[Review: Prize-awarded article] Control of the Thermal Properties of Potato Starch with Amino Acid and Related Food Substances
Author:
Affiliation:
1. Institute of Agriculture, Tokyo University of Agriculture and Technology
Publisher
The Japanese Society of Applied Glycoscience
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/bag/1/1/1_KJ00009004691/_pdf
Reference8 articles.
1. 7) Y. Takamura, K. Kinoshita, A. Ito, M. Hattori, T. Yoshida, T.Inakuma and K. Takahashi: Thermal Behavior of potato starch granules controlled with vegetable sera. J. Appl. Glycosci., 56, 247-251 (2009).
2. 8) S. Sakauchi, M. Hattori, T. Yoshida, T. Yagishita, K. Ito, S. Akemitsu and K. Takahashi: Thermal behavior of potato starch and water-vaporization behavior of its paste controlled with amino acids and peptide-rich food materials. J. Food Sci., 75, C177-C183 (2010).
3. Chemically modified starches.
4. 2) X. Liang and J.M. King: Pasting and crystalline property differences of commercial and isolated rice starch with added amino acids. J. Food Sci., 68, 832-838 (2003).
5. 3) A. Ito, M. Hattori, T. Yoshida and K. Takahashi: Reversible regulation of gelatinization of potato starch with poly (ε-lysine) and amino acids. Starch/Stärke, 56, 570-575 (2004).
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