Structural and functional properties of C-type starches

Cai, Jinwen; Cai, Canhui; Man, Jianmin; Zhou, Weidong; Wei, Cunxu

doi:10.1016/j.carbpol.2013.09.058

Cited by 129 publications

(100 citation statements)

References 42 publications

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“…When gelatinized starch is in the process of retrogradation, the reassociated amylose molecules formed the amorphous substance and had greater impacts on the digestion process, whereas the recrystallized amylopectin molecules embedded in the substance had less effects on enzymatic digestion (Chung and others ). In this study, native starch shows greater resistance to enzymatic digestion than that in its gelatinized and retrograded state, similar result was reported in previous study (Cai and others b). Compared with bracken and potato starch, waxy maize starch contains very little amylose, which may result in the different enzymatic digestion properties.…”

Section: Resultssupporting

confidence: 92%

“…Compared with bracken and potato starch, waxy maize starch contains very little amylose, which may result in the different enzymatic digestion properties. Meanwhile, in vitro digestion property of starches are reportedly affected by other factors, such as amylose content, amylopectin chain length, granule size, surface fissures and pores, channels inside granule, RDC, and polymorphic composition (Ambigaipalan and others ; Cai and others b). From the perspective of nutrition, in vitro starch digestion degree provides a comparison of starch digestibilities of different food samples (Granfeldt and others ).…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) Rhizome

Wang

Zhang

et al. 2015

Journal of Food Science

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Bracken (Pteridium aquilinum) is an important wild plant starch resource worldwide. In this work, starch was separated from bracken rhizome, and the physicochemical properties of this starch were systematically investigated and compared with 2 other common starches, that is, starches from waxy maize and potato. There were significant differences in shape, birefringence patterns, size distribution, and amylose content between bracken and the 2 other starches. X-ray diffraction analysis revealed that bracken starch exhibited a typical C-type crystalline structure. Bracken starch presented, respectively, lower and higher relative degree of crystallinity than waxy maize and potato starches. Ordered structures in particle surface differed among these 3 starches. The swelling power tendency of bracken starch in different temperature intervals was very similar to that of potato starch. The viscosity parameters during gelatinization were the lowest in waxy maize, followed by bracken and potato starches. The contents of 3 nutritional components, that is, rapidly digestible, slowly digestible, and resistant starches in native, gelatinized, and retrograded starch from bracken rhizome presented more similarities with potato starch than waxy maize starch. These finding indicated that physicochemical properties of bracken starch showed more similarities with potato starch than waxy maize starch.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) Rhizome

Wang

Zhang

et al. 2015

Journal of Food Science

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“…Peak 1 and peak 2 are composed of short chains and long chains of amylopectin molecules, respectively. Peak 3 is attributed to amylose molecule (Cai and others ). Starch from L. lancifolium contained highest percentage of short chains and lowest percentage of long chains (Table ).…”

Section: Resultsmentioning

confidence: 95%

“…The bulb starches were deproteinizated with alkaline proteinase (7.0 to 14.0 units/mg solid, Ekear, Shanghai, China, P0112) and debranched with isoamylase (≥3000000 units/mg protein, Sigma‐Aldrich, St. Louis, Missouri, U.S.A., I5284) following the method of Borén and others (). The molecular weight distribution of debranched starch was obtained on a GPC220 following the method described by Cai and others (). A molecular weight calibration curve was set up using the dextrans with different molecular weight.…”

Section: Methodsmentioning

confidence: 99%

Morphology and Physicochemical Properties of 3 Lilium Bulb Starches

Zhang

Li³

et al. 2015

Journal of Food Science

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Lilium (Liliaceae) is an important wild plant and is used as food and traditional medicine worldwide. One Lilium cultivar (Lilium lancifolium) and 2 wild types (Lilium leucanthum and Lilium rosthornii) that are commonly distributed in Western China were investigated to completely utilize Lilium resources. The morphology of the flowers, bulbs, and scales and soluble sugar, total starch and amylose contents was remarkably different among the 3 Lilium species. Starches from the 3 Lilium species presented different granule size and shape. The starch of L. lancifolium exhibited higher swelling power and solubility than that of L. leucanthum and L. rosthornii. The starches from the 3 Lilium bulbs presented similar X-ray diffraction patterns and Fourier transform infrared spectroscopy. Among the 3 Lilium species, L. lancifolium showed the lowest crystallinity and the largest proportion of ordered structures in granule external region. Gelatinization temperatures and retrogradation percentage were significantly lower, but gelatinization enthalpy was significantly higher in L. lancifolium than those in L. leucanthum and L. rosthornii. Pasting properties of starch were different among the 3 Lilium species. Starch from L. lancifolium showed the highest degree of amylopectin branching, followed by L. leucanthum and L. rosthornii. Starches from L. leucanthum and L. rosthornii showed higher resistance to porcine pancreatic α-amylase hydrolysis compared to that of L. lancifolium. These results indicated that 3 Lilium bulbs exhibited remarkable differences in morphological, crystal, thermal, pasting, and hydrolysis properties of starches.

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“…Starches from different plant sources have differences in granule shape and hilum position. It may be attributed to the botany origin, amyloplast biochemistry, and plant physiology (Cai, Cai, Man, Zhou, & Wei, 2014;Jane, Kasemsuwan, Leas, Zobel, & Robyt, 1994).…”

Section: Resultsmentioning

confidence: 99%