Functional, physicochemical and retrogradation properties of sword bean (Canavalia gladiata) acetylated and oxidized starches

Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour

“…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.…”

The effect of starch isolation method on physical and functional properties of Portuguese nut starches. II. Q. rotundifolia Lam. and Q. suber Lam. acorns starches

“…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acorn starches, since they also present a C-type X-ray pattern and degrees of crystallinity between 43.1% and 46.6% (unpublished data).…”

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

“…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].…”

“…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.…”