Pasting Behavior Of Starch Research Articles

Differences in structure, physicochemical properties, and in vitro digestibility of three types of starch complexed with tannic acid

The structure of starch often influences its interaction mode and affinity with polyphenols, subsequently impacting the functional properties of starch-polyphenol complexes. This study delved into the multiscale structure, physicochemical properties, and digestive performance of complexes formed by tannic acid (TA) with starches of different polymorphisms (corn starch (CS), potato starch (PS), and pea starch (ES)). The results revealed that TA induced notable changes in the surface morphology and aggregation behavior of starch pastes, with the most pronounced effects observed in ES. Elevated gelatinization enthalpy change and decreased thermal stability were observed in ES-TA complexes, contrary to complexes formed with CS and PS. TA enhanced the crystallinity of three pre-gelatinized starches, facilitating the formation of long-range ordered structures but disrupting short-range ordered structures, with effects more pronounced and TA-concentration-dependent in CS and ES rather than PS. The viscoelasticity of PS gel was strengthened, while that of CS and ES gels was reduced by TA. Digestive outcomes demonstrated that TA increased the resistance to digestion in all three starches, with CS exhibiting the most significant effect, followed by ES and PS. This might be linked to the binding modes of TA with different crystalline starches. The observed variations in regulatory effects on structure and function of starches from different sources combined with TA enhanced our understanding of TA-starch interactions, providing insights into the interaction between polyphenols and starch of different crystalline types.

Assessing the influence of lentil protein concentrate on pasting and rheological properties of barley starch

The hydration, pasting and rheological properties of barley starch (NBS) and lentil protein concentrate (LPC) blends prepared at various concentrations were studied. With increasing concentration of LPC, the water absorption capacity increased while both swelling power and solubility decreased. The pasting and rheological parameters were determined at two starch concentrations (8% and 10%) with different proportions of LPC. All pasting viscosities increased with increasing starch content whereas decreased after the addition of LPC in a concentration dependent manner. The addition of LPC caused a reduction in the elasticity of starch pastes resulting into increase in the viscous behavior of starch pastes. Similarly, the pseudo-plastic behavior of the barley starch pastes decreased in the presence of LPC suggesting a liquid like behavior.

Effect of potassium and magnesium treatment on physicochemical and rheological properties of potato, corn and spelt starches and on thermal generation of free radicals

The aim of this work was to evaluate the effect of potassium and magnesium treatment on physicochemical and rheological properties of native potato, corn, and spelt starches. Treatment of starch by one of the metals resulted in an increase in the amount of the used element, with the increase accompanied by decrease in the amount of the other metal. Starches fortified with metal ions did not differ significantly from the native starches in gelatinization characteristics. Effect of metal ions on rheological behavior of starch pastes was the greatest in corn starch with potassium. In the case of the other pastes the effect depended both on type of starch and kind of metal ions. The modified starches formed harder gels than the native starches. Starches treated with potassium ions showed lower rate of retrogradation than the respective native starches. The modified starches were also more susceptible to enzymatic hydrolysis than their native counterparts. Thermal treatment of native and modified with potassium and magnesium starches led to formation of carbohydrate radicals, which character and amounts depended on the starch origin as well as the kind of metal ions. Spelt starch was the most susceptible to the formation of radicals, whereas the structure of corn starch was the most stable. Effects of metal ions were opposite: potassium ions increased, whereas magnesium ones decreased the amount of radicals in comparison with native spelt starch.

Physiochemical, Pasting, and Thermal Properties of Starch Isolated from Different Barley Cultivars

Starches from eight different barley cultivars were isolated and evaluated for their physiochemical, thermal, and pasting properties. The amylose content varied significantly among cultivars and ranged from 21.0 to 28.3%. The majority of the starch granules were of the B-type (20 to 40 μm) in size and accounted for 50.5 to 61.6% of the total granules. The starch gel from RD-2052 showed the highest firmness (0.55 N). The pasting behavior of starch varied significantly; the PL-172 cultivar showed the highest peak viscosity (2622 cP) while it was lowest for RD-2035 (1913cP). The time to peak of pasting properties exhibited a significant (p ≤ 0.05) negative correlation with water solubility index (r = −0.74). The pasting temperature showed a significant (p ≤ 0.05) positive correlation with water binding capacity (r = 0.73) and significant negative correlation with water solubility index (r = −0.82). The highest enthalpy of gelatinization (ΔH) was exhibited by DWR-28 cultivar (4.9 J/g). Amylose content showed a significant (p ≤ 0.01) negative correlation with ΔH (r = −0.90). A significant (p ≤ 0.01) positive correlation was observed between gelatinization temperature range and water binding capacity of starch (r = 0.85).

