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1. The interactions between wheat starch and Mesona chinensis polysaccharide: A study using solid-state NMR

Author:
Yuris, Anynda; Hindmarsh, Jason; Hardacre, Allan Keith; Goh, Kelvin Kim Tha; Matia-Merino, Lara
Source:
Food chemistry 2019 v.284 pp. 67-72
ISSN:
0308-8146
Subject:
wheat starch,   etc   ; Platostoma palustre; amylopectin; amylose; carbon; gels; nuclear magnetic resonance spectroscopy;     Show all 7 Subjects
Abstract:
... The interaction between wheat starch and Mesona chinensis polysaccharide (MCP) was found to change the molecular mobility of the water and carbohydrate populations in starch-MCP gels, when measured using proton and carbon nuclear magnetic resonance relaxation methods. The starch and MCP mobilities appeared similar at a micron scale. However, at a distance of less than 5 nm could they be detected a ...
DOI:
10.1016/j.foodchem.2019.01.098

2. Relative permittivity estimation of wheat starch: A critical property for understanding electrostatic hazards

Author:
Seidel, J.V.; Castañeda-Uribe, O.A.; Arevalo, S.; Muñoz, F.; Proud, W.; Avila, A.
Source:
Journal of hazardous materials 2019 v.368 pp. 228-233
ISSN:
0304-3894
Subject:
wheat starch,   etc   ; dust; environmental factors; explosions; grains; humidity; industry; starch granules; temperature;     Show all 9 Subjects
Abstract:
... Wheat starch is a widely used material in the food, pharmaceutical and entertainment industry not considered hazard but recently associated to dust explosions during processing and handling. How an insulating starch grain is charged and how its ability to be polarized is affected by environmental conditions such as temperature, humidity and frequency? are fundamental questions that must be explore ...
DOI:
10.1016/j.jhazmat.2019.01.047

3. Effects of tea polyphenols and gluten addition on in vitro wheat starch digestion properties

Author:
Xie, Fang; Huang, Qiang; Fang, Fang; Chen, Siqian; Wang, Zhigang; Wang, Kai; Fu, Xiong; Zhang, Bin
Source:
International journal of biological macromolecules 2019 v.126 pp. 525-530
ISSN:
0141-8130
Subject:
wheat starch,   etc   ; epigallocatechin gallate; food composition; gluten; in vitro digestion; nutritive value; polyphenols; starch; tea;     Show all 9 Subjects
Abstract:
... Starch-containing food normally has complex components and structure, which control its digestion kinetic properties and nutritional value. However, interactions among multiple food components and their effects on starch digestion kinetics are rarely reported. Here, we evaluated the influence of tea polyphenols [i.e., (-)-epigallocatechin (EGC) and (-)‑epigallocatechin‑3‑gallate (EGCG)] on the in ...
DOI:
10.1016/j.ijbiomac.2018.12.224

4. Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel

Author:
Irani, Mahdi; Razavi, Seyed M.A.; Abdel-Aal, El-Sayed M.; Hucl, Pierre; Patterson, Carol Ann
Source:
International journal of biological macromolecules 2019 v.124 pp. 270-281
ISSN:
0141-8130
Subject:
wheat starch,   etc   ; Phalaris canariensis; adhesion; cohesion; hardness; models; starch; starch gels; temperature; texture; viscoelasticity; viscosity;     Show all 12 Subjects
Abstract:
... In this study, viscoelastic properties and textural profile analysis of starches from two canary seed varieties (CDC Maria and C05041) were compared with wheat starch. Based on amplitude sweep, the limiting strain values were 5.7%, 5.4% and 16.3% for CDC Maria, C05041, and wheat starch gels, respectively. The yield stress values at the linear viscoelastic limit (τy) and flow point (τf) of wheat st ...
DOI:
10.1016/j.ijbiomac.2018.11.216

5. Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetry

Author:
Liu, Yi; Yu, Jinglin; Copeland, Les; Wang, Shuo; Wang, Shujun
Source:
Food chemistry 2019 v.284 pp. 53-59
ISSN:
0308-8146
Subject:
wheat starch,   etc   ; Raman spectroscopy; X-ray diffraction; carbohydrate structure; differential scanning calorimetry; endothermy; gelatinization; starch; temperature; water content;     Show all 10 Subjects
Abstract:
... In this study, the gelatinization behavior of wheat starch was investigated using starch-water mixtures that were heated under different conditions. Heating starch-water mixtures at 50 °C, a temperature below onset temperature (To) of starch gelatinization, resulted in disruption of long- and short-range ordered structure, as measured by differential scanning calorimetry, X-ray diffraction and las ...
DOI:
10.1016/j.foodchem.2019.01.095

6. Impedance characterization of wheat starch at various water contents

Author:
Hruska, John S.; Arevao, Sebastian; Muñoz, Felipe; Avila, Alba
Source:
Powder technology 2019 v.346 pp. 425-432
ISSN:
0032-5910
Subject:
wheat starch,   etc   ; capacitance; dielectric spectroscopy; electric field; electrodes; energy; environmental factors; powders; risk; scanning electron microscopy; starch granules; water content;     Show all 12 Subjects
Abstract:
... Wheat starch is used extensively in the food, entertainment, and papermaking industries. It is classified as a non-hazard material and an electrical insulator, but recent events manipulating dispersed grains found that electrical properties can vary in different environmental conditions. In order to make advancements in the safety of processes involving these materials, it is necessary to understa ...
DOI:
10.1016/j.powtec.2019.02.029

7. Multiple steps and critical behaviors of the binding of tannic acid to wheat starch: Effect of the concentration of wheat starch and the mass ratio of tannic acid to wheat starch

Author:
Wei, Xianling; Li, Jing; Li, Bin
Source:
Food hydrocolloids 2019 v.94 pp. 174-182
ISSN:
0268-005X
Subject:
wheat starch,   etc   ; X-ray photoelectron spectroscopy; calorimetry; crosslinking; hydrocolloids; light scattering; particle size; scanning electron microscopes; tannins; titration; turbidity; ultraviolet-visible spectroscopy;     Show all 12 Subjects
Abstract:
... The objective of this study was to investigate the effect of concentration of wheat starch (WS) and mass ratio of tannic acid (TA) to WS on interaction between TA and WS, using isothermal titration calorimetry (ITC), UV–vis spectrophotometer and dynamic light scattering (DLS). The interaction process and structural properties of complexes formed with different mass ratios of TA to WS ranged from 0 ...
DOI:
10.1016/j.foodhyd.2019.03.019

8. Dynamic, shear and pasting behaviour of native and octenyl succinic anhydride (OSA) modified wheat starch and their utilization in preparation of edible films

Author:
Punia, Sneh; Sandhu, Kawaljit Singh; Dhull, Sanju Bala; Kaur, Maninder
Source:
International journal of biological macromolecules 2019 v.133 pp. 110-116
ISSN:
0141-8130
Subject:
wheat starch,   etc   ; anhydrides; antioxidants; carotenoids; coatings; edible films; fresh produce; fruits; grapes; heat treatment; humans; modified starch; pasting properties; sensory properties; shelf life; viscosity;     Show all 16 Subjects
Abstract:
... Starch-based edible films could offer non-chemical means for preserving perishable commodities. The present research investigated the effectiveness of native and heat treated Octenyl succinic anhydride (OSA) modified wheat starch in edible film making. Pasting and rheological properties of the native and OSA modified starch as well as antioxidants and sensorial attributes of coated and non-coated ...
DOI:
10.1016/j.ijbiomac.2019.04.089

9. Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties

Author:
Li, Haiteng; Dhital, Sushil; Slade, Ann J.; Yu, Wenwen; Gilbert, Robert G.; Gidley, Michael J.
Source:
Food hydrocolloids 2019 v.92 pp. 51-59
ISSN:
0268-005X
Subject:
wheat starch,   etc   ; amylopectin; amylose; breeding; carbohydrate structure; corn; dietary fiber; enzymatic hydrolysis; food processing; gelatinization; hydrocolloids; modified starch; mutation; pasting properties; polymerization; resistant starch; temperature; wheat;     Show all 18 Subjects
Abstract:
... Starch that escapes intestinal digestion (resistant starch, RS) is non-glycaemic and considered as dietary fibre. In planta increase of amylose content is a promising approach to make starch resistant to enzyme digestion. Compared to maize, little is known on the effect of amylose content at different length scales of high-amylose wheat (HAW) starch structure and properties. A range of starches wi ...
DOI:
10.1016/j.foodhyd.2019.01.041

10. Reduction of falling number in soft white spring wheat caused by an increased proportion of spherical B-type starch granules

Author:
Shao, Yijing; Tsai, Min-Hui; He, Yuezhen; Chen, Jianli; Wilson, Cathy; Lin, Amy Hui-Mei
Source:
Food chemistry 2019 v.284 pp. 140-148
ISSN:
0308-8146
Subject:
wheat starch,   etc   ; alpha-amylase; carbohydrate structure; cultivars; enzyme activity; falling number; flour; pasting properties; rain; spring wheat; starch granules; viscosity; Idaho;     Show all 13 Subjects
Abstract:
... A low falling number (FN) in wheat indicates high α-amylase activity associated with poor end-use quality. We hypothesize starch – the substrate of α-amylase, can directly influence hot flour pasting properties and its susceptibility to α-amylase, which further affects viscosity. We examined the structural characteristics of starch in three soft white spring wheat cultivars grown in Idaho in 2013 ...
DOI:
10.1016/j.foodchem.2019.01.006

11. Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment

Author:
Yang, Yi; Wang, Li; Li, Yan; Qian, Hai Feng; Zhang, Hui; Cheng Wu, Gang; Qi, Xi Guang
Source:
Food chemistry 2019 v.283 pp. 287-293
ISSN:
0308-8146
Subject:
wheat starch,   etc   ; amylose; carbohydrate structure; crystal structure; deep fat frying; differential scanning calorimetry; noodles; pasting properties; temperature; thermodynamics; viscosity; wheat flour;     Show all 12 Subjects
Abstract:
... The effects of frying temperature and time on the amylose content, thermodynamic properties, crystalline properties, and pasting properties of starch in wheat-flour based noodles were investigated. The amylose content increased when the frying temperature increased or the frying time extended. Differential scanning calorimetry confirmed the formation of starch-lipid complexes. ΔH of the complexes ...
DOI:
10.1016/j.foodchem.2019.01.034

12. Rheological behavior of wheat starch and barley resistant starch (type IV) blends and their starch noodles making potential

Author:
Punia, Sneh; Siroha, Anil Kumar; Sandhu, Kawaljit Singh; Kaur, Maninder
Source:
International journal of biological macromolecules 2019 v.130 pp. 595-604
ISSN:
0141-8130
Subject:
wheat starch,   etc   ; baked goods; barley; barley starch; chewiness; citrates; cohesion; firmness; gels; mixing; models; noodles; pasting properties; physicochemical properties; resistant starch; sensory properties; temperature; viscosity; wheat;     Show all 19 Subjects
Abstract:
... Barley starch citrate (BSC), a type IV resistant starch (RS) is associated with numerous health benefits when incorporated in bakery products. Physicochemical, pasting and rheological properties of the wheat starch (WS) and wheat starch-barley starch citrate (WS-BSC) blends and textural and sensorial attributes of wheat starch noodles incorporated with BSC at 10, 20, 30 and 40% were evaluated. As ...
DOI:
10.1016/j.ijbiomac.2019.03.009

