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Influence of a cationic polysaccharide on starch functionality.

Josiane C Raguzzoni1, Ivonne Delgadillo1, José A Lopes da Silva1

  • 1QOPNA Research Unit and Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.

Carbohydrate Polymers
|June 18, 2016
PubMed
Summary
This summary is machine-generated.

Chitosan addition can delay early starch retrogradation and alter gel properties. This study explores how chitosan affects starch gelatinization, gelation, and retrogradation under acidic conditions, offering insights into novel food textures.

Keywords:
ChitosanDynamic rheological propertiesGelationMaize starchRetrogradationThermal properties

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Area of Science:

  • Food Science and Technology
  • Polymer Science
  • Rheology

Background:

  • Starch gelatinization, gel formation, and retrogradation are critical processes in food systems.
  • Chitosan, a cationic polysaccharide, has potential applications in modifying food structures.
  • Understanding polysaccharide interactions is key to developing novel food textures.

Purpose of the Study:

  • To investigate the impact of chitosan on maize starch properties under acidic conditions.
  • To evaluate changes in gelatinization, gel formation, and retrogradation kinetics.
  • To explore the potential of chitosan for creating new starch-based textures.

Main Methods:

  • Utilized fundamental rheology to assess structural changes.
  • Employed differential scanning calorimetry (DSC) for thermal analysis.
  • Applied infrared (IR) spectroscopy to detect molecular interactions.

Main Results:

  • Chitosan increased the DSC onset gelatinization temperature and storage modulus onset.
  • Early-stage starch retrogradation was delayed by chitosan, while long-term retrogradation slightly increased.
  • FTIR spectroscopy indicated no significant interaction between chitosan and starch.

Conclusions:

  • Chitosan addition modifies starch phase transition behaviors and rheological properties.
  • Small amounts of chitosan can be a strategy for developing novel textures in starch-rich systems.
  • The observed effects are attributed to physical interactions rather than chemical bonding.