کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564092 1330922 2011 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties
چکیده انگلیسی

We investigated the influence of pH and osmolarity on the high-pressure-induced gelatinization of waxy corn and waxy rice starches in salt solutions, and the properties of the resulting gels. Gelatinization kinetics, the gel swelling power of starches, their structure and their rheological properties were studied for starch suspensions treated at 500 MPa. Gelatinization took place mostly in the first 15 min of the pressure treatment and both the gelatinization speed and the maximal level of gelatinized starch decreased with increasing osmolarity. pH had a minor influence on gelatinization kinetics differing from one starch to another. The resulting gels appeared as a mix of a gel and starch granules with a higher proportion of native granules with increasing osmolarity. Gel strength and swelling were positively correlated to their proportion of gelatinized starch. Thus, gels with different structures and gelatinization levels can be obtained under pressure depending on pH and osmolarity.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 44, Issue 3, April 2011, Pages 779–786
نویسندگان
, , , , ,