Comparison of physical properties of wheat starch gels with different amylose content

Cereal Chemistry

Volumn 79, Issue 6, 2002, Pages 861-866

  Sasaki, Tomoko ^a   Yasui, Takeshi ^a   Matsuki, Junko ^a   Satake, Takaaki ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; FOOD STORAGE; GELS; SUSPENSIONS (FLUIDS);

AMYLOSE CONTENT; GEL PROPERTIES; GELATINIZED STARCH; STARCH GELS; STARCH PROPERTIES; STARCH SUSPENSION; WAXY STARCHES; WAXY WHEAT; WHEAT CULTIVARS; WHEAT STARCH;

STARCH;

AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; FLOW KINETICS; FOOD QUALITY; GEL; GELATINIZATION; PHYSICAL CHEMISTRY; SOLUBILIZATION; VISCOELASTICITY; WHEAT;

TRITICUM AESTIVUM;

EID: 0036841948     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.6.861     Document Type: Article

References (37)

1. Abd Karim, A., Norziah, M. H., and Seow, C. C. 2000. Methods for the study of starch retrogradation. Food Chem. 71:9-36.
2. Biliaderis, C. G., and Zawistowski, J. 1990. Viscoelastic behavior of aging starch gels: Effect of concentration, temperature, and starch hydrolysates on network properties. Cereal Chem. 67:240-246
3. Biliaderis, C. G., and Tonogai, J. R. 1991. Influence of lipids on the thermal and mechanical properties of concentrated starch gels. J. Agric. Food Chem. 39:833-840.
4. Czuchajowska, Z., Klamczynski, A., Paszczynska, B., and Baik, B.-K. 1998. Structure and functionality of barley starches. Cereal Chem. 75:747-754.
5. Echt, C. S., and Schwartz, D. 1981. Evidence for the inclusion of controlling elements within the structural gene at the waxy locus in maize. Genetics 99:275-284.
6. Flipse, E., Keetles, C. J. A. M., Jacobson, E., and Visser, R. G. F. 1996. The dosage effect of the wildtype GBSS allele is linear for GBSS activity but not for amylose content. Theor. Appl. Genet. 92:121-127.
7. Fredriksson, H., Silverio, J., Andersson, R., Eliasson, A. C., and Aman, P. 1998. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Carbohydr. Polym. 35:119-134.
8. Gibson, T. S., Solah, V. A., and MacCleary, B. V. 1997. A procedure to measure amylose in cereal starches and flours with concanavalin A. J. Cereal Sci. 25:11-119.
9. Gudmundsson, M. 1994. Retrogradation of starch and the role of its components. Thermochim. Acta 246:329-341.
10. Hermansson, A. M., and Svegmark, K. 1996. Developments in the understanding of starch functionality. Trends Food Sci. Technol. 7:345-353.
11. Hoover, R. 1995. Starch retrogradation. Food Rev. Int. 11:331-346.
12. Katsuta, K., Miura, M., and Nishimura, A. 1992. Kinetic treatment for rheological properties and effects of saccharides on retrogradation of rice starch gels. Food Hydrocoll. 6:187-198.
13. Keetles, C. J. A. M., van Vliet, T., and Walstra, P. 1996a. Gelation and retrogradation of concentrated starch systems: 1. Gelation. Food Hydrocoll. 10:343-353.
14. Keetles, C. J. A. M., van Vliet, T., and Walstra, P. 1996b. Gelation and retrogradation of concentrated starch systems: 2. Retrogradation. Food Hydrocoll. 10:355-362.
15. Keetles, C. J. A. M., van Vliet, T., and Walstra, P. 1996c. Gelation and retrogradation of concentrated starch systems: 3. Effect of concentration and heating temperature. Food Hydrocoll. 10:363-368.
16. Kiribuchi-Otobe, C., Nagamine, T. Yanagisawa, T., Ohnishi, M., and Yamaguchi, I. 1997. Production of hexaploid wheats with waxy endosperm character. Cereal Chem. 74:72-74.
17. Matsuki, J., Yasui, T., Kohyama, K., and Sasaki, T. 1996. Effects of environmental temperature during maturation on wheat starch amylopectin structure and gelatinization properties. Cereal Foods World 41:581.
