scholarly journals Characterization, Functional Properties, and Resistant Starch of Freshwater Macrophytes

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Farahin N. N. Syed ◽  
Muta H. Zakaria ◽  
Japar S. Bujang ◽  
Annie Christianus
Keyword(s):  
Thermal Properties ◽  
Functional Properties ◽  
Resistant Starch ◽  
Amylose Content ◽  
Starch Content ◽  
Rheological Behaviour ◽  
Nelumbo Nucifera ◽  
Starch Granules ◽  
Starch Properties ◽  
Total Starch

Several aquatic macrophytes such as Colocasia esculenta, Eleocharis dulcis, Nelumbo nucifera, Sagittaria sagittifolia, Trapa bispinosa, and Typha angustifolia possessed carbohydrate mainly in their storage and reproductive parts. Starch morphology, total starch, and amylose content of these six freshwater plant species were determined. Their functional properties, i.e., starch crystallinity, thermal properties, and rheological behaviour were assessed. Large starch granules were in N. nucifera rhizome (>15 μm), medium-sized was N. nucifera seed (8-18 μm), while the rest of the starches were small starch granules (<8 μm). Shapes of the starch granules varied from oval and irregular with centric hilum to elongated granules with the eccentric hilum. Eleocharis dulcis corm starch had significantly higher total starch content (90.87%), followed by corms of C. esculenta (82.35%) and S. sagittifolia (71.71%). Nelumbo nucifera seed starch had significantly higher amylose content (71.45%), followed by T. angustifolia pollen (36.47%). In comparison, the waxy starch was in N. nucifera rhizome (7.63%), T. bispinosa seed (8.83%), C. esculenta corm (10.61%), and T. angustifolia rhizome (13.51%). Higher resistant starch was observed mostly in rhizomes of N. nucifera (39.34%)>T. angustifolia (37.19%) and corm parts of E. dulcis (37.41%)>S. sagittifolia (35.09%) compared to seed and pollen starches. The XRD profiles of macrophytes starches displayed in all the corms and N. nucifera seed had A-type crystallinity. The T. bispinosa seed had CA-type, whereas the rest of the starches exhibited CB-type crystallinity. Waxy starches of C. esculenta corm had higher relative crystallinity (36.91%) and viscosity (46.2 mPa s) than regular starches. Based on thermal properties, high-amylose of N. nucifera seed and T. angustifolia pollen resulted in higher gelatinization enthalpy (19.93 and 18.66 J g-1, respectively). Starch properties showed equally good potential as commercial starches in starch-based food production based on their starch properties and functionality.

scholarly journals Study of Resistant Starch (RS) Content in Peas during Maturation

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S120-S124 ◽  
Author(s):  
R. Dostálová ◽  
J. Horáček ◽  
I. Hasalová ◽  
R. Trojan
Keyword(s):  
Correlation Coefficient ◽  
Seed Development ◽  
Resistant Starch ◽  
Dry Matter ◽  
Amylose Content ◽  
Starch Content ◽  
Dry Mass ◽  
Garden Pea ◽  
Average Value ◽  
Total Starch

Total starch (TS), amylose and resistant starch (RS) were determined in the sets of smooth pea and wrinkled pea varieties in the years 2006–2008. Starch content of smooth peas varied in the range 53.61–57.23%. Average amylose content was 27.8%. Resistant starch content varied from 2.07% to 6.31%. Content of starch at wrinkled pea varied from 26.57% to 32.55%. Average amylose content was 76.82% of total starch. Content of total starch increases continually during seed development. The dependence of total starch on determined dry mass in harvested sample can be defined by equation &gamma; = 1.2427 × –6.5611, by determination coefficient <I>R</I><sup>2</sup> = 0.8936 and highly significant correlation coefficient <I>r</I> = 0.945. Total starch content in dry seed reached final average value 29.56%. In garden pea, the level of maturity (by tenderometric measurement) and dry matter were determined. Resistant starch content of 11 garden pea cultivars was studied in three different terms of technological harvest.

