Gelatinization, pasting, and gelling properties of sweetpotato and wheat starch blends

Cereal Chemistry

Volumn 88, Issue 3, 2011, Pages 302-309

  Zhu, Fan ^a   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

BLENDING; DIFFERENTIAL SCANNING CALORIMETRY; GELATION;

GELATINISATION; GELATINIZATION PROPERTIES; GELLING PROPERTIES; INDIVIDUAL COMPONENTS; ITS APPLICATIONS; PASTING PROPERTY; PROPERTY; STARCH BLENDS; SWEETPOTATO STARCH; WHEAT STARCH;

STARCH;

IPOMOEA BATATAS; TRITICUM AESTIVUM;

EID: 79958090853     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-10-10-0145     Document Type: Article

References (43)

1. BeMiller, J. N. 1997. Starch modification: Challenges and prospects. Starch 49:127-131.
2. Choi, S. G., and Kerr, W. L. 2004. Swelling characteristics of native and chemically modified wheat starches as a function of heating temperature and time. Starch 56:181-189.
3. Chrastil, J. 1987. Improved colorimetric determination of amylose in starches or flours. Carbohydr. Res. 159:154-158.
4. Collado, L. S., Mabesa, R. C., and Corke, H. 1999. Genetic variation in the physical properties of sweet potato starch. J. Agric. Food Chem. 47:4195-4201. (Pubitemid 29506224)
5. Collado, L. S., Mabesa, L. B., Oates, C. G., and Corke, H. 2001. Bihontype noodles from heat-moisture-treated sweet potato starch. J. Food Sci. 66:604-609. (Pubitemid 32643966)
6. Corke, H. 2007. Specialty cereal and non-cereal starches. Pages 49-62 in: The RVA Handbook. G. B. Crosbie and A. S. Ross, eds. AACC International: St. Paul, MN.
7. Eliasson, A. C. 1994. Interactions between starch and lipids studied by DSC. Thermochim. Acta 246:343-356.
8. Eliasson, A. C. 2003. Utilization of thermal properties for understanding baking and salting processes. Pages 65-115 in: Characterization of Cereals and Flours: Properties, Analysis, and Applications. G. Kaletunç and K. Breslauer, eds. Marcel Dekker: New York.
9. Epstein, J., Morris, C. F., and Huber, K. C. 2002. Instrumental texture of white salted noodles prepared from recombinant inbred lines of wheat differing in the three granule bound starch synthase (Waxy) genes. J. Cereal Sci. 35:51-63. (Pubitemid 34196556)
10. Gidley, M. J., Cooke, D., Darke, A. H., Hoffmann, R. A., Russell, A. L., and Greenwell, P. 1995. Molecular order and structure in enzymeresistant retrograded starch. Carbohydr. Polym. 28:23-31.
11. Gómez, M., Ronda, F., Caballero, P. A., Blanco, C. A., and Rosell, C. M. 2007. Functionality of different hydrocolloids on the quality and shelflife of yellow layer cakes. Food Hydrocolloid 21:167-173. (Pubitemid 44647501)
12. Gunaratne, A., and Corke, H. 2007a. Gelatinizing, pasting, and gelling properties of potato and amaranth starch mixtures. Cereal Chem. 84:22-29. (Pubitemid 46213128)
13. Gunaratne, A., and Corke, H. 2007b. Influence of prior acid treatment on acetylation of wheat, potato and maize starches. Food Chem. 105:917-925. (Pubitemid 47069729)
14. Gunaratne, A., and Corke, H. 2007c. Effect of hydroxypropylation and alkaline treatment in hydroxypropylation on some structural and physicochemical properties of heat-moisture treated wheat, potato and waxy maize. Carbohydr. Polym. 68:305-313. (Pubitemid 46329105)
15. Gunaratne, A., and Corke, H. 2007d. Influence of unmodified and modified cycloheptaamylose (β-cyclodextrin) on transition parameters of amylose-lipid complex and functional properties of starch. Carbohydr. Polym. 68:226-234. (Pubitemid 46329114)
16. Gunaratne, A., and Corke, H. 2007e. Functional properties of hydroxypropylated, cross-linked, and hydroxypropylated cross-linked tuber and root starches. Cereal Chem. 84:30-37. (Pubitemid 46213129)
17. Gunaratne, A., Ranaweera, S., and Corke, H. 2007. Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin. Carbohydr. Polym. 70:112-122. (Pubitemid 47096662)
18. Hoover, R. 2000. Acid-treated starches. Food Rev. Int. 16:369-392.
19. Huaisan, K., Uriyapongson, J., Rayas-Duarte, P., Alli, I., and Srijesdaruk, V. 2009. Effect of food additives on rheological and textural properties of frozen high amylose rice starch gels. Int. J. Food Prop. 12:145-161.
20. Huang, M., Kennedy, J. F., Li, B., Xu, X., and Xie, B. J. 2007. Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: A texture profile analysis study. Carbohydr. Polym. 69:411-418. (Pubitemid 46693983)
