Effects of hydrocolloids on corn starch retrogradation

2015 ◽  
Vol 67 (3-4) ◽  
pp. 348-354 ◽  
Author(s):  
Huizi He ◽  
Yayuan Zhang ◽  
Yan Hong ◽  
Zhengbiao Gu
Keyword(s):  
Corn Starch ◽  
Starch Retrogradation

Inhibition of normal and waxy corn starch retrogradation by sodium borohydride

2020 ◽  
Vol 153 ◽  
pp. 341-348 ◽  
Author(s):  
Mengting Yu ◽  
Zihan Xu ◽  
Na Ji ◽  
Lei Dai ◽  
Liu Xiong ◽  
...  
Keyword(s):  
Sodium Borohydride ◽  
Corn Starch ◽  
Waxy Corn Starch ◽  
Starch Retrogradation ◽  
Waxy Corn

scholarly journals Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches

2009 ◽  
Vol 27 (No. 3) ◽  
pp. 151-157 ◽  
Author(s):  
J. Babić ◽  
D. Šubarić ◽  
B. Milicevic ◽  
D. Ačkar ◽  
M. Kopjar ◽  
...  
Keyword(s):  
Differential Scanning Calorimetry ◽  
Corn Starch ◽  
Storage Temperature ◽  
Storage Period ◽  
Scanning Calorimetry ◽  
Molecular Weights ◽  
Starch Retrogradation ◽  
And Storage

The effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry (DSC). The results showed that the sugars affect gelatinisation and retrogradation of both starches, with the effect varying significantly between sugars. The addition of trehalose, glucose, fructose, and sucrose increased the gelatinisation temperatures and enthalpy of gelatinisation of corn and tapioca starches. The extent of increase followed the order: fructose < glucose < trehalose < sucrose with CS, and fructose < trehalose < sucrose < glucose with TS. The retrogradation studies showed that sugars of lower molecular weights (glucose and fructose) were less effective in the reduction of retrogradation than those of higher molecular weights (sucrose and trehalose). Trehalose retarded retrogradation of both corn and tapioca starches under all conditions investigated. Sucrose had the same effect on the corn starch retrogradation. The effects of other sugars depended on the type of starch, storage period, and storage temperature.

Effect of disaccharides of different composition and linkage on corn and waxy corn starch retrogradation

2016 ◽  
Vol 61 ◽  
pp. 531-536 ◽  
Author(s):  
Lili Wang ◽  
Jin Xu ◽  
Xuerong Fan ◽  
Qiang Wang ◽  
Ping Wang ◽  
...  
Keyword(s):  
Corn Starch ◽  
Waxy Corn Starch ◽  
Starch Retrogradation ◽  
Waxy Corn

scholarly journals Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 194 ◽  
Author(s):  
Hee-Seon Lee ◽  
Kyung-Heon Kim ◽  
Sung-Hoon Park ◽  
Sung-Won Hur ◽  
Joong-Hyuck Auh
Keyword(s):  
Stearic Acid ◽  
Corn Starch ◽  
In Vitro Digestibility ◽  
Loaf Volume ◽  
Low Fat ◽  
Lipid Complex ◽  
Pan Bread ◽  
Different Temperatures ◽  
Starch Retrogradation

Amylose-lipid complex (ALC) was prepared with corn starch and stearic acid and used as a shortening replacement in white pan bread preparation. ALCs were prepared using various concentrations of stearic acid to corn starch (1%, 3%, 5%, and 7%) under different temperatures (55, 65, and 75 °C) and for different durations of time (30, 60, and 120 min); then, their complexing properties were assessed using iodine reagent and X-ray diffraction. The complexing reaction at 75 °C for 60 min showed the highest complexing index of the tested conditions; the in vitro digestibility of ALC was lower than that of corn starch. White pan bread was prepared with ALCs and their characteristics, including appearance, loaf volume, and starch retrogradation during storage at room temperature for four days, were compared with those of control bread. With increasing ALC replacement concentrations, loaf volume and shape were significantly affected; however, starch retrogradation was significantly retarded and energy value decreased by ALC replacement. Overall, 50% replacement of shortening by ALC appeared to be a reasonable level for retaining the basic characteristics of the bread while retarding the staling process. These results indicate that ALCs may be potentially useful in the bakery industry for preparing low calorie and low-fat products.

scholarly journals Effect of microbial polysaccharides on the quality indicators of protein-free and gluten-free products during storage

2021 ◽  
Vol 1 (11 (109)) ◽  
pp. 61-68
Author(s):  
Olga Samokhvalova ◽  
Zinoviya Kucheruk ◽  
Kateryna Kasabova ◽  
Svitlana Oliinyk ◽  
Nataliа Shmatchenko
Keyword(s):  
Quality Indicators ◽  
Wheat Germ ◽  
Corn Starch ◽  
Moisture Loss ◽  
Gluten Free ◽  
Free Products ◽  
Gelatinized Starch ◽  
Starch Retrogradation ◽  
Taste And Smell ◽  
Control Samples

This paper reports a study into the effect of the microbial polysaccharides (MPS) xampan, enposan, and gelan on quality indicators during the storage of protein-free bread and gluten-free muffins. Microbial polysaccharides such as xampan, enposan, and gelan are effective structure-forming agents in gluten-free products. These hydrocolloids not only participate in the formation of the structure of dough and finished products but also affect the staling processes in gluten-free products during storage. The addition of the studied MPS leads to a slowdown in the staling processes of protein-free bread based on corn starch, as well as muffins based on wheat germ meal, during storage. It was found that in 24 hours of storage, the protein-free bread demonstrates a decrease in the moisture loss and crumbling index, as well as an increase in compressibility indicator, compared with control samples. It was also determined that gluten-free muffins with the addition of MPS lose moisture more slowly over 7 days of storage; they have lower crumbling and compressibility indices compared to the control. This is due to the high hydrophilic properties of the studied microbial polysaccharides, which can bind a significant amount of water and retain it during the storage of products. In addition, microbial hydrocolloids can envelop the gelatinized starch grains with a thin film, thereby helping inhibit the process of starch retrogradation. The samples of bread and muffins containing MPS almost did not change their appearance, color, taste, and smell during the studied shelf life, while the crumb of the examined samples demonstrated better elasticity and less crumbling. All studied MPS exhibit the same nature of the effect on the quality indicators of products during storage with xampan exerting the greatest effect and gelan ‒ the least

Investigation of Dialdehyde Corn Starch as Crosslinking Agent in Collagen-Based Wound Dressing Materials

2016 ◽  
Author(s):  
Cigdem Kilicarislan Ozkan ◽  
Hasan Ozgunay ◽  
Stefania Marin ◽  
Madalina Georgiana Albu Kaya
Keyword(s):  
Wound Dressing ◽  
Corn Starch ◽  
Crosslinking Agent ◽  
Dressing Materials ◽  
Wound Dressing Materials

Physicochemical Properties of Gamma-Irradiated Corn Starch

2006 ◽  
Vol 11 (2) ◽  
pp. 146-154 ◽  
Author(s):  
Yong-Jin Lee ◽  
Sun-Young Kim ◽  
Seung-Taik Lim ◽  
Sag-Myung Han ◽  
Hye-Mi Kim ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Corn Starch ◽  
Gamma Irradiated
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