10.1002/star.201900072] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Enpeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of EducationJiangsu Key Laboratory of Crop Genetics and PhysiologyCollege of AgricultureYangzhou UniversityYangzhou225009P. R. China
- Co‐Innovation Center for Modern Production Technology of Grain CropsYangzhou UniversityYangzhou225009P. R. China
- The University of QueenslandCentre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food InnovationBrisbaneQLD4072Australia
| | - Jovin Hasjim
- The University of QueenslandCentre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food InnovationBrisbaneQLD4072Australia
| | - Edward K. Gilding
- The University of QueenslandSchool of Agriculture and Food SciencesBrisbaneQLD4072Australia
| | - Ian D. Godwin
- The University of QueenslandSchool of Agriculture and Food SciencesBrisbaneQLD4072Australia
| | - Cheng Li
- Co‐Innovation Center for Modern Production Technology of Grain CropsYangzhou UniversityYangzhou225009P. R. China
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety of Ministry of Education of ChinaYangzhou UniversityYangzhou225009Jiangsu ProvinceP. R. China
| | - Robert G. Gilbert
- Key Laboratory of Plant Functional Genomics of the Ministry of EducationJiangsu Key Laboratory of Crop Genetics and PhysiologyCollege of AgricultureYangzhou UniversityYangzhou225009P. R. China
- Co‐Innovation Center for Modern Production Technology of Grain CropsYangzhou UniversityYangzhou225009P. R. China
- The University of QueenslandCentre for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food InnovationBrisbaneQLD4072Australia
- Joint International Research Laboratory of Agriculture and Agri‐Product Safety of Ministry of Education of ChinaYangzhou UniversityYangzhou225009Jiangsu ProvinceP. R. China
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10
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Feltre G, Silva CA, Lima GB, Menegalli FC, Dacanal GC. Production of Thermal-Resistant Cornstarch-Alginate Beads by Dripping Agglomeration. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0296] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This work investigated the agglomeration of native cornstarch and production of microcapsules by dripping of sodium alginate suspensions into calcium chloride solution. The crosslinking reaction formed a calcium alginate that worked as an encapsulation matrix and coated the cornstarch granules. The spherical beads produced were rigid and compact, and resistant to mechanical handling. The differential scanning calorimetry (DSC) computed the thermal resistance of the cornstarch-alginate beads. Particles containing 50 % w/w calcium alginate showed an increased gelatinization peak compared to particles with a higher starch content. The increase in alginate fraction resulted in beads with a higher particle density. Scanning electron micrographs showed the coating of cornstarch by the calcium alginate matrix. The beads were compact and with no superficial pores. DSC thermograms of native cornstarch showed a gelatinization temperature of 70.0 °C, and the gelatinization range was 64.6–80.4 °C, while beads containing 50 % alginate had an increased peak at 79.5 °C and the gelatinization interval was 71.0–90.2 °C. When compared with the native cornstarch, cornstarch-alginate beads had a lower water absorption, and the gelatinization occurred at a higher temperature and over a wider temperature range.
