Structure of potato starch pastes in the ageing process by the measurement of their dynamic moduli

Dynamic rheology of corn starch–sugar composites

“…They also indicated that the rapid aggregation of amylose led to the formation of a three dimensional gel network, and then amylopectin recrystallized during a long-term storage, thus increasing the rigidity of swollen granules and this in turn reinforced the continuous amylose phase. This trend was reported with other starch pastes containing sugars (Ahmad & Williams, 1999;Evageliou et al, 2000;Mita, 1992;Prokopowich & Biliaderis, 1995). The pseudoplateau values of G 0 after a long aging time were reduced by the sugar addition, as shown in Fig.…”

“…It also allows continuous measurement of the dynamic moduli without breaking structural elements formed in the sample on cooling and aging. Several researchers have studied the effect of sugars on gelation and retrogradation of various starches, such as wheat (Wong & Lelievre, 1982), sago (Ahmad & Williams, 1999), potato (Mita, 1992) and oxidised starch (Evageliou et al, 2000), by small-deformation oscillatory measurements. They found that the gelation and retrogradation of starchsugar composites depended on the type of sugar, sugar concentration, and the nature of starch.…”

“…Starch paste is formed by heating aqueous starch dispersion above the gelatinization temperature (Mita, 1992). The paste may be regarded as a composite material consisting of swollen granules dispersed in a continuous biopolymer matrix (Morris, 1990;Noel, Ring, & Whittam, 1993).…”

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

“…Common methods used to measure retrogradation include turbidity measurement (Miles et al, 1985b;Ring et al, 1987;Jacobson et al, 1997), DSC (Russell, 1987;Fredriksson et al, 1998;Hoover 55 et al, 2003), rheology (I' Anson et al, 1988;Mita, 1992), X-ray diffraction (I' Anson et al, 1988), microscopy (Jacobson et al, 1997), FTIIR (Wilson et al, 1991;Van Soest eta!., 1995) and NMR spectroscopy (Wu and Eads, 1993). These methods provide a variety of information about the process and products of retrogradation.…”

Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread.

“…⌬h • was taken to be the limiting enthalpy change at infinite time (tAE•) obtained from the plot of 1/⌬h t against 1/t ( Mita, 1992). The coefficient of correlation (r 2 ) of relationship between starch in dough and bread during storage was calculated by linear regression analysis.…”