메뉴 건너뛰기




Volumn , Issue , 2011, Pages 91-119

Functional and Physicochemical Properties of Pulse Starch

Author keywords

[No Author keywords available]

Indexed keywords


EID: 84870658250     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-382018-1.00004-6     Document Type: Chapter
Times cited : (21)

References (101)
  • 1
    • 0942278927 scopus 로고    scopus 로고
    • Some properties of seeds and starches separated from different Indian pea cultivars
    • Aggarwal V., Singh N., Kamboj S.S., Brar P.S. Some properties of seeds and starches separated from different Indian pea cultivars. Food Chem. 2004, 85:585-590.
    • (2004) Food Chem. , vol.85 , pp. 585-590
    • Aggarwal, V.1    Singh, N.2    Kamboj, S.S.3    Brar, P.S.4
  • 2
    • 0000124303 scopus 로고
    • Effect of environmental temperature at the milky stage on the amylose content and fine structure of amylopectin of waxy and nonwaxy endosperm starches of rice
    • Asaoka M., Okuna K., Fuwa H. Effect of environmental temperature at the milky stage on the amylose content and fine structure of amylopectin of waxy and nonwaxy endosperm starches of rice. Agric. Biol. Chem. 1985, 49:373-379.
    • (1985) Agric. Biol. Chem. , vol.49 , pp. 373-379
    • Asaoka, M.1    Okuna, K.2    Fuwa, H.3
  • 3
    • 0026482073 scopus 로고
    • Resistant starch. Proceedings from the second plenary meeting of EURESTA: European FLAIR Concerted Action No. 11 on physiological implications of the consumption of resistant starch in man
    • Asp N.G. Resistant starch. Proceedings from the second plenary meeting of EURESTA: European FLAIR Concerted Action No. 11 on physiological implications of the consumption of resistant starch in man. Eur. J. Clin. Nutr. 1992, 46(Suppl. 2).
    • (1992) Eur. J. Clin. Nutr. , vol.46 , Issue.SUPPL. 2
    • Asp, N.G.1
  • 5
    • 84987260410 scopus 로고
    • Low temperature sweetening in susceptible and resistant potatoes: starch structure and composition
    • Barichello V., Yada R.Y., Coffin R.H., Stanley D.W. Low temperature sweetening in susceptible and resistant potatoes: starch structure and composition. J. Food Sci. 1990, 55:1054-1059.
    • (1990) J. Food Sci. , vol.55 , pp. 1054-1059
    • Barichello, V.1    Yada, R.Y.2    Coffin, R.H.3    Stanley, D.W.4
  • 6
    • 84989064939 scopus 로고
    • Studies on the structure of pea starches - Part I. Initial stages in a-amylolysis of granular smooth pea starch
    • Bertoft E., Manelius R., Qin Z. Studies on the structure of pea starches - Part I. Initial stages in a-amylolysis of granular smooth pea starch. Starch 1993, 45:215-220.
    • (1993) Starch , vol.45 , pp. 215-220
    • Bertoft, E.1    Manelius, R.2    Qin, Z.3
  • 7
    • 0029177691 scopus 로고
    • Mutant genes at the r and rb loci affect the structure and physicochemical properties of pea seed starches
    • Bogracheva T.Y., Davydova N.I., Genin Y.V., Hedley C.L. Mutant genes at the r and rb loci affect the structure and physicochemical properties of pea seed starches. J. Exp. Bot. 1995, 46:1905-1913.
    • (1995) J. Exp. Bot. , vol.46 , pp. 1905-1913
    • Bogracheva, T.Y.1    Davydova, N.I.2    Genin, Y.V.3    Hedley, C.L.4
  • 8
    • 0032485587 scopus 로고    scopus 로고
    • The granular structure of C-type pea starch and its role in gelatinization
    • Bogracheva T.Y., Morris V.J., Ring S.G., Hedley C.L. The granular structure of C-type pea starch and its role in gelatinization. Biopolymers 1998, 45:323-332.
    • (1998) Biopolymers , vol.45 , pp. 323-332
    • Bogracheva, T.Y.1    Morris, V.J.2    Ring, S.G.3    Hedley, C.L.4
  • 9
    • 0032669569 scopus 로고    scopus 로고
    • The effect of mutant genes at the r, rb, rug3, rug4, rug5 and lam loci on the granular structure and physicochemical properties of pea seed starch
    • Bogracheva T.Y., Cairns P., Noel T.R., Hulleman S., Wang T.L., Morris V.J. The effect of mutant genes at the r, rb, rug3, rug4, rug5 and lam loci on the granular structure and physicochemical properties of pea seed starch. Carbohydr. Polym. 1999, 39:303-314.
    • (1999) Carbohydr. Polym. , vol.39 , pp. 303-314
    • Bogracheva, T.Y.1    Cairns, P.2    Noel, T.R.3    Hulleman, S.4    Wang, T.L.5    Morris, V.J.6
  • 10
    • 0000622126 scopus 로고    scopus 로고
    • Effect of various processing methods on the in vitro starch digestibility and resistant starch content of Indian tribal pulses
    • Bravo L., Siddhuraju P., Saura-Calixto F. Effect of various processing methods on the in vitro starch digestibility and resistant starch content of Indian tribal pulses. J. Agric. Food Chem. 1998, 46:4667-4674.