21. Jayakody, L., and Hoover, R. 2002. The effect of lintnerization on cereal starch granules. Food Res. Int. 35:665-680.
22. Johnson, D. P. 1969. Spectrophotometric determination of the hydroxypropyl group in starch ethers. Anal. Chem. 41:859-860.
23. Karam, L. B., Ferrero, C., Martino, M. N., Zaritzky, N. E., and Grossmann, M. V. E. 2006. Thermal, microstructural and textural characterization of gelatinised corn, cassava and yam starch blends. Int. J. Food Sci. Technol. 41:805-812. (Pubitemid 44100382)
24. Liu, H., and Lelievre, J. A. 1992. A differential scanning calorimetry study of melting transitions in aqueous suspensions containing blends of wheat and rice starch. Carbohydr. Polym. 17:14-149.
25. Mais, A., and Brennan, C. S. 2008. Characterisation of flour, starch and fibre obtained from sweet potato (kumara) tubers, and their utilization in biscuit production. Int. J. Food Sci. Technol. 43:373-379. (Pubitemid 351160847)
26. Morris, V. J. 1990. Starch gelation and retrogradation. Trends Food Sci. Technol. 1:2-6. (Pubitemid 21663433)
27. Morrison, W. R., Tester, R. F., Gidley, M. J., and Karkalas, J. 1993. Resistance to acid-hydrolysis of lipid-complexed amylose and lipid-free amylose in lintnerised waxy and non-waxy barley starches. Carbohydr. Res. 245:289-302. (Pubitemid 23213336)
28. Obanni, M., and Bemiller, J. N. 1997. Properties of some starch blends. Cereal Chem. 74:431-436. (Pubitemid 27403144)
29. Orford, P. D., Ring, S. G., Carroll, V., Miles, M. J., and Morris, V. J. 1987. The effect of concentration and botanical source on the gelation and retrogradation of starch. J. Sci. Food Agric. 39:169-177.
30. Ortega-Ojeda, F. E., and Eliasson, A. C. 2001. Gelatinisation and retrogradation behaviour of some starch mixtures. Starch 53:520-529. (Pubitemid 33008384)
31. Ozcan, S., and Jackson, D. S. 2005. Functionality behavior of raw and extruded corn starch mixtures. Cereal Chem. 82:223-227. (Pubitemid 40404529)
32. Perera, C., and Hoover, R. 1999. Influence of hydroxypropylation on retrogradation properties of native, defatted and heat-moisture treated potato starches. Food Chem. 64: 361-375. (Pubitemid 29060726)
33. Perera, C., Hoover, R., and Martin, A. M. 1997. The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches. Food Res. Int. 30:235-247. (Pubitemid 28042969)
34. Randzio, S. L., Flis-Kabulska, I., and Grolier, J. P. E. 2002. Reexamination of phase transformations in the starch-water system. Macromolecules 35:8852-8859. (Pubitemid 35359228)
35. Scott, G. J., Rosegrant, M. W., and Ringler, C. 2000. Global projections for root and tuber crops to the year 2020. Food Policy 25:561-597.
36. Tester, R. F., and Morrison, W. R. 1990. Swelling and gelatinization of cereal starches. 1. Effects of amylopectin, amylose, and lipids. Cereal Chem. 67:551-557.
37. Thirathumthavorn, D., and Charoenrein, S. 2005. Thermal and pasting properties of acid-treated rice starches. Starch 57:217-222. (Pubitemid 40703781)
38. Wang, L. F., and Wang, Y. J. 2001. Structures and physicochemical properties of acid-thinned corn, potato and rice starches. Starch 53:570-576.
39. Wang, S. J., Yu, J. L., Yu, J. G., Chen, H. X., and Pang J. P. 2007. The effect of acid hydrolysis on morphological and crystalline properties of Rhizoma dioscorea starch. Food Hydrocolloid 21:1217-1222.
40. Yao, Y., Zhang, J., and Ding, X. 2003. Retrogradation of starch mixtures containing rice starch. J. Food Sci. 68:260-265. (Pubitemid 36238236)
41. Zaidul, I. S. M., Nik Norulaini, N. A., Mohd Omar, A. K., Yamauchi, H., and Noda. T. 2007. RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches. Carbohydr. Polym. 69:784-791. (Pubitemid 46776859)
42. Zaidul, I. S. M., Absar, N., Kim, S. J., Suzuki , T., Karim, A. A., Yamauchi, H., and Noda, T. 2008. DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches. J. Food Eng. 86:68-73. (Pubitemid 350137585)
43. Zhu, F., Cai, Y. Z., Yang, X. S., Ke, J. X., and Corke, H. 2010. Anthocyanins, hydroxycinnamic acid derivatives, and antioxidant activity in roots of different Chinese purple-fleshed sweetpotato genotypes. J. Agric. Food Chem. 58:7588-7596.