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1. Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content

Author:
Xu, Jinchuan; Blennow, Andreas; Li, Xiaoxi; Chen, Ling; Liu, Xingxun
Source:
Carbohydrate polymers 2020 v.229 pp. 115481
ISSN:
0144-8617
Subject:
gelatinization,   etc   ; amylose; heat; starch granules; temperature;     Show all 5 Subjects
Abstract:
... Structural dynamics of starch granules selected for different amylose content and crystalline type were analysed in excess water upon heating observed in-situ using SAXS and WAXS. The results showed that NMS and MBS exhibited higher degree of lamellar order than HAM. The peak width at half-maximum (FWHM) of HAM and NMS increased with temperature, demonstrating a gradual radial swelling of the lame ...
DOI:
10.1016/j.carbpol.2019.115481

2. Starch digestion in intact pulse cotyledon cells depends on the extent of thermal treatment

Author:
Li, Ping; Dhital, Sushil; Fu, Xiong; Huang, Qiang; Liu, Rui; Zhang, Bin; He, Xiaowei
Source:
Food chemistry 2020 v.315 pp. 126268
ISSN:
0308-8146
Subject:
gelatinization; gelatinization temperature,   etc   ; cell walls; cotyledons; crystal structure; digestibility; enzymes; hot water treatment; starch;     Show all 9 Subjects
Abstract:
... Starch digestion in pulse cellular matrices is primarily determined by the hindrance of cell walls limiting enzyme diffusion as well as the retention of starch granular structure. However, the effect of hydrothermal treatment on structure and digestion properties of entrapped pulse starches is not fully elucidated. In present study, we reported the variations in structure and enzyme susceptibility ...
DOI:
10.1016/j.foodchem.2020.126268

3. Fabrication, formation mechanism, and thermal degradation process of AM/AMPS/NVP terpolymeric microspheres with different microstructures

Author:
Wang, Haoyi; Lin, Meiqin; Zhao, Qian; Xu, Chengcui; Dong, Zhaoxia; Yang, Zihao; Zhang, Juan
Source:
Colloids and surfaces 2020 v.589 pp. 124401
ISSN:
0927-7757
Subject:
gelatinization,   etc   ; droplets; energy; microparticles; microstructure; nanoparticles; polymerization; temperature; thermal degradation;     Show all 9 Subjects
Abstract:
... Terpolymeric AM/AMPS/NVP microspheres were fabricated using inverse suspension polymerization. Microstructure modulation of the microspheres was controlled by the initial amount of crosslinker. To further reveal the formation mechanism and optimize the design of terpolymeric microspheres, the formation and thermal degradation processes of the terpolymeric microspheres with different microstructure ...
DOI:
10.1016/j.colsurfa.2019.124401

4. Exploring the mechanism of pullulan delay potato starch long-term retrogradation from the viewpoint of amylopectin chain motion

Author:
Liu, Lipeng; Yang, Mengnan; Xu, Jin; Fan, Xuerong; Gao, Weidong; Wang, Qiang; Wang, Ping; Xu, Bo; Yuan, Jiugang; Yu, Yuanyuan
Source:
International journal of biological macromolecules 2020 v.145 pp. 84-91
ISSN:
0141-8130
Subject:
gelatinization,   etc   ; amylopectin; crosslinking; potato starch; pullulan; retrogradation; shrinkage;     Show all 7 Subjects
Abstract:
... Starch retrogradation is an inevitable process in the natural state caused by movement of starch chains. Therefore, the objective of this study was to explore the essence of starch long-term retrogradation from the viewpoint of amylopectin chain motion. The radius of gyration (Rg) and form factor (ρ) values of potato starch (PS) and PS with pullulan (PS-PUL) gradually increased during the retrogra ...
DOI:
10.1016/j.ijbiomac.2019.12.160

5. Insights into chain-length distributions of amylopectin and amylose molecules on the gelatinization property of rice starches

Author:
Li, Cheng; Gong, Bo
Source:
International journal of biological macromolecules 2020 v.155 pp. 721-729
ISSN:
0141-8130
Subject:
gelatinization; gelatinization temperature,   etc   ; amylopectin; amylose; chemical structure; cooking; differential scanning calorimetry; endothermy; models; plant breeders; rice; rice starch; starch granules;     Show all 13 Subjects
Abstract:
... Starch gelatinization is an endothermic transition arising during rice cooking, which significantly influences rice eating and cooking quality (ECQ). The nature of starch (especially amylose) fine molecular structures that gives rise to this endotherm is however currently unclear. A modified Gomperz model was developed in this study to fit the differential scanning calorimetry (DSC) thermograms, r ...
DOI:
10.1016/j.ijbiomac.2020.04.006

6. Gelatinized sweet potato starches obtained at different preheating temperatures in a spray dryer

Author:
dos Santos, Thaís Paes Rodrigues; Franco, Célia Maria Landi; Leonel, Magali
Source:
International journal of biological macromolecules 2020 v.149 pp. 1339-1346
ISSN:
0141-8130
Subject:
gelatinization; gelatinization temperature,   etc   ; crystal structure; enthalpy; nonfood industry; spray drying; starch granules; sweet potato starch; sweet potatoes;     Show all 9 Subjects
Abstract:
... Native sweet potato starch was gelatinized at temperatures between 57 and 69 °C and then spray dried, to verify the changes caused by this process. The spray dried starch granules initially swelled with the increase in preheating temperature, displaying a larger diameter, but shrank upon colling. There was an increase in the gelatinization temperature and a decrease in the enthalpy change of the s ...
DOI:
10.1016/j.ijbiomac.2019.11.105

7. Study on crystalline, gelatinization and rheological properties of japonica rice flour as affected by starch fine structure

Author:
Hu, Wen-Xuan; Chen, Jie; Xu, Fei; Chen, Ling; Zhao, Jing-Wen
Source:
International journal of biological macromolecules 2020 v.148 pp. 1232-1241
ISSN:
0141-8130
Subject:
gelatinization; gelatinization temperature,   etc   ; amylopectin; amylose; chemical structure; lipids; loss modulus; pasting properties; rice; rice flour; swelling (materials);     Show all 11 Subjects
Abstract:
... Although many researches have investigated the effects of starch characteristics on its functional properties to evaluate rice quality, few studies were carried out the correlations between starch molecular structure and rice processing properties. In this study, eight varieties of japonica rice with similar content of protein and lipid and less variant content of amylose (12.12–18.19%) were elabo ...
DOI:
10.1016/j.ijbiomac.2019.11.020

8. Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour

Author:
Wang, Lifeng; Zhang, Lei; Wang, Hongling; Ai, Lianzhong; Xiong, Wenfei
Source:
International journal of biological macromolecules 2020 v.146 pp. 524-529
ISSN:
0141-8130
Subject:
gelatinization; gelatinization temperature,   etc   ; crystal structure; gels; hardness; physicochemical properties; protein content; retrogradation; rice flour; starch; viscosity; water distribution;     Show all 12 Subjects
Abstract:
... Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization and retrogradation properties of reconstituted rice flour (RCRF) composed of different protein-starch mass ratios were investigated. It was found that increasing the protein content from 0% to 8% will result in the gelatinization peak viscos ...
DOI:
10.1016/j.ijbiomac.2020.01.048

9. Effects of cold temperature on starch molecular structure and gelatinization of late-maturity alpha-amylase affected wheat

Author:
Neoh, GalexK.S.; Tan, Xiaoyan; Dieters, MarkJ.; Fox, GlenP.; Gilbert, RobertG.
Source:
Journal of cereal science 2020 v.92 pp. 102925
ISSN:
0733-5210
Subject:
gelatinization; gelatinization temperature,   etc   ; alpha-amylase; carbohydrate structure; cold; cold treatment; filling period; isoelectric point; starch; wheat; whole grain flour;     Show all 11 Subjects
Abstract:
... The synthesis of late-maturity alpha-amylase (LMA) occurs when wheat experiences a cold-temperature ‘shock’ during the post-anthesis, grain-filling period. This markedly increases the high isoelectric point (pI) alpha-amylase in wheat grains in susceptible varieties. The affected grain has low Falling Numbers (FN) and is rejected at receival point or downgraded to feed grade, as low FN is associat ...
DOI:
10.1016/j.jcs.2020.102925

