Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils

P. Díaz-Calderón; B. MacNaughtan; S. Hill; T. Foster; J. Enrione; J. Mitchell

doi:10.1016/j.foodhyd.2018.02.023

Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils

P. Díaz-Calderón^*, B. MacNaughtan, S. Hill, T. Foster, J. Enrione, J. Mitchell

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

29 Scopus citations

Abstract

The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatinisation profile and pasting properties of starches from different sources (wheat, maize and waxy maize) and amylose contents. Blends of 8% starch with different BCF levels (0, 0.5, 2, 6 and 10% based on the dry weight of starch) were prepared and tested by Rapid Visco-Analysis (RVA), Differential Scanning Calorimetry (DSC) and both Optical and Polarized Light Microscopy. Results showed that BCF produce a significant modification of pasting properties. The pasting temperature was reduced but viscosities (peak, final, trough, breakdown and final) increased. The reduction in pasting temperature at the highest BCF addition was 20 °C higher for maize and wheat starches but only 2 °C higher for waxy maize starch. In contrast to the pasting temperature, the gelatinisation temperature by DSC for all three starches slightly varied upon BCF addition, but the gelatinisation enthalpy was reduced to a greater extent than values reported for the addition of other hydrocolloids to starch blends. Optical and polarized light microscopy showed the presence of domains rich in starch and highly aggregated BCF in all three starches evaluated. The increase in viscosity and decrease in pasting temperature are discussed in terms of changes in starch concentrations in the starch rich domain. These results open interesting perspectives in the use of bacterial cellulose and plant cell walls to design novel bio-composites to structure foods.

Translated title of the contribution	Cambios en las propiedades de gelatinización y pasta de varios almidones (trigo, maíz y maíz ceroso) por la adición de fibrillas de celulosa bacteriana.
Original language	English
Pages (from-to)	274-280
Number of pages	7
Journal	Food Hydrocolloids
Volume	80
DOIs	https://doi.org/10.1016/j.foodhyd.2018.02.023
State	Published - Jul 2018

Bibliographical note

Funding Information:
The authors would like to thank the financial support obtained from FONDECYT Grant No. 11140729 , PCI NEWTON-PICARTE Grant No. 140144 and Fondo de Ayuda a la Investigación (FAI – UANDES). Technical support given by Dr. Vincenzo Di Bari (Division of Food Sciences, The University of Nottingham, UK) in optical and polarized light microscopy testing is warmly acknowledged.

Publisher Copyright:
© 2018 Elsevier Ltd

Keywords

Advanced materials
Bacterial cellulose
Gelatinisation
Pasting properties
Starch

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10.1016/j.foodhyd.2018.02.023

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title = "Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils",

abstract = "The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatinisation profile and pasting properties of starches from different sources (wheat, maize and waxy maize) and amylose contents. Blends of 8% starch with different BCF levels (0, 0.5, 2, 6 and 10% based on the dry weight of starch) were prepared and tested by Rapid Visco-Analysis (RVA), Differential Scanning Calorimetry (DSC) and both Optical and Polarized Light Microscopy. Results showed that BCF produce a significant modification of pasting properties. The pasting temperature was reduced but viscosities (peak, final, trough, breakdown and final) increased. The reduction in pasting temperature at the highest BCF addition was 20 °C higher for maize and wheat starches but only 2 °C higher for waxy maize starch. In contrast to the pasting temperature, the gelatinisation temperature by DSC for all three starches slightly varied upon BCF addition, but the gelatinisation enthalpy was reduced to a greater extent than values reported for the addition of other hydrocolloids to starch blends. Optical and polarized light microscopy showed the presence of domains rich in starch and highly aggregated BCF in all three starches evaluated. The increase in viscosity and decrease in pasting temperature are discussed in terms of changes in starch concentrations in the starch rich domain. These results open interesting perspectives in the use of bacterial cellulose and plant cell walls to design novel bio-composites to structure foods.",

keywords = "Advanced materials, Bacterial cellulose, Gelatinisation, Pasting properties, Starch, Materiales avanzados, Celulosa bacteriana, Gelatinizaci{\'o}n, Pegar propiedades, Almid{\'o}n",

author = "P. D{\'i}az-Calder{\'o}n and B. MacNaughtan and S. Hill and T. Foster and J. Enrione and J. Mitchell",

note = "Funding Information: The authors would like to thank the financial support obtained from FONDECYT Grant No. 11140729 , PCI NEWTON-PICARTE Grant No. 140144 and Fondo de Ayuda a la Investigaci{\'o}n (FAI – UANDES). Technical support given by Dr. Vincenzo Di Bari (Division of Food Sciences, The University of Nottingham, UK) in optical and polarized light microscopy testing is warmly acknowledged. Publisher Copyright: {\textcopyright} 2018 Elsevier Ltd",

year = "2018",

month = jul,

doi = "10.1016/j.foodhyd.2018.02.023",

language = "English",

volume = "80",

pages = "274--280",

journal = "Food Hydrocolloids",

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T1 - Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils

