Effects and mechanism of sucrose on retrogradation, freeze–thaw stability, and texture of corn starch–tamarind seed polysaccharide complexes

2022 ◽  
Author(s):  
Fan Xie ◽  
Hui Zhang ◽  
Zhiqiang Xiong ◽  
Yan Wu ◽  
Lianzhong Ai
Keyword(s):  
Corn Starch ◽  
Freeze Thaw ◽  
Tamarind Seed

scholarly journals Development of Freeze-Thaw Stable Starch through Enzymatic Modification

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2269
Author(s):  
Seung-Hye Woo ◽  
Ji-Soo Kim ◽  
Hyun-Mo Jeong ◽  
Yu-Jeong Shin ◽  
Jung-Sun Hong ◽  
...  
Keyword(s):  
Water Solubility ◽  
Corn Starch ◽  
Potential Candidate ◽  
Cyclodextrin Glucanotransferase ◽  
Frozen Foods ◽  
Scanning Calorimetry ◽  
Freeze Thaw ◽  
Branching Enzymes ◽  
Textural Changes ◽  
High Level

The use of unmodified starch in frozen foods can cause extremely undesirable textural changes after the freeze-thaw process. In this study, using cyclodextrin glucanotransferase (CGTase) and branching enzymes, an amylopectin cluster with high freeze-thaw stability was produced, and was named CBAC. It was found to have a water solubility seven times higher, and a molecular weight 77 times lower, than corn starch. According to the results of a differential scanning calorimetry (DSC) analysis, dough containing 5% CBAC lost 19% less water than a control dough after three freeze-thaw cycles. During storage for 7 days at 4 °C, bread produced using CBAC-treated dough exhibited a 14% smaller retrogradation peak and 37% less hardness than a control dough, suggesting that CBAC could be a potential candidate for clean label starch, providing high-level food stability under repeated freeze-thaw conditions.

Freeze-thaw stability, glass transition, and retrogradation of high hydrostatic pressure-assisted hydroxypropylated corn starch

2015 ◽  
Vol 24 (4) ◽  
pp. 1327-1333 ◽  
Author(s):  
Suntitham Chotipratoom ◽  
Jong-Hyun Choi ◽  
Ji-Eun Bae ◽  
Byung Yong Kim ◽  
MooYeol Baik
Keyword(s):  
Glass Transition ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Corn Starch ◽  
Freeze Thaw

Improvement on the freeze–thaw stability of corn starch gel by the polysaccharide from leaves of Corchorus olitorius L.

2013 ◽  
Vol 94 (1) ◽  
pp. 555-560 ◽  
Author(s):  
Eiji Yamazaki ◽  
Toru Sago ◽  
Yoshiaki Kasubuchi ◽  
Kazuhito Imamura ◽  
Toshio Matsuoka ◽  
...  
Keyword(s):  
Corn Starch ◽  
Corchorus Olitorius ◽  
Freeze Thaw ◽  
Starch Gel

scholarly journals Effect of dual chemically modified on functional properties of white corn starch

2018 ◽  
Vol 2 (1) ◽  
pp. 77-80
Author(s):  
Rijanti Rahaju Maulani ◽  
Asep Hidayat ◽  
Ujang Dinar Husyari
Keyword(s):  
Functional Properties ◽  
Corn Starch ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Freeze Thaw ◽  
Chemically Modified ◽  
Oxide Concentration ◽  
Crosslinking Reactions ◽  
Swelling Volume

The purpose of the research was to study functional properties of dual-modified two varieties of white corn starch, namely Anoman and Pulut. Modifications of white corn starch used two treatment factors, namely hydroxypropylation reaction at two levels of propylene oxide concentration (8% and 10%) followed by crosslinking reactions on two combinations of STMP phosphate compounds and STPP (ratio 1%:4% and 2%:5%). The results showed that the dual modification can improve the functional properties of white corn starch Anoman dan Pulut variety compared with its native. The dual modified white corn starches of Anoman variety significantly different with Anoman variety on the characteristic of pasting properties, water absorption capacity, swelling volume, clarity of paste, and freeze thaw stability.

Soil Response during Globally Drained and Undrained Freeze–Thaw Cycles under Deviatoric Loading

2021 ◽  
Vol 147 (2) ◽  
pp. 06020030
Author(s):  
Sang Yeob Kim ◽  
Junghee Park ◽  
Wonjun Cha ◽  
Jong-Sub Lee ◽  
J. Carlos Santamarina
Keyword(s):  
Soil Response ◽  
Freeze Thaw
Sign in / Sign up

Export Citation Format

Share Document