Thermal Behavior of Resistant Starches RS 2, RS 3, and RS 4
The thermal behaviors of 3 resistant starch types--RS 2, RS 3, and RS 4--were investigated. Samples were heated in excess water to specific temperatures, from 35 to 85 °C at 5 °C intervals, and freeze-dried. The treated samples were analyzed using SEM, DSC, XRD, and HPSEC to determine the structural...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 2008-06, Vol.73 (5), p.C356-C366 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | C366 |
|---|---|
| container_issue | 5 |
| container_start_page | C356 |
| container_title | Journal of food science |
| container_volume | 73 |
| creator | Ratnayake, W.S Jackson, D.S |
| description | The thermal behaviors of 3 resistant starch types--RS 2, RS 3, and RS 4--were investigated. Samples were heated in excess water to specific temperatures, from 35 to 85 °C at 5 °C intervals, and freeze-dried. The treated samples were analyzed using SEM, DSC, XRD, and HPSEC to determine the structural changes at granular and molecular levels. Light microscopy was used to determine real-time thermal behavior of the starches. Although the resistant starches did not show significant morphological changes, as revealed by microscopy, they underwent internal structural changes at low temperatures before complete phase transitions occurred. The structural changes were less in RS 2 compared to the other 2 starches studied. The nongranular material of RS 3's crystallinity decreased gradually from 35 to 85 °C and showed microscopically visible changes at >80 °C. Cross-linking might have prevented RS 4 from becoming completely amorphous within the temperature range (35 to 85 °C) tested. The study indicated that the extent of structural changes depended on the treatment temperature and RS type. |
| doi_str_mv | 10.1111/j.1750-3841.2008.00754.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_69251050</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1495539251</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4864-3c48e815ab484f250b7814e128734c70e120ac6fd18310c559cb61f732a7fb963</originalsourceid><addsrcrecordid>eNqNkV9v0zAUxS3ExMrgK0CEBE9LuP7vCPEAGxugCUTbiccrx3VoSpoMu2Xdt8dZqiLxhB9875V_5-romJCMQkHTeb0qqJaQcyNowQBMAaClKHYPyOTw8JBMABjLKRX6mDyOcQXDzNUjckyN1Ko0MCFv5ksf1rbN3vul_d30IevrbOpjEze222SzjQ1u6WM2nWXsdLj5aWa7xdCJJ-Sotm30T_f1hFxffJiffcyvvl5-Ont3lTthlMh5Kt5QaSthRM0kVNpQ4SkzmgunIXVgnaoX1HAKTsrSVYrWmjOr66pU_IS8GvfehP7X1scNrpvofNvazvfbiKpkkoKEBL74B1z129Alb0hLIVjJNU-QGSEX-hiDr_EmNGsb7pACDuniCocQcQgRh3TxPl3cJemz_f5ttfaLv8J9nAl4uQdsdLatg-1cEw8cA5ESAZq4tyN327T-7r8N4OeL81nqkj4f9emb_O6gt-EnKs21xO9fLlGKKVXf5gbniX8-8rXt0f4IydP1jCUjACUIIw3_A-6cp-M</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194429373</pqid></control><display><type>article</type><title>Thermal Behavior of Resistant Starches RS 2, RS 3, and RS 4</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Ratnayake, W.S ; Jackson, D.S</creator><creatorcontrib>Ratnayake, W.S ; Jackson, D.S</creatorcontrib><description>The thermal behaviors of 3 resistant starch types--RS 2, RS 3, and RS 4--were investigated. Samples were heated in excess water to specific temperatures, from 35 to 85 °C at 5 °C intervals, and freeze-dried. The treated samples were analyzed using SEM, DSC, XRD, and HPSEC to determine the structural changes at granular and molecular levels. Light microscopy was used to determine real-time thermal behavior of the starches. Although the resistant starches did not show significant morphological changes, as revealed by microscopy, they underwent internal structural changes at low temperatures before complete phase transitions occurred. The structural changes were less in RS 2 compared to the other 2 starches studied. The nongranular material of RS 3's crystallinity decreased gradually from 35 to 85 °C and showed microscopically visible changes at >80 °C. Cross-linking might have prevented RS 4 from becoming completely amorphous within the temperature range (35 to 85 °C) tested. The study indicated that the extent of structural changes depended on the treatment temperature and RS type.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2008.00754.x</identifier><identifier>PMID: 18576980</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Biological and medical sciences ; Carbohydrate Conformation ; Carbohydrates ; chemical structure ; corn starch ; Cross-Linking Reagents ; crosslinking ; Crystallography, X-Ray - methods ; food analysis ; food composition ; Food Handling - methods ; Food industries ; Food Preservation - methods ; Food science ; Freeze Drying - methods ; Fundamental and applied biological sciences. Psychology ; gelatinization ; heat treatment ; Hot Temperature ; Microscopy ; Microscopy, Electron, Scanning - methods ; model food systems ; Nuclear Magnetic Resonance, Biomolecular - methods ; Phase transitions ; physicochemical properties ; resistant starch ; resistant starch RS 2 ; resistant starch RS 3 ; resistant starch RS 4 ; starch ; Starch - analysis ; Starch - chemistry ; Starch and starchy product industries ; starch granules ; Temperature effects ; thermal behavior ; thermal properties ; Thermodynamics ; Water - chemistry ; wheat starch ; X-Ray Diffraction - methods</subject><ispartof>Journal of food science, 2008-06, Vol.73 (5), p.C356-C366</ispartof><rights>2008 Institute of Food Technologists</rights><rights>2008 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jun/Jul 2008</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4864-3c48e815ab484f250b7814e128734c70e120ac6fd18310c559cb61f732a7fb963</citedby><cites>FETCH-LOGICAL-c4864-3c48e815ab484f250b7814e128734c70e120ac6fd18310c559cb61f732a7fb963</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2008.00754.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2008.00754.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20448601$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18576980$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ratnayake, W.S</creatorcontrib><creatorcontrib>Jackson, D.S</creatorcontrib><title>Thermal Behavior of Resistant Starches RS 2, RS 3, and RS 4</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>The thermal behaviors of 3 resistant starch types--RS 2, RS 3, and RS 4--were investigated. Samples were heated in excess water to specific temperatures, from 35 to 85 °C at 5 °C intervals, and freeze-dried. The treated samples were analyzed using SEM, DSC, XRD, and HPSEC to determine the structural changes at granular and molecular levels. Light microscopy was used to determine real-time thermal behavior of the starches. Although the resistant starches did not show significant morphological changes, as revealed by microscopy, they underwent internal structural changes at low temperatures before complete phase transitions occurred. The structural changes were less in RS 2 compared to the other 2 starches studied. The nongranular material of RS 3's crystallinity decreased gradually from 35 to 85 °C and showed microscopically visible changes at >80 °C. Cross-linking might have prevented RS 4 from becoming completely amorphous within the temperature range (35 to 85 °C) tested. The study indicated that the extent of structural changes depended on the treatment temperature and RS type.</description><subject>Biological and medical sciences</subject><subject>Carbohydrate Conformation</subject><subject>Carbohydrates</subject><subject>chemical structure</subject><subject>corn starch</subject><subject>Cross-Linking Reagents</subject><subject>crosslinking</subject><subject>Crystallography, X-Ray - methods</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Preservation - methods</subject><subject>Food science</subject><subject>Freeze Drying - methods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gelatinization</subject><subject>heat treatment</subject><subject>Hot Temperature</subject><subject>Microscopy</subject><subject>Microscopy, Electron, Scanning - methods</subject><subject>model food systems</subject><subject>Nuclear Magnetic Resonance, Biomolecular - methods</subject><subject>Phase transitions</subject><subject>physicochemical properties</subject><subject>resistant starch</subject><subject>resistant starch RS 2</subject><subject>resistant starch RS 3</subject><subject>resistant starch RS 4</subject><subject>starch</subject><subject>Starch - analysis</subject><subject>Starch - chemistry</subject><subject>Starch and starchy product industries</subject><subject>starch granules</subject><subject>Temperature effects</subject><subject>thermal behavior</subject><subject>thermal properties</subject><subject>Thermodynamics</subject><subject>Water - chemistry</subject><subject>wheat starch</subject><subject>X-Ray Diffraction - methods</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkV9v0zAUxS3ExMrgK0CEBE9LuP7vCPEAGxugCUTbiccrx3VoSpoMu2Xdt8dZqiLxhB9875V_5-romJCMQkHTeb0qqJaQcyNowQBMAaClKHYPyOTw8JBMABjLKRX6mDyOcQXDzNUjckyN1Ko0MCFv5ksf1rbN3vul_d30IevrbOpjEze222SzjQ1u6WM2nWXsdLj5aWa7xdCJJ-Sotm30T_f1hFxffJiffcyvvl5-Ont3lTthlMh5Kt5QaSthRM0kVNpQ4SkzmgunIXVgnaoX1HAKTsrSVYrWmjOr66pU_IS8GvfehP7X1scNrpvofNvazvfbiKpkkoKEBL74B1z129Alb0hLIVjJNU-QGSEX-hiDr_EmNGsb7pACDuniCocQcQgRh3TxPl3cJemz_f5ttfaLv8J9nAl4uQdsdLatg-1cEw8cA5ESAZq4tyN327T-7r8N4OeL81nqkj4f9emb_O6gt-EnKs21xO9fLlGKKVXf5gbniX8-8rXt0f4IydP1jCUjACUIIw3_A-6cp-M</recordid><startdate>200806</startdate><enddate>200806</enddate><creator>Ratnayake, W.S</creator><creator>Jackson, D.S</creator><general>Blackwell Publishing Inc</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>200806</creationdate><title>Thermal Behavior of Resistant Starches RS 2, RS 3, and RS 4</title><author>Ratnayake, W.S ; Jackson, D.S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4864-3c48e815ab484f250b7814e128734c70e120ac6fd18310c559cb61f732a7fb963</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Biological