Effect of the Addition of Stearic Acid on Starch Properties

Abstract:

The effect of the addition of stearic acid on properties of wheat, mung bean and potato starches were studied. Soluble amylose content in three kinds of starches was significantly reduced. Both λmax values and the 630/520 nm ratio were decreased. Stearic acid added starches showed a significantly higher pasting temperature, breakdown and setback compared to the native starches as measured by RVA. Texture properties analysis showed that hardness of wheat and mung bean starches significantly decreased, while that of potato starch significantly increased after the addition of stearic acid. Diffraction peaks of wheat, mung bean and potato starches appeared at 22° which indicated that complex formation by X-ray diffraction

• Periodical: Advanced Materials Research (Volumes 655-657)
• Pages: 1996-2000
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.655-657.1996
• Online since: January 2013
• Authors: Qing Jie Sun, Ling Ling Sun, Liu Xiong, Cui Xia Sun
• Keywords: Pasting Properties, Soluble Amylose, Starch, Stearic Acid

References

[1] Nuessli, J., Putaux, J. L., Le Bail, P., & Buléon, A. Crystal structure of amylose complexes with small ligands. International Journal of Biological Macromolecules, 2003, 33, 227-234.

DOI: 10.1016/j.ijbiomac.2003.08.009

[2] Kitahara, K., Suganuma, T., Nagahama, T. Susceptibility of amylose-lipid complexes to hydrolysis by glucoamylase from Rhizopus niveus. Cereal Chemistry, 1996, 73, 428-432.

[3] Mangala, S.L., Udayasankar, K., Tharanathan, R.N. Resistant starch from processed cereals: the influence of amylopectin and noncarbohydrate constituents in its formation. Food Chemistry, 1999, 64, 391-396.

DOI: 10.1016/s0308-8146(98)00142-3

[4] Guraya, H.S., Kadan, R.S., Champagne, E.T. Effect of rice starch-lipid complexes on in vitro digestibility, complexing index and viscosity. Cereal Chemistry, 1997, 74, 561-565.

DOI: 10.1094/cchem.1997.74.5.561

[5] Zhongkai Zhou, Kevin Robards. Effect of the addition of fatty acids on rice starch properties. Food Research International, 2007, 40, 209-214.

DOI: 10.1016/j.foodres.2006.10.006

[6] Sowbhagya, C. M., and K. R Bhattacharya. Simplified determination of amylase in milled rice. Starch/Starke, 1979, 31, 159.

DOI: 10.1002/star.19790310506

[7] Collado, L, Corke, H. Use of sweet potato in wheat-sweet potato composite flour products as affected by pH-dependent amylase activity and pasting properties. HKU Scholars Hub press (1997).

[8] Hamit Koksel, Tugrul Masatcioglu, Kevser Kahraman, Serpil Ozturk. Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment. Journal of Cereal Science, 2008, 7, 275-282.

DOI: 10.1016/j.jcs.2007.04.007

[9] Yoenyongbuddhagal, S, Noohorm, A. Effect of physicochemical properties of high amylose Thai rice flours on vermicelli quality. Cereal Chemistry, 2002, 79(4): 481.

DOI: 10.1094/cchem.2002.79.4.481

[10] M. A. Abd Allah, V. H. Foda, R. M. Mahmoud, &A. A. Abou Arab. X-Ray Diffraction of Starches Isolated from Yellow Corn, Sorghum, Sordan and Pearl Millet. Starch/Starke, 2006, 39, 40-42.

DOI: 10.1002/star.19870390203

[11] Tester, R.F., and Morrison, W.R. Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. Cereal Chemistry, 1990, 67: 551-557.

[12] Biliaderis, C. G., Tonogai, J. R. Influence of lipids on the thermal and mechanical properties of concentrated starch gels. Journal of Agricultural and Food Chemistry, 1991, 39, 833–840.

DOI: 10.1021/jf00005a003

[13] Bhatnagar, S. Hanna, M.A. Amylose lipid complex formation during single-screw extrusion of various corn starches. Cereal Chemistry, 1994, 71: 582-587.

[14] Kim, C.S., &Walker, C.E. Changes in starch pasting properties due to sugars and emulsifiers as determined by viscosity measurements. Journal of Food Science, 1992, 57, 1009-1013.

DOI: 10.1111/j.1365-2621.1992.tb14344.x

[15] Tang, M. C., & Copeland, L. Analysis of complexes between lipids and wheat starch. Carbohydrate Polymers, 2007, 67, 80–85.

DOI: 10.1016/j.carbpol.2006.04.016

[16] Jaroslav Blazek. Role of amylose in structure-function relationship in starches from Australian wheat varieties. Sydney, the University of Sydney. (2008).

[17] Zobel, HI.F. X-ray analysis of starch granules. Journal of Carbohydrate Chemistry. 1964, 109-113.

[18] Chung HJ, Jeong HY, Lim ST. Effects of acid hydrolysis and defatting on crystallinity and pasting properties of freeze-thawed high amylose corn starch. Carbohydrate Polymer, 2003, 54: 449-455.

DOI: 10.1016/j.carbpol.2003.05.001

[19] P. Lebail, A. Buleona, D. Mobility of lipid in complexes of amylose–fatty acids by deuterium and 13C solid state NMR. Carbohydrate Polymers, 2000, 43, 317-326.

DOI: 10.1016/s0144-8617(00)00180-6