Study of gelatinization process and viscoelastic properties of cassava starch: Effect of sodium hydroxide and ethylene glycol diacrylate as cross-linking agent

Carbohydrate Polymers

Volumn 66, Issue 3, 2006, Pages 396-407

  Marques, P T ^a   Perego C ^b   Le Meins, J F ^b   Borsali, R ^b   Soldi, V ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b UNIVERSITÉ BORDEAUX 1   (France)

Author keywords

Gel; Starch; Viscoelastic properties

Indexed keywords

CONCENTRATION (PROCESS); CROSSLINKING; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; LIGHT SCATTERING; POLYETHYLENE GLYCOLS; SODIUM COMPOUNDS; VISCOELASTICITY;

ETHYLENE GLYCOL DIACRYLATE; GELATINIZATION TEMPERATURE; SODIUM HYDROXIDE; VISCOELASTIC PROPERTIES;

STARCH;

MANIHOT ESCULENTA;

EID: 33750045174     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2006.03.028     Document Type: Article

References (75)

1. Aberle T., Burchard W., Vorweg W., and Radosta S. Conformational contributions of amylose and amylopectin to the structural properties of starches from various sources. Starch/Stärke 46 (1994) 329-335
2. Aguilera J.M., and Rojas G.V. Determination of kinetics of gelation of whey protein and cassava starch by oscillatory rheometry. Food Research International 30 (1997) 349-357
3. Arvanitoyannis I., Psomiadou E., and Nakayama A. Edible films made from sodium caseinate, starches, sugars or glycerol. Part I. Carbohydrate Polymers 31 (1996) 179-192
4. Athawale V.D., and Lele V. Graft copolymerization onto starch. II. Grafting of acrylic acid and preparation of it's hydrogels. Carbohydrate Polymers 35 (1998) 21-27
5. Balagopalan C., Padmaja G., Nanda S.K., and Moorty S.N. Cassava in food, feed and industry (1988), CRC Press, Boca Raton, FL
6. Bello-Perez L.A., Colonna P., Roger P., and Parees-López O. Laser light scattering of high amylose and high amylopectin materials in aqueous solution, effect of storage time. Carbohydrate Polymers 37 (1998) 383-394
7. Bello-Perez L.A., Roger P., Baud B., and Colonna P. Macromolecular features of starches determined by aqueous high-performance size exclusion chromatography. Journal of Cereal Science 27 (1998) 267-278
8. Bertolini A.C., Mestres C., Colonna P., and Raffi J. Free radical formation in UV- and gamma-irradiated cassava starch. Carbohydrate Polymers 44 (2001) 269-271
9. Blennow A., Bay-Smidt A.M., and Bauer R. Amylopectin aggregation as a function of starch phosphate content studied by size exclusion chromatography and on-line refractive index and light scattering. International Journal of Biological Macromolecules 28 (2001) 409-420
10. Buleon A., Colonna P., Planchot V., and Ball S. Starch granules: structure and biosynthesis. International Journal of Biological Macromolecules 23 (1998) 85-112
11. Cervone N.W., and Harper J.M. Journal of Food Processing and Engineering 2 (1978) 83-95
12. Chatakanonda P., Varavinit S., and Chinachoti P.U. Effect of crosslinking on thermal and microscopic transitions of rice starch. Lebensmittel-Wissenschaft und-Technologie 33 (2000) 276-284
13. Chen M.H., and Wyat P.J. The measurement of mass and size distributions, conformation, and branching of important food polymers by MALS following sample fractionation. Macromolecular Symposia 140 (1999) 155-163
14. Chiotelli E., Pilosio G., and Le Meste M. Effect of sodium chloride on the gelatinization of starch: a multimeasurement study. Biopolymers 68 (2002) 41-58
15. Debeaufort F., Quezada-Gallo J., and Voilley A. Edible films and coatings: tomorrow's packaging: a review. Critical Reviews in Food Science 38 (1998) 299-313
16. Delval F., Crini G., Janus L., Vebrel J., and Morcellet M. Novel crosslinked gels with starch derivatives. Macromolecular Symposium 166 (2001) 103-108
17. Delville J., Joly C., Dole P., and Bliard C. Solid state photocrosslinked starch based films: a new family of homogeneous modified starches. Carbohydrate Polymers 49 (2002) 71-81
18. Delville J., Joly C., Dole P., and Bliard C. Influence of photocrosslinking on the retrogradation of wheat starch based films. Carbohydrate Polymers 53 (2003) 373-381
19. Donovan A.M. Phase transitions of the starch water system. Biopolymers 18 (1979) 263-275
20. Doublier J.-L. Rheological studies on starch-flow behavior on the wheat starch paste. Stärke 33 (1981) 415-420
21. Doublier J.-L. A rheological comparison of wheat, maize, faba bean and smooth pea starches. Journal of Cereal Science 5 (1987) 247-262
