Progress in C-type starches from different plant sources

He, Wei; Wei, Cunxu

doi:10.1016/j.foodhyd.2017.07.003

Cited by 126 publications

(69 citation statements)

References 135 publications

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“…The relative crystallinity ranged from 23.3% to 31.9% among WT rice and nine mutants ( Figure 4). Usually, the relative crystallinity is significantly negatively correlated with AC and positively correlated with amylopectin short branch-chains [26,27,30]. However, in the present study, Pearson correlation coefficients (data not shown) showed that there was no significant relationship between relative crystallinity and starch components, indicating that some non-starch components in starch granules might influence the relative crystallinity.…”

Section: Crystalline Structure Of Starches From Rice Mutantscontrasting

confidence: 78%

“…Native starches from different plant sources can be classified into A-, B-or C-type according to their XRD patterns. The starches from normal cereal endosperm have A-type crystallinity; tuber starches show B-type crystallinity; and rhizome and legume starches have C-type crystallinity [26,27]. In the present study, starches from WT rice and its derived nine mutants all had typical A-type XRD patterns with strong diffraction peaks at 15 • and 23 • 2θ, and an unresolved doublet at 17 • and 18 • 2θ (Figure 4).…”

Section: Crystalline Structure Of Starches From Rice Mutantssupporting

confidence: 50%

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Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants

Zhang

Lin

et al. 2019

Molecules

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Rice mutants with altered starch components and properties are important genetic resources in rice breeding programmes. In this study, 44 mutants with altered starch components were screened from 135 rice mutants with opaque kernels using a starch-iodine absorption spectrum method, and nine mutants from them were further selected for investigating their starch properties and kernel appearance quality. The results showed that the iodine absorption spectrum parameters, OD620, OD620/550, and λmax, could reflect the changes of starch components in rice mutants, and had significantly positive relationships with amylose content and negative relationships with the proportion of short branch-chains of amylopectin. The endosperm starches from nine mutants all showed A-type crystalline structure and similar short-range ordered structure, but had different relative crystallinities. The changes of starch components in mutants not only resulted in the different gelatinization properties of starch but also changed the appearance quality of brown rice kernels. This study provided abundant genetic plants for studying the molecular mechanism of starch synthesis and the quality regulation of rice kernels.

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Section: Crystalline Structure Of Starches From Rice Mutantscontrasting

confidence: 78%

Section: Crystalline Structure Of Starches From Rice Mutantssupporting

confidence: 50%

Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants

Zhang

Lin

et al. 2019

Molecules

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“…Pasting and swelling properties were influenced by amylopectin structure. A, B, and C starches had different amylopectin fine structures, so their gelatinization behavior was also different (He & Wei, ). The DG of C‐type pea starch was greater than that of A‐ and B‐type starch at temperatures lower than 70°C, but reversed above 70°C.…”

Section: Resultsmentioning

confidence: 99%

Section: Dg Of Starch Samplesmentioning

confidence: 99%

Corn, potato, and wrinkled pea starches with heat–moisture treatment: Structure and digestibility

2018

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Background and objectives Starches from corn, potato, and wrinkled pea were heat treated at 100 and 120°C for 12 hr at a moisture content of 25% to produce slowly digestible starches. The effect of heat–moisture treatment (HMT) on structure and digestibility of those starches was investigated. Findings Changes in morphological aspects could be found in corn and pea starches after HMT treatment, potato starch retained its granular appearance with only some slight breakage of granules. For the HMT‐treated starches, the intensity of birefringence slightly decreased and the polarized cross also still existed. All the HMT starches showed the increasing To, Tp, and Tc and the decreasing enthalpy. The X‐ray diffraction pattern of potato and pea starches was shifted from B‐ or C‐type to A‐type by HMT, and corn starch changed to A + V‐ type. Compared with native starch, the relative crystallinity of starches decreased, and the degree of gelatinization of all starches was greater than that of their counterparts. After HMT, RDS and SDS contents of potato and pea starches (except corn starch) increased compared with their native counterparts, whereas RS content of all three starches was decreased. Compared with native starch, the digestibility of starches after HMT had a certain degree of increase. Conclusions Heat–moisture treatment had different effects on the granules morphology of different starch. The HMT samples exhibited greater To, Tp, and Tc values than those of the native counterparts with regard to the three starch types. The crystal structure and crystal pattern were transformed to the A‐type by HMT. Corn starch was easier to gelatinize than potato starch and pea starch after HMT, which could be the lower amylose content of corn starch and a smaller proportion of long chain. With the increase of HMT temperature, the starch sample RDS and SDS contents increased and RS decreased. Significance and novelty Corn starch was easier to gelatinize than potato starch and pea starch after HMT. With the increase in HMT temperature, the starch sample RDS and SDS contents increased and RS decreased.

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“…The A‐ and B‐type starch contains only A‐ and B‐type crystallinity, respectively, but C‐type starch has both A‐ and B‐type crystallinity. Usually, C‐type starches have C A ‐, C C ‐ and C B ‐type according to the ratio of A‐ and B‐type crystallinity in starch from high to low (He & Wei, ). The XRD pattern of GLXN uncooked kernel exhibited strong diffraction peaks at 15° and 23° 2θ and a doublet at 17° and 18° 2θ (Fig.…”

Section: Resultsmentioning

confidence: 99%

Changes in kernel properties, in situ gelatinization, and physicochemical properties of waxy rice with inhibition of starch branching enzyme during cooking

Pan

Lin

Zhang

et al. 2019

Int J of Food Sci Tech

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The kernel properties, gelatinisation and physicochemical properties of rice were investigated in a waxy rice Guang-ling-xiang-nuo (GLXN) and its transgenic line GLXN-RNAi with inhibition of starch branching enzyme I/IIb. The volume swelling, water content and leached material of cooked kernels increased with increasing cooking time, but they were lower in GLXN-RNAi than in GLXN. The kernels of GLXN-RNAi were more difficultly gelatinised and disrupted than those of GLXN during cooking. The starch in the exterior of GLXN-RNAi endosperm was not completely gelatinised. The C A -type starch of GLXN-RNAi was more resistant to cooking than A-type starch of GLXN. The cooked kernels of GLXN-RNAi had lower rapidly digestible starch and greater slowly digestible starch than those of GLXN. Brown rice flour had higher peak, hot, final and setback viscosities and lower breakdown viscosity in GLXN than GLXN-RNAi. These results indicated that GLXN-RNAi kernels exhibited great potential in applications as health foods.

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Progress in C-type starches from different plant sources

Cited by 126 publications

References 135 publications

Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants

Starch Components, Starch Properties and Appearance Quality of Opaque Kernels from Rice Mutants

Corn, potato, and wrinkled pea starches with heat–moisture treatment: Structure and digestibility

Changes in kernel properties, in situ gelatinization, and physicochemical properties of waxy rice with inhibition of starch branching enzyme during cooking

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