Maize starch fine structures affected by ear developmental temperature

The susceptibility to enzymatic hydrolysis of starch extracted from raw roots of Canna indica, Manihot esculenta and Xanthosoma sagittifolium, grown in Bolivia, were studied below the gelatinization temperature. The granule size and amylose content were as followed: C. indica>M. esculenta>X. sagittifolium. The hydrolysis showed a rapid rate at the initial stage, followed by a progressive decrease thereafter. At 30, 40 and 508C, during the initial stage, the rate of hydrolysis was observed to be influenced by the size of the granules, being the highest for the small sized granules X. sagittifolium, followed by the medium sized granules M. esculenta and the lowest rate was for the large sized granules C. indica starch. During the slow phase, A-type M. esculenta and B-type C. indica showed higher hydrolysis rates than A-type X. sagittifolium. At 608C, a positive correlation was found between the amylose content and the rate of hydrolysis among the starches. Microscopic observations showed a pattern of attack by the enzyme towards C. indica starch granules, suggesting that high amylose content is concentrated around the hilum.

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“…DSC parameters can be affected by genetic and environmental condition during the development of the plant [36,37].…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Enzymatic hydrolysis of Canna indica, Manihot esculenta and Xanthosoma sagittifolium native starches below the gelatinization temperature

et al. 2012

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“…Then the mixture is potentiometrically titrated with iodine at 30ºC with continuous mechanical agitation. Apparent amylose content was calculated by dividing the iodine affinity of the starch by 19.0%, the typical value of iodine affinity for purified maize amylose (Lu, Jane, Keeling & Singletary, 1996).…”

Section: Apparent Amylose Contentmentioning

confidence: 99%

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Dhital

et al. 2017

Carbohydrate Polymers

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Please cite this article as: Li, Ping., He, Xiaowei., Dhital, Sushil., Zhang, Bin., & Huang, Qiang., Structural and physicochemical properties of granular starches after treatment with debranching enzyme.Carbohydrate Polymers http://dx.doi.org/10. 1016/j.carbpol.2017.04.036 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Highlights -Maize and potato granular starches were successfully debranched at 60ºC.-Pullulanase was much effective on hydrolyzing potato starch compared to the maize starch.-Debranched potato starches showed markedly decrease of pasting viscosities and enthalpy changes compared to the debranched maize starches. Abstract:The present study modified maize and potato granular starches by partial debranching treatment below the gelatinization temperature, and investigated their structural and physicochemical properties. Pullulanase was much effective (more than three times) on hydrolyzing potato starch compared to maize starch as measured from total carbohydrate values in the supernatant. The pullulanase hydrolysis decreased the amount of double helices as observed from DSC measurement. These effects were dependent upon the time of enzyme hydrolysis (24h>8h>1h) as well as type of starch (potato>maize). The pullulanase hydrolysis decreased the peak viscosity of the potato starch paste, whereas the effect was very less pronounced for maize starch. The current results showed that it is possible to achieve the starches with desired physicochemical properties by varying the starch type as well as modification process.

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“…Amylose within rice starch granules grown at elevated temperatures has shorter chain lengths and a narrow molecular weight distribution, with a lower DP [15]. For maize grown under increasing temperatures [16], high temperatures also reduce the proportion of amylopectin short chains (although the effect on other chains appears to be influenced by genotype) and the molecular size of amylose. Wheat amylopectin chain distribution responds differently to increasing growth temperature compared to rice and maize starch as described above, where chains of DP 10-16 tend to increase but those with DP 17-21 decrease [17].…”

Section: The Effect Of Environment On Amylose and Amylopectin Structurementioning

confidence: 99%

“…Elevated growth temperatures decrease the amylose content of rice [10][11][12][13][24][25][26][27][28][29] and maize [16,30,31] starch. Although early reports concerning the effect of environmental temperature on barley starch amylose content were ambiguous (and reported very low amylose contents overall) [32], more recent work has shown little effect of growth temperature on the amylose to amylopectin ratio [18,33].…”

Section: The Effect Of Environment On Starch Compositionmentioning

confidence: 99%

The Effects of Environmental Conditions on the Structural Features and Physico-chemical Properties of Starches

2001

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Maize starch fine structures affected by ear developmental temperature

Cited by 93 publications

References 37 publications

Enzymatic hydrolysis of Canna indica, Manihot esculenta and Xanthosoma sagittifolium native starches below the gelatinization temperature

Enzymatic hydrolysis of Canna indica, Manihot esculenta and Xanthosoma sagittifolium native starches below the gelatinization temperature

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

The Effects of Environmental Conditions on the Structural Features and Physico-chemical Properties of Starches

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