Effect of emulsifiers on complexation and functional properties of oxidized white sorghum (Sorghum bicolor) starch

The effect of addition of three commonly used emulsifiers namely GMS (glycerol monostearate), SSL (sodium stearoyl lactylate) and DATEM (diacetyl tartaric acid esters of monoglycerides) on complexation, thermal, pasting and textural properties of OWSS (oxidized white sorghum starch) was studied. The study is of interest as both oxidized starches and emulsifiers are present as co-ingredients in different food products and thus their complexation could affect the textural characteristics of foods. The complexation index (CI) reduced on oxidation of sorghum starch. The CI for native white sorghum starch (NWSS) was in the order GMS > SSL > DATEM whereas for OWSS, CI was in the order GMS > SSL > DATEM. Presence of emulsifiers significantly reduced gelatinization enthalpies of starches. Types I and II amylose–lipid complexes were observed in NWSS and OWSS on addition of GMS. Pasting temperature of NWSS increased while peak viscosity reduced on addition of SSL and GMS. Cold paste and setback viscosities of OWSS increased significantly (p ≤ 0.05) on addition of emulsifiers. Emulsifiers reduced firmness and rupture strength of NWSS and OWSS gels. Increase in firmness of gels on storage increased in NWSS and decreased in OWSS on addition of emulsifiers. Elasticity of OWSS on cold storage was higher in the presence of SSL and GMS.     

Kinetics of starch digestion and functional properties of twin-screw extruded sorghum

The time-course of starch digestion in twin-screw extruded milled sorghum grain was investigated using an in-vitro procedure based on glucometry. The sorghum grains were hammer-milled, and extruded at three levels each of moisture and screw speed. Irrespective of the extrusion conditions, extruded and non-extruded milled sorghum grain exhibited monophasic digestograms, and the modified first-order kinetic and Peleg models adequately described the digestograms. Extrusion increased the rate of digestion by about ten times compared with non-extrudates. Starch gelatinisation varied in the extrudates, and microscopy revealed a mixture of raw, gelatinised and destructured starch and protein components in the extrudates. Starch digestion parameters significantly (p < 0.05) correlated with extruder response and various functional properties of the extrudates. Extrusion conditions for maximum starch gelatinisation in milled sorghum grain for fastest digestion as an efficient animal feed were interpolated, as well as the conditions for directly-expanded extrudates with potential for human food, where minimum starch digestion is desired.     

Properties of field-sprouted sorghum and its performance in ethanol production

The objective of this research was to investigate physicochemical and biochemical characteristics of field-sprouted grain sorghum and its fermentation performance in ethanol production. Five field-sprouted grain sorghum varieties, which received abnormally high rainfall during harvest, were used in this study. Enzyme activities, microstructure, flour pasting properties, kernel hardness, kernel weight, kernel size, flour size and particle distribution of field-sprouted grain sorghum were analyzed. The effect of germination (i.e., sprouting) on conversion of grain sorghum to ethanol was determined by using a laboratory dry-grind ethanol fermentation procedure. Sprouted sorghum had increased α-amylase activity; degraded starch granules and endosperm cell walls; decreased kernel hardness, kernel weight, kernel size, and particle size; and decreased pasting temperature and peak and final viscosities compared with non-sprouted grain sorghum. The major finding is that the time required for sprouted sorghum to complete fermentation was only about half that of non-sprouted sorghum. Also, ethanol yield from sprouted sorghum was higher (416–423 L/ton) than that from non-sprouted sorghum (409 L/ton) on a 14% moisture basis.     

蔗糖合成酶(SUS)基因的SNP标记开发及其与淀粉性状的关联分析

通过直接测序法获得玉米亲本(H21和紫糯96-619)sus1基因全长序列并进行亲本间序列比对,得到120个SNP位点,通过高分辨率熔解曲线(HRM)对300个近等基因系H21 BC5F2:3进行SNP位点分型,并将后代的基因型与群体的直链淀粉含量和淀粉糊化特性进行关联分析。结果表明,marker 31与直链淀粉含量和淀粉崩解值、峰值时间、糊化特性均连锁紧密;marker 17与直链淀粉含量和淀粉的峰值时间、淀粉最终黏度均连锁紧密;marker12与直链淀粉含量、淀粉的峰值时间连锁紧密。     

Properties of starch and dietary fibre in raw and processed quinoa (Chenopodium quinoa,Willd) seeds

