Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches

GERÇEKASLAN, Kamil Emre

doi:10.1590/fst.04520

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Food Science and Technology

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Original Article • Food Sci. Technol (Campinas) 41 (2) • Apr-Jun 2021 • https://doi.org/10.1590/fst.04520 copy

Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The freezable- and unfreezable-water contents of corn and waxy corn starches (native, pregelatinized and retrograded) were analyzed at various hydration levels (25, 35, 45, 55, 65, 75, 85%) using Differential Scanning Calorimetry (DSC). The unfreezable water contents and also the temperature of onset (To), peak (Tp) and endset (Te) of the peaks' in all samples were increased with increasing hydration level. Water absorption index (WAI) and water solubility index (WSI) values of the pregelatinized and retrograded starch samples were significantly higher (p<0.05) than their native counterparts. RVA profiles revealed that modified starches had higher viscosity values than natural starches.

Keywords:
corn-waxy corn starch; DSC; physical modifications; RVA; unfreezable water

Starch	Viscosity (RVU)
Starch	Initial	Peak	Trough	Breakdown	Final	Setback
Corn	2.00 ± 0.00e	610.50 ± 1.40^d	269.80 ± 4.60^c	340.80 ± 3.20f	752.00 ± 0.70^c	482.30 ± 5.30^c
Pregelatinized corn	58.00 ± 1.40c	860.00 ± 0.00^b	485.50 ± 0.70^b	374.50 ± 0.70^d	1246.80 ± 0.30^b	761.30 ± 1.00^a
Retrograded corn	9.00 ± 0.00d	2238.80 ± 0.40^a	723.50 ± 0.70^a	1515.30 ± 0.40^a	1393.90 ± 0.20^a	670.40 ± 0.50^b
Waxy corn	2.00 ± 0.00^e	538.50 ± 0.70^e	176.00 ± 1.40^d	362.50 ± 2.10^e	256.50 ± 0.00^d	80.50 ± 1.40^d
Pregelatinized waxy corn	97.50 ± 2.10b	529.50 ± 0.70^f	99.50 ± 0.70^e	430.00 ± 0.00^c	141.00 ± 0.00^f	41.00 ± 1.40^f
Retrograded waxy corn	460.50 ± 0.70a	712.00 ± 1.40^c	74.50 ± 0.70^f	637.50 ± 0.70^b	144.00 ± 0.00^e	69.50 ± 0.70^e

Starch	WAI	WSI
Corn	0.72 ± 0,00e	0.64 ± 0.03^c
Pregelatinized corn	4.74 ± 0.07c	0.96 ± 0.01^c
Retrograded corn	4.20 ± 0.19d	0.78 ± 0.01^c
Waxy corn	0.91 ± 0.00^e	0.20 ± 0.00^d
Pregelatinized waxy corn	8.16 ± 0.20a	7.08 ± 0.49^a
Retrograded waxy corn	7.78 ± 0.02b	2.18 ± 0.04^b

