A Procedure to Measure Amylose in Cereal Starches and Flours with Concanavalin A

Gibson, T. S.; Solah, Vicky; McCleary, Barry V.

doi:10.1006/jcrs.1996.0086

Cited by 355 publications

(196 citation statements)

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“…*Isoenergetic and isoproteic concentrates (C) for dairy cattle formulated with four carbohydrate sources: corn (C1), sorghum (C2), yucca (C3), citrus pulp (C4). Assessed using the method described by Gibson et al (1997).…”

Section: Non-conventional Sourcesmentioning

confidence: 99%

Starch in ruminant diets: a review

Gómez

Posada²,

Olivera³

2016

Rev Colomb Cienc Pecu

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SummaryBackground: starch is an important energy source for ruminants nutrition. This carbohydrate is often used to improve rumen fermentation, optimizing digestion of structural carbohydrates and increasing protein flow to the small intestine. Microbial and digestive enzymes are involved in starch digestion, generating products that can positively or negatively affect animal performance and health, depending on the starch contents of the diet. Objective: to describe the basic characteristics of starches, the factors affecting its nutritional availability, and its effects in ruminants. Conclusion: a number of factors affect starch digestibility, including granule size, amylose/amylopectin ratio, proportion of farinaceous and vitreous endosperm, presence of starch-lipid and starch-protein complexes, and physical-chemical processing of the feed. Ingestion of large amounts of starch can trigger ruminal acidosis. However, its rational use in the diet has positive effects on methane emissions, and in milk yield and composition.

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Section: Non-conventional Sourcesmentioning

confidence: 99%

Starch in ruminant diets: a review

Gómez

Posada²,

Olivera³

2016

Rev Colomb Cienc Pecu

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“…Amylose/amylopectin ratio was determined following the Megazyme amylose/amylopectin assay (Megazyme International Ireland, Bray Business Park, Bray, Ireland) using the selective quantitative precipitation reaction of con-canavalin A (Con A) with amylopectin (Gibson et al, 1997) and by the colorimetric method of iodine binding with amylose (Chrastil, 1987). The mineral contents of the samples were determined, using the microwave digestion technique.…”

Section: Detailed Analysesmentioning

confidence: 99%

Variation in Nutrient Composition of Cassava Pulp and its Effects on in vitro Digestibility

Chauynaron¹,

Bhuiyan²,

Kanto³

et al. 2015

Asian J. of Poultry Science

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The objective of this study was to evaluate the variation in nutrient composition of cassava pulp from four different sources (starch manufacturers) in Thailand. Moisture content varied with drying process, being lowest in the oven-dried product and highest in the sample that was sun-dried. Gross energy content ranged between 16.2 and 16.84 MJ kgG 1 while fat, crude protein starch contents were approximately 0.4-0.9, 2.0-4.0 and 37.0-75.0%, respectively. The sun-dried pulp from Chonburi contained the highest concentration of calcium, sodium, magnesium, iron and manganese. Phosphorus and potassium were 0.32-0.63 and 2.28-8.86 mg kgG 1 , respectively. The amino acid contents in cassava pulp were low, in line with the protein content (1.39-2.45%). Lysine, methionine and isoleucine were 0.82-1.24, 0.06-0.18 and 0.54 -1.40 mg gG 1 , respectively. Most of the Non-Starch Polysaccharides (NSP) were in insoluble forms (approximately 40-90 g kgG 1 ) whereas soluble NSP was between 13.93 and 16.21 g kgG 1 . The main sugars in the insoluble NSP were xylose, galactose and mannose.

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“…All the measurements were taken three times. The amylose content of the samples were analyzed with an amylose/amylopectin assay kit (Megazyme) based on the concanavalin A (Gibson, Solah, & McCleary, 1997). Total carbohydrates were determined by difference.…”

Section: Chemical Analysismentioning

confidence: 99%

Effect of the alkaline and acid treatments on the physicochemical properties of corn starch

Palacios-Fonseca

Castro-Rosas

Gómez‐Aldapa

et al. 2013

CyTA - Journal of Food

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Corn starches were isolated using three different methods: water steeping, alkaline steeping, and acid steeping. The effects on their structural, micro structural, thermal, and chemical properties were evaluated, with especial emphasis in the alkaline process that is close related to the nixtamalization process. The isolation method influences the amylose content, crystallinity, and enthalpy of the starch granules. Scanning electron microscopy showed that the isolation method produced changes on the surface of the granules, and in some cases there were holes on the surface. Method 2 (the alkaline method) produces the starch granules with low protein and fat content and there was an increase in the enthalpy for this method, that can be explained in terms of thermodynamics by the increase of particles into the starch granules, which was confirmed by an increase in the ash content. A negative correlation between these variables was found (r ¼ 70.99), while a positive correlation between enthalpy and amylose content was also found (r ¼ 1).Keywords: corn starch; isolation method; functional properties of starch; amylose; amylopectin Almidones de maı´z fueron aislados por tres diferentes me´todos: usando reposo en agua, reposo alcalino y reposo a´cido. Se evaluaron los efectos de estos me´todos sobre las propiedades estructurales, microestructurales, te´rmicas y quı´micas en los gra´nulos de almido´n. Los resultados mostraron que los me´todos de obtencio´n de almido´n tienen fuerte influencia en el contenido de amilosa en los almidones aislados, ası´como en su estructura cristalina obtenida mediante difraccio´n de rayos X, ası´como cambios en la superficie de los gra´nulos observados por microscopia electro´nica de barrido, se tiene especial e´nfasis en el proceso alcalino, por que es cercano al proceso de nixtamalizacion. El me´todo alcalino produjo gra´nulos de almido´n con bajo contenido de proteı´na y grasa. En el caso del tratamiento alcalino, en te´rminos termodina´micos, el incremento en la entalpia tambie´n puede ser explicado por el incremento de las partı´culas dentro de los gra´nulos de almido´n, resultado que es confirmado por el incremento del contenido de cenizas. Finalmente, se encontro´una correlacio´n (r ¼ 70,99) tomando en cuenta los valores de cristalinidad y entalpia, y una correlacio´n positiva (r ¼ 1) entre entalpia y contenido de amilosa.Palabras clave: almido´n de maı´z; me´todo de aislamiento; propiedades funcionales de almido´n; amilosa; amilopectina

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A Procedure to Measure Amylose in Cereal Starches and Flours with Concanavalin A

Cited by 355 publications

References 0 publications

Starch in ruminant diets: a review

Starch in ruminant diets: a review

Variation in Nutrient Composition of Cassava Pulp and its Effects on in vitro Digestibility

Effect of the alkaline and acid treatments on the physicochemical properties of corn starch

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