• Title, Summary, Keyword: gelatinization

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Studies on the Processing Properties and Interactions Between Porcine Blood Proteins and Waxy Rice Starch During Making Porcine Blood Cake

  • Lin, Chin-Wen;Yang, Jeng-Huh;Chu, Hsien-Pin;Su, Ho-Ping;Chen, Hsiao-Ling;Huang, Chia-Cheong
    • Asian-Australasian Journal of Animal Sciences
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    • v.14 no.3
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    • pp.358-364
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    • 2001
  • The physiochemical properties and interactions between porcine blood and waxy rice were determined. Addition of calcium chloride (0.15%) improved acceptability of blood cake and increased the gelatinization degree of waxy rice. The water-holding capacity of porcine blood gel (blood/water=60/40, v/v), extent of absorption and gelatinization of waxy rice, and scanning electron microscopy showed that blood protein matrix and waxy rice are competitors for holding water in the cooking procedure. Non-haem iron content increased linearly (R=0.95) when heating temperature rose. The presence of blood proteins caused increasing of peak temperature (Tp) of gelatinization in differential scanning calorimetric thermal gram, The microstnlcture of plasma proteins and haemoglobin appeared continuous changes, and interacted with surface of waxy rice flour in terms of network and mosaic form, respectively. The electrophoretic patterns revealed an interaction between plasma proteins and waxy rice glutelin and haemoglobin when heated could be found at temperatures above $60^{\circ}C$.

Gelatinization Properties of Heat-Moisture Treated Potato and Sweetpotato Starches (수분 열처리한 감자 및 고구마전분의 호화 특성)

  • Kim, Sung-Kon;Lee, Shin-Young;Park, Yong-Kon
    • Korean Journal of Food Science and Technology
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    • v.19 no.5
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    • pp.435-440
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    • 1987
  • Gelatinization properties of heat-mositure treated potato and sweet potato starches were investigated. Water-binding capacity of starch was increased by heat-mositure treatment, which was more pronounced in sweet potato starch. Blue value was not affected by the treatment. Amylograph viscosities were decreased by heat-mositure treatment, which was more pronounced in potato starch. Critical concentration of NaOH for gelatinization of starch increased as moisture level increased. Gel volume of starch upon KSCN gelatinization was higher in potato starch. Gelatinized starches showed Binghamapseudoplastic behavior. Consistency index and yield stress were drastically decreased upon heat-moisture treatment.

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Rheological Properties of Gelatinization of Rice Starch (쌀 전분 호화중의 리올로지 특성)

  • Lee, Shin-Young;Cho, Hyung-Yong;Kim, Sung-Kon;Lee, Sang-Kyu;Pyun, Yu-Ryang
    • Korean Journal of Food Science and Technology
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    • v.16 no.3
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    • pp.273-278
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    • 1984
  • Changes in rheological properties of rice starch-water systems during the gelatinization were evaluated with the tube viscometer at temperatures between 50 and $85^{\circ}C$ and for the concentrations ranging from 3-5% rice starch. The flow consistency index increased exponentially with time at a particular temperature while being linearly dependent upon the concentration. The gelatinization rate measured by rheological method followed Arrhenius type equation. The value of activation energy of gelatinization for 5% rice starch was about 25 kcal/g mol.

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Characteristics of Dry and Moist Type Sweet Potato Starches (분질 및 점질 고구마 전분의 특성)

  • Shin, Mal-Shick;Ahn, Seung-Yo
    • Korean Journal of Food Science and Technology
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    • v.20 no.3
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    • pp.412-418
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    • 1988
  • Granular shapes and sizes, physicochemical priperties and gelatinization patterns of sweet potato starches from Wonki(the dry type) and Chunmi(the moist type) were investigated. Starch granules of sweet potatoes were round. Granule sizes of Wonki starch were mainly $11{\mu}m$ and those of Chunmi starch were $12{\mu}m\;and\;17{\mu}m$. Wonki starch had lower water binding capacity and swelling power than Chunmi starch. But Wonki starch had higher amylose content, gelatinization temperature, miture content for gelatinization and temperature for gelatinization than Chunmi starch.

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A study on Reducing Power, Degree of Gelatinization and Retrogradation Rate of Soybean Jeolpyon (콩절편의 소화율, 호화도 및 노화속도)

  • 정해옥
    • Korean journal of food and cookery science
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    • v.12 no.2
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    • pp.162-165
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    • 1996
  • Various kinds of jeolpyon (cubed rice cake) differing in roasted soybean flour. content (0, 5, 10, 15, 20%) were prepared to study digestibility, degree of gelatinization and retrogradation rate. Digestibility slightly in creased as soybean content increased. Degree of gelatinization also increased as soybean content increased. Retrogradation rate obtained from the changes in hardness of soybean jeolpyon with the control was 0.528 day and time constant (1/k) was 1.89 days.

