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1. Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram

Author:
Atinder Ghumman; Narpinder Singh; Amritpal Kaur
Source:
International journal of food science & technology 2020 v.55 no.4 pp. 1744-1753
ISSN:
0950-5423
Subject:
starch gels,   etc   ; Macrotyloma uniflorum; chlorogenic acid; crystal structure; ferulic acid; gallic acid; lentils; luteolin; p-coumaric acid; retrogradation; sprouting; starch; storage modulus; temperature;     Show all 14 Subjects
Abstract:
... Effect of sprouting on the content of different phenolic compounds and starch characteristics of horse gram was compared to that of lentil. Increase in gallic acid, p‐coumaric acid and ferulic chlorogenic acid content was observed in horse gram and lentil, respectively, with sprouting. Luteolin content in basic‐bound fraction increased in lentil and decreased in horse gram with sprouting. Lentil s ...
DOI:
10.1111/ijfs.14423

2. Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch

Author:
P. T. Akonor; C. Tortoe; C. Oduro-Yeboah; E. A. Saka; J. Ewool
Source:
International Journal of Food Sciences 2019 v.2019 pp. -
ISSN:
2314-5765
Subject:
starch gels,   etc   ; Cyperus esculentus; amylose; freeze-thaw cycles; pasting properties; physicochemical properties; viscosity;     Show all 7 Subjects
Abstract:
... The aim of this study was to characterize the physicochemical properties of starch isolated from two varieties of tigernuts. The results showed wide variations between the two types of tigernuts. Mean granule sizes were 11.1 and 6.1 μm, respectively, for starch from the yellow and black while amylose content ranged from 19 to 21%. Starch gels from the yellow variety were more stable to freeze-thaw ...
DOI:
10.1155/2019/3830651
PubMed:
31275955
PubMed Central:
PMC6582905

3. Controlling the rheological properties of wheat starch gels using Lepidium perfoliatum seed gum in steady and dynamic shear

Author:
A.R. Yousefi; K. Ako
Source:
International journal of biological macromolecules 2020 v.143 pp. 928-936
ISSN:
0141-8130
Subject:
starch gels,   etc   ; Lepidium perfoliatum; deglutition; diet; dysphagia; plant gums; saliva; viscoelasticity; viscosity; wheat starch;     Show all 10 Subjects
Abstract:
... In the present work, the influence of Lepidium perfoliatum seed gum (LPSG) addition in varied concentrations (0%, 0.25%, 0.5%, 0.75% and 1%, w/w) on dynamic and steady shear rheological properties of wheat starch dispersion (4%, /w) was examined. Comparison of the values of dynamic (G′, G″, τy, τf, tan δ), shear-dependent (ηₐ,₅₀, η₀, η∞, τ, m) and time-dependent (ηₐ,₃ₛ, k, η₀, η∞) rheological para ...
DOI:
10.1016/j.ijbiomac.2019.09.153

4. Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel

Author:
Mahdi Irani; Seyed M.A. Razavi; El-Sayed M. Abdel-Aal; Pierre Hucl; Carol Ann Patterson
Source:
International journal of biological macromolecules 2019 v.124 pp. 270-281
ISSN:
0141-8130
Subject:
starch gels,   etc   ; Phalaris canariensis; adhesion; cohesion; hardness; models; starch; temperature; texture; viscoelasticity; viscosity; wheat starch;     Show all 12 Subjects
Abstract:
... In this study, viscoelastic properties and textural profile analysis of starches from two canary seed varieties (CDC Maria and C05041) were compared with wheat starch. Based on amplitude sweep, the limiting strain values were 5.7%, 5.4% and 16.3% for CDC Maria, C05041, and wheat starch gels, respectively. The yield stress values at the linear viscoelastic limit (τy) and flow point (τf) of wheat st ...
DOI:
10.1016/j.ijbiomac.2018.11.216

5. Effects of various oil extraction methods on the gelatinization and retrogradation properties of starches isolated from tigernut (Cyperus esculentus) tuber meals

