Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry

Stevens, D. J.; Elton, G. A. H.

doi:10.1002/star.19710230104

Cited by 266 publications

(91 citation statements)

References 12 publications

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“…Lower enthalpy shows the less stability of the crystals (Chiotelli and Meste 2002). The thermal properties of starches were influenced by granule shape, amylopectin chain length and crystalline regions (Noda et al 1996;Stevens and Elton 1971;Singh and Kaur 2004). Differences of R values between samples suggest that the presence of transforms in crystalline regions of the starch granules.…”

Section: X-ray Diffractionmentioning

confidence: 99%

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

2013

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Pullulanase enzyme (40 U/g, 10 h) was used for enzymatic hydrolysis of potato starch which was autoclaved (121°C/30 min), stored under refrigeration (4°C/24 h) and lyophilized. Comparison of morphological, pasting, textural and thermal properties among native hydrolysed starch (V2) and gelatinized hydrolysed starch (V3) prepared using pullulanase enzyme on potato starch (V1) were studied. The round, elliptical, irregular and oval shape with smooth surface of V1 was replaced with amorphous mass of cohesive structure leading to loss of granular appearance in V2 and V3. The percentage of amylose and resistant starch content of V2 (27.16 %) and (24.16 %); V3 (51.44 %) and (29.35 %) was higher when compared to V1 (22.17 %) and (3.62 %). The swelling power of V1 observed at 60°C (0.85 %) and 95°C (8.64 %) were significantly different from V2 at 60°C (4.97 %) and 95°C (7.66 %) and that of V3 at 60°C (5.82 %) and 95°C (7.5 %). Significance difference in water solubility (7.62 %) and absorption capacity (6.11 %) was noted in V3 when compared with V1 and V2 owing to amylose/amylopectin content. Increase in water solubility and absorption capacity along with decrease in swelling power of V2 and V3 was noted due to hydrolytic and thermal process. RS obtained from hydrolysis showed a reduction in viscosity, indicating the rupture of starch molecules. The viscosity was found to be inversely proportional to the RS content in the sample. The thermal properties of RS increased due to the retrogradation and recrystallization (P <0.05).

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Section: X-ray Diffractionmentioning

confidence: 99%

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

2013

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“…Both gelatinization and swelling are properties partially controlled by the molecular structure of amylopectin (unit chain length, extent of branching, molecular weight, and polydispersity), amylose to amylopectin ratio and granule architecture (crystalline to amorphous ratio) (Tester & Morrison, 1990). Differential scanning calorimetry (DSC) is known as an extremely valuable tool to characterize and control the gelatinization phenomenon of starch (Stevens & Elton, 1971) because it provides a quantitative measurement of the enthalpy, ΔH, which means the energy required to take place the gelatinization process, and a determination of temperature range where gelatinization occurs as well. DSC curves recorded for all starches showed an endotherm peak associated to gelatinization phenomenon and thus, based on it, the temperatures involved in this process and gelatinization enthalpy were determined.…”

Section: Gelatinizationmentioning

confidence: 99%

Functional Properties of Some Non-Conventional Treated Starches

Nemţanu¹,

Braşoveanu²

2010

Biopolymers

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“…It is well known that mutant maize genes have large effects on starch development and properties (Creech 1965, Stevens and Elton 1971, Yeh et al 1981, Inouchi et al 1984, Brockett et al 1988, Wang et al 1992, Campbell et al 1994. Sanders et al (1990) showed that genetic background, other than major mutant genes, influenced thermal starch properties when comparing four corn (three sweet, one dent) inbred lines.…”

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Thermal Starch Properties in Corn Belt and Exotic Corn Inbred Lines and Their Crosses

Pollak

White

1997

Cereal Chem

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More knowledge is needed about variability of starch functional traits in adapted and exotic germplasm and possible genetic effects of these traits before conducting rigorous inheritance studies and breeding programs for starch quality. We studied and compared the range of variability for starch functional traits in a set of Corn Belt inbred lines with a set of exotic inbred lines from Argentina, Uruguay, and South Africa. Reciprocal hybrids of some of the lines within each set were compared with their parents. Functional traits were examined by using differential scanning calorimetry on starch extracted from single kernels of genotypes. The set of Corn Belt lines had a wider range of values for most traits than did the set of exotic lines. For both sets of lines, the maximum value for peak height index was as high as that previously reported for the waxy endosperm mutant. Although the Corn Belt lines exhibited a wider range of values for range of retrogradation than the exotic lines, the exotic lines showed a wider range of values for percentage retrogradation. Hybrid values were not consistently higher, lower, midpoint, or similar with respect to the values of their parents. This was true regardless of germplasm type or functional trait. Reciprocal cross values showed trends suggesting reciprocal differences, although there was no trend suggesting greater effect of the female parent. These traits seem to be controlled by many modifying effects in addition to major effects. Results indicate that sufficient variability exists in Corn Belt germplasm to conduct breeding and inheritance studies effectively and that there should be potential for breeding for functional traits. More knowledge is needed about variability of starch functional traits in adapted and exotic germplasm and possible genetic effects of these traits before conducting rigorous inheritance studies and breeding programs for starch quality. We studied and compared the range of variability for starch functional traits in a set of Corn Belt inbred lines with a set of exotic inbred lines from Argentina, Uruguay, and South Africa. Reciprocal hybrids of some of the lines within each set were compared with their parents. Functional traits were examined by using differential scanning calorimetry on starch extracted from single kernels of genotypes. The set of Corn Belt lines had a wider range of values for most traits than did the set of exotic lines. For both sets of lines, the maximum value for peak height index was as high as that previously reported for the waxy

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Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry

Cited by 266 publications

References 12 publications

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

Functional Properties of Some Non-Conventional Treated Starches

Thermal Starch Properties in Corn Belt and Exotic Corn Inbred Lines and Their Crosses

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