Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment

Carbohydrate Polymers

Volumn 74, Issue 4, 2008, Pages 802-812

  Maache Rezzoug, Z ^a   Zarguili, I ^a   Loisel, C ^b   Queveau, D ^b   Buleon A ^c  

^a UNIVERSITÉ DE LA ROCHELLE   (France)

^b Universite de Nantes   (France)

^c CEMAGREF   (France)

Author keywords

DIC hydrothermal treatment; Standard maize starch; Thermal transition; X ray diffraction

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FLUID MECHANICS; GELATION; LASER INTERFEROMETRY; MOISTURE; STANDARDS;

DIC HYDROTHERMAL TREATMENT; DIFFERENTIAL SCANNING CALORIMETRY (DSC); HYDROTHERMAL CONDITIONING; HYDROTHERMAL TREATMENT; HYDROTHERMALLY TREATED; MAIZE STARCH; MOISTURE CONTENTS; PRESSURE LEVELS; STANDARD MAIZE STARCH; STRUCTURAL EFFECTS; STRUCTURAL MODIFICATIONS; THERMAL TRANSITION; TRANSITION TEMPERATURES; WIDE ANGLE X-RAY DIFFRACTION; X-RAY DIFFRACTION;

STARCH;

ZEA MAYS;

EID: 49749136992     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2008.04.047     Document Type: Article

References (48)

