Retrogradation and Gel Textural Attributes of Corn Starch Amylose and Amylopectin Fractions

Mua, J. P.; Jackson, David S.

doi:10.1006/jcrs.1997.0161

Cited by 79 publications

(42 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These findings are in accordance with the results from studies by Tian et al (2009b) and Mua and Jackson (1998), with both of them reporting that the n values of some high-amylose starches were lower than 1. The Avrami exponents (n) of the five WS systems were close to 1 for shortterm storage; this might be due to the active polyhydroxyls in the tea derivatives, which may block or be inserted into the hydrogen bonds among the starch molecules.…”

Section: Recrystallization Kineticssupporting

confidence: 95%

Inhibition of wheat starch retrogradation by tea derivatives

Zhang

Sun

Zhang

et al. 2015

Carbohydrate Polymers

View full text Add to dashboard Cite

Section: Recrystallization Kineticssupporting

confidence: 95%

Inhibition of wheat starch retrogradation by tea derivatives

Zhang

Sun

Zhang

et al. 2015

Carbohydrate Polymers

View full text Add to dashboard Cite

“…R showed a lower HD (4 g) than all the others. Gel texture can be affected by factors such as molecular weight of amylose fractions and branching ratio and molecular weight of amylopectin fractions (Mua and Jackson 1997;Mua and Jackson 1998). The addition of other starches significantly affected the gel texture of MB by lowering HD and increasing ADH.…”

Section: Gel Texture Propertiesmentioning

confidence: 98%

Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

Dai

Gan

et al. 2016

Food Bioprocess Technol

View full text Add to dashboard Cite

Blending diverse starches is green and easy to diversify starch functionalities and to lower the cost of food production. Mung bean starch is commonly used to make starch noodles with good quality. Other starches may replace the mung bean starch to reduce the production cost. Four common starches (potato, sweet potato, rice, and sorghum) were added to mung bean starch with the mixing ratio up to 100 %. The gelling, thermal, pasting, steady shear, and dynamic rheological properties of these starch systems were studied and compared. One thermal endotherm was found in all starch blends, but individual components still tended to gelatinize separately based on calculations of melting enthalpy data. However, nonlinear changes in rheological and gelling properties were mostly found, and the data can be fitted by polynomial equations (order 2), indicating the existence of interactions among components during these tests. Granule size and amylose content of starch played important roles in the nonadditive behaviors.

show abstract

“…(1), was used to analyse the isothermal crystallisation calorimetric data obtained by the DSC (Mua & Jackson, 1998;Wang, Wang, Yang, Chen, & Chen, 2004):…”

Section: Isothermal Crystallisation Kineticsmentioning

confidence: 99%