Gelatinization of cornstarch with different amylose/amylopectin content

Liu, Hongsheng; Yu, Long; Xie, Fengwei; Chen, Ling

doi:10.1016/j.carbpol.2006.01.026

Cited by 284 publications

(195 citation statements)

References 20 publications

Supporting

Mentioning

171

Contrasting

Unclassified

Order By: Relevance

“…Amorphous region is an area that has a lot of branching amylopectin and amylose molecules. Amorphous region is the part that can easily expand and undergo chemical reactions such as hydrolysis by acid or reacted by a functional group [8]. When stretched starch structure, starch will be easier to absorb water and have swelling (swelling power) resulting in increased solubility.…”

Section: Effect Of Playback Speed Capacity Dryer Feed and Air Tempermentioning

confidence: 99%

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

et al. 2018

View full text Add to dashboard Cite

Abstract. Food security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a substitute for wheat flour-the main ingredient for making bread. The characteristic of the starch is influenced by the type of starch composition and structure. Natural starch has physicochemical properties i.e. a long time cooking and pasta formed hard. These constraints allow us to modify cassava starch by a combination of lactic acid hydrolysis and drying with rotary UV system. Modified cassava starch is expected to be used as a substitute for wheat flour. The aim of the research which is a combination of lactic acid hydrolysis and drying using a rotary UV system is to examine the optimum operating conditions in the drying process of starch hydrolysis with parameter the physicochemical and rheological properties of modified cassava starch. The initial process study is to hydrolyze cassava starch using lactic acid. Furthermore, hydrolyzed cassava starch is then dried using UV light in the rotary dryers system. There are a variety of changing variables, i.e. time of irradiation cassava starch-lactic acid hydrolysis products in the rotary UV light and air drying temperature. The research results show that modified starch has a better characteristic than the natural starch. From the analysis, the best point of swelling power, solubility and baking expansion is consequently 15.62 g/g; 24.19 %; 2.21 ml/gr. The FTIR result shows that there is no significant difference of the chemical structure because the starch modification only change the physical characteristics. From the SEM analysis, we can know that the size of the starch's granule changes between the natural starch and the modified starch..

show abstract

Section: Effect Of Playback Speed Capacity Dryer Feed and Air Tempermentioning

confidence: 99%

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

et al. 2018

View full text Add to dashboard Cite

show abstract

“…They concluded that the amylose content is a key factor in the pasting properties in the amaranth grain (Kong et al, 2009). In fact, according to some authors (Kong et al, 2009;Liu et al, 2006) state that the amylose content directly affects the viscosity, with a higher content of amylose, the viscosity is higher. This trend can be explained by the fact that all these pasting properties are dependent on the rate and level of starch granules during disintegration.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)

Burgos

Armada

2015

Food Sci. Technol

View full text Add to dashboard Cite

Kiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth (CPA) was used as a commercial reference standard. The raw grain (RG) showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also, they showed major pasting temperature, low peak viscosity and breakdown viscosity. In both formulated products, the content of total, soluble and insoluble dietary fibre decreased during the precooking process. The content of protein was optimal (between 14.57-14.59 g/100g). PK had high acceptability (5.84), preference (84.48%), purchase (38.79%) and consumption (43.96%) intention. The lowest was CPA. This work demonstrates that it's feasible to make precooked products with good quality characteristics, chemical composition and acceptability for the development of new products.Keywords: kiwicha; precooked products; physical and functional properties; acceptability; chemical composition. Practical Application:The research aims to develop precooked products with good quality characteristics, functional, nutritional value and sensory acceptability, for the development of new products for useful purposes. The use of a laminator and an aluminium pan adapted for the production of the puffed product are a novel idea. Therefore, these products will allow the revaluation of this Andean crop produced in the region and its importance to the regional economy.

show abstract

“…High-amylose starch has some special properties, such as its heat resistance [12], which is reflected by high gelatinization temperature and the retainment of granules in boiling water [13][14][15], and its digestion resistibility [16][17], due to which this starch has been used as resistant starch and in drug delivery systems. In addition, high-amylose starch is especially suitable for producing thermoplastic materials [18][19], because amylose as a linear molecule can provide better mechanical properties resulting from easier formation of crystallites and entanglements.…”

Section: Introductionmentioning

confidence: 99%

“…However, when preparing materials, a significant problem would be just the resistance to processing or treatment, because the complete destruction of original starch supramolecular structures is required to form a continuous integrated phase [12][13][14][15]. In other words, due to its special structural organization, native high-amylose starch is more resistant to hydrolysis or disintegration by small molecules such as water, enzymes, etc., which negatively impacts on its application.…”

Section: Introductionmentioning

confidence: 99%

Understanding the structural features of high-amylose maize starch through hydrothermal treatment

Yang

Xie

Wen

et al. 2016

International Journal of Biological Macromolecules

Self Cite

View full text Add to dashboard Cite

Understanding the structural features of high-amylose maize starch through hydrothermal treatment, International Journal of Biological Macromolecules http://dx.doi.org/10.1016/j.ijbiomac. 2015.12.033 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Abstract:In this study, high-amylose starches were hydrothermally-treated and the structural changes were monitored with time (up to 12 h) using scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), small-angle X-ray scattering (SAXS), X-ray diffraction (XRD), and differential scanning calorimetry (DSC). When high-amylose starches were treated in boiling water, half-shell-like granules were observed by SEM, which could be due to the first hydrolysis of the granule inner region (CLSM). This initial hydrolysis could also immediately (0.5 h) disrupt the semi-crystalline lamellar regularity (SAXS) and dramatically reduce the crystallinity (XRD); but with prolonged time of hydrothermal treatment (≥ 2 h), might allow the perfection or formation of amylose single helices, resulting in slightly increased crystallinity (XRD and DSC). These results show that the inner region of granules is composed of mainly loosely-packed amylopectin growth rings with semi-crystalline lamellae, which are vulnerable under gelatinization or hydrolysis. In contrast, the periphery is demonstrated to be more compact, possibly composed of amylose and amylopectin helices intertwined with amylose molecules, which require greater energy input (higher temperature) for disintegration.

show abstract

Gelatinization of cornstarch with different amylose/amylopectin content

Cited by 284 publications

References 20 publications

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)

Understanding the structural features of high-amylose maize starch through hydrothermal treatment

Contact Info

Product

Resources

About