Regulatory Effect of Amino Acids on the Pasting Behavior of Potato Starch Is Attributable to Its Binding to the Starch Chain

The binding of an amino acid, glycine (Gly), alanine (Ala), epsilon-aminocaproic acid (-AC), monosodium glutamate (GluNa), or lysine (Lys), to starch was examined by a biomolecular interaction analyzer (IAsys). A starch sample (ATS) hydrolyzed to an extent of 1% hydrolysis rate with 15% sulfuric acid was used as a model starch for the binding examination. The reducing end of ATS was oxidized by the Somogyi reagent, and the conversion of the reducing end to the carboxyl group of ATS was confirmed by a carboxylic acid fluorescence labeling reagent. The oxidized ATS was immobilized to the amino group of a sensor cuvette by using water-soluble carbodiimide and N-hydroxysuccinimide through an amide bond. The IAsys examination showed that Gly, Ala, and epsilon-AC scarcely bound to the immobilized starch chains but that GluNa and Lys favorably bound with their increasing concentrations. The relative binding index (RBI) of each amino acid was defined by the ratio of the slope of the linear regression equation between the binding response and the concentration for each amino acid to that for Gly. Because the relationships between the RBI and the pasting characteristics (pasting temperature, peak viscosity, breakdown, and swelling index) could each be expressed by a linear regression equation with a high correlation coefficient, it is concluded that the regulation of the pasting behavior of starch with an amino acid is caused by binding of the amino acid to the starch chains.

The Effect of Barley β-Glucan Fiber Fractions on Starch Gelatinization and Pasting Characteristics

ABSTΡACT: We evaluated the effects of estraction treatment on the yield and composition of β-glucan-rich fiber fractions from barley, and the subsequent influence of these traction on the thermal properties and pasting behavior of starch pastes. Estraction treatment affected the yield of barley β-glucan (EBG) fiber fraction, and β-glucan recovery efficiency (P < 0.005). The level of inclusion of these frection in starch water allspersions bad a significant =influence on the pasting characteristics such as peak viscosity (PV), breakdown (BI)), and final viseosity (FV) development (as determined using a Rapid Visco Analyser), Substitution of 5% wheat starch with the fiber fractions decreased PV, HD, and FV in comparison to the control starch (P < 0.05). Substitution of 5% wheat starch with BBG fiber fraction resulted in a decrease in enthalpy (J/g) values compared with the control (P < 0.05). A reduction in pasting characteristics may be associated with a reduced enthalpy of starch galatinlzation and retentiln of the integrity of the starch granale. The reduction in PV may also indicate a reduced degree of starch grande swelling.

Changes in the microstructure of wheat, corn and potato starch granules during extraction of non-starch compounds with sodium dodecyl sulfate and mercaptoethanol

Wheat, corn and potato starches were subjected to multiple extractions with 1% sodium dodecyl sulfate and mercaptoethanol (SDS/ME) in order to remove non-starch compounds from the starch granule. Molecular mass distribution of the extracted material determined using the column chromatography (Sepharose CL-2B) showed two distinct peaks of 200–800 kDa for high- (HMW) and 100–120 kDa for low molecular weight material (LMW). Only in wheat starch extract (onefold extraction) analysed using 1H- and 13C NMR spectroscopy, in phospholipid area, the main component of LMW was lysophosphatidylcholine (LPC). The residual starch pellets after fifteenfold extraction with SDS/ME were examined by the column chromatography, X-ray diffraction, and light microscopy. Amylopectin insoluble in solvent used was the main component of starch granules residue after extraction. The extraction of non-starch compounds did not affect changes in A-type and B-type crystallinity of cereal and tuber starches, respectively. The starch pellets were characterised by higher relative crystallinity compared to native ones. The removal of non-starch compounds resulted in different behaviour of starch pastes during heating at gelatinisation temperatures. A solvent mixture of n-propanol: water (3:1, v/v) was also used in order to extract surface lipids (cold extraction) as well as lipids present in the starch granule interior (hot extraction). The highest amount (58.8%) of surface lipids was found in wheat starch, while the lowest—in potato starch (9.9%).

