HOME / Starch retrogradation and storage modulus

Starch retrogradation and storage modulus

Starch-based food matrices containing protein: Recent understanding of

Scope and approach Significant efforts have recently been made to tailor the morphology, structure, and properties of many starch-based food systems, and thus to design various

Dynamic rheological measurements and analysis of starch gels

The effect of starch modification and concentration on the dynamic shear properties of starch gels in water was studied. The four types of starches us

Retrogradation (Starch)

Starch retrogradation is defined as the dynamic process in which gelatinized starch reconnects into an ordered structure, forming a new crystal structure, which significantly impacts its functional properties

Effect of retrograded starch with different amylose content on the

Rezaei et al. (2017) investigated the effect of resistant starch and β-glucan on the steady and dynamic rheological properties of frozen soy yogurt blends. The authors found that adding

Analytical methods for starch retrogradation assessment

Typically, the degree of starch retrogradation gradually increases with storage time, and starch-based products become harder in texture.

Modeling the starch retrogradation kinetic of durum wheat bread

A mathematical model able to predict the starch retrogradation kinetic of durum wheat bread and its influence on the crumb firming process is presented. The proposed model consists of

Characterization of storage modulus of starch suspensions during the

Small Amplitude Oscillatory Shear (SAOS) experiments are employed to determine the frequency-dependent storage modulus (G ′) and loss modulus (G ″) of the swollen starch

Influence of Storage Temperature on Starch Retrogradation and

Although retrogradation and storage are important for CSB properties, the impact of storage temperature on the starch retrogradation and digestion properties of CSB has not been

Methods for the study of starch retrogradation

Similarly, the susceptibility of legume starch gels to retrogradation and syneresis makes these types of starches unsuitable for products requiring low-temperature storage. However,

Effect of Storage Time and Temperature on

Retrogradation is defined as the recrystallization or realignment of amylose and amylopectin chains upon cooling of gelatinization starch gels. The

Rheological, Pasting, and Textural Properties of Starch

Starch shows different deformation and flow characteristics under the action of external forces, which is called the rheological behavior of starch [15]. The elastic or storage modulus (G ′),

Retrogradation behavior of corn starch treated with 1,4-α-glucan

The retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme (GBE) was investigated using rheometry, pulsed nuclear magnetic resonance (PNMR), differential

Effect of Storage Time and Temperature on Digestibility, Thermal, and

Abstract Retrogradation is defined as the recrystallization or realignment of amylose and amylopectin chains upon cooling of gelatinization starch gels. The storage conditions such as the storage time

Factors and modification techniques enhancing starch gel structure

Therefore, how to enhance the gel structure of starch is of great significance to food science and industry. In this paper, the mechanism of starch gel formation was reviewed, and the

Gelation and retrogradation of concentrated starch systems: 2

Presumably, some time is needed for nuclei of ordered regions to form. Conclusion It was shown that large deformation properties of concen- trated starch gels change during storage: the

Study on inhibition effects and mechanism of wheat starch

The gelatinization and retrogradation of starch are the most important attributes in food processing, cooking, handling, and storage. Gelatinization is a process in which starch granules gradually swell in

Effect of long-term retrogradation on the crystallinity, vibrational

Abstract Starch retrogradation remains as an area of interest due to its technological implications. The long-term structural changes taking place during the retrogradation process of gels

Analysis of Short‐ and Long‐Term Two‐Mode Retrogradation of Corn

In this study, two modes of starch retrogradation were kinetically investigated for short‐ and long‐term retrogradation to assess starch retrogradation with high accuracy.

Rheological Analysis of the Structuralisation Kinetics of Starch Gels

The growth increment of the storage modulus (G ′) and loss modulus (G ″) values increases together with the increase in the starch concentration. This is due to the fact that the retrogradation process is

Analysis of Short

In this study, two modes of starch retrogradation were kinetically investigated for short- and long-term retrogradation to assess starch retrogradation with high accuracy.

