Viscosity and Gelatinization Characteristics of Hydroxyethyl Starch

Abstract

Viscosity and gelatinization characteristics of corn and potato starches as well as their hydroxyethyl derivatives were investigated. The inherent viscosity increased from 164 in native corn starch to 209 in etherified one of DS 0.18. The etherified corn starch gelatinized at lower temperature than nativecorn starchdue to theirincreaseofDS. Maximum viscosity decreased from 93°C to 69°C for the modified corn starch. The retrogradation of starch was minimized by etherification as retrogradation ability of corn starch from its solution decrease from 22% to 6%. This is of great importance when starch is used as blood plasma volume expander. Variable results were obtained with etherified potato starch which might be due to its high contents of phosphorus.

Gelatinization and Retrogradation Characteristics of Hydroxypropylated and Cross‐linked Rices

“…Hydroxypropyl groups also prevent retrogradation resulting in more fluid paste with improved clarity. (El-Hinnawy et al, 1982;Fleshe 1985;Tuschhoff, 1987). Hydroxpropylation is usually applied with cross-linking to maximize functional properties of starches.…”

Creaming behavior prediction of argan oil in water emulsion stabilized by lacto-fermentation: creaming index

“…Which induced droplet flocculation, causing a self-association of the adsorbed and non-adsorbed protein components, and transformed the sodium caseinate-stabilized emulsion into an aggregated emulsion gel [ 24 , 31 ]. The addition of hydroxypropyl distarch phosphate (HPDSP) increases the gel strength and viscosity and reduce syneresis, which may be indicative of faulty fermentation and therefore may be controlled [ 17 , 32 ]. The interaction between casein and HPDSP in yoghurt system has been explored previously, the casein micelles having a net positive charge and the HPDSP, being negatively charged, are assumed to bind via electrostatic forces.…”

“…In fact, when heated in an aqueous medium, the starch gels. This gelatinization process includes swelling of the starch granules, leakage of amyloidosis of the granules, loss of molecular and crystalline order; which increases the viscosity of the external phase and thus has a positive impact on the stability of the emulsion [ 17 , 18 ]. Concerning the process factors, we have retained the speed and the duration of stirring.…”