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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 ...
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 ...
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 ...
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, ...
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 ...
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 ...
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 ...
... 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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
... 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 ...
... 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. ...
... 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 ...
... 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 ...
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 ...
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 ...