Effects of annealing on gelatinization and microstructures of corn starches with different amylose/amylopectin ratios

Carbohydrate Polymers

Volumn 77, Issue 3, 2009, Pages 662-669

  Liu, Hongsheng ^a,b,c   Yu, Long ^a,b   Simon, George ^c   Dean, Katherine ^b   Chen, Ling ^a  

^a ERCPSP   (China)

^b CSIRO   (Australia)

^c MONASH UNIVERSITY   (Australia)

Author keywords

Amylopectin; Amylose; Annealing; Corn starch; Different scanning calorimeter; Gelatinization; Morphology

Indexed keywords

AMYLOPECTIN; AMYLOSE; CORN STARCH; DIFFERENT SCANNING CALORIMETER; GELATINIZATION;

ANNEALING; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GELATION; MICROSTRUCTURE; SCANNING; X RAY DIFFRACTION; X RAY DIFFRACTION ANALYSIS;

STARCH;

ZEA MAYS;

EID: 67349094295     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2009.02.010     Document Type: Article

References (43)

1. Andreev N.R., Kalistratova E.N., Wasserman L.A., and Yuryev V.P. The influence of heating rate and annealing on the melting thermodynamic parameters of some cereal starches in excess water. Starch/Stärke 51 11-12 (1999) 422-429
2. Biladeris C.G., Page C.M., Slade L., and Sirett R.R. Thermal behavior of amylose-lipid complexes. Carbohydrate Polymers 5 (1985) 367-389
3. Cooke D., and Gidley M.J. Loss of crystalline and molecular order during starch gelatinization: origin of the enthalpic transition. Carbohydrate Research 227 (1992) 103-112
4. Franco C.M.L., Ciacco C.F., and Tavares D.Q. Effect of the heat-moisture treatment on the enzymatic susceptibility of corn starch granules. Starch/Stärke 47 6 (1995) 223-228
5. Gough B.M., and Pybus J.N. Effect on the gelatinization temperature of wheat starch granules of prolonged treatment with water at 50 °C. Starch/Stärke 23 6 (1971) 210-212
6. Hizukuri S. Relationship between the distribution of the chainlength of amylopectin and the crystalline structure of starch granules. Carbohydrate Research 141 (1985) 295-306
7. Jacobs H., and Delcour J.A. Hydrothermal modifications of granular starch, with retention of the granular structure: A review. Journal of Agricultural and Food Chemistry 46 8 (1998) 2895-2905
8. Jacobs H., Eerlingen R.C., and Delcour J.A. Factors affecting the visco-amylograph and rapid visco-analyzer evaluation of the impact of annealing on starch pasting properties. Starch/Stärke 48 7-8 (1996) 266-270
9. Jacobs H., Eerlingen R.C., Rouseu N., Colonna P., and Delcour J.A. Acid hydrolysis of native and annealed wheat, potato and pea starches - DSC melting features and chain length distributions of lintnerised starches. Carbohydrate Research 308 3-4 (1998) 359-371
10. 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 1-2 (1998) 1-10
11. Jovanovich G., and Anon. Amylose-lipid complex dissociation. A study of the kinetic parameters. Biopolymers 49 1 (1999) 81-89
12. Karlsson M.E., and Eliasson A.C. Effects of time/temperature treatments on potato (Solanum tuberosum) starch: A comparison of isolated starch and starch in situ. Journal of the Science of Food and Agriculture 83 15 (2003) 1587-1592
13. Kiseleva V.I., Genkina N.K., Tester R., Wasserman L.A., Popov A.A., and Yuryev V.P. Annealing of normal, low and high amylose starches extracted from barley cultivars grown under different environmental conditions. Carbohydrate Polymers 56 2 (2004) 157-168
14. Knutson C.A. Annealing of maize starches at elevated temperatures. Cereal Chemistry 67 4 (1990) 376-384
15. Kohyama K., and Sasaki T. Differential scanning calorimetry and a model calculation of starches annealed at 20 and 50 °C. Carbohydrate Polymers 63 1 (2006) 82-88
16. Koizumi K., Fukuda M., and Hizukuri S. Estimation of the distribution of chain length of amylopectins by high-performance liquid chromatography with pulsed amperometric detection. Journal of Chromatography 565 (1991) 233-238
17. Krueger B.R., Knutson C.A., Inglett G.E., and Walker C.E. A differential scanning calorimetry study on the effect of annealing on gelatinization behaviour of corn starch. Journal of Food Science 52 3 (1987) 715-718
