Analysis of Genotypic Diversity in the Starch Physicochemical Properties of Nonwaxy Rice: Apparent Amylose Content, Pasting Viscosity and Gel Texture

2006 ◽  
Vol 58 (6) ◽  
pp. 259-267 ◽  
Author(s):  
Jinsong Bao ◽  
Shengquan Shen ◽  
Mei Sun ◽  
Harold Corke
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Genotypic Diversity ◽  
Gel Texture ◽  
Apparent Amylose Content

scholarly journals Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions

2018 ◽  
Vol 2018 ◽  
pp. 1-11
Author(s):  
María D. Torres ◽  
Francisco Chenlo ◽  
Ramón Moreira
Keyword(s):  
Soluble Fraction ◽  
Profile Analysis ◽  
Amylose Content ◽  
Potato Starch ◽  
Degree Of Crystallinity ◽  
Texture Profile ◽  
Gel Texture ◽  
Apparent Amylose Content ◽  
Textural Parameters ◽  
Roasting Temperature

The influence of roasting conditions on the potato starch (PS) composition, solubility, crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied. Thermorheological testing of roasted starches with (RPS) and without (RPSI) the soluble fraction was conducted on a stress-controlled rheometer. Texture profile analysis (TPA) was used to determine the RPS final gel texture. Solubility tests showed equivalent effects of starch roasting for samples treated at 190°C for 8 h (RPS190-8), 210°C for 6 h (RPS210-6), and 230°C for 4 h (RPS230-4). The apparent amylose content of RPS linearly increased with the decreasing degree of crystallinity. Elastic (G′) and viscous (G″) properties of RPS depended markedly on apparent amylose content and crystallinity. G′gel values of roasted starches linearly increased with the amylose content suggesting a promotion of the amylose breakdown with roasting temperature. Gels prepared with RPS roasted between 120 and 170°C exhibited intermediate strength and fully thermal reversible features. Roasting between 190 and 210°C favoured strong and fully thermal reversible gels. Although RPS230-4 gels exhibited similar strength to RPS190-8 and RPS210-4, no fully thermal reversible gels were obtained. The soluble fraction removal led to a drop the RPSI gels strength with increasing roasting temperature. No water syneresis was identified for RPS gels during one-week ageing, except for RPS230 gels. Relationships between textural parameters from TPA and viscoelastic gel properties determined by rheology were established.

scholarly journals Physicochemical Properties of C-Type Starch from Root Tuber of Apios fortunei in Comparison with Maize, Potato, and Pea Starches

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2132 ◽  
Author(s):  
Juan Wang ◽  
Ke Guo ◽  
Xiaoxu Fan ◽  
Gongneng Feng ◽  
Cunxu Wei
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Potato Starch ◽  
Hierarchical Cluster ◽  
Lamellar Thickness ◽  
Relative Crystallinity ◽  
Apparent Amylose Content ◽  
Root Tuber ◽  
Gelatinized Starch

The dry root tuber of Apios fortunei contained about 75% starch, indicating that it is an important starch resource. Starch displayed spherical, polygonal, and ellipsoidal granules with central hila. Granule sizes ranged from 3 to 30 μm with a 9.6 μm volume-weighted mean diameter. The starch had 35% apparent amylose content and exhibited CA-type crystalline structure with 25.9% relative crystallinity. The short-range ordered degree in the granule external region was approximately 0.65, and the lamellar thickness was approximately 9.6 nm. The swelling power and water solubility began to increase from 70 °C and reached 28.7 g/g and 10.8% at 95 °C. Starch had typical bimodal thermal curve in water with gelatinization temperatures from 61.8 to 83.9 °C. The 7% (w/w) starch-water slurry had peak, hot, breakdown, final, and setback viscosities of 1689, 1420, 269, 2103, and 683 mPa s, respectively. Rapidly digestible starch, slowly digestible starch, and resistant starch were 6.04%, 10.96%, and 83.00% in native starch; 83.16%, 15.23%, and 1.61% in gelatinized starch; and 78.13%, 17.88%, and 3.99% in retrograded starch, respectively. The above physicochemical properties of A. fortunei starch were compared with those of maize A-type starch, potato B-type starch, and pea C-type starch. The hierarchical cluster analysis based on starch structural and functional property parameters showed that A. fortunei and pea starches had similar physicochemical properties and were more related to maize starch than potato starch.