We investigated certain properties of starch in raw and in heat-treated samples of quinoa, properties that are of importance to the nutritional quality of an infant food currently being developed. Scanning electron microscopy of the starch in raw seeds showed polygonal granules (0.6 to 2.0 µm diameter) to be present both singly and as spherical aggregates. Thermograms (DSC) of the flours showed one transition phase for gelatinisation of the starch and another for the amylose-lipid complex. The gelatinisation temperature of the starch was 67°C. Cooked samples manifested the highest degree of gelatinisation (97%), followed by the drum-dried (96%) and autoclaved (27%) samples. Separation of the starch on a SEPHAROSE CL-2B column showed the quinoa starch to be affected by the heat treatment, manifesting changes in the degree and extent of degradation. The amylograph viscosity of the quinoa flour showed no distinct peak for pasting, but the viscosity remained constant after gelatinisation. Cooking and autoclaving modified the viscosity of the paste. The drum-dried sample manifested a higher initial viscosity at 25°C. Thein vitro digestibility of raw quinoa starch determined by incubation for 60 min with -amylase was 22%, while that of autoclaved, cooked and drum-dried samples was 32%, 45% and 73%, respectively. Saponins did not affect the digestibility of the starch, though they tended to increase the amylograph viscosity. The total dietary fibre content in the cooked sample (11.0%) was significantly lower than that in the autoclaved (13.2%), drum-dried (13.3%) or raw samples (13.3%), while the insoluble dietary fibre fraction in the samples did not change with heat treatment. However, as compared with that of raw quinoa, the soluble dietary fibre fraction was reduced significantly both by cooking (0.9%) and by autoclaving (1.0%).     

Effects of glutelin and globulin on the physicochemical properties of rice starch and flour

The effect of two rice endosperm proteins, glutelin and globulin, on the physicochemical properties of rice starch and flour was investigated. Albumin, globulin, prolamin and glutelin were sequentially extracted from defatted rice flour with de-ionised water, 1.5 M NaCl, propan-2-ol and 0.1 M NaOH, respectively, followed by dialysis and lyophilisation. Globulin and glutelin were then added to pure rice starch at various concentrations, separately and together, and the pasting and textural properties of mixtures were analysed by the Rapid Visco Analyser (RVA) and TA-XT2 textural analyser, respectively. The presence of glutelin in rice starch caused an increase in pasting temperature but a decrease in the viscosity parameters of the starch paste. The concentration of glutelin was also positively correlated with the hardness and adhesive properties of the starch gel. The presence of globulin, on the other hand, resulted in a decrease in all the pasting and textural parameters except gel hardness and the changes were linearly correlated with the concentration of the protein for most of the physical parameters. When the two proteins were added to rice starch together, the outcomes in pasting and textural properties were generally dependent upon the relative concentrations of the two proteins, but were also influenced by the presence of the other two protein fractions, albumin and prolamin. The presence of globulin initially accelerated the rate of water absorption by starch during cooking while the presence of glutelin slowed it down, but in both cases, the ultimate amount of water absorbed was significantly lower than that by pure starch. The contrasting effects of the different protein fractions mean that it might be possible to manipulate the textural properties of rice starch and flour to achieve desirable sensory outcomes by varying the proportions of the protein fractions in product formulations.     

Effects of Starch Gelatinisation on the Thermal,Dielectric and Rheological Properties of Extruded Corn Masa

The effects of processing on starch gelatinisation of corn masa prepared by extrusion were monitored by observing the changes in thermal diffusivity, starch crystallinity, peak viscosity and the differential dissipation factor (DDF). The results show that there is a threshold processing temperature (Tc), about 80 °C, above and below which different behaviour patterns for the measured properties are observed. The thermal diffusivity, starch crystallinity and the position of a peak in the DDF have a maximum at approximately Tc=80 °C. The peak viscosity decreases monotonically for Tc up to 80 °C and then remains constant. On the bases of textural characteristics of masa and tortilla, this work indicates that the degree of starch gelatinisation in the extruded masa is optimum at temperatures at approximately 80 °C where the room temperature thermal diffusivity and differential dissipation factors have maximum values. Textural analysis made in tortillas with masas prepared at various temperatures support the above conclusions.     

播期对不同筋力型小麦品种淀粉糊化特性的影响

为了研究播期对小麦淀粉品质的影响,2006-2007年度以4个不同筋力型小麦品种(强筋小麦品种豫麦34、中筋品种兰考矮早八和豫麦49、弱筋品种豫麦50)为试验材料,采用分期播种的方式研究了不同播期对小麦淀粉糊化特性的影响.结果表明,基因型和播期对小麦淀粉糊化参数均有一定的影响.不同品种比较,弱筋品种豫麦50的主要黏度参数如峰值黏度、低谷黏度和最终黏度显著小于中筋品种和强筋品种;中筋品种兰考矮早八的糊化温度、峰值黏度、低谷黏度及最终黏度与豫麦34和豫麦49的差异亦达到显著水平.从播期影响看,兰考矮早八、豫麦34和豫麦50的峰值黏度、低谷黏度和最终黏度均以晚播(11月5日)处理的最低,与其他播期间差异达5%显著水平,表明在河南生态条件下晚播(11月份播种)导致淀粉品质变差,但品种之间表现有一定的差异.除豫麦49外,各品种处理间主要黏度参数间的差异与灌浆期间气象条件有关,较高日均温对小麦淀粉黏度影响较大.     

