Modeling of retrogradation of waxy and normal corn starches

International Journal of Food Properties

Volumn 14, Issue 5, 2011, Pages 954-967

  Arik Kibar, E Aytunga ^a   Gönenç, Ilknur ^a   Us, Ferhunde ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Amioca; Amylose content; Modeling; Normal corn starch; Retrogradation; Temperature

Indexed keywords

AMIOCA; AMYLOSE CONTENT; AVRAMI EQUATIONS; CONSECUTIVE REACTION; KINETIC DATA; KINETIC MODELS; NORMAL CORN STARCHES; RATE-LIMITING STEPS; RETROGRADATION; STARCH GELS; TWO-TEMPERATURE;

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GELS; RATE CONSTANTS; RECRYSTALLIZATION (METALLURGY);

STARCH;

ZEA MAYS;

EID: 80051887472     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903506202     Document Type: Article

References (43)

1. Biliaderis, C.G. Thermal analysis of food carbohydrates. In Thermal Analysis of Foods; Harwalkar, V.R.; Ma, C.Y.; Eds.; Elsevier Applied Science Publishers: New York, 1990; 168-220.
2. Eliasson A. C.; Tatham, A. Cereal starches and proteins. In Cereal and Cereal Products Chemistry and Technology; Dendy, D.A.V.; Dobraszczyk, B.J.; Eds.; Aspen Publishers Inc.: Gaithersburg, Maryland, 2001; 68-89.
3. Gudmundsson, M. Retrogradation of starch and role of its components. Thermochimica Acta 1994, 246, 329-341.
4. Karim, A.A.; Norziah, M.H.; Seow, C.C. Methods for the study of starch retrogradation. Food Chemistry 2000, 71, 9-39.
5. Eerlingen, R.C.; Jacobs, H.; Delcour, J.A. Enzyme-resistant starch. V. Effect of retrogradation of waxy maize starch on enzyme susceptibility. Cereal Chemistry 1994, 71, 351-355.
6. Fredriksson, H.; Bjorck, I.; Andersson, R.; Liljeberg, H.; Silverio, J.; Elliasson, A.C.; Aman, P. Studies on a-amylase degradation of retrograded starch gels from waxy maize and highamylopectin potato. Carbohydrate Polymers 2000, 43, 81-87.
7. Frei, M.; Siddhuraju, P.; Becker, K. Studies on the in vivo starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines. Food Chemistry 2003, 3, 395-402. (Pubitemid 37108702)
8. Jenkins, D.J.; Wolever, T.M.; Taylor, R.H. Glycemic index of foods: A physiological basis for carbohydrate exchange. American Journal of Clinical Nutrition 1981, 34, 362-366. (Pubitemid 11159124)
9. Ludwig, D.S. Dietary glycemic index and obesity. Journal of Nutrition 2000, 130, 280-283.
10. Haralampu, S.G. Resistant starch: A review of the physical properties and biological impact of RS3. Carbohydrate Polymers 2000, 41, 285-292. (Pubitemid 30544753)
11. Slade, L.; Levine, H. Beyond water activity: Recent advences based on an altenative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition 1991, 30 (2-3), 115-360.
12. McIver, R.G.; Axford, D.W.E.; Colwell, K.H.; Elton, G.A.H. Kinetic study of the retrogradation of gelatinized starch. Journal of the Science of Food and Agriculture 1968, 19, 560-563.
13. Colwell, K.H., Axford, D.W.E.; Chambelain, N.; Elton, G.A.H. Effect of storage temperature on the ageing of concentrated wheat starch gels. Journal of the Science of Food and Agriculture 1969, 20, 550-555.
14. Longton, J.; Legrys, G.A. Differential scanning calorimetry studies on the crystallinity of aging wheat-starch gels. Stärke 1981, 33 (12), 410-414.
15. Eliasson, A.C. Differential scanning calorimetry studies on wheat-starch gluten mixtures. 2. Effect of gluten and sodium stearoyl lactylate on starch crystallization during aging of wheatstarch gels. Journal of Cereal Science 1983, 1 (3) 207-213.
16. Germani, R.; Ciacco, C.F.; Rodriguez-Amaya, D.B. Effect of sugars, lipids and type of starch on the mode and kinetics of retrogradation of concentrated corn starch gels. Starch/Stärke 1983, 35, 377-381.
17. del Rosario, R.R.; Pontiveros, C.R. Retrogradation of some starch mixtures. Starch/Starke 1983, 35, 86-92.
18. Bulkin, B.J.; Kwak, Y.; Dea, I.C.M. Retrogradation kinetics of waxy-corn and potato starches: A rapid, Raman-spectroscopic study. Carbohydrate Research 1987, 160, 95-112.
19. Russell, P.L. The ageing of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetry. Journal of Cereal Science 1987, 6, 147-158.
