Starch/carrageenan mixed systems: Penetration in, adsorption on or exclusion of carrageenan chains by granules?

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 597-605

  Matignon, A ^a,b,c   Barey, P ^d   Desprairies, M ^d   Mauduit, S ^d   Sieffermann, J M ^a,b   Michon, C ^a,b  

^a UMR SayFood   (France)

^b University of Paris Cité   (France)

^c Ferrandi   (France)

^d Cargill   (France)

Author keywords

Carrageenan type; Chemical physics; Indirect titration; Interaction; Rheology

Indexed keywords

ZEA MAYS;

EID: 84886284687     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.07.028     Document Type: Article

References (42)

1. Abdulmola N.A., Hember M.W.N., Richardson R.K., Morris E.R. Application of polymer blending laws to starch-gelatin composites. Carbohydrate Polymers 1996, 31(1-2):53-63.
2. Abdulmola N.A., Hember M.W.N., Richardson R.K., Morris E.R. Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch. Carbohydrate Polymers 1996, 31(1-2):65-78.
3. Alloncle M., Doublier J.L. Arheological characterization of cereal starch-galactomannan mixture. Cereal Chemistry 1989, 66:90-93.
4. Appelqvist I.A.M., Brown C.R.T., Goff T.C., Lane S.J., Norton I.T. Application of hydrocolloids in frozen sauces. Gums and Stabilisers for the Food Industry 1996, 8:99-114.
5. Appelqvist I.A.M., Debet M.R.M. Starch-biopolymer interactions - a review. Food Reviews International 1997, 13(2):163-224.
6. Atkin N.J., Abeysekera R.M., Robards A.W. The events leading to the formation of ghost remnants from the starch granule surface and the contribution of the granule surface to the gelatinization endotherm. Carbohydrate Polymers 1998, 36(2-3):193-204.
7. Baldwin P.M. Starch granule-associated proteins and polypeptides: a review. Starch - Stärke 2001, 53(10):475-503.
8. BeMiller J.N. Pasting, paste, and gel properties of starch-hydrocolloid combinations. Carbohydrate Polymers 2011, 86(2):386-423.
9. Chaisawang M., Suphantharika M. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum. Food Hydrocolloids 2006, 20(5):641-649.
10. Chaudemanche C., Budtova T. Mixtures of pregelatinised maize starch and [kappa]-carrageenan: compatibility, rheology and gelation. Carbohydrate Polymers 2008, 72(4):579-589.
11. Desse M., Ang S., Morris G.A., Abu-Hardan M., Wolf B., Hill S.E., et al. Analysis of the continuous phase of the modified waxy maize starch suspension. Carbohydrate Polymers 2009, 77(2):320-325.
12. Doublier J.L. Rheological properties of cereal carbohydrates. Dough rheology and baked products texture: Theory and practice 1990, 111-145. Van Nostrand Reinhold, New York. H. Faridi, J.M. Faubion (Eds.).
13. Eidam D., Kulicke W.M., Kuhn K., Stute R. Formation of maize starch gels selectively regulated by the addition of hydrocolloids. Starch - Stärke 1995, 47(10):378-384.
14. Espinosa-Dzib A., Ramirez-Gilly M., Tecante A. Viscoelastic behavior and microstructure of aqueous mixtures of cross-linked waxy maize starch, whey protein isolate and k-carrageenan. Food Hydrocolloids 2012, 28(2):248-257.
15. Funami T., Nakauma M., Noda S., Ishihara S., Asai I., Inouchi N., et al. Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: soybean-soluble polysaccharide and gum arabic. Food Hydrocolloids 2008, 22(8):1528-1540.
16. Funami T., Noda S., Hiroe M., Asai I., Ikeda S., Nishinari K. Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts. Food Hydrocolloids 2008, 22(7):1273-1282.
17. Gabriele A., Spyropoulos F., Norton I.T. Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan. Food Hydrocolloids 2009, 23(8):2054-2061.
18. Gallant D.J., Bouchet B., Baldwin P.M. Microscopy of starch: evidence of a new level of granule organization. Carbohydrate Polymers 1997, 32(3-4):177-191.
19. Garrec D.A., Norton I.T. Understanding fluid gel formation and properties. Journal of Food Engineering 2012, 112(3):175-182.
20. Gonera A., Cornillon P. Gelatinization of starch/gum/sugar systems studied by using DSC, NMR, and CSLM. Starch - Stärke 2002, 54(11):508-516.
21. Huc D., Matignon A., Barey P., Desprairies M., Mauduit S., Michon C. Interactions between modified starch and carrageenan during gelatinization. Food Hydrocolloids 2013, (Submitted).
