1
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Chen R, Williams PA, Chong D, Luo S, Chen J, Liu C. The interaction of pectin with wheat starch and its influence on gelatinization and rheology. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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2
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Yan W, Zhang M, Zhang M, Yadav MP, Jia X, Yin L. Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch. Carbohydr Polym 2022; 291:119581. [DOI: 10.1016/j.carbpol.2022.119581] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 05/02/2022] [Accepted: 05/04/2022] [Indexed: 11/29/2022]
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3
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Yan W, Yin L, Zhang M, Zhang M, Jia X. Gelatinization, Retrogradation and Gel Properties of Wheat Starch-Wheat Bran Arabinoxylan Complexes. Gels 2021; 7:gels7040200. [PMID: 34842677 PMCID: PMC8628794 DOI: 10.3390/gels7040200] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 10/31/2021] [Accepted: 11/04/2021] [Indexed: 11/30/2022] Open
Abstract
Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) confirmed that WBAX samples with larger Mw and branching degree (HWBAX) significantly impeded gelatinization process of starch by effectively reducing the amount of water available for starch gelatinization. DSC analysis showed that both molecular characteristics and additive amount of WBAX samples have an effect on the long-term retrogradation behavior of starch. For the rheological studies of WS–WBAX mixed gels, the elastic moduli (G’) and shear viscosity of WS–WBAX mixed gels increased with the increase in additive amount of WBAX. WS–HWBAX mixed gels exhibited the lower G’ compared with starch gels containing WBAX with lower Mw and branching degree (LWBAX) at the same amount. The scanning electron micrographs (SEM) revealed that the microstructures of WS–WBAX mixed gels were mainly affected by the amount of WBAX, but hardly by the molecular characteristics of WBAX. Texture profile analysis (TPA) showed that the cohesiveness of fresh WS–WBAX mixed gels became larger with an increase in the WBAX addition amount. The hardness of WS–WBAX mixed gels tended to increase over the 14-day storage.
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Affiliation(s)
- Wenjia Yan
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (W.Y.); (L.Y.); (M.Z.); (M.Z.)
| | - Lijun Yin
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (W.Y.); (L.Y.); (M.Z.); (M.Z.)
| | - Minghao Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (W.Y.); (L.Y.); (M.Z.); (M.Z.)
| | - Meng Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (W.Y.); (L.Y.); (M.Z.); (M.Z.)
| | - Xin Jia
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (W.Y.); (L.Y.); (M.Z.); (M.Z.)
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Correspondence: ; Tel.: +86-10-62737424
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4
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Kanyuck K, Norton-Welch A, Mills T, Norton I. Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106295] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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5
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Alam F, Nawab A, Lutfi Z, Haider SZ. Effect of Non‐Starch Polysaccharides on the Pasting, Gel, and Gelation Properties of Taro (
Colocasia esculenta
) Starch. STARCH-STARKE 2020. [DOI: 10.1002/star.202000063] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Feroz Alam
- Department of Food Science and Technology University of Karachi Karachi 75270 Pakistan
| | - Anjum Nawab
- Department of Food Science and Technology University of Karachi Karachi 75270 Pakistan
| | - Zubala Lutfi
- Department of Food Science and Technology University of Karachi Karachi 75270 Pakistan
| | - Syed Zia Haider
- Department of Food Science and Technology University of Karachi Karachi 75270 Pakistan
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von Borries-Medrano E, Jaime-Fonseca MR, Aguilar-Méndez MA. Tapioca starch-galactomannan systems: Comparative studies of rheological and textural properties. Int J Biol Macromol 2019; 122:1173-1183. [DOI: 10.1016/j.ijbiomac.2018.09.067] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 08/28/2018] [Accepted: 09/11/2018] [Indexed: 10/28/2022]
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8
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Shrivastava M, Yadav RB, Yadav BS, Dangi N. Effect of incorporation of hydrocolloids on the physicochemical, pasting and rheological properties of colocasia starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9731-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Fu Z, BeMiller JN. Effect of hydrocolloids and salts on retrogradation of native and modified maize starch. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.023] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Mango kernel starch-gum composite films: Physical, mechanical and barrier properties. Int J Biol Macromol 2017; 98:869-876. [PMID: 28214586 DOI: 10.1016/j.ijbiomac.2017.02.054] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2016] [Revised: 01/23/2017] [Accepted: 02/02/2017] [Indexed: 11/21/2022]
Abstract
