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1. Quality attributes of parboiled rice prepared with a parboiling process using a rotating sieve system

Author:
Srisang, Naruebodee; Chungcharoen, Thatchapol
Source:
Journal of cereal science 2019 v.85 pp. 286-294
ISSN:
0733-5210
Subject:
gelatinization,   etc   ; color; grain yield; parboiling; rice; starch;     Show all 6 Subjects
Abstract:
... The aim of this study is to apply a rotating sieve system to the parboiling process for parboiled rice production. The parboiling time and rotation speed were the main production factors affecting the quality attributes of the parboiled rice, including the degree of starch gelatinization (DG), fissure percentage, head rice yield (HRY), white belly, and color. The results showed that the parboiling ...
DOI:
10.1016/j.jcs.2018.12.020

2. Recent Trends in the Fabrication of Starch Nanofibers: Electrospinning and Non-electrospinning Routes and Their Applications in Biotechnology

Author:
Ashraf, Roqia; Sofi, Hasham S.; Malik, Aijaz; Beigh, Mushtaq A.; Hamid, Rabia; Sheikh, Faheem A.
Source:
Applied biochemistry and biotechnology 2019 v.187 no.1 pp. 47-74
ISSN:
0273-2289
Subject:
gelatinization,   etc   ; biodegradability; biopolymers; biotechnology; nanofibers; retrogradation; starch;     Show all 7 Subjects
Abstract:
... Electrospinning a versatile and the most preferred technique for the fabrication of nanofibers has revolutionized by opening unlimited avenues in biomedical fields. Presently, the simultaneous functionalization and/or post-modification of as-spun nanofibers with biomolecules has been explored, to serve the distinct goals in the aforementioned field. Starch is one of the most abundant biopolymers o ...
DOI:
10.1007/s12010-018-2797-0

3. Effect of ultra-high pressure on quality characteristics of parboiled rice

Author:
Xu, Xiaonan; Yan, Weilong; Yang, Zhikai; Wang, Xiaona; Xiao, Yu; Du, Xianfeng
Source:
Journal of cereal science 2019 v.87 pp. 117-123
ISSN:
0733-5210
Subject:
gelatinization; gelatinization temperature,   etc   ; color; parboiling; rice; rice flour; scanning electron microscopy; soaking; starch; steaming; viscosity;     Show all 11 Subjects
Abstract:
... Quality characteristics of parboiled rice pre-treated by ultra-high pressures (UHP, 100–600 MPa) were investigated in this study. The LF-NMR results and morphologies of parboiled rice grain showed that UHP treatment promoted uniform distribution of water in rice grain and effectively eliminated “white-core” grain. The total colour difference (ΔE*) increased with increasing treatment pressures. DSC ...
DOI:
10.1016/j.jcs.2019.03.014

4. A new characterization methodology for starch gelatinization

Author:
Wu, Wei; Tao, Jinxuan; Zhu, Peitao; Liu, Hongsheng; Du, Qiliang; Xiao, Jie; Zhang, Wutong; Zhang, Shaobo
Source:
International journal of biological macromolecules 2019 v.125 pp. 1140-1146
ISSN:
0141-8130
Subject:
gelatinization,   etc   ; computer vision; neural networks; process control; starch; temperature; uncertainty;     Show all 7 Subjects
Abstract:
... A gelatinization degree control system, with a combination of Artificial Neural Networks (ANNs) and computer vision, was successfully developed. An intelligent measurement framework was purposely designed to achieve a precise investigation on phase transition and morphology change of starch in real time, as well as a process control during gelatinization. Base on a variation of birefringence numbe ...
DOI:
10.1016/j.ijbiomac.2018.12.180

