Starch–guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion

Borries-Medrano, Erich von; Jaime-Fonseca, M. R.; Aguilar-Méndez, Miguel A.

doi:10.1016/j.foodchem.2015.08.085

Cited by 67 publications

(34 citation statements)

References 31 publications

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“…This indicated that the formation of intermolecular hydrogen bonds between starch molecules was affected by CG, GG, and XN during the autoclaving-cooling process. A similar finding was reported by Von, Jaimefonseca, and Aguilarméndez (2016), in which a hydrogen bond was shown based on FTIR results to bond corn starch and GG. The strong hydrogen bonds between LS and such gums might restrain water mobility through the granules' amorphous regions, causing changes in the internal moisture distributions of the LS blends.…”

Section: Food Chemistrysupporting

confidence: 89%

Effect of Hydrocolloids on the Retrogradation of Lotus Seed Starch Undergoing an Autoclaving–Cooling Treatment

Zheng

Luo

et al. 2019

Journal of Food Science

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The retrogradation properties of lotus seed starch (LS) blended with the hydrocolloids arabic gum (AG), carrageenan (CG), guar gum (GG), and xanthan (XN) were investigated undergoing an autoclaving–cooling treatment, a model for starch retrogradation acceleration. Compared with LS alone, LS–AG showed the increases in syneresis, tan δ (more solid‐like behavior), bound water content and immobile water content, molecular weight, the intensity at 480 cm−1 in Raman spectra and the ratio of absorbance 1047 cm–1/1022 cm–1 (R1047/1022) in FT–IR spectra. The results suggested that the addition of AG tended to promote the starch retrogradation, which was related to the increased molecular migration of free water, interactions of molecular starch chains, and the formation of ordered structures. The addition of CG, GG, or XN significantly decreased the syneresis, tan δ, the intensity at 480 cm−1, and R1047/1022 values of LS, indicating the prevention of LS retrogradation. The effects of CG and XN on starch retrogradation mainly resulted from competition for water and the increased viscosity, as well as the coating effect on starch. The dominant viscosity of GG was the main factor that influenced starch retrogradation. These results showed not all hydrocolloids would retard starch retrogradation under autoclaving–cooling treatment, for which fine structures altered by different hydrocolloids were the key factors. Practical Application Effects of hydrocolloids on the retrogradation of lotus seed starch were investigated undergoing an autoclaving–cooling treatment. The results will help guide the production and development of starchy foods having desirable properties by specific hydrocolloids during autoclaving–cooling process, especially to control starch retrogradation.

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Section: Food Chemistrysupporting

confidence: 89%

Effect of Hydrocolloids on the Retrogradation of Lotus Seed Starch Undergoing an Autoclaving–Cooling Treatment

Zheng

Luo

et al. 2019

Journal of Food Science

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“…Adamu reported that the higher molecular weight of extruded starch observed when guar gum was added to starch prior to extrusion was probably due to the protective effect of guar gum on the starch granules. Borries‐Medrano et al, observing decreased starch damage during extrusion of starch–guar gum mixtures, explained that the gum acts as a competitor for water uptake, impairing starch gelatinization. However, this seems not to be an adequate explanation, as the decrease in available water would make the process more drastic, thus increasing the disruption of starch granules.…”

Section: Resultsmentioning

confidence: 99%

“…Adamu and Jin reported synergistic increase in viscosity when corn starch was extruded with guar gum. Borries‐Medrano et al extruded starch–guar gum mixtures under different moisture and temperature conditions and observed that the gum affected the crystallinity and degree of gelatinization of the starch.…”

Section: Introductionmentioning

confidence: 99%

Starch–Carboxymethyl Cellulose (CMC) Mixtures Processed by Extrusion

et al. 2018

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Some properties of native starch limit its applications and thus, modifications to its structure or association with other ingredients is recommended. The objective of this work is to study the effects of extrusion on mixtures of corn starch with 1, 5, and 10% w/w of carboxymethyl cellulose (CMC). CMC acts as a lubricant during processing, making it less drastic and preserving some starch granules against rupture. Increases in CMC concentration generate an increase in viscosity but have no significant effect on thermal properties. No new covalent linkages are observed, suggesting that interactions between polymers occurs via hydrogen bonds. The sample containing 5% w/w CMC added to starch prior to extrusion forms firmer and more stable instant gels compared to the sample in which the same level of CMC is added to the starch extruded without gum. Therefore, extruded mixtures of corn starch-CMC can be considered as new thickening and gelling ingredients for application, mainly, in instant foods.

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“…Guar gum decreased gelatinization and promoted fusion and depolymerization of starch due to shear forces and temperature during extrusion by competing for the water available on this process and did not affect starch hydrolysis [64].…”

Section: Starch-galactomannan System In Extrusion Cookingmentioning

confidence: 97%

Starch-Galactomannans Mixtures: Rheological and Viscosity Behavior in Aqueous Systems for Food Modeling

Borries-Medrano¹,

Jaime-Fonseca²,

Aguilar-Méndez³

2017

Solubility of Polysaccharides

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Starch properties during processing are major determinants of starch employment for food development. The gelatinization, pasting, and retrogradation of starch can be modified by the addition of galactomannans, which can improve rheological, textural, and nutritional properties. Rheology is an important key to obtain information about thermal transitions of starch and controlling characteristics required in food applications and to enhance understanding of the effect of starch-galactomannans systems and starch properties. This chapter provides information on starch transitions under heating and after cooling, including a definition of the process, molecular mechanisms, and rheological methods and its modification using starch-galactomannans mixtures and explains interactions throughout several investigations. The chapter also discusses how the rheological properties can affect the rate of the enzyme digestibility of starch on in vitro measurements and presents the starch-galactomannan systems as an alternative that can be used in structured foods as functional ingredients.Keywords: starch, galactomannans, rheology, structured food IntroductionStarch is one of the most extensively used and studied biopolymers because of its low cost, accessibility, and ability to provide a wide range of functional properties to food systems. Time-effective structural changes (gel formation processes, retrogradation, and syneresis) © 2017 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.hamper the control of rheological behavior. The retrogradation of starch refers to the process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures [1]. The aggregation and recrystallization of starch molecules are important processes to manage, because these factors contribute to the control of textural properties of starch-based products.Since native starch pastes and gels often exhibit low resistance to processing conditions, the native starches are replaced by chemically modified starches in food products or mixed with other hydrocolloids. It is well known in the food industry that nonstarch hydrocolloids have many functions, such as improving texture and moisture retention, extending the shelf life of the product, and controlling rheological properties [2,3]. The control of the rheological properties of starch is significant in order to regulate product processes and to optimize its applicability in food products. Researchers have studied the effect of hydrocolloids on the rheological properties of starches and found that viscosity, the retrogradation of starch dispersions, and syneresis of starch gels are influenced by the addition of hydrocolloids [4][5][6].Galactomannans are widely used in the industry due to their function...

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Starch–guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion

Cited by 67 publications

References 31 publications

Effect of Hydrocolloids on the Retrogradation of Lotus Seed Starch Undergoing an Autoclaving–Cooling Treatment

Effect of Hydrocolloids on the Retrogradation of Lotus Seed Starch Undergoing an Autoclaving–Cooling Treatment

Starch–Carboxymethyl Cellulose (CMC) Mixtures Processed by Extrusion

Starch-Galactomannans Mixtures: Rheological and Viscosity Behavior in Aqueous Systems for Food Modeling

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