Presence and Amounts of Starch Granule Surface Proteins in Various Starches

Yoshino, Y.; Hayashi, Miho; Seguchi, Masaharu

doi:10.1094/cc-82-0739

Cited by 16 publications

(8 citation statements)

References 10 publications

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“…In flour stirred in water, they were scarcely visible, an observation which was also made when the cold water soluble fraction of the flour was removed, leading to the conclusion that protein bodies only altered the morphology duing to protein content in treated flour was not reduced greatly from that in untreated flour . It has also been suggested there is starch granule surface proteins, which occupy starch granule surface and bound tightly, and these contribute to the flour's pasting behavior . The presence of additional filler material became apparent in the stirred flour samples, in the form of small particles of much smaller size than intact starch granules (Figure , panels A2‐C2); the effect of including an amylase inhibitor (AgNO 3 ) in the stirring solution was to increase the population of these small particles (compare panels A3‐C3 vs. A2‐C2).…”

Section: Resultsmentioning

confidence: 97%

Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour

et al. 2018

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Stirring is widely used to process rice flour, but its influence on the flour's functional properties is generally ignored. Here, the effect of various treatments given to the flour prepared from three cultivars contrasting for their grain amylose content is investigated. The major effect of stirring is to disaggregate the starch granules, releasing a population of small particles which are readily degraded by endogenous amylase. The presence of the small particles increases the flour's solubility, swelling power, and peak viscosity, as well as the adhesive force and springiness of the retrograded gel. It also decreases the onset and peak gelatinization temperatures and the enthalpy of the flour, as well as the hardness of the retrograded gel. Stirring aids the gelatinization of rice flour and has a negative effect on the retrogradation of the rice flour gel.

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Section: Resultsmentioning

confidence: 97%

Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour

et al. 2018

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“…Amylose and amylopectin in starch are not fluorescent, but starch granules are known to have a thin protein membrane on their surface (Yoshino et al 2005) and this may the reason for the fluorescence peak similar to that of gluten. Butter is known to contain fluorophors such as carotenoids; fluorescence from these constituents can be measured with a fluorescence spectrophotometer if the sample is thick enough (approximately 2 mm thickness).…”

Section: Resultsmentioning

confidence: 99%

Visualization of Gluten, Starch, and Butter in Pie Pastry by Fluorescence Fingerprint Imaging

Kokawa

Yokoya

Ashida

et al. 2014

Food Bioprocess Technol

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The distribution of starches, proteins, and fat in baked foods determine their texture and palatability, and there is a great demand for techniques to visualize the distributions of these constituents. In this study, the distributions of gluten, starch, and butter in pie pastry were visualized without any staining, by using the fluorescence fingerprint (FF). The FF, also known as the excitation-emission matrix (EEM), is a set of fluorescence spectra acquired at consecutive excitation wavelengths. Fluorescence images of the sample were acquired with excitation and emission wavelengths in the ranges of 270-320 and 350-420 nm, respectively, at 10-nm increments. The FFs of each pixel were unmixed into the FFs and abundances of five constituents, gluten, starch, butter, ferulic acid, and the microscope slide, by using the least squares method coupled with constraints of non-negativity, full additivity, and quantum restraint on the abundances of the slide glass. The calculated abundances of butter, starch, and gluten at each pixel were converted to shades of red (R), green (G), and blue (B), respectively, and RGB images showing the distribution of these three constituents was composited. The composited images showed high correspondence with the images acquired with the conventional staining method. Furthermore, the ratio of gluten, starch, and butter in short pastry was calculated from the abundance images. The calculated ratio was 16.6:37.6:45.8, which was very close to the actual ratio of 12.7:38.8:48.5, and further proved the accuracy of this imaging method.

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“…Figure 2 shows LM and FM images of wet gluten and starchgranule samples stained by 0.5% acid magenta solutions. Pink-colored starch granules were considered to be affected by a slight amount of protein at the membrane surfaces (Yoshino et al 2005). 2A) and almost clear and colorless starch granules (Fig.…”

Section: Selection Of Fluorescent Agent and Filter Setmentioning

confidence: 99%

“…2D). Pink-colored starch granules were considered to be affected by a slight amount of protein at the membrane surfaces (Yoshino et al 2005). Figure 3 shows bread dough samples at four different mixing stages (pick-up, clean-up, final, and overmixing), captured by the methods explained previously.…”

Section: Selection Of Fluorescent Agent and Filter Setmentioning

confidence: 99%

Development of a Novel Staining Procedure for Visualizing the Gluten–Starch Matrix in Bread Dough and Cereal Products

Maeda¹,

Kokawa

Miura

et al. 2013

Cereal Chem

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Cereal Chem. 90(3):175-180A novel staining procedure has been developed to visualize the glutenstarch matrix in wheat flour dough. Dough samples mixed to the final stage were stained with 26 fluorescent reagents, and each stained sample was observed with three sets of fluorescence filters (blue, green, and red). Of all the combinations of reagents and filters, the combination of acid magenta and the blue fluorescent filter set was the most effective in distinguishing starch granules from gluten network structure. Its effectiveness was further demonstrated with gluten and starch granule samples, in which the contrast was clearer when observed with the blue 2 Corresponding

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Presence and Amounts of Starch Granule Surface Proteins in Various Starches

Cited by 16 publications

References 10 publications

Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour

Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour

Visualization of Gluten, Starch, and Butter in Pie Pastry by Fluorescence Fingerprint Imaging

Development of a Novel Staining Procedure for Visualizing the Gluten–Starch Matrix in Bread Dough and Cereal Products

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