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You searched for: Subject "retrogradation" Remove constraint Subject: "retrogradation" Journal Food hydrocolloids Remove constraint Journal: Food hydrocolloids Subject retrogradation Remove constraint Subject: retrogradation Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Fine molecular structure and its effects on physicochemical properties of starches in potatoes grown in two locations

Author:
Ahmed, Sulaiman; Ru, Weidong; Han, Huaxin; Cheng, Linrun; Bian, Xiaobo; Li, Guangcun; Jin, Liping; Wu, Peng; Bao, Jinsong
Source:
Food hydrocolloids 2019 v.97 pp. 105172
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; Solanum tuberosum; amylopectin; amylose; chemical structure; cultivars; gelatinization temperature; hydrocolloids; molecular weight; pasting properties; potatoes;     Show all 11 Subjects
Abstract:
... Seven potato cultivars were planted at two different locations, E1 (Yiwu) and E2 (Jinhua) to assess the starch molecular structures and physicochemical properties as affected by growing locations. Most of the potato cultivars in E2 presented significantly smaller average whole molecular size (Rh¯) whereas larger average chain length of amylopectin (X¯) along with lower proportion of fa chains (DP ...
DOI:
10.1016/j.foodhyd.2019.105172

2. Changes in physicochemical and structural properties of tapioca starch after high speed jet degradation

Author:
Xia, Wen; Chen, Jun; He, Dongning; Wang, Yanan; Wang, Fei; Zhang, Qiang; Liu, Yunfei; Cao, Yupo; Fu, Yunfei; Li, Jihua
Source:
Food hydrocolloids 2019 v.95 pp. 98-104
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; gel chromatography; gels; hydrocolloids; liquids; pasting properties; polarized light microscopy; solubility; starch; tapioca; viscosity;     Show all 11 Subjects
Abstract:
... Tapioca starch (TS) suspensions (10%, w/v) were subjected to high speed jet (HSJ) processing at 80, 120, 160, 200 and 240 MPa for one pass, and the effects of HSJ treatment on solubility, rheological, pasting, morphological and molecular properties were further investigated. Polarized light microscopy observation revealed TS was partly gelatinized, and the number and clarity of“Maltese cross” decr ...
DOI:
10.1016/j.foodhyd.2019.04.025

3. Physicochemical properties and structure of hydrothermally modified starches

Author:
Włodarczyk-Stasiak, Marzena; Mazurek, Artur; Jamroz, Jerzy; Pikus, Stanisław; Kowalski, Radosław
Source:
Food hydrocolloids 2019 v.95 pp. 88-97
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; corn starch; hydrocolloids; iodine; modified starch; starch gels; surface area; tapioca; viscosity; water solubility; waxy corn;     Show all 11 Subjects
Abstract:
... The paper presents a study on physicochemical and structure changes of waxy corn and tapioca starches after hydrothermal modification. It was found that with an increase of the degree of inhibition (low < medium < high) the viscosity of gels decreased. The process of inhibition slows down the retrogradation of starch gels, as opposed to native starches. Inhibited starches are characterised by a ne ...
DOI:
10.1016/j.foodhyd.2019.04.024

4. Effect of pigskin-originated gelatin on properties of wheat flour dough and bread

Author:
Yu, Wenjie; Xu, Dan; Li, Dandan; Guo, Lunan; Su, Xueqian; Zhang, Yao; Wu, Fengfeng; Xu, Xueming
Source:
Food hydrocolloids 2019 v.94 pp. 183-190
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; amylopectin; breadmaking quality; breads; crystal structure; crystallization; dough; enthalpy; gelatin; hydrocolloids; rheometers; water activity; wheat flour;     Show all 13 Subjects
Abstract:
... Effect of pigskin-originated gelatin on dough properties and bread characteristics, especially on bread staling was investigated in terms of starch retrogradation and water migration in the present study. Results showed that gelatin significantly improved bread qualities during storage. Compared with the control, 7-day staling rate of bread containing 0.5% and 1.0% gelatin decreased by 6.56% and 2 ...
DOI:
10.1016/j.foodhyd.2019.03.016

5. Structure and functional properties of waxy starches

Author:
Hsieh, Chao-Feng; Liu, Weichang; Whaley, Judith K.; Shi, Yong-Cheng
Source:
Food hydrocolloids 2019 v.94 pp. 238-254
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; amylose; freeze-thaw cycles; gelatinization; glutinous rice; hydrocolloids; pasting properties; potato starch; sensory evaluation; tapioca; viscosity; waxy corn; wheat;     Show all 13 Subjects
Abstract:
... A comprehensive study was conducted to elucidate structural and functional properties of waxy starches. The specific objectives were to examine the relationship between gelatinization/pasting properties and morphology of starch cooks, determine how the retrogradation properties are affected by chain-length distribution, and use a novel sensory approach to assess freeze-thaw stability of starch pas ...
DOI:
10.1016/j.foodhyd.2019.03.026

