Effect of longer heating time on depolymerization of low moisturized starches

Starch/Staerke

Volumn 49, Issue 1, 1997, Pages 2-5

  Igura, N ^a   Hayakawa, I ^a   Fujio, Y ^a,b  

^a Kyushu University ^*

^b KYUSHU UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

IPOMOEA BATATAS; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 0242570700     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.19970490103     Document Type: Article

References (12)

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3. Bryce, D. J., and C. T. Greenwood: The thermal degradation of starch. Part III.) The formation of decomposition products from starch and related materials at temperature between 175°C and 400°C. Staren/Stärke 15 (1963), 359-363.
4. Kubota, K., Y. Hosokawa, K. Suzuki, and H. Hosaka: Studies on the gelatinization rate of rice and potato starches. Journal of Food Science 44 (1979), 1394-1397.
5. Dolan, K. D., J. F. Steffe, and R. G. Morgan: Back extrusion and simulation of viscosity development during starch gelatinization. Journal of Food Process Engineering 11 (1989), 79-101.
6. Fujio, Y., N. Igura, N. Hayashi, and I. Hayakawa: Molecular depolymerization of moist sweet-potato-starch melt by shearing force under an elevated temperature. Starch/Stärke 45 (1993), 432-436.
7. Fujio, Y., N. Igura, N. Hayashi, and I. Hayakawa: Promotive effect of shearing force on cold water solubility and gelatinization of low moisturized starch melt at an elevated temperature. Japanese Journal of Food Science and Technology 41 (1993), 826-831.
8. Fujio, Y., N. Igura, and I. Hayakawa: Depolymerization of molten-moisturized-starch molecules by shearing-force under high temperature. Starch/Stärke 47 (1995), 143-145.
9. Kainuma, K., T. Furukawa, and S. Suzuki: Changes in the chemical and physical properties of starch during dextrinization (in Japanese). Denpun Kagaku 20 (1973), 1-8.
10. Chinnaswamy, R., and K. R. Bhattacharya: Characteristics of gelchromatographic fractions of starch in relation to rice and expanded rice-product qualities. Starch/Stärke 38 (1986), 51-57.
11. Dubois, M., K. A. Gilles, J. K. Hamilton, P. A. Rebers, and F. Smith: Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28 (1956), 350-356.
12. Bailey, J. M., and W. J. Whelan: Physical properties of starch. I. Relationship between iodine stain and chain length. The Journal of Biological Chemistry 236 (1961), 969-973.