On the effect of surface active agents and their structure on the temperature-induced changes of normal and waxy wheat starch in aqueous suspension. Part I. Pasting and calorimetric studies

Carbohydrate Polymers

Volumn 68, Issue 4, 2007, Pages 665-678

  Mira, Isabel ^a,b   Persson, Karin ^b   Villwock, V Kurtis ^c  

^a ROYAL INSTITUTE OF TECHNOLOGY   (Sweden)

^b INSTITUTE FOR SURFACE CHEMISTRY   (Sweden)

^c Lantmännen ^*  (Sweden)

Author keywords

Starch gelatinization; Starch pasting; Surfactants; Waxy wheat starch; Wheat starch

Indexed keywords

CROPS; MOLECULAR STRUCTURE; SURFACE ACTIVE AGENTS; THERMAL EFFECTS;

ALKYL CHAIN SURFACTANTS; IONIC SURFACTANTS; PASTING TEMPERATURE (PT); STARCH GELATINIZATION; WAXY WHEAT STARCH;

STARCH;

MOLECULAR STRUCTURE; STARCH; SURFACTANTS; WHEAT; WHEAT STARCH;

TRITICUM AESTIVUM;

EID: 33947156247     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2006.07.032     Document Type: Article

References (58)

1. Abdel-Aal E.S.M., Hucl P., Chibbar R.N., Han H.L., and Demeke T. Physicochemical and structural characteristics of flours and starches from waxy and nonwaxy wheats. Cereal Chemistry 79 3 (2002) 458-464
2. Azizi M.H., and Rao G.V. Effect of surfactant in pasting characteristics of various starches. Food Hydrocolloids 19 4 (2005) 739-743
3. Biliaderis C.G., and Seneviratne H.D. On the supermolecular structure and metastability of glycerol monostearate-amylose complex. Carbohydrate Polymers 13 2 (1990) 185-206
4. Biliaderis C.G., and Tonogai J.R. Influence of lipids on the thermal and mechanical properties of concentrated starch gels. Journal of Agricultural and Food Chemistry 39 5 (1991) 833-840
5. Boyd B.J., Drummond C.J., Krodkiewska I., and Grieser F. How chain length, headgroup polymerization, and anomeric configuration govern the thermotropic and lyotropic liquid crystalline phase behavior and the air-water interfacial adsorption of glucose-based surfactants. Langmuir 16 19 (2000) 7359-7367
6. Bulpin P.V., Welsh E.J., and Morris E.R. Physical characterization of amylose-fatty acid complexes in starch granules and in solution. Starch/Staerke 34 10 (1982) 335-339
7. Chakraborty M., Matkovic K., Grier D.G., Jarabek E.L., Berzonsky W.A., McMullen M.S., et al. Physicochemical and functional properties of tetraploid and hexaploid waxy wheat starch. Starch/Staerke 56 8 (2004) 339-347
8. Cooke D., and Gidley M.J. Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition. Carbohydrate Research 227 (1992) 112-130
9. Debet M.R., and Gidley M.J. Three classes of starch granule swelling: Influence of surface proteins and lipids. Carbohydrate Polymers 64 3 (2006) 452-465
10. Deffenbaugh L.B., and Walker C.E. Use of the rapid visco-analyzer to measure starch pasting properties. Part II: Effects of emulsifiers and sugar-emulsifier interactions. Starch 42 3 (1990) 89-95
11. Doublier J.L. A rheological comparison of wheat, maize, faba bean and smoth pea starches. Journal of Cereal Science 5 (1987) 247-262
12. Eliasson A.-C. Interactions between starch lipids studied by DSC. Thermochemica Acta 246 (1994) 343-356
13. Eliasson A.-C. Starch gelatinization in the presence of emulsifiers. A morphological study of wheat starch. Starch 37 12 (1985) 411-415
14. Eliasson A.-C. Viscoelastic behaviour during the gelatinization of starch. i. comparison of wheat. maize, potato and waxy-barley starches. Journal of Texture Studies 17 (1986) 253-265
15. Eliasson A.C. On the effects of surface active agents on the gelatinization of starch - a calorimetric investigation. Carbohydrate Polymers 6 6 (1986) 463-476
16. Eliasson A.C. Starch-lipid interactions studied by differential scanning calorimetry. Thermochimica Acta 95 2 (1985) 369-374
