Effects of amino acids on gelatinization, pasting and rheological properties of modified potato starches

Gałkowska, Dorota; Juszczak, Lesław

doi:10.1016/j.foodhyd.2019.01.063

Cited by 66 publications

(36 citation statements)

References 48 publications

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“…Nevertheless, in recent years, there has been a growing interest in starches isolated from various plants, especially pulses [ 11 ], millet [ 12 ], and also less popular ones such as Phalaris canariensis L. or Solanum lycocarpum [ 13 ]. A huge effort has been made to study starch–hydrocolloids systems [ 14 , 15 , 16 , 17 , 18 ], especially xanthan [ 19 , 20 , 21 , 22 ], inulin [ 23 , 24 ], pullulan [ 25 , 26 ], and pectin [ 27 , 28 ], as well as protein [ 29 ] or amino acids [ 30 ]. Interest in mixtures of starch from various plant species is related to the expectation of possible synergistic actions of biopolymers applied as thickeners.…”

Section: Introductionmentioning

confidence: 99%

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Thanh-Blicharz

Lewandowicz

2020

Foods

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Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite the vast amount of information on the rheological properties of various starches, the rational choice of thickener appears to be an extremely difficult task. The aim of the work is to systemize the information on the rheological properties of most popular starches in matrices of various food products, applying principal component and cluster analyses. The investigated material is potato and corn starch of the normal and waxy varieties. Binary mixtures containing salts or sweetening agents, as well as four different food products (ketchup, mayonnaise, pudding, and jelly), are investigated. It was found that compared to normal varieties, waxy starches reveal many similar rheological properties in all investigated models and food systems. Furthermore, in most applications, one waxy starch variety may be substituted by another, with no significant impact on the rheological properties and texture of the food product. Moreover, waxy starch preparations are less altered by the presence of cosolutes, i.e., salts and sugar alcohols. Starch model systems were proven to be useful only for rapid thickener screening tests and cannot be recommended as a final reference for the quality design of food products.

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Section: Introductionmentioning

confidence: 99%

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Thanh-Blicharz

Lewandowicz

2020

Foods

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“…The phenomenon of shear thinning of starch paste is caused by the breakdown of the bonds between the biopolymer molecules and orientation of the polysaccharides in the direction of flow. In consequence, this leads to a reduction in the resistance of a starch system to the applied shear stress and manifests by decreasing of apparent viscosity with an increase in a shear rate [ 25 ]. The values of the power law model parameters presented in Table 3 show the diverse influence of the presence of prebiotic polysaccharides in the starch-milk desserts on their flow characteristics.…”

Section: Resultsmentioning

confidence: 99%

Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts

et al. 2020

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The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The samples (starch-milk desserts) were prepared from native potato starch, milk, dye, flavouring agent, and sucrose. The sucrose was partially or completely substituted with steviol glycosides and inulin or polydextrose. The rheological evaluation of the desserts was performed by determining pasting characteristics, viscosity curves, creep and recovery curves and mechanical spectra. Substitution of sucrose with prebiotic polysaccharides modified the rheological characteristics of the starch-milk desserts to a degree depending on the type and level of the substituting agent. Inulin reduced the peak viscosity of starch-milk paste, while it had no effect on the final viscosity of the product, contrary to polydextrose, which increased value of the latter parameter. The desserts exhibited a non-Newtonian, shear-thinning flow behaviour. The use of inulin, in both the highest and the lowest concentrations, significantly changed the consistency coefficient and the flow index values, while such a phenomenon was not observed in the case of polydextrose. The desserts with inulin showed increased values of the storage modulus and reduced susceptibility to stress, manifesting strengthened viscoelastic structure. The results indicate that the both prebiotic polysaccharides can serve as substitutes for sucrose in desserts with reduced sugar contents.

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“…The dispersion was then incubated at 35 °C for 3 min, heated to 95 °C at a rate of 6 °C/min, incubated at 95 °C for 2.5 min and then cooled at a rate of 6 °C/min to 50 °C. This temperature was maintained for 2 min while stirring at 960 r/min in the first 10 s followed by a rest time of 160 r/min (Gałkowska and Juszczak, 2019).…”

Section: Pasting Properties Analysismentioning

confidence: 99%

Microstructure, thermodynamics and rheological properties of different types of red adzuki bean starch

Zhang

Zhai

2020

Qual. Assur. Saf. Crops Foods

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Starches were isolated from three cultivars of red adzuki beans, including Da Hongpao (DHP), Bao Qinghong (BQH) and Zhen Zhuhong (ZZH), and their morphological, structural and physicochemical properties were studied. Statistical analysis of the physicochemical and functional properties data revealed a significant (P < 0.05) difference among the three starch types. Starch of DHP cultivar showed low amylose content, smooth and round particle morphology, with obvious polarised crosses. The average particle size of the three adzuki bean types was in the range of 35.58-43.29 µm, with that of DHP being the smallest, 35.58 µm. The X-ray diffraction patterns showed that all the starches were type A with reflections (2θ) at 15.0°, 17.03° and 23.3°. The bands of Fourier transforms infrared spectra of the three starches revealed their carbohydrate properties, and the intensity of the Fourier spectral absorption band of starch from DHP was weaker than that of the other cultivars. Further, the relative crystallinity of the three starches ranged from 22.7 to 29.4%, and DHP showed the highest crystallinity of 29.4%. Additionally, starch of the DHP cultivar revealed high gelatinisation, peak viscosity and enthalpy as compared to those from the other two adzuki bean cultivars. The shear viscosity of the three starch types decreased with increasing shear rate; when the shear rate was 10 s -1 , the shear viscosity of the DHP-derived starch significantly decreased. Moreover, both the modulus (G') and the loss modulus (G'') increased with increasing dynamic frequency, and the DHP-derived starch showed the lowest G' and G'' values. In summary, this work provides data that may help in promoting the application of starches isolated from red adzuki bean in the food industry.

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Effects of amino acids on gelatinization, pasting and rheological properties of modified potato starches

Cited by 66 publications

References 48 publications

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts

Microstructure, thermodynamics and rheological properties of different types of red adzuki bean starch

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