Pressure-temperature phase diagrams of maize starches with different amylose contents

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 24, 2009, Pages 11510-11516

  Buckow, Roman ^a   Jankowiak, Lena ^a,b   Knorr, Dietrich ^b   Versteeg, Cornelis ^a  

^a CSIRO   (Australia)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Amylose content; Gelatinization; High pressure; Maize starch; Phase diagram

Indexed keywords

AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; BIREFRINGENCE; CHEMICAL MODEL; CHEMISTRY; FOOD HANDLING; HEAT; MAIZE; METHODOLOGY; PHASE TRANSITION; PRESSURE; THERMODYNAMICS;

AMYLOPECTIN; AMYLOSE; BIREFRINGENCE; FOOD TECHNOLOGY; HOT TEMPERATURE; MODELS, CHEMICAL; PHASE TRANSITION; PRESSURE; STARCH; THERMODYNAMICS; ZEA MAYS;

ZEA MAYS;

EID: 73349090224     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902246t     Document Type: Article

References (44)

1. Oates, C. G. Towards an understanding of starch granule structure and hydrolysis. Trends Food Sci. Technol. 1997, 8, 375-382.
2. Matveev, Y. I.; van Soest, J. J. G.; Nieman, C.; Wasserman, L. A.; Protserov, V. A.; Ezernitskaja, M.; Yuryev, V. P. The relationship between thermodynamic and structural properties of low and high amylose maize starches. Carbohydr. Polym. 2001, 44, 151-160.
3. 13C CP/MAS NMR. Biomacromolecules 2007, 8, 885-891.
4. Chen, P.; Yu, L.; Chen, L.; Li, X. Morphology and microstructure of maize starches with different amylose/amylopectin content. Starch 2006, 58, 611-615.
5. Cheetham, N. W. H.; Tao, L. Variation in crystalline type with amylose content in maize starch granules: an X-ray powder diffraction study. Carbohydr. Polym. 1998, 36, 277-284.
6. Liu, H.; Yu, L.; Simon, G.; Zhang, X.; Dean, K.; Chen, L. Effect of annealing and pressure on microstructure of cornstarches with different amylose/amylopectin ratios. Carbohydr. Res. 2009, 344, 350-354.
7. Chen, P.; Yu, L.; Kealy, T.; Chen, L.; Li, L. Phase transition of starch granules observed by microscope under shearless and shear conditions. Carbohydr. Polym. 2007, 68, 495-501.
8. Muhr, A. H.; Blanshard, J. M. V. Effect of hydrostatic pressure on starch gelatinisation. Carbohydr. Polym. 1982, 2, 61-74.
9. Knorr, D.; Heinz, V.; Buckow, R. High pressure application for food biopolymers. Biochim. Biophys. Acta 2006, 1764, 619-631.
10. Buckow, R.; Heinz, V.; Knorr, D. High pressure phase transition kinetics of maize starch. J. Food Eng. 2007, 81, 469-475.
11. Bauer, B. A.; Knorr, D. The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing. J. Food Eng. 2005, 68, 329-334.
12. Rumpold, B. A.; Knorr, D. Effect of salts and sugars on pressureinduced gelatinisation of wheat, tapioca, and potato starches. Starch 2005, 57, 370-377.
13. Ahromrit, A.; Ledward, D. A.; Niranjan, K. Kinetics of high pressure facilitated starch gelatinisation in Thai glutinous rice. J. Food Eng. 2007, 79, 834-841.
14. Sablani, S. S.; Kasapis, S.; Al-Tarqe, Z. H.; Al-Marhubi, I.; Al-Khuseibi, M.; Al-Khabori, T. Isobaric and isothermal kinetics of gelatinization of waxy maize starch. J. Food Eng. 2007, 82, 443-449.
15. Kawai, K.; Fukami, K; Yamamoto, K. Effects of treatment pressure, holding time, and starch content on gelatinization and retrogradation properties of potato starch-water mixtures treated with high hydrostatic pressure. Carbohydr. Polym. 2007, 69, 590-596.
16. Stolt, M.; Oinonen, S.; Autio, K. Effect of high pressure on the pysical properties of barley starch. Innovative Food Sci. Emerg. Technol. 2001, 1, 167-175.
17. Douzals, J. P.; Perrier Cornet, J. M.; Gervais, P.; Coquille, J. C High-pressure gelatinization of wheat starch and properties of pressure-induced gels. J. Agric. Food Chem. 1998, 46, 4824-4829.
18. Blaszczak, W.; Fornal, J.; Valverde, S.; Garrido, L. Pressure-induced changes in the structure of corn starches with different amylose content. Carbohydr. Polym. 2005, 61, 132-140.
