Results 171 to 180 of about 7,526 (216)

Cold Gelatinization of Starch

Starch - Stärke, 1979
AbstractThe cold gelatinization of starch and the subsequent leaching with water has been studied by a spectrophotometric difference method. It has been proved that the gel formation can only take place if amylose has first leached out of the starch granules and that amylopectin is the predominant gel forming component of starch.
openaire   +1 more source

Studies on the starch–water interactions between partially gelatinized corn starch and water during gelatinization

Carbohydrate Polymers, 2014
The effect of moisture content on the interactions between water and partially gelatinized starch during gelatinization process was investigated. The interactions were probed using differential scanning calorimetry (DSC). The starch samples were partially gelatinized at 25°C (S25), 64°C (S64), 68°C (S68) and 70°C (S70) and the moisture contents were ...
Zong-Qiang, Fu, Li-Jun, Wang, Hui, Zou, Dong, Li, Benu, Adhikari   +4 more
openaire   +2 more sources

Gelatinization of Dieffenbachia Starch

Starch - Stärke, 1977
AbstractThe starch grain of Dieffenbachia seguine has the shape of an elongated, flat rod, one of whose ends is rounded and the other square. Its hilum lies near the rounded end of the grain. The molecules of the central core are parallel to the long axis of the grain while those of the peripheral layer tend to be nearly perpendicular (radial) to that ...
openaire   +1 more source

Pressure-Induced Gelatinization of Starch in Excess Water

Critical Reviews in Food Science and Nutrition, 2013
High pressure processing is a promising non-thermal technology for the development of fresh-like, shelf-stable foods. The effect of high pressure on starch has been explored by many researchers using a wide range of techniques. In general, heat and pressure have similar effects: if sufficiently high, they both induce gelatinization of starch in excess ...
Vallons, K.J.R., Ryan, L.A.M., Arendt, E.K.   +2 more
openaire   +3 more sources

Gelatinization Mechanism of Rice Starch

Journal of Carbohydrate Chemistry, 1999
ABSTRACT The non-Newtonian behavior and dynamic viscoelasticity of rice starch (Nihonbare; amylose content, 15.8%) solutions were measured with a rheogoniometer. A gelatinization of Nihonbare starch occurred above 3.0% after heating at 100 °C for 30 min.
Masakuni Tako, Susumu Hizukuri
openaire   +1 more source

Gelatinization of Thermoplastic Starch Polymers [PDF]

This project was carried out in conjunction with Plantic Technologies, which has developed and now manufactures a new low cost, starch-based biodegradable plastic. The aim of this project was to determine the effect of varying the number of extrusion stages on the degree of gelatinization of the extrudate to be used in injection moulded, starch-based ...
openaire   +1 more source

Research on Gelatinization Process of Starch

Advanced Materials Research, 2013
Gelatinization is the main transformation of the starch dough undergoing cooking. This process is very important both for the texture and the nutritional properties of the final product. Starch gelatinization process has been studied by many workers, which includes the mechanism, kinetics, and influencing factors.
Xi Liang Chen, Qing Nan Shi
openaire   +1 more source

Effect of Cyclodextrin and Glycerolmonostearate on Starch Gelatinization

1988
The influence of glycerolmonostearate and β-cyclodextrin on gelatinization of potato starch was investigated. The gelatinization experiments were carried out using a Brabender Amyloviscograph. β-Cyclodextrin and glycerolmonostearate were added as a mixture of individual components and also as an inclusion complex.
Linssen, J.P.H., van Wilsum, J.
openaire   +2 more sources

STARCH GELATINIZATION IN COOKED SPAGHETTI

Journal of Food Science, 1977
ABSTRACT Thin sections of uncooked and cooked spaghetti were examined using a polarizing micrbscope. The change in spaghetti starch gelatinization with cooking time was followed by observing the loss of starch granule birefringence. Results showed that the rapidity of starch gelatinization was in part a function of protein content and
R. A. GRZYBOWSKI, B. J. DONNELLY
openaire   +1 more source

Starch Gelatinization in Sugar Solutions

Starch - Stärke, 1996
AbstractIn limited water (<30%), the gelatinization temperature of starch increases as the moisture content decreases. When sugar is dissolved in water, the sugar displaces part of the water. Therefore, the moisture content of a wheat starch granule in a sugar solution is always less than 30%; thus, the gelatinization temperature is increased.
Adelaide Beleia, Rebecca A. Miller, R. Carl Hoseney   +2 more
openaire   +1 more source