THE EFFECT OF CONCENTRATION AND BOTANICAL SOURCE ON THE GELATION AND RETROGRADATION OF STARCH
THE EFFECT OF CONCENTRATION AND BOTANICAL SOURCE ON THE GELATION AND RETROGRADATION OF STARCH
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DOI：
10.1002/jsfa.2740390210
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发表时间：
1987-01-01
影响因子：
4.1
通讯作者：
MORRIS, VJ
中科院分区：
文献类型：
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作者：
ORFORD, PD;RING, SG;MORRIS, VJ
豌豆，小麦，玉米和马铃薯淀粉凝胶的剪切模量随时间的变化，在10和40%w/w之间的浓度，如下。在此范围内，冷却淀粉的凝胶化分散体导致混浊的弹性凝胶。凝胶硬度的初始发展速率遵循以下顺序：豌豆>玉米>小麦>马铃薯，并且与糊化过程中溶解的直链淀粉的量有关。初始凝胶化在加热至100° C时不逆转。凝胶硬度也有长期增加，这是热可逆的。这种长期增加与涉及支链淀粉的结晶有关，遵循以下顺序：豌豆>马铃薯>玉米>小麦。随着淀粉浓度的增加，后一过程变得更加重要。
The changes in shear modulus of pea, wheat, maize and potato starch gels with time, at concentrations between 10 and 40% w/w, were followed. In this range, the cooling of gelatinised dispersions of starch resulted in turbid, elastic gels. The initial rate of development of stiffness of the gels followed the order: pea>maize>wheat>potato, and was related to the amount of amylose solubilised during gelatinisation. The initial gelation was not reversed on heating to 100° C. There was also a long‐term increase in gel stiffness, which was thermally reversible. This long‐term increase, linked to a crystallisation involving amylopectin, followed the order: pea>potato>maize>wheat. With increasing starch concentration this latter process becomes more important.