U.S. flag

An official website of the United States government

PubAg

Main content area

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

Search

4,143  Search Results

« Previous | 1 - 20 of 4,143 |
Number of results to display per page

Search Results

1. Influence of pH and ionic strength on the thermal gelation behaviour of pea protein

Author:
Tanger, Caren; Müller, Michaela; Andlinger, David; Kulozik, Ulrich
Source:
Food hydrocolloids 2022 v.123 pp. 106903
ISSN:
0268-005X
Subject:
gelatinization temperature,   etc   ; denaturation; gelation; gels; heat; hydrocolloids; hydrophobicity; ionic strength; modulus of elasticity; pH; pea protein; rheology; solubility; thermal properties;     Show all 14 Subjects
Abstract:
... Gelation is one of the functional properties of protein, which can be controlled by pH and ionic strength. However, kowledge related to gelation properties of emerging plant proteins is still limited. In this paper, the solubility, the thermal behaviour and gelation behaviour of pea protein were analysed. Gels were analysed rheologically measuring the elastic modulus G′₂₅°C, the ratio of G′₂₅°C to ...
DOI:
10.1016/j.foodhyd.2021.106903

2. The contribution of superheated steam treatment of wheat flour to the cake quality

Author:
Ma, Yongshuai; Sang, Shangyuan; Xu, Dan; Jin, Yamei; Chen, Yisheng; Xu, Xueming
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.141 pp. 110958
ISSN:
0023-6438
Subject:
gelatinization; gelatinization temperature,   etc   ; cakes; dough; enthalpy; hardness; steam; wheat flour;     Show all 8 Subjects
Abstract:
... The effect of superheated steam treatment on the physicochemical properties of wheat flour and quality characteristics of cake were investigated. Superheated steam treatment significantly increased the swelling power, viscosities and gelatinization temperature, but reduced the gelatinization enthalpy (p < 0.05), compared with native wheat flour. However, the dough made from the treated flour was h ...
DOI:
10.1016/j.lwt.2021.110958

3. Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment

Author:
Ma, Yongshuai; Zhang, Wenya; Pan, Yongjiang; Ali, Barkat; Xu, Dan; Xu, Xueming
Source:
Food hydrocolloids 2021 v.118 pp. 106720
ISSN:
0268-005X
Subject:
gelatinization; gelatinization temperature,   etc   ; Silene chalcedonica; digestible carbohydrates; hydrocolloids; hydrolysis; microstructure; resistant starch; solubility; steam; wheat starch;     Show all 11 Subjects
Abstract:
... This paper explored the impact of superheated steam (SS) treatment on the physicochemical, crystalline characteristics and in vitro digestibility of wheat starch. Upon SS treatment, treated samples showed lower swelling power, solubility, and viscosities, but had higher gelatinization temperature, which might be due to the partial gelatinization of starch granules. This agreed with micromorphology ...
DOI:
10.1016/j.foodhyd.2021.106720

4. Characterization of molecular, physicochemical, and morphological properties of starch isolated from germinated highland barley

Author:
AL-Ansi, Waleed; Mahdi, Amer Ali; Al-Maqtari, Qais Ali; Sajid, Bilal Mushtaq; Al-Adeeb, Abduqader; Ahmed, Aqsa; Fan, Mingcong; Li, Yan; Qian, Haifeng; Jinxin, Liu; Wang, Li
Source:
Food bioscience 2021 v.42 pp. 101052
ISSN:
2212-4292
Subject:
gelatinization; gelatinization temperature,   etc   ; amylose; barley; barley starch; bioavailability; crystal structure; enthalpy; germination; molecular weight; particle size;     Show all 11 Subjects
Abstract:
... Germination is a non-chemical and simple approach usually used to improve the bio-availability of crucial nutrients. In this study, the effect of germination on molecular, physicochemical, morphological properties of highland barley starch was investigated. The results of this study revealed that germination for 72 h (GB72) significantly increased amylose content and gelatinization temperatures (T ...
DOI:
10.1016/j.fbio.2021.101052

5. Comprehensive evaluation of high temperature tolerance of six rice varieties during grain-filling period based on key starch physicochemical indexes

Author:
Yao, Dongping; Wu, Jun; Luo, Qiuhong; Shen, Hong; Zhuang, Wen; Xiao, Gui; Li, Jianwu; Li, Yingge; Deng, Qiyun; Lei, Dongyang; Bai, Bin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.148 pp. 111804
ISSN:
0023-6438
Subject:
gelatinization; gelatinization temperature,   etc   ; amylopectin; amylose; analysis of variance; enthalpy; equations; filling period; rice;     Show all 9 Subjects
Abstract:
... In order to compare the high temperature tolerance of six rice varieties, field experiments using interval sowing population were conducted to select sowing batches at high temperature and normal temperature during grain filling period. High filling temperature decreased significantly head milled rice rate, setback, amylose content and the proportion of the short chain of amylopectin, and increase ...
DOI:
10.1016/j.lwt.2021.111804

