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Xu N, Yu P, Zhang H, Ji X, Wu P, Zhang L, Wang X. Effects of Laminaria japonica polysaccharide and coumaric acid on pasting, rheological, retrogradation and structural properties of corn starch. Int J Biol Macromol 2024; 263:130343. [PMID: 38401582 DOI: 10.1016/j.ijbiomac.2024.130343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 01/17/2024] [Accepted: 02/19/2024] [Indexed: 02/26/2024]
Abstract
The aim of this study was to investigate the effects of Laminaria japonica polysaccharide (LJP) and coumaric acid (CA) on pasting, rheological, retrogradation and structural properties of corn starch (CS). Rapid viscosity analysis (RVA) revealed that LJP significantly increased the peak viscosity, trough viscosity, final viscosity, and setback viscosity of CS gel (p < 0.05) in a concentration-dependent manner. The addition of LJP and CA simultaneously caused the pasting of CS to need a greater temperature (from 75.53 °C to 78.75 °C), suggesting that LJP and CA made CS pasting more difficult. Dynamic viscoelasticity measurements found that all gels exhibited typical characteristics of weak gel. When compared to CS gel, 4 % LJP increased the viscosity and fluidity of gel and the simultaneous addition of LJP and CA reduced the elasticity. The steady shear results showed that the all gels were pseudoplastic fluids with shear-thinning behavior. In the meanwhile, the addition of LJP and CA enhanced the pseudoplasticity of CS-LJP-CA gel and improved its shear thinning. Furthermore, thermodynamic results showed that 8 % LJP promoted the retrogradation of CS gel and 2.0 % CA delayed the retrogradation of CS gel. Notably, on the 7th day of retrogradation, 2.0 % CA significantly decreased the retrogradation rate of CS-LJP by 19.31 % as compared to CS + 8 % LJP. Microstructure observation revealed that LJP made the honeycomb network structure of CS gel partially collapsed, and the surface of CS-LJP gel developed venation. Nevertheless, the structure of CS-LJP gel was clearly enhanced by adding CA. FT-IR spectra demonstrated that the addition of LJP or CA to CS did not result in the formation of a new distinctive peak in the system, suggesting the absence of a new group. Moreover, LF-NMR findings showed that LJP and CA strengthened the gel structure of CS and enhanced its capacity to retain water. This study not only provided a new insight into using LJP and CA to regulate the gel properties of CS, but also provided scientific strategy for developing starchy foods.
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Affiliation(s)
- Ning Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100038, People's Republic of China
| | - Pei Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100038, People's Republic of China
| | - Hui Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100038, People's Republic of China
| | - Xiaoyu Ji
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100038, People's Republic of China
| | - Penghao Wu
- College of Agronomy, Xinjiang Agricultural University, Urumqi 830052, People's Republic of China
| | - Lei Zhang
- College of Forestry and Landscape Architecture, Xinjiang Agricultural University, Urumqi 830052, People's Republic of China.
| | - Xiao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100038, People's Republic of China.
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2
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Zhao H, Xu Q, Yan T, Zhang H, Yang Y. Effect of Bletilla Striata Polysaccharide on the Pasting, Rheological and Adhesive Properties of Wheat Starch. Polymers (Basel) 2023; 15:4721. [PMID: 38139972 PMCID: PMC10747244 DOI: 10.3390/polym15244721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 12/09/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
A combination of starch and hydrocolloids is a facile method for physically modifying native starch. Bletilla striata polysaccharide (BSP) is a glucomannan with various applications in the food and cosmetic industries as a thickening agent. This study focused on investigating the impact of BSP on the pasting, rheological and adhesive properties of wheat starch (WS). Results from a Rapid Visco-Analyzer (RVA) revealed that the addition of BSP (below 0.2%) resulted in increases in peak viscosity, breakdown and setback values. However, for the addition of BSP at a higher concentration (0.3%), the opposite trend was observed. Rheological measurements indicated that the presence of BSP increased the viscoelastic properties of WS-BSP gels. TGA results demonstrated that the presence of BSP promoted the thermal stability of starch. FTIR results indicated the short-range order structure decreased at low addition concentrations of BSP (0.05% and 0.1%) and increased with higher BSP addition concentrations (0.2% and 0.3%). SEM observation showed that the BSP improved the hydrophilic property of starch gels and decreased the size of pores in the starch gels. Further, the mechanical properties of paper samples unveiled that the present of BSP in starch gels obviously increased its bonding strength as an adhesive.
