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 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 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...
متن کاملFlow characteristics and gelatinization kinetics of rice starch under strong alkali conditions
The normality dependence and the kinetics of flow behavior in the rice starch dispersion under strong alkali conditions were studied. Non-Newtonian flow (power-law) quantities n and μ (σ = μ(̇); σ: shear stress, ̇: shear rate) of the samples stored (gelatinized) at 20◦C for 10min after the addition of NaOH solution with the normality 0.090 0.175N, were measured by a cone-plate type rotational v...
متن کاملImpact of starch gelatinization on the kinetics of Maillard reaction in potato dehydrated systems
The non-enzymatic browning (NEB) reaction plays an essential role in food acceptance and quality. There has been increased interest in revealing the role that water plays in native and gelatinized starch. However there is a lack of information on the relationship between the water dynamics of water–starch interactions and the kinetics of NEB reaction in native and gelatinized starch systems. Th...
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ژورنال
عنوان ژورنال: Journal of Applied Polymer Science
سال: 1975
ISSN: 0021-8995,1097-4628
DOI: 10.1002/app.1975.070190225