6. Superheated steam pretreatment of rice flours: Gelatinization behavior and functional properties during thermal treatment

Author:
Kim, Ah-Na; Rahman, M. Shafiur; Lee, Kyo-Yeon; Choi, Sung-Gil
Source:
Food bioscience 2021 v.41 pp. 101013
ISSN:
2212-4292
Subject:
gelatinization; gelatinization temperature,   etc   ; behavior; glutinous rice; heat treatment; particle size; pretreatment; rice flour; solubility; steam; water;     Show all 11 Subjects
Abstract:
... The effect of superheated steam pretreatment on the gelatinization behavior and functional properties of waxy and non-waxy rice flour were studied. The superheated steam-treated waxy rice flours and non-waxy rice flours showed significantly lower onset of gelatinization temperatures (58.8 and 56.1 °C, respectively) than that of their respective control. Water binding capacity, swelling power, solu ...
DOI:
10.1016/j.fbio.2021.101013

7. Mechanistic insights into the role of starch multi-level structures in functional properties of high-amylose rice cultivars

Author:
Liu, Zhen-Dong; Wang, Junyan; Li, Liang; Wu, Peng
Source:
Food hydrocolloids 2021 v.113 pp. 106441
ISSN:
0268-005X
Subject:
gelatinization; gelatinization temperature,   etc   ; ; amylopectin; amylose; crystal structure; cultivars; digestion; enthalpy; hydrocolloids; molecular weight; rice; viscosity;     Show all 13 Subjects
Abstract:
... The multi-level structures of starch (including molecule, crystalline and granular morphology) and functional properties (pasting behavior, gelatinization and in vitro digestion) of starch granules from different rice cultivars were investigated and their relationships were analyzed. At the molecular level, the transgenic rice cultivar RS10 modified by inhibition of starch branching enzyme IIb (SB ...
DOI:
10.1016/j.foodhyd.2020.106441

8. Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice bran

Author:
Wu, Na-Na; Qiao, Cong-Cong; Tian, Xiao-Hong; Tan, Bin; Fang, Yong
Source:
Food hydrocolloids 2021 v.113 pp. 106488
ISSN:
0268-005X
Subject:
gelatinization; gelatinization temperature,   etc   ; X-ray diffraction; dietary fiber; hydrocolloids; retrogradation; rice; rice bran; rice starch; texture;     Show all 10 Subjects
Abstract:
... This study aims to investigate the gelatinization and retrogradation behavior of rice starch with the addition of soluble and insoluble dietary fiber from extruded rice bran (ES, EI) compared to that from un-extruded rice bran (UES, UEI). Differential scanning calorimetry (DSC), X-ray diffraction (XRD), texture profile analysis (TPA) and scanning electron microscopy (SEM) were used for investigati ...
DOI:
10.1016/j.foodhyd.2020.106488

9. Mechanistic studies of starch retrogradation and its effects on starch gel properties

Author:
Liu, Xia; Chao, Chen; Yu, Jinglin; Copeland, Les; Wang, Shujun
Source:
Food hydrocolloids 2021 v.120 pp. 106914
ISSN:
0268-005X
Subject:
gelatinization,   etc   ; X-ray diffraction; digestion; firmness; hydrocolloids; retrogradation; starch;     Show all 7 Subjects
Abstract:
... The influence of residual short-range molecular order on the mechanism of starch retrogradation was examined by measuring functional properties of retrograding starch gels that were prepared by heating starch with different amounts of water at 100 °C. Analyses using X-ray diffraction (XRD), attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy and laser confocal micro-Ram ...
DOI:
10.1016/j.foodhyd.2021.106914

10. Lower critical concentration temperature as thermodynamic origin of syneresis: Case of kappa-carrageenan solution

Author:
Elmarhoum, Said; Ako, Komla
Source:
Carbohydrate polymers 2021 v.267 pp. 118191
ISSN:
0144-8617
Subject:
gelatinization temperature,   etc   ; cell culture; disease diagnosis; gels; kappa carrageenan; thermodynamics;     Show all 6 Subjects
Abstract:
... Polysaccharide ubiquity is trimmed for applications of low syneresis impact. This syneresis may be crucial for specific applications that are very sensitive to gel dimension stability, namely, 3D scaffolds for cell culture for disease diagnosis and tissue engineering. We hypothesized that the syneresis origin results from the kappa-carrageenan (kC) polysaccharide thermodynamic instability, and we ...
DOI:
10.1016/j.carbpol.2021.118191

