Starch retrogradation: From starch components to cereal products

Matignon, Anne; Tecante, Alberto

doi:10.1016/j.foodhyd.2016.10.032

Cited by 113 publications

(49 citation statements)

References 116 publications

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“…The growth rings are formed alternately by crystalline layer and amorphous regions. The elongated hilum regions are mainly composed of amorphous regions (Matignon & Tecante, ). After 100 MPa treatment, the pores, central cavities, and growth rings became blurred.…”

Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Zhang

Hou

et al. 2019

Cereal Chem

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Background and objectives The chemical activity of starch granules is inert. The purpose of this study was to reveal the mechanism of producing high‐quality modified starch by advanced equipment. Findings There were pores and central cavities with loose structure in mung bean starch granules, so water could enter the starch granules through the pores under high hydrostatic pressure treatment. The starch molecules could be hydrated, and starch granules could even be gelatinized. The reaction efficiency (RE) of cationic starch increased to 32.20% and the other qualities (solubility, swelling degree, and viscosities) were significantly improved after 100 MPa treatment. The RE and other qualities of cationic starch changed differently after 200 and 400–600 MPa treatments. Conclusions High hydrostatic pressure could produce significant mechanochemical effect on starch granules, so the structures and properties of mung bean starch were changed markedly, and the quality of cationic starch was improved. Significance and novelty The mechanism of producing high‐quality modified starch by advanced equipment was revealed using mechanochemical theory, which could lay a theoretical foundation for the manufacture of high‐performance modified starch industrial equipment in the future.

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Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Zhang

Hou

et al. 2019

Cereal Chem

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“…However, findings of this study portrays a weak statistical correlation (0.46) between amylose content and swelling power, signifying that amylose ratio was not the sole basis of the inhibition of swelling capacity of starch granule. Composition of granules and the trace components such as phosphate monoesters and phospholipids may also affect the swelling of the granules due to the complex formation .…”

Section: Resultsmentioning

confidence: 99%

Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch‐ι‐carrageenan film

Thakur¹,

Pristijono²,

Golding

et al. 2017

Starch Stärke

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Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement. In this study, we compared the physico-chemical properties of starches extracted from eight rice varieties and attempted to predict their promising effects on the physical (thickness and solubility), mechanical (tensile strength and elongation break), barrier (water vapor permeability), and optical properties (color and transparency) of rice starch-icarrageenan films. The results showed that starch amylose content and amylose-amylopectin associations during retrogradation play a significant role in determining various properties of the films. The film containing starch from "Reiziq" variety showed minimum thickness (0.08 mm), water vapor permeability (WVP) (2.7 gs À1 m À1 Pa À1 ), solubility (43.12%) opacity (0.44%), and better mechanical properties, demonstrating the importance of selection of the source of the starch. The results also indicated that rice starch had compatibility with i-carrageenan, and the blend of these two polysaccharides can be potentially used for coating fruit and vegetables.

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“…Research on this phenomenon generally occurs in aqueous dispersions at different concentrations. Other factors that may be associated in the modification of starch are the disorganization and rupture of the granules, which occur in the presence of high temperatures [54].…”

Section: Starchmentioning

confidence: 99%

Biodegradable Polymers: Opportunities and Challenges

Rosseto¹,

Rigueto²,

Krein³

et al. 2020

Organic Polymers

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The overuse of polymer materials from fossil sources has generated a large volume of waste that causes environmental impacts due to the degradation time. The technological advance has stimulated the search for alternatives that can contribute to sustainability. In this context, the use of biodegradable polymers, that use raw materials from renewable sources stand out because they have that ability to form films and come from abundant sources. Also, in the expectation of optimizing the environmental benefits in this process, it is possible to value the agroindustrial residues, using them as raw material in the synthesis of the polymer, the physical, chemical and mechanical properties of these polymers are important to evaluate the possible applications. The proposal of this chapter is to present current research on renewable sources, including agricultural and industrial residues, to obtain biodegradable polymers, highlighting their properties and possibilities of application.

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Starch retrogradation: From starch components to cereal products

Cited by 113 publications

References 116 publications

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch‐ι‐carrageenan film

Biodegradable Polymers: Opportunities and Challenges

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