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Affiliation(s)
- Haibo Zhao
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University Library, Fudan University, Shanghai 200433, China; (H.Z.); (Q.X.)
| | - Qiang Xu
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University Library, Fudan University, Shanghai 200433, China; (H.Z.); (Q.X.)
| | - Tianlan Yan
- Department of Chemistry, Fudan University, Shanghai 200433, China;
| | - Hongdong Zhang
- State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, Fudan University, Shanghai 200433, China
| | - Yuliang Yang
- Institute for Preservation and Conservation of Chinese Ancient Books, Fudan University Library, Fudan University, Shanghai 200433, China; (H.Z.); (Q.X.)
- State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, Fudan University, Shanghai 200433, China
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3
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Wang ZJ, Liu H, Zeng FK, Yang YC, Xu D, Zhao YC, Liu XF, Kaur L, Liu G, Singh J. Potato Processing Industry in China: Current Scenario, Future Trends and Global Impact. POTATO RESEARCH 2022; 66:543-562. [PMID: 36275407 PMCID: PMC9579553 DOI: 10.1007/s11540-022-09588-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Accepted: 08/22/2022] [Indexed: 06/16/2023]
Abstract
Potatoes play an important role in ensuring food security. During the COVID-19 epidemic, consumption of processed potato products decreased, and consumption of fresh potatoes increased. China is the world's largest potato producer with more than 4.81 million hectares of area under potato production and 90.32 million metric tonnes of potatoes produced in 2018. This accounts for 27.36% of the world's planting area and 24.53% of the world's potato production. The proportion of potatoes processed in China was about 12% in 2017, mostly dominated by starch production. However, the recent policy of the Chinese government to popularise potato as a staple food has created new markets for processed potato products other than starch. A very few reports have analysed these future trends of the rapidly growing Chinese potato processing industry and its impact within and outside China. This paper provides an overview of the latest developments with a focus on processed potato products such as potato chips, French fries and dehydrated potatoes, and also, due to the unique Chinese diet culture, it highlights the need for more scientific research dedicated towards the development of novel potato-based healthy foods.
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Affiliation(s)
- Zhao-jun Wang
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China
- College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, 730050 China
| | - Hong Liu
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China
| | - Fan-kui Zeng
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China
- School of Food and Advanced Technology and Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Yan-chen Yang
- Chinese Academy of Agricultural Mechanization Sciences, Beijing, 100083 China
| | - Dan Xu
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China
- University of Chinese Academy of Sciences, Beijing, 100049 China
| | - Yu-Ci Zhao
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China
- University of Chinese Academy of Sciences, Beijing, 100049 China
| | - Xiao-feng Liu
- College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, 730050 China
| | - Lovedeep Kaur
- School of Food and Advanced Technology and Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Gang Liu
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China
| | - Jaspreet Singh
- School of Food and Advanced Technology and Riddet Institute, Massey University, Palmerston North, New Zealand
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Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch. Food Chem X 2022; 15:100432. [PMID: 36211743 PMCID: PMC9532777 DOI: 10.1016/j.fochx.2022.100432] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/29/2022] [Accepted: 08/12/2022] [Indexed: 12/04/2022] Open
Abstract
Physicochemical, thermal and rheological properties of cashew nut starch (CNS) were compared to potato and corn starches. CNS showed higher gelatinization temperature than potato and maize starches, and higher viscosity than corn starch. CNS had pseudoplastic behavior and intermediate thixotropic pattern, with shear resistance between potato and corn starch. G′ and G″ modulus of CNS were the highest, indicating its good viscoelasticity and predominant elastic properties.
