The effect of concentration and botanical source on the gelation and retrogradation of starch

✍ Scribed by Paul D. Orford; Stephen G. Ring; Vincent Carroll; Mervyn J. Miles; Victor J. Morris

• Publisher: John Wiley and Sons
• Year: 1987
• Tongue: English
• Weight: 469 KB
• Volume: 39
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740390210

✦ Synopsis

A BS TRA CT
The changes in shear modulus of pea, wheat, maize and potato starch gels with time, at concentrations between 10 and 40% w/w, were followed. In this range, the cooling of gelatinised dispersions of starch resulted in turbid, elastic gels. The initial rate of development of stiffness of the gels followed the order: pea>maize>wheat>potato, and was related to the amount of amylose solubilised during gelatinisation. The initial gelation was not reversed on heating to 100°C. There was also a long-term increase in gel stiffness, which was thermally reversible. This long-term increase, linked to a crystallisation involving amylopectin, followed the order: pea>potato>maize> wheat. With increasing starch concentration this latter process becomes more important.