Study of starch gelatinization. Part II. Gelatinization temperature of potato starch at the equilibrium state.
نویسندگان
چکیده
منابع مشابه
Pressure Gelatinization of Potato Starch
This article reviews the pressure gelatinization of starch with a special focus on potato starch which is a key food ingredient and an industrial raw material. First of all, the application of high hydrostatic pressure (HHP), as a novel processing parameter, to food processing is briefly overviewed with some historical backgrounds. It has been revealed in the last century that a starch-water mi...
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The polysaccharides, such as κ-carrageenan, ι-carrageenan, agarose (agar), gellan gum, amylose, curdlan, alginate, and deacetylated rhamsan gum, in water changed into an ice-like structure with hydrogen bonding between polymer and water molecules, and between water-water molecules even at a concentration range of 0.1% 1.0% (W/V) at room temperature, resulting in gelation. Such dramatic changes ...
متن کاملGelatinization temperature of rice explained by polymorphisms in starch synthase.
The cooking quality of rice is associated with the starch gelatinization temperature (GT). Rice genotypes with low GT have probably been selected for their cooking quality by humans during domestication. We now report polymorphisms in starch synthase IIa (SSIIa) that explain the variation in rice starch GT. Sequence analysis of the eight exons of SSIIa identified significant polymorphism in onl...
متن کاملImpact of starch gelatinization on the kinetics of Maillard reaction in potato dehydrated systems
The non-enzymatic browning (NEB) reaction plays an essential role in food acceptance and quality. There has been increased interest in revealing the role that water plays in native and gelatinized starch. However there is a lack of information on the relationship between the water dynamics of water–starch interactions and the kinetics of NEB reaction in native and gelatinized starch systems. Th...
متن کاملHydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes
Native granular starches (corn, cassava,mung bean, and sago) were hydrolyzed using amixture of alpha-amylase and glucoamylase at 35 ◦C for 24h. Hydrolyzed starches were analyzed for the degree of hydrolysis and for physicochemical and functional properties. Corn starch showed the highest degree of hydrolysis, as evidenced by the presence of distinct pores penetrating deep into the granules. Enz...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1984
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.48.1