Effects of High Pressures Treatment on Starches

Stute, R.; Heilbronn,; Klingler, R. W.; Boguslawski, Stefan; Eshtiaghi, M. N.; Knorr, Dietrich

doi:10.1002/star.19960481104

Cited by 235 publications

(210 citation statements)

References 9 publications

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“…On the other hand, physical modification is limited in such processing technology as heat moisture treatment 15,16) and high pressurization, 17) because it is not so easy to massproduce improved starch with constant quality, resulting in limited application of modified starches. The improvement by adding modifiers is also insufficient, because few materials are available for food use.…”

mentioning

confidence: 99%

Improved Gelatinization Behavior of Tapioca Starch by Compounding with Amino Acids

Yagishita¹,

Ito²,

Endo³

et al. 2008

J. Appl. Glycosci.

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Many starches from different crops and cultivars are used in processed foods. Their properties, especially thermal properties, are most important to control gelatinization and retrogradation behavior in food processing, because thermal properties have a remarkable influence on physical properties. Various chemically and physically modified starches have thus been developed to improve starch properties. In addition, many non starchy substances such as salts, 1 6) sugars, 1,6 7) alcohols, 8,9) surfactants, 6,10) organic acids, 9) fatty acid 11) and amino acids,have often been used to modify starch properties. However, many consumers have recently avoided chemically modified starches due to potential fears over their safety. On the other hand, physical modification is limited in such processing technology as heat moisture treatment 15,16) and high pressurization, 17) because it is not so easy to massproduce improved starch with constant quality, resulting in limited application of modified starches. The improvement by adding modifiers is also insufficient, because few materials are available for food use. With the recent remarkable increase in processed starchy foods, including frozen foods and fried foods, the control of gelatinization and retrogradation behaviors is again becoming a great problem to be solved.It has been recently reported that the thermal properties of starch could be effectively improved by conjugating with amino acids by cross linking with water soluble carbodiimide 18) or the Maillard reaction. 19 21) The conjugation with amino acid is a new concept for providing valuable modified starch, cross linking agents are not accepted for food use. Since the Maillard reaction between starch and amino acid, 19) or peptide 20,21) generally requires a long period, such as seven days or more to conjugate, and has low productivity, it is essential to improve the reaction time and productivity. Recently, it has been reported that free amino acids have a characteristic influence on the gelatinization behavior of starch in terms of increased gelatinization temperature, and reduced swelling and viscosity, depending on their net charge, 12,13) and that such a unique effect of free amino acids on the gelatinization behavior of starch was caused by the degree of binding ability of the amino acid to the starch chains.22) These results strongly suggest that not only conjugation with amino acid through the improved Maillard reaction but also co existence of a suitable free amino acid would be greatly effective to control gelatinization behavior. In addition, since gelatinization behavior affects the texture of the resulting starch paste depending on the inflow degree of water, the state of water in the starch paste would also be affected in terms of the vaporizability and mobility of water, and is related to the dry texture of starch foods after processing, such as frying or re heating in a microwave. Therefore, in the present study, the Maillard reaction of starch with amino acids was performed at a high temperature...

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mentioning

confidence: 99%

Improved Gelatinization Behavior of Tapioca Starch by Compounding with Amino Acids

Yagishita¹,

Ito²,

Endo³

et al. 2008

J. Appl. Glycosci.

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“…It is obvious that DS values increase with temperature in all cases. The higher DS value obtained at higher temperatures may be caused by an increase in the overall reaction rate [2], [12]. (Table II).…”

Section: ) Effect Of Pressure and Temperature On Degree Of Substitutmentioning

confidence: 98%

Transesterification of Sago Starch Using Various Fatty Acid Methyl Esters in Densified CO2

Hermawan¹,

Rosyanti²,

Megasari³

et al. 2015

IJCEA

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Abstract-Starch fatty acid esters, a biodegradable and a renewable thermoplastics materials, are commonly synthesized in organic solvents that have high environmental impact. This manuscript describes an exploratory study on the synthesis of starch esters using various fatty acid methyl esters (FAME) such as methyl myristate, methyl laurate, methyl oleate and methyl palmitate in densified carbon dioxide as a green solvent. A series of experiments were conducted in order to investigate the influence of temperature (100 °C, 110 °C , 120 °C), pressure (100 bar, 120 bar, 150 bar) and type of methyl esters on reactivity and the characteristics of the products. Within the experimental range, the highest DS value (0.45) is achieved at pressure of 100 bar, temperature of 120 o C, with methyl palmitate as the reagent. In addition, the introduction of fatty acid chains into the starch backbone significantly altered thermal properties of the native sago starch.Index Terms-Transesterification, sago starch, fatty acid methyl ester, densified CO 2 .

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“…Chemical modifications such as cross-linking and acetylation 1) are used widely in the food industry. High-pressure treatment 2) , microwave heating 3) , heatshear by extrusion processing 4) , γ-irradiation 5) , and warmwater 6) treatments, i.e., physical treatments, can also alter starch gelatinization properties. Heat-moisture treatment (HMT) with heating at restricted moisture levels is one physical modification of starches and cereal flours.…”

Section: Introductionmentioning

confidence: 99%

Modification of Gelatinization Properties of Rice Flour by Heat-Treatment

Takahashi

Miura

Ohisa

et al. 2005

J. Soc. Rheol., Jpn

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The effects of autoclave and oven treatments on gelatinization properties of rice flour and on crystallite structures of rice starch in rice flour were studied using dynamic oscillatory measurement, differential scanning calorimetry (DSC), X-ray diffractometry, and scanning electron microscopy (SEM). Autoclave-treated rice flour (ATR) and oven-treated rice flour (OTR) were prepared using an autoclave at 120 °C for 60 min and oven at 160 °C for 60 min. Dynamic oscillatory and DSC measurements demonstrated that autoclave treatment modified the gelatinization properties that delayed gelatinization temperature (T G' and T o ) and decreased in peak storage modulus (G' p ). Autoclave treatment caused formation of amylose-lipid complexes and partial gelatinization of starch granules in ATR studied by DSC and X-ray diffractometry. Autoclave-treatment engendered formation of amylose-lipid complexes and partial gelatinization of starch granules in ATR studied by DSC and Xray diffractometry. Alteration of gelatinization properties of ATR flour is attributed to changes in rigidity of starch granules during treatment. Similarly to ATR, oven treatment was effective for gelatinization properties. Nevertheless, it was insufficient for rearrangement of starch chains in OTR flour.

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Effects of High Pressures Treatment on Starches

Cited by 235 publications

References 9 publications

Improved Gelatinization Behavior of Tapioca Starch by Compounding with Amino Acids

Improved Gelatinization Behavior of Tapioca Starch by Compounding with Amino Acids

Transesterification of Sago Starch Using Various Fatty Acid Methyl Esters in Densified CO2

Modification of Gelatinization Properties of Rice Flour by Heat-Treatment

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