The Effects of Environmental Conditions on the Structural Features and Physico-chemical Properties of Starches

Tester, Richard F.; Karkalas, John

doi:10.1002/1521-379x(200110)53:10<513::aid-star513>3.0.co;2-5

Cited by 116 publications

(79 citation statements)

References 47 publications

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“…The isolated starches from bean varieties grown under rain fed conditions showed higher T o and T p compared with bean starches from irrigation conditions. Tester and Karkalas (2001) reported that the planting/harvesting dates and growing conditions affected gelatinization properties of cassava, sweet potato and maize starches. The gelatinization temperatures are influenced by the molecular architecture of the crystalline region corresponding to the distribution of amylopectin short chains (degree of polymerization, DP 6-11) (Noda et al, 1998).…”

Section: Thermal Propertiesmentioning

confidence: 99%

Starch characteristics of bean (Phaseolus vulgaris L.) grown in different localities

Ovando‐Martínez¹,

Bello‐Pérez²,

Whitney

et al. 2011

Carbohydrate Polymers

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Section: Thermal Propertiesmentioning

confidence: 99%

Starch characteristics of bean (Phaseolus vulgaris L.) grown in different localities

Ovando‐Martínez¹,

Bello‐Pérez²,

Whitney

et al. 2011

Carbohydrate Polymers

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“…Elevated growth temperature has also increased gelatinization temperature and enthalpy (Tester and Karkalas 2001). Gelatinization temperature (as measured by DSC peak temperature and RVA pasting temperature) and DSC enthalpy were higher for Texas sorghum (Table VII).…”

Section: Dml and Pericarp Removalmentioning

confidence: 99%

Factors Affecting the Alkaline Cooking Performance of Selected Corn and Sorghum Hybrids

et al. 2010

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Cereal Chern. 87(6):524-531Dent com (Zea mays L.) and sorghum (Sorghum hieolor L. Moench) sample sets representative of commonly grown hybrids and diverse physical attributes were analyzed for alkaline cooking performance. The influence of kernel characteristics including hardness, density, starch properties (thermal. pasting, and crystallinity). starch content. protein content. and prolamin content on alkaline cooking performance was also determined. Com nix tarnal moisture content was lower for hard, dense kernels with high protein contents; sorghum nix tarnal moisture content was lower for kernels with low moisture contents and low starch relative A major food use of corn (Zea Mays L.) and sorghum (Sorghum bicolor L. Moench) grain (kernel) is commercial production of tortillas, snack chips, and related foods through the alkaline cooking process known as nixtamalization (Serna-Saldivar et al 1988;Suhendro et al 1998;Taylor et al 2006). During nixtamalization, grain is cooked in a lime solution, allowed to steep for 12-16 hr. washed to remove loose pericarp, and stone-ground to produce masa (corn or sorghum dough) (Sahai et al 1999). Masa is then formed and cooked into desired end products.Nixtamalization efficiencies are of primary concern to processors and depend on three factors: 1) optimizing degree of cook; 2) optimizing pericarp removal; and 3) minimizing dry matter loss (DML) (Shandera et al 1997). During nixtamalization, thermal transfer due to hydration results in partial gelatinization of starch, limited granule swelling, and disruption of starch crystalline structure (Mondragon et aI2004). Degree of cook is determined by the rate at which kernels absorb moisture and it affects masa texture and final product quality (Sahai et al 1999). Slower moisture absorption, which is associated with harder kernels, assures product consistency (Shandera et al 1997). Pericarp removal is the primary purpose of the washing step. Pericarp in masa foods can have an adverse affect on texture, color. and processing properties (Serna-Saldivar et al 1991). However, complete removal of pericarp is not always desirable due to decreased product yield. Grain solids loss during cooking. steeping, and washing increases waste water disposal costs and decreases end product yield (Sahai et al 2000). While these factors are primarily influenced by processing conditions, grain characteristics such as hardness, kernel composition, and starch properties are also critical (Sahai et aI2001a).Corn and sorghum contain areas of both vitreous and opaquesoft endosperm. The vitreous endosperm is made up of polygonalshaped starch granules tightly packed in a continuous protein matrix with dispersed protein bodies (Hoseney 1994). The opaque endosperm is made up of spherical starch granules loosely packed in a discontinuous protein matrix with no protein bodies (Hoseney 1994). While vitreousness is not synonymous with hardness, increased amounts of matrix protein and protein bodies have been associated with hardness (Chandrashekar and Maz...

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“…Differences between the A-and B-type starch granules are not only appeared in their shapes but also in the physicochemical properties [3,4,6] control the starch anabolism and catabolism through wide protein-protein interactions [41]. Another research suggested that the loss of Pho1 causes starch granules to turn to small in size and modified the amylopectin structure in rice by the Pho1 mutation [64].…”

Section: Differential Expression and Phosphorylation Between A-and B-mentioning

confidence: 99%

“…Starch variation also has a wide range of impacts on human health [1][2][3]. World annual starch production from cereals is approximately 2,050 million tonnes [4], which are widely used in fields such as plastic, pharmacy, building, and textile [5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Comparative proteome analysis of A- and B-type starch granule-associated proteins in bread wheat (Triticum aestivum L.) and Aegilops crassa

Cao

Xing

Chen

et al. 2015

Journal of Proteomics

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Comparative proteome analysis of A-and B-type starch granule-associated proteins in bread wheat (Triticum aestivum L.) and Aegilops crassa, Journal of Proteomics (2014Proteomics ( ), doi: 10.1016Proteomics ( /j.jprot.2014 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. A C C E P T E DM A N U S C R I P T Our results demonstrated that the large granule size is associated with higher activities of multiple starch biosynthesis enzymes. The phosphorylation of starch biosynthesis enzymes is related with the formation of B-type starch granules. Biological significanceAnalysed the proteome, transcriptome and phosphorylation of core starch granule biosynthesis enzymes and provided new insights into the differential mechanisms underlying the A-and B-type starch granules biosyntheses. A C C E P T E D

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The Effects of Environmental Conditions on the Structural Features and Physico-chemical Properties of Starches

Cited by 116 publications

References 47 publications

Starch characteristics of bean (Phaseolus vulgaris L.) grown in different localities

Starch characteristics of bean (Phaseolus vulgaris L.) grown in different localities

Factors Affecting the Alkaline Cooking Performance of Selected Corn and Sorghum Hybrids

Comparative proteome analysis of A- and B-type starch granule-associated proteins in bread wheat (Triticum aestivum L.) and Aegilops crassa

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