22. Doublier J.-L., and Choplin L. A rheological description of amylose gelation. Carbohydrate Research 193 (1989) 215-226
23. Evans I.D., and Haisman D.R. Rheology of gelatinised starch suspensions. Journal of Texture Studies 10 (1979) 347-370
24. Fang J.M., Fowler P.A., Sayers C., and Williams P.A. The chemical modification of a range of starches under aqueous reaction conditions. Carbohydrate Polymers 55 (2004) 283-289
25. Gidley M.J. Molecular mechanisms underlying amylose aggregation and gelation. Macromolecules 22 (1989) 351-358
26. Gonzalez-Reyes E., Mendez-Montealvo G., Solorza-Feria J., Toro-Vazquez J.F., and Bello-Perez L.A. Rheological and thermal characterization of Okenia hypogaea (Schlech. & Cham.) starch. Carbohydrate Polymers 52 (2003) 297-310
27. Han J.-A., and Lim S.-T. Structural changes of corn starches by heating and stirring in DMSO measured by SEC-MALLS-RI system. Carbohydrate Polymers 55 (2004) 265-272
28. Han J.-A., and Lim S.-T. Structural changes in corn starches during alkaline dissolution by vortexing. Carbohydrate Polymers 55 (2004) 193-199
29. Hanselmann R., Ehrat M., and Widmer H.M. Sedimentation field flow fractionation combined with multi angle laser light scattering applied for characterization of starch polymers. Starch/Stärke 46 (1995) 345-349
30. Hermansson A.M., and Svegmark K. Developments in the understanding of starch functionality. Trends in Food Science and Technology 7 (1996) 345-353
31. Imberty A., and Perez S. A revisit to the three-dimensional structure of B-type starch. Biopolymers 27 (1988) 1205-1221
32. Jenkins P.J., and Donald A.M. Gelatinisation of starch: a combined SAXS/WAXS/DSC and SANS study. Carbohydrate Research 308 (1998) 133-147
33. Kasapis S., Sablani S.S., and Biliaderis C.G. Dynamic oscillation measurements of starch networks at temperatures above 100 °C. Carbohydrate Research 329 (2000) 179-187
34. Kiatkamjornwong S., Thakeow P., and Sonsuk M. Chemical modification of cassava starch for degradable polyethylene sheets. Polymer Degradation and Stability 73 (2001) 363-375
35. Kunz W., Henle J., and Ninham B.W. Zur Lehre von der Wirkung der Salze' (about the science of the effect of salts): Franz Hofmeister's historical papers. Current Opinion in Colloid and Interface Science 9 (2004) 19-37
36. Lagarrigue S., and Alvarez G. The rheology of starch dispersions at hight temperatures and hight shear rates: a review. Journal of Food Engineering 50 (2001) 189-202
37. Lawal O.S. Composition, physicochemical properties and retrogradation characteristics of native, oxidised, acetylated and acid-thinned new cocoyam (Xanthosoma sagittifolium) starch. Food Chemistry 87 (2004) 205-218
38. Le Bail P., Morin F.G., and Marchessault R.H. Characterization of a crosslinked high amylose starch excipient. International Journal of Biological Macromolecules 26 (1999) 193-200
39. Lee J.S., Kumar R.N., Rozman H.D., and Azemi B.M.N. Flow behaviour of sago starch-g-poly(acrylic acid) in distilled water and NaOH-effect of photografting. Carbohydrate Polymers 56 (2004) 347-354
40. Lenaerts V., Moussa I., Dumoulin Y., Mebsout F., Chouinard F., Szabo P., et al. Cross-linked high amylose starch for controlled release of drugs: recent advances. Journal of Controlled Release 53 (1998) 225-234
41. Manners D.J. Recent developments in our understanding of amylopectin structure. Carbohydrate Polymers 11 (1989) 87-112
42. Mestres C., Matencio F., Pons B., Myriam Y., and Fliedel G. A rapid method for determination of amylose content by using diferrencial-scanning calorimetry. Starch 48 (1996) 2-6
43. Miles M.J., Morris V.J., Orford P.D., and Ring S.G. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydrate Research 135 (1985) 271-281
44. Miles M.J., Morris V.J., and Ring S.G. Gelation of amylose. Carbohydrate Research 135 (1985) 257-269
45. Millard M.M., Wolf W.J., Dintzis F.R., and Willett J.L. The hydrodynamic characterization of waxy maize amylopectin in 90% dimethyl sulfoxide-water by analytical ultracentrifugation, dynamic, and static light scattering. Carbohydrate Polymers 39 (1999) 315-320
46. Mitchell J.R., and Hill S.E. The use and control of chemical reactions to enhance the funcionality of macromolecules in heat-processed foods. Trends in Food Science 6 (1995) 219-224
47. Mizukami H., Takeda Y., and Hizukuri S. The structure of the hot-water soluble components in the starch granules of new Japanese rice cultivars. Carbohydrate Polymers 38 (1999) 329-336
