Structural, thermal and viscoelastic properties of potato starches

Synthesis, characterization and functional properties of low substituted acetylated corn starch

“…There have been some reports on the functional properties of acetylated starches [8]. The effects of acetylation on thermal, morphological and pasting/rheological behavior of starch could be quantified using instrumentation such as differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Rapid Visco Analyzer (RVA), respectively [16][17][18][19][20].…”

Diversity in amylopectin structure, thermal and pasting properties of starches from wheat varieties/lines

“…The new physicochemical and biological techniques have been recently reported to enhance or reduce the amylose content of wheat starch by giving impact on synthase enzymes. The functional properties of starch are affected by amylose content, branched chain length distribution of amylopectin [1,2] phosphate monoester, phospholipid, and lipids content [3][4][5], starch granule size distribution [6][7][8], crystalline structures [9], and granular architecture [10]. In wheat starches, amylopectin is considered to contribute to water absorption, swelling and pasting of starch granules, whereas amylose and lipids tend to retard these processes [11].…”

Comparison of physicochemical properties of starches and parenchyma cells isolated from potatoes cultivated in Korea

“…Gelatinization temperatures were higher for Atlantic ST, perhaps due to a higher amylose content (Table 1). Potato ST with higher amylose contents commonly exhibit higher gelatinization temperatures (24), although the amylose contents of cereal starches (except for high amylose genotypes) were reported to be negatively correlated to gelatinization temperatures (25). The B-type crystals of potato STs were partially involved by their amylose molecules (26).…”