Effect of sucrose on the thermomechanical behavior of concentrated wheat and waxy corn starch-water preparations.
The rheological behavior of concentrated starch preparations from two different origins (wheat and waxy corn) was studied in the presence of sucrose by dynamic mechanical thermal analysis (DMTA). Moisture contents ranged from 30 to 60% (w/w wsb), and samples contained 0, 10, or 20 g of sucrose for 100 g of the starch-water mixture. The storage modulus (G') changes during heating depended strongly on water content (in the moisture range studied), and the importance of these variations was dependent upon the starch type. Sucrose addition resulted in a shift to higher temperatures of the increase in G' during heating. Differential scanning calorimetry (DSC) and electron-spin resonance (ESR) analyses were performed in parallel in order to relate the viscoelastic changes to water migrations and to structural disorganization of starch. Sucrose was found to increase the gelatinization temperature and enthalpy of both starches, implying a stabilization of the granular structure during heating. The sugar-water interactions do not appear to be the only way by which sucrose delays starch gelatinization. The obtained results suggest that sugar-starch interactions in the amorphous and/or the crystalline regions of the starch granules should be envisaged.
Chiotelli
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Laboratoire d'Ingénierie Moléculaire et Sensorielle de l'Aliment, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, 1 Esplanade Erasme, 21000 Dijon, France. eleni.chiotelli@u-bourgogne.fr
Rolée
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A
Le Meste
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M
D002152:Calorimetry, Differential Scanning; D003296:Cooking; D004578:Electron Spin Resonance Spectroscopy; D012044:Regression Analysis; D013213:Starch; D013395:Sucrose; D013816:Thermodynamics; D014908:Triticum; D014867:Water; D003313:Zea mays
D014867:Water; D013395:Sucrose; D013213:Starch