17. Eliasson A.C., Finstad H., and Ljunger G. A study of starch-lipid interactions for some native and modified maize starches. Starch 40 3 (1988) 95-100
18. Eliasson A.C., and Krog N. Physical properties of amylose-monoglyceride complexes. Journal of Cereal Science 3 3 (1985) 239-248
19. Evans I.D. An investigation of starch/surfactant interactions using viscosimetry and differential scanning calorimetry. Starch 38 7 (1986) 227-235
20. Ghiasi K., Varriano-Marston E., and Hoseney R.C. Gelatinization of wheat starch. II. Starch-surfactant interaction. Cereal Chemistry 59 2 (1982) 86-88
21. Godet M.C., Bulleón A., Tran V., and Colonna P. Structural features of fatty acid amylose-complexes. Carbohydrate Polymers 21 (1993) 91-95
22. Grant L.A., Vignaux N., Doehlert D.C., McMullen M.S., Elias E.M., and Kianian S. Starch characteristics of waxy and nonwaxy tetraploid (Triticum turgidum L. var. durum) wheats. Cereal Chemistry 78 5 (2001) 590-595
23. Gu T., and Sjoblom J. Surfactant structure and its relation to the Krafft point, cloud point and micellization: some empirical relationships. Colloids and Surfaces 64 1 (1992) 39-46
24. Han X.-Z., Campanella O.H., Guan H., Keeling P.L., and Hamaker B.R. Influence of maize starch granule-associated protein on the rheological properties of starch pastes. Part I. Large deformation measurements of paste properties. Carbohydrate Polymers 49 3 (2002) 315-321
25. Hoover R., and Hadziyev D. Characterization of potato starch and its monoglyceride complexes. Starch 33 9 (1981) 290-300
26. Jenkins P.J., and Donald A.M. Gelation of starch: a combined SAXS/WAXS/DSC and SANS study. Carbohydrate Research 308 1-2 (1998) 133-147
27. Karkalas J., Ma S., Morrison W.R., and Pethrick R.A. Some factors determining the thermal properties of amylose inclusion complexes with fatty acids. Carbohydrate Research 268 2 (1995) 233-247
28. Karkalas J., and Raphaelides S.N. Quantitative aspects of amylose-lipid interactions. Carbohydrate Research 157 (1986) 215-234
29. Kim W., Johnson J.W., Graybosch R.A., and Gaines C.S. Physicochemical properties and end-use quality of wheat starch as a function of waxy protein alleles. Journal of Cereal Science 37 2 (2003) 195-204
30. Kowblansky M. Calorimetric investigation of inclusion complexes of amylose with long-chain aliphatic compounds containing different functional groups. Macromolecules 18 9 (1985) 1776-1779
31. Krog N. Influence of food emulsifiers on pasting temperature and viscosity of various starches. Starch 25 1 (1973) 22-27
32. Krog N.J., Riisom T.H., and Larsson L. Applications in the food industry. In: Becher P. (Ed). Encyclopedia of emulsion technology (1983), Marcel Dekker, New York and Basel 321-655
33. Kugimiya M., and Donovan J.W. Calorimetric determination of the amylose content of starches based on formation and melting of the amylose-lysolecithin complex. Journal of Food Science 46 3 (1981) 765-770 777
34. Kugimiya M., Donovan J.W., and Wong R.Y. Phase transitions of amylose-lipid complexes in starches: a calorimetric study. Starch/Staerke 32 8 (1980) 265-270
35. Larsson K. Inhibition of starch gelatinization by amylose-lipid complex formation. Starch 32 4 (1980) 125-126
36. Laughlin R.G. Aqueous phase science of cationic surfactant salts. In: Rubingh D.N., and Holland P.M. (Eds). Cationic surfactants, physical chemistry (1990), Marcel Dekker, New York 1-40
37. Lundqvist H., Eliasson A.-C., and Olofsson G. Binding of hexadecyltrimethylammonium bromide to starch polysaccharides. Part I. Surface tension measurements. Carbohydrate Polymers 49 1 (2002) 43-55
