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Characterization of acid hydrolysis based nano-converted mung bean (Vigna radiata L.) starch for morphological, rheological and thermal properties. Int J Biol Macromol 2022; 211:450-459. [PMID: 35577200 DOI: 10.1016/j.ijbiomac.2022.05.083] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 04/27/2022] [Accepted: 05/10/2022] [Indexed: 11/20/2022]
Abstract
Mung bean starch nanocrystals (SNC) were fabricated using acid hydrolysis. The resulting nanocrystals were studied for their morphological, thermal, and rheological properties. Irregular or round-shaped nano-scale crystals with average hydrodynamic diameter of 179 nm obtained after acid hydrolysis. The mung bean SNC revealed a CB-type crystalline pattern with enhanced crystallinity as studied by X-ray diffraction (XRD). Lower negative zeta potential was obtained for mung bean SNC as compared to its native starch. Thermal peaks disappeared for nanocrystals, which indicated an increased thermal instability of mung bean SNC. A shear-thinning behavior, even at high concentrations of SNC in the suspension was noticed. The elastic behavior was observed at all studied concentrations and it was independent of the frequency change.
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Ashogbon AO, Akintayo ET, Oladebeye AO, Oluwafemi AD, Akinsola AF, Imanah OE. Developments in the isolation, composition, and physicochemical properties of legume starches. Crit Rev Food Sci Nutr 2020; 61:2938-2959. [DOI: 10.1080/10408398.2020.1791048] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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3
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Kumoro AC, Retnowati DS, Ratnawati R, Widiyanti M. Estimation of aqueous solubility of starch from various botanical sources using Flory Huggins theory approach. CHEM ENG COMMUN 2019. [DOI: 10.1080/00986445.2019.1691539] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Andri Cahyo Kumoro
- Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang, Indonesia
- Institute of Food and Remedies Bio-Materials, Universitas Diponegoro, Semarang, Indonesia
| | - Diah Susetyo Retnowati
- Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang, Indonesia
| | - Ratnawati Ratnawati
- Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang, Indonesia
| | - Marissa Widiyanti
- Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang, Indonesia
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Sagnelli D, Kirkensgaard JJK, Giosafatto CVL, Ogrodowicz N, Kruczała K, Mikkelsen MS, Maigret JE, Lourdin D, Mortensen K, Blennow A. All-natural bio-plastics using starch-betaglucan composites. Carbohydr Polym 2017; 172:237-245. [PMID: 28606531 DOI: 10.1016/j.carbpol.2017.05.043] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Revised: 05/15/2017] [Accepted: 05/15/2017] [Indexed: 11/16/2022]
Abstract
Grain polysaccharides represent potential valuable raw materials for next-generation advanced and environmentally friendly plastics. Thermoplastic starch (TPS) is processed using conventional plastic technology, such as casting, extrusion, and molding. However, to adapt the starch to specific functionalities chemical modifications or blending with synthetic polymers, such as polycaprolactone are required (e.g. Mater-Bi). As an alternative, all-natural and compostable bio-plastics can be produced by blending starch with other polysaccharides. In this study, we used a maize starch (ST) and an oat β-glucan (BG) composite system to produce bio-plastic prototype films. To optimize performing conditions, we investigated the full range of ST:BG ratios for the casting (100:0, 75:25, 50:50, 25:75 and 0:100 BG). The plasticizer used was glycerol. Electron Paramagnetic Resonance (EPR), using TEMPO (2,2,6,6-tetramethylpiperidine-1-oxyl) as a spin probe, showed that the composite films with high BG content had a flexible chemical environment. They showed decreased brittleness and improved cohesiveness with high stress and strain values at the break. Wide-angle X-ray diffraction displayed a decrease in crystallinity at high BG content. Our data show that the blending of starch with other natural polysaccharides is a noteworthy path to improve the functionality of all-natural polysaccharide bio-plastics systems.
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Affiliation(s)
- Domenico Sagnelli
- Department of Plant and Environmental Sciences, University of Copenhagen, Denmark.
| | | | | | - Natalia Ogrodowicz
- Jerzy Haber Institute of Catalysis and Surface Chemistry Polish Academy of Sciences, Kraków, Poland
| | | | - Mette S Mikkelsen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | | | - Denis Lourdin
- Institut National De La Recherche Agronomique, Nantes, France
| | - Kell Mortensen
- Niels Bohr Institute, University of Copenhagen, Copenhagen, Denmark
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen, Denmark.
