Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch

Funami, Takahiro; Kataoka, Yohei; Omoto, Toshio; Goto, Yuhei; Asai, Iwao; Nishinari, Katsuyoshi

doi:10.1016/j.foodhyd.2004.04.009

Cited by 96 publications

(42 citation statements)

References 32 publications

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“…This suggests that TPS and TSS in TSE were not independent, but suppressive in the process of retarding starch retrogradation. This suppression could possibly be ascribed to the differences in molecular structure and flexibility, as well as the active polyhydroxyls in TPS and TSS (Funami et al, 2005(Funami et al, , 2008Guo et al, 2011). The half crystallization time (t 1/2 ) can be calculated using the Avrami equation.…”

Section: Recrystallization Kineticsmentioning

confidence: 99%

“…Furthermore, it is likely that tea protein and/or fiber, as well as other tea components, can affect the physicochemical properties of starch, though there is little published data on these theories. In the previous studies, many factors and compounds are thought to be able to eliminate or reduce starch retrogradation in both shortor long-term retrogradation, including ␤-cyclodextrin (Tian et al, 2009a,b), anionic polysaccharides (Funami et al, 2008), and food hydrocolloids (Funami et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Inhibition of wheat starch retrogradation by tea derivatives

Zhang

Sun

Zhang

et al. 2015

Carbohydrate Polymers

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Section: Recrystallization Kineticsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Inhibition of wheat starch retrogradation by tea derivatives

Zhang

Sun

Zhang

et al. 2015

Carbohydrate Polymers

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“…The rheological behavior of hydrocolloids is of special importance when they are used to modify textural attributes [47] . Many investigations have tried to clarify the role and potential usefulness of hydrocolloids such as locust bean gum and guar gum in controlling rheology and modifying the texture of starch-based food products [48][49][50][51][52] . They concluded that the addition of hydrocolloids enhance or modify the gelatinization and retrogradation behaviour of starch.…”

Section: Thermal Behaviour Of Sago Starch -Water Mixturementioning

confidence: 99%

A Review on Physicochemical and Thermorheological Properties of Sago Starch

Mohamed¹,

Jamilah²,

Abbas³

et al. 2008

American J. of Agricultural and Biological Sciences

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This study was a part of a research project aiming to investigate the texture characteristics of protein -starch interaction in fish based product keropok lekor. Accordingly, the current review study focused on some physicochemical (molecular weight, viscosity, chemical composition and swelling power) and thermorheological (gelatinization, retrogradation and viscoelsticity) characteristics of sago starch alone and in mixtures with other ingredients such as sucrose, salts and hydroclloids. The inferred outcome of this extensive survey revealed that the gelatinisation temperature for sago-water mixture ranged from 69.4-70.1°C which was low compared to sweet potato, tania and yam starches. The role of using hydrocolloids in starch-based foods was to control the rheological properties as well as modifying the texture of the products, enhaning or modifying the gelatinization and retrogradation behaviour and improving water-holding capacity of the system. In the presence of sucrose or sodium chloride, the gelatinisation temperatures of sago starch shifted to higher temperatures and its enthalpy decreased. The addition of salts caused an elevation or depression of gelatinization temperature and gelatinization enthalpy, depending on their types and concentrations used. However, sodium chloride appeared to exhibit a maximum inhibitory effect on starch gelatinisation at a concentration of 6-9%.

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“…Effects of various polysaccharides: konjac, glucomannan, guar, and xyloglucan, on the gelatinization and retrogradation of starch have been investigated, and these polysaccharides are shown to be effective in retarding the retrogradation (Yoshimura et al, 1996;Funami et al, 2005;Pongsawatmanit et al, 2006). (Yoshimura et al, 1999).…”

Section: Gelation and Rheology Of Tofu Konnyaku Cheese Gellan Andmentioning

confidence: 99%

Texture and Rheology in Food and Health

Nishinari

2009

FSTR

Self Cite

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The importance of texture control in food and health in Japan was discussed on the occasion of the celebration of the 100 th anniversary of Japanese immigration to Brazil. Dietary patterns in both countries, recent research activities, and governmental recommendation of food intake are also described, including some historical changes. Recent advances in study on texture terms, functional foods, food gels, and gelling process in the food science and technology in Japan are also reviewed.Keywords: hydrocolloids, gel, texture, rheology, language, mastication, deglutition *To whom correspondence should be addressed. E-mail: nisinari@life.osaka-cu.ac.jp IntroductionAlong with flavor, aroma, appearance, and color, texture is one of the most important determining factors for the palatability of foods, and therefore many studies have been conducted on the texture of foods. The importance of texture and the wide-ranging research are the reasons why the 1

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Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch

Cited by 96 publications

References 32 publications

Inhibition of wheat starch retrogradation by tea derivatives

Inhibition of wheat starch retrogradation by tea derivatives

A Review on Physicochemical and Thermorheological Properties of Sago Starch

Texture and Rheology in Food and Health

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