Author:
Hua-Min Liu; Yuan-Yuan Yan; Xue-Xia Liu; Yu-Xiang Ma; Xue-De Wang
Source:
International journal of biological macromolecules 2020 v.156 pp. 144-152
ISSN:
0141-8130
Subject:
starch gels,   etc   ; Cyperus esculentus; Fourier transform infrared spectroscopy; X-ray diffraction; cold; gelatinization; nuclear magnetic resonance spectroscopy; oils; retrogradation; starch; tubers; water binding capacity; water holding capacity;     Show all 13 Subjects
Abstract:
... Gelatinization and retrogradation characteristics of starches from tigernut (Cyperus esculentus) tuber before and after various oil extraction processes were studied in this investigation. The results indicated that starches isolated from tigernut tuber after the various oil extraction processes varied significantly in gelatinization and retrogradation properties. The starches isolated from the ca ...
DOI:
10.1016/j.ijbiomac.2020.03.252

6. Characterization of rice starch gels reinforced with enzymatically-produced resistant starch

Author:
Ha Xuyen Nguyen Doan; Youngwoon Song; Suyong Lee; Byung-Hoo Lee; Sang-Ho Yoo
Source:
Food hydrocolloids 2019 v.91 pp. 76-82
ISSN:
0268-005X
Subject:
starch gels,   etc   ; cohesion; corn starch; enzymes; exudation; foods; hardness; hydrocolloids; physicochemical properties; resistant starch; rice starch; texture;     Show all 12 Subjects
Abstract:
... Enzymatically-modified resistant starch (RS) was prepared by amylosucrase (ASase) reaction and was applied to develop structurally strengthened rice starch gels. Effects of ASase-modified and commercial RSs were examined for textural and physicochemical properties of rice starch gels. Rice gel hardness increased up to 60% with the presence of ASase-modified RS; the increase was proportional to the ...
DOI:
10.1016/j.foodhyd.2019.01.014

7. Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage

Author:
Naree Denchai; Prisana Suwannaporn; Jenshinn Lin; Siriwat Soontaranon; Worawikunya Kiatponglarp; Tzou‐Chi Huang
Source:
Journal of food science 2019 v.84 no.6 pp. 1400-1410
ISSN:
0022-1147
Subject:
starch gels,   etc   ; amylose; crystallization; digestibility; gelatinization; gelatinization temperature; noodles; resistant starch; retrogradation; rice; rice starch; storage time;     Show all 12 Subjects
Abstract:
... Retrogradation affects acceptability of starchy foods; however, it is preferred in some products such as rice noodles. Amylose content, gelatinization temperature, and storage condition were reported to affect retrogradation but with disputed data. The joint effects of these parameters were interested in this study. Rice starch was gelatinized using different temperatures (77, 81, 95, and 121 °C) ...
DOI:
10.1111/1750-3841.14633

8. Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla

Author:
Yueping Ding; Jie Wan; Chengmei Liu; Xiaofei Shi; Xue Xia; Sangeeta Prakash; Xiao Zhang
Source:
Food hydrocolloids 2020 v.103 pp. 105693
ISSN:
0268-005X
Subject:
starch gels,   etc   ; Castanopsis; amylopectin; corn; corn starch; differential scanning calorimetry; functional foods; glycemic index; hardness; hydrocolloids; in vitro digestibility; retrogradation; rheometry; storage modulus; storage temperature; storage time; texture; viscosity;     Show all 18 Subjects
Abstract:
... In order to explore the application of a new starch source isolated from Castanopsis Sclerophylla, the retrogradation properties and in vitro digestibility of C. Sclerophylla starch (CaS) were investigated for the first time in this study. The Chain-length distribution (CLD) of amylopectin from CaS was characterized. The retrogradation behavior of CaS was measured using rapid viscosity analysis (R ...
DOI:
10.1016/j.foodhyd.2020.105693

