Effect of urea and sodium chloride on the pasting properties and gelatinisation kinetics of corn starch
Main Article Content
Keywords
starch, corn, kinetics, RVA, urea
Abstract
The effect of urea and sodium chloride (NaCl) on the pasting properties and gelatinisation kinetic of corn starch was determined using rapid visco-analyser. Starch slurry (3 g in 25 g H2O) was heated at 3, 5, 7, 10, 15, and 20 °C/min. Peak viscosity, setback, and pasting temperature were recorded at all heating rates as well as the swelling power. The pasting temperature was used for activation energy (Ea) calculation according to the Kissinger plot and Ozawa model. The peak viscosity significantly (P?0.05) increased in presence of urea and NaCl at all heating rates compared to the control, while the setback dropped in NaCl and increased in urea. This indicates better amylose-amylose interaction prevention by NaCl. The pasting temperature exhibited higher values in NaCl and lower in urea. This signifies action of urea on the hydrogen bonding between starch molecules in the amorphous region of the granule (dominated by amylose). The protective action of NaCl is obvious on the high pasting temperature of corn starch. Kissinger and Ozawa kinetics equations exhibited similar Ea values for corn starch under the experimental conditions used in this work. Urea exhibited higher Ea compared to NaCl indicating ineffectiveness of urea to break hydrogen bonding at the conditions of the experiment.
References
Alamri, M.S., Al-Ruquie, I.M., Hussain, S., Mohamed, A.A. and Xu, J., 2015. Gelatinisation kinetics of corn and chickpea starches using DSC, RVA and dynamic rheometry. Quality Assurance and Safety of Crops & Foods 7: 449-458.
Bakshi, A.S. and Singh, R.P., 1980. Kinetics of water diffusion and starch gelatinization during rice parboiling. Journal of Food Science 45: 1387-1392.
Brumovsky, J.O., Brumovsky, L.A. and Thompson, D.B., 2006. A tentative explanation for the substantial rise of the gelatinization temperature of starch by adding salt and hydroxide. International Journal of Food Properties 9: 889-896.
Buléon, A., Colonna, P., Planchot, V. and Ball, S., 1998. Starch granules: structure and biosynthesis. InternationalJournal Biological Macromolecules 23: 85-112.
Chinachoti, P., Steinberg, M.P. and Villota, R., 1991. A model quantitating energy and degree of starch gelatinization based on water, sugar and salt contents. Journal of Food Science 55: 543-546.
Donovan, J.W., 1979. Phase transitions of the starch-water system. Biopolymers 18: 263-271.
Freitas, R.A., Paula, R.C., Feitosa, J.P.A., Rocha, S. and Sierakowski, M.R., 2004. Amylose contents, rheological properties and gelatinization kinetics of yam (Dioscorea alata) and cassava (Manihot utilissima) starches. Carbohydrates Polymers 55: 3-12.
Jenkins, P.J. and Donald, A.M., 1996. Application of small-angle neutron scattering to the study of the structure of starch granules. Polymer 37: 5559-5568.
Jihong, Li., Vasanthan, T. and Bressler, D.C., 2012 Improved cold starch hydrolysis with urea addition and heat treatment at sub-gelatinization temperature. Carbohydrate Polymers 87: 1649-1656.
Juliano, B.O. and Pérez, C.M., 1986. Kinetics studies on cooking of tropical milled rice. Food Chemistry 20: 97-102.
Kahraman, K. and Köksel, H., 2013. Formation of resistant starch from amylotype corn starch and determination of the functional properties. Quality Assurance and Safety of Crops & Foods 5: 295-302.
Keetels, C.J.A.M. and Van Vliet, T., 1994. Gelation and retrogradation of concentrated starch gels. In: Phillips, G.O., Williams, P.A. and Wedlock, D.J. (eds.) Gums and stabilisers for the food industry. IRL Press, Oxford, UK, pp. 271-280.
Kim, Y. and Wang, S.S., 1999. Starch cooking with limited water as affected by zein and guar gum. Journal of Food Science 64: 133-135.
Kissinger, H.E., 1957. Reaction kinetics in differential thermal analysis. Analytical Chemistry 29: 1702.
Kokini, J.L., Lai, L.S. and Chedid, L.L., 1992. Effect of starch structure on starch rheological properties. Food Technology 46: 124-139.
Lii, CY., Tomasik, P., Hung, WL. and Lai, VMF., 2002. Revised look at the interaction of starch with electrolyte: effect of salts of metals from the first non-transition group. Food Hydrocolloids 16: 35-45.
