Comparison of Physicochemical Properties of Starches from Nine Chinese Chestnut Varieties

Chestnut is a popular food in many countries and is also an important starch source. In previous studies, physicochemical properties of starches have been compared among different Chinese chestnut varieties growing under different conditions. In this study, nine Chinese chestnut varieties from the same farm were investigated for starch physicochemical properties to exclude the effects of growing conditions. The dry kernels had starch contents from 42.7 to 49.3%. Starches from different varieties had similar morphologies and exhibited round, oval, ellipsoidal, and polygonal shapes with a central hilum and smooth surface. Starch had bimodal size distribution and the volume-weighted mean diameter ranged from 7.2 to 8.2 μm among nine varieties. The starches had apparent amylose contents from 23.8 to 27.3% but exhibited the same C-type crystalline structure and similar relative crystallinity, ordered degree, and lamellar structure. The gelatinization onset, peak, and conclusion temperatures ranged from 60.4 to 63.9 °C, from 64.8 to 68.3 °C, and from 70.5 to 74.5 °C, respectively, among nine starches; and the peak, hot, breakdown, final, and setback viscosities ranged from 5524 to 6505 mPa s, from 3042 to 3616 mPa s, from 2205 to 2954 mPa s, from 4378 to 4942 mPa s, and from 1326 to 1788 mPa s, respectively. The rapidly digestible starch, slowly digestible starch, and resistant starch ranged from 2.6 to 3.7%, from 5.7 to 12.7%, and from 84.4 to 90.7%, respectively, for native starch, and from 79.6 to 89.5%, from 1.3 to 3.8%, and from 7.1 to 17.4%, respectively, for gelatinized starch.

Download Full-text

Physicochemical Properties of Starches in Proso (Non-Waxy and Waxy) and Foxtail Millets (Non-Waxy and Waxy)

Molecules ◽

10.3390/molecules24091743 ◽

2019 ◽

Vol 24 (9) ◽

pp. 1743 ◽

Cited By ~ 3

Author(s):

Qinghua Yang ◽

Weili Zhang ◽

Jing Li ◽

Xiangwei Gong ◽

Baili Feng

Keyword(s):

Physicochemical Properties ◽

Nutritional Value ◽

Average Chain Length ◽

Peak Time ◽

Starch Granules ◽

Biotic And Abiotic Stresses ◽

Average Molar Mass ◽

Bimodal Size Distribution ◽

Relative Crystallinity ◽

Pasting Temperature

Proso and foxtail millets are widely cultivated due to their excellent resistance to biotic and abiotic stresses and high nutritional value. Starch is the most important component of millet kernels. Starches with different amylose contents have different physicochemical properties. In this study, starches in proso (non-waxy and waxy) and foxtail millets (non-waxy and waxy) were isolated and investigated. All the starch granules had regular polygonal round shapes and exhibited typical “Maltese crosses”. These four starches all showed bimodal size distribution. The waxy proso and foxtail millets had higher weight-average molar mass and branching degree and lower average chain length of amylopectin. These four starches all presented A-type crystallinity; however, the relative crystallinity of waxy proso and foxtail millets was higher. The two waxy millets had higher onset temperature, peak temperature, conclusion temperature, and gelatinization enthalpy. However, the two non-waxy millets had higher setback viscosity, peak time, and pasting temperature. The significantly different physicochemical properties of waxy and non-waxy millet starches resulted in their different functional properties.

Download Full-text

Physicochemical Properties of C-Type Starch from Root Tuber of Apios fortunei in Comparison with Maize, Potato, and Pea Starches

Molecules ◽

10.3390/molecules23092132 ◽

2018 ◽

Vol 23 (9) ◽

pp. 2132 ◽

Cited By ~ 7

Author(s):

Juan Wang ◽

Ke Guo ◽

Xiaoxu Fan ◽

Gongneng Feng ◽

Cunxu Wei

Keyword(s):

