Retrogradation of Potato Starch as Studied by Fourier Transform Infrared Spectroscopy

Soest, J.J.G. van; Wit, D. de; Tournois, H.; Vliegenthart, Johannes F.G.

doi:10.1002/star.19940461202

Cited by 188 publications

(104 citation statements)

References 25 publications

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“…Similarly, the larger the absorbance ratio (A 1047 /A 1022 ), the greater the degree of aging (Soest et al, 1994). In Table 4, during the storage of "0" day, the absorbance ratio (A 1047 /A 1022 ) of SC, SH and SL rose slightly in comparison with that of the control, the order of the increase was lignin < cellulose < hemicellulose.…”

Section: Resultsmentioning

confidence: 92%

Effects of Cellulose, Lignin and Hemicellulose on the Retrogradation of Rice Starch

Xia

Liu

et al. 2014

FSTR

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Effects of cellulose, lignin and hemicellulose on the retrogradation of rice starch were investigated by RVA, Texture profile analysis, FTIR, XRD and SEM. Results showed that those three elements all delayed the retrogradation of rice starch. Among them, the best effect was hemicellulose, cellulose second, and lignin was the worst. RVA expressed that the addition group had lower but more stable pasting temperature and setback. Texture profile analysis demonstrated that the addition group had a lower hardness but higher adhesiveness. XRD analysis indicated that the addition group had no change in crystalline structure but had a lower degree of crystallinity being compared with the control group. FTIR revealed that addition of them had an interaction with starch by hydrogenbond and a lower absorbance ratio (A 1047 /A 1022 ). SEM confirmed that cellulose, lignin and hemicellulose will associate with starch, through reducing the chances of starch chains combining with themselves so as to retard staling.

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Section: Resultsmentioning

confidence: 92%

Effects of Cellulose, Lignin and Hemicellulose on the Retrogradation of Rice Starch

Xia

Liu

et al. 2014

FSTR

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“…The samples have a dry starch/plasticiser weight ratio of 100:30. Conditioning at 90%RH and 20 8C allows amylose and amylopectin retrogradation, the former occurring faster than the latter (van Soest, Tournois, de Wit, & Vliegenthart, 1995). Within two days of conditioning, the samples are at equilibrium moisture content.…”

Section: Resultsmentioning

confidence: 99%

The influence of various small plasticisers and malto-oligosaccharides on the retrogradation of (partly) gelatinised starch

Smits

Kruiskamp

Soest³

et al. 2003

Carbohydrate Polymers

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Ageing of gelatinised and partly gelatinised potato starch and wheat starch were investigated in the presence of plasticisers with increasing size and number of OH groups (ethylene glycol, glycerol, threitol, xylitol, glucose, and for potato starch also maltose). The influences of these plasticisers and of granular remnants (ghosts) on recrystallisation were determined by using X-ray diffraction. Recrystallisation of potato starch samples in the presence of plasticisers resulted in crystallinity indices of ,0.5. The largest reduction in potato starch recrystallisation is found for threitol (4 OH) and xylitol (5 OH). In the plasticiser range examined, the crystallisation inducing effect of granular potato starch remnants is reduced better when the plasticiser contains more OH groups. Wheat starch recrystallises to a lesser extent than potato starch, resulting in crystallinity indices of , 0.4. The results for wheat starch do not show clear trends for the influences of plasticiser size and of ghosts. The difference in behaviour of the two starches is probably caused by wheat starch having shorter amylopectin chains. Resulting from these shorter amylopectin chains, the remaining structure in wheat starch ghosts may resemble A-type crystallinity, making it more difficult to form B-type crystals. Alternatively, the trends as found for potato starch may occur, but are less manifest for wheat starch, due to the lower total extent of recrystallisation. Solid state CP/MAS NMR spectra of the wheat starch samples containing ethylene glycol were obtained, in order to compare completely and partly gelatinised systems. The spectra were identical, confirming that the ghost structures do not influence wheat starch recrystallisation. Apparently, wheat starch ghosts do not act as nuclei for crystallisation.Similarly, the influence of various malto-oligosaccharides in combination with granular remnants (ghosts) was investigated on wheat starch ageing. Gelatinised and partly gelatinised wheat starch were plasticised with maltose, maltotriose, maltotetraose, maltopentaose or maltohexaose. This resulted in crystallinity indices of , 0.2, with the largest reduction in recrystallisation for maltotriose and maltotetraose. No trend was found for the influence of ghosts. The presence of ghosts did not influence the 13 C solid state HP/DEC NMR spectra. Less recrystallisation took place than with the previously mentioned smaller plasticisers that resulted in crystallinity indices of ,0.4. The finding that maltose was able to reduce retrogradation better than glucose could be of practical importance. q

