Renzetti Stefano, Henket Jolanda, Raaijmakers Eric, van den Hoek Irene, van der Sman Ruud
Wageningen Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6700, AA Wageningen, the Netherlands.
Curr Res Food Sci. 2025 May 29;10:101101. doi: 10.1016/j.crfs.2025.101101. eCollection 2025.
The gelatinization behaviour, pasting properties, and rheology of potato, cassava, rice, wheat, and waxy corn starches were studied. Gelatinization behaviour was examined at different starch-to-water ratios using differential scanning calorimetry to construct state diagrams of melting. The obtained onset, peak, and end temperatures of gelatinization were described using the Flory-Huggins theory for biopolymer melting. The validity of the obtained diagrams was tested against literature data, including gelatinization in different sugar solutions for all starches. Water-sugar mixtures were treated as a single solvent by considering the volumetric density of hydrogen bonds in the sugar solutions ( ). All literature data collapsed into the melting diagrams, except for T at high sugar concentrations, due to phase separation between starch-rich and sugar-rich phases. The pasting properties and the rheology of freshly prepared starch gels were analyzed at three concentrations (5, 8, and 11 % w/w) in water, revealing differences among the starches as a function of concentration. However, G' and G″ values obtained from frequency sweeps scaled with the computed , based on amylose concentrations. Cereal and tuber starches exhibited distinct relationships with . Notably, literature data collected under similar experimental conditions aligned with the scaling observed in this study, despite differences in ingredient sourcing. Overall, this study provides insights into the physicochemical principles governing gelatinization and rheological behaviour in starches from diverse botanical sources. The findings offer a universally applicable understanding that can aid in designing cereal- and starch-based food formulations.
研究了马铃薯、木薯、大米、小麦和糯玉米淀粉的糊化行为、糊化特性及流变学。使用差示扫描量热法在不同淀粉与水的比例下研究糊化行为，以构建熔融状态图。利用生物聚合物熔融的弗洛里－哈金斯理论描述所获得的糊化起始温度、峰值温度和终止温度。针对文献数据（包括所有淀粉在不同糖溶液中的糊化情况）对所获得的状态图的有效性进行了检验。通过考虑糖溶液中氢键的体积密度，将水－糖混合物视为单一溶剂。除了高糖浓度下的T值外，所有文献数据均与熔融状态图相符，这是由于富含淀粉相和富含糖相之间的相分离所致。在水中三种浓度（5%、8%和11% w/w）下分析了新鲜制备的淀粉凝胶的糊化特性和流变学，结果表明淀粉之间存在浓度依赖性差异。然而，通过频率扫描获得的G'和G″值与基于直链淀粉浓度计算得到的 成比例。谷物淀粉和块茎淀粉与 呈现出不同的关系。值得注意的是，尽管原料来源不同，但在相似实验条件下收集的文献数据与本研究中观察到的比例关系一致。总体而言，本研究深入探讨了不同植物来源淀粉糊化和流变行为的物理化学原理。这些发现提供了一种普遍适用的认识，有助于设计基于谷物和淀粉的食品配方。
