Rapid evaluation of the rheological change caused by starch retrogradation with repeating freeze-thaw cycles

Eiji Yamazaki; Tomoko Kubo; Kaori Umetani; Takayuki Fujiwara; Osamu Kurita; Yasuki Matsumura

doi:10.1002/star.201600094

Rapid evaluation of the rheological change caused by starch retrogradation with repeating freeze-thaw cycles

Starch - Stärke ◽

10.1002/star.201600094 ◽

2016 ◽

Vol 69 (1-2) ◽

pp. 1600094 ◽

Cited By ~ 1

Author(s):

Eiji Yamazaki ◽

Tomoko Kubo ◽

Kaori Umetani ◽

Takayuki Fujiwara ◽

Osamu Kurita ◽

...

Keyword(s):

Rapid Evaluation ◽

Freeze Thaw ◽

Starch Retrogradation ◽

Rheological Change

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Effect of monosaccharides and disaccharides on the retrogradation of tapioca starch gel

Science and Technology Development Journal ◽

10.32508/stdj.v19i4.618 ◽

2016 ◽

Vol 19 (4) ◽

pp. 50-63

Author(s):

Duyen Dang My Nguyen ◽

Le Thi Pham

Keyword(s):

Frozen Storage ◽

Tapioca Starch ◽

Freeze Thaw ◽

Hydrolysis Degree ◽

Starchy Food ◽

Starch Gel ◽

Starch Retrogradation ◽

The Stability ◽

Starch Gels

Gelatinization of tapioca starch is retrograded during the frozen – storage. This retrogradation affects the quality of the starchy food. This paper studied the influence of various types of sugars: glucose, fructose, sucrose and maltose in different concentrations: 0 %, 2 %, 4 %, 6 %, 8 % (w/w) on the stability of tapioca starch gels over 5 freeze – thaw cycles. The syneresis, turbidity (OD) and the hydrolysis degree by apha–amylase of starch gels were determined to analysis the effect of sugars on the stability of the tapioca starch gels. Our result showed that the freeze – thaw stability of tapioca starch gels could be improved by adding sugars. The improvement of the syneresis (%) was in the order: maltose > sucrose > glucose > fructose. The result also showed that disaccharides (sucrose, maltose) were more effective than monosaccharides (glucose and fructose) in reducing the syneresis and turbidity. Adding maltose at 8 % (w/w) was the most effective in the reduction of the starch retrogradation

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The retrogradation characteristics of starch in green wheat product Nianzhuan: effects of storage temperature and time

International Journal of Food Engineering ◽

10.1515/ijfe-2021-0136 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Kangyi Zhang ◽

Mengying He ◽

Bin Nie ◽

Zhimin Kang ◽

Di Zhao

Keyword(s):

Storage Time ◽

Storage Temperature ◽

Prolonged Storage ◽

Dsc Analysis ◽

Freeze Thaw ◽

Increasing Trend ◽

Starch Retrogradation ◽

Storage Methods ◽

Crystalline Matrix ◽

Wheat Product

Abstract The objective of this study was to reveal the process of starch retrogradation and quality changes of Nianzhuan stored at 4, −18 °C, and freeze-thaw cycles treatment for different lengths of time. XRD revealed that Nianzhuan starch displayed an increasing trend of crystallinity with prolonged storage time and numbers of freezing-thawing cycles, which was likely due to a more orderly crystalline matrix in starch. The Raman full width at half-maximum (FWHM) of the bands at 2913 cm−1 of the three storage methods all decreased. According to DSC analysis, an increase in ∆H was detected, and a significant (P < 0.05) increase in T o and T p were found at −18 °C, and freeze-thaw treated samples, indicating more thermal energy were needed to disrupt re-crystallization. Good correlations between crystallinity, FWHM, ∆H, and hardness, springiness, chewiness were tested. The results of this study would provide useful information for the process of starch-based product Nianzhuan.

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