Thermal behavior of selected starches in presence of other food ingredients studied by differential scanning calorimetery (DSC)-review

Comprehensive Reviews in Food Science and Food Safety

Volumn 8, Issue 3, 2009, Pages 195-201

  Elgadir, M Abd ^a   Bakar, J ^a   Zaidul, I S M ^a   Rahman, R Abdul ^a   Abbas, K A ^a   Hashim, D M ^a   Karim, R ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

DIOSCOREA ALATA; IPOMOEA BATATAS; MANIHOT ESCULENTA; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 67049107562     PISSN: 15414337     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2009.00078.x     Document Type: Article

References (109)

1. Acevedo N, Schebor C, Buera MP. 2006. Water-solids interactions matrix structural properties and the rate of non-enzymatic browning. J Food Eng 77 : 1108 15.
2. Afoakwa EO, Sefa-Dedeh S. 2001. Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest. Food Chem 75 : 85 91. (Pubitemid 32807627)
3. Ahmad FB, Williams PA, Doublier JL, Durand S, Buleon A. 1999. Physicochemical characterisation of sago starch. Carbohydr Polym 38 : 361 70.
4. Ahmed J, Ramaswamy HS. 2006. Viscoelastic properties ofsweet potato puree infant food. J Food Eng 74 : 376 82.
5. Alves RM, Grossmann MV, Ferrero C, Zaritzky NE, Martino MN, Sierakoski MR. 2002. Chemical and functional characteristics of products obtained from yam tubers. J Starch/Stärke 54 : 476 81.
6. Angkana N, John B, Brian W, Yacine H. 2008. Effect of milk protein products on the rheological andthermal (DSC) properties of normal rice starch and waxy rice starch. J Food Hydrocol 22 : 174 83.
7. Beleia A, Butarelo SS, Silva RSF. 2006. Modeling of starch gelatinization during cooking of cassava (Manihot esculenta Crantz). LWT-Food Sci Technol 39 : 400 5.
8. Burin L, Jouppila K, Roos Y, Kansikas J, Buera M. 2004. Retention of B-galactosidase activity as related to maillard reaction lactose crystallization collapse and glass transition in low moisture whey systems. Int Dairy J 76 : 123 430.
9. Cereda MP. 1987. Tecnologia e qualidade do polvillo azedo. Informe Agropecuario (Belo Horizonte) 13 : 63 70.
10. Chen Z, Schols HA, Voragen AGJ. 2003. Starch granule size strongly determines starch noodle processing and noodle quality. J Food Sci 68 : 1584 89.
11. Cheow CS, Kyaw ZY, Howell NK, Dzulkifly MH. 2004. Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok'. J Food Quality 27 : 1 12. (Pubitemid 38592996)
12. Chirdchan P, Bussawan S, Sujin S, Saiyavit V. 2008. Comparative study of pasting andthermal transition characteristics of osmotic pressure and heat-moisture treated corn starch. Carbohydr Polym 72 : 527 36.
13. Chung H, Woo K, Lim S. 2004. Glass transition and enthalpy relaxation of cross-linkedcorn starches. Carbohydr Polym 55 : 9 15.
14. Cieśla K, Eliasson AC. 2007. DSC studies of retrogradation and amylose-lipid complex transition taking place in gamma-irradiated wheat starch. J Nuc Instr Methods Phys B 265 : 399 405. (Pubitemid 350102700)
15. Crosbie GB, Lambe WJ, Tsutui H, Gilmour RF. 1992. Further evaluation of the flour swelling volume test for identifying wheat potentially suitable for Japanese noodles. J Cereal Sci 15 : 271 80.
16. FAO. 2004. Global cassava market study business opportunities for the use of cassava In: Proceedings of the validation forum on the global cassava development strategy (Vol. 6). International Fund for Agricultural Development Rome, Italy: Food and Agriculture Organization of the United Nations (FAO) and IFA.
