Physicochemical Properties of Monosodium Glutamate-Compounded Tapioca Starch Exceeds Those of Simple Heat-Moisture Treated Starch
: Monosodium glutamate (GluNa)‐compounded starch was prepared by heat–moisture treating a mixture of tapioca starch and GluNa. GluNa‐compounded starch exhibited a higher gelatinization temperature and reduced swelling and solubility, essentially lower hardness of the granule center, and paste visco...
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| Veröffentlicht in: | Journal of food science 2011-09, Vol.76 (7), p.C980-C984 |
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| container_title | Journal of food science |
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| creator | Yagishita, Takahiro Ito, Koichi Yokomizo, Eiji Endo, Shigeru Takahashi, Koji |
| description | : Monosodium glutamate (GluNa)‐compounded starch was prepared by heat–moisture treating a mixture of tapioca starch and GluNa. GluNa‐compounded starch exhibited a higher gelatinization temperature and reduced swelling and solubility, essentially lower hardness of the granule center, and paste viscosity than those of the heat–moisture treated tapioca starch and the untreated starch. However, its appearance, unit chain length distribution, and α‐amylase digestibility were similar to those of the heat–moisture treated tapioca. It is thus concluded that GluNa compounding is useful for providing a unique type of starch that possesses a less swollen and viscous texture than that produced with simple heat–moisture treatment. |
| doi_str_mv | 10.1111/j.1750-3841.2011.02285.x |
| format | Article |
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GluNa‐compounded starch exhibited a higher gelatinization temperature and reduced swelling and solubility, essentially lower hardness of the granule center, and paste viscosity than those of the heat–moisture treated tapioca starch and the untreated starch. However, its appearance, unit chain length distribution, and α‐amylase digestibility were similar to those of the heat–moisture treated tapioca. 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GluNa‐compounded starch exhibited a higher gelatinization temperature and reduced swelling and solubility, essentially lower hardness of the granule center, and paste viscosity than those of the heat–moisture treated tapioca starch and the untreated starch. However, its appearance, unit chain length distribution, and α‐amylase digestibility were similar to those of the heat–moisture treated tapioca. It is thus concluded that GluNa compounding is useful for providing a unique type of starch that possesses a less swollen and viscous texture than that produced with simple heat–moisture treatment.</description><subject>alpha-Amylases - metabolism</subject><subject>amino acid-compounded starch</subject><subject>Amino acids</subject><subject>Biological and medical sciences</subject><subject>Carbohydrates</subject><subject>Chemical Phenomena</subject><subject>Digestion</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Granular materials</subject><subject>Granules</subject><subject>Hardness</subject><subject>Heat treating</subject><subject>heat-moisture treatment</subject><subject>Hot Temperature</subject><subject>Maillard reaction</subject><subject>Manihot - chemistry</subject><subject>Physical properties</subject><subject>sodium glutamate</subject><subject>Sodium Glutamate - chemistry</subject><subject>Solubility</subject><subject>Starch - chemistry</subject><subject>Starch - metabolism</subject><subject>Starch and starchy product industries</subject><subject>Starches</subject><subject>Surface layer</subject><subject>Swelling</subject><subject>Tapioca</subject><subject>Texture</subject><subject>Viscosity</subject><subject>Water</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkc2O0zAURiMEYsrAKyALCcEmwT9x7GyQoDPTAc3AQItAbCzXuVFdkjrYiWiXvDkOLUViAXhj3-R8n5ycJEEEZySuZ-uMCI5TJnOSUUxIhimVPNveSibHF7eTCY6PU0JycZLcC2GNx5kVd5MTSiQuCiwmyfeb1S5Y48wKWmt0g26868D3FgJyNbp2GxdcZYcWzZqh163uIZ26tnPDpoIKLXRnndFo3mtvVuh8awCqgBYrF2DMz23bNYAuQffptbOhHzyghY9jDO9D95M7tW4CPDjsp8mHi_PF9DK9ejt7NX1xlRpeFjzVUBWCMraEuOGSGyOgZhXlpS6JXjIsS8YqXjEORHNJDae1lpXQhMmiyHN2mjzZ93befR0g9Kq1wUDT6A24IaiSypJQilkkn_6VJEJgxikri3-jLC9zShjGEX30B7p2g9_ET1YlzjmVeS4iJPeQ8S4ED7XqvG213ymC1aherdVoWI2G1ahe_VSvtjH68NA_LFuojsFfriPw-ADoEE3XXm-MDb-5nI8_WEbu-Z77ZhvY_fcF1OuLs_l4jAXpviD6hu2xQPsvqhBMcPXxzUx9Wryc4fdnn9U79gOzA9hy</recordid><startdate>201109</startdate><enddate>201109</enddate><creator>Yagishita, Takahiro</creator><creator>Ito, Koichi</creator><creator>Yokomizo, Eiji</creator><creator>Endo, Shigeru</creator><creator>Takahashi, Koji</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201109</creationdate><title>Physicochemical