Study on Physicochemical Characteristics of Waxy and High-amylose Wheat Starches in Comparison with Normal Wheat Starch

2007 ◽  
Vol 59 (3-4) ◽  
pp. 125-131 ◽  
Author(s):  
Pham Van Hung ◽  
Tomoko Maeda ◽  
Naofumi Morita
Keyword(s):  
Physicochemical Characteristics ◽  
Wheat Starch ◽  
Wheat Starches ◽  
High Amylose

Resistant starch and starch pasting properties of a starch synthase IIa-deficient wheat with apparent high amylose

2006 ◽  
Vol 57 (5) ◽  
pp. 531 ◽  
Author(s):  
M. Yamamori ◽  
M. Kato ◽  
M. Yui ◽  
M. Kawasaki
Keyword(s):  
Resistant Starch ◽  
Triticum Aestivum L ◽  
Pasting Properties ◽  
Starch Synthase ◽  
Wheat Starch ◽  
Urea Solution ◽  
Wheat Starches ◽  
Minimum Viscosity ◽  
High Amylose ◽  
Swelling Volume

The bread wheat (Triticum aestivum L.) analysed in this study has been produced by genetically eliminating the starch synthase IIa and shows apparent high amylose (HA) in the flour starch. Some starch properties of the HA wheat were analysed. The HA wheat contained 2.8–3.6% resistant starch (RS), much more than the normal (control) wheat, which contained almost no RS. Autoclaving the HA and normal wheat starches increased RS. The former contained 10.5% RS and the latter 5.9 or 6.8% RS. Swelling of the HA wheat starch and its pasting properties using Rapid ViscoAnalyzer (RVA) were investigated. Swelling power (g/g) of the HA wheat in 0.1% AgNO3 and swelling volume (mL/g) in urea solution were significantly less than those of the normal wheat. The RVA profile of the HA wholemeal and starch also differed from the normal. The peak viscosity, minimum viscosity, and final viscosity of HA were low, and breakdown (peak minus minimum viscosity) was very small. These findings show that amount of resistant starch and pasting properties are unique in the HA wheat starch, probably caused by lack of starch synthase IIa.

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

2018 ◽  
Vol 8 (5) ◽  
pp. 78-84
Author(s):  
Uyen Tran Thi Ngoc ◽  
Nam Nguyen Khac ◽  
Dung Tran Huu
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Degree Of Substitution ◽  
Wheat Starch ◽  
Diabetes Treatment ◽  
Glucose Response ◽  
Swelling Capacity ◽  
Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

scholarly journals Measurement of Total Starch in Cereal Products by Amyloglucosidase-α-Amylase Method: Collaborative Study

1997 ◽  
Vol 80 (3) ◽  
pp. 571-579 ◽  
Author(s):  
Barry V Mccleary ◽  
Trevor S Gibson ◽  
David C Mugford ◽  
O Lukow ◽  
D S Jackson ◽  
...  
Keyword(s):  
Standard Procedure ◽  
Collaborative Study ◽  
Wheat Starch ◽  
Maize Starch ◽  
Cereal Products ◽  
White Wheat ◽  
Relative Standard ◽  
Standard Deviations ◽  
High Amylose ◽  
Total Starch

Abstract American Association of Cereal Chem- ists/AOAC collaborative study was conducted to evaluate the accuracy and reliability of an enzyme assay kit procedure for measurement of total starch in a range of cereal grains and products. The flour sample is incubated at 95°C with thermostable α-amylase to catalyze the hydrolysis of starch to maltodextrins, the pH of the slurry is adjusted, and the slurry is treated with a highly purified amyloglucosidase to quantitatively hydrolyze the dextrins to glucose. Glucose is measured with glucose oxidase-peroxidase reagent. Thirty-two collaborators were sent 16 homogeneous test samples as 8 blind duplicates. These samples included chicken feed pellets, white bread, green peas, high- amylose maize starch, white wheat flour, wheat starch, oat bran, and spaghetti. All samples were analyzed by the standard procedure as detailed above; 4 samples (high-amylose maize starch and wheat starch) were also analyzed by a method that requires the samples to be cooked first in dimethyl sulfoxide (DMSO). Relative standard deviations for repeatability (RSDr) ranged from 2.1 to 3.9%, and relative standard deviations for reproducibility (RSDr) ranged from 2.9 to 5.7%. The RSDr value for high amylose maize starch analyzed by the standard (non-DMSO) procedure was 5.7%; the value

scholarly journals The Effect of Germinated Sorghum Extract on the Pasting Properties and Swelling Power of Different Annealed Starches