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Affiliation(s)
- Gabriela Feltre
- Department of Food Engineering, Faculty of Animal Science and Food Engineering , University of São Paulo , FZEA-USP, 13635-900 Pirassununga , SP, Brazil
- Laboratory of Process Engineering, School of Food Engineering , University of Campinas , UNICAMP, 13083-862 , Campinas , SP, Brazil
| | - Cassiane A. Silva
- Department of Food Engineering, Faculty of Animal Science and Food Engineering , University of São Paulo , FZEA-USP, 13635-900 Pirassununga , SP, Brazil
| | - Gisele B. Lima
- Department of Food Engineering, Faculty of Animal Science and Food Engineering , University of São Paulo , FZEA-USP, 13635-900 Pirassununga , SP, Brazil
| | - Florencia C. Menegalli
- Laboratory of Process Engineering, School of Food Engineering , University of Campinas , UNICAMP, 13083-862 , Campinas , SP, Brazil
| | - Gustavo C. Dacanal
- Department of Food Engineering, Faculty of Animal Science and Food Engineering , University of São Paulo , FZEA-USP, 13635-900 Pirassununga , SP, Brazil
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11
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Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
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Doblado-Maldonado AF, Gomand SV, Goderis B, Delcour JA. The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.044] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Goodarzi Boroojeni F, Svihus B, Graf von Reichenbach H, Zentek J. The effects of hydrothermal processing on feed hygiene, nutrient availability, intestinal microbiota and morphology in poultry—A review. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.07.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Svihus B, Hervik AK. Digestion and metabolic fates of starch, and its relation to major nutrition-related health problems: A review. STARCH-STARKE 2016. [DOI: 10.1002/star.201500295] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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15
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Zaefarian F, Abdollahi M, Ravindran V. Starch digestion in broiler chickens fed cereal diets. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2015.07.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Wang S, Copeland L. Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review. Crit Rev Food Sci Nutr 2015; 55:1081-97. [DOI: 10.1080/10408398.2012.684551] [Citation(s) in RCA: 195] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Gous PW, Gilbert RG, Fox GP. Drought-proofing barley (Hordeum vulgare) and its impact on grain quality: A review. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.187] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Peter W. Gous
- Tongji School of Pharmacy; Huazhong University of Science and Technology; Wuhan Hubei 430030 China
- The University of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - Robert G. Gilbert
- Tongji School of Pharmacy; Huazhong University of Science and Technology; Wuhan Hubei 430030 China
- The University of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - Glen P. Fox
- The University of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
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18
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Aoki N, Umemoto T, Okamoto K, Suzuki Y, Tanaka J. Mutants that have shorter amylopectin chains are promising materials for slow-hardening rice bread. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2014.09.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Neves DP, Banhazi TM, Nääs IA. Feeding behaviour of broiler chickens: a review on the biomechanical characteristics. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2014. [DOI: 10.1590/1516-635x16021-16] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- DP Neves
- State University of Campinas, Brazil
| | - TM Banhazi
- University of Southern Queensland, Australia
| | - IA Nääs
- State University of Campinas, Brazil
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20
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Bai Y, Cai L, Doutch J, Gilbert EP, Shi YC. Structural changes from native waxy maize starch granules to cold-water-soluble pyrodextrin during thermal treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4186-4194. [PMID: 24779859 DOI: 10.1021/jf5000858] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The structural changes occurring during the thermal conversion of insoluble native waxy maize starch granules to cold-water-soluble pyrodextrin under acidic conditions have been investigated by multiple techniques, including synchrotron small-angle X-ray scattering (SAXS), wide-angle X-ray scattering, differential scanning calorimetry, and gel permeation chromatography. In a mixture of water/glycerol (20/80, w/w), the SAXS characteristic peak at ca. 0.6 nm(-1) decreased in intensity as pyrodextrin solubility increased. The peak disappeared as pyrodextrin solubility reached 100%. Starch crystal size, its associated melting enthalpy, and pyrodextrin molecular size decreased as solubility increased. Although starch structure changed during thermal conversion, the pyrodextrins appeared identical to the native starch when observed in glycerol under a normal and polarized light microscope. It is proposed that the starch backbone is hydrolyzed by acid in the amorphous region and the crystalline region with starch molecules being hydrolyzed into small molecular fractions but persisting in a radial arrangement.
