Physicochemical properties and amylopectin fine structures of A- and B-type granules of waxy and normal soft wheat starch

Kim, Hyun‐Seok; Huber, Kerry C.

doi:10.1016/j.jcs.2009.11.015

Cited by 130 publications

(69 citation statements)

References 33 publications

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“…According to Chen et al [22], enzymatic erosion of cassava starch granules occurs mainly on its surface. Our results corroborate with previous studies concerning a variety of waxy starches, including waxy maize [6,26,27].…”

Section: Scanning Electron Microscopy (Sem)supporting

confidence: 93%

“…Several researchers verified that starch digestibility rate depends on many factors, such as its botanical source [6,21,24,26]. It can be inferred by the SEM photographs that starch hydrolysis mainly occurred during the first 12 h of treatment, followed by lower activity, creating pores and fissures on the starch surface and smaller particles of the granules at the end of treatment.…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

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Porous waxy maize starch

Malucelli

Lacerda

Filho

et al. 2015

J Therm Anal Calorim

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Starch is the most important storage reserve carbohydrate in plants, and it has wide uses in the industry. It is also the main energy-providing source in human nutrition. Waxy starch, in turn, is virtually composed by amylopectin, with very low levels of amylose. This corn starch variety was partially hydrolyzed in order to verify the granules behavior and to study thermal phase transitions by thermal analysis, such as differential scanning calorimetry and simultaneous thermogravimetry-differential thermal analysis. Morphological and structural studies were performed, such as scanning electron microscopy and X-ray diffractometry. It was verified that treated samples showed low variation of enthalpy levels and also a slight increase in gelatinization temperature, possibly due to higher granule resistance to degradation. X-ray diffractometry analysis is within that expected, showing pattern A-type. Treated samples showed low viscosity peak and tendency to retrogradation when compared to its native counterpart.

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Section: Scanning Electron Microscopy (Sem)supporting

confidence: 93%

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

Porous waxy maize starch

Malucelli

Lacerda

Filho

et al. 2015

J Therm Anal Calorim

View full text Add to dashboard Cite

show abstract

“…The correlation between granule size and SP has also yet to be validated. Although B-type wheat granules, or potato starch with smaller granule size, have been found to have higher SP (Kim and Huber 2010;Waterschoot and others 2016), this is inherently due to the fact that A-type granule fractions possess a higher total amylose content than B-type granule fractions. To understand the correlation between granule size and SP more clearly, it would be more straightforward to use proper granule isolation methods (Kim and Huber 2010;Waterschoot and others 2016).…”

Section: Starch Swelling Propertiesmentioning

confidence: 96%

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

Dhital

Wei

2017

Comp Rev Food Sci Food Safe

121

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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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“…Starch variation also has a wide range of impacts on human health [1][2][3]. World annual starch production from cereals is approximately 2,050 million tonnes [4], which are widely used in fields such as plastic, pharmacy, building, and textile [5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Comparative proteome analysis of A- and B-type starch granule-associated proteins in bread wheat (Triticum aestivum L.) and Aegilops crassa

Cao

Xing

Chen

et al. 2015

Journal of Proteomics

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Comparative proteome analysis of A-and B-type starch granule-associated proteins in bread wheat (Triticum aestivum L.) and Aegilops crassa, Journal of Proteomics (2014Proteomics ( ), doi: 10.1016Proteomics ( /j.jprot.2014 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. A C C E P T E DM A N U S C R I P T Our results demonstrated that the large granule size is associated with higher activities of multiple starch biosynthesis enzymes. The phosphorylation of starch biosynthesis enzymes is related with the formation of B-type starch granules. Biological significanceAnalysed the proteome, transcriptome and phosphorylation of core starch granule biosynthesis enzymes and provided new insights into the differential mechanisms underlying the A-and B-type starch granules biosyntheses. A C C E P T E D

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Physicochemical properties and amylopectin fine structures of A- and B-type granules of waxy and normal soft wheat starch

Cited by 130 publications

References 33 publications

Porous waxy maize starch

Porous waxy maize starch

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

Comparative proteome analysis of A- and B-type starch granule-associated proteins in bread wheat (Triticum aestivum L.) and Aegilops crassa

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