Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils
The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatinization profile and pasting properties of starches from different sources (wheat, maize and waxy maize) and amylose contents. Blends of 8% starch with different BCF levels (0, 0.5, 2, 6 and 10% based on...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Published: |
Elsevier
2018
|
| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/52210/ |
| _version_ | 1848798673633280000 |
|---|---|
| author | Díaz-Calderón, P. Macnaughtan, William Hill, Sandra Foster, Tim Enrione, Javier Mitchell, John |
| author_facet | Díaz-Calderón, P. Macnaughtan, William Hill, Sandra Foster, Tim Enrione, Javier Mitchell, John |
| author_sort | Díaz-Calderón, P. |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatinization profile and pasting properties of starches from different sources (wheat, maize and waxy maize) and amylose contents. Blends of 8% starch with different BCF levels (0, 0.5, 2, 6 and 10% based on the dry weight of starch) were prepared and tested by Rapid Visco-Analysis (RVA), Differential Scanning Calorimetry (DSC) and both Optical and Polarized Light Microscopy. Results showed that BCF produce a significant modification of pasting properties. The pasting temperature was reduced but viscosities (peak, final, trough, breakdown and final) increased. The reduction in pasting temperature at the highest BCF addition was 200C higher for maize and wheat starches but only 20C higher for waxy maize starch. In contrast to the pasting temperature, the gelatinisation temperature by DSC for all three starches slightly varied upon BCF addition, but the gelatinisation enthalpy was reduced to a greater extent than values reported for the addition of other hydrocolloids to starch blends. Optical and polarized light microscopy showed the presence of domains rich in starch and highly aggregated BCF in all three starches evaluated. The increase in viscosity and decrease in pasting temperature are discussed in terms of changes in starch concentrations in the starch rich domain. These results open interesting perspectives in the use of bacterial cellulose and plant cell walls to design novel bio-composites to structure foods. |
| first_indexed | 2025-11-14T20:23:31Z |
| format | Article |
| id | nottingham-52210 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T20:23:31Z |
| publishDate | 2018 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-522102020-05-04T19:47:39Z https://eprints.nottingham.ac.uk/52210/ Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils Díaz-Calderón, P. Macnaughtan, William Hill, Sandra Foster, Tim Enrione, Javier Mitchell, John The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatinization profile and pasting properties of starches from different sources (wheat, maize and waxy maize) and amylose contents. Blends of 8% starch with different BCF levels (0, 0.5, 2, 6 and 10% based on the dry weight of starch) were prepared and tested by Rapid Visco-Analysis (RVA), Differential Scanning Calorimetry (DSC) and both Optical and Polarized Light Microscopy. Results showed that BCF produce a significant modification of pasting properties. The pasting temperature was reduced but viscosities (peak, final, trough, breakdown and final) increased. The reduction in pasting temperature at the highest BCF addition was 200C higher for maize and wheat starches but only 20C higher for waxy maize starch. In contrast to the pasting temperature, the gelatinisation temperature by DSC for all three starches slightly varied upon BCF addition, but the gelatinisation enthalpy was reduced to a greater extent than values reported for the addition of other hydrocolloids to starch blends. Optical and polarized light microscopy showed the presence of domains rich in starch and highly aggregated BCF in all three starches evaluated. The increase in viscosity and decrease in pasting temperature are discussed in terms of changes in starch concentrations in the starch rich domain. These results open interesting perspectives in the use of bacterial cellulose and plant cell walls to design novel bio-composites to structure foods. Elsevier 2018-07-31 Article PeerReviewed Díaz-Calderón, P., Macnaughtan, William, Hill, Sandra, Foster, Tim, Enrione, Javier and Mitchell, John (2018) Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils. Food Hydrocolloids, 80 . pp. 274-280. ISSN 1873-7137 Bacterial cellulose; Starch; Gelatinisation; Pasting properties; Advanced materials https://www.sciencedirect.com/science/article/pii/S0268005X17315503 doi:10.1016/j.foodhyd.2018.02.023 doi:10.1016/j.foodhyd.2018.02.023 |
| spellingShingle | Bacterial cellulose; Starch; Gelatinisation; Pasting properties; Advanced materials Díaz-Calderón, P. Macnaughtan, William Hill, Sandra Foster, Tim Enrione, Javier Mitchell, John Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils |
| title | Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils |
| title_full | Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils |
| title_fullStr | Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils |
| title_full_unstemmed | Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils |
| title_short | Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils |
| title_sort | changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils |
| topic | Bacterial cellulose; Starch; Gelatinisation; Pasting properties; Advanced materials |
| url | https://eprints.nottingham.ac.uk/52210/ https://eprints.nottingham.ac.uk/52210/ https://eprints.nottingham.ac.uk/52210/ |