Sol–gel transition and gelatinization kinetics of wheat starch

Teyssandier, Fabien; Cassagnau, Philippe; Gérard, Jean‐François; Mignard, Nathalie

doi:10.1016/j.carbpol.2010.07.061

Cited by 30 publications

(9 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During the cooling stage, G' increased by over 70% and during the holding stage, G' further increased by approximately 30%. This significant increase in G' can be attributed to the reorganization and association of colloidaland molecularly-dispersed amylose and amylopectin (Singh, Singh, Kaur, Singh Sodhi & Singh Gill, 2003;Teyssandier, Cassagnau, Gérard & Mignard, 2011). ; 1 wt%, ; 1.5 wt%, ; 2 wt%, ) at 1 Hz and 0.5 % strain.…”

Section: Resultsmentioning

confidence: 97%

See 1 more Smart Citation

Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology

Torres

Tena

Murray

et al. 2017

Carbohydrate Polymers

101

View full text Add to dashboard Cite

Novel starch-based emulsion microgel particles were designed using a facile top-down shear-induced approach. The emulsion droplets were stabilized using octenyl succinic anhydride (OSA) modified starch and incorporated into heat-treated and sheared native starch gels, forming emulsion gels. Using gelation kinetics and small deformation rheological measurements of sheared native starch gels and emulsion gels, OSA starch-stabilized emulsion droplets were demonstrated to act as "active fillers". By varying native starch concentrations (15-20wt%) and oil fractions (5-20wt%), optimal concentrations for the formation of emulsion microgel particles were identified. Microscopy at various length scales (transmission confocal laser scanning and cryo-scanning electron microscopy) and static light scattering measurements revealed emulsion microgel particles of 5-50μm diameter. These novel emulsion microgel particles created via careful combination of gelatinized native starch and OSA stabilised-emulsion droplets acting as active fillers may find applications in food and personal care industries for delivery of lipophillic molecules.

show abstract

Section: Resultsmentioning

confidence: 97%

“…Native starch is widely used in commercial applications and its versatility as a gelling agent is well-recognized (Teyssandier, Cassagnau, Gérard & Mignard, 2011;Zhang et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology

Torres

Tena

Murray

et al. 2017

Carbohydrate Polymers

101

View full text Add to dashboard Cite

show abstract

“…The gelatinization kinetics of starch-water systems have been studied by measuring the degree of starch gelatinization at different temperature during non-isothermal heating (Ahmed and Auras, 2011;Ahmed et al, 2008;Resio and Suarez, 2001;Spigno and De Faveri, 2004;Teyssandier et al, 2011). However, little work has been done on the gelatinization kinetics of starch-sugar mixtures.…”

Section: Introductionmentioning

confidence: 99%

Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose

Zhang

Tong

Zhu

et al. 2013

Journal of Food Engineering

View full text Add to dashboard Cite

“…Research on the gelatinization kinetics of starch often employed non‐isothermal DSC and in a few cases adopted dynamic rheology 6–8. However, previous research rarely covered the gelatinization kinetics of starch with sugars.…”

Section: Introductionmentioning

confidence: 99%

Rheological, thermal properties, and gelatinization kinetics of tapioca starch–trehalose blends studied by non‐isothermal DSC technology

et al. 2012

View full text Add to dashboard Cite

In this paper, we studied the effects of trehalose on the rheological and thermal properties of tapioca starch (TS). Temperature sweep experiments showed that trehalose shifted the peak gelatinization temperature (T G 0 max ) to higher value. Rheological features calculated from the power law model indicated that trehalose addition increased the consistency and decreased the thixotropy of TS gels. DSC experiments showed that trehalose retarded the gelatinization of TS-trehalose blends reflected in the increase of gelatinization temperature. The gelatinization kinetics was evaluated by a non-isothermal technique based on the DSC endotherms. Kinetics analysis showed the addition of trehalose increased the activation energy and decreased the rate constants of TS-trehalose blends, indicating the same sugar effect as the rheological and DSC experiments. The work demonstrated that kinetics analysis could provide new evidences for the influence of trehalose on starch gelatinization.

show abstract

Sol–gel transition and gelatinization kinetics of wheat starch

Cited by 30 publications

References 25 publications

Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology

Novel starch based emulsion gels and emulsion microgel particles: Design, structure and rheology

Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose

Rheological, thermal properties, and gelatinization kinetics of tapioca starch–trehalose blends studied by non‐isothermal DSC technology

Contact Info

Product

Resources

About