Lipids and Rheological Properties of Starch Part I: The Effect of Fatty Acids, Monoglycerides and Monoglyceride Ethers on Pasting Temperature and Viscosity of Wheat Starch

Nierle, W.; Bayâ, A. W. El

doi:10.1002/star.19900420706

Cited by 34 publications

(13 citation statements)

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“…The extent of this effect was different for different surfactants and, in some cases, strongly concentration dependent (Deffenbaugh and Walker 1990;Nierle and El Baya 1990). Exceptions of this general trend have been reported for C18:0 alkyl glycerol-1-ethers (Nierle and El Baya 1990) and a propylene glycol fatty acid (C16) monoester (Promodan PVK) (Deffenbaugh and Walker 1990), which produced slight reductions in the PT of starch suspensions.…”

mentioning

confidence: 71%

“…The RVA is essentially a heating and cooling viscometer especially configured for testing starch-based products that has proved useful for evaluating the pasting and cooking properties of starch-based suspensions and assessing the effects of different additives (Deffenbaugh and Walker 1990;Nierle and El Baya 1990).…”

Section: Evaluation Of Pasting Properties Of Suspensionsmentioning

confidence: 99%

“…Furthermore, the influence of the surfactant chemical structure has become evident from differences found in the type and extent of the effects produced by different surfactants. In this respect, typical food-grade surfactants such as long chain (C14-C18) saturated monoglycerides (Krog 1973;Nierle and El Baya 1990), esters of sucrose (Deffenbaugh and Walker 1990), and lactic acid derivatives (sodium and calcium stearoyl lactylate) (Krog 1973) have been found to induce an increase in the PT of suspensions of wheat and other cereal starches. The extent of this effect was different for different surfactants and, in some cases, strongly concentration dependent (Deffenbaugh and Walker 1990;Nierle and El Baya 1990).…”

mentioning

confidence: 98%

“…In this respect, typical food-grade surfactants such as long chain (C14-C18) saturated monoglycerides (Krog 1973;Nierle and El Baya 1990), esters of sucrose (Deffenbaugh and Walker 1990), and lactic acid derivatives (sodium and calcium stearoyl lactylate) (Krog 1973) have been found to induce an increase in the PT of suspensions of wheat and other cereal starches. The extent of this effect was different for different surfactants and, in some cases, strongly concentration dependent (Deffenbaugh and Walker 1990;Nierle and El Baya 1990). Exceptions of this general trend have been reported for C18:0 alkyl glycerol-1-ethers (Nierle and El Baya 1990) and a propylene glycol fatty acid (C16) monoester (Promodan PVK) (Deffenbaugh and Walker 1990), which produced slight reductions in the PT of starch suspensions.…”

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confidence: 98%

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Effect of Surfactant Structure on the Pasting Properties of Wheat Flour and Starch Suspensions

Mira

Eliasson

Persson³

2005

Cereal Chem

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Cereal Chem. 82(1):44-52Systematic studies were performed on the effect of the surfactant alkyl chain length (10-16 carbon atoms) and the head group charge/structure (anionic, cationic, nonionic) on the pasting properties of wheat flour and starch aqueous suspensions by means of a Rapid Visco Analyser (RVA). An excellent agreement was observed between the effect of surfactants on the onset temperature of the pasting process (PT) and the time to reach peak viscosity (t peak ) of wheat flour and wheat starch suspensions. Moreover, a correlation was found between the effect of different surfactants on these two parameters. With the exception of the cationic surfactants (alkyl trimethyl ammonium bromides), the effect of surfactants (alkyl sulfates, maltosides, monoglycerides, and sucrose esters) was found to be strongly dependent on the surfactant chain length. Shorter chain surfactants (C10-C12) induced an earlier pasting, while longer chain surfactants (C14-C16) had the opposite effect. The effect of surfactants on PT and t peak of flour suspensions was enlarged when the surfactant concentration was increased from ≈1% to 15% (w/w) on a dry starch basis.When heated above a characteristic temperature in an excess of water, native starch granules undergo gelatinization. This process, which can be regarded as the disruption of the molecular order within the granule (loss of granule birefringence and crystallinity), results in the swelling of the starch granules and the leaching of the linear fraction of the starch polysaccharides (amylose). In concentrated aqueous suspensions of native starch, temperatureinduced swelling and amylose leaching lead to the formation of viscous pastes. These pastes are usually regarded as composite materials built up from a continuous polysaccharide phase with swollen starch granules as fillers. A sharp increase of the suspension viscosity, which is usually of a few orders of magnitude, takes place at the so-called pasting temperature (PT) and characterizes the onset of the pasting process.Surfactants (amphiphilic surface active molecules) are well known for their ability to affect different aspects of the starch gelatinization process and to ultimately modify the properties of starch-based products. In practice, surfactants are usually added to starch suspensions to modify their pasting properties as well as the viscosity and viscoelastic behavior of the resulting pastes and gels.The presence of native amphiphilic molecules as polar lipids (lysophosphatidyl choline, digalactosyl diglycerides, and free fatty acids) has been suggested to be associated with the higher pasting temperatures of wheat starches of high lipid contents (Eliasson et al 1981). It has also been related to the restricted amylose leaching of wheat and other cereal starches in comparison to other nonlipidcontaining starches (Doublier 1987). On the other hand, numerous studies have shown that the effect of added surfactants on the PT of starch suspensions can be diverse. In this sense, early studies by Osman and Dix (1960...

