Journal of Cereal Science 74 (2017) 272e278

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Journal of Cereal Science

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A modeling approach in the interpretation of starch pasting properties

_
Ibrahim €
Palabiyik a, *, Omer Said Toker b, Safa Karaman c, Onder Yildiz d
a
Namik Kemal University, Agricultural Faculty, Food Engineering Department, 59030, Tekirdag , Turkey
b _
Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210, Istanbul, Turkey
c
Erciyes University, Engineering Faculty, Food Engineering Department, Kayseri, Turkey
d  dır, Turkey
Igdır University, Engineering Faculty, Food Engineering Department, 76000, Ig

a r t i c l e i n f o a b s t r a c t

Article history: In this work, starch pasting curves were reinterpreted with suitable models to show deficiency of widely
Received 20 December 2016 used starch pasting parameters in the literature. The aim was to attract scientific attentions to the
Received in revised form behavior and dynamics of the curve with respect to process parameters instead of values on the curve.
19 February 2017
Mainly, pasting curve was separated into four parts combining sigmoidal gelatinization model, expo-
Accepted 20 February 2017
Available online 21 February 2017
nential thinning model and Arrhenius temperature model. For the gelatinization part, starch swelling
rate, water binding capacity and starch resistivities to heat and shear might be compared by the pro-
posed model parameters. Amylose and damaged starch contents of starches had a good relation with
Keywords:
Hill model
Arrhenius and exponential model parameters. Activation energy values gave clues about retrogradation
Starch rate of starches and changed between 7142 and 17,327 kJ/mol.
Viscosity © 2017 Elsevier Ltd. All rights reserved.
Pasting parameters

1. Introduction limited their usage in the food industry. Therefore, investigation of

Starch is a plant-based polysaccharide widely used in the food
industry. Easy availability, cheapness, abundant sources, biocom-
patibility, biodegradability and non-toxic characteristics (Yuliana
et al., 2012) enable them to be also used in many industries such
as pharmaceutical, biomedical, and polymer industries (Afolabi
et al., 2012). Amylose and amylopectin composed of glucosyl
units are major constituents of the starches. Moreover, they also
include minor components such as protein, phosphorus, lipids and
ash (Pe rez and Bertoft, 2010). Starches are added in the food for-
mulations due to their influence on texture, viscosity, gel formation,
adhesion, binding, moisture retention, film formation and product
homogeneity (Kaur et al., 2012). From those properties, starches are
widely used in formulations of soups, sauces and gravies, bakery
products, dairy confectionery, snacks, batter and coatings and meat
products (Davies, 1995). The amylose-to-amylopectin ratio of
starches is important for functional (Jane et al., 1999) and techno-
logical properties of the starches, determining usage area of them.
Low solubility, high viscosity, shear resistance, thermal resistance,
thermal decomposition and retrogradation are drawbacks of
starches (Gul et al., 2014; Liu et al., 2012; Wani et al., 2014), which
* Corresponding author.
_ Palabiyik).
E-mail address: ipalabiyik@yahoo.com (I.
those characteristics of the starches is required.
Determination of pasting properties of starches gives informa-
tion about gel viscosity, shear resistance and retrogradation
behavior. There are different methods for pasting analysis which
can be carried by differential scanning calorimetry, rapid visco
analyzer (RVA), rheometer and amilograph. RVA is one of the
mostly used methods which include heating/shearing/cooling
parts, in turn. During these steps, viscosity of the slurry is measured
with respect to time and the pasting parameters (peak viscosity,
trough viscosity, breakdown viscosity, final viscosity, setback vis-
cosity, peak temperature and pasting temperature) are obtained.
However, unlike well-known and every time used models for
rheological behaviors of shear thinning and yield stress fluids, there
is no any model used for pasting curves in the literature concerning
pasting properties of starches. Instead, values on pasting curve
were given in the literature, which is generally inconclusive for
comparing and interpreting data. For instance, how fast peak vis-
cosity is attained is generally not studied so far due to absence of a
model, which is actually valuable in understanding gelatinization
(granule swelling) kinetics, determining processing times of foods
or selecting appropriate starch for an intended food product.
Therefore, using a rational model will shed light not only on un-
derstanding of relation between starch constituents and pasting
behavior but also on developing food product with desired features.
Moreover, a model may help to study the effects of various

