Microstructure of Modified Tapioca Starch‐milk Gels

Hood, L. F.; Seifried, A. S.; Meyer, Richard L.

doi:10.1111/j.1365-2621.1974.tb01002.x

Cited by 29 publications

(17 citation statements)

References 12 publications

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“…of starch-milk gels has been described earlier (Hood et al, 1974). Here we will limit our discussion to syneresis and ultrastructural changes in gel structure, starch gJanules and casein micelles during frozen storage.…”

Section: The Microstructurementioning

confidence: 94%

“…The morphology of the granule from the gel stored 60 days at -32V ( Fig. 3) did not differ markedly from the granule in the unfrozen gel except that there were no granules with the coat-core structure (Hood et al, 1974). The surface of all the granules was homogeneous, grainy and highly folded.…”

Section: The Microstructurementioning

confidence: 97%

“…We were puzzled by the lack of the coat-core type granules which we observed in the unfrozen gels (Hood et al, 1974). Therefore, gels which had been frozen and thawed for less than eight times and stored less than a week were examined.…”

Section: The Microstructurementioning

confidence: 98%

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Effect of Frozen Storage on the Microstructure and Syneresis of Modified Tapioca Starch‐milk Gels

Hood

Seifried

1974

Journal of Food Science

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Section: The Microstructurementioning

confidence: 94%

Section: The Microstructurementioning

confidence: 97%

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Effect of Frozen Storage on the Microstructure and Syneresis of Modified Tapioca Starch‐milk Gels

Hood

Seifried

1974

Journal of Food Science

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“…Although there have been some chemical studies, there have been few reports on how modification affects the ultrastructure of the tapioca starch granule. Hood and associates (Hood, Seifried & Meyer, 1974;Hood & Seifried, 1974) noted the changes in the cooking and storage of tapioca starch/milk gels but also highlighted the problems involved with the preparation of this material for electron microscopy.…”

Section: Introductionmentioning

confidence: 97%

The ultrastructure of unmodified and chemically‐modified tapioca starch granules as revealed by the freeze‐etching technique

Allen

Hood

Parthasarathy

1976

Int J of Food Sci Tech

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The ultrastructure of tapioca starch granules was studied using the freezeetching technique in an attempt to overcome the problems associated with the other methods of preparation for electron microscopy. A chemicallymodified tapioca starch was also studied to ascertain whether chemical modification affected granule structure. Variations in fracture faces were observed in both modified and unmodified granules suggesting that organization within the granules was not homogenous. Particles were present on granule fracture faces. The size range of the particles was 4 to 10 nm in the unmodified and 6 to 15 nm in the modified granules. These observations were similar to those found by others in freeze-etched starch granules and must be considered to be of some structural significance. In contrast to the fracture face, the outer surface of the granules was smooth and particles were not evident.

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“…One cross-link per hundred anhydro glucose units can retain the Integrity of the swollen starch granule, eliminate cohesiveness, and stabilize hot paste viscosity. Cross-linked starches also resist acid and enzymatic hydrolysis and mechanical shear (Mellies 1961, Hullinger 1967, Hood et al 1974, Abraham et al 1979. Cross-linked starches are used in baby foods, salad dressings, and fruit pie fillings in which a stable, high viscosity starch paste Is needed (Rutledge et al 1974, Whistler andDaniel 1985).…”

Section: Modifications Of Starchmentioning

confidence: 99%

Characterization and food applications of high amylose and other varieties of starch

Kasemsuwan

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Microstructure of Modified Tapioca Starch‐milk Gels

Cited by 29 publications

References 12 publications

Effect of Frozen Storage on the Microstructure and Syneresis of Modified Tapioca Starch‐milk Gels

Effect of Frozen Storage on the Microstructure and Syneresis of Modified Tapioca Starch‐milk Gels

The ultrastructure of unmodified and chemically‐modified tapioca starch granules as revealed by the freeze‐etching technique

Characterization and food applications of high amylose and other varieties of starch

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