Composition, molecular structure, and physicochemical properties of tuber and root starches: a review.

Effect of ball-mill treatment on physical properties and molecular change of maize starch granule was investigated. Ball-mill treatment was done by rotary type mill, and species of maize starch are normal, waxy and high amylose (amylo). Running time of the treatment is 0–320 h. Starch granules loss smoothness on surface and became rough, even though their changing speed was different among the three species. But, they retained whole figure and size after 320 h treatment in the all cases. Amylase susceptivity and water absorption activity were measured. Structural change of starch components was compared among the three species with X-ray diffraction, DSC and GPC. High Performance An-ion Exchange Chromatography (HPAEC) pattern of debranched sample treated with ball-mill for 320 h showed that formation of very short chain in amylopectin is little. 13C solid-NMR spectra suggest that disruption of molecules of amylopectin and amylose with ball-mill might occur at their glycosidic linkage. However, very slight radical was observed by Electron Spin Resonance spectroscopy (ESR) in the case of 320 h sample.

Structural change of maize starch granules by ball-mill treatment

A combination treatment (dry-heat and glucoamylase) was applied on potato starch granules. Many inner granules in the granules after the treatments were observed by SEM. The inner granule located near edge of ellipsoid of granule was partially degraded X-ray diffraction pattern of starch granules did not change before and after the treatments in spite of over 50% loss by amylase digestion. GPC and iodine reaction of the sample showed the treatments brought about fairly large degradation of both amylopectin and amylose components, but GPC of debranched sample after the combination treatments showed amylose was thoroughly degraded while peaks pattern of amylopectin did not change. Small size granules were more susceptible than large size granules by the treatments.

Inner Structure of Potato Starch Granules

The molecular structure of starch granules formed in suspension-cultured cells of Ipomoea cordatotriloba Denn. was characterized by its chain length distribution, which was compared to those of the starches from the root and leaf of the original plant. The cultured cell starches were spherical and had a very small granule size (about 2 μm). The debranched starches roughly separated into three fractions during gel-permeation chromatography, and the fractions were defined as Fr.1, 2, and 3, respectively. The chain length distribution of the debranched cultured cell starch showed that the high molecular weight fraction (Fr.1), referred to as an amylose fraction, was much less than those of the root and leaf starches. The ratio of the two lower fractions (Fr.3/Fr.2) of the cultured cell starch, which was mainly derived from unit chains of amylopectin, was greatest among the starches, suggesting that the amylopectin from the cultured cell starch has much shorter unit chains. By X-ray diffraction analysis, it was found that both cultured cell and leaf starch granules have low crystallinity.

Characterization of Molecular Structure of Starch Granules in Suspension-cultured Cells from Ipomoea cordatotriloba Denn.

https://www.jstage.jst.go.jp/article/jsta1957/42/4/42_4_288/_pdf

Varietal and Geographical Differences in Amylose Content in Sweet Potato, Ipomoea batatas (L.) Lam.

Starches of six diploid Ipomoea trifida (H. B. K.) DON. clonal strains were examined. Granule size, granule traits obtained by scanning electron microscopy (SEM), X-ray diffraction patterns and differential scanning calorimetry (DSC) parameters of starches of the diploid strains were compared with those of two sweet potato cultivars. The granule sizes of the diploids were definitely smaller than those of cultivars. SEM showed that starches of the diploid strains were composed of predominantly angular granules having crater-like impressions. Starches of both the diploids and the cultivars showed typical X-ray diffraction patterns (C type) with diffuse maximum peak around 18.5° 26, but in the case of diploid strain “H3–28”, distinctive sharp peaks suggesting some differences in crystal structure were observed. DSC parameters, namely, onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) and enthalpy of gelatinization (Δ) obtained from starch-water mixtures (ratio 1:3) were higher in the diploid starches compared to those of the two cultivars. Significant correlation coefficients were found between the gelatinization parameters and mean granule diameter of the starches studied.



