Understanding the granule, growth ring, blocklets, crystalline and molecular structure of normal and waxy wheat A- and B- starch granules

Sun, Xiangxiang; Sun, Zhuangzhuang; Saleh, Ahmed S.M.; Zhao, Kun; Ge, Xiangzhen; Shen, Huishan; Zhang, Qian; Li, Yuan; Yu, Xiuzhu; Li, Wenhao

doi:10.1016/j.foodhyd.2021.107034

Cited by 44 publications

(20 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The shape and size of native starch granules are related to their botanical origin and can differ widely within the same species. Sun et al [93] also pointed out that the difference in morphology between the granules of different types of starch can be attributed to genetic factors that regulate starch biosynthesis, the amylose/amylopectin ratio and molecular composition. As for the shape, some BMF starch granules are spherical (yellow arrow), others have an ellipsoid shape (green arrow) and others a more elongated ellipsoid shape (orange arrow).…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

WITHDRAWN: Characterization of Babassu Mesocarp Flour as Potential Bio-Reinforcement for the Sustainable Development of Poly(Lactic Acid)-Based Composite Films

Silva

Alves

Barbosa

et al. 2022

Preprint

View full text Add to dashboard Cite

In the babassu oil extraction industry, several types of by-products are generated, and one of them is the mesocarp, which when dried and ground, is transformed into a flour that is called “Babassu Mesocarp Flour” (BMF). Thus, the use of the BMF as a bio-reinforcement for Poly(Lactic Acid) (PLA) aiming at the production of composite films applied in food packaging is a promising alternative, which leads to the development of new products with added value. Therefore, in this work, before any attempt to produce films, the industrially extracted BMF was characterized for a better understanding of its chemical composition and inherent characteristics. The elemental analysis showed that this raw material is predominantly an organic material, however, it also presented contents of inorganic chemical elements according to the X-ray fluorescence analysis. Its particles exhibited an average diameter of 38.82 µm and a specific surface area of 3.02 m2/g. Through microscopic techniques, mainly by scanning electron microscopy, starch granules in different shapes and sizes were observed, since starch is the main component of the composition of this raw material. The results of X-ray diffraction and infrared spectroscopy showed a structure and functional groups, respectively, typical of starchy materials, evidencing the sustainable and biodegradable character of the BMF. The reported characteristics of the BMF are of great value in PLA-based film formulations, as this combination would reduce impacts on the environment, as both are ecologically correct.

show abstract

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

WITHDRAWN: Characterization of Babassu Mesocarp Flour as Potential Bio-Reinforcement for the Sustainable Development of Poly(Lactic Acid)-Based Composite Films

Silva

Alves

Barbosa

et al. 2022

Preprint

View full text Add to dashboard Cite

show abstract

“…1). Figure 1(A) shows the major diffraction peaks observed at 17.1°, 19.6°, 20.0°, and 23.8° in SMSL‐EMS and WMSL‐EMS, as evidence of the formation of a C‐type crystalline structure, with A type being dominant 25 . The crystalline region of the RDMS samples disappeared, and the number and intensity of diffraction peaks were reduced (Fig.…”

Section: Resultsmentioning

confidence: 99%

Effects of different food ingredients and additives on the digestibility of extruded and roller‐dried maize starch and its application in low glycemic index nutritional formula powder

et al. 2023

View full text Add to dashboard Cite

BACKGROUNDComplex interactions that occur among starch, protein, and fat during food processing affect the taste, texture, and digestibility of starch‐based food. The physicochemical properties of starch, in particular its slow digestibility, are greatly influenced by processing techniques such as extrusion and roller‐drying. This study investigated the effects of various food ingredients and additives on the digestion properties of maize starch treated with extrusion and roller drying. It designed a nutritional formula to develop low glycemic index products.RESULTSThe extruded group containing raw maize starch, soybean protein isolate, soybean oil, lecithin and microcrystalline cellulose in the ratio of 580:250:58:20:3 had the best slow digestion properties. Nutritional formulas were designed at the above ratio, with supplements including calcium casein peptide, multi‐vitamins, sodium ascorbate, fructooligosaccharides, xylitol, and peanut meal. The sample containing 10% peanut meal and a 1:3 ratio of fructooligosaccharides and xylitol additions obtained the highest sensory evaluation scores. An obvious slow digestion effect was observed in samples produced from the optimal formula.CONCLUSIONThe results of the present study could contribute to the development and production of a low glycemic index, nutritional powder. © 2023 Society of Chemical Industry.

show abstract

“…A‐type orthorhombic and B‐type hexagonal structures are the two crystalline structures usually presented in cereal and tuber starches (Rodriguez‐Garcia et al, 2021). All wheat starches displayed strong intensity peaks at 15° and 23° with two shoulder peaks at 17° and 18°, suggesting the diffraction pattern was typical A‐type (Sun et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

“…Amylose (20%–30%) and amylopectin (70%–80%) are the main components of regular wheat starch. Amylose is formed by α‐1, 4‐linked d ‐glucopyranosyl repeating units, and the amylose content (AC) can affect the structure and characteristics of starch (Sun et al, 2021; Zhang et al, 2021). Due to the chain length distribution (CLD) and branching patterns, amylopectin plays a vital role in starch molecular structure and physicochemical properties, for example, gelatinization, enzymatic hydrolysis, and rheological properties (Sun et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread

Song

Deng

Zhang

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

Starch is one of the key factors for the texture of Chinese steamed bread (CSB). In this study, the molecular structures and physicochemical properties of starches from 11 wheat varieties with amylose content (AC) of 1.75%–28.79% were investigated. Northern style CSB was made using these wheat varieties to explore the structure–property–quality relationship of starches. AC was negatively correlated with the pasting and gelatinization properties. The relative crystallinity (RC) had a negative correlation with AC but a positive correlation with gelatinization. The molecular structure results from the fluorophore‐assisted capillary electrophoresis spectrophotometer indicated that the length of short amylopectin chains (βAp,i) was positively correlated with hot paste and cool paste viscosities. The amount of medium amylopectin chains (hAp,iii) was positively correlated with peak and breakdown viscosities but negatively correlated with setback viscosity. The hAp,iii had positive correlations with gelatinization temperatures and RC. The amount of long amylopectin chains (hAp,v) had a positive correlation with peak temperature. For the CSB texture, βAp,i had negative correlations with hardness and chewiness, whereas had a positive correlation with resilience. The hAp,iii was negatively correlated with springiness and resilience. The hAp,v was negatively associated with resilience. Practical Application Starch has a vital role in wheat flour products. Clarifying the structure–property–quality relationship of starches will help illuminate the role of starch molecular structure in CSB production and provide valuable information for the control of CSB quality. It also provides a significant reference for wheat breeding.

show abstract

Understanding the granule, growth ring, blocklets, crystalline and molecular structure of normal and waxy wheat A- and B- starch granules

Cited by 44 publications

References 43 publications

WITHDRAWN: Characterization of Babassu Mesocarp Flour as Potential Bio-Reinforcement for the Sustainable Development of Poly(Lactic Acid)-Based Composite Films

WITHDRAWN: Characterization of Babassu Mesocarp Flour as Potential Bio-Reinforcement for the Sustainable Development of Poly(Lactic Acid)-Based Composite Films

Effects of different food ingredients and additives on the digestibility of extruded and roller‐dried maize starch and its application in low glycemic index nutritional formula powder

Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread

Contact Info

Product

Resources

About