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The retrogradation kinetics of starches of different botanical origin in the presence of glucose syrup.
- Source :
-
International Journal of Biological Macromolecules . Jul2018, Vol. 114, p1288-1294. 7p. - Publication Year :
- 2018
-
Abstract
- The influence of glucose syrup on the retrogradation of cereal starches was investigated. Laboratory isolated starches from wheat (WS) and oats (OS – oat starch and ROS – residual oat starch) were used in this research. ROS was isolated from the flour left after the industrial separation of β-glucans. Gelatinization temperature of oat starches (63.82 °C and 64.01 °C for OS and ROS, respectively) was higher than for WS (62.26 °C), whereas gelatinization enthalpy for oat starches (8.87 J/g and 9.09 J/g for OS and ROS, respectively) was lower than for WS (9.99 J/g). Moreover, retrogradation percentage (%R) was similar for both oat starches (29.76% and 27.72% for OS and ROS, respectively), and was substantially lower than for WS (42.04%). The introduction of glucose syrup into system reduced the extent of the retrogradation. Rate of the process was suppressed for WS and ROS, whereas for OS it was increased. β-Glucan production process had no significant effect on the gelatinization and retrogradation of oat starch. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 01418130
- Volume :
- 114
- Database :
- Academic Search Index
- Journal :
- International Journal of Biological Macromolecules
- Publication Type :
- Academic Journal
- Accession number :
- 129699187
- Full Text :
- https://doi.org/10.1016/j.ijbiomac.2018.04.019