Form and functionality of starch

Copeland, Les; Blaz̆ek, Jaroslav; Salman, Hayfa; Tang, Mary Chiming

doi:10.1016/j.foodhyd.2008.09.016

Cited by 780 publications

(604 citation statements)

References 101 publications

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“…The results are comparable to amylose content of sweet chestnut starch (DEMIATE et al, 2001) and rice starches (WANI et al, 2013). The amylose content of starch is related to some factors, such as species, climatic conditions, and harvesting period (COPELAND et al, 2009). The amylose content of the starch plays an important role in the physico-chemical (syneresis, freeze thaw stability, pasting properties) and functional (swelling power, solubility, water absorption capacity) properties of starch.…”

Section: Apparent Amylose Contentsupporting

confidence: 61%

Physico-Chemical Characterization Of Sweet Chestnut (Castanea Sativa L.) Starch Grown In Temperate Climate Of Kashmir, India

Muzaffar¹,

Maqbool²,

Wani³

et al. 2016

Acta Alimentaria

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Studies were conducted to characterize the chestnut starch for physico-chemical properties. Chemical composition of chestnut starch showed low levels of protein and ash indicating purity of starch. The results revealed low water and oil absorption capacity of chestnut starch. Starch showed high swelling power and low solubility index. Swelling power and solubility index of chestnut starch increased with increase in temperature (50-90 °C). The results revealed high initial, peak, setback, breakdown, and fi nal viscosity but low paste development temperature. Transmittance (%) of the starch gel was low and decreased with increasing storage period. The chestnut starch gel showed increase in % water release (syneresis) with increase in time of storage but was less susceptible to repeated cycles of freezing and thawing. Starch was also characterized for granule morphology. Starch granules were of round and oval shapes, some granules showed irregular shape.

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Section: Apparent Amylose Contentsupporting

confidence: 61%

Physico-Chemical Characterization Of Sweet Chestnut (Castanea Sativa L.) Starch Grown In Temperate Climate Of Kashmir, India

Muzaffar¹,

Maqbool²,

Wani³

et al. 2016

Acta Alimentaria

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“…The morphological features and physical, chemical and functional properties of starch granules are described in detail in numerous review articles (for example, [3][4][5][6]) including in this issue [7]. Nevertheless, it will be helpful to review briefly some aspects of the properties of starch relevant to archaeological contexts.…”

Section: Properties Of Starch Relevant To Archaeologymentioning

confidence: 99%

“…Starch granules vary considerably between and within species with respect to size (1-100 microns in diameter), shape (spherical, elongated, lenticular, multi-lobed, compound), fine structure of amylose and amylopectin molecules, degree of crystallinity and structural inhomogeneity [3][4][5][6]). The natural variability of native starch morphology is due to the diversity in the multiple genes that encode the enzymes of the biosynthetic pathway, as reviewed elsewhere in this special issue [8].…”

Section: Properties Of Starch Relevant To Archaeologymentioning

confidence: 99%

Archaeological Starch

Copeland

Hardy

2018

Agronomy

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Abstract:This article reviews evidence of how starch granules associated with archaeological artefacts provide an insight into the use of plants by our ancestors for food, medicines and cultural activities. The properties of starch relevant to archaeological contexts, methods for examining ancient starch and the types of environmental conditions that would promote survival of starch granules over hundreds of thousands of years as part of the archaeological record, are considered. Starch granules identified in dental calculus are clear indicators of the individual having consumed starchy food as part of the diet. However, surviving starch granules may be only a tiny fraction of those consumed over a lifetime and not necessarily representative of foods that were in the diet. A hypothesis, based on a combination of archaeological, physiological and genetic evidence, that plant foods containing high quantities of digestible starch were essential for the evolution of the modern human phenotype, is discussed.

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“…al., 2010;SINGH et al, 2003). Ele é o carboidrato de reserva de muitas plantas e é depositado como grânulo insolúvel e semicristalino em tecidos de reserva como grãos, tubérculos e raízes e seu tamanho e forma dependem da espécie e da maturidade da planta (MANNERS, 1988;COPELAND et al, 2009 …”

Section: Amido Nativounclassified

“…Devido ao baixo grau de ramificação, a amilose dissolvida tem tendência a formar agregados insolúveis semicristalinos, dependendo da localização da ramificação na estrutura (COPELAND et al, 2009).…”

Section: Composição Do Amido E Estrutura Dos Componentesunclassified

Estudo das alterações na microestrutura de partículas de amido de milho em processos de granulação

Hubinger¹

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Form and functionality of starch

Cited by 780 publications

References 101 publications

Physico-Chemical Characterization Of Sweet Chestnut (Castanea Sativa L.) Starch Grown In Temperate Climate Of Kashmir, India

Physico-Chemical Characterization Of Sweet Chestnut (Castanea Sativa L.) Starch Grown In Temperate Climate Of Kashmir, India

Archaeological Starch

Estudo das alterações na microestrutura de partículas de amido de milho em processos de granulação

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