Texture control of alkalized starch pastes or starch gels

2014 Fiscal Year Final Research Report

• Project/Area Number: 24500942
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Mie University
• Principal Investigator: HIRASHIMA MADOKA 三重大学, 教育学部, 准教授 (80390003)
• Co-Investigator(Kenkyū-buntansha): TAKAHASHI Rheo 群馬大学, 大学院工学研究科, 助教 (30375563)
• 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)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: 澱粉 / テクスチャー / アルカリ性食品 / 糊化 / 老化

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.

Free Research Field

調理科学