Evaluation on gelatinization of buckwheat starch: a comparative study of Brabender viscoamylography, rapid visco-analysis, and differential scanning calorimetry

An investigation was conducted on the pasting behavior of starch from some of the buckwheat (Fagopyrum esculentum Monch) cultivars introduced from Poland, France and the former Soviet Union and cultivated at the University of Hohenheim. A comparative method study was made among Brabender viscoamylography (BV), rapid visco-analysis (RVA) and differential scanning calorimetry (DSC). The results showed that most of the buckwheat starches began to gelatinize from around 60, 70, and 80 °C as measured with DSC, RVA and BV, respectively. Buckwheat starch exhibited a higher viscosity than cereal starches. No significant difference was found between the cultivars in the gelatinization temperature according to the F test. No regression could be established between the BV and RVA methods for either the gelatinization temperature or the viscosity. The concentration had little influence on the thermal characteristics of the starch suspension as evaluated using DSC. The gelatinization temperature determined with DSC was the lowest, followed by that with BV and that then with RVA.

Effect of Moisture Content on the Bulk and Wall Constitutive Behaviour of Starch Pastes

Capillary rheometry has been applied to a number of starch pastes with a range of water contents. Over a range of shear rates appropriate to their processing, it was found that wall friction was evident in both the Navier-Herschel-Bulkey form; stick followed by rate dependent slip, and the Navier form; rate dependent slip only. The transformation between the two occured at ∼ 53% (w/w) water content. Furthermore, it was found that bulk flow could be adequately described by the Herschel-Bulkley relationship. It was observed that the bulk yield stress value decreased gradually from 30 kPa to 2 kPa as the water content was increased from 48–60% (w/w). This may be attributed to interstitial lubrication developing when the starch particles can absorb no more water. In contrast, the wall yield stress reacts strongly (39 kPa–∼ 0kPa) in response to small water concentration changes (48-56% w/w). Below the critical level, 53% w/w water, the majority of the available liquid is absorbed by the starch particles. Beyond this critical point, excess moisture is located within the interstices. Due to the effects of syneresis, a liquid rich layer is formed at the wall during shear. This has the effect of reducing the shear stress required to induce slip, effectively to zero.

Influence of gluten on the viscoelastic properties of starch pastes and gels

Viscoelastic properties of dispersions (60–300 g kg−1) of gluten (G) and wheat starch (S) blends (0 < G/S < 0·20) and wheat flour have been studied during heating and cooling. In both cases, the moduli followed power law relationships with concentration. The temperature at which the transient network development began, caused by granule–granule interactions, decreased as the concentration increased and increased with an increase in the proportion of gluten. Moreover, gluten weakened the strength of both starch pastes and gels, as shown by the lower values of the moduli. The viscoelastic behaviour of flour samples reflected the role played by internal lipids. A structural model is proposed in order to explain the influence of gluten on the rheological behaviour of starch pastes and gels. © 1998 Society of Chemical Industry.

Effects of Granular Structures on the Pasting Behaviors of Starches

ABSTRACTJaponica (Tainung 67 [TNu67]) and waxy (Taichung 70 [TCW70]) rice, normal and waxy corn, and cross‐linked waxy rice and corn starches were used in an investigation of the influence of the granular structure on the pasting behavior of starch, using small amplitude oscillatory rheometry. Both normal corn and normal rice (TNu67) starches had the highest storage moduli (G′), followed by their cross‐linked versions; native waxy corn and rice starches had the lowest. Native waxy starches showed paste characteristics (G′ &lt; 500 Pa; tan δ &gt; 0.2) at concentrations of up to 35%. However, cross‐linked waxy starches exhibited gel behavior at 10% concentration (cross‐linked TCW70) or higher (cross‐linked waxy corn starch). The degrees of swelling power were in the order: TCW70 &gt; native waxy corn &gt; TNu67 ≅ cross‐linked TCW70 ≅ normal corn ≅ cross‐linked waxy corn starches. Solubilities were in the order: normal corn &gt; TNu67 &gt; native waxy &gt; cross‐linked waxy starches. The addition of 2% purified amylose from indica rice (Kaohsiung Sen 7) did not induce gelation of waxy corn starch. Swelling powers of normal corn, TNu67, and crosslinked waxy starches were similar, but normal corn and TNu67 had much higher G′ value. Such results implied that the formation of gel structure was governed by the rigidity of swollen granules and that the hot‐water soluble component could strengthen the elasticity of the starch gel or paste.

