Morphological, physicochemical and textural properties of starch separated from Chinese water chestnut

Starch/Staerke

Volumn 60, Issue 3-4, 2008, Pages 181-191

  Lan, Wang ^a   Zhihua, Yin ^a   Yun, Zhang ^a   Bijun, Xie ^a   Zhida, Sun ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chinese water chestnut starch; Morphology; Physicochemical properties; Textural properties

Indexed keywords

CRYSTAL STRUCTURE; MORPHOLOGY; SWELLING; TEXTURES; TURBIDITY; VISCOSITY;

CHINESE WATER CHESTNUT STARCH; PHYSICOCHEMICAL PROPERTIES; STEAM HEATING; TEXTURAL PROPERTIES;

STARCH;

MANIHOT ESCULENTA; TRAPA; ZEA MAYS;

EID: 42449161098     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200700645     Document Type: Article

References (30)

1. L. Feng, K. Weidong, L. Yiman: Advance in research of common spikesege. Journal of Chang Jiang Vegetables 2006, 8, 40-43.
2. S.-Y. Xu, C. F. Shoemaker: Gelatinization properties of Chinese water chestnut starch and lotus rootstarch. J. Food Sci. 1986, 57 (2), 445-449.
3. B. Yu, S. Fujii, K. Shiro Kishihara: Physicochemical property of Huaishan (Rhizoma Dioscorea) and Matai (Eleocharis dulcis) starches. Starch/Stärke 1999, 51, 5-10.
4. AOAC, Official methods of Analysis of the Association of official Analytical chemists, Washington. D.C, 1997.
5. B. O. Juliano: Criteria and test for rice grain qualities, in Rice Chemistry and Technology, AACC St Paul, MN, 1985.
6. R. D. Pablo, C. Silvia, L. E. Alberto, A. C. Maria: The staling of bread: an X-ray diffraction study. Eur. Food Res. Technol. 2004, 278, 219-223.
7. th ed, The Association., St. Paul, MN, 1995.
8. C. Perera, R. Hoover: Influence of hydroxypropylation on retrogradation properties of native, defatted and heat-moisture treated potato starches. Food Chem. 1999, 64, 361-375.
9. B. R. Krueger, C. A. Knutson, G.E. Inglett, C. E. Walker: A differential scanning calorimetry study on the effect of annealing on gelatinization behavior of corn starch. J. Food Sci. 1987, 52, 715-718.
10. L. Goňi, L. Garcia-Diz, E. Manas, F. Saura-Calixto: Analysis of resistant starch: a method for foods and food products Source. Food Chem. 1996, 56, 445-449.
11. M. Sangeetha, T. Rai: Morphology and functional properties of corn, potato and tapioca starches. Food Hydrocoll. 2006, 20, 557-566.
12. H. F. Zobel, S. N. Young, L. A. Rocca: Starch gelatinization: An X-ray diffraction study. Cereal Chem. 1988, 65, 443-446.
13. W. S. Ratnayake, R. Hoover, T. Warkentin: Pea starch: composition, structure and properties - A review. Starch/Stärke 2002, 54, 217-234.
14. R. F. Tester, W. R. Morrison: Swelling and gelatinization of cereal starches. I. Effect of amylopectin, amylose and lipids. Cereal Chem. 1990, 67, 551-557.
15. A. L. Charles: Some physical and chemical properties of starch isolates of Cassava genotypes. Starch/Stärke 2004, 56, 413-418.
16. S. A. Craig, C. G. Maningat, P. A. Seib, R. C. Hoseney: Starch paste clarity. Cereal Chem. 1989, 66, 173-182.
17. M. R. Campbell, J. Li, T. G. Berke, D. V. Glover: Variation of starch granule size in tropical maize germ plasm. Cereal Chem. 1996, 73, 536-538.
18. V. Barichello, R. Y. Yada, R. H. Coffin, D. W. Stanley: Low temperature sweetening in susceptible and resistant potatoes: Starch structure and composition. J. Food Sci. 1990, 54, 1054-1059.
19. T. Vasanthan, R. S. Bhatty: Physicochemical properties of small and large granule starches of waxy, regular, and high amylose barleys. Cereal Chem. 1996, 73, 199-207.
20. J. Jane, Y. Y. Chen, L. F. Lee, A. McPherson, K. S. Wong, M. Radosavljevic, T. Kasemsuwan: Effect of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chem. 1999, 76, 629-637.
21. D. Cooke, M. J. Gidley: Loss of crystalline and molecular order during starch gelatinization: origin of the enthalpic transition. Carbohydr. Res. 1992, 227, 103-112.
22. S. S. Kawaljit, S. Narpinder, K. Maninder: Characteristics of the different corn types and their grain fractions: physicochemical, thermal, morphological, and rheological properties of starches. J. Food Eng. 2004, 64, 119-127.
23. C. M. Tudorica, V. Kuri, C. S. Brennan: Nutritional and physicochemical characteristics of dietary fiber enriched pasta J. Agric. Food Chem. 2002, 50, 347-356.
24. R. F. Tester, M. D. Sommerville: Swelling and enzymatic hydrolysis of starch in low water systems. J. Cereal Sci. 2000, 33, 193-203.
25. M. L. Tsai, C. F. Li, C. Y. Lii: Effects of granular structures on the pasting behaviours of starches. Cereal Chem. 1997, 74, 750-757.
26. L. A. Baker, P. Rayas-Duarte: Freeze-thaw stability of amaranth starch and the effects of salt and sugars. Cereal Chem. 1998, 75, 301-307.
27. A. S. Navarro, M. N. Martino, N. E. Zaritzky: Modelling of rheological behaviour in starch-lipid systems. Lebensm.-Wiss. Technol. 1996, 29, 632-639.
28. N. Krog, B. N. Jensen: Interaction of monoglycerides in different physical states with amylose and their anti-firming effects in bread. J. Food Technol. 1970, 5, 77-87.
29. K. I. Al-Malah, M. O.J. Azzam, B. Abu-Jdayil: Effect of glucose concentration on the rheological properties of wheat-starch dispersions. Food Hydrocoll. 2000, 14, 491-496.
30. T. Palav, K. Seetharaman: Impact of microwave heating on the physico-chemical properties of a starch-water model system. Carbohydr. Polym. 2007, 67, 596-604.