    • (1998) J. Agric. Food Chem. , vol.46 , pp. 4667-4674
    • Bravo, L.1    Siddhuraju, P.2    Saura-Calixto, F.3
  • 12
    • 51349135048 scopus 로고    scopus 로고
    • Effects of processing methods on amaranth starch digestibility and predicted glycemic index
    • Capriles V.D., Coelho K.D., Guerra-Matias A.C., Areas J.A. Effects of processing methods on amaranth starch digestibility and predicted glycemic index. J. Food Sci. 2008, 73:H160-H164.
    • (2008) J. Food Sci. , vol.73
    • Capriles, V.D.1    Coelho, K.D.2    Guerra-Matias, A.C.3    Areas, J.A.4
  • 13
    • 48249117438 scopus 로고    scopus 로고
    • Composition, molecular structure, properties and in vitro digestibility of starches from newly released Canadian pulse cultivars
    • Chung H.J., Liu Q., Donner E., Hoover R., Warkentin T.D., Vandenberg B. Composition, molecular structure, properties and in vitro digestibility of starches from newly released Canadian pulse cultivars. Cereal Chem. 2008, 85:471-479.
    • (2008) Cereal Chem. , vol.85 , pp. 471-479
    • Chung, H.J.1    Liu, Q.2    Donner, E.3    Hoover, R.4    Warkentin, T.D.5    Vandenberg, B.6
  • 14
    • 48249137803 scopus 로고    scopus 로고
    • In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars
    • Chung H.J., Liu Q., Hoover R., Warkentin T.D., Vandenberg B. In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. Food Chem. 2008, 111:316-321.
    • (2008) Food Chem. , vol.111 , pp. 316-321
    • Chung, H.J.1    Liu, Q.2    Hoover, R.3    Warkentin, T.D.4    Vandenberg, B.5
  • 15
    • 57349193501 scopus 로고    scopus 로고
    • The impact of annealing and heat-moisture treatments on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches
    • Chung H.J., Liu Q., Hoover R. The impact of annealing and heat-moisture treatments on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohydr. Polym. 2009, 75:436-447.
    • (2009) Carbohydr. Polym. , vol.75 , pp. 436-447
    • Chung, H.J.1    Liu, Q.2    Hoover, R.3
  • 16
    • 75149170433 scopus 로고    scopus 로고
    • Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches
    • Chung H.J., Liu Q., Hoover R. Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches. Food Res. Int. 2010, 43:501-508.
    • (2010) Food Res. Int. , vol.43 , pp. 501-508
    • Chung, H.J.1    Liu, Q.2    Hoover, R.3
  • 17
    • 0002538641 scopus 로고
    • Pisum sativum and Vicia faba carbohydrates: structural studies of starches
    • Colonna P., Buleon A., Mercier C. Pisum sativum and Vicia faba carbohydrates: structural studies of starches. J. Food Sci. 1981, 46:88-93.
    • (1981) J. Food Sci. , vol.46 , pp. 88-93
    • Colonna, P.1    Buleon, A.2    Mercier, C.3
  • 18
    • 0002548171 scopus 로고
    • Pisum sativum and Vicia faba carbohydrates. Part IV. Granular starches of wrinkled pea starch
    • Colonna P., Buléon A., LeMaguer M., Mercier C. Pisum sativum and Vicia faba carbohydrates. Part IV. Granular starches of wrinkled pea starch. Carbohydr. Polym. 1982, 2:43-59.
    • (1982) Carbohydr. Polym. , vol.2 , pp. 43-59
    • Colonna, P.1    Buléon, A.2    LeMaguer, M.3    Mercier, C.4
  • 19
    • 0027113442 scopus 로고
    • Loss of crystalline and molecular order during starch gelatinization. Origin of the enthalpic transition
    • Cooke D., Gidley M.J. Loss of crystalline and molecular order during starch gelatinization. Origin of the enthalpic transition. Carbohydr. Res. 1992, 227:103-112.
    • (1992) Carbohydr. Res. , vol.227 , pp. 103-112
    • Cooke, D.1    Gidley, M.J.2
  • 20
    • 23044449912 scopus 로고    scopus 로고
    • Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes
    • Costa G.E.A., Queiroz-Monici K.S., Reis S.M.P.M., Oliveira A.C. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chem. 2006, 94:327-330.
    • (2006) Food Chem. , vol.94 , pp. 327-330
    • Costa, G.E.A.1    Queiroz-Monici, K.S.2    Reis, S.M.P.M.3    Oliveira, A.C.4
  • 21
    • 0043170719 scopus 로고
    • Functional properties of modified black gram (Phaseolus mungo L.) starch
    • Deshpande S.S., Sathe S.K., Rangnekar P.D., Salunkhe D.K. Functional properties of modified black gram (Phaseolus mungo L.) starch. J. Food Sci. 1982, 47:1528-1533.
    • (1982) J. Food Sci. , vol.47 , pp. 1528-1533
    • Deshpande, S.S.1    Sathe, S.K.2    Rangnekar, P.D.3    Salunkhe, D.K.4
  • 23
    • 84872881207 scopus 로고
    • The manufacture of potato starch
    • Applied Science Publishers, London, J.A. Radley (Ed.)
    • deWilligen A.H.A. The manufacture of potato starch. Starch production technology 1976, 135-154. Applied Science Publishers, London. J.A. Radley (Ed.).
    • (1976) Starch production technology , pp. 135-154
    • deWilligen, A.H.A.1
  • 24
    • 0001752537 scopus 로고
    • Rheological description of amylose-amylopectin mixtures in food colloids and polymers: stability and mechanical properties
    • Royal Society of Chemistry, London, E. Dickinson, P. Walstra (Eds.)