5. The mechanism of salt effects on starch gelatinization from a statistical thermodynamic perspective

Author:
Nicol, Thomas W.J.; Isobe, Noriyuki; Clark, James H.; Matubayasi, Nobuyuki; Shimizu, Seishi
Source:
Food hydrocolloids 2019 v.87 pp. 593-601
ISSN:
0268-005X
Subject:
gelatinization,   etc   ; hydrocolloids; polymers; salt concentration; salts; starch granules; temperature; thermodynamics;     Show all 8 Subjects
Abstract:
... Understanding the gelatinization of starch requires a theoretical framework that can extract microscopic information from the literature's abundant experimental data in a quantitative manner. Recent developments in statistical thermodynamics have been adapted here to extract the starch-water and starch-salt affinity changes that occur during gelatinization, in a manner beyond the capabilities of t ...
DOI:
10.1016/j.foodhyd.2018.08.042

6. Molecular, crystal and physicochemical properties of granular waxy corn starch after repeated freeze-thaw cycles at different freezing temperatures

Author:
Liu, Yu; Gao, Jinmei; Wu, Hao; Gou, Min; Jing, Luzhen; Zhao, Kun; Zhang, Bo; Zhang, Guoquan; Li, Wenhao
Source:
International journal of biological macromolecules 2019 v.133 pp. 346-353
ISSN:
0141-8130
Subject:
gelatinization; gelatinization temperature,   etc   ; corn starch; crystal structure; enthalpy; foods; freeze-thaw cycles; frost; manufacturing; molecular weight; starch granules; waxy corn;     Show all 12 Subjects
Abstract:
... The study was undertaken to reveal the effects of freeze-thaw cycles at different freeze temperature (−20 °C, −40 °C and −80 °C) and the number of freeze-thaw cycles (3, 6, 12, 18, 24 times) on physicochemical and structural properties of waxy corn starch. The number of pores on the surface of starch granules increased, but there was no significant (P < 0.05) effect on molecular weight, transparen ...
DOI:
10.1016/j.ijbiomac.2019.04.111

7. Effect of milling methods on the properties of rice flour and gluten-free rice bread

Author:
Wu, Tong; Wang, Lili; Li, Yan; Qian, Haifeng; Liu, Liya; Tong, Litao; Zhou, Xianrong; Wang, Li; Zhou, Sumei
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.108 pp. 137-144
ISSN:
0023-6438
Subject:
gelatinization; gelatinization temperature,   etc   ; absorption; breads; deformation; enthalpy; gel strength; gluten-free foods; hardness; rice; rice flour; starch granules; wet milling;     Show all 13 Subjects
Abstract:
... The properties of rice flour are very important for making gluten-free rice bread. In this study, rice flour was prepared using different milling methods (wet-milling, cyclone-milling and ultrafine-milling) to investigate their effect on the properties of gluten-free rice bread. The milling method was found to significantly affect the damaged starch content, state of the starch granule, gelatiniza ...
DOI:
10.1016/j.lwt.2019.03.050

8. Effects of amino acids on gelatinization, pasting and rheological properties of modified potato starches

Author:
Gałkowska, Dorota; Juszczak, Lesław
Source:
Food hydrocolloids 2019 v.92 pp. 143-154
ISSN:
0268-005X
Subject:
gelatinization; gelatinization temperature,   etc   ; compliance; cysteine; enthalpy; gels; glutamic acid; hydrocolloids; lysine; modified starch; pasting properties; phosphates; viscosity;     Show all 13 Subjects
Abstract:
... The effects of amino acids – cysteine (Cys), glutamic acid (Glu) and lysine (Lys) – on gelatinization, pasting and rheological properties of chemically modified starches including distarch phosphate (E 1412), acetylated distarch phosphate (E 1414) and acetylated distarch adipate (E 1422) were studied. The amino acids were added at 0.2 mol/kg of the starch dry weight. Glu contributed to an increase ...
DOI:
10.1016/j.foodhyd.2019.01.063

