scholarly journals Changes of physicochemical properties and correlation analysis of common buckwheat starch during germination

Fagopyrum ◽  
1970 ◽  
Vol 36 (2) ◽  
pp. 43-50 ◽  
Author(s):  
Licheng Gao ◽  
Meijuan Xia ◽  
Zhonghao Li ◽  
Pengke Wang ◽  
Meng Wang ◽  
...  
Keyword(s):  
Particle Size ◽  
Correlation Analysis ◽  
Physicochemical Properties ◽  
Amylose Content ◽  
Pasting Properties ◽  
Fat Content ◽  
Starch Granules ◽  
Common Buckwheat ◽  
Particle Structure ◽  
Starch Composition

In order to clarify the physicochemical properties of starch during germination of common buckwheat, Xinong9976 was selected as the experimental material to study the main nutrients, particle structure, particle size distribution, transparency, aging value, pasting properties and the correlation between pasting properties and starch composition and main nutrients. The results showed that main nutrients were significantly different. The diameter of starch granules ranged from 2.36 to 8.89.m, and the shapes of starch granules were irregular with obvious holes and cracks on the surface. There were significant differences in starch transparency, aging value and pasting properties at different germination stages. Peak viscosity, through viscosity and final viscosity of germinated common buckwheat was significantly positive correlated with amylopectin content (P < 0.05) and breakdown, final viscosity and setback were significantly negatively correlated with amylose content (P < 0.05). The correlation analysis of starch pasting properties and main nutrients showed that breakdown, setback and crude fat content were significantly negatively correlated (P < 0.01), peak viscosity, through viscosity and final viscosity were significantly negatively correlated with crude fat content (P < 0.05), while the starch pasting properties had no significant correlation with other nutrients.Received: April 14, 2019; accepted: June 8, 2019Key words: common buckwheat, germination, physicochemical properties, starch

scholarly journals Influence of growth locations on physicochemical properties of starch and flour from amadumbe (Colocasia esculenta) genotypes

2017 ◽  
Author(s):  
◽  
Bruce Mawoyo
Keyword(s):  
Physicochemical Properties ◽  
Water Absorption ◽  
Functional Properties ◽  
Amylose Content ◽  
Starch Synthesis ◽  
Major Effect ◽  
Pasting Properties ◽  
Mineral Contents ◽  
Soluble Fibre ◽  
Swelling Power

Amadumbe commonly, known as taro is a traditionally underutilised tuber crop in Southern Africa. Nutritionally, amadumbe corms contain appreciable levels of carbohydrate mainly in the form of starch which is resistant to digestion. It also contains mucilage, a soluble fibre, which is good for the human digestive health. Thus, amadumbe starch and mucilage can be used as functional ingredients in food formulations. The aim of this research was to investigate the effects of genotypes and growth location on the physicochemical properties of amadumbe flour and starch. Eighteen (18) amadumbe genotypes grown in Roodeplaat, Gauteng and Umbumbulu, Kwazulu-Natal, South Africa, were studied. Roodeplaat received a lower annual average rainfall (514 mm) and high environmental temperature (24oC) compared to Umbumbulu (828 mm, 19oC) during the cropping season. Specifically, the influence of growth location and genotypes on the chemical composition (proximate composition and mineral contents) as well as the functional properties of amadumbe flours were investigated. Furthermore, starch was extracted and its physicochemical and functional properties were also studied. The carbohydrate contents (73-81%) of amadumbe flours were substantially high and varied with growth location. Mucilage contents (6-9%) were very low across genotypes in both locations. Water absorption and oil absorption capacities positively correlated to carbohydrates and mucilage in the flour irrespective of growth locations. Swelling power and solubility index was influenced by the amylose content of the flour. Genotype and growth location significantly affected the pasting properties of amadumbe flour. The pasting temperature was very high (approx. 90oC) across genotypes in both locations, while peak viscosity differed significantly (54-242 RVU) for genotypes grown in different environments. The amylose contents (0-14.4%) of amadumbe starches were low and varied significantly with growth location and among genotypes. Three genotypes, G2, G20, and G21 grown in Roodeplaat lacked amylose. Amadumbe starches showed reflective peaks at 2θ=15o and doublet at 17o, 18o and 24o typical of A-type starches. Amadumbe genotypes had small sized (1-5 µm) and polygonal starch granules. Functional properties including water absorption, swelling power, gelatinisation temperature and peak viscosity significantly positively correlated with amylose content. These findings further suggest that water availability could have a major effect on starch synthesis as the two locations received a different amount of rainfall during the growing season. Findings from this study are important for future improvement programmes and selection of appropriate genotypes for industrial production or food application of amadumbe flour and starch.

