Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches
The freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) at various hydration levels (25, 35, 45, 55, 65, 75 and 85%). In all the starc...
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Ankara University
2019-09-01
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| Series: | Journal of Agricultural Sciences |
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| Online Access: | https://dergipark.org.tr/tr/download/article-file/800009 |
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| author | Nesimi Aktaş Kamil Emre Gerçekaslan |
| author_facet | Nesimi Aktaş Kamil Emre Gerçekaslan |
| author_sort | Nesimi Aktaş |
| collection | DOAJ |
| description | The freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) at various hydration levels (25, 35, 45, 55, 65, 75 and 85%). In all the starch samples, the UFW content increased with increasing hydration level. Potato starch samples (native, pregelatinized and retrograded) had higher UFW contents than wheat starch samples at all hydration levels. Similarly, with the increase of hydration level in all starch samples, onset (To), peak (Tp) and endset (Te) temperatures of the peaks also increased. It was obtained that physical modifications in starches had significant effects (P<0.05) on water absorption index (WAI) and water solubility index (WSI) of starch samples. The highest WAI (10.51) and WSI (2.31) values were determined in pregelatinized potato starches. Rapid Visco Analyzer (RVA) profiles revealed that physically modified starches had higher viscosity values than native starches. The results clearly showed that pregelatinization and retrogradation had positive effects on the physicochemical properties studied. |
| format | Article |
| id | doaj-art-f7cd7c965f044b4da013b94a0646ca3e |
| institution | OA Journals |
| issn | 1300-7580 2148-9297 |
| language | English |
| publishDate | 2019-09-01 |
| publisher | Ankara University |
| record_format | Article |
| series | Journal of Agricultural Sciences |
| spelling | doaj-art-f7cd7c965f044b4da013b94a0646ca3e2025-08-20T02:04:38ZengAnkara UniversityJournal of Agricultural Sciences1300-75802148-92972019-09-0125328128910.15832/ankutbd.42625245Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato StarchesNesimi Aktaş0Kamil Emre Gerçekaslan1NEVŞEHİR HACI BEKTAŞ VELİ ÜNİVERSİTESİ, MÜHENDİSLİK-MİMARLIK FAKÜLTESİNEVŞEHİR HACI BEKTAŞ VELİ ÜNİVERSİTESİ, MÜHENDİSLİK-MİMARLIK FAKÜLTESİThe freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) at various hydration levels (25, 35, 45, 55, 65, 75 and 85%). In all the starch samples, the UFW content increased with increasing hydration level. Potato starch samples (native, pregelatinized and retrograded) had higher UFW contents than wheat starch samples at all hydration levels. Similarly, with the increase of hydration level in all starch samples, onset (To), peak (Tp) and endset (Te) temperatures of the peaks also increased. It was obtained that physical modifications in starches had significant effects (P<0.05) on water absorption index (WAI) and water solubility index (WSI) of starch samples. The highest WAI (10.51) and WSI (2.31) values were determined in pregelatinized potato starches. Rapid Visco Analyzer (RVA) profiles revealed that physically modified starches had higher viscosity values than native starches. The results clearly showed that pregelatinization and retrogradation had positive effects on the physicochemical properties studied.https://dergipark.org.tr/tr/download/article-file/800009unfreezable waterwheat-potato starchphysical modificationsdscrva |
| spellingShingle | Nesimi Aktaş Kamil Emre Gerçekaslan Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches Journal of Agricultural Sciences unfreezable water wheat-potato starch physical modifications dsc rva |
| title | Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches |
| title_full | Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches |
| title_fullStr | Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches |
| title_full_unstemmed | Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches |
| title_short | Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches |
| title_sort | effect of pregelatinization and retrogradation on some physicochemical changes of wheat potato starches |
| topic | unfreezable water wheat-potato starch physical modifications dsc rva |
| url | https://dergipark.org.tr/tr/download/article-file/800009 |
| work_keys_str_mv | AT nesimiaktas effectofpregelatinizationandretrogradationonsomephysicochemicalchangesofwheatpotatostarches AT kamilemregercekaslan effectofpregelatinizationandretrogradationonsomephysicochemicalchangesofwheatpotatostarches |