Effect of emulsifiers on complexation and functional properties of oxidized white sorghum (Sorghum bicolor) starch

Journal of Cereal Science

Volumn 57, Issue 1, 2013, Pages 107-114

  Ali, Tahira Mohsin ^a   Hasnain, Abid ^a  

^a UNIVERSITY OF KARACHI   (Pakistan)

Author keywords

Emulsifiers; Functional properties; Oxidation; Sorghum

Indexed keywords

SORGHUM BICOLOR;

EID: 84871816448     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.10.005     Document Type: Article

References (44)

1. Ali T.M., Hasnain A. Functional and morphological characterization of low-substituted acetylated white sorghum (Sorghum bicolor) starch. International Journal of Polymer Analysis and Characterization 2011, 16:187-198.
2. Ali T.M., Hasnain A. Thermal characterization of native and modified white sorghum (Sorghum bicolor) starch. International Journal of Polymer Analysis and Characterization 2012, 17:227-234.
3. Azizi M.H., Rao G.V. Effect of surfactant in pasting characteristics of various starches. Food Hydrocolloids 2005, 19:739-743.
4. Blazek J., Copeland L. Effect of monopalmitin on pasting properties of wheat starches with varying amylose content. Carbohydrate Polymers 2009, 78:131-136.
5. Chattopadhyay S., Singhal R.S., Kulkarni P.R. Optimisation of conditions of synthesis of oxidized starch from corn and amaranth for use in film-forming applications. Carbohydrate Polymers 1997, 34:203-212.
6. Conde-Petit B., Escher F., Nuessli J. Structural features of starch-flavor complexation in food model systems. Trends in Food Science & Technology 2006, 17:227-235.
7. D'Silva T.V., Taylor J.R.N., Emmambux M.N. Enhancement of the pasting properties of teff and maize starches through wet-heat processing with added stearic acid. Journal of Cereal Science 2011, 53:192-197.
8. Das A.B., Singh G., Singh S., Riar C.S. Effect of acetylation and dual modification on physico-chemical, rheological and morphological characteristics of sweet potato (Ipomoea batatas) starch. Carbohydrate Polymers 2010, 80:725-732.
9. Eliasson A.C. On the thermal transitions of the amylose-cetyltrimethylammonium bromide complex. Carbohydrate Research 1988, 172:83-95.
10. Eliasson A.C. Interactions between starch and lipids studied by DSC. Thermochimica Acta 1994, 246:343-356.
11. Eliasson A.C., Finstad H., Ljunger G. A study of starch-lipid interactions for some native and modified maize starches. Starch/Starke 1988, 40:95-100.
12. Eliasson A.C., Larsson K., Miezis Y. On the possibility of modifying the gelatinization properties of starch by lipid surface coating. Starch/Starke 1981, 33:231-235.
13. Evans I.D. An investigation of starch/surfactant interactions using viscosimetry and differential scanning calorimetry. Starch/Starke 1986, 38:227-235.
14. Gilbert G.A., Spragg S.P. Iodimeteric determination of amylose. Methods in Carbohydrate Chemistry 1964, 4:168-169.
15. Heinemann C., Escher F., Conde-Petit B. Structural features of starch-lactone inclusion complexes in aqueous potato starch dispersions: the role of amylose and amylopectin. Carbohydrate Polymers 2003, 51:159-168.
16. Heinemann C., Zinsli M., Renggli A., Escher F., Conde-Petit B. Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems. LWT-Food Science and Technology 2005, 38:885-894.
17. Kaur L., Singh J., Singh N. Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. Food Hydrocolloids 2005, 19:839-849.
18. Kawai K., Takato S., Sasaki T., Kajiwara K. Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch-fatty acid mixtures. Food Hydrocolloids 2012, 27:228-234.
19. Kuakpetoon D., Wang Y.J. Characterization of different starches oxidized by hypochlorite. Starch/Starke 2001, 53:211-218.
20. Kuge T., Takeo K. Complexes of starchy materials with organic compounds. Part II. Complex formation in aqueous solution and fractionation of starch by L-menthone. Agricultural and Biological Chemistry 1968, 32:1232-1238.
