Glass transition temperature, rheological, and gelatinization properties of high amylose corn starch and waxy cassava starch blends
Han Wang
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science & Technology, Tianjin, China
Search for more papers by this authorQiaomei Zhu
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science & Technology, Tianjin, China
Search for more papers by this authorTao Wu
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science & Technology, Tianjin, China
Search for more papers by this authorCorresponding Author
Min Zhang
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science & Technology, Tianjin, China
Correspondence
Min Zhang, State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
Email: [email protected]
Search for more papers by this authorHan Wang
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science & Technology, Tianjin, China
Search for more papers by this authorQiaomei Zhu
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science & Technology, Tianjin, China
Search for more papers by this authorTao Wu
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science & Technology, Tianjin, China
Search for more papers by this authorCorresponding Author
Min Zhang
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science & Technology, Tianjin, China
Correspondence
Min Zhang, State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
Email: [email protected]
Search for more papers by this authorHan Wang and Qiaomei Zhu are the authors contributed to the work equally and should be regarded as co-first authors.
Abstract
In the present study, the physicochemical properties of high amylose corn starch (HACS) with waxy cassava starch (WCS) blends were investigated at different ratios. Glass transition temperature, pasting properties, rheological properties, and textural properties of the starch blends were studied by various techniques. The interactions of the starch blends were studied by plotting and comparing the correlation between the proportions of starch and physicochemical properties. The obtained results indicated that the glass transition temperature, pasting properties, rheological properties showed non-additive effects. In addition, the textural properties of starch blends were significantly improved, which was in a positive relationship with HACS contents. The mixture of HACS and WCS could lead to unexpected physicochemical properties of starch blends, which is beneficial for creating novel texture food products.
Practical applications
Blending of different starches is a clean-label alternative to modify the properties starches, and the interaction between different starches could lead to unexpected physicochemical properties of starch blends. High amylose corn starch is an important resistant starch with lots of beneficial health effects such as lowering blood lipid levels, increasing laxation, and preventing gall stone formation. Waxy cassava starch is less susceptible to retrogradation and has greater cold-storage stability. The blending of high amylose corn starch and waxy cassava starch has great potential for developing starch-based products with particular functionalities.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
REFERENCES
- Bizot, H., LeBail, P., Leroux, B., Davy, J., Roger, P., & Buleon, A. (1997). Calorimetric evaluation of the glass transition in hydrated, linear and branched polyanhydroglucose compounds. Carbohydrate Polymers, 32, 33–50. https://doi.org/10.1016/S0144-8617(96)00146-4
- Bosmans, G. M., Pareyt, B., & Delcour, J. A. (2016). Non-additive response of blends of rice and potato starch during heating at intermediate water contents: A differential scanning calorimetry and proton nuclear magnetic resonance study. Food Chemistry, 192, 586–595. https://doi.org/10.1016/j.foodchem.2015.07.056
- Chi, C. D., Li, X. X., Zhang, Y. P., Miao, S., Chen, L., Li, L., & Liang, Y. (2020). Understanding the effect of freeze-drying on microstructures of starch hydrogels. Food Hydrocolloids, 101, 105509. https://doi.org/10.1016/j.foodhyd.2019.105509
- Clark, A. H., & Ross-Murphy, S. B. (1987). Structural and mechanical properties of biopolymer gels. Advances in Polymer Science, 83, 57–192. https://doi.org/10.1007/BFb0023332
- Farhat, I. A., Mousia, Z., & Mitchell, J. R. (2001). Water redistribution during the recrystallisation of amylopectin in amylopectin/gelatin blends. Polymers, 42, 4763–4766. https://doi.org/10.1016/s0032-3861(00)00866-1
- Galkowska, D., Pycia, K., Juszczak, L., & Pajak, P. (2014). Influence of cassia gum on rheological and textural properties of native potato and corn starch. Starch/Stärke, 66, 1060–1070. https://doi.org/10.1002/star.201400078
- Hsieh, C. F., Liu, W. C., Whaley, J. K., & Shi, Y. C. (2019). Structure, properties, and potential applications of waxy tapioca starches - A review. Trends in Food Science & Technology, 83, 225–234. https://doi.org/10.1016/j.tifs.2018.11.022
- Juhász, R., & Salgó, A. (2008). Pasting behavior of amylose, amylopectin and their mixtures as determined by RVA curves and first derivatives. Starch/Stärke, 60, 70–78. https://doi.org/10.1002/star.200700634.
