Diversity in amylopectin structure, thermal and pasting properties of starches from wheat varieties/lines

Singh, Narpinder; Singh, Sant P.; Isono, Naoto; Noda, Takahiro; Singh, Anju Mahendru

doi:10.1016/j.ijbiomac.2009.06.005

Cited by 58 publications

(39 citation statements)

References 41 publications

(54 reference statements)

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“…DP14, 15, 16, 17 and 18 showed significant correlation with T p (r = 0.580, 0.630, 0.551, 0.506 and 0.445, respectively, P ≤ 0.05) and DP14, 15 and 16 showed significant correlation with T c (r = 0.456, 0.507 and 0.465, respectively, P ≤ 0.05). An inverse relationship of short chains DP6-12 with T o , T p and T c among wheat starches has also been observed (Singh et al, 2009). Noda et al (2003) also observed a negative correlation between the amount of amylopectin short chains of DP6-12 and T o and T p .…”

Section: Thermal Propertiesmentioning

confidence: 85%

Functional and physicochemical properties of pulse starch

Singh

2011

Pulse Foods

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Section: Thermal Propertiesmentioning

confidence: 85%

Functional and physicochemical properties of pulse starch

Singh

2011

Pulse Foods

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“…Swelling power (SP) was determined by using 10% starch suspension according to a method reported elsewhere (Singh, Singh, Isono, Noda, & Singh, 2009). The suspension was heated at 60°C with mechanical stirring for 30 min, and centrifuged at 800 g for 10 min.…”

Section: Swelling Powermentioning

confidence: 99%

“…Potato starch (2.35 g/g) swelled to a larger extent compared with the maize starch (1.88g/g) at the optimum temperature of the pullulanase (60ºC). This could be due to the repulsive force of negatively charged phosphate monoester groups (McPherson & Jane, 1999;Singh, et al, 2009), although potato starch showed a higher amylose content value (37.3%, see Table 1). ii)…”

Section: Degree Of Hydrolysismentioning

confidence: 99%

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Dhital

et al. 2017

Carbohydrate Polymers

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Please cite this article as: Li, Ping., He, Xiaowei., Dhital, Sushil., Zhang, Bin., & Huang, Qiang., Structural and physicochemical properties of granular starches after treatment with debranching enzyme.Carbohydrate Polymers http://dx.doi.org/10. 1016/j.carbpol.2017.04.036 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Highlights -Maize and potato granular starches were successfully debranched at 60ºC.-Pullulanase was much effective on hydrolyzing potato starch compared to the maize starch.-Debranched potato starches showed markedly decrease of pasting viscosities and enthalpy changes compared to the debranched maize starches. Abstract:The present study modified maize and potato granular starches by partial debranching treatment below the gelatinization temperature, and investigated their structural and physicochemical properties. Pullulanase was much effective (more than three times) on hydrolyzing potato starch compared to maize starch as measured from total carbohydrate values in the supernatant. The pullulanase hydrolysis decreased the amount of double helices as observed from DSC measurement. These effects were dependent upon the time of enzyme hydrolysis (24h>8h>1h) as well as type of starch (potato>maize). The pullulanase hydrolysis decreased the peak viscosity of the potato starch paste, whereas the effect was very less pronounced for maize starch. The current results showed that it is possible to achieve the starches with desired physicochemical properties by varying the starch type as well as modification process.

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“…A systematic study of starches from different mung bean cultivars would be useful, as differences in starch physicochemical and thermal properties between cultivars will affect the functional properties of the mung bean and thus its suitability for specific end use. According to report, high amylose content of wheat flour is suitable for bread making (Singh et al 2009), and the starch, which is liable to retrogradation, is more suitable for vermicelli production (Singh et al 2006). Therefore, our present investigation was undertaken to study and compare physicochemical, thermal, and pasting properties of starches from ten mung bean cultivars grown in China.…”

Section: Introductionmentioning

confidence: 99%

Properties of Starch Separated From Ten Mung Bean Varieties and Seeds Processing Characteristics

Shu

Pei-li

et al. 2010

Food Bioprocess Technol

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Starch samples from ten mung bean cultivars grown in china were isolated, and their morphology, physicochemical, thermal, and pasting properties were evaluated. The objectives of the study were to investigate the starch properties and processing characteristics of different mung bean varieties, and to establish the basic foundation of improving the functionality of mung beans and their starch grown in the region. The mung bean starches showed the kidney-shaped, elliptical, small spherical and dome-shaped granules, and the starches granule size varied between 5 and 40 μm. Total starch content, amylose content, solubility, and swelling power ranged from 54.73% to 57.99%, 40.44% to 41.82%, 13.72% to 17.67%, and 17.27% to 20.55%, respectively. The pasting properties were determined using a rapid visco analyzer, and various mung bean starches exhibited different pasting profiles. Different starches differed in transition temperatures (T o , T p , and T c ), gelatinization temperature range (ΔT r ), and enthalpy of gelatinization (ΔH) according to differential scanning calorimeter analysis. Hydration coefficient, degree of gelatinization, and hardness of mung bean varieties ranged from 51.97% to 84. 46%, 62.99% to 95.11%, and 26.07 N to 112.11 N, respectively. This study indicated that starches separated from different mung bean cultivars possess different physicochemical characteristics, and various mung beans cultivars showed diverse processing properties.

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Diversity in amylopectin structure, thermal and pasting properties of starches from wheat varieties/lines

Cited by 58 publications

References 41 publications

Functional and physicochemical properties of pulse starch

Functional and physicochemical properties of pulse starch

Structural and physicochemical properties of granular starches after treatment with debranching enzyme

Properties of Starch Separated From Ten Mung Bean Varieties and Seeds Processing Characteristics

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