Determination of hydrophobicity of dry-heated wheat starch granules using sucrose fatty acid esters (SFAE)-Reference-Cited by-同舟云学术

Determination of hydrophobicity of dry-heated wheat starch granules using sucrose fatty acid esters (SFAE)

Published:2014-09-02 Issue:9 Volume:78 Page:1572-1576
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:

Author:

Tabara Aya¹,Oneda Hiroshi²,Murayama Ryuji²,Matsui Yuko³,Hirano Akira³,Seguchi Masaharu¹

Affiliation:

1. Faculty of Home Economics, Laboratory of Food Technology, Kobe Women’s University, Kobe, Japan

2. Nagata Sangyo Co., Ltd., Shiso, Japan

3. Morinaga Seika Co., Ltd., Yokohama, Japan

Abstract

Abstract Sucrose fatty acid esters (SFAE) were adsorbed onto dry-heated (120 °C for 10, 20, 40, 60, and 120 min) wheat starch granules and extracted with ethyl ether in a Soxhlet apparatus without gelatinization of the starch granules. The amount of sucrose in the extracted SFAE was determined by the phenol sulfate method. A gradual increase of the sucrose from 159 to 712 μg, in SFAE per gram of starch, occurred with increasing dry-heating time and demonstrated the increased hydrophobicity of the starch granules. Increase of the SFAE was highly correlated (r = 0.9816) to increase of the oil-binding capacity of the dry-heated wheat starch granules. Non-waxy rice, waxy rice, sweet potato, and potato starch granules also showed higher hydrophobicity after dry-heating by this method.

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://academic.oup.com/bbb/article-pdf/78/9/1572/36800774/bbb1572.pdf

Reference14 articles.

1. Binding of prime starch to tailings fraction by proteins in stored wheat flour

2. Springiness of Pancake and Its Relation to Binding of Prime Starch to Tailings in Stored Wheat Flour

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