title: Physicochemical properties of monosodium glutamate-compounded tapioca starch exceeds those of simple heat-moisture treated starch.
abstract: Monosodium glutamate (GluNa)-compounded starch was prepared by heat-moisture treating a mixture of tapioca starch and GluNa. GluNa-compounded starch exhibited a higher gelatinization temperature and reduced swelling and solubility, essentially lower hardness of the granule center, and paste viscosity than those of the heat-moisture treated tapioca starch and the untreated starch. However, its appearance, unit chain length distribution, and α-amylase digestibility were similar to those of the heat-moisture treated tapioca. It is thus concluded that GluNa compounding is useful for providing a unique type of starch that possesses a less swollen and viscous texture than that produced with simple heat-moisture treatment.
authors.affiliation: Nisshin Flour Milling Inc, Koami-cho, Nihonbashi, Chuo-ku, Tokyo 103-8544, Japan. yagishitat@mail.ni-net.co.jp
authors.forename: Takahiro
authors.initials: T
authors.lastname: Yagishita
authors.forename: Koichi
authors.initials: K
authors.lastname: Ito
authors.forename: Eiji
authors.initials: E
authors.lastname: Yokomizo
authors.forename: Shigeru
authors.initials: S
authors.lastname: Endo
authors.forename: Koji
authors.initials: K
authors.lastname: Takahashi
mesh_terms: D055598:Chemical Phenomena; D004063:Digestion; D006244:Hardness; D006358:Hot Temperature; D002365:Manihot / Q000737:chemistry*; D012970:Sodium Glutamate / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D014783:Viscosity; D014867:Water; D000516:alpha-Amylases / Q000378:metabolism
chemical_list: D014867:Water; D013213:Starch; D000516:alpha-Amylases; D012970:Sodium Glutamate