Effect of annealing from traditional nixtamalisation process on the microstructural,thermal, and rheological properties of starch and quality of pozole

Eleven maize landraces were evaluated for pozole quality. The microstructural, thermal and rheological properties of annealed starch granules determine most of the quality of pozole. Annealed starch in traditional nixtamalisation has an important role in increasing gelatinisation onset (To), peak (Tp) and final (Tf) temperatures; peak, setback and final viscosity as well as the stability of the starch granule, all of which significantly affect pozole quality. Annealed starch in Cacahuacintle nixtamal (pozole end-use) increased temperatures To, Tp and Tf by >5.2, >3.8 and >4.1 °C respectively, and narrowed the range Tf − To from 13.78 to 12.62 °C. The enthalpy was reduced from 6.76 to 5.85 J/g, while the nixtamal starch in tortilla maize landraces presented fewer annealing effects. The annealing effect in nixtamal starch seems to stabilize the starch granules and avoid their collapse, compared to native starch, as shown by the X-ray diffraction peak intensity and pattern that is similar to unprocessed maize. Starch in nixtamal changes from Type A to Type V pattern in pozole. Kernel physical parameters, although important, affected the quality to a lesser extent, with the exception of the flotation index. Cacahuacintle maize landrace showed the best quality and yield as well as a short pozole cooking time.     

Effect of annealing from traditional nixtamalisation process on the microstructural,thermal, and rheological properties of starch and quality of pozole

Eleven maize landraces were evaluated for pozole quality. The microstructural, thermal and rheological properties of annealed starch granules determine most of the quality of pozole. Annealed starch in traditional nixtamalisation has an important role in increasing gelatinisation onset (To), peak (Tp) and final (Tf) temperatures; peak, setback and final viscosity as well as the stability of the starch granule, all of which significantly affect pozole quality. Annealed starch in Cacahuacintle nixtamal (pozole end-use) increased temperatures To, Tp and Tf by >5.2, >3.8 and >4.1 °C respectively, and narrowed the range Tf − To from 13.78 to 12.62 °C. The enthalpy was reduced from 6.76 to 5.85 J/g, while the nixtamal starch in tortilla maize landraces presented fewer annealing effects. The annealing effect in nixtamal starch seems to stabilize the starch granules and avoid their collapse, compared to native starch, as shown by the X-ray diffraction peak intensity and pattern that is similar to unprocessed maize. Starch in nixtamal changes from Type A to Type V pattern in pozole. Kernel physical parameters, although important, affected the quality to a lesser extent, with the exception of the flotation index. Cacahuacintle maize landrace showed the best quality and yield as well as a short pozole cooking time.     

播期和密度对不同玉米品种淀粉糊化特性和子粒品质的影响

以农大108和青农105为材料,设置3个播期和6个密度处理,研究播期和密度对两个玉米品种淀粉糊化特性和子粒品质的影响。结果表明,品种间比较,淀粉峰值黏度、谷值黏度、崩解值、回复值、峰值时间、糊化温度差异显著;播期对糊化特征值及子粒淀粉、蛋白质含量的影响较大,密度的影响较小。晚播条件下,峰值黏度和谷值黏度显著升高,糊化温度显著降低;中播条件下,淀粉含量最低,蛋白质含量最高。因此,试验播期范围内,晚播有利于改良淀粉糊化特性,适期播种有利于改良子粒品质。     

