Starch and Amylopectin ‐ Effects of Solutes on Clarity of Pastes

Bello‐Pérez, Luis A.; Paredes‐López, Octavio

doi:10.1002/star.19960480602

Cited by 21 publications

(13 citation statements)

References 9 publications

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“…The swelling volume at 907C and paste clarity of the starch was determined according to standard procedures [8,9]. The paste clarity was measured as percent light transmittance (% T) at 700 nm, using a Unicam UV/Visible Spectrophotometer (Cambridge, UK).…”

Section: Methodsmentioning

confidence: 99%

Gelatinisation Properties of Cassava Starch in the Presence of Salts, Acids and Oxidising Agents

Jyothi¹,

Sasikiran²,

Sajeev³

et al. 2005

Starch Stärke

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The effect of various cations, anions, acids and oxidising agents on the gelatinisation properties of cassava starch was studied and wide variation was observed in the pasting and swelling properties. Sodium chloride and sodium thiosulphate slightly lowered the peak viscosity of cassava starch with increase in concentration, whereas with sodium sulphite, calcium chloride and sodium hypochlorite, a more significant decrease in the viscosity and breakdown was observed. Ferrous sulphate, alum, aluminium chloride and acids enhanced the peak viscosity at lower concentrations followed by a decrease at 1% and above. Sodium metabisulphite elevated the viscosity at 0.05 and 0.1%, while sodium hypochlorite lowered the viscosity and breakdown. DSC studies showed that aluminium chloride, sodium sulphite, and sodium thiosulphate brought about an increase in T onset , T end and DH values at higher concentrations. A decrease in swelling volume was observed from 0.05 to 1% concentration of sodium chloride and above that there was a gradual increase. With sodium sulphite, a significant increase in swelling volume was observed at 2.5 and 5% levels. With 0.05 and 0.1% aluminium chloride and sodium metabisulphite an increase in swelling volume was noticed, but at higher concentrations there was a drastic fall. Sodium chloride, sodium sulphite, sodium thiosulphate and calcium chloride brought about decrease in starch paste clarity with increase in salt concentration, whereas ferrous sulphate, aluminium chloride, sodium hypochlorite, hydrochloric acid and acetic acid improved the starch paste clarity.

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Section: Methodsmentioning

confidence: 99%

Gelatinisation Properties of Cassava Starch in the Presence of Salts, Acids and Oxidising Agents

Jyothi¹,

Sasikiran²,

Sajeev³

et al. 2005

Starch Stärke

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“…In products such as sources, dressings and puddings, this opacity is not a disadvantage; however, jellies and fruit fillings require starch suspensions with high clarity (Eliasson, 2004). Paste clarity is commonly determined by the percent transmittance from a dilute solution of starch (1% w/w) at a wavelength of 650 nm (Bello-Pérez & Paredes- López, 1996;Ulbrich et al, 2015). Products like potato starch have transmittances between 42 to 96% and are considered high clarity pastes, followed by cassava starch at 51-81%.…”

Section: Rheological and Thermal Propertiesmentioning

confidence: 99%

“…Common cereals generally present transmittances of 13 to 62% (Craig et al, 1989;Nuwamanya et al, 2013). Low clarity in common cereals (non-waxy) is due to the presence of traces of swollen starch granules (Craig et al, 1989) and amylose-lipid complexes (Bello- Pérez & Paredes-López, 1996). Clarity in starch suspensions is modified during storage, decreasing due to amylose and/or amylopectin molecules (Jacobson et al, 1997;Waterschoot et al, 2015a).…”

Section: Rheological and Thermal Propertiesmentioning

confidence: 99%

Physicochemical properties, modifications and applications of starches from different botanical sources

Alcázar-Alay¹,

Meireles²

2015

Food Sci. Technol (Campinas)

694

353

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Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch's versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

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“…13f). Many researchers (Craig atal., 1989;Bello-perez& Paredes-Lopez. 1996;Jacobson at al., 1997) have shown that turbidity development during storage is influenced by factors such as granule swelling, granule remnants, leached amylose and amylopectin, amylose and amylopectin chainlengths,intraorintermolecularbonding,lipids,sucrose,cross-linking and…”

Section: Scanningeleclronmicrographsoftheslarchpastesafterstoragefor24hmentioning

confidence: 99%

The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches

Perera

Hoover

Martı́n

1997

Food Research International

120

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Native potato starch was physically modified by heat-moisture treatment (1WC, 16h, 30% moisture) and defatting (75%. n-propanol water, 7h). The changes in structure and physicochemical properties on heat-moisture treatment and defatting were monitored by scanning eleclron microscopy (SEM), X-ray diffraction, differential scanning calorimetry (OSC), Brabender viscosities, swelling fador (SF) and amylose leaching (AML). SEM showed that neither defatting nor heat-moisture treatment altered the size, shape or the surface appearance of the native starch granule. Heat-moisture treatment decreased Xray diffraction intensities and altered the 'B' type X-ray diffraction pattern to 'A+B'. The clecrease in X-ray intensities on heat-moisture treatment is indicative of aystallite disruption and/or rearrangement of double helices. The gelatinization enthalpy (aH), Brabender viscosity (at 95°C), SF and AML decreased on heat-moisture treatment. whereas gelatinization transition temperatures (GTT), and thermal stability inaeased. Defatting inaeased the Xray diffraction intensities and altered the X-ray pattern from 'B' to 'A+B'. The increased X-ray intensities on defatting is indicative of interactions between amylose -amylose (AM-AM), amylopectin -amylopectin (AMP-AMP) and amylose -amylopectin (AM-AMP) chains. These interactions in tum, increased

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Starch and Amylopectin ‐ Effects of Solutes on Clarity of Pastes

Cited by 21 publications

References 9 publications

Gelatinisation Properties of Cassava Starch in the Presence of Salts, Acids and Oxidising Agents

Gelatinisation Properties of Cassava Starch in the Presence of Salts, Acids and Oxidising Agents

Physicochemical properties, modifications and applications of starches from different botanical sources

The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches

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