Swelling Pressure of Tapioca Starch Gel Estimated from Distribution Coefficients of Non-electrolytes

Sha, Yuki; Adachi, Shuji

doi:10.3136/fstr.21.509

Cited by 2 publications

(2 citation statements)

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“…Similar results were reported by Sha and Adachi for the temperature-dependent swelling pressure of tapioca starch gels investigated at a temperature range of 25–60 °C. 48 The swelling was observed to increase from 1 to 3 MPa with a temperature increase from 25 to 50 °C. The fact that the enthalpy change estimated from the swelling pressures in this temperature range was 29.9 kJ mol −1 showed that the swelling was endothermic.…”

Section: Resultsmentioning

confidence: 95%

“…However, the observed decrease in the swelling pressure at 60 °C was attributed to the gelatinization of tapioca starch. 48 In addition to temperature, the effect of relatively small amounts of polysaccharides such as glucose, sucrose and galactose on the mechanical and optical properties of thermo-responsive gels has been reported by Drozdov and Christiansen using a simplified mean-field. 49 The point is that temperature-sensitive gels have the ability to recognize host molecules, making them suitable for applications as chemical and biochemical sensors.…”

Section: Resultsmentioning

confidence: 98%

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Anionic starch-based hybrid cryogel-embedded ZnO nanoparticles: tuning the elasticity and pH-functionality of biocomposites with dicarboxylic acid units

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Orakdogen

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Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 98%

Anionic starch-based hybrid cryogel-embedded ZnO nanoparticles: tuning the elasticity and pH-functionality of biocomposites with dicarboxylic acid units

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Soft Matter

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Swelling Pressure of Wet Rice Grains Estimated from Distribution Coefficients of Saccharides

Sha

Adachi

2016

J. Appl. Glycosci.

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INTRODUCTIONSeasoning or flavoring of foods is an important cooking operation. The distribution equilibrium of a seasoning between the cooking ingredient and liquid preparation determines the final concentration or content of the seasoning within the cooking ingredient, and the seasoning rate is controlled by the diffusion of the seasoning compound into the ingredient.Food consists of a variety of polymers such as starches, proteins, and alginates, which are the main constituent polymers in rice, meat, and brown seaweed, respectively. 1) These polymers are not similar in their chemical or electrical properties. Starches are comprised of glucose and are electrically neutral, while proteins are comprised of amino acids and are amphoteric and alginates are comprised of uronic acids 2) and are anionic. Food polymers can form gel-like matrices during the cooking process after water addition or rehydration and then exhibit different properties. Starch, protein, and alginate gels are regarded as size exclusion resins, amphoteric-ion exchangers, and cation exchangers, respectively. On the other hand, although most substances used for seasoning food are low molecular-weight compounds, their chemical properties vary. Sucrose, sodium chloride, and acetic acid are typical seasonings used to enhance sweet, salty, and sour tastes, respectively. Sucrose is a non-electrolyte, sodium chloride is a strong electrolyte, and acetic acid is a weak electrolyte. Moreover, most bitter compounds are hydrophobic. 3) As a result of these varied chemical properties, various kinds of interactions, such as size exclusion, electrostatic, and hydrophobic interactions, occur between the food matrix and seasonings during the cooking process. In order to establish reasonable cooking processes, an understanding of these interactions is required. Among the possible interactions, distribution of non-electrolytes into an electrically neutral matrix such as starch gel seems to be the most straightforward, and this type of interaction is examined in this study.The swelling pressure of food matrix or gel plays an important role in the distribution of non-electrolytes into the matrix or gel. 4) Pressure during cooking would be also an important factor affecting the distribution of seasonings during preparation of flavored rice. Rice grains differently rehydrated and swelled 5,6) However, the swelling pressure of rehydrated rice grains has not been estimated. In this context, we estimated swelling pressures of two cultivars of non-glutinous rice and two cultivars of sticky rice based on our previous study where the swelling pressure of starch gel was estimated from the distribution coefficients of non-electrolytes having different molar volumes. 4) MATERIALS AND METHODS Materials.Non-glutinous rice cultivars (called Uruchi ), Koshihikari and Yumepirika, were harvested in Shiga and Hokkaido, respectively in 2013; sticky rice cultivars (called Mochi ), Habutaemochi and Kitayukimochi, were also harvested in Shiga and Hokkaido, respectively, in 2013. All rice ...

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Swelling Pressure of Tapioca Starch Gel Estimated from Distribution Coefficients of Non-electrolytes

Cited by 2 publications

References 43 publications

Anionic starch-based hybrid cryogel-embedded ZnO nanoparticles: tuning the elasticity and pH-functionality of biocomposites with dicarboxylic acid units

Anionic starch-based hybrid cryogel-embedded ZnO nanoparticles: tuning the elasticity and pH-functionality of biocomposites with dicarboxylic acid units

Swelling Pressure of Wet Rice Grains Estimated from Distribution Coefficients of Saccharides

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