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Gel formation in mixtures of amylose and high amylopectin potato starch

Ortega-Ojeda, Fernando LU ; Larsson, Helena LU and Eliasson, Ann-Charlotte LU (2004) In Carbohydrate Polymers 57(1). p.55-66
Abstract
The influence of amylopectin (Ap) (in the form of high amylopectin potato starch, HAPP) on the rheological properties of its mixtures with amylose (Am) has been studied in small-deformation oscillatory rheometry during relatively long times (6 h). The absence of HAPP granule remnants in the samples has been considered important; therefore HAPP, Am, and HAPP-Am mixtures have been prepared at 140degreesC. A higher amount of HAPP in the HAPP-Am mixture resulted in a lower value of G' of the formed systems. This trend was stronger at 10 and 8%, than at 6% total polysaccharide concentration. The rheological properties of the mixtures with the lowest amount of Am resulted in a theological behaviour that was similar to that of HAPP at identical... (More)
The influence of amylopectin (Ap) (in the form of high amylopectin potato starch, HAPP) on the rheological properties of its mixtures with amylose (Am) has been studied in small-deformation oscillatory rheometry during relatively long times (6 h). The absence of HAPP granule remnants in the samples has been considered important; therefore HAPP, Am, and HAPP-Am mixtures have been prepared at 140degreesC. A higher amount of HAPP in the HAPP-Am mixture resulted in a lower value of G' of the formed systems. This trend was stronger at 10 and 8%, than at 6% total polysaccharide concentration. The rheological properties of the mixtures with the lowest amount of Am resulted in a theological behaviour that was similar to that of HAPP at identical concentration. With increasing Am concentration in the Am-HAPP mixtures, the behaviour was comparable to pure Am. HAPP did not seem to increase the effective concentration of Am and act as a precipitator. The frequency dependence of G'(n') strongly drop with increasing Am concentration until a certain ratio of Am:HAPP was reached, approaching zero. This implied a drastic liquid-solid transition, which was clearer at higher total polysaccharide concentrations. The values of G' for pure Am increased more rapidly and at considerably lower concentrations than for pure HAPP. For HAPP the decrease in n' with increasing concentration was gradual, in three different stages. First a strong decrease in n' and W to a more or less constant value (similar to0.5) and then, at the highest concentration, n' decreased even further, and approached zero. For Am, the values of n' decreased abruptly from similar to1 to similar to0 with increasing concentration, which implies a distinct liquid to solid transition. (C) 2004 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
High amylopectin potato starch, Gel, Amylose
in
Carbohydrate Polymers
volume
57
issue
1
pages
55 - 66
publisher
Elsevier
external identifiers
  • wos:000223306000008
  • scopus:3142658964
ISSN
0144-8617
DOI
10.1016/j.carbpol.2004.03.024
language
English
LU publication?
yes
id
b356e561-d8b9-49ae-b4a2-3f92c0b358bc (old id 139312)
date added to LUP
2007-07-19 09:28:24
date last changed
2017-04-02 03:29:04
@article{b356e561-d8b9-49ae-b4a2-3f92c0b358bc,
  abstract     = {The influence of amylopectin (Ap) (in the form of high amylopectin potato starch, HAPP) on the rheological properties of its mixtures with amylose (Am) has been studied in small-deformation oscillatory rheometry during relatively long times (6 h). The absence of HAPP granule remnants in the samples has been considered important; therefore HAPP, Am, and HAPP-Am mixtures have been prepared at 140degreesC. A higher amount of HAPP in the HAPP-Am mixture resulted in a lower value of G' of the formed systems. This trend was stronger at 10 and 8%, than at 6% total polysaccharide concentration. The rheological properties of the mixtures with the lowest amount of Am resulted in a theological behaviour that was similar to that of HAPP at identical concentration. With increasing Am concentration in the Am-HAPP mixtures, the behaviour was comparable to pure Am. HAPP did not seem to increase the effective concentration of Am and act as a precipitator. The frequency dependence of G'(n') strongly drop with increasing Am concentration until a certain ratio of Am:HAPP was reached, approaching zero. This implied a drastic liquid-solid transition, which was clearer at higher total polysaccharide concentrations. The values of G' for pure Am increased more rapidly and at considerably lower concentrations than for pure HAPP. For HAPP the decrease in n' with increasing concentration was gradual, in three different stages. First a strong decrease in n' and W to a more or less constant value (similar to0.5) and then, at the highest concentration, n' decreased even further, and approached zero. For Am, the values of n' decreased abruptly from similar to1 to similar to0 with increasing concentration, which implies a distinct liquid to solid transition. (C) 2004 Elsevier Ltd. All rights reserved.},
  author       = {Ortega-Ojeda, Fernando and Larsson, Helena and Eliasson, Ann-Charlotte},
  issn         = {0144-8617},
  keyword      = {High amylopectin potato starch,Gel,Amylose},
  language     = {eng},
  number       = {1},
  pages        = {55--66},
  publisher    = {Elsevier},
  series       = {Carbohydrate Polymers},
  title        = {Gel formation in mixtures of amylose and high amylopectin potato starch},
  url          = {http://dx.doi.org/10.1016/j.carbpol.2004.03.024},
  volume       = {57},
  year         = {2004},
}