Effects of Ca- and Na-lignosulfonate on starch gelatinization and network formation

Carbohydrate Polymers

Volumn 57, Issue 4, 2004, Pages 369-377

  Richardson, Gisela ^a   Sun, Yemin ^a   Langton, Maud ^a   Hermansson, Anne Marie ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Gelatinization; Lignosulfonate; Starch; TEM; Viscosity

Indexed keywords

GELATINIZATION; LIGNOSULFONATE; NETWORK FORMATION;

AGGREGATES; BINDERS; CALCIUM; CONCENTRATION (PROCESS); GELS; MICROSTRUCTURE; SODIUM; SWELLING; TRANSMISSION ELECTRON MICROSCOPY; VISCOSITY;

STARCH;

HORDEUM VULGARE SUBSP. VULGARE; ZEA MAYS;

EID: 4344583104     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2004.04.023     Document Type: Article

References (18)

1. Deffenbaugh, L. B. (1997). Carbohydrate/emulsifier interactions. In G. L. Hasenhuettl, & R. W. Hartel (Eds.), Food emulsifiers and their applications (pp. 67-94). New York: Chapman & Hall.
2. Doublier, J. L., Llamas, G., & Le Meur, M. (1987). A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures. Carbohydrate Polymers, 7, 251-275.
3. Fredheim, G. E., & Christensen, B. E. (2003). Polyelectrolyte complexes: interactions between lignosulfonate and chitosan. Biomacromolecules, 4, 232-239.
4. French, D. (1984). Organization of starch granules. In R. L. Whistler, J. N. Bemiller, & E. F. Paschall (Eds.), Starch chemistry and technology (pp. 183-247). Orlando: Academic Press.
5. Gargulak, J. D., & Lebo, S. E. (2000). Commercial use of lignin-based materials. In R. A. Glasser, R. A. Northey, & T. P. Schultz, Lignin: Historical, biological and materials perspectives. ACS Symposium (Vol. 742).
6. Gough, B. M., & Pybus, J. N. (1973). Effect of metal cations on the swelling and gelatinization behaviour of large wheat starch granules. Starch/-stärke, 25, 123-130.
7. Greenwood, C. T., & Munro, D. N. (1979). Cereals, roots and other starch-based products. In R. J. Priestley, Effects of heating foodstuffs (pp. 373-402). London: Applied Science.
8. Hermansson, A-M., Kidman, S., Svegmark, K., & Starch, (1995). Starch: a phase-separated biopolymer system. In S. E. Harding, S. E. Hill, & J. R. Mitchell (Eds.), Biopolymer mixtures (pp. 225-245). Nottingham: Nottingham University Press.
9. Jane, J. (1993). Mechanism of starch gelatinization in neutral salt solutions. Starch/stärke, 45(5), 161-166.
10. Kugimiya, M., Donovan, J. W., & Wong, R. Y. (1980). Phase transitions of amylose-lipid complexes in starches: a calorimetric study. Starch/-stärke, 32(8), 265-270.
11. Langton, M., & Hermansson, A.-M. (1989). Microstructural changes in wheat starch dispersions during heating and cooling. Food Microstructure, 8, 29-39.
12. Lundqvist, H. (2001). Amylopectin, interactions with lipids and proteins. PhD dissertation, Lund University, Lund, Reproenheten, SLU, Alnarp.
13. Muhrbeck, P., & Eliasson, A.-C. (1987). Influence of pH and ionic strength on the viscoelastic properties of starch gels: a comparison of potato and cassava starches. Carbohydrate Polymers, 7, 291-300.
14. Olsson, C., Langton, M., & Hermansson, A.-M. (2002). Microstructures of beta-lactoglobulin/amylopectin gels on different length scales and their significance for rheological properties. Food Hydrocolloids, 16, 111-126.
15. Richardson, G., Langton, M., Bark, A., & Hermansson, A.-M. (2003). Wheat starch gelatinization: the effects of sucrose, emulsifier and the physical state of the emulsifier. Starch/stärke, 55, 150-161.
16. Steeneken, P. A. M. (1989). Rheological properties of aqueous suspensions of swollen starch granules. Carbohydrate Polymers, 11, 23-42.
17. Thiéry, J. P. (1967). Mise en evidence des polysaccharides sur coupes fines en microscopie électronique. Journal de Microscopic, 6, 987-1018.
18. Yoshimoto, Y., Takenouchi, T., & Takeda, Y. (2002). Molecular structure and some physicochemical properties of waxy and low-amylose barley starches. Carbohydrate Polymers, 47, 159-167.