| Contribution of the net charge to the regulatory effects of amino acids and epsilon-poly(L-lysine) on the gelatinization behavior of potato starch granules. | |
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MedLine Citation:
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PMID: 16428823 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The effects of lysine (Lys), monosodium glutamate (GluNa), glycine, alanine and epsilon-poly(L-lysine) (PL) with different degrees of polymerization on the gelatinization behavior of potato starch granules were investigated by DSC, viscosity and swelling measurements, microscopic observation, and measurement of the retained amino acid amount to clarify the contribution of the net charge to their regulatory effects on the gelatinization behavior. The amino acids and PL each contributed to an increase in the gelatinization temperature, and a decrease in the peak viscosity and swelling. These effects strongly depended on the absolute value of their net charge. The disappearance of a negative or positive net charge by adjusting the pH value weakened the contribution. The swelling index and size of the potato starch granules changed according to replacement of the swelling medium. The amino acids and PL were easily retained by the swollen potato starch granules according to replacement of the outer solution of the starch granules. |
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Authors:
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Azusa Ito; Makoto Hattori; Tadashi Yoshida; Koji Takahashi |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Bioscience, biotechnology, and biochemistry Volume: 70 ISSN: 0916-8451 ISO Abbreviation: Biosci. Biotechnol. Biochem. Publication Date: 2006 Jan |
Date Detail:
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Created Date: 2006-01-23 Completed Date: 2006-04-06 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 9205717 Medline TA: Biosci Biotechnol Biochem Country: Japan |
Other Details:
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Languages: eng Pagination: 76-85 Citation Subset: IM |
Affiliation:
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Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology, Tokyo, Japan. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Amino Acids
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chemistry* Gelatin / chemistry* Glycine / chemistry Hydrogen-Ion Concentration Polylysine / chemistry* Solanum tuberosum / chemistry* Starch / chemistry* Static Electricity Temperature Viscosity |
| Chemical | |
Reg. No./Substance:
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0/Amino Acids; 25104-18-1/Polylysine; 56-40-6/Glycine; 9000-70-8/Gelatin; 9005-25-8/Starch |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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