Pasting Properties Of Wheat Starch Research Articles

Deciphering multi-scale structures and pasting properties of wheat starch in frozen dough following different freezing rates

Starch is the main composition of frozen dough. How the freezing rate of frozen dough affected multi-scale structures and functionalities of starch in the frozen dough and the underlying mechanism are not systematically discussed yet. Both rapid and slow freezing treatment (0.20–1.50 ℃/min) increased the content of amylose, helical structures, crystalline structures, and short-range ordered structures and the thickness of crystalline lamellae and semi-crystalline lamellae, and thus increased swelling power, solubility, peak viscosity, breakdown viscosity, final viscosity, and setback viscosity of starch during heating. A slow freezing treatment (0.20 ℃/min) contributed to the formation of large ice crystals, and in turn, resulted in great changes in starch structures and functionalities. The corrosion of starch granules and the leach of amylose and small amylopectin during the thawing of ice crystals may be responsible for the changes in structures, swelling power, solubility, and pasting properties of starch in the frozen dough.

Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

SummaryThe effects of different isomalt concentrations on the quality of wheat flour dough and spicy wheat gluten sticks (SWGS) were evaluated at the physical, structural and molecular levels. The results showed that the radial expansion rate (RER) and oil absorption rate (OAR) of SWGS increased first and then decreased with increased isomalt supplementation, which reached the maximum at 3 wt%. The pasting properties of wheat starch also changed, and the peak viscosity, breakdown and setback were decreased with the addition of isomalt. Dynamic rheological properties results showed that the storage modulus (G') and loss modulus (G'') increased with the addition of isomalt, which may be attributed to the reinforcement of gluten network structure by hydrogen bonding of isomalt. Scanning electron microscopy (SEM) images illustrated that the SWGS surface becomes smooth and the broken gluten structure was reduced after the addition of different isomalt levels compared with the control group. Overall, the wheat flour dough quality analysis showed that the addition of isomalt could generate a close binding with wheat starch and protein and further strengthen the internal structure of gluten through isomalt hydrogen bonds.

Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment

The effects of frying temperature and time on the amylose content, thermodynamic properties, crystalline properties, and pasting properties of starch in wheat-flour based noodles were investigated. The amylose content increased when the frying temperature increased or the frying time extended. Differential scanning calorimetry confirmed the formation of starch-lipid complexes. ΔH of the complexes increased sharply from 0.91 to 1.40 J/g with increased frying temperature, while it initially increased from 1.01 to 1.40 J/g and then decreased rapidly to 1.17 J/g with prolonged frying time. These observations were consistent with the results of relative crystallinity. Rapid viscosity analysis showed that the viscosities decreased by the increasing frying temperature or the prolonging frying time. The results showed that the deep-frying process destroyed the starch structure and led to the formation of starch-lipid complexes.

The Roles of Starch Structures in the Pasting Properties of Wheat Starch with Different Degrees of Damage

Wheat starches are ball milled to obtain various levels of damaged starch. The pasting properties, dissolution behavior, granule structures, crystal, and molecular structure of starch with different degrees of damage are investigated. The influence of the mechanical stirring speed on pasting properties of wheat starch is also evaluated. The results show that the pasting viscosity measured by RVA and the gelatinization enthalpy and gelatinization temperature measured by DSC decrease with the enhanced level of damage. With the increase in the degree of damage, the surface of the wheat starch granule is rougher, the shape is more irregular, and more pieces of small particles appeared. There is no change in the crystal type, while the relative crystallinity of the starch significantly negatively correlate with the degree of damage (p < 0.05). Within the extent of the degree of damage studied in this paper, the minor molecular degradation of amylopectin (AP) is probably induced by mechanical damage. Compared to amylose (AM), the dissolution rate of AP increase with the increased starch damage level. The solubility of wheat starch in cold and hot water and the swelling power in the cold water increase gradually. With the increase in the degree of damage, the differences in the pasting viscosity of the wheat starches with different damage levels could be corrected by altering the mechanical stirring speed.

Effect of Some Oligosaccharides on Functional Properties of Wheat Starch

Purpose : To investigate the effects of oligosaccharides on the functional properties of wheat starch. Methods: The blue value, retrogradation and pasting properties of wheat starch were determined. In addition, water activity (Aw), melting enthalpy and melting temperature of wheat starch paste were analyzed. Results: Fructo-oligosaccharide (FOS) and xylo-oligosaccharide (XOS) inhibited the retrogradation of wheat starch. The peak viscosity of wheat starch with oligosaccharides increased from 3238 ± 8 to 3822 ± 10 cP, with the highest peak obtained for sucrose. The setback of wheat starch decreased (from 1158 ± 5 to 799 ± 6 cP), with the lowest setback for FOS. Aw of control sample changed significantly (falling from 0.978 ± 0.025 to 0.397 ± 0.013) when the drying time was from 6 to 12 hours, while the Aw of the samples to which different oligosaccharides were added only showed slight decrease (from 0.98 ± 0.019 to 0.854 ± 0.022). During storage, the Aw of all starch pastes decreased, and the Aw and melting enthalpy of the samples containing FOS and XOS were significantly lower than that of the control after 6 days storage at 4 and 30 °C. Conclusion: A certain level of oligosaccharides can improve the functional properties of wheat starch paste and thus broaden its application prospects in food and pharmaceutical industries. Keywords : Melting enthalpy, Oligosaccharides, Pasting properties, Water activity, Wheat starch

Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties.

