Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts

Funami, Takahiro; Noda, Sakie; Hiroe, Mika; Asai, Iwao; Ikeda, Shinya; Nishinari, Katsuyoshi

doi:10.1016/j.foodhyd.2007.09.008

Cited by 23 publications

(9 citation statements)

References 33 publications

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“…Polysaccharides are widely distributed in nature in various forms, and their typical application is normally associated with industrial processes in the food and cosmetic areas. Starch is widely used in the human diet, and alginate and xanthan gum are used as a cosmetic for skin treatments (Funami et al , 2008; Goñi et al , 1996; Sechriest et al , 2000). Polysaccharides can be described as polymers built of monosaccharides joined together by glycosidic bonds.…”

Section: Polysaccharides In Cartilage Tissue Engineeringmentioning

confidence: 99%

Polysaccharide-based materials for cartilage tissue engineering applications

Oliveira

Reis

2010

J Tissue Eng Regen Med

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Tissue engineering was proposed approximately 15 years ago as an alternative and innovative way to address tissue regeneration problems. During the development of this field, researchers have proposed a variety of ways of looking into the regeneration and engineering of tissues, using different types of materials coupled with a wide range of cells and bioactive agents. This trilogy is commonly considered the basis of a tissue-engineering strategy, meaning by this the use of a support material, cells and bioactive agents. Different researchers have been adding to these basic approaches other parameters able to improve the functionality of the tissue-engineered construct, such as specific mechanical environments and conditioned gaseous atmospheres, among others. Nowadays, tissue-engineering principles have been applied, with different degrees of success, to almost every tissue lacking efficient regeneration ability and the knowledge and intellectual property produced since then has experienced an immense growth. Materials for regenerating tissues, namely cartilage, have also been continuously increasing and most of the theoretical requirements for a tissue engineering support have been addressed by a single material or a mixture of materials. Due to their intrinsic features, polysaccharides are interesting for cartilage tissue-engineering approaches and as a result their exploitation for this purpose has been increasing. The present paper intends to provide an overview of some of the most relevant polysaccharides used in cartilage tissue-engineering research.

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Section: Polysaccharides In Cartilage Tissue Engineeringmentioning

confidence: 99%

Polysaccharide-based materials for cartilage tissue engineering applications

Oliveira

Reis

2010

J Tissue Eng Regen Med

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“…Besides the direct effect on starch, salts were shown to affect the interactions between starch, nonstarch polysaccharides, and proteins. Funami et al investigated the effect of LiCl, NaCl, KCl, CsCl, CaCl 2 , and MgCl 2 on a starch/iota‐carrageenan composite system. The results indicated that iota‐carrageenan increased the rate constant of short retrogradation and the effect was greater in the presence of monovalent cations, particularly Li + and Na + , than divalent cations.…”

Section: Introductionmentioning

confidence: 99%

“…The results indicated that iota‐carrageenan increased the rate constant of short retrogradation and the effect was greater in the presence of monovalent cations, particularly Li + and Na + , than divalent cations. Funami et al also suggested that in the presence of Li + and Na + , the number of carrageenan molecules in the random‐coil form was larger and more accessible to amylose because of lower sol‐to‐gel transition temperatures than other cations. Meanwhile, because the thermal stability of the ligations varied, different salts had different effects on starch retrogradation .…”

Section: Introductionmentioning

confidence: 99%

Effect of food additives on starch retrogradation: A review

et al. 2014

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Predicting and controlling starch retrogradation is of great interest. Advancements in starch retrogradation are relatively slow and many problems remain to be resolved. At present, starch retrogradation can be controlled qualitatively, but not quantitatively, by some techniques. Constituents or food additives such as proteins, lipids, carbohydrates, and salts play a significant role in inhibiting the retrogradation of starchy foods. Recent studies concerning the effect of additives on starch retrogradation are reviewed, and potential mechanisms are discussed.

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“…Therefore, understanding the gelatinization and rheological properties of starch–gum mixture systems in the presence of salts is also necessary for process and product development in terms of process design, quality, and extension of shelf life . Several researchers have studied the rheological and/or gelatinization properties of various starch–gum mixtures in the presence of salts, including rice starch–xanthan gum (XG) , corn starch–carrageenan gum , corn starch–guar gum , corn starch–XG mixtures , and pea starch–XG . They reported that the rheological and gelatinization behaviors of starch–gum–salt mixtures are influenced by the addition of salts, which also depend on the type and concentration of salt.…”

Section: Introductionmentioning

confidence: 99%

Effect of salt addition on gelatinization and rheological properties of sweet potato starch–xanthan gum mixture

Gil

Yoo

2014

Starch Stärke

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The effect of NaCl at different concentrations (1.0–5.0%) on the gelatinization and rheological properties of sweet potato starch (SPS)–xanthan gum (XG) mixtures was examined. Steady shear rheological properties of SPS–XG–NaCl mixtures were determined from the rheological parameters for the power law and Casson flow models. The consistency index (K), apparent viscosity (ηa,100,), and Casson yield stress (σoc) values of SPS–XG–NaCl mixtures were much lower than those of the control (0% NaCl) and also decreased with an increase in the NaCl concentration. The storage modulus (G′) values of SPS–XG–NaCl mixtures were much higher than the loss modulus (G″), indicating that the addition of NaCl influences the synergistic effect in the elastic properties of XG in the SPS–XG–NaCl mixture systems. The addition of NaCl resulted in a significant increase in the peak, breakdown, final, and setback viscosities, and pasting temperature of SPS–XG mixture. In general, differential scanning calorimeter (DSC) studies conveyed that the presence of NaCl resulted in an increase in the gelatinization temperatures (To, Tp, and Tc) and a decrease in gelatinization enthalpy (ΔH). In general, these results suggest that the addition of the NaCl to SPS–XG mixtures modified the pasting, rheological, and thermal properties, depending on the NaCl concentration.

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Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts

Cited by 23 publications

References 33 publications

Polysaccharide-based materials for cartilage tissue engineering applications

Polysaccharide-based materials for cartilage tissue engineering applications

Effect of food additives on starch retrogradation: A review

Effect of salt addition on gelatinization and rheological properties of sweet potato starch–xanthan gum mixture

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