Rheological and DSC studies of gelatinization of chemically modified starch heated at various temperatures

Carbohydrate Polymers

Volumn 43, Issue 3, 2000, Pages 241-247

  Morikawa, K ^a   Nishinari, K ^b  

^a Taito Company Research Laboratory   (Japan)

^b Osaka Prefecture University   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL MODIFICATION; CROSSLINKING; DIFFERENTIAL SCANNING CALORIMETRY; DISPERSIONS; ELASTIC MODULI; GELATION; GRANULAR MATERIALS; HEATING; PHOSPHORUS COMPOUNDS; RHEOLOGY; VISCOELASTICITY;

HYDROXYPROPYLATED PHOSPHATE; NATIVE POTATO STARCH (NPS);

STARCH;

EID: 0343341665     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(00)00148-X     Document Type: Article

References (24)

1. Bagley E.B., Christianson D.D. Swelling capacity of starch and its relationship to suspension-effect to cooking time, temperature and concentration. Journal of Texture studies. 13:1982;115-126.
2. Christianson D.D., Bagley E.B. Apparent viscosities of swollen cornstarch granules. Cereal Chemistry. 60:1983;116-121.
3. Dail R.V., Steffe J.F. Rheological characterization of crosslinked waxy maize starch solutions under low acid aseptic processing conditions using tube viscometry techniques. Journal of Food Science. 55:1990;1660-1665.
4. Deshpande S.S., Sathe S.K., Rangnekar P.D., Salunkhe D.K. Functional properties of modified black gram (Phaseolas Mungo L.) starch. Journal of Food Science. 47:1982;1528-1533. (see also p. 1602).
5. El-Hinnawy S.I., El-Saied H.M., Fahmy A., El-Shirbeeny A.E., El-Sahy K.M. Viscosity and gelatinization characteristics of hydroxypropyl starch. Starch/Stärke. 34:1982;112-114.
6. Eliasson A.-C. Viscoelastic behavior during the gelatinization of starch. I. Comparison of wheat, maize, potato and waxy-barley starch. Journal of Texture studies. 17:1986;253-265.
7. Eliasson A.-C., Finstad H., Ljunger G. A study of starch-lipid interactions for some native and modified maize starches. Starch. 40:1988;95-100.
8. Hansen L.M., Hoseney R.C., Faubion J.M. Oscillatory of starch-water systems: effect of starch concentration and temperature. Cereal Chemistry. 68:1991;347-351.
9. Hari P.K., Garg S., Garg S.K. Gelatinization of starch and modified starch. Starch/Stärke. 41:1989;88-91.
10. Hoover R., Hannouz D., Sosulski F.W. Effect of hydroxypropylation on thermal properties, starch digestibility and freeze-thaw stability of field pea (Pisum sativum cv Trapper) starch. Starch/Stärke. 40:1988;383-387.
11. Kim H.R., Eliasson A.-C. The Influence of molar substitution on the thermal transition properties of hydroxypropyl potato starches. Carbohydrate Polymers. 22:1993;31-35.
12. Kim H.R., Eliasson A.-C., Larsson K. Dynamic rheological studies on an interaction between lipid and various native and hydroxypropyl potato starches. Carbohydrate Polymers. 19:1992a;211-218.
13. Kim H.R., Hermansson A.-M., Eriksson C.E. Structural characteristics of hydroxypropyl potato starch granules depending on their molar substitution. Starch/Stärke. 44:1992b;111-116.
14. Morikawa K., Nishinari K. Rheological and DSC studies of chemically modified starch. Nishinari K. Hydrocolloids 2. Fundamentals and applications in food, biology, and medicine. 2000;Elsevier, Amsterdam.
15. Okechukwu P.E., Rao M.A. Role of granule size and size distribution in the viscosity of cowpea starch distributions heated in excess water. Journal of Texture studies. 27:1996;159-173.
16. Quan Y., Kweon M.R., Sosulski F.W. Effect of cross linking on functional properties of cationic corn starch. Starch/stärke. 49:1997;458-464.
17. Rapaille A., Vanhemelrijck J. Modified starches. Imeson A. Thickening and gelling agents for food. 2nd ed. 1997;Blackie Academic and Professional, London.
18. Rutenberg M.W., Solarek D. Starch derivatives: production and uses. Whistler R.L., BeMiller J.N., Pascall E.F. Starch chemistry and technology. 2nd ed. 1984;Academic Press, New York.
19. Sathe S.K., Salunkhe D.K. Isolation, partial characterization and modification of the great northern bean (Phaseolus vulgaris L.) starch. Journal of Food Science. 46:1981;617-621.
20. Wootton M., Manatsathit A. The influence of molar substitution on gelatinization of hydroxypropyl maize starch. Starch/Stärke. 36:1984;207-208.
21. Wu Y., Seib P.A. Acetylated and hydroxypropylated distarch phosphates from waxy barley: paste properties and freeze-thaw stability. Cereal Chemistry. 67:(2):1990;202-208.
22. Wurzburg O.B. Modified starches. Stephen A.M. Food polysaccharides and their applications. (199;Marcel Dekker, New York.
23. Yeh A., Yeh S. Some characteristics of hydroxypropylated and cross-linked rice starch. Cereal Chemistry. 70:1993;596-601.
24. Yook C., Pek U., Park K.-H. Gelatinization and retrogradation characteristics of hydroxypropylated and cross-linked rices. Journal of Food Science. 58:(2):1993;405-407.