http://dx.doi.org/10.1016/j.jcs.2017.02.008
0733-5210/© 2017 Elsevier Ltd. All rights reserved.
 _ Palabiyik et al. / Journal of Cereal Science 74 (2017) 272e278
I.
parameters and explain texturizing effects of starches. Also exis-
tence of a model which can predict rheological behavior of a
product during production is precious for process design and
quality control purposes.
Therefore, the aim of this work is to analyze each stage of a
typical starch pasting curve by using appropriate empirical models
which is believed to help understanding, interpreting and
comparing data among future starch pasting properties related
studies.
2. Materials and methods
2.1. Determination of amylose content
The amylose levels of the starch samples were determined ac-
cording to the methodology described by Mohammadkhani et al.
(1999). For this purpose, 5 mg of each starch sample was
weighed into a glass tube and 1 ml of ethanol and 2.7 ml of NaOH
(1 N) were added to the glass tube. Then, the samples were kept at
175
C for 15 min to provide a complete gelatinization. The tube
was then cooled, mixed on a vortex and filled with 25 ml of distilled
water. Two and half ml of sample was taken from the stock solution
and neutralized with 2 ml of citric acid solution (0.15% w/v) and
then 1 ml of fresh iodine solution (0.2 g I2þ2 g KI þ250 ml distilled
water) and 14.5 ml of distilled water were added and the final
samples were kept at 4
C for 20 min. At the end, the absorbance of
the samples was recorded at 620 nm using a spectrophotometer
(Agilent 8443 spectrophotometer, USA). The amylose levels of the
samples were determined using a calibration curve using amylose
standard from corn (Sigma Aldrich Chemical Co, Steinheim, Ger-
many). The analyses were performed triplicate with two
repetitions.
2.2. Determination of damaged starch content
The content of damaged starch was determined according to the
AACC 76-30A method (2000). A fungal enzyme from Aspergillus
oryzae (A6211, Sigma Chemical Co., St. Louis, MO, USA) was used.
Determinations were made in triplicate.
2.3. Determination of syneresis
Syneresis of the starch was determined according to the method
reported by Mali et al. (2003). For this purpose, the starch pastes
were prepared by the mixing of starch and water to obtain 6/100 g
suspension. Starch suspensions were gelatinized under constant
stirring in a thermostatic bath at 95
C and once attained this final
temperature, systems remained at 95
C during 20 min. Samples
were cooled at room temperature in a controlled temperature
cabinet (20
C), prior to performing the tests. A homogeneous
system was obtained it was gelatinized (thermostatic bath at 95
C,
held at 95
C for 20 min), divided into plastic tubes (2.5 cm diam-
eter, 1.5 cm height), allowed to cool at room temperature (20
C)
and stored in a controlled temperature chamber at 4
C for 0, 7 and
14 days. At different times (0, 7, 14 days) during refrigerated storage,
starch systems were allowed to attain room temperature; exudates
was decanted from the samples and weighed. Exudates were
calculated as the weight of exudate per 100 g of sample. Three
replicates were used.
2.4. Pasting properties
Pasting properties of the pea, corn, waxy maize, wheat and
tapioca starches were determined using rapid visco analyzer
(Perten RVA 4500, Australia). Starch concentration of the slurry
273
used in pasting analyses was adjusted to 14%. The initial tempera-
ture was set to 50
C. In order to distribute starch particles, the
slurries were mixed at 960 rpm for 10 s. Then the shearing speed
was reduced to a moderate value of 160 rpm. Temperature was
increased from 50
C to 95
C in 4 min. The starch gels were mixed
at 160 rpm and 95
C for 5 min. Then the temperature was reduced
to 50
C at a rate of 15
C/min. Pasting parameters, namely peak
viscosity (PV), trough viscosity (TV), breakdown viscosity (BV), final
viscosity (FV), setback viscosity (SV), peak time (PeT) and pasting
temperature (PaT) were calculated using pasting curve obtained
from analysis.
2.5. Modeling of pasting curve
As seen from Fig. 1, the typical pasting curve was separated into
four parts:
First Part: Temperature increased at constant rpm (160 rpm in
this study) up to peak viscosity, where modified Hill model, gela-
tinization model (Eq. (2)), was applied to the data present in this
part.
Second Part: Temperature also increased at constant rpm after
peak viscosity value, where Arrhenius equation (Eq. (3)) was per-
formed to determine relation between viscosity and temperature at
constant shear rate.
Third Part: Constant temperature and speed was applied to
slurry and in this part exponential model was used (Eq. (4)).
Fourth Part: Temperature decreased at constant shear rate,
where Arrhenius equation was used (Eq. (3)).
First part;
The first part of a typical pasting curve is identified as the region
between the start of the curve and peak viscosity. It is an “S” shape
(sigmoid) curve which can be fitted to a logistic function. This curve
can be fitted to a novel model which has similar roots with Hill
model (Hill, 1910).
Ln
q¼ (1)
Kd þ Ln
where q is the fraction of the ligand-binding site on the receptor
protein; Kd is equilibrium constant for dissociation.
Hill model has been widely used in biochemistry and pharma-
cology (Csajka and Verotta, 2006), explaining the binding of a
ligand to a macromolecule especially with cooperative binding. The
novel model, Eq. (2), can be constructed as follows and definition
and importance of the model parameters are shown in Table 1.
Vpeak t S
V¼ (2)
RS þ t S
Second and fourth part;
Second part is the region between peak viscosity and beginning
of the third part. Common Arrhenius equation was used for these
parts to determine relation between temperature and viscosity at
constant shear rate.
h ¼ A0 expðEa =RTÞ (3)
where A0, is the constant parameter of the model, h is viscosity (cP),
Ea is the activation energy, R is gas constant and T is temperature (in
Kelvin).
Third part;
The relation between time and viscosity at constant tempera-
ture and shear rate was expressed by the following exponential
equation.
274 _ Palabiyik et al. / Journal of Cereal Science 74 (2017) 272e278
I.