Untersuchungen uber die Eigenschaften der Starke aus diploiden Ipomoea trifida (H. B. K.) Don.-Linien. Die Starken von sechs diploiden Ipomoea trifida (H. B. K.) Don.-Clonallinien wurden untersucht. Korngrose, durch Raster-Elektronenmikroskopie (SEM) erhaltene Charakteristika, Rontgenbeugungsmuster und Differential-Rasterkalorimetrie-Parameter(DSC) der Starken der diploiden Linien wurden mit denjenigen von zwei Suskartoffelanbauten verglichen. Die Korngrosen der Diploiden waren definitiv geringer als die der Anbauten. Die SEM zeigte, das die Starken der diploiden Linien vorwiegend aus gewinkelten Kornern mit kraterartigen Eindrucken bestanden. Die Starken sowohl der Diploiden als auch der Anbauten zeigten typische Rontgenbeugungsmuster (C-Typ) mit diffusem Maximum-Peak um 18.5o 20, jedoch wurden im Falle der Diploid-Linie “H3–28” bestimmte scharfe Peaks beobachtet, die auf einige Unterschiede in der Kristallstruktur hinwiesen. In Starke-Wassermischungen 1:3 waren DSC-Parameter, namlich Anfangstemperatur (To), Peaktemperatur (Tp), Abschlustemperatur (Tc) sowie die Enthalpie der Verkleisterung (Δ) in den diploiden Starken hoher im Vergleich zu denjenigen der beiden Anbauten. Signifikante Korrelation-Koeffizienten wurden zwischen den Verkleisterungs-Parametern und dem mittleren Korndurchmesser bei den untersuchten Starken gefunden.

Studies on the Properties of Starch of Diploid Ipomoea trifida (H. B. K.) Don. Strains

Handle everyday research tasks with reliable, citation-backed results

Your personal Research Agent to handle research tasks with citation-backed results

Popular Tasks used by Researchers

How can I help with your research?

Meet SciSpace

Get more enhanced response by uploading the PDFs you want me to reference.

No relevant PDFs in your library

SciSpace is the AI research assistant for academics. Run systematic literature reviews on 280M+ papers, and write papers with cited sources. Trusted by 1M+ students, PhDs & researchers.

SciSpace | AI for Research

Analyze PDFs

Code & Manuscripts

Funding & Grants

Literature & Patents

Medical & Clinical Data

Systematic Review

Visualize & Present

Web & Data

Build a Google Scholar-like website for your research.

Build a website

Create charts and images for your research

Create a Chart

Write a paper for submission to a journal

Draft a manuscript

Patent Search

Design eye-catching scientific posters in minutes.

Scientific Poster Generation

Systematic Literature Review

One task is running at the moment. Your messages will be shown right after.

Drag and drop or click here to browse

Loved by <highlight>1 million+</highlight> researchers

Extract a list of specific topics and their sources from unstructured text

Topics

Compare and analyze relevant papers that matches with your search

Papers

Get insights from PDFs and bookmarked papers from your library

My library

Recent searches

Try searching for:

Catch AI-generated content in scholarly and non-scholarly content

{ai} Detector

Ai Writer

Get PDF Summaries, highlighted text explanations 

Chat with PDF

Effortlessly create in-text citations and bibliographies in APA and 2,500 other formats

Citation generator

Get explanations, summaries, and answers on academic papers

Ease up your research workflow with {scispace}'s cohort of exciting AI tools

Elevate your academic writing skills and convey your ideas the way you want

Paraphraser

Explore our range of reading and writing tools

Your file is being prepared and should be ready in a few minutes. If it's a large file, it might take a bit longer. You can close this window, and we'll email you the file when it's done.

You have reached a maximum limit of <strong>{limit}</strong> columns in the table. Remove at least <strong>1</strong> column to add or create another one.

S. A. Asante

Author Tools

Chat about Author

Papers

Studies on the Properties of Starch of Diploid Ipomoea trifida (H. B. K.) Don. Strains