A study of amylose gelation using a synchrotron X-ray source

I'Anson, K.J.; Miles, M.J.; Morris, Victor J.; Ring, Stephen G.; Nave, C.

doi:10.1016/0144-8617(88)90035-5

Cited by 49 publications

(17 citation statements)

References 6 publications

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“…Although both the gelation of starch itself (see for instance the review by Blunshard [l]) and one of its primary components, amylose, (Miles et al [2] IXnson et al [3], Gidley [4], Gidley and Bulpin [ 5 ] , Goodfellow and Wilson [6], Leloup [7]> have been extensively studied, rather few studies have been directed towards the gelation of the second component, amylopectin. It has been stated that amylopectin (which has the same basic monomer unit as amylose, but is a branched rather than a linear molecule) only gels at rather high concentrations, greater than about 10wto/o, and after long periods (Ring et a1.…”

Section: Introductionmentioning

confidence: 99%

Gelation of Amylopectin without Long Range Order

Cameron¹,

Durrani²,

Donald³

1994

Starch Stärke

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Weak amylopectin gels have been formed directly following dissolution of waxy maize granules. Rheological characterisation of these gels has been carried out as a function of stress and frequency. The gels are visually clear and homogeneous, and environmental scanning electron microscopy shows no trace of the original granules remaining. It is postulated that the origin of the gel network lies in pairwise aggregation of outer chains of the amylopectin molecules, presumably via double helix formation. However, these pairs of chain segments do not aggregate to develop crystallinity.

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Section: Introductionmentioning

confidence: 99%

Gelation of Amylopectin without Long Range Order

Cameron¹,

Durrani²,

Donald³

1994

Starch Stärke

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“…Common methods used to measure retrogradation include turbidity measurement (Miles et al, 1985b;Ring et al, 1987;Jacobson et al, 1997), DSC (Russell, 1987;Fredriksson et al, 1998;Hoover 55 et al, 2003), rheology (I' Anson et al, 1988;Mita, 1992), X-ray diffraction (I' Anson et al, 1988), microscopy (Jacobson et al, 1997), FTIIR (Wilson et al, 1991;Van Soest eta!., 1995) and NMR spectroscopy (Wu and Eads, 1993). These methods provide a variety of information about the process and products of retrogradation.…”

Section: Retrogradationmentioning

confidence: 99%

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

Zhou

2004

Carbohydrate Polymers

144

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“…2.24-1). These molecular interactions are termed collectively "retrogradation"andhaveimportanttexturalanddietaryimplications.lnorderto understand the process of aging, the starchlwater system has been extensively investigated using physical methods such as turbidity (Miles etal., 1985a;Ring et a/., 1987;Jacobson at al., 1997), DSC (Mciver at al., 1968;Longton & LeGrys, 1981;Russell, 1987), rheology (Miles at a/., 1985a,b;I'Anson, at al., 1988), X-ray diffraction (I 'Anson, at aI., 1988), microscopy (Jacobson at a/., 1997), FTIR (Wilson at a/., 1991;Van Soest et al, 1995) The molecular structures and transformations that occur during retrogradation of starch and its components have been sUbjected to several investigations. Despite the numerous investigations that have been carried out to study retrogradation, the exact mechanism of retrogradation, particularfyatthe molecular level still remains unclear.…”

Section: Retrogradationmentioning

confidence: 99%

The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches

Perera

Hoover

Martı́n

1997

Food Research International

116

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Native potato starch was physically modified by heat-moisture treatment (1WC, 16h, 30% moisture) and defatting (75%. n-propanol water, 7h). The changes in structure and physicochemical properties on heat-moisture treatment and defatting were monitored by scanning eleclron microscopy (SEM), X-ray diffraction, differential scanning calorimetry (OSC), Brabender viscosities, swelling fador (SF) and amylose leaching (AML). SEM showed that neither defatting nor heat-moisture treatment altered the size, shape or the surface appearance of the native starch granule. Heat-moisture treatment decreased Xray diffraction intensities and altered the 'B' type X-ray diffraction pattern to 'A+B'. The clecrease in X-ray intensities on heat-moisture treatment is indicative of aystallite disruption and/or rearrangement of double helices. The gelatinization enthalpy (aH), Brabender viscosity (at 95°C), SF and AML decreased on heat-moisture treatment. whereas gelatinization transition temperatures (GTT), and thermal stability inaeased. Defatting inaeased the Xray diffraction intensities and altered the X-ray pattern from 'B' to 'A+B'. The increased X-ray intensities on defatting is indicative of interactions between amylose -amylose (AM-AM), amylopectin -amylopectin (AMP-AMP) and amylose -amylopectin (AM-AMP) chains. These interactions in tum, increased

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A study of amylose gelation using a synchrotron X-ray source

Cited by 49 publications

References 6 publications

Gelation of Amylopectin without Long Range Order

Gelation of Amylopectin without Long Range Order

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches

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