Fig. 1. Schematic diagram of pasting curve parts used in each model.

Table 1
Explanation of the novel model parameters for the first part of pasting curves.

Parameters Definitions Importance

V viscosity during processing help to predict viscosity during processing

Vpeak peak viscosity help to compare starch swelling extent or free water binding capacity
t processing time parameter help to determine processing time for the intended viscosity
R the time that gives rise to 50% of peak viscosity help to compare starch resistivities to heat and shear
S starch coefficient a kind of swelling rate and help to compare interior (granule architecture, amylose-amylopectin
ratio, damaged granules, compositions) or exterior (heating, shearing rates) effects on starch
swelling. It can be speculated due to nature of the model that if S ¼ 1, penetration of water into
starch granule does not affect penetration of other incoming water molecules; if S < 1, penetration of
water into starch granule negatively affect penetration of other incoming water molecule so its
affinity for other water molecules decreases; if S > 1, penetration of water into starch granule
positively affects penetration of other incoming water molecules so other water molecules easily
enter to the granule, therefore granule swelling rate increases by water penetration.

(6.62%) and corn (5.03%) starches, respectively. Starch granular

h ¼ K expðntÞ
where h represents viscosity (cP), K and n model parameters and t is
the time in the third part of the curve.
3. Results and discussion
3.1. Damaged starch, amylose contents and syneresis of starches
Damaged starch and amylose contents of the starches analyzed
in this study are presented in Table 2. As seen from the Table,
damaged starch content of waxy maize starch was found to be
33.86%, which was followed by tapioca (8.92%), pea (7.38%), wheat
(4) structure and rheological and functional properties of starches are
markedly influenced by starch damage (Faridi, 1990); therefore,
damaged starch content is significant for the products where
starches are used in the formulation. Barrera et al. (2013) reported
that damaged starch content was associated with the wheat
hardness and conditions and techniques used in the milling
process.
Amylose content of the starches varied between 0.28 and
36.61%. Waxy maize starch had the lowest amylose content
whereas it was found as highest in pea starch. Amylose contents of
the starches were found to be similar with the compositions re-
ported by Belitz et al. (2009). Genetics and growing conditions of
starch source are known as important factors affecting chemical

Table 2
Damaged starch contents and some properties of starches.

