Pasting behavior of amylose, amylopectin and their mixtures as determined by RVA curves and first derivatives

Réka Juhász, A. Salgó

Research output: Article

40 Citations (Scopus)

Abstract

The relationship between amylose to amylopectin ratio and functional properties of maize starch blends (system I) and "model mixtures" (system II) made of waxy and high amylose maize starch were investigated using the Rapid Visco Analyser (RVA). A 4-5% difference in amylose content caused significant difference in RVA curves and their first derivatives. Based on the first derivative of the RVA curves four different parameters (Peak 2, Peak Time 2, Peak 3, Peak Time 3) were defined. Peak viscosity and parameters were negatively correlated with amylose content confirming that amylopectin is mainly responsible for water uptake. The final viscosity of starch was very high and decreased as amylopectin or amylose was added, indicating that this parameter is the most sensitive to interactions in starch. In system Il amount and characteristics of amylopectin seemed to primarily determine the pasting properties. Traditional RVA curves and parameters proved to be feasible to detect the differences between gel properties of the two systems after cooling. First derivative viscograms and alternative parameters seemed to be suitable to demonstrate the importance of interactions between the starch components during gelatinization. Our results confirmed that the Rapid Visco Analyser is a sensitive rheological tool for evaluating effects of starch structure and chemical composition on functional properties providing valuable help for food technologists.

Original languageEnglish
Pages (from-to)70-78
Number of pages9
JournalStarch/Staerke
Volume60
Issue number2
DOIs
Publication statusPublished - febr. 2008

Fingerprint

Amylopectin
Amylose
pasting properties
amylopectin
amylose
Starch
chemical derivatives
Derivatives
starch
corn starch
functional properties
viscosity
Viscosity
Zea mays
gelatinization
water uptake
cooling
chemical composition
gels
Gels

ASJC Scopus subject areas

  • Food Science

Cite this

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abstract = "The relationship between amylose to amylopectin ratio and functional properties of maize starch blends (system I) and {"}model mixtures{"} (system II) made of waxy and high amylose maize starch were investigated using the Rapid Visco Analyser (RVA). A 4-5{\%} difference in amylose content caused significant difference in RVA curves and their first derivatives. Based on the first derivative of the RVA curves four different parameters (Peak 2, Peak Time 2, Peak 3, Peak Time 3) were defined. Peak viscosity and parameters were negatively correlated with amylose content confirming that amylopectin is mainly responsible for water uptake. The final viscosity of starch was very high and decreased as amylopectin or amylose was added, indicating that this parameter is the most sensitive to interactions in starch. In system Il amount and characteristics of amylopectin seemed to primarily determine the pasting properties. Traditional RVA curves and parameters proved to be feasible to detect the differences between gel properties of the two systems after cooling. First derivative viscograms and alternative parameters seemed to be suitable to demonstrate the importance of interactions between the starch components during gelatinization. Our results confirmed that the Rapid Visco Analyser is a sensitive rheological tool for evaluating effects of starch structure and chemical composition on functional properties providing valuable help for food technologists.",
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AB - The relationship between amylose to amylopectin ratio and functional properties of maize starch blends (system I) and "model mixtures" (system II) made of waxy and high amylose maize starch were investigated using the Rapid Visco Analyser (RVA). A 4-5% difference in amylose content caused significant difference in RVA curves and their first derivatives. Based on the first derivative of the RVA curves four different parameters (Peak 2, Peak Time 2, Peak 3, Peak Time 3) were defined. Peak viscosity and parameters were negatively correlated with amylose content confirming that amylopectin is mainly responsible for water uptake. The final viscosity of starch was very high and decreased as amylopectin or amylose was added, indicating that this parameter is the most sensitive to interactions in starch. In system Il amount and characteristics of amylopectin seemed to primarily determine the pasting properties. Traditional RVA curves and parameters proved to be feasible to detect the differences between gel properties of the two systems after cooling. First derivative viscograms and alternative parameters seemed to be suitable to demonstrate the importance of interactions between the starch components during gelatinization. Our results confirmed that the Rapid Visco Analyser is a sensitive rheological tool for evaluating effects of starch structure and chemical composition on functional properties providing valuable help for food technologists.

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