1. Adebowale K.O., and Lawal O.S. Microstructure, physicochemical properties and retrogradation behaviour of Macuna bean (Macuna pruriens) starch on heat moisture content. Food hydrocolloids 17 (2003) 265-272
2. A.F.N.OR (NF V03-707) (2000). Cereals and cereal products. Determination of moisture content. Routine reference method.
3. Allaf, K., Louka, N., Bouvier, J.-M., Parent, F., & Forget, M. (1993). Procédé de traitement de produits biologiques en vue de la modification de leur texture, installations pour la mise en œuvre d'un tel procédé et produits ainsi réalisés. French patent, no. 93 09720. International extension no PCT/FR94/00975.
4. Barron C., Buléon A., Colonna P., and Della Valle G. Structural modifications of low hydrated pea starch subjected to high thermomechanical processing. Carbohydrate Polymers 43 (2000) 171-181
5. Biliaderis C.G. The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology 69 (1991) 60-78
6. Biliaderis C.G., and Galloway G.C. Crystallization behaviour of amylose complexes: Structure-property relationships. Carbohydrate research 189 (1989) 31-48
7. Biliaderis C.G., Maurice T.J., and Vose J.R. Starch gelatinization phenomena studied by differential scanning calorimetry. Journal of Food Science 45 (1980) 1669-1680
8. 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 Agricultural and Food Chemistry 34 (1986) 6-14
9. Buléon A., and Bertrand D. Relative influence of water sorption properties and crystallinity of NaOH treated cellulose on its susceptibility of enzymatic microbial degradation. Journal of Applied Biochemistry 4 (1982) 218
10. Buléon A., Colonna P., Planchot V., and Ball S. Starch granules: Structure and biosynthesis. International Journal of Biological Macromolecules 23 (1998) 58-112
11. Collado L.S., and Corke H. Heat-moisture treatment effects on sweet potato starches differing in amylose content. Food chemistry 65 (1999) 329-346
12. Cooke D., and Gidley M.J. Loss of crystalline and molecular order during starch gelatinization: Origin of the enthalpic transition. Carbohydrate Research 227 (1992) 13-112
13. Cruz-Orea A., Pitsi G., Jamee P., and Thoen J. Phase transitions in the starch-water system studied by adiabatic scanning calorimetry. Journal of Agricultural and Food Chemistry 50 (2002) 1335-1344
14. Donovan J.W. Phase transitions of the starch-water system. Biopolymers 18 (1979) 263-275
15. Eliasson A.-C. Physical and chemical characteristics of legume starches. Animal Plant Science 1 (1988) 89-94
16. Fredriksson H., Silverio J., Andersson R., Eliasson A.-C., and Aman P. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Carbohydrate Polymers 35 (1998) 119-134
17. Garcia V., Colonna P., Lourdin D., Buléon A., Bizot H., and Ollivon M. Thermal transitions of cassava starch at intermediate water contents. Journal of Thermal Analysis 47 (1996) 1213-1228
18. Gunaratne A., and Corke H. Influence of unmodified cycloheptaamylose (β-cyclodextrin) on transition parameters of amylose-lipid complex and functional properties of starch. Carbohydrate Polymers 68 (2007) 226-234
19. Gunaratne A., and Hoover R. Effect of heat-moisture treatment on the structure and physical properties of tuber and root starches. Carbohydrate Polymer 49 (2002) 425-437
20. Hoover R., and Manuel H. 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 (1996) 153-162
21. Hoover R., and Vansanthan T. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, tuber, and legume starches. Carbohydrate Research 252 (1994) 33-53
22. Hoseney R.C., Zeleznak K., and Lai C.S. Wheat gluten: A glassy polymer. Cereal Chemistry 63 (1986) 285-286
23. Hublin, L. (1994). Influence des caractéristiques structurales des amidons natifs sur leur reactivité chimique. Ph.D. dissertation, Université de Nantes. France.
24. Imberty A., Buléon A., Tran V., and Perez S. Recent advances in knowledge of starch structure. Starch/Stärke 43 (1991) 375-384
25. Jacobs H., Mischenko N., Koch M.H.J., Eerlingen R.C., Delcour J.A., and Reynaers H. Evaluation of the impact of annealing on gelatinisation at intermediate water content of wheat and potato starches: A differential scanning calorimetry and small angle X-ray scattering study. Carbohydrate Research 306 (1998) 1-10
26. Krueger B.R., Knutson C.A., Inglett G.E., and Walke C.E. A differential scanning calorimetry study on the effect of annealing on gelatinization behavior of corn starch. Journal of Food Science 52 (1987) 715-718
27. Kulp K., and Lorenz K. Heat-moisture treatment of starches. I-physicochemical properties. Cereal Chemistry 58 (1981) 46-48
28. Le Bail P., Bizot H., Ollivon M., Keller G., Bourgaux C., and Buléon A. Monitoring the crystallization of amylose-lipid complexes during maize starch melting using synchrotron X-ray diffraction. Biopolymers 50 (1999) 99-110
29. Lim S.T., Chang E.H., and Chung H.J. Thermal transition characteristics of heat-moisture treated corn and potato starches. Carbohydrate Polymers 46 (2001) 107-115
30. Loisel C., Maache-Rezzoug Z., Esneault C., and Doublier J.L. Effect of hydrothermal treatment on the physical and rheological properties of maize starches. Journal of Food Engineering 73 (2006) 45-54
31. Maache-Rezzoug Z., and Allaf K. Study of the effect of hydrothermal process conditions on pasta quality. Journal of Cereal Science 41 (2005) 267-275
32. Maruta I., Kurahashi Y., Takayano R., Hayashi K., Yoshino Z., Komaki T., et al. Reduced-pressurized heat-moisture treatment. A new method for heat-moisture treatment of starch. Starch/Stärke 46 (1994) 177-181
33. Miyoshi E. Effects of heat-moisture treatment and lipids on gelatinization and retrogradation of maize and potato starches. Cereal Chemistry 79 1 (2001) 72-77
34. Ratnayake W.S., and Jackson D.S. New insight into the gelatinization process of native starches. Carbohydrate Polymers 67 4 (2007) 511-529
35. Rezzoug S.A., Maache-Rezzoug Z., Mazoyer J., and Allaf K. Effect of instantaneous controlled decompression process on hydration capacity of scleroglucan. Optimisation of operating conditions by response surface methodology. Carbohydrate polymers 42 1 (2000) 73-84
36. Sair L. Heat-moisture treatment of starch. Cereal Chemistry 44 (1967) 8-26
37. Sair L., and Fetzer W.R. Water sorption by starches, water sorption corn starch and commercial modifications of starches. Industrial and Engineering Chemistry 36 (1944) 205-208
38. Singh N., Inouchi N., and Nishinari K. Structural, thermal and viscoelastic characteristics of starches separated from normal, sugary and waxy maize. Food Hydrocolloids 20 (2006) 923-935
39. Stute H. Hydrothermal modification of starches: the difference between annealing and heat-moisture treatment. Starch/Stärke 44 (1992) 205-214
40. Takaya C.S., and Nishinari K. Thermal studies on the gelatinisation and retrogradation of heat-moisture treated starch. Carbohydrate Polymers 41 (2000) 97-100
41. Tester R.F., Debon S.J.J., and Sommerville M.D. Annealing of maize starch. Carbohydrate Polymers 42 (2000) 287-299
42. Tufvesson F., Wahlgren M., and Eliasson A.-C. Formation of amylose-lipid complexes and effects of temperature treatment. Part 2. Fatty acids. Starch/Stärke 55 (2003) 138-149
43. Tukomane T., Leerapongnum P., Shobsngob S., and Varavinit S. Preparation and characterization of annealed-enzymatically hydrolyzed tapioca starch and the utilization in tableting. Starch/Stärke 59 1 (2007) 33-45
44. Vermeylen R., Goderis B., and Delcour J.A. An X-ray study of hydrothermally treated potato starch. Carbohydrate Polymer 64 (2006) 364-375
45. Wakelin J.H., Virgin H.S., and Crystal E. Development and comparison of two X-ray methods for determining the crystallinity of cotton cellulose. Journal of Applied Physics 30 (1959) 1654-1662
46. Zarguili I., Maache-Rezzoug Z., Loisel C., and Doublier J.-L. Influence of DIC hydrothermal process conditions on the gelatinization properties of standard maize starch. Journal of Food Engineering 77 3 (2006) 454-461
47. Zarguili, I., Maache-Rezzoug, Z., Loisel, C., & Doublier, J.-L. (in press). A mathematical model to describe the change of moisture distribution in maize starch during DIC hydrothermal treatment. International Journal of Food Science and Technology.
48. Zobel H.F. X-ray analysis of starch granules methods in carbohydrate chemistry Vol. 4 (1964), Acad. Press 109-113