Annealing of starches from potato tubers grown at different environmental temperatures. Effect of heating duration

Genkina, N. K.; Wasserman, L. A.; Yuryev, Vladimir P.

doi:10.1016/j.carbpol.2003.12.009

Cited by 19 publications

(24 citation statements)

References 18 publications

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“…The relationship between the structural and thermodynamic parameters for starches [1][2][3][4][5][6][16][17][18][19][20]23 suggests that annealing does not influence the structure of the amylose-lipid complexes.…”

Section: Discussionmentioning

confidence: 99%

“…19 The annealing temperatures (incubation temperatures) were chosen slightly (2-3 K) below the onset melting temperature (T o ) of native starches. The annealing temperatures for starches investigated are shown in Figure 6 (see part ÔResults and discussionÕ).…”

Section: Methodsmentioning

confidence: 99%

“…9 Therefore, it was supposed that the new double helices are not formed during annealing, and the optimization of their length takes place due to twisting of unordered ends in preexisting double helices located in the starch crystallites and/or in double helices of molecular ordered structures. It is generally believed that the reorganization of starch molecules during annealing occurs mainly within crystalline lamellae, although considerable evidence in favor of this suggestion was obtained in the studies of potato 19 and barley 16 starches, only.…”

Section: Introductionmentioning

confidence: 92%

“…It was proposed that the annealing diminishes defects by improvement of double helices registration and optimizes the length of double-helical chains within the crystalline lamellae. 16,17 Recent investigations on the annealing of starches with different polymorphous structures 16,18,19 have shown that small change of crystalline lamellae length causes a significant increase in melting temperature with a small 0008-6215/$ -see front matter Ó 2004 Elsevier Ltd. All rights reserved. doi:10.1016/j.carres.2004.…”

Section: Introductionmentioning

confidence: 98%

See 3 more Smart Citations

Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

Kiseleva

Кривандин

Fornal

et al. 2005

Carbohydrate Research

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 98%

See 2 more Smart Citations

Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

Kiseleva

Кривандин

Fornal

et al. 2005

Carbohydrate Research

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“…El efecto del ANN en la entalpía de gelatinización ha sido estudiado en varias fuentes de almidón. Su incremento ha sido reportado en algunas fuentes de almidón (Tester y Debon, 2000;Genkina et al, 2004). El almidón de frejol Mung annelado a 45, 50 y 55 °C encontró un incremento de la entalpía de gelatinización (∆H: 10-13.43 mJ/mg) respecto al control de almidón (7.07 mJ/mg).…”

Section: Resultados Y Discusiónunclassified

Curing effect on the thermal properties of sweet potato starch (Ipomoea batatas L.)

Linares

Ureña²,

Ruales³

2015

Agroind.science

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RESUMENSe evaluó el efecto de la temperatura (29, 32 y 35ºC) y del tiempo (2, 4 y 6 días) de curado, a humedades relativas de 85 a 95%, sobre las propiedades térmicas de los almidones de camote, variedad INA-100, cuyas raíces estuvieron 50 días almacenadas entre 12.8 a 15.6°C y 85 a 90% de humedad relativa. Se evaluaron las muestras de nueve tratamientos de curado y una muestra testigo que no fue curada, en tres repeticiones. Se determinó que la entalpía de gelatinización (∆H) en el almidón de camote no vario por efecto del curado, disminuyendo en promedio ligeramente (-1.17 J/g) respecto al testigo. También, la temperatura inicial (To) y pico (Tp) de gelatinización se incrementaron en promedio por efecto del curado; mientras que la temperatura final (Te) disminuyó ligeramente y el rango de la temperatura de gelatinización (Te-To) disminuyó en todos los tratamientos. El curado podría ser considerado una tecnología que modifica los almidones de camote, incrementando la To y Tp, y disminuyendo la Te y el (Te-To). Esta forma de modificar los almidones no tiene impacto ambiental y es más segura que las modificaciones químicas.Palabras clave: Curado, almidón, camote, propiedades térmicas, DSC. ABSTRACTWe evaluated the effect of curing temperature (29, 32 and 35°C) and time (2, 4 and 6 days) at relative humidities of 85 to 95%, on the thermal properties of sweet potato starch, variety INA-100, whose roots were stored for 50 days at 12.8 to 15.6 ° C and 85 to 90% relative humidity. Nine curing treatments and a control sample without curing were tested in three replicates. It was determined that the gelatinization enthalpy (∆H) in sweet potato starch did not change for effect curing, decreasing slightly (-1.17J/g) compared to the control. Also, onset temperature (To) and peak (Tp) of gelatinization were increased for effect of curing; while the final temperature (Te) decreased slightly and gelatinization range temperature (Te-To) decreased in all treatments. The curing could be considered a technology for modified sweet potato starches, increasing the To and Tp and decreasing Te and the gelatinization temperature range (TeTo). This way to modifying the starch has no environmental impact and is safer than chemical modifications.

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Hydrothermal modifications of tropical tuber starches – Effect of ANN on the physicochemical, rheological and gelatinization characteristics

2011

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Cassava, sweet potato and arrowroot starches were hydrothermally modified by ANN under different conditions of temperature, moisture and time duration of treatment and the properties are compared. ANN brought about changes in swelling volume, solubility, gelatinization and rheological properties. The three starches behaved differently after the treatment. All the three tuber starches showed decrease in swelling volume after ANN treatment. The solubility decreased for cassava starch, whereas it slightly increased for majority of annealed sweet potato starches and significantly increased for arrowroot starch. For cassava starch, there was a decrease in peak viscosity, but for the other two starches, it increased after ANN. Differential scanning calorimetric studies showed that ANN resulted in a narrowing of DSC patterns for all the starches. The effect of ANN on the dynamic rheological properties was found to depend up on the source of starch. The modification resulted in increased gel hardness, gumminess, adhesiveness and decreased springiness for the starch gels. Tuber starches became less susceptible to enzyme action after ANN.

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Annealing of starches from potato tubers grown at different environmental temperatures. Effect of heating duration

Cited by 19 publications

References 18 publications

Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

Curing effect on the thermal properties of sweet potato starch (Ipomoea batatas L.)

Hydrothermal modifications of tropical tuber starches – Effect of ANN on the physicochemical, rheological and gelatinization characteristics

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