Structure and functional properties of waxy starches

Hsieh, Cheng-Ta; Liu, Wei-Chang; Whaley, Judith; Shi, Yong‐Cheng

doi:10.1016/j.foodhyd.2019.03.026

Cited by 82 publications

(67 citation statements)

References 67 publications

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“…Compared to PWW168 and normal wheat starch with oval and spherical large granules (A-type) and irregular and polyhedral small granules (B-type), maize granules were distinguished by their small size with irregular and round shapes. This result was similar with the observations reported by Hsieh et al [19] Compared with B-type granules, A-type granules have lower gelatinization temperatures, higher relative crystallinities, transition enthalpy, and higher amylose content. [20] Further, wheat starch granules were observed a compact structure and few intergranular cracks and indentations.…”

Section: Apparent Amylose Content and Starch Granule Morphologysupporting

confidence: 92%

Study on physicochemical properties of purple waxy wheat starch

Bai

Yang

Zeng

et al. 2021

International Journal of Food Properties

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Morphological features and physicochemical properties of purple waxy wheat 168 (PWW168) starch were compared with those of normal wheat and maize starches. The morphologies of PWW168 were found to be similar for normal wheat starch. All three crop starches exhibited typical A-type crystallinity. However, PWW168 had lower apparent amylose content and higher degree of crystallinity than normal wheat and maize starches. These differences resulted in a higher light transmittance, swelling power and solution, freeze-thaw stability, peak viscosity, breakdown viscosity, lower retrogradation percentage, and final viscosity and setback viscosity in PWW168 starch. These information suggested that PWW168 should have greater resistance to retrogradation under cooling conditions. Highlighting the differences in physicochemical characteristics of PWW168 starch and normal wheat and maize starches could provide effective application of PWW168 starch in food industry.

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Section: Apparent Amylose Content and Starch Granule Morphologysupporting

confidence: 92%

Study on physicochemical properties of purple waxy wheat starch

Bai

Yang

Zeng

et al. 2021

International Journal of Food Properties

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“…The isoamylase‐debranched waxy maize starch presents a bimodal molecular weight distribution (Fig. 2), which is similar to the profiles of other waxy starches 40,41 but differs from the trimodal distributions of normal and high‐amylose maize starches, as waxy maize is composed of nearly pure amylopectin 30,31 . F1 (small molecular weight) and F2 (large molecular weight) represent the short and long branch lengths of amylopectin, respectively, and their ratio may be used as an index for amylopectin branching 31 .…”

Section: Resultsmentioning

confidence: 77%

Water and heat stresses during grain formation affect the physicochemical properties of waxy maize starch

et al. 2020

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BACKGROUND Maize is frequently subjected to simultaneous water (drought or waterlogging) and heat (HS) stresses during grain formation in southern China. This work examined the effect of high temperature combined with drought (HD) or waterlogging (HW) during grain formation on the starch physicochemical properties of two waxy maize hybrids, namely Suyunnuo5 (SYN5) and Yunuo7 (YN7). RESULTS Heat stress enlarged the starch granule size, and water stresses aggravated this effect. Heat stress reduced the ratio of small molecular weight fractions for both hybrids, and HD aggravated this reduction only in SYN5. Relative crystallinity in SYN5 was increased by stresses but in YN7 it was unaffected by HD, reduced by HS, and increased by HW. Fourier‐transform infrared (FTIR) spectrometry results showed that the 1045/1022 cm−1 ratio in SYN5 was not influenced by HW but was increased by other stresses, and that in YN7 it was increased by all stresses, with the highest value induced by HW. Peak viscosity was decreased, whereas gelatinization temperatures and retrogradation percentage were increased by all of these stresses. These effects were exacerbated by combined heat and water stresses. The maximum decomposition rate was severely increased by HW. CONCLUSION Drought or waterlogging at grain formation stage aggravated the detrimental effects of HS on the starch physicochemical properties of waxy maize. © 2020 Society of Chemical Industry

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“…The higher PV and FV, and lower SBV by a lower protein, amylose, and fat content in flours are observed in waxy starches, including maize, rice, wheat, and oat flour. [ 41–44 ] The lack of amylose content inhibits the swelling of granules during heating, [ 42 ] while protein prevents the amylose molecule reformation and retrogrades during cooling, resulting in lower final viscosities. [ 43 ] The lipid–fat interaction can form strong complex bond that slowed down the swelling process and decreased the paste viscosities.…”

Section: Resultsmentioning

confidence: 99%

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

et al. 2020

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This study evaluates the proximate composition, amylose, resistant starch, pasting properties, total phenolic content (TPC), antioxidant capacities, and amino acid profiles of banana flour and cassava flour in comparison to semolina flour. Banana flour and cassava flour have a lower protein content (4.54% and 1.41%) but higher total dietary fiber (16.46% and 10.99%) than semolina flour (12.36% and 7.07%, respectively). The two gluten‐free flours have a lower amylopectin content compared to semolina flour. Banana flour shows high nutritional qualities (resistant starch, TPC, and antioxidant capacities) compared to cassava and semolina flours. The amino acid evaluation shows that banana and cassava flours have a better ratio of total essential amino acid to total amino acid (35.37% and 29.95% vs 23.34%) but have lower limiting essential amino acid values (0.98% and 1.51% vs 11.12%) than semolina flour. Understanding the different physicochemical, functional, and nutritional properties of banana and cassava flours helps to inform the development of gluten‐free cereal products based on these flours.

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Structure and functional properties of waxy starches

Cited by 82 publications

References 67 publications

Study on physicochemical properties of purple waxy wheat starch

Study on physicochemical properties of purple waxy wheat starch

Water and heat stresses during grain formation affect the physicochemical properties of waxy maize starch

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

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