Long-term storage stability of selected potato starch – Non-starchy hydrocolloid binary gels

Krystyjan, Magdalena; Adamczyk, Greta; Sikora, Marek; Tomasik, Piotr

doi:10.1016/j.foodhyd.2012.10.024

Cited by 40 publications

(46 citation statements)

References 44 publications

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“…). This observation agrees with that of previous studies, which used a mixture of potato starch and xanthan gum. Xanthan gum is a polysaccharide with a cellulosic backbone, which has trisaccharide branches attached to every other glucose unit in the chain.…”

Section: Resultssupporting

confidence: 93%

Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch

Sasaki

2020

J Sci Food Agric

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BACKGROUND Polysaccharides have been expected to have a suppressive effect on starch digestibility by blending. The objective of this study was to investigate the effects of anionic (xanthan gum), neutral (guar gum), and cationic (chitosan) polysaccharides on the in vitro digestibility of raw and gelatinized starch using six potato cultivars differing in phosphorus content. RESULTS By comparing the starch digestibility between potato cultivars, a significant difference was observed for the raw starches, and ‘Benimaru’, which is a potato cultivar containing a higher proportion of short‐chain amylopectin and the lowest phosphorus content in starch, showed a distinctly faster rate of starch hydrolysis. The added polysaccharides decreased the extent of digestion of both raw and gelatinized starches. No significant correlation between phosphorus content and the extent of starch digestion was observed in mixed systems, whereas significant correlations were noted between the extent of starch digestion and Rapid Visco Analyser parameters. The extent of raw and gelatinized starch digestion negatively correlated with pasting temperature, initial viscosity before heating, and peak viscosity (P < 0.01). CONCLUSION The added polysaccharides were observed to decrease the starch digestibility, and their suppressive effects were mainly dependent on the increase of viscosity rather than chemical interactions. A combination of potato cultivar and type of polysaccharide was proved to be important for nutritional value of potato starch. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 93%

Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch

Sasaki

2020

J Sci Food Agric

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“…Furthermore, in all examined solutions the storage modulus ( G ′) exceeded the loss modulus ( G ″) over the frequency range, indicating their weak structure. Such behavior is typical of most starch‐based materials . The differences in viscoelastic properties between H0 and S0 samples were meaningless.…”

Section: Resultsmentioning

confidence: 94%

Preparation and characteristics of mechanical and functional properties of starch/Plantago psyllium seeds mucilage films

et al. 2017

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The aim of the present study was to reinforce starch‐based films with psyllium mucilage in order to obtain natural, edible, and biodegradable films with improved mechanical and functional properties. The rheological properties of film‐forming solutions can be controlled by the concentration levels of added mucilage. The addition of mucilage reduced the decomposition of the system, which made these films more thermally stable. Those starch–mucilage films were sufficiently transparent and exhibited a low aqueous solubility and as shown in SEM images of such films spherical particles appeared in the structure, probably microcapsules. The addition of mucilage did see an improvement in the mechanical properties of those films, especially at a higher concentration of starch (4% rather than 3%).

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“…The formation of starch hydrogels involves the swelling and bursting of starch granules during heating followed by the release of amylose and amylopectin molecules (Krystyjan et al, 2013). The released starch molecules may then form a three-dimensional network with some elasticlike properties due to cross-linking of the amylose molecules through hydrogen bonding of helical regions (Eidam, Kulicke, Kuhn, & Stute, Fig.…”

Section: Influence Of Methylcellulose On Rheological and Optical Propmentioning

confidence: 99%

“…Previous studies have shown that the microstructure of starch hydrogels can be appreciably altered by the addition of indigestible polysaccharides such as guar gum, xanthan gum, and cellulose derivatives (Gladkowska-Balewicz, Norton, & Hamilton, 2014;Ptaszek et al, 2009;Techawipharat, Suphantharika, & BeMiller, 2008). Other studies have shown that interactions between starch and indigestible polysaccharides may appreciably alter the functional properties of starch hydrogels, such as their appearance, rheology, and stability (Baranowska, Sikora, Krystyjan, & Tomasik, 2011;Krystyjan, Adamczyk, Sikora, & Tomasik, 2013;Samutsri & Suphantharika, 2012;Sikoral, Tomasik, & Krystyjan, 2010). We therefore hypothesized that the addition of methylcellulose to filled starch hydrogels would alter their microstructure, rheology, and gastrointestinal fate, which could alter the bioaccessibility of any encapsulated nutraceuticals.…”

Section: Introductionmentioning

confidence: 99%

Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties

Mun

Park

Kim

et al. 2016

Food Research International

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There is considerable interest in controlling the gastrointestinal fate of nutraceuticals to improve their efficacy. In this study, the influence of methylcellulose (an indigestible polysaccharide) on lipid digestion and β-carotene bioaccessibility was determined. The carotenoids were encapsulated within lipid droplets that were then loaded into rice starch hydrogels containing different methylcellulose levels. Incorporation of 0 to 0.2% of methylcellulose had little impact on the dynamic shear rheology of the starch hydrogels, which may be important for formulating functional foods with desirable textural attributes. The microstructure, lipid digestion, and β-carotene bioaccessibility of the filled hydrogels were measured as the samples were passed through simulated oral, gastric, and small intestinal phases. The lipid digestion rate and carotenoid bioaccessibility decreased with increasing methylcellulose. This effect was attributed to the ability of the methylcellulose to inhibit molecular diffusion, promote droplet flocculation, or bind gastrointestinal components thereby inhibiting triacylglycerol hydrolysis at the lipid droplet surfaces. This information may be useful for rationally designing functional foods with improved nutritional benefits.

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Long-term storage stability of selected potato starch – Non-starchy hydrocolloid binary gels

Cited by 40 publications

References 44 publications

Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch

Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch

Preparation and characteristics of mechanical and functional properties of starch/Plantago psyllium seeds mucilage films

Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties

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