Starch-gum interactions: Nutritional and technological implications

References

• Ahrens F, Hagemeister H, Pfeuffer M, Barth C A. Effects of oral and intracecal pectin administration on blood lipids in minipigs. J. Nutr. 1986; 116: 70–76
   Google Scholar
• Alloncle M, Doublier J L. Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocolloids 1991; 5: 455–467
   Web of Science ®Google Scholar
• Alloncle M, Lefebvre J, Llamas G, Doublier J L. The rheological characterization of starch-galactomannan mixtures. Cereal Chem. 1989; 66: 90–93
   Web of Science ®Google Scholar
• Anderson J W, Chen W JL. Cholesterol lowering properties of oat products. Oats Chemistry and Technology, F Webster. American Association of Cereal Chemists., Minneapolis, MN 1986; 309–333
   Google Scholar
• Anonymous. Food colloid replaces fats, starches, reduces calorie as much as 90%. Food Process. 1970; 31(9)32
   Google Scholar
• Batdorf J B. How cellulose gum can work for you. Food Eng. 1964; 36: 66–68
   Google Scholar
• Bean M M, Yamazaki W T. Wheat starch gelatinization in sugar solutions. Cereal Chem. 1978; 55: 936–944
   Web of Science ®Google Scholar
• Beck K, Ziemba J V. Are you using sweeteners correctly. Food Eng. 1966; 38: 71–73
   Google Scholar
• Begin F, Vachon C, Jones J D, Wood P J, Savoie L. Effect of dietary fibers on glycemia and insulinemia and in gastrointestinal function in rats. Can. J. Physiol. Pharmacol. 1989; 67: 1265–1271
   PubMed Web of Science ®Google Scholar
• Bielskis E, Leo AJ, Zeiem JK. US Patent. Appl. 4, 859, 484, 1989, Processed starchgum blends. (cited from FSTA 22: 8V 50)
   Google Scholar
• Biliaderis C G. Differential scanning calorimetry in food research - a review. Food Chem. 1983; 10: 239–265
   Web of Science ®Google Scholar
• Brimhall B, Hixon R M. The rigidity of starch pastes. Ind. Eng. Chem., Anal. Ed. 1939; 11: 358–361
   Google Scholar
• Burrel J R. Pickles and sauces. Food Manuf. 1958; 33: 10–13; 17
   Google Scholar
• Carlin G T, Allsen L A, Becker J A, Logan P P, Ruffley J. Pies: how to make, bake, fill, freeze and serve. Technical Bulletin No. 121. National Restaurant Association Food and Equipment Research Department, Chicago 1954
   Google Scholar
• Carlson W A, Ziegenfuss E M. Compatibility and manipulation of guar gum. Food Technol. 1965; 16(10)50–54
   Google Scholar
• Cheetham N WH, Norma N MN. The effect of pyruvate on the viscosity properties of xanthan. Carbohydrate Polymers 1989; 10: 55–60
   Google Scholar
• Chen W JL, Anderson J W, Gould M R. Effect of oat bran, oat gum and pectin on lipid metabolism of cholesterol fed rats. Nutritonal Rep. Int. 1981; 24: 1093–1098
   Google Scholar
• Cheng H. US Patent. Application 4, 193, 900, 7, 1980, Texturized starch products. (cited from Chemical Abstract 93: 6392 w)
   Google Scholar
• Cheng H, Wintersdorff P. Eur. Pat. Appl. 20096, 33, 1981, Modified starches. (cited from Chemical Abstract 94: 105263 g)
   Google Scholar
• Chinnaswamy R, Hanna M A. Xanthan - structure, properties and uses. Indian Food Ind. 1993; 12: 27–37
   Google Scholar
• Christianson D D. Engineered foods of the future - baked foods fortified with vegetable protein. Bak. Dig. 1976; 50(3)34–36
   Google Scholar
• Christianson D D. Hydrocolloid interactions with starches. Food Carbohydrates, D R Lineback, G E Inglett. AVI Publishing., Connecticut 1982; 399–419
   Google Scholar
• Christianson DD, Gardner HW. US Patent. 785, 614, 1977, Starch-xanthan compositions. (Cited from Chemical Abstract 88: 107092)
   Google Scholar
• Christianson D D, Gardner H W, Warner K, Boundy B K, Inglett G E. Xanthan gum in protein fortified starch bread. Food Technol. 1974; 28: 23–29
   Web of Science ®Google Scholar
