Physicochemical Properties of Monosodium Glutamate‐Compounded Tapioca Starch Exceeds Those of Simple Heat–Moisture Treated Starch

Yagishita, Takahiro; Ito, Koichi; Yokomizo, Eiji; Endo, Shigeru; Takahashi, Koji

doi:10.1111/j.1750-3841.2011.02285.x

Cited by 5 publications

(1 citation statement)

References 11 publications

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“…HMT may be conducted following pretreatment with an acid (Brumovsky & Thompson 2001, Shin et al 2004, under varied pH conditions (Kim & Huber 2013), or in the presence of high concentrations of a salt-termed osmotic pressure treatment (OPT) ) (see Section 2.6)-or xylitol (Sun et al 2014a). Starches have been chemically modified simultaneously with (Sang & Seib 2006) and after HMT (Vasanthan et al 1995, Perera et al 1997, Perera & ARI 26 February 2015 Hoover 1998, Liu et al 2000, Gunaratne & Corke 2007, Sui et al 2011, Yagishita et al 2011, Kohyama et al 2013). …”

Section: Alternative Hmt Processing Methodsmentioning

confidence: 97%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

235

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Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.

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Section: Alternative Hmt Processing Methodsmentioning

confidence: 97%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

235

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Control of Thermal Behavior of Starch

Takahashi¹

2014

J. Food Sci. Technol. Res.

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Several approaches for controlling the thermal behavior of starch were discussed from the viewpoint of the structural stability and hydration of starch chains, which are closely related to the quality degradation of starchy foods due to the collapse of swollen starch granules. The approaches discussed included the development of an enzymatically cross-linked collagen peptides-starch compound, an amino acid-compounded starch by autoclaving, a fatty acylated saccharide-lysine-starch conjugate by autoclaving, an oleyl starch by lipase-catalyzed synthesis, as well as a technique controlling the thermal stability of starch by adding charged amino acids and charged amino acid-rich peptides. These approaches should be valuable for improving the multiple functional properties of starch in terms of increased structural thermal stability, reduced swelling and viscosity, enhanced thermal resistance, easy vaporization of water from fried coatings, and endowed surface active property.

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Controlled Water Content, Crispness and Retrogradation of Fried Coatings with Monosodium Glutamate-compounded Starch

et al. 2011

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The amount of consumption of fried foods has been increasing recently. They are popular and often sold at delicatessens and take-out food markets in Japan.1,2) Frying is a very useful processing method, because it brings about many benefi cial changes in foods due to the gelatinization of starch, denaturation and coagulation of protein, development of characteristic aromas and browning, as well as textural changes due to dehydration.3) The textural changes, in particular the crispness of the fried coatings that appear after vaporization of water at a high temperature are extremely important because they strongly infl uence the quality of fried foods. However, triggered by a migration of water from internal food material, the fried coatings progressively lose crispness and retrogradation of starch, resulting in a deteriorated quality of fried foods and a shortening of their shelf life. It is therefore very desirable to control the vaporization and mobility of water in order to maintain crispness, and to control retrogradation of starch in the fried coatings in an appropriate manner.In order to improve crispness of the fried coatings, such acid-treated starch, heat-moisture-treated starch, crosslinked and gelatinized starch, powdered silicon dioxide and isolated soybean protein have been blended with wheat fl our. 4 6) However, no satisfactory improvement in crispness could be achieved with these methods because they could not prevent the crispness of the fried coatings being progressively lost due to migration of water from internal food material.We previously demonstrated that compounding with charged amino acids by autoclaving a starch and amino acid mixture with a limited water content was an effective method to achieve a marked rise in the gelatinization temperature, large reductions in viscosity of starch paste and swelling of starch granule, and provide an improved paste with less residual moisture resulting from easy vaporization of the external water of the swollen starch granules. 7,8) This suggests that compounding with a charged amino acid could contribute to providing a basis for controlling the vaporization of water from starchy batter during frying in hot oil. However, in order to achieve improved crispness of fried coatings, it is necessary to clarify the contributive effect of the charged amino acid-compounding on the water vaporization and retrogradation of starch behavior of the fried coatings.In this study, monosodium glutamate (GluNa), a commonly used amino acid in many foods, was used to prepare GluNa-compounded starch as a charged amino acid and to clarify that GluNa-compounded starch could achieve improved crispness and retrogradation of fried coatings from wheat batter in terms of a more weakened morphological structure, reduced moisture, raised mobility of water, reduced retrogradation, improved breaking property and enhanced broken sound. Abstract: A mono sodium glutamate (GluNa)-compounded starch prepared by autoclaving a mixture of tapioca starch and GluNa under limited water content...

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Physicochemical Properties of Monosodium Glutamate‐Compounded Tapioca Starch Exceeds Those of Simple Heat–Moisture Treated Starch

Cited by 5 publications

References 11 publications

Physical Modification of Food Starch Functionalities

Physical Modification of Food Starch Functionalities

Control of Thermal Behavior of Starch

Controlled Water Content, Crispness and Retrogradation of Fried Coatings with Monosodium Glutamate-compounded Starch

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