- Karunaratne, R., & Zhu, F. (2016). Physicochemical interactions of maize starch with ferulic acid. Food Chemistry, 199, 372–379. https://doi.org/10.1016/j.foodchem.2015.12.033
- Kong, X., Kasapis, S., & Bao, J. (2015). Viscoelastic properties of starches and flours from two novel rice mutants induced by gamma irradiation. LWT‒Food Science and Technology, 60, 578–582. https://doi.org/10.1016/j.lwt.2014.08.034
- Li, S. H., Ye, F. Y., Zhou, Y., Lei, L., & Zhao, G. H. (2019). Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels. Food Hydrocolloids, 89, 901–911. https://doi.org/10.1016/j.foodhyd.2018.11.041
- Liu, P., Yu, L., Wang, X. Y., Li, D., Chen, L., & Li, X. X. (2010). Glass transition temperature of starches with different amylose/amylopectin ratios. Journal of Cereal Science, 51, 388–391. https://doi.org/10.1016/j.jcs.2010.02.007
- Lu, S., Cik, T. T., Lii, C. Y., Lai, P., & Chen, H. H. (2013). Effect of amylose content on structure, texture and a-amylase reactivity of cooked rice. LWT‒Food Science and Technology, 54, 224–228. https://doi.org/10.1016/j.lwt.2013.05.028
- Miles, M. J., Morris, V. J., Orford, P. D., & Ring, S. G. (1985). The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydrate Research, 135, 271–281. https://doi.org/10.1016/S0008-6215(00)90778-X
- Monnier, X., Maigret, J. E., Lourdin, D., & Saiter, A. (2017). Glass transition of anhydrous starch by fast scanning calorimetry. Carbohydrate Polymers, 173, 77–83. https://doi.org/10.1016/j.carbpol.2017.05.042
- Morante, N., Ceballos, H., Sánchez, T., Rolland-Sabaté, A., Calle, F., Hershey, C., … Dufour, D. (2016). Discovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties. Food Hydrocolloids, 56, 383–395. https://doi.org/10.1016/j.foodhyd.2015.12.025
- Mutlua, S., Kahramanb, K., & Öztürka, S. (2017). Optimization of resistant starch formation from high amylose corn starch by microwave irradiation treatments and characterization of starch preparations. International Journal of Biological Macromolecules, 95, 635–642. https://doi.org/10.1016/j.ijbiomac.2016.11.097
- Naguleswaran, S., Vasanthan, T., Hoover, R., & Bressler, D. (2013). The susceptibility of large and small granules of waxy, normal and high-amylose genotypes of barley and corn starches toward amylolysis at sub-gelatinization temperatures. Food Research International, 51, 771–782. https://doi.org/10.1016/j.foodres.2013.01.057
- Oford, P. D., Parker, R., Ring, S. G., & Simth, A. C. (1989). Effect of water as a diluent on the glass transition behavior of malto-oligosaccharides, amylose and amylopectin. International Journal of Biological Macromolecules, 11, 91–96. https://doi.org/10.1016/0141-8130(89)90048-2
- Orford, P. D., Ring, S. G., Carroll, V., Miles, M. J., & Morris, V. J. (1987). The effect of concentration and botanical source on the gelation and retrogradation of starch. Journal of the Science of Food and Agriculture, 39, 169–177. https://doi.org/10.1002/jsfa.2740390210
- Ortega-Ojeda, F. E., Larsson, H., & Eliasson, A. C. (2004). Gel formation in mixtures of amylose and high amylopectin potato starch. Carbohydrate Polymers, 57, 55–66. https://doi.org/10.1016/j.carbpol.2004.03.024
- Park, E. Y., Kim, H. N., Kim, J. Y., & Lim, S. T. (2009). Pasting properties of potato starch and waxy maize starch mixtures. Starch/Stärke, 61(6), 352–357. https://doi.org/10.1002/star.200800029
