Starch–alcohol complexes

Polaczek, Elzbieta

doi:10.1016/s0144-8617(98)00137-4

Cited by 19 publications

(9 citation statements)

References 5 publications

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“…Gudmundsson (1992) provided evidence that it was definitely the lipids that prevented total crystallization of amylopectin on aging, and not an influence of amylose-lipids complexes on the retrogradation of amylopectin. The formation of interactions between amylopectin and ligands could not be demonstrated but several studies led to this assumption, for lipids and surfactants (Batres and White 1986;Hahn and Hood 1987) or with alcohols (Polaczek et al 1999). According to Eliasson and Ljunger (1988), some type of inclusion complexes could occur between lipids and outer branches of amylopectin, and this phenomenon was responsible for a slow-down in the retrogradation of waxy corn starch.…”

Section: Discussionmentioning

confidence: 99%

“…In our study, after cooking, the granules contained about 83% amylopectin, and 17% residual amylose. Polaczek et al (1999) showed that alcohols could penetrate the interior of starch granules and form complexes with residual amylose. Hypothesizing that linalool could behave in the same way, it would form inclusion complexes within the granules.…”

Section: Syneresismentioning

confidence: 99%

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Influence of Aroma Compounds on Large Deformation Properties of Starch‐based Systems During Aging

Arvisenet¹,

Cayot²

2001

Journal of Texture Studies

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The effect of aroma compounds on the texture of gelled aqueous corn starch systems was studied by uniaxial compression during aging for 18 days. Three different types of behavior were observed, depending on the nature of the added aroma compound. Isoamyl acetate did not modify the measured parameters, compared with nonflavored products. Linalool, known for its ability to form inclusion complexes with amylose, modified the parameters which are usually considered to be governed by the rearrangement of amylose chains. Ethyl hexanoate modified the parameters depending mostly on amylopectin. These results suggest that the nature of the aroma compound may play a major role in interactions with starch. These interactions can be different from inclusion complexes involving amylose chains only, the latter being widely described by different authors.

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Section: Discussionmentioning

confidence: 99%

Section: Syneresismentioning

confidence: 99%

Influence of Aroma Compounds on Large Deformation Properties of Starch‐based Systems During Aging

Arvisenet¹,

Cayot²

2001

Journal of Texture Studies

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“…However, the yield of the process decreases when the acid concentration or the reaction time increases. The use of alcohol or mixtures of alcohols (anhydrous or in aqueous solution) during hydrolysis have been extensively investigated with a view to increasing native starch conversion into soluble starch with a minimal production of low molecular weight dextrin, and using a lower quantity of acid 8–18. Different studies have showed high yields (> 90%) of soluble starch by using different starches and different alcohols and concentration.…”

Section: Introductionmentioning

confidence: 99%

Effect of acid‐ethanol treatment followed by ball milling on structural and physicochemical characteristics of cassava starch

Cavallini

Franco

2010

Starch Stärke

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Structural and physicochemical characteristics of cassava starch treated with 0.36% HCl in anhydrous ethanol during 1 and 12 h at 30, 40, and 508C followed by ball milling for 1 h were analyzed. Average yield of acid-ethanol starches reached 98% independent of the treatment conditions. Solubility of acid-ethanol starches increased with reaction temperature and time, but it did not change after ball milling. Granule average size reduced with chemical treatment from 25.2 to 20.0 mm after 12 h at 508C. Ball milling decreased the granule average diameter of the native starch and those chemically treated at 308C/1 h or 408C/1 h, but it did not alter the starches treated for 12 h, independent of temperature. From scanning electron microscopy (SEM), starch granules presented round shape and after modification at 508C/12 h, before and after ball milling, showed a rough and exfoliated surface. Some granules were deformed, suggesting partial gelatinization that was more intense after milling. Starch crystallinity increased as temperature and time of chemical treatment were increased, while amylose content, intrinsic, and pasting viscosities decreased. Gelatinization temperatures increased for all chemical starches. The findings can be related to the preferential destruction of amorphous areas in the granules, which are composed of amylose and amylopectin. After ball milling, the starch crystallinity decreased, amylose content, intrinsic, and pasting viscosities kept unchanged and gelatinization temperatures and enthalpy reduced. Ball milling on native and chemical starches caused the increase of amorphous areas with consequent weakening and decreasing of crystalline areas by breaking of hydrogen bonds within the granules.

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“…Arsvisenet, Voilley, and Cayot (2002) claimed that the retention of aroma compounds depended on the amylose/amylopectin ratio of starch. Polaczek, Starzyk, and Tomasik (1999) studied the formation of potato starch complex with methanol, 1-propanol and 1-pentanol. They suspended air/oven dried (130 1C/2 h) starch in alcohols (5 g/25 mL).…”

Section: Introductionmentioning

confidence: 99%

“…Literature data also pointed out that the physical treatment of starch (drying, freezing carbohydrate sols) may influence the binding properties of starch (Golovnya, Terenina, Krikunova, Yuryev, & Misharina, 2001;Polaczek et al, 1999;Terenina, Krikunova, Medvedeva, & Misharina, 2003). The binding of some alcohols from aqueous solution by maize starch cryotextures was studied by Golovnya et al (2001).…”

Section: Introductionmentioning

confidence: 99%

Effect of high pressure on binding aroma compounds by maize starches with different amylose content

Błaszczak

Misharina

Yuryev

et al. 2007

LWT - Food Science and Technology

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Starch–alcohol complexes

Cited by 19 publications

References 5 publications

Influence of Aroma Compounds on Large Deformation Properties of Starch‐based Systems During Aging

Influence of Aroma Compounds on Large Deformation Properties of Starch‐based Systems During Aging

Effect of acid‐ethanol treatment followed by ball milling on structural and physicochemical characteristics of cassava starch

Effect of high pressure on binding aroma compounds by maize starches with different amylose content

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