21. Liu H., Arntfield S.D., Holley R.A., Aime D.B. Amylose-lipid complex formation in acetylated pea starch-lipid systems. Cereal Chemistry 1997, 74:159-162.
22. 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.
23. Muir J.G., O'Dea K. Measurement of resistant starch: factors affecting the amount of starch escaping digestion in vitro. American Journal of Clinical Nutrition 1992, 56:123-127.
24. Mwasaru M.A., Muhammad K. Effect of surfactant HLB on some gel properties of pigeon pea and cowpea starches. Starch/Starke 2001, 53:155-161.
25. Numfor F.A., Walter W.M., Schwartz S.J. Effect of emulsifiers on the physical properties of native and fermented and cassava starches. Journal of Agricultural and Food Chemistry 1996, 44:2595-2599.
26. Perera C., Hoover R. Influence of hydroxypropylation on retrogradation properties of native, defatted and heat- moisture treated potato starches. Food Chemistry 1999, 64:361-375.
27. Perez-Sira E.E., Lares M., Gonzalez Z.M. Characterization of starch isolated from white and dark sorghum. Starch/Starke 1997, 49:103-106.
28. Putseys J.A., Lamberts L., Delcour J.A. Amylose-inclusion complexes: formation, identity and physico-chemical properties. Journal of Cereal Science 2010, 51:238-247.
29. Radhika G.S., Shanavas S., Moorthy S.N. Influence of lipids isolated from soybean seed on different properties of cassava starch. Starch/Starke 2008, 60:485-492.
30. Sangsethong K., Termvejsayanon N., Sriroth K. Characterization of physicochemical properties of hypochlorite- and peroxide-oxidized cassava starches. Carbohydrate Polymers 2010, 82:446-453.
31. Singh B.R., Singh D.P. Agronomic and physiological responses of sorghum, maize and pearl millet to irrigation. Field Crops Research 1995, 42:57-67.
32. Singh J., Singh N., Saxena S.K. Effect of fatty acids on the rheological properties of corn and potato starch. Journal of Food Engineering 2002, 52:9-16.
33. Singh N., Cairns P., Morris V.J., Smith A.C. Physical properties of extruded wheat starch-additive mixtures. Cereal Chemistry 1998, 75:325-330.
34. Siswoyo T.A., Morita N. Influence of acyl chain lengths in mono- and diacyl-sn-glycerophosphatidlycholine on gelatinization and retrogradation of starch. Journal of Agricultural and Food Chemistry 2001, 49:4688-4693.
35. Smith R.J. Characterization and analysis of starches. Starch: Chemistry and Technology 1967, 620-625. Academic press, Newyork. R.L. Whistler, E.F. Paschall (Eds.).
36. Steeneken P.A.M. Rheological properties of aqueous suspensions of swollen starch granules. Carbohydrate Polymers 1989, 11:23-42.
37. Svensson E., Autio K., Eliasson A.C. The effect of sodium dodecylsulphate on gelatinization and gelation properties of wheat and potato starches. Food Hydrocolloids 1998, 12:151-158.
38. Tang M.C., Copeland L. Analysis of complexes between lipids and wheat starch. Carbohydrate Polymers 2007, 67:80-85.
39. Tietz, M., 2007. Starch-flavor interaction: Impact on flavor retention and release in model food s systems. Ph.D thesis. no. 17517, Swiss Federal Institute of Technology, Zurich, Switzerland.
40. Tufvesson F., Wahlgren M., Elisasson A.C. Formation of amylose-lipid complexes and effects of temperature treatment. Part I. Monoglycerides. Starch/Starke 2003, 55:61-71.
41. Wulff G., Steinert A., Holler O. Modification of amylose and investigation of its inclusion behavior. Carbohydrate Research 1998, 307:19-31.
42. Zaidul I.S.M., Nik Norulaini N.A., Omar A.K.M., Yamauchi H., Noda T. RVA analysis of mixtures of wheat flour and potato, sweet potato, yam and cassava starches. Carbohydrate Polymers 2007, 69:784-791.
43. Zhang B., Huang Q., Luo F., Fu X. Structural characterizations and digestibility of debranched high-amylose maize starch complexed with lauric acid. Food Hydrocolloids 2012, 28:174-181.
44. Zhou Z., Robards K., Helliwell S., Blanchard C. Effect of the addition of fatty acids on rice starch properties. Food Research International 2007, 40:209-214.