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1. Alkaline Dissolution of Starch Facilitated by Microwave Heating for Analysis by Size-Exclusion Chromatography

Author:
Kim, H.S.; Huber, K.C.
Source:
Journal of agricultural and food chemistry 2006 v.54 no.26 pp. 9664-9669
ISSN:
0021-8561
Subject:
potassium hydroxide; food analysis; amylose; carbohydrate content; amylopectin; gel chromatography; wheat starch; urea; microwave treatment; alkali treatment; solubilization
Abstract:
... A rapid, straightforward starch dissolution method was developed to facilitate analysis of starch by size-exclusion chromatrography (SEC). Soft wheat starch was dispersed in 6 M urea and 1 M KOH and subjected to heating for 35, 45, or 60 s in a microwave oven as a potential means of starch dissolution. An increase in microwave heating time enhanced starch solubility but resulted in a steady decrea ...
DOI:
10.1021/jf062003m

2. Effect of damaged starch levels on flour-thermal behaviour and bread staling

Author:
León, Alberto E.; Barrera, Gabriela N.; Pérez, Gabriela T.; Ribotta, Pablo D.; Rosell, Cristina M.
Source:
European food research & technology 2006 v.224 no.2 pp. 187-192
ISSN:
1438-2377
Subject:
retrogradation; cultivars; texture; wheat flour; sensory properties; food storage; freshness; food quality; storage time; milling; differential scanning calorimetry; rheological properties; amylopectin; triticale; pasting properties; breads; thermal properties
Abstract:
... The effect of the amount of damaged starch in two different flours (wheat and triticale) on the bread quality and its behaviour during storage has been analysed. Two wheat and one triticale flour cultivars were milled in a disc mill to obtain different levels of damaged starch. Differential Scanning Calorimetry (DSC) and Rapid Visco Analyser (RVA) were used to characterize the flour properties and ...
DOI:
10.1007/s00217-006-0297-x

3. Some Structural and Physicochemical Characteristics of Tuber and Root Starches

Author:
Peroni, F. H.G.; Rocha, T. S.; Franco, C. M.L.
Source:
Food science and technology international 2006 v.12 no.6 pp. 505-513
ISSN:
1082-0132
Subject:
Canna; agarose; amylopectin; amylose; arrowroot; cassava; colorimetry; differential scanning calorimetry; ginger; granules; iodine; light microscopes; molecular weight; pasting properties; phosphorus; phosphorus content; sweet potatoes; swelling (materials); thermal properties; tubers; yams
Abstract:
... Starches from six different species (cassava, arrowroot, sweet potato, yam, canna and ginger) were isolated and some structural and physicochemical characteristics analysed and correlated. Phosphorous and amylose contents were determined using a colorimetric method and measuring iodine affinity, respectively. Molecular weight distributions of starches were analysed by Sepharose CL 2B. Granular sha ...
DOI:
10.1177/1082013206073045

4. Structural and enzymatic characterization of the isoamylase1 homo-oligomer and the isoamylase1-isoamylase2 hetero-oligomer from rice endosperm

Author:
Utsumi, Yoshinori; Nakamura, Yasunori
Source:
Planta 2006 v.225 no.1 pp. 75-87
ISSN:
0032-0935
Subject:
Escherichia coli; Oryza sativa; amylopectin; biosynthesis; chromatography; endosperm; enzyme activity; gels; isoamylase; isozymes; molecular weight; polyacrylamide; rice
Abstract:
... The present study established that there are two distinct polymeric forms of isoamylase1 (ISA1) in rice endosperm: presumably a homo-pentamer of ISA1 and a hetero-hexamer composed of five ISA1 and one ISA2. The molecular sizes of the homo- and hetero-oligomers, which could be fractionated by hydrophobic chromatography, were approximately 420-480 and 510-550 kDa, respectively. The hetero-oligomer e ...
DOI:
10.1007/s00425-006-0331-z
PubMed:
16953433

5. Soluble Starch Synthase I Effects Differences in Amylopectin Structure between indica and japonica Rice Varieties

Author:
Takemoto-Kuno, Y.; Suzuki, K.; Nakamura, S.; Satoh, H.; Ohtsubo, K.
Source:
Journal of agricultural and food chemistry 2006 v.54 no.24 pp. 9234-9240
ISSN:
0021-8561
Subject:
Zea mays; corn; leaves; inbred lines; chemical constituents of plants; cell wall components; phenylpropanoids; insect pests; Sesamia nonagrioides; pest resistance; larvae; insect growth; Oryza sativa; rice; varieties; starch synthase; enzyme activity; amylopectin; carbohydrate structure; gene expression; messenger RNA
Abstract:
... The effect of soluble starch synthase I (SSI) on differences of amylopectin structure between the indica and japonica rice varieties was investigated. Native-PAGE/active staining analysis showed that the SSI activity of an indica rice variety, 'Kasalath', was significantly lower than that of a japonica rice variety, 'Nipponbare', and that the low activity in 'Kasalath' was maintained during seed d ...
DOI:
10.1021/jf061200i

