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Article: Effect of hydroxypropylation and alkaline treatment in hydroxypropylation on some structural and physicochemical properties of heat-moisture treated wheat, potato and waxy maize starches

TitleEffect of hydroxypropylation and alkaline treatment in hydroxypropylation on some structural and physicochemical properties of heat-moisture treated wheat, potato and waxy maize starches
Authors
KeywordsHeat-Moisture Treatment
Hydroxypropylation
Physicochemical Properties
Issue Date2007
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpol
Citation
Carbohydrate Polymers, 2007, v. 68 n. 2, p. 305-313 How to Cite?
AbstractHydroxypropylation was carried out on heat-moisture treated (HMT) wheat, potato and waxy maize starches. Hydroxypropylation increased swelling factor and amylose leaching of both native and HMT starches. Hydroxypropylation of HMT starches reduced enthalpies of gelatinization and amylopectin retrogradation more than for the corresponding non-HMT hydroxypropylated starches. This indicates that heat-moisture treatment increases the derivatization of amylopectin. Disruption and reorientation of amylopectin double helices during heat-moisture treatment could facilitate the access of reaction reagent to the highly ordered crystalline regions resulting in greater derivatization. Cold paste viscosity was greatly increased with high pasting stability when hydroxypropyl groups were introduced to HMT wheat and potato starches. Alkaline treatment increased gelatinization temperature of all the starches but enthalpy was unaffected. Amylose leaching and swelling factor greatly increased in wheat but decreased in potato and waxy maize starches with alkaline treatment. This increased amylose leaching and swelling factor along with greater reduction of amylose-lipid complex endotherm of wheat starch by alkaline treatment is consistent with the disruption of amylose-lipid complex. The amylose-lipid complex is susceptible to hydrolysis in alkaline conditions. Heat-moisture treatment had no influence on transition parameters of amylose-lipid complex. © 2007 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/178983
ISSN
2015 Impact Factor: 4.219
2015 SCImago Journal Rankings: 1.490
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorGunaratne, Aen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:51:14Z-
dc.date.available2012-12-19T09:51:14Z-
dc.date.issued2007en_US
dc.identifier.citationCarbohydrate Polymers, 2007, v. 68 n. 2, p. 305-313en_US
dc.identifier.issn0144-8617en_US
dc.identifier.urihttp://hdl.handle.net/10722/178983-
dc.description.abstractHydroxypropylation was carried out on heat-moisture treated (HMT) wheat, potato and waxy maize starches. Hydroxypropylation increased swelling factor and amylose leaching of both native and HMT starches. Hydroxypropylation of HMT starches reduced enthalpies of gelatinization and amylopectin retrogradation more than for the corresponding non-HMT hydroxypropylated starches. This indicates that heat-moisture treatment increases the derivatization of amylopectin. Disruption and reorientation of amylopectin double helices during heat-moisture treatment could facilitate the access of reaction reagent to the highly ordered crystalline regions resulting in greater derivatization. Cold paste viscosity was greatly increased with high pasting stability when hydroxypropyl groups were introduced to HMT wheat and potato starches. Alkaline treatment increased gelatinization temperature of all the starches but enthalpy was unaffected. Amylose leaching and swelling factor greatly increased in wheat but decreased in potato and waxy maize starches with alkaline treatment. This increased amylose leaching and swelling factor along with greater reduction of amylose-lipid complex endotherm of wheat starch by alkaline treatment is consistent with the disruption of amylose-lipid complex. The amylose-lipid complex is susceptible to hydrolysis in alkaline conditions. Heat-moisture treatment had no influence on transition parameters of amylose-lipid complex. © 2007 Elsevier Ltd. All rights reserved.en_US
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/carbpolen_US
dc.relation.ispartofCarbohydrate Polymersen_US
dc.subjectHeat-Moisture Treatmenten_US
dc.subjectHydroxypropylationen_US
dc.subjectPhysicochemical Propertiesen_US
dc.titleEffect of hydroxypropylation and alkaline treatment in hydroxypropylation on some structural and physicochemical properties of heat-moisture treated wheat, potato and waxy maize starchesen_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/j.carbpol.2006.12.004en_US
dc.identifier.scopuseid_2-s2.0-33847252843en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33847252843&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume68en_US
dc.identifier.issue2en_US
dc.identifier.spage305en_US
dc.identifier.epage313en_US
dc.identifier.isiWOS:000245168800013-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridGunaratne, A=15839308200en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.citeulike2343492-

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