10. Quality assessment of Indian rice varieties, evaluation of its relationship with their Glycemic index

Author:
Dutt, Pooja; Hasan, Mojeer; Shaququzzaman, Mohammad; Panda, Bibhu Prasad
Source:
Journal of food measurement & characterization 2019 v.13 no.3 pp. 2389-2397
ISSN:
2193-4126
Subject:
gelatinization; gelatinization temperature,   etc   ; amylose; glycemic index; hardness; parboiling; rice; texture;     Show all 8 Subjects
Abstract:
... The preference for a particular rice quality trait varies regionally, with the shift of choice towards better quality varieties. The qualitative properties namely amylose content, gelatinization temperature, hardness and Glycaemic Index (GI) were studied. Eight rice varieties (Basmati, Non-Basmati, Parboiled) 1121 Mini Sella Mogra (1121 MSM), Mini Sella Mogra (MSM), Noorjahan Basmati (NB), White S ...
DOI:
10.1007/s11694-019-00159-8

11. Effect of hyperbranched poly(trimellitic glyceride) paired with different metal ions on the physicochemical properties of starch

Author:
Zhang, Kairui; Zhu, Puxin; Zhang, Kang; Xu, Changxue; Lin, Yi; Zhou, Mi; Cheng, Fei
Source:
Food chemistry 2020 v.311 pp. 125899
ISSN:
0308-8146
Subject:
gelatinization; gelatinization temperature,   etc   ; Fourier transform infrared spectroscopy; X-ray diffraction; dispersions; freeze drying; gels; hydroxides; mechanical properties; metal ions; neutralization; plasticizers; starch; thermal stability;     Show all 14 Subjects
Abstract:
... The novel hyperbranched poly(trimellitic glyceride) (PTG) starch plasticizer synthesized in our previous study was neutralized with different alkaline metal hydroxides. Mixed with starch, the effects of different alkaline metal cations, M⁺, on gelatinization of starch suspensions and thermal behaviors of the films were analyzed using RVA and DMA, respectively. The structures of the starch suspensi ...
DOI:
10.1016/j.foodchem.2019.125899

12. Effects of experimental warming on physicochemical properties of indica rice starch in a double rice cropping system

Author:
Yang, Taotao; Tan, Xueming; Huang, Shan; Pan, Xiaohua; Shi, Qinghua; Zeng, Yongjun; Zhang, Jun; Zeng, Yanhua
Source:
Food chemistry 2020 v.310 pp. 125981
ISSN:
0308-8146
Subject:
gelatinization; gelatinization temperature,   etc   ; Oryza sativa; amylopectin; canopy; cropping systems; crystal structure; cultivars; enthalpy; global warming; nonfood industry; pasting properties; rice; rice starch; swelling (materials); viscosity; water solubility;     Show all 17 Subjects
Abstract:
... To evaluate the actual response of rice starch physicochemical properties to climate warming, a field warming experiment was conducted with four indica rice cultivars using free-air temperature increase (FATI) facility in a double rice cropping system. FATI facility increased rice canopy temperature by 1.4–2.1 °C during the entire growth period. The responses of starch physicochemical properties t ...
DOI:
10.1016/j.foodchem.2019.125981

13. Influence of high natural field temperature during grain filling stage on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch

