Chemical and physical characterisation of grain tef [Eragrostis tef (Zucc.) Trotter] starch granule composition

Starch/Staerke

Volumn 55, Issue 7, 2003, Pages 304-312

  Bultosa, Geremew ^a   Taylor, John R N ^b  

^a HARAMAYA UNIVERSITY   (Ethiopia)

^b UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

DSC; Eragrostis tef; Gelatinisation; Starch granule; X ray diffraction

Indexed keywords

ALCOHOLS; CENTRIFUGATION; DIFFERENTIAL SCANNING CALORIMETRY; GRAIN (AGRICULTURAL PRODUCT); GRANULAR MATERIALS; HYDROLYSIS; PARAFFINS; X RAY DIFFRACTION;

ERAGROSTIS TEF; GELATINIZATION; MAIZE STARCH; STARCH GRANULE;

STARCH;

BUTANOLS; CENTRIFUGATION; CORN; CRYSTALLINITY; GRANULES; HEXANES; HYDROLYSIS; STARCH;

ERAGROSTIS; ERAGROSTIS TEF; ZEA MAYS;

EID: 1542302214     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200390065     Document Type: Article

References (32)

1. G. Bultosa, A. Hall, J. R. N. Taylor: Physico-chemical characterisation of grain tef [Eragrostis tef (Zucc.) Trotter] starch. Starch/Stärke 2002, 54, 461-468.
2. M. Umeta, M. L. Parker: Microscopic studies of the major macro-components of seeds, dough and injera from tef (Eragrostis tef). SINET: An Ethio. J. Sci. 1996, 19, 141-148.
3. FAO: Manuals of food quality control: food analysis general techniques, additives, contaminants and composition. FAO Food and Nutrition Paper. 14/7. Rome, 1986, pp. 216-217.
4. A. K. Norja, P. Reinikainen, J. Olkku, S. Laakso: Starch lipids of barley and malt. Cereal Chem. 1997, 74, 733-738.
5. W. R. Morrison, S. L. Tan, K. D. Hargin: Methods for the quantitative analysis of lipids in cereal grains and similar tissues. J. Sci. Food Agric. 1980, 31, 329-340.
6. W. R. Morrison: A fast, simple and reliable method for the microdetermination of phosphorus in biological materials. Anal. Biochem. 1964, 7, 218-224.
7. T. C. Rains: Application of atomic absorption spectrometry to the analysis of foods, in Atomic Absorption Spectrometry: Theory, Design and Applications (Ed. S. J. Haswell), 1st ed., Elsevier Science, Amsterdam, 1991, pp. 191-226.
8. Buck Scientific: Buck scientific, incorporated atomic absorption cookbook. Buck Scientific, 58 Fort Point St., East Norwalk, Connecticut, 1982.
9. R. F. Tester, W. R. Morrison: Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose and lipids. Cereal Chem. 1990, 67, 551-557.
10. R. Hoover, G. Swamidas, L. S. Kok and T. Vasanthan: Composition and physicochemical properties of starch from pearl millet grains. Food Chem. 1996, 56, 355-367.
11. J. Chrastil: Improved colorimetric determination of amylose in starches or flours. Carbohydr. Res. 1987, 159, 154-158.
12. N. W. H. Cheetham, L. Tao: Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study. Carbohydr. Polym. 1998, 36, 277-284.
13. L. Yu, G. Christie: Measurement of starch thermal transitions using differential scanning calorimetry. Carbohydr. Polym. 2001, 46, 179-184.
14. T. Beta, H. Corke, L. W. Rooney, J. R. N. Taylor: Starch properties as affected by sorghum grain chemistry. J. Sci. Food Agric. 2000, 81, 245-251.
15. T. Vasanthan, R. Hoover: A comparative study of the composition of lipids associated with starch granules from various botanical sources. Food Chem. 1992, 43, 19-27.
16. T. Galliard, P. Bowler: Morphology and composition of starch, in Starch: Properties and Potential (Ed. T. Galliard), John Wiley and Sons, New York, 1987, pp. 55-78.
17. M. N. Azudin, W. R. Morrison: Non-starch lipids and starch lipids in milled rice. J. Cereal Sci. 1986, 4, 23-31.
18. W. R. Morrison, T. P. Milligan, M. N. Azudin: A relationship between the amylose and lipid contents of starches from diploid cereals. J. Cereal Sci. 1984, 2, 257-271.
19. 31P nuclear magnetic resonance spectroscopy. Cereal Chem. 1996, 73, 702-707.
20. 31P nuclear magnetic resonance spectroscopy. Cereal Chem. 1994, 71, 488-493.
21. A. Blennow, S. B. Engelsen, L. Munck, B. L. Møller: Starch molecular structure and phosphorylation investigated by a combined Chromatographic and chemometric approach. Carbohydr. Polym. 2000, 41, 163-174.
22. R. L. Whistler, J. N. BeMiller: Carbohydrate Chemistry for Food Scientists. American Association of Cereal Chemists, St. Paul, MN, 1997.
23. J. J. M. Swinkels: Composition and properties of commercial native starches. Starch/Stärke 1985, 37, 1-5.
24. J. Y. Li, A. I. Yeh: Relationships between thermal, rheological characteristics and swelling power for various starches. J. Food Eng. 2001, 50, 141-148.
25. H. F. Zobel: Molecules to granules: A comprehensive starch review. Starch/Stärke 1988, 40, 44-50.
26. H. F. Zobel: Starch crystal transformations and their industrial importance. Starch/Stärke 1988, 40, 1-7.
27. T. Noda, Y. Takahata, T. Sato, I. Suda, T. Morishita, K. Ishiguro, O. Yamakawa: Relationships between chain length distribution of amylopectin and gelatinisation properties within the same botanical origin for sweet potato and buck-wheat. Carbohydr. Polym. 1998, 37, 153-158.
28. C. G. Biliaderis, C. M. Page, T. J. Maurice, B. O. Juliano: Thermal characterisation of rice starches: a polymeric approach to phase transitions of granular starch. J. Agric. Food Chem. 1986, 34, 6-14.
29. A. H. Mistry, S. R. Eckhoff: Characteristics of alkali extracted starch obtained from corn flour. Cereal Chem. 1992, 69, 296-303.
30. D. Sahai, D. S. Jackson: Enthalpic transitions in native starch granules. Cereal Chem. 1999, 76, 444-448.
31. R. F. Tester, S. J. J. Debon: Annealing of starch-a review. Int. J. Biol. Macromol. 2000, 27, 1-12.
32. A. Eliasson: Interactions between starch and lipids studied by DSC. Thermochem. Acta. 1994, 246, 343-356.