19. Blaszczak, W.; Fornal, J.; Kiseleva, V. I.; Yuryev, V. P.; Sergeev, A. I.; Sadowska, J. Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends. Carbohydr. Polym. 2007, 68, 387-396.
20. Stute, R.; Kingler, R. W.; Boguslawski, S.; Eshtiaghi, M. N.; Knorr, D. Effects of high pressure treatment on starches. Starch 1996, 48, 399-408.
21. Van Hung, P.; Maeda, T.; Morita, N. Waxy and high-amylose wheat starches and flours-characteristics, functionality and application. Trends Food Sci. Technol. 2006, 17, 448-456.
22. Liu, H.; Yu, L.; Xie, F.; Chen, L. Gelatinization of cornstarch with different amylose/amylopectin content. Carbohydr. Polym. 2006, 65, 357-363.
23. Lehmann, U.; Robin, F. Slowly digestible starch-its structure and health implications: a review. Trends Food Sci. Technol. 2007, 18, 346-355.
24. Douzals, J. P.; Marechal, P. A.; Coquille, J. C.; Gervais, P. Microscopic study of starch gelatinization under high hydrostatic pressure. J. Agric. Food Chem. 1996, 44, 1403-1408.
25. Eyring, H. The activated complex in chemical reactions. J. Chem. Phys. 1935, 3, 107-115.
26. Hawley, S. A. Reversible pressure-temperature denaturation of chymotrypsinogen. Biochemistry 1971, 10, 2436-2442.
27. Smeller, L. Pressure-temperature phase diagram of biomolecules. Biochim. Biophys. Acta 2002, 1595, 11-29.
28. Meersman, F.; Smeller, L.; Heremans, K. Protein stability and dynamics in the pressure-temperature plane. Biochim. Biophys. Acta 2006, 1764, 346-354.
29. Zhang, J.; Peng, X.; Jonas, A.; Jonas, J. NMR study of the cold, heat, and pressure unfolding of ribonuclease A. Biochemistry 1995, 34, 8631-8641.
30. Brandts, J. F.; Oliveira, R. J.; Westort, C Thermodynamics of protein denaturation. Effect of pressure on the denaturation of Ribonuclease A. Biochemistry 1970, 9, 1038-1047.
31. Lesch, H.; Stadlbauer, H.; Friedrich, J.; Vanderkooi, J. M. Stability diagram and unfolding of a modified cytochrome c: what happens in the transformation regime? Biophys. J. 2002, 82.
32. Baks, T.; Bruins, M. E.; Janssen, A. E. M.; Boom, R. M. Effect of pressure and temperature on the gelatinization of starch at various starch concentrations. Biomacromolecules 2008, 9, 296-304.
33. Katopo, H.; Song, Y.; Jane, J. Effect and mechanism of ultrahigh hydrostatic pressure on the structure and properties of starches. Carbohydr. Polym. 2001, 47, 233-244.
34. Oh, H. E.; Pinder, D. N.; Hemar, Y.; Anema, S. G.; Wong, M. Effect of high-pressure treatment on various starch-in-water suspensions. Food Hydrocolloids 2008, 22, 150-155.
35. Lelievre, J. Starch gelatinization. J. Appl. Polym. Sci. 1973, 18, 293-296.
36. Thevelein, J. M.; Van Assche, J. A.; Heremans, K.; Gerlsma, S. Y. Gelatinisation temperature of starch, as influenced by high pressure. Carbohydr. Res. 1981, 93, 304-307.
37. Douzals, J. P.; Perrier-Cornet, J. M.; Coquille, J. C.; Gervais, P. Pressure-temperature phase diagram for wheat starch. J. Agric. Food Chem. 2001, 49, 873-876.
38. Muhr, A. H.; Wetton, R. E.; Blanshard, J. M. V. Effect of hydrostatic pressure on starch gelatinisation, as determined by DTA. Carbohydr. Polym. 1982, 2, 91-102.
39. Heremans, K.; Smeller, L. Protein structure and dynamics at high pressure. Biochim. Biophys. Acta 1998, 1386, 353-370.
40. Kunugi, S.; Tanaka, N. Cold denaturation of proteins under high pressure. Biochim. Biophys. Acta 2002, 1595, 329-344.
41. Rubens, P.; Heremans, K. Pressure-temperature gelatinization phase diagram of starch: an in situ fourier transform infrared study. Biopolymers 2000, 54, 524-530.
42. Buckow, R.; Heinz, V. High pressure processing - a database of kinetic information. Chem. Ing. Technol. 2008, 80, 1081-1095.
43. Waigh, T. A.; Gidley, M. J.; Komanshek, B. U.; Donald, A. M. The phase transformations in starch during gelatinisation: a liquid crystalline approach. Carbohydr. Res. 2000, 328, 165-176.
44. Hermansson, A. M.; Svegmark, K. Developments in the understanding of starch functionality. Trends Food Sci. Technol. 1996, 7, 345-353.