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Article: Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch
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TitleEffect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch
 
AuthorsZhu, F1
Cai, YZ1
Sun, M1
Corke, H1
 
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
 
CitationFood Chemistry, 2009, v. 112 n. 4, p. 919-923 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2008.06.079
 
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.
 
ISSN0308-8146
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
 
DOIhttp://dx.doi.org/10.1016/j.foodchem.2008.06.079
 
ISI Accession Number IDWOS:000259893600024
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.

 
ReferencesReferences in Scopus
 
DC FieldValue
dc.contributor.authorZhu, F
 
dc.contributor.authorCai, YZ
 
dc.contributor.authorSun, M
 
dc.contributor.authorCorke, H
 
dc.date.accessioned2010-05-31T04:16:07Z
 
dc.date.available2010-05-31T04:16:07Z
 
dc.date.issued2009
 
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.
 
dc.description.natureLink_to_subscribed_fulltext
 
dc.identifier.citationFood Chemistry, 2009, v. 112 n. 4, p. 919-923 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2008.06.079
 
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2008.06.079
 
dc.identifier.eissn1873-7072
 
dc.identifier.epage923
 
dc.identifier.hkuros158391
 
dc.identifier.isiWOS:000259893600024
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.

 
dc.identifier.issn0308-8146
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
 
dc.identifier.issue4
 
dc.identifier.openurl
 
dc.identifier.scopuseid_2-s2.0-50049129600
 
dc.identifier.spage919
 
dc.identifier.urihttp://hdl.handle.net/10722/60665
 
dc.identifier.volume112
 
dc.languageeng
 
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
 
dc.publisher.placeNetherlands
 
dc.relation.ispartofFood Chemistry
 
dc.relation.referencesReferences in Scopus
 
dc.rightsFood Chemistry. Copyright © Elsevier BV.
 
dc.subjectColour
 
dc.subjectGelatinization
 
dc.subjectPasting
 
dc.subjectPhytochemicals
 
dc.subjectTexture
 
dc.subjectWheat starch
 
dc.titleEffect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch
 
dc.typeArticle
 
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Author Affiliations
  1. The University of Hong Kong