Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches

Abstract

The freezable-and unfreezable-water contents of corn and waxy corn starches (native, pregelatinized and retrograded) were analyzed at various hydration levels (25, 35, 45, 55, 65, 75, 85%) using Differential Scanning Calorimetry (DSC). The unfreezable water contents and also the temperature of onset (To), peak (Tp) and endset (Te) of the peaks' in all samples were increased with increasing hydration level. Water absorption index (WAI) and water solubility index (WSI) values of the pregelatinized and retrograded starch samples were significantly higher (p<0.05) than their native counterparts. RVA profiles revealed that modified starches had higher viscosity values than natural starches.

Extraction and characterization of starch from low-grade potatoes and formulation of gluten-free cookies containing modified potato starch

“…WSI and WAI of the starches were determined by following Gerçekaslan [ 17 ] with slight modification. One gram (W1) of starch was transferred in a pre-weighed 50 ml falcon tube (W2) and 30 ml of distilled water was added to form a suspension.…”

Synthesis of microcrystalline cellulose from sugarcane bagasse and its incorporation into Polyvinyl Alcohol (PVA) matrix to test the composites mechanical properties

“…Water has been used as a plasticizer to make modified starches due to its ability to insert into the hydrogen bonds network of starch [42][43][44][45]. It is however unclear how water interacts with the starch in the case of PVA/Starch (hydrated) when from 9:1 to 8:2, a decrease in tensile strength was observed but the opposite effect was seen from 8:2 to 6:4.…”

Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage

“…Through the comparison of the setback viscosity of starch, we found that freezing would increase the setback viscosity of starch. The retrogradation of starch causes the aging of foods with high (Gerçekaslan, 2021). Freezable water content is a key factor affecting the nucleation, size and distribution of ice crystals (Ding et al, 2015).…”