The Lipids of Various Sizes of Wheat Starch Granules

Meredith, Peter A.; Dengate, H. N.; Morrison, William R.

doi:10.1002/star.19780300405

Cited by 78 publications

(21 citation statements)

References 25 publications

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“…Starch was also extracted from tubers of Arracaha xanthorhiza cultivar FB-001 and Canna edulis cultivar MH-1173 obtained from International Potato Centre, Quito, Ecuador and from Oxalis tuberosa purchased in the local market at Quito, Ecuador. The cereal and pea starches were obtained from Svalöf-Weibull AB, Landskrona, Sweden and starch extracted according to Meredith and Dengate [34]. The three barley starches were pearled prior to isolation.…”

Section: Methodsmentioning

confidence: 99%

Determination of Amylose Content in Different Starches Using Modulated Differential Scanning Calorimetry

et al. 2006

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A simple calorimetric method for determination of amylose content in starch is reported. Starches were heated in the presence of two common surfactants, viz., sodium dodecyl sulphate (SDS) and cetyltrimethylammonium bromide (CTAB), and the enthalpies of melting of the amylose-surfactant complexes were determined using Modulated Differential Scanning Calorimetry (MDSC). A large number of native starches including cereal, root and pea starches were examined. The results were compared with those obtained by iodimetry and gel permeation chromatography (GPC) for all the starches. There was a good correlation between the values from iodimetry and GPC with those obtained using the surfactants. Both surfactants seemed to work equally well, even for those starches with about 40% amylose content. However, in case of SDS higher standard deviations were usually obtained than for CTAB in the determination of transition enthalpies.

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Section: Methodsmentioning

confidence: 99%

Determination of Amylose Content in Different Starches Using Modulated Differential Scanning Calorimetry

et al. 2006

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“…Small granules are more resistant to external influences and less inclined to transformation ( Boruch, 1985; Fortuna, 1994). Small granule starches are also characterized by higher fat content ( Meredith et al ., 1978 ) and higher pasting temperature ( Kulp, 1973). When compared to grain starches, starches originating from tuberous plants show a relatively low pasting temperature (approximately 60 °C) and a rapid increase of viscosity.…”

Section: Introductionmentioning

confidence: 99%

The influence of starch pore characteristics on pasting behaviour

Fortuna

Januszewska

Juszczak

et al. 2000

Int J of Food Sci Tech

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Potato, wheat and corn starches were segregated into large and small granule fractions. The specific surface area, volume, and average diameter of pores, as well as the pasting characteristics of starch dispersions in water were determined. In all the starches investigated the small granule fractions were characterized by the largest specific surface area, pore volume and pore diameter in comparison to fractions of large granules and the initial starches. The small granule fraction of potato starch gave better pasting characteristics (apart from maximum viscosity) than fractions of large granules and the initial potato starch. On the other hand, the large granule fractions of corn and wheat gave the highest maximum viscosity

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“…There is usually the possibility that cross-contamination between distinct lipid classes (based on their level of binding to starch granules and cereal proteins) occurs during extraction; hence, the terms free, bound, and starch lipids-depending on the extraction solvent at stake-are more practical for use, even though they do not imply an actual association between said lipids and other flour components (Clements 1977;Carlson et al 1978;Meredith et al 1978;Weber 1978;Zeringue et al 1981;Vasanthan and Hoover 1992).…”

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confidence: 99%

Neutral Lipids in Free, Bound, and Starch Lipid Extracts of Flours, Sourdough, and Portuguese Sourdough Bread Determined by NP‐HPLC‐ELSD

2011

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Cereal Chem. 88(4):400-408 A detailed analysis was developed, focused on the neutral lipids (NL) in free (FL), bound (BL), and starch lipid (SL) extracts of maize and rye flours, sourdough, and broa (a traditional bread manufactured in Portugal). Selective sequential extraction of said lipids with hexane at 20°C, water-saturated n-butanol at 20°C, and n-propanol-water (3:1, v/v) at 100°C was performed to clean the lipid extracts from extraneous impurities, and isolation thereof from glyco-and phospholipids was by solid phase extraction of NL; these classes were then quantitatively assayed by HPLC, using evaporative light scattering detection, with calibration curves prepared with standard mixtures of NL. The BL and SL contents in the original flours increased and that of FL decreased throughout the fermentation and baking processes. The dominant NL class was not the same in all lipid extracts; the highest concentrations of triacylglycerols and the lowest concentrations of free fatty acids were detected in FL-with the former accounting for 82, 76, and 71% of the total FL in flours, sourdough, and bread, respectively. Triacylglycerols and free fatty acids also accounted for the highest concentrations found in BL: these, together with diacylglycerols, contributed up to 84% of the total neutral BL. High levels of free fatty acids and low levels of the remaining NL classes were typically found in SL: free fatty acids, triacylglycerols, sterol esters, and diacylglycerols accounted for ≈90% of the total SL.

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The Lipids of Various Sizes of Wheat Starch Granules

Cited by 78 publications

References 25 publications

Determination of Amylose Content in Different Starches Using Modulated Differential Scanning Calorimetry

Determination of Amylose Content in Different Starches Using Modulated Differential Scanning Calorimetry

The influence of starch pore characteristics on pasting behaviour

Neutral Lipids in Free, Bound, and Starch Lipid Extracts of Flours, Sourdough, and Portuguese Sourdough Bread Determined by NP‐HPLC‐ELSD

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