Influence of xyloglucan on gelatinization and retrogradation of tapioca starch

Food Hydrocolloids

Volumn 19, Issue 6, 2005, Pages 1054-1063

  Temsiripong, Theeranan ^a   Pongsawatmanit, Rungnaphar ^a   Ikeda, Shinya ^b   Nishinari, Katsuyoshi ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b Osaka Prefecture University   (Japan)

Author keywords

Gelatinization; Retrogradation; Storage stability; Tapioca starch; Xyloglucan

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DYNAMICS; GELATION; MECHANICAL STABILITY; SHEAR DEFORMATION; SHEAR FLOW;

DYNAMIC SHEARS; GELATINISATION; INVESTIGATE EFFECTS; RETROGRADATION; SHEAR RHEOMETRY; STARCH PASTES; STEADY SHEAR; STORAGE STABILITY; TAPIOCA STARCH; XYLOGLUCANS;

STARCH;

MANIHOT ESCULENTA;

EID: 19944390641     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.02.005     Document Type: Article

References (36)

1. F.B. Ahmad, and P.A. Williams Effect of galactomannans on the thermal and rheological properties of sago starch Journal of Agricultural Food Chemistry 49 2001 1578 1586
2. AOAC Official methods of analysis of AOAC international 1995 Association of Official Analytical Chemists Arlington
3. Carriere, C. J. & Loffredo, A. R. (1998). Temperature effects on the shear-thickening and flow-induced structure formation in semidilute solutions of gently-solubilized starches. Proceedings of the 56th Annual Technical Conference of the Society of Plastic Engineers (pp. 2144-2147). ANTEC.
4. D.D. Christianson, J.E. Hodge, D. Osborne, and R.W. Detroy Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum Cereal Chemistry 58 1981 513 517
5. A.H. Clark, and S.B. Ross-Murphy Structural and mechanical properties of biopolymer gels Advances in Polymer Science 83 1987 57 192
6. C.B. Closs, B. Conde-Petit, I.D. Roberts, V.B. Tolstoguzov, and F. Escher Phase separation and rheology of aqueous starch/galactomannan systems Carbohydrate Polymers 39 1999 67 77
7. D. Cooke, and M.J. Gidley Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transition Carbohydrate Research 227 1992 103 112
8. F.R. Dintzis, M.A. Berhow, E.B. Bagley, Y.V. Wu, and F.C. Felker Shear-thickening behavior and shear-induced structure in gently solubilized starches Cereal Chemistry 73 1996 638 643
9. R.A. Freitas, P.A.J. Gorin, J. Neves, and M.R. Sierakowski A rheological description of mixtures of a galactoxyloglucan with high amylose and waxy corn starches Carbohydrate Polymers 51 2003 25 32
10. M. Fukuoka, K. Ohta, and H. Watanabe Determination of the terminal extent of starch gelatinization in a limited water system by DSC Journal of Food Engineering 53 2002 39 42
11. A. Gonera, and P. Cornillon Gelatinization of starch/gum/sugar systems studied by using DSC, NMR, and CSLM Starch/Stärke 54 2002 508 516
12. S. Govindasamy, C.G. Oates, and H.A. Wong Characterization of changes of sago starch components during hydrolysis by thermostable alpha-amylase Carbohydrate Polymers 18 1992 89 100
13. S. Ikeda, Y. Nitta, B.S. Kim, T. Temsiripong, R. Pongsawatmanit, and K. Nishinari Single-phase mixed gels of xyloglucan and gellan Food Hydrocolloids 18 2004 669 675
14. S. Ikeda, T. Yabuzoe, T. Takaya, and K. Nishinari Effects of sugars on gelatinization and retrogradation of corn starch T.L. Barsby A.M. Donald P.J. Frazier Starch: Advances in structure and function 2001 The Royal Society of Chemistry, UK Cambridge 67 76
15. S. Kim, J.L. Willett, C.J. Carriere, and F.C. Felker Shear-thickening and shear-induced pattern formation in starch solutions Carbohydrate Polymers 47 2002 347 356
