Estimation of Contributions of Hydration and Glass Transition to Heat Capacity Changes During Melting of Native Starches in Excess Wate

Matveev, Yu. I.; Elankin, N. Yu.; Kalistrova, E. N.; Danilenko, A. N.; Niemann, Claudia; Yuryev, Vladimir P.

doi:10.1002/(sici)1521-379x(199804)50:4<141::aid-star141>3.0.co;2-2

Cited by 31 publications

(24 citation statements)

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“…It was suggested to be resulted from annealing of the amylopectin crystallites during heating (Russell 1987;Liu, Yu et al 2006). Moreover, an endotherm at higher temperature, M2, is attributed to the melting of the amylose-lipid complex and is absent for potato or defatted starches (Shogren 1992;Matveev, Elankin et al 1998;Andreev, Kalistratova et al 1999). In our previous paper (Liu, Yu et al 2006), an unique endotherm, labeled M3, was observed only existing in the high amylose maize starch at higher temperature.…”

Section: Applicationssupporting

confidence: 90%

Starch Gelatinization under Shearless and Shear Conditions

Xie¹,

Liu²,

Chen³

et al. 2007

International Journal of Food Engineering

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This article reviews the development of studying starch gelatinization under shear and shearless conditions, in particular the technologies used to detect the degree of gelatinization. Advantages and disadvantages of each technology were discussed and then some examples were presented to demonstrate their application. A new technology RheoScope, an instrument that can measure viscosity under shear stress and simultaneously observes variation of starch particles using a microscope, was also introduced. It was found the definition of "gelatinization" could be different for different detection technologies. Under shearless condition full gelatinization of starch needs about ratio of water 3/starch 1, while the gelatinization under shear condition requires less water content since shear stress enhances the processing. The number of endotherm and enthalpy of gelatinization depends on amylose/amylopectin, moisture and lipid content.

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Section: Applicationssupporting

confidence: 90%

Starch Gelatinization under Shearless and Shear Conditions

Xie¹,

Liu²,

Chen³

et al. 2007

International Journal of Food Engineering

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“…The correlation for these functions are 0.99 and 0.96 for barley and maize starches, respectively. The increase in heat capacity with increasing amylose content in the investigated starches can be explained both as a result of a decrease in degree of crystallinity [8,14] and an increase in the amount of tie chains [12,15]. As can be seen from equations (2) and (3), the values of the first derivatives in these equations, reflecting changes of heat capacity values drop per 1 % change of amylose content in barley and maize starches, are practical equal to each other.…”

Section: Resultsmentioning

confidence: 99%

“…Taking into consideration that there is a relationship between structural and thermodynamic parameters [11,12], this permits to suggest that the changes of structure of barley and maize starches with increasing amylose content in the native granules are the same. Furthermore, the starches apparently have a similar structure.…”

Section: Resultsmentioning

confidence: 99%

“…An increase of amylose content in the starches leads to an increase both in sizes of crystalline lamellae [9] and in length of amylopectin A-chains [10]. Therefore, taking into consideration that a close relationship exists between structural and thermodynamic parameters [11,12], it can be expected that at an increase in amylose content in native granules from 1 % to 35 %, i.e. as the polymorphous structure of barley and maize starches practically is not changed, the changes of heat capacity values for these starches should be similar.…”

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confidence: 99%

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The Generalized Heat Capacity/Amylose Content Function for Barley and Maize Starches

Yuryev¹,

Kalistratova²,

Danilenko³

et al. 1999

Starch/Stärke

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The heat capacity values of 1 % aqueous dispersions of barley and maize starches with different amylose content (1—35 %), were determined. It was shown that a rise in amylose content leads to an increase of heat capacity values. The heat capacity values were calculated per 1 % change of amylose content in barley and maize starches. The generalized function describing changes of heat capacity values versus amylose content for barley and maize starches has been established.

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“…Corrections for dynamic temperature lag and residence time of the samples in the calorimetric cell were not necessary under these conditions [15,16,19,20]. The heat capacity scale was calibrated by the Joule-Lenz effect for each run.…”

Section: Methodsmentioning

confidence: 99%

Changes of Thermodynamic and Structural Properties of Wrinkled Pea Starches (Z-301 andParamazent varieties) During Biosynthesis

et al. 2001

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Starches isolated at different stages of maturation (milky, waxy, complete maturation) of wrinkled peas were investigated by differential scanning calorimetry (DSC) and X‐ray diffraction (XRD). It was shown that the maturation of wrinkled peas is accompanied by changes in the structural and thermodynamic properties of starches. The melting process of milky starches could be approximated by means of a “two‐state” model. The melting process of the waxy and completely maturated starches was described as the melting of a mixture of low and high temperature populations of double‐helical type crystallites, denoted as B‐ and B*‐types, as well as the melting of Vh ‐type crystallites. The relative amounts of the three structures were determined by deconvolution of the calorimetric peaks. The values of the melting cooperative units ( ϑ ) and the thickness of the crystalline lamellae (pitch heights) for starches were determined using mathematical models describing the melting processes. The values of the ϑ for milky, waxy, and completely maturated starches were calculated as 18 and 29 anhydroglucose residues, respectively. The thickness of the crystalline lamellae of B‐type crystals in the milky, waxy, and completely maturated starches were calculated. Structural changes in starch granules during maturation of wrinkled pea are discussed.

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Estimation of Contributions of Hydration and Glass Transition to Heat Capacity Changes During Melting of Native Starches in Excess Wate

Cited by 31 publications

References 0 publications

Starch Gelatinization under Shearless and Shear Conditions

Starch Gelatinization under Shearless and Shear Conditions

The Generalized Heat Capacity/Amylose Content Function for Barley and Maize Starches

Changes of Thermodynamic and Structural Properties of Wrinkled Pea Starches (Z-301 andParamazent varieties) During Biosynthesis

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