The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel
► Higher phosphorus content enhanced re-crystallisation of amylopectin in a concentrated starch gel system. ► More rigid gel can be obtained from higher phosphorus content of starch. ► Phosphorus content was positively correlated to the resistant starch content in raw starch. ► Phosphorus content wa...
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| Veröffentlicht in: | Food chemistry 2012-08, Vol.133 (4), p.1214-1221 |
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| container_title | Food chemistry |
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| creator | Lu, Zhan-Hui Donner, Elizabeth Yada, Rickey Y. Liu, Qiang |
| description | ► Higher phosphorus content enhanced re-crystallisation of amylopectin in a concentrated starch gel system. ► More rigid gel can be obtained from higher phosphorus content of starch. ► Phosphorus content was positively correlated to the resistant starch content in raw starch. ► Phosphorus content was positively correlated to the slowly digestible starch in starch gel.
This study investigated synergistic impact of amylose and phosphorus on the rheological, thermal, structural and nutritional properties of native potato starch, dry starch gel and freshly cooked gel. The results indicated that starch with a high amylose level and higher phosphorus content showed enhanced retrogradation extent, associated with a well-formed and rigid gel structure and more ordered structure, compared to starch with a lower phosphorus content. Phosphorus content in starch was positively correlated to resistant starch content in native starch (p |
| doi_str_mv | 10.1016/j.foodchem.2011.07.029 |
| format | Article |
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This study investigated synergistic impact of amylose and phosphorus on the rheological, thermal, structural and nutritional properties of native potato starch, dry starch gel and freshly cooked gel. The results indicated that starch with a high amylose level and higher phosphorus content showed enhanced retrogradation extent, associated with a well-formed and rigid gel structure and more ordered structure, compared to starch with a lower phosphorus content. Phosphorus content in starch was positively correlated to resistant starch content in native starch (p<0.001) and to the slowly digestible starch content in the starch gel (p<0.05). Amylose content alone appeared not to be a good indicator of the starch digestibility. Phosphorus content played a dominant role in some physicochemical properties of starch when the amylose content was above a threshold level. The temperature ramp test appeared to be a sensitive method to detect the re-crystallisation of starch molecules during the early stages of retrogradation.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2011.07.029</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Correlation ; Drying ; Dynamic viscoelasticity ; Foods ; Heating ; In vitro starch digestibility ; Phosphorus ; Potato starch ; Ramps ; Rheological properties ; Starch gel ; Starches ; Thermal property</subject><ispartof>Food chemistry, 2012-08, Vol.133 (4), p.1214-1221</ispartof><rights>2011</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c345t-3693a54f62c447ad1b7015c8bbde1c08847961a0f26da2994bab21b7d0fd3e493</citedby><cites>FETCH-LOGICAL-c345t-3693a54f62c447ad1b7015c8bbde1c08847961a0f26da2994bab21b7d0fd3e493</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2011.07.029$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27911,27912,45982</link.rule.ids></links><search><creatorcontrib>Lu, Zhan-Hui</creatorcontrib><creatorcontrib>Donner, Elizabeth</creatorcontrib><creatorcontrib>Yada, Rickey Y.</creatorcontrib><creatorcontrib>Liu, Qiang</creatorcontrib><title>The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel</title><title>Food chemistry</title><description>► Higher phosphorus content enhanced re-crystallisation of amylopectin in a concentrated starch gel system. ► More rigid gel can be obtained from higher phosphorus content of starch. ► Phosphorus content was positively correlated to the resistant starch content in raw starch. ► Phosphorus content was positively correlated to the slowly digestible starch in starch gel.
