File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Physical properties of Amaranthus starch

TitlePhysical properties of Amaranthus starch
Authors
KeywordsAmaranthus
Amylose Content
Physicochemical Property
Starch
Swelling Power
Issue Date2009
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2009, v. 113 n. 2, p. 371-376 How to Cite?
AbstractPhysicochemical and functional properties of starches isolated from fifteen grain amaranth cultivars (Amaranthus spp.) produced in China were analysed in this study. Amaranth starches had low but diverse amylose contents, ranging from 4.7% to 12.5%. Wide variation was also found in physicochemical properties, such as swelling power, water solubility index, pasting, thermal and textural properties. Amylose content was significantly correlated with functional properties, including pasting, thermal and textural properties and appeared to be the important determinant for these properties. Correlations among pasting, thermal and textural parameters were also significant. Principal component analysis using 17 variables extracted four principal components that explained 88% of the total variance. The first component represented amylose content, pasting and gel textural properties and explained 59% of the total variance, while the second component represented the thermal properties and accounted for an additional 14.5% of the total variance. © 2008.
Persistent Identifierhttp://hdl.handle.net/10722/179091
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorKong, Xen_US
dc.contributor.authorBao, Jen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:51:53Z-
dc.date.available2012-12-19T09:51:53Z-
dc.date.issued2009en_US
dc.identifier.citationFood Chemistry, 2009, v. 113 n. 2, p. 371-376en_US
dc.identifier.issn0308-8146en_US
dc.identifier.urihttp://hdl.handle.net/10722/179091-
dc.description.abstractPhysicochemical and functional properties of starches isolated from fifteen grain amaranth cultivars (Amaranthus spp.) produced in China were analysed in this study. Amaranth starches had low but diverse amylose contents, ranging from 4.7% to 12.5%. Wide variation was also found in physicochemical properties, such as swelling power, water solubility index, pasting, thermal and textural properties. Amylose content was significantly correlated with functional properties, including pasting, thermal and textural properties and appeared to be the important determinant for these properties. Correlations among pasting, thermal and textural parameters were also significant. Principal component analysis using 17 variables extracted four principal components that explained 88% of the total variance. The first component represented amylose content, pasting and gel textural properties and explained 59% of the total variance, while the second component represented the thermal properties and accounted for an additional 14.5% of the total variance. © 2008.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.subjectAmaranthusen_US
dc.subjectAmylose Contenten_US
dc.subjectPhysicochemical Propertyen_US
dc.subjectStarchen_US
dc.subjectSwelling Poweren_US
dc.titlePhysical properties of Amaranthus starchen_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.2008.06.028en_US
dc.identifier.scopuseid_2-s2.0-53949101801en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-53949101801&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume113en_US
dc.identifier.issue2en_US
dc.identifier.spage371en_US
dc.identifier.epage376en_US
dc.identifier.isiWOS:000261084600002-
dc.publisher.placeNetherlandsen_US
dc.identifier.scopusauthoridKong, X=7202794616en_US
dc.identifier.scopusauthoridBao, J=7201398486en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.citeulike4307786-

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats