Non-carbohydrate Substances in the Cereal Starches

Schoch, Thomas John

doi:10.1021/ja01264a064

Cited by 189 publications

(90 citation statements)

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“…It has been widely investigated that the firming of the bread crumbs during aging is mainly attributed to amylopectin retrogradation, particularly in the double helical structures and crystalline regions (Schoch 1942;Kulp and Lorenz 1981;Gray and Bemiller 2003). For noodles it is suggested that the crystalline structure could have an impact on noodle quality through 2 different processes: (a) dough making and (b) retrogradation after cooking.…”

Section: Crystalline Structurementioning

confidence: 99%

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Dhital

Wei

2017

Comp Rev Food Sci Food Safe

133

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Although the processing and eating qualities of noodles are largely related to the quality and quantity of wheat protein (gluten), the importance of starch, a major ingredient of wheat flour, is often overlooked. Recent developments on the multilevel structural model of starch have brought new insights into the role of starch for better processing and noodle eating qualities. With critical analysis and discussion, this review outlines the comprehensive relationships between the multilevel (molecular, crystalline, and granular) starch structure, noodle eating qualities, and related physicochemical properties. Further, the major and minor structural features of wheat starch and their contributions toward noodle quality are summarized and presented as a schematic diagram, which shows the effects of starch structure on cooked noodles. These features provide new insights for the scientific community, as well as industry, into the role of starch, along with gluten, on the quality of noodles.

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Section: Crystalline Structurementioning

confidence: 99%

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Dhital

Wei

2017

Comp Rev Food Sci Food Safe

133

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“…Phosphorus is present as phosphate monoesters and phospholipids in various starches. The phosphate monoesters are covalently bound to the amylopectin fraction of the starch (Blennowetal., 2000;Schoch and Maywald, 1956;Schoch, 1942). Inorganic phosphate is present in some starches (Kasemsuwan and Jane, 1996;Lim et al, 1994).…”

Section: Finestructureofamylopectinmentioning

confidence: 99%

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Varatharajan

Hoover

Liu

et al. 2010

Carbohydrate Polymers

153

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Heat-moisture treatment (HMT) is a physical modification technique that modifies starch structure and properties without destroying its granular structure. HMT has been shown to cause starch chain interactions and crystallite disruption/reorientation within the amorphous and crystalline domains. However, the part played by amylose (AM) during HMT of starches is not properly understood. Furthermore, a systematic study has not been carried out to examine how variations in HMT temperatures influence molecular structure, physicochemical properties and digestibility of normal potato (NP) and waxy potato (WP) starches. Thus, the objective of this study was to determine changes to molecular structure, physicochemical properties and digestibility ofNP and WP starches on HMT at different temperatures (80,100,120 and l30°C) for 16 h at 27% moisture. Structural changes on HMT were monitored by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), polarized light microscopy (pLM), wide angle X-ray scattering (WAXS), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, fluorophore assisted capillary electrophoresis (FACE) and KlS spectra. Changes to physicochemical properties on HMT were determined by granular swelling, amylose leaching, gelatinization parameters and pasting properties. Digestibility of normal and waxy potato starches before and after HMT by porcine pancreatic a-amylase (PPA) was monitored by measuring initial velocity and by exarninationofthe granular structure at different stages of hydrolysis by SEM, CLSM and PLM. The results showed that structural changes on HMT were influenced by differences in starch chain mobility at different temperatures of HMT. Starch chain mobility, in turn, was influenced by the interplay between the extent to which B-type crystallites were transformed into A+B-type crystallites, kinetic energy imparted to starch chains and amylose content. The main type of structural changes influencing physicochemical properties at different temperatures of HMT were starch chain interactions (at 80 and IOO°C), disruption of hydrogen bonds between amylose-amylopectin and amylopectin-amylopectin (at 120 and l30°C), disorganization of amylopectin chains near the vicinity of the hilum (at 100, 120 and l30°C)andformationofinterruptedhelices(atl30°C).The susceptibility ofNP and WP starches towards a-amylase decreased at 80°C, but increased in the range 100 to l30°C. NPand WPstarches exhibited heterogeneity in degradation (NP>WP) Most studies have been on the impact ofHMT on the thermal properties, crystallinity and pasting propertiesofnorrnalstarches. Some researchers (Hoover and Manuel, 1996; Kweon el al., 2000;Zavareze et al., 2010) have attempted to explain the impact of HMT on the structure and physicochemical properties of starches varying in amylose content. However, the part played by amylose during HMT of starches is still not properly understood. Unlike in cereal starches, amylose has been shown to be co-crystallized with amylopectin...

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“…Waxy and amylomaize starches were prepared from 36-day-old endosperm tissues 32 ) and defatted with 80% MeOH. 33 Analytical procedures. Amperometric iodine affinities of polysaccharides were measured at 10°C as described previously.32) Absorption spectra ofD-glucan-iodine complex were recorded on a Shimadzu VV-240 spectrophotometer over the range of 400 to 700 nm according to the procedure of Krisman 35 ) with minor modifications 23 ) Amounts of total carbohydrates and reducing-end groups were measured by the phenol-sulfuric acid method 36 ) and the Somogyi-Nelson procedure,37) respectively, using maltose as the standard.…”

Section: Methodsmentioning

confidence: 99%

Structural Characterization of Amylopectin and Intermediate Material in Amylomaize Starch Granules

Baba

1984

Agricultural and Biological Chemistry

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Non-carbohydrate Substances in the Cereal Starches

Cited by 189 publications

References 0 publications

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Structural Characterization of Amylopectin and Intermediate Material in Amylomaize Starch Granules

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