1990
DOI: 10.1002/star.19900420603
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Enzymatic Evaluation for the Degree of Starch Retrogradation in Foods and Foodstuffs

Abstract: The simple. enzymatic evaluation procedure for the degree of starch retrogradation. which is applicable to the complex foods in the food industry. was proposed. This procedure includes the digestion of gelatinized ctarch by Bacillus suhtih a-amylase. which can only attack the gelatinized starch. and then the residual non-digestible starch was determined colorimetrically with iodine. The presence of considerable amounts of ingredients, i. e. 30% sucrose, 20% NaCl or 30% casein did not interfere with the determi… Show more

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Cited by 39 publications
(17 citation statements)
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“…The extent of starch retrogradation was measured by an enzymatic method previously described by Tsuge, Hishida, Iwasaki, Watanabe, and Goshima (1990). The degree of starch retrogradation was expressed by the change in gelatinisation.…”
Section: Degree Of Retrogradationmentioning
confidence: 99%
“…The extent of starch retrogradation was measured by an enzymatic method previously described by Tsuge, Hishida, Iwasaki, Watanabe, and Goshima (1990). The degree of starch retrogradation was expressed by the change in gelatinisation.…”
Section: Degree Of Retrogradationmentioning
confidence: 99%
“…Enzymatic method has been developed which is bases on measuring the resistant starch level to determine the starch retrogradation degree. Tsuge et al (1990) gave a detailed procedure on how to conduct enzymatic measurement on the retrogradated starch. Tian et al (2010) repeated it with rice starch and α-amylase from Bacillus subtilis.…”
Section: Enzymatic Susceptibilitymentioning
confidence: 99%
“…Jankowski (1992) attributed the texture quality to retrogradation of soluble starch. Although retrograded starch develops during a long time (Tsuge et al, 1990), it can be supposed that leaked and partially infiltrated amylose molecules (Shomer, 1995) interweave with the middle lamellar pectin, forming a less degradable complex in the middle lamella. It can be assumed that this might increase cell adhesion as expressed by percent compression of the potato tubers.…”
Section: Discussionmentioning
confidence: 99%