Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose

• Published in: Journal of food engineering 2013-01, Vol.114 (2), p.255-261
• Main Authors: Zhang, Xiaoyu, Tong, Qunyi, Zhu, Wenxue, Ren, Fei
• Format: Article
• Language: English
• Subjects: Activation energy; Biological and medical sciences; Differential scanning calorimetry; dynamic testing; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; gelatinization; gelling properties; General aspects; Glucose; Mathematical models; Non-isothermal kinetics; pasting properties; Reaction order; Rheological properties; starch; Starch and starchy product industries; Starches; Sucrose; sugar content; Sugars; Tapioca; temperature; Viscoelasticity; Viscosity
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2012.08.002

► Sugars increased pasting temperature and viscosity of tapioca starch. ► Sugars increased consistency factor and decreased thixotropy of tapioca starch. ► Sugars increased solid-like property of tapioca starch. ► Sugars increased gelatinization temperature of tapioca starch. ► Sugars increased activation energy and decrease rate constant of tapioca starch. Effects of sugars (sucrose and glucose) on the pasting, rheological and thermal properties of tapioca starch (TS) were studied. Rapid visco-analyser (RVA) and differential scanning calorimetry (DSC) showed that pasting and gelatinization temperature of TS increased with increased sugar concentration in the order of sucrose>glucose. Peak, breakdown, final and setback viscosities tended to increase with increased sugar content. Rheological parameters calculated from Herschley–Bulkley model showed sugar addition increased the yield stress and consistency coefficient, while decreased the thixotropy of TS gels. Loss tangent determined from dynamic viscoelastic tests revealed that sugars increased the solid-like characteristics of TS gels. Kinetics analysis showed Ea raised and rate constants declined in the presence of sugars, suggesting the same sugar effect as the experiments of RVA and DSC. And thus kinetics analysis could provide new evidences for the influence of sugars on starch gelatinization.