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

Yu, Zhen; Wang, Yusheng; Chen, Haihua; Li, Qian‐Qian

doi:10.1002/cche.10046

Cited by 20 publications

(15 citation statements)

References 47 publications

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“…Okra blends were not statistically different from the control. This was in accordance with the previous findings that gum inclusion in starch decreases the enthalpy [45,47]. The prominent decrease in enthalpy could be attributed to the strong hydrogen bonding between xanthan and leached amylose thus restricting the internal association between amylose and amylopectin [47].…”

Section: Differential Scanning Calorimetrysupporting

confidence: 93%

“…The onset of starch gelatinization and starch swelling were delayed by the addition of gums at 2% level. These results were comparable with the previous findings, where the addition of xanthan, okra, flaxseed and sodium alginate elevated the gelatinization temperature of rice, maize, tuber (potato, sweet potato) and legume (chickpea and Turkish bean) starches [23,[45][46][47]. The inclusion of gums might have delayed water migration into the starch due to the competition between gums and starch granules for water [43].…”

Section: Differential Scanning Calorimetrysupporting

confidence: 90%

“…This might be due to the difference in testing conditions and different nature of wheat starch granules and amylose contents. Furthermore, increase in hardness with the storage time was observed in potato and sweet potato starch with sodium alginate due to the rearrangement and recrystallization of amylose and amylopectin that enhance the gel networks during storage [45].…”

Section: Texture Profile Analysis Of Starch Gum Blends Gelmentioning

confidence: 99%

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Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch

Shahzad

Hussain

Mohamed

et al. 2019

Foods

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The study was planned to evaluate the effect of non-commercial gums as compared to commercial gums. The concentration dependent effect of two commercial (arabic, xanthan) and four non-commercial (cress seed, fenugreek, flaxseed, okra) polysaccharide gums on the pasting, rheological, textural and thermal properties of chickpea were investigated by rapid visco analyzer (RVA), hybrid rheometer, texture analyzer and differential scanning calorimetry (DSC). Blends were prepared by replacing chickpea starch at 0.5% and 2.0% with gums, whereas native chickpea starch was used as a control. RVA data showed that peak and final viscosities were dramatically increased with xanthan contrary to reduction with gum arabic, flaxseed and okra gums. Hybrid rheometer displayed that storage and loss moduli were increased as a function of angular frequency and dominance of elastic properties over viscous ones. Xanthan blend was less temperature dependent due to dramatic decrease in activation energy value as compared to control while other gums were more temperature dependent. The magnitude of this effect was reliant on the type and concentration of gum. After storage for 21 days at −20 °C, total syneresis was reduced with the incorporation of xanthan and cress seed and also with high levels of gum arabic, flaxseed and fenugreek gums. The gel hardness was increased after overnight storage at ambient temperature (23 °C) with fenugreek while reduction in hardness was observed with xanthan, flaxseed and okra gums. The presence of gums resulted in significantly higher onset and peak temperatures determined through differential scanning calorimetry.

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Section: Differential Scanning Calorimetrysupporting

confidence: 93%

Section: Differential Scanning Calorimetrysupporting

confidence: 90%

Section: Texture Profile Analysis Of Starch Gum Blends Gelmentioning

confidence: 99%

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Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch

Shahzad

Hussain

Mohamed

et al. 2019

Foods

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“…International Journal of Polymer Science with xanthan incorporation which decreases amylose retrogradation [10]. This was observed on the effect of xanthan gum on the setback discussed above.…”

mentioning

confidence: 64%

Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

Shahzad

Hussain

Alamri

et al. 2019

International Journal of Polymer Science

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Effect of hydrocolloids (arabic, xanthan, cress seed, fenugreek, flaxseed, and okra gums) at 0.5 and 2.0% concentrations on sweet potato starch pasting, viscoelastic, textural, and thermal properties was studied. Rapid Visco Analyzer (RVA) measurements showed that the final viscosity was increased as a function of gum irrespective of their concentration except with cress seed gum. Dynamic rheological data revealed that the magnitude of the moduli was increased as a function of angular frequency and no crossovers were perceived among them. Consistency coefficient (k) was decreased by the addition of any gum and also with increasing concentration of gums except with xanthan gum at 25°C. Flow behavior index (n) data showed that starch gum blends possessed more pseudoplastic shear thinning behavior than those for the control at 25°C and pseudoplasticity was further increased with increasing concentration of xanthan, fenugreek, flaxseed, and okra gums. Texture analysis data displayed that after overnight storage of starch gels at room temperature, hardness was significantly increased by the addition of gums except for xanthan. Differential scanning calorimeter (DSC) profile showed that enthalpy was decreased by the inclusion of xanthan gum.

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“…The presence of standard citral compound caused a minor effect on the starch recrystallisation. The amylose chains of rice starch were recrystallised with amylopectin chains and in turn, chemically formed an inclusion complex of rice starch-citral compound soon after gelatinisation while being cooled down at the room temperature as reported by Yu et al (2018) with a high rate at the first hours of cooling (Ribotta et al, 2004;. In addition, the amorphous amylose fraction was organised into a crystalline fraction (Vandeputte et al, 2003;Wani et al, 2012) while the amylopectin fraction was directly recrystallised (Ribotta et al, 2003).…”

Section: Crystallinity Structurementioning

confidence: 93%

Structural characterisation, citral retention and thermal properties of the inclusion complex of rice starch–lemongrass extract

Hashim¹,

Yahya²,

Hamzah³

et al. 2020

Food Res.

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The citral compound that contributes to the strong-lemony odour of lemongrass has high volatility and low physicochemical stability. To overcome the problems, the inclusion complex of the encapsulation technique was applied with rice starch as a coating material to improve the stability and protect against any unfavourable reaction. Therefore, this study was conducted to determine the structural characterization, citral retention and thermal properties of native rice starch, gelatinised rice starch, inclusion complex of rice starch–citral compound, and inclusion complex of rice starch–lemongrass extract. Lemongrass extract and standard citral compound were homogenised into rice starch dispersion at 80oC for 15 mins and freeze-dried at −50.0±2.0oC. The formation of the inclusion complex powder was determined using different analyses including morphological structure using the scanning electron microscope, crystallinity structure was determined with X-ray diffractometer, identification and quantification of citral compound using HS-SPME-GC-FID and the thermal properties of inclusion complex analyzed using differential scanning calorimetry. The microstructure of both inclusion complex of rice starch-lemongrass extract and rice starch-citral compound exhibited a laminated multiangular shape with crumble formation together with the characteristics of V-type pattern of crystalline complexes. The low degree of crystallinity of the inclusion complex of rice starch–lemongrass extract obtained high in citral entrapment (29.34±3.13%) with the highest concentration of citral retention (7.33±0.78 ppm). Both inclusion complex of rice starch-citral compound and rice starch-lemongrass extract displayed an endothermic peak at 138oC, which is attributed to an inclusion complex occurrence with significant difference (p<0.05) of enthalpy of 0.44±0.05 J/g and 1.61±0.70 J/g, respectively. These findings showed that rice starch was effective in complexing with aroma compounds in improving the stability and protecting the citral compound of lemongrass extract from any unwanted changes. This inclusion complex should be regarded as an important strategy in designing a novel model of citral compound of lemongrass for food flavouring application.ha

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

Cited by 20 publications

References 47 publications

Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch

Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch

Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

Structural characterisation, citral retention and thermal properties of the inclusion complex of rice starch–lemongrass extract

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