Journal articles on the topic 'Starch Storage'
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1
Hagenimana, Vital, Ronald E. Simard, and Louis-P. Vézina. "Amylolytic Activity in Germinating Sweetpotato (Ipomoea batatas L.) Roots." Journal of the American Society for Horticultural Science 119, no. 2 (March 1994): 313–20. http://dx.doi.org/10.21273/jashs.119.2.313.
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In vitro activity measurements indicate that storage sweetpotato roots contain high amounts of extractable amylolytic enzymes. These storage roots also have a very high starch content, a characteristic indicating that the in vitro measurements estimate potential amylolytic activity rather than actual physiological activity. We are interested in optimizing the use of endogenous amylases when processing sweetpotato roots and have undertaken a study to identify physiological parameters that control in vivo starch breakdown. Sweetpotato roots were allowed to germinate for 35 days in controlled conditions. Using a combination of in vitro activity measurements and immunochemical detection, the spatial distribution and changes in activity levels for the three major amylolytic enzymes in storage sweetpotato roots—α-amylase, β-amylase, and starch phosphorylase—have been followed. After 6 days, α-amylase protein increased in the outer starchy parenchymatous tissues surrounding the cambium layers, a result suggesting a de novo synthesis of the enzyme in cambium or laticifers layers. β-Amylase was abundant throughout the root at all times, and its high levels did not directly affect starch degradation rates. Starch phosphorylase protein level remained constant, while its extractable activity increased. Starch content decreased during sweetpotato seed root germination. However, the amount of starch that disappeared during germination was low compared with the calculated starch hydrolysis potential estimated by amylolytic activity measurements.
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Tetlow, Ian. "Starch Biosynthesis in Crop Plants." Agronomy 8, no. 6 (May 25, 2018): 81. http://dx.doi.org/10.3390/agronomy8060081.
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Starch is a water-insoluble polyglucan synthesized inside the plastids of plant tissues to provide a store of carbohydrate. Starch harvested from plant storage organs has probably represented the major source of calories for the human diet since before the dawn of civilization. Following the advent of agriculture and the building of complex societies, humans have maintained their dependence on high-yielding domesticated starch-forming crops such as cereals to meet food demands, livestock production, and many non-food applications. The top three crops in terms of acreage are cereals, grown primarily for the harvestable storage starch in the endosperm, although many starchy tuberous crops also provide an important source of calories for various communities around the world. Despite conservation in the core structure of the starch granule, starches from different botanical sources show a high degree of variability, which is exploited in many food and non-food applications. Understanding the factors underpinning starch production and its final structure are of critical importance in guiding future crop improvement endeavours. This special issue contains reviews on these topics and is intended to be a useful resource for researchers involved in improvement of starch-storing crops.
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Yu, K., Y. Wang, Y. Xu, L. Guo, and X. Du. "Correlation between wheat starch annealing conditions and retrogradation during storage." Czech Journal of Food Sciences 34, No. 1 (June 3, 2016): 79–86. http://dx.doi.org/10.17221/255/2015-cjfs.
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Kavakli, I. Halil, Casey J. Slattery, Hiroyuki Ito, and Thomas W. Okita. "The conversion of carbon and nitrogen into starch and storage proteins in developing storage organs: an overview." Functional Plant Biology 27, no. 6 (2000): 561. http://dx.doi.org/10.1071/pp99176.
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In this article we provide an overview on recent developments in starch and storage protein biosynthesis, two seemingly distinct biochemical processes, which have been shown to be inter-dependent based on results from genetic and transgenic studies. The pathway of carbon to starch in cereal seeds has been found to be substantially different from other plants in having ADPglucose, the precursor of starch biosynthesis, formed mainly in the cyto-plasm in addition to the normal site of synthesis, the plastid. Analysis of starch mutants and the use of antisense technology have shed considerable light on the possible roles of individual starch synthase and branching enzyme isoforms as well as those of enzyme activities normally associated with a degradative function in starch formation. Analysis of storage protein in the model system rice indicates that sites of protein synthesis and compartmentation of macromolecules are stratified within specific intracellular regions. The possible implications of this intracellular partitioning of carbon (starch) and nitrogen (storage protein) utilization are discussed.
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Yao, Yuan, Yi Min, Meng Ting Geng, Xiao Hui Wu, Xin Wen Hu, Shao Ping Fu, and Jian Chun Guo. "The Effects of Calcium on the In Vitro Cassava Storage Root Formation." Advanced Materials Research 726-731 (August 2013): 4529–33. http://dx.doi.org/10.4028/www.scientific.net/amr.726-731.4529.
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Calcium can affect in vitro cassava storage roots formation and starch accumulation. Low concentration of calcium stimulates to induce in vitro cassava storage roots formation and the accumulation of starches. With the addition of calcium concentration, the diameter of the in vitro cassava storage roots was increased, but the induction rate and starch content was decreased. The scanning electron microscope observations SC124 in vitro cassava storage roots starch and field cultivation of cassava root starch, starch grains formed by these two different ways is very similar in size and shape. Our findings show that, apply tissue culture techniques to study the cassava starch synthesis mechanism is feasible.
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Xiong, Yufei, Ye Ren, Wang Li, Fengsheng Wu, Wenjie Yang, Xiaolong Huang, and Jialing Yao. "NF-YC12 is a key multi-functional regulator of accumulation of seed storage substances in rice." Journal of Experimental Botany 70, no. 15 (April 11, 2019): 3765–80. http://dx.doi.org/10.1093/jxb/erz168.
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AbstractStarch and storage proteins, the primary storage substances of cereal endosperm, are a major source of food for humans. However, the transcriptional regulatory networks of the synthesis and accumulation of storage substances remain largely unknown. Here, we identified a rice endosperm-specific gene, NF-YC12, that encodes a putative nuclear factor-Y transcription factor subunit C. NF-YC12 is expressed in the aleurone layer and starchy endosperm during grain development. Knockout of NF-YC12 significantly decreased grain weight as well as altering starch and protein accumulation and starch granule formation. RNA-sequencing analysis revealed that in the nf-yc12 mutant genes related to starch biosynthesis and the metabolism of energy reserves were enriched in the down-regulated category. In addition, starch and protein contents in seeds differed between NF-YC12-overexpression lines and the wild-type. NF-YC12 was found to interact with NF-YB1. ChIP-qPCR and yeast one-hybrid assays showed that NF-YC12 regulated the rice sucrose transporter OsSUT1 in coordination with NF-YB1 in the aleurone layer. In addition, NF-YC12 was directly bound to the promoters of FLO6 (FLOURY ENDOSPERM6) and OsGS1;3 (glutamine synthetase1) in developing endosperm. This study demonstrates a transcriptional regulatory network involving NF-YC12, which coordinates multiple pathways to regulate endosperm development and the accumulation of storage substances in rice seeds.
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Denyer, K., CM Hylton, and AM Smith. "The Effect of High Temperature on Starch Synthesis and the Activity of Starch Synthase." Functional Plant Biology 21, no. 6 (1994): 783. http://dx.doi.org/10.1071/pp9940783.
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The decrease in yield which is observed when developing storage organs such as cereal grains or potato tubers are exposed to high temperatures is due to a lower final starch content. The rate of starch synthesis during the development of these storage organs at high temperature, is either reduced or fails to increase sufficiently to compensate for the shorter developmental period. This effect on the rate of starch synthesis does not seem to be due to a reduction in the supply of photosynthate. One of the enzymes in the pathway of starch synthesis, soluble starch synthase, is susceptible to heat inactivation at unusually low temperatures and may also have a low optimum temperature for maximum activity. In some storage organs, the maximum catalytic activity of soluble starch synthase is not very much greater than the rate of starch synthesis. A decrease in the activity of this enzyme is therefore, likely to affect the rate of starch synthesis. Thus, the effect of high temperature on the rate of starch synthesis may be due, at least in part, to the properties of this enzyme. This review discusses the unusual heat-sensitivity of starch synthase in the context ofthe effects of high temperature on starch synthesis in storage organs.
