The retrogradation and gelation of amylopectins from various botanical sources

Kalichevsky, Monica T.; Orford, Paul D.; Ring, Stephen G.

doi:10.1016/0008-6215(90)84275-y

Cited by 164 publications

(70 citation statements)

References 12 publications

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“…Wheat starch recrystallises to a lesser extent than potato starch, probably because of the shorter amylopectin chains (Fredriksson et al, 1998;Kalichevsky et al, 1990;Silverio et al, 2000). Recrystallisation of wheat starch does not show clear trends with increasing plasticiser size and number of OH groups in the range of ethylene glycol tot glucose.…”

Section: Discussionmentioning

confidence: 92%

“…Amylopectin chains are shorter for A-type starches, whereas B-type starches have a longer distance between the branch points (Gérard, Planchot, Colonna, & Bertoft, 2000;Hizukuri, 1985). In general, cereal amylopectin retrogrades to a lesser extent than pea and potato amylopectin, because of the shorter average chains of the cereal amylopectin (Fredriksson, Silverio, Andersson, Eliasson, & Å man, 1998;Gudmundsson, 1994; Kalichevsky, Orford, & Ring, 1990;Silverio, Fredriksson, Andersson, Eliasson, & Å man, 2000). Resulting from these shorter amylopectin chains, the remaining structures in wheat starch ghosts may resemble A-type crystallinity, which make it more difficult to form B-type crystals (Imberty, Buléon, Tran, & Pérez, 1991;Waigh, Donald, Heidelbach, Riekel, & Gidley, 1999).…”

Section: Wheat Starch Recrystallisationmentioning

confidence: 99%

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The influence of various small plasticisers and malto-oligosaccharides on the retrogradation of (partly) gelatinised starch

Smits

Kruiskamp

Soest³

et al. 2003

Carbohydrate Polymers

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Ageing of gelatinised and partly gelatinised potato starch and wheat starch were investigated in the presence of plasticisers with increasing size and number of OH groups (ethylene glycol, glycerol, threitol, xylitol, glucose, and for potato starch also maltose). The influences of these plasticisers and of granular remnants (ghosts) on recrystallisation were determined by using X-ray diffraction. Recrystallisation of potato starch samples in the presence of plasticisers resulted in crystallinity indices of ,0.5. The largest reduction in potato starch recrystallisation is found for threitol (4 OH) and xylitol (5 OH). In the plasticiser range examined, the crystallisation inducing effect of granular potato starch remnants is reduced better when the plasticiser contains more OH groups. Wheat starch recrystallises to a lesser extent than potato starch, resulting in crystallinity indices of , 0.4. The results for wheat starch do not show clear trends for the influences of plasticiser size and of ghosts. The difference in behaviour of the two starches is probably caused by wheat starch having shorter amylopectin chains. Resulting from these shorter amylopectin chains, the remaining structure in wheat starch ghosts may resemble A-type crystallinity, making it more difficult to form B-type crystals. Alternatively, the trends as found for potato starch may occur, but are less manifest for wheat starch, due to the lower total extent of recrystallisation. Solid state CP/MAS NMR spectra of the wheat starch samples containing ethylene glycol were obtained, in order to compare completely and partly gelatinised systems. The spectra were identical, confirming that the ghost structures do not influence wheat starch recrystallisation. Apparently, wheat starch ghosts do not act as nuclei for crystallisation.Similarly, the influence of various malto-oligosaccharides in combination with granular remnants (ghosts) was investigated on wheat starch ageing. Gelatinised and partly gelatinised wheat starch were plasticised with maltose, maltotriose, maltotetraose, maltopentaose or maltohexaose. This resulted in crystallinity indices of , 0.2, with the largest reduction in recrystallisation for maltotriose and maltotetraose. No trend was found for the influence of ghosts. The presence of ghosts did not influence the 13 C solid state HP/DEC NMR spectra. Less recrystallisation took place than with the previously mentioned smaller plasticisers that resulted in crystallinity indices of ,0.4. The finding that maltose was able to reduce retrogradation better than glucose could be of practical importance. q

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Section: Discussionmentioning

confidence: 92%

Section: Wheat Starch Recrystallisationmentioning

confidence: 99%

The influence of various small plasticisers and malto-oligosaccharides on the retrogradation of (partly) gelatinised starch

Smits

Kruiskamp

Soest³

et al. 2003

Carbohydrate Polymers

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“…Long-term retrogradation of starch is described as the crystallization of amylose (Miles et al, 1985b) and amylopectin (Kalichevsky et al, 1990;Orford et al, 1987;Ring et al, 1987;Zobel and Stephen, 2006), as well as the cocrystallization between these starch components (Miles, et al, 1985a;Russell, 1987). The crystallization of amylopectin is predominant over other factors in long-term retrogradation, particularly the fraction with short-chain segments of approximately 15 DP (Kalichevsky et al, 1990;.…”

Section: New Insights From Recent Studies Into the Molecular Mechanismsmentioning

confidence: 99%

“…The crystallization of amylopectin is predominant over other factors in long-term retrogradation, particularly the fraction with short-chain segments of approximately 15 DP (Kalichevsky et al, 1990;. Retarded long-term retrogradation is attributable to the molecular associations between each galactomannan and the corresponding amylopectin fraction, preventing the formation of crystalline structures.…”

Section: New Insights From Recent Studies Into the Molecular Mechanismsmentioning

confidence: 99%

“…In this equation, a faster rate component should relate to the gelation of amylose as a trigger of retrogradation, whereas a slower rate component to the gelation of amylopectin with long-chain segments, the former of which dominates shortterm retrogradation behavior of starch . It is known that the gelation of amylose proceeds faster at higher concentrations (Miles et al, 1985a, b) and that the chain length of amylopectin has an important effect on the rate of retrogradation: the longer, the faster (Kalichevsky et al, 1990). The addition of each anionic polysaccharide (0.5%) increased the k 1 (i.e., faster rate constant) of the composite system (5% starch) upon storage (at 4℃ for 24 h), but no marked differences were seen in the effect between SSPS and GA on the k 1 (Table 4).…”

Section: New Insights From Recent Studies Into the Molecular Mechanismsmentioning

confidence: 99%

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Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides

Funami

2009

FSTR

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Functions of food polysaccharides to control the gelatinization and retrogradation behaviors of starch were reviewed, with a brief introduction to the physicochemical properties of starch. The conclusions of some reports cannot be easily compared to understand the molecular mechanisms for the functions of polysaccharides, partially due to insufficient purification or characterization of the polysaccharide samples. In this sense, a series of studies has recently used well-characterized samples to clarify the effects of molecular weight and other macromolecular characteristics of polysaccharides on starch behavior. Based on these recent reports, schematic figures were drawn to explain their results on a molecular level, allowing for determination of a structure-function correlation of polysaccharides. The understanding of the molecular mechanisms is necessary for the progress of the food industry from both a fundamental and an application point of view.

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