Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies

Erich von Borries-Medrano, Mónica R. Jaime-Fonseca, Miguel A. Aguilar-Méndez, Héctor I. García-Cruz

Research output: Contribution to journalArticle

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Abstract

© 2018 Elsevier Ltd Starch-galactomannan mixtures were elaborated by extrusion using a general factorial statistic design with three variables: galactomannan type (guar gum, tara gum and locust bean gum) at 10% (w/w), citric acid concentration (0‒2.5% w/w) and storage time at 4 °C (0‒7 days). Galactomannan type, citric acid concentration and storage time were factors that affected the physicochemical properties and microstructure of extrudates. Crystallinity of starch-guar gum extruded samples was higher compared with the samples obtained with the addition of the other gums and presented a variation from 3.38 ± 0.16 to 6.68 ± 0.23 when citric acid was added and stored at 4 °C and showed a correlation between long-range order (X-ray diffraction) and short-range order (FTIR). These results demonstrated the influence of the different galactomannans, the addition of citric acid and the storage at 4 ºC of the samples, which resulted in an increase in the formation of V-type amorphous structures. The DSC analysis demonstrated the formation of amylose-lipid complexes in which transitions temperatures started at above 90 °C, these structures may slow retrogradation rates of samples. In addition, these complexes can act as a part of resistant starch found in samples, which varies from 4.64 ± 0.15 to 12.13 ± 0.30 g/100 g sample in different extrudates. Overall, galactomannan type, citric acid concentration and storage time were factors that significantly affected the properties and resistant starch content of extruded samples.
Original languageAmerican English
Pages (from-to)485-496
Number of pages435
JournalFood Hydrocolloids
DOIs
StatePublished - 1 Oct 2018

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galactomannans
retrogradation
resistant starch
citric acid
Citric acid
corn starch
Starch
extrusion
guar gum
Citric Acid
starch
Zea mays
Extrusion
maize
storage time
sampling
Amylose
locust
Transition Temperature
Gingiva

Cite this

@article{6469ed0dc35e4a2e8e5c3b10113f9308,
title = "Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies",
abstract = "{\circledC} 2018 Elsevier Ltd Starch-galactomannan mixtures were elaborated by extrusion using a general factorial statistic design with three variables: galactomannan type (guar gum, tara gum and locust bean gum) at 10{\%} (w/w), citric acid concentration (0‒2.5{\%} w/w) and storage time at 4 °C (0‒7 days). Galactomannan type, citric acid concentration and storage time were factors that affected the physicochemical properties and microstructure of extrudates. Crystallinity of starch-guar gum extruded samples was higher compared with the samples obtained with the addition of the other gums and presented a variation from 3.38 ± 0.16 to 6.68 ± 0.23 when citric acid was added and stored at 4 °C and showed a correlation between long-range order (X-ray diffraction) and short-range order (FTIR). These results demonstrated the influence of the different galactomannans, the addition of citric acid and the storage at 4 ºC of the samples, which resulted in an increase in the formation of V-type amorphous structures. The DSC analysis demonstrated the formation of amylose-lipid complexes in which transitions temperatures started at above 90 °C, these structures may slow retrogradation rates of samples. In addition, these complexes can act as a part of resistant starch found in samples, which varies from 4.64 ± 0.15 to 12.13 ± 0.30 g/100 g sample in different extrudates. Overall, galactomannan type, citric acid concentration and storage time were factors that significantly affected the properties and resistant starch content of extruded samples.",
author = "{von Borries-Medrano}, Erich and Jaime-Fonseca, {M{\'o}nica R.} and Aguilar-M{\'e}ndez, {Miguel A.} and Garc{\'i}a-Cruz, {H{\'e}ctor I.}",
year = "2018",
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doi = "10.1016/j.foodhyd.2018.03.009",
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Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies. / von Borries-Medrano, Erich; Jaime-Fonseca, Mónica R.; Aguilar-Méndez, Miguel A.; García-Cruz, Héctor I.

In: Food Hydrocolloids, 01.10.2018, p. 485-496.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies

AU - von Borries-Medrano, Erich

AU - Jaime-Fonseca, Mónica R.

AU - Aguilar-Méndez, Miguel A.

AU - García-Cruz, Héctor I.

PY - 2018/10/1

Y1 - 2018/10/1

N2 - © 2018 Elsevier Ltd Starch-galactomannan mixtures were elaborated by extrusion using a general factorial statistic design with three variables: galactomannan type (guar gum, tara gum and locust bean gum) at 10% (w/w), citric acid concentration (0‒2.5% w/w) and storage time at 4 °C (0‒7 days). Galactomannan type, citric acid concentration and storage time were factors that affected the physicochemical properties and microstructure of extrudates. Crystallinity of starch-guar gum extruded samples was higher compared with the samples obtained with the addition of the other gums and presented a variation from 3.38 ± 0.16 to 6.68 ± 0.23 when citric acid was added and stored at 4 °C and showed a correlation between long-range order (X-ray diffraction) and short-range order (FTIR). These results demonstrated the influence of the different galactomannans, the addition of citric acid and the storage at 4 ºC of the samples, which resulted in an increase in the formation of V-type amorphous structures. The DSC analysis demonstrated the formation of amylose-lipid complexes in which transitions temperatures started at above 90 °C, these structures may slow retrogradation rates of samples. In addition, these complexes can act as a part of resistant starch found in samples, which varies from 4.64 ± 0.15 to 12.13 ± 0.30 g/100 g sample in different extrudates. Overall, galactomannan type, citric acid concentration and storage time were factors that significantly affected the properties and resistant starch content of extruded samples.

AB - © 2018 Elsevier Ltd Starch-galactomannan mixtures were elaborated by extrusion using a general factorial statistic design with three variables: galactomannan type (guar gum, tara gum and locust bean gum) at 10% (w/w), citric acid concentration (0‒2.5% w/w) and storage time at 4 °C (0‒7 days). Galactomannan type, citric acid concentration and storage time were factors that affected the physicochemical properties and microstructure of extrudates. Crystallinity of starch-guar gum extruded samples was higher compared with the samples obtained with the addition of the other gums and presented a variation from 3.38 ± 0.16 to 6.68 ± 0.23 when citric acid was added and stored at 4 °C and showed a correlation between long-range order (X-ray diffraction) and short-range order (FTIR). These results demonstrated the influence of the different galactomannans, the addition of citric acid and the storage at 4 ºC of the samples, which resulted in an increase in the formation of V-type amorphous structures. The DSC analysis demonstrated the formation of amylose-lipid complexes in which transitions temperatures started at above 90 °C, these structures may slow retrogradation rates of samples. In addition, these complexes can act as a part of resistant starch found in samples, which varies from 4.64 ± 0.15 to 12.13 ± 0.30 g/100 g sample in different extrudates. Overall, galactomannan type, citric acid concentration and storage time were factors that significantly affected the properties and resistant starch content of extruded samples.

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