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Du, Ting Ting, Hong Lei, Hai Bin Wang, and Ji Chuan Huo. "Research of the Influence of Starch-Based Sizing Agent on the Stiffness of Glass Fibre." Advanced Materials Research 821-822 (September 2013): 165–70. http://dx.doi.org/10.4028/www.scientific.net/amr.821-822.165.
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The stiffness of pristine glass fibre and glass fibre coated with starch sizing agent were studied on different storage conditions. The results indicate that the glass fibre coated with starch sizing agent is greatly influenced by the environment. It was confirmed that the starch sizing agent is the main factor affecting the stiffness of glass fibre. Using SEM, FTIR, XRD, DSC, three kinds of starch sizing agents under different storage conditions were studied. The results show that dried starch films produce holes that absorb water in humidity environment. Some bound water formed during the moisture absorbing process. The molecular structure, ordered degree and heat resistance of deteriorated starch is affected by the wet storage conditions.
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Osunsami, A. T., J. O. Akingbala, and G. B. Oguntimein. "Effect of Storage on Starch Content and Modification of Cassava Starch." Starch - Stärke 41, no. 2 (1989): 54–57. http://dx.doi.org/10.1002/star.19890410205.
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Senanayake, Suraji, Anil Gunaratne, K. K. D. S. Ranaweera, and Arthur Bamunuarachchi. "Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka." International Journal of Food Science 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/148982.
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Starches obtained from different cultivars of sweet potatoes commonly consumed in Sri Lanka, were chemically modified with hydroxypropyl substitution, to analyze the changes in the physicochemical properties. Significant changes (P<0.05) in the crude digestibility level, thermal properties, and the water separation (syneresis) of starch gels (7.0% db) during cold and frozen storage were observed due to the modification. Hydroxypropylation increased the gel stability, water solubility, digestibility, and storage stability of the native starches in the cold storage to a significant level. Lowered gelatinization and retrogradation enthalpies as well as gelatinization temperature were observed for derivatized starches compared to the native starch. Low levels of pasting stability with increased levels of breakdown and reduced cold paste viscosity were observed in the hydroxypropylated starch samples except for the Malaysian cultivar (S5). Chemically modified starch gels stored under cold storage did not show a syneresis for two weeks in the cycle and the frozen storage showed much improved stability in the starch gels within the four-week cycle. Chemical modification of sweet potato starch with hydroxyl propyl substitution can enhance the functional characteristics of the native starch which will improve its potential application in the food industry.
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Rüscher, David, José María Corral, Anna Vittoria Carluccio, Patrick A. W. Klemens, Andreas Gisel, Livia Stavolone, H. Ekkehard Neuhaus, Frank Ludewig, Uwe Sonnewald, and Wolfgang Zierer. "Auxin signaling and vascular cambium formation enable storage metabolism in cassava tuberous roots." Journal of Experimental Botany 72, no. 10 (March 13, 2021): 3688–703. http://dx.doi.org/10.1093/jxb/erab106.
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Abstract Cassava storage roots are among the most important root crops worldwide, and represent one of the most consumed staple foods in sub-Saharan Africa. The vegetatively propagated tropical shrub can form many starchy tuberous roots from its stem. These storage roots are formed through the activation of secondary root growth processes. However, the underlying genetic regulation of storage root development is largely unknown. Here we report distinct structural and transcriptional changes occurring during the early phases of storage root development. A pronounced increase in auxin-related transcripts and the transcriptional activation of secondary growth factors, as well as a decrease in gibberellin-related transcripts were observed during the early stages of secondary root growth. This was accompanied by increased cell wall biosynthesis, most notably increased during the initial xylem expansion within the root vasculature. Starch storage metabolism was activated only after the formation of the vascular cambium. The formation of non-lignified xylem parenchyma cells and the activation of starch storage metabolism coincided with increased expression of the KNOX/BEL genes KNAT1, PENNYWISE, and POUND-FOOLISH, indicating their importance for proper xylem parenchyma function.
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Hill, R. D., S. M. Gubbels, L. Boros, M. J. Sumner, and A. W. MacGregor. "Location of α-amylase/subtilisin inhibitor during kernel development and germination." Canadian Journal of Botany 73, no. 7 (July 1, 1995): 982–90. http://dx.doi.org/10.1139/b95-106.
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The location of an endogenous α-amylase/subtilisin inhibitor in developing and germinating barley (Hordeum vulgare, cv. Bonanza) was determined using immunohistochemical techniques. The inhibitor was found within protein bodies of cells containing starch granules in the starchy endosperm and embryo of developing caryopses. It could be detected as early as 2 weeks postanthesis in both organs. Upon germination, inhibitor was released from protein bodies, resulting in increased detection of the protein in regions of the starchy endosperm in which storage mobilization was occurring. Antibodies to α-amylase revealed large quantities of this protein in the same regions. Key words: α-amylase, α-amylase/subtilisin inhibitor, barley, germination, kernel development, starch.
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Miller, William B., and Robert W. Langhans. "Low Temperature Alters Carbohydrate Metabolism in Easter Lily Bulbs." HortScience 25, no. 4 (April 1990): 463–65. http://dx.doi.org/10.21273/hortsci.25.4.463.
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Easter liliy (Lilium longiflorum Thunb. `Nellie White') bulbs were stored in moist peatmoss for up to 85 days at – 1.0 or 4.5C. Bulbs were periodically removed from storage and analyzed to determine levels of soluble carbohydrates and starch. Storage at – 1.0C induced large accumulations of sucrose, mannose, fructose, and oligosaccharide in both mother and daughter scales. Starch concentration declined substantially during this period. Storage at 4.5C resulted in less dramatic alterations in bulb carbohydrates, although trends toward increased soluble carbohydrates and reduced starch levels were seen. The accumulation of mannose suggests that glucomannan, a secondary storage carbohydrate, was also degraded during – 1.0C storage.
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Nguyen, Duyen Dang My, and Le Thi Pham. "Effect of monosaccharides and disaccharides on the retrogradation of tapioca starch gel." Science and Technology Development Journal 19, no. 4 (December 31, 2016): 50–63. http://dx.doi.org/10.32508/stdj.v19i4.618.
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Gelatinization of tapioca starch is retrograded during the frozen – storage. This retrogradation affects the quality of the starchy food. This paper studied the influence of various types of sugars: glucose, fructose, sucrose and maltose in different concentrations: 0 %, 2 %, 4 %, 6 %, 8 % (w/w) on the stability of tapioca starch gels over 5 freeze – thaw cycles. The syneresis, turbidity (OD) and the hydrolysis degree by apha–amylase of starch gels were determined to analysis the effect of sugars on the stability of the tapioca starch gels. Our result showed that the freeze – thaw stability of tapioca starch gels could be improved by adding sugars. The improvement of the syneresis (%) was in the order: maltose > sucrose > glucose > fructose. The result also showed that disaccharides (sucrose, maltose) were more effective than monosaccharides (glucose and fructose) in reducing the syneresis and turbidity. Adding maltose at 8 % (w/w) was the most effective in the reduction of the starch retrogradation
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Hoffmannowa, Aleksandra, and Grażyna Zielińska. "Storage polysaccharides in germinating yellow lupine (Lupinus luteus L.)." Acta Societatis Botanicorum Poloniae 50, no. 3 (2014): 419–28. http://dx.doi.org/10.5586/asbp.1981.065.
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The yellow lupine (<em>Lupinus luteus</em> L. cv. Express) was cultured for 16 days in light or in darkness. During the first 3 days of germination starch and hemicelluloses were estimated in the seed organs, cotyledons and axis. Later the estimations were performed daily in cotyledons, shoots and roots of the cultured seedlings. Absence of starch was noted in cotyledons of airdry seeds and an abrupt starch synthesis in the first 24 hours of germination. nation. Degradation of starch, and hemicelluloses in cotyledons of the germinating yellow lupine was rapid and correlated strictly with losses in their dry weight. Similarly to starch synthesis, it showed no light dependence. On the other hand, light influenced synthesis of the studied polysaccharides in the shoot and the root of a develaping lupine seedling.
