High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800. / Tian, Yu; Qu, Jianzhou; Zhou, Qi; Ding, Li; Cui, Ying; Blennow, Andreas; Zhong, Yuyue; Liu, Xingxun.

In: Carbohydrate Polymers, Vol. 295, 119858, 2022.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Tian, Y, Qu, J, Zhou, Q, Ding, L, Cui, Y, Blennow, A, Zhong, Y & Liu, X 2022, 'High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800', Carbohydrate Polymers, vol. 295, 119858. https://doi.org/10.1016/j.carbpol.2022.119858

APA

Tian, Y., Qu, J., Zhou, Q., Ding, L., Cui, Y., Blennow, A., Zhong, Y., & Liu, X. (2022). High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800. Carbohydrate Polymers, 295, [119858]. https://doi.org/10.1016/j.carbpol.2022.119858

Vancouver

Tian Y, Qu J, Zhou Q, Ding L, Cui Y, Blennow A et al. High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800. Carbohydrate Polymers. 2022;295. 119858. https://doi.org/10.1016/j.carbpol.2022.119858

Author

Tian, Yu ; Qu, Jianzhou ; Zhou, Qi ; Ding, Li ; Cui, Ying ; Blennow, Andreas ; Zhong, Yuyue ; Liu, Xingxun. / High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800. In: Carbohydrate Polymers. 2022 ; Vol. 295.

Bibtex

@article{c7941c033f7b4d2db55e3ef83ee4ad91,
title = "High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800",
abstract = "This paper evaluated the relationship between multi-scale structure and high-pressure gelation properties of nine types of starches with different amylose (AM) content and crystalline polymorphic structure by RVA 4800. Higher average chain lengths of long amylopectin (AP) chains (DP > 36) and AM content, and lower relative content of short AP chains (DP ≤ 36) contributed to the higher peak temperature and peak time at 95–140 °C, and lower peak viscosity, through viscosity, and final viscosity at 95–110 °C. Rheological and texture parameters including storage modulus, loss modulus, hardness, and gumminess, had no significant correlation with starch structural parameters at 95–120 °C, but were instead controlled by AM molecular structure at 130–140 °C. AM content was mainly responsible for the rheological behaviors of starch gels at 130–140 °C, and short and intermediate AM chains were mainly associated with the texture of starch gels at the temperature ranges.",
keywords = "Amylose content, Crystalline type, Pasting properties, Rheological properties, RVA 4800",
author = "Yu Tian and Jianzhou Qu and Qi Zhou and Li Ding and Ying Cui and Andreas Blennow and Yuyue Zhong and Xingxun Liu",
note = "Publisher Copyright: {\textcopyright} 2022",
year = "2022",
doi = "10.1016/j.carbpol.2022.119858",
language = "English",
volume = "295",
journal = "Carbohydrate Polymers",
issn = "0144-8617",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800

AU - Tian, Yu

AU - Qu, Jianzhou

AU - Zhou, Qi

AU - Ding, Li

AU - Cui, Ying

AU - Blennow, Andreas

AU - Zhong, Yuyue

AU - Liu, Xingxun

N1 - Publisher Copyright: © 2022

PY - 2022

Y1 - 2022

N2 - This paper evaluated the relationship between multi-scale structure and high-pressure gelation properties of nine types of starches with different amylose (AM) content and crystalline polymorphic structure by RVA 4800. Higher average chain lengths of long amylopectin (AP) chains (DP > 36) and AM content, and lower relative content of short AP chains (DP ≤ 36) contributed to the higher peak temperature and peak time at 95–140 °C, and lower peak viscosity, through viscosity, and final viscosity at 95–110 °C. Rheological and texture parameters including storage modulus, loss modulus, hardness, and gumminess, had no significant correlation with starch structural parameters at 95–120 °C, but were instead controlled by AM molecular structure at 130–140 °C. AM content was mainly responsible for the rheological behaviors of starch gels at 130–140 °C, and short and intermediate AM chains were mainly associated with the texture of starch gels at the temperature ranges.

AB - This paper evaluated the relationship between multi-scale structure and high-pressure gelation properties of nine types of starches with different amylose (AM) content and crystalline polymorphic structure by RVA 4800. Higher average chain lengths of long amylopectin (AP) chains (DP > 36) and AM content, and lower relative content of short AP chains (DP ≤ 36) contributed to the higher peak temperature and peak time at 95–140 °C, and lower peak viscosity, through viscosity, and final viscosity at 95–110 °C. Rheological and texture parameters including storage modulus, loss modulus, hardness, and gumminess, had no significant correlation with starch structural parameters at 95–120 °C, but were instead controlled by AM molecular structure at 130–140 °C. AM content was mainly responsible for the rheological behaviors of starch gels at 130–140 °C, and short and intermediate AM chains were mainly associated with the texture of starch gels at the temperature ranges.

KW - Amylose content

KW - Crystalline type

KW - Pasting properties

KW - Rheological properties

KW - RVA 4800

U2 - 10.1016/j.carbpol.2022.119858

DO - 10.1016/j.carbpol.2022.119858

M3 - Journal article

C2 - 35989004

AN - SCOPUS:85134418462

VL - 295

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

SN - 0144-8617

M1 - 119858

ER -

ID: 315532364