Textural Qualities and Molecular Structure of Starch Products

Sterling, Clarence

doi:10.1111/j.1745-4603.1978.tb01202.x

Cited by 61 publications

(26 citation statements)

References 112 publications

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“…Starch functionality as measured by swelling power and enzymic hydrolysis showed consistent differences between the A and B granules. Swelling power is a measure of water uptake which is related primarily to the quantity of amylopectin molecules (Sterling, 1978;Tester & Morrison, 1990) and the size of the granules (Wong & Lelievre, 1982). In the present study, the significant positive correlation between swelling power and the short amylopectin chains is consistent with the destabilising effect of these chains on the lamellar structure.…”

Section: Discussionsupporting

confidence: 89%

Structure–function relationships in A and B granules from wheat starches of similar amylose content

Salman

Blaz̆ek

López‐Rubio

et al. 2009

Carbohydrate Polymers

122

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Section: Discussionsupporting

confidence: 89%

Structure–function relationships in A and B granules from wheat starches of similar amylose content

Salman

Blaz̆ek

López‐Rubio

et al. 2009

Carbohydrate Polymers

122

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“…Over the temperature range of 5O-7O0C, dramatic changes take place in the potato because of denaturation of the cell membrane and gelatinization of the starch granules, with the resultant destruction of the cell walls. Such changes in potato at above 70°C are completed within a very short period (Leach, 1965;Sterling, 1978;Emch, 1980;French, 1984;Zobel, 1984). Thus, when using the Arrhenius equation and the associated parameters the appropriate temperature range should be noted.…”

Section: Resultsmentioning

confidence: 99%

A kinetic study of salt diffusion in potato at high temperature

Hua

1992

Int J of Food Sci Tech

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The apparent diffusion coefficient of sodium chloride in potato was determined from the change in average concentration in cylindrical potato pieces with time when surrounded by salt solution of between 1 and 5% concentration. Measurements were made at temperatures in the range 50-120°C. The apparent diffusion coefficient of salt in potato is temperature dependent and follows the Arrhenius equation, with activation energies of 20-24 kJ mol-' , decreasing with increasing concentration within the temperature range 70-120°C. The apparent diffusion coefficient increases with concentration. Below 60°C the Fickian diffusion equation did not predict the experimental results accurately because of changes in the dimensions and structure of the potato caused by osmosis.

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“…These morphological differences could be related to the starch composition (36.0 and 28% for Costen˜o and common maize respectively). The molecular structure of the branched and un-branched components were responsible for the radial contraction and tangential expansion (Sterling, 1978). The improved digestibility of Costen˜o starch by the enzymes compared with the starch of common maize may be due to a better accessibility to starch granules caused by morphological characteristics such as granule cavities (Figure 1 (A)) as reported by Paredes-Lo´pez and Saharopulos (1982).…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 91%

Changes in Selected Nutrients and Microstructure of White Starch Quality Maize and Common Maize During Tortilla Preparation and Storage

Mora‐Escobedo¹,

Osorio-Dı́az²,

García-Rosas³

et al. 2004

Food sci. technol. int.

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Raw maize, masa, and fresh and stored tortillas of white starch quality maize (Costen˜o) and common maize were analysed for chemical composition, dietary fibre, digestible (DS) and resistant (RS) starches. Changes in starch crystallinity and microstructure were also evaluated. Protein content was lower in masa and tortillas than in the original maize samples. Insoluble (IDF) and soluble (SDF) dietary fibres were higher in Costen˜o than in common maize, but stored tortillas showed the highest value in both samples. DS decreased and RS increased during tortillas storage, made with both starches. The development of RS explained the observed decrease in DS in masa (enthalpy of gelatinisation). Differential scanning calorimetry studies showed peak gelatinisation temperatures (T p ) of 75.1 and 69.4 C for Costen˜o and common maize respectively. Masa of common maize showed a second transition endotherm (T p , 108.9 C) which corresponded to amylose-lipid complexation. Tortillas with 5 and 10 days of storage showed an endothermic event at 53 and 55.7, and 54.5 and 59.9 C for Costen˜o and common maize respectively, due to starch retrogradation. These values were in accordance with the higher total RS contents recorded after prolonged storage. Microscopic structures for masa and fresh tortillas showed that the high temperature imposed on the masa and the influence of mechanical stress during tortillas making were great enough to disrupt starch granules. In general, structural changes were in agreement with changes in starch.

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Textural Qualities and Molecular Structure of Starch Products

Cited by 61 publications

References 112 publications

Structure–function relationships in A and B granules from wheat starches of similar amylose content

Structure–function relationships in A and B granules from wheat starches of similar amylose content

A kinetic study of salt diffusion in potato at high temperature

Changes in Selected Nutrients and Microstructure of White Starch Quality Maize and Common Maize During Tortilla Preparation and Storage

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