Differences in amylose aggregation and starch gel formation with emulsifiers

Richardson, Gisela; Kidman, Siw; Langton, Maud; Hermansson, Anne‐Marie

doi:10.1016/j.carbpol.2004.06.013

Cited by 73 publications

(45 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The findings about the modified starches agree with those of Raphaelides (1992) and Richardson et al (2004), who found that the rigidity of starch gels was reduced with the addition of fatty acids and emulsifiers, respectively. Richardson et al (2004) also found that potato amylose dispersions formed open structured gels with many pores with addition of low levels of an emulsifier (glycerol monostearate) to produce weaker gels. The 1.5% stearic acid treatment with pasting for 120 min holding at 91qC prevented gels from being formed.…”

Section: Gel Texture Of Starchessupporting

confidence: 89%

“…The 1.5% stearic acid treatment with pasting for 120 min holding at 91qC prevented gels from being formed. This non-gelling behaviour is also in agreement with Richardson et al (2004) working with wheat starch and added emulsifier. These authors found that high levels of added emulsifier only resulted in the formation of a thick opaque paste, without gelling of wheat starch.…”

Section: Gel Texture Of Starchessupporting

confidence: 87%

See 1 more Smart Citation

Enhancement of the pasting properties of teff and maize starches through wet–heat processing with added stearic acid

D'Silva

Taylor

Emmambux

2011

Journal of Cereal Science

105

View full text Add to dashboard Cite

This study determined the effects of stearic acid on the functional properties of teff starch, a compound granule starch in comparison to maize, a simple type granule starch.Stearic acid was incorporated into teff and maize starches and pasted (held for 5 or 120 min at 91°C) with an RVA (Rapid Visco Analyser). Teff starch with added stearic acid (0.25 and 1.5% starch basis) did not produce a pasting peak viscosity within short holding time (5 min) compared to maize starch. The paste viscosity of both teff and maize starches with stearic acid increased to about three times with long pasting (120 min). This increase in paste viscosity occurred earlier for teff starch than maize starch.Teff starch with stearic acid was more viscous and was non-gelling. Confocal laser scanning microscopy showed that stearic acid did not diffuse in teff starch granules, but seemed to coat them. However, stearic acid diffused inside maize starch granule through channels. This microstructural difference may explain the different pasting behavior.The early high paste viscosity and non gelling properties of the teff starch modified with stearic acid could have promising applications in foods for example better mouthfeel with lower starch concentration.

show abstract

Section: Gel Texture Of Starchessupporting

confidence: 89%

Section: Gel Texture Of Starchessupporting

confidence: 87%

Enhancement of the pasting properties of teff and maize starches through wet–heat processing with added stearic acid

D'Silva

Taylor

Emmambux

2011

Journal of Cereal Science

105

View full text Add to dashboard Cite

show abstract

“…The difference in retrogradation degree might be attributed to the difference in the percentage of free starch. Richardson, Kidman, Langton, and Hermansson (2004) reported that the decrease in the amount of free starch by an emulsifier was an important factor in altering the retrogradation characteristics of starch. In addition, Keetels et al (1996) reported that the structures of GMS and b-CD molecules were responsible for the retardation effect of these additives on retrogradation, based on the thermodynamic compatibility of starch/additive.…”

Section: Retrogradation Behaviour Of Starch Samplesmentioning

confidence: 99%

Influence of β-cyclodextrin on the short-term retrogradation of rice starch

Tian

Manthey

et al. 2009

Food Chemistry

View full text Add to dashboard Cite

“…However, the granules are hydrophilic and begin to hydrate and swell when heated in water (Fannon & Bemiller, 1993;Hermansson & Svegmark, 1996;Richardson, Kidman, Langton, & Hermansson, 2004). The behavior of starch when heated in water reveals the complex nature of the granule structure.…”

Section: Starch Propertiesmentioning

confidence: 99%

“…Starch is considered fully gelatinized when the starch granules have been dissolved to the point that only starch ghosts remain in the solution (Atkin et al, 1998;Rockland, Jones, & Hahn, 1977). When a hot gelatinous starch melt is cooled, the dispersed amylose molecules reassociate in a process known as retrogradation and form elastic gels (Blaszczak, Fornal, Valverde, & Garrido, 2005;Fannon & Bemiller, 1993;Richardson et al, 2004). Starch gels consist of a three-dimensional matrix of a continuous phase of amylose molecules containing uniformly dispersed ghosts that act as filler ( Figure 15.3a and b) (Morris, 1990).…”

mentioning

confidence: 99%