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Article: Functional properties of hydroxypropylated, cross-linked, and hydroxypropylated cross-linked tuber and root starches

TitleFunctional properties of hydroxypropylated, cross-linked, and hydroxypropylated cross-linked tuber and root starches
Authors
Issue Date2007
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 2007, v. 84 n. 1, p. 30-37 How to Cite?
AbstractFunctional properties of some underexploited tuber and root starches (true yam, gourd yam, taro, lotus, and sweet potato) were investigated before and after hydroxypropylation, cross-linking, and hydroxypropylation and cross-linking using potato starch as the reference. Low swelling ability, poor viscosity development but high shear stability, gel hardness, and resistance to enzyme hydrolysis was observed in starches from true yam and gourd yam. The extent of retrogradation was also highest in these two starches. Most of the functional properties of lotus starch were similar to those of potato starch. Hydroxypropylation to a molar substitution level of ≈0.1 increased the swelling factor and susceptibility to α-amylase hydrolysis but decreased acid tolerance of paste viscosity, retrogradation, gelatinization parameters, gel hardness, and shear stability. Cross-linking decreased the swelling factor and amylose leaching, and increased shear stability and resistance to enzyme and acid tolerance. Cross-linking had very little influence on gelatinization and retrogradation properties but a larger effect on pasting properties. Increased or decreased peak viscosities and gel hardness values were noted for different cross-linked starches. Cross-linking of hydroxypropylated starches increased commonly desirable functional properties providing a wider range of potential applications. © 2007 AACC International, Inc.
Persistent Identifierhttp://hdl.handle.net/10722/68455
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorGunaratne, Aen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:04:46Z-
dc.date.available2010-09-06T06:04:46Z-
dc.date.issued2007en_HK
dc.identifier.citationCereal Chemistry, 2007, v. 84 n. 1, p. 30-37en_HK
dc.identifier.issn0009-0352en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68455-
dc.description.abstractFunctional properties of some underexploited tuber and root starches (true yam, gourd yam, taro, lotus, and sweet potato) were investigated before and after hydroxypropylation, cross-linking, and hydroxypropylation and cross-linking using potato starch as the reference. Low swelling ability, poor viscosity development but high shear stability, gel hardness, and resistance to enzyme hydrolysis was observed in starches from true yam and gourd yam. The extent of retrogradation was also highest in these two starches. Most of the functional properties of lotus starch were similar to those of potato starch. Hydroxypropylation to a molar substitution level of ≈0.1 increased the swelling factor and susceptibility to α-amylase hydrolysis but decreased acid tolerance of paste viscosity, retrogradation, gelatinization parameters, gel hardness, and shear stability. Cross-linking decreased the swelling factor and amylose leaching, and increased shear stability and resistance to enzyme and acid tolerance. Cross-linking had very little influence on gelatinization and retrogradation properties but a larger effect on pasting properties. Increased or decreased peak viscosities and gel hardness values were noted for different cross-linked starches. Cross-linking of hydroxypropylated starches increased commonly desirable functional properties providing a wider range of potential applications. © 2007 AACC International, Inc.en_HK
dc.languageengen_HK
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_HK
dc.relation.ispartofCereal Chemistryen_HK
dc.titleFunctional properties of hydroxypropylated, cross-linked, and hydroxypropylated cross-linked tuber and root starchesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0009-0352&volume=84&spage=30&epage=37&date=2007&atitle=Functional+properties+of+hydroxypropylated,+cross-linked+and+hydroxypropylated+cross-linked+tuber+and+root+starchesen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1094/CCHEM-84-1-0030en_HK
dc.identifier.scopuseid_2-s2.0-33846837278en_HK
dc.identifier.hkuros137486en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33846837278&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume84en_HK
dc.identifier.issue1en_HK
dc.identifier.spage30en_HK
dc.identifier.epage37en_HK
dc.identifier.isiWOS:000243965100006-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridGunaratne, A=15839308200en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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