Retrogradation Of Potato Starch Research Articles

Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage

Artemisia is widely distributed in desert areas northern China. Its seeds are rich in water-insoluble gelatin Artemisia sphaerocephala Krasch gum (ASKG) and frequently utilized for various types of pasta making. This study aims at wider utilization of the ASKG in food industry and to improve the gel properties of the myofibrillar protein-based food system containing starch. Firstly, the influence of ASKG on pasting and retrogradation of potato starch (PS) was discussed. Also, the rheological properties, emulsification properties, microstructure, protein conformation, and textural properties of sheep meat myofibrillar protein (SMP)/ASKG and SMP-potato starch (PS)/ASKG composites were investigated. Besides, the sensory quality and texture of cooked sheep sausage were evaluated to explore the application of ASKG in real complex food system. The stronger hydrophobic interaction of protein and H-bonding formed between components, which may be attributed to transition of α-helix to β-conformation of the protein. The ASKG additive promoted the formation of a more compact and uniform gel network of composites, leading an increase of the water holding capacity (WHC), gel strength and springiness and emulsion stability of SMP composites. The SMP-PS/ASKG-0.5% composites kept the highest WHC about 66.5%, gel strength about 70.57 g, springiness about 0.73 g. Furthermore, ASKG has a retardation effect on the retrogradation of PS. ASKG could delay the water loss and the increase of hardness of sausage during five-day storage, suggesting a visible satisfactory capability of the ASKG to improve the gel texture and storage quality of cooked sheep sausage.

Effects of Three Types of Polymeric Proanthocyanidins on Physicochemical and In Vitro Digestive Properties of Potato Starch.

The effects of three types of polymeric proanthocyanidins (PPC) with different degrees of polymerization (DP), namely PPC1 (DP = 6.39 ± 0.13), PPC2 (DP = 8.21 ± 0.76), and PPC3 (DP = 9.92 ± 0.21), on the physicochemical characteristics and in vitro starch digestibility of potato starch were studied. PPC addition (5%, w/w) increased the gelatinization temperature and decreased some viscosity indices of potato starch, including the peak, trough, breakdown, and setback viscosities. Starch-PPC pastes showed reduced thixotropy and improved stability and gelling properties compared to starch paste. The three types of proanthocyanidins all showed evident inhibitory effects on the digestion and retrogradation of potato starch, including short-term and long-term retrogradation. Among the three, PPC with a lower DP had stronger effects on the starch short-term retrogradation and gelling performance, whereas larger PPC molecules exhibited a greater impact on starch recrystallization and digestive characteristics. The research consequences were conducive to explore the application of functional PPC in starch-based food processing.

Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches

Background and objectivesThe inherent properties of native starches are undesirable for the industrial applications because of the high tendency of retrogradation. Tuber starches are widely used in starchy foods. However, the gelatinization and retrogradation properties of tuber starches are not much known. This study mainly investigated the gelatinization and retrogradation properties of two tuber starches, potato starch (PS) and sweet potato starch (SPS), with or without the addition of sodium alginate (AG), using rapid visco analyzer, texture analyzer, differential scanning calorimeter, dynamic rheometer, and X‐ray diffractometer. The AG‐starch mixture gel was stored at 4°C for 1–21 days.FindingsThe results showed that the addition of AG increased the gelatinization temperature of the two tuber starches, suggesting the gelatinization process was delayed by the addition of AG. The addition of AG obviously decreased the setback (SB) value, while increased the tanδ values of the two tuber starches. This suggested that addition of AG could retard the short‐term retrogradation of starch. AG also significantly reduced the gel firmness, retrogradation ratio, and relative crystallinity of the two tuber starch gels during storage, indicating that the long‐term retrogradation was retarded with the addition of AG. Meanwhile, the retrograded starch with or without the addition of AG showed B‐type crystallinity pattern. Although PS contains phosphate groups, AG exerted a similar effect on the retrogradation of PS and SPS.ConclusionsResults suggest that the addition of AG could retard the retrogradation and delay the gelatinization process of the two tuber starches.Significance and noveltyThis result can provide available information about the interactions between negative polysaccharide and negative/neutral starch, which also can provide an effective method to retard the starch retrogradation.