Maaruf, A.G., Che Man, Y.B., Asbi, B.A., Junainah, A.H. and Kennedy, J.F., 2001. Effect of water content on the gelatinisation temperature of sago starch. Carbohydrate Polymers. 46: 331-337.
Mendes da Silva, C.E., Ciacco, C.F., Barberis, G.E., Solano, W.M.R. and Rettori, C., 1996. Starch gelatinization measured by pulsed nuclear magnetic resonance.Cereal Chemistry 73: 297-301.
Murphy, P., 2000. Starch. In: Phillips, G.O. and Williams, P.A. (eds.) Handbook of hydrocolloids. CRC Press, Boca Raton, FL, USA, pp. 41-56.
Oakenfull, D., 1987. Gelling agents. CRC Critical Reviews in Food Science and Nutrition 26: 1-25.
Ojeda, C.A., Tolaba, M.P. and Suarez, C., 2000. Modeling starch gelatinization kinetics of milled rice flour. Cereal Chemistry 77: 145-147.
Oosten, B.J., 1982. Tentative hypothesis to explain how electrolytes affect the gelatinization temperature of starches in water. Starch/Stärke 34: 233-239.
Ozawa, T., 1970. Kinetic analysis of derivative curves in thermal analysis. Journal of Thermal Analysis 28: 301-324.
Pielichowski, K., Tomasik, P. and Sikora, M., 1998. Kinetics of gelatinization of potato starch studied by non-isothermal DSC. Carbohydrates Polymer 35: 49-55.
Pravisani, C.I., Califano, A.N. and Calvelo, A., 1985. Kinetics of starch gelatinization in potato. Journal of Food Science 50: 657.
Sandstedt, R.M., Kempf, W. and Abbott, R.C., 1960. The effect of salts on the gelatinization of wheat starch. Starch/Stärke 11: 333-337.
Spigno, G. and De Faveri, D.M., 2004. Gelatinization kinetics of rice starch studied by non-isothermal calorimetric technique: influence of extraction method, water concentration and heating rate. Journal Food Engineering 62: 337-344.
Subramanian, V., Hoseney, R.C. and Bramel-Cox, P., 1994. Shear thinning properties of sorghum and corn starches. Cereal Chemistry 71: 272-275.
Suzuki, K., Kubota, K., Omichi, M. and Hosaka, H., 1976. Kinetics studies on cooking tice. Journal of Food Science 41: 1180.
Tamaki, Y., Konishi, T. and Tako, M., 2011. Gelation and retrogradation mechanism of wheat amylose. Materials 4: 1763-1775.
Van der Kaaij, R.M., Sanders, P., Drost, W.C., Nagtegaal, R.M.A., Van Wandelen., M.T.R., Burgering, M.J. and Van der Kamp, J.W., 2009. All-in-one measurement of dietary fiber, including resistant starch, in bread. Quality Assurance and Safety of Crops & Foods 1: 256-260.
Villwock, V.K. and BeMiller, J.N., 2005. Effects of salts on the reaction of normal corn starch with propylene oxide. Starch/Starke 57: 281-290.
Whistler, R.L. and BeMiller, J.N., 1997. Carbohydrate chemistry for food scientists. Eagan Press, St. Paul, MN, USA, pp. 117-151.
Wirakartakusumah, M.A., 1981. Kinetics of starch gelatinization and water adsorption in rice. PhD thesis, University of Wisconsin, Madison, WI, USA.
Wunderlich, B., 1990. Thermal analysis. Academic Press, New York, NY, pp. 417-431.
Wurzburg, O.B. (ed.), 1986. Modified starches: properties and uses. CRC Press Inc., Boca Raton, FL, USA.
Yeh, A.I. and Li, J.Y., 1996. Kinetics of phase transition of native, cross-linked, and hydroxypropylated rice starches. Starch/Stärke 48: 17-21.
Zhu, W.X., Gayin, J., Chatel, F., Dewettinck, K. and Van der Meeren, P., 2009. Influence of electrolytes on the heat-induced swelling of aqueous dispersions of native wheat starch granules. Food Hydrocolloids 23: 2204-2211.
Zobel, H.F. and Stephen, A.M., 1995. Starch: structure, analysis, and application. In: Stephen, A.M. (ed.) Food polysaccharides and their applications. Marcel Dekker Inc., New York, NY, USA, pp. 19-65.
Article Sidebar
Article Details