38. Maningat C.C., and Juliano B.O. Starch lipids and their effect on rice starch properties. Starch/Staerke 32 3 (1980) 76-82
39. Melvin M.A. The effect of extractable lipid on the viscosity characteristics of corn and wheat starches. Journal of the Science of Food and Agriculture 30 7 (1979) 731-738
40. Mira I., Eliasson A.-C., and Persson K. Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions. Cereal Chemistry 82 1 (2005) 44-52
41. Mukerjee P., and Mysels K.J. Critical micelle concentrations of aqueous surfactant systems (1971), National Bureau of Standards, Washington pp. 222
42. Nierle W., and El Baya A.W. Lipids and rheological properties of starch. Part I: The effect of fatty acids, monoglycerides and monoglyceride ethers on pasting temperature and viscosity of wheat starch. Starch 42 7 (1990) 268-270
43. Nierle W., El Baya A.W., Kersting H.J., and Meyer D. Lipids and rheological properties of starch. Part II: The effect of granule surface material on viscosity of wheat starch. Starch/Staerke 42 12 (1990) 471-475
44. Raphaelides S., and Karkalas J. Thermal dissociation of amylose-fatty acid complexes. Carbohydrate Research 172 1 (1988) 65-82
45. Roach R.R., and Hoseney R.C. Effect of certain surfactants on the swelling, solubility and amylograph consistency of starch. Cereal Chemistry 72 6 (1995) 571-577
46. Seguchi M. Surface staining of wheat starch granules with Remazolbrilliant blue R dye and their extraction with aqueous sodium dodecyl sulfate and mercaptoethanol. Cereal Chemistry 72 6 (1995) 602-608
47. Seguchi M., and Yamada Y. Study of proteins extracted from the surface of wheat starch granules with sodium dodecyl sulfate. Cereal Chemistry 66 3 (1989) 193-196
48. Seneviratne H.D., and Biliaderis C.G. Action of α-amylases on amylose-lipid complex superstructures. Journal of Cereal Science 13 2 (1991) 129-143
49. Soulaka A.B., and Morrison W.R. The amylose and lipid contents, dimensions, and gelatinization characteristics of some wheat starches and their A- and B-granule fractions. Journal of the Science of Food and Agriculture 36 8 (1985) 709-718
50. Svensson E., Autio K., and Eliasson A.-C. The effect of sodium dodecylsulfate on gelatinisation and gelation properties of wheat potato starches. Food Hydrocolloids 12 (1998) 151-158
51. Svensson E., Gudmundsson M., and Eliasson A.-C. Binding of sodium dodecylsulphate to starch polysaccharides quantified by surface tension measurements. Colloids and Surfaces B: Biointerfaces 9 (1996) 227-233
52. Takahashi S., and Seib P.A. Paste and gel properties of prime corn and wheat starches with and without native lipids. Cereal Chemistry 65 6 (1988) 474-483
53. Tester R., and Morrison W.R. Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. Cereal Chemistry 67 6 (1990) 551-557
54. Tufvesson F., Wahlgren M., and Eliasson A.-C. Formation of amylose-lipid complexes and effects of temperature treatment. Part 1. Monoglycerides. Starch/Staerke 55 2 (2003) 61-71
55. Tufvesson F., Wahlgren M., and Eliasson A.-C. Formation of amylose-lipid complexes and effects of temperature treatment. Part 2. Fatty acids. Starch/Staerke 55 3-4 (2003) 138-149
56. Villwock V.K., Eliasson A.-C., Silverio J., and BeMiller J. Starch lipid interactions in common, waxy, ae du, and ae su2 maize starches examined by differential scanning calorimetry. Cereal Chemistry 76 2 (1999) 292-298
57. Wolf M.J. Preparation of starch and starch fractions - wheat starch. In: Whistler R.L. (Ed). Methods in carbohydrate chemistry (1964), Academic Press, New York/ London 6-9
58. Yoo S.-H., and Jane J.-L. Structural and physical characteristics of waxy and other wheat starches. Carbohydrate Polymers 49 3 (2002) 297-305