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Castro, Deise Souza de, Inacia dos Santos Moreira, Francinalva Cordeiro de Sousa, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Alexandre José de Melo Queiroz, Cleide Maria Diniz Pereira da Silva e. Silva, and Bruno Adelino de Melo. "Physical, chemical and rheological properties of pitomba (Talisia esculenta) seed starch and its application as a thickener and stabilizer in ketchup." June 2021, no. 15(06):2021 (June 10, 2021): 842–49. http://dx.doi.org/10.21475/ajcs.21.15.06.p2981.
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The present study aimed to characterize the physical, chemical and rheological properties of starch extracted from pitomba seeds and verify the influence of its addition on the syneresis and viscosity characteristics of ketchup during storage, compared to maize starch. Extraction was performed by grinding the seeds in sodium metabisulfite solution (0.2%) followed by drying at 50 ºC. ketchups were formulated with the addition of 0.5 and 1% pitomba starch, 0.5 and 1% maize starch and a control formulation. Starch showed low percentages of protein, ashes and lipid, starch purity of 77.78%, amylose of 19.25%, apparent density of 0.46 g/cm3 and compact density of 0.66 g/cm3. The starch pastes showed pseudoplastic behavior and imparted significant viscosity, usable in increasing the consistency of fluid foods. Ketchups formulated with addition of pitomba starch showed reduction of syneresis during storage, and the 1% starch concentration can slow down the syneresis process in ketchup at temperatures of 7 and 25 °C, similar to the stabilizing capacity of maize starch. Ketchup viscosity increased with the addition of pitomba and maize starches, but the highest apparent viscosities were obtained in ketchup with addition of pitomba starch during storage
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Javorski, Cleovani Rossi, Maximiliane Alavarse Zambom, Magali Soares dos Santos Pozza, Tatiane Fernandes, Deise Dalazen Castagnara, Simoni Paladini, Rodrigo Cesar dos Reis Tinini, and Marcela Abbado Neres. "Stoking residue from extraction of cassava starch without the use of storage technologies." Ciência Rural 45, no. 3 (March 2015): 405–11. http://dx.doi.org/10.1590/0103-8478cr20131602.
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The purpose of this paper was to study the storage of the residue from the extraction of cassava starch without the use of storage technologies, through chemical evaluation, pH values, temperature, development of microorganisms and mycotoxins. A randomized block design was used with eight treatments (different storage periods: 0, 3, 6, 9, 12, 15, 18 and 21 days) and five replications. There was a significant difference for DM content, as a function of days in storage. The chemical composition of the residue from the extraction of cassava starch did not changed throughout the storage period. A negative linear effect was obtained for the pH values, which decreased with days in storage. There was significance of the storage period only for the fungus and yeast population, which increased up to 17 days of storage, with subsequent reduction. Mycotoxins were detected in the residue from the extraction of cassava starch. Despite it did not showed changes in the chemical composition the storage of residue from the extraction of cassava starch for 21 days proved to be an inefficient preservation process, due to the development of molds and mycotoxins
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Graper, David, and Will Healy. "ALSTROEMERIA CARBOHYDRATE PARTITIONING." HortScience 25, no. 9 (September 1990): 1079f—1079. http://dx.doi.org/10.21273/hortsci.25.9.1079f.
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Non flowering Alstroemeria `Regina' plants were divided into aerial components: stems and apical and basal leaves or underground components: rhizome, storage roots, stele and fibrous roots. Samples were collected from distal and proximal ends of the rhizome to allow comparisons between structures of different ages. Ethanol soluble sugars were extracted and measured using HPLC. Starch was degraded to glucose using amyloglucosidase and measured.There were no age differences in the starch, total soluble sugar (TSUGAR) or total soluble carbohydrates (TCHO) in the rhizome or aerial portions of the plant. There was a preferential partitioning of starch, sucrose, TSUGAR and TCHO to underground plant parts. The storage roots were the primary sink for the stored carbohydrates. Stems contained large concentration of glucose while fructose was found in storage roots and old stems. Sucrose was found primarily in old steles and storage roots. Starch was partitioned almost exclusively into the storage roots with no difference due to age of the storage root. Up to 42% of the TCHO in the old storage roots was composed of a carbohydrate which co-chromatogramed with melezitose using HPLC.
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Miller, Bruce F., and William Root. "Long-Term Storage of Wheat Starch Paste." Studies in Conservation 36, no. 2 (May 1991): 85. http://dx.doi.org/10.2307/1506332.
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Miller, Bruce F., and William Root. "Long-term storage of wheat starch paste." Studies in Conservation 36, no. 2 (May 1991): 85–92. http://dx.doi.org/10.1179/sic.1991.36.2.85.
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Goel, Rajeev, Takashi Mino, Hiroyasu Satoh, and Tomonori Matsuo. "Intracellular storage compounds, oxygen uptake rates and biomass yield with readily and slowly degradable substrates." Water Science and Technology 38, no. 8-9 (October 1, 1998): 85–93. http://dx.doi.org/10.2166/wst.1998.0794.
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An experimental study was undertaken to quantify the effects of intracellular storage polymers on the Oxygen Uptake Rate (OUR) profile and biomass yield coefficients for readily and slowly degradable substrates using a sludge from anaerobic-aerobic Sequencing Batch Reactor (SBR). Glucose and acetate were chosen as readily biodegradable substrates and soluble starch served as a model polymeric slowly degradable substrate. In case of acetate as substrate, PHA was the major storage polymer while polysaccharide acted as the main storage compound in case of glucose and starch. The accumulation of storage compounds even in the case of starch suggests that storage may be an integral part of the metabolic process for the sludge having storage capabilities. The maximum storage amounted to about 45%, 68% and 36% of total acetate, glucose and starch COD removed from bulk respectively. A new approach to calculate the true biomass yield coefficients based on exogenous OUR and considering intracellular storage is proposed. The relative independence of the calculated yield values to the amount of storage makes them suitable for application in growth kinetics. The calculated yield coefficients based on the proposed approach worked out to be 0.24–0.28, 0.58–0.50 and 0.64 for acetate, glucose and starch respectively and were significantly lower than the yield coefficients calculated based on conventional approach of not accounting storage. Further, the average degradation rate of intracellular glycogen were estimated to be 15 mg carbohydrate COD/g. MLSS. hr. with an average biomass yield of 0.45 mg biomass COD/mg carbohydrate COD.
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Cho, Yong-Gu, and Kwon-Kyoo Kang. "Functional Analysis of Starch Metabolism in Plants." Plants 9, no. 9 (September 6, 2020): 1152. http://dx.doi.org/10.3390/plants9091152.
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In plants, starch is synthesized in leaves during the day-time from fixed carbon through photosynthesis and is mobilized at night to support continued respiration, sucrose export, and growth in the dark. The main crops where starch is biosynthesized and stored are corn, rice, wheat, and potatoes, and they are mainly used as food resources for humankind. There are many genes that are involved in starch biosynthesis from cytosol to storage organs in plants. ADP-glucose, UDP- glucose, and glucose-6-phosphate are synthesized catalyzed by UDP-invertase, AGPase, hexokinase, and P- hexose-isomerase in cytosol. Starch composed of amylopectin and amylose is synthesized by starch synthase, granule bound starch synthase, starch-branching enzyme, debranching enzyme, and pullulanase, which is primarily responsible for starch production in storage organs. Recently, it has been uncovered that structural genes are controlled by proteins derived from other genes such as transcription factors. To obtain more precise information on starch metabolism, the functions of genes and transcription factors need to be studied to understand their roles and functions in starch biosynthesis in plants. However, the roles of genes related to starch biosynthesis are not yet clearly understood. The papers of this special issue contain reviews and research articles on these topics and will be a useful resource for researchers involved in the quality improvement of starch storage crops.