Acetylation of intact white rice grains to alter the physicochemical properties

The effect of acetylation of milled rice grains of selected varieties (TDK 8, YRW 4, Reiziq, Amber 33, and SHZ 2) with varying apparent amylose contents (3.8–26.6%) on their physicochemical properties was investigated. Milled rice samples were treated with different acetic anhydride concentrations (0.004–0.04 g per 100 g of milled rice samples in 225 mL of water). Results showed that glutinous (TDK 8), very low amylose (YRW 4) and low amylose containing varieties (Reiziq) were prone to acetylation even with 0.004 g of acetic anhydride. X-ray diffraction patterns showed an increase in the crystallinity in acetylated samples and formation of V-type crystals, suggesting the possible interaction of acetic anhydride with starch. Acetylation of rice grains resulted in reduced peak and final viscosities and gel strength, particularly in glutinous (TDK 8) and very low amylose (YRW 4) rice. Differential calorimetric study showed that acetic anhydride treatment resulted in reduced thermal transition temperatures and enthalpy of all varieties. Although increase in the retrogradation thermal temperatures was observed, the enthalpy of retrogradation was reduced with increasing acetylation, suggesting that the extent of starch retrogradation was lower in all varieties with more prominent reduction in the glutinous type. Furthermore, the texture of cooked acetic anhydride treated rice grains was less hard and showed more adhesiveness. This study demonstrated that the acetylation of rice grains (instead of flour) was successfully achieved, showing the potential of applying acetylation to alter the textural, pasting, thermal and retrogradation properties of rice.     

青藏高原青稞的淀粉特性

为给优质专用青裸品种的选育提供淀粉特性方面的参考依据,对122份来自青藏高原的青稞品种（系）的总淀粉含量和直链淀粉含量以及淀粉粘度性状进行了测定,并对这些品质性状进行了相关性分析和评价。结果表明,供试材料的淀粉特性差异较大,总淀粉含量变幅为51.26％～66．70％,平均59．89％;峰值粘度变幅为194～1135BU,平均710BU;直链淀粉含量和峰值粘度间存在极显著的相关性。在供试材料中,NB63—1、藏青80、康青3号等5个品种的总淀粉含量都超过了65％;北青三号和阿青4号的直链淀粉含量小于15%;而康青6号、拉萨勾芒等4个品种的直链淀粉含量在29％以上;NB63—1、康青3号、北青6号等4个品种的糊化温度在59℃以下,峰值粘度又都在1000BU以上。这些品种可用作未来优质专用青稞选育的种质材料。     

Formulating low glycaemic index rice flour to be used as a functional ingredient

Amylose and resistant starch (RS) content in rice flour were manipulated. The experiment was conducted using a full factorial design. Rice flour with average amylose content of 20 and RS content of 0.5 g/100 g dry sample was fortified with pure amylose from potato and high RS modified starch to reach the final amylose content of 30, 40 and 50 and RS content of 2, 4 and 6 g/100 g dry sample. The fortified rice flours were examined for their gelatinisation properties, in-vitro enzymatic starch digestion and gel textural properties. It was found that amylose and RS significantly affect all the fortified rice flour properties (p < 0.05). High amylose and RS improved starch digestion properties, reducing the rate of starch digestion and lowering the glycaemic index (GI) values. Amylose had a more pronounced effect on the fortified rice starch properties than RS. In this study, the fortified rice flour which contained amylose and RS of approximately 74 and 9 g/100 g dry sample respectively was used to produce rice noodles. The noodles exhibited low GI values (GI < 55). However, amylose and RS affected the textures of rice noodles providing low tensile strength and break distance (extensibility).     

Effect of a gibberellin-biosynthesis inhibitor treatment on the physicochemical properties of sorghum starch

Inhibition of plant growth by Trinexapac-ethyl, TE, a gibberellin-biosynthesis inhibitor, can produce a shorter stemmed plant, requiring less nutrients and water to grow, while maintaining grain yield. Although TE and other plant growth regulators are commonly used in grain crops, their effects on starch biosynthesis in the grains have not been systematically examined. The changes in the structural and functional properties of starch in grains harvested from TE-treated sorghum (Sorghum bicolor (L.) Moench) were examined, and the results compared with those from the untreated controls. TE treatment had little or no effects on the molecular structures of starch, starch granule morphology, and starch and amylose contents, but increased the protein content of the grains significantly. Consistent with the lack of change in the molecular structure, there were no significant effects on the thermal properties of the starch. The pasting properties of TE-treated sorghum flours, however, showed lower peak viscosity, trough, and final viscosity, which were attributed to their higher protein contents. The TE treatment thus does not have an appreciable effect on the biosynthesis of starch during grain development in sorghum.     

