Effects of monoglycerides on pasting properties of wheat starch after repeated heating and cooling

Journal of Cereal Science

Volumn 54, Issue 1, 2011, Pages 151-159

  Blazek, Jaroslav ^a,b   Gilbert, Elliot Paul ^b   Copeland, Les ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

^b AUSTRALIAN NUCLEAR SCIENCE AND TECHNOLOGY ORGANISATION   (Australia)

Author keywords

Monoglycerides; Pasting properties of lipid complexes; Rapid visco analyser; Wheat starch

Indexed keywords

TRITICUM AESTIVUM;

EID: 79954962605     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.02.014     Document Type: Article

References (44)

1. Balta-Calleja F.J., Vonk C.G. X-ray scattering of synthetic polymers. Polymer Science Library 8 1989, Elsevier Science Publishers B. V., New York. A.D. Jenkins (Ed.).
2. Batey I.L. Interpretation of RVA curves. The RVA Handbook 2007, 19-30. American Association of Cereal Chemists International, St. Paul, MN. G.B. Crosbie, A.S. Ross (Eds.).
3. Biliaderis C.G., Galloway G. Crystallization behaviour of amylose-V complexes: structure-property relationships. Carbohydrate Research 1989, 189:31-48.
4. Biliaderis C.G., Seneviratne H.D. On the supermolecular structure and metastability of glycerol monostearate-amylose complex. Carbohydrate Polymers 1990, 13:185-206.
5. Biliaderis C.G., Page C.M., Maurice T.J. On the multiple melting transitions of starch/monoglyceride systems. Food Chemistry 1986, 22:279-295.
6. Blakeney A.B., Booth R.I. New RVA profiles to distinguish between rices with different gelatinisation and water uptake patterns. Cereals 2000 2001, 757-759. Royal Aust. Chem. Inst., Melbourne. M. Wootton, I.L. Batey, C.W. Wrigley (Eds.).
7. Blazek J., Copeland L. Effect of monopalmitin on pasting properties of wheat starches with varying amylose content. Carbohydrate Polymers 2009, 78:131-136.
8. Buleon A., Colonna P., Planchot V., Ball S. Starch granules: structure and biosynthesis. International Journal of Biological Macromolecules 1998, 23:85-112.
9. Copeland L., Blazek J., Salman H., Tang M.C. Form and functionality of starch. Food Hydrocolloids 2009, 23:1527-1534.
10. Corke H., Ramsden L., Wu H. Process simulation and quality assurance in food systems containing soysauce and starch. Applications of the Rapid Visco Analyser 1996, 36-42. Newport Scientific, Sydney. C.E. Walker, J.L. Hazelton (Eds.).
11. Crowe T.C., Seligman S.A., Copeland L. Inhibition of enzymic digestion of amylose by free fatty acids in vitro contributes to resistant starch formation. Journal of Nutrition 2000, 130:2006-2008.
12. Debye P., Bueche A.M. Scattering by an inhomogeneous solid. Journal of Applied Physics 1949, 20:518-525.
13. Eerlingen R.C., Cillen G., Delcour J.A. Enzyme-resistant starch. IV. Effect of endogenous lipids and added sodium dodecyl sulfate on formation of resistant starch. Cereal Chemistry 1994, 71:170-177.
14. Eliasson A.C., Krog N. Physical properties of amylose-monoglyceride complexes. Journal of Cereal Science 1985, 3:239-248.
15. Ellis R., Cochrane M., Dale M., Duffus C., Lynn A., Morrison I.M., Prentice R.D.M., Swanston J.S., Tiller S.A. Starch production and industrial use. Journal of the Science of Food and Agriculture 1998, 77:289-311.
16. Evans I.D., Lips A. Viscoelasticity of gelatinized starch dispersion. Journal of Texture Studies 1992, 23:69-86.
17. Gilbert G.A., Spragg S.P. Iodimetric determination of amylose. Methods in Carbohydrate Chemistry 1964, 4:168-169.
18. Godet M.C., Bizot H., Buleon A. Crystallization of amylose-fatty acid complexes prepared with different amylose chain lengths. Carbohydrate Polymers 1995, 27:47-52.
19. Hibi Y., Kitamura S., Kuge T. Effect of lipids on the retrogradation of cooked rice. Cereal Chemistry 1990, 67:7-10.