and medical sciences</topic><topic>Carbohydrate Conformation</topic><topic>Carbohydrates</topic><topic>chemical structure</topic><topic>corn starch</topic><topic>Cross-Linking Reagents</topic><topic>crosslinking</topic><topic>Crystallography, X-Ray - methods</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Preservation - methods</topic><topic>Food science</topic><topic>Freeze Drying - methods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gelatinization</topic><topic>heat treatment</topic><topic>Hot Temperature</topic><topic>Microscopy</topic><topic>Microscopy, Electron, Scanning - methods</topic><topic>model food systems</topic><topic>Nuclear Magnetic Resonance, Biomolecular - methods</topic><topic>Phase transitions</topic><topic>physicochemical properties</topic><topic>resistant starch</topic><topic>resistant starch RS 2</topic><topic>resistant starch RS 3</topic><topic>resistant starch RS 4</topic><topic>starch</topic><topic>Starch - analysis</topic><topic>Starch - chemistry</topic><topic>Starch and starchy product industries</topic><topic>starch granules</topic><topic>Temperature effects</topic><topic>thermal behavior</topic><topic>thermal properties</topic><topic>Thermodynamics</topic><topic>Water - chemistry</topic><topic>wheat starch</topic><topic>X-Ray Diffraction - methods</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ratnayake, W.S</creatorcontrib><creatorcontrib>Jackson, D.S</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ratnayake, W.S</au><au>Jackson, D.S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Thermal Behavior of Resistant Starches RS 2, RS 3, and RS 4</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2008-06</date><risdate>2008</risdate><volume>73</volume><issue>5</issue><spage>C356</spage><epage>C366</epage><pages>C356-C366</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The thermal behaviors of 3 resistant starch types--RS 2, RS 3, and RS 4--were investigated. Samples were heated in excess water to specific temperatures, from 35 to 85 °C at 5 °C intervals, and freeze-dried. The treated samples were analyzed using SEM, DSC, XRD, and HPSEC to determine the structural changes at granular and molecular levels. Light microscopy was used to determine real-time thermal behavior of the starches. Although the resistant starches did not show significant morphological changes, as revealed by microscopy, they underwent internal structural changes at low temperatures before complete phase transitions occurred. The structural changes were less in RS 2 compared to the other 2 starches studied. The nongranular material of RS 3's crystallinity decreased gradually from 35 to 85 °C and showed microscopically visible changes at >80 °C. Cross-linking might have prevented RS 4 from becoming completely amorphous within the temperature range (35 to 85 °C) tested. The study indicated that the extent of structural changes depended on the treatment temperature and RS type.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>18576980</pmid><doi>10.1111/j.1750-3841.2008.00754.x</doi><tpages>11</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2008-06, Vol.73 (5), p.C356-C366 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_69251050 |
| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Carbohydrate Conformation Carbohydrates chemical structure corn starch Cross-Linking Reagents crosslinking Crystallography, X-Ray - methods food analysis food composition Food Handling - methods Food industries Food Preservation - methods Food science Freeze Drying - methods Fundamental and applied biological sciences. Psychology gelatinization heat treatment Hot Temperature Microscopy Microscopy, Electron, Scanning - methods model food systems Nuclear Magnetic Resonance, Biomolecular - methods Phase transitions physicochemical properties resistant starch resistant starch RS 2 resistant starch RS 3 resistant starch RS 4 starch Starch - analysis Starch - chemistry Starch and starchy product industries starch granules Temperature effects thermal behavior thermal properties Thermodynamics Water - chemistry wheat starch X-Ray Diffraction - methods |
| title | Thermal Behavior of Resistant Starches RS 2, RS 3, and RS 4 |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-05T06%3A27%3A21IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Thermal%20Behavior%20of%20Resistant%20Starches%20RS%202,%20RS%203,%20and%20RS%204&rft.jtitle=Journal%20of%20food%20science&rft.au=Ratnayake,%20W.S&rft.date=2008-06&rft.volume=73&rft.issue=5&rft.spage=C356&rft.epage=C366&rft.pages=C356-C366&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1750-3841.2008.00754.x&rft_dat=%3Cproquest_cross%3E1495539251%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=194429373&rft_id=info:pmid/18576980&rfr_iscdi=true |