Rheological and structural properties of starches from different Indian wheat cultivars and their relationships

Karwasra, Brij Lal; Gill, Balmeet Singh; Kaur, Maninder

doi:10.1080/10942912.2017.1328439

Cited by 54 publications

(31 citation statements)

References 36 publications

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“…4 769.5, and 567.4-584.7 cm −1 are related to the vibrations of anhydroglucose ring stretching. Similar results were reported by Brij et al [49] for wheat starch.…”

Section: Fourier Transform Infrared Spectroscopysupporting

confidence: 81%

In vitro digestibility, pasting, and structural properties of starches from different cereals

Kaur

Gill

Karwasra

2018

International Journal of Food Properties

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Starches isolated from seven different cereals were evaluated for their composition, physicochemical, in vitro digestibility, structural, morphological, and pasting properties. The in vitro starch digestion rate and estimated glycemic index (GI) of cereal starches were evaluated along with the impact of cooking on starch digestion. The cooking of starch slurries increased the rapidly digestible starch content from a range of 34.7-54.4% to a range of 60.5-78.5%. On the basis of hydrolysis index, the GI ranged from 83.6 to 91.8 and after cooking it increased from 95.1 to 98.6 for different cereal starches. Both the swelling power and solubility showed an increasing trend with rising temperature. Paste clarity of starches negatively correlated with fat content. The amylose content of various starches ranged from 17.7 to 24.7% and was negatively correlated to crystalline index (r = -0.975, p ≤ 0.05). XRD pattern revealed A-type pattern of crystalline starch, where crystallinity index ranging between 28.2 to 44.9%. FTIR revealed slight differences among chemical bonding of starches from different cereals. From scanning electron micrograph observations, wheat and barley starch granules proved smoother as compared to other cereal granules. Barley contained the highest (27.5 µm) and rice had the lowest (10.2 µm) size starch granules. The pasting properties were significantly (p ≤ 0.05) different for different cereal starches. Peak, breakdown, and final viscosities were the highest for maize starch (1725, 384, and 2112 mPa.s, respectively), whereas rice and oats exhibited the highest trough and setback viscosities (1420 and 954 mPa.s, respectively). ARTICLE HISTORY

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“…4 769.5, and 567.4-584.7 cm −1 are related to the vibrations of anhydroglucose ring stretching. Similar results were reported by Brij et al [49] for wheat starch.…”

Section: Fourier Transform Infrared Spectroscopysupporting

confidence: 81%

In vitro digestibility, pasting, and structural properties of starches from different cereals

Kaur

Gill

Karwasra

2018

International Journal of Food Properties

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“…Absorbance ratios of 1047/1022 cm −1 for the waxy, normal, and high-amylose starches were 0.631, 0.590, and 0.533, respectively, suggesting that the amount of short-range ordered structure decreased as the amylose content increased. This result was consistent with corn and wheat starches as previously reported by Chen et al (2019) and Karwasra et al (2017). Amylose molecules can entangle within the crystalline regions of amylopectin and interfere with the formation of double helices between branch chains of amylopectin molecules (Chen et al, 2019).…”

Section: Short-range Ordered Structuresupporting

confidence: 92%

Structural and functional characteristics of Japonica rice starches with different amylose contents

