Adhesive Interactions between Gelatinised Starch Granules

Salah Mohamed Hasan; Agoub Abdella Agoub; Ramadan Elsalhin Abdolgader; Eileen O'Neill; Edwin Morris

doi:doi:10.11648/j.ijnfs.20130204.18

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Adhesive Interactions between Gelatinised Starch Granules

Salah Mohamed Hasan, Agoub Abdella Agoub, Ramadan Elsalhin Abdolgader, Eileen O'Neill, Edwin Morris

Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 4)

Received: 28 June 2013 Accepted: Published: 10 August 2013

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Abstract

Different starches were extracted from wheat flour and maize flour. Thermal transitions can be monitored directly by the technique of differential scanning calorimetry (DSC). Two peaks were observed the first peak refer to the gelatinization temperatures where occurred at ~53-54ºC and the second peak was attributed to the dissociation of amylose–lipid complex. In addition the rheological properties of starches from wheat and maize flours were characterized by using low-amplitude oscillation. The results showed that Starch samples formed weak-gel networks by association between swollen granules. Blue dextrin method was also used to determine the swelling volume of heated and unheated wheat starch. The results indicated that gel-like character concentrations below close-packing.

Published in	International Journal of Nutrition and Food Sciences (Volume 2, Issue 4)
DOI	10.11648/j.ijnfs.20130204.18
Page(s)	207-212
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Wheat Flour, Preheated Wheat Flour, DSC, Gelatinization, Gel

References

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[2]	Evans, I. D. and Lips, A. (1992): Viscoelasticity of gelatinized starch dispersions, J. Text. Stud. 23: 69-86. doi:10.1111/j.1745-4603.1992.tb00512.x
[3]	Keetels, C. J. A. M. van Vliet, T. and Walstra, P. (1996): Gelation and retrogradation of concentrated starch systems: 2. Retrogradation, Food Hydrocolloids. 10: 355- 362. doi:10.1016/S0268-005X(96)80012-9
[4]	Hasan, S. (2006): Heat Treatment of Wheat Flour, PhD Thesis, University College Cork, Ireland.
[5]	Chiotelli, E. and Meste, M. L. (2002): Effect of small and large wheat starch granules on thermomechanical behavior of starch, Cereal Chem. 79: 286-293
[6]	Johnson, A. C. and Hoseney, R. C. (1979): Chlorine treatment of cake flours. III. Fractionation and reconstitution techniques for Cl2- treated and untreated flours. Cereal Chem. 57: 443-445.
[7]	Kusanose, C. Noguchi, S. Yamagishi, T. and Seguchi, M. (2002): Binding of prime starch to tailings fraction by proteins in stored wheat flour. Food Hydrocolloids. 16: 73-77. doi:10.1016/S0268-005X(01)00032-7
[8]	Nayouf, M. Loisel, C. and Doublier, J.L. (2003): Effect of thermomechanical treatment on the rheological properties of crosslinked waxy corn starch, J. Food Eng. 59: 209-219. doi:10.1016/S0260-8774(02)00460-0
[9]	Donovan, J. W. Lorenz, K. and Kulp, K. (1983): Differential scanning calorimetry of heat-moisture treated wheat and potato starches. Cereal Chem. 60: 381387.
[10]	Ross-Murphy, S.B. (1984): Rheological methods. In: Biophysical Methods in Food Research (ed. H> W. S. Chan). Critical Reports on Applied Chemistry. SCI, London , p. 195- 290.
[11]	Clark, A.H. (1985): The application of network theory to food systems. In: Food Structure and Behavior (eds J. M. V. Blanshard and P. Lillford). Academic Press, London, pp. 13-34.
[12]	Cox, W. P. and Merz, E. H. (1958): Correlation of dynamic and steady flow viscosities. J. Polym. Sci. 28: 619- 622. doi:10.1002/pol.1958.1202811812

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APA Style

Salah Mohamed Hasan, Agoub Abdella Agoub, Ramadan Elsalhin Abdolgader, Eileen O'Neill, Edwin Morris. (2013). Adhesive Interactions between Gelatinised Starch Granules. International Journal of Nutrition and Food Sciences, 2(4), 207-212. https://doi.org/10.11648/j.ijnfs.20130204.18

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ACS Style

Salah Mohamed Hasan; Agoub Abdella Agoub; Ramadan Elsalhin Abdolgader; Eileen O'Neill; Edwin Morris. Adhesive Interactions between Gelatinised Starch Granules. Int. J. Nutr. Food Sci. 2013, 2(4), 207-212. doi: 10.11648/j.ijnfs.20130204.18

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AMA Style

Salah Mohamed Hasan, Agoub Abdella Agoub, Ramadan Elsalhin Abdolgader, Eileen O'Neill, Edwin Morris. Adhesive Interactions between Gelatinised Starch Granules. Int J Nutr Food Sci. 2013;2(4):207-212. doi: 10.11648/j.ijnfs.20130204.18

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@article{10.11648/j.ijnfs.20130204.18,
  author = {Salah Mohamed Hasan and Agoub Abdella Agoub and Ramadan Elsalhin Abdolgader and Eileen O'Neill and Edwin Morris},
  title = {Adhesive Interactions between Gelatinised Starch Granules},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {4},
  pages = {207-212},
  doi = {10.11648/j.ijnfs.20130204.18},
  url = {https://doi.org/10.11648/j.ijnfs.20130204.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130204.18},
  abstract = {Different starches were extracted from wheat flour and maize flour. Thermal transitions can be monitored directly by the technique of differential scanning calorimetry (DSC). Two peaks were observed the first peak refer to the gelatinization temperatures where occurred at ~53-54ºC and the second peak was attributed to the dissociation of amylose–lipid complex. In addition the rheological properties of starches from wheat and maize flours were characterized by using low-amplitude oscillation. The results showed that Starch samples formed weak-gel networks by association between swollen granules. Blue dextrin method was also used to determine the swelling volume of heated and unheated wheat starch. The results indicated that gel-like character concentrations below close-packing.},
 year = {2013}
}