6. Debranching of beta-Dextrins to Explore Branching Patterns of Amylopectins from Three Maize Genotypes

Author:
Xia, H.; Thompson, D.B.
Source:
Cereal chemistry 2006 v.83 no.6 pp. 668-676
ISSN:
0009-0352
Subject:
corn; Zea mays; genotype; dextrins; chemical structure; amylopectin; enzymatic reactions; corn starch
Abstract:
... The amylopectin (AP) branching pattern is a fundamental feature of AP fine structure but a little-studied one. In this work, we followed enzyme digestion over time for AP from three maize genotypes (wx, du wx, and AP of aeVII). The objective was to describe differences in the progress of beta-amylolysis and in subsequent debranching of beta-limit dextrins (beta-LD). During the progress of beta-amy ...
DOI:
10.1094/CC-83-0668

7. General surveillance – Cultivation of genetically modified starch potatoes in a closed-loop system

Author:
Wandelt, C.
Source:
Journal für Verbraucherschutz und Lebensmittelsicherheit = 2006 v.1 no.Supplement 1 pp. 58-59
ISSN:
1661-5751
Subject:
adverse effects; amylopectin; closed loop systems; environmental assessment; farms; human health; identity preservation; modified starch; monitoring; plant growth; potato starch; potatoes; questionnaires; risk assessment; transgenic plants
Abstract:
... The objective of general surveillance is to identify unforeseen adverse effects of the genetically modified (GM) plant or its use on human health or the environment, which were not anticipated in the environmental risk assessment. Methods and approaches proposed for the general surveillance of a GM starch potato to be cultivated within a closed-loop system will be presented. This system, also refe ...
DOI:
10.1007/s00003-006-0074-6

8. Physicochemical Properties of Pin Oak (Quercus palustris Muenchh.) Acorn Starch

Author:
Stevenson, D.G.; Jane, J.I.; Inglett, G.E.
Source:
Die Stärke = 2006 v.58 no.11 pp. 553
ISSN:
1521-379X
Subject:
Quercus palustris; starch; chemical composition; amylose; amylopectin; physicochemical properties; ultrastructure
Abstract:
... Physicochemical properties of acorn (Quercus palustris) starch were studied. Acorn starch granules were spherical or ovoid, with diameters ranging from 3-17 micrometer. Acorn starch exhibited A-type X-ray diffraction pattern, an apparent amylose content of 43.4% and absolute amylose content of 31.4%. Relative to other A-type starches, acorn amylopectin had a comparable weight-average molar mass (3 ...
Handle:
10113/7821
DOI:
10.1002/star.200600533

9. Structures and Functional Properties of Starch From Seeds of Three Soybean (Glycine max (L.) Merr.) Varieties

Author:
Stevenson, David G.; Doorenbos, Russell K.; Jane, Jay-lin; Inglett, George E.
Source:
Die Stärke = 2006 v.58 no.10 pp. 509
ISSN:
1521-379X
Subject:
Glycine max; soybeans; genetic variation; starch; physicochemical properties; carbohydrate structure; crystal structure; carbohydrate content; iodine; amylose; amylopectin; molecular weight; thermal properties; pasting properties
Abstract:
... Structures and functional properties of starch from high-protein, lipoxygenase-free and low-linolenic acid soybean variety seeds collected 20 d prior to harvest were investigated. Soybean starches exhibit CB-type X-ray diffraction patterns, and granule diameters were very small (0.7 to 4 micrometer). Soybeans, 20 d prior to harvest contained 10.9-11.7% starch (dry basis). Apparent amylose content ...
Handle:
10113/28630
DOI:
10.1002/star.200600534

10. Comparative Study on the Starch Noodle Structure of Sweet Potato and Mung Bean

Author:
Tan, H.Z.; Gu, W.Y.; Zhou, J.P.; Wu, W.G.; Xie, Y.L.
Source:
Journal of food science 2006 v.71 no.8 pp. C447
ISSN:
0022-1147
Subject:
noodles; sweet potato flour; mung beans; starch products; amylose; amylopectin; food analysis; molecular weight; acid hydrolysis; enzymatic hydrolysis; carbohydrate structure; cohesion; adhesion
Abstract:
... Fine structure of sweet potato starch (SPS) and mung bean starch (MBS) by gel-permeation chromatography (GPC) showed that the amylose in SPS and MBS had 9.0 and 1.8 chains, respectively. The long chains of amylopectin in MBS (Ap-MB) were longer than those of amylopectin in SPS (Ap-SP), but the short chains of Ap-SP were shorter than those of Ap-MB. The structures of starch noodles of sweet potato ...
DOI:
10.1111/j.1750-3841.2006.00150.x