Starch Damaged Starch (%) Amylose content (%) Syneresis (%) BV % SV %

Waxy maize 33.86 ± 1.35A 0.28 ± 0.08D 0.15 ± 0.00D 73.1 52.6
Wheat 6.62 ± 0.32CD 20.78 ± 1.57C 1.22 ± 0.11D 32.0 33.3
Tapioca 8.92 ± 0.25B 19.67 ± 0.47C 6.25 ± 0.07C 71.2 64.8
Corn 5.03 ± 0.15D 24.33 ± 0.16B 12.62 ± 0.87B 43.8 48.7
Pea 7.38 ± 0.22BC 36.61 ± 0.86A 14.72 ± 0.96A 59.3 115.0

Different uppercase superscript letters within same column show significant differences between samples (p < 0.05).
 _ Palabiyik et al. / Journal of Cereal Science 74 (2017) 272e278
I.
composition of starches (Gregori and Kreft, 2012; Gao et al., 2016).
The percentage of syneresis ranged between 0.15 and 14.72%
(Table 2). The highest syneresis was observed in pea starch and the
lowest was in waxy maize starch. As seen from the findings, posi-
tive correlation was observed between amylose content and syn-
eresis percentage (r ¼ 0.8262). The deviation from this relation
between amylose content and syneresis might have resulted from
variation in damaged starch content and other chemical composi-
tions (trace compounds) of the starches. Charoenrein et al. (2008)
found that the syneresis of medium-amylose rice flour was lower
than that of high-amylose rice flour. Retrogradation occurred dur-
ing freezing and thawing was affected by amylose content of the
starches (Charoenrein et al., 2011).
3.2. Pasting properties of starches
Pasting curves of the starches are presented in Fig. 2. Pasting
parameters of the starches were calculated by a traditional method
and their magnitudes were summarized in Table 3. Weaknesses of
dealing with only these parameters were discussed. As seen PV of
the starches changed between 2468 and 4569 cP. Peak viscosity of
starches is correlated with the swelling power of the starch (Kong
et al., 2015). However without mentioning about viscosity
increasing rate and giving only PV value were inconclusive when
processing times were concerned. Peak time (PeT) is the time when
the starch gel reaches to peak viscosity value, which can also be
understood from the slope of the curve up to peak viscosity. PeT of
the starches changed between 3.77 and 6.90 min. The starches
having the sharp curve up to peak viscosity had low PeT. However,
this parameter fell short of comparing swelling rate or starch re-
sistivity to shear and heat among starches.
Trough viscosity values of the samples were found to change
between 1030 and 1678 cP and breakdown viscosity equaled to
difference between magnitudes of peak and trough viscosity of the
samples which varied between 790 and 3252 cP. Both parameters
cannot result in detailed comparison about viscosity decreases or
granule integrity. When considering the RVA analysis during the
step where peak viscosity reduced to trough viscosity, the gel was
sheared at constant temperature. Therefore, breakdown viscosity
represented the stability of the sample against applied shear and
temperature. According to the breakdown viscosity values, the
most stable sample was wheat starch and the least stable one was
tapioca starch. However, interpreting of this value by this way can
result in mistake since the sample having high peak viscosity value
also generally has high breakdown viscosity value. Therefore, in
order to eliminate this, relative viscosity decreasing rate of the
starches (BV%) was calculated in the present study. The BV% was
calculated using the following formulation:
Fig. 2. Pasting curves of the starches.
275
PV  TV
BV% ¼  100 (5)
PV
By using this formula, the magnitude of peak viscosity and
trough viscosity could be eliminated and the decreasing percentage
of the viscosity due to applied shear and temperature could be
calculated. Table 2 presents the BV% values calculated for the
starches analyzed in the present study. BV% values of the starches
changed between 32.0% and 73.1%. According to the %BV values, the
most stable sample was found to be wheat starch and the least
stable was waxy maize. Therefore, the decreasing rate did not
correlate with the BV value. When comparing BV values of the waxy
maize and tapioca starches, BV value of tapioca was higher, which
indicated waxy maize starch was more stable. However, as
considering BV% tapioca starch was found to be more stable since
its viscosity decreasing rate was lower.
FV values of the starches were found to change between 1572
and 3567 cP. Pea starch had the highest FV, followed by wheat, corn,
tapioca and waxy maize starches, respectively. FV of the starches
could be taken into consideration during formulation of the prod-
uct since FV represents the gel or paste forming capability of the
starches after cooking and cooling. However, since gel forming
capacity of starches depends on time, FV value is also insufficient
for data comparison among different studies and inconclusive
when real products are concerned.
Another problematic parameter obtained from RVA analysis is