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Pulido Díaz A, Lourdin D, Della Valle G, Fernández Quintero A, Ceballos H, Tran T, Dufour D. Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz). Carbohydr Polym 2016; 157:1777-1784. [PMID: 27987895 DOI: 10.1016/j.carbpol.2016.11.058] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 11/12/2016] [Accepted: 11/20/2016] [Indexed: 11/26/2022]
Abstract
The aim of this study was to determine and compare the melting (Tm), glass transition (Tg) and mechanical relaxation (Tα) temperatures of a new waxy cassava starch. Thermal transitions measurements were obtained by Differential Scanning Calorimetry (DSC) and Dynamical Mechanical Thermal Analysis (DMTA). The experimental data showed a high correlation between water volume fraction and melting temperature (Tm) indicating that the Flory-Huggins theory can be used to describe the thermal behavior of this starch. The Tm of waxy cassava starch-water mixes were lower than a waxy corn starch-water reference system, but differences were not statistically significant. The mechanical relaxation temperatures taken at tan δ peaks were found 29-38°C larger than Tg. The Tα and Tg measured for waxy cassava starch exhibited similar properties to the ones of waxy corn starch, implying that waxy cassava starch can be used in food and materials industry.
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Affiliation(s)
- Adriana Pulido Díaz
- Universidad del Valle (Univalle), Escuela Ingeniería de Alimentos Edificio 338, Cali, Colombia.
| | - Denis Lourdin
- UR1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France.
| | - Guy Della Valle
- UR1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France.
| | | | - Hernán Ceballos
- International Center for Tropical Agriculture (CIAT), Cassava Program, A.A. 6713, Cali, Colombia.
| | - Thierry Tran
- International Center for Tropical Agriculture (CIAT), Cassava Program, A.A. 6713, Cali, Colombia; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR Qualisud, 34398 Montpellier, France; CIRAD, UMR Qualisud, Cali, Colombia.
| | - Dominique Dufour
- International Center for Tropical Agriculture (CIAT), Cassava Program, A.A. 6713, Cali, Colombia; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR Qualisud, 34398 Montpellier, France; CIRAD, UMR Qualisud, Cali, Colombia.
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Sagnelli D, Hebelstrup KH, Leroy E, Rolland-Sabaté A, Guilois S, Kirkensgaard JJ, Mortensen K, Lourdin D, Blennow A. Plant-crafted starches for bioplastics production. Carbohydr Polym 2016; 152:398-408. [DOI: 10.1016/j.carbpol.2016.07.039] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 06/27/2016] [Accepted: 07/10/2016] [Indexed: 01/26/2023]
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Figueroa Y, Guevara M, Pérez A, Cova A, Sandoval AJ, Müller AJ. Effect of sugar addition on glass transition temperatures of cassava starch with low to intermediate moisture contents. Carbohydr Polym 2016; 146:231-7. [DOI: 10.1016/j.carbpol.2016.03.054] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2015] [Revised: 03/17/2016] [Accepted: 03/18/2016] [Indexed: 11/26/2022]
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10
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Zhu F. Composition, structure, physicochemical properties, and modifications of cassava starch. Carbohydr Polym 2015; 122:456-80. [DOI: 10.1016/j.carbpol.2014.10.063] [Citation(s) in RCA: 151] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2014] [Accepted: 10/23/2014] [Indexed: 12/20/2022]
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11
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Wang S, Copeland L. Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review. Crit Rev Food Sci Nutr 2015; 55:1081-97. [DOI: 10.1080/10408398.2012.684551] [Citation(s) in RCA: 195] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Giraldo Toro A, Gibert O, Ricci J, Dufour D, Mestres C, Bohuon P. Digestibility prediction of cooked plantain flour as a function of water content and temperature. Carbohydr Polym 2014; 118:257-65. [PMID: 25542132 DOI: 10.1016/j.carbpol.2014.11.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2014] [Revised: 10/30/2014] [Accepted: 11/03/2014] [Indexed: 10/24/2022]
Abstract
The effect of temperature (T=55-120°C) and water content (X1=1.4-2.0 kg kg(-1) dry basis) on the gelatinization and digestibility of plantain flour (Dominico Harton genotype) were investigated. The degree of plantain starch gelatinization (α) was measured by DSC and modelled as a function of T and X1, using the Weibull model. Rapidly digestible starch (RDS) and resistant starch (RS) fractions were evaluated for different α values. An appropriate dimensionless variable was introduced to the analyzed and modelled RDS and RS as a function of α. Starch gelatinization begins at a temperature above 59.6 ± 0.5°C and α is strongly dependent on T in non-limiting water conditions. The combined effects of T and X1 on the RDS and RS can be explained by α. We demonstrate that various heat treatments and water contents lead to the same α, with the same RDS and RS values.
