Abstract
Starch gelatinization is important in food processing and industrial use. Granule swelling and gelatinization temperature of 11 starches from different plants were investigated in situ using hot stage microscopy during heating. The amylose content, swelling power, pasting temperature and thermal property of these starches were also measured. The results showed that hot stage microscopy was suitable for measuring granule swelling and the gelatinization temperature of starch during heating. The sectional area swelling percentage of starch granules measured using hot stage microscopy was significantly positively correlated with the swelling power. The gelatinization temperature measured using hot stage microscopy was significantly positively correlated with the pasting temperature and with the thermal property for all 11 starches. For rice starches with the same crystallinity and similar size, the gelatinization temperature was negatively correlated with the amylose content and positively correlated with the swelling power and the sectional area swelling percentage at 95°C.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Gallant DJ, Bouchet B, Baldwin PM. Microscopy of starch: evidence of a new level of granule organization. Carbohyd. Polym. 32: 177–191 (1997)
Simsek S, Tulbek MC, Yao Y, Schatz B. Starch characteristics of dry peas (Pisum sativum L.) grown in the USA. Food Chem. 115: 832–838 (2009)
Li JH, Vasanthan T, Hoover R, Rossnagel BG. Starch from hull-less barley: IV. Morphological and structural changes in waxy, normal and high-amylose starch granules during heating. Food Res. Int. 37: 417–428 (2004)
López OV, Zaritzky NE, García MA. Physicochemical characterization of chemically modified corn starches related to rheological behavior, retrogradation and film forming capacity. J. Food Eng. 100: 160–168 (2010
Parker R, Ring SG. Aspects of the physical chemistry of starch. J. Cereal Sci. 34: 1–17 (2001)
Tester RF, Karkalas J. Swelling and gelatinization of oat starches. Cereal Chem. 73: 271–277 (1996)
Liu Q, Charlet G, Yelle S, Arul J. Phase transition in potato starchwater system I. starch gelatinization at high moisture level. Food Res. Int. 35: 397–407 (2002)
Biliaderis CG. Structural transitions and related physical properties of starch. pp. 293–372. In: Starch: Chemistry and Technology. BeMiller J, Whistler R (eds). Academic Press, Amsterdam (2009)
Ratnayake WS, Jackson DS. Gelatinization and solubility of corn starch during heating in excess water: New insights. J. Agr. Food Chem. 54: 3712–3716 (2006)
Chen P, Yu L, Simon GP, Liu XX, Dean K, Chen L. Internal structures and phase-transitions of starch granules during gelatinization. Carbohyd. Polym. 83: 1975–1983 (2011)
Yeh AI, Li JY. A continuous measurement of swelling of rice starch during heating. J. Cereal Sci. 23: 277–283 (1996)
Patel BK, Seetharaman K. Effect of heating rate on starch granule morphology and size. Carbohyd. Polym. 65: 381–385 (2006)
Bogracheva TY, Meares C, Hedley CL. The effect of heating on the thermodynamic characteristics of potato starch. Carbohyd. Polym. 63: 323–330 (2006)
Man JM, Cai JW, Cai CH, Xu B, Huai HY, Wei CX. Comparison of physicochemical properties of starches from seed and rhizome of lotus. Carbohyd. Polym. 88: 676–683 (2012)
Konik-Rose CM, Moss R, Rahman S, Appels R, Stoddard F, McMaster G. Evaluation of the 40 mg swelling test for measuring starch functionality. Starch 53: 14–20 (2001)
Wei CX, Qin FL, Zhou WD, Xu B, Chen C, Chen YF, Wang YP, Gu MH, Liu QQ. Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its wild type during heating. Food Chem. 128: 645–652 (2011)
Konik-Rose C, Thistleton J, Chanvrier H, Tan I, Halley P, Gidley M, Kosar-Hashemi B, Wang H, Larroque O, Ikea J, McMaugh S, Regina A, Rahman S, Morell M, Li ZY. Effects of starch synthase IIa gene dosage on grain, protein and starch in endosperm of wheat. Theor. Appl. Genet. 115: 1053–1065 (2007)
Tahir R, Ellis PR, Bogracheva TY, Meares-Taylor C, Butterworth PJ. Study of the structure and properties of native and hydrothermally processed wild-type, lam and r variant pea starches that affect amylolysis of these starches. Biomacromolecules 12: 123–133 (2011)
Ratnayake WS, Hoover R, Warkentin T. Pea starch: Composition, structure and properties-a review. Starch 54: 217–234 (2002)
Tester RF, Morrison WR. Swelling and gelatinization of cereal starches. III. Some properties of waxy and normal nonwaxy barley starches. Cereal Chem. 69: 654–658 (1992)
Shi YC, Seib PA. The structure of four waxy starches related to gelatinization and retrogradation. Carbohyd. Res. 227: 131–145 (1992)
Sasaki T, Matsuki J. Effect of wheat starch structure on swelling power. Cereal Chem. 75: 525–529 (1998)
Hoover R, Manuel H. The effect of heat-moisture treatment on the structure and physicochemical properties of normal maize, waxy maize, dull waxy maize and amylomaize V starches. J. Cereal Sci. 23: 153–162 (1996)
Wickramasinghe HAM, Noda T. Physicochemical properties of starches from Sri Lankan rice varieties. Food Sci. Technol. Res. 14: 49–54 (2008)
McPherson AE, Jane J. Comparison of waxy potato with other root and tuber starches. Carbohyd. Polym. 40: 57–70 (1999)
Wickramasinghe HAM, Takigawa S, Matsuura-Endo C, Yamauchi H, Noda T. Comparative analysis of starch properties of different root and tuber crops of Sri Lanka. Food Chem. 112: 98–103 (2009)
Lindeboom N, Chang PR, Tyler RT. Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: A review. Starch 56: 89–99 (2004)
Cai CH, Wei CX. In situ observation of crystallinity disruption patterns during starch gelatinization. Carbohyd. Polym. 92: 469–478 (2013)
Wang L, Xie B, Xiong G, Du X, Qiao Y, Liao L. Study on the granular characteristics of starches separated from Chinese rice cultivars. Carbohyd. Polym. 87: 1038–1044 (2012)
Fredriksson H, Silverio J, Andersson R, Eliasson AC, Åman P. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Carbohyd. Polym. 35: 119–134 (1998)
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Cai, C., Cai, J., Zhao, L. et al. In situ gelatinization of starch using hot stage microscopy. Food Sci Biotechnol 23, 15–22 (2014). https://doi.org/10.1007/s10068-014-0003-x
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-014-0003-x