Comparison of structural and physicochemical properties of starches from five coarse grains

Yang, Qinghua; Zhang, Weili; Luo, Yan; Li, Jing; Gao, Jinfeng; Yang, Pu; Gao, Xiaoli; Feng, Baili

doi:10.1016/j.foodchem.2019.02.134

Cited by 46 publications

(26 citation statements)

References 32 publications

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“…The morphology of both proso millet flours was observed using SEM according to a method reported by Yang et al [17].…”

Section: Methodsmentioning

confidence: 99%

“…According to the method reported by Yang et al [17], the thermal properties of proso millet flour were analyzed using a differential scanning calorimeter (Q 2000, TA Instruments Inc, Newcastle, DE, USA).…”

Section: Methodsmentioning

confidence: 99%

“…The pasting properties of proso millet flour were measured using a rapid visco analyzer (RVA 4500, Perten, Stockholm, Sweden) according to the method reported by Yang et al [17] with following modifications: 3 g of proso millet flour was used with 20 mL of water.…”

Section: Methodsmentioning

confidence: 99%

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Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Yang

Liu

Zhang

et al. 2019

Foods

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Proso millet, a grain which is principally consumed in cooked form, is favored by consumers because of its rich nutritional value. However, the changes in morphological and physicochemical properties of proso millet grains occurring during the cooking process have rarely been reported. In this study, we investigated the changes in morphological and physicochemical properties of cooked waxy and non-waxy proso millets. During the cooking process, starch granules in the grains were gradually gelatinized starting from the outer region to the inner region and were gelatinized earlier in waxy proso millet than in non-waxy proso millet. Many filamentous network structures were observed in the cross sections of cooked waxy proso millet. As the cooking time increased, the long- and short-range, ordered structures of proso millets were gradually disrupted, and the ordered structures were fully disrupted by 20 min of cooking. In both waxy and non-waxy proso millets, thermal and pasting properties significantly changed with an increase in the cooking time. This study provides useful information for the processing of proso millet in the food industry.

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“…The morphology of both proso millet flours was observed using SEM according to a method reported by Yang et al [17].…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Yang

Liu

Zhang

et al. 2019

Foods

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“…The retrogradation of the cassava starches was measured using the method of Yang et al [21] with some modifications. First, 1 g of starch and 100 mL of H 2 O were mixed in a graduated glass test tube and then placed in a 100°C water bath for 15 min.…”

Section: Retrogradationmentioning

confidence: 99%

Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China

Chen

et al. 2020

International Journal of Food Properties

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Starches from sixteen cassava germplasms harvested at the same time in the Hainan region were evaluated for their physicochemical and structural properties. The granule morphology of all the isolated cassava starch samples showed round, bell or oval shapes and exhibited the same A-type crystalline pattern. The crystallinity range was 26.6-30.8%. The selected cassava germplasms showed a wide variation in granule size distribution: The D[4,3] (the average particle size) ranged from 13.49 μm to 306.27 μm. The water absorption capacity (192.6-226.7%), oil absorption capacity (185.-0-216.9%) and transparency (6.8-16.5%) indices varied significantly among the cassava germplasms. However, the retrogradation rates of the cassava starch pastes increased rapidly during the first 1 h and then stabilized. The solubility of starch increased with the temperature. In addition, the FTIR (Fourier Transform Infrared Spectrometer) ratios of 1045/1022 cm −1 and 1022/995 cm −1 of the sixteen cassava starches varied in the range of 1.06-1.78 and 0.78-1.04, respectively. These results indicated that the granule size, relative crystallinity, degree of short-range order, water and oil absorption capacities, solubility and transparency of the cassava starches were greatly influenced by the variety of cassava, which could help in determining the advantages of these starches for applications in different food and nonfood industries.

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“…[ 34 ] According to this, a negative correlation (r : −0.6476) between amylose content and SP was observed for RS starches, indicating that amylose could inhibit the swelling of starch grains. [ 35 ]…”

Section: Resultsmentioning

confidence: 99%

Comparison of Isolation Methods and Physicochemical Characteristics of Starches Isolated from Red and White Sorghum Hybrids

Albarracín

Drago

2020

Starch Stärke

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The aim of this study is to optimize starch isolation from different sorghum cultivars and characterize the starch from fourteen red and white sorghum hybrids. Methods involving sulfite maceration and/or protein hydrolysis are assayed. Recovery and yield, residual protein, total and starch damage, whiteness index (WI), water absorption, solubility, and swelling power of isolated starches are compared in order to select the appropriate isolation method. Results indicate that starch recoveries between 44-76%. Isolated starches present 0.58-2.4 g 100 g −1 residual proteins, 89.1-90.6 WI, 5.10-9.57 g 100 g −1 solubility, and 15.09-22.57 g water 100 g −1 swelling power. Taking into account recovery, residual protein, WI, and good hydration properties of starch, the maceration during 24 h combined with protein hydrolysis during 3 h is used to isolate starches. After starch isolation, its characterization (residual protein, total and damage starch, amylose content, particle size distribution, WI, crystallinity, gelatinization temperature, water absorption, solubility, and swelling power) is performed. Principal component analysis shows that color as indicator of variety is influenced by the structure, composition, and physicochemical properties of isolated starch. Starches from white sorghum hybrids have higher amylose content and gelatinization temperature than the red ones, which affect starch solubility, and swelling power.

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Comparison of structural and physicochemical properties of starches from five coarse grains

Cited by 46 publications

References 32 publications

Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China

Comparison of Isolation Methods and Physicochemical Characteristics of Starches Isolated from Red and White Sorghum Hybrids

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