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

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.

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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.

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Effect of Dual Modification on the Spectroscopic, Calorimetric, Viscosimetric and Morphological Characteristics of Corn Starch

Polymers ◽

10.3390/polym11020333 ◽

2019 ◽

Vol 11 (2) ◽

pp. 333 ◽

Cited By ~ 9

Author(s):

Ulin Basilio-Cortés ◽

Leopoldo González-Cruz ◽

Gonzalo Velazquez ◽

Gerardo Teniente-Martínez ◽

Carlos Gómez-Aldapa ◽

...

Keyword(s):

Acid Hydrolysis ◽

Short Range ◽

Corn Starch ◽

Morphological Characteristics ◽

Industrial Applications ◽

Peak Time ◽

Starch Granules ◽

Scanning Calorimetry ◽

Pasting Temperature ◽

Ftir And Raman Spectroscopy

The effect of dual modification of corn starch, including hydrolysis and succinylation, were evaluated through peak viscosity (PV) analysis, differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and Raman spectroscopy. This dual modification was shown to increase the reaction efficiency (RE) and degree substitution (DS) compared with starches that were not subjected to acid hydrolysis pretreatment with a 44% and 45% increase respectively. After acid hydrolysis pretreatment, the surface of the corn starch granules exhibited exo-erosion and whitish points due to the accumulation of succinyl groups. The peak viscosity was reduced significantly with the acid hydrolysis pretreatment (between 3 and 3.5-fold decrease), which decreased the pasting temperature and peak time to 20 °C and 100 s respectively. In addition, the dual modification of corn starch altered certain thermal properties, including a reduction in the enthalpy of gelatinization (ΔH) and a higher range of gelatinization (around 6 °C), which may effectively improve industrial applications. Modifications on the FTIR spectra indicated that the dual modification affected the starch crystallinity, while the Raman spectra revealed that the dual modification disrupted the short-range molecular order in the starch. Rearrangement and molecular destabilization of the starch components promoted their granular amphiphilic properties.

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Comparison of Physicochemical Properties of Starches from Nine Chinese Chestnut Varieties

Molecules ◽

10.3390/molecules23123248 ◽

2018 ◽

Vol 23 (12) ◽

pp. 3248 ◽

Cited By ~ 5

Author(s):

Long Zhang ◽

Tianxiang Liu ◽

Guanglong Hu ◽

Ke Guo ◽

Cunxu Wei

Keyword(s):

Physicochemical Properties ◽

Lamellar Structure ◽

Smooth Surface ◽

Weighted Mean ◽

Bimodal Size Distribution ◽

Relative Crystallinity ◽

Chinese Chestnut ◽

Gelatinized Starch ◽

Growing Conditions ◽

Slowly Digestible Starch

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.

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Yield, Grain Quality and Starch Physicochemical Properties of 2 Elite Thai Rice Cultivars Grown under Varying Production Systems and Soil Characteristics

Foods ◽

10.3390/foods10112601 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2601

Author(s):

Wichian Sangwongchai ◽

Kanitha Tananuwong ◽

Kuakarun Krusong ◽

Maysaya Thitisaksakul

Keyword(s):

Physicochemical Properties ◽

Open Field ◽

Grain Quality ◽

Production Systems ◽

Soil Characteristics ◽

Grain Weight ◽

Average Chain Length ◽

Rice Cultivars ◽

Relative Crystallinity ◽

Panicle Number

Rice production systems and soil characteristics play a crucial role in determining its yield and grain quality. Two elite Thai rice cultivars, namely, KDML105 and RD6, were cultivated in two production systems with distinct soil characteristics, including net-house pot production and open-field production. Under open-field system, KDML105 and RD6 had greater panicle number, total grain weight, 100-grain weight, grain size, and dimension than those grown in the net-house. The amounts of reducing sugar and long amylopectin branch chains (DP 25–36) of the RD6 grains along with the amounts of long branch chains (DP 25–36 and DP ≥ 37), A-type starch granules, and average chain length of the KDML105 were substantially enhanced by the open-field cultivation. Contrastingly, the relative crystallinity of RD6 starch and the amounts of short branch chains (DP 6–12 and DP 13–24), B- and C-type granules, and median granule size of KDML105 starch were significantly suppressed. Consequently, the open-field-grown RD6 starch displayed significant changes in its gelatinization and retrogradation properties, whereas, certain retrogradation parameters and peak viscosity (PV) of KDML105 starches were differentially affected by the distinct cultivating conditions. This study demonstrated the influences of production systems and soil characteristics on the physicochemical properties of rice starches.

