Granule Size Distribution and Chemical Composition of Starches from 12 Soft Wheat Cultivars

Raeker, Maide Ö.; Gaines, C. S.; Finney, P. L.; Donelson, Tom

doi:10.1094/cchem.1998.75.5.721

Cited by 179 publications

(148 citation statements)

References 28 publications

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“…Those changes might directly influence A-and B-granule formation. It was found the A-and B-granules differ in physicochemical properties and the altered distribution and ratio of starch granule forms can also be associated with worsen malting quality under high temperatures 20,24,28 .…”

Section: Discussionmentioning

confidence: 99%

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The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

Wei

Dai

et al. 2009

Journal of the Institute of Brewing

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The variation of β-amylase activity and protein fractions in barley grains was evaluated using 148 barley genotypes grown in the field and two cultivars under in vitro culture with two temperature treatments during grain development. The results showed that there was significant genotypic variation in β-amylase activity and protein fraction content. Regression analysis indicated that β-amylase activity was positively correlated with total protein and the level of each of the protein fractions, with the correlation coefficient between β-amylase activity and hordein content being the highest. Furthermore, higher post-anthesis temperatures (32/26°C, day/night) significantly enhanced β-amylase activity and protein fraction content, presumably as a result of reduced starch content. Albumin and glutelin were the least and most affected, respectively, in comparison with the plants under lower temperature (22/16°C). Temperature post-anthesis also influenced the morphology of the starch A granule and the number of B granules, suggesting the altered starch structure may also be a reason for deteriorated malting quality under high temperatures.

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Section: Discussionmentioning

confidence: 99%

“…The A-and B-granules have different ratios in amylase to lipid content 20 . The B-granules have a higher lipid content and the A-granules have a higher amylose content 24,28 . The size of the starch granule is closely related to its physicochemical properties.…”

Section: Introductionmentioning

confidence: 99%

The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

Wei

Dai

et al. 2009

Journal of the Institute of Brewing

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“…A cultivar IAC17 apresentou 77,4% dos grânulos pertencentes ao tipo B. Vários autores têm reportado que grânulos tipo A contribuem com mais de 70% do peso total dos grânulos, mas representam apenas cerca de 3% do número total de grânulos no amido. Por outro lado, grânulos tipo B correspondem a mais que 90% do número total de grânulos, porém contribuem com menos de 30% do peso total do amido no endosperma do grão 24,26 .…”

Section: Forma E Distribuição De Tamanho Dos Grânulos De Amidounclassified

“…Grânulos tipo B possuem menor teor de amilose e maior conteúdo de lisofosfolipídeos quando comparados aos grânulos tipo A 1, 26,31 . O poder de inchamento, gelatinização e propriedades de pasta são influenciados pelo conteúdo de amilose e lisofosfolipídeos 31 .…”

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Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo

Yonemoto¹,

Calori‐Domingues²,

Franco³

2007

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada ResumoA distribuição de tamanho dos grânulos influencia diretamente a composição química do amido, afetando sua funcionalidade, características de gelatinização, susceptibilidade enzimática, e cristalinidade. Os grânulos de amido de trigo possuem distribuição bimodal de tamanho e são divididos em grânulos tipo A (10-40 μm) e B (≤10 μm). Neste trabalho amidos de trigo obtidos de quatro diferentes cultivares foram isolados e fracionados por tamanho. Amidos de diferentes tamanhos foram analisados quanto ao teor de lisofosfolipídeos e amilose, difração de raios-X, microscopia eletrônica de varredura, susceptibilidade enzimática, poder de inchamento e propriedades térmicas e de pasta. O fracionamento possibilitou a divisão dos grânulos em grandes (>15 μm) e pequenos (≤10 μm). Independente da cultivar, grânulos grandes apresentaram diâmetro médio de 22 μm e formato lenticular, enquanto grânulos pequenos mostraram diâmetro médio de 6 μm e forma arredondada. Grânulos grandes apresentaram menor teor de lisofosfolipídeos, maior teor de amilose e menor índice de cristalinidade (IC) quando comparados aos pequenos. Apesar da maior cristalinidade, os grânulos pequenos foram mais susceptíveis à hidrólise que os grânulos grandes, sugerindo que a susceptibilidade enzimática dos grânulos pequenos está relacionada à sua maior área superficial. Palavras-chave: amido; trigo; tamanho de grânulos; propriedades físico-químicas. AbstractGranule size distribution directly influences the chemical composition of starch, affecting its functionality, characteristics of gelatinization, enzymatic susceptibility and crystallinity. Wheat starch granules exhibit a bimodal size distribution and are divided into type A (10-40 μm) and type B (≤10 μm) granules. In this work, wheat starches obtained from four different cultivars were isolated and fractionated by size. This fractionation allowed the granules to be divided into large (>15 μm) and small granules (≤10 μm). Starches of different sizes were analyzed to determine their lysophospholipid and amylose content, X-ray patterns, enzymatic susceptibility, swelling power, and thermal and pasting properties. They were also examined under a scanning electron microscope. Independent of the cultivar studied, large granules showed an average diameter of 22 μm and were lentil-shaped, while small granules showed an average diameter of 6 μm and were spherical. The large granules exhibited lower lysophospholipids content, higher amylose content and a lower index of crystallinity (IC) than the small granules. Despite their higher crystallinity, small granules were more susceptible to hydrolysis than large ones, suggesting that the enzymatic susceptibility of small granules is related to its larger surface area. Keywords: starch; wheat; granule size; physicochemical properties.Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo Effect of granule size on the structural and physicochemical characteristics of wheat starchPatr...

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“…This nitrogen, however, is not only of protein origin, but comes also from phospholipids that are firmly bound to starch granules (Cornell et al 1994). Great starch granules have higher amylase concentration, they are easier degradable by activity of α-amylase, they gelatinise at lower temperatures than small starch granules (Raeker et al 1998, Peng et al 1999.…”

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Evaluation of size distribution of starch granules in selected wheat varieties by the Low Angle Laser Light Scattering method

Capouchová¹,

Petr²,

Marešová³

2003

PLANT SOIL ENVIRON

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The distribution of the size of wheat starch granules using the method LALLS (Low Angle Laser Light Scattering), followed by the evaluation of the effect of variety, experimental site and intensity of cultivation on the vol. % of the starch A (starch granules > 10 µm) was determined. The total starch content and crude protein content in dry matter of flour T530 in selected collection of five winter wheat varieties were determined. Vol. % of the starch A in evaluated collection of wheat varieties varied between 65.31 and 72.34%. The effect of a variety on the vol. % of starch A seemed to be more marked than the effect of site and intensity of cultivation. The highest vol. % of starch A reached evaluated varieties from the quality group C, i.e. varieties unsuitable for baking utilisation (except variety Contra with high total content of starch in dry matter of flour T530, but relatively low vol. % of starch A). A low vol. % of starch A was also found in the variety Hana (very good variety for baking utilisation). Certain variety differences followed from the evaluation of distribution of starch fractions of starch granules, forming starch A. In the case of varieties Hana, Contra and Siria higher representation of fractions up to 30 µm was recorded, while starch A in the varieties Estica and Versailles was formed in higher degree by size fractions of starch granules over 30 µm and particularly size fraction > 50 µm was greatest in these varieties of all evaluated samples. With increasing total starch content in dry matter of flour T530 the crude protein content decreased; the vol. % of starch A not always increased proportionally with increasing total starch content.

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Granule Size Distribution and Chemical Composition of Starches from 12 Soft Wheat Cultivars

Cited by 179 publications

References 28 publications

The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo

Evaluation of size distribution of starch granules in selected wheat varieties by the Low Angle Laser Light Scattering method

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