scholarly journals Extraction and characterisation of cassava starch cultivated in different locations in Sabah, Malaysia

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 44-52
Author(s):  
Hasmadi A. ◽  
Harlina L. ◽  
Jau-Shya Lee ◽  
A.H. Mansoor ◽  
M.H.A. Jahurul ◽  
...  
Keyword(s):  
Functional Properties ◽  
Amylose Content ◽  
Starch Content ◽  
Cassava Starch ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Significant Difference ◽  
Starch Yield ◽  
Physicochemical And Functional Properties ◽  
Total Starch

This work aimed to determine the physicochemical and functional properties of starch cassava grown in two different locations in Sabah, namely Tawau and Semporna. In this study, the starch of the cassava was extracted using a wet method and analysed for its physicochemical and functional properties. The total starch content of cassava grown in Semporna showed a higher value (61.21 g/100 g) compared to the sample from Tawau (51.77 g/100 g). No significant difference (p>0.05) observed for starch yield extracted from these two locations. However, there was a significant difference (p<0.05) showed for total starch, resistant starch and amylose content. The amylose content of starch isolated from Semporna (23.16%) was higher than from Tawau (13.87%). Scanning electron microscope revealed that starch isolated from both locations had smooth surfaces with some granules spherical, elongated and irregular in shape. Cassava starch from Semporna exhibited a high value of swelling power (6.85%) compared to Tawau (4.07%), and they were significantly different (p<0.05). The solubility values of the starch samples from Tawau and Semporna were 28.48% and 24.34%, respectively. The pH was observed to be lower for cassava starch isolated from Tawau (4.80) than for starch obtained from Semporna (5.49). The water absorption capacity of starch from Semporna absorbed slightly more water than starch from Tawau, with values of 76.51% and 63.64%, respectively. Pasting properties results showed no significance for all profiles measured except for setback viscosity. No significant differences (p>0.05) were observed for all gelatinisation and retrogradation properties. This study suggests that location influenced the physical, chemical and functional properties of cassava’s starch.

scholarly journals Seed Plumpness of Rice with Inhibition Expression of Starch Branching Enzymes and Starch Properties, Grain Position on Panicle

Agronomy ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 252 ◽  
Author(s):  
Juan Wang ◽  
Zichun Chen ◽  
Pan Hu ◽  
Lingxiao Zhao ◽  
Lingshang Lin ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Starch Content ◽  
Cereal Crops ◽  
Potential Health ◽  
Rice Line ◽  
Starch Properties ◽  
Branching Enzymes ◽  
Transgenic Rice Line ◽  
Amylopectin Structure

Cereal crops with inhibition expression of starch branching enzyme (SBE) contain highly resistant starch in the endosperm, and have potential health benefits for human. However, seed plumpness is significantly different, with different inhibition effects of SBE expression, resulting in differently shrunken seeds. In this study, a transgenic resistant starch rice line, which has highly resistant starch and is developed through inhibition expression of SBEs, had non-, slightly, and moderately shrunken seeds with plumpness from high to low. The differently shrunken seeds had significantly different seed weight and starch content. Different morphological starch granules were detected in the endosperm and had similar spatial distribution pattern among the non-, slightly, and moderately shrunken seeds. Starches from differently shrunken seeds had similar amylose content and amylopectin structure. The protein amount of amylose/amylopectin synthesis key enzymes in endosperm was no different between differently shrunken seeds. The primary branch of the panicle had a higher percentage of non-shrunken seeds than did the secondary branch at the same part of the panicle. From the upper part to the base of the panicle, non-shrunken seeds gradually decreased but slightly and moderately shrunken seeds gradually increased. The above results indicated that the differently shrunken seeds in transgenic rice line had the same SBE dosage, and the starch morphology and structure had no relationship with seed plumpness. The grain position on the panicle influenced seed plumpness, but had no effect on starch properties.