This study investigated synergistic impact of amylose and phosphorus on the rheological, thermal, structural and nutritional properties of native potato starch, dry starch gel and freshly cooked gel. The results indicated that starch with a high amylose level and higher phosphorus content showed enhanced retrogradation extent, associated with a well-formed and rigid gel structure and more ordered structure, compared to starch with a lower phosphorus content. Phosphorus content in starch was positively correlated to resistant starch content in native starch (p<0.001) and to the slowly digestible starch content in the starch gel (p<0.05). Amylose content alone appeared not to be a good indicator of the starch digestibility. Phosphorus content played a dominant role in some physicochemical properties of starch when the amylose content was above a threshold level. The temperature ramp test appeared to be a sensitive method to detect the re-crystallisation of starch molecules during the early stages of retrogradation.</description><subject>Correlation</subject><subject>Drying</subject><subject>Dynamic viscoelasticity</subject><subject>Foods</subject><subject>Heating</subject><subject>In vitro starch digestibility</subject><subject>Phosphorus</subject><subject>Potato starch</subject><subject>Ramps</subject><subject>Rheological properties</subject><subject>Starch gel</subject><subject>Starches</subject><subject>Thermal property</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqFkM1uGyEURlHVSHXTvELEMovO5ALj-dm1spqkkqVs3DVi4OLBmhkmgCt50XcPttt1Fwghzvfp3kPIPYOSAasfD6X13ugBp5IDYyU0JfDuA1mxthFFAw3_SFYgoC1aVtWfyOcYDwCQ2XZF_uwGpPE0Y9i7mJymaC3qFKm3VE2n0UekajZ0GXzMJxzzz0zDgH70e6fV-JWmAcOkxgs2H1Nwyfk5v5fgFwzJ4aVs8UklT2NSQQ8Xdo_jF3Jj1Rjx7u99S349_dhtXort6_PPzfdtoUW1ToWoO6HWla25rqpGGdY3wNa67XuDTEPbVk1XMwWW10bxrqt61fMMGbBGYNWJW_Jw7c0zvR0xJjm5qHEc1Yz-GCUDzjvgTIiM1ldUBx9jQCuX4CYVThmSZ9_yIP_5lmffEhqZfefgt2sQ8yK_HQYZtcNZo3EhG5XGu_9VvAP3-Y9j</recordid><startdate>20120815</startdate><enddate>20120815</enddate><creator>Lu, Zhan-Hui</creator><creator>Donner, Elizabeth</creator><creator>Yada, Rickey Y.</creator><creator>Liu, Qiang</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QQ</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope><scope>JG9</scope></search><sort><creationdate>20120815</creationdate><title>The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel</title><author>Lu, Zhan-Hui ; Donner, Elizabeth ; Yada, Rickey Y. ; Liu, Qiang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c345t-3693a54f62c447ad1b7015c8bbde1c08847961a0f26da2994bab21b7d0fd3e493</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Correlation</topic><topic>Drying</topic><topic>Dynamic viscoelasticity</topic><topic>Foods</topic><topic>Heating</topic><topic>In vitro starch digestibility</topic><topic>Phosphorus</topic><topic>Potato starch</topic><topic>Ramps</topic><topic>Rheological properties</topic><topic>Starch gel</topic><topic>Starches</topic><topic>Thermal property</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lu, Zhan-Hui</creatorcontrib><creatorcontrib>Donner, Elizabeth</creatorcontrib><creatorcontrib>Yada, Rickey Y.</creatorcontrib><creatorcontrib>Liu, Qiang</creatorcontrib><collection>CrossRef</collection><collection>Ceramic Abstracts</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Materials Research Database</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lu, Zhan-Hui</au><au>Donner, Elizabeth</au><au>Yada, Rickey Y.</au><au>Liu, Qiang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel</atitle><jtitle>Food chemistry</jtitle><date>2012-08-15</date><risdate>2012</risdate><volume>133</volume><issue>4</issue><spage>1214</spage><epage>1221</epage><pages>1214-1221</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>► Higher phosphorus content enhanced re-crystallisation of amylopectin in a concentrated starch gel system. ► More rigid gel can be obtained from higher phosphorus content of starch. ► Phosphorus content was positively correlated to the resistant starch content in raw starch. ► Phosphorus content was positively correlated to the slowly digestible starch in starch gel.
This study investigated synergistic impact of amylose and phosphorus on the rheological, thermal, structural and nutritional properties of native potato starch, dry starch gel and freshly cooked gel. The results indicated that starch with a high amylose level and higher phosphorus content showed enhanced retrogradation extent, associated with a well-formed and rigid gel structure and more ordered structure, compared to starch with a lower phosphorus content. Phosphorus content in starch was positively correlated to resistant starch content in native starch (p<0.001) and to the slowly digestible starch content in the starch gel (p<0.05). Amylose content alone appeared not to be a good indicator of the starch digestibility. Phosphorus content played a dominant role in some physicochemical properties of starch when the amylose content was above a threshold level. The temperature ramp test appeared to be a sensitive method to detect the re-crystallisation of starch molecules during the early stages of retrogradation.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2011.07.029</doi><tpages>8</tpages></addata></record> |
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| ispartof | Food chemistry, 2012-08, Vol.133 (4), p.1214-1221 |
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| language | eng |
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| source | Elsevier ScienceDirect Journals Complete - AutoHoldings |
| subjects | Correlation Drying Dynamic viscoelasticity Foods Heating In vitro starch digestibility Phosphorus Potato starch Ramps Rheological properties Starch gel Starches Thermal property |
| title | The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel |
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