title: The pasting and gel textural properties of corn starch in glucose, fructose and maltose syrup.
abstract: The pasting and gel textural properties of corn starch in syrup at different concentrations were investigated by Rapid Visco Analyzer (RVA) and Texture profile analysis (TPA) tests. The results showed that the pasting temperatures of corn starch greatly increased, especially at higher sugar concentration. Increasing concentration of syrup caused an increase in peak, trough and final viscosity of corn starch. Peak viscosity and the disintegration rate of starch increased in the following order: fructose syrup> maltose syrup> glucose syrup. Increasing syrup concentration to 13%, 25% and 50% resulted in a lower retrogradation rate than the control. When the maltose syrup concentration increased to 50%, the retrogradation rate decreased to 14.30% from 33.38%. The highest hardness was observed when the syrup concentration was 25%. There was a particular low hardness when the concentration of syrup was 50%. The springiness of starch gels in syrup was similar at different concentrations.
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, China.
authors.forename: Qingjie
authors.initials: Q
authors.lastname: Sun
authors.affiliation: Department of Grain Reserve and Control, Lishui Bureau of Commerce, Nanjing, Jiangsu Province, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Xing
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, China.
authors.forename: Chao
authors.initials: C
authors.lastname: Qiu
authors.affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, China.
authors.forename: Liu
authors.initials: L
authors.lastname: Xiong
mesh_terms: D005782:Gels / Q000737:chemistry; D005947:Glucose / Q000737:chemistry*; D006244:Hardness; D066248:High Fructose Corn Syrup / Q000737:chemistry*; D008320:Maltose / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry
chemical_list: D005782:Gels; D066248:High Fructose Corn Syrup; D008320:Maltose; D013213:Starch; D005947:Glucose
references.citation: Biopolymers. 1999 Oct 5;50(4):401-12
references.pmid: 10423549