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A Rheological Study of Wheat Starch‐Water‐soluble Pentosan Mixtures Under Hydrothermal Gelling Conditions
Author(s) -
Santos D.M.J.,
Gama A.C.,
Silva J.A. Lopes
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09593.x
Subject(s) - amylopectin , starch , amylose , rheology , starch gelatinization , hydrothermal circulation , chemistry , food science , chemical engineering , wheat starch , quenching (fluorescence) , materials science , fluorescence , composite material , physics , quantum mechanics , engineering
Heterogeneous water‐soluble pentosans (WSP) were extracted from 2 different wheat flours. The dynamic rheological behavior of starch‐WSP mixtures was investigated to elucidate the effect of WSP on starch gelatinization and quenching the starch gels. In general, WSP had a detrimental effect on starch gelation. The decrease of water availability due to WSP may explain the observed higher onset temperature for starch gelatinization. However, the observed changes in rheological behavior during cooling and aging, and the more pronounced effects observed at excess water, suggest dependence on the WSP source and that WSP may have a more specific interacting effect with the amylose and/or amylopectin which prevents reorganization of both macromolecules within the starch network. Keywords: wheat starch, water‐soluble pentosans, dynamic rheological properties, gelatinization