Removal of starch granule-associated proteins affects amyloglucosidase hydrolysis of rice starch granules

2020 ◽  
Vol 247 ◽  
pp. 116674 ◽  
Author(s):  
Mengting Ma ◽  
Zekun Xu ◽  
Peng Li ◽  
Zhongquan Sui ◽  
Harold Corke
Keyword(s):  
Starch Granule ◽  
Rice Starch ◽  
Starch Granules ◽  
Associated Proteins ◽  
Hydrolysis Of

Removal of starch granule-associated proteins promotes α-amylase hydrolysis of rice starch granule

2020 ◽  
Vol 330 ◽  
pp. 127313 ◽  
Author(s):  
Mengting Ma ◽  
Yijuan Xu ◽  
Ziyi Liu ◽  
Zhongquan Sui ◽  
Harold Corke
Keyword(s):  
Starch Granule ◽  
Rice Starch ◽  
Associated Proteins ◽  
Hydrolysis Of

Production and Characterization of Porous Starch Granule and Poly(butylene adipate-co-terephthalate) Blend as a Bio-Composite

2012 ◽  
Vol 550-553 ◽  
pp. 1513-1521
Author(s):  
Sirirat Thothong ◽  
Klanarong Sriroth ◽  
Rattana Tantatherdtam ◽  
Amnat Jarerat
Keyword(s):  
Starch Granule ◽  
Rice Starch ◽  
Starch Granules ◽  
Screw Extruder ◽  
Elongation At Break ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Scanning Electron ◽  
Granular Starch

To improve the miscibility of native rice starch granules and poly(butylene adipate-co-terephthalate)(PBAT), rice starch was hydrolyzed by a mixture of α-amylase and amyloglucosidase. The obtained porous rice granular starch was then mechanically blended with PBAT by single screw extruder. Many pits and holes on the surface of starch granules were observed by scanning electron microscopy (SEM). The rough surface of the rice starch granules improved the compatibility of the polymers in the blends, which consequently increased the tensile strength and the elongation at break. In addition, SEM also revealed that the porous granules were homogeneously distributed in the polymer matrix with no appearance of gaps.

Starch granule-associated proteins affect the physicochemical properties of rice starch

2020 ◽  
Vol 101 ◽  
pp. 105504 ◽  
Author(s):  
Qian Zhan ◽  
Xiaoting Ye ◽  
Yu Zhang ◽  
Xiangli Kong ◽  
Jinsong Bao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Starch Granule ◽  
Rice Starch ◽  
Associated Proteins

maize, 1.4-2.7%; of waxy barley, 2.1-8.3%; and of waxy swell only slightly in cold water. Granules differ in size rice 0-2.3%; thus the range of amylose contents of the and shape among plants. For example, corn starch has an waxy wheats is comparable to that of other waxy cereal average diameter of about 15 1.1,M, wheat starch has a bi-grains. Biochemical features of starch from waxy wheats modal size distribution of 25-40 and 5-10 [tm, potato are similar to those of waxy maize [71]. starch has an average size of 40 WTI, and rice starch has an Starch from barley contains 22-26% amylose, the rest average size of 5µm [99]. being amylopectin [28]. However, samples of 11-26% The particle sizes of starch granules have recently re-amylose are known, and starch from waxy barley contains ceived much attention because of their important roles in only 0-3% amylose, while high-amylose starches contain determining both the taste and mouthfeel of fat substitutes up to 45%. and the tensible properties of degradable plastic films. Amylose content of rice is categorized as very low Daniel and Whistler [39] reported that small-granule (0-9%), low (9-20%), intermediate (20-25%), or high starch about 2 !um in diameter, or similar in size to the lipid (25-33%) [124]. The amylose content of long grain rice micelle, had advantages as a fat substitute. Lim et al. [117] ranges from 23 to 26%, while medium grain ranges from investigated the use of starches of different particle size in 15 to 20% and short grain ranges from 18 to 20% [103]. degradable plastic film. They reported that a linear correla-Oat amylose content (16-27%) is similar to that of tion between film thickness and particle size and an in-wheat starch, but oat amylose is more linear and oat amy-verse linear correlation between film thickness and particle lopectin is more branched than that found in wheat [121]. size. Small-granule starches may also be used as face pow-Most sorghum starch is similar in composition to corn der or dusting powder, as a stabilizer in baking powder, and contains 70-80% branched amylopectin and 21-28% and as laundry-stiffening agents. amylose [127]. However, waxy or glutinous sorghum con-The size of the wheat starch granule is 1-30 lam, the tains starch with 100% amylopectin and has unique prop-size distribution being bimodal. Such a bimodal size distri-erties similar to waxy corn [158]. Badi et al. [11] reported bution is characteristic of wheat starch, as well as of rye 17% amylose in starch from one pearl milled population. and barley starches. Wheat starch consists of two basic Gracza [69] reviewed the minor constituents of starch. forms: small spherical granules (about 5-10 wri) and larg-Cereal starches contain low levels of lipids. Usually, the er lenticular granules (about 25-4011m). The small B-gran-lipids associated with starch are polar lipids. Generally, the ules are spherical and have a diameter of less than 10 wrt; level of lipids in cereal starch is between 0.5 and 1%. Be-a mean value of about 4 lam has been reported. The large sides low levels of other minerals, starches contain phos-A-granules are lenticular and have a diameter greater than phorus and nitrogen. In the cereals, phosphorus occurs 10 lam, with a mean 14.11.1m. In reality, the granules have a mostly in the form of phospholipids. The nitrogen is gener-continuous distribution of granule size within the range ally considered to be present as protein, but it may also be designated for that starch. Amylose and amylopectin are a constituent of the lipid fraction. intermixed and distributed evenly throughout the granule. The interaction between amylose and lipids is more Many believe that the composition and properties of small powerful by far than that between amylopectin and lipids and large granules are similar, but this is a subject of some [55]. It is well established that polar lipids (e.g., mono-argument and the subject of many research studies [42]. glycerides, fatty acids, and similar compounds) form a hel-Kulp [110] evaluated the fundamental and bread-mak-ical inclusion complex with the amylose molecule, be-ing properties of small wheat starch granules and com-tween the hydrocarbon chain of the lipid and the interior of pared them with those of regular starch. Small granules the amylose helix. were found to be lower in iodine affinity, indicating differ-ences in amylose levels or some fundamental structural differences. Gelatinization temperature ranges, water-binding capacities, and enzymic susceptibilities of small Starch is laid down in the shape of particles in special amy-granules were higher than those of regular ones. loplast cells in the plant. These particles are called gran-Rice has one of the smallest starch granules of cereal ules, and they are the means by which the plant stores en-grains, ranging in size from 3 to 5 pm in the mature grain, ergy for the carbohydrate in a space-saving way, but also to although the small granules of wheat starch are almost the make the energy easily accessible when the seed germi-same size [33]. The small granule size of that starch results nates [57]. One starch granule is synthesized in each amy-in physical properties that make it useful as a dusting flour loplast, and the shape and size of a starch granule is typical in bakeries. Rice starch amyloses have degree of polymer-of its botanical origin. ization (DP) values of 1000-1100 and average chain Starch granules are relatively dense, insoluble, and lengths of 250-320. These structural properties of amylose

