Combined rheological and optical investigation of maize, barley and wheat starch gelatinisation

Microstructural and rheological changes during gelatinisation are important indicators of starch functionality. A combined rheometer and optical microscope system (Rheoscope 1, Thermo Haake) was used to monitor the gelatinisation of different starches (maize starch containing 0%, 24%, 55% and 85% am...

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Bibliographic Details
Published in:Carbohydrate polymers 2008-05, Vol.72 (2), p.272-286
Main Authors: Tan, Ihwa, Torley, P.J., Halley, P.J.
Format: Article
Language:English
Subjects:
amylose
Amylose content
Applied sciences
Barley
CMC
corn
differential scanning calorimetry
Exact sciences and technology
gelatinization
glass transition temperature
Guar
Guar gum
hydrocolloids
Maize
methylcellulose
microscopy
Natural polymers
pasting properties
Physicochemistry of polymers
Rheo-optics
rheological properties
rheology
rheoscopes
starch
Starch and polysaccharides
Starch gelatinisation
starch granules
swelling (materials)
viscosity
Wheat
Xanthan
Xanthan gum
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Summary:Microstructural and rheological changes during gelatinisation are important indicators of starch functionality. A combined rheometer and optical microscope system (Rheoscope 1, Thermo Haake) was used to monitor the gelatinisation of different starches (maize starch containing 0%, 24%, 55% and 85% amylose; wheat starch and barley starch) suspended in a 0.1% guar solution (to minimise settling during the initial stages of gelatinisation). The 0.1% guar solution was selected after Rapid Visco Analyser, Modulated DSC and settling studies indicated that it minimised any effect on starch gelatinisation compared to carboxy methyl cellulose and xanthan. The Rheoscope study demonstrated that the viscosity of the starch during gelatinisation is related to changes in starch granules as a result of swelling. There was a two to threefold increase in starch granule size during the gelatinisation for all starches except for high amylose maize starches. Viscosity development during the gelatinisation was affected by the presence of B-type granules, whose presence tended to reduce the overall viscosity increase, indicating the importance of starch granules size and their distribution in determining the rheological responses of starch during gelatinisation.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2007.08.018