9. Effect of twin‐screw extrusion on gelatinization characteristics of oat powder

Author:
Wang, Jianming; Xia, Shuang; Wang, Bingyi; Ali, Fatma; Li, Xueqi
Source:
Journal of food process engineering 2019 v.42 no.3 pp. e13014
ISSN:
0145-8876
Subject:
gelatinization; gelatinization temperature,   etc   ; digestibility; extrusion; in vitro digestion; microstructure; oats; ripening; texture; viscosity; water content; water solubility; water uptake;     Show all 13 Subjects
Abstract:
... The effect of extrusion treatments on oat gelatinization, microstructure, and macroproperties were important during twin‐screw extrusion. In this work, single factor and orthogonal experiments were conducted to evaluate gelatinization degree, expansion ratio, water solubility index, and water absorption index of oat powder before and after extrusion. Results indicated that the optimum gelatinizati ...
DOI:
10.1111/jfpe.13014

10. Temperature thresholds and time-temperature dependence of gelatinization for heat-moisture treated corn starch

Author:
Xing, Jun-jie; Li, Dong; Wang, Li-jun; Adhikari, Benu
Source:
Journal of food engineering 2018 v.217 pp. 43-49
ISSN:
0260-8774
Subject:
gelatinization,   etc   ; corn starch; starch; temperature; viscosity;     Show all 5 Subjects
Abstract:
... The time and temperature dependence at different stages of starch gelatinization has been poorly understood. In order to fill this gap in knowledge, we employed heat-moisture treated corn starch and developed a novel gradient gelatinization method with short (5 min) and long (20 and 30 min) isothermal holding within 64–95 °C to determine the relevant temperature thresholds. The increase in viscosi ...
DOI:
10.1016/j.jfoodeng.2017.08.019

11. A study of cracks in dry cereal products

Author:
Bailhache, Chloé; Pontoire, Bruno; Ribourg, Lucie; Jonchère, Camille; Queveau, Delphine; Irle, Mark; Thieffry, Ellen; Le-Bail, Alain; Le-Bail, Patricia
Source:
Food hydrocolloids 2019 v.94 pp. 528-536
ISSN:
0268-005X
Subject:
gelatinization; gelatinization temperature,   etc   ; X-ray diffraction; crackers; dough; enthalpy; hydrocolloids; ingredients; models; scanning electron microscopy; starch; sugars; water content; wheat flour;     Show all 14 Subjects
Abstract:
... This paper is a study of checking and breakage of dry cereal products like crackers. The products studied were produced on an industrial line; almost no cracks were observed for Plain crackers (PCs), whereas 100% of the crackers with topping (CTs) exhibited cracks. Environmental SEM images suggested that miniature cracks initiated around the piercing holes of the crackers and then extended during ...
DOI:
10.1016/j.foodhyd.2019.03.033

12. The effects of field pre-harvest sprouting on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch

Author:
Zhu, Dawei; Qian, Zihui; Wei, Haiyan; Guo, Baowei; Xu, Ke; Dai, Qigen; Zhang, Hongcheng; Huo, Zhongyang
Source:
Food chemistry 2019 v.278 pp. 10-16
ISSN:
0308-8146
Subject:
gelatinization; gelatinization temperature,   etc   ; Oryza sativa; amylose; carbohydrate structure; crystal structure; enthalpy; processing quality; protein content; rice; solubility; sprouting; starch granules; swelling (materials); vivipary (plants);     Show all 15 Subjects
Abstract:
... This study investigates the effects of field pre-harvest sprouting (PHS) on the morphological structure and physicochemical properties of starches from four rice varieties during the rice harvesting period. The results of the study showed that PHS significantly affected the grain characteristics, starch structure, and physicochemical properties of the four rice varieties. Moreover, PHS led to a si ...
DOI:
10.1016/j.foodchem.2018.11.017

