scholarly journals Effects of irrigation schemes on the components and physicochemical properties of starch in waxy wheat lines

2021 ◽  
Vol 67 (No. 9) ◽  
pp. 524-532
Author(s):  
Zhongmin Dai ◽  
Dongcheng Liu ◽  
Shengnan Qin ◽  
Rugang Wu ◽  
Yan Li ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Size Distribution ◽  
Amylose Content ◽  
Wheat Starch ◽  
Degree Of Crystallinity ◽  
Starch Accumulation ◽  
Crystal Formation ◽  
Waxy Wheat ◽  
Wheat Grains ◽  
Wheat Lines

The waxy wheat shows special starch quality due to low amylose content. However, less information is available concerning the physicochemical properties of starch in different waxy wheat under different irrigation. In this study, two wheat near-isogenic lines (NILs) and a normal wheat cultivar were used to investigate the contents, size distribution and crystallinity of starch by biochemical methods, laser-diffraction and X-ray diffraction analysis. The amylose content in wheat grains was the lowest in waxy wheat lines, SJZ8-N, followed by the partly waxy wheat lines, SJZ8-P, and the highest in the normal wheat, SJZ8, with significant differences among wheat lines. Waxy wheat starch had more B-type granules and a higher degree of crystallinity than normal wheat starch, with the order as SJZ8-N > SJZ8-P > SJZ8. When compared with the conventional and water-saving irrigation, the rainfed treatment showed the lowest starch content, amylose content (except SJZ8-N), amylopectin content and relative crystallinity in the three wheat lines indicating that water deficiency was not benefited starch accumulation and crystal formation in wheat grains. It was concluded that (1) wheat lines not only differed in amylose content but also in size distribution and crystallinity of starch; (2) irrigation markedly influenced the physicochemical characteristics of wheat starch; therefore, the irrigation schemes could be adjusted to achieve high-quality wheat production.  

scholarly journals Production and Physicochemical Properties of Starch Isolated from Djulis (Chenopodium formosanum)

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 551 ◽  
Author(s):  
Wen-Chien Lu ◽  
Yung-Jia Chan ◽  
Fang-Yu Tseng ◽  
Po-Yuan Chiang ◽  
Po-Hsien Li
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Starch Content ◽  
Isolation Procedure ◽  
Point Of View ◽  
Degree Of Crystallinity ◽  
Morphological Observation ◽  
Scanning Calorimetry ◽  
Transition Range ◽  
Ray Patterns

Djulis (Chenopodium formosanum Koidz.) is an annual fast-growing underutilized pseudo cereal with a high percentage of starch content. In this study, djulis starch was extracted from the flour of dried grains by three different isolation procedures: (1) hydrochloric acid (HCl) isolation procedure (HP); (2) deionized water isolation procedure (WP); and (3) sodium hydroxide (NaOH) isolation procedure (NP), followed by investigation of the physicochemical properties of the isolated djulis starch. The amylose content of HP, WP, and NP was 22.14%, 24.15%, and 22.43%, respectively. For scanning electron microscopy (SEM) morphological observation, djulis starch presented a polygonal shape with granule sizes of 0.56–1.96, 0.74–3.02, and 0.62–2.48 μm, respectively. Djulis starch showed the classification of typical A-type x-ray patterns, and the relative degree of crystallinity for HP, WP, and NP was 33.15%, 36.17%, and 37.42%, respectively. Differential scanning calorimetry (DSC) analysis was used to determine the transition temperatures, transition range, and enthalpies of the gelatinization of starches. HP and WP isolated starch exhibited the highest ΔH 9.24 and 8.51 J/g, respectively, whereas NP starch showed the lowest ΔH of 6.95 J/g. The pasting temperatures of HP, WP, and NP isolated starch, which were analyzed by using a Rapid Visco Analyzer (RVA), were 71.70 °C, 72.80 °C, and 69.53 °C, respectively. The dependence of swelling power for the three isolated starches on temperature was tested at 10 °C with intervals between 60 °C and 90 °C. In short, the NP isolation procedure with a stable reaction is compelling from a technological point of view.

