Functional Properties of Non-Wheat Flour Substitutes in Composite Flours. II. Amylolytic Susceptibility of Non-Wheat Starches

Rasper, V.F.; Perry, Gregory E.; Duitschaever, C. L.

doi:10.1016/s0315-5463(74)73898-6

Cited by 32 publications

(7 citation statements)

References 7 publications

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“…Further investigations on degradation of starch granules by several glucoamylases from different origin are in progress (8,10). These internal terraced or step-shaped characteristics are most likely indicative of layered internal structures of the granules as shown by others using native (17), and enzymatically (2,8,(11)(12)(13)(14)(15)(16)18), chemically (19), and physically (17) modified starch granules as observed by SEM.…”

Section: Resultsmentioning

confidence: 63%

Comparative susceptibility to amylases of starch granules of several single endosperm mutants representative of floury-opaque, starch-deficient, and modified starch types and their double-mutant combinations with opaque-2 in four inbred lines of maize.

Fuwa

Sugimoto

Tanaka

1978

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryStarch granules were prepared from kernels of eight single endosperm mutants, brittle-1 (bt1), brittle-2 (bt2), floury-l, floury-2, soft starch, opaque-1 (o1), shrunken-2 (sh2), and sugary-2 (su2), and their double-mutant combinations with opaque-2 (o2) of four inbred lines of maize (Zea mays L.), B37, C103, Oh43 and W64A. We compared the susceptibility of various starch granules to Rhizopus glucoamylase and pancreatin. Starch granules of the su2 and su2o2 mutants were digested by amylases much faster than those of the normal counterparts . Starch granules of the bt1, bt2, o1 and sh2 mutants tended to be digested by amylases faster than those of normal maize. Starch granules of double mutant combinations with the o2 gene were, in general , digested to an extent very comparable to their respective non-opaque single mutant counterparts in each of their four inbred backgrounds. We followed the relative digestion of starch granules by using scanning electron microscopy. Starch granules of endosperm mutants susceptible to amylases showed numerous pin holes on the surface layer and the pores penetrated into the inner layers of the granules during the attack by amylases. In some of the granules the inner portion, which appeared terraced or step-shaped, could be seen. This may be indicative of layered internal structures of the granules.

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Section: Resultsmentioning

confidence: 63%

Comparative susceptibility to amylases of starch granules of several single endosperm mutants representative of floury-opaque, starch-deficient, and modified starch types and their double-mutant combinations with opaque-2 in four inbred lines of maize.

Fuwa

Sugimoto

Tanaka

1978

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…As stated by SMITH and LINEBACK (7), it is apparent that the extents and patterns of degradation of native starch granules are functions of the source of the starch and type of amylase (1,2,8). This is true for starch granules of endosperm mutants of maize (2,5,6).…”

Section: Discussionmentioning

confidence: 91%

Comparative susceptibility of starch granules of double- and triple-mutants containing Amylose-extender, waxy, sugary-1, sugary-2 and dull genes of maize inbred OH43 (Zea mays L.) to amylase.

Fuwa

Sugimoto

1979

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryStarch granules were prepared from 14 double-and 26 triple-mutants containing amylose-extender (ae), 14 double-and 18 triple -mutants containing waxy (wx), 15 double-and 20 triple-mutants containing sugary-1 (su1), 13 double-and 23 triple-mutants containing sugary-2 (su2), and 14 double-and 19 triple-mutants containing dull (du) of maize inbred Oh43 (Zea mays L.). The relative susceptibilities of these starch granules to fungal glucoamylase were determined and the starch granules were examined by scanning electron microscopy. A commercial normal maize starch was used as a control. Starch granules of the double -and triple-mutants containing su1 and su2 were digested two to eight times faster than normal. The ae gene reduced susceptibility and seems to be epistatic to su1 and su2. Starch granules of the double-and triple-mutants containing wx were digested about two times faster than normal and those containing shrunken-2 (she) were digested 1.2 to eight times faster than normal. Starch granules of triple-mutant combinations with opaque-2 (O2) showed digestion properties which were comparable to those of their respective nonopaque double-mutant counterpart.

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“…After 90 min of annealing, a-amylase was added in order to hydrolyze the gelatinized starch which was more susceptible to enzymatic attacked than the raw starch. Gelatinized forms of starches reacted more rapidly with a-amylase than raw starch [33]. So a-amylase preferentially attacks at the partially gelatinized amorphous regions rather than at the crystalline regions.…”

Section: Relative Crystallinitymentioning

confidence: 96%

Preparation and Characterization of Annealed‐Enzymatically Hydrolyzed Tapioca Starch and the Utilization in Tableting

et al. 2007

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Tapioca starch was annealed at 607C for 90 min followed by hydrolysis with a-amylase at 607C at various lengths of time (30, 60 and 120 min) to obtain high-crystalline starches. The reaction products were subjected to spray drying to obtain annealedenzymatically hydrolyzed-spray dried tapioca starch (SANET) in the form of spherical agglomerated granules. The properties of SANET were compared with those of annealed-spray dried tapioca starch without enzymatic treatment (SANT) and nativespray dried tapioca starch (SNT). Scanning electron micrographs of the starch samples were used to study the morphological changes and to suggest the mode of enzyme attack during hydrolysis. The á-amylase preferentially attacked the interior of the starch granules, leaving a deep round hole on the starch granule surface. It was found by Xray diffraction that both annealing and amylolysis did not alter the A type diffraction pattern. The% relative crystallinity of SANETwas raised with increasing hydrolysis time and with decreasing amylose content. High performance size exclusion chromatography (HPSEC) demonstrated the decrease of the degree of polymerization (DP) of the amylose fraction of SANET after prolonged hydrolysis. For the utilization of SANET as tablet filler, it was directly compressed by a tablet compression machine at 4 kN to obtain tablets. The increased relative crystallinity of starch resulted in increased crushing strength and disintegration time, but in a decreased tablet friability.

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Functional Properties of Non-Wheat Flour Substitutes in Composite Flours. II. Amylolytic Susceptibility of Non-Wheat Starches

Cited by 32 publications

References 7 publications

Comparative susceptibility to amylases of starch granules of several single endosperm mutants representative of floury-opaque, starch-deficient, and modified starch types and their double-mutant combinations with opaque-2 in four inbred lines of maize.

Comparative susceptibility to amylases of starch granules of several single endosperm mutants representative of floury-opaque, starch-deficient, and modified starch types and their double-mutant combinations with opaque-2 in four inbred lines of maize.

Comparative susceptibility of starch granules of double- and triple-mutants containing Amylose-extender, waxy, sugary-1, sugary-2 and dull genes of maize inbred OH43 (Zea mays L.) to amylase.

Preparation and Characterization of Annealed‐Enzymatically Hydrolyzed Tapioca Starch and the Utilization in Tableting

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