Properties of Monosodium Glutamate-Compounded Tapioca Starch Exceeds Those of Simple Heat-Moisture Treated Starch</title><author>Yagishita, Takahiro ; Ito, Koichi ; Yokomizo, Eiji ; Endo, Shigeru ; Takahashi, Koji</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5965-aed67233be672095cc7ef3d259a91ab308933d5d35e1a582c52fa8d7a13866443</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>alpha-Amylases - metabolism</topic><topic>amino acid-compounded starch</topic><topic>Amino acids</topic><topic>Biological and medical sciences</topic><topic>Carbohydrates</topic><topic>Chemical Phenomena</topic><topic>Digestion</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Granular materials</topic><topic>Granules</topic><topic>Hardness</topic><topic>Heat treating</topic><topic>heat-moisture treatment</topic><topic>Hot Temperature</topic><topic>Maillard reaction</topic><topic>Manihot - chemistry</topic><topic>Physical properties</topic><topic>sodium glutamate</topic><topic>Sodium Glutamate - chemistry</topic><topic>Solubility</topic><topic>Starch - chemistry</topic><topic>Starch - metabolism</topic><topic>Starch and starchy product industries</topic><topic>Starches</topic><topic>Surface layer</topic><topic>Swelling</topic><topic>Tapioca</topic><topic>Texture</topic><topic>Viscosity</topic><topic>Water</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yagishita, Takahiro</creatorcontrib><creatorcontrib>Ito, Koichi</creatorcontrib><creatorcontrib>Yokomizo, Eiji</creatorcontrib><creatorcontrib>Endo, Shigeru</creatorcontrib><creatorcontrib>Takahashi, Koji</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yagishita, Takahiro</au><au>Ito, Koichi</au><au>Yokomizo, Eiji</au><au>Endo, Shigeru</au><au>Takahashi, Koji</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical Properties of Monosodium Glutamate-Compounded Tapioca Starch Exceeds Those of Simple Heat-Moisture Treated Starch</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2011-09</date><risdate>2011</risdate><volume>76</volume><issue>7</issue><spage>C980</spage><epage>C984</epage><pages>C980-C984</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>: Monosodium glutamate (GluNa)‐compounded starch was prepared by heat–moisture treating a mixture of tapioca starch and GluNa. GluNa‐compounded starch exhibited a higher gelatinization temperature and reduced swelling and solubility, essentially lower hardness of the granule center, and paste viscosity than those of the heat–moisture treated tapioca starch and the untreated starch. However, its appearance, unit chain length distribution, and α‐amylase digestibility were similar to those of the heat–moisture treated tapioca. It is thus concluded that GluNa compounding is useful for providing a unique type of starch that possesses a less swollen and viscous texture than that produced with simple heat–moisture treatment.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>21806607</pmid><doi>10.1111/j.1750-3841.2011.02285.x</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of food science, 2011-09, Vol.76 (7), p.C980-C984 |
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| subjects | alpha-Amylases - metabolism amino acid-compounded starch Amino acids Biological and medical sciences Carbohydrates Chemical Phenomena Digestion Food industries Food processing industry Fundamental and applied biological sciences. Psychology Granular materials Granules Hardness Heat treating heat-moisture treatment Hot Temperature Maillard reaction Manihot - chemistry Physical properties sodium glutamate Sodium Glutamate - chemistry Solubility Starch - chemistry Starch - metabolism Starch and starchy product industries Starches Surface layer Swelling Tapioca Texture Viscosity Water |
| title | Physicochemical Properties of Monosodium Glutamate-Compounded Tapioca Starch Exceeds Those of Simple Heat-Moisture Treated Starch |
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