    • Doublier J.L., Llamas G.A. Rheological description of amylose-amylopectin mixtures in food colloids and polymers: stability and mechanical properties. Food colloids and polymers: stability and mechanical properties 1993, 139-146. Royal Society of Chemistry, London. E. Dickinson, P. Walstra (Eds.).
    • (1993) Food colloids and polymers: stability and mechanical properties , pp. 139-146
    • Doublier, J.L.1    Llamas, G.A.2
  • 25
    • 84987227236 scopus 로고
    • Physicochemical characteristics of starches from chickpea, cowpea and horsegram
    • El-Faki H.A., Desikachar H.S.K., Paramahans S.V., Tharanathan R.N. Physicochemical characteristics of starches from chickpea, cowpea and horsegram. Starch 1983, 38:118-122.
    • (1983) Starch , vol.38 , pp. 118-122
    • El-Faki, H.A.1    Desikachar, H.S.K.2    Paramahans, S.V.3    Tharanathan, R.N.4
  • 26
    • 0026468155 scopus 로고
    • Classification and measurement of nutritionally important starch fractions
    • Englyst H.N., Kingman S.M., Cummings J.H. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 1992, 46:S33-S50.
    • (1992) Eur. J. Clin. Nutr. , vol.46
    • Englyst, H.N.1    Kingman, S.M.2    Cummings, J.H.3
  • 27
    • 67650985926 scopus 로고    scopus 로고
    • Effect of various processing techniques on digestibility of starch in red kidney bean (Phaseolus vulgaris) and two varieties of peas (Pisum sativum)
    • Eyaru R., Shrestha A.K., Arcot J. Effect of various processing techniques on digestibility of starch in red kidney bean (Phaseolus vulgaris) and two varieties of peas (Pisum sativum). Food Res. Int. 2009, 42:956-962.
    • (2009) Food Res. Int. , vol.42 , pp. 956-962
    • Eyaru, R.1    Shrestha, A.K.2    Arcot, J.3
  • 28
  • 29
    • 0342410315 scopus 로고    scopus 로고
    • Studies on α-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato
    • Fredriksson H., Bjorck I., Andersson R. Studies on α-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato. Carbohydr. Polym. 2000, 43:81-87.
    • (2000) Carbohydr. Polym. , vol.43 , pp. 81-87
    • Fredriksson, H.1    Bjorck, I.2    Andersson, R.3
  • 30
    • 0002245294 scopus 로고
    • Morphology and composition of starch
    • Wiley, Chichester, T. Galliard (Ed.)
    • Galliard T., Bowler P. Morphology and composition of starch. Starch properties and potential 1987, 57-78. Wiley, Chichester. T. Galliard (Ed.).
    • (1987) Starch properties and potential , pp. 57-78
    • Galliard, T.1    Bowler, P.2
  • 31
    • 19244384658 scopus 로고    scopus 로고
    • A starch hydrolysis procedure to estimate glycemic index
    • Goni I., Garcia-Alonso A., Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index. Nutr. Res. 1997, 17:427-437.
    • (1997) Nutr. Res. , vol.17 , pp. 427-437
    • Goni, I.1    Garcia-Alonso, A.2    Saura-Calixto, F.3
  • 32
    • 0036609071 scopus 로고    scopus 로고
    • A genetic approach to studying the morphology, structure and function of starch granules using pea as a model
    • Hedley C.L., Bogracheva T.Y., Wang T.L. A genetic approach to studying the morphology, structure and function of starch granules using pea as a model. Starch 2002, 54:235-242.
    • (2002) Starch , vol.54 , pp. 235-242
    • Hedley, C.L.1    Bogracheva, T.Y.2    Wang, T.L.3
  • 33
    • 0040687034 scopus 로고
    • Polymodal distribution of the chain lengths of amylopectins, and its significance
    • Hizukuri S. Polymodal distribution of the chain lengths of amylopectins, and its significance. Carbohydr. Res. 1986, 147:342-347.
    • (1986) Carbohydr. Res. , vol.147 , pp. 342-347
    • Hizukuri, S.1
  • 34
    • 0033055941 scopus 로고    scopus 로고
    • Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure
    • Hoebler C., Karinthi A., Chiron H., Champ M., Barry J.L. Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure. Eur. J. Clin. Nutr. 1999, 53:360-366.
    • (1999) Eur. J. Clin. Nutr. , vol.53 , pp. 360-366
    • Hoebler, C.1    Karinthi, A.2    Chiron, H.3    Champ, M.4    Barry, J.L.5
  • 35
    • 0001026052 scopus 로고
    • In vitro digestibility of hydroxypropyl distarch phosphate and unmodified tapioca starch
    • Hood L.F., Arneson V.G. In vitro digestibility of hydroxypropyl distarch phosphate and unmodified tapioca starch. Cereal Chem. 1976, 53:282-290.
    • (1976) Cereal Chem. , vol.53 , pp. 282-290
    • Hood, L.F.1    Arneson, V.G.2
  • 36
    • 84973069315 scopus 로고
    • Starch retrogradation
    • Hoover R. Starch retrogradation. Food Res. Int. 1995, 11:331-346.
