Pasting Behavior of Amylose, Amylopectin and Their Mixtures as Determined by RVA Curves and First Derivatives

Abstract

The relationship between amylose to amylopectin ratio and functional properties of maize starch blends (system I) and "model mixtures" (system II) made of waxy and high amylose maize starch were investigated using the Rapid Visco Analyser (RVA). A 4-5% difference in amylose content caused significant difference in RVA curves and their first derivatives. Based on the first derivative of the RVA curves four different parameters (Peak 2, Peak Time 2, Peak 3, Peak Time 3) were defined. Peak viscosity and parameters were negatively correlated with amylose content confirming that amylopectin is mainly responsible for water uptake. The final viscosity of starch was very high and decreased as amylopectin or amylose was added, indicating that this parameter is the most sensitive to interactions in starch. In system II amount and characteristics of amylopectin seemed to primarily determine the pasting properties. Traditional RVA curves and parameters proved to be feasible to detect the differences between gel properties of the two systems after cooling. First derivative viscograms and alternative parameters seemed to be suitable to demonstrate the importance of interactions between the starch components during gelatinization. Our results confirmed that the Rapid Visco Analyser is a sensitive rheological tool for evaluating effects of starch structure and chemical composition on functional properties providing valuable help for food technologists.

Composition and characterization of pea and chickpea starches

“…However, the variation in enthalpy was higher for this pea cultivar when compared with those cited by the same authors for the mutant r pea genotype. Composition and characterization of pea and chickpea starches POLESI, L. F. et al www.ital.sp.gov.br/bj This association between lower viscosities and higher amounts of amylose in starch has also been reported in the literature (SONG and JANE, 2000;JUHÁSZ and SALGÓ, 2008). Hedley et al (2002) found low viscosity values when studying the starch from the mutant r pea genotype.…”

Genetic Diversity of Rice Grain Quality

“…It has previously been reported that AC is positively (Singh et al, 2006;Tran et al, 2001) and negatively (Chung et al, 2011;Juhász & Salgó, 2008;Tan & Corke, 2002) correlated with PV. Using data from IRRI's quality evaluation program, Figure 5a shows that AC does affect PV for non-waxy varieties, in agreement with previous reports (Larkin et al, 2003;Yan et al, 2005).…”

How Arabinoxylans Modify Gluten and Starch Related Wheat Flour Characteristics

“…Derived curves were evaluated as introduced by JUHÁSZ and SALGÓ (2008). Pearson's correlation coeffi cients were calculated at every data point between the viscosity values of the single curves and the corresponding AX concentrations of the samples.…”

“…This method of evaluation was effectively used for rice fl our (MEADOWS, 2002) and maize starch/amylose/amylopectin mixtures (JUHÁSZ & SALGÓ, 2008). Derivative viscograms interpret the rate of viscosity changes during pasting and are helpful to recognize the fi ne details of the gelatinization process and to understand better the physical and chemical interactions between the starch components during gelatinization (JUHÁSZ & SALGÓ 2008).…”

“…This method of evaluation was effectively used for rice fl our (MEADOWS, 2002) and maize starch/amylose/amylopectin mixtures (JUHÁSZ & SALGÓ, 2008). Derivative viscograms interpret the rate of viscosity changes during pasting and are helpful to recognize the fi ne details of the gelatinization process and to understand better the physical and chemical interactions between the starch components during gelatinization (JUHÁSZ & SALGÓ 2008). Recently, a feasibility study was also published about the use of derivatives and multivariate data methods, which allow better interpretation of the RVA profi le, resulting in more information on the pasting properties (COZZOLINO et al, 2012).…”