Author
Tian, Jinhu; Chen, Shiguo; Zhang, Huiling; Fang, Haitian; Sun, Yujing; Liu, Donghong; Linhart, Robert J.; Ye, Xingqian
Other Contributors
Date Issued
2018-12-01
Subject
Biology; Chemistry and chemical biology; Chemical and biological engineering; Biomedical engineering
Degree
Terms of Use
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Full Citation
Existing cell wall fragments modify the thermal properties and hydrolysis of potato starch, J. Tian, S. Chen, H. Zhang, H. Fang, Y. Sun, D. Liu, R. J. Linhardt, Xingqian Ye, Food Hydrocolloids 85, 229–232, 2018.
Abstract
The effect of cell wall fragments on the thermal properties and hydrolysis of potato starch were investigated. The relative degree of crystallinity of purified starch and starch with cell wall fragments were 19.7% and 20.7%, respectively. The onset temperature (To) and peak temperature (Tp) of the starch with cell wall fragments were much higher than those of purified starch, whereas the △H value of purified starch (9.5 ± 0.5 J/g) was much higher than that of the starch with cell wall fragments (7.6 ± 0.7 J/g). Moreover, slightly lower equilibrium hydrolysis of starch with cell wall fragments (78.8 ± 6.3%) and different morphologies changes between those two samples during heating were also observed. Our study demonstrated that it might be an alternative way to improve or extend the property of potato starch with the remaining of its cell wall fragments.;
Description
Food Hydrocolloids 85, 229–232; Note : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
Department
The Linhardt Research Labs.; The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS);
Relationships
The Linhardt Research Labs Online Collection; Rensselaer Polytechnic Institute, Troy, NY; Food Hydrocolloids; https://harc.rpi.edu/;
Access
https://login.libproxy.rpi.edu/login?url=https://doi.org/10.1016/j.foodhyd.2018.07.033;
