Influences of polyols on thermal and dynamic viscoelastic properties of rice starches during gelatinization

Starch/Staerke

Volumn 49, Issue 9, 1997, Pages 346-354

  Lii, Cheng Yi ^a   Lai, Vivian M F ^a   Liu, Ken Fen ^a   Chang, Wei Hsien ^b  

^a INSTITUTE OF CHEMISTRY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

JAPONICA;

EID: 0007233187     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.19970490905     Document Type: Article

References (37)

1. French, D.: Organization of Starch Granules, in: Starch: Chemistry and Technology. Eds. R. L. Whistler, J. N. BeMiller, and E. F. Paschall. Academic Press, London, 1984, pp. 183-247.
2. Zobel, H. F.: Gelatinization of Starch and Mechanical Properties of Starch Pastes. Eds. R. L. Whistler, J. N. BeMiller, and E. F. Paschall. Academic Press, London 1984, pp. 285-309.
3. Atwell, W. A., L. F. Hood, D. R. Lineback, E. Varriano-Marston, and H. F. Zobel: The Terminology and Methodology Associated with Basic Starch Phenomena. Cereal Foods World 33 (1988), 306-311.
4. Bean, M. M., and W. T. Yamazaki: Wheat Starch Gelatinization in Sugar Solutions. I. Sucrose: Microscopy and Viscosity Effects. Cereal Chem. 55 (1978), 936-944.
5. Bean, M. M., W.T. Yamazaki, and D. H. Donelson: Wheat Starch Gelatinization in Sugar Solutions. II. Fructose Glucose, and Sucrose: Cake Performance. Cereal Chem. 55 (1989), 945-952.
6. Spies, R. D., and A. C. Hoseney: Effect of Sugars on Starch Gelatinization. Cereal Chem. 59 (1982), 128-131.
7. Yang, C-C., H.-M. Lai, and C.-y. Lii: The Pasting Behavior of Some Rice Starches and Flours in Different Media. Food Sci. (Chinese) 14 (1987), 212-221.
8. Evans, I. D., and D. R. Haisman: The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch. Starch/Stärke 34(1982), 224-231.
9. Chungcharoen, A., and D. B. Lund: Influence of Solutes and Water on Rice Starch Gelatinization. Cereal Chem. 64 (1987), 240-243.
10. Chinachoti, P., M. P. Steinberg, and R. Villota: A Model for Quantitating Energy and Degree of Starch Gelatinization Based on Water, Sugar and Salt Contents. J. Food Sci. 55 (1990), 543-546.
11. Kim, C. S., and C. E. Walker: Effects of Sugars and Emulsifiers on Starch Gelatinization Evaluated by Differential Scanning Calorimetry. Cereal Chem. 69 (1992), 212-217.
12. Eliasson, A.-C.: A Calorimetric Investigation of the Influence of Sucrose on the Gelatinization of Starch. Carbohydr. Polym. 18 (1992), 131-138.
13. 1 with Polymer and solute Waters in Starch-Sucrose Mixtures. J. Food Sci. 54 (1989), 691-694.
14. Chinachoti, P., V. A. White, L. Lo, and T. R. Stengle: Application of High-Resolution Carbon-13, Oxygen-17, and Sodium-23 Nuclear Magnetic Resonance to Study the Influences of Water, Sucrose, and Sodium Chloride on Starch Gelatinization. Cereal Chem. 68 (1991), 238-244.
15. Chinachoti, P., M.-S. Kim-Shin, F. Mari, and L. Lo: Gelatinization of Wheat Starch in the Presence of Sucrose and Sodium Chloride: Correlation Between Gelatinization Temperature and Water Mobility as Determined by Oxygen-17 Nuclear Magnetic Resonance. Cereal Chem. 68 (1991), 245-248.
16. 17O Nuclear Magnetic Resonance Studies on Wheat Starch-Sucrose-Water Interactions with Increasing Temperature. Cereal Chem. 69 (1992), 382-386.
17. 17O Nuclear Magnetic Resonance for Four Sugars: Glucose, Maltose, Maltotriose, and Sucrose. Cereal Chem. 69 (1992), 387-390.
18. Johnson, J. M., E. A. Davis, and J. Gordon: Interactions of Starch and Sugar Water Measured by Electron Spin Resonance and Differential Scanning Calorimetry. Cereal Chem. 67 (1990), 286-291.