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Tetlow, Ian J. "Starch biosynthesis in developing seeds." Seed Science Research 21, no. 1 (November 19, 2010): 5–32. http://dx.doi.org/10.1017/s0960258510000292.
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AbstractStarch is globally important as a source of food and, in addition, has a wide range of industrial applications. Much of this agriculturally produced starch is synthesized in developing seeds, where its biological function is to provide energy for seedling establishment. Storage starch in developing seeds is synthesized in heterotrophic plastids called amyloplasts and is distinct from the transient synthesis of starch in chloroplasts. This article reviews our current understanding of storage starch biosynthesis occurring in these organelles and discusses recent advances in research in this field. The review discusses starch structure and granule initiation, emerging ideas on the evolution of the pathway, the enzymes of starch synthesis, and the post-translational modification and regulation of key enzymes of amylopectin biosynthesis.
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Rosecrance, Richard C., Steven A. Weinbaum, and Patrick H. Brown. "Estimation and Significance of Nutrient and Starch Storage Pools in Mature, Alternate-Bearing Pistachio (Pistacia vera. L.) Trees." HortScience 31, no. 4 (August 1996): 671e—671. http://dx.doi.org/10.21273/hortsci.31.4.671e.
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The effect of crop load on nutrient and starch storage in mature, alternate-bearing pistachio trees was examined. Tree storage pools were estimated from the differences in nutrient and starch contents of perennial tree parts between dormancy (the period of highest nutrient and starch content) and following spring flush (the period of lowest nutrient and starch content). Following a lightly cropping (off) year, trees contained significantly larger N, P, and K storage pools than following a heavily cropping (on) year. The relative contribution of leaf nutrient resorption to tree nutrient storage pools varied depending on the crop load. Nutrient storage is a function of net leaf nutrient resorption and current uptake from the soil. Leaf nutrient (N, P, and K) resorption was a more significant component of nutrient storage in on-year than off-year trees. The contribution of nutrient storage to shoot (i.e., leaves, fruit, current-year wood) nutrient contents was evaluated following the spring flush (May) and nut fill (September) periods. Nutrient storage pools are an important source of nutrients during the spring flush of growth, but nutrient demands during nut fill are met primarily by current nutrient uptake from the soil. The relationships between nutrient storage and uptake are discussed.
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Sauter, Jörg J., and Barbara van Cleve. "Micromorphometric Determination of Organelles and of Storage Material in Wood Ray Cells - A Useful Method for Detecting Differentiation Within a Tissue." IAWA Journal 10, no. 4 (1989): 395–403. http://dx.doi.org/10.1163/22941932-90001129.
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The size and distribution of individual cell organelles (plastids, mitochondria, oleosomes, protein bodies) and of the three main storage compounds (starch, fat, protein) have been studied micromorphometrically at the electron microscopical level in ray cells of poplar wood during early winter. The three cell types of the rays (contact cells, isolation cells, cells of the contact cell rows) show remarkable differences in size and distribution of organelles and of storage material which manifest an existing physiological specialisation of these cells. The micromorphometric data on storage compounds are compared with the biochemically determined amounts of starch, proteins, fat-bound glycerol, and of various sugars in the wood. At the stage investigated, a prominent protein storage, an extensive starch-sugar transition, but no indications for a starch-fat transition are found. Micromorphometry proved to be a useful tool for the detection of cell-specific differences within a tissue.
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Indawan, Edyson, Sri Umi Lestari, Nurita Thiasari, and Pramono Sasongko. "The Pruning Effect on the Storage Root Yield and Starch Content of Sweet Potato Clones Planted at Dry Land." Caraka Tani: Journal of Sustainable Agriculture 35, no. 2 (September 19, 2020): 289. http://dx.doi.org/10.20961/carakatani.v35i2.34480.
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Sweet potato is a dual-purpose crop, which could produce both food and feed. The vine pruning prior to storage root harvesting was intended to increase the quantity and quality of fresh forage for animal feed. This study aims to evaluate whether periodic pruning can affect the storage root yield and its starch content. This experiment employed split-plot design with two factors and three replications. The first factor as main plot was vine pruning which consisted of four distinct pruning times (four times, three times, twice and once). The second factor as sub-plot was cultivars which consisted of six dual-purpose cultivars and two controls. The storage root yields, vine yields, starch yields and the reduction in storage root yields were observed. The results showed that the vine pruning decreased the storage root yields, with small increases the vine yields. The percentage of the reduction in storage root yields were 4-58%, while the decrease vine yields are relatively inconsistent. The starch yield of the cultivars with one pruning time were in the range of 2.34-6.67 ton ha<sup>-1</sup>. On the contrary, the three times pruning or more since 80 days after transplanted can reduce the starch yields for more than 50%. The slight increase in vines yield due to pruning was followed by the decrease in storage root yields and starch content of the sweet potato.
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Krystyjan, Magdalena, Greta Adamczyk, Marek Sikora, and Piotr Tomasik. "Long-term storage stability of selected potato starch – Non-starchy hydrocolloid binary gels." Food Hydrocolloids 31, no. 2 (June 2013): 270–76. http://dx.doi.org/10.1016/j.foodhyd.2012.10.024.
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Park, Jin-Hwa, Yun-Jin Lee, Jeong-Gyu Lim, Ji-Hye Jeon, and Ki-Sun Yoon. "Effect of Quinoa (Chenopodium quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage." Foods 10, no. 7 (July 9, 2021): 1601. http://dx.doi.org/10.3390/foods10071601.
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The effects of starch (corn and quinoa) and quinoa seeds on chicken meatballs’ physicochemical, textural, and sensory properties were investigated during frozen storage. The chicken meatballs were prepared with corn starch (CS), quinoa starch (QS), quinoa seeds (Q), and combinations of corn starch and quinoa seeds (CS-Q), and quinoa starch and quinoa seeds (QS-Q), which were subjected to five freeze–thaw (F-T) cycles of temperature fluctuation conditions during frozen storage. Regardless of the type used (CS or QS), adding starch resulted in fewer cooking, drip, and reheating losses in chicken meatballs during frozen storage. The values of the hardness, gumminess, and chewiness of chicken meatballs with CS or QS were half those of chicken meatballs without starch, indicating that the addition of starch inhibited the change in the meatballs’ texture. The total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS) values were progressive but did not dynamically increase during five F-T cycles. Chicken meatballs containing CS-Q or QS-Q showed significantly lower TBARS values than those with CS, QS, or Q after five F-T cycles. Adding quinoa seeds significantly increased the antioxidant activity and the chewiness of meatballs (p < 0.05) compared with starch only. The addition of the combination of QS-Q to chicken meatballs increased the values of taste, texture, and overall acceptability, indicating that quinoa starch and seeds may be introduced as premium ingredients to frozen meat products.
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Chrastil, Joseph. "Protein-starch interactions in rice grains. Influence of storage on oryzenin and starch." Journal of Agricultural and Food Chemistry 38, no. 9 (September 1990): 1804–9. http://dx.doi.org/10.1021/jf00099a005.
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Chen, Jiang, Junjie Zhang, Hanmei Liu, Yufeng Hu, and Yubi Huang. "RETRACTED: Molecular strategies in manipulation of the starch synthesis pathway for improving storage starch content in plants (review and prospect for increasing storage starch synthesis)." Plant Physiology and Biochemistry 61 (December 2012): 1–8. http://dx.doi.org/10.1016/j.plaphy.2012.08.013.
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Hamilton, Bradford S., Kazuo Nakamura, and Daniel A. K. Roncari. "Accumulation of starch in Chlamydomonas reinhardtii flagellar mutants." Biochemistry and Cell Biology 70, no. 3-4 (March 1, 1992): 255–58. http://dx.doi.org/10.1139/o92-039.
