The effect of partial gelatinization of corn starch on its retrogradation

Fu, Zong‐qiang; Wang, Lijun; Liu, Dong; Zhou, Yuguang; Adhikari, Benu

doi:10.1016/j.carbpol.2013.04.089

Cited by 100 publications

(42 citation statements)

References 32 publications

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“…The R 1047/1022 value of LP–NCS after 14 days of storage was increased from 0.754 (stored for 1 day) to 0.836. This was in agreement with the earlier results ; it is related to the increased amount of re‐association starch and the formation of the double helical structure during chill storage .…”

Section: Resultssupporting

confidence: 93%

Effects of preprocessing at low or ultralow temperatures combined with sodium alginate on retrogradation properties of normal cornstarch during chill storage

Wang

Chen

et al. 2017

Starch - Stärke

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In this research, normal cornstarch (NCS) was preprocessed at low and ultralow temperatures, both with and without the addition of sodium alginate (AG), and then stored at 4 °C for 14 days to evaluate the retrogradation properties. The results showed that preprocessing with low (−18 °C) or ultralow (−80 °C) temperature could reduce the gel hardness, retrogradation enthalpy (ΔHr), the ratio of intensity at a value of 1047–1022 cm−1 (R1047/1022), and the relative crystallinity (RC) value of NCS. These four parameters were obviously decreased when NCS was preprocessed at low or ultralow temperature and combined with AG. The results suggested that the preprocessing combined with the addition of AG could retard NCS gel retrogradation much more effectively than the preprocessing by itself. These results provided a good method for retarding retrogradation of starch gel or starchy food.

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Section: Resultssupporting

confidence: 93%

Effects of preprocessing at low or ultralow temperatures combined with sodium alginate on retrogradation properties of normal cornstarch during chill storage

Wang

Chen

et al. 2017

Starch - Stärke

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“…The extent to which crystallites develop, and the type of polymorphs formed as a result of retrogradation, are influenced by many factors, such as storage temperature, water content of gelatinized starch samples, extent of gelatinization, and amylopectin chain length (Ambigaipalan and others ; Fu and others ). In most cases, retrograded starch presents a typical B‐type XRD pattern, irrespective of whether it was present as A‐ or B‐type polymorphs in its native state (Hoover and others ).…”

Section: Methods Used To Study Starch Retrogradationmentioning

confidence: 99%

Starch Retrogradation: A Comprehensive Review

Wang

Copeland

et al. 2015

Comp Rev Food Sci Food Safe

1,199

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Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. Starch retrogradation has been the subject of intensive research over the last 50 years, mainly due to its detrimental effect on the sensory and storage qualities of many starchy foods. However, starch retrogadation is desirable for some starchy food products in terms of textural and nutritional properties. To better understand the effect of starch retrogradation on the quality of starchy foods, measurement methods of starch retrogradation and factors that influence starch retrogradation have been studied extensively. This article provides a comprehensive review of starch retrogradation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation. The review also discusses the effect of retrogradation on the in vitro enzyme digestibility of starch. Spectroscopic methods such as FTIR and Raman are considered to be very promising in characterizing starch retrogradation at a molecular level, although more studies are needed in the future.

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“…14) This indicates that starch retrogradation at the early stage of storage does not obey first-order kinetics, and that the starch concentration affects the mechanism of retrogradation. It has been also reported that retrogradation behavior measured by XRD and DSC is related to the initial degree of gelatinization, 13) which involved recrystallization or selfnucleation during storage, finding that the residual starch crystalline structure influenced the retrogradation behavior of partially gelatinized starches. 28) Moreover, amylose in wheat starch pastes undergo a transition in state from sheetlike structure to small aggregates associated with surface of granules remnant during storage at low temperature.…”

Section: Starch Retrogradation At Different Concentrationsmentioning

confidence: 97%

“…The former, which is the slower process and can be easily studied by the above-mentioned methods, is thought to be dominant during long-term storage. 11) The storage temperature, 12) initial gelatinization degree, 13) and starch concentration 14) affected the progress of retrogradation in the former process, and it is reported that the retrogradation kinetics can be expressed by the Weibull equation 15) (also called the Avrami equation). On the other hand, the kinetics of the latter process has scarcely been investigated.…”

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confidence: 99%

Kinetics on the turbidity change of wheat starch during its retrogradation

Fukuzawa

Ogawa

Nakagawa

et al. 2016

Bioscience, Biotechnology, and Biochemistry

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Wheat starch dispersions of 10-40% (w/w) were gelatinized and the change in turbidity of each solution during storage was measured in the 400-1100 nm wavelength range. The relative transmittance, defined as the ratio of transmittance at any storage time to that at the initial time, decreased when the solutions were stored at 5 and 30 °C; the decrease, reflecting the progress of retrogradation, was larger at 5 °C than at 30 °C. Most of the changes in relative transmission taking place over 14 days were achieved during the first 90 min. The change in the relative transmittance is inversely proportional to the energy required for deformation. The kinetics on change in relative transmittance can be expressed by Weibull equation. The larger rate constant at higher starch concentration could be ascribed to the state of the starch granules, which depended on starch concentration.

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The effect of partial gelatinization of corn starch on its retrogradation

Cited by 100 publications

References 32 publications

Effects of preprocessing at low or ultralow temperatures combined with sodium alginate on retrogradation properties of normal cornstarch during chill storage

Effects of preprocessing at low or ultralow temperatures combined with sodium alginate on retrogradation properties of normal cornstarch during chill storage

Starch Retrogradation: A Comprehensive Review

Kinetics on the turbidity change of wheat starch during its retrogradation

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