Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches

Year 2019, Volume: 25 Issue: 3, 281 - 289, 05.09.2019

Nesimi Aktaş , Kamil Emre Gerçekaslan

https://doi.org/10.15832/ankutbd.426252

Cited By: 1

Abstract

The freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) at various hydration levels (25, 35, 45, 55, 65, 75 and 85%). In all the starch samples, the UFW content increased with increasing hydration level. Potato starch samples (native, pregelatinized and retrograded) had higher UFW contents than wheat starch samples at all hydration levels. Similarly, with the increase of hydration level in all starch samples, onset (To), peak (Tp) and endset (Te) temperatures of the peaks also increased. It was obtained that physical modifications in starches had significant effects (P<0.05) on water absorption index (WAI) and water solubility index (WSI) of starch samples. The highest WAI (10.51) and WSI (2.31) values were determined in pregelatinized potato starches. Rapid Visco Analyzer (RVA) profiles revealed that physically modified starches had higher viscosity values than native starches. The results clearly showed that pregelatinization and retrogradation had positive effects on the physicochemical properties studied. 

Keywords

Unfreezable water, wheat-potato starch, physical modifications, DSC, RVA

References

• Alamri M S, Mohamed A A & Hussain S (2013). Effects of Alkaline-Soluble Okra Gum on Rheological and Thermal Properties of Systems with Wheat or Corn Starch. Food Hydrocolloids 30(2): 541-551
• Alcazar-Alay S C & Meireles M a A (2015). Physicochemical Properties, Modifications and Applications of Starches from Different Botanical Sources. Food Science and Technology 35(2): 215-236
• Anderson R, Conway H, Pfeifer V & Griffin E (1969). Gelatinization of Corn Grits by Roll-and Extrusion-Cooking. Cereal Science Today 14(1): 4-11
• Ashogbon A O & Akintayo E T (2014). Recent Trend in the Physical and Chemical Modification of Starches from Different Botanical Sources: A Review. Starch-Starke 66(1-2): 41-57
• Blazek J & Copeland L (2009). Effect of Monopalmitin on Pasting Properties of Wheat Starches with Varying Amylose Content. Carbohydrate Polymers 78(1): 131-136
• Bogracheva T Y, Wang Y L, Wang T L & Hedley C L (2002). Structural Studies of Starches with Different Water Contents. Biopolymers 64(5): 268-281
• Colussi R, Singh J, Kaur L, Zavareze E D, Dias A R G, Stewart R B & Singh H (2017). Microstructural Characteristics and Gastro-Small Intestinal Digestion in Vitro of Potato Starch: Effects of Refrigerated Storage and Reheating in Microwave. Food Chemistry 226: 171-178
• Cozzolino D (2016). The Use of the Rapid Visco Analyser (Rva) in Breeding and Selection of Cereals. Journal of Cereal Science 70: 282-290
• Eliasson A C & Gudmundsson M (2006). Starch: Physicochemical and Functional Aspects. In: A C Eliasson (Ed.), Carbohydrates in Food (Food Science and Technology), Taylor & Francis, pp. 391-469
• Fredriksson H, Silverio J, Andersson R, Eliasson A C & Aman P (1998). The Influence of Amylose and Amylopectin Characteristics on Gelatinization and Retrogradation Properties of Different Starches. Carbohydrate Polymers 35(3-4): 119-134
• Fu Z Q, Wang L J, Zou H, Li D & Adhikari B (2014). Studies on the Starch-Water Interactions between Partially Gelatinized Corn Starch and Water During Gelatinization. Carbohydrate Polymers 101: 727-732