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.

scholarly journals Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars

2016 ◽  
Vol 19 (0) ◽  
Author(s):  
Milene Marquezi ◽  
Vanessa Maria Gervin ◽  
Lucas Bertoldi Watanabe ◽  
Priscila Zaczuk Bassinello ◽  
Edna Regina Amante
Keyword(s):  
Phaseolus Vulgaris ◽  
Amylose Content ◽  
Chemical Properties ◽  
Pasting Properties ◽  
Starch Granules ◽  
Phaseolus Vulgaris L ◽  
Absolute Density ◽  
Density Values ◽  
Physical And Chemical ◽  
And Chemical Properties

Summary The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm–3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.

scholarly journals Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1721
Author(s):  
Yan Lu ◽  
Weizhuo Hao ◽  
Xiaomin Zhang ◽  
Yue Zhao ◽  
Yang Xu ◽  
...  
Keyword(s):  
Fine Structure ◽  
Physicochemical Properties ◽  
Starch Granule ◽  
Pearson Correlation ◽  
Amino Acid Content ◽  
Pasting Properties ◽  
Chemical Components ◽  
Total Amino Acid ◽  
Starch Granules ◽  
Apparent Amylose Content

Ginkgo biloba L. is an important economic tree species in China, and its kernels have been used as a popular food in Asian countries. Herein, the morphology, basic chemical components, starch granule structures, and physicochemical properties of kernel flours from seven ginkgo cultivars were investigated, and their relationships were analyzed. The kernels were oval or spherical in shape, with variable sizes. The starch granules exhibited both regular and irregular Maltese cross patterns. Amylose was mainly distributed in amorphous growth rings. A spatial variation in the 865/942 cm−1 ratio was observed within individual starch granules. Variations in total starch content, apparent amylose content (AAC), crude protein content (CPC), total amino acid content (TAAC), starch fine structure, and thermal and pasting properties were observed among the seven kernel flours. Pearson correlation coefficients and principle component analyses showed that the thermal properties were affected by kernel CPC, TAAC, AAC, and starch fine structure, while the pasting properties were affected by AAC and starch fine structure. Furthermore, experiments showed that the seed protein structure and α-amylase activity affected the pasting properties of ginkgo kernel flours.

Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice

2015 ◽  
Vol 11 (4) ◽  
pp. 563-571 ◽  
Author(s):  
Shabir Ahmad Mir ◽  
Sowriappan John Don Bosco ◽  
Manzoor Ahmad Shah ◽  
Mohammad Maqbool Mir ◽  
Kappat Valiyapeediyekkal Sunooj
Keyword(s):  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Irradiation Dose ◽  
Amylose Content ◽  
Raman Band ◽  
Brown Rice ◽  
Pasting Properties ◽  
Raman Spectrometry ◽  
Irradiation Treatment ◽  
Rice Samples

Abstract Brown rice was exposed to 60Co source at 0, 2, 4, 6, 8 or 10 kGy doses and the effect of gamma irradiation treatment on physicochemical properties were investigated. L* value of brown rice was decreased with increase of irradiation dose, whereas a* and b* values increased. The results showed the decrease of kernel hardness, amylose content and pasting properties considerably with irradiation treatment. A-type diffraction pattern was observed in non-irradiated and irradiated rice samples and crystallinity was decreased with irradiation dose. Raman spectrometry showed the decrease of Raman band intensity at higher irradiation doses. Thermal properties of rice samples were decreased slightly after irradiation treatment. Pearson’s correlation studies revealed that irradiation dose was positively correlated with b* value and negatively correlated with amylose content and pasting properties.

Studies on the origin of amylose and amylopectin in starch granules. III. The effect of temperature on enzyme activities and amylose content

1971 ◽  
Vol 49 (10) ◽  
pp. 1787-1792 ◽  
Author(s):  
B. S. Mangat ◽  
N. P. Badenhuizen
Keyword(s):  
Enzyme Activities ◽  
Amylose Content ◽  
Starch Synthesis ◽  
Effect Of Temperature ◽  
Simultaneous Increase ◽  
Starch Granules ◽  
Starch Composition

Starch composition (amylose content) and the activities of starch-synthesizing enzymes were determined in cultures of Polytoma uvella and potatoes kept at various temperatures. In general ADPG-α-glucan glucosyltransferases were much less thermostable in vivo than P- and Q-enzymes. Potato phosphorylase proved to be the most stable enzyme. In Polytoma both P/Q ratio and amylose content decreased at 30 °C, whereas they remained unchanged in potatoes grown at 30 °C. This confirms the results from earlier experiments which indicated that the P/Q ratio is correlated with amylose content, and is also in agreement with the simultaneous increase in amylose percentage and P/Q ratio observed during the development of starch granules in corn endosperm. The results are discussed in relation to the problem of amylose production in starch granules and the importance of phosphorylase in starch synthesis.

scholarly journals Thermal and physicochemical properties of starches from three Colombian rice varieties

