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

Molecules ◽  
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.

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

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2132 ◽  
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.

scholarly journals Effect of Jackfruit Seed Starch (Artocarpus heterophyllus) Microstructure on Properties and Characteristics of Fried Battered Product

2017 ◽  
Vol 15 (12) ◽  
pp. 879-892
Author(s):  
Rossaporn JIAMJARIYATAM
Keyword(s):  
Amylose Content ◽  
Descriptive Analysis ◽  
Crystal Form ◽  
Oil Absorption ◽  
Chemical Quality ◽  
Relative Crystallinity ◽  
Physical Chemical ◽  
Acceptance Levels ◽  
Sensory Descriptive Analysis ◽  
Type Crystal

The objective of this research was to study the effect of the ratio between wheat flour (WF) and jackfruit seed starch (JS) on the physical, chemical quality and sensory characteristics of batter coating. The ratio of WF to JS used in the study to make batter coating were 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100. The WF and JS exhibited the “A-type” crystal form. Increasing JS content in the starch mixture was found to increase amylose content and relative crystallinity significantly. The amount of oil absorption in the battered product decreased significantly with increasing amylose content. The microstructure of the batter coating differed significantly depending on the ratio of WF to JS from 100: 0, 80: 20, 60: 40, 40: 60, 20: 80 and 0: 100. Higher JS content in the batter provided greater homogeneity with a fine starch network and less porosity. In terms of sensory descriptive analysis, adding JS resulted in increased hardness and crispness, but significantly decreased brittleness, puffiness, oiliness and oil coating (p ≤ 0.05). It was found that the highest acceptance levels of batter used the ratio of WF to JS of 50:50 which obtained the highest score in appearance, color, taste, flavor, texture and overall preference.

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

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2312 ◽  
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.

HIGHER ORDER CELLULAR AUTOMATA

2005 ◽  
Vol 08 (02n03) ◽  
pp. 169-192 ◽  
Author(s):  
NILS A. BAAS ◽  
TORBJØRN HELVIK
Keyword(s):  
Dynamical Systems ◽  
Cellular Automata ◽  
Level Structure ◽  
Higher Order ◽  
New Concepts ◽  
Multi Level

We introduce a class of dynamical systems called Higher Order Cellular Automata (HOCA). These are based on ordinary CA, but have a hierarchical, or multi-level, structure and/or dynamics. We present a detailed formalism for HOCA and illustrate the concepts through four examples. Throughout the article we emphasize the principles and ideas behind the construction of HOCA, such that these easily can be applied to other types of dynamical systems. The article also presents new concepts and ideas for describing and studying hierarchial dynamics in general.

1, 1'-Ferrocenedicarboxylic acid/tetrahydrofuran induced precipitation of calcium carbonate with multi-level structure in water

CrystEngComm ◽  
2021 ◽  
Author(s):  
Lihong Zhou ◽  
Guanghui Wang ◽  
Jie Du ◽  
Qinjiang Zhao ◽  
Xiang Pei
Keyword(s):  
Organic Chemistry ◽  
Calcium Carbonate ◽  
Organic Solvent ◽  
Metal Ions ◽  
Level Structure ◽  
Multi Level

The system of organic solvent and ligand had been successfully applied to regulate the coordination of metal ions in organic chemistry. Inspired by previous works, we had conducted the study...

scholarly journals Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

Polymers ◽  
2021 ◽  
Vol 13 (21) ◽  
pp. 3855
Author(s):  
Basheer Aaliya ◽  
Kappat Valiyapeediyekkal Sunooj ◽  
Chillapalli Babu Sri Rajkumar ◽  
Muhammed Navaf ◽  
Plachikkattu Parambil Akhila ◽  
...  
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
Light Transmittance ◽  
High Yield ◽  
Thermal Treatments ◽  
Relative Crystallinity ◽  
Dry Heat ◽  
Modified Starches ◽  
Starch Gel ◽  
Phosphorous Content

Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to phosphorylation. Upon dual modification of starch with thermal treatments and phosphorylation, the phosphorous content and degree of crosslinking significantly increased (p ≤ 0.05) and was confirmed by the increased peak intensity of P=O and P–O–C stretching vibrations compared to phosphorylated talipot starch in the FT-IR spectrum. The highest degree of crosslinking (0.00418) was observed in the autoclave pretreated phosphorylated talipot starch sample. Thermal pretreatment remarkably changed the granule morphology by creating fissures and grooves. The amylose content and relative crystallinity of all phosphorylated talipot starches significantly decreased (p ≤ 0.05) due to crosslinking by the formation of phosphodiester bonds, reducing the swelling power of dual-modified starches. Among all modified starches, dry-heat pretreated phosphorylated starch gel showed an improved light transmittance value of 28.4%, indicating reduced retrogradation tendency. Pasting and rheological properties represented that the thermal pretreated phosphorylated starch formed stronger gels that improved thermal and shear resistance. Autoclave treatment before phosphorylation of talipot starch showed the highest resistant starch content of 48.08%.

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