The effects of concentration and sodium hydroxide on the rheological properties of potato starch gelatinisation

Roberts, Simon; Cameron, Ruth E.

doi:10.1016/s0144-8617(02)00007-3

Cited by 87 publications

(45 citation statements)

References 18 publications

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“…Scheme 1 shows that starch is bonded to magnetite through reactions with the surface hydroxyl groups of the Fe 3 O 4 particles. It has been reported that the addition of NaOH to a dispersion of starch granules induces rapid swelling of the starch granules, and both the NaOH/water ratio and NaOH/starch ratio can affect the dispersion and gelatinization of the starch solution (Roberts and Cameron, 2002). The presence of NaOH accelerates the hydrolysis of the starch chains and breaks down the continuous starch network.…”

Section: Xafs Analysis Of Arsenic-free Smnpmentioning

confidence: 99%

XAFS study of starch-stabilized magnetite nanoparticles and surface speciation of arsenate

Zhang

Pan

Zhao

et al. 2011

Environmental Pollution

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a b s t r a c tIt has been shown that starch can effectively stabilize nanoscale magnetite particles, and starch-stabilized magnetite nanoparticles (SMNP) are promising for in situ remediation of arsenic-contaminated soils. However, a molecular level understanding has been lacking. Here, we carried out XAFS studies to bridge this knowledge gap. Fe K-edge XAFS spectra indicated that the FeeO and FeeFe coordination numbers of SMNP were lower than those for bare magnetite particles, and these coordination numbers decreased with increasing starch concentration. The decrease in the average coordination number at elevated stabilizer concentration was attributed to the increase in the surface-to-volume ratio. Arsenic K-edge XAFS spectra indicated that adsorbed arsenate on SMNP consisted primarily of binuclear bidentate (BB) complexes and monodentate mononuclear (MM) complexes. More BB complexes (energetically more favorable) were observed at higher starch concentrations, indicating that SMNP not only offered greater adsorption surface area, but also stronger adsorption affinity toward arsenate.

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Section: Xafs Analysis Of Arsenic-free Smnpmentioning

confidence: 99%

XAFS study of starch-stabilized magnetite nanoparticles and surface speciation of arsenate

Zhang

Pan

Zhao

et al. 2011

Environmental Pollution

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“…Sakonidou et al, [24] proposed that these changes included granule swelling due to absorption of moisture in the amorphous regions of the granule, leaching of small molecular weight polymers including amylose, loss of the crystalline order and the consequent loss of birefringence, leaching of larger molecular weight polymers from the granule including fragments of amylopectin and, finally, starch solubilization. Several studies have been carried out on the alkali gelatinization of starch [25][26][27][28][29] . Gelatinization onset temperature of starch from the upper part of the trunk is in the range of 65.3-68.2°C with a gelatinization conclusion temperature of 75-76°C.…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

A Review on Physicochemical and Thermorheological Properties of Sago Starch

Mohamed¹,

Jamilah²,

Abbas³

et al. 2008

American J. of Agricultural and Biological Sciences

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This study was a part of a research project aiming to investigate the texture characteristics of protein -starch interaction in fish based product keropok lekor. Accordingly, the current review study focused on some physicochemical (molecular weight, viscosity, chemical composition and swelling power) and thermorheological (gelatinization, retrogradation and viscoelsticity) characteristics of sago starch alone and in mixtures with other ingredients such as sucrose, salts and hydroclloids. The inferred outcome of this extensive survey revealed that the gelatinisation temperature for sago-water mixture ranged from 69.4-70.1°C which was low compared to sweet potato, tania and yam starches. The role of using hydrocolloids in starch-based foods was to control the rheological properties as well as modifying the texture of the products, enhaning or modifying the gelatinization and retrogradation behaviour and improving water-holding capacity of the system. In the presence of sucrose or sodium chloride, the gelatinisation temperatures of sago starch shifted to higher temperatures and its enthalpy decreased. The addition of salts caused an elevation or depression of gelatinization temperature and gelatinization enthalpy, depending on their types and concentrations used. However, sodium chloride appeared to exhibit a maximum inhibitory effect on starch gelatinisation at a concentration of 6-9%.

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“…As one of the most abundant naturally occurring substances, starch is widely used in paper, textile, adhesive, and food industries (Jyothi, Sasikiran, Sajeev, Revamma, & Moorthy, 2005;Morikawa & Nishinari, 2000;Pareta & Edirisinghe, 2006;Roberts & Cameron, 2002). Native starch is known to be insoluble in cold water at atmospheric pressure (Nayouf, Loisel, & Doublier, 2003).…”

Section: Introductionmentioning

confidence: 99%