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Pasting Properties of Potato Starch and Waxy Maize Starch Mixtures
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Park, Eun Young | - |
| dc.contributor.author | Kim, Hyun-Na | - |
| dc.contributor.author | Kim, Jong-Yea | - |
| dc.contributor.author | Lim, Seung-Taik | - |
| dc.date.accessioned | 2021-09-08T16:21:24Z | - |
| dc.date.available | 2021-09-08T16:21:24Z | - |
| dc.date.created | 2021-06-10 | - |
| dc.date.issued | 2009-06 | - |
| dc.identifier.issn | 0038-9056 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/119875 | - |
| dc.description.abstract | The pasting viscosity, morphological properties, and swelling properties of potato starch and waxy maize starch mixtures at different ratios were investigated. Pasting analysis of the starch mixtures (7% solids in water, w/w) using a Rapid Visco Analyser showed linear changes in peak viscosity and pasting temperature according to the mixing ratios of both starches, but not in breakdown and setback. The pasting profile revealed that the starches rendered mutual effects during pasting, more significantly when the amounts of potato and waxy maize starches were similar. The volume fraction of swollen granules and the presence of amylose appeared to be important parameters in the mutual effects of both starched during pasting. Under a light microscope, the swelling of potato starch granules was delayed by the presence of waxy maize starch. Overall results indicate that new pasting properties can be generated by mixing starches of different botanical sources. | - |
| dc.language | English | - |
| dc.language.iso | en | - |
| dc.publisher | WILEY-V C H VERLAG GMBH | - |
| dc.subject | AMYLOPECTIN | - |
| dc.subject | GELATINIZATION | - |
| dc.subject | AMYLOSE | - |
| dc.title | Pasting Properties of Potato Starch and Waxy Maize Starch Mixtures | - |
| dc.type | Article | - |
| dc.contributor.affiliatedAuthor | Lim, Seung-Taik | - |
| dc.identifier.doi | 10.1002/star.200800029 | - |
| dc.identifier.scopusid | 2-s2.0-67749098048 | - |
| dc.identifier.wosid | 000267447000006 | - |
| dc.identifier.bibliographicCitation | STARCH-STARKE, v.61, no.6, pp.352 - 357 | - |
| dc.relation.isPartOf | STARCH-STARKE | - |
| dc.citation.title | STARCH-STARKE | - |
| dc.citation.volume | 61 | - |
| dc.citation.number | 6 | - |
| dc.citation.startPage | 352 | - |
| dc.citation.endPage | 357 | - |
| 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 | AMYLOPECTIN | - |
| dc.subject.keywordPlus | GELATINIZATION | - |
| dc.subject.keywordPlus | AMYLOSE | - |
| dc.subject.keywordAuthor | Potato starch | - |
| dc.subject.keywordAuthor | Waxy maize starch | - |
| dc.subject.keywordAuthor | Starch mixtures | - |
| dc.subject.keywordAuthor | RVA | - |
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