U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Https

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

PubAg

Main content area

You searched for: Subject "gelatinization" Remove constraint Subject: "gelatinization"
Start Over

Search

4,906  Search Results

« Previous | 1 - 20 of 4,906 |
Number of results to display per page

Search Results

1. Effect of dry heat treatment on multi-structure, physicochemical properties, and in vitro digestibility of potato starch with controlled surface-removed levels

Author:
Qian Zhang; Hao Duan; Yaxi Zhou; Shiqi Zhou; Xiangzhen Ge; Huishan Shen; Wenhao Li; Wenjie Yan
Source:
Food hydrocolloids 2023 v.134 pp. 108062
ISSN:
0268-005X
Subject:
gelatinization,   etc   ; amylases; amylose; enthalpy; heat; heat treatment; hydrocolloids; molecular weight; potato starch; solubility;     Show all 10 Subjects
Abstract:
... To explore the effect of the out-shell structure on dry heat modification efficiency on starch, chemical gelatinization technology was used to deshell the potato starch granules. The controlled shell-separated levels of approximately 10%, 30%, and 50% of the remnant were obtained. Further, starch samples were subjected to dry heat treatment (DHT), and the multi-structural, physicochemical, and dig ...
DOI:
10.1016/j.foodhyd.2022.108062

2. A new pre-gelatinized starch preparing by spray drying and electron beam irradiation of oat starch

Author:
Huishan Shen; Jiangtao Yu; Junqing Bai; Yili Liu; Xiangzhen Ge; Wenhao Li; Jianmei Zheng
Source:
Food chemistry 2023 v.398 pp. 133938
ISSN:
0308-8146
Subject:
gelatinization,   etc   ; amylopectin; depolymerization; food chemistry; irradiation; oat starch; solubility; spray drying; storage modulus; viscosity;     Show all 10 Subjects
Abstract:
... As a green and safe physical technology, irradiation is increasingly used to improve starch properties. In the study, oat starch was pre-gelatinized at 70 °C followed by spray drying. Subsequently, the spray-dried starch (SDS) was exposed to electron beam (e-beam) irradiation at different doses to obtain new pre-gelatinized starch. Spray drying caused a decrement in the ratio of long B3 chains and ...
DOI:
10.1016/j.foodchem.2022.133938

3. The physicochemical properties of a starch–sodium stearoyl lactylate complex formed via annealing treatment in ethanol solutions

Author:
Xiaoyu Chen; Chaofan Wang; Xiaoyang He; Yang Qin; Lei Dai; Liu Xiong; Tao Wang; Rui Shi; Na Ji; Qingjie Sun
Source:
Food hydrocolloids 2023 v.135 pp. 108181
ISSN:
0268-005X
Subject:
gelatinization temperature,   etc   ; calorimetry; crosslinking; enthalpy; ethanol; hydrocolloids; iodine; potato starch; potatoes; solubility; starch; viscosity;     Show all 12 Subjects
Abstract:
... This work examined the physicochemical properties of potato starch–sodium stearoyl lactylate (SSL) complexes formed by annealing potato starch with 0.6% SSL in different ethanol solutions (65–100%). The complexes exhibited a higher iodine binding capacity compared to annealed potato starch without SSL. The iodine binding capacity values of the complexes increased from 46.65% to 96.87% as the ethan ...
DOI:
10.1016/j.foodhyd.2022.108181

4. Four stages of multi-scale structural changes in rice starch during the entire high hydrostatic pressure treatment

Author:
Xinyu Zhang; Chao Wang; Zhenyu Liu; Yong Xue; Qingyu Zhao; Qun Shen
Source:
Food hydrocolloids 2023 v.134 pp. 108012
ISSN:
0268-005X
Subject:
gelatinization,   etc   ; crystal structure; energy; gels; high pressure treatment; hydrocolloids; modified starch; particle size; rice starch;     Show all 9 Subjects
Abstract:
... The degree of gelatinization (DG) was used as the variable to describe changes in the multi-scale structure of rice starch during the entire high hydrostatic pressure treatment (HHP-treatment), and four stages were identified. (1) Energy accumulation (100–400 MPa, DG<10%): water molecules were pressed into the amorphous lamellae and starch continued to receive energy with the increasing pressure, ...
DOI:
10.1016/j.foodhyd.2022.108012

5. Studying on effects of boiling on texture, microstructure and physiochemical properties of sea cucumber body wall and its mechanism using second harmonic generation (SHG) microscopy

