Molecular structures obtained from mixed amylose and potato starch dispersions and their rheological behaviour

Changes in Retrogradation Properties of Rice Starches with Amylose Content and Molecular Properties

“…However, both high-AC cultivars (KSS7 and TCN1) prepared in a hermetic mold closely followed the AC-dependence of the freely gelatinized systems. This possibly relates to the granular integrity that can partially explain the G′ 0 changes of starch cooks on cooling (Svegmark et al 1993;Lii et al 1996) because low-AC rice starches are prone to granular disintegration during gelatinization (Tester and Morrison 1990;Radhika Reddy et al 1994;Lii et al 1995;Chen et al 2003).…”

Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch

“…Retrogradation of starch involves a time-dependent crystallisation process (MORRIS 1990), which in turn leads to the increase in the firmness of starch-based products upon storage (D'APPOLONIA & MORAD 1981). It has been recognised that amylose and amylopectin are respectively responsible for short-term and long-term recrystallisation and cooperatively form dispersed and continuous phases in the starch gel composite (MORRIS 1990;SVEGMARK et al 1993). Differential scanning calorimetry (DSC) is a thermal analysis technique that can be used to characterise the phase transition including crystallisation, melting transition, and glass transition (KOO et al 2005).…”

Starch from hull-less barley: IV. Morphological and structural changes in waxy, normal and high-amylose starch granules during heating

“…Amylose aggregation was also observed in wheat starch granules with iodine staining after heating at 95°C for 30 min and cooled to room temperature (Langton & Hermansson, 1989). Solubilized amylopectin may adsorb onto strands of amylose, but does not interfere with the aggregation of amylose into superstrands (Hermansson et al, 1995;Svegmark et al, 1993). More denser and thicker layers of granular ghost in highamylose starch (Fig.…”

“…During gelatinisation, starch granules undergo hydration, formation of ghost remnants (derived from the external layers of the granule), swelling (radial and tangential), exudation of amylose and amylopectin (to a limited extent), loss of birefringence, loss of crystallinity and changes in viscosity. Morphological and ultrastructural changes during starch gelatinisation have been observed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM) in potato, waxy maize, normal maize, barley, oat, wheat, cassava and in chemically modified maize starches (Atkin, Abeysekera, Cheng, & Robards, 1998;Autio, Poutanen, Suortti, & Pessa, 1992;Bowler, Williams, & Angold, 1980;Christianson, Baker, Loffredo, & Bagley, 1982;Fannon & BeMiller, 1992;Garcia, Colonna, Bouchet, & Gallant, 1997;Ghiasi, Hoseney, & Varriano-Marston, 1982;Holmes & Soeldner, 1981;Langton & Hermansson, 1989;Li, Vasanthan, Rossnagel, & Hoover, 2001b;Liu & Zhao, 1990;Myll€ arinen, Autio, Schulman, & Poutanen, 1998;Svegmark, Kidman, & Hermansson, 1993;VarrianoMarston, Zeleznak, & Nowotna, 1985;Williams & Bowler, 1982). Morphological and structural changes at various temperature and moisture combinations have been shown to influence rheological behaviour and functionality of starch gels (Autio, 1990;Christianson et al, 1982;Hermansson & Svegmark, 1996;Lii, Shao, & Tseng, 1995;Sterling, 1978).…”