2006
DOI: 10.1016/j.carbpol.2005.12.032
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Functional, physicochemical and retrogradation properties of sword bean (Canavalia gladiata) acetylated and oxidized starches

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Cited by 96 publications
(59 citation statements)
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“…SP from both the rice types was lower than observed for rice starch (Singh, Nakaura, Inouchi, & Nishinari, 2007). The granules of ozonated starch were associated with strongly bonded micellar structure which can give starch granules great resistance to swelling (Adebowale, Afolabi, & Olu-Owolabi, 2006). The lower swelling of rice than the rice starch might be due to the lower availability of water to starch in presence of protein.…”
Section: Accepted Manuscriptmentioning
confidence: 96%
“…SP from both the rice types was lower than observed for rice starch (Singh, Nakaura, Inouchi, & Nishinari, 2007). The granules of ozonated starch were associated with strongly bonded micellar structure which can give starch granules great resistance to swelling (Adebowale, Afolabi, & Olu-Owolabi, 2006). The lower swelling of rice than the rice starch might be due to the lower availability of water to starch in presence of protein.…”
Section: Accepted Manuscriptmentioning
confidence: 96%
“…Furthermore, Adebowale, Afolabi, and Olu-Owolabi (2006) attributed to C-type starches typical of legumes limited swelling. These two latter explanations seem to fit with acorn starches, since they also present a C-type X-ray pattern and degrees of crystallinity between 43.1% and 46.6% (unpublished data).…”
Section: Swelling Power and Solubilitymentioning
confidence: 98%
“…The highest phosphorous content in crystalline region of DPY may depress lipid to the amorphous region and caused more amylose-lipid complex and reduce free amylose amount that can lyses. Amylose lyses resulting in forming amylose intermolecular re-association, performing network in setback viscosity and generate retrogradation [53].…”
Section: E Pasting Characteristicmentioning
confidence: 99%
“…Retrogradation or syneresis of the starch implies appearance of separate fluid droplets on starch gels which caused by water molecule release trough the re-association of amylose chains [53]. The higher retrogradation tendency leads to easily staling in bread and rapidly precipitation and loss of viscosity in sauce.…”
Section: E Pasting Characteristicmentioning
confidence: 99%