The effect of retrogradation on enzyme susceptibility of sago starch

The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches

“…Consequently, heat-moisture treated granules would be more susceptible than defatted granules to disruption by the bulky hydroxypropyl groups. This would explain the absence of large granule remnants ( shown that enzyme susceptibility ofa starch gel decreases with an increase in retrogradation (Ring etal., 1988;Eeriingenata/., 1994;Wangatal., 1995;Cui & Oates, 1997). The following factors have been shown to be responsible for the aboveobservations: 1) an increase in the entanglement of the molecules in the gel network; 2) an increase in molecular order in the short range (double-helix formation); and 3) an increase in the long range (crystallite formation) order.…”

Application of sago starch as a gelling agent in jam

“…It has a polymer structure similar to other starches with amylose in the range of 25 to 31% . Its usage in South East Asia region is in food applications such as bread, cracker, and biscuits production (Karim et al, 2008) while in America and Europe, it is used as a thickening agent in soup (Cui & Oates, 1997) and pudding production (White, Opaque, Smooth, & Thick, 2007). The potential of sago starch extends into its capability to form gel structures in complex food systems .…”

Process optimization to increase resistant starch in vermicelli prepared from mung bean and cowpea starch

“…The noodles made from M:C (50:50) contained the highest RS content, followed by the vermicelli prepared by the reference method (control). The appropriate time to obtain the maximum RS formation was freezing at -13°C of 21 to 24 h. These conditions accelerated the retrogradation of amylose molecules, in agreement with Cui and Oates (1997) and Chung et al (2006). Moreover, the results in Table 6 show that the RS content of vermicelli frozen at -13°C for longer times of 36 to 53 h, did not increase.…”

“…This is called retrogradation, and makes the starch more resistant to digestion (Cui and Oates, 1997;Chung et al, 2006). In vermicelli preparation, a high degree of syneresis and accelerated retrogradation (RS3) was formed during the cooking and cooling periods, and the amylose and amylopectin in the starch molecules were recrystallized (Zhang et al, 1999).…”

“…Moreover, the results in Table 6 show that the RS content of vermicelli frozen at -13°C for longer times of 36 to 53 h, did not increase. This may be because with longer storage the rate of amylopectin retrogradation was slow and several days are required to form crystallites (Cui and Oates, 1997;Chung et al, 2006).Cooking vermicelli at 98 °C to 100°C for 10 min caused significant loss (approximately 10%) of RS. The remaining resistant starch was highest (19.41%) in the cooked vermicelli M:C (50:50) with optimum conditions.…”