SV which calculated from subtraction of TV from FV. Therefore, the
magnitudes of FV generally results in higher SV. If the FV and TV of
starch sample were 1000 cP and 500, respectively its SV was 500 cP.
For another starch FV and TV were 2000 and 1000 cP, respectively
and SV was 1000 cP according to these values. When considering SV
values, the former starch had lower SV and therefore, it was more
stable against syneresis since SV value is wrongly associated with
the syneresis phenomena. However, by using the following formula
similar to BV% to calculate increasing rate of viscosity, it can be
concluded that their SV% values were equal and therefore, their
stabilities against syneresis were also almost equal. Therefore, us-
ing the following formula to compare stability of the starches
against cooling and shear can be more logical.
FV  TV
SV% ¼  100 (6)
TV
SV% values of the starches are also presented in Table 2 and
varied between 115 and 33.25%. According to the SV values, pea
starch was found as the least stable starch, which was also suitable
for the SV% values. Regarding SV values the most stable starches
were waxy maize and wheat starches; however, for SV% values
wheat starch was more stable than waxy maize starch.
The last parameter obtained from RVA analysis was pasting
temperature which ranged between 69.43 and 85.90
C. As wheat
starch had the highest PaT value, pea and tapioca starches had the
lowest. PaT of the starches is important for energy consumed dur-
ing cooking; therefore, it should be considered during production.
Considering the pasting parameters, there are significant dif-
ferences among starches and giving parameter values without
models is inadequate for data interpretation and may cause
misleading results. Pasting properties of the starches are affected
from many factors simultaneously. Amylose and lipid contents and
branch chain-length distribution of amylopectin influences the
pasting properties (Jane et al., 1999). As amylopectin enables the
swelling of the starches, amylose and lipid contents decreased
swelling capacity (Tester and Morrison, 1990). Chain-length of
amylopectin and molecular size of amylose have synergistic effect
on the viscosity of the starch pastes (Jane and Chen, 1992).
276 _ Palabiyik et al. / Journal of Cereal Science 74 (2017) 272e278
I.
Table 3
Pasting properties of starches.
Starch PV (cP) TV (cP) BV (cP)
Waxy maize 3834 ± 16C 1030 ± 13D 2804 ± 2.8B
Wheat 2468 ± 21E 1678 ± 25A 790 ± 45E
Tapioca 4569 ± 34A 1317 ± 9.9C 3252 ± 24A
Corn starch 2664 ± 30D 1498 ± 70B 1165 ± 40D
Pea starch 4068 ± 17B 1657 ± 49A 2412 ± 32C
PV: Pasting viscosity, TV: Trough viscosity, BV: Breakdown viscosity, FV: Final viscosity, SV: Setback viscosity, PeT: Peak time, PaT: Pasting temperature.
Different uppercase superscript letters within same column show significant differences between samples (p < 0.05).
3.3. Modeling of the pasting curve
As mentioned in materials and methods section, the obtained
pasting curve was separated in four parts (Fig. 1) and each part was
described with suitable models.
In the first part, pasting curves generally exhibit a sigmoidal
behavior. This natural behavior has been seen in various fields and
specific modified models accommodating this behavior have been
used in ecology for modeling growth of population, in medicine for
modeling growth of tumors, in chemistry for modeling autocata-
lytic reactions, etc. Similarly, in this work the novel model (Eq. (2))
was proposed and parameters were described in Table 1. Three
important kinetic parameters: Vpeak, R and S (see Table 1) were
revealed by fitting the model to viscosity change against processing
time curve. In the literature, PV value has been used in this region
and there is no any interpretations exist about how fast peak vis-
cosity was reached. Peak times (PeT) was also used however the
beginning of gelatinization was not considered therefore this
parameter should not be used to compare swelling rate or starch
resistivity against heat and shear. Considering the novel parame-
ters, tapioca starch had the highest Vpeak as 4650 cP and wheat had
the lowest as 2620 cP. It was found that damaged starch content or
amylose content had no clear effect on the maximum paste vis-
cosity. This showed that granule architecture and interaction be-
tween granule components might have the biggest role in peak
viscosity and water binding capacity same as found by
Raghunathan et al. (2017). The parameter “R” in the model which is
the time that gives rise to 50% of peak viscosity can be used to
compare starch resistivities against process conditions. R value of
wheat starch (327 s) was the highest followed by corn, waxy maize,
tapioca and pea starches with 250, 205, 202 and 200 s, respectively.
The results showed that the granule structure of wheat starch was
the most durable against heat and shear. As Tester and Morrison
(1990) reported that larger phospholipid content and amylosee-