18. Mei-Lin, T., Chin-Fung, L., and Cheng-Yi, L. 1997. Effects of granular structures on the pasting behaviors of starches. Cereal Chem. 74:750-757.
19. Miles, M. J., Morris, V. J., and Ring, S. G. 1985. Gelation of amylose. Carbohydr. Res. 135:257-269.
20. Morrison, W. R., Tester, R. F., Snape, C. N., Law, R., and Gidley, M. J. 1993. Swelling and gelatinization of cereal starches. IV. Some effects of lipid-complexed amylose and free amylose in waxy and normal barley starches. Cereal Chem. 70:385-391.
21. Nagamine, T., and Komae, K. 1996. Improvement of a method for chain-length distribution analysis of wheat amylopectin. J. Chromatogr. A. 732:255-259.
22. Nakamura, T., Yamamori, M., Hirano, H., and Hidaka, S. 1993. Decrease of waxy (Wx) protein in two common wheat cultivars with low amylose content. Plant Breed. 111:99-105.
23. Nakamura, T., Yamamori, M., and Nagamine, T. 1995. Production of waxy (amylose free) wheats. Mol. Gen. Genet. 248:253-259.
24. Orford, P. D., Ring, S. G., Carroll, V., Miles, M. J., and Morris, V. J. 1987. The effect of concentration and botanical source on the gelation and retrogradation of starch. J. Sci. Food. Agric. 39:169-177.
25. Parovuori, P., Manelius, R., Suortti, T., Bertoft, E., and Autio, K. 1997. Effects of enzymically modified amylopectin on the rheological properties of amylose-amylopectin mixed gels. Food Hydrocoll. 11:471-477.
26. Ring, S. G. 1987. Molecular interactions in aqueous solutions of the starch polysaccharides: A review. Food Hydrocoll. 1:449-454.
27. Sasaki, T., Yasui, T., and Matsuki, J. 2000. Influence of non-starch polysaccharaides isolated from wheat flour on the gelatinization and gelation of wheat starches. Food Hydrocoll. 14:295-303.
28. Tester, R. F., and Morrison, W. R. 1990. Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. Cereal Chem. 67:551-557.
29. Tester, R. F., and Morrison, W. R. 1992. Swelling and gelatinization of cereal starches. III. Some properties of waxy and normal non-waxy barley starches. Cereal Chem. 69:654-658.
30. Tsai, C. Y. 1974. The function of the waxy locus in starch synthesis in maize endosperm. Biochem. Genet. 11:83-96.
31. Wolf, M. J. 1964. Wheat starch isolation. Pages 6-9 in: Methods in Carbohydrate Chemistry, IV. R. L. Whistler, ed. Academic Press: New York.
32. Yamamori, M., and Quynh, N. T. 2000. Differential effects of Wx-A1, -B1 and -D1 protein deficiencies on apparent amylose content and starch pasting properties in common wheat. Theor Appl Genet. 100:32-38.
33. Yamamori, M., Nakamura, T., Endo, T., and Nagamine, T. 1992. Variations in the content of starch-granule bound protein among several Japanese cultivars of common wheat (Triticum aestivum L.) Euphytica 64:215-219.
34. Yamamori, M., Nakamura, T., and Nagamine, T. 1995. Inheritance of waxy endosperm character in a common wheat lacking three Wx proteins. Breeding Sci. 45:377-379.
35. Yasui, T., Sasaki, T., Matsuki, J., and Yamamori, M. 1997. Waxy endosperm mutants of bread wheat (Triticum aestivum) and their starch properties. Breeding Sci. 47:161-163.
36. Yuryev, V. P., Kalistratova, E. N., van Soest, J. G. J., and Niemann, C. 1998. Thermodynamic properties of barley starches with different amylose content. Starch 50:463-466.
37. Zhao, X. C., Batey, I. L., Sharp, P. J., Crosbie, C., Barclay, I., Wilson, R., Morell, M. K., and Appels, R. 1998. A single genetic locus associated with starch granule properties and noodle quality in wheat. J. Cereal Sci. 27:7-13.