scholarly journals Granule size distribution and pasting properties of starch in normal, waxy and sweet maize kernels

2020 ◽  
Vol 49 (4) ◽  
pp. 949-956
Author(s):  
Wenyang Li ◽  
Peijin Wu ◽  
Dongping Zhang ◽  
Shuhui Yan
Keyword(s):  
Zea Mays L ◽  
Bimodal Distribution ◽  
Pasting Properties ◽  
Granule Size ◽  
Starch Granules ◽  
Volume Percentage ◽  
Waxy Maize ◽  
Normal Maize ◽  
Maize Kernels

The granule size and pasting properties of starch and their relationship with quality of maize (Zea mays L.) was investigated. A clear bimodal distribution of granule sizes was found in six cultivars of maize. A number of starch granules were made up of small starch granules in kernels. Normal maize had a smaller proportion of granules <12 μm and a greater proportion of granules >12 μm, whereas sweet maize had a greater proportion of granules <12 μm and a smaller proportion of granules >12 μm. The peak, trough and breakdown viscosities were found higher in waxy maize and lower in sweet maize. The final and setback viscosities were found higher in normal maize and lower in sweet maize. The peak, trough, final and setback viscosities were significantly and negatively correlated to volume percentage of granules <12 μm and significantly positively correlated with the volume percentage of granules >12 μm.

scholarly journals Thermal and physicochemical properties of starches from three Colombian rice varieties

2017 ◽  
Vol 35 (1) ◽  
pp. 116-124 ◽  
Author(s):  
Diego Rodríguez-Torres ◽  
Walter Murillo-Arango ◽  
Henry Alexander Vaquiro-Herrera ◽  
José F. Solanilla-Duque
Keyword(s):  
Thermal Properties ◽  
Amylose Content ◽  
Pasting Properties ◽  
Granule Size ◽  
Starch Granules ◽  
Gelatinization Temperature ◽  
Scanning Calorimetry ◽  
Rice Varieties ◽  
Swelling Capacity ◽  
Average Size

Samples of starch from broken grains of three rice varieties grown in Colombia were analyzed to determine their physicochemical and thermal properties: Fedearroz 473 (F473), Fedearroz 50 (F50) and Fedearroz 60 (F60). The granule size, solubility, swelling capacity, amylose content, syneresis, turbidity, thermal and pasting properties of starches were determined. The average size of starch granules was 9.4, 7.4 and 7.2 µm for F473, F50 and F60 samples, respectively. The amylose content showed significant differences between the studied varieties and ranged between 21.4% and 23.0%. Turbidity ranged between 1.95 and 2.34 absorbance units at 620 nm. Thermal properties, evaluated by differential scanning calorimetry (DSC), registered values between 61.6 and 64.6°C for the onset temperature, between 66.6 and 69.3°C for the peak temperature, between 72.1 and 73.9°C for the end temperature, and between 8.38 and 9.47 J g-1 for the gelatinization enthalpy. The higher amylose content the higher grain size, turbidity, syneresis, viscosity, gelatinization temperature and enthalpy, and the lower swelling capacity and solubility. This paper is the first reported research on physicochemical and functional properties of starches from these Colombian rice varieties.

Starch granule size distribution from twelve wheat cultivars in east China’s Huaibei region

2016 ◽  
Vol 96 (2) ◽  
pp. 176-182 ◽  
Author(s):  
Wenyang Li ◽  
Suhui Yan ◽  
Xiaqing Shi ◽  
Congyu Zhang ◽  
Qingqin Shao ◽  
...  
Keyword(s):  
Size Distribution ◽  
Starch Granule ◽  
Amylose Content ◽  
Granule Size ◽  
Volume Distribution ◽  
Starch Granules ◽  
Wheat Cultivars ◽  
Volume Percentage ◽  
Area Distribution ◽  
Two Populations

The granule size distribution of starch strongly influences its physicochemical properties and the functionality of wheat. Twelve wheat cultivars grown in east China’s Huanghuai region were used for investigating the granule size distribution, amylose content, and their interrelationship. The results showed that the volume distribution of starch granules show the typical bimodal with peak values in the ranges of 4.44–5.36 µm and 21.7–23.82 µm, respectively. Surface area distribution of granules was also bimodal with peak values in the ranges of 2.53–3.06 µm and 19.8–21.7 µm, respectively. The limits between the two populations both occurred at 10 µm. A typical population of number distribution of granules with peak values in the range of 0.52–0.67 µm. Proportions of granules <2.6 µm, 2.6–10 µm, and 10–40 µm were in the range of 10.06–13.63%, 28.54–41.6%, and 45.4–61.3% of total volume, respectively. Proportions of granules <10 µm were in the range of 99.9% of the total number. The amylose content was significant and negatively correlated to volume percentage of granule <10 µm, and significant and positively correlated to the volume percentage of granule 22–40 µm.

