Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel
DC Field | Value | Language |
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dc.contributor.author | Park, Eun Young | - |
dc.contributor.author | Baik, Byung-Kee | - |
dc.contributor.author | Lim, Seung-Taik | - |
dc.date.accessioned | 2021-09-08T15:41:51Z | - |
dc.date.available | 2021-09-08T15:41:51Z | - |
dc.date.created | 2021-06-10 | - |
dc.date.issued | 2009-07 | - |
dc.identifier.issn | 0733-5210 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/119712 | - |
dc.description.abstract | Waxy maize starch gels prepared from 40% starch solids were retrograded, either isothermally at 4 degrees C or at cycles of 4 degrees C and 30 degrees C (2 days each), for 16 days. The properties of retrograded starch gels were determined by differential scanning calorimetry (DSC), X-ray diffraction patterns, textural properties, and in vitro digestibility. The starch crystals formed in the gel stored under the 4/30 degrees C cycled conditions melted at a higher onset temperature with a narrower endothermic peak and a lower enthalpy than those formed under constant temperature storage at 4 degrees C. No differences between the two storage conditions were observed in the X-ray diffraction patterns of retrograded starch. The glass transition temperature (T-g') increased and the ice melting enthalpy decreased throughout the retrogradation process regardless of the temperature cycle. The starch gel stored under the cycled temperature conditions exhibited slightly lower T-g' and greater ice melting enthalpy than those stored under the constant 4 degrees C. The starch gel retrograded at the cycled temperature conditions remained softer than those stored under constant temperature with similar springiness. The cycled temperature storage induced a greater amount of resistant starch and reduced the in vitro glycemic index more effectively than the isothermal storage condition. (C) 2009 Elsevier Ltd. All rights reserved. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD | - |
dc.subject | ENZYME-RESISTANT STARCH | - |
dc.subject | WX-CONTAINING GENOTYPES | - |
dc.subject | GLASS-TRANSITION | - |
dc.subject | FINE-STRUCTURE | - |
dc.subject | GELATINIZATION | - |
dc.subject | AMYLOPECTIN | - |
dc.subject | FOODS | - |
dc.title | Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lim, Seung-Taik | - |
dc.identifier.doi | 10.1016/j.jcs.2009.02.004 | - |
dc.identifier.scopusid | 2-s2.0-67649233077 | - |
dc.identifier.wosid | 000268117100006 | - |
dc.identifier.bibliographicCitation | JOURNAL OF CEREAL SCIENCE, v.50, no.1, pp.43 - 48 | - |
dc.relation.isPartOf | JOURNAL OF CEREAL SCIENCE | - |
dc.citation.title | JOURNAL OF CEREAL SCIENCE | - |
dc.citation.volume | 50 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 43 | - |
dc.citation.endPage | 48 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | ENZYME-RESISTANT STARCH | - |
dc.subject.keywordPlus | WX-CONTAINING GENOTYPES | - |
dc.subject.keywordPlus | GLASS-TRANSITION | - |
dc.subject.keywordPlus | FINE-STRUCTURE | - |
dc.subject.keywordPlus | GELATINIZATION | - |
dc.subject.keywordPlus | AMYLOPECTIN | - |
dc.subject.keywordPlus | FOODS | - |
dc.subject.keywordAuthor | Waxy maize starch gel | - |
dc.subject.keywordAuthor | Cycled temperature | - |
dc.subject.keywordAuthor | Retrogradation | - |
dc.subject.keywordAuthor | Digestibility | - |
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