6. Physicochemical properties of Maori potato starch affected by molecular structure

Author:
Zhu, Fan; Hao, Chenyang
Source:
Food hydrocolloids 2019 v.90 pp. 248-253
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; amylopectin; chemical structure; gelatinization; genetic resources; hydrocolloids; pasting properties; potato starch; potatoes; solubility; swelling (materials); thermal properties; New Zealand;     Show all 13 Subjects
Abstract:
... New Zealand Maori potatoes (Taewa) represent underutilized genetic resources for potato quality. Rheological and thermal properties of starches from 5 Maori potato varieties were studied. Variations in swelling power and solubility, flow and pasting behaviors, dynamic oscillatory properties, gelatinization, and retrogradation were recorded among the starches. Compared to starches of modern potato ...
DOI:
10.1016/j.foodhyd.2018.12.021

7. Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality

Author:
Wang, Pei; Hou, Cuidan; Zhao, Xiaohui; Tian, Mengqi; Gu, Zhenxin; Yang, Runqiang
Source:
Food hydrocolloids 2019 v.87 pp. 570-581
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; arabinoxylan; breadmaking quality; breads; dough; ethanol; ferulic acid; gelatinization; gluten; hydrocolloids; loaves; molecular weight; polymerization; starch; texture; wheat bran;     Show all 16 Subjects
Abstract:
... Enhanced bread quality by water-extractable arabinoxylan (WEAX) depends on its inherent structural features. To clarify the underlying mechanism, the current study prepared WEAX with varied structures via graded ethanol precipitation from wheat bran, and their effects on the steamed bread quality in relation to the heat-induced physicochemical changes of dough components were evaluated. The result ...
DOI:
10.1016/j.foodhyd.2018.08.049

8. Effects of Streptococcus thermophilus GtfB enzyme on dough rheology, bread quality and starch digestibility

Author:
Li, Dan; Zhao, Yakun; Fei, Teng; Wang, Yong; Lee, Byung-Hoo; Shim, Jae-Hoon; Xu, Baocai; Li, Zhiyao; Li, Xiaolei
Source:
Food hydrocolloids 2019 v.96 pp. 134-139
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; Streptococcus thermophilus; breadmaking quality; breads; chewiness; digestibility; dough; enzyme activity; hydrocolloids; loss modulus; rheology; starch; storage modulus; storage temperature; texture; transferases; wheat flour;     Show all 17 Subjects
Abstract:
... It is highly desirable to produce bread with both acceptable texture and health benefits. Glucosyltransferase B (GtfB), an enzyme with activities of 4,6-α-glucanotransferase, could increase the number of short branches and percentage of (α1→6) linkages in starch, resulting in slow digestibility and low retrogradation properties of starch. In this study, Streptococcus thermophilus GtfB enzymes were ...
DOI:
10.1016/j.foodhyd.2019.05.009

9. Multi-scale structure, pasting and digestibility of adlay (Coixlachryma-jobi L.) seed starch

Author:
Chen, Jicheng; Chen, Yazhen; Ge, Huifang; Wu, Chunhua; Pang, Jie; Miao, Song
Source:
Food hydrocolloids 2019 v.89 pp. 885-891
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; Coix lacryma-jobi; amylose; corn starch; crystal structure; foods; health promotion; hydrocolloids; in vitro digestibility; pasting properties; potato starch; resistant starch; temperature;     Show all 13 Subjects
Abstract:
... The hierarchical structure, pasting and digestibility of adlay seed starch (ASS) were investigated compared with maize starch (MS) and potato starch (PS). ASS exhibited round or polyglonal morphology with apparent pores/channels on the surface. It had a lower amylose content, a looser and more heterogeneous C-type crystalline structure, a higher crystallinity, and a thinner crystalline lamellae. A ...
DOI:
10.1016/j.foodhyd.2018.11.050

10. Impact of different structural types of amylopectin on retrogradation

Author:
Vamadevan, Varatharajan; Bertoft, Eric
Source:
Food hydrocolloids 2018 v.80 pp. 88-96
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; amylopectin; correlation; crystallization; differential scanning calorimetry; enthalpy; gelatinization; hydrocolloids; melting; melting point; models; temperature;     Show all 12 Subjects
Abstract:
... Retrogradation is the re-association and recrystallization process of glucan chains in gelatinized starch. The objective of the study was to investigate the effect of amylopectin structure on re-association of glucan chains during retrogradation. Amylopectin retrogradation of 17 starches from four different structural types was examined by differential scanning calorimetry (DSC). Gelatinized starc ...
DOI:
10.1016/j.foodhyd.2018.01.029