18. Krueger B.R., Walker C.E., Knutson C.A., and Inglett G.E. Differential scanning calorimetry of raw and annealed starch isolated from normal and mutant maize genotypes. Cereal Chemistry 64 3 (1987) 187-190
19. Larsson I., and Eliansson A.C. Annealing of starch at an intermediate water content. Starch/Stärke 43 6 (1991) 227-231
20. Lin J.H., Wang S.W., and Chang Y.-H. Effect of molecular size on gelatinization thermal properties before and after annealing of rice starch with different amylose contents. Food Hydrocolloids 22 1 (2008) 156-163
21. Liu Y., and Shi Y.-C. Phase and state transitions in granular starches studied by dynamic differential scanning calorimetry. Starch/Stärke 58 9 (2006) 433-442
22. Liu Q., and Thompson D.B. Effects of moisture content and different gelatinization heating temperatures on retrogradation of waxy-type maize starches. Carbohydrate Research 314 3-4 (1998) 221-235
23. Liu H., Yu L., Chen L., and Li L. Retrogradation of corn starch after thermal treatment at different temperatures. Carbohydrate Polymers 69 4 (2007) 756-762
24. Liu H., Yu L., Xie F., and Chen L. Gelatinization of cornstarch with different amylose/amylopectin content. Carbohydrate Polymers 65 3 (2006) 357-363
25. Maurice T.J., Slade L., Sirett R.R., and Page C.M. Polysaccharide-water interactions: Thermal behavior of starch. In: Simatos D., and Multon J.L. (Eds). Properties of Water in Food (1985), Martinus Nijhoff Publisher, Dordrecht, Netherland 221-227
26. Nagamine T., and Komae K. Improvement of a method for chain-length distribution analysis of wheat amylopectin. Journal of Chromatography A 732 (1996) 255-259
27. Raphaelides S., and Karkalas J. Thermal dissociation of amylose-fatty acid complexes. Carbohydrate Research 172 (1988) 65-72
28. Russell P. The ageing of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetry. Journal of Cereal Science 6 (1987) 147-158
29. Russell P.L. Gelatinisation of starches of different amylose/amylopectin content. A study by differential scanning calometry. Journal of Cereal Science 6 2 (1987) 133-145
30. Seow C.C., and Teo C.H. Annealing of granular rice starches - interpretation of the effect on phase transitions associated with gelatinization. Starch/Stärke 45 10 (1993) 345-351
31. Shi Y.C., Capitani T., Trzasko P., and Jeffcoat R. Molecular structure of a low-amylopectin starch and other high-amylose maize starches. Journal of Cereal Science 27 3 (1998) 289-299
32. Shogren R.L. Effect of moisture content on the melting and subsequent physical aging of cornstarch. Carbohydrate Polymers 19 (1992) 83-90
33. Stute R. Hydrothermal modification of starches: The difference between annealing and heat/moisture treatment. Starch/Stärke 44 6 (1992) 205-214
34. Tester R.F., Ansell R., Snape C.E., and Yusuph M. Effects of storage temperatures and annealing conditions on the structure and properties of potato (Solanum tuberosum) starch. International Journal of Biological Macromolecules 36 1-2 (2005) 1-8
35. Tester R.F., and Debon S.J.J. Annealing of starch - A review. International Journal of Biological Macromolecules 27 1 (2000) 1-12
36. Tester R.F., Debon S.J.J., and Karkalas J. Annealing of wheat starch. Journal of Cereal Science 28 3 (1998) 259-272
37. Tester R.F., Debon S.J.J., and Sommerville M.D. Annealing of maize starch. Carbohydrate Polymers 42 3 (2000) 287-299
38. Waduge R.N., Hoover R., Vasanthan T., Gao J., and Li J. Effect of annealing on the structure and physicochemical properties of barley starches of varying araylose content. Food Research International 39 1 (2006) 59-77
39. Wang W.J., Powell A.D., and Oates C.G. Effect of annealing on the hydrolysis of sago starch granules. Carbohydrate Polymers 33 2-3 (1997) 195-202
40. Wunderlich B. Crystal nucleation, growth, annealing. In: Wunderlich B. (Ed). Macromolecular physics Vol. 2 (1976), Academic Press, New York 147
41. Yost D.A., and Hoseney R.C. Annealing and glass transition of starch. Starch/Stärke 38 9 (1986) 289-292
42. Yu L., and Christie G. Measurement of starch thermal transitions using differential scanning calorimetry. Carbohydrate Polymers 46 2 (2001) 179-184
43. Zobel H.F. Starch crystal transformations and their industrial importance. Starch/Stärke 40 (1988) 1-7