    • (1995) Food Res. Int. , vol.11 , pp. 331-346
    • Hoover, R.1
  • 37
    • 0035401187 scopus 로고    scopus 로고
    • Composition, molecular structure and physicochemical properties of tuber and root starches: a review
    • Hoover R. Composition, molecular structure and physicochemical properties of tuber and root starches: a review. Carbohydr. Polym. 2001, 4:253-267.
    • (2001) Carbohydr. Polym. , vol.4 , pp. 253-267
    • Hoover, R.1
  • 38
    • 0036768723 scopus 로고    scopus 로고
    • Starch characteristics of black bean, chick pea, lentil navy bean and pinto bean cultivars grown in Canada
    • Hoover R., Ratnayake W.S. Starch characteristics of black bean, chick pea, lentil navy bean and pinto bean cultivars grown in Canada. Food Chem. 2002, 78:489-498.
    • (2002) Food Chem. , vol.78 , pp. 489-498
    • Hoover, R.1    Ratnayake, W.S.2
  • 39
    • 84987246397 scopus 로고
    • Studies on the functional characteristics and digestibility of starches from Phaseolus vulgaris biotypes
    • Hoover R., Sosulski F.W. Studies on the functional characteristics and digestibility of starches from Phaseolus vulgaris biotypes. Starch 1985, 37:181-191.
    • (1985) Starch , vol.37 , pp. 181-191
    • Hoover, R.1    Sosulski, F.W.2
  • 40
    • 84987226526 scopus 로고
    • A comparative study of the effect of acetylation on starches of Phaseolus vulgaris biotypes
    • Hoover R., Sosulski F.W. A comparative study of the effect of acetylation on starches of Phaseolus vulgaris biotypes. Starch 1985, 37:397-403.
    • (1985) Starch , vol.37 , pp. 397-403
    • Hoover, R.1    Sosulski, F.W.2
  • 41
    • 84987189184 scopus 로고
    • Effect of cross-linking on functional properties of legume starches
    • Hoover R., Sosulski F.W. Effect of cross-linking on functional properties of legume starches. Starch 1986, 38:149-155.
    • (1986) Starch , vol.38 , pp. 149-155
    • Hoover, R.1    Sosulski, F.W.2
  • 42
    • 0025975676 scopus 로고
    • Composition, structure, functionality and chemical modification of legume starches: a review
    • Hoover R., Sosulski F.W. Composition, structure, functionality and chemical modification of legume starches: a review. Can. J. Physiol. Pharmacol. 1991, 69:79-92.
    • (1991) Can. J. Physiol. Pharmacol. , vol.69 , pp. 79-92
    • Hoover, R.1    Sosulski, F.W.2
  • 43
    • 0242366130 scopus 로고    scopus 로고
    • In vitro and in vivo hydrolysis of legume starch α-amylase and resistant starch formation in legumes - a review
    • Hoover R., Zhou Y. In vitro and in vivo hydrolysis of legume starch α-amylase and resistant starch formation in legumes - a review. Carbohydr. Polym. 2003, 54:401-417.
    • (2003) Carbohydr. Polym. , vol.54 , pp. 401-417
    • Hoover, R.1    Zhou, Y.2
  • 44
    • 75149174148 scopus 로고    scopus 로고
    • Composition, molecular structure, properties, and modification of pulse starches: a review
    • Hoover R., Hughes T., Chung H.J., Liu Q. Composition, molecular structure, properties, and modification of pulse starches: a review. Food Res. Int. 2010, 43:399-413.
    • (2010) Food Res. Int. , vol.43 , pp. 399-413
    • Hoover, R.1    Hughes, T.2    Chung, H.J.3    Liu, Q.4
  • 45
    • 21944439385 scopus 로고    scopus 로고
    • Physicochemical characterization of mung bean Starch
    • Hoover R., Li Y., Hynes G., Senanayake N. Physicochemical characterization of mung bean Starch. Food Hydrocolloids 1997, 11:401-408.
    • (1997) Food Hydrocolloids , vol.11 , pp. 401-408
    • Hoover, R.1    Li, Y.2    Hynes, G.3    Senanayake, N.4
  • 46
    • 0034091868 scopus 로고    scopus 로고
    • Viscoelastic changes of rice starch suspensions during gelatinization
    • Hsu S., Lu S., Huang C. Viscoelastic changes of rice starch suspensions during gelatinization. J. Food Sci. 2000, 65:215-220.
    • (2000) J. Food Sci. , vol.65 , pp. 215-220
    • Hsu, S.1    Lu, S.2    Huang, C.3
  • 47
    • 0001340456 scopus 로고
    • Studies to improve the quality of rice grown in Hokkaido. I. Amylose contents of different rice starches
    • Inatsu O., Watanabe K., Maida I., Ito K., Osani S.J. Studies to improve the quality of rice grown in Hokkaido. I. Amylose contents of different rice starches. J. Jpn. Soc. Starch Sci. 1974, 21:115-117.
    • (1974) J. Jpn. Soc. Starch Sci. , vol.21 , pp. 115-117
    • Inatsu, O.1    Watanabe, K.2    Maida, I.3    Ito, K.4    Osani, S.J.5
  • 48
    • 33947719008 scopus 로고    scopus 로고
    • The glycemic index: looking back 25 years
    • Jenkins A.L. The glycemic index: looking back 25 years. Cereal Foods World 2007, 52:50-53.