11. Influence of flavoring on the viscoelastic properties of starch gels during gelation and long-time retrogradation

Author:
REPARET, J.M.; MOINE, F.; ARVISENET, G.; LE BAIL, P.; CAYOT, N.
Source:
Journal of texture studies 2006 v.37 no.5 pp. 459-475
ISSN:
0022-4901
Subject:
X-ray diffraction; acetates; amylopectin; dispersions; flavorings; gelation; linalool; odor compounds; retrogradation; starch gels; texture; viscoelasticity
Abstract:
... The effect of three different aroma compounds on the texture of starch dispersions during gelation and retrogradation was studied. Oscillatory measurements were used to follow gelation and to check the structure of the starch dispersions after retrogradation up to 28 days. Rheological tests did not indicate any effect of the presence of any of the aroma compounds on the mechanism of gelation. Duri ...
DOI:
10.1111/j.1745-4603.2006.00063.x

12. Mutants of Arabidopsis Lacking Starch Branching Enzyme II Substitute Plastidial Starch Synthesis by Cytoplasmic Maltose Accumulation

Author:
Dumez, Sylvain; Wattebled, Fabrice; Dauvillee, David; Delvalle, David; Planchot, Véronique; Ball, Steven G.; D'Hulst, Christophe
Source:
The plant cell 2006 v.18 no.10 pp. 2694-2709
ISSN:
1040-4651
Subject:
1,4-alpha-glucan branching enzyme; Arabidopsis thaliana; amylopectin; branching; cytosol; genes; leaves; maltose; mutants; mutation; phenotype
Abstract:
... Three genes, BE1, BE2, and BE3, which potentially encode isoforms of starch branching enzymes, have been found in the genome of Arabidopsis thaliana. Although no impact on starch structure was observed in null be1 mutants, modifications in amylopectin structure analogous to those of other branching enzyme II mutants were detected in be2 and be3. No impact on starch content was found in any of the ...
DOI:
10.1105/tpc.105.037671
PubMed:
17028209
PubMed Central:
PMC1626616

13. Plastidial phosphorylase is required for normal starch synthesis in Chlamydomonas reinhardtii

Author:
Dauvillée, David; Chochois, Vincent; Steup, Martin; Haebel, Sophie; Eckermann, Nora; Ritte, Gerhard; Ral, Jean-Philippe; Colleoni, Christophe; Hicks, Glenn; Wattebled, Fabrice; Deschamps, Philippe; d'Hulst, Christophe; Liénard, Luc; Cournac, Laurent; Putaux, Jean-Luc; Dupeyre, Danielle; Ball, Steven G.
Source:
The plant journal 2006 v.48 no.2 pp. 274-285
ISSN:
0960-7412
Subject:
Chlamydomonas reinhardtii; DNA; amylopectin; amylose; glycogen; granules; loci; mutation; phenotype; phosphorylase; vascular plants
Abstract:
... Among the three distinct starch phosphorylase activities detected in Chlamydomonas reinhardtii, two distinct plastidial enzymes (PhoA and PhoB) are documented while a single extraplastidial form (PhoC) displays a higher affinity for glycogen as in vascular plants. The two plastidial phosphorylases are shown to function as homodimers containing two 91-kDa (PhoA) subunits and two 110-kDa (PhoB) subu ...
DOI:
10.1111/j.1365-313X.2006.02870.x
PubMed:
17018036

14. The azidation of starch

Author:
Shey, J.; Holtman, K.M.; Wong, R.Y.; Gregorski, K.S.; Klamczynski, A.P.; Orts, W.J.; Glenn, G.M.; Imam, S.H.
Source:
Carbohydrate polymers 2006 v.65 no.4 pp. 529
ISSN:
0144-8617
Subject:
starch; azides; crosslinking; amylose; amylopectin; synthesis
Abstract:
... Starch is an inexpensive commodity that has been used for non-food purposes for many years. Some of these uses include cross-linked starches that are synthesized with a variety of multifunctional reagents. One unexplored possibility is the use of azides for cross-linking. To this end, azide derivatives of different starches have been synthesized, including the first reported synthesis of 6-deoxy-6 ...
Handle:
10113/28956
DOI:
10.1016/j.carbpol.2006.02.009

15. Circadian Clock Regulation of Starch Metabolism Establishes GBSSI as a Major Contributor to Amylopectin Synthesis in Chlamydomonas reinhardtii

Author:
Ral, Jean-Philippe; Colleoni, Christophe; Wattebled, Fabrice; Dauvillée, David; Nempont, Clément; Deschamps, Philippe; Li, Zhongyi; Morell, Matthew K.; Chibbar, Ravindra; Purton, Saul; d'Hulst, Christophe; Ball, Steven G.
Source:
Plant physiology 2006 v.142 no.1 pp. 305-317
ISSN:
0032-0889
Subject:
Chlamydomonas reinhardtii; acetates; amylopectin; amylose; carbon; circadian rhythm; genes; leaves; metabolism; point mutation; starch synthase
Abstract:
... Chlamydomonas reinhardtii displays a diurnal rhythm of starch content that peaks in the middle of the night phase if the algae are provided with acetate and CO₂ as a carbon source. We show that this rhythm is controlled by the circadian clock and is tightly correlated to ADP-glucose pyrophosphorylase activity. Persistence of this rhythm depends on the presence of either soluble starch synthase III ...
DOI:
10.1104/pp.106.081885
PubMed:
16844835
PubMed Central:
PMC1557617