11. Physicochemical properties of partially debranched waxy rice starch

Author:
Precha-Atsawanan, Suthsiri; Puncha-arnon, Santhanee; Wandee, Yuree; Uttapap, Dudsadee; Puttanlek, Chureerat; Rungsardthong, Vilai
Source:
Food hydrocolloids 2018 v.79 pp. 71-80
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; gelling properties; gels; glutinous rice; hydrocolloids; hydrolysis; iodine; rice starch; solubility; starch; storage temperature; viscosity;     Show all 12 Subjects
Abstract:
... Four important attributes (complexing ability, solubility, viscosity and gelling property) of partially debranched waxy rice starches (PDRSs) with different degrees of debranching (PDRS1–4) were investigated. The average chain lengths of PDRS1–4 were 87.2, 44.4, 30.2 and 21.4, respectively. All PDRSs had significantly lower viscosity and higher solubility than those of native starch. The retrograd ...
DOI:
10.1016/j.foodhyd.2017.12.014

12. High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro

Author:
Colussi, Rosana; Kaur, Lovedeep; Zavareze, Elessandra da Rosa; Dias, Alvaro Renato Guerra; Stewart, R.B.; Singh, Jaspreet
Source:
Food hydrocolloids 2018 v.75 pp. 131-137
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; crystal structure; functional properties; glucose; granules; high pressure treatment; hydrocolloids; hydrolysis; potato starch; starch; viscosity;     Show all 11 Subjects
Abstract:
... A combined approach of high pressure processing (HHP) along with retrogradation was used to treat potato starch samples in order to influence their functional properties and kinetics of glucose release during gastro-small intestinal digestion in vitro. Native potato starch was treated at two levels of high hydrostatic pressure (400 MPa and 600 Mpa) and number of cycles (3 and 6) for 10 min and the ...
DOI:
10.1016/j.foodhyd.2017.09.004

13. Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch

Author:
Gong, Bo; Cheng, Lilin; Gilbert, Robert G.; Li, Cheng
Source:
Food hydrocolloids 2019 v.96 pp. 634-643
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; amylopectin; amylose; cell walls; chemical structure; cold; controllers; cooking; differential scanning calorimetry; fluorophore-assisted carbohydrate electrophoresis; gel chromatography; gels; hydrocolloids; in vitro digestibility; in vitro digestion; molecular weight; rice; rice starch; scanning electron microscopy;     Show all 19 Subjects
Abstract:
... In many cultures, rice is let to cool for a while after cooking before being consumed, which results in some retrogradation of the starch. The in vitro digestibility of 16 cooked rice starches after extended cold (4 °C) storage, which leads to extensive retrogradation, was investigated from the perspective of their starch molecular fine structure. Size-exclusion chromatography (SEC) and fluorophor ...
DOI:
10.1016/j.foodhyd.2019.06.003

14. Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch

Author:
Ma, Shuping; Zhu, Peilei; Wang, Mingchun; Wang, Futao; Wang, Naifu
Source:
Food hydrocolloids 2019 v.96 pp. 663-670
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; X-ray diffraction; amylose; corn starch; crystal structure; differential scanning calorimetry; enthalpy; freeze-thaw cycles; gelatinization; gelatinization temperature; homogenization; hydrocolloids; konjac mannan; leaching; molecular weight; particle size distribution; starch granules; viscoelasticity;     Show all 18 Subjects
Abstract:
... Four konjac glucomannan (KGM) samples with different molecular weight (Mw) were prepared using high-pressure homogenization. The Mw effects of KGM on the particle size distribution, leached amylose, gelatinization, retrogradation, and rheological properties of corn starch (CS) were then investigated. KGM led to a Mw-dependent reduction in the swelling of starch granules and the leaching of amylose ...
DOI:
10.1016/j.foodhyd.2019.06.014

15. Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees

Author:
Fan, Mingcong; Huang, Qilin; Zhong, Saiyi; Li, Xuxu; Xiong, Shanbai; Xie, Jing; Yin, Tao; Zhang, Binjia; Zhao, Siming
Source:
Food hydrocolloids 2019 v.96 pp. 604-616
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; X-ray diffraction; acetylation; cooling; crosslinking; fish; gel strength; gelatinization; gelation; gels; heat stability; hydrocolloids; modified starch; pasting properties; photographs; polarized light; scanning electron microscopy; starch granules; storage modulus; tapioca; temperature; texture; viscosity; water uptake;     Show all 24 Subjects
Abstract:
... The gelatinization and retrogradation behaviors of crosslinked/acetylated tapioca starches (CA-TS) as affected by crosslinking and acetylation degrees were studied. Likewise, the influence of gelatinization and retrogradation of CA-TS on the gel properties of fish myofibrillar protein (MP) was investigated at the weight concentrations of 6.0% MP and 0.3% CA-TS. Highly-crosslinked TS had a higher p ...
DOI:
10.1016/j.foodhyd.2019.05.045

16. Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads

Author:
Masure, Hanne G.; Wouters, Arno G.B.; Fierens, Ellen; Delcour, Jan A.
Source:
Food hydrocolloids 2019 v.95 pp. 406-417
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; amylopectin; baking; batters; carbon dioxide; cassava; egg albumen; electrical resistance; fermentation; firmness; gluten-free bread; heat; hydrocolloids; ingredients; melting; nuclear magnetic resonance spectroscopy; ovens; potatoes; recipes; rice flour; shelf life; soy protein isolate; texture; viscosity; water content;     Show all 25 Subjects
Abstract:
... Regular or thermally treated egg white powder or soy protein isolate were included in the recipes of gluten-free (GF) breads based on rice flour (RF) or a mixture of potato and cassava starches (CS-PS) to improve bread texture and structure. Electrical resistance oven heating was combined with in-line measurements of batter height, viscosity and carbon dioxide release during fermentation and bakin ...
DOI:
10.1016/j.foodhyd.2019.04.062

17. Retrogradation, gel texture properties, intrinsic viscosity and degradation mechanism of potato starch paste under ultrasonic irradiation

Author:
Nie, Hui; Li, Chen; Liu, Pei-Hua; Lei, Cai-Yu; Li, Jian-Bin
Source:
Food hydrocolloids 2019 v.95 pp. 590-600
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; X-ray diffraction; adhesion; chemical structure; chewiness; cleavage (chemistry); free radicals; functional properties; gel chromatography; gels; hardness; hydrocolloids; hydroxyl radicals; irradiation; models; molecular weight; potato starch; sonication; texture; trapping; ultrasonics; viscometers; viscosity;     Show all 23 Subjects
Abstract:
... The effects of sonication on the retrogradation, gel texture properties, intrinsic viscosity and degradation of potato starch paste (PSP) were investigated using a specially designed reactor to study changes in molecular structure and functional properties. The retrogradation was analyzed by an x-ray diffractometry. The gel texture properties were analyzed by texture profile analysis (TPA) and the ...
DOI:
10.1016/j.foodhyd.2017.08.035

18. Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation

Author:
Zhang, Yifu; Chen, Cheng; Chen, Yue; Chen, Ye
Source:
Food hydrocolloids 2019 v.91 pp. 136-142
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; Fourier transform infrared spectroscopy; X-ray diffraction; crosslinking; crystallization; hydrocolloids; image analysis; magnetism; microstructure; rice protein; rice starch; scanning electron microscopes; scanning electron microscopy; starch; starch gels; water holding capacity;     Show all 16 Subjects
Abstract:
... The effects of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation were investigated by low field-nuclear magnetic resonance (LF-NMR), scanning electron microscope (SEM), Fourier-transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD). The addition of rice protein limited the migration of water in rice starch gels and delayed the ...
DOI:
10.1016/j.foodhyd.2019.01.015

19. Effects of molecular compositions on crystalline structure and functional properties of rice starches with different amylopectin extra-long chains

Author:
Lin, Lingshang; Guo, Ke; Zhang, Long; Zhang, Changquan; Liu, Qiaoquan; Wei, Cunxu
Source:
Food hydrocolloids 2019 v.88 pp. 137-145
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; alpha-amylase; amylopectin; amylose; breeding; crystal structure; discriminant analysis; enthalpy; enzymatic hydrolysis; gelatinization; hydrocolloids; hydrolysis; least squares; pasting properties; principal component analysis; resistant starch; rice; rice starch; swelling (materials); viscosity;     Show all 20 Subjects
Abstract:
... The extra-long chain (ELC) of amylopectin influences molecular compositions of starch. In this study, starches were isolated from 22 rice varieties with different ELCs. Molecular compositions of starch were determined, and their relationships with crystalline structure, gelatinization properties, pasting properties, and enzyme hydrolysis were analysed. The results showed that the starches with dif ...
DOI:
10.1016/j.foodhyd.2018.09.033

20. Starch retrogradation: From starch components to cereal products

Author:
Matignon, Anne; Tecante, Alberto
Source:
Food hydrocolloids 2017 v.68 pp. 43-52
ISSN:
0268-005X
Subject:
retrogradation,   etc   ; grain products; hydrocolloids; models; starch granules; temperature;     Show all 6 Subjects
Abstract:
... The disorganization and reorganization of starch components considering systems with different levels of complexity is reviewed with particular attention on retrogradation. The approach consists of a gradual analysis of the architecture of starch granules, followed by a discussion of disorganization in excess water and high temperature and subsequent reorganization in model systems and cereal prod ...
DOI:
10.1016/j.foodhyd.2016.10.032