EFFECT OF ADDITION OF ZEIN AND GLIADIN ON THE RHEOLOGICAL PROPERTIES OF AMYLOPECTIN STARCH WITH LOW-TO-INTERMEDIATE MOISTURE

被引：0

作者：

MADEKA, H ^{[1
]}

KOKINI, JL ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,CTR ADV FOOD TECHNOL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

CEREAL CHEMISTRY | 1992年 / 69卷 / 05期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of protein-starch interaction on the rheological properties of 98% amylopectin starch with intermediate-to-low (20-40%) moisture content and in the temperature range of 100-150-degrees-C was examined using zein and gliadin proteins. Protein-starch interactions resulted in increased viscosity once a threshold temperature was exceeded. The threshold temperature is dependent on the moisture content of the system and the nature of the protein. The lower the moisture content is, the higher the threshold temperature is. Gliadin + amioca had a lower threshold temperature compared to zein + amioca.

引用

页码：489 / 494

页数：6

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