Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in Wheat

Zeng, Ming; Morris, Craig F.; Batey, I. L.; Wrigley, C.W.

doi:10.1094/cchem.1997.74.1.63

Cited by 299 publications

(205 citation statements)

References 23 publications

(30 reference statements)

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“…No entanto, neste trabalho, não foi observada qualquer diferença significativa para o teor de amilose total entre os diferentes genótipos de trigo, nem tampouco qualquer correlação entre teor de fósforo e teor de amilose total como também observado por SEIB 30 41 .…”

Section: Teores De Amilose Total E Amilose Complexada Com Lipídeosunclassified

Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo

Yonemoto¹,

Calori‐Domingues²,

Franco³

2007

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada ResumoA distribuição de tamanho dos grânulos influencia diretamente a composição química do amido, afetando sua funcionalidade, características de gelatinização, susceptibilidade enzimática, e cristalinidade. Os grânulos de amido de trigo possuem distribuição bimodal de tamanho e são divididos em grânulos tipo A (10-40 μm) e B (≤10 μm). Neste trabalho amidos de trigo obtidos de quatro diferentes cultivares foram isolados e fracionados por tamanho. Amidos de diferentes tamanhos foram analisados quanto ao teor de lisofosfolipídeos e amilose, difração de raios-X, microscopia eletrônica de varredura, susceptibilidade enzimática, poder de inchamento e propriedades térmicas e de pasta. O fracionamento possibilitou a divisão dos grânulos em grandes (>15 μm) e pequenos (≤10 μm). Independente da cultivar, grânulos grandes apresentaram diâmetro médio de 22 μm e formato lenticular, enquanto grânulos pequenos mostraram diâmetro médio de 6 μm e forma arredondada. Grânulos grandes apresentaram menor teor de lisofosfolipídeos, maior teor de amilose e menor índice de cristalinidade (IC) quando comparados aos pequenos. Apesar da maior cristalinidade, os grânulos pequenos foram mais susceptíveis à hidrólise que os grânulos grandes, sugerindo que a susceptibilidade enzimática dos grânulos pequenos está relacionada à sua maior área superficial. Palavras-chave: amido; trigo; tamanho de grânulos; propriedades físico-químicas. AbstractGranule size distribution directly influences the chemical composition of starch, affecting its functionality, characteristics of gelatinization, enzymatic susceptibility and crystallinity. Wheat starch granules exhibit a bimodal size distribution and are divided into type A (10-40 μm) and type B (≤10 μm) granules. In this work, wheat starches obtained from four different cultivars were isolated and fractionated by size. This fractionation allowed the granules to be divided into large (>15 μm) and small granules (≤10 μm). Starches of different sizes were analyzed to determine their lysophospholipid and amylose content, X-ray patterns, enzymatic susceptibility, swelling power, and thermal and pasting properties. They were also examined under a scanning electron microscope. Independent of the cultivar studied, large granules showed an average diameter of 22 μm and were lentil-shaped, while small granules showed an average diameter of 6 μm and were spherical. The large granules exhibited lower lysophospholipids content, higher amylose content and a lower index of crystallinity (IC) than the small granules. Despite their higher crystallinity, small granules were more susceptible to hydrolysis than large ones, suggesting that the enzymatic susceptibility of small granules is related to its larger surface area. Keywords: starch; wheat; granule size; physicochemical properties.Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo Effect of granule size on the structural and physicochemical characteristics of wheat starchPatr...

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Section: Teores De Amilose Total E Amilose Complexada Com Lipídeosunclassified

Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo

Yonemoto¹,

Calori‐Domingues²,

Franco³

2007

Ciênc. Tecnol. Aliment.

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“…These applications of starch depend on its physicochemical properties, which depend on many factors, including the ratio of amylose to amylopectin. The cooking properties of many flours also are determined by the physicochemical characteristics of their starches (Shibanuma et al, 1996;Zeng et al, 1997;Noda et al, 2001), which are correlated closely with the staling properties of bread flours and the cooking quality of noodles (Collado and Corke, 1997;Boggini et al, 2001;Noda et al, 2001). We examined the physicochemical properties of the starches from the potato lines expressing GBSSIa and GBSSIb to determine whether the molecular mass of amylose has a significant impact on the physical properties of starch.…”

Section: Physicochemical Analysis Of Potato Starchesmentioning

confidence: 99%

Discrete Forms of Amylose Are Synthesized by Isoforms of GBSSI in Pea[W]

Edwards

Vincken²,

Suurs³

et al. 2002

The Plant Cell

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Amyloses with distinct molecular masses are found in the starch of pea embryos compared with the starch of pea leaves. In pea embryos, a granule-bound starch synthase protein (GBSSIa) is required for the synthesis of a significant portion of the amylose. However, this protein seems to be insignificant in the synthesis of amylose in pea leaves. cDNA clones encoding a second isoform of GBSSI, GBSSIb, have been isolated from pea leaves. Comparison of GBSSIa and GBSSIb activities shows them to have distinct properties. These differences have been confirmed by the expression of GBSSIa and GBSSIb in the amylose-free mutant of potato. GBSSIa and GBSSIb make distinct forms of amylose that differ in their molecular mass. These differences in product specificity, coupled with differences in the tissues in which GBSSIa and GBSSIb are most active, explain the distinct forms of amylose found in different tissues of pea. The shorter form of amylose formed by GBSSIa confers less susceptibility to the retrogradation of starch pastes than the amylose formed by GBSSIb. The product specificity of GBSSIa could provide beneficial attributes to starches for food and nonfood uses.

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“…Morita et al (2002a) also reported that the high amylose wheat flour had lower gelatinization temperature and maximum viscosity than the waxy and non-waxy wheat flours. In contrast, the lower amylose content of wheat flour showed higher peak and lower final viscosity as reported by Zeng et al (1997). The pasting properties of wheat flour were also affected by the oe-amylase activities (Shuey & Tipples, 1982).…”

Section: Resultsmentioning

confidence: 84%

Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour

Hung

Maeda

Yoshikawa³

et al. 2004

FSTR

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The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat flours were in the range of 7.2 -10.0% , Iower than that of a commercial hard-type wheat flour, Cameria (12.4%). Norin 61, Hokushin and Nebarigoshi had higher peak viscosity and breakdown, Iower final viscosities and setback than those of Cameria, while Haruibuki with high amylose content (29.2% ) had lower peak and final viscosities than did the others. The dough made from the domestic wheat flours had significantly lower water absorption, development and stability time than that from Cameria. Among the domestic wheat flours, Hokushin had a strong consistency of dough for stretching than the others. In contrast, Haruibuki made less extensible and firmer dough than the others. Loaf volume of bread baked from the domestic wheat flours was considerably lower than that from Cameria. Also, the firmness of bread from the domestic wheat flours was significantly higher than that of Cameria after baking and during storage for 5 days. Among the domestic wheat flours, Hokushin exhibited good dough strength and big loaf volume of bread. In contrast, the present flour of Haruibuki was found to have inferior dough and breadmaking qualities.

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Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in Wheat

Cited by 299 publications

References 23 publications

Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo

Efeito do tamanho dos grânulos nas características estruturais e físico-químicas do amido de trigo

Discrete Forms of Amylose Are Synthesized by Isoforms of GBSSI in Pea[W]

Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour

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