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Affiliation(s)
- Yanjie Bai
- Department of Grain Science and Industry, Kansas State University , Manhattan, Kansas 66506, United States
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21
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Fan D, Wang L, Chen W, Ma S, Ma W, Liu X, Zhao J, Zhang H. Effect of microwave on lamellar parameters of rice starch through small-angle X-ray scattering. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.08.003] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Wang H, Ratnayake WS. Physicochemical and Thermal Properties ofPhaseolus vulgarisL.var. Great Northern Bean Starch. J Food Sci 2014; 79:C295-300. [DOI: 10.1111/1750-3841.12357] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2013] [Accepted: 12/11/2013] [Indexed: 11/30/2022]
Affiliation(s)
- Hui Wang
- Applied Research & Engineering - The Food Processing Center; Dept. of Food Science & Technology; Univ. of Nebraska-Lincoln; Lincoln NE 68583-0930 USA
| | - Wajira S. Ratnayake
- Applied Research & Engineering - The Food Processing Center; Dept. of Food Science & Technology; Univ. of Nebraska-Lincoln; Lincoln NE 68583-0930 USA
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23
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Beckles DM, Thitisaksakul M. How environmental stress affects starch composition and functionality in cereal endosperm. STARCH-STARKE 2013. [DOI: 10.1002/star.201300212] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Diane M. Beckles
- Department of Plant Sciences; University of California; Davis CA USA
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24
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Pelleting of broiler diets: An overview with emphasis on pellet quality and nutritional value. Anim Feed Sci Technol 2013. [DOI: 10.1016/j.anifeedsci.2012.10.011] [Citation(s) in RCA: 152] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Liu H, Chaudhary D, Roberts J, Weed R, Sullivan J, Buckman S. The interaction in sorbitol-plasticized starch bionanocomposites via positron annihilation lifetime spectroscopy and small angle X-ray scattering. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2012.01.069] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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26
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Blazek J, Gilbert EP. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.02.041] [Citation(s) in RCA: 253] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Svihus B, Zimonja O. Chemical alterations with nutritional consequences due to pelleting animal feeds: a review. ANIMAL PRODUCTION SCIENCE 2011. [DOI: 10.1071/an11004] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Pelleting is an energy-demanding process that is carried out on many animal feeds to assure a large macro-structure and thus improved handling properties and a high and homogenous feed intake. Due to the heat applied during conditioning and pelleting, some chemical alterations may take place. Proteins are to some extent denatured, and this will potentially improve nutritional value through inactivation of proteinous antinutrients, although may contribute negatively through inactivation of exogenous enzymes. Only a small fraction of the starch will be gelatinised, and pelleting will not affect starch digestibility to any considerable extent. Some vitamins, however, may be destroyed during the pelleting process, and viscosity of soluble fibres may increase.
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Morphological Investigation into Starch Bio-Nanocomposites via Synchrotron Radiation and Differential Scanning Calorimetry. JOURNAL OF NANOTECHNOLOGY 2011. [DOI: 10.1155/2011/924582] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
We studied a hydrophilic, plasticized bionanocomposite system involving sorbitol plasticizer, amylose biopolymer, and montmorillonite (MMT) for the presence of competitive interactions among them at different moisture content. Synchrotron analysisviasmall angle X-ray scattering (SAXS) and thermal analysis using differential scanning calorimetry (DSC) were performed to understand crystalline growth and the distribution of crystalline domains within the samples. The SAXS diffraction patterns showed reduced interhelix spacing in the amylose network indicating strong amylose-sorbitol interactions. Depending on the sorbitol and MMT concentration, these interactions also affected the free moisture content and crystalline domains. Domains of around 95 Å and 312 Å were found in the low-moisture-content samples as compared to a single domain of 95 Å in the high-moisture-content samples. DSC measurements confirmed that the MMT increased the onset and the melting temperature of nanocomposites. Moreover, the results showed that the ternary interactions among sorbitol-amylose-MMT supported the crystalline heterogeneity through secondary nucleation.
