A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property

Cheng, Li; Hu, Yue; Huang, Tao; Gong, Bo; Yu, Wenwen

doi:10.1016/j.ijbiomac.2020.08.123

Cited by 74 publications

(36 citation statements)

References 29 publications

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“…Compared to native NACS, native WCS had very few chains longer than DP 100 (defined as amylose chains), while G50 and G80 showed a much higher content of these chains. In addition, as reported previously, native G50 and G80 also had much longer amylopectin chains than NACS, 26 as also shown in Fig. S1.…”

Section: Starch Cld Change During Digestionsupporting

confidence: 86%

Mutual interactions between α-amylase and amyloglucosidase in the digestion of starch with distinct chain-length distributions at a fully gelatinized state

et al. 2022

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Section: Starch Cld Change During Digestionsupporting

confidence: 86%

Mutual interactions between α-amylase and amyloglucosidase in the digestion of starch with distinct chain-length distributions at a fully gelatinized state

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“…Take Group A-Δ H g as an example (as stated above, Group A for thermal properties consisted of samples AWR S01–S03, DR S04–S13, and S14–S23). It has been reported that Δ H g were significantly correlated with β Ap, 1 , β Ap, 2 , β Ap, 3 , h Ap, 1 , β Am, 2 and h Am, 2 in rice starches ( 5 , 24 , 28 , 34 ). The CLDs of these rice starches were characterized with SEC and the results were fitted to biosynthesis-based models, as discussed above.…”

Section: Resultsmentioning

confidence: 98%

Testing the Linearity Assumption for Starch Structure-Property Relationships in Rices

2022

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Many properties of starch-containing foods are significantly statistically correlated with various structural parameters. The significance of a correlation is judged by the p-value, and this evaluation is based on the assumption of linear relationships between structural parameters and properties. We here examined the linearity assumption to see if it can be used to predict properties at conditions that are not close to those under which they were measured. For this we used both common domesticated rices (DRs) and Australian wild rices (AWRs), the latter having significantly different structural parameters and properties compared to DRs. The results showed that (1) the properties were controlled by more than just the amylopectin or amylose chain-length distributions or amylose content, other structural features also being important, (2) the linear model can predict the enthalpy ΔHg of both AWRs and DRs from the structural parameters to some extent but is often not accurate; it can predict the ΔHg of indica rices with acceptable accuracy from the chain length distribution and the amount of longer amylose chains (degree of polymerization > 500), and (3) the linear model can predict the stickiness of both AWRs and DRs to acceptable accuracy in terms of the amount of longer amylose chains. Thus, the commonly used linearity assumption for structure-property correlations needs to be regarded circumspectly if also used for quantitative prediction.

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“…Se seleccionó un método de obtención de almidón de garbanzo por vía húmeda (Alexandre et al, 2016). Se caracterizó el almidón obtenido para determinar porcentaje de amilosa y amilopectina (Li et al, 2020). Se desarrolló un diseño experimental para formular el bioplástico.…”

Section: Metodologíaunclassified

“…Su producción mundial alcanzó los 4 millones de toneladas métricas en 2015 y sigue aumentando considerablemente (Xu & Yang, 2012;Romero & Zhang, 2019). El sólido crecimiento de este campo emergente de la industria está impulsado por múltiples factores, incluida la conciencia ambiental y las preferencias cambiantes de los consumidores, nuevas políticas y legislación, así como el desarrollo de producto (Imre et al, 2019;Hu, 2014;Jõgi & Bhat, 2020;Li et al, 2020). Los bioplásticos, por definición, son biodegradables y / o se obtienen de fuentes renovables ofreciendo una alternativa sostenible a los plásticos convencionales.…”

Section: Introductionunclassified

Obtención y caracterización de un bioplástico a partir de garbanzo (cicer arietinum)

Pilataxi¹,

Almendáriz

Huilcapi

et al. 2022

ConcienciaDigital

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Introducción: El plástico (polietileno) es un aliado importante en la cotidianidad del ser humano, sin embargo, su uso y excesiva acumulación ha generado una grave problemática ambiental. Objetivo: Esta investigación busca desarrollar un material biodegradable a partir del del almidón de garbanzo con características similares al plástico y que potencialmente se pueda usar como recubrimiento para alimentos. Metodología: Se realizó una revisión bibliográfica para determinar el método de extracción del almidón de garbanzo, seleccionando el método de vía húmeda. Se realiza un diseño experimental 22 de dos factores que son peso de almidón (g) y volumen de agua destilada (mL) y a cada tratamiento se adiciona 1,5 mL de glicerina (plastificante) y 4 mL de ácido acético (modificador químico). Se ensayan las propiedades mecánicas de los bioplásticos bajo la Norma NTE INEN 2635:2012 Métodos de ensayo para las propiedades de tracción de láminas delgadas y su biodegradabilidad bajo la Norma Técnica INEN 2643:2012. Especificaciones para plásticos compostables. Resultados: Se caracterizó el almidón mediante pruebas fisicoquímicas: resultando 19% de amilosa, 81% de amilopectina, 4,53 de pH, 39249 mPas de viscosidad, 60ºC de temperatura de gelatinización y 4,82 de índice de solubilidad. La formulación del bioplástico con mejores propiedades mecánicas está constituida por: 3,5 % (1,5 mL) de glicerina, 9,5 % (4 mL) de ácido acético, 3,5 % (1,5 g) de almidón de garbanzo y 83,5 % (35 mL) de agua destilada. El biopolímero seleccionado presenta alta biodegradabilidad acuosa y características físicas: 4,9 Mpa de módulo de elasticidad, 24,2 % de elongación, 2,8 N de carga máxima, 1 Mpa de esfuerzo máximo. Conclusión: El bioplástico obtenido a partir del almidón de garbanzo presenta propiedades mecánicas comparables con las láminas de polietileno de baja densidad y propiedades biodegradables que permiten usarlo en envoltura para alimentos.

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A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property

Cited by 74 publications

References 29 publications

Mutual interactions between α-amylase and amyloglucosidase in the digestion of starch with distinct chain-length distributions at a fully gelatinized state

Mutual interactions between α-amylase and amyloglucosidase in the digestion of starch with distinct chain-length distributions at a fully gelatinized state

Testing the Linearity Assumption for Starch Structure-Property Relationships in Rices

Obtención y caracterización de un bioplástico a partir de garbanzo (cicer arietinum)

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