| 1. |
- Agyei-Amponsah, Joyce, et al.
(författare)
-
Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers
- 2019
-
Ingår i: Starke (Weinheim). - : Wiley-VCH Verlag. - 0038-9056 .- 1521-379X.
-
Tidskriftsartikel (refereegranskat)abstract
- Dietary fat is highlighted as one of the critical risk factors that contribute to a number of chronic diseases. In this study, the sensory profile, tribological, and rheological properties of starch–lipid complexes, as a potential fat replacer, is investigated. Starch–lipid complexes are formulated by incorporating food friendly chemicals (stearic acid and monoglyceride) into maize starch by wet-heat processing and compared with a commercial fat replacer. The starch–lipid complexes have good lubricating properties and are described by the panelists as being glossy, smooth, creamy, and easy-to-swallow. All the complexes exhibited a shear thinning behavior and had lower firmness, due to their non-gelling ability compared to the commercial fat replacer. The properties of starch–lipid complexes for non-gelling, good lubricating, smooth, and creamy can be related to the formation of amylose–lipid complexes and other properties. The complexes have the potential to produce non-gelling emulsions having a creamy and smooth texture with no adverse effect on the overall aroma and flavor.
|
|
| 2. |
- Karlström, Amanda
(författare)
-
Impact of Environment and Genotype-by-Environment Interaction on Functional Properties of Amylose-Free and Wildtype Cassava Starches
- 2019
-
Ingår i: Starch/Stärke. - : Wiley. - 0038-9056 .- 1521-379X. ; 71
-
Tidskriftsartikel (refereegranskat)abstract
- Ten and thirty cassava genotypes producing wildtype and amylose-free (waxy) starch respectively, are grown at low (LA) and intermediate (IA) altitudes (900 m above sea level (m.a.s.l.) respectively). The functional properties of the starch from these materials are analyzed. The relative importance of environment, clones (within starch type) and genotype-by-environment interaction (GxE) is assessed through an analysis of variance. GxE effects are non-significant, whereas environment and clones (within starch type) are highly significant in most of the cases (particularly for waxy starches). Results confirm that waxy cassava starches consistently show higher peak viscosity (PV) compared with wildtypes. Peak viscosity is statistically higher in plants grown in IA compared with those from the same genotypes grown in LA, both for waxy and wildtype genotypes. In a second experiment, a single waxy genotype is grown in five locations ranging from 934 to 1485 m.a.s.l. PV is highest in the location with higher altitude. The second highest PV is measured in starches from the second highest location at 1071 m. Both experiments clearly indicate that PV is positively correlated with altitude above sea level where cassava is grown. Altitude above sea level influenced starch granule size: the higher the altitude the larger the average granule size. Waxy starch granules tend to be larger than those from wildtype genotypes.
|
|
| 3. |
- Skansberger, Tatyana, et al.
(författare)
-
The Reversible and Irreversible Phenomena in Potato Starch Gelatinization
- 2019
-
Ingår i: Starke (Weinheim). - : John Wiley & Sons. - 0038-9056 .- 1521-379X. ; 71:5-6
-
Tidskriftsartikel (refereegranskat)abstract
- Gelatinization of starch is a complex process and can be considered using two different approaches. In a kinetic approach it is considered as an irreversible process and described using the formalism of chemical kinetics with activation energy as the main parameter. Alternatively, in a thermodynamic approach it can be viewed as a reversible process with van't Hoff enthalpy as the main parameter. The experimental DSC data on gelatinization of native and physically modified potato starches presented in this study support the equilibrium approach. The van't Hoff enthalpy of gelatinization of native potato starch is measured to be 737 ± 13 kJ mol−1, and it is more sensitive to physical modifications of starch than the calorimetric enthalpy. Moreover, van't Hoff enthalpy has a clear correlation with the granule size, while neither gelatinization temperature, nor calorimetric enthalpy are sensitive to the size. To explain the nonequilibrium nature of starch gelatinization, the authors propose a three‐step mechanism, which includes reversible and irreversible steps.
|
|
| 4. |
- Venkatesh, Abhijit, 1989, et al.
