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Article: Functional properties and retrogradation of heat-moisture treated wheat and potato starches in the presence of hydroxypropyl ß-cyclodextrin

TitleFunctional properties and retrogradation of heat-moisture treated wheat and potato starches in the presence of hydroxypropyl ß-cyclodextrin
Authors
KeywordsAmylose-Lipid Complex
Heat-Moisture Treatment
Hydroxypropyl ß-Cyclodextrin
Issue Date2010
Citation
Starch/Staerke, 2010, v. 62 n. 2, p. 69-77 How to Cite?
AbstractSome functional and retrogradation properties of native and heat-moisture treated potato and wheat starches were examined in the presence of hydroxypropyl ß-cyclodextrin (HPß-CD). HPß-CD increased swelling factor, amylose leaching, and solubility of both native and heat-moisture treated wheat starches but it had less impact on corresponding potato starches. Gelatinization enthalpy of native wheat starch wasdecreased in the presence of HPß-CD but was increased in potato starch with increasing concentration. Reduction of amylose-lipid complex endotherm in both native and heat-moisture treated wheat starch was observed in the presence of HPb- CD. Heat-moisture treatment did not change the transition parameters of amylose-lipid complex showing its resistance to hydrothermal treatment. HPß-CD greatly decreased the pasting temperature of wheat starch. Cold paste viscosity of both native and heatmoisture treated wheat starch was increased by HPß-CD to a greater extent than corresponding potato starch. Amylopectin retrogradation of all the starches was unaffected in the presence of HPß-CD but heat-moisture treatment slightly decreased retrogradationof potato starch. These results suggest that HPß-CD can disrupt the amylose-lipid complex within the starch granule in both native and heat-moisture treated wheat starch but has no influence on amylopectin retrogradation. However, greatly increased wheat starch setback with HPß-CD indicates its greater effect on wheat starch amylose retrogradation. © 2010 WILEY-VCH Verlag GmbH & Co.KGaA, Weinheim.
Persistent Identifierhttp://hdl.handle.net/10722/179182
ISSN
2015 Impact Factor: 1.523
2015 SCImago Journal Rankings: 0.513
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorGunaratne, Aen_US
dc.contributor.authorKong, Xen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:52:37Z-
dc.date.available2012-12-19T09:52:37Z-
dc.date.issued2010en_US
dc.identifier.citationStarch/Staerke, 2010, v. 62 n. 2, p. 69-77en_US
dc.identifier.issn0038-9056en_US
dc.identifier.urihttp://hdl.handle.net/10722/179182-
dc.description.abstractSome functional and retrogradation properties of native and heat-moisture treated potato and wheat starches were examined in the presence of hydroxypropyl ß-cyclodextrin (HPß-CD). HPß-CD increased swelling factor, amylose leaching, and solubility of both native and heat-moisture treated wheat starches but it had less impact on corresponding potato starches. Gelatinization enthalpy of native wheat starch wasdecreased in the presence of HPß-CD but was increased in potato starch with increasing concentration. Reduction of amylose-lipid complex endotherm in both native and heat-moisture treated wheat starch was observed in the presence of HPb- CD. Heat-moisture treatment did not change the transition parameters of amylose-lipid complex showing its resistance to hydrothermal treatment. HPß-CD greatly decreased the pasting temperature of wheat starch. Cold paste viscosity of both native and heatmoisture treated wheat starch was increased by HPß-CD to a greater extent than corresponding potato starch. Amylopectin retrogradation of all the starches was unaffected in the presence of HPß-CD but heat-moisture treatment slightly decreased retrogradationof potato starch. These results suggest that HPß-CD can disrupt the amylose-lipid complex within the starch granule in both native and heat-moisture treated wheat starch but has no influence on amylopectin retrogradation. However, greatly increased wheat starch setback with HPß-CD indicates its greater effect on wheat starch amylose retrogradation. © 2010 WILEY-VCH Verlag GmbH & Co.KGaA, Weinheim.en_US
dc.languageengen_US
dc.relation.ispartofStarch/Staerkeen_US
dc.subjectAmylose-Lipid Complexen_US
dc.subjectHeat-Moisture Treatmenten_US
dc.subjectHydroxypropyl ß-Cyclodextrinen_US
dc.titleFunctional properties and retrogradation of heat-moisture treated wheat and potato starches in the presence of hydroxypropyl ß-cyclodextrinen_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.doi10.1002/star.200900193en_US
dc.identifier.scopuseid_2-s2.0-77249141578en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-77249141578&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume62en_US
dc.identifier.issue2en_US
dc.identifier.spage69en_US
dc.identifier.epage77en_US
dc.identifier.isiWOS:000275242000001-
dc.publisher.placeGermanyen_US
dc.identifier.scopusauthoridGunaratne, A=15839308200en_US
dc.identifier.scopusauthoridKong, X=7202794616en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.citeulike6722924-

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