The swelling behaviour of wheat starch granules during isothermal and non-isothermal treatments

2013 ◽  
Vol 114 (2) ◽  
pp. 199-206 ◽  
Author(s):  
Paul Malumba ◽  
Nicolas Jacquet ◽  
Guy Delimme ◽  
Florence Lefebvre ◽  
François Béra
Keyword(s):  
Wheat Starch ◽  
Starch Granules ◽  
Swelling Behaviour

Cereal grain digestion by selected strains of ruminal fungi

1993 ◽  
Vol 39 (4) ◽  
pp. 367-376 ◽  
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.

scholarly journals Effects of Reduced Nitrogen Fertilization and Irrigation on Structure and Physicochemical Properties of Starch in Two Bread Wheat Cultivars

Agriculture ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 26
Author(s):  
Jingyang Tong ◽  
Shujun Wang ◽  
Zhonghu He ◽  
Yan Zhang
Keyword(s):  
Physicochemical Properties ◽  
Bread Wheat ◽  
Short Range ◽  
N Fertilization ◽  
Wheat Starch ◽  
Transition Temperatures ◽  
Starch Granules ◽  
Relative Crystallinity ◽  
Swelling Power ◽  
Use Efficiency

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.

Particle size distribution of wheat starch granules in relation to baking properties of frozen dough

2016 ◽  
Vol 137 ◽  
pp. 147-153 ◽  
Author(s):  
Han Tao ◽  
Pei Wang ◽  
Fengfeng Wu ◽  
Zhengyu Jin ◽  
Xueming Xu
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Wheat Starch ◽  
Starch Granules ◽  
Frozen Dough

Digestion and physiological properties of resistant starch in the human large bowel

1996 ◽  
Vol 75 (5) ◽  
pp. 733-747 ◽  
Author(s):  
John H Cummings ◽  
Emily R Beatty ◽  
Susan M Kingman ◽  
Sheila A Bingham ◽  
Hans N Englyst
Keyword(s):  
Resistant Starch ◽  
Short Chain Fatty Acid ◽  
Chain Fatty Acid ◽  
Wheat Starch ◽  
Starch Granules ◽  
Human Gut ◽  
Physiological Properties ◽  
Retrograded Starch ◽  
Wet Weight ◽  
Stimulation Of

The digestion of four sources of resistant starch (RS) has been studied in twelve healthy volunteers who ate controlled diets for 15 d periods. RS from potato, banana, wheat and maize (17−30 g/d) was compared with a starch-free diet, a diet containing wheat starch that was fully digested in the small intestine, and with 18·4 g NSP from bran/d. RS increased stool wet weight by 1·6 g/d per g RS fed for potato, 1·7 for banana, 2·5 for wheat and 2·7 for maize, but this was significantly less than bran NSP at 4·9 g/g. RS was extensively digested in twenty-seven of thirtyfour diet periods but five subjects were unable to break down one or two of the RS sources. Faecal N and energy excretion were increased. RS decreased NSP breakdown and RS2(resistant starch granules) tended to prolong transit time. All forms of RS increased faecal total short-chain fatty acid excretion. RS2(from potato and banana) gave greater proportions of acetate in faeces, and RS3(retrograded starch from wheat and maize) more propionate. We have concluded that RS2and RS3are broken down in the human gut, probably in the colon although in 26% of cases this breakdown was impaired. RS exerts mild laxative properties, predominantly through stimulation of biomass excretion but also through some sparing of NSP breakdown.

Cold enzyme hydrolysis of wheat starch granules

1998 ◽  
Vol 76 (1) ◽  
pp. 87-93 ◽  
Author(s):  
Steven D. Textor ◽  
Gordon A. Hill ◽  
Douglas G. Macdonald ◽  
Earl St. Denis
Keyword(s):  
Enzyme Hydrolysis ◽  
Wheat Starch ◽  
Starch Granules ◽  
Hydrolysis Of

scholarly journals THE INFLUENCE OF ENVIRONMENT ON THE SHELL STRUCTURE OF STARCH GRANULES

1962 ◽  
Vol 14 (2) ◽  
pp. 159-167 ◽  
Author(s):  
M. S. Buttrose
Keyword(s):  
Electron Microscope ◽  
Shell Structure ◽  
Light Microscope ◽  
Dark Period ◽  
Potato Starch ◽  
Wheat Starch ◽  
Starch Granules ◽  
Shell Formation ◽  
Constant Environment ◽  
At Will

It is well known from light microscope studies of potato starch that the granules formed in a constant environment (of light and temperature) have a ring formation indistinguishable from that of granules formed under field conditions. Electron microscope studies have confirmed that normal potato starch granules have a fine shell structure not usually resolved by the light microscope, and also that shells do not develop in barley granules grown in a constant environment. The paper presented here reports a further study of the dependence of shell formation on environment. Potatoes were grown in a constant environment and starch granules from the newly formed tubers were examined in the light microscope, and in the electron microscope after corrosion by acid. No difference between these granules and normal granules was observed; both wide (light microscope) rings and fine lamellae developed in both granules. Parallel studies were made on wheat starch granules. In this case, shells were not differentiated in granules that developed in a constant environment, but they could be produced at will by imposing a dark period. Thus, shell formation in potato granules must be controlled by an endogenous rhythm, whereas in wheat granules it must be controlled by external environment.

The Lipids of Various Sizes of Wheat Starch Granules

1978 ◽  
Vol 30 (4) ◽  
pp. 119-125 ◽  
Author(s):  
P. Meredith ◽  
H. N. Dengate ◽  
W. R. Morrison
Keyword(s):  
Wheat Starch ◽  
Starch Granules
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