Dynamic rheology and microstructure of starch gels affected by triticale genomic composition and developing stage

Yaeel I. Cornejo-Ramírez; Francisco J. Cinco-Moroyoqui; Elizabeth Carvajal-Millán; Francisco Brown-Bojórquez; Ema C. Rosas-Burgos; Armando Burgos-Hernández; Oliviert Martínez-Cruz; Carmen L. Del Toro-Sánchez

doi:10.31545/intagr/103752

Dynamic rheology and microstructure of starch gels affected by triticale genomic composition and developing stage

Yaeel I. Cornejo-Ramírez, Francisco J. Cinco-Moroyoqui^*, Elizabeth Carvajal-Millán, Francisco Brown-Bojórquez, Ema C. Rosas-Burgos, Armando Burgos-Hernández, Oliviert Martínez-Cruz, Carmen L. Del Toro-Sánchez

^*Autor correspondiente de este trabajo

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

3 Citas (Scopus)

Resumen

Starches of developing triticale grains, differing in genome composition (complete AABBRR or substituted AABBDR), were evaluated in terms of starch granule distribution, dynamic rheological behaviour and microstructural characteristics on several days after anthesis. The starch granules were of an oblate spheroid shape for A-granules, and of a spherical shape for B-granules. However, those obtained from the complete triticale showed a larger diameter size. An X-ray diffraction analysis revealed the common A-type pattern of cereal starches from early development stages. A dynamic rheological analysis showed that the storage and loss moduli reached maximum levels in the temperature range of 71-86ºC and dropped at around 90ºC. Starches from the complete triticale showed lower phase transition temperatures, compared to those obtained from the substituted genotype (56.1±0.3 and 60.3±0.8°C, respectively). Scanning electron microscopy showed that the gels made with the starch of complete triticales were of a less dense sponge-like structure.

Idioma original	Inglés
Páginas (desde-hasta)	21-30
Número de páginas	10
Publicación	International Agrophysics
Volumen	33
N.º	1
DOI	https://doi.org/10.31545/intagr/103752
Estado	Publicada - 2019
Publicado de forma externa	Sí

Nota bibliográfica

Funding Information:
The authors wish to thank the Wheat Collection Wellhausen-Anderson Plant Genetic Resource Center of the International Maize and Wheat Improvement Center, CIMMYT-México for kindly donating the triticale seeds used in this study. Author Yaeel I. Cornejo-Ramírez acknowledges the National Council for Science and Technology (CONACyT, Mexico) for providing a doctoral fellowship.

Publisher Copyright:
© 2019 Institute of Agrophysics, Polish Academy of Sciences

Acceder al documento

10.31545/intagr/103752

Otros archivos y enlaces

Enlace a la publicación en Scopus

Citar esto

Cornejo-Ramírez, Y. I., Cinco-Moroyoqui, F. J., Carvajal-Millán, E., Brown-Bojórquez, F., Rosas-Burgos, E. C., Burgos-Hernández, A., Martínez-Cruz, O., & Del Toro-Sánchez, C. L. (2019). Dynamic rheology and microstructure of starch gels affected by triticale genomic composition and developing stage. International Agrophysics, 33(1), 21-30. https://doi.org/10.31545/intagr/103752

@article{2d424be590a54be7b666ae056b4b51aa,

title = "Dynamic rheology and microstructure of starch gels affected by triticale genomic composition and developing stage",

abstract = "Starches of developing triticale grains, differing in genome composition (complete AABBRR or substituted AABBDR), were evaluated in terms of starch granule distribution, dynamic rheological behaviour and microstructural characteristics on several days after anthesis. The starch granules were of an oblate spheroid shape for A-granules, and of a spherical shape for B-granules. However, those obtained from the complete triticale showed a larger diameter size. An X-ray diffraction analysis revealed the common A-type pattern of cereal starches from early development stages. A dynamic rheological analysis showed that the storage and loss moduli reached maximum levels in the temperature range of 71-86ºC and dropped at around 90ºC. Starches from the complete triticale showed lower phase transition temperatures, compared to those obtained from the substituted genotype (56.1±0.3 and 60.3±0.8°C, respectively). Scanning electron microscopy showed that the gels made with the starch of complete triticales were of a less dense sponge-like structure.",

keywords = "Gels, Microstructure, Rheology, Starch, Triticale developing grains",

author = "Cornejo-Ram{\'i}rez, {Yaeel I.} and Cinco-Moroyoqui, {Francisco J.} and Elizabeth Carvajal-Mill{\'a}n and Francisco Brown-Boj{\'o}rquez and Rosas-Burgos, {Ema C.} and Armando Burgos-Hern{\'a}ndez and Oliviert Mart{\'i}nez-Cruz and {Del Toro-S{\'a}nchez}, {Carmen L.}",

