منابع مشابه
Pressure Gelatinization of Potato Starch
This article reviews the pressure gelatinization of starch with a special focus on potato starch which is a key food ingredient and an industrial raw material. First of all, the application of high hydrostatic pressure (HHP), as a novel processing parameter, to food processing is briefly overviewed with some historical backgrounds. It has been revealed in the last century that a starch-water mi...
متن کاملCorrelated changes in structure and viscosity during gelatinization and gelation of tapioca starch granules
Melting of native tapioca starch granules in aqueous pastes upon heating is observed in situ using simultaneous small- and wide-angle X-ray scattering (SAXS/WAXS) and solution viscometry. Correlated structure and viscosity changes suggest closely associated amylose and amylopectin chains in the semicrystalline layers, and the release of amylose chains for enhanced solution viscosity occurs larg...
متن کاملThe Principles of Starch Gelatinization and Retrogradation
The polysaccharides, such as κ-carrageenan, ι-carrageenan, agarose (agar), gellan gum, amylose, curdlan, alginate, and deacetylated rhamsan gum, in water changed into an ice-like structure with hydrogen bonding between polymer and water molecules, and between water-water molecules even at a concentration range of 0.1% 1.0% (W/V) at room temperature, resulting in gelation. Such dramatic changes ...
متن کاملTritiated starch granules.
1. Surface-labelling of starch granules by tritiation seems feasible, and a technique is described that could be useful in structure determination. The impurities that are produced must be taken into account but the fact that a high polymer can be successfully tritiated seems very promising. 2. The surfaces of corn-starch granules must contain both amylose and amylopectin.
متن کاملGelatinization temperature of rice explained by polymorphisms in starch synthase.
The cooking quality of rice is associated with the starch gelatinization temperature (GT). Rice genotypes with low GT have probably been selected for their cooking quality by humans during domestication. We now report polymorphisms in starch synthase IIa (SSIIa) that explain the variation in rice starch GT. Sequence analysis of the eight exons of SSIIa identified significant polymorphism in onl...
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ژورنال
عنوان ژورنال: Kagaku To Seibutsu
سال: 1988
ISSN: 0453-073X,1883-6852
DOI: 10.1271/kagakutoseibutsu1962.26.102