Gelatinization Behavior Of Starch Research Articles

Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide.

Due to the high content of impurities such as proteins in tamarind seed polysaccharide (TSP), they must be separated and purified before it can be used. TSP can disperse in cold water, but a solution can only be obtained by heating the mixture. Therefore, it is important to understand the dispersion and dissolution process of TSP at different temperatures to expand the application of TSP. In this study, pasting behavior and rheological properties as a function of temperature were characterized in comparison with potato starch (PS), and their relationship with TSP molecular features and microstructure was revealed. Pasting behavior showed that TSP had higher peak viscosity and stronger thermal stability than PS. Rheological properties exhibited that G' and G'' of TSP gradually increased with the increase in temperature, without exhibiting typical starch gelatinization behavior. The crystalline or amorphous structure of TSP and starch was disrupted under different temperature treatment conditions. The SEM results show that TSP particles directly transformed into fragments with the temperature increase, while PS granules first expanded and then broken down into fragments. Therefore, TSP and PS underwent different dispersion mechanisms during the dissolution process: As the temperature gradually increased, TSP possibly underwent a straightforward dispersion and was then dissolved in aqueous solution, while PS granules initially expanded, followed by disintegration and dispersion.

Starch Gelatinization Behavior: The Impact of Granular Structure

AbstractThis study evaluates wheat, corn, and cassava native starches. Morphological features of the starch granule's surface reveal peculiar granule characteristics. Wheat starch granules are the largest, with 20.83 µm mass median diameter, followed by corn, 13.14 µm, and cassava, 12.37 µm. Nonetheless, cassava and corn starches have the lowest polydispersity and greater surface area average. Corn starch shows more resistance to the gelatinization process when observed. Complete granular disruption and gelatinization occurring at 65–75 °C for wheat, 75–85 °C for cassava, and 85 °C for corn. The curves of viscosity evidence the assertion that the starches from cereals gelatinize at higher temperatures than starch from the tuber. Swelling power indicate that cassava starch held more water, whereas IFTR spectroscopy reveals a more ordered structure when compared to wheat and corn starches. However, corn starch has the highest values of Tonset, Tpeak, and Tendset, with enthalpy of gelatinization of 12.73 J g−1, which can be related to the amylose content of 24.25% and mainly to 0.2% of starch damage. The almost negligible amounts of damaged starch present in corn starch indicate the absence of granule fragments capable of increasing water absorption and decreasing the birefringence of the system.

Comprehensive study on gluten composition and baking quality of winter wheat

AbstractBackground and ObjectivesProtein and gluten content and composition are important for the baking quality of wheat flours. Our aim was to provide a comprehensive characterization of 82 wheat flours to analyze the influence of protein composition on rheological and baking quality parameters.FindingsProtein composition, starch gelatinization behavior, as well as rheological (microfarinograph, gluten aggregation, extensibility), and baking parameters were determined. The correlation matrix showed no significant correlations between gluten composition and loaf volume. Parameters of the gluten aggregation test allowed a prediction of gluten, gliadin, and glutenin content with an absolute root mean square error of cross validation of 7.5, 6.0, and 3.2 mg/g, respectively, using partial least squares regression. Starch gelatinization temperature had an effect on gluten aggregation.ConclusionsThe gluten aggregation test was suitable to predict gluten, gliadin, and glutenin content. The lack of correlations between protein composition and loaf volume indicates that baking quality is the result of a complex combination of different parameters.Significance and NoveltyOur study is the first to comprehensively analyze 82 wheat flours, especially in terms of gluten composition. We show that flour blends can reach excellent baking quality even if quality indicators like crude protein or extensibility are comparatively low.

The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks.

(1) Background: Adding white vinegar to the batter of a sponge cake without biological fermentation requires the effects of acidification on the batter to be checked, in particular concerning batter-to-crumb transition. (2) Methods: µDSC analyses were carried out on three batters formulated from flour, colza oil, salt, carrot, and water with or without the addition of white vinegar. (3) Results: Wheat, chickpea, and quinoa starches had gelatinization temperatures (TGe) of 60.1, 72.4, and 70.5 °C at batter humidity and gelatinization enthalpies (ΔHGe) of 9.2, 15, and 9.1 J/gdry starch. Due to the effect of the salt and carrot, the corresponding wholemeal batter had TGe of 64.2, 74.1, and 72.4 °C and ΔHGe of 10.5, 15.3, and 10.9 J/gdry starch. Acidified batters at pH 4 saw their TGe decrease, and their enthalpies increase compared to the controls. The calorimetric study of model mixtures revealed three different evolutions of ΔHGe as a function of pH, explained by the isoelectric behavior of flours and/or the attack of starch by acetic acid. (4) Conclusions: These results could be useful for adapting the cooking step of the acid batter in order to produce alternative snacks.

