Publication: Gelatinization, pasting and retrogradation properties and molecular fine structure of starches from seven cassava cultivars
Issued Date
2020-05-01
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ISSN
18790003
01418130
01418130
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2-s2.0-85079545129
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Mahidol University
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SCOPUS
Bibliographic Citation
International Journal of Biological Macromolecules. Vol.150, (2020), 831-838
Suggested Citation
Piengtawan Tappiban, Yining Ying, Yuehan Pang, Supajit Sraphet, Nattaya Srisawad, Duncan R. Smith, Peng Wu, Kanokporn Triwitayakorn, Jinsong Bao Gelatinization, pasting and retrogradation properties and molecular fine structure of starches from seven cassava cultivars. International Journal of Biological Macromolecules. Vol.150, (2020), 831-838. doi:10.1016/j.ijbiomac.2020.02.119 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/53559
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Title
Gelatinization, pasting and retrogradation properties and molecular fine structure of starches from seven cassava cultivars
Abstract
© 2020 Genetic diversity in the physicochemical properties and fine structures of seven cassava starches samples was studied. The apparent amylose content ranged from 24.8 to 27.6%. The whole branched starches showed significant differences in average hydrodynamic radius, ranging from 53.35 to 58.45 nm, while debranched starch exhibited differences in degrees of polymerization and height of both amylose and amylopectin peaks. The molecular size of amylose and amylopectin was positively correlated. The amount of short chains fa (6 ≤ X ≤ 12) and fb1 (13 ≤ X ≤ 24) had significant differences among the cultivars. Structure-function relation analysis indicated that the CPV and SB were mainly determined by amylopectin fine structures, BD, PTi and Tp and retrogradation properties were mainly determined by the amylose fine structure, while PTe and To were mainly affected by both amylose and amylopectin fine structures. The current findings will be helpful to improve the understanding cassava starch quality for use in industrial starch applications.