Studies on Pyrodextrinization of Corn Starch

Ueno, Yoshimitsu; Izumi, Minoru; Kato, Kunihito

doi:10.1002/star.19760280302

Cited by 15 publications

(8 citation statements)

References 40 publications

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“…The roasting of starch induces processes of depolymerisation, transglucosidation and repolymerisation inside a starch molecule (Leszczyński, ). A well‐known effect of these transformations is an increase in starch solubility in water and a decrease in its swelling power, both being the greater the higher is the roasting temperature (Ueno et al ., ). Analogous tendency was observed in the case of roasting potato starch without acid addition (native or retrograded) (Fig.…”

Section: Discussion Of Resultssupporting

confidence: 88%

Effect of citric acid esterification conditions on the properties of the obtained resistant starch

Kapelko‐Żeberska

Zięba

Pietrzak

et al. 2016

Int J of Food Sci Tech

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This study was aimed at comparing selected properties of starch citrate obtained from native or retrogrades of potato starch at various temperatures (100, 130 or 160°C) and at various doses of reactant (10, 20 or 40 g per 100 g). Higher susceptibility to esterification was demonstrated for retrograded starch, whereas the degree of esterification of the produced esters varied considerably (1.4 to 10.0 g per 100 g preparation) and was increasing along with increasing roasting temperature and dose of citric acid. The process of pasting occurred only in the esters obtained at a temperature of 100°C, which resulted in a significant decrease in swelling power and solubility in water of the citrates produced at higher temperatures. The resultant starch citrates were characterised by significant resistance to amylolysis (ranging from 22 to 100 g per 100 g). There was observed an increase in starch resistance along with the increase in the acid dose and roasting temperature. All analysed properties of starch citrates were not correlated with the degree of esterification, but appeared to depend on the roasting, which may point to a significant effect of this factor on the mechanism of starch cross-linking with citric acid.

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Section: Discussion Of Resultssupporting

confidence: 88%

Effect of citric acid esterification conditions on the properties of the obtained resistant starch

Kapelko‐Żeberska

Zięba

Pietrzak

et al. 2016

Int J of Food Sci Tech

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“…This may be attributed to the differences in the starch composition particularly the amylose and amylopectin content, origin of the samples maturity ofthestarch granules, the typeofstarches viz.A, B or C ere. The results obtained in the present investigation are in good accordance with those of Ueno et al [6] and Kerr and Cleveland [16].…”

Section: Reducing Value (Ferricyanide Number) Of Dextrinssupporting

confidence: 93%

“…It was observed that the alkali lability value increased abruptly in early stages of dextrinization in case of jowar dextrins and then started to show a downward trend whereas there was a steep rise in the ALvalues in early stages in case of ragi, wheat and rice dextrins followed by levelling off in the later stages of pyrodextrinization. These results are in accord with those of Ueno et al [6], Sriuastaua et al [5] and Brimhall [l], particularly for the dextrins of ragi, wheat and rice starches. On the other hand, the results of alkali lability value for dextrins ofjowar starch are similar to that of Caesar and Cushing [17].…”

Section: Alkali Lability Value (Alv)supporting

confidence: 93%

“…This parameter was studied according to the method of Ueno et al [6] using 100 mg of dextrin samples at 27°C. Pyrodextrin preparations were dissolved in 0.1 -N KOH solution at concentrations 0.1, 0.2, 0.3, 0.4, 0.5 and 0.75% (w/v) and their flow rates were measured at room temperature in a Ostwald viscometer.…”

Section: Solubility Characteristics Of Pyrodextrins In Cold Watermentioning

confidence: 99%

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Preparation and Some Physicochemical Properties of Pyrodextrins of Ragi, Wheat, Jowar and Rice Starches

Wankhede

Umadevi

1982

Starch Stärke

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Ragi (Eleusine coracana), wheat (Triticum aestivurn), jowar (Sorghum vulgare) and rice (Oryza sativu) starches (moisture content 8% f 2%) were dextrinized in the absence of any added catalyst at 200°C f 5°C. The changes in the physicochemical properties of dextrins during pyrodextrinization process were investigated. The results of the present investigation revealed that the progressive increase in the solubility, reducing power and alkali lability values while considerable decrease in P-amylolysis limit and iodine affinity values of pyrodextrins could be correlated to the initial hydrolysis, increase in the degree of branching during transglycosidation and elaboration of thermal degraded products during the pyrodextrinization of starches. Darstellung und einige physikalisch-chemische Eigenschaften derPyrodextrine von Ragi-, Weizen-, Jowar-und ReisstHrken. Ragi (Eleusine coracunu)-, Weizen (Triticum aestiuum)-, Jowar (Sorghum vu1gare)und Reis (Oryza sativa)-starken wurden in Abwesenheit jeglicher Katalysatoren bei 200°C dextriniert. Die Anderung der physikalisch-chemischen Eigenschaften wahrend des Pyrodextrinierungsprozesse wurden bestimmt. Die Ergebnisse zeigen, daD die fortschreitende Erhohung von Loslichkeit, Reduktionsvermogen und Alkalilabilitat bei betrachtlicher Verminderung der P-Amylolysegrenze und der Iodaffinitiit der Pyrodextrine mit der anfanglichen Hydrolyse, der Erhohung des Verzweigungsgrades wahrend der Transglycosidierung und der Ausbildung thermisch abgebauter Produkte im Verlaufe der Pyrodextrinierung der Starken in Beziehung zu bringen sind. Reducing power (Ferricyanide number) of pyrodextrinsReducing value (expressed as Ferricyanide number) of the pyrodextrins was determined by the procedure of Schoch (1 2). Determination of Alkali Lability Value (ALV)This was performed according to the procedure of Evans and Caldwell [13], using 50 mg of dextrin samples. 162 starch/starke 34 (1982) Nr. 5 , S. 162-165 0

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“…C for 8 h in a DN400 oven (Yamato Scientific Co., Tokyo, Japan) to prepare the dry-heated flour. 14,15) The untreated flour was suspended in distilled water to produce a 30% (w/w) suspension. This suspension was poured on to a KZ-HP-1000-K hot-plate (Panasonic, Osaka, Japan), which had been heated at 160 C, and pressed with a heat block, which had also been preheated at 160 C, for 10 min with occasionally flipping.…”

Section: Methodsmentioning

confidence: 99%

Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour

Hasegawa

Ogawa

Adachi

2013

Bioscience, Biotechnology, and Biochemistry

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Studies on Pyrodextrinization of Corn Starch

Cited by 15 publications

References 40 publications

Effect of citric acid esterification conditions on the properties of the obtained resistant starch

Effect of citric acid esterification conditions on the properties of the obtained resistant starch

Preparation and Some Physicochemical Properties of Pyrodextrins of Ragi, Wheat, Jowar and Rice Starches

Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour

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