A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures

Doublier, Jean‐Louis; Llamas, Geneviève; Meur, M. Le

doi:10.1016/0144-8617(87)90063-4

Cited by 208 publications

(98 citation statements)

References 6 publications

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“…much lower  max (between 35% and 100% decreased values) for gels formed at 120ºC than their respective samples prepared at 90ºC. Previous works showed similar effects and reported a significant decrease of the rigidity and strength of gels when prepared at autoclaving temperatures (Christianson et al, 1986;Doublier et al, 1987). Due to the high solids content of the heated aqueous starch dispersions (20 % w/w) and the lack of shear forces during heat-setting of the gel network structures it is unlikely that extensive phase separation involving amylose leaching out of the swollen granules takes place.…”

Section: Strain Sweepssupporting

confidence: 62%

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

et al. 2018

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The impact of acidification and non-gluten protein fortification (egg-albumin and soy-protein isolate) on thermal transitions of rice, potato and tapioca starches as well as the viscoelastic properties of their gels prepared at two casting temperatures, 90ºC and 120ºC, was investigated. The thermal and rheological behaviour of starches depended on their botanical origin and were significantly influenced by the presence and type of protein added as well as by the pH of the aqueous dispersion. Acidification to pH 4.5 increased the gelatinization temperature of rice starch in the presence of albumin or soy proteins, while reduced it in the case of tapioca starch, regardless of the presence of proteins. Acidification of rice starch dispersions decreased significantly the apparent gelatinization enthalpy; this effect was even greater in the presence of proteins. The addition of proteins brought about a structuring effect on tapioca gels leading to higher viscoelastic moduli and lower tan δ values. In general, acidification led to weaker gel structures, with more pronounced effect for potato starch, most likely related to its higher phosphate content (charge screening). Much weaker gels were obtained at 120ºC compared to those processed at lower temperatures; however, protein incorporation reinforced gel structure, an effect that was not observed in gels formed at 90º, as also revealed by microstructure analysis using confocal scanning laser microscopy. In conclusion, protein addition and pH adjustments of aqueous starch dispersions can provide an effective means to modulate the functional and textural properties of gel-like starch-based gluten-free formulations.

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Section: Strain Sweepssupporting

confidence: 62%

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

et al. 2018

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“…A comparable tendency was exhibited by wheat starch but the values were much lower. These patterns are those expected for wheat and maize starches at a high heating rate and under strong stirring (4,5). It is thus clear that starch swelling takes place in two steps, the first at 60°C and the second at 85-90°C; meanwhile the solubilization occurs at around 85°C.…”

Section: Swelling and Solubilitymentioning

confidence: 74%

Rheology of Starch Pastes from Starches of Different Origins: Applications to Starch-based Sauces

Thebaudin

Lefèbvre

Doublier³

1998

LWT - Food Science and Technology

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“…In the range of concentrations used in this work, the volume fraction appears to be close to unity: the suspension can then be described as a packing of swollen starch granules, the overall behavior being governed by the dispersed phase (Doublier, Llamas & Le Meur, 1987). This explains why the elastic response in the viscoelastic behavior of the suspension is predominant (Tecante & Doublier, 1999).…”

Section: Hal-00413504 Version 1 -4 Sep 2009mentioning

confidence: 79%

Effect of hydrothermal treatment on the physical and rheological properties of maize starches

Loisel

Maache-Rezzoug

Esneault

et al. 2006

Journal of Food Engineering

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Abstract.Standard maize (SMS) and waxy maize starch (WMS) were hydrothermally treated at their residual moisture level (~12 %) by Instantaneous Controlled Pressure Drop process in order to obtain pre-gelatinised starches in a single step. The effect of two parameters of this process, namely the steam pressure level and processing time, on the structural and rheological properties of the native maize starches were described. The occurrence of partial gelatinization for DIC treated starches was clearly attested by the increase of the median volume diameter in cold water, the decrease of the gelatinization enthalpy and a loss of birefringence under polarized light, this was more prominent for the highest pressure and longest time: 2.7 to 3 bar for 200 to 300 seconds.Sensitivity of starches to the process was also dependent on their origin, SMS being more affected than WMS.

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A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures

Cited by 208 publications

References 6 publications

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

Rheology of Starch Pastes from Starches of Different Origins: Applications to Starch-based Sauces

Effect of hydrothermal treatment on the physical and rheological properties of maize starches

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