note = "Funding Information: The authors wish to thank the Wheat Collection Wellhausen-Anderson Plant Genetic Resource Center of the International Maize and Wheat Improvement Center, CIMMYT-M{\'e}xico for kindly donating the triticale seeds used in this study. Author Yaeel I. Cornejo-Ram{\'i}rez acknowledges the National Council for Science and Technology (CONACyT, Mexico) for providing a doctoral fellowship. Publisher Copyright: {\textcopyright} 2019 Institute of Agrophysics, Polish Academy of Sciences",

year = "2019",

doi = "10.31545/intagr/103752",

language = "Ingl{\'e}s",

volume = "33",

pages = "21--30",

journal = "International Agrophysics",

issn = "0236-8722",

publisher = "Walter de Gruyter GmbH",

number = "1",

}

Cornejo-Ramírez, YI, Cinco-Moroyoqui, FJ, Carvajal-Millán, E, Brown-Bojórquez, F , Rosas-Burgos, EC , Burgos-Hernández, A , Martínez-Cruz, O & Del Toro-Sánchez, CL 2019, 'Dynamic rheology and microstructure of starch gels affected by triticale genomic composition and developing stage', International Agrophysics, vol. 33, n.º 1, pp. 21-30. https://doi.org/10.31545/intagr/103752

TY - JOUR

T1 - Dynamic rheology and microstructure of starch gels affected by triticale genomic composition and developing stage

AU - Cornejo-Ramírez, Yaeel I.

AU - Cinco-Moroyoqui, Francisco J.

AU - Carvajal-Millán, Elizabeth

AU - Brown-Bojórquez, Francisco

AU - Rosas-Burgos, Ema C.

AU - Burgos-Hernández, Armando

AU - Martínez-Cruz, Oliviert

AU - Del Toro-Sánchez, Carmen L.

N1 - Funding Information: The authors wish to thank the Wheat Collection Wellhausen-Anderson Plant Genetic Resource Center of the International Maize and Wheat Improvement Center, CIMMYT-México for kindly donating the triticale seeds used in this study. Author Yaeel I. Cornejo-Ramírez acknowledges the National Council for Science and Technology (CONACyT, Mexico) for providing a doctoral fellowship. Publisher Copyright: © 2019 Institute of Agrophysics, Polish Academy of Sciences

PY - 2019

Y1 - 2019

N2 - Starches of developing triticale grains, differing in genome composition (complete AABBRR or substituted AABBDR), were evaluated in terms of starch granule distribution, dynamic rheological behaviour and microstructural characteristics on several days after anthesis. The starch granules were of an oblate spheroid shape for A-granules, and of a spherical shape for B-granules. However, those obtained from the complete triticale showed a larger diameter size. An X-ray diffraction analysis revealed the common A-type pattern of cereal starches from early development stages. A dynamic rheological analysis showed that the storage and loss moduli reached maximum levels in the temperature range of 71-86ºC and dropped at around 90ºC. Starches from the complete triticale showed lower phase transition temperatures, compared to those obtained from the substituted genotype (56.1±0.3 and 60.3±0.8°C, respectively). Scanning electron microscopy showed that the gels made with the starch of complete triticales were of a less dense sponge-like structure.

AB - Starches of developing triticale grains, differing in genome composition (complete AABBRR or substituted AABBDR), were evaluated in terms of starch granule distribution, dynamic rheological behaviour and microstructural characteristics on several days after anthesis. The starch granules were of an oblate spheroid shape for A-granules, and of a spherical shape for B-granules. However, those obtained from the complete triticale showed a larger diameter size. An X-ray diffraction analysis revealed the common A-type pattern of cereal starches from early development stages. A dynamic rheological analysis showed that the storage and loss moduli reached maximum levels in the temperature range of 71-86ºC and dropped at around 90ºC. Starches from the complete triticale showed lower phase transition temperatures, compared to those obtained from the substituted genotype (56.1±0.3 and 60.3±0.8°C, respectively). Scanning electron microscopy showed that the gels made with the starch of complete triticales were of a less dense sponge-like structure.

KW - Gels

KW - Microstructure

KW - Rheology

KW - Starch

KW - Triticale developing grains

UR - http://www.scopus.com/inward/record.url?scp=85065412877&partnerID=8YFLogxK

U2 - 10.31545/intagr/103752

DO - 10.31545/intagr/103752

M3 - Artículo

AN - SCOPUS:85065412877

SN - 0236-8722

VL - 33

SP - 21

EP - 30

JO - International Agrophysics

JF - International Agrophysics

IS - 1

ER -

Dynamic rheology and microstructure of starch gels affected by triticale genomic composition and developing stage

Resumen

Nota bibliográfica

Acceder al documento

Otros archivos y enlaces

Huella

Citar esto