Effects of monoglycerides on pasting properties of wheat starch after repeated heating and cooling

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dc.contributor.authorBlazek, Jen_AU
dc.contributor.authorGilbert, EPen_AU
dc.contributor.authorCopeland, Len_AU
dc.date.accessioned2011-11-23T00:20:12Zen_AU
dc.date.available2011-11-23T00:20:12Zen_AU
dc.date.issued2011-07-01en_AU
dc.date.statistics2011-11-23en_AU
dc.description.abstractThe effects of repeated heating and cooling on the properties of pastes prepared from a commercial wheat starch (Triticum aestivum L.) with added monoglycerides were studied using a Rapid Visco Analyser (RVA). The nanostructure of the freeze-dried pastes was determined by X-ray diffraction and small-angle X-ray scattering. Pastes prepared from the wheat starch alone, or from the starch mixed with tripalmitin, which does not form complexes with starch, produced regular viscosity profiles in the RVA when subjected to multiple heat-cool cycles. In comparison, the effects of adding monoglycerides (or monoacylglycerols) depended on the chain length and saturation of the fatty acid of the monoglyceride. Repeated heat-cool cycles in the RVA of the starch with different monoglycerides induced the formation of complexes of varying stability that influenced the viscosity trace of the paste during multiple heating and cooling cycles. Small-angle X-ray scattering in combination with X-ray diffraction proved useful in describing the nanostructural changes in the RVA pastes induced by monoglycerides and temperature cycling. The results indicate that the functional properties of starch pastes may be manipulated through the strategic selection of an added monoglyceride. (C) 2011 Elsevier Ltd. All rights reserved.en_AU
dc.identifier.citationBlazek, J., Gilbert, E. P., & Copeland, L. (2011). Effects of monoglycerides on pasting properties of wheat starch after repeated heating and cooling, Journal of Cereal Science, 54(1); 151-159. doi:10.1016/j.jcs.2011.02.014en_AU
dc.identifier.govdoc3783en_AU
dc.identifier.issn0733-5210en_AU
dc.identifier.issue1en_AU
dc.identifier.journaltitleJournal of Cereal Scienceen_AU
dc.identifier.pagination151-159en_AU
dc.identifier.urihttp://dx.doi.org/10.1016/j.jcs.2011.02.014en_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/3882en_AU
dc.identifier.volume54en_AU
dc.language.isoenen_AU
dc.publisherElsevieren_AU
dc.subjectStarchen_AU
dc.subjectWheaten_AU
dc.subjectLipidsen_AU
dc.subjectCrystallizationen_AU
dc.subjectX-ray diffractionen_AU
dc.subjectHeatingen_AU
dc.subjectCoolingen_AU
dc.titleEffects of monoglycerides on pasting properties of wheat starch after repeated heating and coolingen_AU
dc.typeJournal Articleen_AU
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