9. Influence of xanthan gum on the short- and long-term retrogradation of potato starches of various amylose content

Author:
Anna Dobosz; Marek Sikora; Magdalena Krystyjan; Radosław Lach; Barbara Borczak
Source:
Food hydrocolloids 2020 v.102 pp. 105618
ISSN:
0268-005X
Subject:
starch gels,   etc   ; X-radiation; amylopectin; amylose; hydrocolloids; potato starch; potatoes; resistant starch; retrogradation; texture; waxy starch; xanthan gum;     Show all 12 Subjects
Abstract:
... Effect of the 0.05 and 0.20% (w/w) admixture of xanthan gum (XG) upon short and long-term retrogradation of 4, 5 and 6% potato starch gels was studied in relation to the amylose/amylopectin ratio in the starches. Recorded mechanical spectra, gel texture, syneresis, resistant starch content and x-ray patterns of the normal and waxy potato starch gels revealed that XG promoted the formation of a thr ...
DOI:
10.1016/j.foodhyd.2019.105618

10. Rheological characterization of starch gels: A biomass based sorbent for removal of polycyclic aromatic hydrocarbons (PAHs)

Author:
Deniz Ceylan Tuncaboylu; Suzan Abdurrahmanoglu; Isil Gazioglu
Source:
Journal of hazardous materials 2019 v.371 pp. 406-414
ISSN:
0304-3894
Subject:
starch gels,   etc   ; biomass; biosorbents; glutaraldehyde; hydrogels; models; petroleum; polycyclic aromatic hydrocarbons; rheological properties; sodium hydroxide; sorbents; sorption; starch; temperature;     Show all 14 Subjects
Abstract:
... Environmental awareness increased the demand for the biomass based materials with superior properties instead of petroleum products. This study aims to prepare starch networks as sorbents for the removal of polycyclic aromatic hydrocarbons (PAHs). Two types of crosslinker, epichlorohydrine (ECH) and glutaraldehyde (GA), were choosed for the preparation of Gel-E and Gel-G networks, respectively. Rh ...
DOI:
10.1016/j.jhazmat.2019.03.037

11. Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios

Author:
Fan Xie; Hui Zhang; Yongjun Xia; Lianzhong Ai
Source:
Food hydrocolloids 2020 v.105 pp. 105854
ISSN:
0268-005X
Subject:
starch gels,   etc   ; amylopectin; amylose; corn starch; gelatinization; hydrocolloids; rheological properties; stabilizers; starch granules; steady flow; tamarinds; thermal properties; thickeners; water distribution;     Show all 14 Subjects
Abstract:
... Tamarind seed polysaccharide (TSP) is commonly used as a stabilizer, suspending agent, and thickener. In this study, the effects of tamarind seed polysaccharide on gelatinization, and the rheological and structural properties of waxy (WCS), normal (CS), and high amylose corn starch (HACS) were investigated. Rapid visco analysis (RVA) and thermal property analysis demonstrated that TSP molecules bi ...
DOI:
10.1016/j.foodhyd.2020.105854

12. Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars

Author:
Nuttinee Tangsrianugul; Rungtiwa Wongsagonsup; Manop Suphantharika
Source:
International journal of biological macromolecules 2019 v.137 pp. 666-675
ISSN:
0141-8130
Subject:
starch gels,   etc   ; Oryza sativa; amylopectin; amylose; cultivars; enthalpy; flour; gelatinization; gelatinization temperature; pasting properties; rice; rice starch; swelling (materials); viscoelasticity; viscosity;     Show all 15 Subjects
Abstract:
... Flour and starch from four Thai pigmented rice cultivars, i.e., Riceberry (RB), Hom Nil (HN), Niaw Dang (ND), and Kum Pleuak Khao (KP) were compared for their physicochemical and rheological properties. Amylose content of all rice starches decreased in the following order: RB (12.09%) > HN (8.14%) > KP (2.87%) ~ ND (2.77%). The HN starch had the lowest proportion of amylopectin short A chains, whi ...
DOI:
10.1016/j.ijbiomac.2019.06.196

13. Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum)