20. Jeong H.Y., Lim S.T. Crystallinity and pasting properties of freeze-Thawed high amylose maize starch. Starch/Stärke 2003, 55:511-517.
21. Kalhoro M.S., Gabrys B.J., Zajac W., King S.M., Peiffer D.G. Small angle neutron study of SPBT/PC blends. Polymer 2001, 42:1679-1690.
22. Kline S.R. Reduction and analysis of SANS and USANS data using Igor Pro. Journal of Applied Crystallography 2006, 39:895-900.
23. Kowblansky M. Calorimetric investigation of inclusion complexes of amylose with long-chain aliphatic compounds containing different functional groups. Macromolecules 1985, 18:1776-1779.
24. Krog N. Functions of emulsifiers in food systems. Journal of American Oil Chemists Society 1977, 54:124-131.
25. Krog N.J., Riisom T.H., Larsson L. Encyclopedia of Emulsion Technology, 2. Applications 1985, Marcel Dekker, New York, p.321. P. Becher (Ed.).
26. Lebail P., Buleon A., Shiftan D., Marchessault R.H. Mobility of lipid in complexes of amylose-fatty acids by deuterium and 13C solid state NMR. Carbohydrate Polymers 2000, 43:317-326.
27. Leloup V.M., Colonna P., Ring S.G., Roberts K., Wells B. Microstructure of amylose gels. Carbohydrate Polymers 1992, 18:189-197.
28. Lindman B. Surfactants 1984, 83. Academic Press, London. T.F. Tadros (Ed.).
29. Lopez-Rubio A., Htoon A., Gilbert E.P. Influence of extrusion and digestion on the nanostructure of high-amylose maize starch. Biomacromolecules 2007, 8:1564-1572.
30. Lopez-Rubio A., Flanagan B.M., Gilbert E.P., Gidley M.J. A novel approach for calculating starch crystallinity and its correlation with double helix content: a combined XRD and NMR study. Biopolymers 2008, 89:761-768.
31. Mira I., Eliasson A.C., Persson K. Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions. Cereal Chemistry 2005, 82:44-52.
32. Nelles E.M., Dewar J., Bason M.L., Taylor J.R.N. Maize starch biphasic pasting curves. Journal of Cereal Science 2000, 31:287-294.
33. Raphaelides S., Karkalas J. Thermal dissociation of amylose-fatty acid complexes. Carbohydrate Research 1988, 172:65-82.
34. Rappenecker G., Zugenmaier P. Detailed refinement of the crystal structure of Vh-amylose. Carbohydrate Research 1981, 89:182-188.
35. Richardson G., Kidman S., Langton M., Hermansson A.M. Differences in amylose aggregation and starch gel formation with emulsifiers. Carbohydrate Polymers 2004, 58:7-13.
36. Riisom T., Krog N., Eriksen J. Amylose complexing capacities of cis- and trans-unsaturated monoglycerides in relation to their functionality in bread. Journal of Cereal Science 1984, 2:105-118.
37. Salman H., Copeland L. Effect of repeated heating and cooling cycles on the pasting properties of starch. Journal of Cereal Science 2010, 51:105-109.
38. Shamai K., Shimoni E., Bianco-Peled H. Small angle X-ray scattering of resistant starch type III. Biomacromolecules 2004, 5:219-223.
39. Tang M.C., Copeland L. Analysis of complexes between lipids and wheat starch. Carbohydrate Polymers 2007, 67:80-85.
40. Tang M.C., Copeland L. Investigation of starch retrogradation using atomic force microscopy. Carbohydrate Polymers 2007, 70:1-7.
41. Tufvesson F., Wahlgren M., Eliasson A.-C. Formation of amylose-lipid complexes and effects of temperature treatment. Part 1. Monoglycerides. Starch/Stärke 2003, 55:61-71.
42. Van Lonkhuysen H., Blankestijn J. Interaction of monoglycerides with starches. Starch/Stärke 1974, 10:337-342.
43. Yuryev V.P., Krivandin A.V., Kiseleva V.I., Wasserman L.A., Genkina N.K., Fornal J., Blaszczak W., Schiraldi A. Structural parameters of amylopectin clusters and semi-crystalline growth rings in wheat starches with different amylose content. Carbohydrate Research 2004, 339:2683-2691.
44. Zabar S., Lesmes U., Katz I., Shimoni E., Bianco-Peled H. Studying different dimensions of amylose-long chain fatty acid complexes: molecular, nano and micro level characteristics. Food Hydrocolloids 2009, 23:1918-1925.