Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch

Kohyama, Kaoru; Nishinari, Katsuyoshi

doi:10.1021/jf00008a010

Cited by 239 publications

(141 citation statements)

References 12 publications

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“…Some plasticisers reduce retrogradation as compared with equal amounts of other plasticisers, such as water. Therefore, the influence of plasticisers such as water and sugars on the recrystallisation of gelatinised starch is important for the processing and the shelf-life of starch-based foods (Chiotelli, Rolée, & Le Meste, 2000;Gudmundsson, 1994;Katsuta, Nishimura, & Miura, 1992a,b;Kohyama & Nishinari, 1991;Krog, Oleson, Toernaes, & Joensson, 1989;Levine & Slade, 1991). Especially for new products, e.g.…”

Section: Introductionmentioning

confidence: 99%

The influence of various small plasticisers and malto-oligosaccharides on the retrogradation of (partly) gelatinised starch

Smits

Kruiskamp

Soest³

et al. 2003

Carbohydrate Polymers

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Ageing of gelatinised and partly gelatinised potato starch and wheat starch were investigated in the presence of plasticisers with increasing size and number of OH groups (ethylene glycol, glycerol, threitol, xylitol, glucose, and for potato starch also maltose). The influences of these plasticisers and of granular remnants (ghosts) on recrystallisation were determined by using X-ray diffraction. Recrystallisation of potato starch samples in the presence of plasticisers resulted in crystallinity indices of ,0.5. The largest reduction in potato starch recrystallisation is found for threitol (4 OH) and xylitol (5 OH). In the plasticiser range examined, the crystallisation inducing effect of granular potato starch remnants is reduced better when the plasticiser contains more OH groups. Wheat starch recrystallises to a lesser extent than potato starch, resulting in crystallinity indices of , 0.4. The results for wheat starch do not show clear trends for the influences of plasticiser size and of ghosts. The difference in behaviour of the two starches is probably caused by wheat starch having shorter amylopectin chains. Resulting from these shorter amylopectin chains, the remaining structure in wheat starch ghosts may resemble A-type crystallinity, making it more difficult to form B-type crystals. Alternatively, the trends as found for potato starch may occur, but are less manifest for wheat starch, due to the lower total extent of recrystallisation. Solid state CP/MAS NMR spectra of the wheat starch samples containing ethylene glycol were obtained, in order to compare completely and partly gelatinised systems. The spectra were identical, confirming that the ghost structures do not influence wheat starch recrystallisation. Apparently, wheat starch ghosts do not act as nuclei for crystallisation.Similarly, the influence of various malto-oligosaccharides in combination with granular remnants (ghosts) was investigated on wheat starch ageing. Gelatinised and partly gelatinised wheat starch were plasticised with maltose, maltotriose, maltotetraose, maltopentaose or maltohexaose. This resulted in crystallinity indices of , 0.2, with the largest reduction in recrystallisation for maltotriose and maltotetraose. No trend was found for the influence of ghosts. The presence of ghosts did not influence the 13 C solid state HP/DEC NMR spectra. Less recrystallisation took place than with the previously mentioned smaller plasticisers that resulted in crystallinity indices of ,0.4. The finding that maltose was able to reduce retrogradation better than glucose could be of practical importance. q

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Section: Introductionmentioning

confidence: 99%

The influence of various small plasticisers and malto-oligosaccharides on the retrogradation of (partly) gelatinised starch

Smits

Kruiskamp

Soest³

et al. 2003

Carbohydrate Polymers

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“…에는 가용성 당류 (10)(11)(12)(13)(14), 올리고당 (15), 펜토산 (16), 식이섬유 (17), 셀룰로오스 (18), 지방질 및 유도체 (19,20), 염류 (21,22) Table 2, Values with different superscripts within the same column are significantly different (p<0.05). * Significant at p<0.05.…”

Section: 전분의 노화를 억제하기 위하여 첨가하는 여러 가지 첨가물unclassified

Quality Characteristics of a Korean Rice Cake (Karedduk) with Mixture of Trehalose and Modified Starch by Using Response Surface Methodology

김상숙¹,

정혜영²

2009

Journal of the Korean Society of Food Science and Nutrition

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Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender were investigated after 2, 24, and 48 hrs of storage at 5 o C. A central composite design was used for treatment arrangement. The trehalose were added in 0, 3, 6, 9 and 12% levels and Sun-Tender added in 0, 0.3, 0.6, 0.9, and 1.2% levels to dry rice flour. The mixture amounts of trehalose and Sun-Tender on texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) were optimized using response surface methodology (RSM). The two independent variables selected for the RSM were amounts of trehalose (X1) and amounts of Sun-Tender (X2). The predicted value at stationary point or a minimum for texture hardness by RSM was found as 591.5440 after 24 hrs of storage at 5 o C. Also the adhesiveness, hardness, cohesiveness and sweetness by sensory characteristics were significantly different as compared to the control. The results suggested that a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender can be made from the mixture amounts of trehalose 9.5826% and Sun-Tender 0.2216% in retarding retrogradation.

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“…For example, in bread the degree of retrogradation is reduced markedly by the addition of monoglycerides, which interact with amylopectin. 6 The inhibiting effect of various saccharides on retrogradation has often been reported, [7][8][9][10] and glycerol, for example, has been reported to reduce the rate of retrogradation in a waxy maize starch gel. 11 Insight into the plasticizer-macromolecule interaction is essential for the optimization of the material properties of thermoplastic starch by controlling the molecular structure.…”

Section: Introductionmentioning

confidence: 99%

Structure Evolution in Amylopectin/Ethylene Glycol Mixtures by H-bond Formation and Phase Separation Studied with Dielectric Relaxation Spectroscopy

et al. 2001

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The interaction between amylopectin, a starch polysaccharide, and ethylene glycol (EG) was investigated using broad-band dielectric relaxation spectroscopy. Water-free amylopectin (AP) was mixed with 21 wt % ethylene glycol. This resulted in a continuous ethylene glycol phase, as well as a molecularly mixed AP/EG fraction. After storage at room temperature or annealing, the mixture shows dynamic properties typical of a polymer with weak intermolecular interactions, suggesting that EG binds preferentially to AP and forms intrachain H-bridges leading to increased chain stiffness and thus an increased glass transition temperature. This structure evolution is accompanied by a sharp reduction in the size of the ethylene glycol droplets to a few nanometers, as revealed by pronounced confinement effects in the R-relaxation of the dispersed EG.

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Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch

Cited by 239 publications

References 12 publications

The influence of various small plasticisers and malto-oligosaccharides on the retrogradation of (partly) gelatinised starch

The influence of various small plasticisers and malto-oligosaccharides on the retrogradation of (partly) gelatinised starch

Quality Characteristics of a Korean Rice Cake (Karedduk) with Mixture of Trehalose and Modified Starch by Using Response Surface Methodology

Structure Evolution in Amylopectin/Ethylene Glycol Mixtures by H-bond Formation and Phase Separation Studied with Dielectric Relaxation Spectroscopy

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