Influences of granule-associated proteins on physicochemical properties of mungbean and cassava starches

Israkarn, Kamolwan; Hongsprabhas, Pranithi; Hongsprabhas, Parichat

doi:10.1016/j.carbpol.2006.12.016

Cited by 30 publications

(13 citation statements)

References 23 publications

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“…SS granule sizes reported in the literature are in the range 15–50 µm 20. Other starch granule sizes and shapes were consistent with data published in other works 7, 10, 20, 21. Granule size and shape have a significant influence on physicochemical properties of starches, in particular properties related to cooking such as pasting properties and water absorption capacity 10.…”

Section: Resultssupporting

confidence: 58%

Effect of physico‐chemical properties of tropical starches and hydrocolloids on rice gels texture and noodles water retention ability

2011

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The links between the physico-chemical properties of rice flour (RF), cassava (CS), sago (SS), canna (CaS), sweet potato (SPS), and mung bean (MS) starches, and the gelling properties of rice flour blends with these starches in different proportions (0, 20, 40, 60, 80, and 100% pure starches) and with xanthan (XG) and carrageenan (CG) gums were studied. Water retention ability of starches and hydrocolloids blends in noodle systems during drying at 408C was also investigated. The mean granule diameter and AM content values of RF, CS, SPS, SS, CaS, and MS were in the range of 12.8-41.0 mm and 21.9-39.4%, respectively. Thermal properties showed significant differences (p < 0.05) between the starches in terms of gelatinization temperature and enthalpy, as well as retrogradation tendency. Different starches produced gels with a wide range of textural properties. Results confirmed the role of AM content in determining the gel strength, and indicated a possible role of retrogradation in increasing the dissipation of mechanical energy during compression and relaxation tests, which can have an effect on mouth feel. Blends of RF with other starches and hydrocolloids generally improved the characteristics of RF-based gels, by increasing gel strength. In particular, the use of MS markedly increased the strength of RF-based gels. Addition of hydrocolloids significantly reduced the drying rate of noodles, although overall water retention ability was reduced only to a limited extent. This may be used to produce starch-based products, especially noodles, in a range of desired characteristics. (Résumé d'auteur

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Section: Resultssupporting

confidence: 58%

Effect of physico‐chemical properties of tropical starches and hydrocolloids on rice gels texture and noodles water retention ability

2011

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“…Many authors have used a Boltzmann sigmoidal model to describe viscous fluids undergoing a setting reaction including starch, photopolymerizable acrylates and gels [46,47,48]. In our case, the Boltzmann sigmoidal model represents successfully the dynamics of the hydration of the three pastes with R 2 correlation factors higher than 0.999.…”

Section: Setting Time and Impedance Spectroscopy Resultsmentioning

confidence: 82%

Tailored setting times with high compressive strengths in bassanite calcium sulfoaluminate eco-cements

García-Maté

Londoño-Zuluaga

Torre

et al. 2016

Cement and Concrete Composites

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This work deals with the hydration of a calcium sulfoaluminate (CSA) eco-cement prepared with bassanite and different additives (type and content) at a fixed water/CSA ratio of 0.5. Pastes prepared with bassanite show high water demands, high viscosity values and short initial setting times which are related to the fast dissolution rate of bassanite and the subsequent precipitation of gypsum. These facts have a dramatic effect onto the mechanical strength values, and make necessary the addition of additives.Here, the addition of different amounts of specific retarders (polycarboxylate, tartaric acid and phosphonic acid) not only improved the workability of pastes and mortars, but also delayed the setting time, by modifying the dissolution rates of the phase(s), and improved mechanical strengths.Finally, mortars with high compressive strengths (46 and 84 MPa at 1 and 7 days of hydration, respectively) and, chiefly, tailored setting times with high strengths have been prepared.

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“…Nonetheless, other constituents, particularly granule-bound proteins (GBPs) in starch granules, may play important roles in determining the granular integrity during pasting of the modified starches. Phase separation between starch and protein fractions in the presence of excess water is likely responsible for the integrity of swollen granules (BeMiller, 2011;Debet & Gidley, 2006Hongsprabhas & Israkarn, 2008;Hongsprabhas et al, 2007;Israkarn et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties of starches and proteins in alkali-treated mungbean and cassava starch granules

Israkarn

Nakornpanom

Hongsprabhas

2014

Carbohydrate Polymers

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Influences of granule-associated proteins on physicochemical properties of mungbean and cassava starches

Cited by 30 publications

References 23 publications

Effect of physico‐chemical properties of tropical starches and hydrocolloids on rice gels texture and noodles water retention ability

Effect of physico‐chemical properties of tropical starches and hydrocolloids on rice gels texture and noodles water retention ability

Tailored setting times with high compressive strengths in bassanite calcium sulfoaluminate eco-cements

Physicochemical properties of starches and proteins in alkali-treated mungbean and cassava starch granules

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