scholarly journals Development of Caryopsis and Starch Physicochemical Properties in Different Grain Positions of Wheat Spikelets

2021 ◽  
Author(s):  
Leilei Wang ◽  
Xurun Yu ◽  
Yong Zhang ◽  
Yunfei Wu ◽  
Fei Xiong
Keyword(s):  
Amino Acid ◽  
Physicochemical Properties ◽  
Amylose Content ◽  
Double Helix ◽  
Structural Characteristics ◽  
Starch Content ◽  
Total Amino Acid ◽  
Degree Of Hydrolysis ◽  
Relative Crystallinity ◽  
Apparent Amylose Content

Abstract Background: Spikelets at different spike positions and the caryopsis at different grain positions grow and develop differently. The caryopsis development and physicochemical properties of starch at different grain positions (the first, second, and third grain positions: G1, G2, and G3) of wheat spikelets were investigated in this study. Results: During the development process, the thickness of both dorsal and abdomen pericarp 8 days after anthesis (DAA) followed the sequence G2 < G1 < G3. However, at 14 DAA the thickness followed the dorsal sequence of G1 < G2 < G3 and the abdomen sequence of G2 < G1 < G3. At 20 and 30 DAA, no difference existed in the pericarp thickness of each grain. The accumulation quantities before 20 DAA varied with starch and protein of endosperm cell in the order G1 > G2 > G3. In mature caryopsis, the caryopsis size and weight indicate that G1 = G2 > G3. The starch content followed the order G1 > G2 > G3, while the essential amino acid, the total amino acid, and the protein content followed the order G2 > G1 > G3. The apparent amylose content followed the sequence G3 > G2 > G1, and A-type starch content followed G3 > G1 > G2. The amorphous ratio followed the order G2 > G1 > G3, whereas the double-helix ratio and the relative crystallinity exhibited the opposite trend. The order of the final degree of hydrolysis through AAG, PPA, and HCL was G2 > G1 > G3. Conclusions: The different material contents were possibly due to the short development time of caryopsis, and the difference in starch physicochemical properties between G2 and the other grain positions might be related to the components and structural characteristics of starch.

scholarly journals Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2312 ◽  
Author(s):  
Zheng Li ◽  
Ke Guo ◽  
Lingshang Lin ◽  
Wei He ◽  
Long Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Starch Content ◽  
Banana Fruit ◽  
Gelatinization Temperature ◽  
Relative Crystallinity ◽  
Apparent Amylose Content ◽  
Gelatinized Starch ◽  
Green Banana

Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel. In this study, the physicochemical properties of the starches from the flesh and peel of green banana fruit were investigated and compared. The dry flesh and peel had 69.5% and 22.6% starch content, respectively. The starch had oval and irregular granules with eccentric hila. Their starches had similar bimodal size distribution; the volume-weighted mean diameter was approximate 17 μm, and the peel starch had a slightly smaller granule size than the flesh starch. The maximum absorption wavelength was higher in peel starch than in flesh starch. The apparent amylose content of flesh and peel starch was 21.3% and 25.7%, respectively. The flesh and peel starches both exhibited B-type crystalline structures and had similar relative crystallinity, short-range ordered degrees, and lamellar structures. The swelling power was similar between flesh and peel starches, but the water solubility was higher in peel starch than in flesh starch at 95 °C. The peel starch had a higher gelatinization temperature than flesh starch, but their gelatinization temperature range and enthalpy were similar. Both flesh and peel starches showed a diphasic hydrolysis dynamic, but peel starch had higher resistance to porcine pancreatic α-amylase hydrolysis than flesh starch. The contents of rapidly digestible starch, slowly digestible starch, and the resistant starch of flesh and peel were 1.7%, 4.3%, 94.1% and 1.4%, 3.4%, 95.2%, respectively, for native starch, and 73.0%, 5.1%, 21.9%, and 72.3%, 4.5%, 23.2%, respectively, for gelatinized starch.

