Effect of preparation conditions and starch/xanthan concentration on gelation process of potato starch systems

International Journal of Food Properties

Volumn 6, Issue 2, 2003, Pages 311-328

  Mandata, I G ^a   Palogou, E D ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

ELASTIC MODULI; FOOD STORAGE; GELATION; GELS; RHEOLOGY; SHEAR DEFORMATION; SHEAR STRENGTH; STARCH; STIFFNESS; TEMPERATURE; YIELD STRESS;

XANTHAN;

FOOD PRODUCTS;

SOLANUM TUBEROSUM;

EID: 0038782317     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120017818     Document Type: Article

References (53)

1. Brandt, L.A. Salad days for healthy dressings. Prepared Foods 1999, 168, 53-58.
2. Szczesniak, A.S. Physical properties of foods: what they are and their relation to other food properties. In Physical Properties of Foods; Peleg, M., Bagley, E.B., Eds.; AVI Publishing Company, Inc.: Westport, 1983; 21 pp.
3. Collinson, R.; Elton, G.A.H. Some factors which influence the Theological properties of starch gels. Starch/Staerke 1961, 13, 164-174.
4. Keetels, C.J.; Vliet, T. Van; Luyten, H. Effect of retrogradation on the structure and mechanics of concentrated starch gels. In Food Macromolecules and Colloids; Dickinson, E., Lorient, D., Eds.; Royal Society of Chemistry: Cambridge, UK., 1995; 472-479.
5. Keetels, C.J.; Vliet, T. Van; Walstra, P. Gelation and retrogradation of concentrated starch systems. II Retrogradation. Food Hydrocolloid. 1996, 10, 355-362.
6. Keetels, C.J.; Vliet, T. Van; Walstra, P. Gelation and retrogradation of concentrated starch systems. III. Effect of concentration and heating temperature. Food Hydrocolloid. 1996, 10, 363-368.
7. Stanley, D.W.; Stone, A.P.; Tung, M.A. Mechanical properties of food. In Handbook of Food Analysis; Mollet, L.M., Ed.; Marcel Dekker, Inc.: New York, 1996; Vol. 1, 93-137.
8. Evans, I.D.; Lips, A. Viscoelasticity of gelatinized starch dispersions. J. Texture Stud. 1992, 23, 69-86.
9. Da Silva, P.M.S.; Oliveira, J.C.; Rao, M.A. Rheological properties of heated cross-linked waxy maize starch dispersions. Int. I Food Prop. 1998, 1 (1), 23-34.
10. Ellis, H.S.; Ring, S.G. A study of some factors influencing amylose gelation. Carbohyd. Polym. 1985, 5, 201-213.
11. Doublier, J.-L.; Cuvelier, G. Gums and hydrocolloids: functional aspects. In Carbohydrates in Food; Eliasson, A.-C., Ed.; Marcel Dekker, Inc.: New York, 1996; Vol. 7, 283-318.
12. Giboreau, A.; Cuvelier, G.; Launay, B. Rheological behaviour of three biopolymer/ water systems, with emphasis on yield stress and viscoelastic properties. J. Texture Stud. 1994, 25, 119-137.
13. Morris, V.J Polysaccharide rheology and in-mouth perception. In Food Polysaccharides and Their Applications; Stephen, A., Ed.; Marcel Dekker, Inc.: New York, 1995; Vol. 16, 536 pp.
14. Pomeranz, Y. Carbohydrates: structural polysaccharides, pectins, and gums. In Functional Properties of Food Components; Academic Press, Inc.: San Diego, 1991; Vol. 3, 109-115.
15. Whistler, R. Introduction to industrial gums. In Industrial Gums, Polysaccharides and Their Derivates; Whistler, R.L., BeMiller, J.N., Eds.; Academic Press, Inc.: San Diego and London, 1993; Vol. 1, 1-15.
16. Clegg, S.M. Thickeners, gels and gelling. In Physicochemical Aspects of Food Processing; Beckett, S.T., Ed.; Blackie Academic & Professional: Glasgow, 1995; Vol. 6, 117-141.
17. Eliasson, A.-C. Viscoelastic behaviour during the gelatinization of starch I. Comparison of wheat, maize, potato, and waxy-barley starches. J. Texture Stud. 1986, 17, 253-265.
18. Hermansson, A-M.; Svegmark, K. Developments in the understanding of starch functionality. Trends Food Sci. Technol. 1996, 7, 345-353.
19. Kang, K.S.; Petitt, D.J. Xanthan, gellan, welan, and rhamsan. In Industrial Gums; Whistler, R.L., BeMiller, J.N., Eds.; Academic Press, Inc.: New York and London, 1993; 342-397.
20. Morris, V.J. Bacterial polysaccharides. In Food Polysaccharides and Their Applications; Stephen, A., Ed.; Marcel Dekker, Inc.: New York, 1995; Vol. 11, 341-375.
21. Sanderson, G.R. Polysaccharides in foods. Food Technol. 1981, 35, 50-57, 83.
22. Capron, I. Thermal denaturation and renaturation of a fermentation broth of xanthan: rheological consequences. Int. J. Biol. Macromol. 1998, 23, 215-275.
23. Milas, M.; Reed, W.F.; Printz, S. Conformations and flexibility of native and re-natured xanthan in aqueous solutions. Int. J. Biol. Macromol. 1996, 18, 211-221.
24. Alloncle, M.; Lefebvre, J.; Llamas, G.; Doublier, J.-L. A rheological characterization of cereal starch-galactomannan mixtures. Cereal Chem. 1989, 66, 90-93.
