Granular Structure and Physicochemical Properties of Starches from Amaranth Grain

Xia, Xuejuan; Li, Guannan; Liao, Furong; Zhang, Fusheng; Zheng, Jiong; Kan, Jianquan

doi:10.1080/10942912.2013.860168

Cited by 36 publications

(15 citation statements)

References 28 publications

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“…The starch granules from both opaque and translucent perisperm have a size of approximately 1.0 µm, in the range of the size of rice starch granules. In addition, granules appeared to be polygonal with smoothed surfaces and rounded corners, similar to those reported in the literature from whole amaranth seeds . The starch granule morphology results show that the nature of the perisperm (opaque or translucent) does not affect the morphology of the isolated starch granules.…”

Section: Resultssupporting

confidence: 85%

Characteristics of Starch from Opaque and Translucent Perisperm of Amaranth (A. hypochondriacus) Grains

et al. 2018

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Amaranth is a pseudocereal that has seen increasing production in recent decades. However, the physicochemical properties of amaranth starch have been scarcely studied. This work focuses on the characterization of amaranth starch from two different varieties. Amaranth starch was isolated from the perisperm of opaque and translucent amaranth (A. hypochondriacus) grains using a wet milling process. The starch granules in both cases show typical morphological features, with a polygonal shape and mean granule diameter of 1.5-2.5 mm. Starch from opaque perisperm is waxy, with an amylose content of 0.5%. In contrast, starch from a translucent perisperm presents a high amylose content of 14.9%. A DSC study shows a gelatinization enthalpy of 8.1-8.4 J g À1 for both cases. The amylopectin molecular weight is higher for the opaque perisperm (7.0 Â 10 7 g Á mol À1 ) than for the translucent (6.2 Â 10 7 g Á mol À1 ) perisperm. In contrast, the radius of gyration is higher for the translucent perisperm (237 nm) than its opaque (222 nm) counterpart. The differences in the starch characteristics of translucent and opaque perisperm increase the potential of amaranth starch for diverse applications, from gluten-free bread to encapsulation systems.

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Section: Resultssupporting

confidence: 85%

Characteristics of Starch from Opaque and Translucent Perisperm of Amaranth (A. hypochondriacus) Grains

et al. 2018

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“…Starches from different sources are varied in their morphological, structural and functional properties. [1][2][3][4][5][6][7][8] These differences result in different applications in food and non-food industries. However, most commercially available starches are isolated from cereal grains (rice, maize, and wheat) and some plant tubers and roots (potato, cassava, and yam).…”

Section: Introductionmentioning

confidence: 99%

Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches

Zhang

Fan

Lin

et al. 2016

International Journal of Food Properties

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The dry root tuber of Stephania epigaea contained 36.5% starch, indicating a good starch source. In this study, starch was isolated from S. epigaea. Its morphology, physicochemical, and functional properties were investigated and compared with potato and maize starches. S. epigaea starch had small spherical granules with centric hila and large ellipsoidal granules with eccentric hila, and granule sizes varied from 7 to 40 μm. The starch had 33.9% amylose content and B-type crystallinity. The gelatinization onset, peak, and final temperatures were 59.4, 62.3, and 66.2°C, respectively, and were lower than those of potato and maize starches, but the enthalpy (16.3 J/g) was higher than that of potato and maize starches. The peak, hot, final, and breakdown viscosities were 2227, 1623, 2149, and 594 dPa s, respectively, and were significantly higher than those of maize starch and lower than those of potato starch. S. epigaea starch was more susceptible to amylase hydrolysis and in vitro digestion than potato starch and less than maize starch. This study would be useful for the applications of starch from S. epigaea in the food and non-food industries.

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“…Starch is synthesized as granules in higher plants and composed of two major components, amylose and amylopectin, and some minor components such as proteins and lipids (Baldwin, 2001;Jaiswal & Kumar, 2015;Xia et al, 2015). The proteins and lipids within starch granules are normally classified into two types: starch surface and interior proteins and lipids.…”

Section: Introductionmentioning

confidence: 99%

Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch

Fan

Lin

et al. 2017

Food Sci. Technol

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An indica rice Te-qing (TQ) and two japonica rice Guang-ling-xiang-nuo (GLXN) and Wu-xing-9915 (WX) were studied in this research. The starches from GLXN, WX, and TQ contain approximately 0.2%, 16.8%, and 26.1% apparent amylose content (AC), respectively (Man et al., 2013) and represent the waxy, low-, and high-amylose rice starches. These rice cultivars were grown in the farm of Yangzhou University in 2015.Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch AbstractRice starches with different amylose contents were treated with sodium dodecyl sulfate (SDS) to deplete surface proteins and lipids, and the changes in molecular structure, thermal properties, and enzymatic hydrolysis were evaluated. SDS treatment did not significantly change the molecular weight distribution, crystalline structure, short-range ordered degree, and gelatinization properties of starch, but significantly altered the pasting properties and increased the swelling power of starch. The removal of surface proteins and lipids increased the enzymatic hydrolysis and in vitro digestion of starch. The influences of removing surface proteins and lipids from starch on swelling power, pasting properties, and enzymatic hydrolysis were different among the various starches because of the differences in molecular structures of different starch styles. The aforementioned results indicated that removing the surface proteins and lipids from starch did not change the molecular structure but had significant effects on some functional properties.Keywords: enzymatic hydrolysis; molecular structure; rice starch; surface proteins and lipids; thermal properties.Practical Application: Surface proteins and lipids of starch and its molecular structure and functional properties.

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Granular Structure and Physicochemical Properties of Starches from Amaranth Grain

Cited by 36 publications

References 28 publications

Characteristics of Starch from Opaque and Translucent Perisperm of Amaranth (A. hypochondriacus) Grains

Characteristics of Starch from Opaque and Translucent Perisperm of Amaranth (A. hypochondriacus) Grains

Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches

Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch

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