Available water in konjac glucomannan–starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches

Schwartz, Jean-Marc; Bail, Kilian Le; Garnier, Catherine; Llamas, Geneviève; Queveau, Delphine; Pontoire, Bruno; Srzednicki, George; Bail, Patricia Le

doi:10.1016/j.foodhyd.2013.12.014

Cited by 63 publications

(45 citation statements)

References 44 publications

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“…Therefore, the addition of gum arabic to WBF may lead to the adverse effect on increase in flow parameter values of WBF paste. These results are in good agreement with those reported for mixtures of konjac gum with potato starch (2) and gum arabic with rice starch (13). In addition, the xanthan gum showed the largest increase of K and σ oc values at lower gum concentration (0.3%).…”

Section: Resultssupporting

confidence: 92%

“…However, no significant change in tan δ was observed gum arabic. The large change in G″ compared to G′ as well as the higher tan δ values mean that the addition of gum decreased the solid character of the mixture system, contributing to the viscous properties of the starch dispersion (2). Such viscous properties of WBF-gum mixtures can be explained by thermodynamic incompatibility in which the interactions between polymers of the same type are favored energetically when compared to interactions between different polymers (16,18,19).…”

Section: Resultsmentioning

confidence: 99%

“…In general, they are often incorporated into starches or flours in food systems to achieve specific rheological properties of starches or flours in the food industry. It is also known that the synergistic interactions between starch and the added gum may improve the rheological and sensory properties of starch-based foods (2). The changes in rheological properties of starches occur as a result of the high molecular weight polymeric nature of the gums and the interactions between two polymer chains.…”

Section: Introductionmentioning

confidence: 99%

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Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Kim

Yoo

2017

JFN

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Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheological tests indicated that the flow and dynamic rheological parameter (apparent viscosity, consistency index, yield stress, storage modulus, and loss modulus) values of WBF dispersions mixed with gums, except for gum arabic, were significantly higher than those of WBF with no gum, and also increased with an increase in gum concentration. In particular, konjac gum at 0.6% among other gums showed the highest rheological parameter values. Tan δ values of WBF-xanthan gum mixtures were lower than those of other gums, showing that there is a more pronounced synergistic effect on the elastic properties of WBF in the presence of xanthan gum. Such synergistic effect was hypothesized by considering thermodynamic compatibility between xanthan gum and WBF. These rheological results suggest that in the WBF-gum mixture systems, the addition of gums modified the flow and viscoelastic properties of WBF, and that these modifications were dependent on the type of gum and gum concentration.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Kim

Yoo

2017

JFN

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“…Chen, Zhou et al (2015) found that the addition of acidic amino acids such as aspartic acid and glutamic acid clearly increased the gelatinization temperature and decreased the swelling power of PS, while the alkaline amino acid such as arginine exhibited the opposite effect. Schwartz et al (2014) reported that konjac glucomannan could change the gelatinization and retrogradation properties of PS because of the high waterbinding capacity.…”

mentioning

confidence: 99%

Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches

Wang

Chen

et al. 2018

Cereal Chem

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Background and objectives: The inherent properties of native starches are undesirable for the industrial applications because of the high tendency of retrogradation. Tuber starches are widely used in starchy foods. However, the gelatinization and retrogradation properties of tuber starches are not much known. This study mainly investigated the gelatinization and retrogradation properties of two tuber starches, potato starch (PS) and sweet potato starch (SPS), with or without the addition of sodium alginate (AG), using rapid visco analyzer, texture analyzer, differential scanning calorimeter, dynamic rheometer, and X-ray diffractometer. The AG-starch mixture gel was stored at 4°C for 1-21 days. Findings: The results showed that the addition of AG increased the gelatinization temperature of the two tuber starches, suggesting the gelatinization process was delayed by the addition of AG. The addition of AG obviously decreased the setback (SB) value, while increased the tand values of the two tuber starches. This suggested that addition of AG could retard the short-term retrogradation of starch.AG also significantly reduced the gel firmness, retrogradation ratio, and relative crystallinity of the two tuber starch gels during storage, indicating that the longterm retrogradation was retarded with the addition of AG. Meanwhile, the retrograded starch with or without the addition of AG showed B-type crystallinity pattern. Although PS contains phosphate groups, AG exerted a similar effect on the retrogradation of PS and SPS. Conclusions: Results suggest that the addition of AG could retard the retrogradation and delay the gelatinization process of the two tuber starches. Significance and novelty: This result can provide available information about the interactions between negative polysaccharide and negative/neutral starch, which also can provide an effective method to retard the starch retrogradation.

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“…El almidón es un biopolímero de gran importancia compuesto por amilosa y amilopectina [8,9,10,11], es la mayor fuente de nutrición para animales y humanos y es una importante materia prima para la industria [12], es un material abundante, renovable, biodegradable y de bajo costo, extraído de diversas fuentes naturales [13] como tubérculos, cereales, legumbres y frutos inmaduros [14,15] que al hidrolizarse puede generar productos de mayor valor comercial.…”

Section: Introductionunclassified

APROVECHAMIENTO DE PULPA Y CÁSCARA DE PLÁTANO(Musa paradisiaca spp) PARA LA OBTENCIÓN DE MALTODEXTRINA

Sabogal¹,

Grisales²,

Jiménez³

et al. 2015

BSAA

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Available water in konjac glucomannan–starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches

Cited by 63 publications

References 44 publications

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches

APROVECHAMIENTO DE PULPA Y CÁSCARA DE PLÁTANO(Musa paradisiaca spp) PARA LA OBTENCIÓN DE MALTODEXTRINA

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