Variation of resistant starch content in different processing types and their starch granules properties in rice

2021 ◽  
pp. 118742
Author(s):  
Hui You ◽  
Cheng Liang ◽  
Ouling Zhang ◽  
Haoyang Xu ◽  
Liang Xu ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
Starch Granules

scholarly journals Triple null mutations in starch synthase SSIIa gene homoeologs lead to high amylose and resistant starch in hexaploid wheat

2020 ◽  
Author(s):  
Adam Schoen ◽  
Anupama Joshi ◽  
Vijay K Tiwari ◽  
Bikram S. Gill ◽  
Nidhi Rawat
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Starch Content ◽  
Wheat Variety ◽  
Starch Synthesis ◽  
Starch Synthase ◽  
Single Individual ◽  
Individual Genome ◽  
Mutant Genotype ◽  
Knock Out

Abstract Background: Lack of nutritionally appropriate foods is one of the leading causes of obesity in the US and worldwide. Wheat (Triticum aestivum) provides 20% of the calories consumed daily across the globe. The nutrients in the wheat grain come primarily from the starch composed of amylose and amylopectin. Resistant starch content, which is known to have significant human health benefits, can be increased by modifying starch synthesis pathways. Starch synthase enzyme SSIIa, also known as starch granule protein isoform-1 (SGP-1), is integral to the biosynthesis of the branched and readily digestible glucose polymer amylopectin. The goal of this work was to develop a triple null mutant genotype for SSIIa locus in the elite hard red winter wheat variety ‘Jagger’ and evaluate the effect of the knock-out mutations on resistant starch content in grains with respect to wild type. Results: Knock-out mutations in SSIIa in the three genomes of wheat variety ‘Jagger’ were identified using TILLING. Subsequently, these loss-of function mutations on A, B, and D genomes were combined by crossing to generate a triple knockout mutant genotype Jag-ssiia-∆ABD. The Jag-ssiia-∆ABD had an amylose content of 35.70% compared to 31.15% in Jagger, leading to ~118% increase in resistant starch in the Jag-ssiia-∆ABD genotype of Jagger wheat. The single individual genome mutations also had various effects on starch composition. Conclusions: Our full null Jag-ssiia-∆ABD mutant showed a significant increase in RS without the shriveled grain phenotype seen in other ssiia knockouts in elite wheat cultivars. Moreover, this study shows the potential for developing nutritionally improved foods in a non-GM approach. Since all the mutants have been developed in an elite wheat cultivar, their adoption in production and supply will be feasible in future.

scholarly journals In Vitro and In Vivo Digestibility of Native Maize Starch Granules Varying in Amylose Contents

2007 ◽  
Vol 90 (6) ◽  
pp. 1628-1634 ◽  
Author(s):  
Tatsuya Morita ◽  
Yusuke Ito ◽  
Ian Lewis Brown ◽  
Ryuichi Ando ◽  
Shuhachi Kiriyama
Keyword(s):  
Surface Area ◽  
Linear Correlation ◽  
Resistant Starch ◽  
Amylose Content ◽  
Starch Granules ◽  
Gelatinization Temperature ◽  
Maize Starch ◽  
Positive Linear Correlation

Abstract Digestibility of maize starch granules with different amylose content (AL-0, 22, 54, 68, 80, or 90) was investigated. Measurement of the in vivo resistant starch (RS) content of the starches was performed using surgically prepared ileorectostomized rats. The rats were fed a purified diet containing one of the starches at 652.5 g/kg diet. The in vivo RS content was determined based on the fecal starch excretion. The dietary fiber (DF) value increased as a function of the amylose content in the starch and showed a positive linear correlation with the gelatinization temperature of the granules. In contrast, the in vitro RS content was likely to depend on both the surface area and amylose contents of the starch granules. The maximum in vitro RS content was obtained with AL-68 (54.4). In vivo RS content showed a significant correlation with the amount of in vitro RS but not in respect to the DF detected. The in vivo RS content of AL-68 (43.4) was higher than that found in AL-90 (37.8). A profound gap was observed for AL-54 between the amount of DF (6.4) and RS (in vitro = 46.6 and in vivo = 40.9) present. The results suggest that both in vitro and in vivo digestibility of maize starch is affected by the amylose content and surface area of the granules. The current evaluation suggests that the physiological occurrence of RS from maize starch might be predictable by reference to the in vitro RS value.