Composite films were developed by the casting method using mango kernel starch (MKS) and guar and xanthan gums. The concentration of both gums ranged from 0% to 30% (w/w of starch; db). Mechanical properties, oxygen permeability (OP), water vapor permeability (WVP), solubility in water and color parameters of composite films were evaluated. The crystallinity and homogeneity between the starch and gums were also evaluated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). The scanning electron micrographs showed homogeneous matrix, with no signs of phase separation between the components. XRD analysis demonstrated diminished crystalline peak. Regardless of gum type the tensile strength (TS) of composite films increased with increasing gum concentration while reverse trend was noted for elongation at break (EAB) which found to be decreased with increasing gum concentration. The addition of both guar and xanthan gums increased solubility and WVP of the composite films. However, the OP was found to be lower than that of the control with both gums. Furthermore, addition of both gums led to changes in transparency and opacity of MKS films. Films containing 10% (w/w) xanthan gum showed lower values for solubility, WVP and OP, while film containing 20% guar gum showed good mechanical properties.
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11
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Influence of a cationic polysaccharide on starch functionality. Carbohydr Polym 2016; 150:369-77. [DOI: 10.1016/j.carbpol.2016.05.024] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Revised: 04/17/2016] [Accepted: 05/09/2016] [Indexed: 11/20/2022]
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12
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Ortega-Toro R, Collazo-Bigliardi S, Talens P, Chiralt A. Influence of citric acid on the properties and stability of starch-polycaprolactone based films. J Appl Polym Sci 2015. [DOI: 10.1002/app.42220] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Rodrigo Ortega-Toro
- Departamento de Tecnología de Alimentos; Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València; 46022 Valencia Spain
| | - Sofía Collazo-Bigliardi
- Departamento de Tecnología de Alimentos; Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València; 46022 Valencia Spain
| | - Pau Talens
- Departamento de Tecnología de Alimentos; Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València; 46022 Valencia Spain
| | - Amparo Chiralt
- Departamento de Tecnología de Alimentos; Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València; 46022 Valencia Spain
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13
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Ortega-Toro R, Jiménez A, Talens P, Chiralt A. Properties of starch–hydroxypropyl methylcellulose based films obtained by compression molding. Carbohydr Polym 2014; 109:155-65. [DOI: 10.1016/j.carbpol.2014.03.059] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2014] [Revised: 03/17/2014] [Accepted: 03/22/2014] [Indexed: 10/25/2022]
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14
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López EP. Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum. FOOD SCIENCE AND TECHNOLOGY 2014. [DOI: 10.1590/s0101-20612014005000016] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Tha Goh KK, Mei Wee MS, Hemar Y. Phase stability-induced complex rheological behaviour of galactomannan and maltodextrin mixtures. Food Funct 2013; 4:627-34. [DOI: 10.1039/c2fo30176h] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Lee KY, Yao H, Bae IY, Lee S, Lee HG. Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4). Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0100-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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17
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Jiménez A, Fabra MJ, Talens P, Chiralt A. Influence of hydroxypropylmethylcellulose addition and homogenization conditions on properties and ageing of corn starch based films. Carbohydr Polym 2012; 89:676-86. [DOI: 10.1016/j.carbpol.2012.03.075] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2011] [Revised: 03/20/2012] [Accepted: 03/25/2012] [Indexed: 10/28/2022]
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18
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Samutsri W, Suphantharika M. Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.09.055] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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19
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20
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Appelqvist IAM, Debet MRM. Starch‐biopolymer interactions—a review. FOOD REVIEWS INTERNATIONAL 2009. [DOI: 10.1080/87559129709541105] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Wang B, Wang LJ, Li D, Özkan N, Li SJ, Mao ZH. Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2009.01.017] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Ravindran G, Matia-Merino L. Starch–fenugreek (Trigonella foenum-graecum L.) polysaccharide interactions in pure and soup systems. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.08.010] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Phan The D, Debeaufort F, Voilley A, Luu D. Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.07.023] [Citation(s) in RCA: 104] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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Funami T, Nakauma M, Noda S, Ishihara S, Asai I, Inouchi N, Nishinari K. Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.10.008] [Citation(s) in RCA: 84] [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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25
