Lipids in cereal starches: A review

Morrison, William R.

doi:10.1016/s0733-5210(88)80044-4

Cited by 324 publications

(208 citation statements)

References 65 publications

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“…Para amido de trigo, o teor de fósforo multiplicado por 16,39 fornece o teor total de lisofosfolipídeos 19 . Dessa maneira, foi utilizado o teor total de fósforo para calcular o teor de lisofosfolipídeos nas diferentes amostras de amido de trigo.…”

Section: Teor De Fósforo E De Lisofosfolipídeosunclassified

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Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo

Yonemoto¹,

Calori‐Domingues²,

Franco³

2007

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada ResumoA distribuição de tamanho dos grânulos influencia diretamente a composição química do amido, afetando sua funcionalidade, características de gelatinização, susceptibilidade enzimática, e cristalinidade. Os grânulos de amido de trigo possuem distribuição bimodal de tamanho e são divididos em grânulos tipo A (10-40 μm) e B (≤10 μm). Neste trabalho amidos de trigo obtidos de quatro diferentes cultivares foram isolados e fracionados por tamanho. Amidos de diferentes tamanhos foram analisados quanto ao teor de lisofosfolipídeos e amilose, difração de raios-X, microscopia eletrônica de varredura, susceptibilidade enzimática, poder de inchamento e propriedades térmicas e de pasta. O fracionamento possibilitou a divisão dos grânulos em grandes (>15 μm) e pequenos (≤10 μm). Independente da cultivar, grânulos grandes apresentaram diâmetro médio de 22 μm e formato lenticular, enquanto grânulos pequenos mostraram diâmetro médio de 6 μm e forma arredondada. Grânulos grandes apresentaram menor teor de lisofosfolipídeos, maior teor de amilose e menor índice de cristalinidade (IC) quando comparados aos pequenos. Apesar da maior cristalinidade, os grânulos pequenos foram mais susceptíveis à hidrólise que os grânulos grandes, sugerindo que a susceptibilidade enzimática dos grânulos pequenos está relacionada à sua maior área superficial. Palavras-chave: amido; trigo; tamanho de grânulos; propriedades físico-químicas. AbstractGranule size distribution directly influences the chemical composition of starch, affecting its functionality, characteristics of gelatinization, enzymatic susceptibility and crystallinity. Wheat starch granules exhibit a bimodal size distribution and are divided into type A (10-40 μm) and type B (≤10 μm) granules. In this work, wheat starches obtained from four different cultivars were isolated and fractionated by size. This fractionation allowed the granules to be divided into large (>15 μm) and small granules (≤10 μm). Starches of different sizes were analyzed to determine their lysophospholipid and amylose content, X-ray patterns, enzymatic susceptibility, swelling power, and thermal and pasting properties. They were also examined under a scanning electron microscope. Independent of the cultivar studied, large granules showed an average diameter of 22 μm and were lentil-shaped, while small granules showed an average diameter of 6 μm and were spherical. The large granules exhibited lower lysophospholipids content, higher amylose content and a lower index of crystallinity (IC) than the small granules. Despite their higher crystallinity, small granules were more susceptible to hydrolysis than large ones, suggesting that the enzymatic susceptibility of small granules is related to its larger surface area. Keywords: starch; wheat; granule size; physicochemical properties.Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo Effect of granule size on the structural and physicochemical characteristics of wheat starchPatr...

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Section: Teor De Fósforo E De Lisofosfolipídeosunclassified

“…Segundo MORRISON 19 , o teor de LFL é igual a 16,39 x teor de fósforo (%P). Deste modo, ∆AM L = 7 x %P x 16,39.…”

Section: Teor De Amilose Total E Amilose Complexada Com Lipídeosunclassified

Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo

Yonemoto¹,

Calori‐Domingues²,

Franco³

2007

Ciênc. Tecnol. Aliment.

