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Updated: Aug 31, 2025
Molecular Entanglement and Electrospinnability of Biopolymers
Published on: September 3, 2014
High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800
Yu Tian1, Jianzhou Qu2, Qi Zhou3
1Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
Abstract:
This paper evaluated the relationship between multi-scale structure and high-pressure gelation properties of nine types of starches with different amylose (AM) content and crystalline polymorphic structure by RVA 4800. Higher average chain lengths of long amylopectin (AP) chains (DP > 36) and AM content, and lower relative content of short AP chains (DP ≤ 36) contributed to the higher peak temperature and peak time at 95-140 °C, and lower peak viscosity, through viscosity, and final viscosity at 95-110 °C. Rheological and texture parameters including storage modulus, loss modulus, hardness, and gumminess, had no significant correlation with starch structural parameters at 95-120 °C, but were instead controlled by AM molecular structure at 130-140 °C. AM content was mainly responsible for the rheological behaviors of starch gels at 130-140 °C, and short and intermediate AM chains were mainly associated with the texture of starch gels at the temperature ranges.