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Viturawong Y, Achayuthakan P, Suphantharika M. Gelatinization and rheological properties of rice starch/xanthan mixtures: Effects of molecular weight of xanthan and different salts. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.03.041] [Citation(s) in RCA: 114] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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26
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Funami T, Noda S, Hiroe M, Asai I, Ikeda S, Nishinari K. Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.09.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Techawipharat J, Suphantharika M, BeMiller JN. Effects of cellulose derivatives and carrageenans on the pasting, paste, and gel properties of rice starches. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2007.12.019] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Funami T, Kataoka Y, Noda S, Hiroe M, Ishihara S, Asai I, Takahashi R, Inouchi N, Nishinari K. Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch—2: Characterizations of starch and investigations of corn starch/fenugreek gum composite system at a relatively low starch concentration; 5w/v%. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.03.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Funami T, Kataoka Y, Noda S, Hiroe M, Ishihara S, Asai I, Takahashi R, Nishinari K. Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch—1: Characterizations of fenugreek gum and investigations of corn starch/fenugreek gum composite system at a relatively high starch concentration; 15w/v%. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.03.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Zhou Y, Wang D, Zhang L, Du X, Zhou X. Effect of polysaccharides on gelatinization and retrogradation of wheat starch. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.01.010] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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31
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Rheological and gelation properties of rice starch modified with 4-α-glucanotransferase. Int J Biol Macromol 2008; 42:298-304. [DOI: 10.1016/j.ijbiomac.2008.01.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2007] [Revised: 01/07/2008] [Accepted: 01/10/2008] [Indexed: 11/20/2022]
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32
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Achayuthakan P, Suphantharika M. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2007.05.006] [Citation(s) in RCA: 172] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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33
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34
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35
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Song JY, Kwon JY, Choi J, Kim YC, Shin M. Pasting Properties of Non-waxy Rice Starch-Hydrocolloid Mixtures. STARCH-STARKE 2006. [DOI: 10.1002/star.200500459] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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36
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Liu H, Eskin NM, Cui SW. Effects of yellow mustard mucilage on functional and rheological properties of buckwheat and pea starches. Food Chem 2006. [DOI: 10.1016/j.foodchem.2004.12.027] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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37
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Kim C, Lee SP, Yoo B. Dynamic Rheology of Rice Starch-Galactomannan Mixtures in the Aging Process. STARCH-STARKE 2006. [DOI: 10.1002/star.200500408] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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38
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Viscoelastic characterization of gum arabic and maize starch mixture using the Maxwell model. Carbohydr Polym 2005. [DOI: 10.1016/j.carbpol.2005.07.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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39
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Mechanical properties, hydrophilicity and water activity of starch-gum films: effect of additives and deacetylated xanthan gum. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2004.07.006] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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40
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Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2004.04.009] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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41
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Funami T, Kataoka Y, Omoto T, Goto Y, Asai I, Nishinari K. Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2004.04.024] [Citation(s) in RCA: 222] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Funami T, Kataoka Y, Omoto T, Goto Y, Asai I, Nishinari K. Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2004.04.008] [Citation(s) in RCA: 98] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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43