Polymers ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 1602
Author(s):  
Hesham Alqah ◽  
M. S. Alamri ◽  
A. A. Mohamed ◽  
S. Hussain ◽  
A. A. Qasem ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Amylose Content ◽  
Potato Starch ◽  
Amorphous Region ◽  
Enzymatic Digestion ◽  
Pasting Properties ◽  
Wheat Starch ◽  
Predictive Tool ◽  
Swelling Power ◽  
Wheat Starches

Starches were extracted from chickpea (C.P.), corn (C.S.), Turkish bean (T.B.), sweet potato (S.P.S.), and wheat starches (W.S.). These starches exhibited different amylose contents. The extracted starches were annealed in excess water and in germinated sorghum extract (GSE) (1.0 g starch/9 mL water). The α-amylase concentration in the GSE was 5.0 mg/10 mL. Annealing was done at 40, 50, and 60 °C for 30 or 60 min. The pasting properties of annealed starches were studied using Rapid Visco-Analyzer (RVA), in addition to the swelling power. These starches exhibited diverse pasting properties as evidenced by increased peak viscosity with annealing, where native starches exhibited peak viscosity as: 2828, 2438, 1943, 2250, and 4601 cP for the C.P., C.S., T.B., W.S., and S.P.S., respectively, which increased to 3580, 2482, 2504, 2514, and 4787 cP, respectively. High amylose content did not play a major role on the pasting properties of the tested starches because sweet potato starch (S.P.S.) (22.4% amylose) exhibited the highest viscosity, whereas wheat starch (W.S.) (25% amylose) had the least. Therefore, the dual effects of granule structure and packing density, especially in the amorphous region, are determinant factors of the enzymatic digestion rate and product. Swelling power was found to be a valuable predictive tool of amylose content and pasting characteristics of the tested starches. The studied starches varied in their digestibility and displayed structural differences in the course of α-amylase digestion. Based on these findings, W.S. was designated the most susceptible among the starches and S.P.S. was the least. The most starch gel setback was observed for the legume starches, chickpeas, and Turkish beans (C.P. 2553 cP and T.B. 1172 cP). These results were discussed with regard to the underlying principles of swelling tests and pasting behavior of the tested starches. Therefore, GSE is an effortless economic technique that can be used for starch digestion (modification) at industrial scale.

Waxy and high-amylose wheat starches and flours—characteristics, functionality and application

2006 ◽  
Vol 17 (8) ◽  
pp. 448-456 ◽  
Author(s):  
Pham Van Hung ◽  
Tomoko Maeda ◽  
Naofumi Morita
Keyword(s):  
Wheat Starches ◽  
High Amylose

THE EFFECT OF VARIOUS STARCHES ON THE STABILITY OF BAKING POWDERS

1936 ◽  
Vol 14b (6) ◽  
pp. 204-215 ◽  
Author(s):  
Wilfred Gallay ◽  
Adam C. Bell
Keyword(s):  
Particle Size ◽  
Relative Humidity ◽  
Starch Granule ◽  
Crystal Form ◽  
Physical Effect ◽  
Wheat Starch ◽  
Stabilizing Effect ◽  
Wheat Starches ◽  
The Difference ◽  
The Stability

A study has been made of the stabilizing effect of potato, corn, wheat and rice starches in phosphate, tartrate and combination baking powders under widely differing conditions of storage. The stabilizing effect was found to depend on the size of the starch granule, decreasing efficiency being obtained with increasing granular size in the following order: rice, wheat, corn, potato. Microscopic observations were made to determine the physical effect of the starch. Small wheat granules were found to be more efficient than large ones, and finely powdered wheat starch more efficient than coarse wheat starch. The stability is greater with increasing particle size of acid constituent, and the crystal form of the latter is also important. The difference in stability lent by the various starches is increasingly accentuated with increasing fineness of acid constituent. The stability decreases rapidly with rise in relative humidity. The moisture take-up of potato, corn and wheat starches at different humidities has been measured.

High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profiles

2020 ◽  
Vol 11 (6) ◽  
pp. 5635-5646 ◽  
Author(s):  
Alexander T. Bui ◽  
Barbara A. Williams ◽  
Emily C. Hoedt ◽  
Mark Morrison ◽  
Deirdre Mikkelsen ◽  
...  
Keyword(s):  
Microbial Community ◽  
Large Intestine ◽  
Amylose Content ◽  
Wheat Starch ◽  
Enzyme Degradation ◽  
Community Shifts ◽  
High Amylose ◽  
Promising Source

In vitro fermentation of wheat starch depends on amylose content in cooked but not granule forms, and shows that high amylose wheat is a promising source of fermentable carbohydrate in the large intestine.

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