16. Measurement of carbohydrates in grain, feed and food

Author:
McCleary, B.V.; Charnock, S.J.; Rossiter, P.C.; O'Shea, M.F.; Power, A.M.; Lloyd, R.M.
Source:
Journal of the science of food and agriculture 2006 v.86 no.11 pp. 1648-1661
ISSN:
0022-5142
Subject:
fructans; foods; feeds; amylose; enzymes; carbohydrate content; glucomannans; chemical analysis; raffinose; stachyose; amylopectin; chromatography; resistant starch; measurement; beta-glucans; molecular biology; gelatinization
Abstract:
... Procedures for the measurement of starch, starch damage (gelatinised starch), resistant starch and the amylose/amylopectin content of starch, β-glucan, fructan, glucomannan and galactosyl-sucrose oligosaccharides (raffinose, stachyose and verbascose) in plant material, animal feeds and foods are described. Most of these methods have been successfully subjected to interlaboratory evaluation. All me ...
DOI:
10.1002/jsfa.2497

17. Gelatinization of cornstarch with different amylose/amylopectin content

Author:
Liu, H.; Yu, L.; Xie, F.; Chen, L.
Source:
Carbohydrate polymers 2006 v.65 no.3 pp. 357-363
ISSN:
0144-8617
Subject:
water content; corn starch; amylose; amylopectin; gelatinization; lipid content; differential scanning calorimetry; enthalpy; thermal properties; temperature; hot water treatment; high pressure treatment; gelling properties; starch granules
Abstract:
... Gelatinization behaviours of cornstarch with different amylose/amylopectin content (waxy: 0/100, maize: 23/77, Gelose 50: 50/50 and Gelose 80: 80/20) were systematically studied by DSC using stainless steel high pressure pan as functions of water content (9-75%) and temperature (0-200 °C). The number of endotherm and enthalpy of gelatinization depend on amylose/amylopectin, moisture and lipid cont ...
DOI:
10.1016/j.carbpol.2006.01.026

18. Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio

Author:
Leeman, A.M.; Karlsson, M.E.; Eliasson, A.C.; Bjorck, I.M.E.
Source:
Carbohydrate polymers 2006 v.65 no.3 pp. 306-313
ISSN:
0144-8617
Subject:
in vitro digestion; amylose; bioavailability; potato starch; amylopectin; hydrolysis; resistant starch; heat treatment
Abstract:
... Two genetically modified potato starches derived from the same mother line (64%, 1% and 23% amylose, respectively) were used to study the bioavailability after various heat treatments. The conditions for the treatments were of minor importance for resistant starch (RS) formation and hydrolysis results, as compared to the proportion of amylose. A high amylose content gave lower hydrolysis index (HI ...
DOI:
10.1016/j.carbpol.2006.01.019

19. Molecular Degradation Rate of Rice and Corn Starches during Acid-Methanol Treatment and Its Relation to the Molecular Structure of Starch

Author:
Lin, J.H.; Chang, Y.H.
Source:
Journal of agricultural and food chemistry 2006 v.54 no.16 pp. 5880-5886
ISSN:
0021-8561
Subject:
rice starch; corn starch; amylose; carbohydrate composition; amylopectin; chemical degradation; acid hydrolysis; hydrochloric acid; methanol; waxy corn; glutinous rice
Abstract:
... The degradation rates of rice and corn starches with different contents of amylose treated in methanol containing 0.36% HCl at 25 °C for 1-15 days were evaluated by monitoring the weight average degree of polymerization of starch. A two-stage degradation pattern during acid-methanol treatment was found for the starches studied, which were the slow (first) and the rapid (second) degradation stages. ...
DOI:
10.1021/jf060424y

20. Screening for and Identification of Starch-, Amylopectin-, and Pullulan-Degrading Activities in Bifidobacterial Strains

Author:
Ryan, Sinéad M.; Fitzgerald, Gerald F.; van Sinderen, Douwe
Source:
Applied and environmental microbiology 2006 v.72 no.8 pp. 5289-5296
ISSN:
0099-2240
Subject:
intestinal microorganisms; Bifidobacterium breve; carbohydrate metabolism; alpha-amylase; pullulanase; Bifidobacterium thermophilum; Bifidobacterium dentium; Bifidobacterium longum subsp. infantis; amylopectin; enzymatic hydrolysis; pullulan; genes; nucleotide sequences; Bifidobacterium pseudolongum
Abstract:
... Forty-two bifidobacterial strains were screened for α-amylase and/or pullulanase activity by investigating their capacities to utilize starch, amylopectin, or pullulan. Of the 42 bifidobacterial strains tested, 19 were capable of degrading potato starch. Of these 19 strains, 11 were able to degrade starch and amylopectin, as well as pullulan. These 11 strains, which were shown to produce extracell ...
DOI:
10.1128/AEM.00257-06
PubMed:
16885278
PubMed Central:
PMC1538741

