Aspects of the Physical Chemistry of Starch

doi:10.1006/jcrs.2000.0402

Journal of Cereal Science

Volume 34, Issue 1, July 2001, Pages 1-17

https://doi.org/10.1006/jcrs.2000.0402 Get rights and content

Abstract

Starch makes an important contribution to food structure and hence quality. Often there is a need to modify the behaviour of starch in food materials. One approach is to use knowledge of the physical chemistry of starch to modify component interactions and hence change behaviour. In this review we examine recent research on the phase behaviour and dynamics of starch relevant to this approach.

References (128)

A Buleon et al.
Starch granules: structure and biosynthesis
International Journal Of Biological Macromolecules
(1998)
D.B Thompson
On the non-random nature of amylopectin branching
Carbohydrate Polymers
(2000)
Y Takeda et al.
Structures of branched and linear-molecules of rice amylose
Carbohydrate Research
(1993)
Y Takeda et al.
Structures of amylose subfractions with different molecular sizes
Carbohydrate Research
(1992)
S Hizukuri
Properties of hot-water-extractable amylose
Carbohydrate Research
(1991)
Y Takeda et al.
Structures of subfractions of corn amylose
Carbohydrate Research
(1990)
Y Takeda et al.
Examination of the purity and structure of amylose by gel- permeation chromatography
Carbohydrate Research
(1984)
K Shibanuma et al.
Molecular-structures of some wheat starches
Carbohydrate Polymers
(1994)
D.J Manners
Recent developments in our understanding of amylopectin structure
Carbohydrate Polymers
(1989)
S Hizukuri
Relationship between the distribution of the chain-length of amylopectin and the crystalline-structure of starch granules
Carbohydrate Research
(1985)

K Koizumi et al.

Estimation of the distributions of chain-length of amylopectins by high-performance liquid-chromatography with pulsed amperometric detection

Journal Of Chromatography

(1991)

S Hizukuri et al.

Fine-structure of wheat amylopectin—the mode of a-chain to b-chain binding

Carbohydrate Research

(1990)

I Hanashiro et al.

A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography

Carbohydrate Research

(1996)

Y Takeda et al.

Structures of indica rice starches (ir48 and ir64) having intermediate affinities for iodine

Carbohydrate Research

(1989)

Y Takeda et al.

Structures of rice amylopectins with low and high affinities for iodine

Carbohydrate Research

(1987)

A.H Schulman et al.

Structural-analysis of starch from normal and shx (shrunken endosperm) barley (hordeum-vulgare 1

Carbohydrate Research

(1995)

E Bertoft et al.

A method for the study of the enzymatic-hydrolysis of starch granules

Carbohydrate Research

(1992)

E Bertoft

Investigation of the fine-structure of amylopectin using alpha- amylase and beta- amylase

Carbohydrate Research

(1989)

A Imberty et al.

The double-helical nature of the crystalline part of A-starch

Journal Of Molecular Biology

(1988)

M.J Gidley

Quantification of the structural features of starch polysaccharides by NMR-spectroscopy

Carbohydrate Research

(1985)

J.M.V Blanshard et al.

Small-angle neutron scattering studies of starch granule structure

Carbohydrate Polymers

(1984)

P.J Jenkins et al.

Gelatinisation of starch: a combined SAXS/WAXS/DSC and SANS study

Carbohydrate Research

(1998)

P.J Jenkins et al.

Application of small-angle neutron scattering to the study of the structure of starch granules

Polymer

(1996)

T.A Waigh et al.

The phase transformations in starch during gelatinisation: a liquid crystalline approach

Carbohydrate Research

(2000)

G.T Oostergetel et al.

The crystalline domains in potato starch granules are arranged in a helical fashion

Carbohydrate Polymers

(1993)

D.J Gallant et al.

Microscopy of starch: Evidence of a new level of granule organization

Carbohydrate Polymers

(1997)

H.S Ellis et al.

A comparison of the viscous behavior of wheat and maize starch pastes

Journal Of Cereal Science

(1989)

J Lelievre

Effects of sugars on the swelling of crosslinked potato starch

Journal of Colloid and Interface Science

(1984)

J.L Doublier et al.

