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

页码：797 / 802

页数：6

共 50 条

[21] Role of phosphorus in viscosity, gelatinization, and retrogradation of starch
Lin, PY
Czuchajowska, Z
[J]. CEREAL CHEMISTRY, 1998, 75 (05) : 705 - 709
[22] Synergistic effects of acetylated distarch adipate and sesbania gum on gelatinization and retrogradation of wheat starch
Zhang, Dongxia
Lin, Zhitong
Lei, Wen
Zhong, Geng
[J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 156 : 171 - 179
[23] Measurement of resistant starch content in cooked rice and analysis of gelatinization and retrogradation characteristics
Nakayoshi, Yuuki
Nakamura, Sumiko
Kameo, Yoji
Shiiba, Daisuke
Katsuragi, Yoshihisa
Ohtsubo, Ken'ichi
[J]. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2015, 79 (11) : 1860 - 1866
[24] Effects of Pectins with Different Structural and Conformational Characteristics on Gelatinization and Retrogradation of Corn Starch
Xie, Fan
Wang, Zhengwu
Liu, Jianhua
[J]. STARCH-STARKE, 2021, 73 (9-10):
[25] Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch
Hou, Cuidan
Zhao, Xiaohui
Tian, Mengqi
Zhou, Yulin
Yang, Runqiang
Gu, Zhenxin
Wang, Pei
[J]. FOOD CHEMISTRY, 2020, 318
[26] Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch
Zhou, Jianjun
Jia, Ziyang
Wang, Min
Wang, Qi
Barba, Francisco J.
Wan, Liuyu
Wang, Xuedong
Fu, Yang
[J]. FOOD HYDROCOLLOIDS, 2022, 133
[27] Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour
Wang, Lifeng
Zhang, Lei
Wang, Hongling
Ai, Lianzhong
Xiong, Wenfei
[J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 146 : 524 - 529
[28] EFFECTS OF ADDITION OF SOYBEAN PROTEIN ON GELATINIZATION AND RETROGRADATION OF STARCH
TAKAHASHI, S
KOBAYASHI, R
WATANABE, T
KAINUMA, K
[J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1983, 30 (05): : 276 - 282
[29] Effects of phosphorus contents on the gelatinization and retrogradation of potato starch
Karim, A. A.
Toon, L. C.
Lee, V. P. L.
Ong, W. Y.
Fazilah, A.
Noda, T.
[J]. JOURNAL OF FOOD SCIENCE, 2007, 72 (02) : C132 - C138
[30] The effect of partial gelatinization of corn starch on its retrogradation
Fu, Zong-qiang
Wang, Li-jun
Li, Dong
Zhou, Yu-guang
Adhikari, Benu
[J]. CARBOHYDRATE POLYMERS, 2013, 97 (02) : 512 - 517

← 1 2 3 4 5 →