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Article: Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch
Title | Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch | ||||||
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Authors | |||||||
Keywords | Colour Gelatinization Pasting Phytochemicals Texture Wheat starch | ||||||
Issue Date | 2009 | ||||||
Publisher | Elsevier 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 Identifier | http://hdl.handle.net/10722/60665 | ||||||
ISSN | 2023 Impact Factor: 8.5 2023 SCImago Journal Rankings: 1.745 | ||||||
ISI Accession Number ID |
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 Field | Value | Language |
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dc.contributor.author | Zhu, F | en_HK |
dc.contributor.author | Cai, YZ | en_HK |
dc.contributor.author | Sun, M | en_HK |
dc.contributor.author | Corke, H | en_HK |
dc.date.accessioned | 2010-05-31T04:16:07Z | - |
dc.date.available | 2010-05-31T04:16:07Z | - |
dc.date.issued | 2009 | en_HK |
dc.identifier.citation | Food Chemistry, 2009, v. 112 n. 4, p. 919-923 | en_HK |
dc.identifier.issn | 0308-8146 | en_HK |
dc.identifier.uri | http://hdl.handle.net/10722/60665 | - |
dc.description.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. | en_HK |
dc.language | eng | en_HK |
dc.publisher | Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem | en_HK |
dc.relation.ispartof | Food Chemistry | en_HK |
dc.rights | Food Chemistry. Copyright © Elsevier BV. | en_HK |
dc.subject | Colour | en_HK |
dc.subject | Gelatinization | en_HK |
dc.subject | Pasting | en_HK |
dc.subject | Phytochemicals | en_HK |
dc.subject | Texture | en_HK |
dc.subject | Wheat starch | en_HK |
dc.title | Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch | en_HK |
dc.type | Article | en_HK |
dc.identifier.openurl | http://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+starch | en_HK |
dc.identifier.email | Cai, YZ: yzcai@hkucc.hku.hk | en_HK |
dc.identifier.email | Sun, M: meisun@hkucc.hku.hk | en_HK |
dc.identifier.email | Corke, H: harold@hku.hk | en_HK |
dc.identifier.authority | Cai, YZ=rp00661 | en_HK |
dc.identifier.authority | Sun, M=rp00779 | en_HK |
dc.identifier.authority | Corke, H=rp00688 | en_HK |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1016/j.foodchem.2008.06.079 | en_HK |
dc.identifier.scopus | eid_2-s2.0-50049129600 | en_HK |
dc.identifier.hkuros | 158391 | en_HK |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-50049129600&selection=ref&src=s&origin=recordpage | en_HK |
dc.identifier.volume | 112 | en_HK |
dc.identifier.issue | 4 | en_HK |
dc.identifier.spage | 919 | en_HK |
dc.identifier.epage | 923 | en_HK |
dc.identifier.eissn | 1873-7072 | - |
dc.identifier.isi | WOS:000259893600024 | - |
dc.publisher.place | Netherlands | en_HK |
dc.identifier.scopusauthorid | Zhu, F=35306203800 | en_HK |
dc.identifier.scopusauthorid | Cai, YZ=8684149300 | en_HK |
dc.identifier.scopusauthorid | Sun, M=7403181447 | en_HK |
dc.identifier.scopusauthorid | Corke, H=7007102942 | en_HK |
dc.identifier.issnl | 0308-8146 | - |