Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate

Handle URI:
http://hdl.handle.net/10754/614421
Title:
Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate
Authors:
Yang, Zhi; Swedlund, Peter; Gu, Qinfen; Hemar, Yacine; Chaieb, Sahraoui ( 0000-0002-8053-3610 )
Abstract:
High hydrostatic pressure (HHP) has been employed to gelatinize or physically modify starch dispersions. In this study, waxy maize starch, normal maize starch, and two high amylose content starch were processed by a HHP of the order of 600 MPa, at 25°C for 15min. The effect of HHP processing on the crystallization of maize starches with various amylose content during storage at 4°C was investigated. Crystallization kinetics of HHP treated starch gels were investigated using rheology and FTIR. The effect of crystallization on the mechanical properties of starch gel network were evaluated in terms of dynamic complex modulus (G*). The crystallization induced increase of short-range helices structures were investigated using FTIR. The pressure releasing rate does not affect the starch retrogradation behaviour. The rate and extent of retrogradation depends on the amylose content of amylose starch. The least retrogradation was observed in HHP treated waxy maize starch. The rate of retrogradation is higher for HHP treated high amylose maize starch than that of normal maize starch. A linear relationship between the extent of retrogradation (phase distribution) measured by FTIR and G* is proposed.
KAUST Department:
Biological and Environmental Sciences and Engineering (BESE) Division
Citation:
Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate 2016, 11 (5):e0156061 PLOS ONE
Publisher:
Public Library of Science (PLoS)
Journal:
PLoS ONE
Issue Date:
24-May-2016
DOI:
10.1371/journal.pone.0156061
Type:
Article
ISSN:
1932-6203
Sponsors:
We acknowledge the support of the plant and food research institute in providing the high pressure equipment used in this work. We thank Mr. Graeme Summers from Plant & Food Research Ltd. for his technical assistance. SC thanks KAUST for support.
Additional Links:
http://dx.plos.org/10.1371/journal.pone.0156061
Appears in Collections:
Articles

Full metadata record

DC FieldValue Language
dc.contributor.authorYang, Zhien
dc.contributor.authorSwedlund, Peteren
dc.contributor.authorGu, Qinfenen
dc.contributor.authorHemar, Yacineen
dc.contributor.authorChaieb, Sahraouien
dc.date.accessioned2016-06-23T11:14:41Z-
dc.date.available2016-06-23T11:14:41Z-
dc.date.issued2016-05-24-
dc.identifier.citationRetrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate 2016, 11 (5):e0156061 PLOS ONEen
dc.identifier.issn1932-6203-
dc.identifier.doi10.1371/journal.pone.0156061-
dc.identifier.urihttp://hdl.handle.net/10754/614421-
dc.description.abstractHigh hydrostatic pressure (HHP) has been employed to gelatinize or physically modify starch dispersions. In this study, waxy maize starch, normal maize starch, and two high amylose content starch were processed by a HHP of the order of 600 MPa, at 25°C for 15min. The effect of HHP processing on the crystallization of maize starches with various amylose content during storage at 4°C was investigated. Crystallization kinetics of HHP treated starch gels were investigated using rheology and FTIR. The effect of crystallization on the mechanical properties of starch gel network were evaluated in terms of dynamic complex modulus (G*). The crystallization induced increase of short-range helices structures were investigated using FTIR. The pressure releasing rate does not affect the starch retrogradation behaviour. The rate and extent of retrogradation depends on the amylose content of amylose starch. The least retrogradation was observed in HHP treated waxy maize starch. The rate of retrogradation is higher for HHP treated high amylose maize starch than that of normal maize starch. A linear relationship between the extent of retrogradation (phase distribution) measured by FTIR and G* is proposed.en
dc.description.sponsorshipWe acknowledge the support of the plant and food research institute in providing the high pressure equipment used in this work. We thank Mr. Graeme Summers from Plant & Food Research Ltd. for his technical assistance. SC thanks KAUST for support.en
dc.language.isoenen
dc.publisherPublic Library of Science (PLoS)en
dc.relation.urlhttp://dx.plos.org/10.1371/journal.pone.0156061en
dc.rightsThis is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. http://creativecommons.org/licenses/by/4.0/en
dc.titleRetrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rateen
dc.typeArticleen
dc.contributor.departmentBiological and Environmental Sciences and Engineering (BESE) Divisionen
dc.identifier.journalPLoS ONEen
dc.eprint.versionPublisher's Version/PDFen
dc.contributor.institutionSchool of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealanden
dc.contributor.institutionAustralian Synchrotron, 800 Blackburn Rd., Clayton 3168, Australiaen
dc.contributor.institutionLawrence Berkeley National Laboratory, 1 Cyclotron Road, Mailstop 6R-2100. Berkeley, CA, 94720, United States of Americaen
dc.contributor.affiliationKing Abdullah University of Science and Technology (KAUST)en
kaust.authorChaieb, Sahraouien
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