Effects of preparation temperature on gelation properties and molecular structure of high-amylose maize starch

Elina Vesterinen, Tapani Suortti, Karin Autio (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

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Abstract

In this study, 3% aqueous high‐amylose maize starch (Hylon VII) dispersions were heated to temperatures of 140–165°C. The onset and rate of gel formation was observed using a small‐strain oscillation rheometer as a function of temperature from 90 to 25°C. The gel formation clearly began earlier in high‐amylose starch paste preheated at lower temperatures, but the rate of gelation was slower and the resulting gel was weaker in comparison with starch pastes preheated at higher temperatures. In addition, the structure of the final gels was studied using large deformation compression measurements. The most rigid gel structure on the basis of small and large deformation tests was obtained for high‐amylose starch gel preheated to 150–152°C, depending on the type of measurement. The rate of gelation was also fastest in that temperature range. High‐amylose gels heated to higher temperatures lost their rigidity. The molecular weight distribution of starch molecules was measured by size‐exclusion chromatography. Heating caused extensive degradation of amylopectin, which had a great effect on amylose gel formation and the final gel properties of high‐amylose maize starch. Micrographs of Hylon VII gels showed that phase separation of starch components visible in light microscopy occurred on heating to higher temperatures.
Original languageEnglish
Pages (from-to)442-446
Number of pages5
JournalCereal Chemistry
Volume78
Issue number4
DOIs
Publication statusPublished - 2001
MoE publication typeA1 Journal article-refereed

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Amylose
Gelation
gelation
corn starch
Molecular Structure
amylose
chemical structure
Starch
Molecular structure
Zea mays
Gels
gels
Temperature
temperature
starch
Hyla
Ointments
Heating
heat
Amylopectin

Cite this

Vesterinen, Elina ; Suortti, Tapani ; Autio, Karin. / Effects of preparation temperature on gelation properties and molecular structure of high-amylose maize starch. In: Cereal Chemistry. 2001 ; Vol. 78, No. 4. pp. 442-446.
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title = "Effects of preparation temperature on gelation properties and molecular structure of high-amylose maize starch",
abstract = "In this study, 3{\%} aqueous high‐amylose maize starch (Hylon VII) dispersions were heated to temperatures of 140–165°C. The onset and rate of gel formation was observed using a small‐strain oscillation rheometer as a function of temperature from 90 to 25°C. The gel formation clearly began earlier in high‐amylose starch paste preheated at lower temperatures, but the rate of gelation was slower and the resulting gel was weaker in comparison with starch pastes preheated at higher temperatures. In addition, the structure of the final gels was studied using large deformation compression measurements. The most rigid gel structure on the basis of small and large deformation tests was obtained for high‐amylose starch gel preheated to 150–152°C, depending on the type of measurement. The rate of gelation was also fastest in that temperature range. High‐amylose gels heated to higher temperatures lost their rigidity. The molecular weight distribution of starch molecules was measured by size‐exclusion chromatography. Heating caused extensive degradation of amylopectin, which had a great effect on amylose gel formation and the final gel properties of high‐amylose maize starch. Micrographs of Hylon VII gels showed that phase separation of starch components visible in light microscopy occurred on heating to higher temperatures.",
author = "Elina Vesterinen and Tapani Suortti and Karin Autio",
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Effects of preparation temperature on gelation properties and molecular structure of high-amylose maize starch. / Vesterinen, Elina; Suortti, Tapani; Autio, Karin (Corresponding Author).

In: Cereal Chemistry, Vol. 78, No. 4, 2001, p. 442-446.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of preparation temperature on gelation properties and molecular structure of high-amylose maize starch

AU - Vesterinen, Elina

AU - Suortti, Tapani

AU - Autio, Karin

PY - 2001

Y1 - 2001

N2 - In this study, 3% aqueous high‐amylose maize starch (Hylon VII) dispersions were heated to temperatures of 140–165°C. The onset and rate of gel formation was observed using a small‐strain oscillation rheometer as a function of temperature from 90 to 25°C. The gel formation clearly began earlier in high‐amylose starch paste preheated at lower temperatures, but the rate of gelation was slower and the resulting gel was weaker in comparison with starch pastes preheated at higher temperatures. In addition, the structure of the final gels was studied using large deformation compression measurements. The most rigid gel structure on the basis of small and large deformation tests was obtained for high‐amylose starch gel preheated to 150–152°C, depending on the type of measurement. The rate of gelation was also fastest in that temperature range. High‐amylose gels heated to higher temperatures lost their rigidity. The molecular weight distribution of starch molecules was measured by size‐exclusion chromatography. Heating caused extensive degradation of amylopectin, which had a great effect on amylose gel formation and the final gel properties of high‐amylose maize starch. Micrographs of Hylon VII gels showed that phase separation of starch components visible in light microscopy occurred on heating to higher temperatures.

AB - In this study, 3% aqueous high‐amylose maize starch (Hylon VII) dispersions were heated to temperatures of 140–165°C. The onset and rate of gel formation was observed using a small‐strain oscillation rheometer as a function of temperature from 90 to 25°C. The gel formation clearly began earlier in high‐amylose starch paste preheated at lower temperatures, but the rate of gelation was slower and the resulting gel was weaker in comparison with starch pastes preheated at higher temperatures. In addition, the structure of the final gels was studied using large deformation compression measurements. The most rigid gel structure on the basis of small and large deformation tests was obtained for high‐amylose starch gel preheated to 150–152°C, depending on the type of measurement. The rate of gelation was also fastest in that temperature range. High‐amylose gels heated to higher temperatures lost their rigidity. The molecular weight distribution of starch molecules was measured by size‐exclusion chromatography. Heating caused extensive degradation of amylopectin, which had a great effect on amylose gel formation and the final gel properties of high‐amylose maize starch. Micrographs of Hylon VII gels showed that phase separation of starch components visible in light microscopy occurred on heating to higher temperatures.

U2 - 10.1094/CCHEM.2001.78.4.442

DO - 10.1094/CCHEM.2001.78.4.442

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VL - 78

SP - 442

EP - 446

JO - Cereal Chemistry

JF - Cereal Chemistry

SN - 0009-0352

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