Elsevier

Food Hydrocolloids

Volume 96, November 2019, Pages 231-245
Food Hydrocolloids

Effects of hydrocolloids on normal maize starch and its distarch phosphates

https://doi.org/10.1016/j.foodhyd.2019.04.035Get rights and content

Highlights

  • Primary effect of HC on NMS was to modify granule swelling.

  • Such modification modified leaching and granule disintegration.

  • The end result is gels containing different complex mixtures of components.

  • Effects of HC on distarch phosphates is unclear.

Abstract

Native and cross-linked normal maize starch were heated in water, a solution of one of 9 hydrocolloids (HC), sodium sulfate, sodium nitrate, or PEG. Determined were pasting, paste, and dynamic rheology attributes. The overall conclusion was that the various HC interacted to different degrees with native NMS granules (controlling their swelling and disintegration, which had an effect on subsequent processes, such as starch polymer leaching and associations between starch polymer molecules and between starch polymer and HC molecules) and that their tendency to interact with granule surfaces may also have promoted associations between swollen granules and granule fragments. Products of cross-linking of NMS to different degrees behaved differently than native NMS in the presence of different HC. Different specific mechanisms are suggested for each starch-additive combination.

Introduction

In a review of the literature of the pasting, paste, and gel characteristics of starch-hydrocolloid (HC) combinations heated in excess water, BeMiller (2011) placed results in 15 categories and placed proposed mechanisms in 14 categories. He concluded, among other things, that (1) each specific starch-HC combination, the ratio of the two components, methods of paste and gel preparation, type of measurement, and conditions during measurement gives unique results (as had previously been concluded by Eidam, Kulicke, Kuhn, and Stute (1995)), and (2) “because of the complexity of the systems (starch + HC + water, even without other ingredients) and the variety of structures of starch granules, starch polymer molecules, and HC molecules, several mechanisms are likely to be operating and proportions of competing mechanisms likely vary with different specific HC, different starches, and different methods of preparation of the composite pastes and gels.” The objective of this investigation was to determine, at least, the principle mechanism by which the various HC affect the gel properties of normal maize starch (NMS).

Section snippets

Materials

Normal maize starch (NMS) (28.5% amylose) was a gift from Tate & Lyle NA (Decatur, Il USA). Xanthan (Xan) (company description: Keltrol, 1400 mPa s (for a 1% solution in 1% KCl)) was obtained as a gift from CP Kelco (Atlanta, GA, USA). Guar gum (GG) (company description: Supercol U, 5100 mPa s for a 1% solution after 2 h hydration) and sodium carboxymethylcellulose (CMC) (company description: CMC 7H3SF, DS 0.89, smooth-type, 2100 mPa s for a 1% solution at 25 °C) were obtained as a gifts from

Results and discussion

Because it is rather well established that the behavior of each starch-HC combination is unique (BeMiller, 2011), for the most part, literature cited in comparison of the results of this work to that of others is that of projects that (a) used normal maize starch (NMS) or another amylose-containing cereal starch, (b) one or more of the same eight HC used in this research, and (c) kept the concentration of starch constant.

Conclusions and hypotheses

It has previously been concluded that each starch-HC combination is unique in its behavior, where the type of starch includes, not only different species sources, but also different cultivar sources of the same species, and any chemical modification and the type of HC includes such things as different structures (from different source species and variants owing to subspecies and growing conditions) and different molecular sizes (viscosity grades) of a HC from a single source; so all results

Acknowledgment

Grants from the China National Science Foundation (NSCF projects with grant numbers 31371736 and 431000794) to author Tao Feng that partially supported this research are gratefully acknowledged.

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