The gelation and crystallisation of amylopectin

Ring, Stephen G.; Colonna, Paul; I'Anson, K.J.; Kalichevsky, Monica T.; Miles, Mervyn J; Morris, Victor J.; Orford, Paul D.

doi:10.1016/0008-6215(87)80223-9

Cited by 404 publications

(169 citation statements)

References 25 publications

Supporting

Mentioning

151

Contrasting

Unclassified

Order By: Relevance

“…PCA revealed that dynamic moduli of starch pastes related positively to their amylose content (Fig. 1b) which further showed that amylose was an influential factor in starch retrogradation as it rapidly formed doublehelical associations of glucose units during cooling of starch gels (Ring et al 1987). …”

Section: Pasting Propertiesmentioning

confidence: 80%

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

et al. 2016

View full text Add to dashboard Cite

Starch and flour properties of different Indian durum wheat varieties were evaluated and related to noodlemaking properties. Flours were evaluated for pasting properties, protein characteristics (extractable as well as unextractable monomeric and polymeric proteins) and dough rheology (farinographic properties), while starches were evaluated for granule size, thermal, pasting, and rheological properties. Flour peak and final viscosities related negatively to the proportion of monomeric proteins but positively to that of polymeric proteins whereas opposite relations were observed for dough rheological properties (dough-development time and stability). Starches from varieties with higher proportion of large granules showed the presence of less stable amyloselipids and had more swelling power, peak viscosity and breakdown viscosity than those with greater proportion of small granules. Noodle-cooking time related positively to the proportion of monomeric proteins and starch gelatinization temperatures but negatively to that of polymeric proteins and amylose content. Varieties with more proteins resulted in firmer noodles. Noodle-cohesiveness related positively to the proportion of polymeric proteins and amylose-lipids complexes whereas springiness correlated negatively to amylose content and retrogradation tendency of starches.

show abstract

Section: Pasting Propertiesmentioning

confidence: 80%

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Starch when cooked and cooled, rearrangement of amylose and amylopectin chains occur (retrogradation), which leads to increase in crystalline nature (B-type) of starch granules (Jane and Robyt 1984) and decreased starch digestibility. During retrogradation the amylose chains form double helix structure (Jane and Robyt 1984) while amylopectin crystallization occurs by reassociation of the outermost short chains (Ring et al 1987). Retrogradation of amylose is a more rapid process, occurring immediately, while cooling, but amylopectin requires longer time and hence storage conditions are important factors affecting retrogradation (Garcia-Alonso et al 1999).…”

Section: Resultsmentioning

confidence: 99%

A comparative study on starch digestibility, glycemic index and resistant starch of pigmented (‘Njavara’ and ‘Jyothi’) and a non-pigmented (‘IR 64’) rice varieties

2010

View full text Add to dashboard Cite

In vitro starch digestibility and glycemic indices of three rice varieties-'Njavara', 'Jyothi' (pigmented rice verities) and 'IR 64' (non-pigmented rice) with similar amylose content were studied. Starch digestibility studies showed differences in glycemic response in three types of rice. The rate of starch hydrolysis was maximum (67.3%) in 'Njavara' rice compared to other two rice varieties. 'Njavara' exhibited the lowest kinetic constant (k) indicating inherent resistance to enzymatic hydrolysis. The glycemic load (GL) and glycemic index (GI) of 'Njavara' were similar to 'Jyothi' and 'IR 64'. Resistant starch content was high in pigmented rice varieties compared to 'IR 64'. The resistant starch content of dehusked and cooked rice increased with the storage time at refrigeration temperature (4°C). 'Njavara' is an easily digestible rice and can be used for baby and geriatric foods.

show abstract

“…Long-term retrogradation of starch is described as the crystallization of amylose (Miles et al, 1985b) and amylopectin (Kalichevsky et al, 1990;Orford et al, 1987;Ring et al, 1987;Zobel and Stephen, 2006), as well as the cocrystallization between these starch components (Miles, et al, 1985a;Russell, 1987). The crystallization of amylopectin is predominant over other factors in long-term retrogradation, particularly the fraction with short-chain segments of approximately 15 DP (Kalichevsky et al, 1990;.…”

Section: New Insights From Recent Studies Into the Molecular Mechanismsmentioning

confidence: 99%

Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides

Funami

2009

FSTR

View full text Add to dashboard Cite

Functions of food polysaccharides to control the gelatinization and retrogradation behaviors of starch were reviewed, with a brief introduction to the physicochemical properties of starch. The conclusions of some reports cannot be easily compared to understand the molecular mechanisms for the functions of polysaccharides, partially due to insufficient purification or characterization of the polysaccharide samples. In this sense, a series of studies has recently used well-characterized samples to clarify the effects of molecular weight and other macromolecular characteristics of polysaccharides on starch behavior. Based on these recent reports, schematic figures were drawn to explain their results on a molecular level, allowing for determination of a structure-function correlation of polysaccharides. The understanding of the molecular mechanisms is necessary for the progress of the food industry from both a fundamental and an application point of view.

show abstract

The gelation and crystallisation of amylopectin

Cited by 404 publications

References 25 publications

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

A comparative study on starch digestibility, glycemic index and resistant starch of pigmented (‘Njavara’ and ‘Jyothi’) and a non-pigmented (‘IR 64’) rice varieties

Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides

Contact Info

Product

Resources

About