Measurement of gel water-binding capacity of gelatin, potato starch, and carrageenan gels by suction pressure

1978 ◽  
Vol 64 (3) ◽  
pp. 501-509 ◽  
Author(s):  
P.P Lewicki ◽  
G.C Busk ◽  
T.P Labuza
Keyword(s):  
Binding Capacity ◽  
Potato Starch ◽  
Suction Pressure ◽  
Water Binding

scholarly journals Optimization studies on pre-gelatinized sweet potato starch influenced by temperature and time

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 25-30
Author(s):  
G.M. Ulfa ◽  
W.D.R. Putri ◽  
K. Fibrianto ◽  
S.B. Widjanarko
Keyword(s):  
Sweet Potato ◽  
Process Model ◽  
Binding Capacity ◽  
Potato Starch ◽  
Sem Analysis ◽  
Gelling Agent ◽  
Water Binding ◽  
Sweet Potato Starch ◽  
Low Solubility ◽  
Central Composite

Starch is a unique polysaccharide that is widely used as a thickener, filler, and gelling agent. Indonesia is one of the largest, sweet potato producers that can be used as a source of starch. Not much is known from the utilization of sweet potato starch because of its less popularity compared to potato or cassava starch. Besides, sweet potato starch in its native state has various disadvantages such as low solubility, low stability, and high retrograde tendency. These starch limitations can be overcome by modifying the starch. Starch pregelatinization is a physical modification method carried out by heating the starch above its gelatinization temperature. This research was aimed to optimize the temperature and time of sweet potato starch pre-gelatinization. The response surface method (RSM) with a central composite design (CCD) was used to create a process model. The use of 59.53°C for 15.00 mins showed that had the most optimum characteristics in solubility, swelling power, and water-binding capacity. SEM analysis also showed that starch had larger starch granules and some granules had melted which shows that partial pre-gelatinization had occurred.

scholarly journals Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1104
Author(s):  
Fen Xu ◽  
Liang Zhang ◽  
Wei Liu ◽  
Qiannan Liu ◽  
Feng Wang ◽  
...  
Keyword(s):  
Structural Properties ◽  
Hydrothermal Treatment ◽  
Binding Capacity ◽  
Potato Starch ◽  
Hydroxyl Groups ◽  
Water Binding ◽  
Starch Gelatinization ◽  
Gelatinized Starch ◽  
Amorphous Structures ◽  
Starch Gels

Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

scholarly journals Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 282
Author(s):  
Juan Fernández-Peláez ◽  
Priscila Guerra ◽  
Cristina Gallego ◽  
Manuel Gomez
Keyword(s):  
Binding Capacity ◽  
Hydration Properties ◽  
Water Binding ◽  
Know How ◽  
Gelling Properties ◽  
Viscous Modulus ◽  
The World ◽  
Distribution Process ◽  
Water Holding ◽  
Wheat Flours

One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products.

scholarly journals Soluble Fiber with High Water-Binding Capacity, Swelling Capacity, and Fermentability Reduces Food Intake by Promoting Satiety Rather Than Satiation in Rats

Nutrients ◽  
2016 ◽  
Vol 8 (10) ◽  
pp. 615 ◽  
Author(s):  
Chengquan Tan ◽  
Hongkui Wei ◽  
Xichen Zhao ◽  
Chuanhui Xu ◽  
Yuanfei Zhou ◽  
...  
Keyword(s):  
Food Intake ◽  
Binding Capacity ◽  
High Water ◽  
Soluble Fiber ◽  
Water Binding ◽  
Swelling Capacity

Physiochemical characterization and energy contents of novel corn ethanol co-product streams, with and without inclusion of a multi-carbohydrase enzyme blend, for growing pigs

2021 ◽  
pp. 1-9
Author(s):  
Melanie Boucher ◽  
Cuilan Zhu ◽  
Sheena Holt ◽  
Lee-Anne Huber
Keyword(s):  
Soybean Meal ◽  
Nutritive Value ◽  
Binding Capacity ◽  
Latin Square ◽  
Growing Pigs ◽  
Net Energy ◽  
Grab Sampling ◽  
Water Binding ◽  
Distillers Grains With Solubles ◽  
Distillers Grain

The physiochemical properties and digestible, metabolizable, and predicted net energy contents in high-protein dried distillers’ grain (HiPro) were determined to assess the nutritive value for growing pigs. Twelve Yorkshire × Landrace barrows (initial body weight 25 ± 0.5 kg) were used in a partially replicated Latin square design over three periods (n = 7 or 8) and assigned to one of five experimental diets. In each period, pigs were adapted to diets for 7 d, followed by 5 d of total urine collection and fecal grab sampling. The experimental diets included a corn- and soybean-meal-based diet (CON) or diets containing dried distillers’ grains with solubles (DDGS) or HiPro to partially replace corn and soybean meal, without or with (i.e., DDGS+ and Hipro+) a multi-carbohydrase enzyme blend (0.05% inclusion). The HiPro ingredient contained half as much starch (2.6% vs. 5.2%; DM-basis), 20% more protein (32.5% vs. 27.1%), and had 14% greater water binding capacity versus DDGS. The digestible, metabolizable, and predicted net energy contents of the HiPro co-product were greater than DDGS for growing pigs (P < 0.05), but fibre-degrading enzymes were ineffective at improving energy values. The greater (available) energy and protein contents of HiPro make it a promising feed ingredient for inclusion in swine diets.

scholarly journals A Comprehensive Review of the Cosmeceutical Benefits of Vanda Species (Orchidaceae)

2015 ◽  
Vol 10 (8) ◽  
pp. 1934578X1501000 ◽  
Author(s):  
Hazrina Hadi ◽  
Syarifah Nazira Said Razali ◽  
Ammar Ihsan Awadh
Keyword(s):  
Cytochrome C ◽  
Protein Expression ◽  
Cytochrome C Oxidase ◽  
Binding Capacity ◽  
Active Agent ◽  
Fold Increase ◽  
Skin Hydration ◽  
Water Evaporation ◽  
Structural Function ◽  
Water Binding

Orchidaceae is the largest family of flowering plants with over 35000 species and 850 genera. About 3300 species of orchids are found in Malaysia and the diversity is highest in the Main, Keledang, Bintang and Tahan Ranges. Apart from being prized for their beauty, orchids have long been used by humans for medicinal purposes. Today the uses of orchids have been expanded to the food and cosmetics industries. Many cosmeceutical companies use orchid extracts as an active ingredient in their products. Previous studies provide riveting insights into the potential uses of orchid extracts as an active agent in cosmetics. This paper describes the cosmeceutical potential of orchids as an anti-aging, and skin moisturizing agent. Orchid extracts from Vanda coerulea and V. teres delay aging caused by reactive oxygen species (ROS) following UV irradiation through their antioxidant and anti-inflammatory activity. These extracts also show anti-aging properties by stimulating cytochrome c oxidase (complex IV), which is part of the electron transport chain in mitochondria. Stimulation of cytochrome c oxidase improves the respiratory function of mitochondria in keratinocytes. The presence of mucilage in orchids enables them to maintain skin hydration. Mucilage functions as a moisturizer and emollient due to its high water binding capacity. Additionally, orchid extracts provide skin hydration by stimulating aquaporin 3 (AQP3) and LEKTI protein expression. The presence of AQP3 leads to a five-fold increase in water permeability, which subsequently increases stratum corneum hydration. Increased LEKTI protein expression mediated by orchid extracts reduces the degradation of desmoglein-1 and enhances the structural function of desmosomes, which play important roles in preventing water evaporation.

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