2017 ◽  
Vol 35 (1) ◽  
pp. 116-124 ◽  
Author(s):  
Diego Rodríguez-Torres ◽  
Walter Murillo-Arango ◽  
Henry Alexander Vaquiro-Herrera ◽  
José F. Solanilla-Duque
Keyword(s):  
Thermal Properties ◽  
Amylose Content ◽  
Pasting Properties ◽  
Granule Size ◽  
Starch Granules ◽  
Gelatinization Temperature ◽  
Scanning Calorimetry ◽  
Rice Varieties ◽  
Swelling Capacity ◽  
Average Size

Samples of starch from broken grains of three rice varieties grown in Colombia were analyzed to determine their physicochemical and thermal properties: Fedearroz 473 (F473), Fedearroz 50 (F50) and Fedearroz 60 (F60). The granule size, solubility, swelling capacity, amylose content, syneresis, turbidity, thermal and pasting properties of starches were determined. The average size of starch granules was 9.4, 7.4 and 7.2 µm for F473, F50 and F60 samples, respectively. The amylose content showed significant differences between the studied varieties and ranged between 21.4% and 23.0%. Turbidity ranged between 1.95 and 2.34 absorbance units at 620 nm. Thermal properties, evaluated by differential scanning calorimetry (DSC), registered values between 61.6 and 64.6°C for the onset temperature, between 66.6 and 69.3°C for the peak temperature, between 72.1 and 73.9°C for the end temperature, and between 8.38 and 9.47 J g-1 for the gelatinization enthalpy. The higher amylose content the higher grain size, turbidity, syneresis, viscosity, gelatinization temperature and enthalpy, and the lower swelling capacity and solubility. This paper is the first reported research on physicochemical and functional properties of starches from these Colombian rice varieties.

scholarly journals Sifat Fisikokimia Tepung dari 10 Genotipe Ubi Kayu (Manihot esculenta Crantz) Hasil Pemuliaan (Physicochemical Properties of Cassava Flour (Manihot esculenta Crantz) of 10 Breeding Genotipes)

2017 ◽  
Vol 36 (4) ◽  
pp. 459 ◽  
Author(s):  
Tengku Mia Rahmiati ◽  
Yohanes Aris Purwanto ◽  
Slamet Budijanto ◽  
Nurul Khumaida
Keyword(s):  
Physicochemical Properties ◽  
Water Content ◽  
Manihot Esculenta ◽  
Amylose Content ◽  
Crop Improvement ◽  
Physicochemical Characterization ◽  
Pasting Properties ◽  
Manihot Esculenta Crantz ◽  
Chemical Content ◽  
Cassava Crop

The objectives of this study were to characterize and evaluate the physicochemical properties of 10 cassava breeding genotypes developed by cassava crop improvement of (Institut Pertanian Bogor) IPB research group. The physicochemical characterization was performed by measuring water content, ash, protein, fat, carbohydrate, pasta (pasting properties), starch total, amylose content, and whiteness. The results showed that each genotype has different chemical content and gelatinization properties. The highest water content (11.48 ± 0.12 %) was found in genotype V4D0 (variant genotype Malang 4), ash (1.83 ± 0.02 %) in V5D2 (1) (A variant of genotype Malang 4-1), fat (1.62 ± 0.93 %) and protein (4.73 ± 0.19 %) in V3D1 (1) (variant UJ 5-1). Genotype V1D1-1(1) (A variant of genotype Ratim-1) has the highest amylose (23.33 ± 0.04 %) and the lowest ones (13.13 ± 0.48 %) was found in genotype V2D1-1(3). Genotype V2D0 has the highest total starch (88.67 %) and the lowest (74.3%) was obtained in V5D2 (1). The highest whiteness value was measured in genotype V1D0 i.e. 93.13 %. For pasting properties testing, it was measured that genotype V2D1-1 (3) had the lowest peak viscosity i.e 4,006 cP and the high of end of viscosity occurred 2,592 cP in genotype V4D2-1 (2) (A variant of genotype Adira 4-1), were correlated with high amylose content owned flour is 22.03 ± 0.25%. ABSTRAKPenelitian ini bertujuan untuk mengkarakterisasi dan mengevaluasi sifat fisikokimia 10 genotipe ubi kayu hasil pemuliaan team crop improvement ubi kayu Institut Pertanian Bogor (IPB). Karakterisasi fisikokimia dilakukan dengan cara melakukan analisis kadar air, abu, protein, lemak, karbohidrat, pasta (pasting properties), total pati, kadar amilosa, dan derajat putih. Dari hasil karakterisasi diperoleh bahwa setiap genotipe ubi kayu memiliki kandungan kimia dan sifat gelatinisasi yang berbeda-beda. Kadar air tertinggi dimiliki genotipe V4D0  (Genotipe Malang 4) 11,48 ± 0,12 % , kadar abu dan lemak tertinggi adalah genotipe (V5D2 (1) (Varian dari genotipe Malang 4-1) yaitu 1,83 % ± 0,02 dan 1,62 ± 0,93 % serta kadar protein tertinggi adalah V3D1 (1) (Varian UJ 5-1) 4,73 ± 0,19 %. Genotipe V1D1-1 (1) (Varian dari genotipe Jame-1) memiliki kadar amilosa tertinggi yaitu 23,33 ± 0,04 % sedangkan yang terendah dihasilkan oleh genotipe V2D1-1 (3) (Varian dari genotipe Ratim-1) yaitu 13,13 ± 0,48 %. Genotipe V2D1-1 (3) (Varian genotipe Ratim-1)  memiliki viskositas puncak terendah yaitu 4.006 cP berkorelasi positif dengan kandungan amilosa paling rendah yang dimilikinya. Viskositas akhir yang tinggi terjadi pada genotipe V4D2-1(2) (Varian genotipe Adira 4-1) yaitu 2.592 cP yang berkorelasi dengan tingginya kandungan amilosa yang dimiliki tepung tersebut yaitu 22,03 ± 0,25 %.

