New Starches. VII. The Properties of the Starch from Silene conoidea

Goering, K. J.; Rao, P. V. Subba

doi:10.1002/star.19690210903

Cited by 18 publications

(14 citation statements)

References 2 publications

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“…This can doubtless be attributed to their higher resistance to granule swelling and suggests that their granular structures are different andor other bonding forces such as phosphorus cross-bonding are present to a further degree (see section 3.1). Pasting temperatures of the cooking banana starches were very high which further suggests a more ordered, very strongly bonded granule structure [29]. As expected, pasting temperatures were positively correlated with gelatinisation temperatures (r = .70, P < .04) and water binding capacities (r = .70, P < .03).…”

Section: Pasting Propertiessupporting

confidence: 58%

Physicochemical Studies on Starches Isolated from Plantain Cultivars, Plantain Hybrids and Cooking Bananas

1992

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Starches from mature, unripe fruit pulp of plantain cultivars (Musa supp., AAB group) representing the wide variability in Africa, tetraploid and diploid plantain hybrids and starchy cooking bananas (Musa spp., ABB group) were isolated and characterised. In general, studies revealed very compact irregularly shaped and sized granules, with low amylose content (9.11–17.16%), highly resistant to bacterial α‐amylase attack; Brabender amylograms showed very restricted swelling type patterns with great stability and negligible retrogradation. Results indicate that differences in physico‐chemical properties exist amongst the three Musa fruit group starches. Plantains represent a chemical/molecular homogeneous group, but heterogeneous for granule structure. Ploidy level affected hybrid properties. ABB cooking bananas starches exhibited highly pronounced restricted swelling and high gelatinisation and pasting temperatures, indicating a more ordered, very strongly bonded granule structure; chemical and physical properties varied considerably within the ABB genotype.

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Section: Pasting Propertiessupporting

confidence: 58%

Physicochemical Studies on Starches Isolated from Plantain Cultivars, Plantain Hybrids and Cooking Bananas

1992

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“…In this study, the SP of both CSS samples increased from 2.67 to 6.88 and 2.58 to 7.25 g/g for CDC Maria and C05041, respectively, as the temperature increased from 55 to 75°C; then leveled off to 6.46 and 6.80 g/g, respectively, at temperatures of 75-85°C; and finally increased sharply to 11.35 and 11.51 g/g, respectively, when the temperature increased from 85 to 95°C. CSS have a sufficient amount of phospholipids (Goering and Schuh 1967) and exhibited a strong amylose-lipid complex peak, as indicated by X-ray and DSC data, which could explain their behavior when heated at different temperatures. The WSI profile of CSS samples was similar but different from that of wheat starch ( Fig.…”

Section: Resultsmentioning

confidence: 88%

“…The d-spacings of both canary seed and wheat starches were approximately 6.4, 5.8, 5.1, 4.8, 3.8, and 3.3°A (Table II). CSS have been found to contain high amounts of phospholipids (Goering and Schuh 1967). These d-spacings exhibited strong intensities at diffraction angles (2q) 15.3, 17.3, and 23.4.…”

Section: Resultsmentioning

confidence: 99%

Thermal and Functional Properties of Hairless Canary Seed (Phalaris canariensis L.) Starch in Comparison with Wheat Starch

et al. 2017

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Cereal Chem. 94(2):341-348Recently, hairless canary seed has received generally recognized as safe (GRAS) status from the U.S. Food and Drug Administration and an approval as a novel food from Health Canada. There is a need to characterize its components for food and nonfood applications. In this study, thermal and functional properties of starch obtained from two hairless canary seed varieties were investigated and compared with commercial wheat starch. Both canary seed starches (CSS) had polygonal granules with a diameter range of 0.5-7.5 µm and average of 2.6 µm. The CSS showed a typical crystal structure (A-type) of cereal starches but exhibited a strong amylose-lipid complex peak at 4.4°A. DSC data showed that CSS have higher gelatinization transition temperatures (onset, peak, and conclusion temperatures) and broader gelatinization range compared with wheat starch. The CSS also exhibited higher peak, trough, final, breakdown, and setback viscosity in addition to higher swelling power and water solubility index than wheat starch. The exudate from CSS gels after freeze-thawing treatment was lower than that of wheat starch gel, but CSS suspensions showed less clarity. The distinct properties of CSS, particularly having uniform and small granules, low amount of damaged starch and amylose, and better gel stability, would make it a promising nonconventional starch source. † Corresponding author.

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“…The average granule sizes reported for some other rhizome starches were: cocoyam (red, 14.2 m and white, 12.5 m; Lauzon et al, 1995), canna (10-80 m; Piyachomkwan et al, 2002). Granule size has been reported to influence starch properties such as gelatinization (Goering & DeHass, 1972), enzyme and acid hydrolysis (Tester, Qi, & Karkalas, 2006;Vasanthan & Bhatty, 1996). From the diffractograms, yellow tacca has typical A-type diffraction pattern while white tacca has a C-type diffraction pattern.…”

Section: Granule Characteristicsmentioning

confidence: 95%

Structural, physicochemical and rheological characterization of Tacca involucrata starch

Nwokocha

Senan

Williams

2011

Carbohydrate Polymers

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New Starches. VII. The Properties of the Starch from Silene conoidea

Cited by 18 publications

References 2 publications

Physicochemical Studies on Starches Isolated from Plantain Cultivars, Plantain Hybrids and Cooking Bananas

Physicochemical Studies on Starches Isolated from Plantain Cultivars, Plantain Hybrids and Cooking Bananas

Thermal and Functional Properties of Hairless Canary Seed (Phalaris canariensis L.) Starch in Comparison with Wheat Starch

Structural, physicochemical and rheological characterization of Tacca involucrata starch

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