Influence of amylose-amylopectin ratio on gel properties

Leloup, V.; Colonna, Paul; Buléon, A.

doi:10.1016/s0733-5210(09)80023-4

Cited by 138 publications

(68 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…6,7 Gels and dispersions from both native as well as purified amylose and Materials amylopectin starches show differences in properties such as phase separation, gelation, aggregaHigh-amylose maize starch (maize amylose with tion, and crystallization. [8][9][10][11][12][13][14][15][16][17][18] Starch crystallization 70% amylose labelled as CN70, with CN Å corn in starch films cast from solutions and their menative), technical grade, was obtained from chanical properties have been investigated preSigma Chemical Co. (St. Louis, Minnesota). Amylomaize starches, Gelose 50 (55-56% amylose, deviously.…”

Section: Methodsmentioning

confidence: 99%

Structure and properties of compression-molded thermoplastic starch materials from normal and high-amylose maize starches

Soest

Borger

1997

J. Appl. Polym. Sci.

View full text Add to dashboard Cite

ABSTRACT:The structural and mechanical properties of compression-molded normal and high-amylose maize starches were studied as a function of processing water content and ageing time. Rubbery thermoplastic starches were produced by compression molding of four maize starches with differences in amylose content and amylopectin structure. Glycerol (30% on the basis of dry starch) and water (between 10 and 35% on the basis of total mass) were used as plasticizers. After processing, the amorphous thermoplastic starch materials crystallized during ageing. The semicrystalline materials contained both E-type and V-type, as well as B-type crystallinity. The properties of the thermoplastic starch materials are dependent on water content during processing, starch source, and ageing time. The normal maize starch materials are highly flexible with elongations between 56 and 104%. The elongations of the high-amylose maize starch materials were between 5-35%. The tensile stress and E-modulus of the normal maize starch materials were in the range of 3.9-6.7 and 27-131 MPa, respectively. The tensile stress and E-modulus of the high-amylose maize starch materials increased from approximately 0.5 to 23 and 5 to 700 MPa, respectively, with increasing water content during processing from 10 to 35%. The differences in mechanical properties of the normal and high-amylose materials were explained by differences in the structure of the amylose and amylopectin structure. It was concluded that both lead to differences in the starch network.

show abstract

Section: Methodsmentioning

confidence: 99%

Structure and properties of compression-molded thermoplastic starch materials from normal and high-amylose maize starches

Soest

Borger

1997

J. Appl. Polym. Sci.

View full text Add to dashboard Cite

show abstract

“…Both methods showed that the amylose content of the tef varieties studied is typical of normal native cereal starches like maize, sorghum and wheat [21,22] with no waxy-or amylo-type starches. Properties such as gelatinisation and gelation characteristics [23], solubility and the formation of resistant starch [24] are dependent on amylose/amylopectin ratios. Thus, the small variations in the amylose content among tef varieties may influence also the starches to have slightly different properties.…”

Section: Composition Of the Starchesmentioning

confidence: 99%

Physico-chemical Characterization of Grain Tef [Eragrostis tef (Zucc.) Trotter] Starch

2002

View full text Add to dashboard Cite

Physico-chemical Characterization of Grain Tef [Eragrostis tef (Zucc.) Trotter] StarchStarch isolated from five grain tef (Eragrostis tef) varieties was characterized and compared with commercial maize starch. Grain tef starch is formed of compound granules, comprising many polygonal shape (2-6 µm in diameter) simple granules. The crude composition is similar to that of normal native cereal starches. The amylose content ranges from 24.9 -31.7%. Gelatinisation temperature range was 68.0-74.0-80.0 °C, typical of tropical cereal starches, and resembling the temperature range of rice starch. The mean intrinsic peak viscosity (269 RVU), breakdown viscosity (79 RVU), cold paste viscosity (292 RVU) and setback viscosity (101 RVU) determined were considerably lower than that of maize starch. Tef starch has higher water absorption index (WAI) (mean 108%) and lower water solubility index (WSI) (mean 0.34%) than maize starch.

show abstract

“…The great reduction in the viscosity of waxy wheat flours could be owing to the lack of granular rigidity of waxy wheat starches when heated in excess water (Guan 2008). Final viscosity of waxy wheat flours was significantly lower than Trego and Karl 92 flours (Table II), which could be attributed to the lack of amylose in waxy wheat flours and thus the inability to form a gel matrix (Leloup et al 1991). Because of the lack of amylose, the setback viscosities of the waxy wheat flours were much lower than those of the normal and partial waxy wheat flours (Table II).…”

Section: Resultsmentioning

confidence: 91%

Factors Governing Pasting Properties of Waxy Wheat Flours

et al. 2015

View full text Add to dashboard Cite

Cereal Chem. 92(5):529-535Waxy wheat (Triticum aestivum L.) contains endosperm starch lacking in amylose. To realize the full potential of waxy wheat, the pasting properties of hard waxy wheat flours as well as factors governing the pasting properties were investigated and compared with normal and partial waxy wheat flours. Starches isolated from six hard waxy wheat flours had similar pasting properties, yet their corresponding flours had very different pasting properties. The differences in pasting properties were narrowed after endogenous a-amylase activity in waxy wheat flours was inhibited by silver nitrate. Upon treatment with protease, the extent of protein digestibility influenced the viscosity profile in waxy wheat flours. Waxy wheat starch granules swelled extensively when heated in water and exhibited a high peak viscosity, but they fragmented at high temperatures, resulting in more rapid breakdown in viscosity. The extensively swelled and fragmented waxy wheat starch granules were more susceptible to a-amylase degradation than normal wheat starch. A combination of endogenous a-amylase activity and protein matrix contributed to a large variation in pasting properties of waxy wheat flours.

show abstract

Influence of amylose-amylopectin ratio on gel properties

Cited by 138 publications

References 37 publications

Structure and properties of compression-molded thermoplastic starch materials from normal and high-amylose maize starches

Structure and properties of compression-molded thermoplastic starch materials from normal and high-amylose maize starches

Physico-chemical Characterization of Grain Tef [Eragrostis tef (Zucc.) Trotter] Starch

Factors Governing Pasting Properties of Waxy Wheat Flours

Contact Info

Product

Resources

About