The ultrastructure of unmodified and chemically‐modified tapioca starch granules as revealed by the freeze‐etching technique

Allen, J. E.; Hood, L. F.; Parthasarathy, M. V.

doi:10.1111/j.1365-2621.1976.tb00754.x

Cited by 13 publications

(1 citation statement)

References 15 publications

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“…In the control samples starch granules had concentric rings through the entire cross section where the stain had penetrated (Figure 9). Hard bean samples had granules that stained only slightly and irregularly, generally with the most intense staining in the center of the granule, where water appears first during soaking (Allen et al, 1976). It is suggested that as the soft beans have unrestricted cell separation (leading to increased water uptake), more complete in situ swelling of the granules is allowed, making the granule more susceptible to stain penetration.…”

Section: Resultsmentioning

confidence: 99%

Hard-to-cook defect in black beans. Soaking and cooking processes

Hincks¹,

McCannel²,

Stanley³

1987

J. Agric. Food Chem.

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Water absorption, solids loss, and electrolyte leakage were determined for soft and hard black beans during the soaking and cooking processes. All three parameters increased in hard beans during soaking. It is hypothesized that membrane damage or deterioration is responsible for these differences. During cooking, hard beans lost fewer solids and minerals and did not continue to hydrate to the same degree as the controls, probably as a result of restricted cell separation. Microscopic evidence indicated reduced starch gelatinization in hard beans. This is attributed to reduced water absorption.The hard-to-cook defect that develops in dry beans stored under conditions of high temperature and high humidity has been investigated extensively. One often-

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Section: Resultsmentioning

confidence: 99%

Hard-to-cook defect in black beans. Soaking and cooking processes

Hincks¹,

McCannel²,

Stanley³

1987

J. Agric. Food Chem.

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Effect of Storage on Starch Content and Modification of Cassava Starch

1989

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The effect of storage on yield and modification of starch using hydrochloric acid and acetic anhydride were studied. Yield of starch from fresh roots (24.4%) was significantly greater than yield (16,2%) from roots stored at room temperature for six days. On a dry weight basis the amount of starch in the roots decreased over a six day storage period. The proximate composition of cassava starch on dry weight basis was 0.24% ash, 0.13% fat, 0.49% protein, 0.15% crude fibre and 98.4% starch. The isolated starch was treated with different concentration of hydrochloric acid to produce acid thinned and dextrinized starches and different concentration of acetic anhydride to produce acetyl substituted starches. The alkali number of acid thinned and dextrinized starches increased with acid treatment while the viscosity decreased. The degree of substitution increased with the concentration of acetic anhydride used. The cold water solubility of the acid thinned and acetyl substituted starches were similar to that of native starches while the solubility of the dextrinized starches increased with the acid concentration. The viscosity of the acetyl substituted starches increased with the degree of substitution.

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Structural Characteristics of Hydroxypropyl Potato Starch Granules Depending on Their Molar Substitution

1992

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The structural changes of potato starch granules, caused by hydroxy‐propylation, were studied using light microscopy. The starch samples used consisted of a native potato starch, hydroxypropyl potato starches with varying molar substitution (M. S.) and a hydroxypropyl and cross‐linked potato starch. The structural characteristics of the samples were evaluated by comparing the colour intensities of thin sections of samples stained with iodine and Schiff's reagent. The manner of loss of birefringence of samples in 5 M aqueous urea under polarized light was observed as well. The results obtained by three different methods were found to be similar to each other, suggesting that the central region of the potato starch granule is where hydroxy‐propylation mainly takes place or where hydroxypropyl groups are mainly distributed. The results can provide an explanation for the altered pasting properties of hydroxypropyl potato starches depending on their M. S.

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The ultrastructure of unmodified and chemically‐modified tapioca starch granules as revealed by the freeze‐etching technique

Cited by 13 publications

References 15 publications

Hard-to-cook defect in black beans. Soaking and cooking processes

Hard-to-cook defect in black beans. Soaking and cooking processes

Effect of Storage on Starch Content and Modification of Cassava Starch

Structural Characteristics of Hydroxypropyl Potato Starch Granules Depending on Their Molar Substitution

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