The aim of this research was to investigate the influence of modification with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures on thermophysical and pasting properties of wheat starch. Starch was isolated from two wheat varieties and modified with mixtures of succinic acid and acetic anhydride, and azelaic acid and acetic anhydride in 4, 6 and 8% (w/w). Thermophysical, pasting properties, swelling power, solubility and amylose content of modified starches were determined. The results showed that modifications with mixtures of afore mentioned dicarboxylic acids with acetic anhydride decreased gelatinisation and pasting temperatures. Gelatinisation enthalpy of Golubica starch increased, while of Srpanjka starch decreased by modifications. Retrogradation after 7 and 14day-storage at 4°C decreased after modifications of both starches. Maximum, hot and cold paste viscosity of both starches increased, while stability during shearing at high temperatures decreased. % setback of starches modified with azelaic acid/acetic anhydride mixture decreased. Swelling power and solubility of both starches increased by both modifications.

Effects of monoglycerides on pasting properties of wheat starch after repeated heating and cooling

The effects of repeated heating and cooling on the properties of pastes prepared from a commercial wheat starch ( Triticum aestivum L.) with added monoglycerides were studied using a Rapid Visco Analyser (RVA). The nanostructure of the freeze-dried pastes was determined by X-ray diffraction and small-angle X-ray scattering. Pastes prepared from the wheat starch alone, or from the starch mixed with tripalmitin, which does not form complexes with starch, produced regular viscosity profiles in the RVA when subjected to multiple heat-cool cycles. In comparison, the effects of adding monoglycerides (or monoacylglycerols) depended on the chain length and saturation of the fatty acid of the monoglyceride. Repeated heat-cool cycles in the RVA of the starch with different monoglycerides induced the formation of complexes of varying stability that influenced the viscosity trace of the paste during multiple heating and cooling cycles. Small-angle X-ray scattering in combination with X-ray diffraction proved useful in describing the nanostructural changes in the RVA pastes induced by monoglycerides and temperature cycling. The results indicate that the functional properties of starch pastes may be manipulated through the strategic selection of an added monoglyceride.

The Influence of Sugars on Pressure Induced Starch Gelatinization

Besides the application of high pressure (HP) as a non-thermal preservation technology, HP could additionally have a deep impact on the material properties of the treated food. Especially the HP induced swelling and gelatinization of starch influences the processing properties of starch-based food systems and differs in comparison to thermal induced gelatinization. The aim of this study was to examine the impact of HP on starches under different conditions and to influence systematically the gelatinization and pasting properties of wheat starch by the addition of various types of sugar. Caused by limitation of conventional methods, this study also includes the development of an appreciate method based on the particle size measurements of the starch granules. Three methods of measuring particle sizes were examined for an application for pressure treated starches. Finally, an image analysis with microscope, camera and image processing software ImageJ was chosen to perform the analysis. Wheat, tapioca and potato starch with concentration of 5 (w/w) and 25 (w/w) were pressurized at 600MPa for ten minutes at 20°C as well as 60°C, to reach treatment conditions which are suitable for HP food pasteurization. The results showed that ultra HP significantly increased the particle size of the starch granules, whereas the degree of swelling was starch type and temperature dependent. High starch concentrations resulted in a limited swelling caused of the limited water content. This effect is enhanced with increasing swelling properties. Besides this, sugar caused a significant decrease of the granules size. A dependence of this effect with the type of sugar was not examined. This work should be a contribution to expand the understanding of the swelling mechanisms of starch granules under HP and should facilitate a future process and product development of HP pasteurized starch based products.

Effect of Gluten on Pasting Properties of Wheat Starch

The effect of gluten on pasting properties of wheat starch was studied to provide a scientific basis for the application of gluten in food production and quality improvement in wheat breeding. The pasting properties of blends were analyzed using PH1391 wheat starch mixed with five different additions of three kinds of gluten (strong-, medium-, and weak-gluten) and the structures of network were observed with microscope. The significant downtrends of peak viscosity, trough viscosity, final viscosity, area of viscosity, setback, and peak time were observed with the increase in the addition of gluten. In general, the average value of them decreased respectively by 3.6, 4.8, 3.4, 3.8, 4.0, and 1.18% of those corresponding indexes of pure starch for every 2% increase in gluten. The decreasing rate of the indexes mentioned above exceeded more than 2% except peak time, but there were no significant influence of gluten addition on breakdown, pasting temperature and pasting time. The inter layer composed of gluten was not observed when the addition of gluten was 10%, as the compound formed of gluten inlaid in the paste of starch, but obvious inter layer was detected when the addition of gluten was 18%. There was significant or remarkable difference among the effects of three different kinds of gluten on the peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but it had no significant difference among the effects of different glutens on pasting temperature and pasting time. The descending order of the effect of different glutens on peak viscosity, trough viscosity, and area of viscosity was strong-, medium-, and weak-gluten, but the order of them for setback was opposite. Both addition and types of gluten significantly affected peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but there were no significant effects of it on peak time and peak temperature.

