Effects of Granule Size and Size Distribution on Rheological Behavior of Chemically Modified Potato Starch

Morikawa, Kazuhiro; Nishinari, Katsuyoshi

doi:10.1111/j.1365-2621.2002.tb10295.x

Cited by 10 publications

(8 citation statements)

References 24 publications

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“…All of the modified starches showed wide and low endothermic peaks between 38 and 72 °C. Similar results were reported by Singh et al [ 4 ], Morikawa and Nishinari [ 44 ], Liu et al [ 45 ], and Przetaczek-Rożnowska and Fortuna [ 12 ] for native potato starch. The onset temperature ranged from 38.6 to 46.5 °C and increased over the modification time.…”

Section: Resultssupporting

confidence: 89%

Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch

et al. 2021

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The aim of this study was to evaluate the effect of the temperature (15 or 45 °C) and the duration (15–120 min) of the modification process on the selected physicochemical, thermal, and rheological properties of phosphorylated potato starch. The modified starches contained 93.6–98.2 mg P/100 g (dry weight basis, d.w.b.). Phosphorylation caused color changes with a total color difference between the starches below 0.55, but these changes were less than those that were recognizable by the human eye. The thermal analysis showed two opposite processes appearing during the modification: the loosening of the structure (dominant among starches obtained at 15 °C) and the strengthening of the structure (dominant among starches obtained at 45 °C). The higher phosphorylation temperature reduced native starch recovery from 140% to 87–116% and increased the hysteresis loop area from −169 to 1040. All of the pastes made from the modified starches showed a weaker tendency for retrogradation (during 21 days of storage) than native starches. The results of the regression analysis conducted between the properties of the starch pastes obtained at 45 °C indicated that the modification time appeared to be a better indicator of the rate of modification progress than the phosphorus content. The PCA (principal component analysis) results made it possible to distinguish starch phosphates obtained at 15 °C from those obtained at 45 °C and those from natural starch.

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Section: Resultssupporting

confidence: 89%

Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch

et al. 2021

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“…6 lipids [4,25]. Rheological behavior of native potato starch pastes was observed to be strongly influenced by the granule size distribution, granule shape and amylose content [7,14,19,20,26,37]. The control corn and potato starches showed rheological properties that differed somewhat from those of their native counterparts.…”

Section: Cultivarmentioning

confidence: 99%

Effect of Acetylation on Some Properties of Corn and Potato Starches

2004

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Corn starch and starches separated from different potato cultivars were acetylated to evaluate the effect of plant source on the physicochemical, morphological, thermal, rheological, textural and retrogradation properties of the starches. Corn starch showed a lower degree of acetylation than potato starches under similar experimental conditions. The degree of acetylation for different potato starches also differed significantly. Morphological examination revealed that the granules of acetylated Kufri Chandermukhi and Kufri Sindhuri starches tended to appear as fused and less smooth than native starch granules. Acetylation of corn and potato starches decreased the transition temperatures and enthalpy of gelatinization and increased swelling power and light transmittance. However, the change in these was greater in the potato starches with higher percentage of small sized granules. Acetylated starches showed higher peak G', G'' and lower tan d than their counterpart native starches during heating. Among the starches from different cultivars, the change in the rheological parameters after acetylation differed to a significant extent. The retrogradation was observed to be negligible in the acetylated cooked starch pastes. Results implied that the change in functional properties of starches with acetylation depends on source and granule morphology of native starch.

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“…Singh et al (16) reported that cross-linking strengthened the bonding between starch chains and increased the resistance of granular swelling, leading to lower viscosity. It suggested that the distinct rheological changes were possibly attributed to a change in the starch granular structure by cross-linking (32). When pectin and xanthan gum were incorporated in the RS4 suspension, both G' and G" increased with increasing levels of the hydrocolloids used.…”

Section: Resultsmentioning

confidence: 97%

Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4)

Lee

Yang

Bae

et al. 2012

Food Sci Biotechnol

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The pasting and rheological properties of resistant starch-type 4 (RS4) and hydrocolloid mixtures were characterized at 2 different concentrations (0.1 and 0.5%, w/v). When RS4 was mixed with 2 hydrocolloids (pectin and xanthan gum), there was the overall tendency that both swelling power and solubility of the RS4 suspensions significantly increased. Steady shear measurements showed that the RS4 and hydrocolloid samples exhibited shearthinning behaviors which could be well characterized by the Power law model. A dramatic increase in the viscosity by xanthan gum was also observed, compared to pectin. In addition, dynamic oscillatory tests indicated that the RS4 and hydrocolloid mixtures exhibited more elastic properties with less frequency dependence, compared to RS4 alone. Also, the viscosities of the RS4 suspensions during pasting increased with increasing concentrations of the hydrocolloids used and these effects became significantly dominant when xanthan gum was incorporated.

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Effects of Granule Size and Size Distribution on Rheological Behavior of Chemically Modified Potato Starch

Cited by 10 publications

References 24 publications

Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch

Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch

Effect of Acetylation on Some Properties of Corn and Potato Starches

Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4)

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