phospholipid complex restricted swelling of wheat starch granules.
Nevertheless, tapioca, pea and waxy maize starch could be used as
thickening agent without causing more power consumption. The
other novel dimensionless parameter is “S” which can be a starch
coefficient showing a kind of swelling rate. Waxy maize had the
highest “S” value as 42 followed by pea, tapioca, corn and wheat
starches as 18, 16, 12 and 12, respectively. Since S > 1 for all starches,
penetration of water into starch granule increased granule swelling
rate. Again there is no any relation found about amylose and
damaged starch content with the parameter “S” among different
starches. However, when amylose content was lower, the param-
eter S increased dramatically. In fact, S value increased from 12 to
42 by using waxy maize instead of corn starch. Gelatinization can
be accepted as a 2-step process, containing breakage of hydrogen
bonds in the amorphous portions of the starch and hydration and
swelling of these regions (Wani et al., 2012). Different “R” values
and the same “S” values observed for corn and wheat starch may
indicate stronger hydrogen bonds of the wheat starch and the same
hydration and swelling rates of the amorphous regions of wheat
FV (cP) SV (cP) PeT (min) PaT (
C)
1572 ± 17C 543 ± 30C 3.77 ± 0.04D 72.9 ± 0.6C
2236 ± 33B 558 ± 58C 6.90 ± 0.04A 85.9 ± 0.0A
2171 ± 55B 854 ± 65B 4.13 ± 0.00C 70.6 ± 0.6D
2227 ± 1.2B 728 ± 72B 5.42 ± 0.04B 76.9 ± 0.0B
3567 ± 9.2A 1910 ± 58A 4.23 ± 0.05C 69.4 ± 0.0E
and corn starch. “S” value can be used to analyze the effect of po-
tential factors on the gelatinization dynamics by investigating one
kind of starch at a constant process heating rate.
The second part covers the duration which is between peak
viscosity and the beginning of temperature stability at maximum
temperature (95
C). For corn and wheat starches, the second re-
gion was not observed since they reached their peak viscosities
during temperature stability. Regarding the pasting analyses
method, in this part the gel was stirred at constant shear and gel
temperature was increased to 95
C. Therefore, in addition to
shearing factor, the effect of temperature increase on viscosity is
dominated here and viscosity as a function of temperature was
modeled with Arrhenius equation (Eq. (2)). As seen from Fig. 2,
viscosity of the gels decreased with increasing temperature.
Reduction of viscosity is associated with the decreasing intermo-
lecular forces due to the increasing distances between molecules,
which resulted from increasing thermal energy of the molecules
(Arslan et al., 2005). Also, temperature increase might enhance
granule rupture. The Arrhenius equation model parameters and the
calculated R2 values are presented in Table 4. Ea values of the waxy
maize, tapioca and pea starches were calculated to be 33,391,
29,632 and 15,882 kJ/mol, indicating that the pea starch gel is the
most stable starch against temperature change. By using Arrhenius
model, excellent correlation between amylose content and Ea
values were revealed which was not possible to determine with
generally used pasting parameters in the literature. This showed
that amylose content increased temperature stability of the gel
most probably due to formation of complex structure between
granule and leached amylose in the gel phase.
In the third region, the obtained gels were sheared at 95
C. In
this part, different time-dependent models, namely Weltman and
structural models were tried but they could not satisfactorily
describe the relation between time and viscosity. The decreasing
behavior of the third region data were fitted to exponential type
model and corresponding model parameters were summarized in
Table 4. As seen, R2 values calculated changed between 0.9465 and
0.9942, indicating that the established model satisfactorily
described the relation between time and viscosity. The model
constant equal to slope of time versus ln h changed between
0.00222 and 0.00283. As seen damaged starch contents were
generally correlated with BV% values except for corn and wheat
starches, however the proposed model parameter h in the third
region was perfectly correlated with damaged starch content.
When damaged starch content increased, h value increased. The
results showed that model parameters provide understanding
about the interior structure of the granule and its technological
property. High h can be explained as the fragile structure of the gel
against shear. Therefore, damaged starch content is very important
for stability of the starch against shearing. If damaged starch con-
tent increases, stability of the starches decreases. From this fact, in
order to improve stability of the starch gels against applied shear,
the production process of the starch could be carefully organized.
Otherwise, the starch used in the formulation of the product can
 _ Palabiyik et al. / Journal of Cereal Science 74 (2017) 272e278
I. 277