Effect of monopalmitin on pasting properties of wheat starches with varying amylose content

The influence of varietal differences among wheat ( Triticum aestivum L.) starches on properties of starch pastes and gels was studied. Wheat varieties with elevated total amylose content within a narrow range (36–43%) displayed widely differing pasting properties in a Rapid Visco Analyser (RVA). The pasting properties of the wheat starches were influenced significantly by the addition of monopalmitin. Increase in final RVA pasting viscosity of starch–monopalmitin mixtures was correlated positively with increasing amylose content. The textural characteristics of the respective retrograded starch gels also differed greatly and were affected by varietal differences between the starches. There was no correlation between textural properties of aged gels with amylose content or the viscoelastic characteristics measured by the RVA. The strength of gels may be affected by subtle differences in starch structure that influence retrogradation, but have only limited effect on starch pasting properties.

Modification of pasting properties of wheat starch by cyclodextrin glycosyltransferase

AbstractThe effect of cyclodextrin glycosyltransferase (CGTase) on wheat starch functionality was assessed by determining the pasting properties and the dynamic rheology. The addition of CGTase lowered the peak and final viscosity, increased breakdown and markedly decreased the total setback. The influence of CGTase on the ability of starch to form complex with lipids was explored in the presence of fatty acids (stearic and lauric) and an emulsifier (diacetyl tartaric acid ester of monoglyceride, DATEM). Further information about the effect of CGTase on the pasting properties of wheat starch was obtained by analysing the first derivative of the viscograph curves. The cyclodextrins formed in the starch as a result of the cyclization activity of the CGTase were quantified and it was observed that α‐cyclodextrin occurred in the highest concentration followed by β‐ and γ‐cyclodextrins. The starch obtained with CGTase after pasting exhibited better emulsifying properties as it contained the cyclodextrins. The CGTase treatment also modified the dynamic rheology of the starch slurry leading to a decrease in the elastic and viscous modulus. Copyright © 2004 Society of Chemical Industry

Differential effects of the null alleles at the three Wx loci on the starch-pasting properties of wheat

The amylose/amylopectin ratio and the pasting properties of wheat starch are important in producing marketable flour products, especially Japanese noodles. To determine if null mutations at the three Wx loci confer differences in starch-pasting viscosity, we analyzed the variation associated with the null mutations in three separate sets of recombinant substitution lines of chromosomes 7A, 4A and 7D produced from crosses between Chinese Spring and three single-chromosome substitution lines carrying the null Wx alleles. Differential effects of null alleles at the three Wx loci on starch-pasting properties were revealed. With respect to chromosome 4A, the effect of the Wx-B1b allele, giving a higher peak and breakdown viscosity, was unambiguous. In addition, a QTL of minor effect was identified near the centromere on the short arm. The presence or absence of the Wx-A1 protein gave some variation in peak and breakdown viscosity, but the effects of Wx-Alb were much smaller than those of the Wx-Blb allele. Associated effects of the Wx-D1 locus were detected for the breakdown viscosity as the null Wx-D1b allele produced a higher viscosity than the wild-type Wx-D1a. While negative correlations between amylose content and breakdown viscosity were common in the three populations, the null mutations at the Wx loci produced some variation independent of amylose content. The genetic variation detected for breakdown viscosity was more evident than that for peak viscosity in all three recombinant populations.

Effect of beta-cyclodextrin on pasting properties of wheat starch.

Changes of viscosity characteristics of genetically diverse hexaploid wheat starches during pasting in water, 1% NaCl solution, or at pH 4 or pH 10 were studied using a Rapid Visco-Analyzer. Peak viscosity (PV), hot paste viscosity (HPV) and cool paste viscosity (CPV) of all the wheat starches was little affected in pH 4 and pH 10 treatments. In 1% NaCl, all starches showed substantial increases in all three parameters relative to pasting in water. The use of 1% beta-cyclodextrin (beta-CD) (cycloheptaamylose) solution increased PV of high-swelling starches, but generally slightly decreased that of low swelling starches in all treatment conditions. HPV was always reduced by addition of 1% beta-CD, but CPV was increased in most treatments for Anza and Yecora Rojo (low swelling), but decreased for Klasic (high swelling). Bacterial alpha-amylase was added to starch or flour. The effect of beta-CD was shown to be independent of alpha-amylase inhibition in wheat starch, but beta-CD strongly inhibited alpha-amylase in wheat flour.