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“…Studiesonnormalpotatostarchhaveshownthatthebandatl048cm"increases with an increase in crystallinity (van Soest et al, 1995). The band at 1016 cm" has been Means witbineach column witbdifferentsuperscripts fortbenativepotato starch and its heatmoisture treated counterparts are significantly different (P <0.05)…”

Section: Atr-ftir Spectroscopymentioning

confidence: 91%

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Varatharajan

Hoover

Liu

et al. 2010

Carbohydrate Polymers

153

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Heat-moisture treatment (HMT) is a physical modification technique that modifies starch structure and properties without destroying its granular structure. HMT has been shown to cause starch chain interactions and crystallite disruption/reorientation within the amorphous and crystalline domains. However, the part played by amylose (AM) during HMT of starches is not properly understood. Furthermore, a systematic study has not been carried out to examine how variations in HMT temperatures influence molecular structure, physicochemical properties and digestibility of normal potato (NP) and waxy potato (WP) starches. Thus, the objective of this study was to determine changes to molecular structure, physicochemical properties and digestibility ofNP and WP starches on HMT at different temperatures (80,100,120 and l30°C) for 16 h at 27% moisture. Structural changes on HMT were monitored by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), polarized light microscopy (pLM), wide angle X-ray scattering (WAXS), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, fluorophore assisted capillary electrophoresis (FACE) and KlS spectra. Changes to physicochemical properties on HMT were determined by granular swelling, amylose leaching, gelatinization parameters and pasting properties. Digestibility of normal and waxy potato starches before and after HMT by porcine pancreatic a-amylase (PPA) was monitored by measuring initial velocity and by exarninationofthe granular structure at different stages of hydrolysis by SEM, CLSM and PLM. The results showed that structural changes on HMT were influenced by differences in starch chain mobility at different temperatures of HMT. Starch chain mobility, in turn, was influenced by the interplay between the extent to which B-type crystallites were transformed into A+B-type crystallites, kinetic energy imparted to starch chains and amylose content. The main type of structural changes influencing physicochemical properties at different temperatures of HMT were starch chain interactions (at 80 and IOO°C), disruption of hydrogen bonds between amylose-amylopectin and amylopectin-amylopectin (at 120 and l30°C), disorganization of amylopectin chains near the vicinity of the hilum (at 100, 120 and l30°C)andformationofinterruptedhelices(atl30°C).The susceptibility ofNP and WP starches towards a-amylase decreased at 80°C, but increased in the range 100 to l30°C. NPand WPstarches exhibited heterogeneity in degradation (NP>WP) Most studies have been on the impact ofHMT on the thermal properties, crystallinity and pasting propertiesofnorrnalstarches. Some researchers (Hoover and Manuel, 1996; Kweon el al., 2000;Zavareze et al., 2010) have attempted to explain the impact of HMT on the structure and physicochemical properties of starches varying in amylose content. However, the part played by amylose during HMT of starches is still not properly understood. Unlike in cereal starches, amylose has been shown to be co-crystallized with amylopectin...

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Retrogradation of Potato Starch as Studied by Fourier Transform Infrared Spectroscopy

Cited by 188 publications

References 25 publications

Effects of Cellulose, Lignin and Hemicellulose on the Retrogradation of Rice Starch

Effects of Cellulose, Lignin and Hemicellulose on the Retrogradation of Rice Starch

The influence of various small plasticisers and malto-oligosaccharides on the retrogradation of (partly) gelatinised starch

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

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