Effect of fatty acids on the rheological behaviour of amylomaize starch dispersions during heating

Food Research International

Volumn 41, Issue 1, 2008, Pages 75-88

  Raphaelides, Stylianos N ^a   Georgiadis, Nikolaos ^a  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

Amylomaize starch; Starch gelatinization; Starch rheology; Starch fatty acid interactions

Indexed keywords

DISPERSIONS; RHEOLOGY; SHEAR FLOW; STEARIC ACID; THERMAL EFFECTS; VISCOSITY MEASUREMENT;

AMYLOMAIZE STARCH; RHEOLOGICAL BEHAVIOR; STARCH GELATINIZATION; STARCH RHEOLOGY; STARCH-FATTY ACID INTERACTIONS;

STARCH;

ZEA MAYS;

EID: 38049136437     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.10.004     Document Type: Article

References (24)

1. Banks W., and Greenwood C.T. The conformation of amylose in dilute solution. Starch/Staerke 23 (1971) 300-314
2. Banks W., and Greenwood C.T. Starch and its components (1975), Edinburgh University Press, Edinburgh
3. Biliaderis C.G., and Galloway G. Crystallization behavior of amylose-V complexes: Structure-property relationships. Carbohydrate Research 189 (1989) 31-48
4. Biliaderis C.G., Page C.M., and Maurice T.J. Non-equilibrium melting of amylose-V complexes. Carbohydrate Polymers 6 (1986) 269-288
5. Carlson T.L.-G., Larsson K., Dinh-Nguyen N., and Krog N. A study of the amylose-monoglyceride complex by Raman spectroscopy. Starch/Staerke 31 (1979) 222-224
6. Case S.E., Capitani T., Whaley J.K., Shi Y.C., Trzasko P., Jeffcoat R., et al. Physical properties and gelation behavior of a low-amylopectin maize starch and other high-amylose maize starches. Journal of Cereal Science 27 (1998) 301-314
7. Christianson D.D., Baker F.L., Loffredo A.R., and Bagley E.B. Correlation of microscopic structure of corn starch granule with rheological properties of cooked pastes. Food Microstructure 1 (1982) 13-24
8. Colonna P., Buleon A., Lemaguer M., and Mercier C. Pisum sativum and vicia faba carbohydrates: Part IV - granular structure of wrinkled pea starch. Carbohydrate Polymers 2 (1982) 43-59
9. Doublier J.L. Rheological properties of cereal carbohydrates. In: Faridi H., and Faubion J.M. (Eds). Dough rheology and baked product texture (1989), AVI-Van Nostrand Reinhold, USA 111-155
10. Eliasson A.-C., and Gudmundsson M. Starch: Physicochemical and functional aspects. In: Eliasson A.-C. (Ed). Carbohydrates in food (1996), Marcel Dekker, New York 431-504
11. Godet M.C., Bizot H., and Buleon A. Crystallization of amylose-fatty acid complexes prepared with different amylose chain lengths. Carbohydrate Polymers 27 (1995) 47-52
12. Godet M.C., Tran V., Delage M.M., and Buleon A. Molecular modelling of the specific interactions involved in the amylose complexation by fatty acids. International Journal of Biological Macromolecules 15 (1993) 11-16
13. Hullinger C.H., van Patten E., and Freck J.A. Food applications of high amylose starches. Food Technology March (1973) 22-24
14. Jenkins P.J., and Donald A.M. Gelatinisation of starch: A combined SAXS/WAXS/DSC and SANS study. Carbohydrate Research 308 (1998) 133-147
15. 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 (1995) 233-247
16. Karkalas J., and Raphaelides S. Quantitative aspects of amylose-lipid interactions. Carbohydrate Research 157 (1986) 215-234
17. Le Bail P., Bizot H., Olivon M., Keller G., Bourgaux C., and Buleon A. Monitoring the crystallization of amylose-lipid complexes during maize starch melting by synchrotron X-ray diffraction. Biopolymers 50 (1999) 99-110
18. Morrison W.R., and Laignelet B. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. Journal of Cereal Science 1 (1983) 9-20
19. Rao M.A., Okechukwu P.E., Da Silva P.M.S., and Oliveira J.C. Rheological behavior of heated starch dispersions in excess water: Role of starch granule. Carbohydrate Polymers 33 (1997) 273-283
20. Raphaelides S.N., and Georgiadis N. Effect of fatty acids on the rheological behaviour of pea starch dispersions during heating. Carbohydrate Polymers 65 (2006) 81-92
21. Raphaelides S., and Karkalas J. Thermal dissociation of amylose-fatty acid complexes. Carbohydrate Research 172 (1988) 65-82
22. Small D.M. The physical chemistry of lipids. In: Small D.M. (Ed). Handbook of lipid research Vol. 4 (1986), Plenum Press, New York 264
23. 13 C NMR investigation of lipid ligands in V-amylose inclusion complexes. Carbohydrate Polymers 36 (1998) 225-237
24. Xu Z.-M., and Raphaelides S.N. Flow behavior of concentrated starch dispersions using a tube rheometer of novel design. Journal of Texture Studies 29 (1998) 1-13