Effects of Na2CO3 and NaOH on Pasting Properties of Selected Native Cereal Starches

Lai, L. N.; Karim, A.A.; Norziah, M.H.; Seow, C. C.

doi:10.1111/j.1365-2621.2004.tb06324.x

Cited by 59 publications

(48 citation statements)

References 26 publications

(17 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The reduction in amylose content could be due to the disruption of the amorphous regions consisting of amylose chains [4]. The ions in alkali solution diffuse into the amylose-rich amorphous regions of the granules, break intermolecular bonds, and cause the granules to swell to a higher degree, with a concomitantly higher exudation of amylose [1].…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of alkali-treatment on physicochemical, pasting, thermal, morphological and structural properties of Horse Chestnut (Aesculus indica) starch

2016

View full text Add to dashboard Cite

Horse Chestnut (Aesculus indica) starch (HCN) was treated with 0.1, 0.25 and 0.5 % (w/v) alkali (NaOH) for 0, 5, and 10 days at ambient temperature (25°C). Native and alkali-treated starches were characterized for physicochemical, pasting, thermal, morphological and structural properties. The amylose content of the starch decreased after alkali treatment from 26.10 (native) to 13.56 %. Swelling power and solubility increased significantly for treated starch as compared to native HCN starch. Pasting properties of treated starches revealed significant decrease in peak, breakdown and setback viscosity whereas pasting temperature was slightly affected. Gel firmness of native starch was decreased upon treatment from 0.850 to 0.219 N. Thermal properties showed increase in onset, peak and conclusion temperatures at higher concentration of alkali and treatment time. Morphology revealed that the granular shape of starch was affected when treated with higher concentration of alkali. X-ray diffraction of treated starches showed a similar profile but the relative crystallinity decreased with the severity of the treatment from 32.78 (native) to 27.64 %. The effect of alkali on the crystalline structure including short-range ordered structure was not pronounced with a similar trend for all the starches.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Starch is receiving considerable attention owing to its utilization in different food products as it imparts specific properties to food products including gelling, binding, thickening, texture, solubility etc. [1].…”

Section: Introductionmentioning

confidence: 95%

Effect of alkali-treatment on physicochemical, pasting, thermal, morphological and structural properties of Horse Chestnut (Aesculus indica) starch

2016

View full text Add to dashboard Cite

show abstract

“…Which has been often treated as a typical effective factor on shelf-life acceptability [31] and quality loss [30,32,33] of starchcontaining foods. In the presence of Na 2 CO 3 and NaOH, the aged starch retrogradation was retarded [34] . Sago starch treated with 0.5% NaOH for 30 days has the lowest ∆8H R values [35] which indicates that higher concentration and longer duration of alkali treatment on starch inhibit retrogradation.…”

Section: Physicochemical Characteristicsmentioning

confidence: 98%

A Review on Physicochemical and Thermorheological Properties of Sago Starch

Mohamed¹,

Jamilah²,

Abbas³

et al. 2008

American J. of Agricultural and Biological Sciences

View full text Add to dashboard Cite

This study was a part of a research project aiming to investigate the texture characteristics of protein -starch interaction in fish based product keropok lekor. Accordingly, the current review study focused on some physicochemical (molecular weight, viscosity, chemical composition and swelling power) and thermorheological (gelatinization, retrogradation and viscoelsticity) characteristics of sago starch alone and in mixtures with other ingredients such as sucrose, salts and hydroclloids. The inferred outcome of this extensive survey revealed that the gelatinisation temperature for sago-water mixture ranged from 69.4-70.1°C which was low compared to sweet potato, tania and yam starches. The role of using hydrocolloids in starch-based foods was to control the rheological properties as well as modifying the texture of the products, enhaning or modifying the gelatinization and retrogradation behaviour and improving water-holding capacity of the system. In the presence of sucrose or sodium chloride, the gelatinisation temperatures of sago starch shifted to higher temperatures and its enthalpy decreased. The addition of salts caused an elevation or depression of gelatinization temperature and gelatinization enthalpy, depending on their types and concentrations used. However, sodium chloride appeared to exhibit a maximum inhibitory effect on starch gelatinisation at a concentration of 6-9%.

show abstract

“…Setback is the measure of the reassociation of solubilized starch molecules or the extent of retrogradation of gelatinized starch during cooling phase (Lai, Karim, Norziah, & Seow, 2004;Thomas & Atwell, 1999). Fig.…”

Section: Pasting Propertiesmentioning

confidence: 99%

The influence of ultrasound on the degree of oxidation of hypochlorite-oxidized corn starch

Chong

Uthumporn

Karim

et al. 2013

LWT - Food Science and Technology

View full text Add to dashboard Cite

Effects of Na2CO3 and NaOH on Pasting Properties of Selected Native Cereal Starches

Cited by 59 publications

References 26 publications

Effect of alkali-treatment on physicochemical, pasting, thermal, morphological and structural properties of Horse Chestnut (Aesculus indica) starch

Effect of alkali-treatment on physicochemical, pasting, thermal, morphological and structural properties of Horse Chestnut (Aesculus indica) starch

A Review on Physicochemical and Thermorheological Properties of Sago Starch

The influence of ultrasound on the degree of oxidation of hypochlorite-oxidized corn starch

Contact Info

Product

Resources

About