A rheological investigation of cereal starch pastes and gels-effect of pasting procedures

Carbohydrate Polymers

(1987)

D Cooke et al.

Loss of crystalline and molecular order during starch gelatinisation—origin of the enthalpic transition

Carbohydrate Research

(1992)

H Liu et al.

A model of starch gelatinisation linking differential scanning calorimetry and birefringence measurements

Carbohydrate Polymers

(1993)

H Liu et al.

A differential scanning calorimetry study of glass and melting transitions in starch suspensions and gels

Carbohydrate Research

(1991)

H Liu et al.

A study of starch gelatinisation using differential scanning calorimetry, X-ray and birefringence measurements

Carbohydrate Research

(1991)

L Slade et al.

Non-equilibrium melting of native granular starch. 1. Temperature location of the glass transition associated with the gelatinisation of A-type cereal starches

Carbohydrate Polymers

(1988)

B Pfannemuller

Influence of chain-length of short monodisperse amyloses on the formation of A-type and B-type X-ray-diffraction patterns

International Journal Of Biological Macromolecules

(1987)

S.G Ring et al.

Spherulitic crystallization of short chain amylose

International Journal Of Biological Macromolecules

(1987)

M.J Gidley et al.

Crystallization of malto-oligosaccharides as models of the crystalline forms of starch—minimum chain-length requirement for the formation of double helices

Carbohydrate Research

(1987)

W Helbert et al.

Morphological and structural features of amylose spherocrystals of A-type

International Journal Of Biological Macromolecules

(1993)

M.A Whittam et al.

Melting behavior of A-type and B-type crystalline starch

International Journal Of Biological Macromolecules

(1990)

G.K Moates et al.

The effect of chain length and solvent interactions on the dissolution of the B-type crystalline polymorph of amylose in water

Carbohydrate Research

(1997)

A Buleon et al.

Single crystals of amylose with a low degree of polymerization

Carbohydrate Polymers

(1984)

C Gerard et al.

Relationship between branching density and crystalline structure of A- and B-type maize mutant starches

Carbohydrate Research

(2000)

J Lelievre

Theory of gelatinisation in a starch-water-solute system

Polymer

(1976)

G.K Moates et al.

Preferential solvent interactions and the dissolution of the B- type crystalline polymorph of starch in aqueous solutions

Carbohydrate Research

(1998)

C.M Durrani et al.

Compositional mapping of mixed gels using FTIR microspectroscopy

Carbohydrate Polymers

(1995)

M.T Kalichevsky et al.

Incompatibility of amylose and amylopectin in aqueous-solution

Carbohydrate Research

(1987)

M.T Kalichevsky et al.

The incompatibility of concentrated aqueous-solutions of dextran and amylose and its effect on amylose gelation

Carbohydrate Polymers

(1986)

P.D Orford et al.

Effect of water as a diluent on the glass-transition behavior of malto-oligosaccharides, amylose and amylopectin

International Journal Of Biological Macromolecules

(1989)

H Bizot et al.

Calorimetric evaluation of the glass transition in hydrated, linear and branched polyanhydroglucose compounds

Carbohydrate Polymers

(1997)

D Lourdin et al.

Study of plasticizer-oligomer and plasticizer-polymer interactions by dielectric analysis: maltose-glycerol and amylose-glycerol-water systems

Carbohydrate Research

(1998)

Cited by (311)

