Gelatinisation related structural aspects of small and large wheat starch granules

Vermeylen, Rudi; Goderis, Bart; Reynaers, Harry; Delcour, Jan A.

doi:10.1016/j.carbpol.2005.07.021

Cited by 84 publications

(55 citation statements)

References 48 publications

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“…Besides the morphological, size, and origin differences, wheat large and small starch granules have been reported to possess different characteristics and properties with regard to chemical composition (amylose, amylose-lipid complex, and phosphorus contents) (Raeker et al 1998;Shinde et al 2003;Geera et al 2006), molecular structure (Sahlström et al 2003;Ao and Jane 2007), relative granule crystallinity (Vermeylen et al 2005;Ao and Jane 2007), granule swelling (Van Hung and Morita 2005), gelatinization properties (Sahlström et al 2003;Vermeylen et al 2005;Geera et al 2006;Ao and Jane 2007), pasting behavior (Sahlström et al 2003;Shinde et al 2003;Van Hung and Morita 2005;Geera et al 2006;Ao and Jane 2007), and reactivity to modifying agents (Van Hung and Morita 2005). These differences result in the two starch granule types being utilized differently, both in food and nonfood uses.…”

Section: Introductionmentioning

confidence: 98%

Physicochemical properties and development of wheat large and small starch granules during endosperm development

et al. 2010

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Wheat mature seeds have large, lenticular A-type starch granules, and small, spherical B-type and irregular C-type starch granules. During endosperm development, large amyloplasts came from proplastid, divided and increased in number through binary fission from 4 to 12 days after flowering (DAF). Large starch granules formed and developed in the large amyloplast. One large amyloplast had only one large starch granule. Small amyloplasts came from the protrusion of large amyloplast envelope, divided and increased in number through envelope protrusion after 12 DAF. B-type starch granules formed and developed in small amyloplast from 12 to 18 DAF, C-type starch granules formed and developed in small amyloplast after 18 DAF. Many B-and C-type starch granules might form and develop in one small amyloplast. The amyloplast envelopes were asynchronously degraded and starch granules released into cell matrix when amyloplasts were full of starch granules. Apparent amylose contents of large starch granules were higher than that of small starch granules, and increased with endosperm development. The swelling powers and crystallinity of large starch granule were lower than that of small starch granules, and decreased with endosperm development. Small starch granules displayed broader gelatinization temperature ranges than did large starch granules.

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Section: Introductionmentioning

confidence: 98%

Physicochemical properties and development of wheat large and small starch granules during endosperm development

et al. 2010

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“…They have a wide range of hydrophilic-lipophilic balance values (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16) and are usually applied as surfactants, or as solubility or penetration enhancers. Hence, sucrose esters can be applied in many areas of pharmaceutical technology in the case of liquid, plastic, semisolid and solid dosage forms as emulsifiers, solubilising agents, lubricants, penetrating enhancers, and pore forming agents [19].…”

Section: Discussionmentioning

confidence: 99%

“…Several studies have reported structural and functional differences between wheat starches [1][2][3][4]. Starches from wheat have a bimodal granule size distribution, that is, A and B granules.…”

Section: Introductionmentioning

confidence: 99%

Effect of Sucrose Esters on the Physicochemical Properties of Wheat Starch

Zeng¹,

Gao²,

Li³

2013

Trop. J. Pharm Res

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“…This is exemplified by Vermeylen et al [135] who produced two separate wheat starch granules from single populations, one with large granules and the other small. These granules displayed different Level 3 structural properties.…”

Section: Some Structure-property Relationsmentioning

confidence: 95%

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

Witt

Gilbert

2013

Aust. J. Chem.

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Improving starch-containing materials, whether food, animal feed, high-tech biomaterials, or engineering plastics, is best done by understanding how biosynthetic processes and any subsequent processing control starch structure, and how this structure controls functional properties. Starch structural characterization is central to this. This review examines how information on the three basic levels of the complex multi-scale structure of starch -individual chains, the branching structure of isolated molecules, and the way these molecules form various crystalline and amorphous arrangements -can be obtained from experiment. The techniques include fluorophore-assisted carbohydrate electrophoresis, multipledetector size-exclusion chromatography, and various scattering techniques (light, X-ray, and neutron). Some examples are also given to show how these data provide mechanistic insight into how biosynthetic processes control the structure and how the various structural levels control functional properties.

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Gelatinisation related structural aspects of small and large wheat starch granules

Cited by 84 publications

References 48 publications

Physicochemical properties and development of wheat large and small starch granules during endosperm development

Physicochemical properties and development of wheat large and small starch granules during endosperm development

Effect of Sucrose Esters on the Physicochemical Properties of Wheat Starch

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

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