Pressurization of some starches compared to heating: Calorimetric, thermo-optical and X-ray examination

Food Research International

Volumn 41, Issue 7, 2008, Pages 683-692

  Fernández Martín, Fernando ^a   Fernández García, Marta ^b   Tabilo Munizaga, Gipsy ^c   Barbosa Cánovas, Gustavo V ^c  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE CIENCIA Y TECNOLOGÍA DE POLÍMEROS   (Spain)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Corn; DSC; Gelatinization; High amylose corn; High pressure; Pea; Retrogradation; Starch; TPM; XRD

Indexed keywords

CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; LIGHT POLARIZATION; PRESSURIZATION; X RAY DIFFRACTION ANALYSIS; X RAYS;

CORN; GELATINIZATION; HIGH AMYLOSE; HIGH PRESSURE; RETROGRADATION;

STARCH;

PISUM SATIVUM; ZEA MAYS;

EID: 48149095221     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.04.013     Document Type: Article

References (35)

1. Ardia A., Knorr D., and Heinz V. Adiabatic heat modelling for pressure build-up during high-pressure treatments in liquid-food processing. Food and Bioproducts Processing 82 C1 (2004) 89-95
2. Biliaderis C.G., Page C.M., Maurice T.J., and Juliano B.O. Thermal characterization of rice starches: A polymeric approach to phase transitions of granular starch. Journal of Food and Agricultural Chemistry 34 1 (1986) 6-14
3. Blaszczak W., Fornal J., Valverde S., and Garrido L. Pressure-induced changes in the structure of corn starches with different amylose content. Carbohydrate Polymers 61 2 (2005) 132-140
4. Cheetham N.W.H., and Tao L. Variation in crystalline type with amylose content in maize starch granules: An X-ray powder diffraction study. Carbohydrate Polymers 36 4 (1998) 277-284
5. Colonna P., and Mercier C. Gelatinization and melting of maize and pea starches with normal and high-amylose genotypes. Phytochemistry 24 8 (1985) 1667-1674
6. Donovan J.W. Phase transitions of starch-water systems. Biopolymers 18 2 (1979) 263-275
7. Douzals J.P., Marechal P.A., Coquille J.C., and Gervais P. Microscopic study of starch gelatinization under high hydrostatic pressure. Journal of Food and Agricultural Chemistry 44 5 (1996) 1403-1408
8. Douzals J.P., Marechal P.A., Gervais P., and Coquille J.C. Effect of aging upon high pressure starch gels. In: Heremans K. (Ed). High pressure research in bioscience and biotechnology (1997), Leuven University Press, Leuven 187-190
9. Fernández-Martín F., Tabilo-Munizaga G., and Barbosa-Cánovas G. Starch and other polysaccharides under pressure. In: Barbosa-Cánovas G.V., Tapia M.S., and Cano M.P. (Eds). Novel food processing technologies (2004), Marcel Dekker, New York 261-282
10. Hayashi R., and Hayashida A. Increase amylase digestibility of pressure-treated starch. Agricultural and Biological Chemistry 53 9 (1989) 2543-2544
11. Hibi Y., Matsumoto T., and Hagiwara S. Effect of high pressure on the crystalline structure of various starch granules. Cereal Chemistry 70 6 (1993) 671-676
12. Hoover R., and Manuel H. The effect of heat-moisture treatment on the structure and physicochemical properties of normal maize, waxy maize, dull waxy maize and amylomaize V starches. Journal of Cereal Science 23 2 (1996) 153-162
13. Jane J., Chen Y.Y., Lee L.F., McPherson A.E., Wong K.S., Radosavljevic M., et al. Effect of amylopectin branch chain length and amylose content on the gelatinisation and pasting properties of starch. Cereal Chemistry 76 5 (1999) 629-637
14. Katopo H., Song Y., and Jane J.-L. Effect and mechanism of ultrahigh hydrostatic pressure on the structure and properties of starches. Carbohydrate Polymers 47 3 (2002) 233-244
