Effect of Cross-Linking on Selected Properties of Pea (Pisum Sativum) Starch

Piecyk, Małgorzata; Szemberg, Marta

doi:10.15193/zntj/2011/75/053-066

Cited by 1 publication

(1 citation statement)

References 24 publications

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“…Annealing may be conducted as a single-or multistep process , Nakazawa & Wang 2003, Shi 2008, Gomand et al 2012; in a dual process prior to or following HMT (Adebowale et al 2009;Chung et al 2009aChung et al , 2010; in situ within cereal grains and potato tubers during cultivation, processing, and/or storage Tester et al 1999Tester et al , 2005Genkina et al 2004;Kiseleva et al 2004;Piecyk et al 2009;Truong et al 2012); within whole-tissue flours (Zhou et al 2003(Zhou et al , 2010Cham & Suwannaporn 2010;Chung et al 2012a,b); prior to or following chemical modification (Song et al 2011, Majzoobi et al 2012; following acid hydrolysis (Brumovsky & Thompson 2001, Lin et al 2009); after starch fermentation (Gomes et al 2010); or in conjunction with nixtamalization (Figueroa et al 2013a,b). Annealed flours have been evaluated for their ability to improve the characteristics and properties of various noodles (Hormdok & Noomhorm 2007, Cham & Suwannaporn 2010).…”

Section: Other Annealing Treatmentsmentioning

confidence: 99%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

240

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Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.

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