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Titolo:
Effect of low molecular weight dextrins on gelatinization and retrogradation of starch
Autore:
Duran, E; Leon, A; Barber, B; de Barber, CB;
Indirizzi:
CSIC, Inst Agroquim & Tecnol Alimentos, Burjassot 46100, Valencia, Spain CSIC Burjassot Valencia Spain 46100 tos, Burjassot 46100, Valencia, Spain Espanola I&D SA, Moncada 46113, Valencia, Spain Espanola I&D SA Moncada Valencia Spain 46113 ncada 46113, Valencia, Spain Univ Nacl Cordoba, Fac Ciencias Agropecuarias, RA-5000 Cordoba, Argentina Univ Nacl Cordoba Cordoba Argentina RA-5000 , RA-5000 Cordoba, Argentina
Titolo Testata:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
fascicolo: 2, volume: 212, anno: 2001,
pagine: 203 - 207
SICI:
1438-2377(2001)212:2<203:EOLMWD>2.0.ZU;2-Z
Fonte:
ISI
Lingua:
ENG
Soggetto:
DIFFERENTIAL SCANNING CALORIMETRY; WHEAT-STARCH; SUGARS; GELS; OLIGOSACCHARIDES; SACCHARIDES; STABILITIES; TEMPERATURE; MECHANISM; MOISTURE;
Keywords:
dextrins; retrogradation; gelatinization; starch; differential scanning calorimetry;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
25
Recensione:
Indirizzi per estratti:
Indirizzo: de Barber, CB CSIC, Inst Agroquim & Tecnol Alimentos, Poligono de la Coma S-N,POB 73, Burjassot 46100, Valencia, Spain CSIC Poligono de la Coma S-N,POB 73 Burjassot Valencia Spain 46100
Citazione:
E. Duran et al., "Effect of low molecular weight dextrins on gelatinization and retrogradation of starch", EUR FOOD RE, 212(2), 2001, pp. 203-207

Abstract

alpha -Amylases, usually added to bread recipes as anti-firming agents, are known to produce low molecular weight dextrins by starch hydrolysis. The influence of these compounds on the gelatinization and retrogradation of starch was studied by differential scanning calorimetry. Adding oligosaccharides to starch caused a delay in gelatinization, although its extent was notquantified. However, oligosaccharides of degrees of polymerization (DP) 3-5 reduced the enthalpy of the retrogradation endotherm, shown as the staling endotherm. The addition of gluten to starch and starch/oligosaccharide mixtures had no effect on the gelatinization and retrogradation of starch. The retrogradation of starch in dough samples was also analysed, after 'baking' in the calorimeter, to obtain additional information about starch retrogradation during storage. Oligosaccharides of DP 3-5 also reduced the enthalpy of the retrogradation endotherm. This work provides evidence that oligosaccharides influence starch changes during the baking and storage of bread. These effects could be considered as the mechanism by which the bacterial alpha -amylase reduces starch retrogradation and acts as an anti-firming agent.

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Documento generato il 09/07/20 alle ore 20:51:39