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Article: Physical properties of starch from two genotypes of Amaranthus cruentus of agricultural significance in China

TitlePhysical properties of starch from two genotypes of Amaranthus cruentus of agricultural significance in China
Authors
Issue Date1995
PublisherWiley - V C H Verlag GmbH & Co KGaA. The Journal's web site is located at http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1521-379X/
Citation
Starch, 1995, v. 47 n. 8, p. 295-297 How to Cite?
AbstractStarches were isolated from the two genotypes of Amaranthus cruentus most widely cultivated in China, R104 and K112. These starches, plus a corn starch standard were mixed with either distilled water or a 1% NaCl solution and characterized for gelatinization parameters by Differential Scanning Calorimetry (DSC), pasting properties using a Rapid Visco-Analyzer (RVA), and texture of the cooled gels. Significant findings were: 1. A. cruentus starches had higher gelatinization temperature and higher endothermic energy than corn starch; 2. Wide differences in pasting properties were found between the two A. cruentus genotypes, although the waxy line R104 had lower hot-paste viscosity and set-back than K112; 3. The pasting properties (peak viscosity and set-back), of K112 were similar to those of corn starch. 4. In 1% NaCl solution, compared to distilled water, corn starch set-back decreased while that of the A. cruentus starches increased. Where Amaranthus starch is to be used in food processing applications, careful selection of genotype is necessary to achieve desired functionality.
Persistent Identifierhttp://hdl.handle.net/10722/68635
ISSN
2015 Impact Factor: 1.523
2015 SCImago Journal Rankings: 0.513
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorWu, Hen_HK
dc.contributor.authorYue, Sen_HK
dc.contributor.authorSun, Hen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:06:20Z-
dc.date.available2010-09-06T06:06:20Z-
dc.date.issued1995en_HK
dc.identifier.citationStarch, 1995, v. 47 n. 8, p. 295-297en_HK
dc.identifier.issn0038-9056en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68635-
dc.description.abstractStarches were isolated from the two genotypes of Amaranthus cruentus most widely cultivated in China, R104 and K112. These starches, plus a corn starch standard were mixed with either distilled water or a 1% NaCl solution and characterized for gelatinization parameters by Differential Scanning Calorimetry (DSC), pasting properties using a Rapid Visco-Analyzer (RVA), and texture of the cooled gels. Significant findings were: 1. A. cruentus starches had higher gelatinization temperature and higher endothermic energy than corn starch; 2. Wide differences in pasting properties were found between the two A. cruentus genotypes, although the waxy line R104 had lower hot-paste viscosity and set-back than K112; 3. The pasting properties (peak viscosity and set-back), of K112 were similar to those of corn starch. 4. In 1% NaCl solution, compared to distilled water, corn starch set-back decreased while that of the A. cruentus starches increased. Where Amaranthus starch is to be used in food processing applications, careful selection of genotype is necessary to achieve desired functionality.-
dc.languageengen_HK
dc.publisherWiley - V C H Verlag GmbH & Co KGaA. The Journal's web site is located at http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1521-379X/en_HK
dc.relation.ispartofStarchen_HK
dc.titlePhysical properties of starch from two genotypes of Amaranthus cruentus of agricultural significance in Chinaen_HK
dc.typeArticleen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.identifier.doi10.1002/star.19950470803-
dc.identifier.hkuros15344en_HK
dc.identifier.volume47-
dc.identifier.issue8-
dc.identifier.spage295-
dc.identifier.epage297-
dc.identifier.isiWOS:A1995RR23000002-
dc.publisher.placeGermany-

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