    • (2007) Cereal Foods World , vol.52 , pp. 50-53
    • Jenkins, A.L.1
  • 49
    • 0019425830 scopus 로고
    • Glycemic index of foods: a physiological basis for carbohydrate exchange
    • Jenkins D.J.A., Wolever T.M.S., Taylor R.H. Glycemic index of foods: a physiological basis for carbohydrate exchange. Am. J. Clin. Nutr. 1981, 34:362-366.
    • (1981) Am. J. Clin. Nutr. , vol.34 , pp. 362-366
    • Jenkins, D.J.A.1    Wolever, T.M.S.2    Taylor, R.H.3
  • 50
    • 0029559735 scopus 로고
    • The influence of amylose on starch granule structure
    • Jenkins P.J., Donald A.M. The influence of amylose on starch granule structure. Int. J. Biol. Macromol. 1995, 17:315-321.
    • (1995) Int. J. Biol. Macromol. , vol.17 , pp. 315-321
    • Jenkins, P.J.1    Donald, A.M.2
  • 51
    • 0033869629 scopus 로고    scopus 로고
    • Methods for the study of starch retrogradation
    • Karim A.A., Norziah M.H., Seow C.C. Methods for the study of starch retrogradation. Food Chem. 2000, 71:9-36.
    • (2000) Food Chem. , vol.71 , pp. 9-36
    • Karim, A.A.1    Norziah, M.H.2    Seow, C.C.3
  • 52
    • 0036838153 scopus 로고    scopus 로고
    • Some properties of potatoes and their starches. II. Morphological, thermal and rheological properties of starches
    • Kaur L., Singh N., Sodhi N.S. Some properties of potatoes and their starches. II. Morphological, thermal and rheological properties of starches. Food Chem. 2002, 79:183-192.
    • (2002) Food Chem. , vol.79 , pp. 183-192
    • Kaur, L.1    Singh, N.2    Sodhi, N.S.3
  • 53
    • 72149121802 scopus 로고    scopus 로고
    • In vitro digestibility, structural and functional properties of starch from pigeon pea (Cajanus cajan) cultivars grown in India
    • Kaur M., Sandhu K.S. In vitro digestibility, structural and functional properties of starch from pigeon pea (Cajanus cajan) cultivars grown in India. Food Res. Int. 2010, 43:263-268.
    • (2010) Food Res. Int. , vol.43 , pp. 263-268
    • Kaur, M.1    Sandhu, K.S.2
  • 56
    • 34250195374 scopus 로고    scopus 로고
    • Slowly digestible starch - its structure and health implications: a review
    • Lehmann U., Robin F. Slowly digestible starch - its structure and health implications: a review. Trends Food Sci. Technol. 2007, 18:346-355.
    • (2007) Trends Food Sci. Technol. , vol.18 , pp. 346-355
    • Lehmann, U.1    Robin, F.2
  • 57
    • 84987216309 scopus 로고
    • Cold gelatinization of starch
    • Lindqvist I. Cold gelatinization of starch. Starch 1979, 31:195-200.
    • (1979) Starch , vol.31 , pp. 195-200
    • Lindqvist, I.1
  • 58
    • 0000968157 scopus 로고
    • Starches and low-molecular weight carbohydrates from chick pea and horse bean flours
    • Lineback D.R., Ke C.H. Starches and low-molecular weight carbohydrates from chick pea and horse bean flours. Cereal Chem. 1975, 52:334-347.
    • (1975) Cereal Chem. , vol.52 , pp. 334-347
    • Lineback, D.R.1    Ke, C.H.2
  • 59
    • 84882555411 scopus 로고
    • Differential scanning calorimetric and rheological study of the gelatinization of starch granules embedded in gel matrix
    • Liu H., Lelievre J. Differential scanning calorimetric and rheological study of the gelatinization of starch granules embedded in gel matrix. Cereal Chem. 1992, 70:385-391.
    • (1992) Cereal Chem. , vol.70 , pp. 385-391
    • Liu, H.1    Lelievre, J.2
  • 60
    • 0343654895 scopus 로고
    • Extraction of high amylose starch from wrinkled peas
    • Meuser F., Pahne N., Möller M. Extraction of high amylose starch from wrinkled peas. Starch 1995, 47:56-61.
    • (1995) Starch , vol.47 , pp. 56-61
    • Meuser, F.1    Pahne, N.2    Möller, M.3
  • 61
    • 46549104782 scopus 로고
    • The roles of amylose and amylopectin in the gelation and retrogradation of starch
    • Miles M.J., Morris V.J., Orford P.D., Ring S.G. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydr. Res. 1985, 35:271-278.
    • (1985) Carbohydr. Res. , vol.35 , pp. 271-278
    • Miles, M.J.1    Morris, V.J.2    Orford, P.D.3    Ring, S.G.4
  • 62
    • 38149121338 scopus 로고    scopus 로고
    • In vitro and in vivo digestibility of native maize starch granules varying in amylose contents
    • Morita T., Ito Y., Brown I.L., Ando R., Kiriyama S. In vitro and in vivo digestibility of native maize starch granules varying in amylose contents. J. AOAC Int. 2007, 90:1628-1634.
    • (2007) J. AOAC Int. , vol.90 , pp. 1628-1634
    • Morita, T.1    Ito, Y.2    Brown, I.L.3    Ando, R.4    Kiriyama, S.5
  • 63
    • 84989061581 scopus 로고
    • Lipids in cereal starches: a review
    • Morrison W.R. Lipids in cereal starches: a review. J. Cereal Sci. 1988, 8:1-15.
