Resistant starch formation does not parallel syneresis tendency in different starch gels

Juscelino Tovar; Carmelo Melito; Edgar Herrera; Ana Rascón; Elevina Pérez

doi:10.1016/S0308-8146(01)00306-5

Resistant starch formation does not parallel syneresis tendency in different starch gels

Juscelino Tovar, Carmelo Melito, Edgar Herrera, Ana Rascón, Elevina Pérez

Central University of Venezuela

Research output: Contribution to journal › Article › peer-review

Abstract

The retrograded resistant starch contents (RS-III) and syneresis indices of cold stored starch gels were compared. Isolated starches from three cereals (maize, sorghum and rice), two legumes (jack bean and lentil) and arracacha roots (Arracacia xanthorrhiza) were hydrated and gelatinized by boiling. Drained gels were stored for 24 h at 4°C before the analyses. Neither apparent amylose contents nor water exclusion values showed clear correlation with RS-III content in the overnight stored gels. Legume starches reached 6-7% (dmb) RS-III levels, while the lowest values (2-3.6%) were recorded for maize, rice and arracacha samples. Jack bean starch gels showed the greatest syneresis indices, followed by the cereals, arracacha and lentil preparations. Data support the perceived idea of different mechanisms governing syneresis and RS-III formation in gelatinized starches.

Original language	English
Pages (from-to)	455-459
Number of pages	5
Journal	Food Chemistry
Volume	76
Issue number	4
DOIs	https://doi.org/10.1016/S0308-8146(01)00306-5
Publication status	Published - 2002 Mar 14
Externally published	Yes

Free keywords

Gel ageing
Resistant starch
Retrogradation
Starch gels
Syneresis

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10.1016/S0308-8146(01)00306-5

Cite this

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title = "Resistant starch formation does not parallel syneresis tendency in different starch gels",

abstract = "The retrograded resistant starch contents (RS-III) and syneresis indices of cold stored starch gels were compared. Isolated starches from three cereals (maize, sorghum and rice), two legumes (jack bean and lentil) and arracacha roots (Arracacia xanthorrhiza) were hydrated and gelatinized by boiling. Drained gels were stored for 24 h at 4°C before the analyses. Neither apparent amylose contents nor water exclusion values showed clear correlation with RS-III content in the overnight stored gels. Legume starches reached 6-7% (dmb) RS-III levels, while the lowest values (2-3.6%) were recorded for maize, rice and arracacha samples. Jack bean starch gels showed the greatest syneresis indices, followed by the cereals, arracacha and lentil preparations. Data support the perceived idea of different mechanisms governing syneresis and RS-III formation in gelatinized starches.",

keywords = "Gel ageing, Resistant starch, Retrogradation, Starch gels, Syneresis",

author = "Juscelino Tovar and Carmelo Melito and Edgar Herrera and Ana Rasc{\'o}n and Elevina P{\'e}rez",

year = "2002",

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doi = "10.1016/S0308-8146(01)00306-5",

language = "English",

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journal = "Food Chemistry",

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TY - JOUR

T1 - Resistant starch formation does not parallel syneresis tendency in different starch gels

AU - Tovar, Juscelino

AU - Melito, Carmelo

AU - Herrera, Edgar

AU - Rascón, Ana

AU - Pérez, Elevina

PY - 2002/3/14

Y1 - 2002/3/14

N2 - The retrograded resistant starch contents (RS-III) and syneresis indices of cold stored starch gels were compared. Isolated starches from three cereals (maize, sorghum and rice), two legumes (jack bean and lentil) and arracacha roots (Arracacia xanthorrhiza) were hydrated and gelatinized by boiling. Drained gels were stored for 24 h at 4°C before the analyses. Neither apparent amylose contents nor water exclusion values showed clear correlation with RS-III content in the overnight stored gels. Legume starches reached 6-7% (dmb) RS-III levels, while the lowest values (2-3.6%) were recorded for maize, rice and arracacha samples. Jack bean starch gels showed the greatest syneresis indices, followed by the cereals, arracacha and lentil preparations. Data support the perceived idea of different mechanisms governing syneresis and RS-III formation in gelatinized starches.

AB - The retrograded resistant starch contents (RS-III) and syneresis indices of cold stored starch gels were compared. Isolated starches from three cereals (maize, sorghum and rice), two legumes (jack bean and lentil) and arracacha roots (Arracacia xanthorrhiza) were hydrated and gelatinized by boiling. Drained gels were stored for 24 h at 4°C before the analyses. Neither apparent amylose contents nor water exclusion values showed clear correlation with RS-III content in the overnight stored gels. Legume starches reached 6-7% (dmb) RS-III levels, while the lowest values (2-3.6%) were recorded for maize, rice and arracacha samples. Jack bean starch gels showed the greatest syneresis indices, followed by the cereals, arracacha and lentil preparations. Data support the perceived idea of different mechanisms governing syneresis and RS-III formation in gelatinized starches.

KW - Gel ageing

KW - Resistant starch

KW - Retrogradation

KW - Starch gels

KW - Syneresis

U2 - 10.1016/S0308-8146(01)00306-5

DO - 10.1016/S0308-8146(01)00306-5

M3 - Article

AN - SCOPUS:0036184029

SN - 0308-8146

VL - 76

SP - 455

EP - 459

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

Resistant starch formation does not parallel syneresis tendency in different starch gels

Abstract

Free keywords

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