19. Takahashi, K., K. Shirai, K. Wada, and A. Kawamura: Effects of Salts and Sugars on the Gelatinization Temperature of Starch. J. Jap. Soc. Starch Sci. 27 (1980), 22-27.
20. g Annealing of Granular Rice Starch: Effects on Enthalpy Relaxation and Starch-Sucrose Interactions. Carbohydr. Res. 261 (1994), 307-316.
21. Donovan, J. W., and C. J. Mapes: Multiple Phase Transitions of Starches and Nägeli Amylodextrins. Starch/Stärke 32 (1980), 190-193.
22. Eliasson, A.-C.: Viscoelastic Behaviour during the Gelatinization of starch. I. Comparison of Wheat, Maize, Potato and Waxybarley Starches. J. Texture Studies 17 (1986), 253-265.
23. Lii, C.-y., M.-F. Lai, and M.-L. Tsai: Studies on Starch Gelatinization and Retrogradation with Dynamic Rheometry - The Influence of Starch Granular Structure and Composition. Zywnosc Technologia Jakosc (Food. Technology. Quality.) (Poland) 2(7) (1996), 27-53.
24. Lii, C.-y., Y.-Y. Shao, and K.-H. Tseng: Gelation Mechanism and Rheological Properties of Rice Starch. Cereal Chem. 72 (1995), 393-400.
25. Lii, C.-y., M.-L. Tsai, and K.-H. Tseng: Effect of Amylose Content on the Rheological Property of Rice Starch. Cereal Chem. 73 (1996), 415-420.
26. Lu, S., L.-N. Chen, and C.-y. Lii: Correlations Between the Fine Structure, Physico-chemical Properties of Amylopectins from Taiwan Rice Varieties. Cereal Chem. 74 (1997), 34-39.
27. Yang, C-C., H.-M. Lai, and C.-y. Lii: The Modified Alkaline Steeping Method for the Isolation of Rice Starch. Food. Sci. (Chinese) 11 (1984), 158-162.
28. Keetels, C. J. A. M., and T. V. Vliet: Gelation and Retrogradation of Concentrated Starch Gels, in Gums and Stabilisers for the Food Industry 7. Eds. G. O. Phillips, P. A. Williams, and D. J. Wedlock, IRL PRESS, New York. 1994. pp. 271-280.
29. Tester, R. F., and W. R. Morrison: Swelling and Gelatinization of Cereal Starches. II. Waxy Rice Starches. Cereal Chem. 67 (1990), 558-563.
30. Slade, L., and H. Levine: Beyond Water Activity: Recent Advances Based on an Alternative Approach to the Assessment of Food Quality and Safety. CRC Crit. Revs. Food Sci. Nutr. 30 (1991), 115-359.
31. Slade, L., and H. Levine: Non-Equilibrium Melting of Native Granular Starch: Part I. Temperature Location of the Glass Transition Associated with Gelatinization of A-Type Cereal Starches Carbohydr. Polym. 8 (1988), 183-208.
32. Uedaira, H., M. Ikura, and H. Uedaira: Natural-Abundance Oxygen-17 Magnetic Relaxation in Aqueous Solutions of Carbohydrates. Bull. Chem. Soc. Jpn. 62 (1989), 1-4.
33. Galema, S. A., M. J. Blandamer, and J. B. F. N. Engberts: Stereochemical Aspects of Hydration of Carbohydrates in Aqueous Solutions. 2. Kinetic Medium Effects. J. Org. Chem. 57 (1992), 1995-2001.
34. Galema, S. A., and H. Høiland: Stereochemical Aspects of Hydration of Carbohydrates in Aqueous Solutions. 3. Density and Ultrasound Measurements. J. Phys. Chem. 95 (1991), 5321-5326.
35. Gidley, M. J., and P. V. Bulpin: Crystallisation of Malto-Oligosaccharides as Models of the Crystalline Forms of Starch: Minimum Chain-Length Requirement for the Formation of Double Helices. Carbohydr. Res. 161 (1987), 291-300.
36. Lii, C.-y., V. M.-F. Lai, K.-F. Liu, and W.-H. Chang: Influence of Polyols on Retrogradation Mechanism of Rice Starches examined with DSC and Dynamic Rheometry. Starch/Stärke (to be submitted).
37. Tomasik, P., Y.-J. Wang, and J. L. Jane: Complexes of Starch with Low-molecular Saccharides. Starch/Stärke 47 (1995), 185-191.