Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat

Li, Wenhao; Wu, Guiling; Luo, Qi; Jiang, Hao; Zheng, Jie; Ouyang, Shaohui; Zhang, Guoquan

doi:10.1007/s13197-016-2239-3

Cited by 56 publications

(22 citation statements)

References 30 publications

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“…The reduction of Δ H with increasing temperature may be related to the possible thermal hydrolysis. As the air temperature increases, the molecules agitate, which facilitates the disruption of the non‐reducing ends of the amylopectin chains, and these fragments promote a reduction in relative crystallinity (Figure ), which eases gelatinization . The reduction in Δ H can be related to the increase of amylopectin short chains (DP 6‐11) and reduction of long chains (DP > 37), thus lower energy is required for gelatinization, reflected by the loss of double helical rather than relative crystalline order .…”

Section: Resultsmentioning

confidence: 99%

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

et al. 2019

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Drying is a method used to reduce grain moisture and prolong safe storage. The objective of the study is to evaluate the changes in red rice flour and starch submitted to sun‐drying, continuous drying at 40 °C, continuous drying at 100 °C and intermittent drying. In general, the significant changes are found in continuous drying at 100 °C, followed by intermittent drying, continuous drying at 40 °C and sun‐drying. Continuous drying at 100 °C reduces starch extraction yield and increases residual protein, leading to starch with dark reddish stains. At higher temperatures, increases in TO and relative crystallinity and lower solubility, swelling power, ΔT occur. The flour gel presents higher values when intermittent drying is applied, differing from the starch gel, which higher hardness found at continuous drying method at 40 °C probably due to the macromolecules from rice pericarp. According to the increase in grain drying temperature, there are reductions in final viscosity and setback in the starch and increases in final viscosity and setback in the flour, attributed mainly to the high amount of protein. The parameters of RVA and texture demonstrates that the higher purity of the starch promotes a gel with greater stability in refrigeration.

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Section: Resultsmentioning

confidence: 99%

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

et al. 2019

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“…The wheat starch granules can be classified into two types according to their size, shape, relative proportion, and timing of their initiation in the endosperm. The A‐type has a disk‐like or lenticular shape and presents a higher amount of amylose with diameters greater than 10 mm, whereas B‐type starch granules have a spherical or polygonal shape and contain a higher amylopectin/amylose ratio with diameters smaller than 10 mm . The different granule types present in the wheat endosperm are developed during distinct periods of grain development.…”

Section: Methods Of Starch Extractionmentioning

confidence: 99%

Methods for Extracting Cereal Starches from Different Sources: A Review

et al. 2019

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The versatility of starch products is such that they are used as ingredients and functional supplements in a variety of food, nonfood, and feed applications. As starch is the largest constituent of cereal grains, there is an increasing interest in the isolation of the product from starch sources. Besides that, cereals are the main raw material used for the isolation and extraction of starch. The method of cereal starch isolation is influenced mainly by protein solubility, the level of protein-starch interaction, and characteristics of the starch granules. This review discusses traditional methods as well as recent advances in the extraction of cereal starches. The present review is important for understanding the effects of the particular characteristics of each cereal source in the starch extraction, including the size and morphology of starch granules, the composition of proteins with different solubilities, and protein-starch interactions. This information may avoid waste of reagents and unnecessary steps and facilitate the starch extraction process

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“…The existence of starch granule associated proteins negatively correlates to starch paste viscosity. Li et al (2016) removed starch granule associated protein, using an alkaline solution that greatly increased the peak, setback, and final viscosity of the starch paste and decreased pasting temperature and peak time during the RVA measurement. Removing those starch granule associated proteins facilitates amylose leaching from starch granules and promotes starch granule swelling, which leads to a higher pasting viscosity .…”

Section: Beyond the Enzyme And Substrate: Interactions Of Starch Andmentioning

confidence: 99%

Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number

Lin

Chen

et al. 2019

Comp Rev Food Sci Food Safe

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Wheat with a low falling number (FN) has been particularly prevalent in recent years and has resulted in a loss of more than $140 million in a single year in the wheat industry in the Pacific Northwest of the United States. FN measurement is a standard method for the evaluation of grain α‐amylase activity, and a low FN indicates a reduction in hot wholemeal paste viscosity due to sprouting damage. Recent studies show that a low FN may result from a developmental change of starch and adverse effects of non‐α‐amylase macromolecules on wheat. In this review, we describe the principles of FN measurement and the relationship between FN and α‐amylase. We also discuss the isozymes, locations, and inhibitors of wheat α‐amylase. The effects of various aspects of starch, which is the substrate of α‐amylase, on wheat FN are also discussed, including starch structural characteristics (for example, starch granule architecture), starch susceptibility to α‐amylase, and the interaction between starch and nonstarch macromolecules (for example, lipids). Studies on the effects of planting environments (for example, temperature) and agronomic practices (for example, irrigation and fertilization) on both starch paste viscosity and FN are also reviewed. This paper highlights the importance of considering the impacts of starch and the interactions of starch and other macromolecules, including wheat α‐amylase, on wheat FN, which is important for developing strategies to solve the low FN problem.

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Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat

Cited by 56 publications

References 30 publications

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

Methods for Extracting Cereal Starches from Different Sources: A Review

Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number

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