13. Improvement of the quality and shelf life of wheat bread by a maltohexaose producing α-amylase

Author:
Zhang, Lei; Li, Zhoukun; Qiao, Yan; Zhang, Yajuan; Zheng, Wenwen; Zhao, Yuqiang; Huang, Yan; Cui, Zhongli
Source:
Journal of cereal science 2019 v.87 pp. 165-171
ISSN:
0733-5210
Subject:
wheat starch,   etc   ; alpha-amylase; antistaling agents; bakery industry; bread dough; breads; chewiness; differential scanning calorimetry; food storage; hardness; hydrolysis; retrogradation; shelf life; starch;     Show all 14 Subjects
Abstract:
... Starch modification by amylolytic enzymes has been proved feasible in restraining aging behavior during the starchy food storage. The objective of this study was to determine the contribution of a maltohexaose (G6) producing α-amylase AmyM to the anti-staling properties of bread. Hydrolyzed wheat starch with different degree of hydrolysis (DH) was related to anti-retrogradation from the differenti ...
DOI:
10.1016/j.jcs.2019.03.018

14. Short communication: Gelatinization and enzymatic hydrolysis characteristics relevant to digestion and analysis of glycogen granules isolated from ruminal protozoa

Author:
Hall, M.B.
Source:
Journal of dairy science 2019 v.102 no.5 pp. 4205-4208
ISSN:
0022-0302
Subject:
wheat starch,   etc   ; corn; corn starch; dairy cows; digestion; enzymatic hydrolysis; enzymes; gelatinization; glucose; glycogen; granules; hydrogen bonding; hydrolysis; lactating females; lactation; nutrients; rumen protozoa; starch; wheat;     Show all 19 Subjects
Abstract:
... Glycogen is an α-glucan produced by rumen microbes from various feed carbohydrates. It may be digested ruminally or intestinally to provide nutrients. The physicochemical and enzymatic hydrolysis characteristics of microbial glycogen have not been described in detail, but do influence its conversion to absorbable nutrients in vivo, its nutritional comparability with plant starch sources, and its a ...
DOI:
10.3168/jds.2018-15758

15. Immobilization of α-amylase in ultrafine polyvinyl alcohol (PVA) fibers via electrospinning and their stability on different substrates

Author:
Porto, Mariana Dias Antunes; dos Santos, Jaqueline Pozzada; Hackbart, Helen; Bruni, Graziella Pinheiro; Fonseca, Laura Martins; da Rosa Zavareze, Elessandra; Dias, Alvaro Renato Guerra
Source:
International journal of biological macromolecules 2019 v.126 pp. 834-841
ISSN:
0141-8130
Subject:
wheat starch,   etc   ; Fourier transform infrared spectroscopy; alpha-amylase; corn starch; electrolysis; enzyme activity; hydrolysis; pH; polyvinyl alcohol; scanning electron microscopy; starch; temperature;     Show all 12 Subjects
Abstract:
... The objective of this study was to immobilize α-amylase in ultrafine polyvinyl alcohol (PVA) fibers by electrolysis and to evaluate its stability at different temperatures and pHs using various starch substrates such as corn starch and germinated and ungerminated wheat starches. The α-amylase-loaded ultrafine fibers were characterized by scanning electron microscopy (SEM), Fourier transform infrar ...
DOI:
10.1016/j.ijbiomac.2018.12.263

16. The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels

Author:
Yuris, Anynda; Goh, Kelvin Kim Tha; Hardacre, Allan Keith; Matia-Merino, Lara
Source:
Food & function 2019 v.10 no.1 pp. 250-258
ISSN:
2042-650X
Subject:
wheat starch,   etc   ; Platostoma palustre; agar; firmness; glycemic index; hardness; in vitro digestibility; ingredients; locust bean gum; starch; starch gels; wheat; xanthan gum;     Show all 13 Subjects
Abstract:
... The digestibility of wheat starch gels in the presence of Mesona chinensis polysaccharide (MCP) was studied. MCP was found to be the most effective polysaccharide in reducing wheat starch digestion in comparison to starch gels of similar hardness containing xanthan, guar, locust bean gum (LBG) and agar. A 33% reduction in the digestibility of intact starch gels containing 5% w/w MCP (after 120 min ...
DOI:
10.1039/c8fo01501e

17. Intact starch granules for pickering emulsion: Exploring mechanism of cleaning with washing rice water and floury soup

