Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System
This study was to investigate the impact of granule size, amylose content, and starch molecular characteristics on pasting and rheological properties of starch paste/gels in neutral (water) and sugar–acid systems. Normal rice starch (RS), waxy rice starch (WRS), normal tapioca starch (TS), and waxy...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/24/4060 |
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| author | Ployfon Boonkor Leonard M. C. Sagis Namfone Lumdubwong |
| author_facet | Ployfon Boonkor Leonard M. C. Sagis Namfone Lumdubwong |
| author_sort | Ployfon Boonkor |
| collection | DOAJ |
| description | This study was to investigate the impact of granule size, amylose content, and starch molecular characteristics on pasting and rheological properties of starch paste/gels in neutral (water) and sugar–acid systems. Normal rice starch (RS), waxy rice starch (WRS), normal tapioca starch (TS), and waxy tapioca starch (WTS) representing small-granule starches and intermediate-granule starches respectively, were used in the study. Impacts of granule size, AM content, and their synergistic effects resulted in different starch susceptibility to acid hydrolysis and interactions between starch and sucrose-water, yielding different paste viscosities in both systems. The high molecular weight (<inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><mover accent="true"><mrow><msub><mi>M</mi><mi>w</mi></msub></mrow><mo stretchy="true">¯</mo></mover></mrow></semantics></math></inline-formula>) and linearity of amylopectin and amylose molecules increased the consistency of starch pastes. RS produced a stronger and more brittle gel than other starch gels in both neutral and sugar–acid systems. The results indicated the impact of the effect of granule size and amylose content on starch gel behaviors. Properties of waxy starch gels were mainly governed by amylopectin molecular characteristics, especially in the sugar–acid system. Adding sugar and acid had minor impacts on starch gel behaviors in the linear viscoelastic (LVE) region but were most evident in the nonlinear response regime of starch gels as shown in the Lissajous curves at large oscillatory strain. |
| first_indexed | 2024-03-09T16:40:53Z |
| format | Article |
| id | doaj.art-2f609b491cd64cd79b22585ac3c13987 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:40:53Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2f609b491cd64cd79b22585ac3c139872023-11-24T14:51:45ZengMDPI AGFoods2304-81582022-12-011124406010.3390/foods11244060Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid SystemPloyfon Boonkor0Leonard M. C. Sagis1Namfone Lumdubwong2Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, ThailandPhysics and Physical Chemistry of Food, Department of Agrotechnology and Food Sciences, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The NetherlandsDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, ThailandThis study was to investigate the impact of granule size, amylose content, and starch molecular characteristics on pasting and rheological properties of starch paste/gels in neutral (water) and sugar–acid systems. Normal rice starch (RS), waxy rice starch (WRS), normal tapioca starch (TS), and waxy tapioca starch (WTS) representing small-granule starches and intermediate-granule starches respectively, were used in the study. Impacts of granule size, AM content, and their synergistic effects resulted in different starch susceptibility to acid hydrolysis and interactions between starch and sucrose-water, yielding different paste viscosities in both systems. The high molecular weight (<inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><mover accent="true"><mrow><msub><mi>M</mi><mi>w</mi></msub></mrow><mo stretchy="true">¯</mo></mover></mrow></semantics></math></inline-formula>) and linearity of amylopectin and amylose molecules increased the consistency of starch pastes. RS produced a stronger and more brittle gel than other starch gels in both neutral and sugar–acid systems. The results indicated the impact of the effect of granule size and amylose content on starch gel behaviors. Properties of waxy starch gels were mainly governed by amylopectin molecular characteristics, especially in the sugar–acid system. Adding sugar and acid had minor impacts on starch gel behaviors in the linear viscoelastic (LVE) region but were most evident in the nonlinear response regime of starch gels as shown in the Lissajous curves at large oscillatory strain.https://www.mdpi.com/2304-8158/11/24/4060granule sizeamylose contentpasting propertiessugar–acid systemsmall amplitude oscillatory shear (SAOS)large amplitude oscillatory shear (LAOS) |
| spellingShingle | Ployfon Boonkor Leonard M. C. Sagis Namfone Lumdubwong Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System Foods granule size amylose content pasting properties sugar–acid system small amplitude oscillatory shear (SAOS) large amplitude oscillatory shear (LAOS) |
| title | Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System |
| title_full | Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System |
| title_fullStr | Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System |
| title_full_unstemmed | Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System |
| title_short | Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System |
| title_sort | pasting and rheological properties of starch paste gels in a sugar acid system |
| topic | granule size amylose content pasting properties sugar–acid system small amplitude oscillatory shear (SAOS) large amplitude oscillatory shear (LAOS) |
| url | https://www.mdpi.com/2304-8158/11/24/4060 |
| work_keys_str_mv | AT ployfonboonkor pastingandrheologicalpropertiesofstarchpastegelsinasugaracidsystem AT leonardmcsagis pastingandrheologicalpropertiesofstarchpastegelsinasugaracidsystem AT namfonelumdubwong pastingandrheologicalpropertiesofstarchpastegelsinasugaracidsystem |