Skip to main content
SpringerLink
Log in

Effects of Gelatinization and Gel Storage Conditions on the Formation of Canna Resistant Starch

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The effects of gelatinization and gel storage conditions on the formation of canna resistant starch (RS) were investigated. Starch slurries (10%, dwb) were autoclaved at 121 °C for 30, 60, and 120 min. The gels obtained were subsequently stored at different temperatures (4 °C, 30 °C, and 100 °C) and times (0, 1, 3, 5, and 7 days). Analyses of the RS content in gelatinized starch samples in comparison with that in granular starch showed that the RS fraction in granular starch was very high (97.3% w/w); however, nearly all of the RS was thermally unstable, as indicated by a great reduction in RS content (to 1.9% w/w) after cooking at 100 °C for 20 min. The RS contents in gelatinized starch samples were 12.0–15.9% w/w, which were reduced to 7.9–10.8% w/w after cooking. Storage of gels resulted in a significant increase in the amount of the thermally stable RS fraction, e.g., a thermally stable RS content of 16.8% w/w was found in the gel sample gelatinized for 120 min and stored at 4 °C for 3 days. This indicated that the ordered structures of the RS portion were tightened under the storage conditions. The gelatinization temperature of canna starch was 72.2 °C, whereas the RS products exhibited two melting temperature ranges, 51.1–76.3 °C and 163.1–165.1 °C, indicating that the newly formed crystals were very strong.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Cooke, D., & Gidley, M. J. (1992). Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition. Carbohydrate Research, 227, 103–112.

    Article  CAS  Google Scholar 

  • Eerlingen, R. C., & Delcour, J. A. (1995). Formation, analysis, structure and properties of type III enzyme resistant starch. Journal of Cereal Science, 22, 129–138.

    Article  CAS  Google Scholar 

  • Eerlingen, R. C., Crombez, M., & Delcour, J. A. (1993). Enzyme-resistant starch: I. Quantitative and qualitative influence of incubation time and temperature of autoclaved starch on resistant starch formation. Cereal Chemistry, 70, 339–344.

    CAS  Google Scholar 

  • Eliasson, A.-C. (1994). Interactions between starch and lipids studied by DSC. Thermochimica Acta, 246, 343–356.

    Article  CAS  Google Scholar 

  • Englyst, H. N., Kingman, S. M., & Cummings, J. H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition, 46, S33–S50.

    Google Scholar 

  • 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, 119–134.

    Article  CAS  Google Scholar 

  • Gelencsér, T., Gál, V., Hódsági, M., & Salgó, A. (2008). Evaluation of quality and digestibility characteristics of resistant starch-enriched pasta. Food and Bioprocess Technology, 1, 171–179.

    Article  Google Scholar 

  • Gelencsér, T., Gál, V., & Salgó, A. (2010). Effects of applied process on the in vitro digestibility and resistant starch content of pasta products. Food and Bioprocess Technology, 3, 491–497.

    Article  Google Scholar 

  • Gidley, M. J., Cooke, D., Darke, A. H., Hoffmann, R. A., Russell, A. L., & Greenwell, P. (1995). Molecular order and structure in enzyme-resistant retrograded starch. Carbohydrate Polymers, 28, 23–31.

    Article  CAS  Google Scholar 

  • Haralampu, S. G. (2000). Resistant starch—a review of the physical properties and biological impact of RS3. Carbohydrate Polymers, 41, 285–292.

    Article  CAS  Google Scholar 

  • Hung, P., & Morita, N. (2005). Physicochemical properties and enzymatic digestibility of starch from edible canna (Canna edulis) grown in Vietnam. Carbohydrate Polymers, 61, 313–321.

    Google Scholar 

  • Lehmann, U., Jacobasch, G., & Schmiedl, D. (2002). Characterization of resistant starch type III from banana (Musa acuminata). Journal of Agricultural and Food Chemistry, 50, 5236–5240.

    Article  CAS  Google Scholar 

  • Levine, H., & Slade, L. (1988). Water as a plasticizer: physico-chemical aspects of low-moisture polymeric systems. In F. Franks (Ed.), Water science reviews (Vol. 3, pp. 79–185). Cambridge: Cambridge University Press.

    Chapter  Google Scholar 

  • Marsh, R. D. L., & Blanshard, J. M. V. (1988). The application of polymer crystal growth theory to the kinetics of formation of the β-amylose polymorph in a 50% wheat-starch gel. Carbohydrate Polymers, 9, 301–317.

    Article  CAS  Google Scholar 

  • Onyango, C., Bley, T., Jacob, A., Henle, T., & Rohm, H. (2006). Influence of incubation temperature and time on resistant starch type III formation from autoclaved and acid-hydrolysed cassava starch. Carbohydrate Polymers, 66, 494–499.

    Article  CAS  Google Scholar 

  • Puncha-arnon, S., Puttanlek, C., Rungsardthong, V., Pathipanawat, W., & Uttapap, D. (2007). Changes in physicochemical properties and morphology of canna starches during rhizomal development. Carbohydrate Polymers, 70, 206–217.

