Plant Starch Analysis, Rapid Determination of Starch in Apples

Abstract

residues of alanine and phenylalanine possess tastes; the phenylalanine residue, phenylpyruvic acid, can be detected at very low concentrations.Hypochlorous acid, monochloramine, or chlorine dioxide react with proline to yield a compound with a very low threshold taste.Monochloramine deaminates alanine and phenylalanine at a slower rate than hypochlorous acid. Chlorine dioxide apparently deaminates phenylalanine to form the phenylpyruvic acid, although the mechanism of the reaction is not understood, as chlorine dioxide does not react with alanine.

Relationships between starch pattern indices and starch concentrations in four apple cultivars

“…Overall, the average values of % AM of 33, 27, 35, and 46% for 'Gala', 'Honeycrisp', 'McIntosh' and 'Empire', respectively, were generally slightly higher than for other cultivars. These cultivars include 'Newtown Pippin' 25% AM (Potter et al, 1949), 'Delicious' and 'Golden Delicious' 26% and 'Jonathan' and 'Winesap' 25% (Carter and Neubert, 1954), six cultivars with % AM ranging between 40 and 48% with 'Gala' at 40% (Stevenson et al, 2006), and 'Fuji' fruit with 25% AM, declining later in the season (Fan et al, 1995). The low % AM in starch later in the season might explain why at a SPI of 8 with "no starch remaining", still starch concentrations in dry matter between 69 and 5.4 g kg À1 were measurable (Fig.…”

“…Seasonal variation in correlation between starch concentrations (g kg À1 in dry matter) and SPI were found in 'Fuji' and the AM to AP ratio of the starch may influence the ability to assess starch with iodine (Fan et al, 1995). The amount of AM in apple fruit starch has been studied (Carter and Neubert, 1954;Potter et al, 1949;Stevenson et al, 2006). The capacity of binding with iodine was determined to be about 20-21% (w/w) for AM compared to 0.3-2.6% for AP (Fan et al, 1995;Magein and Leurquin, 2000).…”

Effect of Fruit Size on the Ripening of Edward Mangoes

“…Mangoes thus ripened were of excellent quality. C->50% yellow D-yellow, fully ripe 1 6-like very much; 1-di.slike extremely. La calidad del mango depende en gran medida de Ia etapa de crecimiento y Ia epoca de recolecci6n .…”

Passion Fruit Starch and Effect on Juice Viscosity

“…The rapid calorimetric method of Carter and Neubert (1954), with slight modifications, was used to determine the starch content of the passion fruit juices. 5g of passion fruit juice were mixed with 20 ml of 7.8N perchloric acid for 5 min.…”