Gelation mechanisms of granular and non-granular starches with variations in molecular structures

Wang, Xinya; Liu, Siyuan; Ai, Yongfeng

doi:10.1016/j.foodhyd.2022.107658

Cited by 26 publications

(21 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The high values of peak viscosity of CS could have been due to the multimodal wider size distribution resulting in different swelling patterns in the heterogeneous starch system and promoting the entanglement of the polymeric chains in the starch dispersion. Wang et al (2022) reported that the gelation mechanism influenced the reassociation and structure alignment, modifying the matrix conformation. Cabrera-Ramirez et al ( 2020) explained the effect of different starch granule sizes on the properties of popped sorghum.…”

Section: Resultsmentioning

confidence: 99%

Influence of the surface/volume ratio on the rheological properties of starch dispersions

López‐Echevarría¹,

Huerta-Ruelas²,

Velázquez³

et al. 2023

Czech J. Food Sci.

View full text Add to dashboard Cite

This study aims to evaluate the influence of the surface/volume granule ratio of amaranth, corn, and potato starches on the rheological properties of pastes and gels obtained at 5 and 10% solids concentration through granulometry, scanning electron microscopy, rotational, and dynamic rheological measurements. The granule size distribution and the surface/volume ratio drove the rheological behaviour as a function of temperature and concentration. At a concentration of 10%, the consistency index of corn starch (CS) paste was 147.25 Pa•s n (n -flow behavior index), a higher value compared to pastes from potato starch (PS), 86.54 Pa•s n , and amaranth starch (AS), 44.48 Pa•s n . The lowest values of the loss angle tangent (Tan δ) in CS (0.052 and 0.035) at both solids concentrations suggested a better gel conformation. Noticeable changes in consistency index and storage modulus were observed in CS. A theoretical analysis of the surface/volume ratio change showed that CS reached a 2.2 value, much lower than the 4.5 and 5.8 values for PS and AS, respectively. These findings provide additional criteria for the food industry when choosing starches with suitable rheological behaviour as a function of surface/volume granule ratio and solids concentration.

show abstract

Section: Resultsmentioning

confidence: 99%

Influence of the surface/volume ratio on the rheological properties of starch dispersions

López‐Echevarría¹,

Huerta-Ruelas²,

Velázquez³

et al. 2023

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…The cells represented swollen starch granules/remnants with good integrity upon cooking. [ 22,23 ] Interestingly, some “bridging structure” (marked by arrows) was observed to connect the cells in the NB gels (Figure 3—NB 95 and 120 °C). The highlighted connecting structure could develop from amylose leaching out of swollen NB granules during the pasting process.…”

Section: Resultsmentioning

confidence: 99%

“…Starch gel tends to have a self-standing structure without fluidity, while starch paste usually has certain fluidity without a defined shape. [23,38] WB starch failed to develop a gel after cooking at 95-140 °C (Table 3), which was mainly attributed to the absence of amylose (Table 1). Consequently, WB starch granules were able to swell extensively and eventually lost the granular integrity after cooking (Section 3.3).…”

Section: Textural Properties and Microstructures Of Barley Starch Gel...mentioning

confidence: 99%

“…After further cooling and storage, some starch pastes can develop into a selfstanding gel with no fluidity, which is defined as the gelling property of starch. [22,23] Pasting and gelling properties are critical factors affecting the applications of starch in foods and other industrial products. [24,25] Most recently, the pasting and gelling behaviors of starches from other botanical sources containing 1.8-69.7% amylose have been examined over the cooking temperatures of 95-140 °C.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Impact of a Full Range of Amylose Level on Pasting and Gelling Properties of Barley Starches at High‐Temperature Heating

et al. 2022

Self Cite

View full text Add to dashboard Cite

Pasting and gelling behaviors of barley starches isolated from Cinnamon (waxy of 3.3% apparent amylose; WB), Golden Promise (normal of 26.2% amylose; NB), and amylose‐only (high‐amylose of 97.8% amylose; AO) varieties were examined over 95–140 °C cooking. Gelatinization temperatures of AO starch were significantly higher than those of WB and NB, thereby the former displaying negligible pasting viscosity at 95 °C heating. At 140 °C, AO starch was completely gelatinized and able to develop viscosity, particularly at the final pasting stage. Gel hardness of NB gradually decreased with higher cooking temperatures. After 140 °C cooking and storage, only AO starch formed a gel, exhibiting the largest hardness among the studied gels or pastes. Gelation mechanisms of the barley starches at 95—140 °C cooking were elucidated by visualizing their gel/paste microstructures under scanning electron microscopy. The insightful information on the physicochemical properties of the barley starches possessing 3.3–97.8% amylose will be meaningful for their industrial applications.

show abstract

“…16,17 In contrast, some other native starches, such as waxy maize, waxy potato, and tapioca, swell extensively during heating, lose the granular structure, and eventually become well dispersed in aqueous medium, which thus fail to develop a self-standing, viscoelastic hydrogel at a concentration <10%. 15,17 In food and other industrial applications, the granular structure of native starch can be (at least partially) disrupted by processing; for example, extrusion, 18,19 pressure processing, 20 drum drying to prepare pregelatinized starch, 18 and enzymatic modification. 21 After the loss of granular integrity, most waxy and normal starches (<50% amylose) cannot generate a rigid, viscoelastic hydrogel at a concentration <10%, but high-amylose starch (>50% amylose) can.…”

Section: Introductionmentioning

confidence: 99%

Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels In Situ

Ren,

Stobbs,

Lee

et al. 2024

Biomacromolecules

Self Cite

View full text Add to dashboard Cite

This study aimed to visualize the microstructures of starch hydrogels using synchrotron-based X-ray micro-computed tomography (μCT). Waxy maize starch (WMS, 3.3% amylose, db), pea starch (PS, 40.3% amylose), and high-amylose maize starch (HMS, 63.6% amylose) were cooked at 95 and 140 °C to prepare starch hydrogels. WMS and HMS failed to form a gel after 95 °C cooking and storage, while PS developed a firm gel. At 140 °C cooking, HMS of a high amylose nature was fully gelatinized and generated a rigid gel with the highest strength. Both scanning electron microscopy (SEM) and μCT revealed the unique structural features of various starch hydrogels/pastes prepared at different temperatures, which were greatly affected by the degree of swelling and dispersity of the starches. As a nondestructive method, μCT showed certain advantages over SEM, including minimal shrinkage of the hydrogels, relatively simple sample preparation, and allowing for three-dimensional reconstruction of the hydrogel microstructure. This study indicated that synchrotron-based μCT could be a useful technique in visualizing biopolymer-based hydrogels.

show abstract

Gelation mechanisms of granular and non-granular starches with variations in molecular structures

Cited by 26 publications

References 32 publications

Influence of the surface/volume ratio on the rheological properties of starch dispersions

Influence of the surface/volume ratio on the rheological properties of starch dispersions

Impact of a Full Range of Amylose Level on Pasting and Gelling Properties of Barley Starches at High‐Temperature Heating

Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels In Situ

Contact Info

Product

Resources

About