17. Fredriksson H, Silverio J, Andersson R, Eliasson AC, Aman P. 1998. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Carbohydr Polym 35 : 119 34.
18. Gomes AMM, da Silva CEM, Ricardo NMPS. 2005. Effects of annealing on the physicochemical properties of fermentedcassava starch (polvilho azedo). Carbohydr Polym 60 : 1 6. (Pubitemid 40371048)
19. Gunaratne A, Hoover R. 2002. Effect of heat-moisture treatment on the structure and physical properties of tuber and root starches. Carbohydr Polym 49 : 425 37.
20. Hoover R, Vasanthan T. 1994a. The effect of annealing on the physicochemical properties of wheat, oat, potato and lentil starches. J Food Biochem. 18 : 67 82.
21. Hoover R, Vasanthan T. 1994b. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal legume and tuber starches. J Carbohydr Res 252 : 33 53. http://www.alibaba.com/product-free/11636106/Sweet- Potato-Starch.html (Pubitemid 24062586)
22. Hoover R, Manuel H. 1996. The effect of annealing on the physicochemical properties of legume starches. In : Fenwick GR, Hedley G, Richards RL, Kokhar S, editors. Agri-food quality: an interdisciplinary approach. The Royal Society of Chemistry, Cambridge, UK, p 157 61.
23. Jacobs H, Eerlingen RC, Clauwaert W, Delcour JA. 1995. Influence of annealing on the pasting properties of starches from varying botanical sources. J Cereal Chem 72 : 480 7.
24. Jacobs H, Mischenko N, Koch MHJ, Eerlingen RC, Delcour JA, Reynaers H. 1998a. Evaluation of the impact of annealing on gelatinization at intermediate water content of wheat and potato starches: a differential scanning calorimetry and small angle X-ray scattering study. Carbohydr Res 306 : 1 10. (Pubitemid 28304969)
25. Jacobs H, Eerlingen RC, Spaepen H, Grobet PJ, Delcour JA. 1998b. Impact of annealing on the susceptibility of wheat, potato and pea starches to hydrolysis with pancreatin. Carbohydr Res 305 : 193 207.
26. Jacobs H, Eerlingen RC, Rouseu N, Colonna P, Delcour JA. 1998c. Acid hydrolysis of native and annealed wheat, potato and pea starches. DSC melting features and chain length distribution of lintnerized starches. Carbohydr Res 308 : 359 71.
27. Jeng-Yune L, Yeh A. 2003. Effects of starch properties on rheological characteristics of starch/meat complexes. J Food Eng 57 : 287 94.
28. Jeng-Yune L, Yeh A, Fan K. 2007. Gelation characteristics and morphology ofcorn starch/soy protein concentrate composites during heating. J Food Eng 78 : 1240 7.
29. Jenkins PJ, Donald AM. 1995. The influence of amylose on starch granule structure Internl. J Biol Macromol 17 : 315 21.
30. Jouppila K, Roos YH. 1997. The physical state of amorphous corn starch and its impact on crystallization. Carbohydr Polym 35 : 95 104. (Pubitemid 127403349)
31. Jouppila K, Kansikas J, Roos YH. 1998. Factors affecting crystallization and crystallization kinetics in amorphous corn starch. Carbohydr Polym 36 : 143 9.
32. Kaur L, Singh N, Sodhi NS, Gujral HS. 2002. Some properties of potatoes and their starches I. Cooking textural and rheological properties of potatoes. Food Chem 79 : 177 81.
33. Karim AA, Tie AP, Manan DMA, Zaidul ISM. 2008a. Starch from the sago (Metroxylon sagu) palm tree - properties prospects and challenges as a new industrial source for food and other uses. J Comp Rev Food Sci Food Safety 7 : 215 28.
