Allomorph distribution and granule structure of lotus rhizome C-type starch during gelatinization

Cai, Canhui; Cai, Jinwen; Man, Jianmin; Yang, Yang; Wang, Zhifeng; Wei, Cunxu

doi:10.1016/j.foodchem.2013.07.091

Cited by 57 publications

(43 citation statements)

References 24 publications

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“…For Ctype starch of lotus rhizome, the allomorph distribution is investigated by gelatinizing and acid-modifying starch in our previous studies. The results show that the center of starch granule is a mixed distribution of A-and B-type allomorphs, but the distal region of eccentric hilum only contains B-type allomorph and the periphery of hilum end only has A-type allomorph (Cai, Cai, Man, Yang, Wang et al, 2014;Cai, Cai, Man, Yang, Zhang et al, 2014). The different allomorph distributions between pea and lotus C-type starches might result from the different morphology structures that pea starch has a central hilum and lotus starch has an eccentric hilum.…”

Section: Introductionmentioning

confidence: 88%

A new allomorph distribution of C-type starch from root tuber of Apios fortunei

et al. 2017

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Section: Introductionmentioning

confidence: 88%

A new allomorph distribution of C-type starch from root tuber of Apios fortunei

et al. 2017

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“…18.8 a peak at around 5 ° of X-ray diffraction. The X-ray diffraction pattern of sago starch indicates the peaks at around 5.6, 17, 18, and 23 °, which corresponds to 1.58, 0.521, 0.492, and 0.386 nm, which are classified as a C A type of starch (Cai et al 2014), a mixture of A type and B type of starch. Sago starch is classified as C type, containing A type mainly and B type as an accessary.…”

Section: Crystalline Structure Of Sago Starchmentioning

confidence: 99%

The Structure and Characteristics of Sago Starch

Okazaki

2018

Sago Palm

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The crystalline structure of sago starch related to the gelatinization characteristics is reported in this chapter, although the sago starch synthesis at the molecular biological level is still under discussion. Sago starch granules are oval with a temple bell-like shape, a mean diameter of 37.59 μm, and exhibit a Maltese cross, indicating the presence of some common internal ordering. Sago starch from its X-ray diffraction pattern shows a peak at around 5.6, 17, 18, and 23° (2θ for Cu Kα), which corresponds to 1.58, 0.521, 0.492, and 0.386 nm, respectively. Sago starch is classified as a C type (a mixture of A type and B type as an accessary), containing slightly higher content of B type in the basal portion of sago palm trunk. Low viscosity of sago starch amylopectin is explained by the presence of smaller molecule with a slightly higher number of long chains than the high-viscosity amylopectin. The gelatinization temperature and enthalpy of sago starch determined by a differential scanning calorimeter (DSC) are 69.4-70.1 °C and 15.1-16.6 J g −1 , depending on the moisture content, degree of a crystallinity within the granule, granule size, and the amylose to amylopectin ratio. The observation of granular birefringence (Maltese cross) under polarized light is one of the useful tools to determine the gelatinization behavior of sago starch.

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“…18.8), and Yaacob et al (2011) also found that sago starch showed a peak at around 5 ° of X-ray diffraction. The X-ray diffraction pattern of sago starch indicates the peaks at around 5.6, 17, 18, and 23 °, which corresponds to 1.58, 0.521, 0.492, and 0.386 nm, which are classified as a C A type of starch (Cai et al 2014), a mixture of A type and B type of starch. Sago starch is classified as C type, containing A type mainly and B type as an accessary.…”

Section: Crystalline Structure Of Sago Starchmentioning

confidence: 99%