Evaluation of the Degree of Starch Gelatinization by a New Enzymatic Method

Paola, Romina D. Di; Ramón, Adriana Noemí; Aldao, Mario A. J.

doi:10.1002/star.200300167

Cited by 40 publications

(32 citation statements)

References 13 publications

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“…In vitro enzymatic conversion of heat‐treated starches is a long‐standing method to determine DG (Chiang and Johnson 1977; Varriano‐Martson and others 1980). The procedure is based on the fact that swelling and hydration during the gelatinization process enhances the chemical reactivity of starch granules towards amylolytic enzymes (Di Paola and others 2003). Because the enzymatic method of Englyst and others (1992) was applied on actual food matrices (white bread, cooked potato, cooked spaghetti), the kinetics of isolated potato starch were quite fast (Chung and others 2006), reaching completion before 5 min.…”

Section: Resultsmentioning

confidence: 99%

In vitro Digestibility and Glycemic Response of Potato Starch is Related to Granule Size and Degree of Gelatinization

Parada¹,

Aguilera²

2009

Journal of Food Science

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Starch granule microstructure affects the digestion of starch and its nutritional impact; however, the exact relationship between both factors is not clear. This study reports quantitative relationships between granule size (length and polygonal area), degree of gelatinization (DG), in vitro digestibility (by enzymatic methods), and glycemic response of potato starch granules gelatinized to various extents by heating at several constant temperatures in the range of 55 to 65• C. DG measured by differential scanning calorimetry was closely related with heating temperature (R 2 = 0.997), size parameters of granules (measured by image analysis), in vitro digestion, and in vivo glycemic response (R 2 of adjusted models > 0.9); shape parameters of granules (measured by image analysis) were not related with DG. Results demonstrate that DG of starch strongly affects its digestibility in vitro, and may influence the postpandrial glycemic response. Future studies should be performed to investigate the effect of potato starch gelatinization on the nutritional impact at other temperatures and in more complex matrices.

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Section: Resultsmentioning

confidence: 99%

In vitro Digestibility and Glycemic Response of Potato Starch is Related to Granule Size and Degree of Gelatinization

Parada¹,

Aguilera²

2009

Journal of Food Science

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“…The DG of milled starches was determined using the change in gelatinization enthalpy (Δ H ) as described by Di Paola et al 30. The Δ H of the samples was determined as described in item 2.11, and the DG was obtained according to Eq.…”

Section: Methodsmentioning

confidence: 99%

Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches

2012

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Peruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their structural and physicochemical characteristics were determined. Results obtained from HPAEC‐PAD, GPC, and amylose content indicated a breaking of hydrogen bounds and α‐(1 → 6) linkages of the starch molecules after treatment. X‐ray diffractograms showed that the milling provided a reduction in the crystalline area of the starch granules. Most of the starch granules displayed agglomeration after 4 h of milling, when observed under a scanning electron microscope, and after 16 h a shapeless mass was observed for Peruvian carrot starch. Solubility and water absorption capacity of the starches increased with an increase in the milling time, while RVA profiles showed a progressive reduction of peak, breakdown, and final viscosities, as well as the development of initial viscosity. Gelatinization temperatures and enthalpies were reduced. Prolonged ball milling accelerated the enthalpy relaxation in both starches. These results confirmed a partial gelatinization of the starches, which was 82.6% for Peruvian carrot and 65.4% for cassava starches after 32 h of milling. The Peruvian carrot starch was more affected by the ball milling because of both its lower amylose content and the defects in its crystalline structure.

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“…The degrees of gelatinization (DG) of spray‐dried starches samples were calculated according to the procedure described by Di Paola et al, using the following equation:

“ D G true(% true) = [1 - true(normalΔ H normalo normalf normals normalp normalr normala normaly - normald normalr normali normale normald normals normalt normala normalr normalc normalh / normalΔ H normalo normalf normaln normala normalt normali normalv normale normals normalt normala normalr normalc normalh true)] \times 100 ”

…”

Section: Methodsmentioning

confidence: 99%

Behavior of Sweet Potato Starch After Spray‐Drying Under Different Pretreatment Conditions

et al. 2019

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There are a lot of potential uses of sweet potato as a source of starch in food and other industries. Pregelatinization, a physical modification that confers properties of interest for several industrial applications, is a way to expand the use of this starch. Processing conditions have significant impact on the properties of modified starch and therefore, the effects of the concentration of starch and preheating temperature on the physical properties of spray dried starch in this study are evaluated. This study is carried out by applying a central rotational compound experimental design to test two independent variables, starch concentration and preheating temperature, and consisted of a total of 11 treatments. Results showed that the granule size, gelatinization temperature, and breakdown viscosity are significantly affected by the preheating temperature. Besides this, preheating temperature and starch concentration also influenced the crystallinity percentage, enthalpy change, gelatinization degree, retrogradation properties, and final viscosity. The final products showed lower crystallinity percentage, enthalpy change, and onset and peak dissociation temperature, as well as, higher peak gelatinization temperature, retrogradation rates, swelling power, and solubility, independent of processing conditions, when compared with native sweet potato starch. Partially pregelatinized starch with high viscosity and resistance to heating under agitation can be obtained under the process conditions consisting of up to 8% starch concentration and a preheating temperature of 60 °C. These acquired properties can potentially boost the use of sweet potato starch in food industries.

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Evaluation of the Degree of Starch Gelatinization by a New Enzymatic Method

Cited by 40 publications

References 13 publications

In vitro Digestibility and Glycemic Response of Potato Starch is Related to Granule Size and Degree of Gelatinization

In vitro Digestibility and Glycemic Response of Potato Starch is Related to Granule Size and Degree of Gelatinization

Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches

Behavior of Sweet Potato Starch After Spray‐Drying Under Different Pretreatment Conditions

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