Understanding shape and morphology of unusual tubular starch nanocrystals

Gong, Bei; Liu, Wenxia; Tan, Hua; Yu, Deng‐Guang; Song, Zhaoping; Lucia, Lucian A.

doi:10.1016/j.carbpol.2016.06.010

Cited by 51 publications

(7 citation statements)

References 51 publications

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“…As was pointed out by Ref. [ 35 ], the presence of these nanocrystals produces the broadening of the diffracted peaks. From a crystallographic point of view these nanocrystals produce simultaneously elastic and inelastic X-ray scattering.…”

Section: Resultsmentioning

confidence: 74%

Changes in the physicochemical properties of isolated starch and plantain (Musa AAB Simmonds) flours for early maturity stage

Torres‐Vargas

Gaytán–Martínez

Fernanda

et al. 2023

Heliyon

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Section: Resultsmentioning

confidence: 74%

Changes in the physicochemical properties of isolated starch and plantain (Musa AAB Simmonds) flours for early maturity stage

Torres‐Vargas

Gaytán–Martínez

Fernanda

et al. 2023

Heliyon

View full text Add to dashboard Cite

“…The crystallinity in starch primarily arises from nanocrystals with orthorhombic and/or hexagonal crystal structures, as noted by Gong et al [19]. Meanwhile, the lamellar structure represents a partially crystalline formation within starch granules, comprising alternating crystalline and amorphous regions [19]. The amorphous regions mainly contain the less regularly structured branches of amylose [19].…”

Section: Morphological and Structural Characteristics Of Isolated Ric...mentioning

confidence: 97%

“…The organic waxy rice exhibited the highest crystallinity (39.65%), whereas the normal waxy rice exhibited the lowest crystallinity (23.82%). The crystallinity in starch primarily arises from nanocrystals with orthorhombic and/or hexagonal crystal structures, as noted by Gong et al [19]. Meanwhile, the lamellar structure represents a partially crystalline formation within starch granules, comprising alternating crystalline and amorphous regions [19].…”

Section: Morphological and Structural Characteristics Of Isolated Ric...mentioning

confidence: 97%

“…Meanwhile, the lamellar structure represents a partially crystalline formation within starch granules, comprising alternating crystalline and amorphous regions [19]. The amorphous regions mainly contain the less regularly structured branches of amylose [19]. Since amylose contents are negatively associated with the relative crystallinity (RC), the RC of glutinous rice starches was higher than non-glutinous starches [6].…”

Section: Morphological and Structural Characteristics Of Isolated Ric...mentioning

confidence: 99%

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Morphological, Structural, Thermal, Pasting, and Digestive Properties of Starches Isolated from Different Varieties of Rice: A Systematic Comparative Study

Lin,

Zhang,

et al. 2023

Foods

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The aim of this study was to compare the properties of isolated starches from ten commonly consumed rice varieties in China and to investigate their possible association. In addition, principal component analysis (PCA) and correlation analysis were performed to demonstrate the weight or relevance of different properties. The starch granules had an irregular polyhedral structure. The crystalline structure had an orthogonal arrangement, which is characteristic of A-type starch with nanocrystals with an orthorhombic crystal structure. In addition, higher levels of rapidly digestible starch (72.43 to 74.32%) and resistant starch (2.27 to 2.3%) were found in glutinous rice starch. The highest content of slowly digestible starch (59.48%) was found in starch isolated from black rice, which may be an ideal rice variety for controlling blood glucose and weight. Starch isolated from red Hani terrace rice showed the highest thermal stability during cooking and the highest resistance to a high shear force treatment. In addition, the PCA suggests that the amylose content of starch largely determines the functional properties of starch and positively correlates with the peak viscosity and setback viscosity of the starch pasting. The results of this study will enrich the scientific knowledge of various rice starches and promote their application in the food industry and other industries.

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“…Typically, the overall lamellar distance d range from 8.62 to 9.11 nm, d a from 3.63 to 3.75 nm, and d c from 4.99 to 5.35 nm for rice starches ( Table 1 ) [ 24 ]. The dimensions are different from those in the nanocrystals (forming the starch granules), found in normal maize starch [ 50 ].…”

Section: Overview Of Rice Starch Structural Levels and Their Characte...mentioning

confidence: 99%

The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch

Gilbert

2022

Foods

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Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder transitions during rice cooking, and this structure is a major determinant of its digestibility. The length distributions of amylose and amylopectin chains are important determinants of rice starch gelatinization properties. Starch chain-length and molecular-size distributions are important determinants of nucleation and crystal growth rates, as well as of intra- and intermolecular interactions during retrogradation. A number of first-order kinetics models have been developed to fit starch digestograms, producing new information on the structural basis for starch digestive characteristics of cooked whole rice. Different starch digestible fractions with distinct digestion patterns have been found for the digestion of rice starch in fully gelatinized and retrograded states, the digestion kinetics of which are largely determined by starch fine molecular structures. Current insights and future directions to better understand digestibility of starch in whole cooked rice are summarized, pointing to ways of developing whole rice into a healthier food by way of having slower starch digestibility.

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Understanding shape and morphology of unusual tubular starch nanocrystals

Cited by 51 publications

References 51 publications

Changes in the physicochemical properties of isolated starch and plantain (Musa AAB Simmonds) flours for early maturity stage

Changes in the physicochemical properties of isolated starch and plantain (Musa AAB Simmonds) flours for early maturity stage

Morphological, Structural, Thermal, Pasting, and Digestive Properties of Starches Isolated from Different Varieties of Rice: A Systematic Comparative Study

The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch

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