Thermal and Crystalline Properties of Waxy Wheat (Triticum aestivumL.) Starch

Fujita, Shuzo; Yamamoto, Hiroyuki; Sugimoto, Yoshimi; Morita, Naofumi; Yamamori, Makoto

doi:10.1006/jcrs.1997.0152

Cited by 92 publications

(40 citation statements)

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“…Hexaploid waxy wheat starch was found to contain 0.9 to 3.2% apparent amylose and 0.12-0.29% lipids (Abdel-Aal, Hucl, Chibbar, Han, & Demeke, 2002;Chakraborty et al, 2004;Kim et al, 2003;Yasui, Matsuki, Sasaki, & Yamamori, 1996), in contrast with 22-25% amylose and 0.8-1.2% lipids in nonwaxy wheat starch (Morrison, Milligan, & Azudin, 1984). As expected, waxy wheat starch showed the A-type X-ray pattern and had an increased level of crystallinity compared to wild types, thereby elevating the enthalpy of gelatinization (Chakraborty et al, 2004;Fujita, Yamamoto, Sugimoto, Morita, & Yamamori, 1998;Hayakawa, Tanaka, Nakamura, Endo, & Hoshino, 1997;Kim et al, 2003;Sasaki, Yasui, & Matsuki, 2000). Tetraploid (durum) waxy wheat starches also showed similar gelatinization and pasting properties (Chakraborty et al, 2004;Grant et al, 2001).…”

Section: Introductionmentioning

confidence: 63%

Wet-milling properties of waxy wheat flours by two laboratory methods

Sayaslan

Seib

Chung

2006

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 63%

Wet-milling properties of waxy wheat flours by two laboratory methods

Sayaslan

Seib

Chung

2006

Journal of Food Engineering

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“…4). Maize (Cheetham & Tao, 1998), wheat (Fujita,Yamamoto, Sugimoto, Morita & Yamamori, 1998), teff (Bultosa & Taylor, 2003) and cassava starches (Jane et al, 1999) have been reported to display A-type crystalline structure. Starches with A-type pattern show peaks at diffraction angle 2θ of about 15°, 17°, 18° and 23° (Cheetham & Tao, 1998).…”

Section: Ms Is Maize Starch Ws Is Wheat Starch Ts Is Teff Starch Cmentioning

confidence: 99%

Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum

Maphalla

Emmambux

2016

Carbohydrate Polymers

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Consumer concerns to synthetic chemicals have led to strong preference for ‗clean' label starches. Lipid and hydrocolloids are food friendly chemicals. This study determines the effects of stearic acid and xanthan gum alone and in combination on the functionality of maize, wheat, teff and cassava starches. An increase in viscosity was observed for all starches with stearic acid and xanthan gum compared to the controls with cassava having the least increase. A further increase in viscosity was observed for the cereal starches with combination of stearic acid and xanthan gum. Stearic acid reduced retrogradation, resulting in soft textured pastes. Combination of stearic acid and xanthan gum reduced the formation of type IIb amylose-lipid complexes, syneresis, and hysteresis in cereal starches compared to stearic acid alone. A combination of stearic acid and xanthan gum produce higher viscosity non-gelling starches and xanthan gum addition increases physical stability to freezing and better structural recovery after shear.

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“…The 60-kD SGP, a granule-bound starch synthase (GBSSI), is required for synthesis of amylose (Shure et al, 1983), but GBSSI absence does not significantly affect granule size or structure (Fujita et al, 1998). However, absence of granule-bound SSII has been reported to cause deformation of large granules and production of starch with increased capacity to bind iodine (Yamamori, 1998).…”

Section: Wheat (Triticum Aestivum) Barley (Hordeum Vulgare) Rye (Sementioning

confidence: 99%

Starch-Branching Enzymes Preferentially Associated with A-Type Starch Granules in Wheat Endosperm

et al. 2000

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Two starch granule-bound proteins (SGP), SGP-140 and SGP-145, were preferentially associated with A-type starch granules (>10 μm) in developing and mature wheat (Triticum aestivum) kernels. Immunoblotting and N-terminal sequencing suggested that the two proteins were different variants of SBEIc, a 152-kD isoform of wheat starch-branching enzyme. Both SGP-140 and SGP-145 were localized to the endosperm starch granules but were not found in the endosperm soluble fraction or pericarp starch granules younger than 15 d post anthesis (DPA). Small-size starch granules (<10 μm) initiated before 15 DPA incorporated SGP-140 and SGP-145 throughout endosperm development and grew into full-size A-type starch granules (>10 μm). In contrast, small-size starch granules harvested after 15 DPA contained only low amounts of SGP-140 and SGP-145 and developed mainly into B-type starch granules (<10 μm). Polypeptides of similar mass and immunologically related to SGP-140 and/or SGP-145 were also preferentially incorporated into A-type starch granules of barley (Hordeum vulgare), rye (Secale cereale), and triticale (× Triticosecale Wittmack) endosperm, which like wheat endosperm have a bimodal starch granule size distribution.

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Thermal and Crystalline Properties of Waxy Wheat (Triticum aestivumL.) Starch

Cited by 92 publications

References 0 publications

Wet-milling properties of waxy wheat flours by two laboratory methods

Wet-milling properties of waxy wheat flours by two laboratory methods

Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum

Starch-Branching Enzymes Preferentially Associated with A-Type Starch Granules in Wheat Endosperm

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