The effects of added sugars on the retrogradation of wheat starch gels

Dynamic rheology of corn starch–sugar composites

“…On the basis of dynamic rheological properties of starch-sugar composite systems, the G 0 values of oxidized and sago starch gels during aging were significantly reduced in the presence of sugars in the following order: sucrose > glucose > fructose (Evageliou et al, 2000), and pentose (ribose) > disaccharide (sucrose and maltose) > hexose (glucose and fructose) > control (Ahmad & Williams, 1999), respectively. In contrast, Katsuta et al (1992b) and Katsuta et al (1992a) reported that the order of ability to reduce the retrogradation of rice starch was sucrose > glucose > fructose > xylose, ribose > control, indicating that among monosaccharides, hexoses were more effective than pentoses, which contradicts the other studies (Ahmad & Williams, 1999;Billiadris & Prokopowich, 1994;Cairns et al, 1991;I'Anson et al, 1990;Prokopowich & Biliaderis, 1995). They suggested that the viscosity of bulk water around the sugars increased due to the decrease of the thermal motion of the stabilized water in the starch-water-sugar systems, and thus the motion of the starch chain was suppressed by sugars, indicating that the rearrangements of starch chains were inhibited.…”

“…From these various studies it is obvious that sugars significantly affect the gelation and retrogradation of starch depending on the types of sugar and starch. Although many experiments on the gelation and retrogradation of starch-sugar composites have been performed by using differential scanning calorimetry (Ahmad & Williams, 1999;Billiadris & Prokopowich, 1994;Chang & Liu, 1991;Lii, Lai, & Liu, 1998;Wang & Jane, 1994), nuclear magnetic resonance (Boltan & Desbois, 1995;Farhat, Blanshard, Descamps, & Mitchell, 2000), and X-ray diffraction (Cairns et al, 1991;Farhat et al, 2000;Hoover & Senanayake, 1996;I'Anson et al, 1990), dynamic rheometry can provide a useful probe to monitor the kinetics of structure development of physical cross-links either in the form of simple chain entanglements or crystallite formation by amylopectin (Prokopowich & Biliaderis, 1995). It also allows continuous measurement of the dynamic moduli without breaking structural elements formed in the sample on cooling and aging.…”

Effect of sugars on the thermal and rheological properties of sago starch

“…Slade and Levine 20 reported that sugars such as fructose and mannose increased the retrogradation 20 while xylose and sucrose retarded the process. The x-ray diffraction studies have shown that the development of crystallinity in wheat starch gels 26 and amylopectin gels 27 was reduced in the presence of sugars. Studies by Prokopowich and Biliaderis 28 on the gelation properties showed that sugars have a different effect depending on the starch source, but ribose significantly retarded the retrogradation process in all starches.…”

Quality Characteristics of a Korean Rice Cake (Karedduk) with Mixture of Trehalose and Modified Starch by Using Response Surface Methodology

“…에는 가용성 당류 (10)(11)(12)(13)(14), 올리고당 (15), 펜토산 (16), 식이섬유 (17), 셀룰로오스 (18), 지방질 및 유도체 (19,20), 염류 (21,22) Table 2, Values with different superscripts within the same column are significantly different (p<0.05). * Significant at p<0.05.…”