File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Heat-moisture treatment effects on sweetpotato starches differing in amylose content

TitleHeat-moisture treatment effects on sweetpotato starches differing in amylose content
Authors
Issue Date1999
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 1999, v. 65 n. 3, p. 339-346 How to Cite?
AbstractSweetpotato starch from two genotypes, Taiwan (15.2% amylose) and 93-006 (28.5% amylose), were exposed to heat-moisture treatment (HMT) of 25% moisture at 110°C for various exposure times at 'as-is' (pH 6.5-6.7) and alkaline pH (pH 10) conditions. In both starch samples at 'as-is' pH, there was a shift from a Type A pasting profile (characterized by a high to moderate pasting peak, major breakdown after holding time at 95°C and low cold paste viscosity) to a Type C pasting profile (characterized by lack of a pasting peak and no breakdown, with high cold paste viscosity in 93-006; and a slight breakdown in Taiwan). With HMT at pH 10, the pasting peak viscosity was increased and low hot paste viscosities and high cold paste viscosities were observed. Under both pH conditions after HMT, there were marked increases in gelatinization temperatures and broadening of the DSC gelatinization endotherms, and considerable decreases in swelling volume and solubilities. Gel textures of HMT starch samples appeared to be related to amylose content. Taiwan starch gel had a marked increase in hardness and adhesiveness, while that of 93-006 did not show significant differences in hardness after HMT. Both starch samples showed a marked reduction in resilience, indicating a shift from a long stringy nature to short paste consistency. Starch gels exposed to HMT under alkaline conditions showed a high degree of syneresis. Copyright (C) 1999 Elsevier Science Ltd.
Persistent Identifierhttp://hdl.handle.net/10722/178669
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorCollado, LSen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:49:03Z-
dc.date.available2012-12-19T09:49:03Z-
dc.date.issued1999en_US
dc.identifier.citationFood Chemistry, 1999, v. 65 n. 3, p. 339-346en_US
dc.identifier.issn0308-8146en_US
dc.identifier.urihttp://hdl.handle.net/10722/178669-
dc.description.abstractSweetpotato starch from two genotypes, Taiwan (15.2% amylose) and 93-006 (28.5% amylose), were exposed to heat-moisture treatment (HMT) of 25% moisture at 110°C for various exposure times at 'as-is' (pH 6.5-6.7) and alkaline pH (pH 10) conditions. In both starch samples at 'as-is' pH, there was a shift from a Type A pasting profile (characterized by a high to moderate pasting peak, major breakdown after holding time at 95°C and low cold paste viscosity) to a Type C pasting profile (characterized by lack of a pasting peak and no breakdown, with high cold paste viscosity in 93-006; and a slight breakdown in Taiwan). With HMT at pH 10, the pasting peak viscosity was increased and low hot paste viscosities and high cold paste viscosities were observed. Under both pH conditions after HMT, there were marked increases in gelatinization temperatures and broadening of the DSC gelatinization endotherms, and considerable decreases in swelling volume and solubilities. Gel textures of HMT starch samples appeared to be related to amylose content. Taiwan starch gel had a marked increase in hardness and adhesiveness, while that of 93-006 did not show significant differences in hardness after HMT. Both starch samples showed a marked reduction in resilience, indicating a shift from a long stringy nature to short paste consistency. Starch gels exposed to HMT under alkaline conditions showed a high degree of syneresis. Copyright (C) 1999 Elsevier Science Ltd.en_US
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_US
dc.relation.ispartofFood Chemistryen_US
dc.rightsFood Chemistry. Copyright © Elsevier BV.-
dc.titleHeat-moisture treatment effects on sweetpotato starches differing in amylose contenten_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/S0308-8146(98)00228-3en_US
dc.identifier.scopuseid_2-s2.0-0032991505en_US
dc.identifier.hkuros40576-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032991505&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume65en_US
dc.identifier.issue3en_US
dc.identifier.spage339en_US
dc.identifier.epage346en_US
dc.identifier.isiWOS:000079211200009-
dc.publisher.placeNetherlandsen_US
dc.identifier.scopusauthoridCollado, LS=6603767372en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats