Progress 05/01/18 to 04/30/21
Outputs
Target Audience:The target audiences were scientists within the fieldof food science at food companies and universities. The findings have been presented at AACCi (cereal/starch technical conference) and have been written into 2 manuscripts and 1 data in brief articles that are currently in the process of editing and will be submitted to a peer-reviewed journal soon. Changes/Problems:Unexpected outcomes was that I was not able to develop phase diagrams of starch since the recrystallization of starch is a non-equilibrium event. Another major change was that I did not complete my intended study on the effects of salts on retrogradation. I did perform experimentsinvestigated the effects of salts on retrogradation and they appeared to slow retrogradation but the findings were not of great interest/relevance. In addition, new publications demonstrated the effects of salts on retrogradation (e.g.,Wang, W., Zhou, H., Yang, H., Zhao, S., Liu, Y., & Liu, R. (2017). Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch. Food Chemistry, 214, 319-327). Therefore, the future efforts were focused oninvestigating the effects of sugars on retrogradation because it was still not well understood and had lots of interest from the food industry. What opportunities for training and professional development has the project provided?Feedback was given on my lecturing and teaching of the Food Chemistry course by Dr. Lisa Mauer (PI) and Dr. Lavanya Reddivari (volunteered to sit in during my lectures and give feedback). Attended a statistics lecture by Dr. Ronald Wasserstein titled "Moving to a world beyond p <0.05" Attended Cereals and Grain 19 in Denver, Colorado where I presented my research but also gained professional development by attending 3 days of starch/sugar pertinent lectures. How have the results been disseminated to communities of interest?The results have been disseminated to Whistler Center for Carbohydrate Research faculty members and industry members in formal presentations at board meetings and faculty meetings. The research was also disseminated at Cereals and Grain 19 by presenting my research. The results will be disseminated in print through the publication of 2 peer-reviewedand 1 data in brief articles. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Goal 3 and 4 were accomplished. The effects of 20 different sugars at up to 5 different concentrations on wheat starch retrogradation were measured. From these measurements, mechanistic conclusions were made about how sugarstereochemistry affects retrogradation. In a brief summary, low concentrations of sugars and sugars with stereochemistries unfavorable to intermolecular interactions tended to lower retrogradation; whereas, high concentrations of sugars and sugars that form more intermolecular interactions increased retrogradation. The mechanism was that in systems with less retrogradation, the sweeteners were interfering with starch-starch interactions by getting in the way; and in systems with more retrogradation, the sugars were forming interactions between two chains and bringing the starch chains near each other - inducing nucleation. These findings were presented as Cereals and Grains 19 (formerly AACCi and is a technical conference for food, cereal, and starch scientists) and to the Whistler Center for Carbohydrate Research and have been written into two manuscripts and 1 data in brief article to be submitted soon. Goals 1 and 2 were not achieved because preliminary experiments and additional literature research provided the knowledge thatdeveloping a phase diagram for starch (especially amylopectin) was not possible since the recrystallization is a non-equilibrium event. Phase diagrams of short non-branched starch chains would be possible and have been done by previous researchers but phase diagrams of branched starch (form in native starch) would not be possible.
Publications
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Allan, M. C., Chamberlain, M. N., & Mauer, L. J. (2020).The effects of sugars and sugar alcohols on the gelatinization temperatures of wheat, potato, and corn starches. Food Hydrocolloids, Submitted
- Type:
Journal Articles
Status:
Other
Year Published:
2020
Citation:
Allan, M. C., & Mauer, L. J. (2020). Effects of sugars and sugar alcohols on the retrogradation of wheat starch gels.
- Type:
Journal Articles
Status:
Other
Year Published:
2020
Citation:
Allan, M. C., & Mauer, L. J. (2020).Glucose derivatives and the effects of stereochemistry on the gelatinization temperature and retrogradation of wheat starch.
- Type:
Journal Articles
Status:
Other
Year Published:
2020
Citation:
Allan, M. C., & Mauer, L. J. (2020).Dataset of wheat starch-sweetener gel retrogradation amounts and Avrami rate constants.
- Type:
Journal Articles
Status:
Accepted
Year Published:
2019
Citation:
Allan, M. C., Grush, E. N., Rajwa, B. P., Butzke, C. E., & Mauer, L. J. (2019). Determination of the Water Activities of Wines and Spirits. Food Analytical Methods.