Author:
Chen, Boyuan; Hu, Zhitao; Li, Haoqi; Li, Zhiyong; Li, Qiong; Chen, Yongming
Source:
Colloids and surfaces 2019 v.561 pp. 155-164
ISSN:
0927-7757
Subject:
wheat starch,   etc   ; cleaning; colloids; corn oil; detergents; droplets; emulsifiers; emulsifying; emulsions; light microscopy; potato starch; potatoes; pretreatment; rice; rice starch; soups; starch granules; washing; wheat;     Show all 19 Subjects
Abstract:
... Since ancient times, Chinese households have known by life experience that washing rice water and wheat floury soup may be used to wash oil dishes, face and hair. However, till today, a detailed scientific explanation is still lacking. Herein, we demonstrated that the native starch granules may play the role of a Pickering emulsifier, enabling them to remove oil. We evaluated the properties of nat ...
DOI:
10.1016/j.colsurfa.2018.10.045

18. Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch–Gluten Model Doughs

Author:
Zhang, Duqin; Mu, Taihua; Sun, Hongnan
Source:
DieStärke = 2019 v.71 no.1-2 pp. e1800034
ISSN:
0038-9056
Subject:
wheat starch,   etc   ; corn; differential scanning calorimetry; dough; fermentation; gelatinization; gluten; heat; models; potatoes; rheometers; starch; sweet potatoes; tapioca; temperature; ultrastructure; viscosity; water content; wheat;     Show all 19 Subjects
Abstract:
... Wheat, corn, tapioca, sweet potato, and potato starches are independently mixed into starch–gluten model doughs containing 15% (w/w) vital gluten. Fermentation properties, including gas production, and retention capacities, are studied by recording dough height and gas release kinetics through rheofermentometer. Gelatinization properties are investigated by recording changes of heat transition and ...
DOI:
10.1002/star.201800034

19. The role of calcium in wheat starch-Mesona chinensis polysaccharide gels: Rheological properties, in vitro digestibility and enzyme inhibitory activities

Author:
Yuris, Anynda; Hardacre, Allan Keith; Goh, Kelvin Kim Tha; Matia-Merino, Lara
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 202-208
ISSN:
0023-6438
Subject:
wheat starch,   etc   ; Platostoma palustre; alpha-amylase; alpha-glucosidase; amylose; calcium; electrostatic interactions; enzyme activity; enzyme inhibition; gel strength; gels; in vitro digestibility; storage modulus; wheat;     Show all 14 Subjects
Abstract:
... The interaction between Mesona chinensis polysaccharide (MCP) and wheat starch was dependent on the presence of calcium that is naturally present in the extract of Mesona chinensis (MC). Partial removal of the calcium from MCP resulted in a 55% decrease in the final storage modulus (G’) and 20% increase in digestibility of a 100 mg/g wheat starch gel containing 50 mg/g MCP. The weakening of the ge ...
DOI:
10.1016/j.lwt.2018.09.041

20. Effect of inulin with different degree of polymerisation on textural and rheological properties of wheat starch – Effect of inulin on gel properties of starch

Author:
Kou, Xuerui; Luo, Denglin; Li, Yun; Xu, Baocheng; Zhang, Kangyi; Li, Peiyan; Li, Xuan; Han, Sihai; Liu, Jianxue
Source:
International journal of food science & technology 2018 v.53 no.11 pp. 2576-2585
ISSN:
0950-5423
Subject:
wheat starch,   etc   ; adhesion; gels; hardness; inulin; polymerization; rheological properties; rheometers; starch; storage temperature; texture;     Show all 11 Subjects
Abstract:
... The aim of this study was to investigate the effect of inulin with different degree of polymerisation on textural and rheological properties of wheat starch gel by a texture analyser and rheometers. As expected, the hardness of gel increased with the addition of three kinds of inulin, but the gumminess and adhesiveness decreased. For the rheological properties, we found short‐chain inulin reduced ...
DOI:
10.1111/ijfs.13852