Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility

Srichuwong, Sathaporn; Sunarti, Titi Candra; Mishima, Takashi; Isono, Naoto; Hisamatsu, Makoto

doi:10.1016/j.carbpol.2005.03.004

Cited by 361 publications

(279 citation statements)

References 33 publications

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“…The child tuber starches showed significantly lower onset gelatinization temperatures and smaller enthalpy-changes (56.0-57.5 • C and 14.2-15.2 J/g for 2013 samples and 56.2-57.2 • C and 14.5-15.0 J/g for 2014 samples, respectively) than their counterpart mother tuber starches (57.0-59.4 • C and 14.6-15.7 J/g for 2013 samples and 57.6-58.3 • C and 15.3-15.9 J/g for 2014 samples, respectively). The onset gelatinization temperatures of the starches were negatively correlated (r = −0.78, p < 0.01) with the percentages of the short branch-chains (DP < 12, Table 2), consistent with that previously reported (Jane et al, 1999;Srichuwong, Sunati, Mishima, Isono, & Hisamatsu, 2005a). The enthalpy-change of starch gelatinization reflects the energy required to dissociate the double-helical crystalline structures of starch (Donovan, 1979).…”

Section: Starch Thermal Propertiessupporting

confidence: 87%

Characterization and development mechanism of Apios americana tuber starch

Yangcheng

Belamkar

Cannon

et al. 2016

Carbohydrate Polymers

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a b s t r a c tApios americana is a wild legume-bearing plant with edible tubers. Domestication of Apios is in progress because of the superior nutritional value and health benefits of the tuber. Objectives of this study were to: (1) characterize physicochemical properties of the Apios tuber starch; and (2) understand differences in starch structures and properties between the mother (seed) and child (progeny) tubers and the mechanism of starch development. Granules of the Apios tuber starch displayed ellipsoidal, rod, or kidney shape with diameter ranges of 1-30 m. The mother tuber starches displayed greater percentage crystallinity, larger gelatinization enthalpy-changes, longer branch-chain lengths of amylopectin, and lower pasting viscosity than their counterpart child tuber starches. The mother tuber starch of Apios 2127 displayed distinct two peaks of gelatinization, which were attributed to starch granules located at different regions of the tuber having different structures and properties. The mother tuber displayed more active starch biosynthesis in the periphery than in the center of the tuber.

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Section: Starch Thermal Propertiessupporting

confidence: 87%

Characterization and development mechanism of Apios americana tuber starch

Yangcheng

Belamkar

Cannon

et al. 2016

Carbohydrate Polymers

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“…According to Rickard, Asaoka and Blanshard (1991), for starches from non-cereal sources, the cassava starch is the most susceptible to α-amylase, and the potato starch, the most resistant. It is well known that cassava and sweet potato starches display an A-type X-ray diffraction pattern, whereas potato starch shows B-type pattern (COTTRELL et al, 1995;JANE et al, 1999;MCPHERSON;HOOVER, 2001;SRICHUWONG et al, 2005). We also found hydrolysis percentage was calculated in relation to the dry basis (db) starch weight by Equation 1:…”

Section: Enzymatic Hydrolysismentioning

confidence: 73%

Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches

Rocha

Carneiro

Franco

2010

Ciênc. Tecnol. Aliment.

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“…Paste clarity may depend on how completely melted, and dispersed starch crystallites are. In earlier studies, significant correlations were found between swelling power and peak viscosity; peak time, and swelling power and solubility (Nuwamanya et al 2010), and swelling power and breakdown viscosity (Srichuwong et al 2005) of tuber and root starches. High negative correlation was also reported between pasting viscosities and solubility of sweetpotato starches (Waramboi et al 2011).…”

Section: Correlations Between Chemical and Pasting Properties Of Natimentioning

confidence: 91%

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Falade

Ayetigbo

2017

J Food Sci Technol

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The effects of tempering (annealing), acid hydrolysis and low-citric acid substitution on chemical and physicochemical properties of starches of four Nigerian yam cultivars were investigated. Crude fat and protein contents of the native starches decreased significantly after the modifications, while nitrogen-free extract increased significantly with acid hydrolysis and citric acid substitution. Acid hydrolysis and low-citric acid substitution reduced the least concentration for gel formation of the starches from 4 to 2% w/v, but tempering had no effect. Swelling power of the starches reduced significantly, and water solubility increased significantly at 75 and 85°C, especially with acid hydrolysis and low-citric acid substitution. However, tempering significantly reduced starch solubility in the four cultivars. Paste clarity of starches of white (29.17%), water (18.90%), yellow (30.90%) and bitter (10.57%) yams reduced significantly with tempering to 14. 43, 11.83, 16.93 and 7.27%, but increased significantly with acid hydrolysis to 41.40, 35.37, 28.77 and 32.33%, and low-citric acid substitution to 36.60, 44.17, 50.67 and 14.33%, respectively. Pasting properties such as peak, trough, breakdown, final, and setback viscosities and peak time of native starches reduced significantly with acid hydrolysis and low-citric acid substitution, however, tempering significantly increased their pasting temperature, peak time, setback and final viscosities.

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Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility

Cited by 361 publications

References 33 publications

Characterization and development mechanism of Apios americana tuber starch

Characterization and development mechanism of Apios americana tuber starch

Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

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