Physicochemical Properties ◽

Water Solubility ◽

Amylose Content ◽

Potato Starch ◽

Hierarchical Cluster ◽

Lamellar Thickness ◽

Relative Crystallinity ◽

Apparent Amylose Content ◽

Root Tuber ◽

Gelatinized Starch

The dry root tuber of Apios fortunei contained about 75% starch, indicating that it is an important starch resource. Starch displayed spherical, polygonal, and ellipsoidal granules with central hila. Granule sizes ranged from 3 to 30 μm with a 9.6 μm volume-weighted mean diameter. The starch had 35% apparent amylose content and exhibited CA-type crystalline structure with 25.9% relative crystallinity. The short-range ordered degree in the granule external region was approximately 0.65, and the lamellar thickness was approximately 9.6 nm. The swelling power and water solubility began to increase from 70 °C and reached 28.7 g/g and 10.8% at 95 °C. Starch had typical bimodal thermal curve in water with gelatinization temperatures from 61.8 to 83.9 °C. The 7% (w/w) starch-water slurry had peak, hot, breakdown, final, and setback viscosities of 1689, 1420, 269, 2103, and 683 mPa s, respectively. Rapidly digestible starch, slowly digestible starch, and resistant starch were 6.04%, 10.96%, and 83.00% in native starch; 83.16%, 15.23%, and 1.61% in gelatinized starch; and 78.13%, 17.88%, and 3.99% in retrograded starch, respectively. The above physicochemical properties of A. fortunei starch were compared with those of maize A-type starch, potato B-type starch, and pea C-type starch. The hierarchical cluster analysis based on starch structural and functional property parameters showed that A. fortunei and pea starches had similar physicochemical properties and were more related to maize starch than potato starch.

Download Full-text

Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit

Molecules ◽

10.3390/molecules23092312 ◽

2018 ◽

Vol 23 (9) ◽

pp. 2312 ◽

Cited By ~ 6

Author(s):

Zheng Li ◽

Ke Guo ◽

Lingshang Lin ◽

Wei He ◽

Long Zhang ◽

...

Keyword(s):

Physicochemical Properties ◽

Water Solubility ◽

Amylose Content ◽

Starch Content ◽

Banana Fruit ◽

Gelatinization Temperature ◽

Relative Crystallinity ◽

Apparent Amylose Content ◽

Gelatinized Starch ◽

Green Banana

Green banana fruit is an important starch resource that consists of flesh and peel. The physicochemical properties of flesh starch have been widely studied; however, those of peel starch have hardly been studied, leading to the waste of peel. In this study, the physicochemical properties of the starches from the flesh and peel of green banana fruit were investigated and compared. The dry flesh and peel had 69.5% and 22.6% starch content, respectively. The starch had oval and irregular granules with eccentric hila. Their starches had similar bimodal size distribution; the volume-weighted mean diameter was approximate 17 μm, and the peel starch had a slightly smaller granule size than the flesh starch. The maximum absorption wavelength was higher in peel starch than in flesh starch. The apparent amylose content of flesh and peel starch was 21.3% and 25.7%, respectively. The flesh and peel starches both exhibited B-type crystalline structures and had similar relative crystallinity, short-range ordered degrees, and lamellar structures. The swelling power was similar between flesh and peel starches, but the water solubility was higher in peel starch than in flesh starch at 95 °C. The peel starch had a higher gelatinization temperature than flesh starch, but their gelatinization temperature range and enthalpy were similar. Both flesh and peel starches showed a diphasic hydrolysis dynamic, but peel starch had higher resistance to porcine pancreatic α-amylase hydrolysis than flesh starch. The contents of rapidly digestible starch, slowly digestible starch, and the resistant starch of flesh and peel were 1.7%, 4.3%, 94.1% and 1.4%, 3.4%, 95.2%, respectively, for native starch, and 73.0%, 5.1%, 21.9%, and 72.3%, 4.5%, 23.2%, respectively, for gelatinized starch.

Download Full-text

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

Agriculture ◽

10.3390/agriculture11010026 ◽

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.

Download Full-text

Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization

International Journal of Food Engineering ◽

10.1515/ijfe-2021-0186 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Chengyi Sun ◽

Yuqing Hu ◽

Xietian Yu ◽

Zhijie Zhu ◽

Shuai Hao ◽

...

Keyword(s):

High Pressure ◽

Physicochemical Properties ◽

Particle Diameter ◽

Amorphous Region ◽

Rice Starch ◽

Crystalline Region ◽

High Pressure Homogenization ◽

Relative Crystallinity ◽

Ultra High Pressure ◽

Starch Nanoparticles

Abstract Native rice starches were treated with five periods of ultra-high pressure homogenization (UHPH) under each of 60, 80, 100, 120, 140 and 160 MPa, respectively. The morphological, structural and physicochemical properties of starches treated with UHPH were examined. The mean particle diameter of starch nanoparticles ranged between 154.20 and 260.40 nm. SEM revealed that the granular amorphous region of starch granules was damaged under pressures between 60 and 80 MPa, and the crystalline region was further destroyed under pressures as high as 100–160 MPa. DSC demonstrated that the gelatinization temperatures and enthalpies of nanoparticles reduced. The relative crystallinity reduced from 22.90 to 13.61% as the pressure increased. FTIR showed that the absorbance ratio at 1047/1022 cm−1 decreased, and increased at 1022/995 cm−1. RVA results indicated that the viscosity of starch samples increased between 60 and 120 MPa, and the reverse effect was observed under 140 and 160 MPa.

