The influence of starch pore characteristics on pasting behaviour

Abstract

Potato, wheat and corn starches were segregated into large and small granule fractions. The specific surface area, volume, and average diameter of pores, as well as the pasting characteristics of starch dispersions in water were determined. In all the starches investigated the small granule fractions were characterized by the largest specific surface area, pore volume and pore diameter in comparison to fractions of large granules and the initial starches. The small granule fraction of potato starch gave better pasting characteristics (apart from maximum viscosity) than fractions of large granules and the initial potato starch. On the other hand, the large granule fractions of corn and wheat gave the highest maximum viscosity

Causal Relations Among Starch Biosynthesis, Structure, and Properties

“…Fortuna et al [48] segregated potato, maize, and wheat starch granules into two fractions with large and small granular sizes, respectively, and found that starch with small granule size had larger specific surface area, leading to a higher pasting temperature, and a lower peak viscosity [48]. Similar results were observed in a study on the pasting properties of the A-and B-granules of wheat, barley, and triticale starches [2].…”

Impact of A/B-type granule ratio on reactivity, swelling, gelatinization, and pasting properties of modified wheat starch. Part I: Hydroxypropylation

“…The swelling patterns observed between POA-derivatized A-and B-type granules of a common genotype were comparable with those of their native (unmodified) wheat starch A-and B-type granule reaction controls (Table 3). The greater swelling capacity of native wheat starch B-type (relative to A-type) granules is likely due to their greater proportion of amylopectin short branch chains (DP < 13) (Kim, 2009;Salman et al, 2009) and greater granule surface area (Fortuna et al, 2000;Kim, 2009;Soulaka & Morrison, 1985). Consequently, the findings in the present study suggest that POA derivatization did not disproportionately alter the native granular/molecular characteristics of the two granule types, as substitution did not override the traditional swelling property differential observed between native starch A-and B-type granules.…”

“…Wheat starch A-and B-type granules are known to possess differential compositions, amylopectin molecular structures, relative crystallinities, and microstructures (e.g., surface pores, channels, cavities), which have been summarized in detail (Bertolini, Souza, Nelson, & Huber, 2003;Chiotelli & Le Meste, 2002;Fortuna, Januszewska, Juszczak, Kielski, & Palasinski, 2000;Geera, Nelson, Souza, & Huber, 2006;Kim, 2009;Kim & Huber, 2008;Salman et al, 2009;Shinde, Nelson, & Huber, 2003;Soulaka & Morrison, 1985;Van Hung & Morita, 2005). These characteristic differences lead to variations in swelling, gelatinization, and pasting properties for the two wheat starch granule types (Chiotelli & Le Meste, 2002;Fortuna et al, 2000;Geera et al, 2006;Kim, 2009;Shinde et al, 2003;Soh, Sissons, & Turner, 2006). Both Shinde et al (2003) and Soh et al (2006) observed peak and final viscosities of wheat starch pastes to be reduced as the proportion of B-type granules within wheat starch increased.…”

Physico-chemical Characterization of Grain Tef [Eragrostis tef (Zucc.) Trotter] Starch

“…Peak viscosity indicates water-holding capacity of the starch [27]. Peak viscosity can be affected by granule size [28,29], molecular structure of amylopectin [30], cross-linking, starch water concentration, lipids, residual proteins [18,29] and RVA operating conditions [31]. Small granule size was positively correlated with resistance to swelling, less swelling and less peak viscosity in wheat, potato and maize native starches [28,29] and this may apply to the case of tef starch.…”