Browse
Submit Data
Databases
API
Help

Dataset Information

32 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization.

ABSTRACT: Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.

SUBMITTER: Xu F

PROVIDER: S-EPMC8156876 | biostudies-literature |

REPOSITORIES: biostudies-literature

ACCESS DATA

Json Xml

Similar Datasets

Structural characterization and physicochemical properties of grain amaranth starch

Project description: Not available

| S-EPMC11375243 | biostudies-literature

Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch.

Project description:The aim of this study was to evaluate the effect of the temperature (15 or 45 °C) and the duration (15-120 min) of the modification process on the selected physicochemical, thermal, and rheological properties of phosphorylated potato starch. The modified starches contained 93.6-98.2 mg P/100 g (dry weight basis, d.w.b.). Phosphorylation caused color changes with a total color difference between the starches below 0.55, but these changes were less than those that were recognizable by the human eye. The thermal analysis showed two opposite processes appearing during the modification: the loosening of the structure (dominant among starches obtained at 15 °C) and the strengthening of the structure (dominant among starches obtained at 45 °C). The higher phosphorylation temperature reduced native starch recovery from 140% to 87-116% and increased the hysteresis loop area from -169 to 1040. All of the pastes made from the modified starches showed a weaker tendency for retrogradation (during 21 days of storage) than native starches. The results of the regression analysis conducted between the properties of the starch pastes obtained at 45 °C indicated that the modification time appeared to be a better indicator of the rate of modification progress than the phosphorus content. The PCA (principal component analysis) results made it possible to distinguish starch phosphates obtained at 15 °C from those obtained at 45 °C and those from natural starch.

| S-EPMC8347770 | biostudies-literature

Insight into multi-scale structural evolution during gelatinization process of normal and waxy maize starch.

Project description:By using a mimicked heating with ex-situ liquid nitrogen flash freezing method, multi-scale structural evolution behaviors of normal maize starch (NMS) and waxy maize starch (WMS) during gelatinization process were studied. The results from SEM, X-ray diffraction (XRD), FTIR/solid state NMR spectroscopy and small angle X-ray scattering (SAXS) showed that NMS and WMS exhibited differently structural evolution behavior during gelatinization process. As the temperature increase, the proportion of the NMS granules with cavity gradually increased, while after heating beyond (peak gelatinization temperature (Tp) + conclusion gelatinization temperature (Tc))/2 the disappearance of starch granule integrity occurred for WMS. The relative crystallinity of NMS declined from 32.8 to 15.26% gradually, as that of WMS declined from 42.43 to 13.09% with a sharply descent when heated beyond (Tp + Tc)/2. The loss of short-range order structure of NMS and WMS showed same trends according to FTIR and NMR. Semicrystalline lamellae of NMS became thinner gradually while that of WMS showed an apparently narrowing after heating beyond (Tp + Tc)/2. These results suggest that the destruction of double helix in amylopectin structure had greatly influence on the larger scale structure of starch samples. This strategy is important for thorough understanding and profiting starch-based food processing.Supplementary informationThe online version contains supplementary material available at 10.1007/s13197-022-05520-2.

| S-EPMC9525508 | biostudies-literature

Structural, Physicochemical, and Functional Properties of Electrolyzed Cassava Starch.

Project description:Cassava starch was oxidized using the electrolysis system. Sodium chloride was added to this system at various concentrations from 0.5 to 5.0 % (w/v). The whiteness of modified starches proportionally increased based on the NaCl concentration and human eyes could recognize the difference of color. Under treatment, dents occurred on the surface of starch granule. Concentration of carbonyl and carboxyl groups was increased compared to native starch. Based on X-ray diffraction pattern, oxidized starch kept its A-type. Besides, the ratios of alpha-helix/amorphous regions remained indicating oxidation reaction mainly subjected on amorphous region. Intrinsic viscosity was used to indirectly calculate the average molecular weight of sample. Furthermore, results showed that average molecular weight was significantly reduced (from 2.09-fold to 13.22-fold) based on the reacting NaCl concentration. The increase of NaCl content related to the increase of retrogradation of treated starches. At various temperatures (30-95°C), swelling factor and clarity reflected negative and positive correlations to NaCl concentration.

| S-EPMC6525864 | biostudies-literature

Different Reactivity of Raw Starch from Diverse Potato Genotypes.