The study aimed to characterize physicochemical, thermal, and rheological properties of cashew nut starch (CNS) and then compare the obtained results with the properties of potato and corn starches. CNS showed higher gelatinization temperatures (112.29 °C) than those noted for potato and maize starches (78.44–94.65 °C). In addition, CNS had higher peak viscosity (19.03 mPa·s) than high amylose corn starch. The static shear rheological test indicated that the CNS followed a pseudoplastic behavior. In addition, CNS sample showed a thixotropic patter, which was less pronounced than that observed for potato starch, but higher than the value reported for high amylose corn starch. These results demonstrated that the shear resistance of CNS was lower than high amylose corn starch, but higher than potato starch. The storage and loss modulus (G' and G“, respectively) of the CNS were higher than those reported for the rest of samples. In this line, elastic properties were predominant in CNS sample. In conclusion, results from this study provided insight into physicochemical and structural properties of cashew nut starch, which could represent a preliminary step for its future application in food processing.
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Kurdziel M, Łabanowska M, Pietrzyk S, Pająk P, Królikowska K, Szwengiel A. The effect of UV-B irradiation on structural and functional properties of corn and potato starches and their components. Carbohydr Polym 2022; 289:119439. [DOI: 10.1016/j.carbpol.2022.119439] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/27/2022] [Accepted: 03/29/2022] [Indexed: 11/02/2022]
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6
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Physicochemical and Functional Characteristics of Saffron (Crocus sativus L.) Corm Starch: Gelling and Film-Forming Properties. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09753-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Xu N, Zhang Y, Zhang G, Tan B. Effects of insoluble dietary fiber and ferulic acid on rheological and thermal properties of rice starch. Int J Biol Macromol 2021; 193:2260-2270. [PMID: 34793812 DOI: 10.1016/j.ijbiomac.2021.11.058] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 11/05/2021] [Accepted: 11/08/2021] [Indexed: 11/29/2022]
Abstract
This study aimed to evaluate the effects of insoluble dietary fiber (IDF) and ferulic acid (FA) on the properties of rice starch (RS), including gelatinization, thermodynamic, rheological parameters, and freeze-thaw stability. Rapid viscosity analysis (RVA), differential scanning calorimetry (DSC), rheological analysis, and freeze-thaw stability analysis were performed. The results showed that the presence of IDF and FA could significantly delay the short-term retrogradation of RS, especially at high FA concentrations. Rheological tests showed that IDF was not conducive for the elasticity, viscosity enhancement, and system stability of the starch gels. However, FA could offset the deterioration of the system caused by IDF and further improve the gel properties. The presence of IDF and FA weakened the freeze-thaw stability of the starch gel, unlike their single action on the starch gel, correspondingly. The results show that FA could alleviate the degradation of RS gel performance caused by IDF in the ternary system. The findings provide potential possibilities for improvements in the quality of rice starch gel-based products.
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Affiliation(s)
- Ning Xu
- College of Food Science and Engineering, Henan University of Technology, No.100 Lianhua Street, Zhengzhou, 450001, Henan Province, China; Academy of National Food and Strategic Reserves Administration, No.11 Baiwanzhuang Street, Xicheng District, Beijing, 100037, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghuadong Road, Haidian District, Beijing, 100083, China
| | - Guozhi Zhang
- College of Food Science and Engineering, Henan University of Technology, No.100 Lianhua Street, Zhengzhou, 450001, Henan Province, China.
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration, No.11 Baiwanzhuang Street, Xicheng District, Beijing, 100037, China.
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Kim RJ, Kim HS. Development and characterization of potato amylopectin-substituted starch materials. Food Sci Biotechnol 2021; 30:833-842. [PMID: 34249389 DOI: 10.1007/s10068-021-00919-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/03/2021] [Accepted: 05/14/2021] [Indexed: 10/21/2022] Open
Abstract
This study characterized the blends of corn starch with potato amylopectin (PAP) and PAP hydrolysates treated with branching enzyme (BR), pullulanase (PL), and BR-BL cocktail. PAP/PAP hydrolysates were deposited or bound (particularly in intact and PL-treated PAPs) on the surfaces of corn starch granules. Although PAP/PAP hydrolysates rarely affect the X-ray diffraction patterns of the blends, their relative crystallinities decreased. Relative to native starches, the swelling power was higher for all blends. Solubility was higher for normal starch-based blends but lower for waxy starch-based blends. All blends exhibited higher gelatinization temperatures and lower gelatinization enthalpies. Although the pasting viscosities of blends with intact PAP were higher than those of native starches, the opposite trends were found in blends with BR-, PL-, and BR-PL cocktail-treated PAPs. Overall, the PAP structures diversified the characteristics of the corn starch-PAP blends. BR- and BR-PL cocktail-treated PAPs could function as stabilizers for stable paste consistency. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-00919-7.
