Impact of ghosts on the viscoelastic response of gelatinized corn starch dispersions subjected to small strain deformations

Carrillo-Navas, H.; Rosa, G. Avila-de la; Gómez-Luría, D.; Meráz, M.; Alvarez-Ramı́rez, José; Vernon‐Carter, E.J.

doi:10.1016/j.carbpol.2014.03.088

Cited by 24 publications

(6 citation statements)

References 23 publications

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“…As a matter of fact, G’’ exhibited an overshoot, which can be ascribed to jamming effects of insoluble remnants in the starch gel. [ 22 ] The heating temperature at which starches were treated had an adverse effect in the viscoelasticity of the starch gels as the storage and loss moduli showed a marked decrease, which was larger the higher was the temperature. Similar trend was exhibited by the apparent viscosity (Figure 2c) where a typical shear‐thinning behavior was observed for all samples.…”

Section: Resultsmentioning

confidence: 99%

Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility

et al. 2021

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Corn starch is heated (100, 120, 140, and 160 °C) under air convective conditions for 4 h. Scanning electron micrograph images show that the treatment produced pores and fractures on the granule surface. Hydroxyl groups of starch molecules are oxidized to carboxyl and carbonyl groups. Increasing heating temperature conditions lead to significant increases in the carboxyl and carbonyl groups contents. Solubility profiles increase while the apparent viscosity of the starch gels (5% w/v) decreases as heating temperature increases. X‐ray diffraction shows that the modified starch heated at 160 °C has a crystallinity of 6.42% and a short‐range ordering of 0.14 as revealed by Fourier‐transform infrared ratio 1047/1022, which is significantly lower than the respective values of 24.42% and 0.2 exhibited by native starch. The onset, peak, conclusion gelatinization temperatures, and enthalpy of the modified starches tend to decrease slightly with increasing temperature. The air oxidation treatment affects the digestibility of corn starch, and as temperature increases, the rapidly digestible and slowly digestible starch fractions decrease, while the resistant starch fraction increases significantly. Overall, the results show that heating of corn starch at mild temperature conditions lead to important modifications of the molecular organization and to moderate oxidation of starch chains.

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Section: Resultsmentioning

confidence: 99%

Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility

et al. 2021

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“…This effect has been attributed to the jamming of insoluble remnants contained in the starch gel bulk. [ 28 ] Figure 4c (for HMx) and Figure 4d (for HMLAx) display the storage and loss moduli behavior in the strain independent region (i.e., plateau regions) as function of the treatment temperature. Both moduli tended to decrease with the treatment temperature for HMx, but a clear trend was not exhibited by the moduli for HMLAx (Figure 4d).…”

Section: Resultsmentioning

confidence: 99%

Effect of Combined Heat‐Moisture/Lactic Acid Treatment on the Physicochemical and In Vitro Digestibility Properties of Corn Starch

et al. 2020

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Native corn starch is subjected to dual heat moisture (30 g per 100 g d.b.)/lactic acid (10 g per 100 g d.b.) treatment (HMLAx) at different temperatures (x = 90, 110, 130, and 150 °C), and is compared with heat moisture (HMx) treatment alone. Neither HMLAx nor HMx change the crystallinity type (A‐type) of the corn starch, but the relative crystallinity is lowered by 60–80%. Both treatments reduce the gelatinization enthalpy, but it is higher for HMLAx (≈70%), and induces reductions in rapidly digestible starch (up to ≈70%) and increases in slowly digestible starch (up to ≈35%) and resistant starch (RS) fractions. The variations are temperature dependent. A principal component analysis is carried out (9 formulations, 17 variables), showing that heat moisture and lactic acid act independently (p < 55%) in the modification of starch, giving rise to different physicochemical (solubility, viscoelasticity, relative crystallinity), thermal, and in vitro digestibility properties.

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“…A sufficient amount of water (at least 65% of the biopolymer mass) and exposure to high temperatures ranging from 60 to 95 °C are important conditions for hydration of starch molecules for the film processing [ 273 , 274 ]. Water is a good plasticizer, but it is often not enough to obtain the necessary elasticity of the film [ 275 ].…”

Section: Approaches For the Production Of Biopolymer-based Films And Coatingsmentioning

confidence: 99%

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

et al. 2021

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Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.

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Impact of ghosts on the viscoelastic response of gelatinized corn starch dispersions subjected to small strain deformations

Cited by 24 publications

References 23 publications

Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility

Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility

Effect of Combined Heat‐Moisture/Lactic Acid Treatment on the Physicochemical and In Vitro Digestibility Properties of Corn Starch

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

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