Physicochemical properties of hydroxypropylated and cross-linked starches from A-type and B-type wheat starch granules

Nitrogen (N) fertilization and irrigation are significant agronomic factors affecting wheat production, but little information is available on the effects of reduced N fertilization and irrigation on internal starch structure and physicochemical properties associated with the quality of wheat-based foods. In this study, reduced N fertilization and irrigation were separately applied to investigate their effects on composition and morphological changes, crystalline and external region structure features, swelling power, and gelatinization characteristics of starch granules in bread wheat, with a high N-use-efficiency and water-saving wheat cultivar Zhongmai 175 and a widely grown cultivar Jingdong 17. Compared with a non-N control, reduced N fertilization did not change the crystallinity type and short-range ordered degree of starch; however, it significantly increased relative crystallinity, swelling power and gelatinization enthalpy, whereas amylose content and transition temperatures were decreased. Under reduced irrigation, more small starch granules with compact arrangements appeared in comparison with non-water control. Relative crystallinity, swelling power and gelatinization enthalpy of starch were increased, whereas short-range ordered degree and transition temperatures were decreased. Moreover, the starch of the two cultivars appeared to differ in response to both the N and water treatments. The findings indicated that reduced N fertilization or irrigation markedly influenced the structure and physicochemical characteristics of wheat starch, providing important information for developing elite cultivars with high N and water use efficiency and outstanding starch quality.

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PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

Journal of Medicine and Pharmacy ◽

10.34071/jmp.2018.5.11 ◽

2018 ◽

Vol 8 (5) ◽

pp. 78-84

Author(s):

Uyen Tran Thi Ngoc ◽

Nam Nguyen Khac ◽

Dung Tran Huu

Keyword(s):

Physicochemical Properties ◽

Resistant Starch ◽

Starch Content ◽

Degree Of Substitution ◽

Wheat Starch ◽

Diabetes Treatment ◽

Glucose Response ◽

Swelling Capacity ◽

Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

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High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

Current Topics in Nutraceutical Research ◽

10.37290/ctnr2641-452x.18:10-15 ◽

2018 ◽

Vol 18 (1) ◽

pp. 10-15

Author(s):

Wang Yi-Wei ◽

He Yong-Zhao ◽

An Feng-Ping ◽

Huang Qun ◽

Zeng Feng ◽

...

Keyword(s):

High Pressure ◽

Physicochemical Properties ◽

Starch Content ◽

In Vitro Digestibility ◽

High Pressure Homogenization ◽

Starch Granules ◽

Cross Polarization ◽

Chinese Yam ◽

Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

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Effect of natural fermentation on the structure and physicochemical properties of wheat starch

Carbohydrate Polymers ◽

10.1016/j.carbpol.2019.04.061 ◽

2019 ◽

Vol 218 ◽

pp. 163-169 ◽

Cited By ~ 7

Author(s):

Tong Zhao ◽

Xiaoping Li ◽

Ruizhen Zhu ◽

Zhen Ma ◽

Liu Liu ◽

...

Keyword(s):

Physicochemical Properties ◽

Wheat Starch ◽

Natural Fermentation

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Cereal grain digestion by selected strains of ruminal fungi

Canadian Journal of Microbiology ◽

10.1139/m93-054 ◽

1993 ◽

Vol 39 (4) ◽

pp. 367-376 ◽

Cited By ~ 17

Author(s):

T. A. McAllister ◽

Y. Dong ◽

L. J. Yanke ◽

H. D. Bae ◽

K.-J. Cheng ◽

...

Keyword(s):

Corn Starch ◽

Fungal Growth ◽

Wheat Starch ◽

Cereal Grains ◽

Starch Granules ◽

Starch Digestion ◽

Protein Matrix ◽

Cereal Grain ◽

Neocallimastix Patriciarum ◽

Grain Starch

The ruminal fungi Orpinomyces joyonii strain 19-2, Neocallimastix patriciarum strain 27, and Piromyces communis strain 22 were examined for their ability to digest cereal starch. All strains digested corn starch more readily than barley or wheat starch. Orpinomyces joyonii 19-2 exhibited the greatest propensity to digest starch in wheat and barley, whereas the digestion of these starches by N. patriciarum 27 and P. communis 22 was limited. Media ammonia concentrations were lower when fungal growth was evident, suggesting that all strains assimilate ammonia. Fungi formed extensive rhizoidal systems on the endosperm of corn, but O. joyonii 19-2 was the only strain to form such systems on the endosperm of wheat and barley. All strains penetrated the protein matrix of corn but did not penetrate starch granules. Starch granules from all three cereals were pitted, evidence of extensive digestion by extracellular amylases produced by O. joyonii 19-2. Similar pitting was observed on the surface of corn starch granules digested by N. patriciarum 27 and P. communis 22, but not on wheat and barley starch granules. The ability of ruminal fungi to digest cereal grains depends on both the strain of fungus and the type of grain. The extent to which fungi digest cereal grain in the rumen remains to be determined.Key words: ruminal fungi, cereal grain, starch digestion, ruminant.

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Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Foods ◽

10.3390/foods10040746 ◽

2021 ◽

Vol 10 (4) ◽

pp. 746

Author(s):

Chae-Min Han ◽

Jong-Hee Shin ◽

Jung-Bae Kwon ◽

Jong-Soo Kim ◽

Jong-Gun Won ◽

...

Keyword(s):

Physicochemical Properties ◽

Rice Variety ◽

Wheat Variety ◽

Economic Loss ◽

Rice Grain ◽

Starch Granules ◽

Rice Varieties ◽

Starch Structure ◽

Gelatinization Properties

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

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