Gelatinization temperature, of starch

Table 9.6 Gelatinization temperatures of starch from RB and YG potato samples heated in water...

In meat products, starch is added primarily to bind water.577 Increased levels of starch decrease the firmness of sausages and bologna, probably because of increased water retention.577 581 The gelatinization temperature of starch is also important in determining the final product properties of comminuted sausages containing wheat, com, tapioca or modified potato starches.578... 

This relationship is important to aspects of baking where sweetener concentration and replacement can impact the gelatinization temperatures of starch granules. Substitution of fructose for sucrose lowers the gelatinization temperature (Figure 21.20).77... 

Figure 21.20 Effect of increasing amounts of high-fructose syrups on the gelatinization temperature of starch in a cake batter.77...

Horton, S. D., Lauer, G. N., and White, J. S. (1990). Predicting gelatinization temperatures of starch/sweetener systems for cake formulation by differential scanning calorimetry. II. Evaluation and application of a model. Cereal Foods World 35 734-737, 739. 

Sucrose and other sugars increase the gelatinization temperature of starches the increase depends on the water activity of the sugar solution and the sugar the gelatinization temperature of starch increased with decrease in water activity of the sugar... 

Treatment temperatures (40°C and 85°C) of aqueous dispersions with flours are 20°C above and below of the gelatinization temperature of starches (rgei=60°C-66°C) as the main components of flour (Thomas and Atwell 1999). 

Figure 2-12 Optical micrographs of starch granules (a) potato, (b) wheat, (c) maize. Table 2.7. Diameter and gelatinization temperature of starch granules [17]...

Pea starch granules are oval, sometimes fissured, with a diameter of 20-40 ym (13). Molecular and structural characteristics of the two main components of field pea starch—amylose and amylopectin—are important in determining functional properties (25,26). Smooth field pea starch concentrate contains 97.2% starch of which 30.3-37.8% is amylose (9,23,25-27), and wrinkled pea starch concentrate contains 94.8% starch, which is 64% amylose (26). The gelatinization temperature of smooth pea starch is between 64 to 69 C, and that of wrinkled pea starch is greater than 99 C to 115 C. Gelatinization temperature depends on maturity of field pea seed and amylose content (26,27). 

The term "annealing" is not completely applicable to all the treatments they used because some of the holding temperatures are above the gelatinization temperature of rice starch. 

Gough, B. M. and Pybus, J. N. (1971). Effect on gelatinization temperature of wheat starch granules of prolonged treatment with water at 50 °C. Starch/Starke 23, 210-212. 

Shiotsubo, T. (1984). Gelatinization temperature of potato starch at the equilibrium state. Agric. Biol. Chem. 48, 1-7. 

Determine the gelatinization temperature of the starch in the cell wall residue by resuspending starch in 10 ml of 20 mM HEPES buffer, pH 6.9 containing 2 mM CaCl2... 

The gelatinization temperature of ragi starch varied from 62 to 70 °C. Palmitic acid was the predominant fatty acid in starch granules while oleic acid was predominant in the bound fraction (Wankhede et al., 1979). The size of... 

Gelatinization Temperatures of Potato Starch Dried by Various Methods275... 

The iodine affinities, blue values, max, beta-amylolysis limits and branch chain length distributions are similar for the starch samples harvested at different stages (7 to 30 days DAF) of development of waxy rice grains,331 japonica rice328 and indica rice.332 The gelatinization temperature of maize starch increases from 12 to 24 DAF, but is reduced at 36 DAF.333... 

Figure 8.6 Variation in glass transition temperature of starch (DSC data) as a function of water content 1, 2 and 4 correspond to gelatinized potato, rice and wheat starch 3 and 5 correspond to amorphous amylopectin and granular wheat starch, respectively. Inset shows the DSC traces of native wheat starch at...

In the starch-SP isolate dispersions, the starch continuous network was formed first as a result of its lower transition temperature. Because the denaturation temperature of 7 S globulin was close to the gelatinization temperature of com starch, the diffusion and aggregation of amylose molecules and the swelling of starch granules was a little bit... 

Heating at the gelatinization temperatures of the starch granules for 1 h significandy increased the reaction with isoamylase potato starch increased from 3.7 to 56% amylomaize-7 starch increased from 11.9 to 36% waxy maize starch was increased from 7.8 to 36% and shod starch was increased from 11.6 to 22%. 

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