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FUNCTIONS OF STARCH IN FORMATION OF STARCH/MEAT COMPOSITE DURING HEATING
Author(s) -
LI JENGYUNE,
YEH ANI
Publication year - 2002
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2002.tb01353.x
Subject(s) - starch , differential scanning calorimetry , composite number , rheology , food science , materials science , starch gelatinization , shearing (physics) , microstructure , corn starch , potato starch , scanning electron microscope , composite material , chemistry , physics , thermodynamics
The functions of three starches (potato, corn, and rice) on the formation of starch and pork ham batter composite during heating were investigated. Thermal properties were measured by differential scanning calorimetry (DSC) and rheological characteristics were determined by small amplitude oscillatory shearing. DSC thermograms did not show any chemical interactions between starch and meat protein during heating. The dramatic increase in G’ and G” of starch/meat composite appeared to be associated with the gelatinization of starch. The microstructures of pork ham batter, starch, and starch/meat composites were revealed by both scanning electron microscopy and light microscopy.