Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이현규 | - |
dc.date.accessioned | 2018-04-03T01:44:20Z | - |
dc.date.available | 2018-04-03T01:44:20Z | - |
dc.date.issued | 2014-06 | - |
dc.identifier.citation | STARCH-STARKE, 권: 66, 호: 5-6, 페이지: 468-474 | en_US |
dc.identifier.issn | 0038-9056 | - |
dc.identifier.issn | 1521-379X | - |
dc.identifier.uri | http://onlinelibrary.wiley.com/doi/abs/10.1002/star.201300153 | - |
dc.identifier.uri | http://hdl.handle.net/20.500.11754/55648 | - |
dc.description.abstract | The physicochemical and rheological properties of native starch (corn (CS), rice (RS), potato (PS), tapioca (TS), and wheat (WS)) from different sources substituted with RS type 4 (RS4) at different concentrations (0, 20, and 50%) were determined. Swelling power and solubility of all native starch-RS4 mixtures proportionally decreased with the increase of RS4 concentration. Also, the peak viscosity and breakdown of starch-RS4 mixture decreased with increasing concentrations of the RS4 used. However, the setback viscosity decreased significantly for CS-RS4, TS-RS4, and WS-RS4, but it remained unchanged for PS-RS4. All native starch-RS4 mixtures exhibited decreased viscosity with increasing RS4, which could be well characterized by the Power-law model. Furthermore, dynamic oscillatory tests indicated that the native starch and RS4 mixtures exhibited less elastic properties with more frequency dependence, compared to native starch alone. Hardness for CS-RS4, RS-RS4, PS-RS4, and WS-RS4 gel decreased with increased storage time, whereas TS-RS4 did not. | en_US |
dc.description.sponsorship | This work was supported by the National Research Foundation of Korea Grant funded by the Korean Government (Ministry of Education, Science and Technology) (NRF-2009-351-C00085). | en_US |
dc.language.iso | en | en_US |
dc.publisher | WILEY-V C H VERLAG GMBH, BOSCHSTRASSE 12, D-69469 WEINHEIM, GERMANY | en_US |
dc.subject | Corn starch | en_US |
dc.subject | Potato starch | en_US |
dc.subject | Rice starch | en_US |
dc.subject | Tapioca starch | en_US |
dc.subject | Wheat starch | en_US |
dc.title | Physicochemical and rheological properties of starches substituted with type 4 resistant starch (cross-linked corn starch) | en_US |
dc.type | Article | en_US |
dc.relation.volume | 66 | - |
dc.identifier.doi | 10.1002/star.201300153 | - |
dc.relation.page | 468-474 | - |
dc.relation.journal | STARCH-STARKE | - |
dc.contributor.googleauthor | Jun, Soo-Jin | - |
dc.contributor.googleauthor | Lee, Kwang-Yeon | - |
dc.contributor.googleauthor | Lee, Su-yong | - |
dc.contributor.googleauthor | Lee, Hyeon-Gyu | - |
dc.relation.code | 2014039757 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | hyeonlee | - |
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