Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches

Blake, Laura H, Jenner, Colin F, Gidley, Michael J and Cozzolino, Daniel (2015) Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches. Carbohydrate Polymers, 125 265-271. doi:10.1016/j.carbpol.2015.02.049


Author Blake, Laura H
Jenner, Colin F
Gidley, Michael J
Cozzolino, Daniel
Title Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2015-07-10
Year available 2015
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2015.02.049
Open Access Status Not yet assessed
Volume 125
Start page 265
End page 271
Total pages 7
Place of publication Kidlington, United Kingdom
Publisher Pergamon Press (Elsevier Science)
Language eng
Subject 2507 Polymers and Plastics
1605 Organic Chemistry
2505 Materials Chemistry
Abstract Starch swelling behaviour greatly affects its functionality in a food matrix. For some granular starches pre-treatment with the surfactant, sodium dodecyl sulphate, is known to dramatically affect swelling behaviour. The purpose of this study was to assess the effect of this surfactant treatment on the swelling behaviour of a variety of waxy and normal cereal starches. A concurrent mid-infrared spectroscopy study was carried out to investigate the chemical nature of variations in swelling behaviour. The native normal starches (amylose content 23–28%) showed significant variation in their pasting properties, which was largely eliminated by surfactant treatment. Surfactant treatment had less effect on the behaviour of the waxy starches (amylose contents 1–8%), which still exhibited some residual variation. Waxy durum appeared to be unique within the waxy starches, behaving more similarly to the normal starches. The spectroscopic data highlighted the carbohydrate fingerprint region as the main source of variation between samples.
Keyword Waxy starch
Starch rheology
SDS
Rapid visco analyser
Pasting properties
Mid infrared
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Queensland Alliance for Agriculture and Food Innovation
Official 2016 Collection
 
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