Restriction of starch granule swelling by iodine during heating

Cereal Chemistry

Volumn 83, Issue 2, 2006, Pages 173-178

  Patel, B K ^a   Saibene, D ^a   Seetharaman, K ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION; GRANULATION; STARCH; SWELLING; THERMOANALYSIS;

CORN STARCH; GEL FORMATION; GRANULE MORPHOLOGY; GRANULE SWELLING; IODINE CONCENTRATION; PASTE VISCOSITY; STARCH GRANULES; STARCH PASTES; WAXY CORN STARCH; WHEAT STARCH;

LEACHING;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 33645814641     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-83-0173     Document Type: Article

References (21)

1. Banks, W., Greenwood, C. T., and Khan, K. M. 1971. The interaction of linear, amylose oligomers with iodine. Carbohydr. Res. 17:25-33.
2. Bauer, B. A., Hartmann, M., Sommer, K., and Knorr, D. 2004. Optical in situ analysis of starch granules under high pressure with a high pressure cell. Innovative Food Sci. Emerg. Technol. 5:293-298.
3. Conde-Petit, B., Nuessli, J., Handschin, S., and Escher, F. 1998. Comparative characterization of aqueous starch dispersions by light microscopy, rheometry and iodine binding behaviour. Starch 50:184-192.
4. Douzals, J. P., Marechal, P. A., Coquille, J. C., and Gervais, P. 1996. Microscopy study of starch gelatinization under high hydrostatic pressure. J. Agric. Food Chem. 44:1403-1408.
5. Franco, C. M. L., Ciacco, C. F., and Tavares, D. Q. 1998. The structure of waxy corn starch: Effect of granule size. Starch 50:193-198.
6. Gerard, C., Barron, C., Colonna, P., and Planchot, V. 2000. Amylose determination in genetically modified starches. Carbohydr. Polym. 44:19-27.
7. John, M., Schmidt, J., and Kneifel, H. 1983. Iodine-maltosaccharide complexes: Relation between chain-length and colour. Carbohydr. Res. 199:254-257.
8. Knutson, C. A. 1999. Evaluation of variations in amylose-iodine absorbance spectra. Carbohydr. Polym. 42:65-72.
9. Langton, M., and Hermasson, A. M. 1989. Microstructural changes in wheat starch dispersions during heating and cooling. Food Microstructure 8:29-39.
10. Larson, B. L., Gilles, H. A., and Jennes, R. 1953. Amperometric method for determining the sorption of iodine by starch. Anal. Chem. 25:802-804.
11. Morrison, W. R., and Laignelet, B. 1983. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. J. Cereal Sci. 1:9-20.
12. Murdoch, K. A. 1992. The amylose-iodine complex. Carbohydr. Res. 233:161-174.
13. Patel, B. K., and Seetharaman, K. In press. Effect of heating rate on starch granule morphology and size. Carbohydr. Polym.
14. Rundle, R. E., and French, D. 1943a. The configuration of starch and the starch-iodine complex. II. Optical properties of crystalline starch fractions. J. Am. Chem. Soc. 65:558-561.
15. Rundle, R. E., and French, D. 1943b. The configuration of starch and the starch-iodine complex. III. X-ray diffraction studies of the starch-iodine complex. J. Am. Chem. Soc. 65:1707-1710.
16. 2 solution. Cereal Chem. 77:339-342.
17. Seguchi, M., Kazuko, H., Yamauchi, H., Yasui, T., and Imai, T. 2001. Development of the waxy wheat starch granule in the endosperm, and difference of internal structure between wheat waxy starch and other waxy cereal starches. Starch 53:140-146.
18. Seguchi, M., Hayashi, M., Suzuki, Y., Sano, Y. and Hirano, H. Y. 2003. Role of amylose in the maintenance of the configuration of rice starch granules. Starch 55:524-528.
19. Svegmark, K., and Hermansson, A. M. 1991. Distribution of amylose and amylopectin in potato starch pastes: Effects of heating and sharing. Food Struc. 10:117-129.
20. Velde, F. v. d., Riel, J.v., and Tromp, R. H. 2002. Visualisation of starch granule morphologies using confocal scanning laser microscopy (CSLM). J. Sci. Food Agric. 82:1528-1536.
21. Williams, M. R., and Bowler, P. 1982. Starch gelatinization: A morphological study of Triticeae and other starches. Starch 34:221-223.