11. Effect of removal of endogenous non-starch components on the structural, physicochemical properties, and in vitro digestibility of highland barley starch

Author:
Yang, Yueyue; Jiao, Aiquan; Zhao, Shuna; Liu, Qing; Fu, Xi; Jin, Zhengyu
Source:
Food hydrocolloids 2021 v.117 pp. 106698
ISSN:
0268-005X
Subject:
gelatinization,   etc   ; barley; barley starch; digestible carbohydrates; digestion; glucose; hydrocolloids; lipids;     Show all 8 Subjects
Abstract:
... Highland barley (HB) is a kind of slow-digesting grain. The effects of endogenous non-starch components on the digestibility of highland barley starch (HBS) are worth exploring. In this study, the effects of non-starch components on the structure, physicochemical and digestibility of HBS were studied by removing β-glucan, proteins and lipids individually and in pairs. The results showed that, all ...
DOI:
10.1016/j.foodhyd.2021.106698

12. Maltose formation during the isothermal rest of wheat dough

Author:
Shintani, Keisuke; Miyagawa, Yayoi; Adachi, Shuji
Source:
Food bioscience 2021 v.42 pp. 101116
ISSN:
2212-4292
Subject:
gelatinization,   etc   ; dough; kinetics; maltose; starch; water content; wheat; wheat flour;     Show all 8 Subjects
Abstract:
... Wheat flour dough with a water content ranging from 1.5 to 6.0 g-H₂O/g-flour was prepared and rested at temperatures between 40 °C and 80 °C for 6–7 h. The amount of maltose produced by endogenous amylolytic enzymes during the rest period was measured. The differential scanning calorimetric measurement of the dough showed that 80% and 100% of starch was gelatinized at 60 °C and 70 °C, respectively ...
DOI:
10.1016/j.fbio.2021.101116

13. Microbial amylolytic enzymes in foods: Technological importance of the Bacillus genus

Author:
Farias, Ticiane Carvalho; Kawaguti, Haroldo Yukio; Bello Koblitz, Maria Gabriela
Source:
Biocatalysis and agricultural biotechnology 2021 v.35 pp. 102054
ISSN:
1878-8181
Subject:
gelatinization,   etc   ; agricultural biotechnology; amylases; biocatalysis; food industry; raw materials; starch;     Show all 7 Subjects
Abstract:
... Starch is used as a raw material in many processed foods and in industrialized products for non-food purposes. However, in their native form or after gelatinization, starches do not always have physicochemical properties suitable for processing. Thus, starch is often modified to provide starchy products and derivatives with specific properties, increased added value and wider applications. Starch ...
DOI:
10.1016/j.bcab.2021.102054

14. The key role of thermal waters in the development of innovative gelled starch-based matrices

Author:
Torres, M.D.; Fradinho, P.; Raymundo, A.; Sousa, I.; Falqué, E.; Domínguez, H.
Source:
Food hydrocolloids 2021 v.117 pp. 106697
ISSN:
0268-005X
Subject:
gelatinization temperature,   etc   ; hot springs; hydrocolloids; hydrogels; sensory evaluation; starch; viscoelasticity;     Show all 7 Subjects
Abstract:
... This work deals with the impact of three thermal spring waters (TW-I, TW-II, TW-III) on the development and characterization of gelled biopolymer-based matrices formulated with high quality starch extracted from local discarded potatoes, using eco-friendly treatments. Hydrogels prepared with distilled water were also analysed with comparative purposes. To this end, thermo-rheological, textural or ...
DOI:
10.1016/j.foodhyd.2021.106697

15. The structural and functional properties of corn starch treated with endogenous malt amylases

Author:
Gui, Yifan; Zou, Feixue; Li, Jiahao; Zhu, Yu; Guo, Li; Cui, Bo
Source:
Food hydrocolloids 2021 v.117 pp. 106722
ISSN:
0268-005X
Subject:
gelatinization temperature,   etc   ; amylases; corn starch; crystal structure; hydrocolloids; malt; viscosity;     Show all 7 Subjects
Abstract:
... To significantly decrease the cost of enzyme-modified starch production and improve the functionalities of corn starch derivatives, the effects of endogenous malt amylases at different incubation time on the structural and functional properties of corn starch were investigated. The results indicated that the amylase activity in malt incubated on the third day was highest (103.3 U/g). Compared to n ...
DOI:
10.1016/j.foodhyd.2021.106722

