The roles of amylose and amylopectin in the gelation and retrogradation of starch

Miles, Mervyn J; Morris, Victor J.; Orford, Paul D.; Ring, Stephen G.

doi:10.1016/s0008-6215(00)90778-x

Cited by 1,104 publications

(573 citation statements)

References 11 publications

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“…The presence of native amylopectin con®rmed that 30% of the starch was not gelatinised during cooking because of hydrothermic conditions unfavourable to starch gelatinisation. In the present study, HAWB was kept at 7 20 C for 3±12 months, which probably caused amylopectin retrogradation (Kulp & Ponte, 1981;Miles et al, 1985). However, it has been determined that amylopectin in crystalline form does not modify starch digestibility (Rabe & Sievert, 1992).…”

Section: Discussionmentioning

confidence: 77%

Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure

et al. 1999

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Objective: This study investigated whether postprandial metabolic responses to bread could be lowered by substituting high amylose maize starch for a part of the¯our. Design and subjects: Eight healthy subjects consumed test meals of equivalent nutritional composition based on white wheat bread, bread rich in amylose (HAWB) and spaghetti as a breakfast meal. Blood samples were collected to measure insulin and glucose concentration during two hours after consumption. The degree of starch crystallinity was investigated by X-ray diffraction and DSC analysis. Results: HAWB produced low glycaemic (60 AE 18) and insulinaemic (57 AE 20) indexes similar to those of spaghetti (83 AE 46, 61 AE 16). In vitro amylase hydrolysis of the three foods showed that high amylose content in HAWB signi®cantly lowered starch degradation in bread without affecting hydrolysis kinetics. Addition of amylose in dough increased the resistant starch content of HAWB (14% of dry matter). The resistant starch fraction was mainly composed of crystalline amylose (B-type X-ray diffraction pattern, melting temperature 105 C) attributable to native high amylose maize starch incompletely gelatinised during bread-cooking. Conclusions: Bread produced by the substitution of high amylose maize starch for a part of wheat¯our showed a low glycaemic index. Resistant starch in HAWB corresponded to native crystalline amylose not gelatinised during normal bread-processing conditions.

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Section: Discussionmentioning

confidence: 77%

Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure

et al. 1999

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“…Sandhu and Singh (2007) reported peak viscosity in the range between 67.0 and 104.5 RVU and break down viscosity range with 27.0 to 115.7 RVU for selected corn lines. Miles et al (1985) reported that increase in final viscosity might be due to the aggregation of the amylose molecules. Pasting properties are dependent on the rigidity of starch granules.…”

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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“…2. 16) (Miles et a/.• 1985 ;Gidley, 1989 Legum e starcheshave been shown to eldn"bit high retrogradation rates (Hoover & Sosulski, 1985a;Tjahjadi & Breece, 1984). This makes native legume surcbes unsuitab le for use in many co mmercial foods.…”

Section: Retrogradationmentioning

confidence: 99%

Effect of heat—moisture treatment on the structure and physicochemical properties of legume starches

Hoover

Manuel

1996

Food Research International

146

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This manuscript bas been reproduced from. the microfilm master. UMI filmsthe te:x:J: directly from the original or co py submitted. Thus. some thesisaDddissertation copies are in typewriter fitce, while othen:may be from any type ofcomputer priDt",.The quality of this reproductioa is depeadeat UpoD the quLity or the copy submitted. Broken or indistinct print. colored or poor quality iIlumati= om! photo grap hs, print blcedthrougll, submndanl awgins.andimproper alignment can advcnefy affect reproduction.In the unIikely event that the author did not send UMI a complete manusaipt and there are missing Pagel, these will be noted. Also, if unauth orized co pyri ght material bad to be removed, a note will indicate the deletion. Icntil-Express field pees-Green Arrow pea>black bean-pinto bean) . The Xeay diffraction intensities increased in Green Arrow pea starch,but decreased in the other starc hes (Exp ress field pea>b lack bean>p into bean>Eston lentil). However, the X-ray pattern of aUstarc hes remained unchanged after beat treatm ent. Differential scanning calorimetry of the heat treat ed samples showed broad ening afthe gelatinization temperature range and a shifting of the end othermal tn:nsitio n to wards a higher tem perature (EstOR lentil-Express field pea>black bean-pinto bean) .However, the gelatiniz:ati o n enthalpy ( AH) of all starchesremai ned unchan ged . The suscep tibility towards hydrolysis by porcine panaeatic a -amylase increased o n heat treatment (black bean> Esto n Ientil>Express field pea>pinto bean>Grten Arrow pea ). The action of e -amy laseon the statebesdecreased &H in Est on lentil andExpress field pea starches. How ever,.ili decreased only marginall y in pinto bean and black beanstan::bes . Acid hydrolysis (2.2N Ha ) increasedo n heat treatment (black. bean>.Expressfield pea-Bstco lentil-pinto bean>Green Arrow pea). The results sho wed tha t bonding forces within the amorp hous regions of the granul e. aystallite orientation and the granule surface(in Green Arrow pea and Eston lentil) are altered during hea t trea tment . The magnitud e ofthese changes being depend ent u pon the starchsource . ACKNOWLEDGEMENTS

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The roles of amylose and amylopectin in the gelation and retrogradation of starch

Cited by 1,104 publications

References 11 publications

Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure

Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure

Physicochemical and morphological properties of starch from fresh waxy corn kernels

Effect of heat—moisture treatment on the structure and physicochemical properties of legume starches

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