Effect of additives on physicochemical properties in amorphous starch matrices

Food Chemistry

Volumn 171, Issue , 2015, Pages 298-305

  Liang, Jun ^a,b   Wang, Simon ^a   Ludescher, Richard D ^a  

^a RUTGERS UNIVERSITY   (United States)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Additive; Carbohydrate; Hydrogen bond; Maillard browning

Indexed keywords

ADDITIVES; AMINO ACIDS; CARBOHYDRATES; GLUCOSE; HYDROGEN BONDS;

AMORPHOUS STARCH; EMISSION ENERGIES; HYDROGEN BOND NETWORKS; MAILLARD; MOLECULAR MOBILITY; NON-ENZYMATIC BROWNING; PHYSICOCHEMICAL PROPERTY; POTATO STARCHES;

STARCH;

CARBOHYDRATE; ERYTHROSINE; FOOD ADDITIVE; GLUCOSE; HYDROGEN; LYSINE; MALTITOL; METHYLCELLULOSE; POTATO STARCH; STARCH; SUCROSE; TREHALOSE; MALTOSE; SUGAR ALCOHOL;

ARTICLE; GLYCATION; HYDROGEN BOND; INFRARED SPECTROSCOPY; LUMINESCENCE; PHOSPHORESCENCE; PHYSICAL CHEMISTRY; ANALOGS AND DERIVATIVES; CHEMISTRY; FOOD HANDLING; KINETICS; PROCEDURES; TEMPERATURE;

ERYTHROSINE; FOOD TECHNOLOGY; HYDROGEN; HYDROGEN BONDING; KINETICS; LUMINESCENT MEASUREMENTS; MALTOSE; METHYLCELLULOSE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; SUCROSE; SUGAR ALCOHOLS; TEMPERATURE; TREHALOSE;

EID: 84907202576     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.010     Document Type: Article

References (37)