13. Thermodynamic properties of barley hydration process and its thermostability

Author:
Borsato, Viviani M.; Jorge, Luiz M. M.; Mathias, Alvaro L.; Jorge, Regina M. M.
Source:
Journal of food process engineering 2019 v.42 no.2 pp. e12964
ISSN:
0145-8876
Subject:
gelatinization; gelatinization temperature,   etc   ; absorption; barley; brewing; cultivars; energy; industry; malt; mass transfer; mathematical models; peeling; prediction; starch granules; thermal degradation; thermal stability; winter;     Show all 17 Subjects
Abstract:
... Barley is a winter cereal grain used mainly in brewing malt production and is ranked among the top five cereal grains produced in the world. The objective of this study was to evaluate isothermal hydration at different temperatures (30, 35, 40 °C) and obtain the thermodynamic properties, as well as characterize the thermostability of the Scarlet cultivar and evaluate the starch gelatinization temp ...
DOI:
10.1111/jfpe.12964

14. Effect of the addition of potassium and magnesium ions on the thermal, pasting, and functional properties of plantain starch (Musa paradisiaca)

Author:
Mutis González, Nathalia; Pineda Gómez, Posidia; Rodríguez García, Mario Enrique
Source:
International journal of biological macromolecules 2019 v.124 pp. 41-49
ISSN:
0141-8130
Subject:
gelatinization; gelatinization temperature,   etc   ; Musa paradisiaca; biopolymers; crystallization; industry; infrared spectroscopy; ions; magnesium; molecular weight; pasting properties; potassium; potassium chloride; solubility; starch; swelling (materials); thermal degradation; thermogravimetry; viscosity;     Show all 19 Subjects
Abstract:
... Starch is a biopolymer widely used in the industry; however, rarely used in its native form, making necessary its modification. This work studied the effect of the inclusion of potassium and magnesium ions on the physicochemical properties of plantain starch. Ionic solutions were prepared at five concentrations between 0.0 and 0.3 M. The gelatinization, thermal degradation, viscosity, swelling pow ...
DOI:
10.1016/j.ijbiomac.2018.11.051

15. Quality Parameters of Masa and Tortillas Produced from Blue Maize (Zea mays sp. mays) Landraces

Author:
Chimimba, Justin; Pratt, Richard; Cuellar, Maria; Delgado, Efren
Source:
Journal of food science 2019 v.84 no.2 pp. 213-223
ISSN:
0022-1147
Subject:
gelatinization; gelatinization temperature,   etc   ; Zea mays; color; cooking; corn; denaturation; endosperm; enthalpy; extensibility; flour; functional properties; hardness; landraces; loss modulus; masa; nixtamalization; seeds; starch; storage modulus; tortillas; traditional foods;     Show all 22 Subjects
Abstract:
... There is increasing interest in the production of landrace blue maize varieties for the production of traditional foods and for specialty (noncommodity) products. Most varieties have soft (floury) endosperm and their suitability for thermo‐alkaline processing is not known. We examined the physical and functional properties of eight floury varieties with those of three dent and one flint variety fo ...
DOI:
10.1111/1750-3841.14442

16. Fortified Rice Starches: The Role of Hydrothermal Treatments in Zinc Entrapment

Author:
Henning, Fernanda Gabriela; Schnitzler, Egon; Demiate, Ivo Mottin; Lacerda, Luiz Gustavo; Ito, Vivian Cristina; Malucelli, Lucca Centa; da Silva Carvalho Filho, Marco Aurélio
Source:
DieStärke = 2019 v.71 no.1-2 pp. e1800130
ISSN:
0038-9056
Subject:
gelatinization; gelatinization temperature,   etc   ; X-radiation; annealing; cations; crystal structure; enthalpy; granules; hot water treatment; modified starch; pasting properties; rice starch; thermal stability; viscosity; zinc;     Show all 15 Subjects
Abstract:
... This study investigates the potential for zinc fortification of native, heat‐moisture treatment (HMT), and annealing (ANN), modified rice starches, using neutral extracted rice starch as precursor. The zinc content, micrographs, X‐ray crystallinity, pasting, and thermal properties are evaluated. The fortified rice starch increases crystallinity, thermal stability, and gelatinization enthalpy, as w ...
DOI:
10.1002/star.201800130