34. Karim AA, Nadiha MZ, Chen FK, Phuah YP, Chui YM, Fazilah A. 2008b. Pasting and retrogradation properties of alkali-treatedsago (Metroxylon sagu) starch. J Food Hydrocol 22 : 1044 53.
35. Kim YS, Wiesenborn DP, Lorenzen JH, Berglund P. 1996. Suitability of edible bean and potato starches for starch noodles. J Cereal Chem 73 : 302 8.
36. Kiyoshi K, Fukami K, Yamamoto K. 2007. State diagram ofpotato starch-water mixtures treated with high hydrostatic pressure. Carbohydr Polym 67 : 30 535.
37. Knutson CA. 1990. Annealing of maize starches at elevated temperatures. J Cereal Chem 67 : 376 84.
38. Kohyama K, Sasaki T. 2006. Differential scanning calorimetry and a model calculation of starches annealed at 20 and 50 °C. Carbohydr Polym 63 : 82 8.
39. Konik CM, Mikkelsen LM, Moss R, Gore PJ. 1994. Relationships between physical starch properties and yellow alkaline noodles quality. J Starch/Stärke 46 : 292 9.
40. Kyaw ZY. 2004. Protein-Hydrocolloids interaction in "keropok lekor" PhD thesis Malaysia: Universiti Putra Malaysia.
41. Lan H, Hoover R, Jayakody L, Liu Q, Donner E, Baga M, Asare EK, Hucl P, Chibbar RN. 2008. Impact of annealing on the molecular structure and physicochemical properties of normal, waxy and high amylose bread wheat starches. Food Chem 111 : 663 75.
42. Levine H, Slade L. 1990. Influences of the glassy and rubbery states on the thermal mechanical and structural properties of doughs and baked products. In : Faridi H, Faubion JM, editors. Dough rheology and baked product texture AVI New York. p 157 330.
43. Liu H, Lelievre J. 1992a. Differential scanning calorimetry and rheological study of the gelatinization of starch granules embedded in a gel matrix. J Cereal Chem 69 : 597 9.
44. Liu H, Lelievre J. 1992b. A differential scanning calorimetry study of melting transition in aqueous suspensions containing blends of wheat and rice starch. Carbohydr Polym 17 : 145 51.
45. Liu H, Yu L, Xie F, Chen L. 2006. Gelatinization of corn starch with different amylose/amylopectin content. Carbohydr Polym 65 : 357 63.
46. Liu H, Yu L, Chen L, Li L. 2007. Retrogradation ofcorn starch after thermal treatment at different temperatures. Carbohydr Polym 69 : 756 62.
47. Maache-Rezzoug Z, Zarguili I, Loisel C, Queveau D, Buléon A. 2008. Structural modifications andthermal transitions of standard maize starch after DIC hydrothermal treatment. Carbohydr Polym 74 : 802 12.
48. Maturbongs L, Luhulima F. 2007. Strategy for community sago development in Papua. In : Abstract of the 9th International Sago Symposium. The Philippines.
49. Maaruf AG, Che Man YB, Asbi BA, Junainah AH, Kennedy JF. 2001a. Effect of water content on the gelatinization temperature ofsago starch. Carbohydr Polym 46 : 331 7.
50. Maaruf AG, Che Man YB, Asbi BA, Junainah AH, Kennedy JF. 2001b. Gelatinization of sago starch in the presence of sucrose and sodium chloride as assed by differential scanning calorimetriy. Carbohydr Polym 45 : 335 45.
51. Mali S, Ferrero C, Redigonda V, Beleia AP, Grossmann MVE, Zaritzky NE. 2003. Influence of pH and hydrocolloids addition onyam (Dioscorea alata) starch pastes stability. J Lebensmittel - Wissenschaft und- Technologie 36 : 475 81.
