Effect of Amylose and Crystallinity Pattern on the Gelatinization Behavior of Cross-Linked Starches

Abstract

Starches from normal maize (NM), normal potato (NP), waxy maize (WM), and waxy potato (WP) were cross-linked with seven different concentrations (0.01, 0.05, 0.1, 0.5, 1, 5, 10%) of sodium trimetaphosphate and sodium tripolyphosphate. The use of low-amylose WM and WP as well as A-crystalline maize and B-crystalline potato starches can determine the influence of the amylose content and crystallinity pattern on the cross-linking of starches. The results showed that the viscosity of the cross-linked starch (CLs) first increased and then deceased, and finally no viscosity was detected; WM showed no viscosity at 5% and NP at 1%. In addition, the viscosity of NM first increased and then became undetectable at 0.5%. Strikingly, the WP developed viscosity even at a 10% reagent level (RL), and it developed the highest viscosity of all samples at 1%. The starch-iodine method was a facile and high-performance method for the characterization of the cross-linking degree (CL%), having been applied to normal starches, because the increase in the CL% resulted in a decrease of iodine-complexed amylose and blue intensity. In this study, the starch-iodine method was extended to waxy starches, which stained brown with iodine, and the brown intensity decreased with the increase of the CL%. Moreover, the CL% and RL showed a linear-log relationship.

Effect of Citric Acid and Sodium Trimetaphosphate Induced Crosslinking on Functional, Rheological, Structural, and Thermal Properties of Buckwheat Starch

“…It mainly occurrs in the amorphous region of starch, and induces amylopectin–amylopectin and amylose–amylopectin crosslinking. [ 15 ] This brings structural and morphological changes to starch and affects its functional, rheological, and thermal properties. [ 16 ] In addition, crosslinking has been effectively used to produce resistant starch, and consequently, digestibility has been reported to reduce with the increased degree of crosslinking.…”

Desarrollo y caracterización de polímeros de alto rendimiento medioambiental derivados de residuos agroindustriales y aditivos de origen renovable

“…Algunos de los compuestos que se utilizan para efectuar este tipo de tratamiento son el trimetafosfato de sodio (STMP), el fosfato de monosodio (SOP), el tripolifosfato de sodio (STTP) o el cloruro de fosforilo (POCl 3 ). Algunos estudios han demostrado que el efecto de entrecruzamiento ocurre sobre todo en las cadenas de amilopectina del almidón [109]. El entrecruzamiento se utiliza sobre todo en combinación con otros métodos de modificación como la esterificación o la hidrólisis con el objetivo de ajustar la temperatura de gelatinización, la viscosidad y propiedades relacionadas con la textura en el sector de la alimentación [110].…”