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Paralyzed flagellar mutants pf-1, pf-2, pf-7, and pf-18 of the green alga Chlamydomonas reinhardtii (Dangeard) were shown to store a significantly greater amount of starch than the motile wild type 137c+. The increase in starch storage was significant relative to protein, chlorophyll, and cell number. Analysis of average cell size revealed that the paralyzed mutants were larger than the wild type. This increase in storage molecule accumulation supports an inverse relationship between chemical energy storage and energy utilization for biomechanical/motile cellular functions. Chlamydomonas reinhardtii provides a useful model for studies of the role of cytoskeletal activity in the energy relationship and balance of organisms.Key words: Chlamydomonas, cytoskeleton, paralyzed flagella, starch, bioenergetics.
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YATNATTI, SHILPA, and D. VIJAYALAKSHMI. "Study of Soup Mix Incorporated with Starch Extract from Mango “Mangifera indica” Seed Kernels." Current Research in Nutrition and Food Science Journal 6, no. 3 (September 7, 2018): 816–25. http://dx.doi.org/10.12944/crnfsj.6.3.24.
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Mango processing generates kernels and peels as waste which accounts for 40-60 per cent. Mango kernels most often used as by-product for extraction of oil. The residue left after oil extraction is generally considered as waste but studies revealed that it has sufficient amount of starch. Present study was undertaken to extract starch from mango seed kernels, to investigate level of incorporation of starch extract into soup mix and to study its shelf life. Mango seeds were procured from processing industry and kernels were isolated manually from its seed coat. Starch was extracted from kernels. Extracted starch was incorporated in soup mix by replacing corn starch at 25, 50 and 75 per cent. Best accepted sample was kept for storage study in comparison with control for two months. Results revealed recovery of starch was 50.5 g per 100 g of kernels. Starch extract incorporated soup mix was best accepted at 50 per cent level and this sample was kept for storage study in comparison with control soup mix where 100 per cent corn starch was used. Over the storage period sensory scores for soups prepared with soup mixes were observed to be acceptable indicating two months of shelf-life for soup mix. Microbial load on starch extract incorporated soup mix was observed to be less when compared to control but on both samples it was observed to be within safety limits. Mango kernels which are generated as processing waste can be utilized to extract starch, which can replace the corn starch up to 50 per cent in soup mixes without significant difference in sensory properties and can be stored for two months.
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Stephens, Iain A., Celeste Meyer, Deirdre M. Holcroft, and Gerard Jacobs. "Carbohydrates and Postharvest Leaf Blackening of Proteas." HortScience 40, no. 1 (February 2005): 181–84. http://dx.doi.org/10.21273/hortsci.40.1.181.
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Glucose, fructose, sucrose, and starch concentrations were determined in leaves and inflorescences of protea cutflower cultivars soon after harvest and at the onset of leaf blackening while standing in water. At the onset of leaf blackening sugars and starch were lower in both inflorescences and leaves. Proportionately, sugars and starch decreased more in leaves than in inflorescences. Flower-bearing shoots of `Sylvia' were pulsed individually with 5% glucose solution until each shoot had taken up 10 mL solution. Water served for control treatment. Flowers were then stored for 21 days at 1 °C. After pulsing and after cold storage groups of flowering shoots were separated into inflorescence, leaf and stem components and glucose and starch content determined. Glucose content, determined upon completion of pulsing treatments, was significantly greater in all shoot components of shoots pulsed glucose compared with nonpulsed control shoots. Glucose content of leaves was significantly greater after storage for shoots pulsed than control shoots. Starch content of leaves determined upon completion of pulsing treatments was significantly greater in shoots pulsed with glucose than that of controls. There was a significant decrease in starch content for all tissue types during 21 days of storage. Pulsing flower stems of seven protea cultivars before 3 weeks cold storage significantly reduced the incidence of leaf blackening when assessed both on day 1, and again on day 7 after 3 weeks of cold storage. Supplementing holding solutions with 1% or 2% glucose reduced leaf blackening of proteas pulsed with glucose and cold stored for 3 weeks.
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Saleh, Ali, Abdellatif A. Mohamed, Mohammed S. Alamri, Shahzad Hussain, Akram A. Qasem, and Mohamed A. Ibraheem. "Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt." Foods 9, no. 1 (January 7, 2020): 61. http://dx.doi.org/10.3390/foods9010061.
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This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of the prepared yogurt were analyzed while using shear viscosity, viscoelasticity, and texture analysis. The tests were performed after 0, 7, and 15 days storage. The effect of these starches on the yogurt viscoelastic properties, texture, syneresis, and sensory evaluation were determined under optimum conditions. The results showed that adding 1% starch could significantly (p < 0.05) reduce syneresis and improve yogurt firmness. Starches exhibited different effect on the overall quality of the yogurt due to their origin and amylose content. Regardless of the number of storage period duration, all of the samples, including the control behaved as pseudoplastic materials (n < 1) with various levels of pseudoplasticity. Yogurts with corn and tuber starches had the highest consistency coefficient (k), which indicated higher viscosity. The yogurt sample with chickpea starch exhibited the highest G´, making the gel more solid like. Therefore, the influence of tuber starches (potato and sweet potato) on G´ was different when compared to corn or legume starches. The behavior of the starches changed with storage time, where some starches performed better only at the beginning of the storage period duration. Wheying-off was significantly reduced, regardless of starch type. The pH of the yogurt remained unchanged through storage. Sensory evaluation showed a preference for starch-containing samples as compared to the control, regardless of the starch type. The variation in yogurt quality as a function of starch type could be attributed to the starch granule structure, gelatinization mechanism, or amylose content.
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Nigudkar, Madhuri. "Estimation of Resistant Starch Content of Selected Routinely Consumed Indian Food Preparations." Current Research in Nutrition and Food Science Journal 2, no. 2 (August 13, 2014): 73–83. http://dx.doi.org/10.12944/crnfsj.2.2.03.
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Resistant Starch, an important component of the diet, shows the potential health benefits against lifestyle diseases and many other health conditions. Resistant Starch (RS) refers to the portion of starch and starch products that resist digestion as it passes through the gastrointestinal tract, gets fermented in the colon by colonic microflora and produces short chain fatty acids which directly or indirectly help in preventing and/or controlling many diseases.Since the main sources of RS in the Indian diet are starchy foods like varieties of cereals, cereal products, roots and tubers, raw and processed legumes etc.it becomes important to determine the RS content of typical traditional Indian starchy cereal and legume preparations.Therefore the aim of this research was to estimate the RS content of selected, routinely consumed Indian food preparations and to determine the change in RS content of cereal and pulse preparations on cooking and on storage. RS content was estimated for two varieties of rice and four rice preparations, whole and refined wheat flour and four preparations made using these flours, legumes like whole moong, Kabuli chhana, Chana flour and preparations made using them. Five of these preparations were also analyzed for their RS content after an overnight storage in the refrigerator, to understand the effect of storage on their RS content.Amount of RS was estimated using the procedure given by Parchure and Kulkarni. RS content in freshly cooked preparations was compared with RS content in equivalent amount of raw ingredients. RS content of freshly cooked preparations was also compared with RS in equivalent amount of cooked and stored samples. Comparison of means was done using paired t test. One-way ANOVA was also used to compare RS content of freshly cooked rice preparations, wheat preparations and legume preparations. P ≤ 0.05 was considered statistically significant.The RS content of raw food samples ranged from as low as 0.50g% in whole wheat flour to 27.67g% in Kolam rice. The two varieties of rice, Basmati and Kolam contained 20.22g% and 27.67g% RS respectively whereas Whole wheat flour and Refined wheat flour contained 0.50g% and 0.65g% RS respectively. The RS in raw legumes was 1.93g%, 1.98g% and 4.52g% in Kabuli Chana, Chana flour and Whole Moongrespectively.Among four freshly cooked rice preparations RS varied from 0.46g% in cooked Kolam to 0.78g% in Khichdi. Among four wheat preparations (freshly cooked) RS content varied from 0.47g% in Puri to 0.61g% (food as eaten) in paratha. Chapatti and Bhatura contained 0.49g% and 0.54g% RS (food as eaten) respectively.RS in legume preparations ranged from 0.09g% in freshly cooked Pithle to 2.38g% in cooked Chole. The RS values for germinated Moong, MoongUsal, and soaked Kabuli chana were 0.79g%, 0.87g% and 0.73g% (food as eaten) respectively.In case of rice preparations RS content was significantly lower in all the four freshly cooked rice products as compared to RS in equivalent amount of raw rice. All freshly cooked wheat products showed increase in RS content after cooking as compared to their corresponding raw equivalents. Except for Bhatura, in which the increase was not significant, in the rest of wheat preparations the increase was statistically significant. In case of processed or cooked legume preparations, except for chole, significantly lower RS was found in all preparations as compared to their raw equivalent quantities.In all the preparations that were subjected to storage, RS content increased after an overnight storage. A significant increase was seen in pressure cooked and stored Kolam Rice.Comparison among freshly cooked rice preparations showed that Khichdi contained significantly higher amount of RS as compared to other rice preparations, whereasamong freshly made wheat preparations, highest RS content was observed in Paratha. The RS value for Paratha was significantly higher than chapatti and puri. Among legume preparations Chhole had significantly higher RS content than moong usal or pithle. To conclude, the findings of this research show that Resistant Starch content of food preparation is influenced by many factors such as cooking method, processing technique, storage. Considering that Indians consume a vast variety of starchy preparations, further research in this direction is needed, to create a complete database of Resistant Starch content of Indian starchy preparations, that are made using different cooking and processing techniques and stored under varied conditions.
