High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800. (1st November 2022)

• Record Type: Journal Article
• Authors: Tian, Yu; Qu, Jianzhou; Zhou, Qi; Ding, Li; Cui, Ying; Blennow, Andreas; Zhong, Yuyue; Liu, Xingxun
• Is Part Of: Carbohydrate polymers. Volume 295(2022)
• Publication Date: 2022-11-01
• Subjects: WMS waxy maize starch -- NMS normal maize starch -- HAMS high amylose maize starch -- AP1 short amylopectin chains (DP 6–36) analyzed by SEC -- AP2 long amylopectin chains (DP 37–100) analyzed by SEC -- βAmX the relative activity of SBE to SS within each enzyme set in region X -- hAmX the relative activity of starch synthase in region X -- AC amylose content analyzed by iodine method -- RCde-X relative amount of fraction X of debranched sample -- RCna-X relative amount of fraction X of native sample -- ACLde-X the average chain length (DP) of the fraction X of debranched sample -- Rhna-X hydrodynamic radius of fraction X of native sample -- D Bragg lamellar repeat distance -- da thickness of amorphous lamellae -- dc thickness of crystalline lamellae -- I scattering intensity -- To gelatinization onset temperature -- Tp gelatinization peak temperature -- Tf gelatinization final temperature -- PV peak viscosity -- Pt peak time -- PT peak temperature -- TV through viscosity -- Bd breakdown -- FV final viscosity -- Sb setback -- G′ storage modulus -- G″ loss modulus -- η complex viscosity -- HN hardness -- GM gumminess; RVA 4800 -- Amylose content -- Crystalline type -- Pasting properties -- Rheological properties; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2022.119858
• Languages: English
• ISSNs: 0144-8617

Abstract

Abstract: This paper evaluated the relationship between multi-scale structure and high-pressure gelation properties of nine types of starches with different amylose (AM) content and crystalline polymorphic structure by RVA 4800. Higher average chain lengths of long amylopectin (AP) chains (DP > 36) and AM content, and lower relative content of short AP chains (DP ≤ 36) contributed to the higher peak temperature and peak time at 95–140 °C, and lower peak viscosity, through viscosity, and final viscosity at 95–110 °C. Rheological and texture parameters including storage modulus, loss modulus, hardness, and gumminess, had no significant correlation with starch structural parameters at 95–120 °C, but were instead controlled by AM molecular structure at 130–140 °C. AM content was mainly responsible for the rheological behaviors of starch gels at 130–140 °C, and short and intermediate AM chains were mainly associated with the texture of starch gels at the temperature ranges. Graphical abstract: Unlabelled Image Highlights: Significant relationships between starch multi-scale structure and high-pressure gelation were identified. Higher amylose content contributed to higher peak temperature and peak time. High amylose content resulted in low peak and final viscosities. Amylose fine structure significantly correlated with rheological and texture properties at high temperature.