52. Marques PT, Pérégo C, LeMeins JF, Borsali R, Soldi V. 2006. Study of gelatinization process and viscoelastic properties of cassava starch: effect of sodium hydroxide and ethanol glycol diacrylate as cross-linking agent. Carbohydr Polym 66 : 396 407. (Pubitemid 44585069)
53. Miao S, Roos H. 2005. Nonenzymatic browning kinetics in low-moisture food system as affected by matrix composition and crystallization. J Food Sci 70 : 69 77.
54. Mitch EL. 1984. Potato starch: Production and uses. In : Whistler RL, BeMiller JN, Paschall EF, editors. Starch: chemistry and technology. New York : Academic Press. p 479 90.
55. Moorthy SN, Mathew GN. 1998. Cassava fermentation and associated changes in physicochemical and functional properties. J Crit Rev Food Sci Nutri 38 : 73 121. (Pubitemid 128354104)
56. Muhammad K, Hussin FYC, Man YC, Ghazali HM, Kennedy JF. 2000. Effect of pH on phosphorylation of sago starch. J Carbohydr Polym 42 : 85 90. (Pubitemid 30542366)
57. Noda T, Tsuda S, Mori M, Takigawa S, Endo CM, Kim SJ. 2006a. Effect of potato starch properties on instant noodle quality in wheat flour and potato starch blends. J Starch-Starke 58 : 18 24. (Pubitemid 43188220)
58. Noda T, Tsuda S, Mori M, Takigawa S, Matsuura-Endo C, Kim S-J. 2006b. Determination of the phosphorus content in potato starch using an energy-dispersive X-ray fluorescence method. Food Chem 95 : 632 7.
59. Orkwor GC. 1998. The importance of yams. In : Orkwor GC, Auiedu R, Ekanayake IJ, editor. Food yams: advances in research. Nigeria : IITA Ibadan and CRCRI Umudike. p 1 11.
60. Ortega-Ojeda FE, Eliasson A -C. 2001. Gelatinization and retrogradation behaviour of some starch mixtures. J Starch/Stärke 53 : 520 9.
61. Ould E, Turgeon SL. 2000. Rheology of κ-carrageenan and β-lactoglobulin mixed gels. J Food Hydrocol 14 : 29 40.
62. Owens AJ, Jones RAL. 1998. Rheology of simultaneously phase separating and gelling biopolymer mixture. J Macromol 3 : 7336 39.
63. Park D, Allen KGD, Frank R, Stermitz FR, Maga JA. 2000. Chemical composition and physical characteristics of unpopped popcorn hybrids. J Food Compos Analys 13 : 921 34.
64. Puncha-arnon S, Pathipanawat W, Puttanlek C, Rungsardthong V, Uttapap D. 2008. Effects of relative granule size and gelatinization temperature on paste and gel properties ofstarch blends. J Food Res Int 41 : 552 61.
65. Qi X, Tester RF, Snape CE, Yuryev V, Wasserman LA, Ansell R. 2004. Molecular basis of the gelatinization and swelling characteristics of waxy barley starch grown in the same location during the same season. Part II. Crystallinity and gelatinization characteristics. J. Cereal Sci 39 : 57 66. (Pubitemid 38098072)
66. Randzio SL, Orlowska M. 2005. Simultaneous and in situ analysis of thermal and volumetric properties of starch gelatinization over wide pressure and temperature ranges. J Biomacromol 6 : 3045 50.
67. Ronda F, Roos YH. 2008. Gelatinization and freeze-concentration effects on recrystallization in corn andpotato starch gels. J Carbohyd Res 343 : 903 11.
68. Ross AS, Quail KJ, Crosbie GB. 1997. Physicochemical properties of Australian flours influencing the texture of yellow alkaline noodles. J Cereal Chem 74 : 814 20.
69. Russel LP. 1987. Gelatinization of starches of different amylose/amylopectin content. A study by differential scanning calorimetry. J Cereal Sci 6 : 133 45.
70. Sabrina S, Paes SS, Yakimets I, John R, Mitchell JI. 2008. Influence of gelatinization process on functional properties of cassavastarch films. J Food Hydrocol 22 : 788 97.