- Type:
Journal Articles
Status:
Accepted
Year Published:
2019
Citation:
Allan, M., Chamberlain, M. C., & Mauer, L. J. (2019). RH-Temperature stability diagram of the dihydrate, ?-anhydrate, and ?-anhydrate forms of crystalline trehalose. Journal of Food Science, 84(6), 1465-1476.
- Type:
Journal Articles
Status:
Accepted
Year Published:
2020
Citation:
Allan, M. C., Grush, E., & Mauer, L. J. (2020). RH-temperature stability diagram of ?- and ?-anhydrous and monohydrate lactose crystalline forms. Food Research International, 127, 108717.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Allan, M. C., Owens, B., & Mauer, L. J. (2020). Relative humidity-temperature transition boundaries for anhydrous ?-caffeine and caffeine hydrate crystalline forms. Journal of Food Science.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2019
Citation:
Allan, M. C., & Mauer, L. J. (2019). Effects of sugars and sugar alcohols on the retrogradation of wheat starch gels. Cereals & Grains 19.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2019
Citation:
Allan, M. C., Chamberlain, M. N., & Mauer, L. J. (2019). Effects of sugars and sugar alcohols on the gelatinization temperatures of different starches (wheat, potato, and corn (dent, waxy, high amylose varieties)). Cereals & Grains 19.
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Progress 05/01/19 to 04/30/20
Outputs
Target Audience:The food industry and academic food and carbohydrate scientists. Changes/Problems:The pandemic-related lab shut-downs gave us time to write some manuscripts, but delayed the collection of data for our remaining objectives. During this time, the postdoc transitioned to a job at USDA. Another graduate student has begun collecting the remainder of the needed data to finalize the publications and project objectives. While there have been pandemic-related delays and disruptions, we envision no significant deviations from the research goals. What opportunities for training and professional development has the project provided?The postdoc funded on this project (Matt Allan) was mentored by the entire Whistler Center for Carbohydrate Research (WCCR) faculty membership throughout the design, data collection, and data analysis of the studies. The work was presented to an industry audience at the annual WCCR technical meeting, for feedback relevant to industrial applications of the findings. Additionally, the postdoc was mentored by two award winning faculty in the classroom for preparing, delivering, and assessing several modules of a graduate level food chemistry course. The undergraduate student working with the postdoc on data collection and analysis was mentored by the postdoc and Dr. Lisa Mauer, is a co-author on the peer reviewed publication, and successfully matriculated to a graduate program at another university after completing her undergraduate food science degree in the spring. How have the results been disseminated to communities of interest?The results were presented to the WCCR industry partners, and in a peer reviewed publication. What do you plan to do during the next reporting period to accomplish the goals?Continue finalizing the experiments and manuscripts described in the accomplishments section and complete the remaining studies described in the proposal.
Impacts
What was accomplished under these goals?
In this reporting period, research endeavors emphasized understanding not only the effect of sugars and sugar alcohols on the gelatinization temperatures of wheat, potato, and corn starches (manuscript published), but also on the retrogradation behaviors of wheat starch gels as affected by sugars and sugar alcohols as well as glucose derivatives. Two manuscripts are in the draft stage to feature this work. In the first draft manuscript, the objective was to determine the effects of 20 different sweeteners at a range of concentrations (10-50%w/w solutions) on the retrogradation of wheat starch gels (1:10w/v). Retrogradation was monitored using absorbance at 620nm and differential scanning calorimetry. Avrami equation rate constants and amounts of retrogradation) were compared. Both sweetener type and concentration were found to significantly affect retrogradation. Gels made with sugar alcohols and high concentrations of sweeteners tended to have greater retrogradation rates and amounts; whereas, gels made with sugars and low sweetener concentrations tended to have lower retrogradation rates and amounts. Sweeteners with more equatorial and exocyclic hydroxyl groups, and those with larger molar volumes, tended to increase the amount of retrogradation, consistent with the theory that sweetener interactions that restrict chain mobility and disrupt starch-starch junction points interfere with retrogradation, while sweetener interactions that compete for water and cause starch chain aggregation promote retrogradation. In the second draft manuscript, the effects of D-glucose and glucose derivatives (L-glucose, mannose, galactose, sorbitol, N-acetylglucosamine, glucosamine HCl, glucono delta-lactone, glucuronic acid, 2-deoxyglucose, L-rhamnose) on the gelatinization temperatures (Tgels) and retrogradation properties of wheat starch were compared. These sugars all increased the gelatinization temperature of wheat starch but had variable effects on retrogradation rates and amounts. Sugar acids and deoxy sugars inhibited retrogradation and did not elevate Tgels as much as D-glucose. Amino sugars increase starch gelatinization temperature the most. Sugars with conformations favorable for sugar-starch intermolecular interactions tended to increase both Tgels and retrogradation. Since the same sweeteners could either inhibit or promote retrogradation based on concentration, multiple physicochemical properties likely affect retrogradation, all of which have implications for formulation strategies used to control starch retrogradation.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Allan, M., M.C. Chamberlain, and L.J. Mauer. 2020. Effects of sugars and sugar alcohols on the gelatinization temperatures of wheat, potato, and corn starches. Foods. 9(6):757.