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Affiliation(s)
- Ree Jae Kim
- Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon, 16227 Korea
| | - Hyun-Seok Kim
- Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon, 16227 Korea.,Major of Food Science and Biotechnology, Division of Bio-Convergence, Kyonggi University, Suwon, 16227 Korea
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9
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Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111409] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Piga A, Conte P, Fois S, Catzeddu P, Del Caro A, Sanguinetti AM, Fadda C. Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour. Foods 2021; 10:foods10050920. [PMID: 33922117 PMCID: PMC8143489 DOI: 10.3390/foods10050920] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/20/2021] [Accepted: 04/20/2021] [Indexed: 11/30/2022] Open
Abstract
Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their technological properties. Here, amaranth flour was studied as a potential healthy ingredient for the development of an innovative GF flat bread. Starting from two different basic formulations (rice flour:corn starch and rice flour:tapioca starch, 50:50), the impact of partially replacing rice flour (6%) and starch (6%) with amaranth on the nutritional characteristics, polyphenol composition, textural, and sensory properties of the resulting GF flat breads was explored. The substitution with amaranth led to detrimental effects on the doughs’ viscometric properties, especially in the case of tapioca starch, but significantly improved the doughs’ textural properties. All the amaranth-enriched flat breads showed a better color and a significant increase in all polyphenols fractions but lower antioxidant activity. During bread storage for three days, a detrimental effect on both starch retrogradation, toughness, and extensibility properties were observed, especially when tapioca starch was used. Check-all-that-apply (CATA) sensory test results showed that the incorporation of amaranth increased yeast odor and yeast flavor perception and decreased the softness in mouth-only in tapioca-based samples. A better compromise among technological, nutritional, and sensory properties was achieved when amaranth flour was added to the basic rice and corn formulation.
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Affiliation(s)
- Antonio Piga
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; (A.P.); (P.C.); (A.M.S.); (C.F.)
| | - Paola Conte
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; (A.P.); (P.C.); (A.M.S.); (C.F.)
| | - Simonetta Fois
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy; (S.F.); (P.C.)
| | - Pasquale Catzeddu
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy; (S.F.); (P.C.)
| | - Alessandra Del Caro
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; (A.P.); (P.C.); (A.M.S.); (C.F.)
- Correspondence: ; Tel.: +39-079-229-346
| | - Anna Maria Sanguinetti
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; (A.P.); (P.C.); (A.M.S.); (C.F.)
| | - Costantino Fadda
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; (A.P.); (P.C.); (A.M.S.); (C.F.)