Table 4
Model parameters calculated for the pasting data of the starches.

1st part 2nd part 3rd part 4th part

Vpeak R S R2 A0 (cP) Ea (kJ/mol) R2 K (cP) n*100 R2 A0 (cP) Ea (kJ/mol) R2

Pea 4068 200 18 0.9986 20.42 15,882 0.9799 3380 0.247 0.9874 5.98 17,237 0.9939
Corn 2750 250 12 0.9946 N.A.a 3623 0.222 0.9779 70.52 9268 0.9946
Waxy maize 3900 205 42 0.9975 0.04 33,391 0.9437 2194 0.283 0.9543 57.09 9021 0.9588
Wheat 2620 327 12 0.9993 N.A.a 2517 0.225 0.9942 149.9 7142 0.9372
Tapioca 4650 202 16 0.9965 0.22 29,632 0.9091 2602 0.253 0.9465 29.64 11,618 0.9975
a
Corresponding region was not observed in these starches.

deteriorate the quality which may negatively influence consumer
acceptability.
In the fourth part, as seen from Fig. 1, the starch gels were cooled
from 95
C to 50
C at constant shear. Similar to 2nd region, the
obtained data were modeled with Arrhenius equation and corre-
sponding model parameters are also summarized in Table 4. R2
values calculated varied between 0.9372 and 0.9975. Ea values of
the starch gels were found to between 7142 and 17,327 kJ/mol. As
pea starch had the highest Ea value, wheat starch had the lowest. Ea
values generally correlated with SV% values calculated except corn
and waxy maize starch. The model parameter Ea in the fourth re-
gion could be interpreted as a kind of retrogradation rate since
amylose leached from starch granules during gelatinization forms a
rigid structure by interacting with amylopectin chains of swollen
starch granules and firmness of cooked food increased due to this
recrystallization of starch molecules. When Ea was high, retrogra-
dation rate increased. This might depend on amylose content which
was free and not bounded with lipids. Without using models, SV
value was used in the literature to interpret and compare retro-
gradation rates of starches. However, waxy maize had the lowest SV
value whereas wheat starch had the lowest Ea.. Therefore, it can be
postulated that SV value might show the retrogradation extent, on
the other hand, model parameter Ea showed retrogradation rate.
Phospholipids are present more in wheat starch compared to the
other starches (BeMiller and Whistler, 2009). Although amylose
content was the lowest in waxy maize starch, retrogradation rate in
wheat starch was lower than waxy maize since amylose formed a
complex with phospholipids in this starch and this even further
decreased recrystallization rate of starch molecules. However,
when enough time was given, retrogradation extent was lower in
waxy maize starch compared to wheat starch as it had very low
amylose content and it was hard for branched amylopectin mole-
cules to form highly packed ordered structure.
4. Conclusions
Starch specific physicochemical properties determine its func-
tionality therefore finding a model predicting product viscosity by
process parameters will be useful for understanding pasting
properties, quality control and process design perspectives. A novel
approach for the interpretation of pasting curve was proposed by
using suitable models. The pasting curve was divided into 4 parts
and described by different models. Various parameters were ob-
tained and showed inadequacy of widely used pasting parameters
in the literature. For the first part, gelatinization model parameters
might be used to compare starch resistivities, swelling extent or
free water binding capacity and swelling rates among different
starches at a constant heating rate. Negative relation was found by
activation energy and amylose contents in the second part showing
temperature stability by increasing amylose content of starches.
Positive relation was found by model parameter and damaged
starch in the third part indicating fragile structure of the gel against
shear due to high damaged starch content. Activation energy
parameter in the fourth part could be used as a retrogradation rate
in starches.
Conflict of interest
There are no financial disclosures or conflict of interest for any of
the authors.
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