Correlation between glass transition temperature and starch retrogradation in the presence of sugars and maltodextrins
Y.-J Wang, Jay‐lin Jane
Europe PMC (PubMed Central)
Abstract
The stability of starch solutions containing sugars (glucose, fructose, maltose, and sucrose) and maltodextrin at concentrations of 6 and 9% was investigated. Differential scanning calorimetry was used to measure the retrogradation rate of gelatinized starch and to determine the specific glass transition temperature (T g ') of a maximally freeze-concentrated solution. Starch containing low molecular weight molecules had a lower T g ' than those containing high molecular weight molecules. Starch with glucose and fructose exhibited greater retrogradation than did starch with maltose, sucrose, and maltodextrin after being stored at -20 o C. The T g ' of starch samples containing sugars increased during storage. The temperature shift ranged from -0.7 o C to +4.4 o C for samples stored at 2 o C, and -0.4 o C to +3.7 o C for samples stored at -20 o C, after 21 days. The results indicated that the lower the ΔT value (ΔT=T f -T g ' between the freezer temperature (T f ) and the T g ' of the sample, the greater the storage stability of foods
Extracted Claims
4 claims extracted from this paper into the knowledge graph
sugars (glucose, fructose, maltose, and sucrose) affect glass transition temperature (T g ') of starch
“Starch containing low molecular weight molecules had a lower T g ' than those containing high molecular weight molecules. Starch with glucose and fructose exhibited greater retrogradation than did sta...”
sugars (glucose, fructose, maltose, and sucrose) affect retrogradation rate of starch
“Starch with glucose and fructose exhibited greater retrogradation than did starch with maltose, sucrose, and maltodextrin after being stored at -20 o C.”
sugars (glucose, fructose, maltose, and sucrose) affect glass transition temperature (T g ') shift
“The T g ' of starch samples containing sugars increased during storage. The temperature shift ranged from -0.7 o C to +4.4 o C for samples stored at 2 o C, and -0.4 o C to +3.7 o C for samples stored ...”