Influence of pH and ionic strength on the viscoelastic properties of starch gels — A comparison of potato and cassava starches

Muhrbeck, Per; Eliasson, Ann‐Charlotte

doi:10.1016/0144-8617(87)90065-8

Cited by 54 publications

(24 citation statements)

References 8 publications

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“…Acidification of aqueous dispersions of potato starch increased the elastic moduli (59%) and decreased tan  (44%), meaning a reinforcement of the gel network structure obtained at 120ºC, while no effect was observed for all other starch gels. The high phosphate content of potato starch might be the origin of the different effect of pH on gels prepared at such harsh conditions due to the formation of a counter-ion layer at the phosphate groups on the surface of the potato starch granules (Muhrbeck and Eliasson, 1987). The presence of protein in general reinforced all the gels prepared at 120ºC (Table 2).…”

Section: Rheological Properties Of Gels Prepared At Autoclaving Tempementioning

confidence: 97%

“…The granular shape and size, the presence of lipids (phospholipids) and phosphate monoester residues on amylopectin, and the amylose content seem to be among the most important factors that significantly affect the rheological properties of different starch gels (Biliaderis, 2009;Singh et al, 2003). The effect of pH on the viscosity of potato starch gels could arise from formation of a counter-ion layer at the phosphate groups on the surface of the potato starch granules (Muhrbeck and Eliasson, 1987). These counter-ions diminish the electric charge of the starch molecules, thus blocking the extensive repulsion forces among the phosphate groups.…”

Section: Viscoelasticity Of Gels Prepared At "Cooking" Temperatures (mentioning

confidence: 99%

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Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

et al. 2018

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The impact of acidification and non-gluten protein fortification (egg-albumin and soy-protein isolate) on thermal transitions of rice, potato and tapioca starches as well as the viscoelastic properties of their gels prepared at two casting temperatures, 90ºC and 120ºC, was investigated. The thermal and rheological behaviour of starches depended on their botanical origin and were significantly influenced by the presence and type of protein added as well as by the pH of the aqueous dispersion. Acidification to pH 4.5 increased the gelatinization temperature of rice starch in the presence of albumin or soy proteins, while reduced it in the case of tapioca starch, regardless of the presence of proteins. Acidification of rice starch dispersions decreased significantly the apparent gelatinization enthalpy; this effect was even greater in the presence of proteins. The addition of proteins brought about a structuring effect on tapioca gels leading to higher viscoelastic moduli and lower tan δ values. In general, acidification led to weaker gel structures, with more pronounced effect for potato starch, most likely related to its higher phosphate content (charge screening). Much weaker gels were obtained at 120ºC compared to those processed at lower temperatures; however, protein incorporation reinforced gel structure, an effect that was not observed in gels formed at 90º, as also revealed by microstructure analysis using confocal scanning laser microscopy. In conclusion, protein addition and pH adjustments of aqueous starch dispersions can provide an effective means to modulate the functional and textural properties of gel-like starch-based gluten-free formulations.

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Section: Rheological Properties Of Gels Prepared At Autoclaving Tempementioning

confidence: 97%

Section: Viscoelasticity Of Gels Prepared At "Cooking" Temperatures (mentioning

confidence: 99%

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

et al. 2018

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“…In the pH range 5.2e11.9, potato starch gels obtained at 90 C showed a maximum viscosity at a pH around 8.5 whereas the viscoelastic properties of cassava starch were not influenced by pH (Muhrbeck & Eliasson, 1987). Several studies demonstrated that starch gels formed by heating a starch suspension were stronger at low ionic force (Muhrbeck & Eliasson, 1987).…”

Section: Introductionmentioning

confidence: 96%

“…However, pH in the range of 3.5e10.5 was shown to have no influence on the thermal gelatinization (temperature and enthalpy) of wheat, corn, cassava and rice starch (García-Alonso, Jiménez-Escrig, Martín-Carrón, Bravo, & Saura-Calixto, 1999;Muhrbeck & Eliasson, 1987).…”

Section: Introductionmentioning

confidence: 98%

Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties

Simonin

Guyon

Orłowska

et al. 2011

LWT - Food Science and Technology

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“…The degree of phosphorylation of potato starch granules correlates to molecular structure of the starch granules [12,13] and has a great influence on the physical properties [14,15] of the potato starch. Also a small change of pH and ionic strength has considerable influence on the viscoelastic properties of potato starch gels [16]. The molecular structure of potato starch grains has therefore been the target for both chemical and genetic modification.…”

Section: Introductionmentioning

confidence: 99%

Food product models developed to evaluate starch as a food ingredient

Wischmann

Norsker²,

Adler‐Nissen³

2002

Nahrung

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Three highly reproducible food models have been developed to evaluate rheological and functional properties of starches. The food models are dutch vla, dressing, and white sauce, and they vary in pH, serving temperature, oil content, and content of other functional ingredients than starch (milk proteins, whole egg, carrageenan). The viscous properties were calculated in a controlled stress rheometer, and the power law index, n, and the consistency index, K, was calculated. The viscoelastic properties at small deformations were measured by oscillating viscometry. Also a spreadability analysis was performed. The rheological data for the three food models were analysed by use of a principal component analysis (PCA), which enabled an evaluation of the functionality of the models and visualisation of the correlation to the concentration of starch. The rheological parameters all varied significantly with starch concentration in dutch vla. In dressing and white sauce most of the rheological parameters depended on the starch concentration. In addition, it was found that results from the empirical rheological method (USDA consistometer) correlate well with fundamental rheological parameters. Syneresis was measured for a period of time up to 15 days. The degree of syneresis of dressing was highly dependent on starch concentration, while the syneresis of the white sauce was dependent on time but not on starch concentration. The dutch vla showed no syneresis at all.

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Influence of pH and ionic strength on the viscoelastic properties of starch gels — A comparison of potato and cassava starches

Cited by 54 publications

References 8 publications

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties

Food product models developed to evaluate starch as a food ingredient

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