Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches
The effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry (DSC). The results showed that the sugars affect gelatinisation and retrogradation of both starches,...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200903-0002_influence-of-trehalose-glucose-fructose-and-sucrose-on-gelatinisation-and-retrogradation-of-corn-and-tapioca.php |
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| author | Jurislav Babić Drago Šubarić Bronislav Miličević Durdica Ačkar Mirela Kopjar Nela Nedić Tiban |
| author_facet | Jurislav Babić Drago Šubarić Bronislav Miličević Durdica Ačkar Mirela Kopjar Nela Nedić Tiban |
| author_sort | Jurislav Babić |
| collection | DOAJ |
| description | The effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry (DSC). The results showed that the sugars affect gelatinisation and retrogradation of both starches, with the effect varying significantly between sugars. The addition of trehalose, glucose, fructose, and sucrose increased the gelatinisation temperatures and enthalpy of gelatinisation of corn and tapioca starches. The extent of increase followed the order: fructose < glucose < trehalose < sucrose with CS, and fructose < trehalose < sucrose < glucose with TS. The retrogradation studies showed that sugars of lower molecular weights (glucose and fructose) were less effective in the reduction of retrogradation than those of higher molecular weights (sucrose and trehalose). Trehalose retarded retrogradation of both corn and tapioca starches under all conditions investigated. Sucrose had the same effect on the corn starch retrogradation. The effects of other sugars depended on the type of starch, storage period, and storage temperature. |
| first_indexed | 2024-04-10T08:35:59Z |
| format | Article |
| id | doaj.art-75f64d8c64d64f92aee2e9b7d8fcc5fd |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:59Z |
| publishDate | 2009-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-75f64d8c64d64f92aee2e9b7d8fcc5fd2023-02-23T03:27:30ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-06-0127315115710.17221/31/2009-CJFScjf-200903-0002Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starchesJurislav Babić0Drago Šubarić1Bronislav Miličević2Durdica Ačkar3Mirela Kopjar4Nela Nedić Tiban5Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, CroatiaFaculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, CroatiaZvecevo dd, Food Industry, Pozega, CroatiaFaculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, CroatiaFaculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, CroatiaFaculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, CroatiaThe effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry (DSC). The results showed that the sugars affect gelatinisation and retrogradation of both starches, with the effect varying significantly between sugars. The addition of trehalose, glucose, fructose, and sucrose increased the gelatinisation temperatures and enthalpy of gelatinisation of corn and tapioca starches. The extent of increase followed the order: fructose < glucose < trehalose < sucrose with CS, and fructose < trehalose < sucrose < glucose with TS. The retrogradation studies showed that sugars of lower molecular weights (glucose and fructose) were less effective in the reduction of retrogradation than those of higher molecular weights (sucrose and trehalose). Trehalose retarded retrogradation of both corn and tapioca starches under all conditions investigated. Sucrose had the same effect on the corn starch retrogradation. The effects of other sugars depended on the type of starch, storage period, and storage temperature.https://cjfs.agriculturejournals.cz/artkey/cjf-200903-0002_influence-of-trehalose-glucose-fructose-and-sucrose-on-gelatinisation-and-retrogradation-of-corn-and-tapioca.phpcorn starchtapioca starchsugarsgelatinisationretrogradation |
| spellingShingle | Jurislav Babić Drago Šubarić Bronislav Miličević Durdica Ačkar Mirela Kopjar Nela Nedić Tiban Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches Czech Journal of Food Sciences corn starch tapioca starch sugars gelatinisation retrogradation |
| title | Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches |
| title_full | Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches |
| title_fullStr | Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches |
| title_full_unstemmed | Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches |
| title_short | Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches |
| title_sort | influence of trehalose glucose fructose and sucrose on gelatinisation and retrogradation of corn and tapioca starches |
| topic | corn starch tapioca starch sugars gelatinisation retrogradation |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200903-0002_influence-of-trehalose-glucose-fructose-and-sucrose-on-gelatinisation-and-retrogradation-of-corn-and-tapioca.php |
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