Changes in Amylose and Total Starch Content in `Fuji' Apples during Maturation

Abstract

Total starch and amylose (AM) concentration and a starch index (SI) were determined in 'Fuji' apple (Malus domestica Borkh.) fruit from weekly harvests in 1990 and 1991. As apples matured, SI scores increased and total starch and amylose content decreased. The percentage of AM in the total starch decreased as the apples matured. Because KI solutions interact efficiently only with AM, the SI is less reliable in representing total starch during later stages of 'Fuji' apple maturation.

Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple

“…The biosynthesis and degradation of starch are closely associated with fruit development and quality formation (Beruter, 1985;Fan, Matthesis, & Patterson, 1995;Irving, Shingleton, & Hurst, 1999). Starch is a major substance accumulated during maturation of the apple fruit (Magein & Leurguin, 2000).…”

Application of spherical silicate to prepare solid dispersion dosage forms with aqueous polymers

“…The percentage amylose (% AM) in total starch was determined using a semi-quantitative method as described by Magel (1991) and Fan et al (1995). This method is an improved approach of the Hovenkamp-Hermelink et al (1988) method.…”

“…Starch, more precisely amylose (AM), forms a polyiodine complex with I 2 -KI that is blackblue (Fan et al, 1995). The amylopectin (AP)-polyiodine complex produces a light purplered pigment rather than the typical black-blue of the AM-polyiodine stains (Cho and Gil, 2004) and contributes less to staining.…”

“…Travers et al (2002) found a linear relationship between staining patterns (SPI) and starch concentration (% DM) of two cider cultivars. Seasonal variation in correlation between starch concentrations (g Kg -1 in dry matter) and SPI were found in 'Fuji' and the AM to AP ratio of the starch may influence the ability to assess starch with iodine (Fan et al, 1995). The amount of AM in apple fruit starch has been studied (Carter and Neubert, 1954;Potter et al, 1949;Stevenson et al, 2006).…”

“…The amount of AM in apple fruit starch has been studied (Carter and Neubert, 1954;Potter et al, 1949;Stevenson et al, 2006). The capacity of binding with iodine was determined to be about 20 to 21% (w/w) for AM compared to 0.3 to 2.6% for AP (Fan et al, 1995;Magein and Leurquin, 2000). Overall, AM concentration in total starch has been measured in many ways and for different purposes (Smith et al, 1995).…”