Water retention, starch property

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... 

Sorptive capacity is one of the most important properties, and it has been investigated by many authors for several varieties of starch.331-333,335,419 Sair and Fetzer,420 and also Rakowski,331-333 compared the water-retention capacities of wheat, arrowroot, and potato starch, and the results were similar. Among the following starch varieties, the sorptive capacity decreases in the order given potato > arrowroot > wheat. The order potato > corn > wheat was reported by El-Khawas et al.42] Nara el a/.407 reported the order potato > tapioca > waxy rice > sweet potato > rice Smolina422 reported the orders potato > maize > rice > wheat at low humidity and potato > rice > maize > wheat at high humidity. These orders do not agree with the order reported in Table XVII on the effect of desiccation on the water retention of starch. Based on these data, the... 

Phosphorylation of corn starches reduces retrogradation and improves other properties for food applications (Chapter 12.4). Corn starch phosphates will improve the water-retention properties of soils and they can be used as animal food additives. 

This deficiency has been overcome by the development of "lipophilic" starches (18,19) starch hydrolyzates incorporating a covalently bound lipophilic species, 1-octenyl succinate. In this manner, a lipophilic polymer is produced which allows for excellent aqueous flavor emulsion stability, good water solubility (40% w/w), excellent retentions of the volatile flavoring material following drying and minimal "extractable" oil in the finished product (9), functional properties only exhibited by gum arabic prior to their development. 

Food microstructure is intimately related to its sensory properties, e.g., elasticity, firmness, smoothness, and juiciness. Proteins and carbohydrates form gels, the structures of which affect water- and fat-retention properties. Gel structures of various biopolymers (e.g., gluten, myosin, starch, glycogen) have been studied extensively. Fats and oils. 

Amylose (20 % wt) is crystalline and soluble in boiling water, whereas amylopectin is completely insoluble. Starch can adsorb water, can be easily chemically modified, and is resistant to thermo-mechanical shear [ 149,150]. Acetylated starch has several advantages as a stractural fiber or film-forming polymer, is hydrophobic, and has better retention of tensile properties in aqueous environments. Com syrup is obtained by the chemical hydrolysis of starch that breaks... 

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