Author:
Min Zhang; Yu-Xin Liu; Guan-Hua Zhao; Liang Song; Zi-Xuan Wu; Peng-Fei Jiang; Da-Yong Zhou; Bei-Wei Zhu
Source:
Food chemistry 2023 v.400 pp. 134055
ISSN:
0308-8146
Subject:
gelatinization,   etc   ; Holothuroidea; collagen; depolymerization; food chemistry; hardness; integument; light microscopy; microstructure; texture; transmission electron microscopy;     Show all 11 Subjects
Abstract:
... The structural foundation of texture changes in sea cucumber body wall (SCBW) during boiling was investigated using second harmonic generation (SHG) microscopy for the first time. The results from SHG signal imaging, light microscopy, scanning electron microscopy and transmission electron microscopy indicated the hierarchical structures of collagen in SCBW underwent progressive destruction with th ...
DOI:
10.1016/j.foodchem.2022.134055

6. Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels

Author:
Kwan-Mo You; Brent S. Murray; Anwesha Sarkar
Source:
Food hydrocolloids 2023 v.134 pp. 108009
ISSN:
0268-005X
Subject:
gelatinization,   etc   ; biopolymers; corn starch; electron microscopy; emulsions; friction; hydrocolloids; hydrodynamics; lubrication; microgels; rheology; starch; viscosity; whey protein;     Show all 14 Subjects
Abstract:
... This study aimed to investigate the microstructural, tribological and rheological properties of water-in-water (W/W) emulsion droplets with or without stabilization by proteinaceous microgel particles. The W/W emulsions were prepared from mixtures of gelatinized corn starch (GS) and κ-carrageenan (κC) in the two-phase regime and when particle-stabilized whey protein microgel particles (WPM) were u ...
DOI:
10.1016/j.foodhyd.2022.108009

7. Internal structure and thermal properties of potato starches varying widely in amylose content

Author:
Xue Zhao; Per Hofvander; Mariette Andersson; Roger Andersson
Source:
Food hydrocolloids 2023 v.135 pp. 108148
ISSN:
0268-005X
Subject:
gelatinization,   etc   ; amylopectin; amylose; anion exchange chromatography; calorimetry; dextrins; enthalpy; gel chromatography; hydrocolloids; mutation; polymerization; potatoes; retrogradation; starch synthase;     Show all 14 Subjects
Abstract:
... The correlation between starch internal structure and thermal properties (gelatinisation and retrogradation) was studied in starches of wild-type potatoes and potatoes from the lines with altered starch synthase or branching enzyme activities (GBSS, SS, SBE), representing a range of amylose:amylopectin ratio from 2 to >99.5% amylopectin. The different potato lines were divided into Group 1–8 depen ...
DOI:
10.1016/j.foodhyd.2022.108148

8. Effects of natural wax types on the physicochemical properties of starch/gelatin edible films fabricated by extrusion blowing

Author:
Yue Cheng; Xiaosong Zhai; Yuhao Wu; Cheng Li; Rui Zhang; Chanchan Sun; Wentao Wang; Hanxue Hou
Source:
Food chemistry 2023 v.401 pp. 134081
ISSN:
0308-8146
Subject:
gelatinization,   etc   ; beeswax; candelilla wax; carnauba wax; contact angle; extrusion; food chemistry; gelatin; hydrophilicity; hydrophobicity; permeability; starch; storage modulus; tensile strength; thermal stability; viscosity; water vapor;     Show all 17 Subjects
Abstract:
... To address the limitation of strong hydrophilicity of edible films, starch/gelatin (S/G) films incorporated with natural waxes (beeswax (BW), candelilla wax (CL), and carnauba wax (CB)) were fabricated by extrusion blowing. Rheological analysis demonstrated that the incorporation of natural waxes reduced storage modulus and complex viscosity of S/G blends. BW and CL weakened molecular interactions ...
DOI:
10.1016/j.foodchem.2022.134081

9. Degradation of corn starch with different moisture content by gaseous hydrogen chloride

Author:
Chia-Long Lin; Jheng-Hua Lin; Ciao-Ling Pan; Yung-Ho Chang
Source:
International journal of biological macromolecules 2022 v.219 pp. 463-472
ISSN:
0141-8130
Subject:
gelatinization; gelatinization temperature,   etc   ; corn starch; hydrochloric acid; polymerization; thermal properties; water content;     Show all 7 Subjects
Abstract:
... Corn starch, subjected to solid-state degradation using gaseous hydrogen chloride, was characterized to investigate the parameter effects on starch properties and further explore the thermal behavior of inter-crystalline amorphous lamellae of starch. The obtained starch granules exhibited A-type polymorph with 75–98 % recovery (w/w). Degreasing moisture content (6–12 %) with increasing duration (1 ...
DOI:
10.1016/j.ijbiomac.2022.07.218

