Effects of saccharides on stabilities of rice starch gels. 1. Mono- and disaccharides

Katsuta, Keiko; Nishimura, Akio; Miura, Makoto

doi:10.1016/s0268-005x(09)80006-4

Cited by 60 publications

(41 citation statements)

References 22 publications

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“…Sucrose is able to stabilize the starch-water system because of its structure, particularly its -OH group in the center of sucrose molecules, which can take an important part in keeping the water structure around the others water and starches molecules. The average number of -OH group in the center plays an important role in balancing, transferring and the biochemical characteristics of sucrose solution [5]. Sucrose penetrates in the crystalline regions, which was melted in the gelling process and the links with sucrose are formed in both crystalline region and amorphous region in gelatinizing process.…”

Section: Effect Of Sucrose On Rice Starch Retrogradationmentioning

confidence: 99%

“…In the armophous state, gel texture became soft [5]. After starch molecules rearranged, they tend to crystallize, causing water separation and harder gel.…”

Section: Effects Of Sucrose On Gel Texture Of Rice Starchmentioning

confidence: 99%

“…There were many studies about the effects of sugar and salt on starches during thermal processing around the world. Sugar slowed the retrogradation of potato starch [4], prevents the retrogradation of rice starch [5]. Besides, salt increased the retrogradation of corn starch and rice starch [6,7].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Sucrose and Sodium Polyphosphate on Retrogradation of Rice Starches

Nga

2018

JST

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Starch retrogradation is a process occurred in many food products made from starchcontaining raw materials. It affects qualities of food during storage. In this research, the effects of sucrose and phosphate on rice starch retrogradation were studied. Experiments were conducted with sucrose content ranged from 1 -5 % (w/w) and sodium polyphosphate -from 0.1 -1 % (w/w). Results showed that sucrose and polyphosphate reduced the syneresis of starch gel 1.19 -1.44 and 4.6 -4.87 times respectively. Both substances reduced the hardness of starch gel, but sucrose reduced the stickiness while polyphosphate increased stickiness of rice starch gel.

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Section: Effect Of Sucrose On Rice Starch Retrogradationmentioning

confidence: 99%

“…In the armophous state, gel texture became soft [5]. After starch molecules rearranged, they tend to crystallize, causing water separation and harder gel.…”

Section: Effects Of Sucrose On Gel Texture Of Rice Starchmentioning

confidence: 99%

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Effect of Sucrose and Sodium Polyphosphate on Retrogradation of Rice Starches

Nga

2018

JST

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“…Among malto-oligosaccharides the effectiveness in reducing retrogradation followed the order: maltotriose> maltotetraose> branched oligosaccharides (Katsuta etal., 1992bMiura etal., 1992. It has been shown that hexoses (except galactose) are more effective than pentoses (Katsuta et aI., 1992a) in retarding retrogradation while disaccharides are better than monosaccharides in stabilizing gel structures (Katsuta et a/., 1992a;Miura et al, 1992). The above authors suggested that the ability of saccharides to stabilize starch-water systems might be influenced by the conformation of saccharides, whereas sugars with large numberofequitorial hydroxyl groups are more effective in retarding crystallization.…”

Section: Sugarsmentioning

confidence: 99%

The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches

Perera

Hoover

Martı́n

1997

Food Research International

121

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Native potato starch was physically modified by heat-moisture treatment (1WC, 16h, 30% moisture) and defatting (75%. n-propanol water, 7h). The changes in structure and physicochemical properties on heat-moisture treatment and defatting were monitored by scanning eleclron microscopy (SEM), X-ray diffraction, differential scanning calorimetry (OSC), Brabender viscosities, swelling fador (SF) and amylose leaching (AML). SEM showed that neither defatting nor heat-moisture treatment altered the size, shape or the surface appearance of the native starch granule. Heat-moisture treatment decreased Xray diffraction intensities and altered the 'B' type X-ray diffraction pattern to 'A+B'. The clecrease in X-ray intensities on heat-moisture treatment is indicative of aystallite disruption and/or rearrangement of double helices. The gelatinization enthalpy (aH), Brabender viscosity (at 95°C), SF and AML decreased on heat-moisture treatment. whereas gelatinization transition temperatures (GTT), and thermal stability inaeased. Defatting inaeased the Xray diffraction intensities and altered the X-ray pattern from 'B' to 'A+B'. The increased X-ray intensities on defatting is indicative of interactions between amylose -amylose (AM-AM), amylopectin -amylopectin (AMP-AMP) and amylose -amylopectin (AM-AMP) chains. These interactions in tum, increased

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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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Effects of saccharides on stabilities of rice starch gels. 1. Mono- and disaccharides

Cited by 60 publications

References 22 publications

Effect of Sucrose and Sodium Polyphosphate on Retrogradation of Rice Starches

Effect of Sucrose and Sodium Polyphosphate on Retrogradation of Rice Starches

The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches

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

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