Retrogradation and gel textural attributes of corn starch amylose and amylopectin fractions

Journal of Cereal Science

Volumn 27, Issue 2, 1998, Pages 157-166

  Mua, J P ^a   Jackson, D S ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Amylopectin; Amylose; Molecular structure; Starch

Indexed keywords

EID: 0000758708     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1997.0161     Document Type: Article

References (38)

1. Hizukuri, S. Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules. Carbohydrate Research 141 (1985) 295-305.
2. Takeda, Y. and Hizukuri, S. Structures of branched molecules of amyloses of various origins, and molar fractions of branched and unbranched molecules. Carbohydrate Research 165 (1987) 139-145.
3. Takeda, Y., Maruta, N. and Hizukuri, S. Structures of amylose subfractions with different molecular sizes. Carbohydrate Research 226 (1992) 279-285.
4. Takeda, C., Takeda, Y. and Hizukuri, S. The structure of amylopectin from amylomaize. Carbohydrate Research 246 (1993) 273-281.
5. Ong, M.H., Jumel, K., Tokarczuk, P.F., Blanshard, J.M.V. and Harding, S.E. Simultaneous determinations of molecular weight distributions of amylose and the fine structures of amylopectins of native starches. Carbohydrate Research 260 (1994) 99-117.
6. Schoch, T. J. The fractionation of starch. Advances in Carbohydrate Chemistry 1 (1945) 247-275.
7. Lansky, S., Kooi, M. and Schoch, T.J. Properties of the fractions and linear subfractions from various starches. Journal of the American Chemistry Society 71 (1949) 4066-4075.
8. Greenwood, C.T. Aspects of the physical chemistry of starch. Advances in Carbohydrate Chemistry 11 (1956) 336-385.
9. Banks, W., Greenwood, C.T. and Thompson, J. The properties of amylose as related to fractionation and subfractionation. Macromolecular Chemistry 31 (1959) 197-213.
10. Whistler, R.L. and Doane, W.M. Characterization of intermediary fractions of high-amylose corn starches. Cereal Chemistry 38 (1961) 251-255.
11. Meyer, K.H., Bernfeld, P., Boissonnas, R.A., Gurter, P. and Noelting, G. Starch solutions and pastes and their molecular interpretation. Journal of Physical Chemistry 53 (1949) 319-334.
12. Kerr, R.W. and Severson, G.M. On the multiple amylose concept on starch. III. The isolation of an amylose in crystalline form. Journal of the American Chemistry Society 65 (1943) 193-198.
13. Banks, W., Greenwood, C.T. and Muir, D.D. Studies on starches of high amylose-content. Part XIV. The fractionation of amylomaize by aqueous leaching. Starke 23 (1971) 199-201.
14. Mua, J. P. and David S. Jackson. Fractionation of corn starch: A comparison of aqueous leaching and aqueous dispersion methods. Cereal Chemistry 72 (1995) 508-511.
15. Atwell, W. A., Hood, L. F., Lineback, D. R., Varriano-Marston, E. and Zobel, H. F. The terminology and methodology associated with basic starch phenomena. Cereal Foods World 33 (1988) 306-311.
16. Collison, R. Starch retrogradation. In 'Starch and its Derivatives' (J. A. Radley ed.) London, Chapman and Hall (1968) pp 194-202.
17. Marsh, R. D. L. and Blanshard, J. M. V. The application of polymer crystal growth theory to the kinetics of the formation of β-amylose polymorph in a 50% wheat starch gel. Carbohydrate Polymers 9 (1988) 301-317.
18. Schoch, T.J. and French, D. Studies on bread staling: The role of starch. Cereal Chemistry 24 (1947) 231-249.
19. Russell, P.L. The ageing of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetry. Journal of Cereal Science 6 (1987) 147-158.
20. McIver, R.G., Axford, D.W. E., Colell, K.H. and Elton, G.A.H. Kinetic study of the retrogradation of gelatinization starch. Journal of the Science of Food and Agriculture 19 (1968) 560-563.
21. Kim, S.K. and D'Appolonia, D.L. Bread staling studies. I. Effect of protein content on staling rate andbread crumb pasting properties. Cereal Chemistry 54 (1977) 207-215.
22. Longton, J. and LeGrys, G.A. Differential scanning calorimetry studies on the crystallinity of aging wheat starch gels. Starke 33 (1981) 410-414.
23. Zhang, W. and Jackson, D.S. Rerogradation behavior of wheat starch gels with differing molecular profiles. Journal of Food Science 57 (1992) 1428-1432.
24. Levine, H. and Slade, L. Water as a plasticizer: Physico-chemical aspects of low moisture polymeric systems. In 'Water Science Reviews' (F. Franks ed.) Cambridge University Press, Cambridge, U.K. (1988) pp 79-185.
25. Jackson, D.S. Solubility behavior of granular corn starches in methyl sulfoxide (DMSO) as a measured by high performance size exclusion chromatography. Starke 43 (1991) 422-427.
26. Lindsay, H. A colorimetric estimation of of reducing sugars in potatoes with 3,5-dinitrosalicylic acid. Potato Research 16 (1973) 176-179.
27. Hoseney, R.C. Cereal starch. In 'Principles of Cereal Science and Technology' (R.C. Hoseney ed.) American Association of Cereal Chemists, Inc., St. Paul, Minnesota, U.S.A. (1986) pp 33-68.
28. Jankowski, T. and Rha, C.K. Retrogradation of starch in cooked wheat. Starke 38 (1986) 6-9.
29. Sanderson, G.R., Bell, V.L., Clarke, R.C. and Ortega, D. The texture of gellan gum gels. In 'Gums and Stabilizers for the Food Industry' (G.O. Philips, P.A. Williams, and D.J. Wedlock eds) IRL Press, Oxford (1988) pp 219-229.
30. Shi, Y.C., Seib, P.A. and Lu, S.P.W. Leaching of amylose from wheat and corn starch. Advances in Experimental Medicine and Biology 302 (1991) 667-686.
31. Mua, J.P. and Jackson, D.S. Gelatinization and solubility properties of commercial oat starch. Starke 47 (1995) 2-7.
32. Takeda, Y. and Preiss, J. Structure of B90 (sugary) and W64A (normal) maize starches. Carbohydrate Research 240 (1993) 265-275.
33. Thompson, D.B. and Blanshard, J.M.V. 1995. Retrogradation of selected wx-containing maize starches. Cereal Foods World 670, Abstract 187.
34. Germani, R., Ciacco, C.F. and Rodriguez-Ayama, D.B. Effect of sugars, lipids and type of starch on the mode and kinetics of reteogradation of concentrated corn starh gel. Starke 31 (1983) 377-381.
35. Russel, P.L. and Oliver, G. The effect of pH and NaCl content on starch gel ageing. A study by differential scanning calorimetry and rheology. Journal Cereal Science 10 (1989) 123-138.
36. Jane, Y.L. and Chen, J.F. Effect of amylose molecular size and amylose branch chain length on paste properties of starch. Cereal Chemistry 69 (1992) 60-65.
37. Mua, J.P. and Jackson, D.S. Relationships between functional attributes and molecular structures of amylose and amylopectin fractions from corn starch. Journal of Agricultural and Food Chemistry 45 (1997) 3848-3854.
38. Mua, J.P. and Jackson, D.S. Fine structure of corn amylose and amylopectin fractions with various molecular weights. Journal of Agricultural and Food Chemistry 45 (1997) 3840-3847.