Rice starches. II. Structural aspects provide insight into swelling and pasting properties

Vandeputte, GE; Derycke, Veerle; Geeroms, J.; Delcour, Jan A.

doi:10.1016/s0733-5210(02)00141-8

Cited by 200 publications

(127 citation statements)

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“…cleavage of existing starch-starch-OH bonds (endothermic), (2) formationofstarch-solvent-OH bonds (exothermic), (3) the unwinding helix-coil transition of amylopectin helices (endothermic) and (4) the formation of amylose-lipid complexes (Colonna and Buleon, 2010). Gelatinization temperatures are influenced by many factors such as moisture content,botanicalsourceofstarch, amylosecontent,lipidcontent,starchdamage,distributionofamylopectinchains,environmental conditions during growth and the presence of ions and solutes (Hoover and Ratnayake, 2002;Jayakody etal., 2005;Lineback, 1986;oda etat.. 1998;Protserov etat.. 2001;Stevensonet al,2006;Tester and Morrison, 1990a;Vandeputte et at.. 2003;Visser et at.. 1997;Waigh et al, 2000b). Studies on starches with different polymorphic structures showed that A-type crystallites melt at higher temperatures than B-type crystallites (Whittam et al.…”

Section: Amylose Leachingmentioning

confidence: 99%

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Varatharajan

Hoover

Liu

et al. 2010

Carbohydrate Polymers

148

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Heat-moisture treatment (HMT) is a physical modification technique that modifies starch structure and properties without destroying its granular structure. HMT has been shown to cause starch chain interactions and crystallite disruption/reorientation within the amorphous and crystalline domains. However, the part played by amylose (AM) during HMT of starches is not properly understood. Furthermore, a systematic study has not been carried out to examine how variations in HMT temperatures influence molecular structure, physicochemical properties and digestibility of normal potato (NP) and waxy potato (WP) starches. Thus, the objective of this study was to determine changes to molecular structure, physicochemical properties and digestibility ofNP and WP starches on HMT at different temperatures (80,100,120 and l30°C) for 16 h at 27% moisture. Structural changes on HMT were monitored by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), polarized light microscopy (pLM), wide angle X-ray scattering (WAXS), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, fluorophore assisted capillary electrophoresis (FACE) and KlS spectra. Changes to physicochemical properties on HMT were determined by granular swelling, amylose leaching, gelatinization parameters and pasting properties. Digestibility of normal and waxy potato starches before and after HMT by porcine pancreatic a-amylase (PPA) was monitored by measuring initial velocity and by exarninationofthe granular structure at different stages of hydrolysis by SEM, CLSM and PLM. The results showed that structural changes on HMT were influenced by differences in starch chain mobility at different temperatures of HMT. Starch chain mobility, in turn, was influenced by the interplay between the extent to which B-type crystallites were transformed into A+B-type crystallites, kinetic energy imparted to starch chains and amylose content. The main type of structural changes influencing physicochemical properties at different temperatures of HMT were starch chain interactions (at 80 and IOO°C), disruption of hydrogen bonds between amylose-amylopectin and amylopectin-amylopectin (at 120 and l30°C), disorganization of amylopectin chains near the vicinity of the hilum (at 100, 120 and l30°C)andformationofinterruptedhelices(atl30°C).The susceptibility ofNP and WP starches towards a-amylase decreased at 80°C, but increased in the range 100 to l30°C. NPand WPstarches exhibited heterogeneity in degradation (NP>WP) Most studies have been on the impact ofHMT on the thermal properties, crystallinity and pasting propertiesofnorrnalstarches. Some researchers (Hoover and Manuel, 1996; Kweon el al., 2000;Zavareze et al., 2010) have attempted to explain the impact of HMT on the structure and physicochemical properties of starches varying in amylose content. However, the part played by amylose during HMT of starches is still not properly understood. Unlike in cereal starches, amylose has been shown to be co-crystallized with amylopectin...

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Section: Amylose Leachingmentioning

confidence: 99%

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Varatharajan

Hoover

Liu

et al. 2010

Carbohydrate Polymers

148

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“…The role of amylose and amylopectin in the gelatinization and pasting properties of rice starch has been widely studied [2,[5][6][7][8][9][10][11][12][13][14][15][16][17][18][19]. Starch swells irreversibly and its crystalline structure collapses when heated in excess watera phenomenon known as gelatinization.…”

Section: Introductionmentioning

confidence: 99%

Chemometric Analysis of the Gelatinization and Pasting Properties of Long‐grain Rice Starches in Relation to Fine Structure

Patindol

Wang

2009

Starch Stärke

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Chemometric tests were carried out to better understand the multidimensional facet of starch fine structure-relationship concerning gelatinization and pasting properties. With Ward's hierarchical cluster analysis 20 long-grain rice starch samples were sorted out into three clusters based on similarities in functional properties, particularly, paste peak (PV) and final viscosity (FV). The three clusters (arbitrarily named Clusters A, B, and C) exhibited a pasting profile trend of PV,FV, PV,FV, and PV.FV, respectively. Cluster A samples were also lower in peak temperature, range and enthalpy of gelatinization, and swelling power. These attributes were associated with higher amylose content (AM), b-amylolysis limit, and percentage of B1 chains (DP13-24), but lower amylopectin weight-average molar mass (M w ) and percentage of A chains (DP6-12). A 5-variable linear discriminant function correctly predicted 85% of the Ward's cluster membership of the individual cultivars. The discriminant function included the variables A, B1, and B2 (DP25-36) chains, average chain length (ACL), and gyration radius (R z ). Fine structure variance was fully explained by a total of nine principal components, with the first three components cumulatively accounting for 74%. The leading variables included in the three rotated components pertained to amylopectin chain length distribution (A, B2, and B31 or DP!37 chains, and ACL) and amylopectin molar mass (M w , R z , and polydispersity). AM and M w were loaded most frequently in the 4-variable, best-fit linear regression models for predicting gelatinization and pasting properties. A combination of at least two fine structure variables controls the functionality of rice starch.

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“…Waxy starch has a greater swelling power, because these short chains have weak interactions and are thus more readily hydrated. [68] Waxy mutants, defective in GBSSI, produce starch with a low amylose content (reviewd in Ball et al [50] ). It has been suggested that GBSSI is involved in the extension of long amylopectin chains.…”

Section: Techniques and Assumptionsmentioning

confidence: 99%

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

Witt

Gilbert

2013

Aust. J. Chem.

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Improving starch-containing materials, whether food, animal feed, high-tech biomaterials, or engineering plastics, is best done by understanding how biosynthetic processes and any subsequent processing control starch structure, and how this structure controls functional properties. Starch structural characterization is central to this. This review examines how information on the three basic levels of the complex multi-scale structure of starch -individual chains, the branching structure of isolated molecules, and the way these molecules form various crystalline and amorphous arrangements -can be obtained from experiment. The techniques include fluorophore-assisted carbohydrate electrophoresis, multipledetector size-exclusion chromatography, and various scattering techniques (light, X-ray, and neutron). Some examples are also given to show how these data provide mechanistic insight into how biosynthetic processes control the structure and how the various structural levels control functional properties.

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Rice starches. II. Structural aspects provide insight into swelling and pasting properties

Cited by 200 publications

References 11 publications

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Chemometric Analysis of the Gelatinization and Pasting Properties of Long‐grain Rice Starches in Relation to Fine Structure

Characterization Methods for Starch-Based Materials: State of the Art and Perspectives

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