Author:
Rafael Alves da Silva Costa; Renata Cristina Ferreira Bonomo; Luciano Brito Rodrigues; Leandro Soares Santos; Cristiane Martins Veloso
Source:
Journal of the science of food and agriculture 2020 v.100 no.7 pp. 3204-3211
ISSN:
0022-5142
Subject:
starch gels,   etc   ; Maranta arundinacea; analysis of variance; arrowroot; cohesion; dispersions; gelatinization; guar gum; hardness; hydrocolloids; retrogradation; starch; storage time; texture; xanthan gum;     Show all 15 Subjects
Abstract:
... BACKGROUND: The incorporation of hydrocolloids into starch dispersions modifies their techno‐functional properties, such as gelatinization, retrogradation, syneresis, and texture, among others. Their main function is to improve these properties and to promote greater stability of starch gels. Thus, the main objective of this study was to evaluate the effect of adding colloids (guar gum and xanthan ...
DOI:
10.1002/jsfa.10356

14. Molecular Investigation of the Gel Structure of Native Starches

Author:
Marco Ulbrich; Tim Alexander Terstegen; Eckhard Flöter
Source:
Stärke = 2019 v.71 no.5-6 pp. e1800080
ISSN:
0038-9056
Subject:
starch gels,   etc   ; alpha-amylase; amylose; analytical methods; beta-amylase; centrifugation; corn; crystallization; gel strength; polymers; potatoes; pullulanase; storage time; strength (mechanics); temperature;     Show all 15 Subjects
Abstract:
... Starch gels are prepared by varying the starch source (regular potato: PS; regular corn: CS; high amylose [AM] corn: HACS), the disintegration temperature (95 and 140 °C) and the storage time (1 and 7 days). The mechanical strength is determined and found to be increased with increasing disintegration temperature and storage time. Enhanced AM content of the starch enables stronger gels under speci ...
DOI:
10.1002/star.201800080

15. The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels

Author:
Anynda Yuris; Kelvin Kim Tha Goh; Allan Keith Hardacre; Lara Matia-Merino
Source:
Food & function 2019 v.10 no.1 pp. 250-258
ISSN:
2042-650X
Subject:
starch gels,   etc   ; Platostoma palustre; agar; firmness; glycemic index; hardness; in vitro digestibility; ingredients; locust bean gum; starch; wheat; wheat starch; xanthan gum;     Show all 13 Subjects
Abstract:
... The digestibility of wheat starch gels in the presence of Mesona chinensis polysaccharide (MCP) was studied. MCP was found to be the most effective polysaccharide in reducing wheat starch digestion in comparison to starch gels of similar hardness containing xanthan, guar, locust bean gum (LBG) and agar. A 33% reduction in the digestibility of intact starch gels containing 5% w/w MCP (after 120 min ...
DOI:
10.1039/c8fo01501e

16. The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels

Author:
Hongyan Li; Ningyu Lei; Shu Yan; Jingyuan Yang; Ting Yu; Yangyang Wen; Jing Wang; Baoguo Sun
Source:
Carbohydrate polymers 2019 v.212 pp. 112-118
ISSN:
0144-8617
Subject:
starch gels,   etc   ; amylopectin; amylose; chemical structure; mathematical models; molecular weight; rice; rice starch; viscoelasticity;     Show all 9 Subjects
Abstract:
... Amylose content as the key indicator in determining the viscoelasticity of starch gels has been widely accepted. In this study, 7 rice varieties are deliberately selected to investigate the structural basis of gel viscoelasticity of starches with similar amylose content. By quantifying starch molecular structure and rheological properties of starch gels, we find (i) starch with similar amylose con ...
DOI:
10.1016/j.carbpol.2019.02.043

