Firming of starch gels and amylopectin retrogradation as related to dextrin production by α-amylase View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1997-08

AUTHORS

Alberto León, Encarna Durán, C. Benedito de Barber

ABSTRACT

The effect of dextrins produced by α-amylase on the firming and amylopectin retrogradation of wheat starch gels was studied. Different gel samples were prepared and included several ingredients, for example, α-amylase, vital gluten and glucoamylase. Amylopectin retrogradation, gel firming and the dextrin profile were analysed throughout a 5-day storage period. Both processes, i.e. firming and starch retrogradation, increased with time, and were not affected by the incorporation of gluten into the mixture. The well-known effect of α-amylase to retard bread crumb firming was also found to be relevant to starch gels. From the results obtained in this work, it seems that this anti-firming effect is not due to modifications of the starch but to dextrins produced by starch hydrolysis, since the effect did not occur when dextrins were removed by glucoamylase. More... »

PAGES

131-134

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s002170050139

DOI

http://dx.doi.org/10.1007/s002170050139

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1008135066


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