Comparison of Size Characterization of Barley Starch Granules Determined by Electron and Optical Microscopy, Low Angle Laser Light Scattering and Gravitational Field-Flow Fractionation

Chmelı́k, Josef; Krumlová, A.; Budinská, M.; Kruml, Tomáš; Psota, Vratislav; Bohačenko, I.; Mazal, Pavel; Vydrová, H.

doi:10.1002/j.2050-0416.2001.tb00074.x

Cited by 43 publications

(34 citation statements)

References 14 publications

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“…However, SEM is frequently used to determine granule size. It also provides a more detailed perspective on granule surface characteristics and granule morphology (Chmelik 2001). Various studies, using x-ray photoelectron spectroscopy and SEM have revealed that the starch granule surface is predominantly (90% to 95%) carbohydrate in nature (Oostergetal and van Bruggen 1993;Calvert 1997).…”

Section: Starch Morphologymentioning

confidence: 99%

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Wani

Singh

Shah

et al. 2012

Comp Rev Food Sci Food Safe

494

288

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Rice starch is one of the major cereal starches with novel functional properties. Significant progress has been made in recent years on the characterization of rice starches separated from different rice cultivars. Studies have revealed that the molecular structure and functional properties are affected by rice germplasm, isolation procedure, climate, agronomic conditions, and grain development. Morphological studies (microscopy and particle size analysis) have reflected significant differences among rice starch granule shapes (polyhedral, irregular) and in granule size (2 to 7 μm). Nonwaxy and long-grain rice starches show greater variation in granular size than the waxy starches. Rice starch granules are smaller than other cereal starches with amylose contents varying from virtually amylose-free in waxy to about 35% in nonwaxy and long-grain rice starches. Amylose content appears to be the major factor controlling almost all physicochemical properties of rice starch due to its influence on pasting, gelatinization, retrogradation, syneresis, and other functional properties. Waxy rice starches have high swelling and solubility parameters, and larger relative crystallinity values than nonwaxy and long-grain starches. However, nonwaxy rice starches have a higher gelatinization temperature than the waxy and long-grain starches. The bland taste, nonallergenicity, and smooth, creamy, and spreadable characteristics of rice starch make it unique and valuable in food and pharmaceutical applications. This review provides recent information on the variation in the molecular structure and functional properties of different rice starches.

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Section: Starch Morphologymentioning

confidence: 99%

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Wani

Singh

Shah

et al. 2012

Comp Rev Food Sci Food Safe

494

288

View full text Add to dashboard Cite

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“…GFFF has been employed for the separation, characterization and micropreparation of a wide variety of biological, inorganic and synthetic particulate materials, such as cells [2][3][4][5], starch granules [6][7][8][9][10][11], silica gel particles [12][13][14], polymer latexes [15], fine coal particles and residues from coal liquefaction [16].…”

Section: Open Accessmentioning

confidence: 99%

Gravitational Field-Flow Fractionation Devices Fabricated via a Hot Embossing/Thermal Bonding Method

Yang

2014

Micromachines

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A novel hot embossing/low temperature ethanol solvent bonding method for the fabrication of polymethylmethacrylate (PMMA) field flow fractionation devices has been developed. The separation channel on a PMMA substrate was generated by a hot embossing process without vacuum. Special temperature-pressure profiles were used to analyze the influence of the hot embossing parameters. After the hot embossing process, ethanol solvent bonding was used to seal the separation channel on the PMMA substrate. The experimental results show that the bonding strength with ethanol solvent bonding at 35 °C (aspect ratio (depth/width): 0.043) is 3.05 MPa, and the deformation percentage is very low (0.54%). A burst pressure test indicated that the as-prepared PMMA gravitational field flow fractionation device has a very high burst pressure. Furthermore, the higher resolution of the as-prepared PMMA gravitational field flow fractionation device in the separation of wheat and starch particles shows that the hot embossing/low temperature ethanol solvent bonding technique will have potential commercial value.

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“…In the endosperm, starch can be found in two configurations: A-granules with average diameter range of 10-40 mm and B-granules with average diameter range of 1-10 mm with an approximate weight ratio (A:B) of 9:1 and total number ratio (A:B) of 1:9. [2,[49][50][51] The embryo largely contains oil and protein with little starch. [12] Knowing that the starch granule size approximately corresponds to the pore size, [31] we measured the pore surface area-to-volume ratio (S=V p ) of the confining space or, in other words, the pore geometry of the starch granules from the c values given in Table 1.…”

Section: Pore Geometrymentioning

confidence: 99%

Measurement of Water Diffusivities in Barley Components Using Diffusion Weighted Imaging and Validation with a Drying Model

2009

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Diffusion-weighted magnetic resonance imaging was used to determine water diffusion coefficients (D) in hull-less barley kernel components (endosperm and embryo) at 20.5±0.5 C. The D values in barley components were time-dependent and restricted in nature as indicated by the decrease in the apparent diffusion coefficient with increasing diffusion time (from 3 to 25 ms). A four-parameter Padé approximation model was used to estimate D and pore geometry (pore surface area-to-volume ratio, pore size, porosity, electrical conductivity and permeability of water) of the barley components after long diffusion time (t!1) using data obtained during a relatively short period of diffusion. The D of embryo and endosperm were 2.2±0.07 Â 10 -5 mm 2 =s and 1.0 AE 0.10 Â 10 À5 mm 2 =s, respectively. These D values were used to simulate moisture and temperature patterns during the drying of a barley kernel using a two-dimensional simultaneous heat and moisture transfer model and compared with literature D values for validation purposes. Based on the comparison, the D values of barley components obtained from our study can be used to develop realistic models of water transport in barley during different postharvest processing operations (e.g., drying, kilning, steeping).

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Comparison of Size Characterization of Barley Starch Granules Determined by Electron and Optical Microscopy, Low Angle Laser Light Scattering and Gravitational Field-Flow Fractionation

Cited by 43 publications

References 14 publications

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Gravitational Field-Flow Fractionation Devices Fabricated via a Hot Embossing/Thermal Bonding Method

Measurement of Water Diffusivities in Barley Components Using Diffusion Weighted Imaging and Validation with a Drying Model

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