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“…In Japan, potato starch is commonly used to improve the textural properties of wheat-based noodles, such as alkaline instant noodles, at a level of 5 to 15% (Noda et al, 2006). Protein content of wheat flour ranges between 6 to 14%, and lipids constitute 1% of the whole grain weight, with surface lipid content of up to 0.05% (Eliasson et al, 1981;Morrison, 1988;Zaidul et al, 2002). Protein content has effects on rheological profi les, e.g., viscosity, viscoelasticity and breakdown (Zaidul et al, 2002(Zaidul et al, , 2003a(Zaidul et al, , 2003b(Zaidul et al, , 2004.…”

Section: Introductionmentioning

confidence: 99%

A Farinograph Study on Dough Characteristics of Mixtures of Wheat Flour and Potato Starches from Different Cultivars

Sarker

Yamauchi

Kim

et al. 2008

FSTR

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The dough characteristics of mixtures of wheat fl our and potato starches from three different cultivars (Eniwa, Benimaru and Norin No. 1) were investigated using a Brabender farinograph. The water absorption of control wheat dough was higher than that for all mixture doughs and decreased signifi cantly with increases in potato starch. The peak time of wheat fl our-potato starch mixtures ranged from 21.0 to 22.5 min, with no large difference with increase of potato starch. Dough stability signifi cantly increased with increase of potato starch. The increase of potato starch in the mixtures decreased the tolerances of mixing, indicating that they were weaker than the control fl our. Breakdown time of mixtures tended to be the same as for control wheat fl our up to 5 % potato starch, above which it increased signifi cantly. Results are applicable to the substitution of potato starch in certain wheat-based foods such as noodles, breads, biscuits, and crackers.Keywords: Dough, Farinograph, Wheat fl our, Potato starch, Mixtures *To whom correspondence should be addressed. E-mail: noda@affrc.go.jp IntroductionPotato starch and wheat fl our blends are frequently used in the food industry. In Japan, potato starch is commonly used to improve the textural properties of wheat-based noodles, such as alkaline instant noodles, at a level of 5 to 15% (Noda et al., 2006). Protein content of wheat flour ranges between 6 to 14%, and lipids constitute 1% of the whole grain weight, with surface lipid content of up to 0.05% (Eliasson et al., 1981;Morrison, 1988;Zaidul et al., 2002). Protein content has effects on rheological profi les, e.g., viscosity, viscoelasticity and breakdown (Zaidul et al., 2002(Zaidul et al., , 2003a(Zaidul et al., , 2003b(Zaidul et al., , 2004. Lipids are present at lower levels and affect the swelling of wheat fl our (Morrison et al., 1993;Zaidul et al., 2002Zaidul et al., , 2003aZaidul et al., , 2003bZaidul et al., , 2004. It has also been reported that surface lipids oxidize and contribute to the so-called cereal odour of wheat starch.Farinograph is an empirical instrument, commonly used to evaluate the mechanical behaviour of wheat fl our doughs (Walker and Hazelton, 1996). Although these tests are destructive, imposing high deformations, they are useful because they reproduce process conditions rather well. Results are not given in terms of fundamental rheological properties. Thus, for studying dough rheology, researchers have also used basic rheometrical instruments, with well-defined geometries providing results in absolute physical units rather than in arbitrary units. Schofi eld and Scott-Blair (1932) were the first researchers interested in testing the fundamental viscoelastic properties of dough systems. Due to the unique characteristics of wheat protein for forming dough with viscoelastic properties, the majority of studies on dough rheology concentrate on wheat fl our dough (Bloksma, 1990;Szczesniak et al., 1983). Other studies focus on the rheology of wheat gluten, a constituent of wheat fl o...

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“…The swelling of granules proceeded more slowly than in other starches due to the presence of amylose-lipids complexes which according to Craig et al (1989) behave as inhibitors. These complexes are insoluble in cold water, and to destroy them a higher temperature is required (Morrison, 1988). They are also responsible for the 'stress-overshoot' phenomenon -a rapid increase in shear stress at a selected shear rate (Divoux et al, 2011) was visible in the flow curves (Fig.…”

Section: Resultsmentioning

confidence: 99%

Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches

Krystyjan¹,

Ciesielski²,

Gumul³

et al. 2017

International Agrophysics

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A b s t r a c t . The influence of gelatinization and freeze-drying process on the physico-chemical and rheological properties of cereal starches was evaluated, and it was observed that modified starches revealed an increased water binding capacity and solubility when compared to dry starches, while exhibiting the same amylose and fat contents. The molecular weights of starches decreased after modification which resulted in the lower viscosity of dissolved modified samples in comparison to native starch pastes. As it was observed by scanning electron microscopy modified starches were characterized by an expanded surface, a uniform structure and high porosity.

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Lipids in cereal starches: A review

Cited by 324 publications

References 65 publications

Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo

Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo

A Farinograph Study on Dough Characteristics of Mixtures of Wheat Flour and Potato Starches from Different Cultivars

Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches

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