• Christianson DD, Garaner HW. USP Patent. Application 955, 739, 27 (cited from Chemical Abstract 91: 18648 f) Starch-xanthan compositions
   Google Scholar
• Christianson D D, Hodge J E, Osborne D, Detroy R W. Gelatinization of wheat starch as modified by xanthan gum, guar gum and cellulose gum. Cereal Chem. 1981; 58: 513–517
   Web of Science ®Google Scholar
• Crescenzi V, Dentini M, Dea I CM. The influence of side chains on the dilute solution properties of three structurally related bacterial anionic polysaccharides. Carbohydrate Res. 1987; 160: 283–302
   Web of Science ®Google Scholar
• Descamps O, Langevin P, Combs D H. Physical effects of starch-carrageenan interactions in water and milk. Food Technol. 1986; 40: 81–88
   Web of Science ®Google Scholar
• Donovan J W. A study of the baking process by differential scanning calorimetry. J. Sci. Food Agric. 1977; 28: 571–578
   Web of Science ®Google Scholar
• Doublier J L, Llamas G, Lemeur M. The rheological investigation of cereal starch pastes and gels. Effect of pasting procedures. Carbohydrate Polymers 1987; 7: 251–275
   Web of Science ®Google Scholar
• Dreher M L. Dietary fiber and its link to disease. Handbook of Dietary Fibre, An Applied Approach. Marcel Dekker., New York 1987; 285–286
   Google Scholar
• Dziezak J D. Gellan gum receives FDA approval. Food Technol. 1990; 44(11)88–90
   Google Scholar
• Elfak A M, Pass G, Phillips G O, Morley R G. The viscosity of dilute solutions of guar gum and locust bean gum with and without added sugars. J. Sci. Food Agric. 1977; 28: 895–899
   Google Scholar
• Elfak A M, Pass G, Phillips G O. Rheological properties of hydrocolloids in the presence of sucrose and milk. J. Text. Studies 1980; 10: 271–279
   Google Scholar
• Eliason A C. A calorimetric investigation of the influence of sucrose on the gelatinization of starch. Carbohydrate Polymers 1992; 18: 131–138
   Google Scholar
• Evans I D, Haisman D R. The effect of solutes on the gelatinization temperature range of potato starch. Starke 1982; 34: 224–231
   Web of Science ®Google Scholar
• Fiszman S M, Duran L. Mechanical properties of kappa-carrageenan-locust bean gum mixed gels with added sucrose. Food Hydrocolloids 1989; 3: 209–216
   Google Scholar
• Gagne C M, Acton J D. Fiber constituents and fibrous food residues effects on the in vitro enzymatic digestion of protein. J. Food Sci. 1983; 48: 734–738
   Web of Science ®Google Scholar
• Ganz A J. Effect of sodium chloride on the pasting properties of wheat starch granules. Cereal Chem. 1965; 42: 429–431
   Google Scholar
• Germani R, Ciacco C F, Rodriguez A, Delia B. Effect of sugars, lipids and type of starch on the mode and kinetics of retrogradation of concentrated corn starch gels. Starke 1983; 35: 377–381
   Web of Science ®Google Scholar
• Glicksman M. Utilization of natural polysaccharide gums in the food industry. Adv. Food Res. 1962; 11: 110–202
   Google Scholar
• Glicksman M. The importance of hydrophilic gum constituents in processed foods. Food Technol. 1965; 19(6)53–57
   Google Scholar
• Glicksman M. Gum Technology in the Food Industry. Academic Press., New York 1969
   Google Scholar
• Cough B M, Pybus J N. Effect of metal cations on the swelling and gelatinization behaviour of large wheat starch granules. Starke 1973; 25: 123–130
   Google Scholar
• Hansen L M, Setser C S, Paukstelis J V. Investigation of starch-sugar interactions using C-13 NMR 1. Sucrose. Cereal Chem. 1989; 66: 411–415
   Google Scholar
• Hester E E, Briant A M, Personius C J. The effect of sucrose on properties of some starches and flours. Cereal Chem. 1956; 33: 91–101
   Google Scholar
• Ink S L, Hurt H D. Nutritional implications of gums. Food Technol. 1987; 41: 77–82