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FREITAS, RAIMUNDA VALDENICE DA SILVA, PAHLEVI AUGUSTO DE SOUZA, EVANDO LUIZ COELHO, FRANCISCO XAVIER DE SOUZA, and HIRLLEN NARA BESSA RODRIGUES BESERRA. "STORAGE OF MOMBIN FRUITS COATED WITH CASSAVA STARCH AND PVC FILM." Revista Caatinga 30, no. 1 (March 2017): 244–49. http://dx.doi.org/10.1590/1983-21252017v30n127rc.
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ABSTRACT The mombin tree (Spondias mombin L.) is found in almost all regions of Brazil. Fresh and processed mombin fruits are increasingly demanded by the market. The objective of this work was to evaluate the post-harvest characteristics of mombin fruits coated with cassava starch and PVC film. Fruits from the mombin cultivar Lagoa-Redonda were harvested at physiological maturity in Limoeiro do Norte, State of Ceará, transported to the Chemistry Laboratory of the Ceará Federal Institute, Limoeiro do Norte campus, and stored for 8 days at 29.7°C and 59% of relative humidity. A completely randomized experimental design in a 3x5 factorial arrangement was used, with three coating types (control, cassava starch at 3%, and cassava starch at 3% combined with PVC film) and five storage times (0, 2, 4, 6 and 8 days), four replicates and five fruits per plot. The fruit skin color, external appearance, soluble solids (SS), titratable acidity (TA), SS/TA ratio and weight loss were evaluated. The PVC film was effective in maintaining the fruit external appearance and decreasing weight loss. The use of cassava starch was not as efficient as the PVC film for conserving mombin fruits. The post-harvest life of fruits was 8 days for those treated with cassava starch or cassava starch combined with PVC film, and 6 days for the control.
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Li, Xing-jun, and Ping Jiang. "Effect of Storage Temperature on Biochemical and Mixolab Pasting Properties of Chinese Japonica Paddy." Journal of Food Research 4, no. 2 (December 28, 2014): 57. http://dx.doi.org/10.5539/jfr.v4n2p57.
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<p>This study investigated the changes in germination rate, contents of oleic acids, protein, water soluble sugars, enthalpy of flour gelatinization, and Mixolab dough pasting properties of three varieties of <em>japonica</em> rough rice after 18-month storage at four temperatures of 4,15,25 and 35 ºC. After an 18-month storage, the paddy stored at or below 25 ºC had more than 70% germination rate, their flour extracts by acid dye mixture of methyl red and bromothymol blue showed greenish color, but the paddy stored at 35 ºC was only 30% germination rates, their flour extracts by acid dye mixture seem to be yellowish. With an increase in storage temperature, mositure content in paddy decreased, but total protein changed unsignificantly. In comparison to the paddy stored at 15 ºC, the higher storage temperature (25 and 35 ºC) tends to decrease the contents of damaged starch, water-soluble reducing sugars, total sugars, and uronic acids. The content of oleic acid in paddy stored at 4 ºC was markedly higher than that at the temperatures of 15, 25 and 35 ºC. Compared to lower temperate (4 and 15 ºC), the higher storage temperature (35 ºC) increased the gelatinization enthalpy of paddy flour and its starch determined by a differential scanning calorimetry (DSC), also increased Mixolab characteristic torque parameters such as starch gelatinization peak (C3), starch gelatinization minimum (C4), starch retrogradation minimum (C5), degrees of starch decay (C3-C4) and retrogradation (C5-C4) with a decrease in protein weakening (C2). The results of this study indicate storage temperature is an important factor affecting the physiological and biochemical properties of paddy, and lower temperature below room temperature are recommended to maintain paddy quality.</p>
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Toivonen, Peter M. A. "Comparison of IAD and starch-iodine indices at harvest and how they relate to post-storage firmness retention in Ambrosia™ apples over three growing seasons." Canadian Journal of Plant Science 95, no. 6 (November 2015): 1177–80. http://dx.doi.org/10.4141/cjps-2015-185.
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Toivonen, P. M. A. 2015. Comparison of IAD and starch-iodine indices at harvest and how they relate to post-storage firmness retention in Ambrosia™ apples over three growing seasons. Can. J. Plant Sci. 95: 1177–1180. Starch–iodine index and IAD values were recorded for Ambrosia™ apples at harvest and compared with firmness retention after controlled atmosphere storage. The starch–iodine index correlated with firmness retention only in 2012. Harvest IAD values were associated with firmness retention in all years. Seasonal differences in temperature patterns were possible factors affecting the starch–iodine index. IAD was more consistent between seasons for monitoring maturity.
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GREENHILL, A. R., W. A. SHIPTON, A. D. OMOLOSO, B. AMOA, and J. M. WARNER. "Bacterial Contamination of Sago Starch in Papua New Guinea." Journal of Food Protection 70, no. 12 (December 1, 2007): 2868–72. http://dx.doi.org/10.4315/0362-028x-70.12.2868.
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Sago starch is an important food in lowland Papua New Guinea. Extraction of the starch from the palm and storage were performed by way of traditional methods that have been used for thousands of years. Currently, very little is known about the microbiology of sago starch. Sago samples were collected from areas of high starch utilization and analyzed for the presence of bacterial pathogens and indicator organisms. Storage methods and duration were recorded at the time of collection, and pH and water activity on arrival at the laboratory. Sago starch was found to harbor high levels of fecal contamination, as well as various food pathogens including Salmonella, Bacillus cereus, and coagulase-positive staphylococci. Clostridium perfringens was only present infrequently in samples and in very low numbers, while Listeria monocytogenes was not isolated from sago starch. The presence of high levels of fecal contamination in sago starch is of particular concern, and may contribute to diarrheal disease in rural Papua New Guinea.
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Singletary, GW, R. Banisadr, and PL Keeling. "Heat Stress During Grain Filling in Maize: Effects on Carbohydrate Storage and Metabolism." Functional Plant Biology 21, no. 6 (1994): 829. http://dx.doi.org/10.1071/pp9940829.
