Retrogradation of waxy and normal corn starch gels by temperature cycling

Xing Zhou, Byung Kee Baik, Ren Wang, Seung Taik Lim

Research output: Contribution to journalArticle

54 Citations (Scopus)

Abstract

Gelatinized waxy and normal corn starches at various concentrations (20-50%) in water were stored under temperature cycles of 4°C and 30°C (each for 1 day) up to 7 cycles or at a constant temperature of 4°C for 14 days to investigate the effects of temperature cycling on the retrogradation of both starches. Compared to starches stored only at 4°C, both starches stored under the 4/30°C temperature cycles exhibited smaller melting enthalpy for retrogradation (ΔHr), higher onset temperature (To), and lower melting temperature range (Tr) regardless of the starch concentration tested. Fewer crystallites might be formed under the temperature cycles compared to the isothermal storage, but the crystallites formed under temperature cycling appeared more homogeneous than those under the isothermal storage. The effect of starch content on the retrogradation was greater when the starch gels were stored under cycled temperatures. The reduction in ΔHr and the increase in conclusion temperature (Tc) by retrogradation under 4/30°C temperature cycles became more apparent when the starch concentration was lower (20 or 30%). Degree of retrogradation based on melting enthalpy was greater in normal corn starch than in waxy corn starch when starch content was low.

Original languageEnglish
Pages (from-to)57-65
Number of pages9
JournalJournal of Cereal Science
Volume51
Issue number1
DOIs
Publication statusPublished - 2010 Jan 1

Fingerprint

retrogradation
starch gels
corn starch
Starch
Zea mays
Gels
Temperature
starch
temperature
Freezing
enthalpy
melting
Crystallites
Enthalpy
Melting
waxy corn
melting point
Melting point

Keywords

  • Corn starch
  • Retrogradation
  • Temperature cycling

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

Cite this

Retrogradation of waxy and normal corn starch gels by temperature cycling. / Zhou, Xing; Baik, Byung Kee; Wang, Ren; Lim, Seung Taik.

In: Journal of Cereal Science, Vol. 51, No. 1, 01.01.2010, p. 57-65.

Research output: Contribution to journalArticle

Zhou, Xing ; Baik, Byung Kee ; Wang, Ren ; Lim, Seung Taik. / Retrogradation of waxy and normal corn starch gels by temperature cycling. In: Journal of Cereal Science. 2010 ; Vol. 51, No. 1. pp. 57-65.
@article{17d0e22bdedf4183bc65903305c99277,
title = "Retrogradation of waxy and normal corn starch gels by temperature cycling",
abstract = "Gelatinized waxy and normal corn starches at various concentrations (20-50{\%}) in water were stored under temperature cycles of 4°C and 30°C (each for 1 day) up to 7 cycles or at a constant temperature of 4°C for 14 days to investigate the effects of temperature cycling on the retrogradation of both starches. Compared to starches stored only at 4°C, both starches stored under the 4/30°C temperature cycles exhibited smaller melting enthalpy for retrogradation (ΔHr), higher onset temperature (To), and lower melting temperature range (Tr) regardless of the starch concentration tested. Fewer crystallites might be formed under the temperature cycles compared to the isothermal storage, but the crystallites formed under temperature cycling appeared more homogeneous than those under the isothermal storage. The effect of starch content on the retrogradation was greater when the starch gels were stored under cycled temperatures. The reduction in ΔHr and the increase in conclusion temperature (Tc) by retrogradation under 4/30°C temperature cycles became more apparent when the starch concentration was lower (20 or 30{\%}). Degree of retrogradation based on melting enthalpy was greater in normal corn starch than in waxy corn starch when starch content was low.",
keywords = "Corn starch, Retrogradation, Temperature cycling",
author = "Xing Zhou and Baik, {Byung Kee} and Ren Wang and Lim, {Seung Taik}",
year = "2010",
month = "1",
day = "1",
doi = "10.1016/j.jcs.2009.09.005",
language = "English",
volume = "51",
pages = "57--65",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Academic Press Inc.",
number = "1",

}

TY - JOUR

T1 - Retrogradation of waxy and normal corn starch gels by temperature cycling

AU - Zhou, Xing

AU - Baik, Byung Kee

AU - Wang, Ren

AU - Lim, Seung Taik

PY - 2010/1/1

Y1 - 2010/1/1

N2 - Gelatinized waxy and normal corn starches at various concentrations (20-50%) in water were stored under temperature cycles of 4°C and 30°C (each for 1 day) up to 7 cycles or at a constant temperature of 4°C for 14 days to investigate the effects of temperature cycling on the retrogradation of both starches. Compared to starches stored only at 4°C, both starches stored under the 4/30°C temperature cycles exhibited smaller melting enthalpy for retrogradation (ΔHr), higher onset temperature (To), and lower melting temperature range (Tr) regardless of the starch concentration tested. Fewer crystallites might be formed under the temperature cycles compared to the isothermal storage, but the crystallites formed under temperature cycling appeared more homogeneous than those under the isothermal storage. The effect of starch content on the retrogradation was greater when the starch gels were stored under cycled temperatures. The reduction in ΔHr and the increase in conclusion temperature (Tc) by retrogradation under 4/30°C temperature cycles became more apparent when the starch concentration was lower (20 or 30%). Degree of retrogradation based on melting enthalpy was greater in normal corn starch than in waxy corn starch when starch content was low.

AB - Gelatinized waxy and normal corn starches at various concentrations (20-50%) in water were stored under temperature cycles of 4°C and 30°C (each for 1 day) up to 7 cycles or at a constant temperature of 4°C for 14 days to investigate the effects of temperature cycling on the retrogradation of both starches. Compared to starches stored only at 4°C, both starches stored under the 4/30°C temperature cycles exhibited smaller melting enthalpy for retrogradation (ΔHr), higher onset temperature (To), and lower melting temperature range (Tr) regardless of the starch concentration tested. Fewer crystallites might be formed under the temperature cycles compared to the isothermal storage, but the crystallites formed under temperature cycling appeared more homogeneous than those under the isothermal storage. The effect of starch content on the retrogradation was greater when the starch gels were stored under cycled temperatures. The reduction in ΔHr and the increase in conclusion temperature (Tc) by retrogradation under 4/30°C temperature cycles became more apparent when the starch concentration was lower (20 or 30%). Degree of retrogradation based on melting enthalpy was greater in normal corn starch than in waxy corn starch when starch content was low.

KW - Corn starch

KW - Retrogradation

KW - Temperature cycling

UR - http://www.scopus.com/inward/record.url?scp=73549090576&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=73549090576&partnerID=8YFLogxK

U2 - 10.1016/j.jcs.2009.09.005

DO - 10.1016/j.jcs.2009.09.005

M3 - Article

AN - SCOPUS:73549090576

VL - 51

SP - 57

EP - 65

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 1

ER -