High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro

A combined approach of high pressure processing (HHP) along with retrogradation was used to treat potato starch samples in order to influence their functional properties and kinetics of glucose release during gastro-small intestinal digestion in vitro. Native potato starch was treated at two levels of high hydrostatic pressure (400 MPa and 600 Mpa) and number of cycles (3 and 6) for 10 min and then subjected to retrogradation at 4 °C for 7 days. The granular starch samples treated at 400 MPa for 6 cycles showed higher peak and breakdown viscosities whereas peak time and final viscosity for the same samples treated for 3 cycles followed by retrogradation were higher than the native control sample. HHP in combination with retrogradation promoted an increase in the relative crystallinity whereas reduction in To and Tp was observed with an increase in the number of cycles at 400 MPa. The use of 3 cycles of 600 MPa led to significant changes in morphology of the granules, causing light eruptions on the surface of most granules, abrasions and major disruptions in some granules. After applying 6 cycles at 400 Mpa, a significant reduction was observed in starch hydrolysis (during gastro-small intestinal digestion in vitro) of the HHP-retrograded sample throughout the small intestinal phase, with a final reduction of 10–15% compared to the native and pressure-treated only sample.

Effects of salts on the freeze-thaw stability, gel strength and rheological properties of potato starch.

The objective of this study was to evaluate the effects of different salts (NaF, NaCl, NaBr, NaI, K2SO4, KCl, KNO3, KSCN, LiCl) on freeze-thaw stability, gel strength and rheological properties of potato starch. Addition of the structure-making (salting-out) ions, such as F- and SO42-, decreased freeze-thaw stability and increased gel strength, maximal storage modulus (G') and maximal loss modulus (G″) of potato starch, due to a stronger three-dimensional network by promoting the starch retrogradation and inhibiting starch gelatinization. Shear stress versus shear rate of all samples at 25°C was well fitted to the simple power-law model with high determination coefficients (R2=0.9863-0.9990). Flow behavior index (n), consistency index (K) and apparent viscosities increased with adding salting-out ions. However, the structure-breaking (salting-in) ions had reverse effects on freeze-thaw stability, gel strength and rheological characteristics of potato starch. The addition of structure-breaking ions, such as Br-, NO3-, I-, SCN-, Na+ and Li+, decreased gel strength, G' and G″ values and increased freeze-thaw stability. Salts could significantly influence on the retrogradation of potato starch, generally following the ion order: F->SO42->Cl->Br->NO3->I->SCN- for anions and K+>Na+>Li+ for cations, consistent with the Hofmeister series.

Development of Par-Fried FrozenSamosasand Evaluation of Its Post-Storage Finish Frying and Sensory Quality

In this study, par-frying technology and frozen storage (−18C to −22C) were amalgamated to extend the shelf life of samosas from the conventional 3–4 days to 90 days with retention of its quality characteristics. Temperature time profile studies were performed on optimized par-fried and finish fried samosa. Microscopic analysis revealed the oil distribution to be greater in crust than at the centre of samosa. Shelf-life studies of par-fried samosas for 90 days revealed that oxidation of fat during frozen storage was very low with peroxide value (PV) of 3.97 ± 0.06 meq O2/kg sample, free fatty acid (FFA) of 0.72 ± 0.04% and thiobarbituric acid (TBA) value of 0.91 ± 0.52 mg MAL/kg sample. Differential scanning calorimetry (DSC) indicated retrogradation of potato starch during storage. After 90 days of frozen storage, samosas showed low microbiological count (≤20 CFU/g) and after finish frying showed good sensory acceptability. Practical Applications Ever increasing demand for traditional Indian cuisines, the perishable nature of many of such foods coupled with convenience to overcome the cumbersome nature of the preparations involved were the motivating factors for undertaking this work on par-fried “samosa,” a deep-fat fried triangular product based on refined wheat flour with potato stuffing. These findings will help small scale manufacturers to par-fry samosas on-site for domestic and/or export market.

Multifunctionalities of Oleyl-Branched Oligosaccharide Phosphate from Potato Starch with a High Phosphate Content

Branched oligosaccharide phosphate (BOS-P) and oleyl BOS-P (OA-BOS-P) were prepared from potato starch with a high phosphate content by limited amylolysis with α-amylase and exhaustive digestion with glucoamylase and oleylation of BOS-P through a lipase-catalyzed solid-phase synthesis. The multifunctional properties of OA-BOS-P were evaluated in terms of surface tension, emulsifying ability, Ca(2+)-binding ability, and ability to control the gelatinization and retrogradation of potato starch. OA-BOS-P exhibited better emulsifying ability than BOS-P and Ca(2+)-binding ability similar to that of BOS-P. OA-BOS-P elevated the gelatinization temperature and reduced viscosity more than BOS-P. OA-BOS-P also reduced retrogradation as indicated by the reduction in the setback viscosity, turbidity, development of the ordered structure and crystalline structure, and digestibility, whereas BOS-P elevated the setback and turbidness, despite reducing the development of the crystalline structure, except for development of the ordered structure, similar to that of the control. These results show that OA-BOS-P could be a useful material with novel emulsifying, Ca(2+)-binding, and starchy food-controlling properties.

