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Article: The Effect of Autoclaving on the Acetylation of ae, wx, and Normal Maize Starches

TitleThe Effect of Autoclaving on the Acetylation of ae, wx, and Normal Maize Starches
Authors
KeywordsAcetylation
Autoclaving
Digestibility
Peak viscosity
Starch
Swelling power
Texture
Issue Date2000
PublisherWiley - V C H Verlag GmbH & Co KGaA.
Citation
Starch/Staerke, 2000, v. 52 n. 10, p. 353-360 How to Cite?
AbstractCharacteristics of autoclaved, and autoclaved then acetylated, ae, wx and normal maize starches were studied. Prior autoclaving decreased the degree of acetylation of all the starches. After autoclaving the gelatinization peak temperature (Tp) increased and peak viscosity (PV) generally decreased. The Tp of autoclaved then acetylated starches increased and PV decreased compared with acetylated native starches except for waxy starch which showed a higher PV. Autoclaving increased hardness and adhesiveness of waxy and normal starches, but decreased that of ae starches. Acetylation decreased hardness of all the native and autoclaved starches. Autoclaving decreased swelling power and solubility of all the starches except waxy. Acetylation increased swelling power and solubility of all the native and autoclaved starches. Autoclaving decreased clarity and digestibility of all the starches. Autoclaved starches increased less in clarity and more in digestibility than native starches after acetylation.
Persistent Identifierhttp://hdl.handle.net/10722/68533
ISSN
2015 Impact Factor: 1.523
2015 SCImago Journal Rankings: 0.513
References

 

DC FieldValueLanguage
dc.contributor.authorLiu, Hen_HK
dc.contributor.authorCorke, Hen_HK
dc.contributor.authorRamsden, Len_HK
dc.date.accessioned2010-09-06T06:05:27Z-
dc.date.available2010-09-06T06:05:27Z-
dc.date.issued2000en_HK
dc.identifier.citationStarch/Staerke, 2000, v. 52 n. 10, p. 353-360en_HK
dc.identifier.issn0038-9056en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68533-
dc.description.abstractCharacteristics of autoclaved, and autoclaved then acetylated, ae, wx and normal maize starches were studied. Prior autoclaving decreased the degree of acetylation of all the starches. After autoclaving the gelatinization peak temperature (Tp) increased and peak viscosity (PV) generally decreased. The Tp of autoclaved then acetylated starches increased and PV decreased compared with acetylated native starches except for waxy starch which showed a higher PV. Autoclaving increased hardness and adhesiveness of waxy and normal starches, but decreased that of ae starches. Acetylation decreased hardness of all the native and autoclaved starches. Autoclaving decreased swelling power and solubility of all the starches except waxy. Acetylation increased swelling power and solubility of all the native and autoclaved starches. Autoclaving decreased clarity and digestibility of all the starches. Autoclaved starches increased less in clarity and more in digestibility than native starches after acetylation.en_HK
dc.languageengen_HK
dc.publisherWiley - V C H Verlag GmbH & Co KGaA.en_HK
dc.relation.ispartofStarch/Staerkeen_HK
dc.subjectAcetylationen_HK
dc.subjectAutoclavingen_HK
dc.subjectDigestibilityen_HK
dc.subjectPeak viscosityen_HK
dc.subjectStarchen_HK
dc.subjectSwelling poweren_HK
dc.subjectTextureen_HK
dc.titleThe Effect of Autoclaving on the Acetylation of ae, wx, and Normal Maize Starchesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0038-9056&volume=52&spage=353&epage=360&date=2000&atitle=Effect+of+autoclaving+on+the+acetylation+of+ae,+wx,+and+normal+maize+starchesen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.emailRamsden, L: lramsden@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.identifier.authorityRamsden, L=rp01484en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0010007540en_HK
dc.identifier.hkuros60669en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0010007540&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume52en_HK
dc.identifier.issue10en_HK
dc.identifier.spage353en_HK
dc.identifier.epage360en_HK
dc.publisher.placeGermanyen_HK
dc.identifier.scopusauthoridLiu, H=7409750275en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.scopusauthoridRamsden, L=6603549232en_HK

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