71. Sandhu SK, Narpinder Singh N, Malhi SN. 2005. Physicochemical andthermal properties of starches separated from corn produced from crosses of two germ pools. Food Chem 89 : 541 8.
72. Seib PA, Liang X, Guan F, Liang YT, Yung HC. 2002. Comparison of Asian noodles from some hard white and hard red wheat flours. J Cereal Chem 77 : 816 22.
73. Stanton R. 1993. Have your trees and eat them. J Food Sci Technol Today 7 : 89 94.
74. Shujun W, Jinglin Y, Wenyuan G, Hongyan L Peigen X. 2006. Newstarches from traditional Chinese medicine (TCM) - Chinese yam (Dioscorea opposita Thunb.) cultivars. J Carbohyd Res 34 : 289 93.
75. Silva JL. 1990. Sweet potatoes. In : Remy KH, editor. Processing and products Mississippi State University Mississippi. p 15.
76. Singh J, Singh N. 2001. Studies on the morphological thermal and rheological properties of starch separated from some Indian potato cultivars. Food Chem 75 : 67 77. (Pubitemid 32799236)
77. Singh N, Singh J, Kaur L, Sodhi NS, Gill BS. 2003. Morphological thermal and rheological properties of starches from different botanical sources. Food Chem 81 : 219 31.
78. Singh NK, Sodhi SN. 2002. Some properties of potatoes and their starches II. Morphological thermal and rheological properties of starches. Food Chem 79 : 183 92.
79. Shin MS, Ahn SY. 1983. Physicochemical properties of sweet potato starches. J Korean Agric Chem Soc 26 : 137 42.
80. Sopade PA, Koyama K. 1999. The effect of fortification with peanuts (Arachis hypogea) on the relationship between viscosity and rotational speed of karamap saksak a sago-based traditional Papua New Guinean food. NZ Food J 29 : 10 13.
81. Sozer N, Dalgiç AC, Kaya A. 2007. Thermal textural and cooking properties of spaghetti enriched with resistant starch. J Food Eng 81 : 476 84.
82. Sriburi P, Hill SE, Mitchell JR. 1999. Effects of l-ascorbic acid on the conversion of cassava starch. J Food Hydrocol 13 : 177 83.
83. Suh DS, Verhoeven T, Denyer K, Jane J. 2004. Characterization of Nubet and Franubet barley starches. Carbohydr Polym 56 : 85 93.
84. Suzuki K, Shibanuma Y, Takeda J, Hizukuri S. 1994. Structure and pasting properties of potato starches from jaga kids purple '90 and red '90. J Appl Glycosci (Oyo Toshitsu Kagaku) 41 : 425 32.
85. Stawski D. 2008. New determination method of amylose content in potato starch. Food Chem 110 : 777 81.
86. Takahashi K. 1982. Application of differential thermal analysis to examination of thermal behaviour of starch. Jap Soc Starch Sci 29 : 56 67.
87. Tananuwong K, Reid DS. 2004. DSC and NMR relaxation studies of starch-water interactions during gelatinization. Carbohydr Polym 58 : 345 58.
88. Tester RF, Karkalas J. 2002. Starch. In : Vandamme EJ, De Baets S, Steinbüchel A, editors. Biopolymers polysaccharides ii: polysaccharides from eukaryotes Vol.6 Wiley Weinheim. p. 381 438.
89. Tester RF, Debon SJJ, Karkalas J. 1998. Annealing of wheat starch. J Cereal Sci 28 : 259 72.
90. Tester RF, Debon SJJ, Sommerville MD. 2000. Annealing of maize starch. Carbohydr Polym 47 : 287 99.
91. Tomoko H, Tamao H, Shoon JF, Keiji K, Setsuko T. 2000. Physicochemical properties of starches obtained from various parts of sago palm trunks at different growth stages (Part 2). The relative crystallinity structure and gelatinization properties of sago starches at different growth stages. J Appl Glycosci 47 : 335 41.
