Supramolecular structure of A- and B-type granules of wheat starch

Zhang, Binjia; Li, Xiaoxi; Liu, Jia; Xie, Fengwei; Chen, Ling

doi:10.1016/j.foodhyd.2012.10.006

Cited by 252 publications

(104 citation statements)

References 38 publications

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“…The larger A-type wheat starch granules were generally disc like or lenticular and the smaller B-type granules were spherical and somewhat polygonal in shape. Similar spherical and irregular shapes for B-type starch granules were also observed by Zhang et al [14] SEM also revealed that some starch granules were not intact and they were broken into half or more divisions. The damaged starch amount depends on the severity of grinding and the hardness of wheat grains.…”

Section: Scanning Electron Microscopysupporting

confidence: 83%

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Rheological and structural properties of starches from different Indian wheat cultivars and their relationships

Karwasra

Gill

Kaur

2017

International Journal of Food Properties

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The structural, pasting, and dynamic rheological properties of starches isolated from six Indian wheat (Triticum aestivum L.) cultivars were evaluated. The amylose content of starches ranged between 18.35-20.58%; subsequently, these were normal-type starches. The light transmittance of gelatinized starch pastes decreased with increase in storage periods at 4°C. Scanning electron micrographs revealed bimodal size distribution of starch granules, with smaller B-and larger A-type. X-ray diffraction (XRD) pattern revealed typical A-type crystalline starch, with the highest crystalline index (CI) for cv.C-306. Fourier transform infrared (FTIR) spectroscopy was performed to understand the chemical bonding and short-range molecular order of starches. The highest 1047/1022 absorbance ratio (0.8666) for cv.

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Section: Scanning Electron Microscopysupporting

confidence: 83%

“…The MS excel data was exported to OriginPro 8E (OriginLab, USA) software for graph creation. CI was calculated by the peak height method developed by Segal et al [13] and d-spacing values were calculated according to the method described by Zhang et al [14] using Eq. (1):…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

Rheological and structural properties of starches from different Indian wheat cultivars and their relationships

Karwasra

Gill

Kaur

2017

International Journal of Food Properties

View full text Add to dashboard Cite

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“…The MS excel data were exported to (OriginPro 8E, OriginLab, USA) software for graph creation. The crystalline index (%) and d-spacing index of different starches were calculated by the methods of Lionetto et al [25] and Zhang et al, [26] respectively.…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

In vitro digestibility, pasting, and structural properties of starches from different cereals

Kaur

Gill

Karwasra

2018

International Journal of Food Properties

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Starches isolated from seven different cereals were evaluated for their composition, physicochemical, in vitro digestibility, structural, morphological, and pasting properties. The in vitro starch digestion rate and estimated glycemic index (GI) of cereal starches were evaluated along with the impact of cooking on starch digestion. The cooking of starch slurries increased the rapidly digestible starch content from a range of 34.7-54.4% to a range of 60.5-78.5%. On the basis of hydrolysis index, the GI ranged from 83.6 to 91.8 and after cooking it increased from 95.1 to 98.6 for different cereal starches. Both the swelling power and solubility showed an increasing trend with rising temperature. Paste clarity of starches negatively correlated with fat content. The amylose content of various starches ranged from 17.7 to 24.7% and was negatively correlated to crystalline index (r = -0.975, p ≤ 0.05). XRD pattern revealed A-type pattern of crystalline starch, where crystallinity index ranging between 28.2 to 44.9%. FTIR revealed slight differences among chemical bonding of starches from different cereals. From scanning electron micrograph observations, wheat and barley starch granules proved smoother as compared to other cereal granules. Barley contained the highest (27.5 µm) and rice had the lowest (10.2 µm) size starch granules. The pasting properties were significantly (p ≤ 0.05) different for different cereal starches. Peak, breakdown, and final viscosities were the highest for maize starch (1725, 384, and 2112 mPa.s, respectively), whereas rice and oats exhibited the highest trough and setback viscosities (1420 and 954 mPa.s, respectively). ARTICLE HISTORY

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“…Starch gelatinization has been reported to be influenced with several factors including structural and granular characteristics of starches e.g. content of amylose and amylose-lipid complexes, presence of non-starch constituents (proteins and lipids), relative crystallinity and granule-shape and size distribution (Singh et al 2010;Shevkani et al 2011;Zhang et al 2013;Singh et al 2014;Singh et al 2016b). Transition temperature (To, Tp, and Tc) for amylose-lipids complex dissociation (second endotherm) ranged from 91.6 to 95.3°C, 97.1 to 99.6°C and 99.7 to 105.2°C, respectively, and the enthalpies ranged from 0.1 to 0.6 J/g (Table 4).…”

Section: Thermal Propertiesmentioning

confidence: 99%

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

et al. 2016

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Starch and flour properties of different Indian durum wheat varieties were evaluated and related to noodlemaking properties. Flours were evaluated for pasting properties, protein characteristics (extractable as well as unextractable monomeric and polymeric proteins) and dough rheology (farinographic properties), while starches were evaluated for granule size, thermal, pasting, and rheological properties. Flour peak and final viscosities related negatively to the proportion of monomeric proteins but positively to that of polymeric proteins whereas opposite relations were observed for dough rheological properties (dough-development time and stability). Starches from varieties with higher proportion of large granules showed the presence of less stable amyloselipids and had more swelling power, peak viscosity and breakdown viscosity than those with greater proportion of small granules. Noodle-cooking time related positively to the proportion of monomeric proteins and starch gelatinization temperatures but negatively to that of polymeric proteins and amylose content. Varieties with more proteins resulted in firmer noodles. Noodle-cohesiveness related positively to the proportion of polymeric proteins and amylose-lipids complexes whereas springiness correlated negatively to amylose content and retrogradation tendency of starches.

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Supramolecular structure of A- and B-type granules of wheat starch

Cited by 252 publications

References 38 publications

Rheological and structural properties of starches from different Indian wheat cultivars and their relationships

Rheological and structural properties of starches from different Indian wheat cultivars and their relationships

In vitro digestibility, pasting, and structural properties of starches from different cereals

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

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