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11
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Liu Y, Chen X, Xu Y, Xu Z, Li H, Sui Z, Corke H. Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14826] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yi Liu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Xiaojing Chen
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Yijuan Xu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Zekun Xu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Haitao Li
- School of Food Science and Technology Jiangnan University Wuxi214122China
| | - Zhongquan Sui
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Harold Corke
- Biotechnology and Food Engineering Program Guangdong Technion‐Israel Institute of Technology Shantou515063China
- Faculty of Biotechnology and Food Engineering Technion–Israel Institute of Technology Haifa3200003Israel
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12
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Wen Y, Yao T, Xu Y, Corke H, Sui Z. Pasting, thermal and rheological properties of octenylsuccinylate modified starches from diverse small granule starches differing in amylose content. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103030] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Wang H, Zhu Q, Wu T, Zhang M. Glass transition temperature, rheological, and gelatinization properties of high amylose corn starch and waxy cassava starch blends. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Han Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Engineering Research Center of Food Biotechnology Ministry of Education Tianjin University of Science & Technology Tianjin China
| | - Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Engineering Research Center of Food Biotechnology Ministry of Education Tianjin University of Science & Technology Tianjin China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Engineering Research Center of Food Biotechnology Ministry of Education Tianjin University of Science & Technology Tianjin China
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Engineering Research Center of Food Biotechnology Ministry of Education Tianjin University of Science & Technology Tianjin China
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14
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Rheological, functional and thermal properties of the blend system of canary seed starch-wheat starch gels. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00581-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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15
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Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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16
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Shaikh M, Haider S, Ali TM, Hasnain A. Physical, thermal, mechanical and barrier properties of pearl millet starch films as affected by levels of acetylation and hydroxypropylation. Int J Biol Macromol 2019; 124:209-219. [DOI: 10.1016/j.ijbiomac.2018.11.135] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 11/05/2018] [Accepted: 11/14/2018] [Indexed: 11/25/2022]
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17
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Zięba T, Kapelko-Żeberska M, Gryszkin A, Wilczak A, Raszewski B, Spychaj R. Effect of the Botanical Origin on Properties of RS3/4 Type Resistant Starch. Polymers (Basel) 2019; 11:E81. [PMID: 30960065 PMCID: PMC6402012 DOI: 10.3390/polym11010081] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 12/28/2018] [Accepted: 01/01/2019] [Indexed: 11/17/2022] Open
Abstract
This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch, and afterwards acetylated with an acetic acid anhydride, adjusting reagent doses to achieve an identical degree of esterification of the modified preparation (2.1 g/100 g). Preparations of retrograded starch and acetylated retrograded starch differed significantly in their properties, which was due to the disparate botanical origin of starch. The highest susceptibility to acetylation was demonstrated for potato starch, and the lowest one for wheat starch. Acetylation of retrograded starch of various botanical origin increased its solubility in water, swelling power and viscosity of its pastes, as well as decreased its amylose content. Preparations of acetylated retrograded starches of disparate botanical origins may be deemed preparations of RS3/4 type resistant starch because they exhibit significant (23.5⁻34.0%) resistance to the activity of amylolytic enzymes.
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Affiliation(s)
- Tomasz Zięba
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Małgorzata Kapelko-Żeberska
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Artur Gryszkin
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Aleksandra Wilczak
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Bartosz Raszewski
- Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Radosław Spychaj
- Department of Fermentation and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
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18
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Assessment of physicochemical characteristics and modifications of pasting properties of different varieties of maize flour using additives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4111-4118. [PMID: 30228409 DOI: 10.1007/s13197-018-3337-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/28/2018] [Accepted: 07/03/2018] [Indexed: 10/28/2022]
Abstract
Maize cereal has potential to be used for food purpose but lack of viscoelastic behaviour that limits its use for this purpose. Therefore, present study on modification of pasting properties of maize flour using different additives was carried out. Flours of three maize varieties (PMH1, JL3459 and Buland) with and without additives (guar gum, xanthan gum, whey protein concentrate and potato starch) were analysed for physico-chemical and pasting properties. Maize (PMH1) had maximum thousand kernel weight (312.47 g), bulk density (0.80 g/ml), force to rupture (68.54 kg) and contained the highest starch (67.70%) and fat (5.08%) among the three varieties. Different levels of guar gum (0-1.0%), xanthan gum (0-1.0%), whey protein concentrate (0-15.0%) and potato starch (0-10.0%) were incorporated in flours from three maize varieties. Results showed that guar gum 1.0% (w/w basis) and xanthan gum 1.0% (w/w basis) incorporation led to the highest peak and final viscosity whereas whey protein concentrate and potato starch were not selected because of negative effect on these properties. These additives can be used as binding agent in chapati and other maize products.
