Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

Ambigaipalan, Priyatharini; Hoover, R.; Donner, Elizabeth; Liu, Q.; Jaiswal, Sarita; Chibbar, Ravindra N.; Nantanga, Komeine K. M.; Seetharaman, Koushik

doi:10.1016/j.foodres.2011.07.006

Cited by 196 publications

(124 citation statements)

References 56 publications

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“…On the other hand, the Maltese crosses (Fig. 2d-f) exhibited by dispersions submitted to the thermal cycles of retrogradation process evidence the birefringence of these samples because the starch recrystallization allows the packaging of amylopectin crystallites in a radial and symmetrical manner in the granules (Ambigaipalan et al, 2011;Qin et al, 2012). The samples 1:1 (Fig.…”

Section: Birefringence Of Film Forming Dispersionsmentioning

confidence: 92%

Films from resistant starch-pectin dispersions intended for colonic drug delivery

Meneguin

Cury

Evangelista

2014

Carbohydrate Polymers

100

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Free films were obtained by the solvent casting method from retrograded starch-pectin dispersions at different polymer proportions and concentrations with and without plasticizer. Film forming dispersions were characterized according to their hardness, birefringence and rheological properties. The polymer dispersions showed a predominantly viscous behavior (G″>G') and the absence of plasticizers lead to building of stronger structures, while the occurrence of Maltese crosses in the retrograded dispersions indicates the occurrence of a crystalline organization. Analyses of the films included mechanical properties, thickness, superficial and cross sectional morphology, water vapor permeability, liquid uptake ability, X-ray diffractometry, in vitro dissolution and enzymatic digestion. The high resistant starch content (65.8-96.8%) assured the resistance of materials against enzymatic digestion by pancreatin. Changes in the X-ray diffraction patterns indicated a more organized and crystalline structure of free films in relation to isolated polymers. Increasing of pectin proportion and pH values favored the dissolution and liquid uptake of films. Films prepared with lower polymer concentration presented better barrier function (WVP and mechanical properties).

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Section: Birefringence Of Film Forming Dispersionsmentioning

confidence: 92%

Films from resistant starch-pectin dispersions intended for colonic drug delivery

Meneguin

Cury

Evangelista

2014

Carbohydrate Polymers

100

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“…When observed in cross-polarized light in an optical microscope, a "Maltese cross" is typically seen extending the arms from the so-called hilum, which is believed to be the origin of growth of the granule [42][43][44]. This birefringence pattern shows that the molecules, or a large part of the molecules, are arranged in a radial fashion and suggests a high degree of order inside the granules ( Figure 1) [45].…”

Section: The Starch Granulementioning

confidence: 99%

“…Wide-angle X-ray scattering (WAXS, also known as X-ray diffraction, XRD) has shown that the double-helices crystallises into either of two polymorphs, the so-called A-or B-types ( Figure 1). Some plants, such as peas and many other legumes, possess granules with a mixed pattern assigned C-type [42,[54][55][56]. In the A-type crystal, the double-helices are closely packed into a monoclinic unit cell (with dimensions a = 20.83 Å, b = 11.45 Å, c = 10.58 Å, space group B2) containing 8 water molecules [57].…”

Section: Crystallinitymentioning

confidence: 99%

Understanding Starch Structure: Recent Progress

Bertoft¹

2017

Agronomy

519

288

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Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the "cluster model" and the "building block backbone model". The structure of the starch granules is discussed in light of both models.

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“…The paste obtained is a viscous mass consisting of one continuous phase of solubilized amylose and/or amylopectin and one discontinuous phase of the remaining starch granules (Ambigaipalan et al, 2011). Starch functionality is directly related to gelatinization and the properties of the paste.…”

Section: Rheological and Thermal Propertiesmentioning

confidence: 99%

Physicochemical properties, modifications and applications of starches from different botanical sources

Alcázar-Alay¹,

Meireles²

2015

Food Sci. Technol (Campinas)

646

334

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Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch's versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

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Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

Cited by 196 publications

References 56 publications

Films from resistant starch-pectin dispersions intended for colonic drug delivery

Films from resistant starch-pectin dispersions intended for colonic drug delivery

Understanding Starch Structure: Recent Progress

Physicochemical properties, modifications and applications of starches from different botanical sources

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