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Article: Functional properties and retrogradation of heat-moisture treated wheat and potato starches in the presence of hydroxypropyl ß-cyclodextrin
Title | Functional properties and retrogradation of heat-moisture treated wheat and potato starches in the presence of hydroxypropyl ß-cyclodextrin |
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Authors | |
Keywords | Amylose-Lipid Complex Heat-Moisture Treatment Hydroxypropyl ß-Cyclodextrin |
Issue Date | 2010 |
Citation | Starch/Staerke, 2010, v. 62 n. 2, p. 69-77 How to Cite? |
Abstract | Some functional and retrogradation properties of native and heat-moisture treated potato and wheat starches were examined in the presence of hydroxypropyl ß-cyclodextrin (HPß-CD). HPß-CD increased swelling factor, amylose leaching, and solubility of both native and heat-moisture treated wheat starches but it had less impact on corresponding potato starches. Gelatinization enthalpy of native wheat starch wasdecreased in the presence of HPß-CD but was increased in potato starch with increasing concentration. Reduction of amylose-lipid complex endotherm in both native and heat-moisture treated wheat starch was observed in the presence of HPb- CD. Heat-moisture treatment did not change the transition parameters of amylose-lipid complex showing its resistance to hydrothermal treatment. HPß-CD greatly decreased the pasting temperature of wheat starch. Cold paste viscosity of both native and heatmoisture treated wheat starch was increased by HPß-CD to a greater extent than corresponding potato starch. Amylopectin retrogradation of all the starches was unaffected in the presence of HPß-CD but heat-moisture treatment slightly decreased retrogradationof potato starch. These results suggest that HPß-CD can disrupt the amylose-lipid complex within the starch granule in both native and heat-moisture treated wheat starch but has no influence on amylopectin retrogradation. However, greatly increased wheat starch setback with HPß-CD indicates its greater effect on wheat starch amylose retrogradation. © 2010 WILEY-VCH Verlag GmbH & Co.KGaA, Weinheim. |
Persistent Identifier | http://hdl.handle.net/10722/179182 |
ISSN | 2023 Impact Factor: 2.6 2023 SCImago Journal Rankings: 0.505 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Gunaratne, A | en_US |
dc.contributor.author | Kong, X | en_US |
dc.contributor.author | Corke, H | en_US |
dc.date.accessioned | 2012-12-19T09:52:37Z | - |
dc.date.available | 2012-12-19T09:52:37Z | - |
dc.date.issued | 2010 | en_US |
dc.identifier.citation | Starch/Staerke, 2010, v. 62 n. 2, p. 69-77 | en_US |
dc.identifier.issn | 0038-9056 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/179182 | - |
dc.description.abstract | Some functional and retrogradation properties of native and heat-moisture treated potato and wheat starches were examined in the presence of hydroxypropyl ß-cyclodextrin (HPß-CD). HPß-CD increased swelling factor, amylose leaching, and solubility of both native and heat-moisture treated wheat starches but it had less impact on corresponding potato starches. Gelatinization enthalpy of native wheat starch wasdecreased in the presence of HPß-CD but was increased in potato starch with increasing concentration. Reduction of amylose-lipid complex endotherm in both native and heat-moisture treated wheat starch was observed in the presence of HPb- CD. Heat-moisture treatment did not change the transition parameters of amylose-lipid complex showing its resistance to hydrothermal treatment. HPß-CD greatly decreased the pasting temperature of wheat starch. Cold paste viscosity of both native and heatmoisture treated wheat starch was increased by HPß-CD to a greater extent than corresponding potato starch. Amylopectin retrogradation of all the starches was unaffected in the presence of HPß-CD but heat-moisture treatment slightly decreased retrogradationof potato starch. These results suggest that HPß-CD can disrupt the amylose-lipid complex within the starch granule in both native and heat-moisture treated wheat starch but has no influence on amylopectin retrogradation. However, greatly increased wheat starch setback with HPß-CD indicates its greater effect on wheat starch amylose retrogradation. © 2010 WILEY-VCH Verlag GmbH & Co.KGaA, Weinheim. | en_US |
dc.language | eng | en_US |
dc.relation.ispartof | Starch/Staerke | en_US |
dc.subject | Amylose-Lipid Complex | en_US |
dc.subject | Heat-Moisture Treatment | en_US |
dc.subject | Hydroxypropyl ß-Cyclodextrin | en_US |
dc.title | Functional properties and retrogradation of heat-moisture treated wheat and potato starches in the presence of hydroxypropyl ß-cyclodextrin | en_US |
dc.type | Article | en_US |
dc.identifier.email | Corke, H: harold@hku.hk | en_US |
dc.identifier.authority | Corke, H=rp00688 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.doi | 10.1002/star.200900193 | en_US |
dc.identifier.scopus | eid_2-s2.0-77249141578 | en_US |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-77249141578&selection=ref&src=s&origin=recordpage | en_US |
dc.identifier.volume | 62 | en_US |
dc.identifier.issue | 2 | en_US |
dc.identifier.spage | 69 | en_US |
dc.identifier.epage | 77 | en_US |
dc.identifier.isi | WOS:000275242000001 | - |
dc.publisher.place | Germany | en_US |
dc.identifier.scopusauthorid | Gunaratne, A=15839308200 | en_US |
dc.identifier.scopusauthorid | Kong, X=7202794616 | en_US |
dc.identifier.scopusauthorid | Corke, H=7007102942 | en_US |
dc.identifier.citeulike | 6722924 | - |
dc.identifier.issnl | 0038-9056 | - |