48. Morris V.J. Starch gelation and retrogradation. Trends in Food Science and Technology 1 (1990) 2-6
49. Nayouf M., Loisel C., and Doublier J.L. Effect of thermomechanical treatment on the rheological properties of crosslinked waxy corn starch. Journal of Food Engineering 59 (2003) 209-219
50. Park H.J. Developmente of advanced edible coatings for fruits. Food Science and Technology 10 (1999) 254-260
51. Parker R., and Ring S.G. Aspects of the physical chemistry of starch. Journal of Cereal Science 34 (2001) 1-17
52. Peressini D., Bravin B., Lapasin R., Rizzotti C., and Sensidoni A. Starch-methylcellulose based edible films: rheological properties of film-forming dispersions. Journal of Food Engineering 59 (2003) 25-32
53. Perry P.A., and Donald A.M. The effect of sugars on the gelatinization of starch. Carbohydrate Polymers 49 (2002) 155-165
54. Petersen K., Nielsen V.P., Bertelsen G., Lather M., Olse M.B., Nilsson N.H., et al. Potential of biobased materials for food packaging. Food Science and Technology 10 (1999) 52-68
55. Pielichowski K., Tomasik P., and Sikora M. Kinetics of gelatinization of potato starch studied by non-isothermal DSC. Carbohydrate Polymers 35 (1998) 49-54
56. Radosta S., Haberer M., and Vorwerg W. Molecular characteristics of amylose and in the dimethyl sulfoxide. Biomacrmolecules 2 (2001) 970-978
57. Ragheb A.A., El-Thalouth A., and Tawfik S. Gelatinisation of starch in aqueous alkaline solutions. Starch 46 (1995) 338-345
58. Ravenelle F., Marchessault R.H., Legare A., and Buschmann M.D. Mechanical properties and structure of swollen crosslinked high amylose starch tablets. Carbohydrate Polymers 47 (2002) 259-266
59. Roberts S.A., and Cameron R.E. The effects of concentration and sodium hydroxide on the rheological properties of potato starch gelatinisation. Carbohydrate Polymers 50 (2002) 133-143
60. Roger P., Bello-Perez L.A., and Colonna P. Contribution of amylose and amylopectin to the light scattering behaviour of starches in aqueous solution. Polymer 40 (1999) 6897-6909
61. Rosalina I., and Bhattacharya M. Dynamic rheological measurements and analysis of starch gels. Carbohydrate Polymers 48 (2002) 191-202
62. Sandstedt R.M., Kempf W., and Abbott R.C. The effects of salts on the gelatinization of wheat starch. Die Stärke 11 (1960) 333-336
63. Simkovic I. One-step quaternization/crosslinking of starch with 3-chloro-2-hydroxypropylammonium chloride/epichlorohydrin in the presence of NH4OH. Carbohydrate Polymers 31 (1996) 47-51
64. Simkovic I., Hricovini M., Mendichi R., and van Soest J.J.G. Cross-linking of starch with 1,2,3,4-diepoxybutane or 1,2,7,8-diepoxyoctane. Carbohydrate Polymers 55 (2004) 299-305
65. Tang H.-R., Brun A., and Hills B. A proton NMR relaxation study of the gelatinisation and acid hydrolysis of native potato starch. Carbohydrate Polymers 46 (2001) 7-18
66. Tecante A., and Doublier J.L. Steady flow and viscoelastic behavior of crosslinked waxy corn starch-[kappa]-carrageenan pastes and gels. Carbohydrate Polymers 40 (1999) 221-231
67. Tester R.F., Karkalas J., and Qi X. Starch - composition, fine structure and architecture. Journal of Cereal Science 39 (2004) 151-165
68. Thompson D.B. On the non-random nature of amylopectin branching. Carbohydrate Polymers 43 (2000) 223-239
69. Winter H.H., and Chambon. Analysis of linear viscoelasticity of a crosslinking polymer at the gel point. Journal of Rheology 30 (1986) 367-382
70. Wootton M., and Bamunuarachchi A. Application of differential scanning calorimetry to starch gelatinization. Starch/Stärke 4 (1979) 126-129
71. Wootton M., and Ho P. Alkali gelatinisation of wheat starch. Starch 41 (1989) 261-265
72. Wu H.-C.H., and Sarko A. Packing analysis of carbohydrates and polysaccharides. 8. Double-helical molecular structure of crystalline β-amylose. Carbohydrate Research 61 (1978) 7-25
73. Wu J., Wei Y., Lin J., and Lin S. Study on starch-graft-acrylamide/mineral powder superabsorbent composite. Polymer 44 (2003) 6513-6520
74. Yoneya T., Ishibashi K., Hironaka K., and Yamamoto K. Influence of cross-linked potato starch treated with POCl3 on DSC, rheological properties and granule size. Carbohydrate Polymers 53 (2003) 447-457
75. You S.G., and Lim S.-T. Molecular characterization of corn starch using an aqueous HPSEC-MALLS-RI system under various dissolution and analytical conditions. Cereal Chemistry 77 (2000) 303-308