The effect of added sugars on the retrogradation of wheat starch gels by X-ray diffraction

Cairns, Paul; I'Anson, K.J.; Morris, Victor J.

doi:10.1016/s0268-005x(09)80302-0

Cited by 30 publications

(15 citation statements)

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“…Researchers have reported comparable results of decreased retrogradation with added sugar to starch gels. I' Anson et al (1990) and Cairns et al (1991) showed that sugars suppressed retrogradation in wheat starch gels stored at 20°C. Kohyama and Nishinari (1991) reported that sugars decreased retrogradation in sweet potato starch gels stored at 5°C.…”

Section: Retrogradationmentioning

confidence: 99%

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Retrogradation of Amaranth Starch at Different Storage Temperatures and the Effects of Salt and Sugars

Baker

Rayas‐Duarte

1998

Cereal Chem

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Cereal Chem. 75(3):308-314The retrogradation of amaranth, corn, wheat, and rice starches at different storage temperatures (-20, 4, and 25°C) was measured by differential scanning calorimetry (DSC). Sodium chloride (2 and 5%), glucose, sucrose, and fructose (10, 20, and 30%) were added to amaranth starch gels. The retrogradation was measured as the percent of gelatinization enthalpy (∆H g ) of the retrograded gel when compared to the original nonretrograded sample. The data were analyzed fitting an exponential first-order equation by regression, assuming a first-order process. A modified equation was used for the data that showed several days of lag time before retrogradation was observed. Retrogradation percentage of amaranth gels at all three storage temperatures was lower than those of corn, wheat, or rice starches. Amaranth starch showed ≈2-9 times slower retrogradation rates than corn, wheat, and rice starches at 4 and -20°C, and up to ≈2.8 times lower maximum percent of retrogradation than the other starches at all three temperatures. After 21 days, amaranth, corn, and wheat starches exhibited the highest retrogradation (45, 77, and 67%, respectively) at 4°C, compared to 25 and -20°C. Rice starch had a higher retrogradation percentage (55%) at -20°C, compared to 25 and 4°C. The percent of retrogradation of gels with 5% NaCl addition decreased ≈2 and 1.7 times at 25 and 4°C, respectively, and increased ≈1.2 times at -20°C, compared to the control. The addition of sugars had similar effects in reducing retrogradation at 25 and 4°C and increasing retrogradation at -20°C when compared to samples with no sugar added.

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Section: Retrogradationmentioning

confidence: 99%

“…Sugars have been reported to have an antistaling effect (I'Anson et al 1990, Cairns et al 1991, Kohyama and Nishinari 1991, Katsuta et al 1992. Others have described the retrogradation-accelerating effect of sugars (Germani et al 1983, Maxwell and Zobel 1978, Chang and Liu 1991.…”

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confidence: 99%

Retrogradation of Amaranth Starch at Different Storage Temperatures and the Effects of Salt and Sugars

Baker

Rayas‐Duarte

1998

Cereal Chem

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“…The first mechanism is the hydrated layer theory , which suggests that hydrated layer formation could indirectly improve the starch paste concentration and may be helpful for starch chain migration, thus promoting starch recrystallization. However, this did not satisfy the reality, because the rate of amylopectin recrystallization decreased progressively with increasing ribose content . The second mechanism involves the nonequilibrium behavior of small carbohydrate–water systems .…”

Section: Introductionmentioning

confidence: 98%

Effect of food additives on starch retrogradation: A review

et al. 2014

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Predicting and controlling starch retrogradation is of great interest. Advancements in starch retrogradation are relatively slow and many problems remain to be resolved. At present, starch retrogradation can be controlled qualitatively, but not quantitatively, by some techniques. Constituents or food additives such as proteins, lipids, carbohydrates, and salts play a significant role in inhibiting the retrogradation of starchy foods. Recent studies concerning the effect of additives on starch retrogradation are reviewed, and potential mechanisms are discussed.

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“…Sugars have been shown to retard retrogradation. I'Anson et al (1990) and Cairns et al (1991) found that sugars reduced crystallinity in retrograded wheat starch gels. Kohyama and Nishinari (1991) found that sugars decreased retrogradation in sweet potato starch pastes.…”

mentioning

confidence: 98%

Freeze‐Thaw Stability of Amaranth Starch and the Effects of Salt and Sugars

Baker

Rayas‐Duarte

1998

Cereal Chem

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Cereal Chem. 75(3):301-307Freeze-thaw stability of amaranth, corn, wheat, and rice starches was determined measuring the percent of syneresis by centrifugation. Thermal properties were calculated by differential scanning calorimetry (DSC). The effects of salt (NaCl at 2 and 5%) and sugars (sucrose, glucose, and fructose at 10, 20, and 30%) on the freeze-thaw stability of amaranth starch were also studied. Based on DSC and centrifugation methods, amaranth starch had better stability after freezing and thawing through four cycles than did corn, wheat, and rice starches. Amaranth starch with added salt showed similar stability as compared with a control when measured by centrifugation and showed increased stability when measured by DSC. Adding sugars to amaranth starch gels had varying results, but for the most part, they showed similar or increased stability when compared with a control.

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The effect of added sugars on the retrogradation of wheat starch gels by X-ray diffraction

Cited by 30 publications

References 6 publications

Retrogradation of Amaranth Starch at Different Storage Temperatures and the Effects of Salt and Sugars

Retrogradation of Amaranth Starch at Different Storage Temperatures and the Effects of Salt and Sugars

Effect of food additives on starch retrogradation: A review

Freeze‐Thaw Stability of Amaranth Starch and the Effects of Salt and Sugars

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