Insights into the starch gelatinization behavior inside intact cotyledon cells

In this work, detailed structural changes of starch within intact cotyledon cells during differential scanning calorimetry (DSC) heating (water: cells ratio of 4:1, v/w) were investigated. Intact cotyledon cells containing raw starch granules from three legumes were isolated and used as materials, followed by simulate DSC heating up to different designated temperatures based on those gelatinization profiles of cells. The swelling power, solubility and gelatinization transition parameters of raw cells were significantly lower than pure starches. Upon simulate heating, all the starches inside intact cells were considered to maintain more amounts of crystalline and double-helix structures than pure starch counterparts. Meanwhile, the starch granules were not completely disrupted even heating up to 15 °C above conclusion temperature (Tc + 15 °C) for intact cells. The results showed clearly that the presence of intact cell wall exerts significant retarding or restricting effects on the process of starch gelatinization.

The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study

The effect of wheat bran on starch gelatinization temperature was investigated. Dynamic water vapour sorption and water retention capacity experiments showed that bran bound up to 3 times more water than starch. However, examining starch gelatinization in starch-bran-water mixtures with differential scanning calorimetry showed that the effect of substituting starch by bran differed from that of moving into a regime of limiting water. Modelling the effect of the mixture composition on starch gelatinization behavior indicated that the onset (To) and peak (Tp) gelatinization temperatures were positively impacted by the bran concentration in water. The conclusion temperature (Tc) was negatively affected by the water content. Fractionation experiments demonstrated that the increased To and Tp were mainly caused by the extractable wheat bran components, such as potassium and phosphorus, which decrease the plasticization capacity of the solvent. The mechanism behind our observations was explained with the side-chain liquid-crystalline polymeric model for starch.

Investigation on molecular and morphology changes of protein and starch in rice kernel during cooking

The composition and structure of starch are important indicators to evaluate the quality of rice, but the effect of protein on structural properties of rice has always been controversial. In the present study, the rheological properties and thermal properties were combined to investigate the effects of protein on mechanical and inner structure changes of rice kernel during cooking. The morphologic changes in overall form and inner structure of the kernel showed the limited and uneven gelatinization of starch, and reflected the good heating stability of protein. The comparison of molecular mobility in H2O/D2O reflected the special gelatinization behavior of starch and the hydrophobicity of protein during cooking. The similar proton distributions between starch, starch-protein mixture and rice flour indicated the weak interactions between starch and protein. The results of Fourier transform infrared spectra, thermogravimetric analysis and transmission electron microscope confirmed the wrapping effect of starch and surface interactions with protein.

Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetry

In this study, the gelatinization behavior of wheat starch was investigated using starch-water mixtures that were heated under different conditions. Heating starch-water mixtures at 50 °C, a temperature below onset temperature (To) of starch gelatinization, resulted in disruption of long- and short-range ordered structure, as measured by differential scanning calorimetry, X-ray diffraction and laser confocal micro-Raman spectroscopy, and the extent of disruption was greater when starch was heated at higher water content. At low water content (23–44%), heating duration had little effect on gelatinization behavior of starch, whereas at higher water content (54–75%), longer duration of heating resulted in greater disruption of multiscale structure of starch. From this study, we concluded that the gelatinization endotherm of starch does not represent the complete gelatinization behavior, and starch gelatinization initiates earlier than To. Longer duration of heating caused a greater disruption of starch structure at high water content than at low water content.

Effect of concentration and temperature on the formation of wheat hydrogel and xerogel pattern

The colloidal nature of wheat flour could be utilized in engineering the physical structure of food systems. Gelatinization behavior of starch in wheat flour was studied to develop a wheat hydrogel and the impact of hydrogel characteristics in drying was observed in xerogel surface structure. Effect of variation in wheat flour concentration was analyzed by least gelation concentration and pasting parameters. It showed 10% (w/v) of gelatinized wheat flour suspension can be able to form a three-dimensional polymer network during retrogradation. Influence of hydrogel formation temperature was studied by solubility, swelling power, transmittance, contact angle and surface tension at different temperatures. Increase in solubility and swelling power indicates, leaching of more starch components and binding of more water molecules. The decrease in light absorbance indicates loss of crystallinity and birefringence due to disruption of granular structure. Contact angle and surface tension showed its impact on the increase in spreading coefficient at higher temperatures. Different concentration (5–15% (w/v)) of wheat flour suspension were subjected to heat from 30 to 100 °C; at each 5% (w/v) rise in concentration and 10 °C rise in temperature, a xerogel was developed and observed. It was found that 10% (w/v) of wheat flour suspension gelatinized at 90 °C showed better integrity and surface structure without cracks and deformations. The developed xerogel could serve as a snack food and also a carrier material for bioactive components in functional foods and nutraceuticals.

Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1H NMR relaxometry

Water binding is suggested to be key in the deleterious effect of wheat bran on bread quality. This study investigates water mobility and biopolymer behavior during bran-rich bread making and storage, using 1H NMR. Coarse, ground, and pericarp-enriched bran were incorporated in bread dough, and their impact on freshly baked and stored bread properties was assessed. Compared to wheat flour control dough, bran incorporation resulted in a progressive immobilization of water during dough resting, which could be linked to changes in evolution of dough height during fermentation and oven rise. This, together with modified starch gelatinization behavior upon baking, can be related with the inferior quality of bran-rich breads. The impact was most pronounced with pericarp-enriched bran. Textural quality during storage was less affected for coarse or ground bran-rich bread compared to wheat flour bread, which could be principally attributed to retardation of amylopectin retrogradation in the presence of bran.

Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch

Gelatinization behavior of starch in an aqueous system was studied in the presence or absence of various guar gum samples with different molecular weights in order to clarify the difference in functions of each guar to starch. Some native corn starches with different amylose/amylopectin ratios were used to clarify which fraction of starch the gums act on. Weight-average molecular weight M w of the guar samples ranged from 4.7×10 5 to 34.6×10 5 g/mol, whereas z-average root-mean-square radius of gyration R g ranged between 82 and 233 nm from static light-scattering technique. Relationship between M w and R g was expressed by the Flory exponent of 0.503. Also, intrinsic viscosity [ η] of the guar samples in aqueous solution was in good agreement with M w determined, and relationship between M w and [ η] was expressed by the Mark–Houwink–Sakurada exponent of 0.517. Gelatinization behavior of starch/guar system was investigated from its viscosity profiles. Guars with M w values higher than 12.2×10 5 g/mol shifted the onset of viscosity increase for the system to lower temperatures and increased its peak viscosity upon heating at a relatively low starch concentration (e.g. 5 w/v%). The earlier onset of viscosity increase was independent of M w of guar, while the increase in peak viscosity was dependent on its M w. These guars shifted the onset of viscosity increase for the system upward, on the contrary, at a relatively high starch concentration (e.g. 15%). Interaction between guar and starch components, amylose and amylopectin, was hypothesized as one of the factors to govern the gelatinization behavior of starch.

Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta quality.

Commercial durum wheat (Triticum durum desf.) semolina was fractionated into starch, gluten, and water extractables. Starch surface proteins and surface lipids were removed, and two starches with manipulated granule size distributions were produced to influence starch properties, affecting its interaction with other semolina components. Reconstituted spaghetti was made with untreated (control) or treated starches. The pasta made from the starting semolina material had lower cooking time and was of lower quality than the samples made from reconstituted material. This was not due to changes in gluten properties as a result of the first step of the fractionation process. For the reconstituted samples, starch interaction behavior was not changed after surface protein or surface lipid removal. Starch surface properties thus do not influence the starch interaction behavior, indicating that starch-gluten interaction in raw (uncooked) pasta is mainly due to physical inclusion. All reconstituted pasta samples also had generally the same cooking quality. It was concluded that the small changes in starch gelatinization behavior, caused by the above-mentioned starch modifications, are of little importance for pasta quality.

Reversibility of Salt Effects on the Thermal Stability of Potato Starch Granules

ABSTRACTThe reversibility of salt effects on the gelatinization of potato starch was investigated. Following the immersion of starch into sodium sulfate or sodium bromide solution, increase or decrease respectively in the structural stability of starch was noted. By washing salt‐treated starch with water, the most retained salt was eliminated, and the gelatinization temperature and enthalpy resumed the values of the original control starch. Treating alternately with sodium sulfate and sodium bromide solution, the retained salt and gelatinization characteristics of starch changed reversibly depending on the kind of salt. The type of gelatinization behavior of starch in solutions containing different salts could be used to assess the magnitude of salt effects.

澱粉の物性

The physicochemical properties of starch, especially the feature of gelatinization and retro gradation of starch, were outlined. Individualities of starch grain must be taken into account to understand the gelatinizationprocess.An apparent phase diagram of starch was given, which indicates the gelatinization behavior of starch containing water of more than 60% differs from that of those of less than 30% . The rate of the retrogradation was described in relation to molecular structure and size. The effect of lipids on the gelatinization and the retrogradation was discussed .