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Interactions between Amylose, Native Potato, Hydrophobically Modified Potato and High Amylopectin Potato Starches

Ortega-Ojeda, Fernando LU (2004)
Abstract
The behaviour of different starches and their mixtures was investigated using several analysis techniques, i.e. small-deformation oscillatory measurements (rheological measurements), differential scanning calo-rimetry (DSC), light microscopy, and UV spectrophotometry (turbidi-metry). Potato, waxy maize and barley starches were mixed two and two in different ratios and at different water contents (Paper I). In the DSC gelatinisation thermograms of the starch mixtures, thermogram characteristics of the individual starches were detected. The waxy maize-barley and potato-barley mixtures had the lowest retrogradation enthalpy values. The retrogradation enthalpy measured for most starch mixtures was equal to the calculated value assuming that... (More)
The behaviour of different starches and their mixtures was investigated using several analysis techniques, i.e. small-deformation oscillatory measurements (rheological measurements), differential scanning calo-rimetry (DSC), light microscopy, and UV spectrophotometry (turbidi-metry). Potato, waxy maize and barley starches were mixed two and two in different ratios and at different water contents (Paper I). In the DSC gelatinisation thermograms of the starch mixtures, thermogram characteristics of the individual starches were detected. The waxy maize-barley and potato-barley mixtures had the lowest retrogradation enthalpy values. The retrogradation enthalpy measured for most starch mixtures was equal to the calculated value assuming that each starch contributed to the enthalpy according to its proportion in the mixture. A simple, less time-consuming and non-chemical method for preparing starch samples was established (Paper II). Using light microscopy, no granules were observed after temperature treatments between 130-160 °C, thereby preventing the influence of granules or granule rem-nants on the rheological behaviour of starch samples could be avoided. The influence of granule remnants on the rheological properties of starch samples treated at 90 °C was observed, when compared to sam-ples treated at 140 °C (Paper III). Native potato starch gave higher moduli values than high amylopectin potato starch (HAPP), after both 90 and 140 °C treatments. A mixture of commercial amylose and HAPP gave lower storage modulus (G’) compared to native potato starch. The contribution of amylopectin to the rheological behaviour of blends with commercial amylose was investigated (Paper IV). In amy-lose-HAPP mixtures, higher amounts of amylose produced higher G’ values, and gave rheological behaviour similar to pure amylose sam-ples. The rheological behaviour of hydrophobically modified potato starch (HMPot) with two levels of substitution was studied, as well as its mixtures with HAPP or sodium dodecyl sulphate (SDS)(Paper V). At higher concentrations, the moduli for HMPot starch were higher than for native potato starch and HAPP. Increasing the octenyl succi-nate anhydride (OSA) substitution degree decreased the moduli values. HMPot showed slower gel formation than native potato starch and HAPP. Decreasing proportions of HMPot in mixtures of HMPot and HAPP reduced the moduli values, and produced a rheological behav-iour resembling that of HAPP. Amylose or OSA seemed not to con-tribute to the network properties in the HMPot-HAPP mixtures at HMPot proportions lower than 50 %. Adding of SDS to HMPot re-duced the moduli at the lower concentrations (1 %) investigated. An increase in SDS concentration to 2 % increased the moduli. Adding of SDS to native potato starch and HAPP led to an increase in the moduli. With increasing SDS concentration, the G’ values for native potato starch and HAPP became increasingly similar. (Less)
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author
opponent
  • Prof. Mitchell, John R., England
organization
publishing date
type
Thesis
publication status
published
subject
keywords
Livsmedelsteknik, Food and drink technology, DSC, rheology, starch, polymers
pages
100 pages
publisher
Food Technology, Lund University
defense location
Sal B, Kemicentrum, Lund
defense date
2004-03-04 10:30
ISBN
91-7422-044-6
language
English
LU publication?
yes
id
612f46c0-007f-4ced-a647-91b46f60335e (old id 466719)
date added to LUP
2007-10-13 14:30:08
date last changed
2016-09-19 08:45:10
@phdthesis{612f46c0-007f-4ced-a647-91b46f60335e,
  abstract     = {The behaviour of different starches and their mixtures was investigated using several analysis techniques, i.e. small-deformation oscillatory measurements (rheological measurements), differential scanning calo-rimetry (DSC), light microscopy, and UV spectrophotometry (turbidi-metry). Potato, waxy maize and barley starches were mixed two and two in different ratios and at different water contents (Paper I). In the DSC gelatinisation thermograms of the starch mixtures, thermogram characteristics of the individual starches were detected. The waxy maize-barley and potato-barley mixtures had the lowest retrogradation enthalpy values. The retrogradation enthalpy measured for most starch mixtures was equal to the calculated value assuming that each starch contributed to the enthalpy according to its proportion in the mixture. A simple, less time-consuming and non-chemical method for preparing starch samples was established (Paper II). Using light microscopy, no granules were observed after temperature treatments between 130-160 °C, thereby preventing the influence of granules or granule rem-nants on the rheological behaviour of starch samples could be avoided. The influence of granule remnants on the rheological properties of starch samples treated at 90 °C was observed, when compared to sam-ples treated at 140 °C (Paper III). Native potato starch gave higher moduli values than high amylopectin potato starch (HAPP), after both 90 and 140 °C treatments. A mixture of commercial amylose and HAPP gave lower storage modulus (G’) compared to native potato starch. The contribution of amylopectin to the rheological behaviour of blends with commercial amylose was investigated (Paper IV). In amy-lose-HAPP mixtures, higher amounts of amylose produced higher G’ values, and gave rheological behaviour similar to pure amylose sam-ples. The rheological behaviour of hydrophobically modified potato starch (HMPot) with two levels of substitution was studied, as well as its mixtures with HAPP or sodium dodecyl sulphate (SDS)(Paper V). At higher concentrations, the moduli for HMPot starch were higher than for native potato starch and HAPP. Increasing the octenyl succi-nate anhydride (OSA) substitution degree decreased the moduli values. HMPot showed slower gel formation than native potato starch and HAPP. Decreasing proportions of HMPot in mixtures of HMPot and HAPP reduced the moduli values, and produced a rheological behav-iour resembling that of HAPP. Amylose or OSA seemed not to con-tribute to the network properties in the HMPot-HAPP mixtures at HMPot proportions lower than 50 %. Adding of SDS to HMPot re-duced the moduli at the lower concentrations (1 %) investigated. An increase in SDS concentration to 2 % increased the moduli. Adding of SDS to native potato starch and HAPP led to an increase in the moduli. With increasing SDS concentration, the G’ values for native potato starch and HAPP became increasingly similar.},
  author       = {Ortega-Ojeda, Fernando},
  isbn         = {91-7422-044-6},
  keyword      = {Livsmedelsteknik,Food and drink technology,DSC,rheology,starch,polymers},
  language     = {eng},
  pages        = {100},
  publisher    = {Food Technology, Lund University},
  school       = {Lund University},
  title        = {Interactions between Amylose, Native Potato, Hydrophobically Modified Potato and High Amylopectin Potato Starches},
  year         = {2004},
}