Physicochemical properties and structure of starches from Chinese rice cultivars

Wang, Lan; Xie, Bijun; Shi, John; Xue, Sophia Jun; Deng, Qianchun; Wei, Yu; Tian, Binbin

doi:10.1016/j.foodhyd.2009.09.007

Cited by 194 publications

(115 citation statements)

References 42 publications

Supporting

Mentioning

101

Contrasting

Unclassified

Order By: Relevance

“…[10] Amylose content is responsible for number of factors that affect the swelling power, solubility, and gel forming properties of starch. [34] Amylose content of oat starches was in the range of 21.8-32.3 g/100g agreeing with the previously reported values of 19-32.3 g/100g [10] and 28.5-28.7 g/100g [11] in oat starches. The lowest and the highest amylose content for OL-10 and PLP-1 were observed.…”

Section: Physicochemical Propertiessupporting

confidence: 91%

Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties

Singh

Kaur

2017

International Journal of Food Properties

View full text Add to dashboard Cite

Starches isolated from eight oat cultivars were tested for their physicochemical, structural, and rheological properties. The isolated starches had low levels of ash and nitrogen contents with amylose ranging from 21.8 to 32.3 g/100 g. The amount of water released from starch gels decreased significantly (p < 0.05) with increase in freeze thaw cycle. The scanning electron micrographs revealed the presence of polygonal to irregularly shaped starch granules. All the starches exhibited A-type X-Ray diffraction pattern typically characteristic of cereal starches. The rheological properties of pastes were well described by the Herschel-Bulkley model at a shear rate of 0-100 s −1 (R 2 > 0.99). The starch pastes behaved like a pseudoplastic fluid and exhibited shear thinning fluid characteristics with values of flow behaviour index considerably less than 1. Both the storage and loss moduli of the pastes increased sharply initially and then dropped after reaching the gelatinization peak. The magnitude of the dynamic rheological parameters varied significantly (p < 0.05) between the cultivars. All the starch pastes were highly elastic than viscous as evidenced by the lower tan δ values. Structure property relationships were established between starches using principal component analysis. ARTICLE HISTORY

show abstract

Section: Physicochemical Propertiessupporting

confidence: 91%

Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties

Singh

Kaur

2017

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…Water solubility and swelling power were determined on the basis of the method described by a previous report with slight modifications [39].The starch sample (0.6 g, db) was suspended in 30 mL of distilled water, and heated in a water bath at 90˝C for 30 min with constant mixing. The resulting slurries were cooled to room temperature in cold water.…”

Section: Water Solubility and Swelling Powermentioning

confidence: 99%

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Zheng

Wang

et al. 2016

Molecules

View full text Add to dashboard Cite

Abstract:Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch.

show abstract

“…A and B1 chains form a single cluster, and B2 and B3 chains extend to two and three clusters, respectively (Hizukuri, 1986), with DPs of 6 to 12, 13 to 24, and 25 to 36, respectively (Hanashiro et al, 1996). It has been suggested that A and B1 chains correlate negatively and positively with the gelatinization of the crystals, respectively (Inouchi et al, 2005;Kong et al, 2008;Wang et al, 2010). Starch granules from DPE1-overexpressed lines gelatinized more readily than those from the wild type ( Fig.…”

Section: Discussionmentioning

confidence: 91%

Plastidial Disproportionating Enzyme Participates in Starch Synthesis in Rice Endosperm by Transferring Maltooligosyl Groups from Amylose and Amylopectin to Amylopectin

et al. 2015

View full text Add to dashboard Cite

Plastidial disproportionating enzyme1 (DPE1), an a-1,4-D-glucanotransferase, has been thought to be involved in storage starch synthesis in cereal crops. However, the precise function of DPE1 remains to be established. We present here the functional identification of DPE1 in storage starch synthesis in rice (Oryza sativa) by endosperm-specific gene overexpression and suppression. DPE1 overexpression decreased amylose content and resulted in small and tightly packed starch granules, whereas DPE1 suppression increased amylose content and formed heterogeneous-sized, spherical, and loosely packed starch granules. Chains with degree of polymerization (DP) of 6 to 10 and 23 to 38 were increased, while chains with DP of 11 to 22 were decreased in amylopectin from DPE1-overexpressing seeds. By contrast, chains with DP of 6 to 8 and 16 to 36 were decreased, while chains with DP of 9 to 15 were increased in amylopectin from DPE1-suppressed seeds. Changes in DPE1 gene expression also resulted in modifications in the thermal and pasting features of endosperm starch granules. In vitro analyses revealed that recombinant DPE1 can break down amylose into maltooligosaccharides in the presence of Glc, while it can transfer maltooligosyl groups from maltooligosaccharide to amylopectin or transfer maltooligosyl groups within and among amylopectin molecules in the absence of Glc. Moreover, a metabolic flow of maltooligosyl groups from amylose to amylopectin was clearly identifiable when comparing DPE1-overexpressing lines with DPE1-suppressed lines. These findings demonstrate that DPE1 participates substantially in starch synthesis in rice endosperm by transferring maltooligosyl groups from amylose and amylopectin to amylopectin.Starch is important for plant development and is critical for crop quality and nutrition. The starch accumulated in cereal endosperm is the most important dietary source of energy for humans. Starch consists of two types of D-Glc homopolymers, amylose and amylopectin, accounting for 15% to 30% and 70% to 85%, respectively (Hermansson and Svegmark, 1996;Tester et al., 2004). Amylose is a largely linear polymer, in which glucosyl monomers are joined via a-1,4-glycoside bonds. Amylopectin is a highly branched molecule with 5% to

show abstract

Physicochemical properties and structure of starches from Chinese rice cultivars

Cited by 194 publications

References 42 publications

Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties

Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Plastidial Disproportionating Enzyme Participates in Starch Synthesis in Rice Endosperm by Transferring Maltooligosyl Groups from Amylose and Amylopectin to Amylopectin

Contact Info

Product

Resources

About