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Article: Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin

TitleThermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin
Authors
KeywordsAmylose-Lipid Complex
Polyhydroxy Compounds
Starch Properties
Issue Date2007
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpol
Citation
Carbohydrate Polymers, 2007, v. 70 n. 1, p. 112-122 How to Cite?
AbstractThermal, pasting, and gelling properties of wheat and potato starches were studied in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin (HPβ-CD). Swelling factor of both starches slightly increased up to 20% sucrose and glucose but decreased at 40% concentration (sucrose > glucose). Glycerol did not affect swelling factor of wheat starch even at 40% concentration but decreased it in potato starch. Amylose leaching of wheat and potato starches tends to decline above 5% and 1% concentration of sucrose and glucose, respectively. However, similar to swelling factor the extent of amylose leaching in wheat starch was unaffected in the presence of glycerol. Gelatinization temperature and enthalpy of both starches were increased by sucrose, glucose and glycerol in the order of sucrose > glucose > glycerol. Glucose increased peak viscosity of the two starches more than other polyols. Cold paste viscosity increased in wheat starch following the order: glucose > sucrose > glycerol but sucrose was most effective in potato starch. Gel hardness of wheat starch was increased following the order glucose > sucrose > glycerol but sucrose was more effective in potato starch. All above results indicate the occurrence of starch-polyhydroxy interaction which reinforces the starch granules depending on the botanical source of starch and the type and concentration of polyhydroxy compound. The influence of HPβ-CD on the swelling factor, amylose leaching, and dissociation parameters of amylose-lipid complex in wheat starch is consistent with the disruption of amylose-lipid complex. This greatly affects the gelatinizing, pasting, and gelling properties of wheat starch. © 2007 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/179008
ISSN
2015 Impact Factor: 4.219
2015 SCImago Journal Rankings: 1.490
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorGunaratne, Aen_US
dc.contributor.authorRanaweera, Sen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:51:23Z-
dc.date.available2012-12-19T09:51:23Z-
dc.date.issued2007en_US
dc.identifier.citationCarbohydrate Polymers, 2007, v. 70 n. 1, p. 112-122en_US
dc.identifier.issn0144-8617en_US
dc.identifier.urihttp://hdl.handle.net/10722/179008-
dc.description.abstractThermal, pasting, and gelling properties of wheat and potato starches were studied in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin (HPβ-CD). Swelling factor of both starches slightly increased up to 20% sucrose and glucose but decreased at 40% concentration (sucrose > glucose). Glycerol did not affect swelling factor of wheat starch even at 40% concentration but decreased it in potato starch. Amylose leaching of wheat and potato starches tends to decline above 5% and 1% concentration of sucrose and glucose, respectively. However, similar to swelling factor the extent of amylose leaching in wheat starch was unaffected in the presence of glycerol. Gelatinization temperature and enthalpy of both starches were increased by sucrose, glucose and glycerol in the order of sucrose > glucose > glycerol. Glucose increased peak viscosity of the two starches more than other polyols. Cold paste viscosity increased in wheat starch following the order: glucose > sucrose > glycerol but sucrose was most effective in potato starch. Gel hardness of wheat starch was increased following the order glucose > sucrose > glycerol but sucrose was more effective in potato starch. All above results indicate the occurrence of starch-polyhydroxy interaction which reinforces the starch granules depending on the botanical source of starch and the type and concentration of polyhydroxy compound. The influence of HPβ-CD on the swelling factor, amylose leaching, and dissociation parameters of amylose-lipid complex in wheat starch is consistent with the disruption of amylose-lipid complex. This greatly affects the gelatinizing, pasting, and gelling properties of wheat starch. © 2007 Elsevier Ltd. All rights reserved.en_US
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpolen_US
dc.relation.ispartofCarbohydrate Polymersen_US
dc.subjectAmylose-Lipid Complexen_US
dc.subjectPolyhydroxy Compoundsen_US
dc.subjectStarch Propertiesen_US
dc.titleThermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrinen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.carbpol.2007.03.011en_US
dc.identifier.scopuseid_2-s2.0-34547122905en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34547122905&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume70en_US
dc.identifier.issue1en_US
dc.identifier.spage112en_US
dc.identifier.epage122en_US
dc.identifier.isiWOS:000248994800015-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridGunaratne, A=15839308200en_US
dc.identifier.scopusauthoridRanaweera, S=55269621700en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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