Author:
Yao, Dongping; Wu, Jun; Luo, Qiuhong; Li, Jianwu; Zhuang, Wen; Xiao, Gui; Deng, Qiyun; Lei, Dongyang; Bai, Bin
Source:
Food chemistry 2020 v.310 pp. 125817
ISSN:
0308-8146
Subject:
gelatinization; gelatinization temperature,   etc   ; Oryza sativa; amylose; cooking; crystal structure; enthalpy; filling period; food quality; pasting properties; rice; rice starch; starch granules; swelling (materials); viscosity; water solubility;     Show all 16 Subjects
Abstract:
... This study investigated the effects of natural high temperature in the field during grain filling stage on the morphological structure and physicochemical properties of rice starch. High natural field temperature during rice grain filling stage resulted in poor processing and appearance quality, higher gelatinization properties including gelatinization temperature, gelatinization enthalpy, swellin ...
DOI:
10.1016/j.foodchem.2019.125817

14. Influence of germination time on the morphological, morphometric, structural, and physicochemical characteristics of Esmeralda and Perla barley starch

Author:
Gutiérrez-Osnaya, L.J.; Hernández-Uribe, J.P.; Castro-Rosas, J.; Román-Gutiérrez, A.D.; Camacho-Díaz, B.H.; Palma-Rodríguez, H.M.; Rodríguez-Marín, M.L.; Hernández-Ávila, J.; Guzmán-Ortiz, F.A.
Source:
International journal of biological macromolecules 2020 v.149 pp. 262-270
ISSN:
0141-8130
Subject:
gelatinization; gelatinization temperature,   etc   ; Perla; barley; barley starch; crystal structure; enthalpy; entropy; food industry; fractal dimensions; germination; hydrolysis; morphometry; pasting properties; physicochemical properties; relative humidity; starch; viscosity;     Show all 18 Subjects
Abstract:
... The aim of this study was to analyzing the impact of germination time on the morphology, crystallinity, gelatinization and viscosity properties on the starch of Esmeralda and Perla barley variety. The two barley were germinated for 1 to 8 days, at 26 °C and 65% relative humidity. Micrographs showed the presence of pinholes and eroded surfaces. Starch in Esmeralda was hydrolyzed completely at 8 day ...
DOI:
10.1016/j.ijbiomac.2020.01.245

15. Microstructure, gelatinization and pasting properties of rice starch under acid and heat treatments

Author:
Jin, Qianqian; Xu, Xiaojuan
Source:
International journal of biological macromolecules 2020 v.149 pp. 1098-1108
ISSN:
0141-8130
Subject:
gelatinization; gelatinization temperature,   etc   ; amylopectin; amylose; crystal structure; enthalpy; food industry; heat; heat treatment; microstructure; molecular weight; pasting properties; rice starch; viscosity; water solubility;     Show all 15 Subjects
Abstract:
... Microstructure of starch plays a vital role in the physicochemical properties. In this study, the microstructure, gelatinization and pasting properties of rice starches after acid, heat and acid-heat treatments were investigated. In our findings, molecular weight and size, amylopectin chain length distribution, degree of branching, amylose content, relative crystallinity, and hot water-solubility ...
DOI:
10.1016/j.ijbiomac.2020.02.014

16. Comparative study on phase transition and morphology of starch from maize and potato in ionic liquid/water mixtures: Effects of the different ratio

Author:
Lu, Lu; Guo, Li; Cui, Bo
Source:
International journal of biological macromolecules 2020 v.147 pp. 911-920
ISSN:
0141-8130
Subject:
gelatinization; gelatinization temperature,   etc   ; X-ray diffraction; acetates; comparative study; corn; corn starch; crystal structure; differential scanning calorimetry; endothermy; ionic liquids; potato starch; potatoes; scanning electron microscopy; starch; viscosity;     Show all 16 Subjects
Abstract:
... “Green” solvent ionic liquid (IL) 1-ethyl-3-methylimidazolium acetate ([Emim]Ac) was used as a solvent for maize starch (MS) and potato starch (PS). Different scanning calorimetry (DSC), microscopy, rapid visco analysis, X-ray diffractometry and scanning electron microscopy were carried out to systematically investigate the phase transition, viscosity, crystalline structure and morphology of the t ...
DOI:
10.1016/j.ijbiomac.2019.10.056

17. Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties

Author:
Valdez-Arana, Jenny-del-Carmen; Steffolani, Maria Eugenia; Repo-Carrasco-Valencia, Ritva; Pérez, Gabriela Teresa; Condezo-Hoyos, Luis
Source:
International journal of biological macromolecules 2020 v.147 pp. 997-1007
ISSN:
0141-8130
Subject:
gelatinization; gelatinization temperature,   etc   ; X-ray diffraction; amylose; crystal structure; enthalpy; grain foods; ingredients; lipid content; nutrient content; pasting properties; principal component analysis; quinoa flour; viscosity; Andes region;     Show all 15 Subjects
Abstract:
... Quinoa has been recognized as a complete food due to its balanced nutritional composition. Quinoa flour is used as an ingredient to improve the nutritional and functional characteristics of cereal-based foods. The physicochemical and functional (thermal and pasting) properties of flours and isolated starches of three Andean Peruvian quinoa varieties (Blanca de Hualhuas, BH; Rosada de Huancayo, RHY ...
DOI:
10.1016/j.ijbiomac.2019.10.067

18. Investigation on morphological structure and crystal transition of maize starch gelatinized in pure glycerol

Author:
Xu, Yang; Chen, Xu; Xu, Xiaonan; Wang, Biyu; Du, Xianfeng; Chen, Peirong
Source:
Journal of cereal science 2020 v.92 pp. 102924
ISSN:
0733-5210
Subject:
gelatinization; gelatinization temperature,   etc   ; X-ray diffraction; amylases; confocal laser scanning microscopy; corn starch; crystal structure; differential scanning calorimetry; food industry; glycerol; hydrolysis; scanning electron microscopy; solvents; starch granules;     Show all 14 Subjects
Abstract:
... The gelatinization phenomena and crystalline structure of maize starch gelatinized in pure glycerol were investigated using confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Starch granules were firstly treated in water system, CLSM and SEM micrographs displayed that they were completely broken and th ...
DOI:
10.1016/j.jcs.2020.102924

19. Functional and physicochemical properties of Durian seed flour blended with cassava starch

Author:
Leemud, Paweena; Karrila, Seppo; Kaewmanee, Thammarat; Karrila, Taewee
Source:
Journal of food measurement & characterization 2020 v.14 no.1 pp. 388-400
ISSN:
2193-4126
Subject:
gelatinization; gelatinization temperature,   etc   ; Durio zibethinus; amylose; cassava starch; durians; enthalpy; flour; gels; hardness; mixing; pasting properties; solubility; swelling (materials); synergism; texture; viscosity;     Show all 17 Subjects
Abstract:
... Durian (Durio zibethinus Murr.) seed flour (DSF) has very soft gel with high syneresis. Blending it with cassava starch (CS) could deliver strongly advantageous effects. The objective of this work was to investigate the functional and physicochemical properties of blends of CS and DSF. Experimentally, commercial cassava starch CS (18.18 ± 0.11% amylose) was blended with DSF (containing 55.44 ± 4.9 ...
DOI:
10.1007/s11694-019-00301-6

20. Phase transition of maize starch in aqueous ionic liquids: Effects of water:ionic liquid ratio and cation alkyl chain length

Author:
Ren, Fei; Xie, Fengwei; Luan, Huiyu; Wang, Shuo; Wang, Shujun
Source:
Industrial crops and products 2020 v.144 pp. 112043
ISSN:
0926-6690
Subject:
gelatinization; gelatinization temperature,   etc   ; Fourier transform infrared spectroscopy; cations; corn starch; endothermy; heat production; ionic liquids; liquids; nuclear magnetic resonance spectroscopy; starch; viscosity;     Show all 12 Subjects
Abstract:
... The thermal phase transition behavior of maize starch in water:ionic liquid (IL) mixtures was investigated. With decreasing water:IL molar ratio to 10:1, the endothermic transition shifted to higher temperatures, and then to lower temperatures at 5:1 water:IL ratio. At 2:1 water:IL ratio, an exothermic transition occurred at a lower temperature than gelatinization temperature of starch in pure wat ...
DOI:
10.1016/j.indcrop.2019.112043