Microstructure, pasting and textural properties of wheat starch-corn starch citrate composites

Hedayati, S M; Niakousari, Mehrdad

doi:10.1016/j.foodhyd.2018.02.024

Cited by 64 publications

(37 citation statements)

References 25 publications

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“…This was mainly due to partial destruction of the crystallization zone of the starch by heat degradation, acid hydrolysis, esterification and other reactions. A similar result was found by Hedyati and Niakousari () that the crystallinity of starch esters gradually decreased, with the increase in DS and they conjecture that the change could be a result of the citric acid adding into the starch crystallization zone, which destroyed the original starch crystallization structure. In contrast, octenyl succinic acid esterified starch esters was found to have no significant changes in characteristic diffraction peaks and crystal forms under mild enzymolysis, but only varied in the height and half‐width of characteristic diffraction peaks (Zhang, Mei, Chen, & Chen, ).…”

Section: Resultssupporting

confidence: 83%

Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid

Tian

Liu

Zhao

et al. 2019

Journal of Food Science

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The objective of this study was to evaluate the effects of different degree of substitution on structural characteristics and crystalline properties of resistant starch esterfied by L‐malic acid. With the deepening of the esterification reaction, malate starches particles became larger, particle surface cracks and grooves increased which led to a decline in whiteness of malate starches. With the increase in the degree of substitution (DS), the initial phase transition temperatures (To) and endothermic enthalpies (ΔH) of malate starch gradually decreased. The XRD results indicated that with the increase of DS, the diffraction peak at 15.1° disappeared in the spectrum. When the DS of malate starches reached 0.116, the content of resistant starch (RS) accounted for the majority of the total starch.

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Section: Resultssupporting

confidence: 83%

Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid

Tian

Liu

Zhao

et al. 2019

Journal of Food Science

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“…When the temperature is above 55°C, the structural changes in wheat gluten proteins occur and is beneficial to the exchange reaction between -SH/S-S groups (Guerrieri et al, 1996). In gluten-starch model, the starch pasting temperature is generally around 65°C (Hedayati & Niakousari, 2018). While, the -SH oxidation of glutenin polymerisation occurs at a temperature below 90°C (Lambrecht et al, 2018), and a gliadin cross-linked intermolecular S-S bond is formed at 110°C (Lagrain et al, 2011).…”

Section: Effect Of Bbg On Thermal Properties Of Doughmentioning

confidence: 99%

Effect of barley β‐glucan on water redistribution and thermal properties of dough

Huang

Zhao

Zhu

et al. 2018

Int J of Food Sci Tech

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Summary The effect of adding barley (Hordeum vulgare L.) β‐glucan (BBG) to dough on the water redistribution and the thermal properties of dough was studied by TGA and DSC. Combined with LF‐NMR to analyse the competition and redistribution mechanism of water at the 1H level. The mass loss of the dough measured by TGA was reduced by an average of 2.11% with BBG added. BBG increased the water retention of the dough, delayed the water loss process. The LF‐NMR results showed that at the same water absorption the T21 of the 3% BBG dough was longer while its T22 was shorter than those of the control. BBG has different effects on the different states of water in the dough. BBG increased the free sulfhydryl content in dough during heating, while the adverse effects of BBG on the biopolymer reactions, such as disulfide bond, could be partially relieved by regulating water content.

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“…[ 37,38 ] Moreover, the route has recently been successfully applied to introduce butyryl groups into high amylose maize starch, resulting in products capable of delivering butyrate to the large bowel, potentially improving its health and attenuating the effects of a high‐meat diet. [ 39 ] In the current contribution, and considering the demonstrated capability of organic polycarboxylic acids for esterifying and cross‐linking starch, [ 30–32,40 ] the possibility of inducing tartaric acid esterification/cross‐linking of granular corn starch simultaneously with target acetyl groups incorporation, with no other specific catalyst addition or pH setting, is evaluated by means of a variety of characterization tools. Considering its importance on the final modified starch properties, the evolution of derivatization within the granule's volume is also analyzed.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium

et al. 2020

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In the current contribution chemically modified starches are prepared by reaction of corn starch in hot acetic anhydride, containing tartaric acid. Characterization of the starch products shows evidence that the incorporation of acetyl groups increases with reaction time. Moreover, the modified starches show properties typical of cross-linked starches, such as reduced solubility in common starch solvents, increased resistance to amylolytic enzymes action, and significantly altered gelatinization behavior. Characterization results also give clear evidence of the evolution of derivatization within the granules volume, illustrating how cross-linking and acetyl group incorporation proceeds. The modified starches obtained may be of interest for different food and non-food uses in which singular characteristics resulting from the acetyl groups introduction and starch cross-linking by a non-toxic, naturally occurring organic acid such as tartaric acid may be of use to effectively meet products properties demands.

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Microstructure, pasting and textural properties of wheat starch-corn starch citrate composites

Cited by 64 publications

References 25 publications

Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid

Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid

Effect of barley β‐glucan on water redistribution and thermal properties of dough

Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium

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