   Web of Science ®Google Scholar
• Jacobsberg F R, Daniels N WR. Gelatinization properties of high ratio cake flours. Chem. Ind. 1974; 21: 1007–1008
   Google Scholar
• Johnson J M, Davis E A, Gordon J. Interactions of starch and sugar water measured by ESR and DSC. Cereal Chem. 1990; 67: 286–291
   Web of Science ®Google Scholar
• Keogh M K. Canned custards desserts. Irish Agric. Creamery Rev. 1971; 24: 9–10
   Google Scholar
• Kaoru K, Katsuyoshi N. Effect of soluble sugars on the gelatinization and retrogradation of sweet potato starch. J. Agric. Food Chem. 1991; 39: 1406–1410
   Google Scholar
• Kovacs P, Kang K S. Xanthan gum. Food Colloids, H Graham. AVI Publishing., Connecticut 1977; 500–521
   Google Scholar
• Klose R E, Glicksman M. Gums. Handbook of Food Additives, T E Furia. Chemical Rubber Company., Cleveland, OH 1968; 295–359
   Google Scholar
• Kunz C E, Robinson W B. Hydrophillic colloids in fruit pie fillings. Food Technol. 1962; 16: 100–102
   Google Scholar
• Kwon B D, Foss P A, Chokyun R. Rheological characterization of high viscosity polysaccharides. Industrial Polysaccharides: Genetic Engineering, Structure-property Relations and Applications, M Yalpani. Elsevier., Amsterdam 1987; 253–265
   Google Scholar
• Lamb J D, Reed M I, Christensen J J, Eatough D J. Coordination Chemistry of Macrocyclic Compounds, G O Melson. Plenum Press., New York 1979; 145–217
   Google Scholar
• Liu H, Lelievre J. DSC and rheological characterization of the gelatinization of starch granules embedded in a gel matrix. Cereal Chem. 1992; 69: 597–599
   Web of Science ®Google Scholar
• Maxwell J L, Zobel H F. Model studies on cake staling. Cereal Foods Wld 1978; 23: 124–126; 128
   Google Scholar
• Mettler E, Scibel W, Muenzung K, Fast U, Pfeilsticker K. Emulsifier and hydrocolloid effects in the optimization of the functional properties of wheat bread. Part 4. Analytical and rheological studies of hydrocolloid effects during baking. Getreide Mehl Brot 1991; 45: 376–379
   Google Scholar
• Moorehouse R. Structure/property relationships of a family of microbial polysaccharides. Industrial Polysaccharides: Genetic Engineering, Structure-property Relations and Applications, M Yalpani. Elsevier., Amsterdam 1987; 187–205
   Google Scholar
• Morris E R. Molecular origin of xanthan solution properties. Extracellular Microbial Polysaccharides, P A Sandford, A Laskin. ACS Symposium Series, Washington, DC 1977; vol. 45: 81–89
   Google Scholar
• Morris E R. Polysaccharide solution properties: Origin, rheological characterization and implications for food systems. Frontiers in Carbohydrate Research - 1, R P Millane, J N Bemiller, R Chandrashekharan. Elsevier., Amsterdam 1988; 132–163
   Google Scholar
• Morris E R, Rees D A, Young G, Walkinshaw M D, Darke A. Order-disorder transition for a bacterial polysaccharide in solution, a role for polysaccharide conformation in recognition between Xanthomonas pathogen and its plant host. J. Mol. Biol. 1977; 110: 1–16
   PubMed Web of Science ®Google Scholar
• Nadison J, Dorean A. Carrageenan/starch interaction creamed desserts. FIE, Food Ingredients Europe. Conference Proceedings, Paris. Expoconsult Publishers, 1989; 112–115, cited from FSTA 22: 7P 147
   Google Scholar
• Norton I T, Goodall D M, Frangon S A, Morris E R, Rees D A. Mechanism and dynamics of conformational ordering in xanthan polysaccharides. J. Mol. Biol. 1984; 175: 371–394
   PubMed Web of Science ®Google Scholar
• Oosten B J. Substantial rise in gelatinization temperature of starch by adding hydroxide. Starke 1979; 31: 228–230
   Web of Science ®Google Scholar
• Oosten B J. Explanations for phenomenon arising from starch-electrolyte interactions. Starke 1983; 35: 166–169
