effects of non-starch polysaccharides on the extent of gelatinisation, swelling and α-amylase hydrolysis of maize and wheat starches

Starch hydrolysis (α-amylase) and gelatinisation characteristics were evaluated in the presence of five different polysaccharides (arabic, carrageenan, guar, pectin and xanthan) with different starch to solution ratios and polysaccharide concentrations therein. Using relatively high starch/solution...

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Bibliographic Details
Published in:Food hydrocolloids 2003, Vol.17 (1), p.41-54
Main Authors: Tester, R.F, Sommerville, M.D
Format: Article
Language:English
Subjects:
alpha-amylase
Biological and medical sciences
corn
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
gelatinization
General aspects
hydrolysis
pectins
starch granules
wheat
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Summary:Starch hydrolysis (α-amylase) and gelatinisation characteristics were evaluated in the presence of five different polysaccharides (arabic, carrageenan, guar, pectin and xanthan) with different starch to solution ratios and polysaccharide concentrations therein. Using relatively high starch/solution ratios (1:10) at concentrations (
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(02)00032-2