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Article: Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch

TitleEffect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch
Authors
KeywordsColour
Gelatinization
Pasting
Phytochemicals
Texture
Wheat starch
Issue Date2009
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2009, v. 112 n. 4, p. 919-923 How to Cite?
Abstract
Pasting, thermal and gel textural properties of wheat starch were studied in the presence of phytochemical extracts from pomegranate peel (C18), green tea (C53), Chinese hawthorn (C54), and Chinese gall (C46). All the four extracts increased the breakdown values and reduced the final viscosity. C18, C46, and C53 increased the peak viscosity. C18 and C46 reduced peak time and hot paste viscosity. All the four extracts reduced gel hardness. C46 increased gel adhesiveness. C46 facilitated the gelatinization of starch with earlier onset of To, Tp and Tc and a higher melting enthalpy whereas C18 and C54 prolonged the To, Tp and Tc and decreased the melting enthalpy. All phytochemical extracts caused earlier onset of To and Tp of amylose inclusion complex melting without altering the enthalpy. Scanning electron microscopy revealed that phytochemical extracts could cause looser gel matrices of dried wheat starch gels. Colour observation showed phytochemical extracts imparted different colours to wheat starch gels. © 2008.
Persistent Identifierhttp://hdl.handle.net/10722/60665
ISSN
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
ISI Accession Number ID
Funding AgencyGrant Number
Research Grant Council of Hong Kong
University of Hong Kong Seed Funding for Basic Research
Funding Information:

This research was supported by a Grant from the Research Grant Council of Hong Kong and a University of Hong Kong Seed Funding for Basic Research.

References

 

DC FieldValueLanguage
dc.contributor.authorZhu, Fen_HK
dc.contributor.authorCai, YZen_HK
dc.contributor.authorSun, Men_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-05-31T04:16:07Z-
dc.date.available2010-05-31T04:16:07Z-
dc.date.issued2009en_HK
dc.identifier.citationFood Chemistry, 2009, v. 112 n. 4, p. 919-923en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/60665-
dc.description.abstractPasting, thermal and gel textural properties of wheat starch were studied in the presence of phytochemical extracts from pomegranate peel (C18), green tea (C53), Chinese hawthorn (C54), and Chinese gall (C46). All the four extracts increased the breakdown values and reduced the final viscosity. C18, C46, and C53 increased the peak viscosity. C18 and C46 reduced peak time and hot paste viscosity. All the four extracts reduced gel hardness. C46 increased gel adhesiveness. C46 facilitated the gelatinization of starch with earlier onset of To, Tp and Tc and a higher melting enthalpy whereas C18 and C54 prolonged the To, Tp and Tc and decreased the melting enthalpy. All phytochemical extracts caused earlier onset of To and Tp of amylose inclusion complex melting without altering the enthalpy. Scanning electron microscopy revealed that phytochemical extracts could cause looser gel matrices of dried wheat starch gels. Colour observation showed phytochemical extracts imparted different colours to wheat starch gels. © 2008.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.rightsFood Chemistry. Copyright © Elsevier BV.en_HK
dc.subjectColouren_HK
dc.subjectGelatinizationen_HK
dc.subjectPastingen_HK
dc.subjectPhytochemicalsen_HK
dc.subjectTextureen_HK
dc.subjectWheat starchen_HK
dc.titleEffect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starchen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=112 &issue=4&spage=919&epage=923&date=2009&atitle=Effect+of+phytochemical+extracts+on+the+pasting,+thermal,+and+gelling+properties+of+wheat+starchen_HK
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_HK
dc.identifier.emailSun, M: meisun@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, YZ=rp00661en_HK
dc.identifier.authoritySun, M=rp00779en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2008.06.079en_HK
dc.identifier.scopuseid_2-s2.0-50049129600en_HK
dc.identifier.hkuros158391en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-50049129600&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume112en_HK
dc.identifier.issue4en_HK
dc.identifier.spage919en_HK
dc.identifier.epage923en_HK
dc.identifier.eissn1873-7072-
dc.identifier.isiWOS:000259893600024-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridZhu, F=35306203800en_HK
dc.identifier.scopusauthoridCai, YZ=8684149300en_HK
dc.identifier.scopusauthoridSun, M=7403181447en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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