4,543
Views
7
CrossRef citations to date
0
Altmetric
Original Articles

Rheological, pasting, and structural properties of potato starch by cross-linking

, &
Pages 2138-2150 | Received 21 Mar 2017, Accepted 14 Aug 2017, Published online: 28 Dec 2017

References

  • Pedreschi, F.;. Fried and Dehydrated Potato Products. In Singh, J., Kaur, L., Ed., Advances in Potato Chemistry and Technology; Academic Press: Elsevier, 2009.
  • Kawai, K.; Takato, S.; Ueda, M.; Ohnishi, N.; Viriyarattanasak, C.; Kajiwara, K. Effects of Fatty Acid and Emulsifier on the Complex Formation and in Vitro Digestibility of Gelatinized Potato Starch. International Journal of Food Properties 2017, 20, 1500–1510.
  • Maningat, C. C.; Seib, P. A.; Bassi, S. D.; Woo, K. S. Wheat Starch: Production, Properties, Modifications and Uses. In Bemiller, J. N., Whistler, R. L., Ed., Starch: Chemistry and Technology; Academic Press: Elsevier, 2009.
  • Wang, L.; Liu, X.; Wang, J. Structural Properties of Chemically Modified Chinese Yam Starches and Their Films. International Journal of Food Properties 2017, 20, 1239–1250.
  • Rutenberg, M.; Solarek, D. Starch Derivatives: Production and Uses. Starch: Chemistry and Technology 1984, 2, 324–328.
  • Bhandari, P. N.; Singhal, R.; Kale, D. Effect of Succinylation on the Rheological Profile of Starch Pastes. Carbohydrate Polymers 2002, 47, 365–371.
  • Agboola, S.; Akingbala, J.; Oguntimein, G. Physicochemical and Functional Properties of Low DS Cassava Starch Acetates and Citrates. Starch-Stärke 1991, 43, 62–66.
  • Park, S.; Chung, M.; Yoo, B. Effect of Octenylsuccinylation on Rheological Properties of Corn Starch Pastes. Starch-Stärke 2004, 56, 399–406.
  • Adebowale, K. O.; Lawal, O. S. Functional Properties and Retrogradation Behaviour of Native and Chemically Modified Starch of Mucuna Bean (Mucuna Pruriens). Journal of the Science of Food and Agriculture 2003, 83, 1541–1546.
  • Koo, S. H.; Lee, K. Y.; Lee, H. G. Effect of Cross-Linking on the Physicochemical and Physiological Properties of Corn Starch. Food Hydrocolloids 2010, 24, 619–625.
  • Lim, S.; Seib, P. Location of Phosphate Esters in a Wheat Starch Phosphate by 31p-Nuclear Magnetic Resonance Spectroscopy. Cereal Chemistry Journal 1993, 70, 145–146.
  • Sang, Y.; Prakash, O.; Seib, P. A. Characterization of Phosphorylated Cross-Linked Resistant Starch by 31P Nuclear Magnetic Resonance (31P NMR) Spectroscopy. Carbohydrate Polymers 2007, 67, 201–212.
  • Kahraman, K.; Koksel, H.; Ng, P. K. Optimisation of the Reaction Conditions for the Production of Cross-Linked Starch with High Resistant Starch Content. Food Chemistry 2015, 174, 173–179.
  • Chung, H.; Woo, K.; Lim, S. Glass Transition and Enthalpy Relaxation of Cross-Linked Corn Starches. Carbohydrate Polymers 2004, 55, 9–15.
  • Van Hung, P.; Morita, N. Physicochemical Properties of Hydroxypropylated and Cross-Linked Starches from A-Type and B-Type Wheat Starch Granules. Carbohydrate Polymers 2005, 59, 239–246.
  • Wongsagonsup, R.; Pujchakarn, T.; Jitrakbumrung, S.; Chaiwat, W.; Fuongfuchat, A.; Varavinit, S.; Suphantharika, M. Effect of Cross-Linking on Physicochemical Properties of Tapioca Starch and Its Application in Soup Product. Carbohydrate Polymers 2014, 101, 656–665.
  • Huang, T.; Zhou, D.; Jin, Z.; Xu, X.; Chen, H. Effect of Debranching and Heat-Moisture Treatments on Structural Characteristics and Digestibility of Sweet Potato Starch. Food Chemistry 2015, 187, 218–224.
  • Woo, K.; Seib, P. Cross-Linked Resistant Starch: Preparation and Properties 1. Cereal Chemistry Journal 2002, 79, 819–825.
  • American Association of Cereal Chemists (AACC). Approved Method of the AACC, Methods 08-01, 30-10, 44-15A, 46-13, 76-13.01, AACC International, 10th.; St. Paul: MN, USA, 2000.
  • Williams, P.; Kuzina, F.; Hlynka, I. Rapid Colorimetric Procedure for Estimating the Amylose Content of Starches and Flours. Cereal Chemistry Journal 1970, 47, 411–421.