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Heat stress during maize seed development can interfere with endosperm starch biosynthesis and reduce seed size, an important component of yield. Our objectives were to evaluate the direct influence of temperature during grain filling on kernel growth, carbohydrate accumulation, and corresponding endosperm metabolism. Kernels of maize were grown in vitro at 25�C until 15 or 16 days after pollination and then subjected to various temperatures for the remainder of their development. Mature kernel dry weight declined 45% in a linear fashion between 22 and 36�C. The rate of starch accumulation reached a maximum at approximately 32�C, and when measured at frequent intervals, declined only slightly with further temperature increase to 35�C. Reduced seed size resulted from an abbreviated duration of starch-related metabolism, which did not appear to be limited by endogenous sugars. Instead, a survey of 12 enzymes of sugar and starch metabolism indicated that ADP glucose pyrophosphorylase and soluble starch synthase were unique in displaying developmental peaks of activity which were compressed both in amount and time, similar to the effect of temperature on starch accumulation. We conclude that decreased starch synthesis in heat-stressed maize kernels results from a premature decline in the activity of these enzymes.
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Oramahi, H. A., and Christanti Sumardiyono. "PENGARUH KELEMBAPAN RELATIF DAN SUHU TERHADAP AKTIVITAS GLUKOAMILASE ASPERGILLUS FLAVUS PADA PENYAKIT SIMPANAN GAPLEK." Jurnal Hama dan Penyakit Tumbuhan Tropika 9, no. 1 (November 6, 2020): 67–72. http://dx.doi.org/10.23960/j.hptt.1967-72.
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The effect of relative humidity and temperatur to glucoamylase activity of Aspergillus flavus on storage disease of dried cassava. Aspergillus flavus is the most important species because of its toxigenic caracteristic on agricultural product. Among several Aspergillus species growing on dried cassava. This study was conducted to show the role of glucoamylase produced by Aspergillus flavus fowards the storage disease of dried cassava. The effect of RH and storage room temperature to glucoamylase activity was evaluated for 4 months using Randomized Completely Block Design (Factorial). Variables observed were glucoamylase activity and starch content of dried cassava. Glucoamylase activity could be used as an early indicator of the infestation of dried cassava by Aspergillus while the change of dried cassava color had not been visible. Starch content of dried cassava decreased during the storage. Due to the glucoamylase activity of A. flavus which degrading starch into glucose. The interaction effect of RH and storage room temperature to glucoamylase activity of A. flavus was significant.
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Collar, C., J. C. Martínez, and C. M. Rosell. "Lipid Binding of Fresh and Stored Formulated Wheat Breads. Relationships with Dough and Bread Technological Performance." Food Science and Technology International 7, no. 6 (December 2001): 501–10. http://dx.doi.org/10.1106/cpga-20q4-yxr7-64ja.
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Lipid binding in fresh and stored soured started breads formulated with nonfat [sodium carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), fungal α-amylase-and fat–monoglycerides (MGL), diacetyl tartaric acid ester of mono-diglycerides (DATEM) and sodium stearoyl lactylate (SSL)] additives were determined. Results were correlated with dough and bread technological performance during breadmaking and storage. A preferential binding of the added SSL to the starch with a concomitant displacement of endogenous polar lipids from starch to gluten was observed. Monoglycerides partly bound to the starch and partial remained in the pool of free lipids with displacement of endogenous polar lipids from gluten to starch and free fractions. Addition of DATEM induced similar changes as SSL in association pattern and as MGL in polar lipid translocation. Hydrocolloids showed preferential bindings to the gluten (CMC) and to the starch (HPMC) respectively, associated to a significant displacement of endogenous neutral gluten-bounded lipids to the starchy fraction (CMC) and to a significant release of both starch- and gluten-bonded lipids (HPMC). Addition of α-amylase promoted both a release of endogenous bonded lipids and a binding of glycolipids to the starch whereas the sourer starter induced disaggregation of the starch– and gluten–lipid complexes. Suitable trends in bread lipid parameters for high fermentative power, delayed starch gelatinization, edible fresh bread and reduced bread staleness corresponded to high values of neutral lipids of bonded fractions and high total glycolipid content achieved by the incorporation of SSL and/or CMC into dough formulation.
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Hong, Nguyen Thi Minh, Le Thu Ngoc, Nguyen Mau Hung, Pham Bich Ngoc, and Chu Hoang Ha. "Gene expression profiling of adp-glucose pyrophosphorylase (AGPase) in sink and source organs of some cassava varieties with different starch contents in Vietnam." Vietnam Journal of Biotechnology 14, no. 4 (April 19, 2018): 673–82. http://dx.doi.org/10.15625/1811-4989/14/4/12300.
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Starch is the most widespread and abundant storage carbohydrate in plants. We depend upon starch for our nutrition, exploit its unique properties in industry, and use it as a feedstock for bio-ethanol production. Starch is stored in the form of osmotically inactive, water-insoluble granules in amyloplasts (storage starch) and chloroplasts (transitory starch). The biosynthesis of starch involves not only the production of the composite glucans but also their arrangement into an organized form within the starch granule. Understanding the specific functions played by individual isoforms of enzymes involved in starch biosynthesis pathways will provide important basis for regulation of starch production in plant. A transcript-level analysis of the genes which encode starch-synthesis enzymes is fundamental for assessment of enzyme function and the regulatory mechanism for starch biosynthesis in source and sink organs. In this work, the expression level of the genes encoding ADP-glucose pyrophosphorylase (AGPase) in two local varieties Do Dia Phuong (Do DF) and Trang Hoa Binh (Trang HB) as well as two imported varieties KM94 (Rayong1 X Rayong 90) and KM140 (KM98-1 x KM36) with different starch contents were evaluated by quantitative real-time PCR method. The result of transcript level analysis made the expression profiles of cassava AGPS and AGPL genes (encoding AGPase small and large subunits) during three development periods, 90, 180 and 270 DAP (day after planting). The transcriptional activities of these genes exhibited tissue-specific expression patterns. In particular, AGPS2 and AGPL1 transcripts were predominant in leaves, whereas expression of AGPS1, AGPL2, and AGPL3 appeared to be mostly confined to storage roots. Despite of having disparities between development stages, expression patterns of both AGPS2 and AGPL1 in leaves did not show significant differences amongst investigated cassava varieties. In contrast, transcriptional activities of AGPS1 and AGPL3 in tubers had patterns directly related to the starch contents of the cultivars. These results indicated that AGPS1 and AGPL3 genes likely play an important role in the starch biosynthesis pathway and have potential for regulation of starch production in cassava.
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Burlacot, Peltier, and Li-Beisson. "Subcellular Energetics and Carbon Storage in Chlamydomonas." Cells 8, no. 10 (September 26, 2019): 1154. http://dx.doi.org/10.3390/cells8101154.
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Microalgae have emerged as a promising platform for production of carbon- and energy- rich molecules, notably starch and oil. Establishing an economically viable algal biotechnology sector requires a holistic understanding of algal photosynthesis, physiology, cell cycle and metabolism. Starch/oil productivity is a combined effect of their cellular content and cell division activities. Cell growth, starch and fatty acid synthesis all require carbon building blocks and a source of energy in the form of ATP and NADPH, but with a different requirement in ATP/NADPH ratio. Thus, several cellular mechanisms have been developed by microalgae to balance ATP and NADPH supply which are essentially produced by photosynthesis. Major energy management mechanisms include ATP production by the chloroplast-based cyclic electron flow and NADPH removal by water-water cycles. Furthermore, energetic coupling between chloroplast and other cellular compartments, mitochondria and peroxisome, is increasingly recognized as an important process involved in the chloroplast redox poise. Emerging literature suggests that alterations of energy management pathways affect not only cell fitness and survival, but also influence biomass content and composition. These emerging discoveries are important steps towards diverting algal photosynthetic energy to useful products for biotechnological applications.
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Leite, Tatiana Dias, Joel Fernando Nicoleti, Ana Lúcia Barretto Penna, and Célia Maria Landi Franco. "Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch." Food Science and Technology 32, no. 3 (July 17, 2012): 579–87. http://dx.doi.org/10.1590/s0101-20612012005000074.