16. K. Kohyama, and K. Nishinari Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch Journal of Agricultural and Food Chemistry 39 1991 1406 1410
17. M.H. Lee, M.H. Baek, D.S. Cha, H.J. Park, and S.T. Lim Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums Food Hydrocolloids 16 2002 345 352
18. M.J. Miles, V.J. Morris, P.D. Orford, and S.G. Ring The roles of amylose and amylopectin in the gelation and retrogradation of starch Carbohydrate Research 135 1985 271 281
19. Nishinari, K., Yamatoya, K & Shirakawa, M. (2000). Xyloglucan. In G.O. Phillips, & P.A. Williams (Eds.), Handbook of hydrocolloids, Cambridge: Woodhead Publishing Limited, UK. (pp. 247-267.
20. K. Nishinari, H. Zhang, and S. Ikeda Hydrocolloid gels of polysaccharides and proteins Current Opinion in Colloid and Interface Science 5 2000 195 201
21. R. Pongsawatmanit, P. Thanasukarn, and S. Ikeda Effect of sucrose on RVA viscosity parameters, water activity and freezable water fraction of cassava starch suspensions ScienceAsia 28 2002 129 134
22. H. Prabhanjan, and S.Z. Ali Studies on rheological properties of tamarind kernel powder: Its derivatives and their blends with maize starch Carbohydrate Polymers 28 1995 245 253
23. M.A. Rao, and J. Tattiyakul Granule size and rheological behavior of heated tapioca starch dispersions Carbohydrate Polymers 38 1999 123 132
24. A. Rapaille, and J. Vanhemelrijck Modified starch A. Imeson Thickening and gelling agents for food 1997 Blackie Academic and Professional London 199 229
25. S.G. Ring, P. Colonna, K.J. I' Anson, M.T. Kalichevsky, M.J. Miles, and V.J. Morris The gelation and crystallisation of amylopectin Carbohydrate Research 162 1987 277 293
26. J.A. Rojas, C.M. Rosell, and C. Benedito de Barber Pasting properties of different wheat flour-hydrocolloid systems Food Hydrocolloids 13 1999 27 33
27. X. Shi, and J.N. BeMiller Effects of food gums on viscosities of starch suspensions during pasting Carbohydrate Polymers 50 2002 7 18
28. K. Sriroth, and K. Piyachomkwan Starch technology 2000 Kasetsart University Bangkok (in Thai)
29. J.F. Steffe Rheological methods in food process engineering 1996 Freeman Press East Lansing
30. V. Sudhakar, R.S. Singhal, and P.R. Kulkarni Studies on starch-hydrocolloid interactions: Effect of salts Food Chemistry 53 1995 405 408
31. V. Sudhakar, R.S. Singhal, and P.R. Kulkarni Starch-galactomannan interactions: Functionality and rheological aspects Food Chemistry 55 1996 259 264
32. R.F. Tester, and M.D. Sommerville The effects of non-starch polysaccharides on the extent of gelatinisation, swelling and alpha-amylase hydrolysis of maize and wheat starches Food Hydrocolloids 17 2003 41 54
33. P.A. Williams, and G.O. Phillips Interactions in mixed polysaccharide systems A.M. Stephen Food polysaccharides and their applications 1995 Marcel Dekker, Inc New York 463 500
34. M. Yoshimura, T. Takaya, and K. Nishinari Effects of konjac-glucomannan on the gelatinization and retrogradation of corn starch as determined by rheology and differential scanning calorimetry Journal of Agricultural Food Chemistry 44 1996 2970 2976
35. M. Yoshimura, T. Takaya, and K. Nishinari Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry Food Hydrocolloids 13 1999 101 111
36. H.F. Zobel, and A.M. Stephen Starch: Structure, analysis and application A.M. Stephen Food polysaccharides and their applications 1995 Marcel Dekker, Inc. New York 19 66