   Google Scholar
• Picullel L. Effect of ions on the disorder-order transitions of gel forming polysaccharides. Food Hydrocolloids 1991; 5: 57–69
   Google Scholar
• Reiser S. Metabolic effects of dietary pectins related to human health. Food Technol. 1987; 41(2)91–99
   Google Scholar
• Rinaudo M, Milas M. Xanthan properties in agueous solution. Carbohydrate Polymers 1982; 2: 264–269
   Google Scholar
• Ross-Murphy S B, Morris V J, Morris E R. Molecular visocelasticity of xanthan polysaccharide. Faraday Symp. Chem. Soc. 1983; 18: 115–129
   Google Scholar
• Sajjan S U, Rao M R. Effect of hydrocolloids on the rheological properties of wheat starch. Carbohydrate Polymers 1987; 7: 395–402
   Web of Science ®Google Scholar
• Sanderson G R. Interactions of xanthan gum in food systems. Prog. Food Nutr. Sci. 1982; 6: 77–87
   Google Scholar
• Schneeman B O, Cimmarusti J, Cohen W, Downes L, Lefevre M. Composition of high density lipoproteins in rats. J. Nutr. 1984; 114: 1320–1326
   PubMedGoogle Scholar
• Sears J K, Darby J R. The Technology of Plasticizers. Wiley Interscience., New York 1982
   Google Scholar
• Singhal R S, Kulkarni P R. Some properties of Amaranthus paniculatas (Rajgeera) starch pastes. Starke 1990; 42: 5–7
   Web of Science ®Google Scholar
• Slade L, Levine H. Recent advances in starch retrogradation. Industrial Polysaccharides - The Impact of Biotechnology and Advanced Methodologies, S S Stivala, V Crescenz, ICM Dea. Gordon & Breach., New York 1987; 387–430
   Google Scholar
• Slade L, Levine H. A food polymer science approach to selected aspects of starch gelatinization and retrogradation. Frontiers in Carbohydrate Research - I Food Applications, R P Milane, J N Bemiller, R Chandrasekharan. Elsevier., Amsterdam 1989; 215–270
   Google Scholar
• Smith I H, Symes K C, Lawson C J, Morris E R. Influence of pyruvate content of xanthan on macro-molecular association in solution. Int. J. Biol. Macromol. 1981; 3: 129–134
   Web of Science ®Google Scholar
• Spies R D, Hoseney R C. Effect of sugars on starch gelatinization. Cereal Chem. 1982; 59: 128–131
   Web of Science ®Google Scholar
• Sudhakar V, Singhal R S, Kulkami P R. Starch-gum interactions: formulations and functionality using corn/amaranth starch and CMC. Starke 1992; 44: 369–374
   Web of Science ®Google Scholar
• Szesniak A S, Farkas E. Objective characterization of the mouthfeel of gum solutions. J. Food Sci. 1962; 27: 381–385
   Google Scholar
• Tsai A C. Effect of pectin, gum arabic and agar on cholesterol absorption, synthesis and turnover in rats. J. Nutr. 1978; 108: 630–639
   Google Scholar
• Tye R J. The rheology of starch carrageenan systems. Food Hydrocolloids 1988; 2: 259–266
   Web of Science ®Google Scholar
• Vahouny G V, Cassidy M M. Dietary fiber and intestinal adaptation. Dietary Fiber - Basic and Clinical Aspects, G V Vahouny, D Kratchevsky. Plenum Press., New York 1986; 181–202
   Google Scholar
• Vilim RP, Bell H. US Patent. Appl. 3, 628, 969, 1971, Starch-milk systems stabilized with a blend of hydroxyalkyl starch and carragennan. cited from FSTA 4: 7G 362)
   Google Scholar
• Watase M, Nishinari K. Effect of alkali metal salts on the rheological properties of K-carrageenan and agarose gels. J. Texture Stud. 1981; 12: 427–445
   Web of Science ®Google Scholar
• Whittenberger R T, Nutting G C. Potato starch gels. Ind. Eng. Chem. 1948; 40: 1407–1413
   Google Scholar
• Woodruffs, Nicoli L. Starch gels. Cereal Chem. 1931; 8: 243–251
   Google Scholar
• Wooton M, Bamunuarachchi A. Application of differential scanning calorimetry to starch gelatinization III. Effect of sucrose and sodium chloride. Starke 1980; 32: 126–129
   Web of Science ®Google Scholar