Thermal behavior of potato starch and water-vaporization behavior of its paste controlled with amino acid and peptide-rich food materials.
The particular effect of 4 kinds of amino acid and peptide-rich food material (APRM) containing different charged amino acid contents on the gelatinization and retrogradation behavior of potato starch granules and on the water-vaporization behavior was analyzed by differential scanning calorimetry, rapid viscoanalysis, x-ray diffractometry, thermal gravimetry-differential thermal analysis, and pulsed NMR. APRM with a high-charged amino acid content produced unique gelatinization and retrogradation behavior in terms of an elevated gelatinization temperature, reduced viscosity, higher setback, and lower retrograded starch melting enthalpy. The recovered x-ray diffraction intensity decreased with increasing charged amino acid content. APRM with high-charged amino acid content could provide an improved paste having easy vaporization of external water in the swollen starch granules due to the reduced swelling.
Sakauchi
Satoshi
S
Dept. of Applied Biological Science, Faculty of Agriculture, Tokyo Univ. of Agriculture and Technology, Tokyo 183-8509, Japan.
Hattori
Makoto
M
Yoshida
Tadashi
T
Yagishita
Takahiro
T
Ito
Koichi
K
Akemitsu
Shin-Ichi
S
Takahashi
Koji
K
D000596:Amino Acids / Q000737:chemistry / Q000378:metabolism*; D002152:Calorimetry, Differential Scanning / Q000379:methods; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004055:Differential Thermal Analysis / Q000379:methods; D005780:Gelatin / Q000378:metabolism; D006358:Hot Temperature; D009682:Magnetic Resonance Spectroscopy / Q000379:methods; D008894:Milk Proteins / Q000737:chemistry / Q000378:metabolism; D010455:Peptides / Q000737:chemistry / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000378:metabolism; D011198:Solanum tuberosum / Q000378:metabolism*; D013213:Starch / Q000032:analysis / Q000378:metabolism*; D014908:Triticum / Q000737:chemistry / Q000378:metabolism; D014783:Viscosity; D014835:Volatilization; D014867:Water; D000067816:Whey Proteins; D014961:X-Ray Diffraction / Q000379:methods
D000596:Amino Acids; D008894:Milk Proteins; D010455:Peptides; D000067816:Whey Proteins; D014867:Water; D005780:Gelatin; D013213:Starch