Texture control of alkalized starch pastes or starch gels
| Project/Area Number |
24500942
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Mie University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
TAKAHASHI Rheo 群馬大学, 大学院工学研究科, 助教 (30375563)
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| Co-Investigator(Renkei-kenkyūsha) |
NISHINARI Katsuyoshi 大阪市立大学, 大学院生活科学研究科, 名誉教授 (10254426)
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2014: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2013: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2012: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
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| Keywords | 澱粉 / テクスチャー / アルカリ性食品 / 糊化 / 老化 |
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| Outline of Final Research Achievements |
Increasing pH of starch pastes or starch gels by adding sodium carbonate or calcium hydroxide caused higher starch gelatinization temperature and gelatinization temperature, i.e. hindering starch gelatinization. However, when the samples were heated at higher temperature than gelatinization temperature, the collapse of starch granules were promoted, then a lot of amylose and amylopectin leached out from starch granules. Therefore, the viscosity of starch pastes and the gel strength of starch gels increased. Moreover, the retrogradation of both starch pastes and starch gels were inhibited.
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Report
(4 results)
Research Products
(14 results)
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[Book] CRC Press2013
Author(s)
Amos Nussinovich, Madoka Hirashima
Publisher
Cooking Innovations: Using Hydrocolloids for thickening, Gelling, and Emulsification
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