Properties of some starch blends

Cereal Chemistry

Volumn 74, Issue 4, 1997, Pages 431-436

  Obanni, Mohamed ^a,b   Bemiller, James N ^a  

^a PURDUE UNIVERSITY   (United States)

^b California Natural Products Inc ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

STARCH;

CHEMICALLY MODIFIED; HIGH AMYLOSE; MODIFIED STARCHES; PASTING BEHAVIOR; PROPERTY; STARCH BLENDS; TWO-COMPONENT; WAXY CORN; WAXY CORN STARCH; WAXY MAIZE;

DIFFERENTIAL SCANNING CALORIMETRY;

MANIHOT ESCULENTA; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 0030808555     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.4.431     Document Type: Article

References (21)

1. Alloncle, M., and Doublier, J. L. 1991. Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocoll. 5:455-467.
2. Alloncle, M., Lefebvre, J., Llamas, G., and Doublier, J. L. 1989. A rheological characterization of cereal starch-galactomannan mixtures. Cereal Chem. 66:90-93.
3. Bahnassey, Y. A., and Breene, W. M. 1994. Rapid Visco-Analyzer (RVA) pasting profiles of wheat, corn, waxy corn, tapioca and amaranth starches (A. hypochondriacus and A. cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums. Starch/Staerke 46:134-141.
4. Christianson, D. D., Hodge, J. E., Osborne, D., and Detroy, R. W. 1981. Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum. Cereal Chem. 58:513-517.
5. Crossland, L. B., and Favor, H. H. 1948. Starch gelatinization studies. II. A method for showing the stages in swelling of starch during heating in the amylograph. Cereal Chem. 25:213-220.
6. Eidam, D., Kulicke, W.-M., Kuhn, K., and Stute, R. 1995. Formation of maize starch gels selectively regulated by the addition of hydrocolloids. Starch/Staerke 47:378-384.
7. Friedman, R. B., Gottneid, D. J., Faron, E. J., Pustek, F. J., and Katz, F. R. 1988a. Starch of the duh genotype and products produced therefrom. U.S. patent 4,774,328.
8. Friedman, R. B., Gottneid, D. J., Faron, E. J., Pustek, F. J., and Katz, F. R. 1988b. Food stuffs containing starch of an amylose extender dull genotype. U.S. patent 4,790,997.
9. Jane, J.-L., and Chen, J.-F. 1992. Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch. Cereal Chem. 69:60-65.
10. Kohyama, K., and Nishinari, K. 1992. Cellulose derivatives effects on gelatinization and retrogradation of sweet potato starch. J. Food Sci. 57:128-131, 137.
11. Kulicke, W.-M., Eidam, D., Kath, F., Kix, M., and Kull, A. H. 1996. Hydrocolloids and rheology: Regulation of visco-elastic characteristics of waxy rice starch in mixtures with galactomannans. Starch/Staerke 48:105-114.
12. Liehr, M., and Kulicke, W.-M. 1996. Rheologische Untersuchungen zum Einfluss von Hydrokolloiden auf die Giefrier-Tau-Stabilität von Stärkekleistern. Starch/Staerke 48:52-57.
13. Liu, H., and Lelièvre, J. 1992. A differential scanning calorimetry study of melting transitions in aqueous suspensions containing blends of wheat and rice starch. Carbohydr. Polym. 17:145-149.
14. Morris, V. J. 1990. Starch gelation and retrogradation. Trends Food Sci. Technol. 1:2-6.
15. Obanni, M., and BeMiller, J. N. 1995. Identification of starch from various maize endosperm mutants via ghost microstructures. Cereal Chem. 72:436-442.
16. Racciato, J. S. 1978. Thickening agent. Ger. Offen. 2,738,355; Thickening compositions containing xanthan gum, guar gum and starch. U.S. patent 4,105,461.
17. Racciato, J. S. 1978. Thickening agent. Ger. Offen. 2,738,355; Thickening compositions containing xanthan gum, guar gum and starch. U.S. patent 4,105,461.
18. Sajjan, S. U., and Rao, M. R. R. 1987. Effect of hydrocolloids on the rheological properties of wheat starch. Carbohydr. Polym. 7: 395-402.
19. Sanderson, G. R. 1982. The interactions of xanthan gum in food systems. Prog. Food Nutr. Sci. 6:77-87.
20. Stute, R., and Kern, H. 1994. Starch mixtures as pudding starches. U.S. patent 5,324,532.
21. Tye, R. J. 1988. The rheology of starch/carrageenan systems. Food Hydrocoll. 2:259-266.