    Article  CAS  Google Scholar 

  • Ring, S. G., Colonna, P., l’Anson, K. J., Kalichevsky, M. T., Miles, M. J., Morris, V. J., et al. (1987). The gelation and crystallization of amylopectin. Carbohydrate Research, 162, 277–293.

    Article  CAS  Google Scholar 

  • Sajilata, G., Singhal, R. S., & Kulkarni, P. R. (2006). Resistant starch—a review. Comprehensive Reviews in Food Science and Food Safety, 5, 1–17.

    Article  CAS  Google Scholar 

  • Shamai, K., Bianco-Peled, H., & Shimoni, E. (2003). Polymorphism of resistant starch type III. Carbohydrate Polymers, 54(3), 363–369.

    Article  CAS  Google Scholar 

  • Sievert, D., & Wursch, P. (1993). Thermal behavior of potato amylose and enzyme-resistant starch from maize. Cereal Chemistry, 70(3), 333–338.

    CAS  Google Scholar 

  • Silverio, J., Fredriksson, H., Andersson, R., Eliasson, A.-C., & Aman, P. (2000). The effect of temperature cycling on the amylopectin retrogradation of starches with different amylopectin unit-chain length distribution. Carbohydrate Polymers, 42, 175–184.

    Article  CAS  Google Scholar 

  • Slade, L. (1984). Staling of starch-based products. Cereal Foods World, 29, 508.

    Google Scholar 

  • Srichuwong, S., Sunarti, T. C., Mishima, T., Isono, N., & Hisamatsu, M. (2005). Starches from different botanical sources—I: contribution of amylopectin fine structure to thermal properties and enzyme digestibility. Carbohydrate Polymers, 60(4), 529–538.

    Article  CAS  Google Scholar 

  • Thitipraphunkul, K., Uttapap, D., Piyachomkwan, K. A., & Takeda, Y. (2003a). A comparative study of edible canna (Canna edulis) starch from different cultivars—part I: chemical composition and physicochemical properties. Carbohydrate Polymers, 53, 317–324.

    Article  CAS  Google Scholar 

  • Thitipraphunkul, K., Uttapap, D., Piyachomkwan, K. A., & Takeda, Y. (2003b). A comparative study of edible canna (Canna edulis) starch from different cultivars—part II: molecular structure of amylose and amylopectin. Carbohydrate Polymers, 54, 489–498.

    Article  CAS  Google Scholar 

  • Wang, J., Jin, Z., & Yuan, X. (2007). Preparation of resistant starch from starch–guar gum extrudates and their properties. Food Chemistry, 101, 20–25.

    Article  CAS  Google Scholar 

  • Watcharatewinkul, Y., Uttapap, D., Puttanlek, C., & Rungsardthong, V. (2010). Enzyme digestibility and acid/shear stability of heat-moisture treated canna starch. Starch/Starke, 62, 205–216.

    Article  CAS  Google Scholar 

  • Xie, F., Dowell, F. E., & Sun, X. S. (2004). Using visible and near-infrared reflectance spectroscopy and differential scanning calorimetry to study starch, protein, and temperature effects on bread staling. Cereal Chemistry, 81(2), 249–254.

    Article  CAS  Google Scholar 

  • Yuan, R. C., Thompson, D. B., & Boyer, C. D. (1993). Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wx-containing genotypes in two inbred lines. Cereal Chemistry, 70(1), 81–89.

    CAS  Google Scholar 

  • Zaidul, I. S. M., Absar, N., Kim, S.-J., Suzuki, T., Karim, A. A., Yamauchi, H., et al. (2008). DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches. Journal of Food Engineering, 86, 68–73.

    Article  Google Scholar 

Download references

Acknowledgments

We gratefully acknowledge grants from the Thailand Research Fund under TRF-MAG Project MRG-WII515S078 and the Commission on Higher Education, Thailand under KMUTT National University Research Project.

Author information

Authors and Affiliations

  1. Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, 49 Soi Tientalay 25, Bangkhuntien-Chaitalay Road, Takham, Bangkhuntien, Bangkok, 10150, Thailand

    Yuree Wandee, Santhanee Puncha-arnon & Dudsadee Uttapap

  2. Department of Biotechnology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, 73000, Thailand

    Chureerat Puttanlek

  3. Department of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, 1518 Pibulsongkram Road, Bangsue, Bangkok, 10800, Thailand

    Vilai Rungsardthong

Authors
  1. Yuree Wandee
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Chureerat Puttanlek
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Vilai Rungsardthong
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Santhanee Puncha-arnon
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Dudsadee Uttapap
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Dudsadee Uttapap.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Wandee, Y., Puttanlek, C., Rungsardthong, V. et al. Effects of Gelatinization and Gel Storage Conditions on the Formation of Canna Resistant Starch. Food Bioprocess Technol 5, 2665–2673 (2012). https://doi.org/10.1007/s11947-011-0629-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-011-0629-0

Keywords

Search

Navigation