Impact of Starch Properties on Hearth Bread Characteristics. II. Purified A- and B-granule Fractions

Using the nine different wheat varieties, sixteen different flours were blended to achieve two protein levels 11 and 13%. Mixing characteristics of the flours were analysed by Farinograph and Mixograph. Thermal properties of flour were measured by differential scanning calorimetry (DSC). Starch gelatinisation, pasting viscosity, and gelation properties were assessed by a Rapid Visco-Analyser (RVA). Hearth bread loaves were produced from the flours using a small-scale baking method. The results from the analyses of flour were related to the properties of hearth bread loaves by multivariate statistical methods. The Partial Least Squares Regression (PLS) model (Model 1) obtained using results from grain and flour analysis (no starch analysis included) as X – matrix explained 70% of the total variance in hearth bread characteristic form ratio. If flour-pasting properties were included in the PLS1 model (Model 2) the explained variance increased to 77%. The model obtained including the DSC parameters of wheat flour explained 76% of the total variance in form ratio (Model 3). This emphasises the importance of starch in wheat flour and that it is possible to find wheat flour starch quality parameters in addition to protein quality that is important for hearth bread quality. No good models were obtained for hearth bread characteristics loaf volume and weight.     

不同采收期对沪五彩花糯1号品质的影响

以沪五彩花糯1号为试材,设6个采收期,研究采收期对子粒品质和糊化特性的影响。结果表明,采收期为授粉后20 d时,沪五彩花糯1号感官和蒸煮品质综合评分达最高,为85.6分。蛋白质和可溶性糖含量随采收期推迟而降低,而淀粉则相反。不同采收期下的峰值粘度、谷值黏度、终值黏度、崩解值和回复值变异系数要大于峰值时间和糊化温度的变异系数,说明除峰值时间和糊化温度之外,峰值黏度、谷值黏度、终值黏度、崩解值和回复值受采收期影响较大。与淀粉和可溶性糖相比,子粒中的蛋白质对糊化特性的影响较大。     

Physicochemical changes of starch during malting process of sorghum grain

The objective of this study was to evaluate the physicochemical changes that occur in sorghum starch during malting to determine its potential in the beer industry. The results showed that the physicochemical properties of amorphous amylose and amylopectin of starch over time are modified during the germination while its crystalline structure is not affected. During the different stages of malting the SEM images showed the progress of the enzymatic attack in the starch granule. Germination and the increase in reducing sugars supported amorphous starch degradation. The X-ray diffraction pattern confirmed that during malting, the crystalline structure in starch remained without changes. The pasting profile showed high values for peak and final viscosity, once the sorghum was soaked and decreasing over the malting process. These changes are associated with starch degradation and amylopectin debranching, increasing the reducing sugars.     

Determination of the Mineral Fraction and Rheological Properties of Microwave Modified Starch from Canna Edulis

The goal of this study was to evaluate the effect of the physical modification by microwave irradiation on the mineral fraction and rheological properties of starch isolated from Canna edulis rhizomes. Phosphorus, sodium, potassium, magnesium, iron, calcium and zinc were evaluated using atomic absorption spectrophotometry. Rheological properties were determined using both the Brabender amylograph and Brookfield viscosimeter. Except for the calcium concentration, mineral contents decreased significantly (p < 0.05) after microwave treatment. The amylographic profile was also modified, showing increased pasting temperature range and breakdown index, whereas the viscosity peak, viscosity at holding (95°C) and cooling periods (50°C), setback and consistency decreased as compared to the native starch counterpart. Although viscosity decreased in the microwaved sample, presumably due to starch changes at molecular level, it retained the general pseudo plastic behavior of native starch. It is concluded that canna starch may be modified by microwave irradiation in order to change its functional properties. This information should be considered when using microwave irradiation for food processing. Furthermore, the altered functional attributes of canna modified starch could be advantageous in new product development.     

Waxy gene haplotypes: Associations with pasting properties in an international rice germplasm collection

Associations between RVA pasting properties and three single nucleotide polymorphism (SNP) sites in the Waxy gene intron 1, exon 6, and exon 10 were determined using rice genotypes of diverse geographic origin. A total of four SNP-haplotypes (combination of SNP alleles) were identified that explained high proportions of the variation in RVA pasting properties (R² = 0.574–0.704). A haplotype containing DNA sequence variation in exon 10 (exon 10 cytosine nucleotide) was exclusively found in high-apparent amylose content (AAC) genotypes with a higher RVA viscosity profile compared to the high AAC genotypes with a different haplotype. The exon 10 SNP explained variances in coolpaste and setback (coolpaste–hotpaste) to 0.642 and 0.499, respectively. Across three haplotypes, which contained exon 10 adenine nucleotide, AAC was correlated with peak, hotpaste, breakdown and setback (coolpaste–hotpaste) at r = −0.85, −0.75, −0.79, and 0.49, respectively. Therefore, the exon 10 SNP differentiates high AAC types with a strong RVA profile and thus can be used by molecular breeding programs focused on quality improvement. Additionally, characterizing genotypes by their functional SNPs allowed us to better understand the relationship between the Waxy gene, its chemical product (i.e., AAC) and the functionality created by the product (i.e., pasting properties).