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Article: Gelatinization, pasting, and gelling properties of sweetpotato and wheat starch blends

TitleGelatinization, pasting, and gelling properties of sweetpotato and wheat starch blends
Authors
Issue Date2011
PublisherAmerican 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?
AbstractSweetpotato 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 Identifierhttp://hdl.handle.net/10722/179237
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorZhu, Fen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:53:18Z-
dc.date.available2012-12-19T09:53:18Z-
dc.date.issued2011en_US
dc.identifier.citationCereal Chemistry, 2011, v. 88 n. 3, p. 302-309en_US
dc.identifier.issn0009-0352en_US
dc.identifier.urihttp://hdl.handle.net/10722/179237-
dc.description.abstractSweetpotato 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.languageengen_US
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_US
dc.relation.ispartofCereal Chemistryen_US
dc.titleGelatinization, pasting, and gelling properties of sweetpotato and wheat starch blendsen_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.doi10.1094/CCHEM-10-10-0145en_US
dc.identifier.scopuseid_2-s2.0-79958090853en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-79958090853&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume88en_US
dc.identifier.issue3en_US
dc.identifier.spage302en_US
dc.identifier.epage309en_US
dc.identifier.isiWOS:000291565100014-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridZhu, F=35306203800en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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