Recrystallization of amylopectin in concentrated starch gels

Carbohydrate Polymers

Volumn 30, Issue 1, 1996, Pages 61-64

  Keetels, C J A M ^a,b   Oostergetel, G T ^c   Van Vliet, T ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b DOMO Food Ingredients   (Netherlands)

^c UNIVERSITY OF GRONINGEN   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

SOLANUM TUBEROSUM;

CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; GELS; STIFFNESS; TRANSMISSION ELECTRON MICROSCOPY;

CONCENTRATED STARCH GELS; CRYSTALLINE DOMAINS; GEL STIFFNESS; RECRYSTALLIZATION;

STARCH;

EID: 0030134908     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(96)00057-4     Document Type: Article

References (17)

1. Blanshard, J.M.V. (1987). Starch granule structure and function: a physicochemical approach. In Starch: Properties and Potential. ed. T. Galliard. John Wiley & Sons, Chichester, pp. 16-54.
2. Bulkin, B.J., Kwak, Y. & Dea, I.C.M. (1987). Retrogradation kinetics of waxy-corn and potato starches; a rapid, ramanspectroscopic, study. Carbohydr. Res., 160, 95-112.
3. Cameron, R.E. & Donald, A.M. (1991). Small angle X-ray scattering and differential scanning calorimetry from starch and retrograded starch In Food Polymers, Gels and Colloids. ed. E. Dickinson. The Royal Society of Chemistry, Cambridge, pp. 301-309.
4. Goodfellow, B.J. & Wilson, R.H. (1990). A Fourier transform IR study of the gelation of amylose and amylopectin. Biopolymers, 30, 1183-1189.
5. Kassenbeck, P. (1975). Beitrag zur Kenntnis der Verteilung von Amylose und Amylopektin in Stärkekörnern. Die Stärke, 27, 217-227.
6. Kassenbeck, P. (1978). Electron microscope contribution to the study of fine structure of wheat starch. Starch/Stärke, 30, 40-46.
7. Keetels, C.J.A.M. & van Vliet, T. (1994). Gelation and retrogradation of concentrated starch gels. In Gums and Stabilisers for the Food Industry 7. ed. G.O. Phillips, P.A. Williams & D.J. Wedlock. IRL Press, Oxford, pp. 271-280.
8. Luyten, H., van Vliet, T. & Walstra, P. (1991). Characterization of the consistency of Gouda cheese: rheological properties. Neth. Milk Dairy J., 45, 33-53.
9. Manners, D.J. (1989). Recent developments in our understanding of amylopectin structure. Carbohydr. Polym., 11, 87-112.
10. Miles, M.J., Morris, V.J., Orford, P.D. & Ring, S.G. (1985). The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydr. Res., 135, 271-281.
11. Oostergetel, GT. & van Bruggen, E.F.J. (1987). The structure of starch: electron microscopy and electron diffraction. Food Hydrocolloids, 1, 527-528.
12. Oostergetel, G.T. & van Bruggen, E.F.J. (1989). On the origin of a low angle spacing in starch. Starch/Stärke, 41, 331-335.
13. Oostergetel, G.T. & van Bruggen, E.F.J. (1993). The crystalline domains in potato starch granules are arranged in a helical fashion. Carbohydr. Polym., 21, 7-12.
14. Orford, P.D., Ring, S.G., Carroll, V., Miles, M.J. & Morris, V.J. (1987). The effect of concentration and botanical source on the gelation and retrogradation of starch. J. Sci. Food Agric., 39, 169-177.
15. Roulet, Ph., MacInnes, W.M., WÜrsch, P., Sanchez, R.M. & Raemy, A. (1988). A comparative study of the retrogradation kinetics of gelatinized wheat starch in gel and powder form using X-rays, differential scanning calorimetry and dynamic mechanical analysis. Food Hydrocolloids, 2, 381-396.
16. Winter, W.T. & Kwak, Y.T. (1987). Rapid-scanning Raman spectroscopy: a novel approach to starch retrogradation. Food Hydrocolloids, 1, 461-463.
17. Yamaguchi, M., Kainuma, K. & French, D. (1979). Electron microscopic observations of waxy maize starch. J. Ultrastr. Res., 69, 249-261.