Project description:Potato starch is one of the most important renewable sources for industrial manufacturing of organic compounds. Currently, it is produced from mixed potato varieties that often are harvested from different fields. Meanwhile, tuber starches of various potato breeds differ in their crystallinity, granule morphology, and other physical and chemical parameters. We studied the reactions of raw potato starches of different origins to chemical and biochemical reactions typically used for industrial starch modification. The results clearly demonstrate that there is a significant difference in the reactivity of the starches of different potato genotypes. While the main products of the transformations are the same, their preparative yields differ significantly. Thus, tuber starch of certain potato varieties may be more suitable for specific industrial purposes. Starch reactivity may potentially be a phenotypical trait for potato breeding to obtain potato starches for various industrial applications.

| S-EPMC7795658 | biostudies-literature

Correlation analysis on physicochemical and structural properties of sorghum starch.

Project description:This manuscript analyzed physicochemical and structural properties of 30 different types of sorghum starches based on their apparent amylose content (AAC). Current results confirmed that sorghum starch exhibited irregular spherical or polygonal granule shape with 14.5 μm average particle size. The AAC of sorghum starch ranged from 7.42 to 36.44% corresponding to relative crystallinities of 20.5 to 32.4%. The properties of enthalpy of gelatinization (ΔH), peak viscosity (PV), relative crystallinity (RC), degree of double helix (DD), degree of order (DO), and swelling power (SP) were negatively correlated with AAC, while the cool paste viscosity (CPV) and setback (SB) were positively correlated with AAC. Correlations analyzed was conducted on various physicochemical parameters. Using principal component analysis (PCA) with 20 variables, the difference between 30 different types of sorghum starch was displayed. Results of current study can be used to guide the selection and breeding of sorghum varieties and its application in food and non-food industries.

| S-EPMC9873550 | biostudies-literature

Investigating starch gelatinization through Stokes vector resolved second harmonic generation microscopy.

Project description:The changes of the morphology during heating and the degree of crystallinity of dry and hydrated starch granules are investigated using second harmonic generation (SHG) based Stokes polarimetry. A spatial distribution of various polarization parameters, such as the degree of polarization (DOP), the degree of linear polarization (DOLP), and the degree of circular polarization (DOCP) are extracted and compared with the two dimensional second harmonic (SH) Stokes images of starch granules. The SH signal from hydrated and dry starch on heating differed significantly in DOLP and DOCP values, indicating that hydrated starch has a greater degree of ultrastructural amylopectin disorder. The detail of denaturation and the phase transition of hydrated starch demonstrate the significant influence of thermal processing.

| S-EPMC5382894 | biostudies-literature

Effects of Variety and Growing Location on Physicochemical Properties of Starch from Sweet Potato Root Tuber.

Project description:Three sweet potato varieties with purple-, yellow-, and white-fleshed root tubers were planted in four growing locations. Starches were isolated from their root tubers, their physicochemical properties (size, iodine absorption, amylose content, crystalline structure, ordered degree, lamellar thickness, swelling power, water solubility, and pasting, thermal and digestion properties) were determined to investigate the effects of variety and growing location on starch properties in sweet potato. The results showed that granule size (D[4,3]) ranged from 12.1 to 18.2 μm, the iodine absorption parameters varied from 0.260 to 0.361 for OD620, from 0.243 to 0.326 for OD680 and from 1.128 to 1.252 for OD620/550, and amylose content varied from 16.4% to 21.2% among starches from three varieties and four growing locations. Starches exhibited C-type X-ray diffraction patterns, and had ordered degrees from 0.634 to 0.726 and lamellar thicknesses from 9.72 to 10.21 nm. Starches had significantly different swelling powers, water solubilities, pasting viscosities, and thermal properties. Native starches had rapidly digestible starch (RDS) from 2.2% to 10.9% and resistant starch (RS) from 58.2% to 89.1%, and gelatinized starches had RDS from 70.5% to 81.4% and RS from 10.8% to 23.3%. Two-way ANOVA analysis showed that starch physicochemical properties were affected significantly by variety, growing location, and their interaction in sweet potato.

