Composition, Granular Structure, and Pasting Properties of Native Starch Extracted from <i>Plectranthus edulis</i> (<i>Oromo dinich</i>) Tubers

Hellemans, Tom; Abera, Gifty; Leyn, Ingrid De; Meeren, Paul Van der; Dewettinck, Koen; Eeckhout, Mia; Meulenaer, Bruno De; Bockstaele, Filip Van

doi:10.1111/1750-3841.13971

Cited by 23 publications

(24 citation statements)

References 29 publications

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“…The ratio and composition of amylose and amylopectin, as well as the surface characteristics of the starch granules, are the key variables that influence the WAC. The WAC of anchote starch was substantially greater than that of potato starch (0.67 g/g) according to Hellemans et al [ 26 ]. The improved handling, enhanced moistness, and softer texture of baked items could all stem from the increased water binding capacity of these starches, which could also lessen dough stickiness.…”

Section: Resultsmentioning

confidence: 93%

Anchote (Coccinia abyssinica) starch extraction, characterization and bioethanol generation from its pulp/waste

Tulu¹,

Duraisamy²,

Kebede³

et al. 2023

Heliyon

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Section: Resultsmentioning

confidence: 93%

Anchote (Coccinia abyssinica) starch extraction, characterization and bioethanol generation from its pulp/waste

Tulu¹,

Duraisamy²,

Kebede³

et al. 2023

Heliyon

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“…Principal component analysis (PCA) plots can display the interrelationships between starch structural properties and the differences and similarities among diverse starches. ( 69 , 70 ). The eigenvalues of the 17 principal components could explain all the variances.…”

Section: Resultsmentioning

confidence: 99%

Correlation analysis on physicochemical and structural properties of sorghum starch

Yan

Zhao²,

Wang³

et al. 2023

Front. Nutr.

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This manuscript analyzed physicochemical and structural properties of 30 different types of sorghum starches based on their apparent amylose content (AAC). Current results confirmed that sorghum starch exhibited irregular spherical or polygonal granule shape with 14.5 μm average particle size. The AAC of sorghum starch ranged from 7.42 to 36.44% corresponding to relative crystallinities of 20.5 to 32.4%. The properties of enthalpy of gelatinization (ΔH), peak viscosity (PV), relative crystallinity (RC), degree of double helix (DD), degree of order (DO), and swelling power (SP) were negatively correlated with AAC, while the cool paste viscosity (CPV) and setback (SB) were positively correlated with AAC. Correlations analyzed was conducted on various physicochemical parameters. Using principal component analysis (PCA) with 20 variables, the difference between 30 different types of sorghum starch was displayed. Results of current study can be used to guide the selection and breeding of sorghum varieties and its application in food and non-food industries.

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“…The P Temp is the critical temperature. Before the P Temp , starch granules in an excess of water continue to swell with increasing heat temperature, and mainly amylose but also some amylopectin leach out of the granules; after reaching the P Temp , starch granules begin to lose their granular shapes, and both the increased surface interactions between the swelling granules and the leached-out starch components will lead to a rise in viscosity [ 35 ]. The above RVA parameters are influenced by granule morphology and size, amylose content, crystalline structure, and starch purity [ 32 , 33 , 34 ].…”

Section: Resultsmentioning

confidence: 99%

“…The first, second and third principal components could explain 47.8%, 21.8% and 13.6%, respectively, of the overall variation. The loading plot of PCA can exhibit the relationships among starch property parameters, and the score plot can show the similarities and differences among starches from different varieties [ 35 ]. In the present study, only the TAC was significantly positively correlated to the To, Tp, Tc, ΔH and P Temp ( Figure 5 ).…”

Section: Resultsmentioning

confidence: 99%

Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties

Zhao

Lin

et al. 2022

Molecules

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C-type starches with different proportions of A- and B-type crystallinities have different intensities and crystallinities of X-ray diffraction peaks. In this study, the intensities and crystallinities of X-ray diffraction peaks, molecular components and heat properties of C-type starches were investigated in seven sweet potato varieties, and their relationships were analyzed. The intensity and crystallinity of a diffraction peak at 5.6° were significantly positively correlated to the DP6-12 branch-chains of amylopectin and significantly negatively correlated to the true amylose content (TAC) determined by concanavalin A precipitation, gelatinization temperature, gelatinization enthalpy, water solubility at 95 °C, and pasting temperature. The intensity of diffraction peaks at 15° and 23° were significantly positively correlated to the gelatinization temperature and pasting temperature and significantly negatively correlated to the pasting peak viscosity. The significantly positive relationships were detected between the crystallinity of a diffraction peak at 15° and the DP13-24 branch-chains of amylopectin, gelatinization conclusion temperature and water solubility, between the crystallinity of diffraction peak at 17–18° and the TAC, gelatinization onset temperature, water solubility and pasting temperature, between the crystallinity of a diffraction peak at 23° and the gelatinization conclusion temperature and pasting peak time, and between the total crystallinity and the TAC, gelatinization conclusion temperature, water solubility and pasting temperature. The score plot of principle component analysis showed that the molecular components and heat property parameters could differentiate the C-type starches and agreed with their characteristics of X-ray diffraction peaks. This study provides some references for the utilizations of C-type starches.

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Composition, Granular Structure, and Pasting Properties of Native Starch Extracted from Plectranthus edulis (Oromo dinich) Tubers

Cited by 23 publications

References 29 publications

Anchote (Coccinia abyssinica) starch extraction, characterization and bioethanol generation from its pulp/waste

Anchote (Coccinia abyssinica) starch extraction, characterization and bioethanol generation from its pulp/waste

Correlation analysis on physicochemical and structural properties of sorghum starch

Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties

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