Changes in functional characteristics of starch during water caltrop (Trapa Quadrispinosa Roxb.) growth

Iodine absorption properties and its effect on the crystallinity of developing wheat starch granules

“…This suggests that organization of starch polymers into the A-type polymorphic structure of wheat starch is established at very early stages of the granule development and does not change during maturity. This is supported by previous studies carried out with potato (Liu, Weber, Currie, & Yada, 2003), water caltrop (Chiang, Li, Huang, & Wang, 2007), and soybean (Stevenson, Jane, & Inglett, 2007) starches which exhibited unchanged B-type, A-type, and C Btype polymorphic structures, respectively, during their maturity. Furthermore, there were no differences between peak positions of starches of different maturities whereas, small differences were observed in intensities of all fingerprint peaks (15 • , 17 • , 18 • , 20 • and 23 • 2Â).…”

“…Furthermore, there were no differences between peak positions of starches of different maturities whereas, small differences were observed in intensities of all fingerprint peaks (15 • , 17 • , 18 • , 20 • and 23 • 2Â). Minor differences in peak intensities have been observed in potato (Liu et al, 2003) and water caltrop (Chiang et al, 2007) starches also. The 20 • 2Â peak, which is the peak responsible for V-type crystallites, demonstrated the following trend in peak intensity: 28 DAP < 17 DAP ∼ 47 DAP.…”

Comparison of starches isolated from three different Trapa species

“…Trapa L. (Trapaceae), water caltrop, is a genus of floatingleaved aquatic plants, and is often found in shallow water field, lake, pond, creek or swampy land in tropical and sub-tropical countries (Chiang, Li, Huang, & Wang, 2007;Takano & Kadono, 2005). The fruit (nut) is covered with a thick outer pericarp.…”

“…The outer pericarp is hard, making it quite difficult to peel off to obtain the internal white kernel (Tulyathan, Boondee, & Mahawanich, 2005). The kernel of Trapa species has high contents of starch, soluble sugar, protein and essential minerals (Chiang et al, 2007;Takano & Kadono, 2005). Due to the sweet, tender and delicious taste, raw and cooked kernels are usually eaten as one of the popular starchy desserts or snacks, and are also used as an ingredient in other foods in South China and southern Asian countries.…”

“…Starches from Trapa species contribute to the textural properties of many foods, such as thickening of soups and sauces locally. Because of easy implementation and management, Trapa species is a potential source of commercial starch in Asian countries (Chiang et al, 2007;Takano & Kadono, 2005). In addition, its starch may also be useful as a potential binder in the pharmaceutical industry (Singh, Singh, Nath, & Pani, 2011).…”