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44
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Tolstoguzov V. Thermodynamic aspects of biopolymer functionality in biological systems, foods, and beverages. Crit Rev Biotechnol 2003; 22:89-174. [PMID: 12135168 DOI: 10.1080/07388550290789478] [Citation(s) in RCA: 92] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Molecular mimicry and molecular symbiosis are proposed to be the main factors controlling thermodynamic activity and phase behavior of macromolecular compounds in foods, beverages, and chyme. Molecular mimicry implies a chemical resemblance of hydrophilic surfaces of globular proteins with their chemical information hidden in the hydrophobic interior and low excluded volume of the globules. The molecular mimicry contributes to the efficiency of enzymes. Molecular symbiosis means that interactions attraction or repulsion) between biopolymer molecules greatly differing in conformation (globular and rod-like) favor the biological efficiency of one of them at least. The symbiosis is based on excluded volume effects of macromolecules in mixed solutions. Association-dissociation of rod-like macromolecules can dictate thermodynamic activity of an enzyme in the mixed solution. Thermodynamic incompatibility is typical of food macromolecules, whose denaturation, association, complexing, and chemical modification reduce their mimicry and co-solubility. Foods are normally phase-separated systems with highly volume-occupied phases. The phase-separated nature of the gel-like chyme is important to the efficiency of digestion of mixed diets. Phase separation of biopolymer mixtures, presumably, underlies mechanisms of nonspecific immune defense. The phase behavior-functionality relationships is presented through concrete examples of some foods (such as milk products, low-fat spreads, ice cream, wheat and rye doughs, thermoplastic extrudates, etc.), beverages (tea and coffee), and chyme.
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45
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46
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47
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Lai LS, Liao CL. Steady and Dynamic Shear Rheological Properties of Starch and Decolorized Hsian-tsao Leaf Gum Composite Systems. Cereal Chem 2002. [DOI: 10.1094/cchem.2002.79.1.58] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lih-Shiuh Lai
- Department of Food and Nutrition, Providence University, 200 Chungchi Rd., Shalu, Taichung 433, Taiwan, ROC
- Corresponding author. E-mail: Phone: 886-4-26328001, Ext. 5301. Fax: 886-4-26318407
| | - Chih-Lun Liao
- Department of Food and Nutrition, Providence University, 200 Chungchi Rd., Shalu, Taichung 433, Taiwan, ROC
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48
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Li TY, Chien J. Evaluation of Rice Starch-Hydrocolloid Compatibility at Low-Moisture Content by Glass Transitions. J Food Sci 2001. [DOI: 10.1111/j.1365-2621.2001.tb04624.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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Ahmad FB, Williams PA. Effect of galactomannans on the thermal and rheological properties of sago starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:1578-1586. [PMID: 11312899 DOI: 10.1021/jf000744w] [Citation(s) in RCA: 44] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The thermal and rheological properties of sago starch have been studied in the presence of various concentrations of locust bean gum and guar gum of various molecular masses. At the concentrations studied (<1%) the galactomannans gave rise to only a very slight increase in the gelatinization temperature (up to 0.6 degrees C), and the gelatinization enthalpy remained constant within experimental error. For the low molecular mass galactomannans, depending on the concentration, the storage modulus, G', of the mixtures remained constant or actually decreased, and tan delta remained very low (0.01-0.03 at 0.1 Hz), indicating strong elastic gels. For the higher molecular mass samples G' increased significantly; however, the loss modulus, G' ', increased proportionally to a greater extent, and at 1% galactomannan tan delta was approximately 0.20 at 0.1 Hz, indicating a reduction in elastic character. The systems were shown to undergo phase separation, and the variations in rheological properties have been discussed in the context of their phase behavior and the relative rates of the phase separation and gelation processes. The presence of galactomannans significantly improved the freeze-thaw stability.
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Affiliation(s)
- F B Ahmad
- Centre for Water Soluble Polymers, North East Wales Institute, Plas Coch, Mold Road, Wrexham LL11 2AW, United Kingdom
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Lai L, Chao S. Effects of Salts on the Thermal Reversibility of Starch and Hsian-tsao (Mesona procumbens Hemsl) Leaf Gum Mixed System. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb09399.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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