A survey of endosperm starch granules in the genus <i>Hordeum</i>: a study using image analytic and numerical taxonomic techniques

Baum, Bernard R.; Bailey, L. Grant

doi:10.1139/b87-215

Cited by 37 publications

(24 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Scanning electron micrographs (SEM) showed that both mutant and wild type had two types of starch granules, large A in lenticular shape and small B in spherical shape as the previous report [42], whereas a few irregular-shaped granules were observed in WRS-1 ( Table 2 and Fig. (3)).…”

Section: Starch Granule Morphologysupporting

confidence: 66%

Starch Properties and Structure of A Wheat Mutant High in Resistant Starch

Jia¹,

Zhang²,

Shu³

et al. 2007

TOASJ

View full text Add to dashboard Cite

Starch properties and structure of a wheat mutant (WRS-1) high in resistant starch (RS) was compared to that of the wild type (Sumai No.6). In cooked hot flour and retrograded flour, the amounts of RS in mutant WRS-1 were 7.8 and 9.4 times of wild type (0.5 in hot flour and 0.6 in retrograded flour), respectively, and correspondingly the slower and incomplete starch hydrolysis was also in both types of samples. WRS-1 had a higher max of absorbance, blue value (BV), apparent amylose content (AAC), and contained the increased intermediate and long chains with 18 degree of polymerization (DP) and decreased short chains with DP 17. Two types of starch granules, large A in lenticular shape and small B in spherical shape, were observed in both mutant and wild types. However, the starch granules in WRS-1 were relatively larger and some were irregularly-shaped. High content of total starch (TS), decreased contents of lipid (LC) and protein (PC), lower onset temperature (T o ), peak temperature (T p ), final temperature (T c ), and the enthalpy of gelatinization ( H gel ) were observed in WRS-1.

show abstract

Section: Starch Granule Morphologysupporting

confidence: 66%

Starch Properties and Structure of A Wheat Mutant High in Resistant Starch

Jia¹,

Zhang²,

Shu³

et al. 2007

TOASJ

View full text Add to dashboard Cite

show abstract

“…The wheat starch showed the presence of spherical, lenticular shaped, and large disc like granules having large proportion of A-type granules and small proportion of B-type granules. Baum and Bailey [46] reported that wheat endosperm consist of two types of starches during maturity, that is, large (A-type) and small (B-type). The granules of rice were observed to be polygonal, hexagonal, irregular, and angular shaped.…”

Section: Granular Characteristicsmentioning

confidence: 99%

In vitro digestibility, pasting, and structural properties of starches from different cereals

Kaur

Gill

Karwasra

2018

International Journal of Food Properties

View full text Add to dashboard Cite

Starches isolated from seven different cereals were evaluated for their composition, physicochemical, in vitro digestibility, structural, morphological, and pasting properties. The in vitro starch digestion rate and estimated glycemic index (GI) of cereal starches were evaluated along with the impact of cooking on starch digestion. The cooking of starch slurries increased the rapidly digestible starch content from a range of 34.7-54.4% to a range of 60.5-78.5%. On the basis of hydrolysis index, the GI ranged from 83.6 to 91.8 and after cooking it increased from 95.1 to 98.6 for different cereal starches. Both the swelling power and solubility showed an increasing trend with rising temperature. Paste clarity of starches negatively correlated with fat content. The amylose content of various starches ranged from 17.7 to 24.7% and was negatively correlated to crystalline index (r = -0.975, p ≤ 0.05). XRD pattern revealed A-type pattern of crystalline starch, where crystallinity index ranging between 28.2 to 44.9%. FTIR revealed slight differences among chemical bonding of starches from different cereals. From scanning electron micrograph observations, wheat and barley starch granules proved smoother as compared to other cereal granules. Barley contained the highest (27.5 µm) and rice had the lowest (10.2 µm) size starch granules. The pasting properties were significantly (p ≤ 0.05) different for different cereal starches. Peak, breakdown, and final viscosities were the highest for maize starch (1725, 384, and 2112 mPa.s, respectively), whereas rice and oats exhibited the highest trough and setback viscosities (1420 and 954 mPa.s, respectively). ARTICLE HISTORY

show abstract

“…The proportions of individual size fractions of starch granules are likely to be influenced by varietal factors. This has been confirmed by a number of authors 2,6,9,15,18 . At the observed variety set, the influence of varieties on the total variability of the ratio of small and large Results obtained by the means of the GFFF method confirmed the highly significant effect of variety (84%).…”

Section: )79087 %2( (-7'977-32mentioning

confidence: 56%

Comparison of the GFFF and LALLS Methods for the Measurement of Starch Granule Size Distribution in Spring Barley Caryopses

Psota

Bohačenko²,

Hartmann

et al. 2002

Journal of the Institute of Brewing

View full text Add to dashboard Cite

A newly developed method GFFF (Gravitational Field-Flow Fractionation) and the well known method LALLS (Low Angle Laser Light Scattering) were used to assess starch granule size distribution of ten varieties of spring barley. As a distribution criterion, the ratio of starch granule content larger than 8 mm (type A) and smaller than 8 mm (type B) was chosen. Both methods divided the observed set in a similar way. Varieties Akcent, Forum and Atribut formed a variety set with the highest ratio of large and small starch granules. Varieties Scarlet and Kompakt had intermediate ratios. The remaining five varieties Amulet, Novum, Olbram, Tolar and Krona had the lowest ratios of large and small starch granules. Statistical analysis showed that there was a highly significant correlation between the GFFF and LALLS methods.

show abstract

A survey of endosperm starch granules in the genus Hordeum: a study using image analytic and numerical taxonomic techniques

Cited by 37 publications

References 8 publications

Starch Properties and Structure of A Wheat Mutant High in Resistant Starch

Starch Properties and Structure of A Wheat Mutant High in Resistant Starch

In vitro digestibility, pasting, and structural properties of starches from different cereals

Comparison of the GFFF and LALLS Methods for the Measurement of Starch Granule Size Distribution in Spring Barley Caryopses

Contact Info

Product

Resources

About