Structures and Properties of Sago Starches with Low and High Viscosities on Amylography

Takeda, Yasuhito; Takeda, C.; Suzuki, Atsushi; Hizukuri, Susumu

doi:10.1111/j.1365-2621.1989.tb08596.x

Cited by 62 publications

(33 citation statements)

References 23 publications

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“…The same observation was reported by Huber & BeMiller [8], Benmoussa et al [22] and Singh et al [23]. The pin holes appeared due to the action of amylases during the growth of sorghum grain or the starch isolation process [24].…”

Section: Morphological Propertiessupporting

confidence: 83%

Morphological and Thermal Properties of Starches Isolated from White and Pigmented Sorghum Landraces Grown in Hyper Arid Regions

Boudries¹,

Nadjemi²,

Belhaneche‐Bensemra

et al. 2014

JAST-B

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Abstract:The starches were isolated by alkaline extraction from white and red sorghum, predominant cultivars in the Sahara of Algeria. Morphological, thermal properties and amylose content of isolated starches were examined. The starches of two sorghum landraces of white and pigmented kernels growing in hyper arid environmental conditions showed significant differences in granule size, amylose content and thermal behavior which ultimately affect the physicochemical and functional properties. When observed using environmental scanning electron microscopy (ESEM). The starch granules showed polyhedral shape. Some of them showed pinholes. The granular size ranged between 6.325-39.905 µm and 7.096-44.774 µm, respectively for white and red sorghum starches. The granule size distribution was unimodal. The amylose content in white sorghum starch (27.1%) was higher than that in red sorghum (24.8%). Differential scanning calorimetry (DSC) analysis revealed that sorghum starches present higher temperatures at the peak (70.60 °C and 72.28 °C for white and red sorghum starches, respectively) and lower gelatinization enthalpies (9.087 J/g and 8.270 J/g for white and red sorghum starches, respectively) than other cereal starches. The determination of these properties is relevant to the comprehension of starch and starch-based foods digestibility in order to direct them towards the specific applications in food and nonfood sectors.

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Section: Morphological Propertiessupporting

confidence: 83%

Morphological and Thermal Properties of Starches Isolated from White and Pigmented Sorghum Landraces Grown in Hyper Arid Regions

Boudries¹,

Nadjemi²,

Belhaneche‐Bensemra

et al. 2014

JAST-B

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“…The structure of amylopectin has been reported to play an important role in the pasting properties of starches. An increase in molecular weight of amylopectin has been effete to decrease the amount of long-branch chain length as well as branching degree of amylopectin, which affected to an increase with peak viscosity and breakdown and decrease in setback and final viscosity (Takeda et al 1989). …”

Section: Resultsmentioning

confidence: 99%

Physicochemical and morphological properties of starch from fresh waxy corn kernels

et al. 2015

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The characteristics on physicochemical and morphological properties of starches were investigated in fresh waxy corn kernels. Starches were isolated from eight waxy corn genotypes at the immature kernel stage growing in Thailand. The starch content showed variation with genotypes and ranged from 77.76 to 90.97 %. Granule size distribution showed a two population of starch granules with peak values ranged from 0.8 to 1.1 μm (small) and 9.0 to 12.2 μm (large). Genotypes were also significantly different for average chain length (CL), unit chain length distribution and pasting properties. The small granule (<5 μm) was negatively correlated with CL and degree of polymerization (DP) 25-36 of amylopectin (−0.82 and −0.67, respectively, P<0.01). And a strong relationship between trough and final viscosity was consistent with the contribution of pasting properties.

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“…Dynamic viscoelastic methods can provide an excellent tool for studying rheological changes during heating and cooling without breaking the stucrure [74] . Many studies have reported the (amylographic) viscosity of sago starch [75][76][77][78] and relatively few have applied any rheological model to the shear stress-shear rate or viscosity-speed behaviour of the starch [14,79] . The rheological behaviour of six sample of sago starch of 4% (w/w) paste were studied at 30°C, 40°C, 50°C, 60°C and 70°C and it was found that the rheological and viscosity of were inversely related to the temperature and they showed different temperature sensitivity but their granules are essentially identical in size and configuration [80] .…”

Section: Rheological Behaviour Of Sago Starhmentioning

confidence: 99%

A Review on Physicochemical and Thermorheological Properties of Sago Starch

Mohamed¹,

Jamilah²,

Abbas³

et al. 2008

American J. of Agricultural and Biological Sciences

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This study was a part of a research project aiming to investigate the texture characteristics of protein -starch interaction in fish based product keropok lekor. Accordingly, the current review study focused on some physicochemical (molecular weight, viscosity, chemical composition and swelling power) and thermorheological (gelatinization, retrogradation and viscoelsticity) characteristics of sago starch alone and in mixtures with other ingredients such as sucrose, salts and hydroclloids. The inferred outcome of this extensive survey revealed that the gelatinisation temperature for sago-water mixture ranged from 69.4-70.1°C which was low compared to sweet potato, tania and yam starches. The role of using hydrocolloids in starch-based foods was to control the rheological properties as well as modifying the texture of the products, enhaning or modifying the gelatinization and retrogradation behaviour and improving water-holding capacity of the system. In the presence of sucrose or sodium chloride, the gelatinisation temperatures of sago starch shifted to higher temperatures and its enthalpy decreased. The addition of salts caused an elevation or depression of gelatinization temperature and gelatinization enthalpy, depending on their types and concentrations used. However, sodium chloride appeared to exhibit a maximum inhibitory effect on starch gelatinisation at a concentration of 6-9%.

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Structures and Properties of Sago Starches with Low and High Viscosities on Amylography

Cited by 62 publications

References 23 publications

Morphological and Thermal Properties of Starches Isolated from White and Pigmented Sorghum Landraces Grown in Hyper Arid Regions

Morphological and Thermal Properties of Starches Isolated from White and Pigmented Sorghum Landraces Grown in Hyper Arid Regions

Physicochemical and morphological properties of starch from fresh waxy corn kernels

A Review on Physicochemical and Thermorheological Properties of Sago Starch

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