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 ...

Some physicochemical and cooking characteristics corresponding to different varieties and commercial samples of rice were analysed. Some mechanical properties determined by both, the viscoelastograf and the Instrom Universal Food Testing Machine were also analysed. Gelatinization time (Gt), gelatinization endotherm and amylose content were determined. The results showed that there was a very go...

Real degree of fermentation (RDF) is an important measure of brewhouse performance in the production of beer. In this work, the relationship of RDF with malted barley starch properties was investigated. Starches were isolated from 25 malted barley samples and analyzed for molecular size distribution (by HPSEC), AP structural features (by high-performance size exclusion chromatography with multi...

The effects of black tea polyphenol extract (BTPE) on the retrogradation of starches from different plant sources were studied using differential scanning calorimetry (DSC) and X-ray diffraction (XRD). DSC analysis shows that the gelatinization temperature of maize starch and starches from different rice varieties increased with increasing BTPE level. After storage at 4 °C, BTPE at a concentrat...

Starch gelatinization is associated with the disruption of granular structure causing starch molecules to disperse in water. This study was designed to examine starch granules as they were heated in water, and their resulting morphological, structural, and solubility traits. The results indicate that starch gelatinization is a more complex process than the previously suggested order-to-disorder...

A series of hydroxypropylated starch (HPS) that can be dissolved in water at 60–65 °C was obtained via two-step method system from corn starch. The structure and property the HPS its gelatinization temperature were characterized by Fourier transform infrared spectrometer, nuclear magnetic resonance spectroscopy (1H NMR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), electron...

Chemometric tests were carried out to better understand the multidimensional facet of starch fine structure-relationship concerning gelatinization and pasting properties. With Ward’s hierarchical cluster analysis 20 long-grain rice starch samples were sorted out into three clusters based on similarities in functional properties, particularly, paste peak (PV) and final viscosity (FV). The three ...

Cooking-induced conversion of starch, the major carbohydrate in pulses, is crucial for digestibility seed. The gelatinization-melting transition lentil, bean and chickpea starches was studied using Differential Scanning Calorimetry at different temperatures (T values ranged from 20 to 160 °C) water contents (X 0.2 3 kg kg−1 db). Gelatinization melting endotherms were successfully modeled as two...

Cereal Chem. 84(5):527-531 Rice starches of long grain and waxy cultivars were annealed (ANN) in viscosity peak heights, lower setbacks, and greater swelling consistency. excess water at 50°C for 4 hr. They were also modified under heat-moisThe modified starch showed increased gelatinization temperatures and tore treatment (HMT) conditions at 110°C with various moisture contents narrower gelati...