Luo

Cheng

Wei

et al. 2021

CyTA - Journal of Food

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Fully understanding the structures and properties of starches with different amylose contents is important to agriculture and food industries. Structural and functional characteristics of three Japonica rice starches differing in amylose content (<0.5%, 18.8%, and 33.3% for waxy, normal, and high-amylose varieties, respectively) were investigated using a range of characterization methods. As amylose content increased, the weight-average molecular weight, short-range order, relative crystallinity, and lamellar peak intensity of starch decreased. High-amylose starch contained a lower proportion of A chains than waxy and normal starches. High-amylose starch displayed a C-type crystalline structure, different from the A-type crystalline structure of waxy and normal starches. Compared with waxy and normal starches, high-amylose starch exhibited higher granule size (volume-average diameter), pasting temperature and higher resistant starch content, but lower peak viscosity, breakdown viscosity, swelling power, and rapidly digestible starch content. These results can provide reference for the exploitation of Japonica rice starches. Características estructurales y funcionales de los almidones de arroz Japonica con diferentes contenidos de amilosa RESUMENPara la agricultura y la industria alimentaria es importante comprender plenamente las estructuras y las propiedades de los almidones con diferentes contenidos de amilosa. Por ello, el presente estudio se propuso investigar las características estructurales y funcionales de tres almidones de arroz Japonica que difieren en su contenido de amilosa (<0.5%, 18.8% y 33.3% para las variedades cerosa, normal y con alto contenido de amilosa, respectivamente), utilizando varios métodos de caracterización. Así, pudo constatarse que, a medida que el contenido de amilosa aumenta, disminuyen el peso molecular medio, el orden de corto alcance, la cristalinidad relativa y la intensidad del pico laminar del almidón. Por otra parte, se comprobó que el almidón de alta amilosa contiene menor proporción de cadenas A que los almidones cerosos y normales, y que presenta una estructura cristalina de tipo C, diferente de la estructura cristalina de tipo A de los almidones cerosos y normales. En comparación con los almidones cerosos y normales, en el almidón de alta amilosa se constató un mayor tamaño de gránulo (diámetro medio del volumen), mayor temperatura de pegado y mayor contenido de almidón resistente, aunque posee menor viscosidad máxima, menor viscosidad de ruptura, menor poder de hinchamiento y menor contenido de almidón rápidamente digerible. En conclusión, estos resultados pueden servir de referencia para el aprovechamiento de los almidones de arroz Japonica.

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“…The different sizes of the starch granules might be attributed to their different time of formation during grain development (Xie et al, 2008). Karwasra et al, (2017) observed that wheat contains generally bimodal size distribution of starch granule populations and has two types of size groups e.g. small granules (below 10-14 µm), large granules (above 10-14 µm to 36 µm) and the larger A-type wheat starch granules were generally disc like or lenticular while the smaller B-type granules were spherical and somewhat polygonal in shape.…”

Section: Study Of Starch By Sem Analysismentioning

confidence: 99%

Starch Isolation from Different Cereals with Variable Amylose/Amylopectin Ratio and Its Morphological Study Using SEM and FT-IR

Verma¹,

Kumar²,

Zaidi³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Starches from the wheat (UP262, PBW343), rice (PB2, PD19) and millets (Finger millet VL Mandua-352, Barnyard millet VL Madira-207, Foxtail millet DHFT-109-3) were isolated by alkali extraction method and characterized for morphologically and biochemical properties. The morphological properties of starch granules were studied by scanning electron microscope. The infrared spectroscopy is sensitive to structural changes on starch macromolecule, such as helicoidal chain conformation, crystallinity, retrogradation and water content. Starch yield was found maximum in rice followed by wheat and millets. High value of amylose-amylopectin ratio indicates low glycemic index. Amylose content is important for food processing in the industry and for quality. The amylose content (%) was found significant in all cultivars. The amylose content (%) was found maximum in rice (PB2, PD19) and wheat (UP262) followed by PBW343 (Wheat) and finger millet. The amylose content in millet varies from 31-33%. Total starch content ranged from 57-70% in cereals in the present study. Total starch content was found maximum in rice followed by wheat and millets. Total starch content in rice (PB2 & PD19) was found 67% and 70% respectively. The proximate content of total starch in barnyard millet (58%), finger millet (57%) and foxtail millet (59%) was found in the present study. Scanning electron microscopy (SEM) has been a useful tool for investigating the microstructures of cereal grains and derived products.

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Rheological and structural properties of starches from different Indian wheat cultivars and their relationships

Cited by 54 publications

References 36 publications

In vitro digestibility, pasting, and structural properties of starches from different cereals

In vitro digestibility, pasting, and structural properties of starches from different cereals

Structural and functional characteristics of Japonica rice starches with different amylose contents

Starch Isolation from Different Cereals with Variable Amylose/Amylopectin Ratio and Its Morphological Study Using SEM and FT-IR

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