1. E.H. Ajandouz, and A. Puigserver Nonenzymatic browning reaction of essential amino acids: Effect of pH on caramelization and maillard reaction kinetics Journal of Agricultural and Food Chemistry 47 1999 1786 1793
2. D. Benczédi, I. Tomka, and F. Escher Thermodynamics of amorphous starch-water systems 1: Volume fluctuations Macromolecules 31 1998 3055 3061
3. L. Burin, M.P. Buera, G. Hough, and J. Chirife Thermal resistance of β-galactosidase in dehydrated dairy model systems as affected by physical and chemical changes Food Chemistry 76 2002 423 430
4. R. Duchowicz, M.L. Ferrer, and A.U. Acuña Kinetic spectroscopy of erythrosine phosphorescence and delayed fluorescence in aqueous solution at room temperature Journal of Photochemistry and Photobiology 68 1998 494 501
5. A. Elke, and D.B. Fabio Gluten-free cereal products and beverages 2011 Elsevier London (p. 109)
6. P. Gabarra, and R.W. Hartel Corn syrup solids and their saccharide fractions affect crystallization of amorphous sucrose Journal of Food Science 63 2008 523 529
7. S. Gaudin, D. Lourdin, D. Le Botlan, J.L. Ilari, and P. Colonna Plasticization and mobility in starch-sorbitol films Journal of Cereal Science 29 1999 273 284
8. A. Gómez-Carracedo, C. Alvarez-Lorenzo, J.L. Gómez-Amoza, and A. Concheiro Chemical structure and glass transition temperature of non-ionic cellulose ethers DSC, TMDSC oscillatory rheometry study Journal of Thermal Analysis and Calorimetry 73 2003 587 596
9. M. Gordon, and J.S. Taylor Ideal copolymers and the second-order transitions of synthetic rubbers. 1. Non-crystalline copolymers Journal of Applied Chemistry 2 1952 493 500
10. R. Karmas, M.P. Buera, and M. Karel Effect of glass transition on rates of nonenzymatic browning in food systems Journal of Agricultural and Food Chemistry 40 1992 873 879
11. K. Kawai, T. Hagiwara, R. Takai, and T. Suzuki Maillard reaction rate in various matrices Bioscience, Biotechnology, and Biochemistry 68 2004 2285 2288
12. V.M. Leloup, P. Colonna, S.C. Ring, K. Roberts, and B. Wells Microstructure of amylose gel Carbohydrate Polymers 18 1992 189 197
13. J. Liang, M.G. Corradini, and R.D. Ludescher Influence of antioxidant structure on local molecular mobility in amorphous sucrose Carbohydrate Research 383 2014 14 20
14. J. Liang, and R.D. Ludescher Antioxidant modulate molecular mobility, oxygen permeability, and microstructure in zein films Journal of Agricultural and Food Chemistry 59 2011 13173 13180
15. S.M. Lievonen, T.J. Laaksonen, and Y.H. Roos Glass transition and reaction rates: Nonenzymatic browning in glassy and liquid systems Journal of Agricultural and Food Chemistry 46 1998 2778 2784
16. D. Lourdin, H. Bizot, and P. Colonna Antiplasticization in starch-glycerol films Journal of Applied Polymer Science 63 1997 1047 1053
17. E.T.G. Lutz, and J.H. van der Maas Hydrogen bonds in crystalline carbohydrates: A variable temperature FT-IR study Journal of Molecular Structure 324 1994 123 132
18. S.B. Matiacevich, P.R. Santagapita, and M.P. Buera Fluorescence from the maillard reaction and its potential applications in food science Critical Reviews in Food Science and Nutrition 45 2005 483 495
19. M. Namiki Chemistry of maillard reactions: Recent studies on the browning reaction mechanism and the development of antioxidants and mutagens Advances in Food Research 32 1988 116 184
20. T.R. Noel, R. Parker, and S.G. Ring Effect of molecular structure and water content on the dielectric relaxation behavior of amorphous low molecular weight carbohydrates above and below their glass transition Carbohydrate Research 10 2000 839 845
21. J. Obrzut, A. Anopchenko, J.F. Douglas, and B.W. Rust Relaxation and antiplasticization measurements in trehalose-glycerol mixtures - A model formulation for protein preservation Journal of Non-Crystalline Solids 356 2010 777 781
22. P.D. Orford, R. Parker, S.G. Ring, and A.C. Smith Effect of water as a diluent on the glass transition behaviour of malto-oligosaccharides, amylose and amylopectin International Journal of Biological Macromolecules 11 1989 91 96
23. 1H NMR study of amylose films plasticized by glycerol and water Carbohydrate Polymers 56 2004 147 155
24. J.C. Phillips Ideally glassy hydrogen-bonded networks Physics Review 73 2006 024210-1 024210-10
25. L.C. Pravinata, Y.M. You, and R.D. Ludescher Erythrosin B phosphorescence monitors molecular mobility and dynamic site heterogeneity in amorphous sucrose Biophysics Journal 88 2005 3551 3561
26. Y. Roos Melting and glass transitions of low molecular weight carbohydrates Carbohydrate Research 238 1993 39 48
27. Y.H. Roos, and M.J. Himberg Nonenzymatic browning behavior, as related to glass transition, of a food model at chilling temperature Journal of Agricultural and Food Chemistry 42 1994 893 898
28. M. Roussenova, M. Murith, A. Alam, and J. Ubbink Plasticization, antiplasticization, and molecular packing in amorphous carbohydrate-glycerol matrices Biomacromolecules 11 2010 3237 3247
29. S. Shirke, and R.D. Ludescher Molecular mobility and the glass transition in amorphous glucose, maltose, and maltotriose Carbohydrate Research 240 2005 2654 2660
30. S. Shirke, P. Takhistov, and R.D. Ludescher Molecular mobility in amorphous maltose and maltitol from phosphorescence of Erythrosin B Journal of Physical Chemistry B 109 2005 16119 16126
31. F. Sussich, and A. Cesàro Trehalose amorphization and recrystallization Carbohydrate Research 343 2008 2667 2674
32. Talja, R. A. (2007). Preparation and characterization of potato starch films plasticized with polyols (Ph.D. thesis). Department of Food Technology, University of Helsinki.
33. W.F. Wolkers, A.E. Oliver, F. Tablin, and J.H. Crowe A fourier-transform infrared spectroscopy study of sugar glasses Carbohydrate Research 339 2004 1077 1085
34. Y. You, and R.D. Ludescher Effect of gelatin on molecular mobility in amorphous sucrose detected by erythrosin B phosphorescence Carbohydrate Research 343 2008 2657 2666
35. Y. You, and R.D. Ludescher The effect of xanthan on molecular mobility in amorphous sucrose detected by erythrosin B phosphorescence Journal of Agricultural and Food Chemistry 57 2009 709 716
36. Y.M. You, and R.D. Ludescher The effect of molecular size on molecular mobility in amorphous oligosaccharides Food Biophysics 5 2010 82 93
37. Y.M. You, and R.D. Ludescher Effect of starch on the molecular mobility of amorphous sucrose Journal of Agricultural and Food Chemistry 59 2011 3340 3347