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Study of rheological properties of açai berry pulp: an analysis of its time-dependent behavior and the effect of temperature. J Biol Phys 2018; 44:557-577. [PMID: 29946928 DOI: 10.1007/s10867-018-9506-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Accepted: 06/07/2018] [Indexed: 10/28/2022] Open
Abstract
The industry of açai-based products has been growing in the last few years. Knowledge about the physical properties of açai pulp, including its rheology, is essential to the optimization of industrial processes. This work presents the rheological behavior of açai berry pulp in relation to the effects of shear rate, temperature, and time of shearing. The entire study was carried out in the temperature range of 10-70 °C. Açai pulp showed a non-Newtonian, pseudoplastic, and time-dependent behavior. Four upward and backward shear rate cycles were evaluated, resulting in complex hysteresis loops, in which thixotropy and anti-thixotropy zones were observed. Downward flow curves could be satisfactorily represented by the Power-Law rheological model. The stress profiles as a function of shear rate obtained in the first upward curves suggest a breakdown of the initial fluid structure at low shear rates. Tests were also carried out at a constant shear rate of 20 s-1 and, in this case, the Weltman model of thixotropy satisfactorily fit the experimental data. The activation energy, which was calculated by the Arrhenius equation, was 29.0 kJ/mol. The achievements of this work may be useful to further studies about açai pulp rheology and may contribute to process design in the açai industry.
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Assessing the microstructural and rheological changes induced by food additives on potato puree. Food Chem 2018; 240:304-313. [DOI: 10.1016/j.foodchem.2017.07.121] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 07/20/2017] [Accepted: 07/24/2017] [Indexed: 11/18/2022]
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Ji N, Qiu C, Xu Y, Xiong L, Sun Q. Differences in rheological behavior between normal and waxy corn starches modified by dry heating with hydrocolloids. STARCH-STARKE 2017. [DOI: 10.1002/star.201600332] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Na Ji
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao Shandong Province P.R. China
| | - Chao Qiu
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao Shandong Province P.R. China
| | - Yicai Xu
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao Shandong Province P.R. China
| | - Liu Xiong
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao Shandong Province P.R. China
| | - Qingjie Sun
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao Shandong Province P.R. China
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Fonseca-Florido HA, Hernández-Ávilab J, Rodríguez-Hernández AI, Castro-Rosas J, Acevedo-Sandoval OA, Chavarria-Hernández N, Gómez-Aldapa CA. Thermal, rheological, and mechanical properties of normal corn and potato starch blends. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1171779] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Heidi A. Fonseca-Florido
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Rancho Universitario, Tulancingo de Bravo, Hidalgo, México
| | - Juan Hernández-Ávilab
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Básicas e Ingeniería, Carretera Pachuca, Mineral de la Reforma, México
| | - Adriana I. Rodríguez-Hernández
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Rancho Universitario, Tulancingo de Bravo, Hidalgo, México
| | - Javier Castro-Rosas
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Básicas e Ingeniería, Carretera Pachuca, Mineral de la Reforma, México
| | - Otilio A. Acevedo-Sandoval
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Rancho Universitario, Tulancingo de Bravo, Hidalgo, México
| | - Norberto Chavarria-Hernández
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Rancho Universitario, Tulancingo de Bravo, Hidalgo, México
| | - Carlos A. Gómez-Aldapa
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Básicas e Ingeniería, Carretera Pachuca, Mineral de la Reforma, México
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Qin Y, Liu C, Jiang S, Cao J, Xiong L, Sun Q. Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment. PLoS One 2016; 11:e0160371. [PMID: 27537844 PMCID: PMC4990194 DOI: 10.1371/journal.pone.0160371] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2016] [Accepted: 07/18/2016] [Indexed: 11/19/2022] Open
Abstract
Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decreased significantly (p < 0.05). Meanwhile, dry heating remarkably increased the apparent viscosities of both GRF and GRS. Importantly, compared with GRS samples, the storage modulus (G') and loss modulus (G") values of modified GRF increased more greatly and the tanδ values decreased more remarkably, indicating that the dry-heat treatment showed more impact on the GRF and a higher viscoelasticity compared with GRS. Our results suggest the dry-heat treatment of GRF is a more effective method than that of GRS, which omits the complex and tedious process for purifying GRS, and thereby has more practical applications in the food industry.
