Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch

Funami, Takahiro; Kataoka, Yohei; Omoto, Toshio; Goto, Yuhei; Asai, Iwao; Nishinari, Katsuyoshi

doi:10.1016/j.foodhyd.2004.04.008

Cited by 129 publications

(54 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…After that, an equal volume of 2% w/v of agarose solution at the same temperature was added, and then the starch-agarose mixture and the starch-hydrocolloid-agarose mixtures were immediately immersed in an ice bath. The samples were chemically fixed in 6% glutaraldeyde in 0.1M phosphate buffer (pH 7) and were post fixed overnight in 2% of osmium tetraoxide with 0.1M imidazole and then dehydrated through a graded series of the pasting temperature were also reported by Funami et al (2005) who evaluated the effect of the addition of 0.5% of guar gum with different molecular weights on corn starch (15%) and by Weber et al (2009), who studied the effect of the xanthan and guar gums on normal and waxy corn starches. Lee et al (2002) also observed higher pasting temperatures for starch-CMC and starch-k-carrageenan mixtures than those of sweet potato starch alone.…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

et al. 2012

View full text Add to dashboard Cite

Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture, and water mobility. Starch-gum interaction in food systems can change the starch granule swelling and its gelatinization and rheological properties. In this study, the effect of the addition of xanthan gum (XG), sodium carboxymethyl cellulose (SCMC), and carrageenan (CAR) at the concentrations of the 0.15, 0.25, 0.35 and 0.45% (w/v) on the pasting, thermal, and rheological properties of cassava starch was studied. The swelling power (SP) and the scanning electron microscopy (SEM) of the starch gels were also evaluated. The results obtained showed that xanthan gum (XG) had a strong interaction with the cassava starch penetrating between starch granules causing increase in pasting viscosities, SP, storage and loss (G', and G", respectively) modulus and reduction in the setback of the starch; sodium carboxymethyl cellulose (SCMC) greatly increased the pasting viscosities, the SP, and the storage and loss (G', and G", respectively) modulus of the starch-mixtures, mainly due to its greater capacity to hold water and not due to the interaction with cassava starch. Carrageenan (CAR) did not change any of the starch properties since there was no interaction between this gum and cassava starch at the concentrations used.

show abstract

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

et al. 2012

View full text Add to dashboard Cite

show abstract

“…Funami et al [13], elaborated starch-containing systems with 50, 26 and 14% amylose plus different molecular weight guar gums (G3: 20.1; G6: 10.1; and G8: 0.02610 -5 g/mol). The suspensions were prepared with 15% starch and 0.5% guar gum and their pasting properties determined.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High‐amylose Corn Starches

et al. 2009

View full text Add to dashboard Cite

The objectives of the present study were to analyze the chemical interactions between guar and xanthan gums and starches. Gels were obtained from normal (NCS), waxy (WCS) and high-amylose (HACS) corn starches containing gums. The gels were evaluated according to their pasting properties and infra-red absorption. The guar (GG) and xanthan (XG) gums affected the properties of the NCS paste more significantly than those of the WCS paste. In the infra-red absorption spectra, no covalent bonds between the starches and gums were observed under the conditions studied, so probably the only interactions occurring between them were hydrogen bonds.

show abstract

“…The rheological behavior of hydrocolloids is of special importance when they are used to modify textural attributes [47] . Many investigations have tried to clarify the role and potential usefulness of hydrocolloids such as locust bean gum and guar gum in controlling rheology and modifying the texture of starch-based food products [48][49][50][51][52] . They concluded that the addition of hydrocolloids enhance or modify the gelatinization and retrogradation behaviour of starch.…”

Section: Thermal Behaviour Of Sago Starch -Water Mixturementioning

confidence: 99%

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

Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch

Cited by 129 publications

References 28 publications

Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High‐amylose Corn Starches

A Review on Physicochemical and Thermorheological Properties of Sago Starch

Contact Info

Product

Resources

About