Gelatin and gelatin/starch-based films modified with sorbitol for wound healing
2023, Journal of the Mechanical Behavior of Biomedical Materials
Gelatin-based films modified with sorbitol were produced from gelatin solution or gelatin/starch blends using a simple and low-cost solvent casting method, and subsequently, their physicochemical, mechanical, and biocompatibility properties were characterized. This work focused on developing and optimizing a biopolymeric blend to improve the pure biopolymers’ properties for potential biomedical applications such as wound dressing. The films were characterized in terms of morphology and transparency, mechanical, moisture and swelling properties, thermal stability, and degradation potential. Moreover, hemocompatibility, as well as cytocompatibility of prepared films, were examined. The addition of sorbitol contributed to improving mechanical properties, swelling reduction, and increasing biostability over time. The cytocompatibility of obtained films was confirmed in vitro with two different human cell lines, fibroblastic and osteoblastic, and a more favorable cellular response was received for fibroblasts. Further, in hemocompatibility studies, it was found that all films may be classified as non-hemolytic as they did not have a negative effect on the human erythrocytes. The obtained results indicate the great potential of the gelatin/starch blends modified with sorbitol as regenerative biomaterials intended for wound healing applications.
Correlation between chain structures of corn starch and properties of its film prepared at different degrees of disorganization
2023, International Journal of Biological Macromolecules
Citation Excerpt :
Amylopectin is the main component of the crystalline region, and amylose is the main component of the amorphous region [7] in starch. The crystal region of starch can be quantitatively analyzed by X-ray diffraction (XRD) [7]. At present, the crystal structure of starch can be divided into four types: A, B, C, and V [11].
This study investigated the relationship between the chain structure of corn starch and the properties of corn starch-based films formed with starch pastes with different degrees of disorganization (70, 80, and 90 °C). The degree of gelatinization, chain length distribution, amylose content, and molecular weight of the corn starch were determined by the water absorption index, ion chromatography, spectrophotometry, and gel chromatography, respectively. The thickness, surface roughness, solubility, water content, water vapor permeability, mechanical properties, and maximum thermal degradation rate of corn starch-based films formed with starch pastes with different degrees of disorganization were evaluated. The moisture content, thickness and surface roughness of films formed with the starch pastes decreased. At the same time, the solubility, elongation at break, water vapor permeability, and molecular weight distribution increased with increasing heat treatment temperature. The maximum thermal degradation rate and tensile strength of the corn starch-based films formed with the starch pastes decreased with increasing heat treatment temperature. The gradual decrease in the amylose content of corn starch-based films formed with starch paste with increasing heat treatment temperature led to a change in the performance of the corn starch-based films.
Increase of resistant starch content by hydrolysis of potato amylopectin and its microstructural studies by 2D and 3D imaging
2022, International Journal of Biological Macromolecules
The effect of amylopullulanase treatment on recrystallization behaviour and the formation of resistant starch crystals have been investigated. Extracted potato starch (Solanum tuberosum) has been subjected to the enzymatic assisted bioprocessing without any physical or chemical treatment, where 120 min of incubation, 7 % (v/v) of enzyme and 8 mL/g of water content were found to be optimum to increase the resistant starch content by 41.88 %. The resistant starch crystals showed the characteristic behaviour of B-type allomorph with an increase in 21.32 % crystallinity. The modified crystals portrayed less reduction in actual weight when assessed by thermo-gravimetric analysis. The compact linear arrangement of the linear amylose chains within the crystallized granule of starch has been evidenced by Bright Field Microscopy. The microstructure of the resistant starch crystals showed 33.18 % reduction in porosity when the 3-dimensional structural form was analysed by X-ray micro-Computed Tomography.
Trends and challenges in the development of bio-based barrier coating materials for paper/cardboard food packaging; a review
2022, Science of the Total Environment
Currently, petroleum-based synthetic plastics are used as a key barrier material in the paper-based packaging of several food and nonfood goods. This widespread usage of plastic as a barrier lining is not only harmful to human and marine health, but it is also polluting the ecosystem. Researchers and food manufacturers are focused on biobased alternatives because of its numerous advantages, including biodegradability, biocompatibility, non-toxicity, and structural flexibility. When used alone or in composites/multilayers, these biobased alternatives provide strong barrier qualities against grease, oxygen, microbes, air, and water. According to the most recent literature reports, biobased polymers for barrier coatings are having difficulty breaking into the business. Technological breakthroughs in the field of bioplastic production and application are rapidly evolving, proffering new options for academics and industry to collaborate and develop sustainable packaging solutions. Existing techniques, such as multilayer coating of nanocomposites, can be improved further by designing them in a more systematic manner to attain the best barrier qualities. Modified nanocellulose, lignin nanoparticles, and bio-polyester are among the most promising future candidates for nanocomposite-based packaging films with high barrier qualities. In this review, the state-of-art and research advancements made in biobased polymeric alternatives such as paper and board barrier coating are summarized. Finally, the existing limitations and potential future development prospects for these biobased polymers as barrier materials are reviewed.
Processing of semolina, a wonder resource for resistant starch production: In vitro digestibility and biochemical evaluation
2022, International Journal of Biological Macromolecules
With the advent of modern technology, the utilization of residues obtained after food processing are being largely explored for commercialization. Semolina, a starch rich food ingredient is one of such byproducts of food processing that has not been yet vividly studied, although it is profusely used as an important ingredient in Indian cuisines. Rapid digestibility of most starch rich foods boosts up the blood glucose level. Thus, the present study put forward an attempt to curtail the rapid digestibility of starch rich semolina flour by increasing its resistant starch content through enzymatic process. The enzymatically modified semolina flour (MS) was compared with its native counterpart (NS) on grounds of their digestibility pattern, biochemical and functional properties. A rise in resistant starch content by 9.3 ± 1.6 %, amylose content by 10.9 ± 1.2 %, crystallinity by 10.4 % and the drop in readily digestible starch by 11.9 ± 1.4 % and oil absorption by 2.1 ± 0.3 g/g were observed in MS. These initial findings of the present study are interesting as the results showed elevated potential of the modified semolina flour to be used as functional ingredient in cuisines worldwide.
Starch modification for non-food, industrial applications: Market intelligence and critical review
2022, Carbohydrate Polymers
The consumer demand for starch continues to grow to meet food consumption needs. However, starch producers are increasingly looking towards non-food, industrial applications to access new markets for revenue generation, while aiming for whole crop utilization to meet sustainability metrics. Native starch properties limit its utilization in many industrial applications, therefore, it is modified through different chemical, enzymatic, and physical processes. This review examines innovation in starch transformation processes, and how modified starch and its functional properties can be used in industrial applications beyond the traditional sectors of textiles and papermaking. Currently, the market value of modified starch is 2.7× greater than native starch and is anticipated to increase through next-generation applications (e.g. packaging, energy and regenerative medicine) enabled by emerging technologies in 3D printing and nanotechnology. Opportunities for increasing the use of other botanical starch sources besides industry-leading corn are also presented through the lens of global market trends.

