Thermal properties of frozen water in the native and amorphous starches with various hydration degrees

Grunina, N. A.; Tsereteli, G. I.; Belopolskaya, T. V.; Smirnova, O. I.

doi:10.1016/j.carbpol.2015.05.086

Cited by 10 publications

(4 citation statements)

References 30 publications

(61 reference statements)

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“…In higher hydration level conditions, adequate amounts of water are present in the medium to form ice crystals, while in limited water conditions most of the water is bound to starch with a small freezable fraction. A similar situation was reported by Suzuki & Kitamura (2008), Tananuwong & Reid (2004), Tran et al (2008) and Grunina et al (2015).…”

Section: Unfreezable Water Contents By Dscsupporting

confidence: 88%

Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches

Gerçekaslan

2021

Food Sci. Technol

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The freezable-and unfreezable-water contents of corn and waxy corn starches (native, pregelatinized and retrograded) were analyzed at various hydration levels (25, 35, 45, 55, 65, 75, 85%) using Differential Scanning Calorimetry (DSC). The unfreezable water contents and also the temperature of onset (To), peak (Tp) and endset (Te) of the peaks' in all samples were increased with increasing hydration level. Water absorption index (WAI) and water solubility index (WSI) values of the pregelatinized and retrograded starch samples were significantly higher (p<0.05) than their native counterparts. RVA profiles revealed that modified starches had higher viscosity values than natural starches.

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Section: Unfreezable Water Contents By Dscsupporting

confidence: 88%

Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches

Gerçekaslan

2021

Food Sci. Technol

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“…At the hydration levels lower than 65%, the T o values of the peak belonging to freezable water in all of the physically modified starches (except for PGPS) were lower than 0 °C. Similar results were reported by Grunina et al (2015), and researchers stressed that the lower T o values were due to the presence of a higher fraction of small size water cluster in these systems. As can be seen from the Table 3, the T p and T e values of PGS' in comparison to their respective of native starches generally shifted to higher temperatures as the moisture content increased.…”

Section: Freezable and Unfreezable Water Contentssupporting

confidence: 88%

“…With the increase in hydration level, these temperatures were shifted toward higher values. Similar results were reported by Suzuki & Kitamura (2008), Grunina et al (2015) and Tananuwong & Reid (2004). The NS had higher (P<0.05) T o values than those of the PGS and RS at hydration levels above 35% (Table 3).…”

Section: Freezable and Unfreezable Water Contentssupporting

confidence: 86%

Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches

Aktaş

Gerçekaslan

2019

Tarım Bilimleri Dergisi

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The freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) at various hydration levels (25, 35, 45, 55, 65, 75 and 85%). In all the starch samples, the UFW content increased with increasing hydration level. Potato starch samples (native, pregelatinized and retrograded) had higher UFW contents than wheat starch samples at all hydration levels. Similarly, with the increase of hydration level in all starch samples, onset (T o ), peak (T p ) and endset (T e ) temperatures of the peaks also increased. It was obtained that physical modifications in starches had significant effects (P<0.05) on water absorption index (WAI) and water solubility index (WSI) of starch samples. The highest WAI (10.51) and WSI (2.31) values were determined in pregelatinized potato starches. Rapid Visco Analyzer (RVA) profiles revealed that physically modified starches had higher viscosity values than native starches. The results clearly showed that pregelatinization and retrogradation had positive effects on the physicochemical properties studied.

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“…The starch gelatinization starting point was 63.6-66.6 ºC, and the highest gelatinization temperature was similar among all cultivars, with a difference of 1.8 ºC between the maximum and minimum found. According to Grunina et al (2015), this variation in the starch samples may be caused by differences in cropping practices, ecotypes or environmental conditions in which the plant grows. Table 1 shows the changes in pasting parameters across the thermal process.…”

Section: Resultsmentioning

confidence: 99%

Accumulation dynamics and physicochemical variability of starch in cultivars of Canna edulis Ker

Longas

Díaz

2020

Pesqui. Agropecu. Trop.

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ABSTRACT Canna edulis, also known as achira or sagu, is widely grown in South America because its rhizomes are a major source of starch for food and agroindustry. This study aimed to assess the accumulation rate and physicochemical changes of starch from four canna cultivars (Verde, Nativa, Maituna and Morada), grown under a traditional system, in the southwest region of Colombia. The rhizomes were harvested after planting (between five and nine months) to extract and characterize the starch. It was found that the starch yield (% wb) was related to the plant development age, reaching a maximum at eight months for all cultivars (12.78 ± 0.19 % - Verde; 12.46 ± 0.18 % - Maituna; 12.17 ± 0.19 % - Nativa; 11.10 ± 0.18 % - Morada). The average chemical composition (% wb) of the native starch throughout the rhizome development, for all cultivars, was: 86.68 % of starch, 1.12 % of protein, 0.43 % of dietary fiber, 0.14 % of ash and 11.57 % of moisture. At the optimum harvest age, the minimum and maximum amylose contents were 45.63 % (Maituna) and 54.47 % (Verde). The starch granule size among the cultivars showed a normal distribution, with a range of 40 µm to 80 µm and mean of 59.9 µm. The pasting curves per cultivar showed that the starch generated very high viscosity gels, unstable to the heating-cooling cycles, and high retrogradation.

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Thermal properties of frozen water in the native and amorphous starches with various hydration degrees

Cited by 10 publications

References 30 publications

Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches

Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches

Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches

Accumulation dynamics and physicochemical variability of starch in cultivars of Canna edulis Ker

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