21. Structural, thermal and viscoelastic characteristics of starches separated from normal, sugary and waxy maize

Author:
Singh, N.; Inouchi, N.; Nishinari, K.
Source:
Food hydrocolloids 2006 v.20 no.6 pp. 923-935
ISSN:
0268-005X
Subject:
viscoelasticity; cultivars; enthalpy; gelling properties; waxy corn; corn starch; X-ray diffraction; amylose; storage modulus; pastes; swelling (materials); gelatinization; amylopectin; gelation; temperature; ultrastructure; chemical structure; thermal properties
DOI:
10.1016/j.foodhyd.2005.09.009

22. Thermal, microstructural and textural characterisation of gelatinised corn, cassava and yam starch blends

Author:
Karam, Laura B.; Ferrero, Cristina; Martino, Miriam N.; Zaritzky, Noemi E.; Grossmann, María Victoria E.
Source:
International journal of food science & technology 2006 v.41 no.7 pp. 805-812
ISSN:
0950-5423
Subject:
microstructure; viscoelasticity; mathematical models; corn starch; amylose; blended foods; granules; equations; swelling (materials); rheology; amylopectin; ingredients; functional properties; cassava starch; temperature; starch gels; statistical analysis; gelatinization; yams
Abstract:
... The functional properties of mixtures of maize, cassava and yam starches and their relationships with microstructural characteristics were investigated. Experiments were performed following the simplex-centroid design with internal points and restrictions (upper limit) for yam starch proportion. The statistical model used (Scheffé canonical equation) was a powerful tool to predict the pastes behav ...
DOI:
10.1111/j.1365-2621.2005.01110.x

23. Atomic force microscopy of pea starch: Granule architecture of the rug3-a, rug4-b, rug5-a and lam-c mutants

Author:
Ridout, M.J.; Parker, M.L.; Hedley, C.L.; Bogracheva, T.Y.; Morris, V.J.
Source:
Carbohydrate polymers 2006 v.65 no.1 pp. 64-74
ISSN:
0144-8617
Subject:
peas; starch granules; ultrastructure; amylose; amylopectin
Abstract:
... Atomic force microscopy has been used to visualise the internal structures of sectioned, encased starch granules isolated from near-isogenic pea starch mutants (rug3-a, rug4-b, rug5-a, and lam-c). A mutation at the locus rug4 was found to have little effect on the granule ultrastructure. However, mutations at rug3 and lam, which give rise to low-amylose starches, led to granules that showed bandin ...
DOI:
10.1016/j.carbpol.2005.12.016

24. Simultaneous determination of amylose content & unit chain distribution of amylopectins of cassava starches by fluorescent labeling/HPSEC

Author:
Charoenkul, N.; Uttapap, D.; Pathipanawat, W.; Takeda, Y.
Source:
Carbohydrate polymers 2006 v.65 no.1 pp. 102-108
ISSN:
0144-8617
Subject:
cassava starch; amylose; amylopectin; fluorescent labeling; chemical analysis
Abstract:
... The fluorescent labeling of debranched starch/high-performance size-exclusion chromatography equipped with one column of Shodex OHpak SB-803HQ and two columns of SB-802.5HQ was proposed for simultaneous determination of amylose content and unit chain distribution of amylopectin of starch samples from four cassava varieties. Chromatograms obtained by refractive index (RI) response detection reveale ...
DOI:
10.1016/j.carbpol.2005.12.030

25. Chemical and Physical Properties of Kiwifruit (Actinidia deliciosa) Starch

Author:
Stevenson, David G.; Johnson, Scott R.; Jane, Jay-lin; Inglett, George E.
Source:
Die Stärke = 2006 v.58 no.7 pp. 323
ISSN:
1521-379X
Subject:
kiwifruit; Actinidia deliciosa; starch; starch granules; amylose; physicochemical properties; X-ray diffraction; amylopectin; molecular weight; gelatinization; enthalpy; glass transition temperature; pasting properties; melting point; viscosity
Abstract:
... Chemical and physical properties of kiwifruit (Actinidia deliciosa var. Hayward) starch were studied. Kiwifruit starch granules were compound, irregular or dome-shaped with diameters predominantly 4-5 µm or 7-9 µm. Kiwifruit starch exhibited B-type X-ray diffraction pattern, an apparent amylose content of 43.1% and absolute amylose content of 18.8%. Kiwifruit amylopectins, relative to other starch ...
Handle:
10113/35490
DOI:
10.1002/star.200600494

26. Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches

Author:
Anderson, A.K.; Guraya, H.S.
Source:
Food chemistry 2006 v.97 no.2 pp. 318
ISSN:
0308-8146
Subject:
water content; rice starch; modified starch; microwave treatment; digestibility; pasting properties; starch granules; viscosity; amylopectin; microstructure; food quality; food processing; glutinous rice
Abstract:
... Waxy and non-waxy rice starches adjusted to 20% moisture (wet basis, w.b.) were heat-moisture treated in a microwave oven to determine the effects of the microwave heating characteristics on digestibility, pasting, and morphological properties of the heated starches. Microwave heating produced only minimal changes in digestibility as well as the physical characteristics of heated starches. Signifi ...
Handle:
10113/39714

27. Influence of purified konjac glucomannan on the gelatinisation and retrogradation properties of maize and potato starches

Author:
Khanna, S.; Tester, R.F.
Source:
Food hydrocolloids 2006 v.20 no.5 pp. 567-576
ISSN:
0268-005X
Subject:
corn starch; potato starch; konjac mannan; gelatinization; retrogradation; differential scanning calorimetry; alpha-amylase; water; hydrocolloids; water activity; swelling (materials); cold storage; amylopectin; enzyme substrates; enzyme activity; viscosity; food additives
DOI:
10.1016/j.foodhyd.2005.05.004

28. Molecular and biochemical analysis of the gelatinization temperature characteristics of rice (Oryza sativa L.) Starch granules

Author:
Shu, X.L.; Shen, S.Q.; Bao, J.S.; Wu, D.X.; Nakamura, Y.; Shu, Q.Y.
Source:
Journal of cereal science 2006 v.44 no.1 pp. 40-48
ISSN:
0733-5210
Subject:
rice starch; starch granules; gelatinization; temperature; alleles; starch synthase; varieties; microsatellite repeats; genetic markers; chromosome mapping; Oryza sativa; amylopectin
Abstract:
... Through integrated molecular and biochemical investigations and by using a common mutant line in molecular mapping, we have shown that the SSIIa gene, previously reported to be responsible for the starch granule gelatinization temperature (GT) differences between indica and japonica rice varieties, might also control the GT variations among certain indica varieties. This effect is mediated through ...
DOI:
10.1016/j.jcs.2006.03.001

29. Exploratory SAXS and HPAEC-PAD studies of starches from diverse plant genotypes

Author:
Sanderson, J.S.; Daniels, R.D.; Donald, A.M.; Blennow, A.; Engelsen, S.B.
Source:
Carbohydrate polymers 2006 v.64 no.3 pp. 433-443
ISSN:
0144-8617
Subject:
interspecific variation; granules; crystal structure; models; amylopectin
Abstract:
... A substantial amount of effort has been expended on developing a suitable model to describe the small angle X-ray scattering (SAXS) profiles of starch. The modelling work now offers good descriptions of the fine structure of the starch granule, with recent advances [Daniels, D.R., & Donald, A.M. (2003). An improved model for analysing the SAXS of starch granules. Biopolymers, 69, 165-175] having s ...
DOI:
10.1016/j.carbpol.2005.12.026

30. Three classes of starch granule swelling: Influence of surface proteins and lipids

Author:
Debet, M.R.; Gidley, M.J.
Source:
Carbohydrate polymers 2006 v.64 no.3 pp. 452-465
ISSN:
0144-8617
Subject:
proteins; granules; sodium sulfate; proteinases; swelling (materials); amylopectin; sodium dodecyl sulfate; rheological properties; extraction; gelatinization
Abstract:
... The role of non-carbohydrate surface components of granular starch in determining gelatinisation behaviour has been tested by treatment of native starches with a range of extractants. Resulting washed starches were analysed for (bio)chemical, calorimetric and rheological properties. Sodium dodecyl sulphate (SDS) was the most efficient extractant tested, and resulted in major changes to the subsequ ...
DOI:
10.1016/j.carbpol.2005.12.011

31. Gelatinization and solubility of corn starch during heating in excess water: new insights

Author:
Ratnayake, W.S.; Jackson, D.S.
Source:
Journal of agricultural and food chemistry 2006 v.54 no.10 pp. 3712-3716
ISSN:
0021-8561
Subject:
corn starch; heat treatment; water; water solubility; gelatinization; food processing; starch granules; amylopectin; amylose
Abstract:
... Starch gelatinization is associated with the disruption of granular structure causing starch molecules to disperse in water. This study was designed to examine starch granules as they were heated in water, and their resulting morphological, structural, and solubility traits. The results indicate that starch gelatinization is a more complex process than the previously suggested order-to-disorder tr ...
DOI:
10.1021/jf0529114

32. Laser-light-scattering study of structure and dynamics of waxy corn amylopectin in dilute aqueous solution

Author:
Yang, C.; Meng, B.; Chen, M.; Liu, X.; Hua, Y.; Ni, Z.
Source:
Carbohydrate polymers 2006 v.64 no.2 pp. 190-196
ISSN:
0144-8617
Subject:
waxy corn; amylopectin; aqueous solutions; chemical structure; molecular weight; light scattering; temperature
Abstract:
... The average molecular weight, gyration radius (Rg), second virial coefficient (A2) and fractal dimension (df) of waxy corn amylopectin in aqueous solution were characterized by static light scattering. The results indicated that the single waxy corn amylopectin molecule had a compact structure compared with the linear polymer and was like a swollen branched cluster. The associated waxy corn amylop ...
DOI:
10.1016/j.carbpol.2005.11.017