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Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches

International Journal of Food Engineering ◽

10.1515/ijfe-2014-0115 ◽

2014 ◽

Vol 10 (4) ◽

pp. 657-667 ◽

Cited By ~ 9

Author(s):

Mahsa Majzoobi ◽

Bahareh Saberi ◽

Asgar Farahnaky ◽

Gholamreza Mesbahi

Keyword(s):

Textural Properties ◽

Granular Structure ◽

Morphological Features ◽

Wheat Starch ◽

Peak Time ◽

Starch Granules ◽

Relative Crystallinity ◽

Wheat Starches ◽

Starch Gel ◽

Water Swelling

Abstract The main objective of this study was to compare the characteristics of hydroxypropylated (HP) wheat and oat starches. Higher degree of modification was obtained for HP wheat starch. Hydroxypropylation did not change the morphological features of HP oat starch granules, while it had some effects on the granular structure of HP wheat starch. The relative crystallinity of HP oat starch was higher than that of HP wheat starch. The water swelling and solubility of the HP wheat starch were higher than the HP oat starch. In contrast to HP wheat starch, the HP oat starch gel showed improved textural properties. After hydroxypropylation, peak and breakdown viscosity increased while set back viscosity and peak time decreased. Higher onset, peak and conclusion temperatures, and higher enthalpy of gelatinization were obtained for the HP oat starch. HP wheat starch gel had less syneresis than the HP oat starch.

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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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Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties

Applied Sciences ◽

10.3390/app11073151 ◽

2021 ◽

Vol 11 (7) ◽

pp. 3151

Author(s):

Maria Iji Adakole ◽

Akama Friday Ogori ◽

Julius Kwagh-Hal Ikya ◽

Vincent Upev ◽

Giacomo Sardo ◽

...

Keyword(s):

Crude Protein ◽

Peak Time ◽

Powder Preparation ◽

Overall Acceptability ◽

Fiber Protein ◽

Ginger Powder ◽

Pasting Temperature ◽

Bacteria And Fungi ◽

Mouth Feel ◽

And Control

A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, consistency, taste, and overall acceptability) properties of fermented millet “ibyer” beverage enhanced with ginger powder were investigated. The major experimental stages included assembly of millet flour and ginger powder, preparation of blend formulation, making of “ibyer” beverage blends, and laboratory analysis. The blend involved fermented millet flour (FMF) decreasing, and ginger powder (GP) increasing, by proportions. Results showed noticeable microbiological, pasting, proximate, and sensory differences between blend samples and control. Compared to control, the blend samples obtained reduced bacterial and fungal counts, with increased peak, trough, final, set back viscosities, peak time, and pasting temperature, as well as moisture, ash, crude fat, crude fiber, and crude protein contents, but yet, with decreased sensory appearance, aroma, mouthfeel, taste, and overall acceptability.

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Effects of vacuum soaking on the hydration, steaming, and physiochemical properties of japonica rice

Bioscience Biotechnology and Biochemistry ◽

10.1093/bbb/zbaa068 ◽

2021 ◽

Vol 85 (3) ◽

pp. 634-642

Author(s):

Qiuyun Li ◽

Sen Li ◽

Xiao Guan ◽

Kai Huang ◽

Fengbo Zhu

Keyword(s):

Porous Structure ◽

Water Absorption ◽

Microstructure Analysis ◽

Japonica Rice ◽

Starch Granules ◽

Gelatinization Temperature ◽

Relative Crystallinity ◽

Physiochemical Properties ◽

Essential Step ◽

Density Of Water

ABSTRACT Soaking is an essential step in the processing of various rice products. In this study, the influences of vacuum soaking on hydration, steaming, and physiochemical properties of rice were investigated. Results showed that vacuum soaking accelerated water absorption as well as affected the mobility and density of water protons inside rice during soaking. Vacuum soaking could considerably shorten the optimal steaming time from 58 to 32 min and reduce the adhesiveness of steamed rice. Microstructure analysis of rice revealed that porous structure was formed on rice surface and the arrangement of starch granules became loosened after vacuum soaking. Moreover, vacuum soaking slightly reduced the relative crystallinity of rice starches without altering the crystalline type. The gelatinization temperature as well as the peak and trough viscosity was also decreased after vacuum soaking. Our study suggested that vacuum soaking was conducive to improve the soaking and steaming properties of rice.

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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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