15. Krüsi H., and Neukom H. Untersuchungen über die retrogradation der stärke in konzentrierten weisenstärkegelen. Starch/Stärke 36 1 (1984) 40-45
16. Lelievre J., and Liu H. A review of thermal analysis studies of starch gelatinization. Thermochimica Acta 246 2 (1994) 309-315
17. 31P NMR spectroscopy. Cereal Chemistry 71 4 (1994) 488-493
18. Lund D.B. Effect of time, temperature, moisture, ingredients and processing conditions on starch gelatinization. CRC Critical Reviews of Food Science and Nutrition 20 2 (1981) 249-273
19. Matveev Y.I., van Soest J.J.G., Nieman C., Wasserman L.A., Protserov V.A., Ezernitskaja M., et al. The relationship between thermodynamic and structural properties of low and high amylose maize starchs. Carbohydrate Polymers 44 2 (2001) 151-160
20. Mercier Ch., Charbonniere R., and Guilbot A. Influence d'un traitement par pression sur la structure granulaire de differents amidons et sur leur sensibilité aux enzymes. Starch/Stärke 20 1 (1968) 6-11
21. 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 2 (1985) 271-281
22. Orford P.D., Ring S.G., Carroll V., Miles M.J., and Morris V.J. The effect of concentration and botanical source on the gelatinization and retrogradation of starch. Journal of the Science of Food and Agriculture 39 2 (1987) 169-177
23. Parker R., and Ring S.G. Aspects of the physical chemistry of starch. Journal of Cereal Science 34 1 (2001) 1-17
24. Rubens P., Goossens K., and Heremans K. Pressure-induced gelatinization of different starch types: a FTIR study. In: Heremans K. (Ed). High pressure research in bioscience and biotechnology (1997), Leuven University Press, Leuven 191-194
25. Rubens P., and Heremans K. Pressure-temperature gelatinization phase diagram of starch: an in situ Fourier transform infrared study. Biopolymers 54 7 (2000) 524-530
26. Russell P.L. Gelatinisation of starches of different amylose/amylopectin content. A study of differential scanning calorimetry. Journal of Cereal Science 6 2 (1987) 133-145
27. Russell P.L. The ageing of gels from starches of different amylose/amylopectin content by differential scanning calorimetry. Journal of Cereal Science 6 2 (1987) 147-158
28. Shamai K., Bianco-Peled H., and Simón E. Polymorphism of resistant starch type III. Carbohydrate Polymers 54 3 (2003) 363-369
29. Singh N., Singh J., Kaur L., Singh Soldi N., and Singh Gill B. Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry 81 (2003) 219-231
30. Slade L., and Levine H. Recent advances in starch retrogradation. In: Stivala S.S., Crescenzi V., and Dea I.C.M. (Eds). Recent developments in industrial polysaccharides (1987), Gordon and Breach, New York 387-430
31. Stolt M., and Autio K. Microscopic and rheological characterization of high pressure treated starch dispersions. In: Ludwig H. (Ed). Advances in high pressure bioscience and biotechnology (1999), Springer, Berlin 357-360
32. Stute R., Klinger R.W., Boguslawski S., Eshtiaghi M.N., and Knorr D. Effects of high pressures treatment on starches. Starch/Stärke 48 11/12 (1996) 399-408
33. Tester R.F., and Morrison W.R. Swelling and gelatinization of cereal starches I. Effects of amylopectin, amylose and lipids. Cereal Chemistry 67 5 (1990) 551-557
34. Wang Y.-J., Kozlowski R., and Delgado G.A. Enzyme resistant dextrins from high amylose corn mutant starches. Starch/Stärke 53 1 (2001) 21-26
35. Williams P.C., Kuzina F.D., and Hlynka I. Rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chemistry 47 3 (1970) 411-420