Gelatinization and rheological properties of starch

Ai, Yongfeng; Jane, Jay‐lin

doi:10.1002/star.201400201

Cited by 383 publications

(178 citation statements)

References 118 publications

(210 reference statements)

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“…4) that can reflect the melting the gel mesh under heating. A loss tangent value (equal to G 00 /G 0 ) indicates that before 30°C the deformation is essentially recoverable and the gelatin gel behaves more like a solid, whereas at higher temperatures large G 00 /G 0 reflects that sample becomes less stiff, behaving more like a liquid [22]. The temperature dependences (Fig.…”

Section: Macroviscosity Of the Media With Biopolymersmentioning

confidence: 98%

Contrasting relationship between macro- and microviscosity of the gelatin- and starch-based suspensions and gels

2016

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The problem of correlation between rheological properties in macroand micro-scales of media with biopolymers of polypeptide (gelatin) and polysaccharide (starch) nature is investigated. The viscosity of the biopolymer solutions with concentrations 0.5-5 wt% was estimated by standard rotational rheometry technique and with fluorescent molecular rotor at 15-50°C. Opposite trends were observed for relationship between microviscosity g m and macroviscosity g for two biopolymers: g m \ \ g for gelatin and g m [ [ g for starch solutions. The temperature dependence of g m followed the monoexponential decay law in all samples over the whole temperature range indicating insensitivity of microviscosity to gel mesh melting under heating. The dissimilarity of macro-and micro-rheological properties of gelatin and starch-containing media is discussed in terms of difference in architecture of the gels.

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Section: Macroviscosity Of the Media With Biopolymersmentioning

confidence: 98%

Contrasting relationship between macro- and microviscosity of the gelatin- and starch-based suspensions and gels

2016

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“…A-type granules are disk-like or lenticular in shape. On the other hand, B-type starch granules are roughly spherical or polygonal in shape [8].…”

Section: Starch Structurementioning

confidence: 99%

“…A-type granules are disk-like or lenticular in shape. On the other hand, B-type starch granules are roughly spherical or polygonal in shape [8].Potato starch granules (oval and lenticular shapes) are the largest in comparison with wheat (spherical and lenticular shapes), corn (angular shapes), and rice (pentagonal and angular shapes) starches. …”

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confidence: 97%

“…Thus, the rotational test is a helpful tool to characterize flow behavior. The flow behavior using the shear stress as a function of shear rate fits into different models, such as power law and Herschel-Bulkey and Bingham models [8]. The data obtained is usually fitted to the well-known power law as follows:…”

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confidence: 99%

“…The starch gel can behave more like a solid (a small tan δ, G' is much larger than G"); this reflects a recoverable deformation or more like a liquid (a large tan δ, G' is smaller than G"); it means that the energy employed to deform the gel is dissipated. During storage, G' and G" increase, indicating the strength, and the starch gel becomes firmer [8].Starch paste developed interactions between amylose and amylopectin molecules, and a formation of networks occurred to hold water in the swollen granules, and a starch gel was formed. The retrogradation is a two-step process; the short-term retrogradation involving Solubility of Polysaccharides 72…”

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confidence: 99%

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Starch-Galactomannans Mixtures: Rheological and Viscosity Behavior in Aqueous Systems for Food Modeling

Borries-Medrano¹,

Jaime-Fonseca²,

Aguilar-Méndez³

2017

Solubility of Polysaccharides

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Starch properties during processing are major determinants of starch employment for food development. The gelatinization, pasting, and retrogradation of starch can be modified by the addition of galactomannans, which can improve rheological, textural, and nutritional properties. Rheology is an important key to obtain information about thermal transitions of starch and controlling characteristics required in food applications and to enhance understanding of the effect of starch-galactomannans systems and starch properties. This chapter provides information on starch transitions under heating and after cooling, including a definition of the process, molecular mechanisms, and rheological methods and its modification using starch-galactomannans mixtures and explains interactions throughout several investigations. The chapter also discusses how the rheological properties can affect the rate of the enzyme digestibility of starch on in vitro measurements and presents the starch-galactomannan systems as an alternative that can be used in structured foods as functional ingredients.Keywords: starch, galactomannans, rheology, structured food IntroductionStarch is one of the most extensively used and studied biopolymers because of its low cost, accessibility, and ability to provide a wide range of functional properties to food systems. Time-effective structural changes (gel formation processes, retrogradation, and syneresis) © 2017 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.hamper the control of rheological behavior. The retrogradation of starch refers to the process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures [1]. The aggregation and recrystallization of starch molecules are important processes to manage, because these factors contribute to the control of textural properties of starch-based products.Since native starch pastes and gels often exhibit low resistance to processing conditions, the native starches are replaced by chemically modified starches in food products or mixed with other hydrocolloids. It is well known in the food industry that nonstarch hydrocolloids have many functions, such as improving texture and moisture retention, extending the shelf life of the product, and controlling rheological properties [2,3]. The control of the rheological properties of starch is significant in order to regulate product processes and to optimize its applicability in food products. Researchers have studied the effect of hydrocolloids on the rheological properties of starches and found that viscosity, the retrogradation of starch dispersions, and syneresis of starch gels are influenced by the addition of hydrocolloids [4][5][6].Galactomannans are widely used in the industry due to their function...

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