The Influence of Amylose and Amylopectin Characteristics on Phase Transition of Cornstarches Observed under Shearless Condition

2012 ◽  
Vol 554-556 ◽  
pp. 1170-1173
Author(s):  
Pei Chen ◽  
Xiao Zhang ◽  
Nan Xiao ◽  
Xue Hui Wu
Keyword(s):  
Phase Transition ◽  
Internal Structure ◽  
Starch Granule ◽  
Central Area ◽  
Starch Granules ◽  
Maize Starch ◽  
Waxy Maize ◽  
Normal Maize ◽  
Increasing Temperature

The influence of amylose and amylopectin characteristics on phase transition of cornstarches under shearless condition was observed by SEM and CLSM. The change of internal structure of starch granules during heating were directly observed online. Brightness of starch granule indicates the degree of gelatinization. The brightness of all the starches decreased with increasing temperature, this change being initiated at the centre of granule. Thus it is clear that the gelatinization process starts at the hilum of the granules. The central area of the granule around the hilum is believed to be the least organized region. The granules of waxy maize and normal maize starch subsequently break through at their cavity and channels, when the granules became swollen during gelatinization, whilst the granules of G50 and G80 remain granular and break down to smaller pieces.

scholarly journals Brewing trials with spring and winter barley varieties

2012 ◽  
Vol 30 (No. 1) ◽  
pp. 27-34
Author(s):  
A. Mikyška ◽  
V. Psota ◽  
M. Hrabák
Keyword(s):  
Size Distribution ◽  
Starch Granule ◽  
Granule Size ◽  
Starch Granules ◽  
Spent Grains ◽  
Significant Difference ◽  
Brewing Process ◽  
Decoction Process ◽  
Beer Production

The effects of a set of barley varieties on the brewing process and quality of beer production intermediaries were studied in trial brews (40 l) prepared using the two-mash decoction process. The varieties included in the trial were selected based on the starch granule size distribution determined previously. A significant effect of the varieties on the saccharification time of both mashes was determined. The highest saccharification rate in brews was achieved with the variety Jersey; the saccharification time of the 1<sup>st</sup> and 2<sup>nd</sup> mash with the variety Tiffany was markedly longer. The varieties with a greater fraction of large starch granules (Tiffany and Luxor) exhibited a higher haze with sweet wort as well as hopped wort compared to the varieties with a low fraction of large starch granules (Jersey and Tolar). The effect on the lautering time was not demonstrated. Pronounced varietal differences were determined in&nbsp;the extract balance of the brewing process. The varieties Tiffany andLuxor exhibited significantly lower extract yields. The malts from these varieties had lower laboratory extracts and higher extract losses in spent grains. The effect of the variety on the sacharide composition in hopped wort was confirmed. The proportion of fermentable saccharides in hopped wort extract rose from the variety Tiffany (66.9%) to the varietyJersey (83.6%). A significant difference in the final attenuation was also determined (76% in beers prepared from the varieties Tiffany andLuxor compared to 81.5% from theJersey variety). &nbsp;

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

Foods ◽  
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.

scholarly journals Excision Patterns of Activator (Ac) and Dissociation (Ds) Elements in Zea mays L.: Implications for the Regulation of Transposition

Genetics ◽  
1996 ◽  
Vol 144 (4) ◽  
pp. 1851-1869 ◽  
Author(s):  
Manfred Heinlein
Keyword(s):  
Zea Mays ◽  
Zea Mays L ◽  
Waxy Gene ◽  
Transposition Frequency ◽  
Cis Acting ◽  
Dosage Effects ◽  
In Trans ◽  
Ds Excision ◽  
Maize Kernels ◽  
Strong Contrast

The pattern of aleurone variegation of maize kernels carrying Ac and bz-m2(DI) as reporter allele for Ac activity depends on the dosage of both Ac and Ds. Alterations of Ac dosage can abolish Ds excision at certain times and allow it to occur at other times. wx-m7 and wx-m9 are different Ac insertions in the Waxy gene which have different dosage effects on Ds excision. Kernels, heterozygous for the two Ac alleles and being either wx-m7/wx-m7/wx-m9 or wx-m9/wx-m9/wx-m7 exhibit characteristic patterns of predominantly late excisions; this is in strong contrast to the pattern of early excisions present on wx-m7/wx-m7/wx-m7 homozygotes. This observation supports the hypothesis that the Ac alleles express different amounts of transposase (TPase) during development and that above a certain level of TPase transposition is inhibited. Furthermore, experimental results suggest that the frequency of Ac-induced events is influenced by the dosage and composition of the transactivated Ds or Ac allele. Thus, transposition frequency seems not to be exclusively determined in trans by the amount of active TPase, but also by specific cis-acting properties of the TPase substrate.

scholarly journals Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion

2016 ◽  
Vol 139 ◽  
pp. 10-19 ◽  
Author(s):  
Anju Teng ◽  
Torsten Witt ◽  
Kai Wang ◽  
Ming Li ◽  
Jovin Hasjim
Keyword(s):  
In Vitro Digestion ◽  
Starch Granules ◽  
Maize Starch ◽  
Molecular Rearrangement ◽  
Normal Maize

scholarly journals Effects of chemical and bio-fertilizers on yield, yield components and grain quality of maize (Zea mays L.)

2016 ◽  
Vol 11 (45) ◽  
pp. 4654-4660 ◽  
Author(s):  
A. Fadlalla Hashim ◽  
A. A. Abukhlaif Hatim ◽  
S. Mohamed Somaya
Keyword(s):  
Zea Mays ◽  
Yield Components ◽  
Grain Quality ◽  
Zea Mays L
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