Pasting, thermal and rheological properties of octenylsuccinylate modified starches from diverse small granule starches differing in amylose content

2020 ◽  
Vol 95 ◽  
pp. 103030
Author(s):  
Yadi Wen ◽  
Tianming Yao ◽  
Yijuan Xu ◽  
Harold Corke ◽  
Zhongquan Sui
Keyword(s):  
Rheological Properties ◽  
Amylose Content ◽  
Small Granule ◽  
Modified Starches

scholarly journals Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

Polymers ◽  
2021 ◽  
Vol 13 (21) ◽  
pp. 3855
Author(s):  
Basheer Aaliya ◽  
Kappat Valiyapeediyekkal Sunooj ◽  
Chillapalli Babu Sri Rajkumar ◽  
Muhammed Navaf ◽  
Plachikkattu Parambil Akhila ◽  
...  
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
Light Transmittance ◽  
High Yield ◽  
Thermal Treatments ◽  
Relative Crystallinity ◽  
Dry Heat ◽  
Modified Starches ◽  
Starch Gel ◽  
Phosphorous Content

Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to phosphorylation. Upon dual modification of starch with thermal treatments and phosphorylation, the phosphorous content and degree of crosslinking significantly increased (p ≤ 0.05) and was confirmed by the increased peak intensity of P=O and P–O–C stretching vibrations compared to phosphorylated talipot starch in the FT-IR spectrum. The highest degree of crosslinking (0.00418) was observed in the autoclave pretreated phosphorylated talipot starch sample. Thermal pretreatment remarkably changed the granule morphology by creating fissures and grooves. The amylose content and relative crystallinity of all phosphorylated talipot starches significantly decreased (p ≤ 0.05) due to crosslinking by the formation of phosphodiester bonds, reducing the swelling power of dual-modified starches. Among all modified starches, dry-heat pretreated phosphorylated starch gel showed an improved light transmittance value of 28.4%, indicating reduced retrogradation tendency. Pasting and rheological properties represented that the thermal pretreated phosphorylated starch formed stronger gels that improved thermal and shear resistance. Autoclave treatment before phosphorylation of talipot starch showed the highest resistant starch content of 48.08%.

Rheological Properties of Starch Gels from Wheat Mutants with Reduced Amylose Content

2007 ◽  
Vol 84 (1) ◽  
pp. 102-107 ◽  
Author(s):  
Tomoko Sasaki ◽  
Takeshi Yasui ◽  
Chikako Kiribuchi-Otobe ◽  
Takashi Yanagisawa ◽  
Masaya Fujita ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Amylose Content ◽  
Starch Gels

Rheological properties of nanocomposite-forming solutions and film based on montmorillonite and corn starch with different amylose content

2018 ◽  
Vol 188 ◽  
pp. 121-127 ◽  
Author(s):  
Claudia A. Romero-Bastida ◽  
Miguel Chávez Gutiérrez ◽  
Luis A. Bello-Pérez ◽  
Estefania Abarca-Ramírez ◽  
Gonzalo Velazquez ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Amylose Content

scholarly journals Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches

2017 ◽  
Vol 31 (3) ◽  
pp. 357-365 ◽  
Author(s):  
Magdalena Krystyjan ◽  
Wojciech Ciesielski ◽  
Dorota Gumul ◽  
Krzysztof Buksa ◽  
Rafał Ziobro ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Binding Capacity ◽  
Uniform Structure ◽  
High Porosity ◽  
Water Binding ◽  
Molecular Weights ◽  
Physico Chemical ◽  
Lower Viscosity ◽  
Freeze Dried ◽  
Modified Starches

AbstractThe influence of gelatinization and freeze-drying process on the physico-chemical and rheological properties of cereal starches was evaluated, and it was observed that modified starches revealed an increased water binding capacity and solubility when compared to dry starches, while exhibiting the same amylose and fat contents. The molecular weights of starches decreased after modification which resulted in the lower viscosity of dissolved modified samples in comparison to native starch pastes. As it was observed by scanning electron microscopy modified starches were characterized by an expanded surface, a uniform structure and high porosity.

scholarly journals Effect of Modified Starches on Rheological Properties of Ketchup

2012 ◽  
Vol 6 (5) ◽  
pp. 1251-1260 ◽  
Author(s):  
Lesław Juszczak ◽  
Zbigniew Oczadły ◽  
Dorota Gałkowska
Keyword(s):  
Rheological Properties ◽  
Modified Starches
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