THE EFFECTS OF DEFATTING AND HEAT-MOISTURE TREATMENT ON THE RETROGRADATION OF STARCH GELS FROM WHEAT, OAT, POTATO, AND LENTIL

被引：49

作者：

HOOVER, R

VASANTHAN, T

SENANAYAKE, NJ

MARTIN, AM

机构：

[1] Department of Biochemistry, Memorial University of Newfoundland, St. John's

来源：

CARBOHYDRATE RESEARCH | 1994年 / 261卷 / 01期

关键词：

D O I：

10.1016/0008-6215(94)80002-2

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

During storage of defatted and heat-moisture treated starch gels, the results of this work show that the magnitude of interaction between starch chains in the amylose matrix (continuous phase) and within gelatinized granules (dispersed phase), is influenced to a large extent by the interplay of the changes (on defatting and heat-moisture treatment) in crystallinity, swelling factor, and amylose leaching, and by the chain length of amylose and amylopectin.

引用

页码：13 / 24

页数：12

共 50 条

[1]

BILIADERIS CG, 1981, CEREAL CHEM, V58, P496

[2] RETROGRADATION KINETICS OF WAXY-CORN AND POTATO STARCHES - A RAPID, RAMAN-SPECTROSCOPIC STUDY [J].