Thermal and Rheological Properties of Hydrogels Prepared with Retrograded Waxy Rice Starch Powders
DC Field | Value | Language |
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dc.contributor.author | Jung, Won-Jun | - |
dc.contributor.author | Han, Jung-Ah | - |
dc.contributor.author | Lim, Seung-Taik | - |
dc.date.accessioned | 2021-09-07T22:24:30Z | - |
dc.date.available | 2021-09-07T22:24:30Z | - |
dc.date.created | 2021-06-14 | - |
dc.date.issued | 2010-12 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/115187 | - |
dc.description.abstract | Waxy rice starch dispersed in water (50% solids) was gelatinized by heating the dispersion at 121 degrees C for 20 min, and retrograded by storing the paste at 4 degrees C for 2 days. The starch gel was then freeze-dried and ground into powders. The retrograded starch powders were hydrated at 20-30% solid concentration at different temperatures (4 and 23 degrees C), and then thermal and rheological properties were analyzed using the hydrogels. The gel hydrated at 4 degrees C had an onset temperature of melting at 34.9 degrees C, which was approximately 10 degrees C lower than that observed for the gel hydrated at 23 degrees C. The enthalpy value was greater for the gel hydrated at 4 degrees C (14.2 J/g) than the gel hydrated at 23 degrees C (8.8 J/g). The yield stress and consistency of the hydrogels were proportional to the solid concentration. The hydrogel prepared with 30% retrograded starch powders at 4 degrees C displayed a thick creamy texture with retrograded starch crystals that could melt at a temperature range of 35-51 degrees C. The thermal and rheological properties of the hydrogels exhibited the possibility for the retrograded starch powders to be used as fat mimetic in foods. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | FAT REPLACERS | - |
dc.subject | GELATINIZATION | - |
dc.subject | TEMPERATURES | - |
dc.subject | AMYLOPECTIN | - |
dc.subject | GELS | - |
dc.title | Thermal and Rheological Properties of Hydrogels Prepared with Retrograded Waxy Rice Starch Powders | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lim, Seung-Taik | - |
dc.identifier.doi | 10.1007/s10068-010-0233-5 | - |
dc.identifier.scopusid | 2-s2.0-79959686354 | - |
dc.identifier.wosid | 000285906100032 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.19, no.6, pp.1649 - 1654 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 19 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 1649 | - |
dc.citation.endPage | 1654 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001510271 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | FAT REPLACERS | - |
dc.subject.keywordPlus | GELATINIZATION | - |
dc.subject.keywordPlus | TEMPERATURES | - |
dc.subject.keywordPlus | AMYLOPECTIN | - |
dc.subject.keywordPlus | GELS | - |
dc.subject.keywordAuthor | waxy rice starch | - |
dc.subject.keywordAuthor | retrograded starch | - |
dc.subject.keywordAuthor | hydrogel | - |
dc.subject.keywordAuthor | rheology | - |
dc.subject.keywordAuthor | onset temperature | - |
dc.subject.keywordAuthor | fat mimetic | - |
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