10. Physical modification of maize starch by gelatinizations and cold storage

Author:
Yunmei Luo; Yan Li; Lu Li; Xinan Xie
Source:
International journal of biological macromolecules 2022 v.217 pp. 291-302
ISSN:
0141-8130
Subject:
gelatinization; gelatinization temperature,   etc   ; cold storage; corn starch; retrogradation; starch; thermal stability; viscosity;     Show all 8 Subjects
Abstract:
... The effects of gelatinization at three selected temperatures (DSC characteristic peaks temperature: TO, TP, and TC) and subsequent cold storage (CS) treatment on structural characteristics, pasting, and rheological properties of maize starch (MS) were investigated. The pasting, rheological properties of MS was changed with the increase of gelatinization temperature from TO to TC, but were not furt ...
DOI:
10.1016/j.ijbiomac.2022.07.010

11. Effects of different modified starches and gums on the physicochemical, functional, and microstructural properties of tapioca pearls

Author:
Nian-Nian Zhang; Sha Yang; Yu-Yu Kuang; Chang-Song Shan; Qin-Qin Lu; Zhi-Gang Chen
Source:
International journal of biological macromolecules 2022 v.206 pp. 222-231
ISSN:
0141-8130
Subject:
gelatinization; gelatinization temperature,   etc   ; acetates; carboxymethylcellulose; enthalpy; gels; hardness; modified starch; phosphates; rheology; tapioca;     Show all 11 Subjects
Abstract:
... The effects of different modified starch and gums on the physicochemical, functional, and microstructural properties of tapioca pearls were investigated. The addition of starch acetate (SA) and carboxymethylcellulose (CMC) improved the springiness, hardness, cooking properties, and overall acceptability of pearls. Samples added with CMC presented higher peak viscosities, breakdown viscosities, ons ...
DOI:
10.1016/j.ijbiomac.2022.02.143

12. Study on internal structure and digestibility of jackfruit seed starch revealed by chemical surface gelatinization

Author:
Sai Li; Shiting Dong; Guihong Fang; Yacheng Hao; Qunyu Gao
Source:
Food hydrocolloids 2022 v.131 pp. 107779
ISSN:
0268-005X
Subject:
gelatinization; gelatinization temperature,   etc   ; absorbance; amylose; crystal structure; digestibility; enthalpy; hydrocolloids; hydrolases; jackfruits; resistant starch;     Show all 11 Subjects
Abstract:
... To understand the contribution of the molecular structure to the digestibility of jackfruit seed starches (JSS) from a new perspective, the starch samples were subjected to chemical surface gelatinization by 4.0 M CaCl₂ solution. After the removal of surface gelatinized part, the remaining JSS granules were obtained with approximately 0%, 15%, 30%, 40%, 50%, 60%, and 70% gelatinization degrees (DG ...
DOI:
10.1016/j.foodhyd.2022.107779

13. Effects of multiple cycles of sorghum starch gelatinization and fermentation on production of Chinese strong flavor Baijiu

Author:
Xuyan Zong; Lei Wen; Tingting Mou; Yanting Wang; Li Li
Source:
Journal of cereal science 2022 v.108 pp. 103561
ISSN:
0733-5210
Subject:
gelatinization; gelatinization temperature,   etc   ; crystal structure; crystallization; enthalpy; fermentation; flavor; gels; raw materials; sorghum starch;     Show all 10 Subjects
Abstract:
... The property changes of sorghum starch during multiple cycles of gelatinization and fermentation were studied. This study simulated the gelatinization and fermentation process of raw starch in strong-flavor Baijiu production (Sorghum as raw material, the distillers' grains as a control). The results showed that the starch content of the same batch of sorghum after five cycles of gelatinization and ...
DOI:
10.1016/j.jcs.2022.103561

14. Branched chain length distribution of amylopectin in rice flour as a key attribute for determining the quality of extruded rice noodles

Author:
Taiyoung Kang; Mi‐Ra Yoon; Jeom‐Sig Lee; Kyeong‐Ok Choi
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16473
ISSN:
0145-8892
Subject:
gelatinization; gelatinization temperature,   etc   ; amylopectin; amylose; crystal structure; enthalpy; extrusion; noodles; rice; rice flour; texture;     Show all 11 Subjects
Abstract:
... The objective of this study was to investigate the effects of the branched chain length (BCL) distribution of amylopectin and crystallinity on the gelatinization property and the quality of extruded rice noodle. From the three different types of rice flour (Palbangmi [PBM], Saegoami [SGAM], and Mimyeon [MM]) with high amylose contents, MM displayed higher levels of longer amylopectin branched chai ...
DOI:
10.1111/jfpp.16473

15. Analysis of starch digestograms using Monte Carlo simulations

Author:
E.J. Vernon-Carter; M. Meraz; L.A. Bello-Perez; J. Alvarez-Ramirez
Source:
Carbohydrate polymers 2022 v.291 pp. 119589
ISSN:
0144-8617
Subject:
gelatinization,   etc   ; enzymes; models; starch;     Show all 4 Subjects
Abstract:
... Monte Carlo dynamics were used to simulate the enzymatic starch digestion. Enzyme and starch molecules were distributed on a periodic grid and allowed to stochastically interact according to the kinetics scheme S + E → P + E. Digestion of gelatinized dispersions was simulated by assuming limited mobility of starch and complete mobility of enzymes and products. The results showed that the starch co ...
DOI:
10.1016/j.carbpol.2022.119589