- Perdomo, J., Cova, A., Sandoval, A. J., García, L., Laredo, E., & Müller, A. J. (2009). Glass transition temperatures and water sorption isotherms of cassava starch. Carbohydrate Polymers, 76, 305–313. https://doi.org/10.1016/j.carbpol.2008.10.023
- Pérez, S., & Bertoft, E. (2010). The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review. Starch/Stärke, 62, 389–420. https://doi.org/10.1002/star.201000013
- Puncha-Arnon, S., Pathipanawat, W., Puttanlek, C., Rungsardthong, V., & Uttapap, D. (2008). Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends. Food Research International, 41(5), 552–561. https://doi.org/10.1016/j.foodres.2008.03.012
- Rolland-Sabaté, A., Sanchez, T., Buléon, A., Colonna, P., Ceballos, H., Zhao, S. S., … Dufour, D. (2013). Molecular and supra-molecular structure of waxy starches developed from cassava (Manihot esculenta Crantz). Carbohydrate Polymers, 92, 1451–1462. https://doi.org/10.1016/j.carbpol.2012.10.048
- Sandhya, R. M. R., & Bhattacharya, K. R. (1995). Rheology of rice-flour pastes: Relationship of paste breakdown to rice quality, and a simplified Brabender viscograph test. Journal of Texture Studies, 26, 587–598. https://doi.org/10.1111/j.1745-4603.1995.tb00806.x
- Tester, R. F., & Morrison, W. R. (1990). Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose and lipids. Cereal Chemistry, 67, 551–557.
- Tsai, M. L., Li, C. F., & Lii, C. Y. (1997). Effects of granular structures on the pasting behaviors of starches. Cereal Chemistry, 74(6), 750–757. https://doi.org/10.1094/CCHEM.1997.74.6.750
- Wang, S. J., Wang, J. R., Zhang, W., Li, C. L., Yu, J. H., & Wang, S. (2015). Molecular order and functional properties of starches from three waxy wheat varieties grown in China. Food Chemistry, 18, 43–50. https://doi.org/10.1016/j.foodchem.2015.02.065
- Waterschoot, J., Gomand, S. V., Delcour, J. A., & Goderis, B. (2015). Direct evidence for the non-additive gelatinization in binary starch blends: A case study on potato starch mixed with rice or maize starches. Food Hydrocolloids, 50, 137–144. https://doi.org/10.1016/j.foodhyd.2015.04.020
- Waterschoot, J., Gomand, S. V., Fierens, E., & Delcour, J. A. (2014). Starch blends and their physicochemical properties. Starch/Stärke, 67, 1–13. https://doi.org/10.1002/star.201300214
- Wu, F. F., Meng, Y. P., Yang, N., Tao, H., & Xu, X. M. (2015). Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion. LWT‒Food Science and Technology, 63, 1199–1205. https://doi.org/10.1016/j.lwt.2015.04.063
- Yu, L., & Christie, G. (2005). Microstructure and mechanical properties of orientated thermoplastic starches. Journal of Materials Science, 40, 111–116. https://doi.org/10.1007/s10853-005-5694-1
- Zhang, Y. Y., Gu, Z. B., Hong, Y., Li, Z. F., & Cheng, L. (2011). Pasting and rheologic properties of potato starch and maize starch mixtures. Starch/Stärke, 63, 11–16. https://doi.org/10.1002/star.200900255
- Zhong, Y. Y., Zhu, H. Y., Liang, W. X., Li, X., Liu, L. S., Zhang, X. D., … Guo, D. W. (2018). High-amylose starch as a new ingredient to balance nutrition and texture of food. Journal of Cereal Science, 81, 8–14. https://doi.org/10.1016/j.jcs.2018.02.009
- Zhu, F., & Corke, H. (2011). Gelatinization, pasting, and gelling properties of sweet potato and wheat starch blends. Cereal Chemistry, 88, 302–303. https://doi.org/10.1094/cchem-10-10-0145