16. New Method for Gelation Temperature Measurement without Disturbing the Crystal Network

Author:
Shinde, Sachin Balasaheb; Kumar, Lalit
Source:
Industrial & engineering chemistry process design and development 2021 v.60 no.23 pp. 8565-8578
ISSN:
1520-5045
Subject:
gelatinization temperature,   etc   ; gelation; gels; oils; process design; shear stress; shrinkage;     Show all 7 Subjects
Abstract:
... The present study proposes a new nonoscillatory nonrotary (NONR) method to measure gelation temperature based on a temperature-dependent normal force. A variation in the normal force signal is observed due to the combined effect of volume shrinkage and wax crystal network. The sample retains fluidity above the gelation temperature, in the absence of a gel network. The proposed method shows good re ...
DOI:
10.1021/acs.iecr.1c00944

17. A kinetics-based decomposition approach to reveal the nature of starch asymmetric gelatinization thermograms at non-isothermal conditions

Author:
Li, Cheng; Hu, Yiming
Source:
Food chemistry 2021 v.344 pp. 128697
ISSN:
0308-8146
Subject:
gelatinization,   etc   ; calorimetry; degradation; food chemistry; mathematical models; starch; water content;     Show all 7 Subjects
Abstract:
... Starch gelatinization under non-isothermal conditions with limited moisture content is a common industrial process involved in the processing of many starchy foods, while the nature of its asymmetric differential scanning calorimetry thermograms is still undefinable. This study for the first time developed a kinetics-based mathematical model, which could yield a parameterization of gelatinization ...
DOI:
10.1016/j.foodchem.2020.128697

18. Prediction of the effect of sucrose on equilibrium swelling of starch suspensions

Author:
Desam, Gnana Prasuna; Jones, Owen Griffith; Narsimhan, Ganesan
Source:
Journal of food engineering 2021 v.294 pp. 110397
ISSN:
0260-8774
Subject:
gelatinization,   etc   ; corn; enthalpy; prediction; rice; starch; sucrose; temperature;     Show all 8 Subjects
Abstract:
... Equilibrium swelling of 8 wt % suspension of waxy (WMS) and normal (NMS) maize, waxy(WRS) and normal(NRS) rice when heated to 80 °C at different sucrose concentrations (0–30 wt %) were characterized. The swelling power reached maximum values of 10.5 and 14.5 at sucrose concentration of 5 wt % and 10 wt % for NMS and WRS respectively, increased with sucrose concentration for WMS from 11 to 15.5 and ...
DOI:
10.1016/j.jfoodeng.2020.110397

19. Poloxamer/Poly(ethylene glycol) Self-Healing Hydrogel for High-Precision Freeform Reversible Embedding of Suspended Hydrogel

Author:
Colly, Arthur; Marquette, Christophe; Courtial, Edwin-Joffrey
Source:
Langmuir 2021 v.37 no.14 pp. 4154-4162
ISSN:
1520-5827
Subject:
gelatinization temperature,   etc   ; hydrogels; micelles; models; silicone; solidification; thermal stability; viscosity;     Show all 8 Subjects
Abstract:
... Freeform reversible embedding of suspended hydrogel (FRESH) is an additive manufacturing technique enabling the 3D printing of soft materials with low or no yield stress. The printed material is embedded during the process until its solidification. From the literature, FRESH abilities are self-healing, reusability, suspending, thermal stability, and high-precision printing. This study proposes a n ...
DOI:
10.1021/acs.langmuir.1c00018

20. Purple and Beige‐Fleshed Sweet Potato Starches Modified by Autoclaving

Author:
Paixão e Silva, Giselle de Lima; Bento, Juliana Aparecida Correia; Bataus, Luiz Artur Mendes; Soares Júnior, Manoel Soares; Caliari, Márcio
Source:
DieStärke = 2021 v.73 no.3-4 pp. e2000210
ISSN:
0038-9056
Subject:
gelatinization,   etc   ; autoclaving; solubility; sweet potatoes; viscosity; water uptake;     Show all 6 Subjects
Abstract:
... In this study, the effects on the morphological, functional, pasting, and thermal properties of purple (PSP) and beige (BSP)‐fleshed sweet potato starches, resulting from the application of the physical autoclave method (at 121 °C and 1.1 Kgf cm⁻²) under different moisture conditions and exposure times, are evaluated. The micrograph shows cracks on the surfaces of the starch granules exposed for 1 ...
DOI:
10.1002/star.202000210