16. A novel characterization of starch gelatinization using microscopy observation with deep learning methodology

Author:
Yahui Niu; Yong Zheng; Xiong Fu; Delu Zeng; Hongsheng Liu
Source:
Journal of food engineering 2022 v.327 pp. 111057
ISSN:
0260-8774
Subject:
gelatinization,   etc   ; computers; microscopy; starch;     Show all 4 Subjects
Abstract:
... Starch gelatinization under microscopy shows a continuous change of granule swelling and birefringence number whereas is yet inspected by eyes with inevitable subjective errors. In this study, a novel microscopy observation was developed for characterizing starch swelling capacity (SC) and its degree of gelatinization (DG) through a computer graphic analysis combined with deep learning techniques. ...
DOI:
10.1016/j.jfoodeng.2022.111057

17. Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure

Author:
Hongwei Cao; Rulian Sun; Yu Liu; Xiaoxue Wang; Xiao Guan; Kai Huang; Yu Zhang
Source:
Food chemistry: X 2022 v.14 pp. 100347
ISSN:
2590-1575
Subject:
gelatinization; gelatinization temperature,   etc   ; crystal structure; enthalpy; food chemistry; irradiation; microstructure; starch; stickiness; texture; transmittance; viscosity;     Show all 12 Subjects
Abstract:
... Texture characteristics of quinoa under microwave (MW) irradiation were studied from the perspective of starch gelatinization. MW reduced the light transmittance and increased the hardness and stickiness of quinoa. Microstructure showed that MW dispersed the vesicular structure of starch aggregates into separate starch particles, resulting in the full hydration of starch and water molecules to for ...
DOI:
10.1016/j.fochx.2022.100347

18. Effects of microwave on microscopic, hydration, and gelatinization properties of oat and its application on noodle processing

Author:
Mingyue Zhang; Guiyun Chen; Mingyuan Li; Haili Niu; Ye Chen; Peiyun Jiang; Shuhong Li
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16470
ISSN:
0145-8892
Subject:
gelatinization; gelatinization temperature,   etc   ; crystal structure; electromagnetic field; enthalpy; models; noodles; oat flour; oat starch; oats; starch;     Show all 11 Subjects
Abstract:
... Oats are becoming increasingly popular due to their nutritional, but they were difficult to process, and unique characteristics. Therefore, this study established a model of microwave pregelatinization conditions between gelatinization degree (DG) of oat and investigated the characteristics of oat flour with different DG. Here, the results showed that the hydration (WSI and WAI increased to 5.43 g ...
DOI:
10.1111/jfpp.16470

19. Effects of moisture content on digestible fragments and molecular structures of high amylose jackfruit starch prepared by improved extrusion cooking technology

Author:
Yutong Zhang; fei Xu; Qinfei Wang; Yanjun Zhang; Gang Wu; Lehe Tan; Zhenwen Zhang
Source:
Food hydrocolloids 2022 v.133 pp. 108023
ISSN:
0268-005X
Subject:
gelatinization; gelatinization temperature,   etc   ; amylose; crystal structure; digestible carbohydrates; enthalpy; extrusion; hydrocolloids; jackfruits; porosity; resistant starch; water content;     Show all 12 Subjects
Abstract:
... The effects of different moisture contents on the digestible fragments and molecular structures of high amylose jackfruit starch were investigated. The digestible fragments and molecular structures of rapidly digestible starch, slowly digestible starch and resistant starch of high amylose jackfruit starch with different moisture contents prepared by improved extrusion cooking technology were analy ...
DOI:
10.1016/j.foodhyd.2022.108023

20. Structural and physicochemical properties of pea starch affected by germination treatment

Author:
Licheng Gao; Yixin Wu; Chenxi Wan; Pengke Wang; Pu Yang; Xiaoli Gao; Mia Eeckhout; Jinfeng Gao
Source:
Food hydrocolloids 2022 v.124 pp. 107303
ISSN:
0268-005X
Subject:
gelatinization; gelatinization temperature,   etc   ; absorption; amylose; crystal structure; enthalpy; food industry; germination; hydrocolloids; pea starch; peas; transmittance; viscosity;     Show all 13 Subjects
Abstract:
... Two pea varieties were used to investigate the changes in the structural and physicochemical properties of pea starch during germination. The results showed that there were more obvious crimples on the surface of the germinated pea starch granules than native starch. Germination treatment led to significant increases in the amylose content and granule size distribution, while volume proportion of ...
DOI:
10.1016/j.foodhyd.2021.107303