17. Physicochemical, Thermal and Rheological Properties of Native and Oxidized Starch from Corn Landraces and Hybrids

Author:
Juan Carlos Bustillos-Rodríguez; Magali Ordóñez-García; Juan Manuel Tirado-Gallegos; Paul Baruk Zamudio-Flores; José de Jesús Ornelas-Paz; Carlos Horacio Acosta-Muñiz; Gabriel Gallegos-Morales; David Roberto Sepúlveda-Ahumada; Miguel Ángel Salas-Marina; David Ignacio Berlanga-Reyes; Alejandro Aparicio-Saguilán; Claudio Rios-Velasco
Source:
Food biophysics 2019 v.14 no.2 pp. 182-192
ISSN:
1557-1858
Subject:
starch gels,   etc   ; chlorine; color; corn; corn starch; crystal structure; depolymerization; hardness; hybrids; landraces; moieties; oxidation; rheological properties; sodium hypochlorite; starch; water holding capacity;     Show all 16 Subjects
Abstract:
... Native starch was isolated from three corn landraces and a hybrid variety. The starches were oxidized with several concentrations of NaOCl (0.8, 2 and 5% w/w active chlorine). The physicochemical and functional properties of oxidized starches were compared with those of native starches of the same source. The oxidation treatment increased the content of carboxyl and carbonyl content in the starche ...
DOI:
10.1007/s11483-019-09569-z

18. Linear and nonlinear rheological behavior of native and debranched waxy rice starch gels

Author:
Suthsiri Precha-Atsawanan; Dudsadee Uttapap; Leonard M.C. Sagis
Source:
Food hydrocolloids 2018 v.85 pp. 1-9
ISSN:
0268-005X
Subject:
starch gels,   etc   ; compliance; glutinous rice; hydrocolloids; modulus of elasticity; polymers; rice starch; starch; temperature; viscoelasticity;     Show all 10 Subjects
Abstract:
... The rheological behaviours of native (WX) and debranched (DB) waxy rice starch gels in the linear viscoelastic (LVE) regime and non-linear (NL) regime were investigated using small amplitude oscillatory shear (SAOS), and large amplitude oscillatory shear (LAOS), respectively. Our results show that WX starch gels exhibited a wider LVE region than DB starch gels, and a scaling of G′ with frequency g ...
DOI:
10.1016/j.foodhyd.2018.06.050

19. Effects of starch source and treatment type - Conventional and ohmic heating - On stability and rheological properties of gels

Author:
Alexandre Martins da Silva; Laura Gräbin Scherer; Renata Moschini Daudt; Jordana Corralo Spada; Nilo Sérgio Medeiros Cardozo; Ligia Damasceno Ferreira Marczak
Source:
Lebensmittel-Wissenschaft + Technologie 2019 v.109 pp. 7-12
ISSN:
0023-6438
Subject:
starch gels,   etc   ; cassava; corn; differential scanning calorimetry; food industry; freeze-thaw cycles; gelatinization temperature; heat; ohmic heating; rheological properties; starch; thermal properties; water holding capacity;     Show all 13 Subjects
Abstract:
... The present work aimed to evaluate ohmic heating (OH) as an alternative technology to produce starch gels, and compare it with conventional heating (CH) process. Thermal properties of starches were characterized through differential scanning calorimetry. Native maize (MS) and cassava (CS) starches showed onset gelatinization temperatures of 70 °C and 57 °C, respectively. Suspensions of MS and CS w ...
DOI:
10.1016/j.lwt.2019.04.006

20. Effect of modified tapioca starches on the gelling properties of whey protein isolate

Author:
Fei Ren; Shujun Wang
Source:
Food hydrocolloids 2019 v.93 pp. 87-91
ISSN:
0268-005X
Subject:
starch gels,   etc   ; crosslinking; differential scanning calorimetry; gelling properties; heat; hydrocolloids; light microscopy; modified starch; phase transition; scanning electron microscopy; storage modulus; tapioca; temperature; whey protein isolate;     Show all 14 Subjects
Abstract:
... The objective of the present work was to investigate the rheological, thermal and microstructural properties of whey protein isolate (WPI)-modified tapioca starch (acetylated tapioca starch (ATS), hydroxypropylated tapioca starch (HPTS) and cross-linked tapioca starch (CLTS)) gels. The rheological results showed that the WPI-modified starch gels had higher storage modulus (Gʹ) values than the pure ...
DOI:
10.1016/j.foodhyd.2019.02.025