  • Wongsagonsup, R.; Shobsngob, S.; Oonkhanond, B.; Varavinit, S. Zeta Potential (ζ) and Pasting Properties of Phosphorylated or Crosslinked Rice Starches. Starch-Stärke 2005, 57, 32–37.
  • Tester, R. F.; Morrison, W. R. Swelling and Gelatinization of Cereal Starches. I. Effects of Amylopectin, Amylose, and Lipids. Cereal Chemistry Journal 1990, 67, 551–557.
  • Sang, Y.; Seib, P. A.; Herrera, A. I.; Prakash, O.; Shi, Y. Effects of Alkaline Treatment on the Structure of Phosphorylated Wheat Starch and Its Digestibility. Food Chemistry 2010, 118, 323–327.
  • Won, C.; Jin, Y. I.; Kim, M.; Lee, Y.; Chang, Y. H. Structural and Rheological Properties of Potato Starch Affected by Degree of Substitution by Octenyl Succinic Anhydride. International Journal of Food Properties 2017. doi:10.1080/10942912.2016.1272610.
  • Code of Federal Regulations (CFR). Food Starch-Modified. Title 21, Chapter1, Part 172, Sec. 172.892. In Food Additives Permitted for Direct Addition to Food for Human Consumption; U.S. Government Printing Office: Washington, DC, 2013.
  • Jyothi, A. N.; Moorthy, S. N.; Rajasekharan, K. N. Effect of Cross-Linking with Epichlorohydrin on the Properties of Cassava (Manihot Esculenta Crantz) Starch. Starch-Stärke 2006, 58, 292–299.
  • Hirsch, J. B.; Kokini, J. L. Understanding the Mechanism of Cross-Linking Agents (Pocl3, STMP, and EPI) through Swelling Behavior and Pasting Properties of Cross-Linked Waxy Maize Starches 1. Cereal Chemistry Journal 2002, 79, 102–107.
  • Hazarika, B. J.; Sit, N. Effect of Dual Modification with Hydroxypropylation and Cross-Linking on Physicochemical Properties of Taro Starch. Carbohydrate Polymers 2016, 140, 269–278.
  • Morikawa, K.; Nishinari, K. Rheological and DSC Studies of Gelatinization of Chemically Modified Starch Heated at Various Temperatures. Carbohydrate Polymers 2000, 43, 241–247.
  • Cooreman, F.; Van Rensburg, H.; Delcour, J. Pasting Profiles and Solubility of Native and Cross-Linked Corn Starch in Dimethylsulfoxide-Water Mixtures. Journal of Cereal Science 1995, 22, 251–257.
  • Zhao, J.; Chen, Z.; Jin, Z.; De Waard, P.; Buwalda, P.; Gruppen, H.; Schols, H. A. Level and Position of Substituents in Cross-Linked and Hydroxypropylated Sweet Potato Starches Using Nuclear Magnetic Resonance Spectroscopy. Carbohydrate Polymers 2015, 131, 424–431.
  • Manoi, K.; Rizvi, S. S. Physicochemical Characteristics of Phosphorylated Cross-Linked Starch Produced by Reactive Supercritical Fluid Extrusion. Carbohydrate Polymers 2010, 81, 687–694.
  • Cho, S. A.; Kim, B. Y.; Yoo, B. Flow Behavior of Sweet Potato Starch in Mixed Sugar System. Journal of the Korean Society of Food Science and Nutrition 2008, 13, 249–252.
  • Zięba, T.; Gryszkin, A.; Kapelko, M. Selected Properties of Acetylated Adipate of Retrograded Starch. Carbohydrate Polymers 2014, 99, 687–691.
  • Shon, K.; Yoo, B. Effect of Acetylation on Rheological Properties of Rice Starch. Starch-Stärke 2006, 58, 177–185.
  • López, O. V.; Zaritzky, N. E.; García, M. A. Physicochemical Characterization of Chemically Modified Corn Starches Related to Rheological Behavior, Retrogradation and Film Forming Capacity. Journal of Food Engineering 2010, 100, 160–168.
  • Włodarczyk-Stasiak, M.; Mazurek, A.; Kowalski, R.; Pankiewicz, U.; Jamroz, J. Physicochemical Properties of Waxy Corn Starch after Three-Stage Modification. Food Hydrocolloids 2017, 62, 182–190.
  • Yoneya, T.; Ishibashi, K.; Hironaka, K.; Yamamoto, K. Influence of Cross-Linked Potato Starch Treated with POCl 3 on DSC, Rheological Properties and Granule Size. Carbohydrate Polymers 2003, 53, 447–457.
  • Berglund, P. T.; Shelton, D. R.; Freeman, T. P. Frozen Bread Dough Ultrastructure as Affected by Duration of Frozen Storage and Freeze–Thaw Cycles. Cereal Chemistry Journal 1991, 68, 105–107.
  • Oh, J.; Kim, M.; Yoo, B. Dynamic Rheological Properties of Rice Flour-Starch Blends. Starch-Stärke 2010, 62, 321–325.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.