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Amylose and glucose solutions. A comparative study

100%

Napierala D. M.

Żywność Nauka Technologia Jakość. Suplement

2000

tom 07

nr 2

Structural parameters of retrograded amylose chains in aqueous solution were determined by means of a comparative analysis with glucose solutions stored under the same conditions and the same specific volume. Viscosimetric and Polarimetrie measurements were carried out in glucose and amylose (from potato) solutions during storage, within the same concentration range of 0.005-0.02 (g/cm3), and with a fixed low concentration of a polymer complexing agent (5 10 -5 g/cm3), added as a polymer chain stiffener. From the ratio of limit viscosity numbers obtained for polysaccharide and monosaccharide solutions, the average asymmetric parameter of rigid amylose chain was calculated, value of which points to a significant length expansion of retrograded α-D-glucopyranose coil. Measurements of the concentration dependence of the optical rotatory dispersion in retrograded amylose and its monomer unit solutions were used to determine the degree of coiling into helix of polysaccharide in aqueous solution.

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Estimation of degree of starch gelatinisation in instant pasta using measurements of viscosity and water absorption of ground instant pasta dispersions

67%

Acta Agrophysica

2017

tom 24

nr 4

The study aimed at the determination of the possibility of estimating the degree of starch gelatinisation by measuring the physical properties of instant pasta. Therefore, pre-selected parameters such as dough moisture (33-35%), pre-drying temperature (35-55°C) and steaming time (120-360 s, temp. 95°C), which allowed to obtain instant pasta with varying degree of starch gelatinisation, were applied in this study. The physical properties of instant pasta with respect to solubility (WSI), water absorption (WAI), apparent viscosity of ground instant pasta dispersions and degree of starch gelatinisation (DG) were determined. The highest correlations were found between DG and WAI and between DG and viscosity (p < 0.01). The variability of DG can be explained in ca. 87% by the WAI (R2 = 0.87) and in ca. 74% by the apparent viscosity of instant pasta dispersion (R2 = 0.74). No significant correlation between DG and WSI was observed. It was demonstrated that the results obtained from the measurements of apparent viscosity of aqueous dispersion and WAI of instant pasta can be used for rapid estimation of DG.

Ograniczanie wyników

1 Acta Agrophysica

1 Żywność Nauka Technologia Jakość. Suplement

1 Napierala D. M.

1 2017

1 2000

Wyniki wyszukiwania

Amylose and glucose solutions. A comparative study

Estimation of degree of starch gelatinisation in instant pasta using measurements of viscosity and water absorption of ground instant pasta dispersions