• Gomand S V, Lamberts L, Visser R G F & Delcour J A (2010). Physicochemical Properties of Potato and Cassava Starches and Their Mutants in Relation to Their Structural Properties. Food Hydrocolloids 24(4): 424-433
• Grunina N A, Tsereteli G I, Belopolskaya T V & Smirnova O I (2015). Thermal Properties of Frozen Water in the Native and Amorphous Starches with Various Hydration Degrees. Carbohydrate Polymers 132: 499-508
• Gryszkin A, Zieba T & Kapelko-Zeberska M (2016). Hydrothermal Modification of Wheat Starch. Part 2. Thermal Characteristics of Pasting and Rheological Properties of Pastes. Journal of Cereal Science 69: 194-198
• Hovenkamp-Hermelink J H M, Devries J N, Adamse P, Jacobsen E, Witholt B & Feenstra W J (1988). Rapid Estimation of the Amylose Amylopectin Ratio in Small Amounts of Tuber and Leaf Tissue of the Potato. Potato Research 31(2): 241-246
• Huang T T, Zhou D N, Jin Z Y, Xu X M & Chen H Q (2015). Effect of Debranching and Heat-Moisture Treatments on Structural Characteristics and Digestibility of Sweet Potato Starch. Food Chemistry 187: 218-224
• Huang T T, Zhou D N, Jin Z Y, Xu X M & Chen H Q (2016). Effect of Repeated Heat-Moisture Treatments on Digestibility, Physicochemical and Structural Properties of Sweet Potato Starch. Food Hydrocolloids 54: 202-210
• Jane J, Chen Y Y, Lee L F, Mcpherson A E, Wong K S, Radosavljevic M & Kasemsuwan T (1999). Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch. Cereal Chemistry 76(5): 629-637
• Kaur B, Ariffin F, Bhat R & Karim A A (2012). Progress in Starch Modification in the Last Decade. Food Hydrocolloids 26(2): 398-404
• Kaur L & Singh J (2015). Starch: Modified Starches. In: B Caballero, P Finglas & F Toldra (Eds.), Encyclopedia of Food and Health, Elsevier Academic Press, Oxford, pp. 152-159
• Ragaee S & Abdel-Aal E S M (2006). Pasting Properties of Starch and Protein in Selected Cereals and Quality of Their Food Products. Food Chemistry 95(1): 9-18
• Singh N, Singh J, Kaur L, Sodhi N S & Gill B S (2003). Morphological, Thermal and Rheological Properties of Starches from Different Botanical Sources. Food Chemistry 81(2): 219-231
• Suzuki S & Kitamura S (2008). Unfrozen Water in Amylosic Molecules Is Dependent on the Molecular Structures - a Differential Scanning Calorimetric Study. Food Hydrocolloids 22(5): 862-867
• Tananuwong K & Reid D S (2004). Dsc and Nmr Relaxation Studies of Starch-Water Interactions During Gelatinization. Carbohydrate Polymers 58(3): 345-358
• Tang H R, Brun A & Hills B (2001). A Proton Nmr Relaxation Study of the Gelatinisation and Acid Hydrolysis of Native Potato Starch. Carbohydrate Polymers 46(1): 7-18
• Wang H W, Zhang B J, Chen L & Li X X (2016). Understanding the Structure and Digestibility of Heat-Moisture Treated Starch. International Journal of Biological Macromolecules 88: 1-8
• Wang S J, Li C L, Copeland L, Niu Q & Wang S (2015). Starch Retrogradation: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety 14(5): 568-585
• Wang S J, Li C L, Yu J L, Copeland L & Wang S (2014). Phase Transition and Swelling Behaviour of Different Starch Granules over a Wide Range of Water Content. Lwt-Food Science and Technology 59(2): 597-604
• Yglesias R & Jackson D S (2005). Evaluation of Liquid Nitrogen Freeze Drying and Ethanol Dehydration as Methods to Preserve Partially Cooked Starch and Masa Systems. Cereal Chemistry 82(6): 702-705
• Zia-Ud-Din, Xiong H G & Fei P (2017). Physical and Chemical Modification of Starches: A Review. Critical Reviews in Food Science and Nutrition 57(12): 2691-2705