20. Jouppila, K.; Kansikas, J.; Roos, Y.H. Factors affecting crystallization kinetics in amorphous corn starch. Carbohydrate Polymers 1998, 36, 143-149. (Pubitemid 128399587)
21. Marsh, R.D.L.; Blanshard, J.M.V. The application of polymer crystal growth theory to the kinetics of formation of the N-amylose polymorph in a 50% wheat-starch gel. Carbohydrate Polymers 1988, 9, 301-317.
22. AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists, Inc. AOAC: Virginia, 1990.
23. Rahman, M.S.; Sablani, S.S.; Al-Habsi, N.; Al-Maskri, S.; Al-Belushi, R. State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods. Journal of Food Science 2005, 70 (2), E135-E141. (Pubitemid 40346607)
24. Rahman, M.S. State diagram of date flesh using differential scanning calorimetry (DSC). International Journal of Food Properties 2004, 7 (3), 407-428.
25. Chung, H-J.; Lee, E-J.; Lim, S-T. Comparison in glass transition and enthalpy relaxation between native and gelatinized rice starch. Carbohydrate Polymers 2002, 48: 287-298. (Pubitemid 34143878)
26. Sathaporn, S.; Jane, J.L. Physicochemical properties of starch affected by molecular composition and structures: A review. Food Science and Biotechnology 2007, 16, 663-674.
27. Jane, J.; Chen, Y.Y.; Lee, L.F.;McPherson, A.E.;Wong, K.S.; Radosavljevic, M.; Kasemsuwan, T. Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chemistry 1999, 76, 629-637. (Pubitemid 29466483)
28. Farahnaky, A.; Majzoobi M. Physicochemical properties of part baked breads. International Journal of Food Properties 2008, 11, 186-195. (Pubitemid 351332108)
29. Thirathumthavorn, D.; Trisuth, T. Gelatinization and retrogradation properties of native and hydroxypropylated crosslinked tapioca starches with added sucrose and sodium chloride. International Journal of Food Properties 2008, 11, 858-864.
30. Nakazawa, F.; Noguchi, S.; Takahashi, J.; Takada, M. Retrogradation of gelatinized potato starch studied by differential scanning calorimetry. Agricultural Biology and Chemistry 1985, 49 (4), 953-957.
31. Singh, N.; Singh, J.; Kaur, L.; Soghi, N.S.; Gill, B.S. Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry 2003, 81, 219-231. (Pubitemid 36411726)
32. Chang, S.M.; Liu, L.C. Retrogradation of rice starches studied by differential scanning calorimetry and influence of sugars, NaCl and lipids. Journal of Food Science 1991, 56 (2), 564-570.
33. Kim, J.O.; Kim, W.S.; Shin, M.S. A comparative study on retrogradation of rice starch gels by DSC, X-ray and a-amylase methods. Starch/Stärke 1997, 49 (2), 71-75.
34. Whistler, R.L.; BeMiller, J.N. Starch. In Carbohydrate Chemistry for Food Scientists;Whistler, R.L.; BeMiller, J.N.; Eds.; Eagan Press: St. Paul, MN, 1996; 117-151.
35. Zeleznak, K.J.; Hoseney, R.C. Characterization of starch from bread aged at different temperatures. Starch/Stärke 1987, 39 (7), 231-233.
36. Nobile, M.A.D.; Martoriello, T.; Mocci, G.; Notte, E.L. Modeling the starch retrogradation kinetic of durum wheat bread. Journal of Food Engineering 2003, 59, 123-128.
37. Levenspiel, O. Chemical Reaction Engineering; 3rd Ed. John Wiley and Sons Inc.: New York, 1999; 668 pp.
38. Fearn, T.; Russell, P.L. A kinetic study of bread staling by differential scanning calorimetry. The effect of loaf specific volume. Journal of Science and Food Agriculture 1982, 33, 537-548.
39. Russell, P.L. The ageing of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetry. Journal of Cereal Science 1989, 6, 147-158.
40. Roulet, P.; MacInnes, W.M.; Gumy, D.; Würsch, P. Retrogradation kinetics of eight starches. Starch/Stärke 1990, 42 (3), 99-101.
41. Baker, L.A.; Duarte, P.R. Retrogradation of amaranth starch at different storage temperatures and effect of salt and sugars. Cereal Chemistry 1998, 75 (3), 308-314. (Pubitemid 28235936)
42. Farhat, I.A.; Blanshard, J.M.V.; Mitchell, J.R. The retrogradation of waxy maize starch extrudates: Effects of storage temperature and water content. Biopolymers 2000, 53, 411-422. (Pubitemid 30230730)
43. Stein, R.S.; Tobolsky, A.V. Crystallinity in polymers. In Polymer Science and Materials; Tobolsky, A.V.; Mark, H.F.; Eds.; John Wiley& Sons Inc.: New York, USA, 1971; 161-187.