Download Full-text

The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla)

Food Chemistry ◽

10.1016/j.foodchem.2018.09.004 ◽

2019 ◽

Vol 274 ◽

pp. 274-280 ◽

Cited By ~ 24

Author(s):

Yana Cahyana ◽

Evelyn Wijaya ◽

Tien Siti Halimah ◽

Herlina Marta ◽

Edy Suryadi ◽

...

Keyword(s):

Physicochemical Properties ◽

Musa Acuminata ◽

Banana Flour ◽

Green Banana ◽

Slowly Digestible Starch

Download Full-text

Hierarchical Structure, Gelatinization, and Digestion Characteristics of Starch from Longan (Dimocarpus longan Lour.) Seeds

Molecules ◽

10.3390/molecules23123262 ◽

2018 ◽

Vol 23 (12) ◽

pp. 3262

Author(s):

Ziman Hu ◽

Lei Zhao ◽

Zhuoyan Hu ◽

Kai Wang

Keyword(s):

Amylose Content ◽

Level Structure ◽

Degree Of Polymerization ◽

Raw Starch ◽

Relative Crystallinity ◽

Digestion Process ◽

Gelatinized Starch ◽

Multi Level ◽

Longan Seed ◽

Type Crystal

Starch was isolated from longan seeds of three widely distributed cultivars (Chuliang, Shixia, and Caopu) in China. Comparisons of the multi-level structure of the starch of longan seeds among various cultivars were made, and the relations between these structural and property characteristics are discussed. The isolated starch, accounting for 44.9–49.5% (w/w) in longan seeds, had an oval or an irregular polygonal shape with a smooth surface. Their chain-length distributions (CLDs) varied with longan cultivar; Chuliang showed a larger proportion of longer amylopectin chains with a degree of polymerization (DP) 30~100. This is attributed to the slightly higher relative crystallinity of Chuliang longan seed starch. Apparent differences were also detected in amylose structure. Caopu showed a higher amylose content than Chuliang and Shixia, resulting in its lower gelatinization temperatures and enthalpy change. All longan seed starch had a typical A-type crystal structure with relative crystallinity ranging 28.6–28.9%. For raw starch, Caopu showed the lowest digestion rate, followed by Chuliang; Shixia showed the highest. This is because Caopu had the highest amylose content. Chuliang had a more intact structure than Shixia, as suggested by its higher crystallinity, although they had similar amylose content. After being fully gelatinized, all starch showed a similar digestion process, indicating that the digestibility of gelatinized starch does not differ with starch source or structure.

Download Full-text

Development of Caryopsis and Starch Physicochemical Properties in Different Grain Positions of Wheat Spikelets

10.21203/rs.3.rs-763584/v1 ◽

2021 ◽

Author(s):

Leilei Wang ◽

Xurun Yu ◽

Yong Zhang ◽

Yunfei Wu ◽

Fei Xiong

Keyword(s):

Amino Acid ◽

Physicochemical Properties ◽

Amylose Content ◽

Double Helix ◽

Structural Characteristics ◽

Starch Content ◽

Total Amino Acid ◽

Degree Of Hydrolysis ◽

Relative Crystallinity ◽

Apparent Amylose Content

Abstract Background: Spikelets at different spike positions and the caryopsis at different grain positions grow and develop differently. The caryopsis development and physicochemical properties of starch at different grain positions (the first, second, and third grain positions: G1, G2, and G3) of wheat spikelets were investigated in this study. Results: During the development process, the thickness of both dorsal and abdomen pericarp 8 days after anthesis (DAA) followed the sequence G2 < G1 < G3. However, at 14 DAA the thickness followed the dorsal sequence of G1 < G2 < G3 and the abdomen sequence of G2 < G1 < G3. At 20 and 30 DAA, no difference existed in the pericarp thickness of each grain. The accumulation quantities before 20 DAA varied with starch and protein of endosperm cell in the order G1 > G2 > G3. In mature caryopsis, the caryopsis size and weight indicate that G1 = G2 > G3. The starch content followed the order G1 > G2 > G3, while the essential amino acid, the total amino acid, and the protein content followed the order G2 > G1 > G3. The apparent amylose content followed the sequence G3 > G2 > G1, and A-type starch content followed G3 > G1 > G2. The amorphous ratio followed the order G2 > G1 > G3, whereas the double-helix ratio and the relative crystallinity exhibited the opposite trend. The order of the final degree of hydrolysis through AAG, PPA, and HCL was G2 > G1 > G3. Conclusions: The different material contents were possibly due to the short development time of caryopsis, and the difference in starch physicochemical properties between G2 and the other grain positions might be related to the components and structural characteristics of starch.

Download Full-text