Journal
JOURNAL OF FOOD SCIENCE
Volume 75, Issue 2, Pages C177-C183Publisher
WILEY
DOI: 10.1111/j.1750-3841.2009.01481.x
Keywords
amino acid and peptide-rich food material; charged amino acid; gelatinization and retrogradation behavior; starch; water-vaporization behavior
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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.
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