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Affiliation(s)
- A Giraldo Toro
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France; Montpellier SupAgro, UMR QualiSud, Food Process Engineering Research Unit, 1101 avenue Agropolis, CS 24501, 34093 Montpellier cedex 5, France
| | - O Gibert
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France
| | - J Ricci
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France
| | - D Dufour
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France; International Center for Tropical Agriculture (CIAT), Km 17 Recta Cali-Palmira, AA 6713 Cali, Colombia; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QUALISUD, Food Process Engineering Research Unit, AA 6713 Cali, Colombia
| | - C Mestres
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, Food Process Engineering Research Unit, 34398 Montpellier, France
| | - P Bohuon
- Montpellier SupAgro, UMR QualiSud, Food Process Engineering Research Unit, 1101 avenue Agropolis, CS 24501, 34093 Montpellier cedex 5, France.
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Kahyaoglu LN, Sahin S, Sumnu G. Spouted bed and microwave-assisted spouted bed drying of parboiled wheat. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.06.003] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Wang S, Copeland L. Nature of thermal transitions of native and acid-hydrolysed pea starch: Does gelatinization really happen? Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.09.047] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Spada JC, Marczak LDF, Tessaro IC, Noreña CPZ. Microencapsulation of β-carotene using native pinhão starch, modified pinhão starch and gelatin by freeze-drying. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02825.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Sciarini LS, Ribotta PD, León AE, Pérez GT. Influence of enzyme active and inactive soy flours on cassava and corn starch properties. STARCH-STARKE 2011. [DOI: 10.1002/star.201100083] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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17
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Goldstein A, Nantanga KKM, Seetharaman K. REVIEW: Molecular Interactions in Starch‐Water Systems: Effect of Increasing Starch Concentration. Cereal Chem 2010. [DOI: 10.1094/cchem-87-4-0370] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Avi Goldstein
- Department of Food Science, University of Guelph, Guelph, Canada
| | | | - Koushik Seetharaman
- Department of Food Science, University of Guelph, Guelph, Canada
- Corresponding author. E‐mail address:
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EKE JOY, ACHINEWHU SIMON, SANNI LATEEF. CHEMICAL, PASTING AND SENSORY PROPERTIES OF TAPIOCA GRITS FROM CASSAVA MOSAIC DISEASE-RESISTANT CASSAVA VARIETIES. J FOOD PROCESS PRES 2010. [DOI: 10.1111/j.1745-4549.2009.00378.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Orlowska M, Randzio SL. Water content influence on thermal and volumetric properties of wheat starch gelatinization under 10 MPa. Ann N Y Acad Sci 2010; 1189:43-54. [DOI: 10.1111/j.1749-6632.2009.05205.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Nishiyama Y, Putaux JL, Montesanti N, Hazemann JL, Rochas C. B→A Allomorphic Transition in Native Starch and Amylose Spherocrystals Monitored by In Situ Synchrotron X-ray Diffraction. Biomacromolecules 2009; 11:76-87. [DOI: 10.1021/bm900920t] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yoshiharu Nishiyama
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
| | - Jean-luc Putaux
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
| | - Nicole Montesanti
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
| | - Jean-Louis Hazemann
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
| | - Cyrille Rochas
- Centre de Recherches sur les Macromolécules Végétales (CERMAV-CNRS), BP 53, F-38041 Grenoble Cedex 9, France, Institut Néel, BP 166, F-38042 Grenoble Cedex 9, France, and Laboratoire de Spectrométrie Physique, UMR 5588, BP 87, F-38402 Saint Martin d’Hères, France
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21
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Singh GD, Bawa AS, Riar CS, Saxena DC. Influence of Heat-Moisture Treatment and Acid Modifications on Physicochemical, Rheological, Thermal and Morphological Characteristics of Indian Water Chestnut (Trapa natans) Starch and its Application in Biodegradable Films. STARCH-STARKE 2009. [DOI: 10.1002/star.200900129] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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22
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Núñez M, Sandoval AJ, Müller AJ, Della Valle G, Lourdin D. Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components. FOOD BIOPHYS 2009. [DOI: 10.1007/s11483-009-9127-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Eke J, Achinewhu S, Sanni L, Barimalaa I, Maziya-Dixon B, Dixon A. Pasting, Color, and Granular Properties of Starches From Local and Improved Cassava Varieties in High Rainfall Region of Nigeria. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2009. [DOI: 10.1080/10942910701867665] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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24
