The effects of defatting and heat-moisture treatment on the retrogradation of starch gels from wheat, oat, potato, and lentil

✍ Scribed by Ratnajothi Hoover; Thavaratnam Vasanthan; Namal J. Senanayake; Antonnio M. Martin

• Publisher: Elsevier Science
• Year: 1994
• Tongue: English
• Weight: 878 KB
• Volume: 261
• Category: Article
• ISSN: 0008-6215
• DOI: 10.1016/0008-6215(94)80002-2

✦ Synopsis

During storage of defatted and heat-moisture treated starch gels, the results of this work show that the magnitude of interaction between starch chains in the amylose matrix (continuous phase) and within gelatinized granules (dispersed phase), is influenced to a large extent by the interplay of the changes (on defatting and heat-moisture treatment) in crystallinity, swelling factor, and amylose leaching, and by the chain length of amylose and amylopectin.