Effects of Ca- and Na-lignosulfonate on starch gelatinization and network formation

The interaction of lignosulfonates with starches was examined by microscopy and viscosity measurements. 8% starch dispersions with Ca- or Na-lignosulfonate, or with only Ca²⁺ or Na⁺, were heated to 97 °C and cooled to 50 °C in a Brabender Viscograph, the gelatinization was followed by light microscopy and image analysis, and the gel network formed after cooling to 4 °C was studied under the transmission electron microscope.

The lignosulfonates (2%) delayed the initial granule swelling in all starches (native maize, waxy maize and waxy barley). The presence of ions enhanced amylose leakage resulting in lower peak viscosity. The viscosity during cooling increased more with Ca-LS than with Na-LS. With a low lignosulfonate concentration the network formed after cooling was homogeneous with fine strands. With Na-lignosulfonate, as well as with Na⁺, the network connectivity deteriorated and spherical aggregates formed. Ca-lignosulfonate induced a network with thick strands, but with Ca²⁺ the strands became thinner.     

Gelatinization mechanism of potato starch

The non-Newtonian behavior and dynamic viscoelasticity of potato starch (Jaga kids red ’90, 21.0% amylose content) solutions after storage at 25 and 4°C for 24 h were measured with a rheogoniometer. The flow curves, at 25°C, of potato starch showed plastic behavior >1.0% (w/v) after heating at 100°C for 30 min. A gelatinization of potato starch occurred above 1.0% at room temperature. A very large dynamic viscoelasticity was observed when potato starch solution (3.0%) was stored at 4°C for 24 h and stayed at a constant value with increasing temperature. A small dynamic modulus of potato starch was observed upon addition of urea (4.0 M) at low temperature (0°C) even after storage at 25 and 4°C for 24 h. A small dynamic modulus was also observed in 0.05 M NaOH solution. Possible models of gelatinization and retrogradation mechanism of potato starch were proposed.     

Physicochemical properties of etherified maize starches

The changes in starch properties due to etherification with allyl glycidyl ether (AGE) have been investigated. After etherification of three different starches (containing 0.9%, 27% and 70% amylose), no appreciable differences in granular appearance were observed, but the granule crystallinity of these starches was changed. Furthermore, the incorporation of AGE in the starch significantly affects its physicochemical properties: the gelatinization temperatures were decreased and the pasting properties were altered. Both the swelling power and the solubility index increased as the degree of substitution (DS) increased. The rheology behaviour of the droplets of swollen granules suspension was studied under shear flow conditions.     

Water dispersion kinetics during starch gelatinization

The kinetics of water dispersion during the gelatinization of dilute suspensions of maize starch was studied by analyzing changes in electrical conductance data recorded continuously with time. Several analytical methods were compared for the preliminary study of the activation energy of gelatinization. The probable mechanism of the process was investigated by a number of homogeneous and heterogeneous reaction kinetic models. A modified composite methodology coupled with a reduced-plot method was employed to fit the kinetic data. Two simultaneous elementary reactions, expressed by an autocatalytic kinetic model and a 3D moving phase-boundary rate model, predicted the overall kinetic behavior with appreciable success.     

Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids

Effects of salts on pasting, thermal, and rheological properties of rice starch (RS) in the presence of non-ionic (guar gum; GG) or ionic (xanthan; XT) hydrocolloid were studied. Rapid visco-analysis (RVA) showed that addition of salts significantly increased peak, breakdown, and final viscosities, and pasting temperatures of RS/XT blends, whereas those of RS/GG blends were varied depending on the type of salts added. Differential scanning calorimetry (DSC) demonstrated that salt addition significantly increased gelatinization temperatures of either RS/GG or RS/XT blend, whereas gelatinization enthalpy was less affected. Dynamic viscoelastic tests revealed that addition of salts had a more pronounced effect on enhancing structure formation of RS/XT gels than that of RS/GG gels. The steady shear viscosity was generally in line with the values of final viscosity obtained during pasting. These results would be used as a guideline for developing starch-based food products containing salts.     

Molecular cloning and expression analysis of three genes encoding starch synthase II in rice

Three starch synthase (SS) genes, OsSSII-1, OsSSII-2 and OsSSII-3, were identified in rice (Oryza sativa L.) and localized to chromosomes 10, 2 and 6, respectively. The three OsSSII full-length cDNAs were cloned, and the predicted amino acid sequences were found to share 52–73% similarity with other members of the plant SSII family. The SS activity of each OsSSII was confirmed by expression and enzyme activity assay in Escherichia coli. Expression profile analysis revealed that OsSSII-1 was expressed in endosperms, leaves and roots; OsSSII-2 was mainly expressed in leaves, while OsSSII-3 was mainly expressed in endosperms. Similar to the OsSSI proteins, the OsSSII-2 and OsSSII-3 proteins were found in the soluble as well as the starch-granule-bound fractions in rice. The roles of the OsSSII proteins in starch biosynthesis in rice and the evolutionary relationships of the genes encoding monocotyledonous and dicotyledonous class-II SS enzymes are discussed.Abbreviations CDS Coding domain sequence - EST Expressed sequence tag - GB Granule-bound - Glc Glucose - SS Starch synthase