The Effect of Autoclaving on the Acetylation of ae, wx, and Normal Maize Starches

Huijun Liu; Harold Corke; Lawrence Ramsden

The Effect of Autoclaving on the Acetylation of ae, wx, and Normal Maize Starches

Huijun Liu, Harold Corke^*, Lawrence Ramsden

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

30 Scopus citations

Abstract

Characteristics of autoclaved, and autoclaved then acetylated, ae, wx and normal maize starches were studied. Prior autoclaving decreased the degree of acetylation of all the starches. After autoclaving the gelatinization peak temperature (T_p) increased and peak viscosity (PV) generally decreased. The T_p of autoclaved then acetylated starches increased and PV decreased compared with acetylated native starches except for waxy starch which showed a higher PV. Autoclaving increased hardness and adhesiveness of waxy and normal starches, but decreased that of ae starches. Acetylation decreased hardness of all the native and autoclaved starches. Autoclaving decreased swelling power and solubility of all the starches except waxy. Acetylation increased swelling power and solubility of all the native and autoclaved starches. Autoclaving decreased clarity and digestibility of all the starches. Autoclaved starches increased less in clarity and more in digestibility than native starches after acetylation.

Original language	English
Pages (from-to)	353-360
Number of pages	8
Journal	Starch/Staerke
Volume	52
Issue number	10
State	Published - Oct 2000
Externally published	Yes

Keywords

Acetylation
Autoclaving
Digestibility
Peak viscosity
Starch
Swelling power
Texture

Cite this

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title = "The Effect of Autoclaving on the Acetylation of ae, wx, and Normal Maize Starches",

abstract = "Characteristics of autoclaved, and autoclaved then acetylated, ae, wx and normal maize starches were studied. Prior autoclaving decreased the degree of acetylation of all the starches. After autoclaving the gelatinization peak temperature (Tp) increased and peak viscosity (PV) generally decreased. The Tp of autoclaved then acetylated starches increased and PV decreased compared with acetylated native starches except for waxy starch which showed a higher PV. Autoclaving increased hardness and adhesiveness of waxy and normal starches, but decreased that of ae starches. Acetylation decreased hardness of all the native and autoclaved starches. Autoclaving decreased swelling power and solubility of all the starches except waxy. Acetylation increased swelling power and solubility of all the native and autoclaved starches. Autoclaving decreased clarity and digestibility of all the starches. Autoclaved starches increased less in clarity and more in digestibility than native starches after acetylation.",

keywords = "Acetylation, Autoclaving, Digestibility, Peak viscosity, Starch, Swelling power, Texture",

author = "Huijun Liu and Harold Corke and Lawrence Ramsden",

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AU - Liu, Huijun

AU - Corke, Harold

AU - Ramsden, Lawrence

PY - 2000/10

Y1 - 2000/10

N2 - Characteristics of autoclaved, and autoclaved then acetylated, ae, wx and normal maize starches were studied. Prior autoclaving decreased the degree of acetylation of all the starches. After autoclaving the gelatinization peak temperature (Tp) increased and peak viscosity (PV) generally decreased. The Tp of autoclaved then acetylated starches increased and PV decreased compared with acetylated native starches except for waxy starch which showed a higher PV. Autoclaving increased hardness and adhesiveness of waxy and normal starches, but decreased that of ae starches. Acetylation decreased hardness of all the native and autoclaved starches. Autoclaving decreased swelling power and solubility of all the starches except waxy. Acetylation increased swelling power and solubility of all the native and autoclaved starches. Autoclaving decreased clarity and digestibility of all the starches. Autoclaved starches increased less in clarity and more in digestibility than native starches after acetylation.

AB - Characteristics of autoclaved, and autoclaved then acetylated, ae, wx and normal maize starches were studied. Prior autoclaving decreased the degree of acetylation of all the starches. After autoclaving the gelatinization peak temperature (Tp) increased and peak viscosity (PV) generally decreased. The Tp of autoclaved then acetylated starches increased and PV decreased compared with acetylated native starches except for waxy starch which showed a higher PV. Autoclaving increased hardness and adhesiveness of waxy and normal starches, but decreased that of ae starches. Acetylation decreased hardness of all the native and autoclaved starches. Autoclaving decreased swelling power and solubility of all the starches except waxy. Acetylation increased swelling power and solubility of all the native and autoclaved starches. Autoclaving decreased clarity and digestibility of all the starches. Autoclaved starches increased less in clarity and more in digestibility than native starches after acetylation.

KW - Acetylation

KW - Autoclaving

KW - Digestibility

KW - Peak viscosity

KW - Starch

KW - Swelling power

KW - Texture

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IS - 10

ER -

The Effect of Autoclaving on the Acetylation of ae, wx, and Normal Maize Starches

Abstract

Keywords

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