Effect of Annealing Temperature and Time on the Physicochemical Properties of Corn Starches with Different Amylose Contents

被引：0
|
作者：
Wang, Yusheng [1 ,2 ]
Shang, Mengshan [1 ]
Chen, Haihua [1 ]
机构：
[1] College of Food Science and Engineering, Qingdao Agricultural University, Qingdao,266109, China
[2] Editorial Department of Journal of Qingdao Agricultural University, Qingdao,266109, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 13期
关键词：
Compilation and indexing terms; Copyright 2024 Elsevier Inc;
D O I：
10.7506/spkx1002-6630-20180702-011
中图分类号：
学科分类号：
摘要：
Enthalpy - Starch - Annealing - Gelation - Structural properties - Crystalline materials
引用
收藏
页码：74 / 80
相关论文
共 50 条
  • [21] Relationship between structure and functional properties of normal rice starches with different amylose contents
    Cai, Jinwen
    Man, Jianmin
    Huang, Jun
    Liu, Qiaoquan
    Wei, Wenxian
    Wei, Cunxu
    CARBOHYDRATE POLYMERS, 2015, 125 : 35 - 44
  • [22] Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins - A review
    Jayakody, L.
    Hoover, R.
    CARBOHYDRATE POLYMERS, 2008, 74 (03) : 691 - 703
  • [23] Superabsorbent Hydrogels From Rice Starches With Different Amylose Contents
    Sangseethong, Kunruedee
    Chatakanonda, Pathama
    Sriroth, Klanarong
    STARCH-STARKE, 2018, 70 (11-12):
  • [24] Sustained release properties of cross-linked corn starches with varying amylose contents in monolithic tablets
    Onofre, Fernanda O.
    Mendez-Montealvo, Guadalupe
    Wang, Ya-Jane
    STARCH-STARKE, 2010, 62 (3-4): : 165 - 172
  • [25] Effect of green tea polyphenols on the gelatinization and retrogradation of rice starches with different amylose contents
    Xiao, Huaxi
    Lin, Qinlu
    Liu, Gao-Qiang
    Wu, Yue
    Tian, Wei
    Wu, Wei
    Fu, Xiangjin
    JOURNAL OF MEDICINAL PLANTS RESEARCH, 2011, 5 (17): : 4298 - 4303
  • [26] Effect of Potato Protein on Thermal and Rheological Characteristics of Maize Starches with Different Amylose Contents
    Galkowska, Dorota
    Dudycz, Anna
    Juszczak, Leslaw
    STARCH-STARKE, 2021, 73 (7-8):
  • [27] Impact of annealing on the molecular structure and physicochemical properties of normal, waxy and high amylose bread wheat starches
    Lan, H.
    Hoover, R.
    Jayakody, L.
    Liu, Q.
    Donner, E.
    Baga, M.
    Asare, E. K.
    Hucl, P.
    Chibbar, R. N.
    FOOD CHEMISTRY, 2008, 111 (03) : 663 - 675
  • [28] Effect of microwave irradiation on crystallinity and pasting viscosity of corn starches different in amylose content
    Lee, Su-Jin
    Sandhu, Kawaljit Singh
    Lim, Seung-Taik
    FOOD SCIENCE AND BIOTECHNOLOGY, 2007, 16 (05) : 832 - 835
  • [29] Structural and physicochemical properties of native starches and non-digestible starch residues from Korean rice cultivars with different amylose contents
    Park, Jiyoung
    Oh, Sea-Kwan
    Chung, Hyun-Jung
    Park, Hyun-Jin
    FOOD HYDROCOLLOIDS, 2020, 102
  • [30] Effect of Shearing and Annealing on the Pasting Properties of Different Starches
    Mohamed, Abdellatif A.
    Alamri, Mohamed Saleh
    Al-Quh, Hesham
    Hussain, Shahzad
    Ibraheem, Mohamed A.
    Rehman, Abdur
    Qasem, Akram A.
    GELS, 2024, 10 (06)
12345