Influence of amylopectin structure on rheological and retrogradation properties of waxy rice starches

Singh, Harinder; Lin, Jheng-Hua; Huang, Wei-Hsiang; Chang, Yung‐Ho

doi:10.1016/j.jcs.2012.04.007

Cited by 84 publications

(41 citation statements)

References 27 publications

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“…The gel hardness of NP–NCS after chill storage for 14 days (585 g) was increased by 355 g, as compared to NP–NCS after storage for 1 day (230 g). This result was in strong agreement with previous research . The increase in gel hardness that resulted from prolonging storage time most likely occurred because the hardness of gel networks was enhanced by the amylopectin retrogradation during storage .…”

Section: Resultssupporting

confidence: 93%

Effects of preprocessing at low or ultralow temperatures combined with sodium alginate on retrogradation properties of normal cornstarch during chill storage

Wang

Chen

et al. 2017

Starch - Stärke

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In this research, normal cornstarch (NCS) was preprocessed at low and ultralow temperatures, both with and without the addition of sodium alginate (AG), and then stored at 4 °C for 14 days to evaluate the retrogradation properties. The results showed that preprocessing with low (−18 °C) or ultralow (−80 °C) temperature could reduce the gel hardness, retrogradation enthalpy (ΔHr), the ratio of intensity at a value of 1047–1022 cm−1 (R1047/1022), and the relative crystallinity (RC) value of NCS. These four parameters were obviously decreased when NCS was preprocessed at low or ultralow temperature and combined with AG. The results suggested that the preprocessing combined with the addition of AG could retard NCS gel retrogradation much more effectively than the preprocessing by itself. These results provided a good method for retarding retrogradation of starch gel or starchy food.

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Section: Resultssupporting

confidence: 93%

Effects of preprocessing at low or ultralow temperatures combined with sodium alginate on retrogradation properties of normal cornstarch during chill storage

Wang

Chen

et al. 2017

Starch - Stärke

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“…The result is similar to previous report that an increase in starch concentration from 10% to 45% results in a >90% decrease in the T 2 value of the corn starch paste (Li et al ., ). It shows that the decrease degree of T 2 values of the gelatinised potato starch paste is much greater than that of the gelatinised sweet potato starch when the concentrations increase from 0.1% to c e , implying very poor mobility of water molecules in the sweet potato starch pastes due to the high numbers of inter‐ and intrachain entanglements of more branch structures causing a more compact branch structure and high molecular density (Singh et al ., ). Similarly, Fig.…”

Section: Resultsmentioning

confidence: 97%

The relationship between entanglement concentration and physicochemical properties of potato and sweet potato starch dispersions

Cui

2017

Int J of Food Sci Tech

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Summary Entanglement concentration (ce) is defined as the onset of overlap and interpenetration of random‐coil chains in a polymer solution and is important in determining rheological, dynamic and fracture properties. However, few studies have reported in detail how ce influences physicochemical properties of starch dispersions. So, the effects of ce on the physicochemical properties of the potato and sweet potato starch dilute and semi‐dilute dispersions were investigated. The results showed that for the two starch dispersions with concentrations ≥ce, the gelatinisation temperature increased more significantly with increasing concentrations, and storage modulus increased faster than loss modulus with increasing frequency. The potato starch dispersion with concentrations ≥ce possessed higher entanglement density of the chain segments. The two starch dispersions with concentrations >ce exhibited shear thinning with increasing frequency. The two starches could only form film at concentrations ≥ce. So, ce will be a suitable concentration for regulating the concentration of starch dispersions to obtain the expected physicochemical properties.

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“…Gels with higher G 0 exhibited more solid phase, which showed higher rigidity, strength and elasticity in the obtained gels (Li & Yeh, 2001;Suwannaporn et al, 2007). Amylose content and starch type would affect the viscoelasticity of gels in any case (Singh, Lin, Huang, & Chang, 2012). Retrogradation also determined the difference in G 0 , as degree of retrogradation was positively related with gel firmness which was reflected in G 0 (Lu et al, 2009).…”

Section: Rheological Propertiesmentioning

confidence: 88%

Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion

Meng

Yang

et al. 2015

LWT - Food Science and Technology

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Influence of amylopectin structure on rheological and retrogradation properties of waxy rice starches

Cited by 84 publications

References 27 publications

Effects of preprocessing at low or ultralow temperatures combined with sodium alginate on retrogradation properties of normal cornstarch during chill storage

Effects of preprocessing at low or ultralow temperatures combined with sodium alginate on retrogradation properties of normal cornstarch during chill storage

The relationship between entanglement concentration and physicochemical properties of potato and sweet potato starch dispersions

Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion

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