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Article: Influence of prior acid treatment on acetylation of wheat, potato and maize starches

TitleInfluence of prior acid treatment on acetylation of wheat, potato and maize starches
Authors
KeywordsAcetylation
Acid-Thinned Acetylated
Acid-Thinning
Issue Date2007
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2007, v. 105 n. 3, p. 917-925 How to Cite?
AbstractFunctional properties of acid-thinned, acetylated, and acid-thinned acetylated wheat, potato, and maize starches were investigated. Total amylose content and the extent of amylose leaching were increased after acid-thinning in all the starches indicating creation of more linear segments. Acid treatment decreased the swelling factor of potato starch at all tested acid concentrations but slightly increased it in wheat and maize starches in low acid treatment. Acid-thinning increased gelatinization temperatures and enthalpy but greatly decreased peak viscosity of all the starches. Wheat and maize starches showed early viscosity increase after acid-thinning but it was delayed in potato starch. Potato starch produced firmer gels after acid-thinning but wheat starch gave weaker gels. For maize starch, gel hardness was increased with low concentration acid treatment. Unchanged melting enthalpy of amylose-lipid complex in acid-thinned starch reflects its resistance to acid hydrolysis. Amylopectin retrogradation of potato and maize starches was not affected by acid modification but it decreased in wheat starch. Acetylation decreased gelatinization temperature and enthalpy, amylopectin retrogradation and gel hardness, but increased swelling factor, amylose leaching and peak viscosity. Acid-thinning decreased the degree of substitution. Introduction of acetyl groups to acid-thinned starches decreased gelatinization and retrogradation transition parameters and produced very soft gels. © 2007 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/179006
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorGunaratne, Aen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:51:22Z-
dc.date.available2012-12-19T09:51:22Z-
dc.date.issued2007en_US
dc.identifier.citationFood Chemistry, 2007, v. 105 n. 3, p. 917-925en_US
dc.identifier.issn0308-8146en_US
dc.identifier.urihttp://hdl.handle.net/10722/179006-
dc.description.abstractFunctional properties of acid-thinned, acetylated, and acid-thinned acetylated wheat, potato, and maize starches were investigated. Total amylose content and the extent of amylose leaching were increased after acid-thinning in all the starches indicating creation of more linear segments. Acid treatment decreased the swelling factor of potato starch at all tested acid concentrations but slightly increased it in wheat and maize starches in low acid treatment. Acid-thinning increased gelatinization temperatures and enthalpy but greatly decreased peak viscosity of all the starches. Wheat and maize starches showed early viscosity increase after acid-thinning but it was delayed in potato starch. Potato starch produced firmer gels after acid-thinning but wheat starch gave weaker gels. For maize starch, gel hardness was increased with low concentration acid treatment. Unchanged melting enthalpy of amylose-lipid complex in acid-thinned starch reflects its resistance to acid hydrolysis. Amylopectin retrogradation of potato and maize starches was not affected by acid modification but it decreased in wheat starch. Acetylation decreased gelatinization temperature and enthalpy, amylopectin retrogradation and gel hardness, but increased swelling factor, amylose leaching and peak viscosity. Acid-thinning decreased the degree of substitution. Introduction of acetyl groups to acid-thinned starches decreased gelatinization and retrogradation transition parameters and produced very soft gels. © 2007 Elsevier Ltd. All rights reserved.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.subjectAcetylationen_US
dc.subjectAcid-Thinned Acetylateden_US
dc.subjectAcid-Thinningen_US
dc.titleInfluence of prior acid treatment on acetylation of wheat, potato and 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.foodchem.2007.04.042en_US
dc.identifier.scopuseid_2-s2.0-34447530890en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34447530890&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume105en_US
dc.identifier.issue3en_US
dc.identifier.spage917en_US
dc.identifier.epage925en_US
dc.identifier.isiWOS:000249061700004-
dc.publisher.placeNetherlandsen_US
dc.identifier.scopusauthoridGunaratne, A=15839308200en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.citeulike8239615-

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