Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios

Liu, Rui; Xu, Chuncheng; Xu, Cong; Wu, Tao; Song, Yan

doi:10.1016/j.foodchem.2016.10.131

Cited by 98 publications

(57 citation statements)

References 35 publications

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“…The reduction in RC value indicated that the addition of AG could disrupt the recrystallization of amylose and amylopectin. It is in agreement with the previous results that the RC value of the starch decreased with the hydrocolloids addition during storage (Chen, Ren, et al, 2015;Liu et al, 2017;Schwartz et al, 2014).…”

Section: X-ray Diffraction Patternsupporting

confidence: 93%

“…The native PS exhibited a typical B-type crystalline pattern with 2h of 5.59°, 17.18°, and 23.32°, whereas the native SPS showed (Huang, 2009;Xiao et al, 2013), which pointed out that starch with A-type crystalline pattern was more closely packed and resulted in promoting the T o (as shown in Table 2). It is in agreement with the previous results that the RC value of the starch decreased with the hydrocolloids addition during storage (Chen, Ren, et al, 2015;Liu et al, 2017;Schwartz et al, 2014). As shown in Figure 3, the XRD patterns of the retrograded starches with or without AG addition were distinctly different from those of the native starches.…”

Section: X-ray Diffraction Patternsupporting

confidence: 92%

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

Wang

Chen

et al. 2018

Cereal Chem

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Background and objectives: The inherent properties of native starches are undesirable for the industrial applications because of the high tendency of retrogradation. Tuber starches are widely used in starchy foods. However, the gelatinization and retrogradation properties of tuber starches are not much known. This study mainly investigated the gelatinization and retrogradation properties of two tuber starches, potato starch (PS) and sweet potato starch (SPS), with or without the addition of sodium alginate (AG), using rapid visco analyzer, texture analyzer, differential scanning calorimeter, dynamic rheometer, and X-ray diffractometer. The AG-starch mixture gel was stored at 4°C for 1-21 days. Findings: The results showed that the addition of AG increased the gelatinization temperature of the two tuber starches, suggesting the gelatinization process was delayed by the addition of AG. The addition of AG obviously decreased the setback (SB) value, while increased the tand values of the two tuber starches. This suggested that addition of AG could retard the short-term retrogradation of starch.AG also significantly reduced the gel firmness, retrogradation ratio, and relative crystallinity of the two tuber starch gels during storage, indicating that the longterm retrogradation was retarded with the addition of AG. Meanwhile, the retrograded starch with or without the addition of AG showed B-type crystallinity pattern. Although PS contains phosphate groups, AG exerted a similar effect on the retrogradation of PS and SPS. Conclusions: Results suggest that the addition of AG could retard the retrogradation and delay the gelatinization process of the two tuber starches. Significance and novelty: This result can provide available information about the interactions between negative polysaccharide and negative/neutral starch, which also can provide an effective method to retard the starch retrogradation.

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Section: X-ray Diffraction Patternsupporting

confidence: 93%

Section: X-ray Diffraction Patternsupporting

confidence: 92%

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

Wang

Chen

et al. 2018

Cereal Chem

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“…Infrared (IR) spectra mainly reflect a strong polar group and a change of the dipole moment of the group vibration. [29] With increasing strength of the group vibration, the dipole moment changes to a greater extent, and the infrared absorption peak shifts upward. The IR spectra of the starch-AP complexes are shown in Figure 5.…”

Section: Ftir Analysismentioning

confidence: 99%

Rheological and pasting properties of maize, wheat and rice starch as affected by apple polyphenols

Chou

Meng

Cui

et al. 2019

International Journal of Food Properties

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The widely-studied interaction between starch and phenolic compounds remains poorly understood. This study prepared three different starchapple polyphenol (AP) complexes, and studied their rheological, pasting, and structural properties. The curves of starch-AP complexes and raw starches fitted the power law model, and R 2 ranged from 0.968 to 0.999. AP addition significantly affected the dynamic viscoelasticity of starches. Creep and pasting properties further indicated the effect of APs on starches. The results indicated that APs affect the properties of starches at different levels. This paper provides a basis for the production of functional foods with starch-AP complexes.

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“…The retrogradation would result in changes in the mechanical properties, opacity, and hardness of starch materials . The molecular structures of starch, such as the ratio of amylose and amylopectin and the length of chains, play important roles in the retrogradation behavior of starch . The moisture content, temperature, heating rate, ultrasound, and pressure would affect the diffusion, motion, arrangement, and orientation of starch molecules, resulting in changes in the retrogradation of starch .…”

Section: Introductionmentioning

confidence: 99%

Effects of nanosilica on retrogradation properties and structures of thermoplastic cassava starch

Liu¹,

Fan²,

Mo³

et al. 2017

J of Applied Polymer Sci

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Composites of thermoplastic cassava starch (TPS) and nanosilica (SiO 2 ) were prepared by the melting method. The effect of nano-SiO 2 on the retrogradation properties and structures of cassava starch was investigated. The retrogradation degree of TPS/ nano-SiO 2 composites increased with increasing retrogradation time. The retrogradation rate of TPS significantly increased after the addition of nano-SiO 2 , but excessive nano-SiO 2 content leads to a decrease in the retrogradation rate of TPS. According to the Fourier transform infrared spectroscopy results, the retrogradation degree of TPS/nano-SiO 2 composites increased with the increase of retrogradation time and addition of nano-SiO 2 . Scanning electron microscopy analysis indicated that nano-SiO 2 particles were uniformly and finely dispersed in the starch materials, but the nano-SiO 2 particles aggregated in the cassava starch with a further increase in nano-SiO 2 content. X-ray diffraction revealed that the crystalline structure of the starch was gradually altered from A-type to Vtype with the increase of retrogradation time. TPS/SiO 2 composites indicated a mixture of A1V types, and the intensity of the Vtype strengthened with the increase of retrogradation time and SiO 2 content. Polarized light microscopy analysis revealed clear Maltese cross patterns, and the number of spherulites in TPS/nano-SiO 2 composites increased with increasing retrogradation time and nano-SiO 2 content, but the retrogradation of starch was inhibited with further increases of nano-SiO 2 content.

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Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios

Cited by 98 publications

References 35 publications

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

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

Rheological and pasting properties of maize, wheat and rice starch as affected by apple polyphenols

Effects of nanosilica on retrogradation properties and structures of thermoplastic cassava starch

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