Unique Physico‐chemical Properties of Sal (Shorea robusta) Starch

Soni, P. L.; Sharma, H. W.; Bisen, S. S.; Srivastava, H. C.; Gharia, M. M.

doi:10.1002/star.19870391202

Cited by 33 publications

(17 citation statements)

References 10 publications

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“…A loose association between amylose and amylopectin molecules in starch granules is believed to increase their water-holding capacity (Soni et al 1987). Wotton and Bamunuarachchi (1978) attributed the variation in water-holding capacity to the difference in available water-binding sites in starch granules.…”

Section: Resultsmentioning

confidence: 99%

Qualitative and Quantitative Variation in Starch from Four Species of Curcuma

Sajitha

Sasikumar

2015

CYTOLOGIA

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SummaryThe starch content (dry weight basis) from Curcuma amada Roxb., C. aromatica Salisb., C. caesia Roxb., and C. xanthorrhiza Roxb. was 45.24-48.48% (w/w), and the four species differed significantly in terms of ash content and the swelling power, solubility, and water-holding capacity of starch. Curcuma amada recorded the maximum swelling power, solubility, and waterholding capacity, whereas C. caesia recorded the lowest values for these parameters. Scanning electron micrographs revealed variation in the shape and size of starch granules as follows. Curcuma amada: oval to elliptical with a smooth surface, 16-48 μm long and 11-26 μm wide; C. aromatica: oval to elliptical, flat with concentric rings on the surface, 9-60 μm long and 6-24 μm wide; C. caesia: round to oval with a smooth surface, 10-39 μm long and 9-23 μm wide; C. xanthorrhiza: elongated, 9-47 μm long and 8-23 μm wide.

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Section: Resultsmentioning

confidence: 99%

Qualitative and Quantitative Variation in Starch from Four Species of Curcuma

Sajitha

Sasikumar

2015

CYTOLOGIA

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“…Maize starch granules had lower L / D ratio and greater roundness than A. africana granules. Granule diameters of some other forest tree seed starches were: Q. palustris (3–17 µm 6, 3.5–12.3 µm 29), and G. biloba (5–20 µm 5). Starch granule size has been correlated with different starch properties including gelatinization, swelling, and enzyme hydrolysis.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties of starch isolated from Antiaris africana seeds in comparison with maize starch

Nwokocha¹,

Nwokocha²,

Williams³

2011

Starch Stärke

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Antiaris africana seeds yielded 29.6% starch which showed appreciable high contents of ash, protein, and fat. The average diameter of A. africana starch granules was 3.98 µm compared to 8.93 µm for maize starch. A. africana starch had a C‐type XRD pattern and crystallinity of 41.5%. A. africana starch had higher AM content (24.1%) than maize starch (20.9%). The gelatinization onset temperature of A. africana starch (66.7°C) was higher than maize starch (63.1°C), but its gelatinization temperature range (8.57°C) and enthalpy (13.97 J/g) were lower than the values for maize starch (14.02°C, 14.65 J/g). The pasting temperature (Pt) and setback (Vs) were lower and breakdown (Vb) higher for A. africana starch (Pt = 82.5°C, Vs = 173.8 RVU, and Vb = 121.42 RVU) than for maize starch (Pt = 84.9°C, Vs = 183.73 RVU, and Vb = 78.58 RVU). The GPC analysis gave Mw of 2.18 × 107 g/mol and radius of gyration of 95.1 nm for Antiaris starch. Antiaris starch paste exhibited poor freeze‐thaw stability but its small granule size indicates potential for application as dusting starch.

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“…Loose association of amylose and amylopectin molecules in starch granules has been reported to be responsible for variation in the WBC of starches. 30 The engagement of hydroxyl groups to form hydrogen and covalent bonds between starch chains lowers the WBC. 31 The light transmittance values decreased progressively during refrigerated storage of the pastes from different potato starches (Fig 1).…”

Section: Results and Discussion Physicochemical Propertiesmentioning

confidence: 99%

Morphological, thermal, rheological and retrogradation properties of potato starch fractions varying in granule size

2004

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The physicochemical properties of small, medium and large starch granules separated from four potato cultivars were investigated to reveal whether functional properties differed among the various size classes of the starches. Large-size fractions showed higher amylose content and light transmittance and lower swelling power than small-size fractions. The granules from the three fractions had diameters of 5-20, 25-40 and 40-85 µm respectively. The large and medium granules were ellipsoidal to irregular or cuboidal while the small granules were spherical or ellipsoidal in shape. The transition temperatures and gelatinisation temperature range of the fractionated starches increased while the enthalpy of gelatinisation decreased with decreasing granule size. Rheological parameters such as peak storage (G ) and loss (G ) moduli increased in the order small-, medium-and large-granule starches when subjected to temperature sweep testing. The breakdown in peak G during the heating cycle and retrogradation during storage were found to be highest for large-and lowest for small-size fractions. The differences in functional properties among the different size fractions suggested that the granule size distribution is an important parameter that can influence the behaviour of potato starch during processing.

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Unique Physico‐chemical Properties of Sal (Shorea robusta) Starch

Cited by 33 publications

References 10 publications

Qualitative and Quantitative Variation in Starch from Four Species of <i>Curcuma</i>

Qualitative and Quantitative Variation in Starch from Four Species of <i>Curcuma</i>

Physicochemical properties of starch isolated from Antiaris africana seeds in comparison with maize starch

Morphological, thermal, rheological and retrogradation properties of potato starch fractions varying in granule size

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