25. Adamu, A.; Yu Jin, Z. Effect of chemical agents on physical and rheological properties of starch-guar gum extrudates. Int. J. Food Prop. 2002, 5, 261-275.
26. Closs, C.B.; Conde-Petit, B.; Roberts, I.D.; Tolstoguzov, V.B.; Escher, F. Phase separation and rheology of aqueous starch/galactomannan systems. Carbohyd. Polym. 1999, 39, 67-77.
27. Lai, V.M.F; Huang, A.L.; Lii, C.Y. Rheological properties and phase transition of red algal polysaccharide-starch composites. Food Hydrocolloid. 1999, 13, 409-418.
28. Christianson, D.D.; Honge, J.E.; Osborne, D.; Detroy, R.W. Gelatinisation of wheat starch as modified by xanthan gum, guar gum and cellulose gum. Cereal Chem. 1981, 58, 513-517.
29. Christianson, D.D. Hydrocolloid interactions with starches. In Food Carbohydrates; Lineback, D.R., Inglett, G.E., Eds.; AVI Publishing Company, Inc.: Westport, 1982; 399-419.
30. Rojas, J.A.; Rosell, C.M.; Benedito de Barber, C. Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloid. 1999, 13, 27-33.
31. Ferrero, C.; Martino, M.N.; Zaritsky, N.E. Corn starch-xanthan interaction and its effect on the stability during storage of frozen gelatinized suspensions. Starch/Staerke 1994, 46, 300-308.
32. Bahnassey, Y.A.; Breene, W.M. Rapid visco-analyser (RVA) pasting profiles of wheat, corn, waxy corn, tapioca and amaranth starches (A. Hypochondriacus and A. Cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums. Starch/Staerke 1994, 46, 134-141.
33. Alloncle, M.; Doublier, J.-L. Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocolloid. 1991, 5, 455-467.
34. Marrs, W.M. Blending starches, gums provides texture and processing benefits. Prepared Foods 1997, 166, 63-66.
35. Huggins, M.L. The viscosity of dilute solution of long chain macromolecules. IV Dependence on concentration. I Am. Chem. Soc. 1942, 64, 2716-2718.
36. Dalbe, B. Interactions between xanthan gum and konjac mannan. In Gums and Stabilizers for the Food Industry 6; Philips, G.O., Williams, P.A., Wedlock, D.J., Eds.; IRL Press: Oxford, 1992; 201-208.
37. Capron, I.; Brigand, G.; Muller, G. Thermal denaturation and renaturation of a fermentation broth of xanthan: rheological consequences. Int. J. Biol. Macromol. 1998, 23, 215-275.
38. Popa, M.; Alupei, I.-C.; dan Bucevschi, M. Complexes interpolymères à base de xanthane et gélatine. Eur. Polym. J. 2001, 37, 1239-1245.
39. Cui, W; Mazza, G. Physicochemical characteristics of flaxseed gum. Food Res. Int. 1996, 29, 397-402.
40. Gilbert, G.A.; Spragg, S.P. Iodimetric determination of amylose. In Methods of Carbohydrate Chemistry; Whistler, R.L., Ed.; Academic Press Inc.: New York and London, 1964; Vol. IV, 168-169.
41. Leach, H.W.; McCowen, L.D.; Schoch, T.J. Structure of the starch granule. I. Swelling and solubility patterns of various starches. Cereal Chem. 1959, 36, 534.
42. Mohsenin, N.N.; Mittal, J.P. Use of rheological terms and correlation of compatible measurements in food research. J. Texture Stud. 1977, 8, 395-408.
43. Takahashi, S.; Seib, P.A. Paste and gel properties of prime corn and wheat starches with and without native lipids. Cereal Chem. 1988, 65, 474-483.
44. Conde-Petit, B.; Escher, F. Complexation induced changes of rheological properties of starch systems at different moisture levels. J. Rheol. 1995, 39, 1497-1518.
45. Miles, M.J.; Morris, V.J; Orford, P.D.; Ring, S.G. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohyd. Res. 1985, 735, 271-281.
46. Clark, A.H.; Ross-Murphy, S.B. Structural and mechanical properties of biopolymer gels. Adv. Polym. Sci. 1987, 83, 57-192,
47. Mandala, I.G.; Palogou, E.D.; Kostaropoulos, A.E. Influence of preparation and storage conditions on texture of xanthan-starch mixtures. J. Food Eng. 2002, 53, 27-38.
48. Svegmark, K.; Hermansson, A.M. Distribution of amylose and amylopectin in potato starch pastes: effects of heating and shearing. Food Struct. 1991, 10, 117-129.
49. Sarkar, N. Kinetics of thermal gelation of methylcellulose and hydroxypropylmethylcellulose in aqueous solutions. Carbohyd. Polym. 1995, 26, 195-203.
50. Biliaderis, C.G.; Arvanitoyannis, I.; Izydorczyk, M.S.; Prokopowich, D.J. Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels. Starch/Staerke 1997, 49, 278-283.
51. Eidam, D.; Kulicke, W.-M.; Kuhn, K.; Stute, R. Formation of maize starch gels selectively regulated by the addition of hydrocolloids. Starch/Staerke 1995, 47, 378-384.
52. Conde-Petit, B.; Pfirter, A.; Escher, F. Influence of xanthan on the rheological properties of aqueous starch-emulsifier systems. Food Hydrocolloid. 1997, 11, 393-399.
53. Larsson, H.; Eliasson, A-C. Rheological behaviour of mixed gels of wheat starch and ethyl(hydroxyethyl) cellulose. J. Texture Stud. 1999, 30, 181-196.