AU - Díaz-Calderón, P.

AU - MacNaughtan, B.

AU - Hill, S.

AU - Foster, T.

AU - Enrione, J.

AU - Mitchell, J.

N1 - Funding Information: The authors would like to thank the financial support obtained from FONDECYT Grant No. 11140729 , PCI NEWTON-PICARTE Grant No. 140144 and Fondo de Ayuda a la Investigación (FAI – UANDES). Technical support given by Dr. Vincenzo Di Bari (Division of Food Sciences, The University of Nottingham, UK) in optical and polarized light microscopy testing is warmly acknowledged. Publisher Copyright: © 2018 Elsevier Ltd

PY - 2018/7

Y1 - 2018/7

N2 - The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatinisation profile and pasting properties of starches from different sources (wheat, maize and waxy maize) and amylose contents. Blends of 8% starch with different BCF levels (0, 0.5, 2, 6 and 10% based on the dry weight of starch) were prepared and tested by Rapid Visco-Analysis (RVA), Differential Scanning Calorimetry (DSC) and both Optical and Polarized Light Microscopy. Results showed that BCF produce a significant modification of pasting properties. The pasting temperature was reduced but viscosities (peak, final, trough, breakdown and final) increased. The reduction in pasting temperature at the highest BCF addition was 20 °C higher for maize and wheat starches but only 2 °C higher for waxy maize starch. In contrast to the pasting temperature, the gelatinisation temperature by DSC for all three starches slightly varied upon BCF addition, but the gelatinisation enthalpy was reduced to a greater extent than values reported for the addition of other hydrocolloids to starch blends. Optical and polarized light microscopy showed the presence of domains rich in starch and highly aggregated BCF in all three starches evaluated. The increase in viscosity and decrease in pasting temperature are discussed in terms of changes in starch concentrations in the starch rich domain. These results open interesting perspectives in the use of bacterial cellulose and plant cell walls to design novel bio-composites to structure foods.

AB - The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatinisation profile and pasting properties of starches from different sources (wheat, maize and waxy maize) and amylose contents. Blends of 8% starch with different BCF levels (0, 0.5, 2, 6 and 10% based on the dry weight of starch) were prepared and tested by Rapid Visco-Analysis (RVA), Differential Scanning Calorimetry (DSC) and both Optical and Polarized Light Microscopy. Results showed that BCF produce a significant modification of pasting properties. The pasting temperature was reduced but viscosities (peak, final, trough, breakdown and final) increased. The reduction in pasting temperature at the highest BCF addition was 20 °C higher for maize and wheat starches but only 2 °C higher for waxy maize starch. In contrast to the pasting temperature, the gelatinisation temperature by DSC for all three starches slightly varied upon BCF addition, but the gelatinisation enthalpy was reduced to a greater extent than values reported for the addition of other hydrocolloids to starch blends. Optical and polarized light microscopy showed the presence of domains rich in starch and highly aggregated BCF in all three starches evaluated. The increase in viscosity and decrease in pasting temperature are discussed in terms of changes in starch concentrations in the starch rich domain. These results open interesting perspectives in the use of bacterial cellulose and plant cell walls to design novel bio-composites to structure foods.

KW - Advanced materials

KW - Bacterial cellulose

KW - Gelatinisation

KW - Pasting properties

KW - Starch

KW - Materiales avanzados

KW - Celulosa bacteriana

KW - Gelatinización

KW - Pegar propiedades

KW - Almidón

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U2 - 10.1016/j.foodhyd.2018.02.023

DO - 10.1016/j.foodhyd.2018.02.023

M3 - Article

AN - SCOPUS:85044369292

SN - 0268-005X

VL - 80

SP - 274

EP - 280

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils

Abstract

Bibliographical note

Keywords

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