scholarly journals Evaluation of size distribution of starch granules in selected wheat varieties by the Low Angle Laser Light Scattering method

2011 ◽  
Vol 49 (No. 1) ◽  
pp. 12-17 ◽  
Author(s):  
I. Capouchová ◽  
J. Petr ◽  
D. Marešová
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Laser Light ◽  
Starch Content ◽  
Laser Light Scattering ◽  
Starch Granules ◽  
Crude Protein Content ◽  
Wheat Varieties ◽  
Intensity Of Cultivation ◽  
Total Starch

&nbsp; &nbsp; The distribution of the size of wheat starch granules using the method LALLS (Low Angle Laser Light Scattering), followed by the evaluation of the effect of variety, experimental site and intensity of cultivation on the vol. % of the starch A (starch granules &gt; 10 &mu;m) was determined. The total starch content and crude protein content in dry matter of flour T530 in selected collection of five winter wheat varieties were determined. Vol. % of the starch A in evaluated collection of wheat varieties varied between 65.31 and 72.34%. The effect of a variety on the vol. % of starch A seemed to be more marked than the effect of site and intensity of cultivation. The highest vol. % of starch A reached evaluated varieties from the quality group C, i.e. varieties unsuitable for baking utilisation (except variety Contra with high total content of starch in dry matter of flour T530, but relatively low vol. % of starch A). A low vol. % of starch A was also found in the variety Hana (very good variety for baking utilisation). Certain variety differences followed from the evaluation of distribution of starch fractions of starch granules, forming starch A. In the case of varieties Hana, Contra and Siria higher representation of fractions up to 30 &mu;m was recorded, while starch A in the varieties Estica andVersailleswas formed in higher degree by size fractions of starch granules over 30 &mu;m and particularly size fraction &gt; 50 &mu;m was greatest in these varieties of all evaluated samples. With increasing total starch content in dry matter of flour T530 the crude protein content decreased; the vol. % of starch A not always increased proportionally with increasing total starch content.

scholarly journals Protein content correlates with starch morphology, composition and physicochemical properties in field peas

2016 ◽  
Vol 96 (3) ◽  
pp. 404-412 ◽  
Author(s):  
Shian Shen ◽  
Hongwei Hou ◽  
Chunbang Ding ◽  
Deng-Jin Bing ◽  
Zhen-Xiang Lu
Keyword(s):  
Thermal Properties ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Differential Scanning Calorimeter ◽  
Amylose Content ◽  
Enthalpy Change ◽  
High Protein ◽  
Starch Granules ◽  
Field Peas ◽  
Shape And Size

Protein and starch are two major components in field peas. In this study, we investigated the starch morphologies, compositions, and thermal properties between high protein peas (approximately 30%) and other market types of field peas (yellow, green, maple, and marrowfat peas, with approximately 23% protein contents). For the shape and size, high protein peas had the compound starch granules that could be easily fragmented into small irregular and polygonal granules, whereas other pea types had oval or kidney-like starch granules with high percentage of large granule sizes. High protein peas had significantly lower starch contents (27.2%–34.2%) than other pea types (45.5%–47.4%). However, the amylose content (74.6%–89.2%) in high protein peas were significantly higher that of other pea types (50.1%–54.1%). Our differential scanning calorimeter (DSC) data showed that the onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc) of starch gelatinization in high protein peas were significantly higher than those of other pea types, whereas the enthalpy change (ΔH) of high protein peas was significantly lower than those of other pea types. The unique properties of high protein peas characterized in this study provided useful information to further improve pea quality.