    • (1988) J. Cereal Sci. , vol.8 , pp. 1-15
    • Morrison, W.R.1
  • 64
    • 0002830422 scopus 로고
    • Variation in the amylose and lipid contents and physical properties of rice starches
    • Morrison W.R., Azudin M.N. Variation in the amylose and lipid contents and physical properties of rice starches. J. Cereal Sci. 1987, 5:35-37.
    • (1987) J. Cereal Sci. , vol.5 , pp. 35-37
    • Morrison, W.R.1    Azudin, M.N.2
  • 65
    • 85016668976 scopus 로고
    • An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches
    • Morrison W.R., Laignelet B. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. J. Cereal Sci. 1983, 1:9-20.
    • (1983) J. Cereal Sci. , vol.1 , pp. 9-20
    • Morrison, W.R.1    Laignelet, B.2
  • 66
    • 85025492571 scopus 로고
    • A relationship between the amylose and lipids contents of starches from diploid cereals
    • Morrison W.R., Milligan T.P., Azudin M.N. A relationship between the amylose and lipids contents of starches from diploid cereals. J. Cereal Sci. 1984, 2:257-260.
    • (1984) J. Cereal Sci. , vol.2 , pp. 257-260
    • Morrison, W.R.1    Milligan, T.P.2    Azudin, M.N.3
  • 67
    • 0000305295 scopus 로고
    • Swelling and gelatinisation of cereal starches. IV. Some effects of lipids complexed amylose and free amylose in waxy and normal barley starches
    • Morrison W.R., Tester R.F., Snape C.E., Law R., Gidley M.J. Swelling and gelatinisation of cereal starches. IV. Some effects of lipids complexed amylose and free amylose in waxy and normal barley starches. Cereal Chem. 1993, 70:385-391.
    • (1993) Cereal Chem. , vol.70 , pp. 385-391
    • Morrison, W.R.1    Tester, R.F.2    Snape, C.E.3    Law, R.4    Gidley, M.J.5
  • 68
    • 0036529925 scopus 로고    scopus 로고
    • The fine structure of amylopectin in endosperm from Asian cultivated rice can be largely classified into two classes
    • Nakamura Y., Sakurai A., Inaba Y., Kimura K., Iwasawa N., Nagamine T. The fine structure of amylopectin in endosperm from Asian cultivated rice can be largely classified into two classes. Starch 2002, 54:117-131.
    • (2002) Starch , vol.54 , pp. 117-131
    • Nakamura, Y.1    Sakurai, A.2    Inaba, Y.3    Kimura, K.4    Iwasawa, N.5    Nagamine, T.6
  • 69
    • 0001295138 scopus 로고    scopus 로고
    • Physicochemical properties of starches from purple and orange fleshed sweet potato roots at two levels of fertilizer
    • Noda T., Takahata Y., Sato T., Ikoma H., Mochida H. Physicochemical properties of starches from purple and orange fleshed sweet potato roots at two levels of fertilizer. Starch 2002, 48:395-399.
    • (2002) Starch , vol.48 , pp. 395-399
    • Noda, T.1    Takahata, Y.2    Sato, T.3    Ikoma, H.4    Mochida, H.5
  • 70
    • 0037340084 scopus 로고    scopus 로고
    • Properties of starches from several low-amylose rice cultivara
    • Noda T., Nishiba Y., Sato T., Suda I. Properties of starches from several low-amylose rice cultivara. Cereal Chem. 2003, 80:193-197.
    • (2003) Cereal Chem. , vol.80 , pp. 193-197
    • Noda, T.1    Nishiba, Y.2    Sato, T.3    Suda, I.4
  • 71
    • 0002441637 scopus 로고
    • Thermal dissociation of amylose-fatty acid complexes
    • Raphaelides S., Karkalas J. Thermal dissociation of amylose-fatty acid complexes. Carbohydr. Res. 1988, 172:65-82.
    • (1988) Carbohydr. Res. , vol.172 , pp. 65-82
    • Raphaelides, S.1    Karkalas, J.2
  • 72
    • 23744441326 scopus 로고    scopus 로고
    • The effects of hydrothermal processing on antinutrients, protein and starch digestibility of food legumes
    • Rehman Z., Salariya A.M. The effects of hydrothermal processing on antinutrients, protein and starch digestibility of food legumes. Int. J. Food Sci. Technol. 2005, 40:695-700.
    • (2005) Int. J. Food Sci. Technol. , vol.40 , pp. 695-700
    • Rehman, Z.1    Salariya, A.M.2
  • 73
    • 0011700834 scopus 로고
    • Nature of the residual protein associated with starch fractions from air classified pea
    • Reichert R.D., Youngs C.G. Nature of the residual protein associated with starch fractions from air classified pea. Cereal Chem. 1978, 55:469-480.
    • (1978) Cereal Chem. , vol.55 , pp. 469-480
    • Reichert, R.D.1    Youngs, C.G.2
  • 76
    • 36048996888 scopus 로고    scopus 로고
    • Digestibility of legume starches as influenced by their physical and structural properties
    • Sandhu K.S., Lim S. Digestibility of legume starches as influenced by their physical and structural properties. Carbohydr. Polym. 2008, 71:245-252.
    • (2008) Carbohydr. Polym. , vol.71 , pp. 245-252
    • Sandhu, K.S.1    Lim, S.2
  • 77
    • 0001448470 scopus 로고
    • Isolation and partial characterization of black gram (Phaseolus mungo L.) starch
    • Sathe S.K., Rangnekar P.D., Deshpande S.S., Salunkhe D.K. Isolation and partial characterization of black gram (Phaseolus mungo L.) starch. J. Food Sci. 1982, 47:1524-1527.
