Physical Properties and Gelation Behavior of a Low-Amylopectin Maize Starch and Other High-Amylose Maize Starches

This paper examines the effect of changes in fine structure due to hybrid breeding on gel formation and gel properties of high-amylose maize starches. Both small-strain oscillatory testing and uniaxial-compression testing ranked G′ and texture/strength, respectively, in the same order of HYLON® V st...

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Bibliographic Details
Published in:Journal of cereal science 1998-05, Vol.27 (3), p.301-314
Main Authors: Case, S.E., Capitani, T., Whaley, J.K., Shi, Y.C., Trzasko, P., Jeffcoat, R., Goldfarb, H.B.
Format: Article
Language:English
Subjects:
amylopectin
amylose
Biological and medical sciences
chemical structure
cooking
corn starch
Food industries
Fundamental and applied biological sciences. Psychology
gelation
gels
high amylose starch, fracture properties, gelation
hybridization
modulus of elasticity
molecular weight
physicochemical properties
solubilization
Starch and starchy product industries
strength
temperature
Zea mays
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Summary:This paper examines the effect of changes in fine structure due to hybrid breeding on gel formation and gel properties of high-amylose maize starches. Both small-strain oscillatory testing and uniaxial-compression testing ranked G′ and texture/strength, respectively, in the same order of HYLON® V starch
ISSN:0733-5210
1095-9963
DOI:10.1006/jcrs.1997.0164