Effect of soluble soybean polysaccharides on the short- and long-term retrogradation properties of instant rice.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12553
Abstract: BACKGROUND Rice starch retrogradation is prone to occur during instant rice storage, which contributes to reduced viscosity, poor sensory characteristics, and shortened shelf life. The purpose of this study was to explore the anti-retrogradation effect… read more here.
Keywords: retrogradation; instant rice; starch; group ... See more keywords
Short- and long-term retrogradation of potato starches with varying amylose content.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9446
Abstract: BACKGROUND Gels of potato starches with varying amylose content were prepared and the degree of pasting and the course of retrogradation were studied. The average molar masses of granular and pasted starches were estimated. Determination… read more here.
Keywords: starches varying; varying amylose; retrogradation; amylose content ... See more keywords
Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions
Sign Up to like & getrecommendations! Published in 2020 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-020-02488-9
Abstract: Rice is an important component of many ready-to-eat frozen and refrigerated products. Changes in temperature during storage or handling of frozen cooked rice may lead to thermal transitions, ice recrystallization, and subsequent adverse changes in… read more here.
Keywords: state; storage; temperature; starch retrogradation ... See more keywords
Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.10.131
Abstract: The effect of oligomeric procyanidins (OPCs) on the retrogradation of maize starch with different amylose/amylopectin ratios was investigated. The apparent amylose contents in high-amylose maize (HAM), normal maize (NM), and amylopectin maize (APM) starches are… read more here.
Keywords: maize starch; amylose amylopectin; different amylose; starch different ... See more keywords
Retrogradation behavior of debranched starch with different degrees of polymerization.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125001
Abstract: Retrogradation is inevitable during the storage of starchy products. Retrogradation behavior of starches (e.g., amylopectin and amylose) has been widely investigated. We firstly studied the retrogradation behavior of short linear glucan debranched from amylopectin with… read more here.
Keywords: different degrees; degrees polymerization; retrogradation; retrogradation behavior ... See more keywords
Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126477
Abstract: Water-extractable arabinoxylan (WEAX) could effectively improve the cereal food quality, while its regulatory effect on wheat starch properties has yet to be well-understood. This study selected the WEAX with different molecular weight (Mw) but same… read more here.
Keywords: water extractable; retrogradation; gelatinization; wheat starch ... See more keywords
Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132226
Abstract: To reduce the wheat-flour-based food texture and flavor deterioration caused by starch retrogradation, herein wheat starch, the most ingredient in wheat flour, was modified by transglucosidase to delay long-term retrogradation of wheat starch. The study… read more here.
Keywords: retrogradation; long term; wheat starch; transglucosidase ... See more keywords
Hydrolytic mechanism of α-maltotriohydrolase on waxy maize starch and retrogradation properties of the hydrolysates
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DOI: 10.1016/j.foodhyd.2016.12.016
Abstract: Abstract In this study, we explored the hydrolytic mechanism of glucan 1,4-α-maltotiohydrolase (AMTS). Kinetic parameters analysis of AMTS were performed using the amylopectin with different external chain lengths (ECL). Then, the waxy maize starch was… read more here.
Keywords: amts; starch retrogradation; hydrolytic mechanism; maize starch ... See more keywords
Retardant effect of sodium alginate on the retrogradation properties of normal cornstarch and anti-retrogradation mechanism
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.01.016
Abstract: Abstract The effect of sodium alginate (AG) on the retrogradation properties of normal cornstarch (NCS) and its anti-retrogradation mechanism were investigated by determining the pasting parameters, gel firmness, gelatinization parameters, retrogradation enthalpy, glass transition temperature,… read more here.
Keywords: normal cornstarch; sodium alginate; effect sodium; retrogradation ... See more keywords
Influence of an O/W emulsion on the gelatinization, retrogradation and digestibility of rice starch with varying amylose contents
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106547
Abstract: Abstract The present study aimed to explore the effects of oil-in-water emulsion on the gelatinization, retrogradation, and digestibility of indica rice starch (IRS), japonica rice starch (JRS), and glutinous rice starch (GRS). With the emulsion,… read more here.
Keywords: rice starch; retrogradation; gelatinization; emulsion ... See more keywords
The retrogradation characteristics of pullulanase debranched field pea starch: Effects of storage time and temperature.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.05.064
Abstract: The structural changes and retrogradation behavior of the processed pea starch stored at 4 °C and 25 °C for different length of time (6, 12, 24, 48, and 72 h) was investigated by scanning electron microscopy (SEM), X-ray… read more here.
Keywords: storage time; retrogradation; spectroscopy; pea starch ... See more keywords