scholarly journals Effects of OsCDPK1 on the Structure and Physicochemical Properties of Starch in Developing Rice Seeds

2018 ◽  
Author(s):  
Jian-Zhi Jiang ◽  
Chun-Hsiang Kuo ◽  
Bo-Hong Chen ◽  
Mao-Kei Chen ◽  
Choun-Sea Lin ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Seed Development ◽  
Functional Role ◽  
Molecular Mechanisms ◽  
Amylose Content ◽  
Grain Filling ◽  
Rice Seed ◽  
Starch Granules ◽  
Double Stranded Rna ◽  
Filling Phase

Overexpression of a constitutively active truncated form of OsCDPK1 (OEtr) in rice produced smaller seeds, but a double-stranded RNA gene-silenced form of OsCDPK1 (Ri) yielded large seeds, suggesting that OsCDPK1 plays a functional role in rice seed development. In the study presented here, we propose a model in which OsCDPK1 plays key roles in negatively controlling the grain size, amylose content, and endosperm appearance, and also affects the physicochemical properties of the starch. The dehulled transgenic OEtr grains were smaller than the dehulled wild-type grains, and the OEtr endosperm was opaque and had a low amylose content and numerous small loosely packed polyhedral starch granules. However, the OEtr grain sizes and endosperm appearances were not affected by the temperature being either optimal (25 &deg;C ) or low (22 &deg;C) or high (31 &deg;C) during the grain-filling phase. In contrast, the transgenic Ri grains were larger, had higher amylose contents, and had more transparent endosperms filled with tightly packed polyhedral starch granules. This demonstrates that OsCDPK1 plays a novel functional role in starch biosynthesis during seed development and affects the transparent appearance of the endosperm. These results improve our understanding of the molecular mechanisms through which the grain filling process occurs in rice.

scholarly journals Effects of OsCDPK1 on the Structure and Physicochemical Properties of Starch in Developing Rice Seeds

2018 ◽  
Vol 19 (10) ◽  
pp. 3247 ◽  
Author(s):  
Jian-Zhi Jiang ◽  
Chun-Hsiang Kuo ◽  
Bo-Hong Chen ◽  
Mao-Kei Chen ◽  
Choun-Sea Lin ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Seed Development ◽  
Functional Role ◽  
Molecular Mechanisms ◽  
Amylose Content ◽  
Grain Filling ◽  
Rice Seed ◽  
Starch Granules ◽  
Double Stranded Rna ◽  
Filling Phase

Overexpression of a constitutively active truncated form of OsCDPK1 (OEtr) in rice produced smaller seeds, but a double-stranded RNA gene-silenced form of OsCDPK1 (Ri) yielded larger seeds, suggesting that OsCDPK1 plays a functional role in rice seed development. In the study presented here, we propose a model in which OsCDPK1 plays key roles in negatively controlling the grain size, amylose content, and endosperm appearance, and also affects the physicochemical properties of the starch. The dehulled transgenic OEtr grains were smaller than the dehulled wild-type grains, and the OEtr endosperm was opaque and had a low amylose content and numerous small loosely packed polyhedral starch granules. However, the OEtr grain sizes and endosperm appearances were not affected by temperature, which ranged from low (22 °C) to high (31 °C) during the grain-filling phase. In contrast, the transgenic Ri grains were larger, had higher amylose content, and had more transparent endosperms filled with tightly packed polyhedral starch granules. This demonstrates that OsCDPK1 plays a novel functional role in starch biosynthesis during seed development and affects the transparent appearance of the endosperm. These results improve our understanding of the molecular mechanisms through which the grain-filling process occurs in rice.

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