Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems

Guo, Lei; Chen, Heng; Zhang, Yizhi; Yan, Shuai; Chen, Xueyan; Gao, Xin

doi:10.1016/j.csbj.2023.08.019

Cited by 17 publications

(5 citation statements)

References 113 publications

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“…The flours ( D 50 ) had a greater number of small particles, accompanied by a smaller number of larger particles in the order of rice than finger millet, maize and proso millet flours as shown in Table 3. Presumably, the smallest fractions mainly contained finely crumbled protein matrix components (1–5 μm) and finer starch granules (15–40 μm), while the larger one contained larger starch granules, fibre (above 40 μm) and lipid particles (Sivakumar et al ., 2022; Guo et al ., 2023). The variation in flour fractions could arise from botanical differences or milling/processing methods (Ashogbon, 2014).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten‐free flour blends

Kiiru,

Ng'ang'a,

Konyole

et al. 2024

Int J of Food Sci Tech

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SummaryGryllus bimaculatus (field cricket) powder is a prospect in enriching gluten‐free food products' protein and mineral contents. However, the technological impacts of replacing common gluten‐free cereal flours with G. bimaculatus powder are still incipient. This study aimed to characterise nutritional composition, particle morphology, and particle size distribution of G. bimaculatus powder and the gluten‐free flours (maize, rice, finger millet and proso millet). Additionally, it investigated the effects of substituting these gluten‐free flours with 5%, 10%, 15% and 20% G. bimaculatus powder on proximate composition, hydration and colour properties. G. bimaculatus powder showed significantly (P ≤ 0.05) high protein (44.8 g/100 g) content and essential minerals such as zinc (208.5 mg/kg) and iron (132.2 mg/kg). Micrographs of G. bimaculatus powder revealed compact and heterogenous particles while the flours' particles varied in sizes, and the starch granules had different shapes, sizes and arrangements. Flour particles exhibited bi‐and trimodal size distributions ranging from 1.5 μm to 1100 μm with minor peaks preceding major peaks. Finger millet flour had a greater span of 4.12, while proso millet flour had a lower span of 1.97. Particle size correlated negatively with water absorption capacity (WAC) (r = −0.938) and oil absorption capacity (OAC) (r = −0.955), respectively. G. bimaculatus powder addition significantly increased (P ≤ 0.05) fat, protein and fibre contents, decreased (P ≤ 0.05) nitrogen‐free extracts, but had no effect on ash content. Hydration properties differed significantly (P ≤ 0.05) except for WAC in proso millet blends. Samples exhibited significantly higher (P ≤ 0.05) WAC than OAC in exception of G. bimaculatus powder and showed no emulsifying activities. Addition of G. bimaculatus powder significantly (P ≤ 0.05) increased colour differences, reduced redness (a*), yellowness (b*) and lightness. The use of G. bimaculatus powder demonstrates the potential to enhance the nutritional properties and modify the colour and hydration of gluten‐free flours in the development of novel gluten‐free foods.

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Section: Resultsmentioning

confidence: 99%

Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten‐free flour blends

Kiiru,

Ng'ang'a,

Konyole

et al. 2024

Int J of Food Sci Tech

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“…Gluten serves as the skeletal structure, with gliadin functioning as the plasticizer of gluten [53]. Starch granule structure affects the gluten network structure in dough, consequently shaping the rheological characteristics of noodles and ultimately defining the final quality [54]. Typically, small B granules are arranged densely in the dough, a configuration advantageous for constructing the gluten matrix.…”

Section: Starch Granule Size Distributionmentioning

confidence: 99%

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

Wang,

Li,

Guo

et al. 2024

Foods

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Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch–gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.

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“…The conventional sources of starch are corn, potato, wheat, rice, and cassava [ 5 ]. The physicochemical properties, gelation properties, and physiological functions of starch granules differ with the source of starch [ 6 ]. The utilization of starch is predominantly dictated by its physicochemical characteristics, encompassing moisture level, carbohydrate, and amylose content, swelling capacity, solubility, and viscosity [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…The physicochemical properties, gelation properties, and physiological functions of starch granules differ with the source of starch [ 6 ]. The utilization of starch is predominantly dictated by its physicochemical characteristics, encompassing moisture level, carbohydrate, and amylose content, swelling capacity, solubility, and viscosity [ 6 ]. Consequently, researchers are seeking new sources of starch from non-conventional crops and evaluating their physicochemical properties to determine their industrial potential.…”

Section: Introductionmentioning

confidence: 99%

Rod-Shaped Starch from Galanga: Physicochemical Properties, Fine Structure and In Vitro Digestibility

Li,

He,

Liu

et al. 2024

Foods

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This work investigated the physicochemical properties, structural characteristics, and digestive properties of two non-conventional starches extracted from Galanga: Alpinia officinarum Hance starch (AOS) and Alpinia galanga Willd starch (AGS). The extraction rates of the two starches were 22.10 wt% and 15.73 wt%, which is lower than widely studied ginger (Zingiber officinale, ZOS). But they contained similar amounts of basic constituents. AOS and AGS showed a smooth, elongated shape, while ZOS was an oval sheet shape. AOS and ZOS were C-type starches, and AGS was an A-type starch. AOS showed the highest crystallinity (35.26 ± 1.02%) among the three starches, possessed a higher content of amylose (24.14 ± 0.73%) and a longer amylose average chain length (1419.38 ± 31.28) than AGS. AGS starch exhibits the highest viscosity at all stages, while AOS starch shows the lowest pasting temperature, and ZOS starch, due to its high amylose content, displays lower peak and trough viscosities. Significant differences were also found in the physicochemical properties of the three starches, including the swelling power, solubility, thermal properties, and rheological properties of the three starches. The total content of resistant starch (RS) and slowly digestible starch (SDS) in AOS (81.05%), AGS (81.46%), and ZOS (82.58%) are considered desirable. These findings proved to be valuable references for further research and utilization of ginger family starch.

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Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems

Cited by 17 publications

References 113 publications

Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten‐free flour blends

Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten‐free flour blends

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

Rod-Shaped Starch from Galanga: Physicochemical Properties, Fine Structure and In Vitro Digestibility

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