    • (1982) J. Food Sci. , vol.47 , pp. 1524-1527
    • Sathe, S.K.1    Rangnekar, P.D.2    Deshpande, S.S.3    Salunkhe, D.K.4
  • 78
    • 0001621121 scopus 로고
    • Preparation and properties of various legume starches
    • Schoch T.J., Maywald E.C. Preparation and properties of various legume starches. Cereal Chem. 1968, 45:564-571.
    • (1968) Cereal Chem. , vol.45 , pp. 564-571
    • Schoch, T.J.1    Maywald, E.C.2
  • 79
    • 84989085850 scopus 로고
    • Purification of barley starch by protein extraction
    • Schulman A.H., Kammiovirta K. Purification of barley starch by protein extraction. Starch 1991, 43:387-389.
    • (1991) Starch , vol.43 , pp. 387-389
    • Schulman, A.H.1    Kammiovirta, K.2
  • 80
    • 0034858729 scopus 로고    scopus 로고
    • Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars
    • Singh J., Singh N. Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars. Food Chem. 2001, 75:67-77.
    • (2001) Food Chem. , vol.75 , pp. 67-77
    • Singh, J.1    Singh, N.2
  • 81
    • 0037402193 scopus 로고    scopus 로고
    • Morphological, thermal and rheological properties of starches from different botanical sources - a review
    • Singh N., Singh J., Kaur L., Sodhi N.S., Gill B.S. Morphological, thermal and rheological properties of starches from different botanical sources - a review. Food Chem. 2003, 81:219-231.
    • (2003) Food Chem. , vol.81 , pp. 219-231
    • Singh, N.1    Singh, J.2    Kaur, L.3    Sodhi, N.S.4    Gill, B.S.5
  • 82
    • 1242263919 scopus 로고    scopus 로고
    • Characteristics of starches from Indian chickpea cultivars
    • Singh N., Sandhu K.S., Kaur M. Characteristics of starches from Indian chickpea cultivars. J. Food Eng. 2004, 63:441-449.
    • (2004) J. Food Eng. , vol.63 , pp. 441-449
    • Singh, N.1    Sandhu, K.S.2    Kaur, M.3
  • 83
    • 10444263170 scopus 로고    scopus 로고
    • Physico-chemical, thermal, morphological and pasting properties of starches from some Indian black gram varieties (Phaseolus mungo. L)
    • Singh N., Kaur M., Sandhu K.S., Guraya H.S. Physico-chemical, thermal, morphological and pasting properties of starches from some Indian black gram varieties (Phaseolus mungo. L). Starch 2004, 56:535-544.
    • (2004) Starch , vol.56 , pp. 535-544
    • Singh, N.1    Kaur, M.2    Sandhu, K.S.3    Guraya, H.S.4
  • 84
    • 33646898464 scopus 로고    scopus 로고
    • Structural, thermal and viscoelastic characteristics of starches separated from normal, sugary and waxy maize
    • Singh N., Inouchi N., Nishinari K. Structural, thermal and viscoelastic characteristics of starches separated from normal, sugary and waxy maize. Food Hydrocoll. 2006, 20:923-935.
    • (2006) Food Hydrocoll. , vol.20 , pp. 923-935
    • Singh, N.1    Inouchi, N.2    Nishinari, K.3
  • 85
    • 48249156273 scopus 로고    scopus 로고
    • Fine structure, thermal and viscoelastic properties of starches separated from Indica rice cultivars
    • Singh N., Nakaura Y., Inouchi N., Nishinari K. Fine structure, thermal and viscoelastic properties of starches separated from Indica rice cultivars. Starch 2007, 60:349-357.
    • (2007) Starch , vol.60 , pp. 349-357
    • Singh, N.1    Nakaura, Y.2    Inouchi, N.3    Nishinari, K.4
  • 86
    • 48249156273 scopus 로고    scopus 로고
    • Structure and viscoelastic properties of starches separated from different legumes
    • Singh N., Nakaura Y., Inouchi N., Nishinari K. Structure and viscoelastic properties of starches separated from different legumes. Starch 2008, 60:349-357.
    • (2008) Starch , vol.60 , pp. 349-357
    • Singh, N.1    Nakaura, Y.2    Inouchi, N.3    Nishinari, K.4
  • 87
    • 67651033230 scopus 로고    scopus 로고
    • Diversity in amylopectin structure, thermal and pasting properties of starches from wheat varieties/lines
    • Singh N., Singh S., Isono N., Noda T., Singh A.M. Diversity in amylopectin structure, thermal and pasting properties of starches from wheat varieties/lines. Int. J. Biol. Macromol. 2009, 45:298-304.
    • (2009) Int. J. Biol. Macromol. , vol.45 , pp. 298-304
    • Singh, N.1    Singh, S.2    Isono, N.3    Noda, T.4    Singh, A.M.5
  • 88
    • 77951630970 scopus 로고    scopus 로고
    • Diversity in seed and flour properties in field pea (Pisum sativum) germplasm
    • (in press)
    • Singh N., Kaur N., Rana J.C., Sharma S.K. Diversity in seed and flour properties in field pea (Pisum sativum) germplasm. Food Chem. 2010, (in press).
    • (2010) Food Chem.
