Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches

Abstract

In 2012, the world production of starch was 75 million tons. Maize, cassava, wheat and potato are the main botanical origins for starch production with only minor quantities of rice and other starches being produced. These starches are either used by industry as such or following some conversion. When selecting and developing starches for specific purposes, it is important to consider the differences between starches of varying botanical origin. Here, an overview is given of the production, structure, composition, morphology, swelling, gelatinisation, pasting and retrogradation, paste firmness and clarity and freeze–thaw stability of maize, cassava, wheat, potato and rice starches. Differences in properties are largely defined by differences in amylose and amylopectin structures and contents, granular organisation, presence of lipids, proteins and minerals and starch granule size.

In Vitro Starch Digestibility of Commercial Gluten‐Free Pasta: The Role of Ingredients and Origin

“…The presence of multiple ingredients and/or fiber (in this case, from buckwheat or brown rice) might be responsible for the formation of a network in which starch is hydrolyzed faster by hydrolytic enzymes than in products formulated from a single ingredient (rice or corn flour). Indeed, starch of various botanical origin differs in gelatinization temperature (Waterschoot and others ). Since the heating step during GF pasta production has to ensure thorough gelatinization of the mixture, it is likely that the presence of different ingredients (starches), with different gelatinization temperatures, could negatively affect this step, increasing starch susceptibility to enzymatic activity.…”

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

“…Regarding amylose content, wheat flours presented more amylose than rice flours for each of the particle size fractions studied. Despite amylose content depends on the different varieties, amylose content is usually higher in wheat starches compared to rice starches (Waterschoot et al 2015). Meanwhile, the intermediate particle size of both types of flour presented the lower values of amylose content.…”

A review of bioactive plant polysaccharides: Biological activities, functionalization, and biomedical applications

“…linear amylose with α-(1→4)-D-glucopyranose, and branched amylopectin with α-(1-4)-D glucopyranose backbone and 5-6% of α-(1-6)-branch linkages (Pérez & Bertoft, 2010). Minor constituents such as lipids, proteins, and minerals are present in starch and the levels vary with the origin (Waterschoot, Gomand, Fierens, & Delcour, 2014). Starch is an excellent material for industrial uses due to its non-toxic, renewable and biodegradable properties.…”