Firming of starch gels and amylopectin retrogradation as related to dextrin production by α -amylase

1997 ◽  
Vol 205 (2) ◽  
pp. 131-134 ◽  
Author(s):  
Alberto León ◽  
Encarna Durán ◽  
C. Benedito de Barber
Keyword(s):  
Amylopectin Retrogradation ◽  
Starch Gels

scholarly journals DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

2021 ◽  
Vol 22 (14) ◽  
pp. 7276
Author(s):  
Ryszard Rezler
Keyword(s):  
Molecular Structure ◽  
Conformational Changes ◽  
Potato Starch ◽  
Textural Properties ◽  
Instrumental Analysis ◽  
Rheological Parameters ◽  
Water Type ◽  
Dynamic Mechanical ◽  
Fat Emulsions ◽  
Starch Gels

The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels with concentrations corresponding to the water starch concentration of the examined emulsions were used as control systems. The analysis of the starch and starch–fat systems showed that the values characterising their rheomechanical and textural properties reflected the spatial reaction of the amylose matrix to dynamic mechanical interactions. Changes in their values resulted from conformational changes in the structure of segments and nodes of the lattice, conditioned by the concentration of starch and the presence of fat. As a result of these changes, starch–fat emulsions are distinguished by greater densities of network segments and nearly two times greater functionalities of nodes than starch gels. The instrumental analysis of the texture showed that the values of the texture parameters in the starch gels were greater than in the starch–fat emulsions. The high values of the correlation coefficients (R~0.9) between the texture determinants and the rheological parameters proved that there was a strong correlation between the textural properties of the tested systems and their rheomechanical properties.

Effect of date syrup on pasting, rheological, and retrogradation properties of corn starch gels

2015 ◽  
Vol 67 (7-8) ◽  
pp. 709-715 ◽  
Author(s):  
Ibrahim O. Mohamed ◽  
Jobe Babucurr
Keyword(s):  
Corn Starch ◽  
Date Syrup ◽  
Starch Gels

Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel

2019 ◽  
Vol 124 ◽  
pp. 270-281 ◽  
Author(s):  
Mahdi Irani ◽  
Seyed M.A. Razavi ◽  
El-Sayed M. Abdel-Aal ◽  
Pierre Hucl ◽  
Carol Ann Patterson
Keyword(s):  
Textural Properties ◽  
Wheat Starch ◽  
Starch Gel ◽  
Starch Gels

Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

2018 ◽  
Vol 54 (5) ◽  
pp. 1651-1657 ◽  
Author(s):  
Rosa María Mariscal‐Moreno ◽  
Juan de Dios Figueroa‐Cárdenas ◽  
David Santiago‐Ramos ◽  
Patricia Rayas‐Duarte
Keyword(s):  
Amylopectin Retrogradation
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