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mentioning

confidence: 71%

Section: Evaluation Of Pasting Properties Of Suspensionsmentioning

confidence: 99%

mentioning

confidence: 98%

mentioning

confidence: 98%

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Effect of Surfactant Structure on the Pasting Properties of Wheat Flour and Starch Suspensions

Mira

Eliasson

Persson³

2005

Cereal Chem

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“…Peak time was slowed down and the pasting temperature of all rice flour mixed with the emulsifier decreased by 0.93-5.24 1C from 81.9 1C. Food-grade emulsifier such as linear, long alkyl-chain (14-18 carbon atoms) saturated monoglycerides have been found to delay the onset of the pasting (i.e., restrict granule swelling/amylose leaching) of suspension of wheat and other cereal starches (Azizi & Rao, 2005;Krog, 1973;Nierle & El Baya, 1990). A recent study of the effect of surfactant structure on pasting properties of wheat starch revealed that peak time and pasting temperature was controlled by the surfactant or emulsifier chain length (Mira, Eliasson, & Persson, 2005).…”

Section: Composition Of Rice Flour and Pasting Profile Of Raw Materialsmentioning

confidence: 98%

Effects of processing conditions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli

Charutigon

Jitpupakdree

Namsree

et al. 2008

LWT - Food Science and Technology

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Modification of pasting properties of wheat starch by cyclodextrin glycosyltransferase

Gujral

Rosell

2004

J Sci Food Agric

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The effect of cyclodextrin glycosyltransferase (CGTase) on wheat starch functionality was assessed by determining the pasting properties and the dynamic rheology. The addition of CGTase lowered the peak and final viscosity, increased breakdown and markedly decreased the total setback. The influence of CGTase on the ability of starch to form complex with lipids was explored in the presence of fatty acids (stearic and lauric) and an emulsifier (diacetyl tartaric acid ester of monoglyceride, DATEM). Further information about the effect of CGTase on the pasting properties of wheat starch was obtained by analysing the first derivative of the viscograph curves. The cyclodextrins formed in the starch as a result of the cyclization activity of the CGTase were quantified and it was observed that α-cyclodextrin occurred in the highest concentration followed by β-and γ -cyclodextrins. The starch obtained with CGTase after pasting exhibited better emulsifying properties as it contained the cyclodextrins. The CGTase treatment also modified the dynamic rheology of the starch slurry leading to a decrease in the elastic and viscous modulus.

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Lipids and Rheological Properties of Starch Part I: The Effect of Fatty Acids, Monoglycerides and Monoglyceride Ethers on Pasting Temperature and Viscosity of Wheat Starch

Cited by 34 publications

References 6 publications

Effect of Surfactant Structure on the Pasting Properties of Wheat Flour and Starch Suspensions

Effect of Surfactant Structure on the Pasting Properties of Wheat Flour and Starch Suspensions

Effects of processing conditions and the use of modified starch and monoglyceride on some properties of extruded rice vermicelli

Modification of pasting properties of wheat starch by cyclodextrin glycosyltransferase

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