Crystalline structures of the main components of starch

Rodríguez‐García, Mario E.; Hernández-Landaverde, M. A.; Delgado, José Miguel Serrano; Ramirez-Gutierrez, C.F.; Ramírez-Cardona, Màrius; Millán-Malo, Beatríz; Londoño‐Restrepo, Sandra M.

doi:10.1016/j.cofs.2020.10.002

Cited by 124 publications

(47 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The XRD pattern for potato starch contained diffraction peaks (2θ) at 5.59°, 15.12°, 17.21°, 19.54°, 22.40°, 23.90°, and 26.27° ( Figure 6 ), which correspond to the B-type crystalline structure of potato starch [ 40 , 41 , 42 ]. The potato starch used in this study showed a crystallinity index (Xc) of 0.47.…”

Section: Resultsmentioning

confidence: 99%

Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

et al. 2021

View full text Add to dashboard Cite

Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (L* a* b*). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

et al. 2021

View full text Add to dashboard Cite

show abstract

“…It indicated that pigeon pea starches have a type CA diffraction pattern. Rodriguez-Garcia et al (2021) reported that the XRD diffractogram peaks can determine the crystalline phase of starch. A peak at about 5.6° 2θ shows that pigeon pea starches contain hexagonal phase, while peaks at around 15°, 17°, 18°, and 23° 2θ show that pigeon pea starches contain orthorhombic phase.…”

Section: Xrd Pattern Of Pigeon Pea Starchesmentioning

confidence: 99%

“…Starch is a complex microparticle consisting of two primary components, amylose and amylopectin, usually accompanied by water, lipids, phospholipids, soluble and insoluble fiber, and some minerals (Rodriguez-Garcia et al 2021). Starch is a renewable substance with some biological properties like biocompatibility, nontoxicity, and biodegradability.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2021

View full text Add to dashboard Cite

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.

show abstract

“…Starch is one of the main polysaccharides in plants and has been used extensively in the food industry. Starch is a sub or microparticle formed by lipids, proteins, minerals, water, bonded water, amylose, and amylopectin, and pyroglycans forming orthorhombic and hexagonal crystalline structures [1]. Amylose and amylopectin are glucose polymers that differ in their branching characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…However, during the cooling process, the most considerable number of amylose-lipid complexes are formed and packed into a V-type crystalline structure. However, the model from the crystallographic point of view does not make any physical sense because there is no crystallographic evidence of the formation of this complex, and there is no well-defined peak indexing that reveals the formation of any crystalline structure [1].…”

Section: Introductionmentioning

confidence: 99%

Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation

et al. 2021

View full text Add to dashboard Cite

Amylose is well known to be organized helically with six glucose per turn, allowing it to form complexes with various ligands. This interaction can be affected by the type of crystalline structure present in the starch sources. This study evaluated the effect of extrusion on the crystalline structure of starch during RS5 formation. Rice and potato starches were extruded at 100 °C and 15 rpm with 5% and 10% oleic acid (OA), then the physical, thermal, paste properties, and resistant starch content (RS) were evaluated. Potato starch extruded with 10% OA showed granules embedded in a gelatinized starch matrix. The X-ray revealed that rice (orthorhombic) and potato (hexagonal) structures remain unchanged even after extrusion. Differential scanning calorimetry (DSC) evidenced the formation of type IIa amylose-lipid complexes in OA treatments, where potato extruded with 10% OA had the highest enthalpy (0.9 J/g). Moreover, the extruded potato showed the highest pasting temperature (87.19 °C), supporting the complex formation. The RS was reduced from 15.8 (isolated) to 4.14 mg/100 mg (extruded 10% OA) in rice. For potato, RS decreased from 17 to 13 mg/100 mg (isolated and extruded 10% OA). Overall, these findings suggest a tendency in potato starch (ortho-rhombic) to interact with OA during the extrusion process, promoting a crystalline lamellae growth when extruded with 10% OA; therefore, changing their properties.

show abstract

Crystalline structures of the main components of starch

Cited by 124 publications

References 16 publications

Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

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

Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation

Contact Info

Product

Resources

About