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Maache-Rezzoug Z, Zarguili I, Loisel C, Queveau D, Buléon A. Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2008.04.047] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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A comparison of native and acid thinned normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.12.012] [Citation(s) in RCA: 108] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Agyare K, Xiong Y, Addo K, Akoh C. Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb13633.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Wu J, Beta T, Corke H. Effects of Salt and Alkaline Reagents on Dynamic Rheological Properties of Raw Oriental Wheat Noodles. Cereal Chem 2006. [DOI: 10.1094/cc-83-0211] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jianping Wu
- Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Trust Beta
- Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
- Corresponding author. Phone: (204) 474-8214. Fax: (204) 474-7630. E-mail:
| | - Harold Corke
- Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong
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Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry. J Cereal Sci 2005. [DOI: 10.1016/j.jcs.2005.05.002] [Citation(s) in RCA: 119] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Atichokudomchai N, Varavinit S, Chinachoti P. Gelatinization Transitions of Acid-modified Tapioca Starches by Differential Scanning Calorimetry (DSC). STARCH-STARKE 2002. [DOI: 10.1002/1521-379x(200207)54:7<296::aid-star296>3.0.co;2-w] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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30
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Rolee A, Chiotelli E, Meste ML. Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch–Water Preparations— A Comparison with Wheat Starch. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09451.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Cruz-Orea A, Pitsi G, Jamée P, Thoen J. Phase transitions in the starch-water system studied by adiabatic scanning calorimetry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:1335-1344. [PMID: 11878999 DOI: 10.1021/jf0110396] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
We report high-precision measurements of phase transitions in the starch-water system by using for the first time adiabatic scanning calorimetry (ASC). Potato starch and nixtamalized corn flours were studied by this technique as a function of the moisture content. We calculated the percentage of gelatinized starch granules, as a function of the temperature, for both flours. For bi-phasic behavior in potato starch, at intermediate water contents, we propose an explanation based on previous hypotheses and on the experimental behavior as deduced from ASC measurements. ASC results suggest, in the case of nixtamalized corn flour, that uniform moisture is present in corn starch granules for all the considered moistures. A shift to higher temperatures of the peak temperature is observed when comparing the c(p)(T) curves with the classical DSC endotherms as measured for this flour. For both flours we estimated from the ASC results the melting temperatures of the starch granules, at zero moisture content, by using Flory's equation.
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Affiliation(s)
- Alfredo Cruz-Orea
- Laboratorium voor Akoestiek en Thermische Fysica, Departement Natuurkunde, Katholieke Universiteit Leuven, Celestijnenlaan 200 D, B-3001 Leuven, Belgium.
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Microscopical Study of the Destructuring of Waxy Maize and Smooth Pea Starches by Shear and Heat at Low Hydration. J Cereal Sci 2001. [DOI: 10.1006/jcrs.2000.0368] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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Zweifel C, Conde-Petit B, Escher F. Thermal Modifications of Starch During High-Temperature Drying of Pasta. Cereal Chem 2000. [DOI: 10.1094/cchem.2000.77.5.645] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- C. Zweifel
- Institute of Food Science, Swiss Federal Institute of Technology (ETH), CH-8092 Zurich, Switzerland
| | - B. Conde-Petit
- Institute of Food Science, Swiss Federal Institute of Technology (ETH), CH-8092 Zurich, Switzerland
- Corresponding author. Phone: +41 1 632 37 31. Fax: +41 1 632 11 23. E-mail:
| | - F. Escher
- Institute of Food Science, Swiss Federal Institute of Technology (ETH), CH-8092 Zurich, Switzerland
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34
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35
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36
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Le Bail P, Bizot H, Ollivon M, Keller G, Bourgaux C, Bul�on A. Monitoring the crystallization of amylose-lipid complexes during maize starch melting by synchrotron x-ray diffraction. Biopolymers 1999. [DOI: 10.1002/(sici)1097-0282(199907)50:1<99::aid-bip9>3.0.co;2-a] [Citation(s) in RCA: 114] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Rolee A, LeMeste M. Effect of Moisture Content on Thermomechanical Behavior of Concentrated Wheat Starch-Water Preparations. Cereal Chem 1999. [DOI: 10.1094/cchem.1999.76.3.452] [Citation(s) in RCA: 46] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. Rolee
- Laboratoire de Physicochimie et Propriétés Sensorielles des Aliments, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, 1 Esplanade Erasme, 21000 Dijon, France
| | - M. LeMeste
- Laboratoire de Physicochimie et Propriétés Sensorielles des Aliments, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, 1 Esplanade Erasme, 21000 Dijon, France
- Corresponding author. Phone: +33 3 80 39 66 55. Fax: +33 3 80 39 66 11. E-mail:
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