Pasting behavior of amylose, amylopectin and their mixtures as determined by RVA curves and first derivatives

Starch/Staerke

Volumn 60, Issue 2, 2008, Pages 70-78

  Juhász, Réka ^a   Salgó, András ^a  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

Author keywords

Amylopectin; Amylose; Amylose to amylopectin ratio, rapid visco analyser

Indexed keywords

MIXTURES; RHEOLOGY; VISCOSITY;

AMYLOPECTIN; AMYLOPECTIN RATIO; AMYLOSE; RAPID VISCO ANALYSER (RVA);

POLYSACCHARIDES;

ZEA MAYS;

EID: 39649101274     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200700634     Document Type: Article

References (24)

1. A. M. Hermansson, K. Svegmark: Developments in the understanding of starch functionality. Trends Food Sci. Technol. 1996, 7, 345-353.
2. P. Hu, H. Zhao, Z. Duan, Z. Linlin, D. Wu: Starch digestibility and the estimated glycemic score of different types of rice differing in amylose content. J. Cereal Sci. 2004, 40, 231-237.
3. H. A. M. Wickramashinge, H. Miura, H. Yamauchi, T. Noda: Comparison of the starch properties of Japanese wheat varieties with those of popular commercial wheat classes from the USA, Canada and Australia. Food Chem. 2005, 93, 9-15.
4. J. J. Chen, M. F. V. Lai, C. Lil: Effects of compositional and granular properties on the pasting viscosity of rice starch blends. Starch/ Stärke 2003, 55, 203-212.
5. International Organisation for Standardisation (2005) ISO/ DIS 6647-1 Rice - Determination of amylose content.
6. T. S. Gibson, V. A. Solah, B. V. McCleary: A procedure to measure amylose in cereal starches and flours with concanavalin A. J. Cereal Sci. 1997, 25, 111-119.
7. T. Sasaki, T. Yasui, J. Matsuki: Effect of amylose content on gelatinization, retrogradation, and pasting properties of starches from waxy and nonwaxy wheat and their F1 seeds. Cereal Chem. 2000, 77, 58-63.
8. B. Wischmann, A. Blennow, F. Madsen, K. Jorgensen, P. Poulsen, O. Bandsholm: Functional characterisation of potato starch modified by specific in planta alteration of the amylopectin branching and phosphate substitution. Food Hydrocoll. 2005, 19, 1016-1024.
9. J. Jane, Y. Y. Chen, L. F. Lee, A. E. McPherson, K. S. Wong, M. Radosavljevic, T. Kasemsuwan: Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chem. 1999, 76, 629-637.
10. R. Vermeylen, B. Goderis, H. Reynaers, J. A. Delcour: Gelatinisation related structural aspects of small and large wheat starch granules. Carbohydr. Polym. 2005, 62, 170-181.
11. B. S. Miller, R. I. Derby, H. B. Trimbo: A pictorial explanation for increase in viscosity of a heated wheat starch-water suspension. Cereal Chem. 1973, 50, 271-280.
12. J. L. Jane, J. F. Chen: Effect of amylose molecular size and amylopectin branch chain length on pasting properties of starch. Cereal Chem. 1992, 69, 60-65.
13. A. Tziotis, K. Seetharaman, J. D. Klucinec, P. Keeling, P. J. White: Functional properties of starch from normal and mutant corn genotypes. Carbohydr. Polym. 2005, 61, 238-247.
14. A. Hagenimana, X. Ding: A comparative study on pasting and hydration properties of native rice starches and their mixtures. Cereal Chem. 2005, 82, 70-76.
15. A. S. Ross, C. E. Walker, R. I. Booth, R. A. Orth, C. W. Wrigley: The Rapid Visco Analyser: A new technique for the estimation of sprout damage. Cereal Foods World 1987, 32, 827-829.
16. C. E. Walker, A. C. Ross, C. W. Wrigley, G. J. McMaster: Accelerated starch paste characterization with the RVA. Cereal Foods World 1988, 33, 491-493.
17. X-Z. Han, B. R. Hamaker: Amylopectin fine structure and rice starch paste breakdown. J. Cereal Sci. 2001, 34, 279-284.
18. L.S. Lai, S.J. Chao: Effects of salts on the thermal reversibility of starch and hsian-tsao (Mesona procumbens Hemsl) leaf gum mixed system. J. Food Sci. 2000, 65, 954-958.
19. F. Meadows: Pasting process in rice flour using Rapid Visco Analyser curves and first derivatives. Cereal Chem. 2002, 79, 559-562.
20. R. Juhasz, Sz. Gergely, T. Gelencser, A. Salgo: Relationship between NIR spectra and RVA parameters during wheat germination. Cereal Chem. 2005, 82, 488-493.
21. D.W. Hopkins: What is a Norris derivative? NIR News 2001, 12, 3-5.
22. N. Shimizu, T. Yanagisawa, H. Okadome, H. Toyoshima, H. Andren, T. Kimura, K. Ohtsubo: Determination of maximum viscosity of milled rice flours using near-infrared transmittance spectroscopy. Food Sci. Technol. Res. 2001, 7, 104-109.
23. M. Chakraborty, K. Matkovic, D. G. Grier, E.L. Jarabek, W. A. Berzonsky, M. S. McMullen, D. C. Doehiert: Physicochemical and functional properties of tetraploid and hexaploid waxy wheat starch. Starch/Stärke 2004, 56, 339-347.
24. R. F. Tester, W. R. Morrison: Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose and lipids. Cereal Chem. 1990, 67, 551-557.