Physicochemical properties of corn starch isolated by acid liquid and l-cysteine

Li, Xiaona; Wang, Chunyang; Lü, Fei; Zhang, Lili; Yang, Qiang; Jing, Mu; Li, Xinhua

doi:10.1016/j.foodhyd.2014.09.003

Cited by 29 publications

(29 citation statements)

References 45 publications

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“…The high amylose starches are characterized by their high gelling strength suggested their usefulness in the preparation of pasta, sweets, bread and in the coating fried products. [23] Li et al [12] found the amylose content of 29.08 to 33.19 g/100g for corn starches. Amylose content from 16.9 to 21.3 g/100g was observed for starches isolated from sub-tropical corn cultivars.…”

Section: Results and Discussion Compositionmentioning

confidence: 98%

Physicochemical and structural properties of starches isolated from corn cultivars grown in Indian temperate climate

Mir

Bosco

Bashir

et al. 2016

International Journal of Food Properties

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Starches isolated from five corn cultivars namely C4, C5, C6, C8, and C15 were investigated for their physicochemical and structural properties. The amylose content of corn starches varied from 24.74 to 30.32 g/100 g among the cultivars. The starch granules showed polyhedral granule shapes and differences in their mean granule size ranged from 2.3 to 19.5 μm. The starch samples showed A-type diffraction pattern with strong reflection at 15.25, 18.11 and 23.33°.Pasting profile, textural and thermal properties of corn starch showed the cultivar differences.Raman spectroscopy showed the major band intensities at 1340, 1082, 940, 865, 523, 485, 440 and 412 cm -1 . Syneresis and turbidity of gelatinized pastes of starches varied among the cultivars and increased progressively with the increase in storage period. The present study can be used for identifying differences between corn genotypes for starch quality and could provide guidance to possible industries for their end use.

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Section: Results and Discussion Compositionmentioning

confidence: 98%

Physicochemical and structural properties of starches isolated from corn cultivars grown in Indian temperate climate

Mir

Bosco

Bashir

et al. 2016

International Journal of Food Properties

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“…In addition, the steeping process contributes to the weakening of the molecular organization of the proteins, and the compact matrix structure, becomes loose enough so that corn starch is easily released. Lactic acid can be added in this process to enhance the soaking effect …”

Section: Methods Of Starch Extractionmentioning

confidence: 99%

“…The starch obtained showed lower amylose content, smaller volume average granule size, higher swelling power and solubility, and higher peak viscosity and breakdown compared to commercial corn starch. The separation of starch in the acid liquid method improves due to the aggregation of the starch granules caused by the addition of the flocculating lactic acid bacteria that accelerates starch sedimentation and reduces the separation time …”

Section: Methods Of Starch Extractionmentioning

confidence: 99%

Methods for Extracting Cereal Starches from Different Sources: A Review

et al. 2019

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The versatility of starch products is such that they are used as ingredients and functional supplements in a variety of food, nonfood, and feed applications. As starch is the largest constituent of cereal grains, there is an increasing interest in the isolation of the product from starch sources. Besides that, cereals are the main raw material used for the isolation and extraction of starch. The method of cereal starch isolation is influenced mainly by protein solubility, the level of protein-starch interaction, and characteristics of the starch granules. This review discusses traditional methods as well as recent advances in the extraction of cereal starches. The present review is important for understanding the effects of the particular characteristics of each cereal source in the starch extraction, including the size and morphology of starch granules, the composition of proteins with different solubilities, and protein-starch interactions. This information may avoid waste of reagents and unnecessary steps and facilitate the starch extraction process

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“…Several interesting properties such as maximum energy supplement for human, moderated average degree of polymerization, and readiness of being obtained have been shown by starch. As an abundant, cheap, environmentally benign, biodegradable, and biocompatibility polysaccharide, starch has a certain range of applications involving food, pharmaceutical, beverages, papermaking, packaging, and textiles [15,16]. However, it is known that native starch is inherently unsuitable for further industrial applications.…”

Section: Introductionmentioning

confidence: 99%

Synthesis and antioxidant property of novel 1,2,3-triazole-linked starch derivatives via ‘click chemistry’

Tan

et al. 2016

International Journal of Biological Macromolecules

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Physicochemical properties of corn starch isolated by acid liquid and l-cysteine

Cited by 29 publications

References 45 publications

Physicochemical and structural properties of starches isolated from corn cultivars grown in Indian temperate climate

Physicochemical and structural properties of starches isolated from corn cultivars grown in Indian temperate climate

Methods for Extracting Cereal Starches from Different Sources: A Review

Synthesis and antioxidant property of novel 1,2,3-triazole-linked starch derivatives via ‘click chemistry’

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