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Article: Genetic diversity in physical properties of starch from a world collection of Amaranthus

TitleGenetic diversity in physical properties of starch from a world collection of Amaranthus
Authors
Issue Date1999
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 1999, v. 76 n. 6, p. 877-883 How to Cite?
AbstractPhysical and functional properties of starches isolated from 93 noncultivated genotypes of nine Amaranthus species from a world germ plasm collection and an additional 31 cultivated Amaranthus genotypes obtained from China were tested. A wide variation was found in the properties tested among the Amaranthus species and among genotypes within the same species. When comparing starches from cultivated and noncultivated genotypes, it was generally found that amylose was lower; starch pasting profiles were more consistent with higher peak viscosity, lower breakdown, and lower setback; the gelatinization temperature was lower; and energy of enthalpy was higher. Under cool storage, the hardness of cultivated starch pastes was lower and the adhesiveness was higher. As expected, amylose content was a primary factor affecting the physical and functional properties of Amaranthus starch. Compared with reference maize, rice, and wheat starches, Amaranthus starch tended to have lower hot paste viscosity and lower cool paste viscosity; and higher gelatinization temperatures and higher energy of enthalpy. Furthermore, Amaranthus starch pastes show less change of gel hardness adhesiveness after cold storage. The environmental effect on the different properties of starch varied among Amaranthus species. It is suggested that Amaranthus starches can be developed for a wide range of food uses.
Persistent Identifierhttp://hdl.handle.net/10722/68358
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
References

 

DC FieldValueLanguage
dc.contributor.authorWu, Hen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:03:54Z-
dc.date.available2010-09-06T06:03:54Z-
dc.date.issued1999en_HK
dc.identifier.citationCereal Chemistry, 1999, v. 76 n. 6, p. 877-883en_HK
dc.identifier.issn0009-0352en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68358-
dc.description.abstractPhysical and functional properties of starches isolated from 93 noncultivated genotypes of nine Amaranthus species from a world germ plasm collection and an additional 31 cultivated Amaranthus genotypes obtained from China were tested. A wide variation was found in the properties tested among the Amaranthus species and among genotypes within the same species. When comparing starches from cultivated and noncultivated genotypes, it was generally found that amylose was lower; starch pasting profiles were more consistent with higher peak viscosity, lower breakdown, and lower setback; the gelatinization temperature was lower; and energy of enthalpy was higher. Under cool storage, the hardness of cultivated starch pastes was lower and the adhesiveness was higher. As expected, amylose content was a primary factor affecting the physical and functional properties of Amaranthus starch. Compared with reference maize, rice, and wheat starches, Amaranthus starch tended to have lower hot paste viscosity and lower cool paste viscosity; and higher gelatinization temperatures and higher energy of enthalpy. Furthermore, Amaranthus starch pastes show less change of gel hardness adhesiveness after cold storage. The environmental effect on the different properties of starch varied among Amaranthus species. It is suggested that Amaranthus starches can be developed for a wide range of food uses.en_HK
dc.languageengen_HK
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_HK
dc.relation.ispartofCereal Chemistryen_HK
dc.titleGenetic diversity in physical properties of starch from a world collection of Amaranthusen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0009-0352&volume=76&spage=877&epage=883&date=1999&atitle=Genetic+diversity+in+physical+properties+of+starch+from+a+world+collection+of+Amaranthusen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0032701504en_HK
dc.identifier.hkuros48112en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032701504&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume76en_HK
dc.identifier.issue6en_HK
dc.identifier.spage877en_HK
dc.identifier.epage883en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridWu, H=7405585086en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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