(författare)
-
Plastcizing starch by adding magnesium chloride or sodium chloride
- 2017
-
Ingår i: Starch/Staerke. - : Wiley. - 1521-379X .- 0038-9056. ; 68:5-6, s. Article no UNSP 1600191-
-
Tidskriftsartikel (refereegranskat)abstract
- © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim It is known that starch can form complexes with salts from transition and non-transition groups, but the effect of these salts on the properties of gelatinized starch systems and their potential as alternative plasticizers has been scantily reported. In this work, the effect of adding magnesium chloride or sodium chloride to gelatinized oxidized potato starch system have been investigated. Solution cast films were characterized by their equilibrium moisture content, X-ray diffraction spectra, dynamic mechanical thermal analysis, and tensile mechanical properties. The addition of a salt reduced the crystallinity and glass transition temperature of starch. The equilibrium moisture content increased when the Mg salt was added, but the salt recrystallization reduced the equilibrium moisture content at higher contents of NaCl. The addition of magnesium chloride resulted in lowered tensile strength and increased the elongation at break, whereas sodium chloride reduced both the tensile strength and the elongation at break.
|
|
| 5. |
- Wei, Maogui, et al.
(författare)
-
Properties of Cassava Stem Starch Being a New Starch Resource
- 2018
-
Ingår i: Starke (Weinheim). - : John Wiley & Sons. - 0038-9056 .- 1521-379X. ; 70:5–6
-
Tidskriftsartikel (refereegranskat)abstract
- This study aims to understand the starch properties of cassava stems, currently a discarded crop residue, which contain up to 40% starch by dry mass. Granule sizes and size distribution of cassava stem starch, and their variations with genotype, growing location, and position along the stem are investigated using scanning electron microscopy (SEM) images. Amylose contents, crystallinity, and pasting characteristics of stem and root starch are also compared. The mean of granule sizes range from 5.65 to 7.64 µm, depending on the environment and position along stems, but not on genotype. Stem starch has a similar granule shape, X-ray diffraction pattern, and amylose content (20.8% of starch basis) to root starch, but a significantly smaller granule size with narrower distribution range and higher pasting temperature (72.1 degrees C). Cassava stem has a woody nature; a development of an efficient starch isolation method shall be included in future studies.
|
|
| 6. |
- Zdanowicz, Magdalena, et al.
(författare)
-
Impact of additives on mechanical and barrier properties of starch-based films plasticized with deep eutectic solvents
- 2017
-
Ingår i: Starke (Weinheim). - : Wiley. - 0038-9056 .- 1521-379X. ; 69:11-12
-
Tidskriftsartikel (refereegranskat)abstract
- The aim of this work was to prepare starch-based films plasticized with two and three-component deep eutectic solvents (DES) in the presence of different additives:aluminosilicates (sodium and calcium montmorillonite), microcrystalline cellulose, and tannin; and to investigate their influence on mechanical and barrier properties of the films. Mutual interactions between polysaccharide matrix, plasticizer, and additive were investigated by Fourier transform infrared (FTIR) spectroscopy. Two types of starches were used:native potato starch (TPS) and hydroxypropylated, oxidized potato starch (HOPS). The two-component DES CC:G consisted of choline chloride (CC) and glycerol (G), whereas the three-component DES with crosslinking activity CCit:U:G, included choline citrate (CCit), urea (U), and glycerol. For the TPS/CCit:U:G films an improvement of the mechanical and barrier properties was obtained after introduction of additives, whereas for TPS/CC:G only a slight decrease in water vapor transmission rate was observed, without any significant improvement in mechanical properties. Moreover, the mechanical test results, FTIR spectra, and the oxygen transmission rate values revealed that the clays interacted with plasticizer components, thereby hindering crosslinking reactions between plasticizer and starch.
|
|