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Physicochemical Factors Affecting Cooking and Eating Qualities of Rice and the Ultrastructural Changes of Rice during Cooking (쌀의 취반 및 식미특성에 영향을 주는 요인들과 취반 시 쌀의 배유 조직의 변화)

  • 이영은;오스만엘리자베쓰엠
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.20 no.6
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    • pp.637-645
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    • 1991
  • Physicochemical factors affecting cooking and eating quality of rice and their mechanisms were investigated. The stickiness of cooked rice was negatively correlated with amylose content(r=0.58, p<0.05) and protein content(r=-0.72, p<0.01), but not affected by crude fat content of rice. The ultrastructure of cooked rice grain showed the progressive gelatinization of starch from the periphery toward the center of the endosperm as water and heat energy diffused into. The rate of water diffusion appears to be dependent on the cell arrangement in the endosperm and the protein content of milled rice. Once water and heat reach the starch granules, the rate of in situ gelatinization of starches appears to be dependent on their own gelatinization temperature range and amylose content. Protein acts as a barrier for the swelling of starch and water diffusion in two ways : 1) by encasing starch granules in the starchy endosperm, and 2) by forming a barrier between the subaleurone layer and the starchy endosperm. Therefore, the separation and fragmentation of the outermost layers of the endosperm occurred more easily in the low-protein content rices, and was associated with increases of solids lost in cooking-water at 95$^{\circ}C$ and stickiness of cooked rice.

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Factors Affecting Gelatinization Temperature of Rice Starch (쌀 전분의 호화온도에 영향을 주는 요인들)

  • 이영은;오스만엘리자베쓰엠
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.20 no.6
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    • pp.646-652
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    • 1991
  • Factors affecting gelatinization temperature of rice starches from different varieties were investigated. Birefringence end-point temperature(BEPT), amylose content, granule size distribution and degree of crystallinity of rice starches showed the significant varietal differences at ${\alpha}\;=0.01$. Susceptibility of the granule to gelatininzation was dependent mainly on the degree of crystallinity, as indicated by the significant positive correlation between BEPT and the relative crystallinity(r=0.67, p<0.01). However, granule size distribution did not affect the GT(gelatinization temperature) range, nor did amylose electron microscopy (SEM). SEM also confirmed that there is no relationship between the size and the shape and the amylose content of the rice starch.

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Physicochemical Characteristics of Starches in Rice Cultivars of Diverse Amylose Contents

  • Yoon, Mi-Ra;Chun, A-Reum;Oh, Sea-Kwan;Hong, Ha-Cheol;Choi, Im-Soo;Lee, Jeong-Heui;Cho, Young-Chan;Kim, Yeon-Gyu
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.57 no.3
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    • pp.226-232
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    • 2012
  • Through the sampling four rice cultivars with differing amylose contents, the relationship between the structural and gelatinization properties of endosperm starches was analyzed. These rice varieties exhibited different chain length distribution ratio within the amylopectin cluster as well as varing amylose levels. The proportion of amylopectin short chains of in Goami cutlivars was higher than the other varieties, whereas the Goami 2 which shows amylose extender mutant properties in the endosperm showed the highest proportion of long chains. In X-ray diffraction analysis of rice starches, the Goami 2 variety displayed a B-type pattern whereas the other varieties were all A-type. Among the cultivars with high and normal rice starch levels, those with the higher amylose contents showed distinctly lower swelling. Goami 2 rice was found to have the highest onset and peak gelatinization temperature from the differential scanning calorimetry results. The four rice cultivars under analysis also showed different rates of hydrolysis by amyloglucosidase. These findings suggest that the composition and chemical structure of the starch content is a major determinant of both the gelatinization and functional properties of rice.

Kinetic Study on the Gelatinization of Barley Starch (보리전분의 호화에 관한 속도론적 연구)

  • Mok, Chul-Kyoon;Lee, Sang-Hyo;Nam, Young-Jung;Min, Byong-Yong
    • Korean Journal of Food Science and Technology
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    • v.17 no.6
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    • pp.409-414
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    • 1985
  • The gelatinization kinetics of barley starch in dilute system (1% w/v concn.) at the temperature range of $60{\sim}95^{\circ}C$ was investigated. The gelatinization rate was extremely temperature dependent. The gelatinization at the temperature above $90^{\circ}C$ was an one step 1st order reaction throughout the gelatinization time, but that below $85^{\circ}C$ consisted of two stages which showed different reaction rates. The reaction rate of the 1 st stage was greater than that of the 2nd stage. The activation energy of the 1 st stage was 31.93 Kcal/g mole and those of the 2nd stage were 78.49 and 23.41 Kcal/g mole above and below $75^{\circ}C$, respectively.

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Gelatinization Characteristics of Nonwaxy Rice Starches (멥쌀 전분의 호화특성)

  • Kim, Nam-Soo;Sog, Ho-Moon;Nam, Young-Jung;Min, Byong-Yong
    • Applied Biological Chemistry
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    • v.30 no.1
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    • pp.24-30
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    • 1987
  • starches, isolated from Japonica and nonwaxy rites, were analyzed fur gelatinization characteristics. Amylose contents of Taebaeg and Sangpung starch were 16 and 17%, respectively. The portion of large-sized particles was more pronounced in the case of Sangpung starch. Swelling power and solubility increased according to the rise in gelatinization temperature. The decrease of pasting temperature according to the incense in starch concentration in Sangpung starch was higher than that of Taebaeg starch. Most of the increase in light penetration was accomplished between 85 and $90^{\circ}C$. Gelatinization reactions of Taebaeg and Sangpung starch appeared as 2 different stages up to the gelatinization temperature of $90^{\circ}C$.

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