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Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture, and water mobility. Starch-gum interaction in food systems can change the starch granule swelling and its gelatinization and rheological properties. In this study, the effect of the addition of xanthan gum (XG), sodium carboxymethyl cellulose (SCMC), and carrageenan (CAR) at the concentrations of the 0.15, 0.25, 0.35 and 0.45% (w/v) on the pasting, thermal, and rheological properties of cassava starch was studied. The swelling power (SP) and the scanning electron microscopy (SEM) of the starch gels were also evaluated. The results obtained showed that xanthan gum (XG) had a strong interaction with the cassava starch penetrating between starch granules causing increase in pasting viscosities, SP, storage and loss (G', and G", respectively) modulus and reduction in the setback of the starch; sodium carboxymethyl cellulose (SCMC) greatly increased the pasting viscosities, the SP, and the storage and loss (G', and G", respectively) modulus of the starch-mixtures, mainly due to its greater capacity to hold water and not due to the interaction with cassava starch. Carrageenan (CAR) did not change any of the starch properties since there was no interaction between this gum and cassava starch at the concentrations used.
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Carreira, Marina Cassab, Franco Maria Lajolo, and Elizabete Wenzel de Menezes. "Glycemic index: effect of food storage under low temperature." Brazilian Archives of Biology and Technology 47, no. 4 (August 2004): 569–74. http://dx.doi.org/10.1590/s1516-89132004000400010.
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This study was carried out to evaluate the influence of food storage under low temperature (-20ºC) and the resistant starch formation, both on the glycemic index (GI). The GI of only cooked and cooked and stored foods under -20ºC for 30 days was evaluated in short-term tests with humans. Significant increase on the RS content was evidenced for all the stored foods. The food storage resulted in a significant decrease on the GI of beans and chick-peas; the GI of pasta remained the same and the GI of corn meal increased. Thus, the RS formation showed reduced influence on the glycemic index. The storage of starchy foods under low temperature can collaborate to the RS intake but its effect on the GI will depend on the characteristics of the carbohydrates of each food.
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Oswald, Scott W., and Doug P. Aubrey. "Xeric Tree Populations Exhibit Delayed Summer Depletion of Root Starch Relative to Mesic Counterparts." Forests 11, no. 10 (September 23, 2020): 1026. http://dx.doi.org/10.3390/f11101026.
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Research linking soil moisture availability to nonstructural carbohydrate (NSC) storage suggests greater NSC reserves promote survival under acute water stress, but little is known about how NSC allocation responds to long-term differences in water availabilty. We hypothesized populations experiencing chronic or frequent water stress shift carbon allocation to build greater NSC reserves for increased survival probability during drought relative to populations rarely experiencing water stress. Over a year, we measured soluble sugar and starch concentrations from branches, stems, and coarse roots of mature Pinus palustris trees at two sites differing in long-term soil moisture availability. Xeric and mesic populations exhibited a cycle of summer depletion-winter accumulation in root starch. Xeric populations reached a maximum root starch concentration approximately 1–2 months later than mesic populations, indicating delayed summer depletion. Xeric and mesic populations reached the same minimum root starch at similar times, suggesting extended winter accumulation for xeric populations. These results suggest seasonal mobilization from root starch is compressed into a shorter interval for xeric populations instead of consistently greater reserves as hypothesized. Seasonal trends differed little between xeric and mesic populations for starch and sugars, suggesting the importance of roots in seasonal carbon dynamics and the primacy of starch for storage. If roots are the primary organ for longterm storage, then our results suggest that whole-plant mobilization and allocation respond to chronic differences in water availability.
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Selma-Gracia, Raquel, José Moisés Laparra Llopis, and Claudia Monika Haros. "Development of New Starch Formulations for Inclusion in the Dietotherapeutic Treatment of Glycogen Storage Disease." Proceedings 53, no. 1 (August 4, 2020): 3. http://dx.doi.org/10.3390/proceedings2020053003.
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In this study, the thermal properties of quinoa and maize starch were evaluated and related to their digestibility. Lower gelatinisation and retrogradation parameters were obtained in quinoa starch, suggesting a better susceptibility to the disruption of the crystalline structure. These results were accompanied with a higher percentage of hydrolysis in raw quinoa, reaching more twofold higher than in raw maize starch. Besides, the slopes calculated by a Lineweaver-Bürke transformation showed similar values in raw quinoa and maize starches. Taken together, these characteristics of quinoa starch could provide more digestible benefits than the current treatment, raw maize starch, in glycogen storage disease patients.
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Gao, Yang, Zhonghou Tang, Houqiang Xia, Minfei Sheng, Ming Liu, Shenyuan Pan, Zongyun Li, and Jingran Liu. "Potassium Fertilization Stimulates Sucrose-to-Starch Conversion and Root Formation in Sweet Potato (Ipomoea batatas (L.) Lam.)." International Journal of Molecular Sciences 22, no. 9 (May 1, 2021): 4826. http://dx.doi.org/10.3390/ijms22094826.
Full textAbstract:
A field experiment was established to study sweet potato growth, starch dynamic accumulation, key enzymes and gene transcription in the sucrose-to-starch conversion and their relationships under six K2O rates using Ningzishu 1 (sensitive to low-K) and Xushu 32 (tolerant to low-K). The results indicated that K application significantly improved the biomass accumulation of plant and storage root, although treatments at high levels of K, i.e., 300–375 kg K2O ha−1, significantly decreased plant biomass and storage root yield. Compared with the no-K treatment, K application enhanced the biomass accumulation of plant and storage root by 3–47% and 13–45%, respectively, through promoting the biomass accumulation rate. Additionally, K application also enhanced the photosynthetic capacity of sweet potato. In this study, low stomatal conductance and net photosynthetic rate (Pn) accompanied with decreased intercellular CO2 concentration were observed in the no-K treatment at 35 DAT, indicating that Pn was reduced mainly due to stomatal limitation; at 55 DAT, reduced Pn in the no-K treatment was caused by non-stomatal factors. Compared with the no-K treatment, the content of sucrose, amylose and amylopectin decreased by 9–34%, 9–23% and 6–19%, respectively, but starch accumulation increased by 11–21% under K supply. The activities of sucrose synthetase (SuSy), adenosine-diphosphate-glucose pyrophosphorylase (AGPase), starch synthase (SSS) and the transcription of Susy, AGP, SSS34 and SSS67 were enhanced by K application and had positive relationships with starch accumulation. Therefore, K application promoted starch accumulation and storage root yield through regulating the activities and genes transcription of SuSy, AGPase and SSS in the sucrose-to-starch conversion.
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Saleh, Ali, A. A. Mohamed, M. S. Alamri, S. Hussain, A. A. Qasem, M. A. Ibraheem, and Syed Ali Shahzad. "Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off." Journal of Chemistry 2020 (June 11, 2020): 1–11. http://dx.doi.org/10.1155/2020/5091970.
Full textAbstract:
This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt. The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB). The control is the yogurt prepared with okra gum only. Samples were analyzed under optimum conditions for their shear viscosity, viscoelasticity, texture, wheying-off, and sensory evaluation. Tests were performed at the beginning of the cold storage and after 7 or 15 days. By adding 1.0% starch, significant (p<0.05) reduction in wheying-off and firmer yogurt was obtained. Variations in the properties of yogurt were obvious and can be attributed to starch origin and amylose content. Therefore, the qualities of yogurts with tuber starches (PS and SPS) were different compared to corn or legume starches (CP and TB). The effect of the starches on yogurt properties changed over storage time, where some starches performed better only at the beginning of the storage period, and steady pH was maintained throughout the storage time. Wheying-off was significantly reduced irrespective of the origin of the starch. Sensory evaluation showed preference for yogurts prepared with starch compared to the control, regardless of starch type. Nonetheless, CP was preferred over other starches with respect to wheying-off, power law parameters, and overall acceptability.