Gelatinization and Retrogradation Properties of Native and Hydroxypropylated Crosslinked Tapioca Starches with Added Sucrose and Sodium Chloride

Thirathumthavorn, Doungjai; Trisuth, T.

doi:10.1080/10942910701659567

Cited by 18 publications

(11 citation statements)

References 23 publications

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“…[16] Likewise, it was possible that the penetration of water molecules into the crystalline region took more time as a result of strengthened interactions between amyloseamylose and amylose-amylopectin chains and thus made the temperature range (T c -T o ) wider to complete the gelatinization process. [24] A progressive increase in T o , T p , T c and T c -T o was observed from CHMT 18 to CHMT 27 , in consistent with results reported by Pukkahuta et al [25] However, HMT decreased the H of all treated starches, which was similar to the result for potato starch.…”

Section: Thermal Stability Propertiessupporting

confidence: 91%

Physicochemical Properties ofCanna edulisKer Starch on Heat-Moisture Treatment

Zhang

Wang

Yang

2010

International Journal of Food Properties

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Canna edulis Ker starch was modified by heat-moisture treatment at moisture levels ranging from 18 to 27 g/100 g starch and its physicochemical properties were investigated. Amylose content, swelling power, solubility as well as water and oil absorption capacity in native starch were higher than in all treated starches. However, alkaline water retention and acid susceptibility of native starch were lower, along with different extent of amylose leaching. The result in the X-ray diffraction measurement revealed that the crystalline type of the starch gradually changed from B-type to A-type, and the degree of crystallinity changed. Investigation on thermal properties showed that the gelatinization enthalpy decreased, whereas the onset temperature, peak temperature, concluding temperature and transition temperature range increased in modified starch than in native starch. In addition, all modified starches exhibited remarkably low values of peak viscosity, hot pasting viscosity and final viscosity, compared to those of native starch.

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Section: Thermal Stability Propertiessupporting

confidence: 91%

Physicochemical Properties ofCanna edulisKer Starch on Heat-Moisture Treatment

Zhang

Wang

Yang

2010

International Journal of Food Properties

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“…Erythritol addition increased the T o , T p , T c , and DH of WS. Similar results were found in a mixture of starches and sugars [22]. These findings were due to the formation of hydrogen bonds between erythritol and the starch chains, which required greater energy to break during gelatinization.…”

Section: Thermal Propertiessupporting

confidence: 80%

Effects of heat moisture treatment with erythritol on the physicochemical properties of wheat starch

et al. 2013

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Wheat starch was impregnated with erythritol and subjected to heat moisture treatment (HMT) (100°C, 20% moisture, 12 h). The effects of HMT on the pasting, thermal, and morphological properties of the treated wheat starch–erythritol mixture (H‐WSEM) were evaluated. The peak viscosity, trough viscosity, final viscosity, and breakdown of H‐WSEM markedly decreased, whereas pasting temperature increased. Compared with the To, Tp, and Tc of the untreated wheat starch–erythritol mixture (WSEM), those of H‐WSEM considerably increased; unlike the ΔH of WSEM, that of H‐WSEM decreased. SEM showed that numerous erythritol granules appeared on the surface of the starch granules in WSEM, but that the H‐WSEM surface was smooth and irregular. Compared with the holes of the WSEM gel, those of the H‐WSEM gel were smaller and were characterized by a thinner matrix surrounding the pores. The XRD patterns revealed that the amorphous region of H‐WSEM was larger than that of WSEM.

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“…Similar results were found in the mixture of starches and sugars(Maaurf, Che Man, Asbi, Junainah, & Kennedy, 2001;Thirathumthavorn & Trisuth, 2008). These were due to the formation of hydrogen bonds between maltitol and starch chains.…”

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confidence: 87%