Influence of xyloglucan on gelatinization and retrogradation of tapioca starch

Temsiripong, Theeranan; Pongsawatmanit, Rungnaphar; Ikeda, Shinya; Nishinari, Katsuyoshi

doi:10.1016/j.foodhyd.2005.02.005

Cited by 64 publications

(35 citation statements)

References 25 publications

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“…Bultosa and Taylor (2004) also showed that teff starch had lower amount of water separated for three freeze-thaw cycles compared to maize starch. This was related to the smaller radius of gyration as a well a shorter A and B1 chains for teff amylopectin compared to maize amylopectin molecules (Bultosa, Hamaker & Bemiller, 2008 (Temsiripong et al, 2005). This showed that cassava starch was more stable to shear compared to cereal starches.…”

Section: Resultsmentioning

confidence: 93%

Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum

Maphalla

Emmambux

2016

Carbohydrate Polymers

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Consumer concerns to synthetic chemicals have led to strong preference for ‗clean' label starches. Lipid and hydrocolloids are food friendly chemicals. This study determines the effects of stearic acid and xanthan gum alone and in combination on the functionality of maize, wheat, teff and cassava starches. An increase in viscosity was observed for all starches with stearic acid and xanthan gum compared to the controls with cassava having the least increase. A further increase in viscosity was observed for the cereal starches with combination of stearic acid and xanthan gum. Stearic acid reduced retrogradation, resulting in soft textured pastes. Combination of stearic acid and xanthan gum reduced the formation of type IIb amylose-lipid complexes, syneresis, and hysteresis in cereal starches compared to stearic acid alone. A combination of stearic acid and xanthan gum produce higher viscosity non-gelling starches and xanthan gum addition increases physical stability to freezing and better structural recovery after shear.

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Section: Resultsmentioning

confidence: 93%

Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum

Maphalla

Emmambux

2016

Carbohydrate Polymers

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“…The presence of amylose, both in the absence ( Figure 3B) and in the presence of XG (Figure 3D), promoted an increase of the surface roughness ( Figure 4A and B) when compared with amylopectin, suggesting that the hydrocolloid was deposited onto all the film extension due to the interactions between XG and amylose. Temsiripong, Pongsawatmanit, Ikeda, and Nishinari (2005) observed that the tan δ value equal to unity (G" = G') shifts to a lower frequency with an increase of XG content in tapioca starch with 220 g.kg −1 of amylose. Apparently, XG forms a continuous phase in a tapioca starch-XG mixture and confines the starch into a discontinuously dispersed phase.…”

Section: Interaction Between Xg and Starchesmentioning

confidence: 97%

Rheological description of the interaction of xyloglucan and starches: effect of the amylose content in starches

Freitas

Woehl

Kaminski

et al. 2014

CyTA - Journal of Food

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(2015) Rheological description of the interaction of xyloglucan and starches: effect of the amylose content in starches, CyTA -Journal of Food, 13:2, 235-242, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 Starches' rheological properties can be improved in association with other hydrocolloids in order to expand their industrial applications. Xyloglucan (XG) was mixed with starches and heated until complete starch gelatinization. Using the rheological tan delta (G"/G') measurement and iodine-XG competition assay, an ideal proportion of 5:1 for interaction between high-amylose cornstarch and the XG was determined. The starch-amylose synergism was found to be related to the amount of amylose. For yam and high-amylose cornstarch, the G"/G' declined from 0.075 to 0.073 (p < 0.05) and from 0.138 to 0.101 (p > 0.05), respectively, for the starch and hydrocolloid-starch mixture. For amylopectin-rich samples, cassava, normal, and waxy cornstarches, where the reaction is antagonistic, the G"/G increased from 0.390 to 0.865 (p < 0.05), 0.100 to 0.210 (p > 0.05), and 0.446 to 6.740 (p < 0.05), respectively, for starch and hydrocolloid-starch mixture. These synergistic interactions can be used by industries to manufacture products with the desired rheological properties.Keywords: starch; hydrocolloids; xyloglucan; rheology Las propriedades reológicas del almidón se pueden mejorar mediante modificaciones químicas o asociación con otros hidrocoloides con el fin de ampliar sus aplicaciones industriales. Xiloglucano (XG) se mezcló y se caliento hasta la gelatinización completa del almidón con almidones. Uso de la tangente delta reológico (G "/G') y el ensayo de competición de yodo -XG, se determinó una proporción ideal de 5:1 para la interacción entre el alto contenido de amilosa del almidón de maíz y la mezcla de hidrocoloides. El sinergismo se encontró estar relacionada con la cantidad de amilosa en el almidón. Para ñame y almidón de maíz de alta amilosa, el G"/G' disminuyó 0,075-0,073 (p < 0,05), y desde 0,138 hasta 0,101 (p > 0,05), respectivamente, para la mezcla de almidón y almidón -hidrocoloide. Para muestras ricas de amilopectina, mandioca, almidones normales y de maíz cerosos, en donde la reacción es antagónico, el G"/G' aumentaron 0,390-0,865 (p < 0,05), 0,100 a 0,210 (p > 0,05) y desde 0,446 hasta 6,740 (p < 0,05), respectivamente, para el almidón y la mezcla de hidrocoloidealmidón. Estas interacciones sinérgicas pueden ser utilizados por las industrias para la fabricación de productos con las propiedades reológicas deseadas.

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“…The retrogradation of rice starch can be improved by maltodextrin's presence (Lii, Lai, & Liu, 1998), while amylopectin chains of high molecular weight and xyloglucans enhance the retrogradation process of wheat starch and tapioca, respectively (Kohyama, Matsuki, Yasui, & Sasaki 2004;Temsiripong, Pongsawatmanit, Ikeda, & Nishinari, 2005). To xyloglucan's presence, however, was attributed the retrogradation delay of gelatinized corn starch (Yoshimura, Takaya, & Nishinari, 1999).…”

Section: Introductionmentioning

confidence: 99%

Films from resistant starch-pectin dispersions intended for colonic drug delivery

Meneguin

Cury

Evangelista

2014

Carbohydrate Polymers

104

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Free films were obtained by the solvent casting method from retrograded starch-pectin dispersions at different polymer proportions and concentrations with and without plasticizer. Film forming dispersions were characterized according to their hardness, birefringence and rheological properties. The polymer dispersions showed a predominantly viscous behavior (G″>G') and the absence of plasticizers lead to building of stronger structures, while the occurrence of Maltese crosses in the retrograded dispersions indicates the occurrence of a crystalline organization. Analyses of the films included mechanical properties, thickness, superficial and cross sectional morphology, water vapor permeability, liquid uptake ability, X-ray diffractometry, in vitro dissolution and enzymatic digestion. The high resistant starch content (65.8-96.8%) assured the resistance of materials against enzymatic digestion by pancreatin. Changes in the X-ray diffraction patterns indicated a more organized and crystalline structure of free films in relation to isolated polymers. Increasing of pectin proportion and pH values favored the dissolution and liquid uptake of films. Films prepared with lower polymer concentration presented better barrier function (WVP and mechanical properties).

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Influence of xyloglucan on gelatinization and retrogradation of tapioca starch

Cited by 64 publications

References 25 publications

Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum

Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum

Rheological description of the interaction of xyloglucan and starches: effect of the amylose content in starches

Films from resistant starch-pectin dispersions intended for colonic drug delivery

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