Phase behaviour and rheology of mixed polymer systems containing starch

Annable, P.; Fitton, M.G.; Harris, Bryant C.; Phillips, Glyn O.; Williams, Peter

doi:10.1016/s0268-005x(09)80347-0

Cited by 79 publications

(41 citation statements)

References 8 publications

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“…They concluded that the addition of hydrocolloids enhance or modify the gelatinization and retrogradation behaviour of starch. The functions of adding hydrocolloid to starch, including the inhibition of retrogradation or the improvement of water-holding capacity for the starch system vary depending on the macromolecular characteristics of hydrocolloid phase behavior, which could dominate the composite properties of starch/hydrocolloid system, is affected greatly not only by the mixing ratio but also by the molecular weight of each component [53,54] .…”

Section: Thermal Behaviour Of Sago Starch -Water Mixturementioning

confidence: 99%

A Review on Physicochemical and Thermorheological Properties of Sago Starch

Mohamed¹,

Jamilah²,

Abbas³

et al. 2008

American J. of Agricultural and Biological Sciences

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This study was a part of a research project aiming to investigate the texture characteristics of protein -starch interaction in fish based product keropok lekor. Accordingly, the current review study focused on some physicochemical (molecular weight, viscosity, chemical composition and swelling power) and thermorheological (gelatinization, retrogradation and viscoelsticity) characteristics of sago starch alone and in mixtures with other ingredients such as sucrose, salts and hydroclloids. The inferred outcome of this extensive survey revealed that the gelatinisation temperature for sago-water mixture ranged from 69.4-70.1°C which was low compared to sweet potato, tania and yam starches. The role of using hydrocolloids in starch-based foods was to control the rheological properties as well as modifying the texture of the products, enhaning or modifying the gelatinization and retrogradation behaviour and improving water-holding capacity of the system. In the presence of sucrose or sodium chloride, the gelatinisation temperatures of sago starch shifted to higher temperatures and its enthalpy decreased. The addition of salts caused an elevation or depression of gelatinization temperature and gelatinization enthalpy, depending on their types and concentrations used. However, sodium chloride appeared to exhibit a maximum inhibitory effect on starch gelatinisation at a concentration of 6-9%.

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Section: Thermal Behaviour Of Sago Starch -Water Mixturementioning

confidence: 99%

A Review on Physicochemical and Thermorheological Properties of Sago Starch

Mohamed¹,

Jamilah²,

Abbas³

et al. 2008

American J. of Agricultural and Biological Sciences

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“…3.2.5 Molecular mechanism Functions of each anionic polysaccharide are related to the phase behavior of the composite system during gelatinization and retrogradation. As a cause for the earlier onset of viscosity increases, phase separation should be emphasized more than the molecular associations, as reported previously for the composite system of potato maltodextrin and gum arabic (Annable et al, 1994) and for that of potato starch and xanthan gum (Conde-Petit et al, 1997). The effective concentration of starch increases in the continuous phase (Alloncle et al, 1989;Yoshimura et al, 1998) as a result of mutual exclusion between each polysaccharide and starch or starch components.…”

Section: New Insights From Recent Studies Into the Molecular Mechanismsmentioning

confidence: 68%

“…It has been reported that phase behavior of the composite system is determined not only by the mixing ratio but also by the molecular weight of each component (Annable et al, 1994;Closs et al, 1999). Thus the functions of food polysaccharides in starch systems should depend on the macromolecular characteristics (e.g., molecular weight and conformation) of polysaccharides and also on whether polysaccharides used are charged or uncharged (Annable et al, 1994).…”

Section: New Insights From Recent Studies Into the Molecular Mechanismsmentioning

confidence: 99%

“…Experimental conditions, including starch concentration, mixing ratio of starch and polysaccharide, storage temperature, and analytical method, vary among studies, and most reports lack macromolecular profiling of the polysaccharides used, preventing comparisons of conclusions. The functions of food polysaccharides in starch systems should depend on their macromolecular characteristics (e.g., molecular weight) even within the same polysaccharide source or on whether the polysaccharides used are charged or uncharged in relation to molecular interactions or phase arrangement (Annable et al, 1994). In this context, we focused on a series of recent studies to understand the functionality of certain food polysaccharides, on the molecular level, in controlling the physical properties of starch.…”

Section: Introductionmentioning

confidence: 99%

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Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides

Funami

2009

FSTR

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Functions of food polysaccharides to control the gelatinization and retrogradation behaviors of starch were reviewed, with a brief introduction to the physicochemical properties of starch. The conclusions of some reports cannot be easily compared to understand the molecular mechanisms for the functions of polysaccharides, partially due to insufficient purification or characterization of the polysaccharide samples. In this sense, a series of studies has recently used well-characterized samples to clarify the effects of molecular weight and other macromolecular characteristics of polysaccharides on starch behavior. Based on these recent reports, schematic figures were drawn to explain their results on a molecular level, allowing for determination of a structure-function correlation of polysaccharides. The understanding of the molecular mechanisms is necessary for the progress of the food industry from both a fundamental and an application point of view.

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“…Therefore, it is important to systematically understand the interactions between starches and hydrocolloids for imparting desirable functionalities to the food products (19). Since there are various factors to affect the composite properties of starch and hydrocolloid mixtures, a great deal of effort has been made to characterize the starch-hydrocolloid system depending on absolute concentration and molecular structure (20), net charge (19,21), and botanical origin of each component (22). Nonetheless, there still exist many contradictory aspects due to the complexity of starch and hydrocolloid systems including structural interactions, concentrations, and pH.…”

Section: Introductionmentioning

confidence: 99%

Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4)

Lee

Yang

Bae

et al. 2012

Food Sci Biotechnol

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The pasting and rheological properties of resistant starch-type 4 (RS4) and hydrocolloid mixtures were characterized at 2 different concentrations (0.1 and 0.5%, w/v). When RS4 was mixed with 2 hydrocolloids (pectin and xanthan gum), there was the overall tendency that both swelling power and solubility of the RS4 suspensions significantly increased. Steady shear measurements showed that the RS4 and hydrocolloid samples exhibited shearthinning behaviors which could be well characterized by the Power law model. A dramatic increase in the viscosity by xanthan gum was also observed, compared to pectin. In addition, dynamic oscillatory tests indicated that the RS4 and hydrocolloid mixtures exhibited more elastic properties with less frequency dependence, compared to RS4 alone. Also, the viscosities of the RS4 suspensions during pasting increased with increasing concentrations of the hydrocolloids used and these effects became significantly dominant when xanthan gum was incorporated.

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Phase behaviour and rheology of mixed polymer systems containing starch

Cited by 79 publications

References 8 publications

A Review on Physicochemical and Thermorheological Properties of Sago Starch

A Review on Physicochemical and Thermorheological Properties of Sago Starch

Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides

Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4)

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