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29
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Blazek J, Gilbert EP. Effect of Enzymatic Hydrolysis on Native Starch Granule Structure. Biomacromolecules 2010; 11:3275-89. [DOI: 10.1021/bm101124t] [Citation(s) in RCA: 204] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jaroslav Blazek
- Bragg Institute, Australian Nuclear Science and Technology Organization, Locked Bag 2001, Kirrawee DC, NSW 2232, Australia
| | - Elliot Paul Gilbert
- Bragg Institute, Australian Nuclear Science and Technology Organization, Locked Bag 2001, Kirrawee DC, NSW 2232, Australia
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30
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Xie F, Liu WC, Liu P, Wang J, Halley PJ, Yu L. Starch thermal transitions comparatively studied by DSC and MTDSC. STARCH-STARKE 2010. [DOI: 10.1002/star.200900258] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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31
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32
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Yeo LL, Seib PA. White Pan Bread and Sugar-Snap Cookies Containing Wheat Starch Phosphate, A Cross-Linked Resistant Starch. Cereal Chem 2009. [DOI: 10.1094/cchem-86-2-0210] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lee Lee Yeo
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506
| | - Paul A. Seib
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506
- Corresponding author. Phone: 785-532-4088. Fax: 785-532-7010. E-mail:
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33
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Liu Y, Shi YC. Phase and State Transitions in Granular Starches Studied by Dynamic Differential Scanning Calorimetry. STARCH-STARKE 2006. [DOI: 10.1002/star.200500448] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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34
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Ratnayake WS, Jackson DS. Gelatinization and solubility of corn starch during heating in excess water: new insights. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:3712-3716. [PMID: 19127749 DOI: 10.1021/jf0529114] [Citation(s) in RCA: 111] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Starch gelatinization is associated with the disruption of granular structure causing starch molecules to disperse in water. This study was designed to examine starch granules as they were heated in water, and their resulting morphological, structural, and solubility traits. The results indicate that starch gelatinization is a more complex process than the previously suggested order-to-disorder transition. The energy absorbed by the granules facilitates the rearrangement or formation of new bonds among molecules prior to the temperatures normally associated with the melting of amylopectin crystallites during gelatinization. It is also evident that amylose plays an important role during the initial stages of corn starch gelatinization.
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Affiliation(s)
- Wajira S Ratnayake
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583-0919, USA
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Vermeylen R, Derycke V, Delcour JA, Goderis B, Reynaers H, Koch MHJ. Structural Transformations during Gelatinization of Starches in Limited Water: Combined Wide- and Small-Angle X-ray Scattering Study. Biomacromolecules 2006; 7:1231-8. [PMID: 16602743 DOI: 10.1021/bm050651t] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Rice flour (18-25% moisture) and potato starch (20% moisture) were heated with continuous recording of the X-ray scattering during gelatinization. Rice flours displayed A-type crystallinity, which gradually decreased during gelatinization. The development of the characteristic 9 nm small-angle X-ray scattering (SAXS) peak during heating at sub-gelatinization temperatures indicated the gradual evolution into a stacked lamellar system. At higher temperatures, the crystalline and lamellar order was progressively lost. For potato starch (B-type crystallinity), no 9 nm SAXS peak was observed at ambient temperatures. Following the development of lamellar structures at sub-gelatinization temperatures, B-type crystallinity and lamellar order was lost during gelatinization. On cooling of partially gelatinized potato starch, A-type crystallinity steadily increased, but no formation of stacked lamellar structures was observed. Results were interpreted in terms of a high-temperature B- to A-type recrystallization, in which the lateral movement of double helices was accompanied by a shift along their helical axis. The latter is responsible for the inherent frustration of the lamellar stacks.
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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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Vermeylen R, Goderis B, Reynaers H, Delcour JA. Gelatinisation related structural aspects of small and large wheat starch granules. Carbohydr Polym 2005. [DOI: 10.1016/j.carbpol.2005.07.021] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Effect of starch granule structure, associated components and processing on nutritive value of cereal starch: A review. Anim Feed Sci Technol 2005. [DOI: 10.1016/j.anifeedsci.2005.02.025] [Citation(s) in RCA: 403] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Lionetto F, Maffezzoli A, Ottenhof MA, Farhat IA, Mitchell JR. The Retrogradation of Concentrated Wheat Starch Systems. STARCH-STARKE 2005. [DOI: 10.1002/star.200400298] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Svihus B, Kløvstad K, Perez V, Zimonja O, Sahlström S, Schüller R, Jeksrud W, Prestløkken E. Physical and nutritional effects of pelleting of broiler chicken diets made from wheat ground to different coarsenesses by the use of roller mill and hammer mill. Anim Feed Sci Technol 2004. [DOI: 10.1016/j.anifeedsci.2004.08.009] [Citation(s) in RCA: 149] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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