Lipids and Rheological Properties of Starch. Part II: The Effect of Granule Surface Material on Viscosity of Wheat Starch

Abstract

The extraction of wheat starch with ethanol reduced the protein content from 0.4 to 0.3%. Wheat starch extracted with 1% SDS containing 1% 2‐ME or with 1% SDS gave no staining with amido black, indicating that most of starch surface protein has been separated. TLC of lipids extracted from starch without gelatinization showed that ethanol extracted considerable amounts of starch lipids such as lysophosphatidyl choline, lysophosphatidyl ethanolamine and free fatty acids. After extraction with SDS and especially with SDS + 1% 2‐ME only some starch granules were deformed. In this starch some changes have been observed also on the granules surface by REM. The extraction resulted also in considerable changes in rheological properties of extracted starches. The starch samples were characterized thermodynamically also.

Starch Granule-Associated Proteins and Polypeptides: A Review

“…Of these, proteins and lipids are by far the most abundant and technologically important. Although on a quantitative scale these two constituents are deemed minor, there is increasing awareness that their presence significantly affects both the properties of the granule as a whole and the properties of starch-derived products [5,[8][9][10][11][12][13][14][15][16]. potato) contains 0.05% protein [7] and 0.05 -0.1% of lipid [6].…”

Structural disorganization of cereal, tuber and bean starches in aqueous ionic liquid at room temperature: Role of starch granule surface structure

“…The A-and B-type crystallites are considered to have the same double-helical configuration, but the way of packing and the water content in the crystallites are different (Pérez, Baldwin, & Gallant, 2009). The periphery of starch granules is the first barrier against hydrolysis and chemical actions (Nierle, Baya, Kersting, & D. Meyer, 1990). For maize and millet starches, there are pores distributed randomly on the granule surface, often in clusters and to different degrees, leading to high susceptibility to attack by enzymes or chemical reagents (Fannon, Hauber, & BeMiller, 1992).…”

Chemical force mapping of phosphate and carbon on acid-modified tapioca starch surface

“…Exterior surfaces of the starch granules can play an important role in defining their chemical properties and modifications [20][21][22][23][24]. A branch of SFM where the SFM probe is chemically modified to have specific functional group is known as scanning chemical force microscopy (CFM).…”