Document Detail

Influence of amylopectin structure and amylose content on the gelling properties of five cultivars of cassava starches.
MedLine Citation:
PMID:  15796616     Owner:  NLM     Status:  MEDLINE    
Five cassava genotypes were investigated to identify the fine amylopectin structures and granule chemical compositions, which differentiated the starches into high (T(o) = 63.7 degrees C on average) and low (57.3 degrees C on average) gelatinization temperatures. The amylose contents (15.9-22.4%) and granular dimensions (12.9-17.2 microm) significantly differed among the starches. Diverse amylopectin structural elements resulted in significant swelling power, viscoelastic properties, and gel firmness. Debranched starches revealed a trimodal amylopectin distribution of three fractions: FIII (DP 12), FII (DP 24.31), and FI (DP 63) and FIII (DP 12), FII (DP 24.69), and FI (DP 67) for the low and high gelatinization starch groups, respectively. The higher proportion of FI long chain entanglement with amylose chain lengths to form longer helical structures was confirmed in the high gelatinization starch group, which developed "true" gels with better shear resistance, frequency independence, and higher gel firmness. Significant amounts of resistant starch fractions revealed the potential for application of these genotype starches in diverse foods.
Albert L Charles; Yung H Chang; Wen C Ko; Klanaroth Sriroth; Tzou C Huang
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  53     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2005 Apr 
Date Detail:
Created Date:  2005-03-30     Completed Date:  2005-05-18     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2717-25     Citation Subset:  IM    
Institute of Tropical Agriculture and International Cooperation, and Department of Food Science, National Pingtung University of Science and Technology, Pingtung 9201, Taiwan.
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MeSH Terms
Amylopectin / chemistry*
Amylose / analysis*
Chemistry, Physical
Gels / chemistry*
Manihot / chemistry*
Molecular Structure
Physicochemical Phenomena
Starch / chemistry*
Reg. No./Substance:
0/Gels; 9005-25-8/Starch; 9005-82-7/Amylose; 9037-22-3/Amylopectin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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