Rheaological, pasting, and structural properties of potato starch by cross-linking

Abstract

The present study determined the effects of cross-linking with sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) on the structural, rheaological, and pasting properties of potato starch. Starches cross-linked by STMP/STPP at 0.0125%, 0.025%, 0.05%, 0.5%, 5%, and 10% were designated as the cross-linking of potato starch (CLPS)-0.0125, CLPS-0.025, CLPS-0.05, CLPS-0.5, CLPS-5, and CLPS-10, respectively. Scanning electron microscope revealed that STMP/STPP treatment resulted in some changes in the surface of the native potato starch (NPS) granules. An analysis with a light microscope showed that NPS granules were completely ruptured and had disappeared but that the granules of CLPS-0.0125, CLPS-0.025, and CLPS-0.05 were scarcely ruptured after heating at 95°C for 30 min. The 31 P nuclear magnetic resonance spectra of CLPS-5 and CLPS-10 showed new peaks of monostarch diphosphate, cyclic-monostarch monophosphate, and distarch monophosphate. Pastes of CLPS-0.0125, CLPS-0.025, and CLPS-0.05 exhibited significantly higher shear-thinning fluid characteristics than NPS. Steady and dynamic shear analysis showed that, compared to NPS, CLPS pastes (0.5, 5, and 10) had significantly greater apparent viscosity (η a,100), consistency index (K), yield stress (σ oc), dynamic moduli (G′, G″), and complex viscosity (η*). These results indicate that cross-linking with STMP/STPP can be used to improve the rheaological and pasting properties of potato starch for desired food applications.

Phosphorylation of Maize Starch Enhanced with High-Voltage Electrical Discharge (HVED) Instead of Thermal Treatment

“…G′ and G″ increased after both thermally induced and HVED enhanced phosphorylations, with a slightly more pronounced effect of the HVED compared to the thermal treatment. This is due to the formation of a strong gel network, according to Heo, Lee and Chang [ 34 ] and may be linked to the larger solubility and water absorption ( Figure 1 ). However, there is no significant difference in G″/G′ values, which are mostly in the range 0.13 – 0.16, with the exception of phosphorylated starches without additional treatment (0.21 for Na 2 HPO 4 and 0.26 for Na 5 P 3 O 10 ).…”

“…However, there is no significant difference in G″/G′ values, which are mostly in the range 0.13 – 0.16, with the exception of phosphorylated starches without additional treatment (0.21 for Na 2 HPO 4 and 0.26 for Na 5 P 3 O 10 ). The values G″/G′ are close to 0.1 showing a formation of a gel network and the elastic nature of formed gels [ 34 ]. Although significant changes in G″/G′ values were not observed in this research, an HVED treatment may induce both decreases of these values due to cross-linking, or increases due to depolymerisation [ 33 ], and Heo, Lee and Chang [ 34 ] reported a decrease in G″/G′ values for a phosphorylated potato starch due to the cross-linking.…”

“…The values G″/G′ are close to 0.1 showing a formation of a gel network and the elastic nature of formed gels [ 34 ]. Although significant changes in G″/G′ values were not observed in this research, an HVED treatment may induce both decreases of these values due to cross-linking, or increases due to depolymerisation [ 33 ], and Heo, Lee and Chang [ 34 ] reported a decrease in G″/G′ values for a phosphorylated potato starch due to the cross-linking.…”

Genipin ile çapraz bağlı bor katkılı polisakkarit kompleks sentezi ve karakterizasyonu

“…S-GNP kompleksinde kümeleşmeye rastlanmamakla birlikte kürelerin boyutunda nişastaya göre bir küçülme gözlenirken, S-GNP-BA kompleksinde ise küçük parçacıklar şeklinde ayrılmalar gösteren bir kümeleşme dikkat çekmektedir. Elde edilen sonuçlar, pürüzsüz, oval ya da yuvarlak şekle sahip doğal patates nişastasının granüllerinin çeşitli derişimlerdeki farklı çapraz bağlayıcılar ile etkileştirildiğinde hafif pürüzlü yüzeyler ve boşluklar sergilediğini gösteren literatürdeki çalışmalar ile uyumludur [42,44,45].…”

Application of Starch and Starch-Based Products in Food Industry

“…Present hydrogen bonds in potato starch will be strengthen during cross-linking using cross-linking agent for example acetic anhydride which in turns resulting in starch product that has high resistant towards heat, acid and increase in shearing properties as compared to native and unmodified starch [182]. Another study reported modifying potato starch using sodium trimetaphosphate (STMP) or sodium tripolyphosphate (STPP) as its cross-linking agent resulted in modified starch having desired properties to be applied in food industry such as binding agent, stabilizer and thickener [183].…”