17. Impact of cooking conditions on the properties of rice: Combined temperature and cooking time

Author:
He, Meng; Qiu, Chen; Liao, Zhanghua; Sui, Zhongquan; Corke, Harold
Source:
International journal of biological macromolecules 2018 v.117 pp. 87-94
ISSN:
0141-8130
Subject:
gelatinization; gelatinization temperature,   etc   ; amylose; cooking; enthalpy; glutinous rice; in vitro digestibility; leaching; pasting properties; resistant starch;     Show all 10 Subjects
Abstract:
... Changes in the properties of cooked rice under various cooking conditions were investigated. Waxy, low-, and high-amylose rice were subjected to treatment with different cooking temperatures (50, 70, 90 °C) for different cooking times (15, 30, 45 min). The results showed that cooking greatly increased the swelling behavior of waxy rice but decreased the swelling behavior and amylose leaching of lo ...
DOI:
10.1016/j.ijbiomac.2018.05.139

18. Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch

Author:
Zhang, Yanjun; Li, Bo; Zhang, Yutong; Xu, Fei; Zhu, Kexue; Li, Shize; Tan, Lehe; Wu, Gang; Dong, Wenjiang
Source:
Food chemistry 2019 v.289 pp. 152-159
ISSN:
0308-8146
Subject:
gelatinization,   etc   ; absorbance; amylopectin; amylose; enthalpy; freeze-thaw cycles; jackfruits; microstructure; pasting properties; polymerization; temperature; viscosity;     Show all 12 Subjects
Abstract:
... Five gelatinized jackfruit starches (GJFSS: M1′, M5′, M6′, M11′, and BD′) were prepared using amylose mixed with five types of amylopectin. M1′ had the lowest degree of polymerization while BD′ had the highest. The five GJFSS samples showed significant variations in microstructures, varying from a compact structure (M1′) to a loose structure (BD′). The freeze-thaw stability was consistent with res ...
DOI:
10.1016/j.foodchem.2019.03.033

19. Effect of CaCl2 pre-treatment on the succinylation of potato starch

Author:
Wang, Jinwei; Ren, Fei; Huang, Hongjie; Wang, Yanhua; Copeland, Les; Wang, Shuo; Wang, Shujun
Source:
Food chemistry 2019 v.288 pp. 291-296
ISSN:
0308-8146
Subject:
gelatinization temperature,   etc   ; anhydrides; calcium chloride; crystal structure; emulsifying properties; enthalpy; potato starch; starch; swelling (materials); viscosity;     Show all 10 Subjects
Abstract:
... Potato starch was pre-treated with CaCl2 solutions prior to modification with octenyl succinic anhydride (OSA). Starch pre-treated with 1.0 M CaCl2 showed higher degree of substitution (DS) and reaction efficiency (RE) on OSA modification, whereas pre-treatment with CaCl2 solutions at 0.05 M, 0.1 M and 0.5 M had no effect on DS and RE. CaCl2 pre-treatment decreased the swelling power, paste clarit ...
DOI:
10.1016/j.foodchem.2019.03.018

20. Network structure and gelation mechanism of kappa and iota carrageenan elucidated by multiple particle tracking

Author:
Geonzon, Lester C.; Bacabac, Rommel G.; Matsukawa, Shingo
Source:
Food hydrocolloids 2019 v.92 pp. 173-180
ISSN:
0268-005X
Subject:
gelatinization temperature,   etc   ; cooling; gelation; gels; hydrocolloids; iota-carrageenan; kappa carrageenan; rheology;     Show all 8 Subjects
Abstract:
... Network structure and gelation mechanism of kappa carrageenan (KC) and iota carrageenan (IC) were investigated using multiple particle tracking. Based on bulk rheology measurements, KC gels exhibit characteristics of a hard and brittle gel, whereas IC gels form a soft and so-called “weak-gel”. Particle tracking revealed the differences in the local physical properties of the two gel systems, which ...
DOI:
10.1016/j.foodhyd.2019.01.062