Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour

Meng, Yonggang; Sun, Minghui; Fang, Sheng; Chen, Jie; Li, Yanhua

doi:10.1016/j.foodhyd.2014.02.004

Cited by 52 publications

(43 citation statements)

References 32 publications

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“…These behaviors indicate that SEs containing both monoester and polyester may have some synergistic interactions including the effects on continuous phase for the formation of gel network and the intertwinement between SEs Values with different superscript letters within the same column are significantly different at p<0.05. molecules and starch granules (26). It was found that with the addition of the same HLB values of SEs, PV in RVA curve increased more significantly for normal rice flour, whereas the addition of S-970 and S-570 decreased TV (20). In addition, S-1570 and S-970 both enhanced FV, SBV, and PT, whereas S-570 induced an evident reduction of FV and PT of normal rice flour.…”

Section: Resultsmentioning

confidence: 93%

“…Therefore, the chemical properties of SEs to form hydrogen bonding network may become a significant factor in case of WRF. For normal rice starch, it was stated that the interactions between monostearate and helical amylose molecule are the main reason that affect the pasting properties (20).…”

Section: Resultsmentioning

confidence: 99%

“…The "S" series is short for the sucrose stearate. Details for different SEs used in this experiment are shown in the Table 1 (20). Each sample was prepared using ultrapure water with a resistivity of 18.2 MΩ·cm.…”

Section: Methodsmentioning

confidence: 99%

“…The slurries were manually stirred using plastic paddles for 10 s before inserting into the RVA instrument. The heating and cooling program is conducted according to the general pasting methods (20). The suspension was first equilibrated at 50 o C for 1 min, then heated to 95 o C within 3 min 45 s, and held at 95 o C for 2 min 30 s. It was subsequently decreased to 50 o C in 3 min 45 s at a constant rate and then held at 50 o C for 1 min 30 s, while the revolution speed of the plastic paddle was set at 960 rpm in the first 10 s to disperse the sample and then maintained at 160 rpm during the following measurement.…”

Section: Rva Measurementsmentioning

confidence: 99%

“…Addo et al (19) found that the alveograph dough rheological properties of wheat flour improved as HLB value of SE increased. Our previous study (20) investigated the effect of SEs using different HLB values on the pasting, rheological properties, and freeze-thaw stability of rice flour. The result showed that SEs have a significant effect on the gelatinization and rheological properties of normal rice flour.…”

Section: Introductionmentioning

confidence: 99%

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Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour

Fang

Zuo

et al. 2016

Food Sci Biotechnol

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Effects of sucrose fatty acid esters (SEs) with hydrophilic-lipophilic balance (HLB) values of 5 (S-570), 9 (S-970), and 15 (S-1570) on the pasting and rheological properties of waxy rice flour (WRF) were investigated. Rapid Visco Analyzer (RVA) showed that addition of SEs affected the pasting properties of WRF. Rheological experiment includes the steady shear flow characteristics, and dynamic viscoelastic properties were also determined using a controlled-stress rheometer. The steady shear tests demonstrated that the viscosity data fitted well with the power law model ( ≥0.976) and all WRF pastes exhibited typical pseudoplastic and shear-thinning properties. Dynamic rheological measurements revealed that the addition of S-970 and S-1570 significantly increased the values of G' and G″ of samples, whereas the addition of S-570 decreased these values. The addition of S-1570 reduced the value of tan, whereas S-570 and S-970 increased it.

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Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Rva Measurementsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour

Fang

Zuo

et al. 2016

Food Sci Biotechnol

Self Cite

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Thermal, morphological, and physicochemical characteristics of succinylated–crosslinked rice starches

2019

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Background and objective Starches were isolated from two indigenous rice varieties of Pakistan, namely Basmati and Irri. Effect of succinylation followed by crosslinking was studied on thermal, physicochemical, and morphological characteristics of Basmati and Irri starches. Findings The percent succinylation and crosslinking were found to be (8.5, 5.9)% and (88.77, 47.49)%, respectively. SEM micrographs revealed surface erosion of starch granules after succinylation. However, modifications were not found to affect granular integrity of starches. The pasting temperature reduced but peak viscosity increased after succinylation. The reduction in peak viscosity of succinylated–crosslinked Irri and Basmati starches was 89% and 47%, respectively, when compared to their succinylated counterparts, which could be attributed to formation of diphosphate linkages after crosslinking. The DSC analysis suggested improvement in granular stability after dual modification. After 7 days of cold storage, native starch gels were found to have significantly higher hardness in comparison with single‐ and dual‐modified starches. Conclusions Significant physicochemical alterations occurred after aforementioned dual modification. Findings suggest the use of succinylated–crosslinked rice starches in frozen foods, weaning baby foods, and soft confectionary products. Significance and novelty Succinylation followed by crosslinking is a unique modification, which has never been reported on Pakistani Basmati and Irri rice starches. These findings provided fundamentals for the commercial applications of succinylated–crosslinked rice starches. Moreover, the use of inexpensive broken rice grains for preparation of dual‐modified starches could make product development cost‐effective.

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Effect of hydrophilic–lipophilic balance values of sucrose esters on cornstarch retrogradation

Chen

Wang

et al. 2022

Cereal Chem

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Background and objectives The relationship between the different hydrophilic–lipophilic balance (HLB) values of sucrose esters and the retardant effect on the cornstarch retrogradation have not been investigated. The present research was aimed to evaluate the effects of the sucrose esters with different HLB values on the retrogradation properties by analyzing the changes in the crystalline structure and water mobility of cornstarch gels after storage. Findings All sucrose ester with HLB value (2–15), especially the HLB 15, could retard the long‐term retrogradation of cornstarch gels. After being stored for the same time, the retrograded cornstarch gels containing sucrose ester of HLB 15 had the lowest hardness, relative crystallinity, and R1047/1022. Compared with the additive‐free cornstarch, the hardness, relative crystallinity, and R1047/1022 of cornstarch with sucrose ester of HLB 15 were significantly decreased by 142 g, 8.66%, and 0.41, respectively, after being stored at 4°C for 7 days. Conclusions Sucrose ester with a high HLB value showed a strong retardant effect on the starch retrogradation. Significance and novelty These results suggested that sucrose ester with higher HLB value might be a more effective additive in retarding the retrogradation of cornstarch gels.

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Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour

Cited by 52 publications

References 32 publications

Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour

Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour

Thermal, morphological, and physicochemical characteristics of succinylated–crosslinked rice starches

Effect of hydrophilic–lipophilic balance values of sucrose esters on cornstarch retrogradation

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