Granular structure, physicochemical and rheological characteristics of starch from yellow cassava (
            <i>Manihot esculenta</i>
            ) genotypes

Akonor, P. T.; Tutu, C. Osei; Arthur, W.; Adjebeng-Danquah, J.; Affrifah, Nicole Sharon; Budu, Agnes Simpson; Saalia, Firibu Kwesi

doi:10.1080/10942912.2022.2161572

Cited by 12 publications

(11 citation statements)

References 55 publications

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“…Starch is principally made of two polyglucans; amylose and amylopectin 25 . The amylose content of starch affects other properties of starch such as its swelling power, solubility, and gel‐forming characteristics.…”

Section: Resultsmentioning

confidence: 99%

“…Starch is principally made of two polyglucans; amylose and amylopectin. 25 The amylose content of starch affects other properties of starch such as its swelling power, solubility, and gel-forming characteristics. The results reported here are in agreement with Gani et al 26 The amylose content of native and modified starches is presented in Table 4.…”

Section: Amylose Contentmentioning

confidence: 99%

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Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch

Kaur

Borah

Chutia³

et al. 2023

J Sci Food Agric

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BackgroundLitchi seeds, owing to their high starch content, have the potential to serve as a valuable non‐conventional source of starch with versatile applications. This study aimed to optimize the extraction of native litchi seed and its modification using citric acid. Response surface methodology was used to determine the optimal combination of independent variables; extraction temperature (30 – 60 ° C) and extraction time (4‐20hours) for the attainment of maximum starch yield (%). Starch was then chemically modified with citric acid concentrations of 20 and 40% to investigate its effect on physicochemical, morphological, and functional properties.ResultsThe second‐order polynomial model effectively described the experimental data, demonstrating a satisfactory fit for the observed results. The optimized condition with the highest starch recovery (212.4 g Kg‐1) was found to have an extraction temperature of 30° C and an extraction time of 11 hours. It was observed that with an increase in concentration of citric acid has resulted in a decrease in amylose content, swelling power, and solubility, while the water absorption capacity of modified starch increased. The SEM micrographs showed that citric acid modification resulted in surface irregularities, while the shape and size of granules remain unaffected. Not much difference has been observed in the XRD pattern of modified starch except for the decrease in intensities of peaks. An effect on the thermal properties of modified starch was also reported.ConclusionResults obtained from the study reveal that extraction temperature and extraction time are critical factors, exerting a significant effect on the extraction yield of starch. Furthermore, modified starches with improved functional properties can serve as novel and versatile source of starch in various food and non‐food sectors.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%

Section: Amylose Contentmentioning

confidence: 99%

Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch

Kaur

Borah

Chutia³

et al. 2023

J Sci Food Agric

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“…The starch samples displayed a typical CLD for amylopectin, with the highest peak at DP 12 or 13, and they exhibited an A-type crystalline arrangement (Section 3.3). Starches with this arrangement generally contain a higher ratio of short chains to long chains [32]. Specifically, barley starches seem to have a higher proportion of short chains than other cereal starches such as maize and rice [1].…”

Section: Amylopectin Chain Length Distributionsmentioning

confidence: 97%

“…The chain length distribution (CLD) of the nine food barley varieties was classified based on DP into fa (DP 6-12), fb1 (DP 13-24), fb2 (DP [25][26][27][28][29][30][31][32][33][34][35][36], and fb3 (DP > 36). The results of the CLD are presented in Table 2.…”

Section: Amylopectin Chain Length Distributionsmentioning

confidence: 99%

“…It is crucial to assess these parameters in order to comprehend the behavior and qualities of starch during heat treatment, and to choose the suitable starch for specific uses. Of the nine varieties, starch HB 1965 had the highest RVA peaks, and might be more suitable as a thickening agent in various food products such as sauces, soups, and puddings [32].…”

Section: Pasting Propertiesmentioning

confidence: 99%

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Relationships among Structure, Physicochemical Properties and In Vitro Digestibility of Starches from Ethiopian Food Barley Varieties

Gebre,

Xu,

et al. 2024

Foods

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Studying diversity in local barley varieties can help advance novel uses for the grain. Therefore, starch was isolated from nine Ethiopian food barley varieties to determine starch structural, pasting, thermal, and digestibility characteristics, as well as their inter-relationships. The amylose content in the varieties significantly varied from 24.5 to 30.3%, with a coefficient of variation of 6.1%. The chain length distributions also varied significantly, and fa, fb1, fb2, and fb3 ranged from 26.3 to 29.0, 48.0 to 49.7, 15.0 to 15.9, and 7.5 to 9.5%, respectively. Significant variations were also exhibited in absorbance peak ratios, as well as thermal, pasting, and in vitro digestibility properties, with the latter two parameters showing the greatest diversity. Higher contents of amylose and long amylopectin fractions contributed to higher gelatinization temperatures and viscosities and lower digestibility. Structural characteristics showed strong relationships with viscosity, thermal, and in vitro digestibility properties. Cross 41/98 and Dimtu varieties are more suitable in functional food formulations and for bakery products. These results might inspire further studies to suggest target-based starch modifications and new product development.

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Effect of the Presence of Physiological Disorder Recognized as “yellow berry” on the Quality of Starch in Bread Wheat (Triticum aestivum) and Durum Wheat (Triticum durum)

Padilla‐Torres,

López‐Ahumada,

Mondaca‐Fernández

et al. 2024

Starch Stärke

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Genetic and environmental factors influence wheat grain quality, including vitreousness, protein, and starch content. Yellow berry (YB), a physiological condition, adversely affects wheat quality, particularly in irrigated fields with limited nitrogen application, leading to starch‐rich, low‐protein grains. This study examines common wheat, used in baking industries, and durum wheat, primarily employs for pasta production. The focus is on investigating how the physicochemical properties of these wheat types change with the presence of YB, that impacts protein content negatively, increasing total starch content. Fourier‐transform infrared spectroscopy reveals structural changes in YB‐affected grains, while X‐ray diffraction indicates varying crystallinity. In determination of amylose, an increase of 6% in bread wheat with YB and 3% in durum wheat with YB is observed. In the case of RVA (Rapid Visco Analyzer) analysis, a notable increase in viscosity is evident in the treatments that included the yellow berry. This finding suggests that YB is associated with substantial modifications in starch properties, such as amylose‐to‐amylopectin ratio, chain length, and degree of branching, among several other components, which may have important implications for the texture and quality of food products. This study calls for further research to mitigate YB's impact and enhances the quality of wheat‐derived foods.

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Granular structure, physicochemical and rheological characteristics of starch from yellow cassava ( Manihot esculenta ) genotypes

Cited by 12 publications

References 55 publications

Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch

Extraction, modification, and characterization of native litchi seed (Litchi chinesis Sonn.) starch

Relationships among Structure, Physicochemical Properties and In Vitro Digestibility of Starches from Ethiopian Food Barley Varieties

Effect of the Presence of Physiological Disorder Recognized as “yellow berry” on the Quality of Starch in Bread Wheat (Triticum aestivum) and Durum Wheat (Triticum durum)

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