Effect of fatty acids on the rheological behaviour of maize starch dispersions during heating

Raphaelides, Stylianos N.; Georgiadis, Nikolaos

doi:10.1016/j.carbpol.2005.12.028

Cited by 67 publications

(47 citation statements)

References 29 publications

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“…A reduction and delay in paste peak viscosity after pasting of cereal starches for a short time (< 15 min) with added fatty acids has also been reported for rice starch pasted with added stearic or linoleic acid (Zhou et al, 2007); maize starch pasted with added myristic, palmitic (Raphaelides & Georgiadis, 2006) or stearic acid et al, 2011;Raphaelides & Georgiadis, 2006); wheat starch pasted added with caprylic acid, lauric acid, myristic acid, palmitic, stearic, oleic or linolenic acid (Tang & Copeland, 2007). The reduced and delayed paste peak viscosity after pasting cereal starches with added fatty acids for a short time was hypothesised to result from interaction of the added lipids with starch granules through: formation of a layer of amylose-lipid complexes on the granule surface (Eliasson, Finstad, & Ljunger, 1988);…”

Section: Pasting Of Teff and Maize Starch With Or Without Added Stearmentioning

confidence: 99%

“…The presence of added fatty acids during wet heat processing of starch has been shown to alter the starch pasting properties (Raphaelides & Georgiadis, 2006;Tang & Copeland, 2007;Zhou Robards, Helliwell, & Blanchard, 2007). A biphasic starch pasting phenomenon is observed when non-defatted commercial maize starch (Nelles, The biphasic pasting phenomenon is characterized by the commonly observed paste peak viscosity after pasting for a short time (<15 min) and a second higher peak paste viscosity after pasting for a longer time (> 30 min) (D'Silva et al, 2011;Nelles et al, 2000Nelles et al, , 2003.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Occurrence of amylose–lipid complexes in teff and maize starch biphasic pastes

Wokadala

Ray

Emmambux

2012

Carbohydrate Polymers

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The occurrence of amylose-lipid complexes was determined during maize and teff starch biphasic pasting i.e. peak paste viscosities at short and prolonged pasting times.Maize and teff starches were pasted for 11.5 and 130 min with or without added stearic acid followed by thermo-stable alpha-amylase hydrolysis in a rapid viscoanalyzer. X-ray diffraction analysis of pastes before and residues after hydrolysis showed crystalline V-amylose diffraction patterns for the starches pasted for a prolonged time with added stearic acid while less distinct V-amylose patterns with non-complexed stearic acid peaks were observed with a short pasting time.Differential scanning calorimetery of pastes before and residues paste hydrolysis showed that Type I amylose-lipid complexes were formed after pasting for the short duration with added stearic acid, while Type II complexes are formed after pasting for the prolonged time. The present research provides evidence that amylose-lipid complexes play an important role in starch biphasic pasting.

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Section: Pasting Of Teff and Maize Starch With Or Without Added Stearmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Occurrence of amylose–lipid complexes in teff and maize starch biphasic pastes

Wokadala

Ray

Emmambux

2012

Carbohydrate Polymers

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“…There is reduced granule swelling, leaching of amylose, (127)(128)(129)(130) a decreased or absent initial pasting viscosity peak, (27,131) good viscosity stability in conditions of high temperature or shear, stable cold paste viscosity, (132) and no or reduced starch gel formation. (27,133,134) This pasting behavior is similar to that of cross-linked starch (132) and provides a possible means of improving the mouthfeel of starch-containing foods.…”

Section: Effect Of V-amylose On Starch Pasting and Viscous Behaviourmentioning

confidence: 99%

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

Wokadala¹,

Ray²,

Emmambux³

2012

Food Reviews International

245

117

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“…Richardson et al (2003) proposed that the addition of a lipid compound to wheat starch would result in increased hydrophobicity of the granule. This in turn would result in a reduced ability of the granules to take up water as well as a reduced swelling of starch granules during pasting, as shown by Raphaelides and Georgiadis (2006) for maize starch pasted with stearic acid.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Enhancement of the pasting properties of teff and maize starches through wet–heat processing with added stearic acid

D'Silva

Taylor

Emmambux

2011

Journal of Cereal Science

105

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This study determined the effects of stearic acid on the functional properties of teff starch, a compound granule starch in comparison to maize, a simple type granule starch.Stearic acid was incorporated into teff and maize starches and pasted (held for 5 or 120 min at 91°C) with an RVA (Rapid Visco Analyser). Teff starch with added stearic acid (0.25 and 1.5% starch basis) did not produce a pasting peak viscosity within short holding time (5 min) compared to maize starch. The paste viscosity of both teff and maize starches with stearic acid increased to about three times with long pasting (120 min). This increase in paste viscosity occurred earlier for teff starch than maize starch.Teff starch with stearic acid was more viscous and was non-gelling. Confocal laser scanning microscopy showed that stearic acid did not diffuse in teff starch granules, but seemed to coat them. However, stearic acid diffused inside maize starch granule through channels. This microstructural difference may explain the different pasting behavior.The early high paste viscosity and non gelling properties of the teff starch modified with stearic acid could have promising applications in foods for example better mouthfeel with lower starch concentration.

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Effect of fatty acids on the rheological behaviour of maize starch dispersions during heating

Cited by 67 publications

References 29 publications

Occurrence of amylose–lipid complexes in teff and maize starch biphasic pastes

Occurrence of amylose–lipid complexes in teff and maize starch biphasic pastes

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

Enhancement of the pasting properties of teff and maize starches through wet–heat processing with added stearic acid

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