کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4565204 1330962 2007 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A comparison of native and acid thinned normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
A comparison of native and acid thinned normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties
چکیده انگلیسی

The starches isolated from normal and waxy corn varieties were hydrolyzed with hydrochloric acid (0.14 mol equivalent/L) and evaluated for physicochemical and functional properties. Acid thinning decreased the amylose content and swelling power but increased the solubility. The light transmittance of acid thinned (AT) starch pastes was higher than those of their native starches after similar storage intervals. The scanning electron microscopic observation demonstrated that the acid thinning did not cause any disruption of the granular crystalline structure. Native normal corn starches showed lower onset temperature (To) and peak temperature (Tp) as compared to their counterpart AT starches, whereas the reverse was observed for waxy corn starch. Enthalpy of gelatinization (ΔHgel) was lower in AT normal and waxy starches as compared to their native starches. The percentage of retrogradation (%R) was significantly higher for native corn starches as compared to their AT starches. A significant reduction in peak—(PV), trough—(TV), breakdown—(BV), final—(FV), and setback viscosity (SV) was observed by acid thinning, and the reduction was more pronounced in AT waxy starches. Among AT starches, AT waxy starch showed the lowest values of PV, TV, BV, FV and SV.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 40, Issue 9, November 2007, Pages 1527–1536
نویسندگان
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