Isolation, structure, and characterization of the putative soluble amyloses from potato, wheat, and rice starches

Mukerjea, Rupendra; Robyt, John F.

doi:10.1016/j.carres.2009.11.021

Cited by 30 publications

(14 citation statements)

References 13 publications

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“…Average molecular weights (M w ) of amylopectin from 4 wheat species are reported to be in the range of 3.10 to 5.24 × 10 8 g/mol (Yoo and Jane 2002), whereas the M w of amylose is reported to range from 1.88 × 10 5 (Mukerjea and Robyt 2010) to 3.90 × 10 6 g/mol (Ong and others 1994) using different wheat starches and measurement techniques. The starch molecules within A-type wheat starch granules seem to possess more of the longer chains (degree of polymerization (DP) > 25), and fewer of the short chains (DP <12) than B-type wheat starch granules (Liu and others 2007), a finding similar to that of Sahlström and others (2003).…”

Section: Amylose and Amylopectinmentioning

confidence: 99%

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Dhital

Wei

2017

Comp Rev Food Sci Food Safe

130

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Although the processing and eating qualities of noodles are largely related to the quality and quantity of wheat protein (gluten), the importance of starch, a major ingredient of wheat flour, is often overlooked. Recent developments on the multilevel structural model of starch have brought new insights into the role of starch for better processing and noodle eating qualities. With critical analysis and discussion, this review outlines the comprehensive relationships between the multilevel (molecular, crystalline, and granular) starch structure, noodle eating qualities, and related physicochemical properties. Further, the major and minor structural features of wheat starch and their contributions toward noodle quality are summarized and presented as a schematic diagram, which shows the effects of starch structure on cooked noodles. These features provide new insights for the scientific community, as well as industry, into the role of starch, along with gluten, on the quality of noodles.

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Section: Amylose and Amylopectinmentioning

confidence: 99%

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Dhital

Wei

2017

Comp Rev Food Sci Food Safe

130

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“…Amylose of the maize starch was fractionated using the method of Mukerjea and Robyt [33]. Each starch sample was gelatinized and dissolved in water by heating the starch (105 g in 4 L) for 60 min in an autoclave at 1218C.…”

Section: Maize Amylose Isolationmentioning

confidence: 99%

Effect of dynamic high‐pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose

Yue-bin

Wang

et al. 2012

Starch Stärke

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Maize amylose-water suspension (6% w/w) was subjected to single-pass dynamic highpressure microfluidization (DHPM) treatment at 80, 120, 160, and 200 MPa, and changes in the morphology characteristics and physicochemical properties were compared with native maize amylose as a control sample. Laser scattering measurements of particle size demonstrated with microfluidization treatment at 80 MPa showed a slight decrease in mean diameter, while a significant increase was observed above 120 MPa. SEM analysis showed that the surface appearances of maize amylose were altered and the starch granules were partially gelatinized after DHPM treatment. The microfluidization treated maize amylose showed elevated light transmittance and swelling power. However, the solubility was decreased and no significant changes in the freeze-thaw stability. DSC analysis showed a decrease in gelatinization temperatures (T o , T c ) and gelatinization enthalpy (DH) upon highpressure treatment. The texture profile analysis of the starch gel prepared from the suspension treated with high pressure obtained higher hardness and adhesiveness, lower cohesiveness and springiness. The results provide the basic information on the physicochemical properties of maize amylose treated at different microfluidized pressures and indicate the potential possibility of DHPM for starch modification.

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“…Previous studies showed that β ‐CD caused variations in activity of many enzymes . However, as seen in Fig.…”

Section: Resultsmentioning

confidence: 84%

Enhancement of umami taste of hydrolyzed protein from wheat gluten by β‐cyclodextrin

Wang

Xu²,

et al. 2016

J Sci Food Agric

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Isolation, structure, and characterization of the putative soluble amyloses from potato, wheat, and rice starches

Cited by 30 publications

References 13 publications

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Effect of dynamic high‐pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose

Enhancement of umami taste of hydrolyzed protein from wheat gluten by β‐cyclodextrin

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