Characterization of starches isolated from different Chinese Baizhi (<i>Angelica dahurica</i>) cultivars

Zhou, Hongying; Wang, Jianhua; Zhao, Hongjie; Fang, Xinsheng; Sun, Yinshi

doi:10.1002/star.200900214

Cited by 20 publications

(17 citation statements)

References 24 publications

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“…The resulting X-ray diffraction patterns of the Tartary buckwheat and common buckwheat varieties and the maize starch presented the ''A'' type pattern, as expected. The potato starch exhibited the ''B'' type X-ray diffraction pattern as expected (Jane, 2006;Zhou, Wang, Zhao, Fang, & Sun, 2010;Zobel, 1988). In the study, the results for the Tartary buckwheat starches showed the same X-ray diffraction pattern as reported by Liu et al (2013), and the starches of the common buckwheat varieties presented similar X-ray diffraction patterns to those reported by Zhang et al (2009).…”

Section: Morphological Characteristicssupporting

confidence: 88%

“…The starches of all four buckwheat varieties presented significantly higher breakdown viscosities than the potato and maize starches and the starch of the Tartary buckwheat variety Xinong9920 presented the highest breakdown viscosity at 825 cP. The viscosity variations of starch during the heating cycle are influenced by the length, granular swelling, and solubility of starch amylose as well as granule friction (Zhou et al, 2010). Setback viscosity is a measure of the stability of cooled starch paste and a high setback viscosity indicates the tendency to retrograde (Uarrota et al, 2013).…”

Section: Pasting Viscositymentioning

confidence: 93%

“…3). Such differences in diffraction patterns can likely be attributed to the biological origin, crop variety, amylose and amylopectin content, growth conditions and maturity of parent plant at harvest time (Zhou et al, 2010). The X-ray diffraction pattern differed between Tartary buckwheat and common buckwheat and this probably could be attributed to crop species and starch granule sizes.…”

Section: Morphological Characteristicsmentioning

confidence: 99%

“…It has been reported that starch gelatinization viscosity increases with starch suspension heating, and the breakdown viscosity is attributed to the rupturing of swollen granules (Sandhya & Bhattacharya, 1995). Starch amylose contributes to higher starch rigidity and maintains the integrity of swollen starch granules through rupturing prevention (Zhou et al, 2010).…”

Section: Varietiesmentioning

confidence: 99%

See 3 more Smart Citations

Tartary buckwheat ( Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch

et al. 2016

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Section: Morphological Characteristicssupporting

confidence: 88%

Section: Pasting Viscositymentioning

confidence: 93%

Section: Morphological Characteristicsmentioning

confidence: 99%

Section: Varietiesmentioning

confidence: 99%

See 2 more Smart Citations

Tartary buckwheat ( Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch

et al. 2016

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“…This is a major nutritional component in plant grains, consisting primarily of amylose and amylopectin. Starch has been used in numerous industrial applications around the world for thickening, stabilizing, and the gelling capabilities in a wide variety of foods and non-food products (Zhou, Wang, Zhao, Fang, & Sun, 2010). Physicochemical properties of starch differ with its source (Guinesi et al, 2006) and with the practiced extraction procedures or processes.…”

Section: Introductionmentioning

confidence: 99%

Effect of the alkaline and acid treatments on the physicochemical properties of corn starch

Palacios-Fonseca

Castro-Rosas

Gómez‐Aldapa

et al. 2013

CyTA - Journal of Food

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Corn starches were isolated using three different methods: water steeping, alkaline steeping, and acid steeping. The effects on their structural, micro structural, thermal, and chemical properties were evaluated, with especial emphasis in the alkaline process that is close related to the nixtamalization process. The isolation method influences the amylose content, crystallinity, and enthalpy of the starch granules. Scanning electron microscopy showed that the isolation method produced changes on the surface of the granules, and in some cases there were holes on the surface. Method 2 (the alkaline method) produces the starch granules with low protein and fat content and there was an increase in the enthalpy for this method, that can be explained in terms of thermodynamics by the increase of particles into the starch granules, which was confirmed by an increase in the ash content. A negative correlation between these variables was found (r ¼ 70.99), while a positive correlation between enthalpy and amylose content was also found (r ¼ 1).Keywords: corn starch; isolation method; functional properties of starch; amylose; amylopectin Almidones de maı´z fueron aislados por tres diferentes me´todos: usando reposo en agua, reposo alcalino y reposo a´cido. Se evaluaron los efectos de estos me´todos sobre las propiedades estructurales, microestructurales, te´rmicas y quı´micas en los gra´nulos de almido´n. Los resultados mostraron que los me´todos de obtencio´n de almido´n tienen fuerte influencia en el contenido de amilosa en los almidones aislados, ası´como en su estructura cristalina obtenida mediante difraccio´n de rayos X, ası´como cambios en la superficie de los gra´nulos observados por microscopia electro´nica de barrido, se tiene especial e´nfasis en el proceso alcalino, por que es cercano al proceso de nixtamalizacion. El me´todo alcalino produjo gra´nulos de almido´n con bajo contenido de proteı´na y grasa. En el caso del tratamiento alcalino, en te´rminos termodina´micos, el incremento en la entalpia tambie´n puede ser explicado por el incremento de las partı´culas dentro de los gra´nulos de almido´n, resultado que es confirmado por el incremento del contenido de cenizas. Finalmente, se encontro´una correlacio´n (r ¼ 70,99) tomando en cuenta los valores de cristalinidad y entalpia, y una correlacio´n positiva (r ¼ 1) entre entalpia y contenido de amilosa.Palabras clave: almido´n de maı´z; me´todo de aislamiento; propiedades funcionales de almido´n; amilosa; amilopectina

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Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch

Wang

Han

et al. 2023

J Sci Food Agric

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BACKGROUND: Starch is a major nutrient in the human diet and has been widely used as an ingredient in many food and nonfood applications. However, the research on the quality characteristics of Tartary buckwheat is lagging behind, and there is a lack of high-quality special varieties, which makes it difficult to become a popular food. The physicochemical properties of Tartary buckwheat starch may be affected by different environments and varieties, and the stability of planted varieties in different regions is also an important issue in current research. RESULTS:The average amylose content and pasting properties of Dingxi Tartary buckwheat were lower, while the solubility, transparency, relative crystallinity and gelatinization enthalpy were higher compared with the other two regions, and there were significant differences between different varieties. All samples showed typical A-type structure, and the starch shortrange order structure changed slightly. Amylose content, solubility, transparency, granule size distribution, pasting properties and thermal properties were significantly affected by environment and variety.CONCLUSION: When choosing high-quality special varieties and products for processing, it contributes to select different buckwheat varieties and planting areas based on various objectives by understanding the effects of environment and varieties on the physicochemical properties of Tartary buckwheat starch. In this study, the four varieties planted in Dingxi and the two varieties in Zhaojue were easy to digest, and the differences of pasting properties and thermal properties are helpful to improve the application of Tartary buckwheat starch in the food industry.

show abstract

Characterization of starches isolated from different Chinese Baizhi (Angelica dahurica) cultivars

Cited by 20 publications

References 24 publications

Tartary buckwheat ( Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch

Tartary buckwheat ( Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch

Effect of the alkaline and acid treatments on the physicochemical properties of corn starch

Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch

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