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Affiliation(s)
- Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Chengzhen Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Suisui Jiang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Jinmiao Cao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
- * E-mail:
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Montanuci FD, Cavalcante RM, Perussello CA, de Matos Jorge LM. Comparison of Drying Kinetics of Maize in Oven and in Pilot Silo Dryer: Influence on Moisture Content and Physical Characteristics. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0384] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The study of process kinetics may aid the design and optimization of drying systems. This paper evaluated the influence of drying temperature (40, 60 and 80 °C) on the moisture content, drying rate, density, shrinkage and breakage of maize dried in two different dryers: oven and silo dryer. In both dryers, the temperature increase reduced drying time, final moisture content and shrinkage of the grains, however increased breakage. Drying rate was higher in the oven (6.4×10−4±2.3×10−4s−1 versus 5.4×10−4±1.2×10−4s−1), while shrinkage (15.2±4.7 % versus 24.4±5.6 %) and density increase (16.6±5.9 % versus 33.4±5.8 %) were more intense in the silo. There was a large release of husk in the silo dryer and the moisture content was slightly smaller in the lower layers respective to the upper ones.
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Impact of visco-metric profile of composite dough matrices on starch digestibility and firming and retrogradation kinetics of breads thereof: Additive and interactive effects of non-wheat flours. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.02.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1730-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Waterschoot J, Gomand SV, Delcour JA. Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.06.012] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sun D, Yoo B. Effect of tapioca starch addition on rheological, thermal, and gelling properties of rice starch. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.062] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Thixotropic properties of normal potato starch depending on the degree of the granules pasting. Carbohydr Polym 2015; 121:254-64. [DOI: 10.1016/j.carbpol.2014.12.059] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2013] [Revised: 09/05/2014] [Accepted: 12/22/2014] [Indexed: 11/23/2022]
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Waterschoot J, Gomand SV, Willebrords JK, Fierens E, Delcour JA. Pasting properties of blends of potato, rice and maize starches. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.04.033] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Waterschoot J, Gomand SV, Fierens E, Delcour JA. Starch blends and their physicochemical properties. STARCH-STARKE 2014. [DOI: 10.1002/star.201300214] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jasmien Waterschoot
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven; Leuven Belgium
| | - Sara V. Gomand
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven; Leuven Belgium
| | - Ellen Fierens
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven; Leuven Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven; Leuven Belgium
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Otegbayo B, Oguniyan D, Akinwumi O. Physicochemical and functional characterization of yam starch for potential industrial applications. STARCH-STARKE 2013. [DOI: 10.1002/star.201300056] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Bolanle Otegbayo
- Department of Food Science and Technology; Bowen University; Iwo Osun State Nigeria
| | - Dotun Oguniyan
- Cereal Improvement Unit; Institute of Agricultural Research and Training; Ibadan Nigeria
| | - Olubunmi Akinwumi
- Department of Food Science and Technology; Bowen University; Iwo Osun State Nigeria
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Joshi M, Aldred P, McKnight S, Panozzo JF, Kasapis S, Adhikari R, Adhikari B. Physicochemical and functional characteristics of lentil starch. Carbohydr Polym 2012; 92:1484-96. [PMID: 23399180 DOI: 10.1016/j.carbpol.2012.10.035] [Citation(s) in RCA: 89] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2012] [Revised: 10/11/2012] [Accepted: 10/12/2012] [Indexed: 10/27/2022]
Abstract
The physicochemical properties of lentil starch were measured and linked up with its functional properties and compared with those of corn and potato starches. The amylose content of lentil starch was the highest among these starches. The crystallinity and gelatinization enthalpy of lentil starch were the lowest among these starches. The high amylose: amylopectin ratio in lentil starch resulted into low crystallinity and gelatinization enthalpy. Gelatinization and pasting temperatures of lentil starch were in between those of corn and potato starches. Lentil starch gels showed the highest storage modulus, gel strength and pasting viscosity than corn and potato starch gels. Peleg's model was able to predict the stress relaxation data of these starches well (R(2)>0.98). The elastic modulus of lentil starch gel was less frequency dependent and higher in magnitude at high temperature (60 °C) than at lower temperature (10 °C). Lentil starch is suitable where higher gel strengthened pasting viscosity are desired.
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Affiliation(s)
- M Joshi
- School of Health Sciences, University of Ballarat, Mount Helen, VIC 3353, Australia
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