A thorough understanding of starch gelatinization is extremely important for precise control of starch functional properties for food processing and human nutrition. Here we reveal the molecular mechanism of starch gelatinization by differential scanning calorimetry (DSC) in conjunction with a protocol using the rapid viscosity analyzer (RVA) to generate material for analysis under conditions t...

Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS) qualitatively and quantitatively measured resistant starch (RS) in rat cecal contents. Fisher 344 rats were fed diets of 55% (w/w, dry basis) starch for 8 weeks. Cecal contents were collected from sacrificed rats. A corn starch control was compared against three RS diets. The RS diets were high-amylose corn starch (HA7), HA7 chemi...

Grains are fed to livestock primarily to supply energy, and most of the digestible energy in cereal grains comes from starch. To maximize starch digestion by livestock, corn and sorghum grain must be processed. For nonruminants, starch from finely ground grain is fully digested, but for ruminants fed high concentrate diets, finely ground grain often causes metabolic diseases. Hence, rather than...

This work aims to evaluate starch digestion in whole sorghum grains. Nine sorghum cultivars were sampled from the Sahara of Algeria. The structural characteristics of sorghum grains were measured. Total starch (TS) varied between 67.67% and 74.82%, digestible starch (DS) between 64.34% and 69.70%, and resistant starch (RS) ranged from 2.55% to 7.98%. The kinetic of starch digestion displayed fi...

Bread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread. This study developed breads (white bread, WF; black tea, BT; beta glucan, βG; beta glucan plus black tea, βGBT) and determined their starch functionalities. Breads were developed using a standard baking recipe and determined th...

Grains are fed to livestock primarily to supply energy, and the major energy source in cereal grains is starch. For maximum starch digestion, corn and sorghum grain must be processed. For non-ruminants, starch from finely ground grain is fully digested, but for ruminants fed concentrate diets, finely ground grain can cause metabolic diseases. Hence, steam rolling or flaking and fermentation (hi...

An important development in the field of polysaccharide biochemistry has been the discovery of starch synthetase in beans, potatoes and corn seedlings by Leloir and coworkers•>. The enzyme was found to be closely bound to the starch granules and to catalyze the transfer of glucose moiety from UDP-glucose into polysaccharides containing linkage of the a-D-(H4) type. Subsequently, the granule-bou...

The molecular deposition of starch extracted from normal plants and transgenically modified potato lines was investigated using a combination of light microscopy, environmental scanning electron microscopy (ESEM) and confocal laser scanning microscopy (CLSM). ESEM permitted the detailed (10 nm) topographical analysis of starch granules in their hydrated state. CLSM could reveal internal molar d...

Cyclodextrin glucanotransferase (CGTase, EC 2.4.1.19) is an important member of α-amylase family which can degrade the starch and produce cyclodextrins (CDs) as a result of intramolecular transglycosylation (cyclization). β-Cyclodextrin production was carried out using the purified CGTase enzyme from an alkaliphile Microbacterium terrae KNR 9 with different starches in raw as well as gelatinize...

Arabidopsis leaf chloroplasts typically contain five to seven semicrystalline starch granules. It is not understood how the synthesis of each granule is initiated or how starch granule number is determined within each chloroplast. An Arabidopsis mutant lacking the glucosyl-transferase, STARCH SYNTHASE 4 (SS4) is impaired in its ability to initiate starch granules; its chloroplasts rarely contai...