Physicochemical and rheological properties of starches substituted with type 4 resistant starch (cross-linked corn starch)
DC Field | Value | Language |
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dc.contributor.author | Jun, Soo Jin | - |
dc.contributor.author | Lee, Kwang Yeon | - |
dc.contributor.author | Lee, Suyong | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2022-07-16T04:53:41Z | - |
dc.date.available | 2022-07-16T04:53:41Z | - |
dc.date.created | 2021-05-12 | - |
dc.date.issued | 2014-05 | - |
dc.identifier.issn | 0038-9056 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/160032 | - |
dc.description.abstract | The physicochemical and rheological properties of native starch (corn (CS), rice (RS), potato (PS), tapioca (TS), and wheat (WS)) from different sources substituted with RS type 4 (RS4) at different concentrations (0, 20, and 50%) were determined. Swelling power and solubility of all native starch-RS4 mixtures proportionally decreased with the increase of RS4 concentration. Also, the peak viscosity and breakdown of starch-RS4 mixture decreased with increasing concentrations of the RS4 used. However, the setback viscosity decreased significantly for CS-RS4, TS-RS4, and WS-RS4, but it remained unchanged for PS-RS4. All native starch-RS4 mixtures exhibited decreased viscosity with increasing RS4, which could be well characterized by the Power-law model. Furthermore, dynamic oscillatory tests indicated that the native starch and RS4 mixtures exhibited less elastic properties with more frequency dependence, compared to native starch alone. Hardness for CS-RS4, RS-RS4, PS-RS4, and WS-RS4 gel decreased with increased storage time, whereas TS-RS4 did not. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | WILEY-V C H VERLAG GMBH | - |
dc.title | Physicochemical and rheological properties of starches substituted with type 4 resistant starch (cross-linked corn starch) | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.doi | 10.1002/star.201300153 | - |
dc.identifier.scopusid | 2-s2.0-84901590807 | - |
dc.identifier.wosid | 000334925000007 | - |
dc.identifier.bibliographicCitation | STARCH-STARKE, v.66, no.5-6, pp.468 - 474 | - |
dc.relation.isPartOf | STARCH-STARKE | - |
dc.citation.title | STARCH-STARKE | - |
dc.citation.volume | 66 | - |
dc.citation.number | 5-6 | - |
dc.citation.startPage | 468 | - |
dc.citation.endPage | 474 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | WHEAT-FLOUR | - |
dc.subject.keywordPlus | POTATO | - |
dc.subject.keywordPlus | MIXTURES | - |
dc.subject.keywordPlus | DIGESTIBILITY | - |
dc.subject.keywordPlus | RVA | - |
dc.subject.keywordAuthor | Corn starch | - |
dc.subject.keywordAuthor | Potato starch | - |
dc.subject.keywordAuthor | Rice starch | - |
dc.subject.keywordAuthor | Tapioca starch | - |
dc.subject.keywordAuthor | Wheat starch | - |
dc.identifier.url | https://onlinelibrary.wiley.com/doi/10.1002/star.201300153 | - |
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