Effect of multiple freezing and thawing on the surface and functional properties of granular potato starch

Szymońska, Joanna; Wodnicka, K.

doi:10.1016/j.foodhyd.2004.08.004

Cited by 74 publications

(27 citation statements)

References 31 publications

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“…The starches seem to have been partially converted into CWS starches (see Section 2.2). Szymońska & Wodnicka (2005) found that gradual freezing and thawing of potato starch granules (13% moisture) (10 cycles) increased their specific surface area from 0.36 to 1.64 m 2 /g, their total micro-and mesopore volume from undetectable to 12.1 × 10 −4 cm 3 /g, and the mean pore diameter from undetectable to 3.0 nm. Szymońska & Krok (2003) found that multiple freeze-thaw treatments of potato starch produced oblong nodules of approximately 20-50 nm on the granule surface.…”

Section: Pulsed Electric Fieldmentioning

confidence: 99%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

234

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Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.

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Section: Pulsed Electric Fieldmentioning

confidence: 99%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

234

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“…In most cases dried granules accumulated less cations than those of native starch. This was probably a consequence of limited amount of granular water, influencing ion migration in dried granules, as well as an increase in the specific surface area, true density and surface porosity of granules during starch dehydration (Szymońska & Wodnicka, 2005). The latter facilitated the ion penetration into granule interiors but simultaneously caused higher, than in native starch, leakage of the granule amorphous content during the treatment with salt solutions (Lii et al, 2002).…”

Section: Influence Of Starch Botanical Origin and Hydrationmentioning

confidence: 99%

Study of quantitative interactions of potato and corn starch granules with ions in diluted solutions of heavy metal salts

Szymońska

Molenda

Wieczorek

2015

Carbohydrate Polymers

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“…Recently, it is known that increasing in volume of water on freezing can be used for mild modification of starch granule , and freezing–thawing is recognized as one of the most important physical methods for starch modification . In general, the effects of freezing–thawing on starch modification depend on many factors, such as starch varieties, freezing and thawing temperatures, moisture contents, and freeze‐thawing cycle and freezing speed . Freezing and thawing processing resulted in different changes among kinds of starches .…”

Section: Introductionmentioning

confidence: 99%

“…In general, the effects of freezing–thawing on starch modification depend on many factors, such as starch varieties, freezing and thawing temperatures, moisture contents, and freeze‐thawing cycle and freezing speed . Freezing and thawing processing resulted in different changes among kinds of starches . Deep‐freezing produces changes on the granules surface and increased crystallinity of potato starch granules, and the changing results of moistened starch depend on moisture contents .…”

Section: Introductionmentioning

confidence: 99%

“…Deep‐freezing produces changes on the granules surface and increased crystallinity of potato starch granules, and the changing results of moistened starch depend on moisture contents . Multiple freezing–thawing can increase the granule specific surface area and the size of its pore, and freeze‐thawing cycle processing decreased the density of the potato starch granules . Moreover, multiple freezing and thawing affected the wetting ability and enzymatic digestibility of the processed starch .…”

Section: Introductionmentioning

confidence: 99%

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Effect of freeze‐thawing treatment on the microstructure and thermal properties of non‐waxy corn starch granule

Zhang

et al. 2015

Starch Stärke

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In the present study, non-waxy corn starch was processed by different freeze-thawing temperatures and cycles. The effects of freeze-thawing treatment on the surface structure, granules particle size, Maltese crosses, crystalline, and thermal properties of non-waxy corn starch were investigated. The number of pores on the surface of starch granules increased with freeze-thawing cycles. The granule size, crystalline intensity and degree, gelatinization temperatures, and enthalpy values of corn starch decreased with freeze-thawing cycles increased. The Maltese crosses indicated that loss of Maltese cross increased when freezethawing cycles increased, but decreased with increase in temperature. Moreover, clear cracks and big pores were observed on the surface of starch granules, and smaller granule size and lower thermal parameters were obtained in the distorted corn granules caused by the changes in crystalline structure under appropriate treatment (À20°C freezing and 25°C thawing, 20 cycles). Freeze-thawing treatment significantly increased the porosity of corn starch, which indicated that it can improve adsorptive capacity of starches. Therefore, freeze-thawing method is potentially very useful to produce porous starch as carrier or absorbent for food and medicine. These findings could have important applications in starch modification industry.

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Effect of multiple freezing and thawing on the surface and functional properties of granular potato starch

Cited by 74 publications

References 31 publications

Physical Modification of Food Starch Functionalities

Physical Modification of Food Starch Functionalities

Study of quantitative interactions of potato and corn starch granules with ions in diluted solutions of heavy metal salts

Effect of freeze‐thawing treatment on the microstructure and thermal properties of non‐waxy corn starch granule

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