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TY  - JOUR
T1  - Adhesive Interactions between Gelatinised Starch Granules
AU  - Salah Mohamed Hasan
AU  - Agoub Abdella Agoub
AU  - Ramadan Elsalhin Abdolgader
AU  - Eileen O'Neill
AU  - Edwin Morris
Y1  - 2013/08/10
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130204.18
DO  - 10.11648/j.ijnfs.20130204.18
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 207
EP  - 212
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130204.18
AB  - Different starches were extracted from wheat flour and maize flour. Thermal transitions can be monitored directly by the technique of differential scanning calorimetry (DSC). Two peaks were observed the first peak refer to the gelatinization temperatures where occurred at ~53-54ºC and the second peak was attributed to the dissociation of amylose–lipid complex. In addition the rheological properties of starches from wheat and maize flours were characterized by using low-amplitude oscillation. The results showed that Starch samples formed weak-gel networks by association between swollen granules. Blue dextrin method was also used to determine the swelling volume of heated and unheated wheat starch. The results indicated that gel-like character concentrations below close-packing.
VL  - 2
IS  - 4
ER  -

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Author Information

Salah Mohamed Hasan

Department of Food Science and Technology, Omar al Mukhtar University, El-Beida, Libya
Agoub Abdella Agoub

Department of Food Science and Technology, Omar al Mukhtar University, El-Beida, Libya
Ramadan Elsalhin Abdolgader

Department of Food Science and Technology, Omar al Mukhtar University, El-Beida, Libya
Eileen O'Neill

Department of Food and Nutritional Sciences, Cork University, Cork, Ireland
Edwin Morris

Department of Food and Nutritional Sciences, Cork University, Cork, Ireland

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Plain Text BibTeX RIS

APA Style

Salah Mohamed Hasan, Agoub Abdella Agoub, Ramadan Elsalhin Abdolgader, Eileen O'Neill, Edwin Morris. (2013). Adhesive Interactions between Gelatinised Starch Granules. International Journal of Nutrition and Food Sciences, 2(4), 207-212. https://doi.org/10.11648/j.ijnfs.20130204.18

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ACS Style

Salah Mohamed Hasan; Agoub Abdella Agoub; Ramadan Elsalhin Abdolgader; Eileen O'Neill; Edwin Morris. Adhesive Interactions between Gelatinised Starch Granules. Int. J. Nutr. Food Sci. 2013, 2(4), 207-212. doi: 10.11648/j.ijnfs.20130204.18

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AMA Style

Salah Mohamed Hasan, Agoub Abdella Agoub, Ramadan Elsalhin Abdolgader, Eileen O'Neill, Edwin Morris. Adhesive Interactions between Gelatinised Starch Granules. Int J Nutr Food Sci. 2013;2(4):207-212. doi: 10.11648/j.ijnfs.20130204.18

Copy | Download

@article{10.11648/j.ijnfs.20130204.18,
  author = {Salah Mohamed Hasan and Agoub Abdella Agoub and Ramadan Elsalhin Abdolgader and Eileen O'Neill and Edwin Morris},
  title = {Adhesive Interactions between Gelatinised Starch Granules},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {4},
  pages = {207-212},
  doi = {10.11648/j.ijnfs.20130204.18},
  url = {https://doi.org/10.11648/j.ijnfs.20130204.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130204.18},
  abstract = {Different starches were extracted from wheat flour and maize flour. Thermal transitions can be monitored directly by the technique of differential scanning calorimetry (DSC). Two peaks were observed the first peak refer to the gelatinization temperatures where occurred at ~53-54ºC and the second peak was attributed to the dissociation of amylose–lipid complex. In addition the rheological properties of starches from wheat and maize flours were characterized by using low-amplitude oscillation. The results showed that Starch samples formed weak-gel networks by association between swollen granules. Blue dextrin method was also used to determine the swelling volume of heated and unheated wheat starch. The results indicated that gel-like character concentrations below close-packing.},
 year = {2013}
}

Copy | Download

TY  - JOUR
T1  - Adhesive Interactions between Gelatinised Starch Granules
AU  - Salah Mohamed Hasan
AU  - Agoub Abdella Agoub
AU  - Ramadan Elsalhin Abdolgader
AU  - Eileen O'Neill
AU  - Edwin Morris
Y1  - 2013/08/10
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130204.18
DO  - 10.11648/j.ijnfs.20130204.18
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 207
EP  - 212
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130204.18
AB  - Different starches were extracted from wheat flour and maize flour. Thermal transitions can be monitored directly by the technique of differential scanning calorimetry (DSC). Two peaks were observed the first peak refer to the gelatinization temperatures where occurred at ~53-54ºC and the second peak was attributed to the dissociation of amylose–lipid complex. In addition the rheological properties of starches from wheat and maize flours were characterized by using low-amplitude oscillation. The results showed that Starch samples formed weak-gel networks by association between swollen granules. Blue dextrin method was also used to determine the swelling volume of heated and unheated wheat starch. The results indicated that gel-like character concentrations below close-packing.
VL  - 2
IS  - 4
ER  -

Copy | Download