Effects of cross-linking and low molecular amylose on pasting characteristics of waxy corn starch

Kurakake, Masahiro; Akiyama, Yoshio; Hagiwara, Hiroshi; Komaki, Toshiaki

doi:10.1016/j.foodchem.2009.02.006

Cited by 45 publications

(28 citation statements)

References 25 publications

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“…Maximum viscosity reflects the ability of the granules to swell freely prior to their physical breakdown (Singh et al, 2007). Swelling of starch granules is depressed by enhanced cross-linking which causes viscosity decrease (Kurakake, Akiyama, Hagiwara, & Komaki, 2009). Jyothi et al (2006) reported drastic decrease of viscosity of cassava starch at epichlorohydrin concentrations 0.75% and 1.0%.…”

Section: Resultsmentioning

confidence: 99%

Isolation of starch from two wheat varieties and their modification with epichlorohydrin

Ačkar

Babić

Šubarić

et al. 2010

Carbohydrate Polymers

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Section: Resultsmentioning

confidence: 99%

Isolation of starch from two wheat varieties and their modification with epichlorohydrin

Ačkar

Babić

Šubarić

et al. 2010

Carbohydrate Polymers

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“…Due to the proper integrity of the cross-linked starch granules, more water can be absorbed, contributing to the development of swollen starch granules that are larger in size (Wongsagonsup et al 2014). It has been reported that cross-linking depressed the disintegration of starch granules, which would cause high peak viscosities and setback (Kurakake et al 2009); and the persistence of the swollen granules after cooling resulted in higher final viscosity (Liu et al 1999). …”

Section: Pasting Profilementioning

confidence: 99%

Gamma irradiation of corn starches with different amylose-to-amylopectin ratio

2015

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Corn starches with different amylose-to-amylopectin ratio (waxy, normal, Hylon V, and Hylon VII) were treated with five doses of gamma irradiation (1, 5, 10, 25, and 50 kGy). The effects of gamma irradiation on the physicochemical properties of starch samples were investigated. Waxy samples showed an increase of amylose-like fractions when irradiated at 10 kGy. The reduction in apparent amylose content increased with amylose content when underwent irradiation at 25 and 50 kGy. Low amylose starches lost their pasting ability when irradiated at 25 and 50 kGy. Results from thermal behavior and pasting profile suggested that low level of cross-linking occurred in Hylon VII samples irradiated at 5 kGy. Severe reduction in pasting properties, gelatinization temperatures and relative crystallinity with increasing irradiation intensity revealed that waxy samples were affected more by gamma irradiation; this also indicated amylopectin was the starch fraction most affected by gamma irradiation. Alteration level was portrayed differently when different kind of physicochemical properties were investigated, in which the pasting properties and crystallinity of starches were more immensely influenced by gamma irradiation while thermal behavior was less affected. Despite the irradiation level, the morphology and crystal pattern of starch granules were found remain unchanged by irradiation.

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“…A number of authors, including Sekera & Hanna (2005); Noda et al (2007);Limberger et al (2008); Ratnayake & Jackson (2008); Kurakake et al (2009) and Batista et al (2010), for example, paid special attention to starch modification by phosphorylation, reporting good results in physicochemical properties. Starch phosphorylation can reduce opacity and retrogradation and enhance the binding capacity in cold water, paste clarity, swelling power, solubility, temperature, gelatinization enthalpy and viscosity of starch pastes.…”

Section: Introductionmentioning

confidence: 99%

Chemical, morphological, rheological and thermal properties of Solanum lycocarpum phosphorylated starches

2014

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RESUMO Características químicas, morfológicas, reológicas e térmicas de amidos fosfatados da Frutado-lobo (Solanum lycocarpum)Em vista da necessidade de amidos com características específicas, é fundamental o estudo de amidos não convencionais e de suas modificações, de acordo com as exigências do mercado consumidor. O objetivo deste trabalho foi estudar as características físico-químicas de amidos nativo e fosfatado da S. lycocarpum. O amido foi fosfatado com tripolifosfato de sódio (de 5 a 11%), sob agitação. Determinaram-se a composição química, a morfologia, a densidade, a capacidade de ligação à água fria, o poder de inchamento e o índice de solubilidade, a turbidez e a sinerese, as propriedades reológicas e calorimétricas. Não se detectou fósforo na amostra nativa, porém, a fosfatação gerou amidos modificados com teores de fósforo de 0,015, 0,092 e 0,397%, que se caracterizaram por absorver maior quantidade de água, a frio e a quente. Os resultados reológicos mostraram a forte influência do teor de fósforo na viscosidade dos fosfatados, apresentando temperatura de empastamento menor e viscosidade de pico maior que as do amido nativo. A Chemical, morphological, rheological and thermal properties of Solanum lycocarpum phosphorylated starchesThe increasing need for starches with specific characteristics makes it important to study unconventional starches and their modifications in order to meet consumer demands. The aim of this work was to study physicochemical characteristics of native starch and phosphate starch of S. lycocarpum. Native starch was phosphated with sodium tripolyphosphate (5-11%) added with stirring. Chemical composition, morphology, density, binding ability to cold water, swelling power and solubility index, turbidity and syneresis, rheological and calorimetric properties were determined. Phosphorus was not detected in the native sample, but the phosphating process produced modified starches with phosphorus contents of 0.015, 0.092 and 0.397%, with the capacity of absorbing more water, either cold or hot. Rheological data showed the strong influence of phosphorus content on viscosity of phosphate starch, with lower pasting temperature and peak viscosity higher than those of native starch. Enthalpy was negatively correlated with the phosphorus content, requiring 9.7; 8.5; 8.1 and 6.4 kJ g -1 of energy for the transition from the amorphous to the crystalline state for the starch granules with phosphorus contents of 0; 0.015; 0.092 and 0.397%, respectively. Cluster analysis and principal component analysis showed that starches with 0.015 and 0.092% phosphorus have similar characteristics and are different from the others. Our results show that the characteristics of phosphate modified S. lycocarpum starch have optimal conditions to meet the demands of raw materials, which require greater consistency in stickiness, combined with low rates of retrogradation and syneresis.

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Effects of cross-linking and low molecular amylose on pasting characteristics of waxy corn starch

Cited by 45 publications

References 25 publications

Isolation of starch from two wheat varieties and their modification with epichlorohydrin

Isolation of starch from two wheat varieties and their modification with epichlorohydrin

Gamma irradiation of corn starches with different amylose-to-amylopectin ratio

Chemical, morphological, rheological and thermal properties of Solanum lycocarpum phosphorylated starches

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