Starch	Hydration levels (%)
Starch	25	35	45	55	65	75	85
T_o (°C)
Corn	0.78 ± 0.04aF	0.91 ± 0.03^aE	1.10 ± 0.04^aCD	1.06 ± 0.00^aD	1.18 ± 0.01^aBC	1.23 ± 0.01^aB	1.48 ± 0.11^aA
Pregelatinized corn	-7.56 ± 0.19b^F	-3.52 ± 0.07^eE	-1.23 ± 0.02^eD	-0.13 ± 0.07^cC	0.27 ± 0.10^cB	0.38 ± 0.03^cB	1.07 ± 0.02^bcA
Retrograded corn	-11.99 ± 0.77e^E	-3.85 ± 0.02^fD	-0.88 ± 0.24^dC	-0.25 ± 0.13^cB	0.09 ± 0.01^dB	0.71 ± 0.07^bA	1.05 ± 0.05^bcA
Waxy corn	-13.86 ± 0.60f^E	-0.33 ± 0.08^bD	0.68 ± 0.06^bC	1.01 ± 0.04^aBC	1.15 ± 0.02^aABC	1.30 ± 0.06^aAB	1.57 ± 0.31^aA
Pregelatinized waxy corn	-9.98 ± 0.23^dE	-1.63 ± 0.21^cD	0.72 ± 0.05^bB	0.31 ± 0.06^bC	0.61 ± 0.16^bBC	0.76 ± 0.06^bB	1.32 ± 0.34^abA
Retrograded waxy corn	-8.40 ± 0.47c^F	-2.16 ± 0.02^dE	-0.57 ± 0.11^cD	-0.14 ± 0.10^cC	0.28 ± 0.10^cB	0.67 ± 0.08^bA	0.93 ± 0.01^cA
T_p (°C)
Corn	1.41 ± 0.03^aG	2.76 ± 0.31^aF	3.97 ± 0.24^aE	4.71 ± 0.62^bD	7.31 ± 0.10^aC	8.15 ± 0.17^cdB	10.58 ± 0.31^dA
Pregelatinized corn	-1.21 ± 0.02^bG	1.80 ± 0.09^dF	2.99 ± 0.17^cE	3.98 ± 0.31^cD	6.00 ± 0.24^bcC	8.24 ± 0.34^cB	11.17 ± 0.25^cdA
Retrograded corn	-3.90 ± 0.06^eG	1.24 ± 0.22^eF	2.52 ± 0.31^dE	3.83 ± 0.02^cD	6.08 ± 0.02^bcC	7.67 ± 0.11^dB	11.49 ± 0.04^bcA
Waxy corn	-3.21 ± 0.64^dG	2.30 ± 0.05^bcF	3.60 ± 0.13^bE	4.85 ± 0.04^bD	5.77 ± 0.22^cC	9.09 ± 0.15^bB	12.23 ± 0.56^aA
Pregelatinized waxy corn	-2.18 ± 0.01^cF	2.66 ± 0.33^abE	4.10 ± 0.00^aD	5.96 ± 0.10^aC	6.31 ± 0.26^bC	9.85 ± 0.29^aB	11.82 ± 0.41^abA
Retrograded waxy corn	-1.57 ± 0.12^bG	2.23 ± 0.20^cF	3.39 ± 0.15^bE	5.96 ± 0.46^aD	6.94 ± 0.50^aC	10.30 ± 0.49^aB	12.38 ± 0.22^aA
T_e (°C)
Corn	3.96 ± 0.54^aG	4.87 ± 0.63^bcF	7.32 ± 0.47^bE	8.66 ± 0.16^bD	10.83 ± 0.06^deC	12.16 ± 0.07^eB	18.23 ± 0.50^cA
Pregelatinized corn	2.81 ± 0.23^bcG	4.60 ± 0.30^cF	6.82 ± 0.20^bcE	8.35 ± 0.13^bcD	10.53 ± 0.33^eC	13.80 ± 0.48^cB	18.46 ± 0.71^cA
Retrograded corn	0.73 ± 0.02^eG	4.42 ± 0.27^cF	5.78 ± 0.02^dE	7.48 ± 0.33^dD	11.15 ± 0.20^cdC	12.91 ± 0.27^dB	19.53 ± 0.51^bA
Waxy corn	2.92 ± 0.29^bG	5.09 ± 0.02^bcF	6.28 ± 0.51^cdE	8.11 ± 0.38^cD	11.53 ± 0.46^cC	13.39 ± 0.43^cdB	18.57 ± 0.43^cA
Pregelatinized waxy corn	1.80 ± 0.09^dG	6.22 ± 0.42^aF	8.62 ± 0.40^aE	9.91 ± 0.21^aD	14.77 ± 0.39^aC	15.52 ± 0.10^bB	19.84 ± 0.22^bA
Retrograded waxy corn	2.38 ± 0.06^cG	5.52 ± 0.12^bF	8.06 ± 0.55^aE	9.45 ± 0.39^aD	13.01 ± 0.17^bC	16.94 ± 0.23^aB	21.45 ± 0.29^aA

Starch	Hydration levels
Starch	25	35	45	55	65	75	85
Corn	31.30 ± 0.28cG	35.99 ± 0.05^cF	37.46 ± 1.42^cE	46.34 ± 0.54^bD	52.43 ± 0.52^dC	66.05 ± 0.36^dB	105.53 ± 1.04^cA
Pregelatinized corn	31.65 ± 0.55^cG	35.44 ± 0.55^dF	36.86 ± 0.22^cE	40.53 ± 0.36^dD	42.61 ± 0.35^fC	48.92 ± 0.14fB	57.76 ± 0.57^eA
Retrograded corn	32.94 ± 0.62^bG	40.84 ± 0.02^bF	43.01 ± 0.07^bE	45.63 ± 0.34^cD	49.44 ± 0.38^eC	57.16 ± 0.83^eB	103.76 ± 1.06^cA
Waxy corn	30.02 ± 0.02d^G	33.01 ± 0.20e^F	35.62 ± 0.18^dE	38.22 ± 0.33^eD	55.46 ± 0.26^cC	80.36 ± 0.61^aB	116.21 ± 0.69^bA
Pregelatinized waxy corn	33.53 ± 0.21b^G	35.46 ± 0.17^dF	43.15 ± 0.06^bE	48.57 ± 0.06^aD	58.21 ± 0.11^bC	78.91 ± 0.91^bB	124.65 ± 0.08^aA
Retrograded waxy corn	35.21 ± 0.24aF	44.98 ± 0.07^aE	45.58 ± 0.22^aE	48.32 ± 0.31^aD	59.69 ± 0.20^aC	69.29 ± 0.56^cB	93.98 ± 3.61^dA

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[1] *Corresponding author: emre@nevsehir.edu.tr