2000 ◽  
pp. 405-432
Keyword(s):  
Particle Size ◽  
Film Thickness ◽  
Starch Granule ◽  
Amylose Content ◽  
Granule Size ◽  
Wheat Starch ◽  
Rice Starch ◽  
Starch Granules ◽  
Small Granule ◽  
Average Size

Structure of rice starch granules in nanometre scale as revealed by atomic force microscopy

2000 ◽  
Vol 49 (3) ◽  
pp. 487-489 ◽  
Author(s):  
T. Ohtani ◽  
T. Yoshino ◽  
T. Ushiki ◽  
S. Hagiwara ◽  
T. Maekawa
Keyword(s):  
Atomic Force Microscopy ◽  
Rice Starch ◽  
Starch Granules ◽  
Force Microscopy ◽  
Atomic Force

scholarly journals Optimization of a minimal synergistic enzyme system for hydrolysis of raw cassava pulp

RSC Advances ◽  
2017 ◽  
Vol 7 (76) ◽  
pp. 48444-48453 ◽  
Author(s):  
Benjarat Bunterngsook ◽  
Thanaporn Laothanachareon ◽  
Suda Natrchalayuth ◽  
Sirithorn Lertphanich ◽  
Tatsuya Fujii ◽  
...  
Keyword(s):  
Cell Wall ◽  
Enzyme System ◽  
Starch Granules ◽  
Cell Wall Polysaccharides ◽  
Cassava Pulp ◽  
Lignocellulosic Wastes ◽  
Hydrolysis Of

Cassava pulp is an underused agricultural by-product comprising residual starch granules entrapped in cell wall polysaccharides, making it unique from other lignocellulosic wastes in terms of enzymatic processing.

Effect of the shape of rice starch granules on flour characteristics and gluten-free bread quality

2015 ◽  
Vol 50 (8) ◽  
pp. 1743-1749 ◽  
Author(s):  
Tae-Young Kang ◽  
Kee Hyuk Sohn ◽  
Mi-Ra Yoon ◽  
Jeom-Sig Lee ◽  
Sanghoon Ko
Keyword(s):  
Bread Quality ◽  
Rice Starch ◽  
Starch Granules ◽  
Gluten Free

Surface microstructure of rice starch is altered by removal of granule-associated proteins

2021 ◽  
pp. 107038
Author(s):  
Mengting Ma ◽  
Xiaojing Chen ◽  
Ruizong Zhou ◽  
Haitao Li ◽  
Zhongquan Sui ◽  
...  
Keyword(s):  
Rice Starch ◽  
Surface Microstructure ◽  
Associated Proteins
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