It has been found that commercial water-soluble soybean polysaccharides (SSPS) can make cooked rice and noodles non-sticky and prevent rice grains and noodles from adhering to each other. We studied in detail the phenomenon of rice cooked with SSPS. We assumed that the phenomenon resulted from the interaction between SSPS and starch during cooking, and studied the effects of SSPS on the gelatin...

in this study, modified starch was used as a fat replacer in the milk. the fat replacer was manufactured from modified starch such as pre-gelatinized and cross–linked starches. modified starches were manufactured by hydrochloric acid and citric acid treatments from potato and wheat and were added to skim milk at concentrations of 0.15%, 0.30% and 0.45%. viscosity, total solid, fat content, titr...

The effects of mixing orders tannic acid (TA), starch, and ?-amylase on the enzyme inhibition TA were studied, including with before starch addition (order 1), pre-gelatinized 2) co-gelatinizing 3). It was found that always highest for order 1 because could bind active site thoroughly digestion occurred. Both 2 3 reduced through decreasing binding enzyme, which resulted from non-covalent physic...

For starch digestion to glucose, two luminal α-amylases and four gut mucosal α-glucosidase subunits are employed. The aim of this research was to investigate, for the first time, direct digestion capability of individual mucosal α-glucosidases on cooked (gelatinized) starch. Gelatinized normal maize starch was digested with N- and C-terminal subunits of recombinant mammalian maltase-glucoamylas...

Gelatinized starch granules are generally considered to be comprised of sacs or outer membranes of starchy material enclosing a more or less fluid colloidal starch dispersion [see reviews by RADLEY (10)] and KERR (6). NXGEI, (9) and MEYER (8) considered the membrane to be precxistent in the native, ungelatinized granule. ALSBERG (1) and BADENHUIZEN (2, 3) on the other hand, concluded that the m...

Starch retrogradation is a term used to define the process in which gelatinized starch undergoes a disorder-to-order transition. A thorough understanding of starch retrogradation behavior plays an important role in maintaining the quality of starchy foods during storage. By means of DSC, we have demonstrated for the first time that at low water contents, the enthalpy change of retrograded starc...

Use of starch solution as feed for butanol bioconversion processes employing Clostridium beijerinckii BA101 may have added economic advantage over the use of glucose. Acetone butanol ethanol (ABE) was produced from 30 gL(-1) starch solution using a continuous process. The bioreactor was fed at a dilution rate of 0.02 h(-1) and starch solution/feed volume (3 L) was replaced every 72 h. The conti...

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...

In the first paper of this series, it was shown that gelatinization of starch was necessary to enhance jelly strength of fish meat jelly (Kamaboko), and that starch added in Kamaboko , though gelatinized, chiefly existed in the jelly as granules and partly dispersed into meat as amylose. In the present paper, amylose and amylopectin, the two components of starch , were isolated by an improved S...

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...