    • Singh, N.1    Kaur, N.2    Rana, J.C.3    Sharma, S.K.4
  • 89
    • 77950586812 scopus 로고    scopus 로고
    • Genotypic diversity in physico-chemical, pasting and gel textural properties of chickpea (Cicer arietinum L.)
    • Singh N., Kaur S., Isono N., Noda T. Genotypic diversity in physico-chemical, pasting and gel textural properties of chickpea (Cicer arietinum L.). Food Chem. 2010, 122:65-73.
    • (2010) Food Chem. , vol.122 , pp. 65-73
    • Singh, N.1    Kaur, S.2    Isono, N.3    Noda, T.4
  • 90
    • 0141519267 scopus 로고    scopus 로고
    • Cooking quality of pulses
    • Singh U. Cooking quality of pulses. J. Food Sci. Technol. 1999, 36:1-4.
    • (1999) J. Food Sci. Technol. , vol.36 , pp. 1-4
    • Singh, U.1
  • 91
    • 0040635246 scopus 로고    scopus 로고
    • Microstructure and physicochemical characteristics of starches in soybean and their bean paste products
    • Su H.S., Lu W., Chang K.C. Microstructure and physicochemical characteristics of starches in soybean and their bean paste products. Lebensm-Wiss. U-Technol. 1997, 31:265-273.
    • (1997) Lebensm-Wiss. U-Technol. , vol.31 , pp. 265-273
    • Su, H.S.1    Lu, W.2    Chang, K.C.3
  • 92
    • 0001217105 scopus 로고
    • Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids
    • Tester R.F., Morrison W.R. Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. Cereal Chem. 1990, 67:551-557.
    • (1990) Cereal Chem. , vol.67 , pp. 551-557
    • Tester, R.F.1    Morrison, W.R.2
  • 93
    • 0001217105 scopus 로고
    • Swelling and gelatinization of cereal starches. II. Waxy rice starches
    • Tester R.F., Morrison W.R. Swelling and gelatinization of cereal starches. II. Waxy rice starches. Cereal Chem. 1990, 67:558-563.
    • (1990) Cereal Chem. , vol.67 , pp. 558-563
    • Tester, R.F.1    Morrison, W.R.2
  • 94
    • 0000235867 scopus 로고
    • Properties of damaged starch granules. Composition and swelling of fractions of wheat-starch in water at various temperatures
    • Tester R.F., Morrison W.R. Properties of damaged starch granules. Composition and swelling of fractions of wheat-starch in water at various temperatures. J. Cereal Sci. 1994, 20:175-181.
    • (1994) J. Cereal Sci. , vol.20 , pp. 175-181
    • Tester, R.F.1    Morrison, W.R.2
  • 95
    • 3242696208 scopus 로고    scopus 로고
    • Starch structure and digestibility enzyme-substrate relationship
    • Tester R.F., Karkalas J., Qi X. Starch structure and digestibility enzyme-substrate relationship. World. Poult. Sci. J. 2004, 60:186-195.
    • (2004) World. Poult. Sci. J. , vol.60 , pp. 186-195
    • Tester, R.F.1    Karkalas, J.2    Qi, X.3
  • 96
    • 0030813588 scopus 로고    scopus 로고
    • Effects of granular structures on the pasting behaviours of starches
    • Tsai M.L., Li C.F., Lii C.Y. Effects of granular structures on the pasting behaviours of starches. Cereal Chem. 1997, 74:750-757.
    • (1997) Cereal Chem. , vol.74 , pp. 750-757
    • Tsai, M.L.1    Li, C.F.2    Lii, C.Y.3
  • 97
    • 84987245777 scopus 로고
    • Studies on isolation and physicochemical properties of starch from moth bean (Phaseolus acentifolius)
    • Wankhede D.B., Ramtehe R.S. Studies on isolation and physicochemical properties of starch from moth bean (Phaseolus acentifolius). Starch 1982, 34:189-192.
    • (1982) Starch , vol.34 , pp. 189-192
    • Wankhede, D.B.1    Ramtehe, R.S.2
  • 98
    • 0002192084 scopus 로고
    • Packing analysis of carbohydrates and polysaccharides. 9. Double-helical molecular-structure of crystalline A-amylose
    • Wu H.C.H., Sarko Packing analysis of carbohydrates and polysaccharides. 9. Double-helical molecular-structure of crystalline A-amylose. Carbohydr. Res. 1978, 61:27-40.
    • (1978) Carbohydr. Res. , vol.61 , pp. 27-40
    • Wu, H.C.H.1    Sarko2
  • 99
    • 33846012560 scopus 로고    scopus 로고
    • Slow digestion property of native cereal starches
    • Zhang G.Y., Ao Z.H., Hamaker B.R. Slow digestion property of native cereal starches. Biomacromolecules 2006, 7:3252-3258.
    • (2006) Biomacromolecules , vol.7 , pp. 3252-3258
    • Zhang, G.Y.1    Ao, Z.H.2    Hamaker, B.R.3
  • 101
    • 4344713262 scopus 로고    scopus 로고
    • Relationship between α-amylase degradation and the structure and physicochemical properties of legume starches
    • Zhou Y., Hoover R., Liu Q. Relationship between α-amylase degradation and the structure and physicochemical properties of legume starches. Carbohydr. Polym. 2004, 57:299-317.
    • (2004) Carbohydr. Polym. , vol.57 , pp. 299-317
    • Zhou, Y.1    Hoover, R.2    Liu, Q.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.