Effect of Emulsifiers on the Physical Properties of Native and Fermented Cassava Starches

The effect of the emulsifying agents, glycerol monostearate (GMS), sodium steroyl lactylate (SSL), and konjac flour (KF, a texture modifier which releases an aggregated glucomannan polymer in water), on the thermal and physical properties of native, naturally fermented (NF), and mixed-culture fermented (MCF) cassava starches was investigated. GMS and SSL decreased hot water-mediated granule swelling and amylose leaching thereby further increasing internal stability of the starches via formation of an emulsifier−amylose complex and granule surface coating. KF had little effect on the rheological behavior of starch pastes. Both the fermentation process and addition of the emulsifying agents would likely also influence the textural properties of cassava starch or flour pastes. Keywords: Glycerol monostearate; sodium steroyl lactylate; konjac flour; gelatinization; swelling power

INSTRUMENTAL MEASUREMENTS

INSTRUMENTAL MEASUREMENTS: Resistance to Tear: An Instrumental Measure of the Cohesive Properties of Muscle Food Products. (Res. Note) J. H. MacNeil and M. G. MastINSTRUMENTAL MEASUREMENTS: A Small Sample Back Extrusion Test for Measuring Texture of Cooked Rice. V. G. Reyes, Jr. and V. K. JindalINSTRUMENTAL MEASUREMENTS: The Wheat Research Institute Chomper, an Instrument that Measures Crumb Flexibility. D. W. Baruch and T. D. AtkinsINSTRUMENTAL MEASUREMENTS: Using the Wheat Research Institute Chomper to Assess Crumb Flexibility of Staling Bread. D. W. Baruch and T. D. AtkinsINSTRUMENTAL MEASUREMENTS: Rapid Testing Method for Characterizing the Rheological Behavior of Gelatinizing Corn Starch Slurries. (Note) J. F. Steffe, M. E. Castell Peres, K. J. Rose and M. E. ZabickINSTRUMENTAL MEASUREMENTS: Rheological Changes of Fortified Wheat and Corn Flour Doughs with Mixing Time. L. L. NavickisINSTRUMENTAL MEASUREMENTS: Comparison of Starch Pasting Properties in the Brabender Viscoamylograph and the Rapid Visco‐Analyzer. L. B. Deffenbaugh and C. E. WalkerINSTRUMENTAL MEASUREMENTS: Measuring Kernel Hardness Using the Tangential Abrasive Dehulling Device. J. W. Lawton and J. M. FaubionINSTRUMENTAL MEASUREMENTS: Bingham Award Lecture—1989. The Role of Instrument Inertia in Controlled‐Stress Rheometers. 1. M. KriegerINSTRUMENTAL MEASUREMENTS: Technical Note: Strain‐Measurement Error in a Constant‐Stress Rheometer. D. W. Giles and M. M. DennINSTRUMENTAL MEASUREMENTS: Technical Note: Strain‐Measurement Error in a Constant‐Stress Rheometer. D. W. Giles and M. M. DennINSTRUMENTAL MEASUREMENTS: Characteristics of a Modified Wisconsin Breakage Tester. (Technical Note) H. J. Lyon, S. G. Schmitt, C. J. Bern and C. R. Hurburgh, Jr.INSTRUMENTAL MEASUREMENTS: Impact Parameters Related to Post Harvest Brusing of Apples. G. H. Brusewitz and J. A. BartschINSTRUMENTAL MEASUREMENTS: Characterization of the Perceived Texture of Thickened Systems by Dynamic Viscosity Measurements. R. K. Richardson, E. R. Morris, S. B. Ross‐Murphy, L. J. Taylor and I.C.M. DeaGENERAL PRINCIPLES: Modelling of Flow Properties of Starch Pastes Prepared by Different Procedures. M. HarrodGENERAL PRINCIPLES: Apparent Concentration: A Method to Predict the Flow Properties of Viscous Foods for Process Applications. M. HarrodGENERAL PRINCIPLES: Time‐Dependent Flow Behavior of Starch Pastes, With Food Process Applications. M. HärrödGENERAL PRINCIPLES: Intrinsic Viscosities and Apparent Specific Volumes of Amino Acids and Sugars. ‘Effective Size’ and Taste of Sapid Molecules. S. E. Kemp and G. G. Birch, M. 0. Portmann and M. MathlouthiGENERAL PRINCIPLES: Effect of Succinylation on the Functional and Physiochemical Properties of Bovine Serum Albumin. Margaret C. Murphy and Nazlin K. HowellGENERAL PRINCIPLES: Effect of Extrusion Temperature on Physico‐Chemical Properties and Biological Value of Soybean‐Protein. E. Horváth, J. Petres, É, Gelencsér and B. CzukorSENSORY EVALUATION: Adaptation of Collaborative Methodology to the Sensory Evaluation of Foods by Scoring. P. MolnárFACTORS AFFECTING TEXTURE: Factors Related to Longissimus Tenderness Among Alternative Methods of Lean Beef Production. W. Vanderwert, P. J. Bechtel, D. L. DeVol, F. K. McKeith, L. L. Berger and R. D. ShanksFACTORS AFFECTING TEXTURE: Predicting the Effect of Drying Conditions on the Textural Properties of Roasted Peanuts. Y.‐C. HungFACTORS AFFECTING TEXTURE: Effect of Maturity and Storage Time on the Bruise Susceptibility of Peaches (cv. Red GIobe).Y.‐C. Hung and S. E. PrussiaFACTORS AFFECTING TEXTURE: Mechanical Properties of Kappa Carrageenan‐Locust Bean Gum Mixed Gels with Added Sucrose. S. M. Fiszman and L. DuranFACTORS AFFECTING TEXTURE: Effect of Hydrolysis of Lactose and Sucrose on Firmness of Ice Cream. J. B. Lindamood, D. J. Grooms and P.M.T. HansenFACTORS AFFECTING TEXTURE: Effect of Chemical Additives on Toughening of Fillets of Frozen Alaska Pollack (Therugru chulcogrumrnu). D. J. Krueger and 0. R. FennemaFACTORS AFFECTING TEXTURE: Effect of Mixing and Moisture Modification on Toughening and Dimethylamine Formation in Alaska Pollock Mince during Frozen Storage at −10°C. G. Boer and O. FennemaFACTORS AFFECTING TEXTURE: Rheological Properties of Heat‐Induced Ovalbumin Gels Prepared by Two‐step and One‐step Heating Methods. N. Kitabatake, Y. Tani and E. DoiFACTORS AFFECTING TEXTURE: Physical and Sensory Evaluation of Lean White Cakes Containing Substituted Fluffy Cellulose. E. B. Fondroy, P. J. White and K. J. Prusa