33. Shear-induced aggregate formation in starch solutions

Author:
Kim, S.; Xu, J.; Biswas, A.; Willett, J.L.
Source:
Carbohydrate polymers 2006 v.64 no.2 pp. 168
ISSN:
0144-8617
Subject:
starch; shear stress; solutions; amylopectin; rheological properties; viscosity; degradation; quantitative analysis
Abstract:
... Shear-thickening behavior and shear-induced pattern formation have been observed in semidilute starch solutions. While the shear-thickening behavior is due to breaking up of highly concentrated gel-like structures dispersed in dilute starch solutions, the pattern-forming behavior is not well understood. The pattern formation, observed when the starch solution is exposed to a high shear field, is a ...
Handle:
10113/27999
DOI:
10.1016/j.carbpol.2005.11.011

34. Lipid oxidation and amylopectin molecular weight changes occurring during storage of extruded starch samples

Author:
Bowen, S.E.; Gray, D.A.; Giraud, C.; Majzoobi, M.; Millan Testa, C.E.; Bello Perez, L.A.; Hill, S.E.
Source:
Journal of cereal science 2006 v.43 no.3 pp. 275-283
ISSN:
0733-5210
Subject:
biopolymers; lipid peroxidation; free fatty acids; ultracentrifugation; sunflower oil; refractive index; headspace analysis; amylopectin; storage temperature; molecular weight; glass transition; corn starch; storage quality; water content; extrusion; rancidity; lipid content; waxy corn; light scattering; free radicals; storage
Abstract:
... Using thermomechanical extrusion, waxy maize starch and 4% (w/w) lipid were formed into strips. The lipids used were free fatty acids (mostly linoleic) and antioxidant stripped sunflower oil (either previously oxidised or fresh, with and without copper ions). By altering their water content it was possible to store, at the same temperature, sample strips in the glassy and rubbery states. Lipid oxi ...
DOI:
10.1016/j.jcs.2005.08.010

35. Molecular arrangement in blocklets and starch granule architecture

Author:
Tang, H.; Mitsunaga, T.; Kawamura, Y.
Source:
Carbohydrate polymers 2006 v.63 no.4 pp. 555-560
ISSN:
0144-8617
Subject:
starch granules; ultrastructure; amylopectin
Abstract:
... The main hypotheses and the data regarding the starch granule structure and behaviour were gathered and considered comprehensively in this paper. The starch molecules such as amylopectin, amylose and intermediate materials, the non-starch molecules such as bound phosphates and lipids, and the crystal dimensions etc. their roles were demonstrated in the architectures of blocklet and granular ultras ...
DOI:
10.1016/j.carbpol.2005.10.016

36. Structures and functional properties of apple (Malus domestica Borkh) fruit starch

Author:
Stevenson, D.G.; Domoto, P.A.; Jane, J.L.
Source:
Carbohydrate polymers 2006 v.63 no.3 pp. 432-441
ISSN:
0144-8617
Subject:
cultivars; amylose; amylopectin; physicochemical properties; Malus domestica; chemical structure; thermal properties
Abstract:
... Structures and functional properties of fruit starch of six apple cultivars (Gala, Golden Delicious, Granny Smith, Jerseymac, Jonagold and Royal Gala) were investigated. Apple starches exhibit CA-type X-ray diffraction patterns, and granule diameters ranged from 2 to 12 micrometer. Immature apple fruit had 44-53% starch (dry basis). The apparent amylose content was high (40-48%), but the average b ...
DOI:
10.1016/j.carbpol.2005.10.009

37. Physicochemical properties of waxy and normal corn starches treated in different anhydrous alcohols with hydrochloric acid

Author:
Chang, Y.H.; Lin, J.H.; Chang, S.Y.
Source:
Food hydrocolloids 2006 v.20 no.2-3 pp. 332-339
ISSN:
0268-005X
Subject:
corn starch; waxy corn; hydrochloric acid; chemical treatment; methanol; ethanol; butanol; isopropyl alcohol; molecular weight; chemical structure; starch granules; solubility; gelling properties; ultrastructure; biopolymers; amylose; amylopectin; temperature
DOI:
10.1016/j.foodhyd.2005.02.024

38. Structural and retrogradation properties of rice endosperm starch affect enzyme digestibility of steamed milled-rice grains used in sake production

