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Article: Gelatinization, pasting, and gelling properties of sweetpotato and wheat starch blends
Title | Gelatinization, pasting, and gelling properties of sweetpotato and wheat starch blends |
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Authors | |
Issue Date | 2011 |
Publisher | American Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry |
Citation | Cereal Chemistry, 2011, v. 88 n. 3, p. 302-309 How to Cite? |
Abstract | Sweetpotato starch is high yielding but has very limited uses. It is possible to expand its application by blending it with other starches to obtain novel properties. In this study, functional properties of the blends of native sweetpotato starch with native, acid-thinned, and hydroxypropylated wheat starch were studied at different ratios (75:25, 50:50, 25:75). The swelling factor, extent of amylose leaching, pasting, and gel textural properties of the blends were nonadditive of their individual components, and could be mathematically modeled by quadratic equations in relation to the ratios. Two peaks during pasting were observed for some starch mixtures studied by Rapid ViscoAnalyser (RVA). The gelatinization and retrogradation enthalpies (δH) of the blends were additive of their individual components and could be modeled by linear equations. All starch mixtures exhibited two peaks during differential scanning calorimetry (DSC) scan for gelatinization, but a single peak for retrograded starches. This study may provide basis for formulation of mixtures using starch from diverse sources to develop more natural starch systems with a range of physicochemical properties. © 2011 AACC International, Inc. |
Persistent Identifier | http://hdl.handle.net/10722/179237 |
ISSN | 2023 Impact Factor: 2.2 2023 SCImago Journal Rankings: 0.608 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Zhu, F | en_US |
dc.contributor.author | Corke, H | en_US |
dc.date.accessioned | 2012-12-19T09:53:18Z | - |
dc.date.available | 2012-12-19T09:53:18Z | - |
dc.date.issued | 2011 | en_US |
dc.identifier.citation | Cereal Chemistry, 2011, v. 88 n. 3, p. 302-309 | en_US |
dc.identifier.issn | 0009-0352 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/179237 | - |
dc.description.abstract | Sweetpotato starch is high yielding but has very limited uses. It is possible to expand its application by blending it with other starches to obtain novel properties. In this study, functional properties of the blends of native sweetpotato starch with native, acid-thinned, and hydroxypropylated wheat starch were studied at different ratios (75:25, 50:50, 25:75). The swelling factor, extent of amylose leaching, pasting, and gel textural properties of the blends were nonadditive of their individual components, and could be mathematically modeled by quadratic equations in relation to the ratios. Two peaks during pasting were observed for some starch mixtures studied by Rapid ViscoAnalyser (RVA). The gelatinization and retrogradation enthalpies (δH) of the blends were additive of their individual components and could be modeled by linear equations. All starch mixtures exhibited two peaks during differential scanning calorimetry (DSC) scan for gelatinization, but a single peak for retrograded starches. This study may provide basis for formulation of mixtures using starch from diverse sources to develop more natural starch systems with a range of physicochemical properties. © 2011 AACC International, Inc. | en_US |
dc.language | eng | en_US |
dc.publisher | American Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry | en_US |
dc.relation.ispartof | Cereal Chemistry | en_US |
dc.title | Gelatinization, pasting, and gelling properties of sweetpotato and wheat starch blends | en_US |
dc.type | Article | en_US |
dc.identifier.email | Corke, H: harold@hku.hk | en_US |
dc.identifier.authority | Corke, H=rp00688 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.doi | 10.1094/CCHEM-10-10-0145 | en_US |
dc.identifier.scopus | eid_2-s2.0-79958090853 | en_US |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-79958090853&selection=ref&src=s&origin=recordpage | en_US |
dc.identifier.volume | 88 | en_US |
dc.identifier.issue | 3 | en_US |
dc.identifier.spage | 302 | en_US |
dc.identifier.epage | 309 | en_US |
dc.identifier.isi | WOS:000291565100014 | - |
dc.publisher.place | United States | en_US |
dc.identifier.scopusauthorid | Zhu, F=35306203800 | en_US |
dc.identifier.scopusauthorid | Corke, H=7007102942 | en_US |
dc.identifier.issnl | 0009-0352 | - |