22. Kim H.S., BeMiller J.N. Effects of hydrocolloids on the pasting and paste properties of commercial pea starch. Carbohydrate Polymers 2012, 88(4):1164-1171.
23. Lafargue D., Lourdin D., Doublier J.L. Film-forming properties of a modified starch/k-carrageenan mixture in relation to its rheological behaviour. Carbohydrate Polymers 2007, 70(1):101-111.
24. Lai V.M.F., Huang A.L., Lii C.Y. Rheological properties and phase transition of red algal polysaccharide-starch composites. Food Hydrocolloids 1999, 13(5):409-418.
25. Liu H., Eskin N.A.M., Cui S.W. Effects of yellow mustard mucilage on functional and rheological properties of buckwheat and pea starches. Food Chemistry 1998, 95(1):83-93.
26. Loisel C., Tecante A., Cantoni P., Doublier J.L. Effect of temperature on the rheological properties of starch/carrageenan mixtures. Gums and stabilisers for the food industry 2000, 181-187. The Royal Society of Chemistry, wales. P.A.W. Phillips (Ed.).
27. Matignon A., Ducept F., Sieffermann J.M., Barey P., Desprairies M., Mauduit S., et al. Rheological characterization of a starch suspension using a rotational rheometer fitted with a starch stirrer cell. Rheologica Acta 2013, (Submitted).
28. Matignon A., Moulin G., Barey P., Desprairies M., Mauduit S., Sieffermann J.M., et al. Starch/Carrageenan/milk proteins interactions studied using multiple staining and CLSM. Carbohydrate Polymers 2013, (Accepted).
29. Mohammed Z.H., Hember M.W.N., Richardson R.K., Morris E.R. Application of polymer blending laws to composite gels of agarose and crosslinked waxy maize starch. Carbohydrate Polymers 1998, 36(1):27-36.
30. Mohammed Z.H., Hember M.W.N., Richardson R.K., Morris E.R. Co-gelation of agarose and waxy maize starch. Carbohydrate Polymers 1998, 36(1):37-48.
31. Nagano T., Tamaki E., Funami T. Influence of guar gum on granule morphologies and rheological properties of maize starch. Carbohydrate Polymers 2008, 72(1):95-101.
32. Nayouf M. Etude rhéologique et structurale de la qualité texturante du système amidon/kappa-carraghénane en relation avec le traitement thermo-mécanique 2003, Ecole polytechnique de l'Université de Nantes, Nantes.
33. Nayouf M., Loisel C., Doublier J.L. Effect of thermomechanical treatment on the rheological properties of crosslinked waxy corn starch. Journal of Food Engineering 2003, 59(2-3):209-219.
34. Norton I.T., Jarvis D.A., Foster T.J. Amolecular model for the formation and properties of fluid gels. International Journal of Biological Macromolecules 1999, 26(4):255-261.
35. Park H., Xu S., Seetharaman K. Anovel in situ atomic force microscopy imaging technique to probe surface morphological features of starch granules. Carbohydrate Research 2011, 346(6):847-853.
36. Piculell L. Gelling carrageenans. Food polysaccharides and their applications 1995, 205-235. Marcel Dekker, New York. A.M. Stephen (Ed.).
37. Savary G., Handschin S., Conde-Petit B., Cayot N., Doublier J.L. Structure of polysaccharide-starch composite gels by rheology and confocal laser scanning microscopy: effect of the composition and of the preparation procedure. Food Hydrocolloids 2008, 22(4):520-530.
38. Tecante A., Doublier J.L. Steady flow and viscoelastic behavior of crosslinked waxy corn starch-[kappa]-carrageenan pastes and gels. Carbohydrate Polymers 1999, 40(3):221-231.
39. Tecante A., Doublier J.L. Rheological investigation of the interaction between amylose and k-carrageenan. Carbohydrate Polymers 2002, 49(2):177-183.
40. Tischer P.C.S.F., Noseda M.D., de Freitas R.A., Sierakowski M.R., Duarte M.E.R. Effects of iota-carrageenan on the rheological properties of starches. Carbohydrate Polymers 2006, 65(1):49-57.
41. Tye R.J. The rheology of starch/carrageenan systems. Food Hydrocolloids 1988, 2(4):259-266.
42. van de Velde F., Weinbreck F., Edelman M.W., van der Linden E., Tromp R.H. Visualisation of biopolymer mixtures using confocal scanning laser microscopy (CSLM) and covalent labelling techniques. Colloids and Surfaces B: Biointerfaces 2003, 31(1-4):159-168.