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Progress 05/01/18 to 04/30/19
Outputs
Target Audience:The target audiences will be scientists within the fields of food science and material science, with a focus on scientists within food companies concerned about starch retrogradation. The findings will be delivered in relevant peer-reviewed journals and technical food science conferences. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Recieved feedback from Dr. Lisa Mauer on lectures, lecture slides, and test questions while teaching the graduate food chemistry course. Attended "Success Over Stress" a wellness lecture hosted by the Purdue CoRec. Attended the key note lecture by Dr. Akinwumi Adesina of the Scale Up Conference focused on global food security. How have the results been disseminated to communities of interest?The results have been disseminated by presenting to the Whistler Center for Carbohydrate Research faculty members as well as industry board members who work with starch based foods. Another research update will also be presented in May, 2019 to a larger group of industry members in the Whislter Center. This research is expected to also be presented at the 2019 AACC Cereals and Grains conference in Denver, Colorado. What do you plan to do during the next reporting period to accomplish the goals?Publish the effects of sugars and salts on the rate of retrogradation in low starch gels. Continue investigating the effects of sugars and salts on starch retrogradation and incorporate starch concentration as an additional factor.
Impacts
What was accomplished under these goals?
Goals 1 and 2 have been delayed but goals 3 and 4 were addressed. In 10% wheat starch gels, the sugar type and concentration affected the rate at which starch retrograded. The sweeteners isomalt, isomaltulose, and raffinose increased starch retrogradation and glucose, maltilol, xylitol, fructose, and sucrose only at higher concentrations (+20-40%) increased the rate of retrogradation compared to the control (no sugars in the 10% wheat starch gel). Other sugars such as galactose, sorbose, lactose, tagatose, mannose, ribose, xylose, and lower concentrations of maltitol, glucose, sucrose, maltose, and allulose decreased the rate of retrogradation compared to the control. Trehalose, manntiol, high concentrations of allulose and maltose and <40% fructose had no effect on the retrogradation rate. This indicates that both the sugar type and concentration affect the rate of retrogradation and the effect of concentration varies between sugars. For example, at low concentration (less than 20%) sucrose delayed retrogradation but at high concetration (+30%) sucrose increased retrogradtion. This is hypothesized to be due to the higher concentrations of sugar promoting the starch-starch interactions needed for retrogradation by competing for the water and at lower concentrations, sugar may delay retrogradation by acting more as an interfering agent at the starch-starch interactions. The hypothesis for why different sugars have different effects on retrogradation are due to stereochemical differences, and in general, sugars that are able to form intermolecular interactions between two starch chains (greater molecular flexibility, radius in solution, and tendency to hydrogen bond with starch) will promote retrogradtion more.Therefore, sugars can either increase, decrease, or have no impact on retrogradation and more research and modeling is needed to ellucidate predictors for how a sugar will affect retorgradation. The effects of 1, 1.5, 2, and 2.5M sodium chloride and postassium chloride solutions on starch retrogradation were also investigated and it was found that all these concentrations delayed retrogrdation compared to the control. It is theorized that the ions interact with the starch and cause ionic repulsion between chains. Goal 3 and 4 will continue to be investigated but in gels and solids with higher starch concentrations more similar to food matrixes. These studies have been initiated but no clear findings have been made due to the challenges of making a uniform amorphous starch matrix in the presence of sugars at varying concentrations that also affect the degree of gelatinization.
Publications
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