Functional Properties and Retrogradation of Heat‐Moisture Treated Wheat and Potato Starches in the Presence of Hydroxypropyl β‐cyclodextrin

AbstractSome functional and retrogradation properties of native and heat‐moisture treated potato and wheat starches were examined in the presence of hydroxypropyl β‐cyclodextrin (HPβ‐CD). HPβ‐CD increased swelling factor, amylose leaching, and solubility of both native and heat‐moisture treated wheat starches but it had less impact on corresponding potato starches. Gelatinization enthalpy of native wheat starch was decreased in the presence of HPβ‐CD but was increased in potato starch with increasing concentration. Reduction of amylose‐lipid complex endotherm in both native and heat‐moisture treated wheat starch was observed in the presence of HPβ‐CD. Heat‐moisture treatment did not change the transition parameters of amylose‐lipid complex showing its resistance to hydrothermal treatment. HPβ‐CD greatly decreased the pasting temperature of wheat starch. Cold paste viscosity of both native and heat‐moisture treated wheat starch was increased by HPβ‐CD to a greater extent than corresponding potato starch. Amylopectin retrogradation of all the starches was unaffected in the presence of HPβ‐CD but heat‐moisture treatment slightly decreased retrogradation of potato starch. These results suggest that HPβ‐CD can disrupt the amylose‐lipid complex within the starch granule in both native and heat‐moisture treated wheat starch but has no influence on amylopectin retrogradation. However, greatly increased wheat starch setback with HPβ‐CD indicates its greater effect on wheat starch amylose retrogradation.

Effects of Phosphorus Contents on the Gelatinization and Retrogradation of Potato Starch

Effects of phosphorus content (510 to 987 ppm) on the gelatinization and retrogradation of 6 potato cultivars (Benimaru, Hokkaikogane, Irish Cobbler, Konafubuki, Sakurafubuki, and Touya) were studied. Pasting properties were analyzed by RVA, thermal properties by DSC, and mechanical properties of the starch gels by TA. Phosphorus was positively correlated with swelling power (r= 0.84) and negatively correlated with solubility (r= 0.83). Phosphorus content showed significant effect on certain pasting properties of potato starch such as peak viscosity, breakdown, and setback. Phosphorus content showed a significant positive correlation with peak viscosity (r= 0.95) and breakdown (r= 0.90). Increasing concentration of phosphorus tends to decrease the setback. Phosphorus content had no influence on thermal properties and mechanical properties of potato starch gel.

Starch-.EPSILON.-poly(L-lysine)-fatty Acylated Saccharide and .EPSILON.-Poly(L-lysine)-fatty Acylated Saccharide Conjugates Exhibit Emulsifying Ability, Antibacterial Activity and Controlling Ability of Thermal Behavior of Potato Starch

Acid-treated potato starch (ATS), e-poly(L-lysine) (PL) and glucose/fructose stearic acid monoester (GE/FE) were conjugated by the Maillard reaction to prepare ATS-PL-GE/FE and PL-GE/FE conjugates having molar ratios of ATS:PL:GE/FE=2.2:1.0:1.2 and 1.9:1.0:0.86, and PL:GE/FE=1.0:3.3. These conjugates exhibited an excellent emulsifying ability tolerant of acidic pH and NaCl, and had antibacterial activity comparable to that of free PL against Staphylococcus aureus and Candida utilis, although somewhat less activity against Escherichia coli than that of free PL. The conjugates contributed to a specific control of the gelatinization and retrogradation of potato starch, appearing to markedly reduce the viscosity of the paste, and to augment the absorbance of the retrograded paste. The conjugates resulted in little change in the degree of gelatinization during retrogradation, and the ATS-PL-GE/FE conjugate increased the reconstructed crystalline content, while the PL-GE/FE conjugate reduced it.

LITERATURE ABSTRACTS

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Retrogradation of Potato Starch as Studied by Fourier Transform Infrared Spectroscopy

AbstractRetrogradation kinetics for a potato starch‐water system (10% w/w gel) was monitored by Fourier Transform Infrared spectroscopy and compared with waxy maize starch. The spectra showed the C‐C and C‐O stretching region (1300‐800 cm−1) to be sensitive to the retrogradation process. A multi‐stage process was observed during the retrogradation of potato starch and characterized as the formation of short‐ and long‐range order. The first stage was characterized as the formation of helices and the fast formation of crystalline amylose regions. The second stage was described as the induction time for amylopectin helix aggregation. Stage three was described as the helix‐helix aggregation and the crystallization of amylopectin. The overall‐first order calculated rate constant of potato starch was (9.6±1.4) 10− 3h−1. The calculated rate constant were in agreement with the known difference in retrogradation kinetics of waxy maize and potato starch. The effects were explained by the differences in retrogradation rate of amylopectin and amylose. Potato starch consists of amylose as well as amylopectin. Whereas amylose crystallization occurs within a few hours, amylopectin crystallization is slow and takes a few weeks.