View all citing articles on Scopus

^f1: Corresponding author:E-mail [email protected]

View full text

Mini ReviewAspects of the Physical Chemistry of Starch

Abstract

International Journal Of Biological Macromolecules

Carbohydrate Polymers

Carbohydrate Research

Carbohydrate Research

Carbohydrate Research

Carbohydrate Research

Carbohydrate Research

Carbohydrate Polymers

Carbohydrate Polymers

Carbohydrate Research

Journal Of Chromatography

Carbohydrate Research

Carbohydrate Research

Carbohydrate Research

Carbohydrate Research

Carbohydrate Research

Carbohydrate Research

Carbohydrate Research

Journal Of Molecular Biology

Carbohydrate Research

Carbohydrate Polymers

Carbohydrate Research

Polymer

Carbohydrate Research

Carbohydrate Polymers

Carbohydrate Polymers

Journal Of Cereal Science

Journal of Colloid and Interface Science

Carbohydrate Polymers

Carbohydrate Research

Carbohydrate Polymers

Carbohydrate Research

Carbohydrate Research

Carbohydrate Polymers

International Journal Of Biological Macromolecules

International Journal Of Biological Macromolecules

Carbohydrate Research

International Journal Of Biological Macromolecules

International Journal Of Biological Macromolecules

Carbohydrate Research

Carbohydrate Polymers

Carbohydrate Research

Polymer

Carbohydrate Research

Carbohydrate Polymers

Carbohydrate Research

Carbohydrate Polymers

International Journal Of Biological Macromolecules

Carbohydrate Polymers

Carbohydrate Research

Mini Review
Aspects of the Physical Chemistry of Starch