Devitrification of the amorphous fractions of starch during gelatinisation

Bulut, Sami; Schick, Christoph

doi:10.1016/j.carbpol.2012.05.006

Cited by 6 publications

(2 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The other samples displayed less melting enthalpy because they contained glycerol, which can interact with starch, as well as an emulsifier, which can prevent the co‐crystallization with amylopectin and complex with the outer branches of amylopectin, and consequently, inhibit retrogradation . Therefore, glycerol and emulsifier can prevent retrogradation in starch . The lowest enthalpy was found in the sample with DMG.…”

Section: Resultsmentioning

confidence: 99%

Effects of Emulsifier Types and Levels in Combination With Glycerol on the Gelatinization and Retrogradation Properties of Gluten‐Free Rice‐Based Wonton Wraps

2018

View full text Add to dashboard Cite

A gluten‐free diet is a treatment for celiac disease and gluten‐related disorders. Gluten‐free wontons can be prepared; however, their quality changes during storage. The objective of this research is to investigate the effects of emulsifier types and levels combined with glycerol on the gelatinization and retrogradation properties of rice‐based wonton wraps compared with control samples. Four emulsifiers are used in this study, namely glycerol monostearate (GMS), diacetyl tartaric esters of mono‐ and diglycerides (DATEM), and distilled monoglycerides (DMG). A differential scanning calorimeter (DSC) is used to determine the gelatinization and retrogradation properties. The results shows that the addition of glycerol alone (Ctrl 2) or in combination with emulsifier could decrease retrograded enthalpy, and a greater effect on retrogradation reduction is found in the samples incorporating both glycerol and an emulsifier. The highest enthalpy of retrograded samples is presented in Ctrl 1 (no addition of glycerol and/or emulsifier), and the lowest retrograded enthalpy is found in the sample with 1% DMG and glycerol. The formation of the amylose–lipid complex (ALC) is suppressed by glycerol. An efficient emulsifier to inhibit starch retrogradation in gluten‐free wonton wraps was DMG.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of Emulsifier Types and Levels in Combination With Glycerol on the Gelatinization and Retrogradation Properties of Gluten‐Free Rice‐Based Wonton Wraps

2018

View full text Add to dashboard Cite

show abstract

“…Last but not least, it should be noted that the rigid amorphous phase does not appear unique to synthetic polymers. For example, Bulut and Schick have reported that starch may contain this phase in amount up to x RA ≈ 0.5.…”

Section: Rigid Amorphous Phasementioning

confidence: 99%

“Nothing Can Hide Itself from Thy Heat”: Understanding Polymers via Unconventional Applications of Thermal Analysis

Vyazovkin

2018

Macromol. Rapid Commun.

View full text Add to dashboard Cite

This article surveys some exciting possibilities and results offered by less common, yet essential applications of differential scanning calorimetry and thermogravimetric analysis (TGA). The applications are concerned with the most commonly studied processes of the glass transition, crystallization, melting, polymerization, and degradation. Issues related to the glass transition include the non-Arrhenius temperature dependence and fragility, kinetic complexity of physical aging, evaluation of cooperatively rearranging regions, and rigid amorphous fraction. Discussion of crystallization covers separation of heterogeneous and homogeneous nucleation, crystallization controlled by physical aging, and the use of isoconversional methods for determining the Hoffman-Lauritzen parameters. For melting, the role of reorganization and nucleation control is emphasized. For the thermal degradation and polymerization, advanced kinetic treatments as a way of obtaining mechanistic insights are discussed, and the possibility of studying both processes during continuous cooling is stressed. The possibility of using TGA for monitoring polycondensation is also highlighted.

show abstract

Gelatinizing Starch in Sodium Hydroxide/Glycerol Aqueous Solution at Room Temperature

Yang

Sun

et al. 2021

Starch Stärke

View full text Add to dashboard Cite

Traditionally, starch gelatinization has been carried out by heating starch granules in the presence of moisture. This study aims to gelatinize starch using a sodium hydroxide (NaOH)/glycerol solution at room temperature. The experimental results reveal that normal corn starch (NCS), waxy corn starch (WCS), and high amylose corn starch (HAS) gelatinize in NaOH/glycerol (0.75, 0.85, and 1.5/1.0 wt.%) solutions for 60 min at 25 °C. The “Maltese cross” of the starch granules (5.0%, w/v) in the NaOH/glycerol aqueous solutions disappear over time. The gelatinization degree (GD%) of NCS increase from 85.58% (10 min) to 92.34% (40 min) and further increase to 100% (60 min). During gelatinization process at room temperature, NaOH plays a major role, and glycerol plays an auxiliary role. Gelatinization of starch in a NaOH/glycerol aqueous solution is an easy and fast method, which can expand applications of starch in food packaging, agricultural, and textile industries.

show abstract

Devitrification of the amorphous fractions of starch during gelatinisation

Cited by 6 publications

References 26 publications

Effects of Emulsifier Types and Levels in Combination With Glycerol on the Gelatinization and Retrogradation Properties of Gluten‐Free Rice‐Based Wonton Wraps

Effects of Emulsifier Types and Levels in Combination With Glycerol on the Gelatinization and Retrogradation Properties of Gluten‐Free Rice‐Based Wonton Wraps

“Nothing Can Hide Itself from Thy Heat”: Understanding Polymers via Unconventional Applications of Thermal Analysis

Gelatinizing Starch in Sodium Hydroxide/Glycerol Aqueous Solution at Room Temperature

Contact Info

Product

Resources

About