Morphological, Structural and Functional Properties of Starches from Different Legume Resources

2021 ◽  
Author(s):  
X.Y. Chen ◽  
X.W. Ma ◽  
J.Y. Wen ◽  
X.C. Liu ◽  
X.R. Yu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Spherical Shape ◽  
Pigeon Pea ◽  
X Ray Diffraction ◽  
Relative Crystallinity ◽  
Large Size ◽  
Structural And Functional Properties ◽  
Development And Utilization ◽  
Pea Starch

Background: Legume is well known for its high nutrition and health care values. Considering that starch is the main carbohydrate in legume, its properties directly affect the development and utilization of legume resources. Methods: Starches were extracted from the seeds and root tubers of five legumes. The morphological, structural and functional properties of the starches were investigated and compared using scanning electron microscopy, X-ray diffraction and attenuated total reflectance-Fourier transform infrared spectroscopy.Result: The granules of kudzu, broad bean and pigeon pea starches were kidney-shaped with a large size, while groundnut and white pea starches were small granules with a mixture of irregularly polyhedral and spherical shape. The five legume starches had different apparent amylose contents and exhibited remarkably different crystalline properties. Among the samples, the relative crystallinity of kudzu starch was the highest, while pigeon pea starch had the highest short-range ordered degree. The swelling power and water solubility of the five legume starches were also varied. Furthermore, white pea starch is more susceptible to acid and enzymatic hydrolysis than the four other starches. The results are important for the processing and utilization of legume starches and can provide reference for the development of legume-based functional food.

scholarly journals New Type of Food Processing Material: The Crystal Structure and Functional Properties of Waxy and Non-Waxy Proso Millet Resistant Starches

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4283
Author(s):  
Mengru Han ◽  
Ke Dang ◽  
Jiale Wang ◽  
Licheng Gao ◽  
Honglu Wang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Relative Crystallinity ◽  
Proso Millet ◽  
Structural And Functional Properties ◽  
Food Applications ◽  
New Type ◽  
Processing Material ◽  
Nutritional Benefits ◽  
Resistant Starches

Resistant starch (RS) is widely used in the food industry because of its ability to regulate and protect the small intestine, but their distinct effects on the structural and functional properties of waxy and non-waxy proso millet starches are not completely understood. The crystalline structure and physicochemical properties of waxy and non-waxy proso millets’ starch samples were analyzed after heat-moisture treatment (HMT). The analysis revealed significant differences between the RS of waxy and non-waxy proso millets. The crystal type of proso millets’ starch changed from type A to type B + V. The relative crystallinity of the RS of waxy proso millet was better than that of non-waxy proso millet. The gelatinization temperature and thermal stability of RS significantly increased, and the pasting temperature (PTM) of the RS of waxy proso millet was the highest. The water solubility and swelling power of the RS in proso millet decreased, and the viscoelasticity improved. The correlation between the short-range ordered structure of RS and ΔH, and gelatinization properties has a stronger correlation. This study provides practical information for improving the nutritional benefits of waxy and non-waxy proso millet in food applications.

Physicochemical and Morphological Properties of Extruded Adlay (Coix lachryma-jobi L) Flour

2019 ◽  
Vol 2019 ◽  
pp. 1-10
Author(s):  
Gaopeng Zhang ◽  
Yangyue Ding ◽  
Chunlei Ni ◽  
Qingfeng Ban ◽  
Li Xu ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Solubility ◽  
Basic Structure ◽  
Morphological Properties ◽  
X Ray Diffraction ◽  
Relative Crystallinity ◽  
Job’S Tears ◽  
Twin Screw ◽  
And Function ◽  
Increasing Temperature

The effects of extrusion treatment on the structure and properties of adlay (Job’s tears) were investigated. Adlay flour was extruded through a twin-screw extruder with different parameters, including barrel temperature (80–160°C), moisture content (19–27%), and screw speed (170–330 rpm). The results showed that although the expansion index increased with increasing temperature, an increase in moisture content significantly decreased the EI (p<0.05). Extrusion improved the water solubility index and water absorption index of adlay flour (p<0.05). Furthermore, analysis of the gelating properties revealed that the structure and function of adlay flour had radically changed. After extrusion, the viscosity of the adlay flour decreased (peak viscosity decreased by more than 1000 cP), and its fluidity increased. The rheological data were modeled by the Herschel–Bulkley model. X-ray diffraction experiments showed that extrusion contributed to a decrease in relative crystallinity. Scanning electron microscopy revealed that extrusion damaged the basic structure of adlay flour, causing holes and pits on the extrudate surface. Compared to the native adlay flour, the extrusion resulted in significantly changing the pasting, gelating, thermal, rheological, and morphological properties of adlay flour. In conclusion, the extrusion can alter adlay characteristics, but it is necessary to choose appropriate conditions to attain the desired properties.

scholarly journals Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2135 ◽  
Author(s):  
Ahui Xu ◽  
Ke Guo ◽  
Tianxiang Liu ◽  
Xiaofeng Bian ◽  
Long Zhang ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Functional Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Pasting Properties ◽  
Sweet Potatoes ◽  
Isolation Medium ◽  
Peak Intensity ◽  
Apparent Amylose Content ◽  
Structural And Functional Properties

