Preparation and characterization of gelatinized granular starches from aqueous ethanol treatments

Ben-shan, Zhang; Dhital, Sushil; Haque, Enamul; Gidley, Michael J.

doi:10.1016/j.carbpol.2012.07.035

Cited by 72 publications

(27 citation statements)

References 17 publications

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“…Such indentations were more pronounced for ETS 53%/95 • C . It appears that maize starch granules start to burst from the inside, where the hilum is situated, to the outside (Zhang et al, 2012). ETS 48%/95 • C had irregular shapes and indentations stretched across the entire granule.…”

Section: Gelatinization In Excess Watermentioning

confidence: 98%

“…The endothermic heat of starch gelatinization represents the energy that is needed for disruption of native molecular organization and is virtually zero for GCWSS (Jane et al, 1986a;Zhang et al, 2012). Fig.…”

Section: Gelatinization In Excess Watermentioning

confidence: 98%

“…For instance, the work by Zhang et al (2012) does not allow making clear statements on the role of different alcohol:water ratios at a treatment temperature of 95 • C because, in their method, the actual temperature drifted during the protocol, solvent evaporation occurred and hence the starch concentration progressively increased. Also, calorimetric measurements by Jane et al (1986a) only included a single npropanol:water solution and melting of created V-type crystals was not reported.…”

Section: Introductionmentioning

confidence: 95%

“…Other technologies -the ones of interest to the present paper -Statistical analyses were performed with Statismake use of alcohols and produce GCWSS with increased levels of V-type crystallinity. These include (i) aqueous alcohol treatment at high temperature and elevated (Eastman, 1987;Eastman & Moore, 1984) or atmospheric pressure (Zhang, Dhital, Haque, & Gidley, 2012) (method I), (ii) polyhydric alcohol (e.g. propan-1,2-diol) treatment at high temperature and atmospheric pressure (Rajagopalan & Seib, 1992a,b) (method II) and (iii) alcoholic-alkaline treatment (Chen & Jane, 1994a,b;Jane & Seib, 1991) (method III).…”

Section: Introductionmentioning

confidence: 99%

“…The granules remained amorphous. Zhang et al (2012) used method I at ambient pressure. All GCWSS displayed V-type crystallinity except for partially converted waxy maize starches.…”

Section: Introductionmentioning

confidence: 99%

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Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch

Dries

Gomand

Goderis

et al. 2014

Carbohydrate Polymers

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Native maize starch was gradually converted into granular cold-water swelling starch (GCWSS) by aqueous ethanol treatments at elevated temperatures. At a treatment temperature of 95°C, decreasing ethanol concentrations from 68 to 48% (v/v) led to decreased post-treatment gelatinization enthalpies in excess water, reflecting remaining original A-type crystals. Concomitantly to native A-type crystal melting, VH-type crystals appeared. At an ethanol concentration of 48%, a granular cold-water swelling maize starch was successfully produced. All crystals in its intact granules were of the VH-type and appeared birefringent when studied in ethanol under polarized light. Removal of all residual solvent by high temperature drying did not influence swelling power, proving that a high temperature drying step is not necessary to induce cold-water swelling capacity. Based on in situ calorimetric measurements, the thermal requirements to produce GCWSS from different ethanol:water mixtures were elucidated. This work is the first to demonstrate that the amylose fraction contributes almost exclusively to VH-type crystal formation in GCWSS.

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Section: Gelatinization In Excess Watermentioning

confidence: 98%

Section: Gelatinization In Excess Watermentioning

confidence: 98%

Section: Introductionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

“…The granules remained amorphous. Zhang et al (2012) used method I at ambient pressure. All GCWSS displayed V-type crystallinity except for partially converted waxy maize starches.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch

Dries

Gomand

Goderis

et al. 2014

Carbohydrate Polymers

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Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Zhang

Hou

et al. 2019

Cereal Chem

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Background and objectives The chemical activity of starch granules is inert. The purpose of this study was to reveal the mechanism of producing high‐quality modified starch by advanced equipment. Findings There were pores and central cavities with loose structure in mung bean starch granules, so water could enter the starch granules through the pores under high hydrostatic pressure treatment. The starch molecules could be hydrated, and starch granules could even be gelatinized. The reaction efficiency (RE) of cationic starch increased to 32.20% and the other qualities (solubility, swelling degree, and viscosities) were significantly improved after 100 MPa treatment. The RE and other qualities of cationic starch changed differently after 200 and 400–600 MPa treatments. Conclusions High hydrostatic pressure could produce significant mechanochemical effect on starch granules, so the structures and properties of mung bean starch were changed markedly, and the quality of cationic starch was improved. Significance and novelty The mechanism of producing high‐quality modified starch by advanced equipment was revealed using mechanochemical theory, which could lay a theoretical foundation for the manufacture of high‐performance modified starch industrial equipment in the future.

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Enhanced gelling property and freeze–thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution

Park,

Cho,

Chung

et al. 2024

J Sci Food Agric

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BACKGROUNDPhysically modified starches can be classified as natural ingredients on food labels and clean label products. Thus, the market demand for physically modified starch is increasing. Potato, tapioca, and corn starches were physically modified by mild heat treatment in an alcoholic solution to enhance their gelling property and freeze‐thaw stability.RESULTSDuring mild heating of starch suspension (40% w/w) in 10% ethanol solution at the onset gelatinization temperature, granular swelling of starch occurred, followed by amylose leaching with medication of the surface structure of the starch granules. All treated starches exhibited increased gelatinization and pasting temperatures and decreased breakdown for pasting due to improved stability against shear and heat. The treated starches had higher hardness, cohesiveness, and springiness of gel than the respective native starches, and these gel properties were more pronounced in potato starch than in tapioca and corn starches. The treated starches showed substantially reduced gel syneresis during freeze‐thawing.CONCLUSIONPhysical modification of starch by mild heat treatment in an alcoholic solution substantially improved its gelation ability and freeze‐thaw stability.This article is protected by copyright. All rights reserved.

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Preparation and characterization of gelatinized granular starches from aqueous ethanol treatments

Cited by 72 publications

References 17 publications

Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch

Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starch

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Enhanced gelling property and freeze–thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution

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