Effect of wx genes on amylose content, physicochemical properties of wheat starch, and the suitability of waxy genotype for producing Chinese crisp sticks

2013 ◽  
Vol 58 (1) ◽  
pp. 140-147 ◽  
Author(s):  
Hongbo Ma ◽  
Xiao Zhang ◽  
Canguo Wang ◽  
Derong Gao ◽  
Boqiao Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Wheat Starch

scholarly journals Effects of low temperature at stem elongation stage on the development, morphology, and physicochemical properties of wheat starch

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e9672
Author(s):  
Xurun Yu ◽  
Duo Hao ◽  
Jiaqing Yang ◽  
Liping Ran ◽  
Yong Zang ◽  
...  
Keyword(s):  
Low Temperature ◽  
Agronomic Traits ◽  
Stem Elongation ◽  
Chemical Properties ◽  
Wheat Starch ◽  
Degree Of Crystallinity ◽  
Starch Accumulation ◽  
Yield Reduction ◽  
Degree Of Hydrolysis ◽  
Starch Granules

The low temperature in spring is a meteorological problem in wheat production because it leads to yield reduction and alteration of wheat quality. In this study, an artificial low-temperature treatment (LTT) at the stem elongation stage was implemented to investigate the starch granule development and physical and chemical properties of wheat starch. Results showed that the agronomic traits of spike, such as spike length, spikelet number per spike, and grain number per spikelet, decreased after LTT. LTT promoted the development of starch granules in developing grains at 15 days post-anthesis, resulting in increased B-type granules and reduced C-type granules with an irregular shape in mature grains. The swelling power of the starch granules was reduced, but their solubility was enhanced by LTT. The proportion of the amorphous structure within the granules increased, but the crystalline component decreased after LTT, leading to a significant reduction in the relative degree of crystallinity and double- and single-helix structures. Three types of hydrolysis showed that starch in LTT was easy to hydrolyze, resulting in a high degree of hydrolysis. The findings suggest that low temperature at the stem elongation stage can not only reduce the yield parameters of spike but also alter starch accumulation, thereby affecting the processability and structure characteristics of starch in wheat grains.

Starch granule size distribution in wheat grain in relation to shading after anthesis

2009 ◽  
Vol 148 (2) ◽  
pp. 183-189 ◽  
Author(s):  
W. LI ◽  
S. YAN ◽  
Y. YIN ◽  
Z. WANG
Keyword(s):  
Light Intensity ◽  
Grain Yield ◽  
Size Distribution ◽  
Starch Granule ◽  
Grain Filling ◽  
Granule Size ◽  
Wheat Starch ◽  
High Yield ◽  
Starch Accumulation ◽  
Starch Granules

SUMMARYGranule size distribution of wheat starch is an important characteristic that may affect the functionality of wheat products. Light intensity is one of the main factors affecting grain yield and quality. Two high-yield winter wheat cultivars were grown under shade to evaluate the effect of low light intensity after anthesis on starch granule size distribution and starch components in wheat grains at maturity. Shading caused a marked drop in both grain yield and starch yield and led to a significant reduction in the proportion (both by volume and by surface area) of B-type starch granules (⩽9·9 μm), with an increase in those of A-type starch granules (>9·9 μm). This would suggest that the production of B-type starch granules was more sensitive to shading than that of A-type starch granules. It was also found that the proportion by volume of A-type starch granules was significantly increased and that of B-type starch granules was significantly decreased by shading at different grain filling stages, especially at middle and late grain-filling stages. However, shading had little effect on the proportional number of B-type starch granules. The present results suggested that, under dim light conditions, the limited substrate for starch accumulation was mainly partitioned towards hypertrophy (larger granules) not hyperplasia (more) of starch granules.

scholarly journals Study on physicochemical properties of purple waxy wheat starch

2021 ◽  
Vol 24 (1) ◽  
pp. 471-481
Author(s):  
Xiangyu Bai ◽  
Shuangpan Yang ◽  
Li Zeng ◽  
Wei Han ◽  
Xu Ran
Keyword(s):  
Physicochemical Properties ◽  
Wheat Starch ◽  
Waxy Wheat

Characteristics Of The Structure Formation Of Gypsum Binder Modified With Zinc Hydrosilicates

2020 ◽  
pp. 40-46
Keyword(s):  
Synergistic Effect ◽  
Physicochemical Properties ◽  
Structure Formation ◽  
Silicic Acid ◽  
Chemical Properties ◽  
Crystal Formation ◽  
Ability To Act ◽  
Chemical Factors ◽  
Sorption Characteristics

The authors' methodic for assessing the role of chemical and physic-chemical factors during the structure formation of gypsum stone is presented in the article. The methodic is also makes it possible to reveal the synergistic effect and to determine the ranges of variation of controls factors that ensure maximum values of such effect. The effect of a micro-sized modifier based on zinc hydro-silicates on the structure formation of building gypsum is analyzed and corresponding dependencies are found. It is shown that effects of influence of modifier on the properties of gypsum compositions are determined by chemical properties of modifier. Among the mentioned properties are sorption characteristics (which depend on the amount of silicic acid and its state) and physicochemical properties - the ability to act as a substrate during crystal formation. The proposed method can also be extended to other binding substances and materials. This article contributes to the understanding of the processes that occur during the structure formation of composites, which will make it possible to control the structure formation in the future, obtaining materials with a given set of properties.

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

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