Different-colored sweet potatoes have different contents of pigments and phenolic compounds in their root tubers, which influence the isolation of starch. It is important to justify the identification of the most suitable isolation medium of starch from different colored root tubers. In this study, starches were isolated from root tubers of purple, yellow and white sweet potatoes using four different extraction media, including H2O, 0.5% Na2S2O5, 0.2% NaOH, and both 0.5% Na2S2O5 and 0.2% NaOH. Their structural and functional properties were investigated and compared among different extraction media. The results showed that the granule size, apparent amylose content, lamellar peak intensity, thermal properties, and pasting properties were different among different-colored sweet potatoes due to their different genotype backgrounds. The four extraction media had no significant effects on starch structural properties, including apparent amylose content, crystalline structure, ordered degree, and lamellar peak intensity, except that the NaOH and Na2S2O5 treatment were able to increase the whiteness of purple and yellow sweet potato starches. The different extraction media had some effects on starch functional properties, including thermal properties, swelling power, water solubility, and pasting properties. The above results indicated that the H2O was the most suitable extraction medium to simply and fast isolate starch from root tubers of different-colored sweet potatoes.

scholarly journals Composition, structure, and physicochemical characteristics of pigeon pea (Cajanus cajan) starches from Indonesia

2021 ◽  
Vol 22 (8) ◽  
Author(s):  
Nur Rohmah Lufti A'yuni ◽  
Yustinus Marsono ◽  
Djagal Wiseso Marseno ◽  
Priyanto Triwitono
Keyword(s):  
Cajanus Cajan ◽  
Amylose Content ◽  
Binding Capacity ◽  
Physicochemical Characteristics ◽  
Pigeon Pea ◽  
Relative Crystallinity ◽  
Water Binding ◽  
Significant Difference ◽  
Pea Starch ◽  
Composition Structure

Abstract. A’yuni NRL, Marsono Y, Marseno DW, Triwitoyo P. 2021. Composition, structure, and physicochemical characteristics of pigeon pea (Cajanus cajan) starches from Indonesia. Biodiversitas 22: 3430-3439. Information on the characteristics of pigeon pea (Cajanus cajan (L.) Millsp.) starch would provide a scientific basis for developing its application. However, data about characteristics of pigeon pea starch, especially from the Southeast Asia region, has been limited. This study determined the composition, structure, and physicochemical characteristics of pigeon pea starches from three different Indonesian regions, i.e., Bali, Yogyakarta, and West Nusa Tenggara (NTB). We also investigated the potential application of Indonesian pigeon pea starches. Pigeon pea starch was extracted using a wet method, and then pigeon pea starch was characterized. The yield of pigeon pea starches ranged from 29.83-31.68%. Pigeon pea starches showed a significant difference (P<0.05) in amylose content (54.74-58.51%), relative crystallinity (24.20-28.97%), water-binding capacity (0.70-0.76 g/g), oil binding capacity (0.55-0.58 g/g), swelling power (13.19-14.52 g/g), and solubility (9.48-11.15%). The pasting properties (except for final viscosity) and thermal properties (except for onset temperature and gelatinization enthalpy) differed significantly. Granules of pigeon pea starch were oval to elliptical, with a mean granule diameter of 18.41-19.98 µm. According to X-ray diffraction patterns, pigeon pea starches showed CA type, contained orthorhombic and hexagonal crystals. Pigeon pea starches also showed the same FTIR spectra. The results revealed that the differences in pigeon pea growing locations affect pigeon pea starch's composition and physicochemical properties. The highest amylose content and lowest relative crystallinity were found in Yogyakarta pigeon pea starch. In the future, our findings could be used to develop pigeon pea starch for various food applications.

Structural and functional properties of Escherichia coli-derived nucleoplasmin A comparative study of recombinant and natural proteins

2001 ◽  
Vol 268 (6) ◽  
pp. 1739-1748
Author(s):  
Aitor Hierro ◽  
Jesus M. Arizmendi ◽  
Javier De Las Rivas ◽  
M. Angeles Urbaneja ◽  
Adelina Prado ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Comparative Study ◽  
Functional Properties ◽  
Structural And Functional Properties

scholarly journals Flux Method Growth of Large Size Group IV–V 2D GeP Single Crystals and Photoresponse Application

Crystals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 235
Author(s):  
Shuqi Zhao ◽  
Tongtong Yu ◽  
Ziming Wang ◽  
Shilei Wang ◽  
Limei Wei ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Single Crystals ◽  
High Performance ◽  
Group Iv ◽  
X Ray Diffraction ◽  
High Quality ◽  
Practical Applications ◽  
Large Size ◽  
Growth Method ◽  
Polarized Raman

Two-dimensional (2D) materials driven by their unique electronic and optoelectronic properties have opened up possibilities for their various applications. The large and high-quality single crystals are essential to fabricate high-performance 2D devices for practical applications. Herein, IV-V 2D GeP single crystals with high-quality and large size of 20 × 15 × 5 mm3 were successfully grown by the Bi flux growth method. The crystalline quality of GeP was confirmed by high-resolution X-ray diffraction (HRXRD), Laue diffraction, electron probe microanalysis (EPMA) and Raman spectroscopy. Additionally, intrinsic anisotropic optical properties were investigated by angle-resolved polarized Raman spectroscopy (ARPRS) and transmission spectra in detail. Furthermore, we fabricated high-performance photodetectors based on GeP, presenting a relatively large photocurrent over 3 mA. More generally, our results will significantly contribute the GeP crystal to the wide optoelectronic applications.

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