Gelatinization and retrogradation characteristics of wheat (Rosella) starch

被引：21
|
作者：
Tako, Masakuni [1 ]
Tamaki, Yukihiro [1 ]
Konishi, Teruko [1 ]
Shibanuma, Kiyoshi [2 ]
Hanashiro, Isao [2 ]
Takeda, Yasuhito [2 ]
机构：
[1] Univ Ryukyus, Dept Biosci & Biotechnol, Okinawa 9030213, Japan
[2] Kagoshima Univ, Dept Biochem Sci & Technol, Kagoshima 8900065, Japan
来源：
FOOD RESEARCH INTERNATIONAL | 2008年 / 41卷 / 08期
关键词：
wheat starch; non-Newtonian behavior; elastic modulus; gelatinization; retrogradation; hydrogen bonding; van der Waals forces of attraction;
D O I：
10.1016/j.foodres.2008.07.002
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The non-Newtonian behavior and elastic modulus of wheat (Rosella) starch solutions after preparation, and storage at 25 degrees C and 4 degrees C for 24 h were measured with a rheogoniometer. The flow curves of wheat starch showed plastic behavior above 4.0% solution. After storage at 4 degrees C in 4.0% solution, elastic modulus increased at low temperature and showed a constant value with increase in temperature. Elastic modulus increased upon addition of urea (4.0 M) at low temperature and remained constant up to 60 degrees C. Elastic modulus of Rosella also increased in 0.05 M NaOH solution after storage. Rheological characteristics of Rosella starch differed from those of rice starches. This might be caused by difference in structure of amylopectin and large amount of amylose content on starch. (C) 2008 Elsevier Ltd. All rights reserved.
引用
收藏
页码：797 / 802
页数：6
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