scholarly journals A New Strategy for Specific Qualities of Waxy Rice Breeding by Analyzing Physicochemical Properties Between Five Waxy Mutants and Corresponding Their Wild Types

2021 ◽  
Author(s):  
Yuhao Fu ◽  
Tingting Luo ◽  
Zizhong Zhu ◽  
Yiping Liu ◽  
Xu Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Agronomic Traits ◽  
Amylose Content ◽  
Gene Knockout ◽  
Rice Breeding ◽  
Apparent Amylose Content ◽  
New Strategy ◽  
Waxy Rice ◽  
Wx Gene

Abstract Waxy rice is an essential mutant type of rice, which quality is controlled by amylopectin fine structure and apparent amylose content (AAC). The influence of amylopectin structure and AAC on quality and the waxy rice can be obtained by editing the Waxy (Wx) gene have been elucidated. However, the quality of waxy rice cannot be predicted before breeding, especially how to determine the quality of waxy (wx) mutants by wild types (WT) quality remains unclear. Herein, the quality of waxy rice has been successfully predicted through analyzing the association in physicochemical properties before and after Wx gene knockout. We demonstrated that the higher amylose WT would obtain higher amylose wx mutants, and wx mutants were endowed gelatinization temperature, amylopectin chain ratio and agronomic traits similar to WT. These data indicate that the quality of wild varieties played a decisive role in waxy rice breeding. Overall, we provide a new strategy for the specific quality breeding of waxy rice, which can get waxy rice of prescribed quality and contribute to expanding the particular type of waxy rice germplasm resources.

The physicochemical properties of white sorghum (Sorghum bicolor L.) flour in various particle sizes by soaking the seeds before and after dehulling

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
Author(s):  
S.S. Antarlina ◽  
T. Estiasih ◽  
E. Zubaidah ◽  
Harijono
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Particle Sizes ◽  
Sorghum Flour ◽  
Applied Technology ◽  
Before And After ◽  
Good Nutrition ◽  
Food Needs ◽  
Home Industries ◽  
Sorghum Bicolor L

Sorghum seeds have good nutrition for human health. Therefore, preparation for food needs to be done by various methods. This study aimed to investigate the physicochemical properties of sorghum flour at various particle sizes obtained from soaked seeds in water before and after dehulling. This study used white sorghum seeds (KD-4 variety), and the experiment involved three factors: seeds soaking in water before and after dehulling, the soaking duration of the seeds (0, 12, 24, 36, 48 hrs), and the particle size of the flour passed through 40, 60, 80, 100 mesh sieves. This result showed, was chosen method of making white sorghum flour that was to soak the seeds in water for 24 hrs after dehulling. Followed by drying, milling, and sieving on various particle fractions will be adjusted according to their use. The physicochemical properties of sorghum flour were whiteness: 66.85±0.85–73.44±0.99%; bulk density: 514.35±0.95–584.10±1.00 g/L; initial temperature of gelatinization: 87.80±1.20 – 92.25±1.45°C; gelatinization time: 16.00±0.01 –18.00±1.00 mins; viscosity at temperature 50°C: 1250.1±46.7–3568.3±230.9 Cp; setback viscosity: 1250.6±46.7–3568.3±230.9 Cp; moisture content: 8.26±0.14 - 9.56±0.30% wet basis; ash content: 0.14±0.01–0.35±0.02% dry basis; protein content: 5.30±0.05– 6.77±0.38% dry basis; fat content: 1.02±0.01–2.40±0.01% dry basis; carbohydrate content: 81.66±0.60–84.33±0.18% dry basis; and amylose content: 12.43±0.28– 24.35±0.06% dry basis. The method for making white sorghum flour can be used to produce applied technology in home industries and suitable for cake and extrusion products.

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