Author:
Okuda, M.; Aramaki, I.; Koseki, T.; Inouchi, N.; Hashizume, K.
Source:
Cereal chemistry 2006 v.83 no.2 pp. 143-151
ISSN:
0009-0352
Subject:
retrogradation; cultivars; rice; amylose; polymerization; alcoholic fermentation; carbohydrate content; rice starch; amylopectin; physicochemical properties; ethanol production; endosperm; carbohydrate structure; steaming; sake; digestibility; ethanol; Japan
Abstract:
... Structural and physicochemical characteristics of endosperm starch from milled rice grains of seven Japanese cultivars used in sake production were examined. Amylose content was 15.2-20.2%, number-average degree of polymerization (DP(n)) of amylose was 900-1,400, and the ratio of short-to-long chain amylopectin was 2.7-3.5, respectively. The degree of retrogradation of purified starch stored for s ...
DOI:
10.1094/CC-83-0143

39. Resistant Starch Production from Non-conventional Starch Sources by Extrusion

Author:
González-Soto, R. A.; Sánchez-Hernández, L.; Solorza-Feria, J.; Núñez-Santiago, C.; Flores-Huicochea, E.; Bello-Pérez, L. A.
Source:
Food science and technology international 2006 v.12 no.1 pp. 5-11
ISSN:
1082-0132
Subject:
amylopectin; amylose; bananas; corn starch; dietary fiber; extrusion; fiber content; lipid content; mangoes; resistant starch; solubility
Abstract:
... The production of resistant starch from non-conventional sources using an extruder was studied. Starch was isolated from unripe banana and mango fruits, commercial corn starch was used for comparison purposes. Moisture, ash and fat content were higher in non-conventional starch sources than in corn starch, but corn starch presented a lower protein and dietary fibre content than banana and mango st ...
DOI:
10.1177/1082013206060735

40. Effect of gamma irradiation on the functional and nutritive properties of rice flours from different cultivars

Author:
Zuleta, A.; Dyner, L.; Sambucetti, M.E.; Francisco, A. de
Source:
Cereal chemistry 2006 v.83 no.1 pp. 76-79
ISSN:
0009-0352
Subject:
rice flour; cultivars; strain differences; gamma radiation; nutritive value; functional properties; microbial load; microbial contamination; food contamination; amylose; carbohydrate content; digestibility; viscosity; chemical structure; amylopectin; Argentina
Abstract:
... The purpose of this work was to study the effect of minimal doses of gamma-irradiation to reduce microbial loads (Co60, doses of 0, 1.5, and 3 kGy) on flour from three rice cultivars with different amylose contents (AC) grown in Argentina: RP2 (AC 25%), Yerua (Y) (AC 19%), and Higokumochi (H) (AC 5%). Studies on some starch characteristics such as digestibility (rate of starch hydrolysis in vitro) ...
DOI:
10.1094/CC-83-0076

41. Effect of growth location in the United States on amylose content, amylopectin fine structure, and thermal properties of starches of long grain rice cultivars

Author:
Aboubacar, A.; Moldenhauer, K.A.K.; McClung, A.M.; Beighley, D.H.; Hamaker, B.R.
Source:
Cereal chemistry 2006 v.83 no.1 pp. 93
ISSN:
0009-0352
Subject:
rice; cultivars; plant growth; amylose; carbohydrate content; rice starch; amylopectin; carbohydrate structure; thermal properties; field experimentation; gelatinization; polymerization; Arkansas; Missouri; Texas
Abstract:
... Starch was isolated from kernels of 27 rice samples consisting of nine U.S. long grain rice cultivars grown in three different locations (Missouri, Arkansas, Texas). Amylose (AM) content of the starches and the fine structure of the respective amylopectin (AP) were determined and used to explain differences observed in gelatinization properties. The AM content of rice cultivars grown at the lower ...
Handle:
10113/20717
DOI:
10.1094/CC-83-0093

42. Characteristics of mung bean starch isolated by using lactic acid fermentation solution as the steeping liquor

Author:
Chang, Y.H.; Lin, C.L.; Chen, J.C.
Source:
Food chemistry 2006 v.99 no.4 pp. 794-802
ISSN:
0308-8146
Subject:
fermentation; noodles; dietary carbohydrate; physicochemical properties; soaking; food quality; amylopectin; mung beans; functional properties; lactic acid
Abstract:
... Physicochemical properties of commercial mung bean starch isolated with lactic acid fermentation solution (LFS) and starches laboratory-prepared by using NaOH, Na2SO3 and distilled water as steeping liquors were examined with the aim of elucidating the effect of different steeping liquors on the properties of starches. Results indicated that the amylose content, granular morphology and X-ray diffr ...
DOI:
10.1016/j.foodchem.2005.07.060

43. Expression of bacterial starch-binding domains in Arabidopsis increases starch granule size

Author:
Howitt, C.A.; Rahman, S.; Morell, M.K.
Source:
Functional plant biology 2006 v.33 no.3 pp. 257-266
ISSN:
1445-4408
Subject:
Arabidopsis thaliana; starch granules; amylose; transgenic plants; gelatinization; binding properties; amylopectin; gene expression; protein transport; binding sites; bacterial proteins; leaves; temperature; transferases; chloroplasts
DOI:
10.1071/FP05277