| S-EPMC8659240 | biostudies-literature

Impacts of nitrogen fertilization rate on the root yield, starch yield and starch physicochemical properties of the sweet potato cultivar Jishu 25.

Project description:In recent years, the sweet potato cultivar Jishu 25 has exhibited good characteristics for starch processing in northern China. The storage root dry matter yields of this cultivar can exceed one ton per mu (1/15 of a hectare) at nitrogen (N) rates of 60-90 kg ha-1 based on soil nutrient content. However, the effect of N fertilizer on the physicochemical properties of starches isolated from this cultivar has not been reported. In order to evaluate these effects, three different N rates, 0 (control, N0), 75 (N1), and 150 kg ha-1 (N2), were selected for a field experiment in 2017. The results showed that N1 exhibited the highest storage root yield and starch yield. Compared to the control group, N fertilizer significantly increased the total starch content while no significant difference was found in these between the N1 and N2 groups. The amylose (AM) content was highest in the N2 group and lowest in the N0 group. In addition, N fertilizer exhibited no significant effects on the values of [D(v, 0.9)], D [4, 3] and D [3, 2]. Compared to the control group, N1 demonstrated significantly higher setback viscosity (SV), while N2 showed significantly higher peak viscosity (PV), cold paste viscosity (CPV) and SV. However, there were no significant differences in the hot paste viscosity (HPV), peak time and pasting temperature between the N1 and N2 groups. For the thermal properties of starch, there were no significant differences in peak temperature (Tp), conclusion temperature (Tc) or gelatinization enthalpy (?H) between the N1 and N2 groups. Overall, for the starch samples of cultivar Jishu 25, N fertilizer exerts significant effects on the starch content, AM content and viscosity properties but little effect on the particle size distribution and ?H. 75 kg N ha-1 can easily lead to substantial planting benefits from the high storage root yield, dry matter yield and total starch content of this cultivar.

| S-EPMC6705776 | biostudies-literature

Physicochemical, structural and functional properties of native and irradiated starch: a review.

Project description:The world population has crossed seven billion and such a huge population has increased the pressure and considerably affects our ability to feed ourselves. It has now emerged as a new challenge for policy makers, food scientists and other associated people to make food available to everyone. To achieve this, underutilized crops/plants that act as good sources of starch need to be explored. Starch in its native form have certain limitations in its functional properties to be used for different applications. Therefore, it becomes important to explore certain technologies which could be used for modification of properties of starch. During the last decades gamma irradiation has emerged as an efficient processing technique for the modification of starch when compared to the other available processes. This review, aims to summarize the effects of gamma irradiation on various properties of starch such as physicochemical and rheological properties, functional characteristics, thermal behaviour etc. so as to make the starch suitable for various applications in different industries including the food industry.

| S-EPMC6400748 | biostudies-literature

OmicsDI is part of the ELIXIR infrastructure

OmicsDI is an Elixir interoperability service. Learn more ›

Tweets

OmicsDI Databases

PRIDE
PeptideAtlas
MassIVE
JPOST Repository
Physiome Model Repository

EGA
EVA
ENA
LINCS
PAXDB
Cell Collective

MetaboLights
Metabolomics Workbench
MetabolomeExpress
GNPS
BioModels
FAIRDOMHub

ArrayExpress
dbGaP
ExpressionAtlas
GEO
NODE

Information

Databases
Help
API
Contact us
Code on GitHub
Terms of use
Submit Data