Physicochemical and Functional Properties of Cultivars of Irish Potato and Cassava Starches

2009 ◽  
Vol 5 (3) ◽  
Author(s):  
Pierre Désiré Mbougueng ◽  
Tenin Dzudie ◽  
Joel Scher ◽  
Tchiégang Clergé
Keyword(s):  
Functional Properties ◽  
Phosphorus Content ◽  
Amylose Content ◽  
Potato Starch ◽  
Irish Potato ◽  
Starch Granules ◽  
Colour Difference ◽  
Physico Chemical ◽  
Granule Morphology ◽  
Potato Starches

In this study, starches were extracted from two cultivars of local Irish potatos (Solanum tuberosum,) and tree cultivars of local Cassava (Manihot esculanta). These starches and a commercial Irish potato starch (IPS), where characterized with respect to their physico-chemical and functional properties. Significant differences (P<0.05) were observed among starches as far as their proximate composition were concerned. The commercial starch showed the highest phosphorus content. The amylose content was observed to be significantly lower (P<0.05) in the cassava starches than in the local Irish potato starches. The highest (P<0.05) gelatinisation parameters were those of 2425 starch cultivar. Potato starch granules exhibited the largest granule size at 10, 50 and 90% diameter compared to those of cassava starches. Potato starches had wider particle size distribution compared to cassava starches. There were apparent differences, between species (Cassava and potatoes) with respect to granule morphology and size. No significant colour difference (P>0.05) was observed between the Sipiera starch cultivars and the Irish potatoes commercial starch.

scholarly journals Identification and molecular characterization of mutant line deficiency in three waxy proteins of common wheat (Triticum aestivum L.)

2019 ◽  
Author(s):  
Qian Liu ◽  
Yaping Hu ◽  
Mengyun Hu ◽  
Lijing Sun ◽  
Xiyong Chen ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Amylose Content ◽  
Premature Stop Codon ◽  
Triticum Aestivum L ◽  
Starch Granules ◽  
Null Line ◽  
Wild Type ◽  
Expression Levels ◽  
Waxy Proteins ◽  
Total Starch

Abstract Background: Starch is the main component of wheat (Triticum aestivum L.) grain and a key factor in determining wheat processing quality. The Wx gene encodes the granule bound starch synthase I (GBSS I) and is the sole gene responsible for amylose synthesis. Results: A waxy mutant (Wx-null) was isolated by screening M3 seeds derived from 1.0% EMS mutagenized materials with I2-KI staining of endosperm starch. SDS-PAGE electrophoresis confirmed that the Wx-null line lacked all three waxy proteins. DNA sequencing revealed three SNPs and a 3-bp InDel in the first exon, and a 16-bp InDel at the junction region of the first Wx-A1 intron from the Wx-null line. Six SNPs were identified in Wx-B1 gene of Wx-null line compared to the wild-type Gao 8901, including four missense mutations. One nonsense mutation was found at position 857 in the fourth exon, which resulted in a premature stop codon. Expression levels of Wx genes were dramatically reduced in the Wx-null line. Nonsense-mediated mRNA decay (NMD) may be triggered to degrade the non-functional Wx mRNA. There were no detectable differences in granule size and morphology between Wx-null and wild-type, but the Wx-null line contained a larger proportion of B-type starch granules. The amylose content of the Wx-null line (0.22%) was remarkably lower compared to the wild-type Gao 8901 (20.82%). Total starch is also lower in the Wx-null line. Conclusions: All three waxy proteins were non-functional in the Wx-null line. NMD may be the cause for reduced expression levels of Wx genes in the Wx-null line. The Wx-null line exhibited more B-type starch granules, dramatically lower amylose content, and decreased total starch. The Wx-null line may provide a potential waxy material with high agronomic performance in wheat breeding programs.

Sign in / Sign up

Export Citation Format

Share Document