Starch gelation and retrogradation

Morris, Victor J.

doi:10.1016/0924-2244(90)90002-g

Cited by 379 publications

(204 citation statements)

References 14 publications

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“…V2 and V3 resemble an amorphous mass of cohesive structure, leading to the loss of granular appearance. The change in appearance from granular to amorphous is due to the consequence of gelatinization temperature where the coupled starch granules forms sponge like structure leading to double helix in the inner region of the retrograded starch (Escarpa et al 1996;Morris 1990;Ratnayake and Jackson 2007). This change in the amorphous structure leads to the rejection in the activity of alpha amylase on the retrograded starch.…”

Section: Resultsmentioning

confidence: 99%

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

2013

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Pullulanase enzyme (40 U/g, 10 h) was used for enzymatic hydrolysis of potato starch which was autoclaved (121°C/30 min), stored under refrigeration (4°C/24 h) and lyophilized. Comparison of morphological, pasting, textural and thermal properties among native hydrolysed starch (V2) and gelatinized hydrolysed starch (V3) prepared using pullulanase enzyme on potato starch (V1) were studied. The round, elliptical, irregular and oval shape with smooth surface of V1 was replaced with amorphous mass of cohesive structure leading to loss of granular appearance in V2 and V3. The percentage of amylose and resistant starch content of V2 (27.16 %) and (24.16 %); V3 (51.44 %) and (29.35 %) was higher when compared to V1 (22.17 %) and (3.62 %). The swelling power of V1 observed at 60°C (0.85 %) and 95°C (8.64 %) were significantly different from V2 at 60°C (4.97 %) and 95°C (7.66 %) and that of V3 at 60°C (5.82 %) and 95°C (7.5 %). Significance difference in water solubility (7.62 %) and absorption capacity (6.11 %) was noted in V3 when compared with V1 and V2 owing to amylose/amylopectin content. Increase in water solubility and absorption capacity along with decrease in swelling power of V2 and V3 was noted due to hydrolytic and thermal process. RS obtained from hydrolysis showed a reduction in viscosity, indicating the rupture of starch molecules. The viscosity was found to be inversely proportional to the RS content in the sample. The thermal properties of RS increased due to the retrogradation and recrystallization (P <0.05).

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Section: Resultsmentioning

confidence: 99%

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

2013

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“…Miles et al, (1985) reported that increase in final viscosity might be due to the aggregation of the amylose molecules. Pasting properties are dependent on the rigidity of starch granules, which in turn affects the granule swelling potential (Sandhya Rani and Bhattacharaya, 1989) and amount of amylase leaching out in the solution (Morris, 1990). Pasting temperature for water chestnut starches ranged between 71.4 to 84 o C, the lowest shown by water chestnut starch from the Dal Lake and the highest by water chestnut starch of the Anchar Lake.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India

Gani

Haq

Masoodi

et al. 2010

Braz. arch. biol. technol.

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“…The pasting properties depend on rigidity of starch potential and amount of amylose leached out in the solution [19]. Figure 2 represents the effect of duration of microwave exposure (0-100 s) on pasting properties, viz., peak, breakdown, setback, and final viscosities.…”

Section: Effect Of Microwave Treatment On Pasting Properties Of Pearlmentioning

confidence: 99%

Improved Storage Stability of Pearl Millet Flour Through Microwave Treatment

et al. 2012

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Due to the high fat content and lipase activity, the pearl millet (Pennisetum typhoides) flour had limited shelflife at ambient conditions. The present study was aimed to inactivate lipase in pearl millet grains through microwave treatment. Microwave heating of pearl millet grains decreased lipase activity significantly (p \ 0.05) with an increase in moisture level from 12 to 18 % and maximum reduction (92.9 %) was observed at 18 % moisture level for 100 s. Based on lipase inactivation and pasting properties, 80-s duration of microwave exposure at 18 % grain moisture was considered optimum. Significantly (p \ 0.05) lower change in free fatty acid (FFA, % oleic acid) value (20.80-22.25) during storage up to 30 days was observed in flour of grains treated for 80 s at 18 % moisture level as compared to control flour (20.11-32.43). Subjective evaluation of overall acceptability of flour samples showed that microwave-treated flour (18 % moisture level, 80 s) was acceptable up to 30 days of storage at ambient conditions, while control flour had unpleasant off odor and bitter taste at the 10th day of storage.

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Starch gelation and retrogradation

Cited by 379 publications

References 14 publications

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India

Improved Storage Stability of Pearl Millet Flour Through Microwave Treatment

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