Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten

European Food Research and Technology (2021)Cite this article

Abstract

The effect of starch/sucrose/gluten interactions on the thermal and rheological behavior of starch–gluten slurries was analyzed. Starch:gluten mixtures were dispersed in water and in a sucrose 50% (w/w) solution. The presence of sucrose significantly modified the pasting profiles of starch. Starch and starch:gluten slurries in sucrose solution showed a continuous increase of viscosity with the temperature rise, in contrast to samples in water, which presented the typical curve shape for starch. A decrease of starch viscosity during pasting was observed with increasing gluten proportion. The onset temperature of starch gelatinization was substantially increased with the addition of sucrose. Gluten addition slightly increased the gelatinization onset temperature in water, but not in sucrose solution. The presence of sucrose caused liquid-like viscoelastic properties of the starch gels, compared to gels made in water. Gluten addition decreased the gel viscoelastic properties in samples dispersed in water and sucrose solution. New particles populations were distinguished in gel samples with gluten. These results are an important basis to understand the effect of flour’s main components on the behavior of sugar-rich batter systems.

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Acknowledgments

The authors greatly acknowledge Agencia Nacional de Promoción Científica y Tecnológica, Universidad Nacional de Córdoba and Consejo Nacional de Ciencia y Técnica (CONICET) from Argentina. The authors would like to thank Fernanda Quiroga (CPA-ICYTAC, CONICET-UNC) for technical support.

Funding

Supported by Agencia Nacional de Promoción Científica y Tecnológica, Universidad Nacional de Córdoba, Consejo Nacional de Ciencia y Técnica (CONICET) and Ministerio de Ciencia y Tecnología (MinCyT) de Córdoba, Argentina.

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Affiliations

  1. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Av. Filloy S/N, Ciudad Universitaria, CP. X5000HUA, Córdoba, República Argentina

    Andrés G. Teobaldi, Gabriela N. Barrera, Lorena S. Sciarini & Pablo D. Ribotta

  2. Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba, Argentina

    Gabriela N. Barrera & Pablo D. Ribotta

  3. Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Av. Valparaíso s/n, Córdoba, Argentina

    Lorena S. Sciarini

Authors
  1. Andrés G. Teobaldi
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  2. Gabriela N. Barrera
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  3. Lorena S. Sciarini
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  4. Pablo D. Ribotta
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Contributions

AGT executed laboratory measurements and drafted the manuscript; GNB, LSS, and PDR made substantial contributions to design of the work and  extensive revisions and interpretation of data. All the authors have reviewed and approved the final article.

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Correspondence to Pablo D. Ribotta.

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Teobaldi, A.G., Barrera, G.N., Sciarini, L.S. et al. Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten. Eur Food Res Technol (2021). https://doi.org/10.1007/s00217-021-03689-y

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Keywords

  • Starch gelatinization
  • Gluten
  • Rheological properties
  • Sucrose
  • Wheat starch