Retrogradation Kinetics of Rice Flours as Influenced by Cultivar

A study of the retrogradation process in five argentine rice starches

“…At present, however, there exist different positions on the role of amylose. Even though Fan and Marks (1998) were consistent with what was said above and reported dependence of rice flour retrogradation to the apparent amylose content (ApAM), Fredrikson, Silverio, Anderson, Eliasson, and Aman (1998) reported that retrogradation enthalpies and temperatures evaluated using DSC were independent of both total and apparent amylose content in starches from different botanic sources.…”

“…The latter is a parameter that relates to both the development of crystalline nuclei and their morphology (Hiemenz, 1984). The rate constants (k) for each of the genotypes and the exponents (n) for the starches were obtained by lineal regression of the data for retrogradation enthalpy and time according to the method introduced by Fan and Marks (1998) and the following equation:…”

“…These changes referred to as retrogradation are the most influential on the texture and consequently on acceptability of starch-based products (Fan & Marks, 1998).…”

Polysaccharide-based aerogels as drug carriers

“…That trend was observed for both types of starch, comparing retrogradation at room temperature and 4°C. Furthermore, the retrogradation rate depends on the amylose ratio of the starch, as mechanisms for amylose and amylopectin differ significantly [29][30][31]. While aging of amylose is completed quickly, reorganization of amylopectin lasts significantly longer [32].…”

Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels

“…As water content and storage temperatures were maintained constant in the present study, the effect of the origin of starch in its crystallization could also be concluded. The amylose content has been reported to be one of the influential factors for starch crystallization [50][51][52][53] and traditionally linked to a greater crystallization tendency in starches. 54 Amylopectin also plays an important role in starch crystallization during refrigerated storage.…”