Matches in SemOpenAlex for { <https://semopenalex.org/work/W2913389437> ?p ?o ?g. }
Showing items 1 to 100 of
100
with 100 items per page.
- W2913389437 endingPage "154" @default.
- W2913389437 startingPage "143" @default.
- W2913389437 abstract "Abstract The effects of amino acids – cysteine (Cys), glutamic acid (Glu) and lysine (Lys) – on gelatinization, pasting and rheological properties of chemically modified starches including distarch phosphate (E 1412), acetylated distarch phosphate (E 1414) and acetylated distarch adipate (E 1422) were studied. The amino acids were added at 0.2 mol/kg of the starch dry weight. Glu contributed to an increase in gelatinization temperatures of the E 1412 and E 1422 starches, while the same effect, additionally accompanied by increase in gelatinization enthalpy, was found for Lys in the E 1414 and E 1422 systems. Addition of the amino acids decreased peak viscosity of the E 1412 and E 1422 pastes by 26.3–40.8% and 2.3–24.9%, respectively. Furthermore, the amino acids lowered final viscosity of these starches by 9.4–37.7% and 3.9–36.5%, respectively. Significant effects of Glu on pasting behaviour of E 1414 included reductions in both percentage breakdown and percentage setback in viscosity. Mechanical spectra showed that all the systems studied behaved as weak gels. The G′ and G″ values of the E 1412 and E 1422 gels with amino acids were lower than those determined for the respective control samples. The results of creep and recovery test revealed that a common effect of Lys in all the modified starch systems was an elevation of instantaneous compliance (J0) and reduction in retardation time (λret), whereas the effect of the other amino acids on rheological parameters were dependent on the type of starch." @default.
- W2913389437 created "2019-02-21" @default.
- W2913389437 creator A5069895945 @default.
- W2913389437 creator A5071142099 @default.
- W2913389437 date "2019-07-01" @default.
- W2913389437 modified "2023-10-07" @default.
- W2913389437 title "Effects of amino acids on gelatinization, pasting and rheological properties of modified potato starches" @default.
- W2913389437 cites W1561602839 @default.
- W2913389437 cites W1597962853 @default.
- W2913389437 cites W1968824684 @default.
- W2913389437 cites W1974387341 @default.
- W2913389437 cites W1980736347 @default.
- W2913389437 cites W1986285074 @default.
- W2913389437 cites W1986348498 @default.
- W2913389437 cites W1993078884 @default.
- W2913389437 cites W2001724770 @default.
- W2913389437 cites W2006525373 @default.
- W2913389437 cites W2009580619 @default.
- W2913389437 cites W2016046385 @default.
- W2913389437 cites W2019521235 @default.
- W2913389437 cites W2020253824 @default.
- W2913389437 cites W2022055972 @default.
- W2913389437 cites W2022596770 @default.
- W2913389437 cites W2024546871 @default.
- W2913389437 cites W2025155223 @default.
- W2913389437 cites W2033759065 @default.
- W2913389437 cites W2034791362 @default.
- W2913389437 cites W2040926186 @default.
- W2913389437 cites W2045472229 @default.
- W2913389437 cites W2046951688 @default.
- W2913389437 cites W2047331524 @default.
- W2913389437 cites W2059814472 @default.
- W2913389437 cites W2062100621 @default.
- W2913389437 cites W2066770088 @default.
- W2913389437 cites W2069881564 @default.
- W2913389437 cites W2071733849 @default.
- W2913389437 cites W2087779458 @default.
- W2913389437 cites W2088820951 @default.
- W2913389437 cites W2089992197 @default.
- W2913389437 cites W2091601566 @default.
- W2913389437 cites W2092531104 @default.
- W2913389437 cites W2095939331 @default.
- W2913389437 cites W2121015390 @default.
- W2913389437 cites W2131073386 @default.
- W2913389437 cites W2156705087 @default.
- W2913389437 cites W2160899734 @default.
- W2913389437 cites W2166919919 @default.
- W2913389437 cites W2171250592 @default.
- W2913389437 cites W2310348871 @default.
- W2913389437 cites W2520961676 @default.
- W2913389437 cites W2547163600 @default.
- W2913389437 cites W2755556684 @default.
- W2913389437 cites W2768320409 @default.
- W2913389437 cites W2791737636 @default.
- W2913389437 doi "https://doi.org/10.1016/j.foodhyd.2019.01.063" @default.
- W2913389437 hasPublicationYear "2019" @default.
- W2913389437 type Work @default.
- W2913389437 sameAs 2913389437 @default.
- W2913389437 citedByCount "43" @default.
- W2913389437 countsByYear W29133894372020 @default.
- W2913389437 countsByYear W29133894372021 @default.
- W2913389437 countsByYear W29133894372022 @default.
- W2913389437 countsByYear W29133894372023 @default.
- W2913389437 crossrefType "journal-article" @default.
- W2913389437 hasAuthorship W2913389437A5069895945 @default.
- W2913389437 hasAuthorship W2913389437A5071142099 @default.
- W2913389437 hasConcept C159985019 @default.
- W2913389437 hasConcept C185592680 @default.
- W2913389437 hasConcept C192562407 @default.
- W2913389437 hasConcept C200990466 @default.
- W2913389437 hasConcept C31903555 @default.
- W2913389437 hasConcept C515207424 @default.
- W2913389437 hasConcept C55493867 @default.
- W2913389437 hasConceptScore W2913389437C159985019 @default.
- W2913389437 hasConceptScore W2913389437C185592680 @default.
- W2913389437 hasConceptScore W2913389437C192562407 @default.
- W2913389437 hasConceptScore W2913389437C200990466 @default.
- W2913389437 hasConceptScore W2913389437C31903555 @default.
- W2913389437 hasConceptScore W2913389437C515207424 @default.
- W2913389437 hasConceptScore W2913389437C55493867 @default.
- W2913389437 hasLocation W29133894371 @default.
- W2913389437 hasOpenAccess W2913389437 @default.
- W2913389437 hasPrimaryLocation W29133894371 @default.
- W2913389437 hasRelatedWork W2028078326 @default.
- W2913389437 hasRelatedWork W2064809198 @default.
- W2913389437 hasRelatedWork W2148960370 @default.
- W2913389437 hasRelatedWork W2604165529 @default.
- W2913389437 hasRelatedWork W2791177610 @default.
- W2913389437 hasRelatedWork W2904006021 @default.
- W2913389437 hasRelatedWork W2951335092 @default.
- W2913389437 hasRelatedWork W3014770364 @default.
- W2913389437 hasRelatedWork W3121053692 @default.
- W2913389437 hasRelatedWork W4292300307 @default.
- W2913389437 hasVolume "92" @default.
- W2913389437 isParatext "false" @default.
- W2913389437 isRetracted "false" @default.
- W2913389437 magId "2913389437" @default.
- W2913389437 workType "article" @default.