Influence of α-amylase on the viscoelastic properties of starch-gluten pastes and gels

✍ Scribed by Champenois, Yann; Rao, M A; Walker, Larry P

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 185 KB
• Volume: 78
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199809)78:1<127::aid-jsfa99>3.0.co;2-k

✦ Synopsis

To understand the mechanism of amylose action, the e †ect of an a-amylase was studied on various model systems that were based on wheat starch with di †erent gluten concentrations. The complex modulus (G*, o G* o \ and tan d were monitored during both the heating and cooling J(G@)2 ] (GA)2) phases. A decrease in G* and an increase in the overall Ñow tendency (tan d) of the starch pastes and gels were noted. These results were explained on the basis of the structural model of the previously proposed physical matrix of such systems.