92. Tufvesson F, Wahlgren M, Eliasson A-C. 2003. Formation of amylose-lipid complexes and effects of temperature treatment. J Starch/Stärke 55 : 61 71.
93. Vermeylen R, Goderis B, Delcour JA. 2006. An X-ray study of hydrothermally treated potato starch. Carbohydr Polym 64 : 364 75.
94. von Eberstein K, Hopcke R, Konieczny-Janda G, Stute R. 1980. DSC investigation of starch: Part I. Feasibility of thermalytical methods to characterize starches. J Starch/Stärke 32 : 397 404.
95. Waduge RN, Hoover R, Vasanthan T, Gao J, Li J. 2006. Effect of annealing on the structure and physicochemical properties of barley starches of varying amylose content. J Food Res Int 39 : 59 77. (Pubitemid 41455494)
96. Wang WJ, Powell AD, Oates CG. 1996. Sago starch as a biomass source: raw sago starch hydrolysis by commercial enzymes. J Biores Technol 55 : 55 61. (Pubitemid 26139084)
97. Wickramasinghe HAM, Takigawa, S, Matsuura-Endo, C, Yamauchi H, Noda T. 2009. Comparative analysis of starch properties of different root and tuber crops of Sri Lanka. Food Chem 112 : 98 103.
98. Wiesenborn DP, Orr PH, Casper HH, Tacke BK. 1994. Potato starch paste behavior as related to some physical/chemical properties. J Food Sci 59 : 644 8.
99. Wischmann B, Ahmt T, Bandsholm O, Blennow A, Young N, Jeppesen L, Thomsen L. 2007. Testing properties ofpotato starch from different scales of isolations - A ringtest. J Food Eng 79 : 970 8.
100. Wongsasulak S, Yoovidhya T, Bhumiratana S, Hongsprabhas P, McClements DJ, Weiss J. 2006. Thermo-mechanical properties of egg albumen-cassava starch composite films containing sunflower-oil droplets as influenced by moisture content. J Food Res Int 39 : 277 84.
101. Yamazawa M, Seki N, Fukuda Y. 2003. Fish cake Kamaboko Koseisha Koseikaku Co. Ltd. Tokyo. 212 p.
102. Yoshimura M, Takaya T, Nishinari K. 1999. Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry. J Food Hydrocol 13 : 101 11.
103. Yu L, Christie G. 2001. Measurement of starch thermal transitions using differential scanning calorimetry. Carbohydr Polym 46 : 179 84.
104. Yuan Y, Zhang L, Dai Y, Yu J. 2007. Physicochemical properties of starch obtained from Dioscorea nipponica Makino comparison with other tuber starches. J Food Eng 82 : 436 42.
105. Yun SH, Quail K, Moss R. 1996. Physicochemical properties of Australian wheat flours for white salted noodles. J Cereal Sci 23 : 181 9.
106. Zaidul ISM, Norulaini NA, Mohd AK, Yamauchi H, Noda T. 2007. RVA analysis of mixtures of wheat flour and potato sweet potato yam andcassava starches. Carbohydr Polym 69 : 784 91.
107. Zaidul ISM, Absar N, Kim SJ, Suzuki T, Karim AA, Yamauchi H, Noda T. 2008a. DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches. J Food Eng 86 : 68 73. (Pubitemid 350137585)
108. Zaidul ISM, Yamauchi H, Endo C-M, Takigawa S, Noda T. 2008b. Thermal analysis of mixtures of wheat flour and potato starches. Food Hydrocol 22 : 499 504. (Pubitemid 351192182)
109. Zhang T, Oates CG. 1999. Relationship between α-amylose degradation and physico-chemical properties of sweet potato starches. Food Chem 65 : 157 63.