TIME‐DEPENDENT FLOW BEHAVIOR of STARCH PASTES, WITH FOOD PROCESS APPLICATIONS

ABSTRACTThe time dependency of shear stress has been investigated in completely swollen modified potato starch pastes during short periods of time (30 s) over wide ranges of shear rates, temperatures and starch concentrations (6‐450 s−1, 10‐90°C, 3‐10%). A special, stepwise measuring process made it possible to correlate the kind of time dependency to the shear stress level; thixotropy or rheodestruction occurred at low shear stress (below 10 Pa); rheopexy occurred at intermediate shear stress (from 10 to 150 Pa); and thixotropy occurred at high shear stress (above 150 Pa). Bearing these results in mind, similar results can be observed in other studies on potato starch, maize starch, modified tapioca starch and tomato juice. the size and the kind of hysteresis loop in the flow curves can be related to the kind of time dependency at each shear stress level and to the duration of the effect at each level. These phenomena limit the precision when the flow properties are predicted for starch pastes and many other viscous foods, as long as the time dependency factor is disregarded in the measuring and modelling procedures. It is important to consider the time dependency when holding tubes for aseptic processing are sized; if this is not done, the sterilization effect will be too low when rheopexy prevail close to the surface of the tube.

Twin-screw extrusion cooking of starches: Flow behaviour of starch pastes, expansion and mechanical properties of extrudates

Several starches, corn and durum wheat semolina, and wheat flour were extruded with a twin-screw, pilot-scale machine (Creusot-Loire BC 45). After grinding, pastes of the extruded samples were made and flow curves were obtained at 60°C with a coaxial-cylinder viscometer: a power law can be used to describe them from about 20 to 2600 s −1. Apparent Young's moduli and rupture strengths of extrudates were evaluated with an Instron, and their diametral and longitudinal expansion measured. The following variables were studied: corn semolina water content, barrel temperature and the corn starch amylose/amylopectin ratio. When water content and barrel temperature vary within certain limits, the values of the constants in the power law equation describe a characteristic line which depends on the amylose and lipid contents of the starch. The formation of an amylose-lipid complex during extrusion is suggested as a key factor in the flow properties of pastes and probably also in the rupture strength of extrudates. There is generally a negative correlation between longitudinal and diametral expansion. It is considered that volume expansion phenomena are mainly dependent on viscous and elastic properties of melted starch.

Viscoelastic behaviour of wheat starch pastes

The dynamic mechanical behaviour of starch pastes has been investigated over a frequency range of 0.02 to 5.0 radian sec−1. The influence of concentration of starch, source of starch and method of paste preparation on rheological properties have been studied. The results suggest that under the conditions examined differences in the dynamic rigidity and viscosity of pastes may be attributed to differences in the number fraction of large granules and the volume fraction of swollen starch particles they contain.