Influence of the type of starch and emulsifier on the

Influence of the type of starch and emulsifier on the storage modulus G ''. loss modulus G", iodine binding capacity (IBC), and complexation index (CI) of low

Impact of Konjac Glucomannan with Different Molecular Weight on

Abstract The impact of konjac glucomannan (KGM) with different molecular weight (Mw) on the retrogradation properties of pea starch, such as color, viscoelasticity, gel strength, water holding

Insoluble Retrogradation-Resistant Starch-Chitosan Foams

Insoluble starch-chitosan foams were produced through a novel plasticization process that integrates glycerol via a post-expansion soaking and freeze-drying process. Starch foams

Analysis of Short‐ and Long‐Term Two‐Mode Retrogradation of Corn Starch

Cereal Chem. 81 (3):392-398 The increases in storage modulus (G''), retrogradation enthalpy change (∆H) and ∆H-related Avrami kinetic parameters of gelatinized rice starch dispersions

Effect of long-term retrogradation on the crystallinity, vibrational

Long-term retrogradation is mainly influenced by the initial crystals in starch, intrinsic properties of the source, and to a lesser extent, storage time. Starches show different retrogradation

Morphological, thermal and rheological properties of starches from

Potato starch shows a higher tendency towards retrogradation than the cereal starches. The rheological properties, such as storage modulus (G ′) and loss modulus (G ″) of the starches from

Influence of Storage Temperature on Starch Retrogradation and

The impact of storage temperature on the starch retrogradation properties and digestibility of CSB also depended on the wheat variety, attributed to differences in the starch

Storage modulus (G′) and phase angle values of normal and waxy

Download scientific diagram | Storage modulus (G′) and phase angle values of normal and waxy corn starch gels with and without isomaltodextrin measured with small amplitude oscillatory shear

Gelatinization, Retrogradation and Gel Properties of

Luo et al. (2020) found that the storage modulus and hardness of Mesona chinensis polysaccharide (MCP)-starch mixed gels increased with the

On the pseudoelastic-viscoelastic behavior of starch

This study performed mechanical experiments to investigate the mechanical properties of starch hydrogels across different degrees of

Starch/Stärke Gelatinisation and Retrogradation Behaviour of Some

Gelatinisation and Retrogradation Behaviour of Some Starch Mixtures Differential scanning calorimetry (DSC) and dynamic rheological measurements were

Maize‐derived arabinoxylans modulate starch pasting, gel structure,

Overall, the incorporation of MAX appeared to reduce the retrogradation tendency of starch, likely by interfering with the reassociation of amylose and amylopectin chains during storage, as

Storage retrogradation behavior of sorghum, maize and rice starch

Storage retrogradation behavior and properties of sorghum, maize, and rice starches were compared to better understand the relationship of amylopectin fine structure to quality issues.

Effects of maltotriose syrup, water content, and pH on the

To produce cooked rice that can be stored under a chilled condition, the effect of maltotriose syrup on the retrogradation of gelatinized rice starch and cooked rice was investigated

Starch retrogradation and storage modulus [PDF]

6 FAQs about [Starch retrogradation and storage modulus]

What factors influence the degree of starch retrogradation?

In conclusion, the degree of starch retrogradation is influenced by various factors, including storage time, temperature, additives, moisture content, and the types of starch. By combining different determination methods, researchers can effectively control the relevant conditions, and optimize conditions for starchy food processing and storage.

How can the retrogradation of starch-based foods be improved?

The retrogradation of starch-based foods can be improved by hindering the rearrangement of starch molecules, obstructing water migration, and inhibiting the recrystallization of amylopectin through the formation of complexes with starch. Table 1. Measures to delay the retrogradation of starch-based foods.

What is starch retrogradation?

Starch retrogradation is a key factor contributing to the deterioration of staple foods during storage. Common characterization methods assess the physical properties and crystallinity of starch. However, no single method can comprehensively evaluate starch retrogradation.

How does starch retrogradation affect viscoelastic modulus?

Retrogradation involves the reassociation of amylose and amylopectin chains within gelatinized starch, resulting in modifications to both viscosity and elastic modulus. A combination of multiple rheological methods was applied to better unveil the viscoelastic characteristics of starch retrogradation.

How do small molecular sugars affect starch retrogradation?

The mechanisms by which small molecular sugars affect starch retrogradation mainly include the following: Inhibition of starch Gelatinization: Small molecular sugars can combine with starch molecules to form starch-polysaccharide complexes, stabilizing the structure of starch and preventing its retrogradation after the gelatinization process.

Do different storage conditions affect starch-based foods?

Low-temperature storage typically slows retrogradation, but temperature fluctuations can cause ice recrystallization, hence accelerating the retrogradation process. Therefore, in-depth studies on the effects of different storage conditions on starch-based foods are necessary to formulate optimal storage strategies.