Pasting investigation, SEM observation and the possible interaction study on rice starch–pullulan combination

Chen, Long; Ren, Fei; Yu, Xueping; Zhang, Zipei; Xu, Dan; Tong, Qunyi

doi:10.1016/j.ijbiomac.2014.11.010

Cited by 34 publications

(9 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Particularly, the rice starch profile showed pronounced peak and TV which located around 3,600 mPa s and 2,800 mPa s, respectively. Similar results were obtained by Chen et al (2015) for rice starch with amylose content of about 23.3%.…”

Section: Pasting Propertiessupporting

confidence: 87%

See 1 more Smart Citation

Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel

Sun

Zuo

Fang

et al. 2016

Journal of Texture Studies

View full text Add to dashboard Cite

Gluten-free foods such as rice cake are essential for people who suffer from celiac disease which is a digestive disorder caused by the consumption of grains containing gluten. The use of CMC and HPMC represents the most widespread approach used to mimic gluten in the manufacture of gluten-free breads based on rice starch, due to their structure-building and water-binding properties. Therefore, it is necessary and crucial to investigate the physical-chemical properties such as pasting and rheological properties of the rice starch with these hydrocolloids. In addition, a better understanding of the interactions of CMC and HPMC on the rice starch could provide additional tools for selection of gluten free recipes with improved rheological and textural properties.

show abstract

Section: Pasting Propertiessupporting

confidence: 87%

“…Similar results were obtained by Chen et al . () for rice starch with amylose content of about 23.3%.…”

Section: Resultsmentioning

confidence: 99%

Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel

Sun

Zuo

Fang

et al. 2016

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

“…Similar results were observed in samples prepared from MA and LA (data not shown). Recently, the interaction of rice starch and pullulan (non‐ionic polysaccharide) was elucidated by Scanning Electron Microscope (SEM) which suggested that high Mw pullulan could act as a thin membrane to wrap starch granules . Similarly, xanthan gum, a polysaccharide with high molecular weight (3.470 kDa,) might not be able to impregnate inside rice starch granules and then was adsorbed mostly on the granule surface.…”

Section: Resultsmentioning

confidence: 99%

Effect of Dry Heat Treatment With Xanthan Gum on Physicochemical Properties of Different Amylose Rice Starches

Chotineeranat

Laoka

et al. 2018

Starch Stärke

View full text Add to dashboard Cite

High amylose (HA), medium amylose (MA), low amylose (LA) (amylose content = 37.85, 27.55, and 9.98%, respectively) rice starches are modified by dry heat treatment (130 °C) with xanthan gum (X). The physicochemical properties of dry heated xanthan‐rice starch samples (modified sample: HAX‐130, MAX‐130, and LAX‐130) are investigated and compared with native rice starches (HA, MA, and LA) and two controls including dry heated rice starch samples (control I: HA‐130, MA‐130, and LA‐130); xanthan‐rice starch mixed samples (control II: HAX, MAX, and LAX). Granule swelling of dry heated xanthan‐rice starch samples is restricted, and upon complete gelatinization, their granules’ edge still maintained visible when observed by means of hot‐stage microscopy. Furthermore, morphological analysis of modified samples exhibited that xanthan gum, visualized by methylene blue staining, is anchored to swollen granules and not dispersed upon cooking, which suggested that some interactions between xanthan gum and starch molecules induced by dry heat treatment. A relatively lower breakdown viscosity and higher final viscosity are obtained for dry heated xanthan‐rice starch samples, which implied that granule rigidity of native rice starches is improved by dry heat treatment with xanthan gum. Rheological analysis also demonstrated that storage modulus of modified samples, in particular low amylose rice starch (G′ = 70.7 and 528.3 Pa, at 95 °C for LA and LAX‐130, respectively), are significantly improved. This also could be another evidence for proving the modification of native rice starches happened upon dry heat treatment with xanthan gum.

show abstract

“…Starch samples were placed on a specimen stage with double‐sided tape. After coating with gold palladium using a sputter coater, the apparent morphology of starch samples was observed …”

Section: Methodsmentioning

confidence: 99%

Effect of Sodium Chloride on the Structure and Properties of Fried Starch

et al. 2019

View full text Add to dashboard Cite

The effects of NaCl on the structure and properties of fried starch samples are investigated in the present study. Potato starches with different NaCl contents (0, 1, 3, 5, and 7%; w/w) are fried at 180 °C for 3 min. In the presence of NaCl, some starch samples expanded, ruptured, and glued together. The granule structure changes of fried starch become more significant with the increasing NaCl content. Compared to native starch, the crystal structure of fried starches is destroyed according to the polarizing microscope and X‐ray diffraction results. Fourier transform infrared spectroscopy indicates that the intensity of the infrared absorption peak at 3000–3600 cm−1 is gradually reduced and that the position and intensity of the infrared absorption peak of fried starch samples at 1700 cm−1 changes. Compared to native starch, the pasting temperature of fried starch samples increases. However, the increased NaCl content significantly decreases the pasting temperature, peak viscosity, breakdown, and setback. The present study provides a theoretical basis for the interaction between fried starch and other food components.

show abstract

Pasting investigation, SEM observation and the possible interaction study on rice starch–pullulan combination

Cited by 34 publications

References 11 publications

Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel

Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel

Effect of Dry Heat Treatment With Xanthan Gum on Physicochemical Properties of Different Amylose Rice Starches

Effect of Sodium Chloride on the Structure and Properties of Fried Starch

Contact Info

Product

Resources

About