| Physicochemical Properties of Monosodium Glutamate-Compounded Tapioca Starch Exceeds Those of Simple Heat-Moisture Treated Starch. | |
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MedLine Citation:
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PMID: 21806607 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Monosodium glutamate (GluNa)-compounded starch was prepared by heat-moisture treating a mixture of tapioca starch and GluNa. GluNa-compounded starch exhibited a higher gelatinization temperature and reduced swelling and solubility, essentially lower hardness of the granule center, and paste viscosity than those of the heat-moisture treated tapioca starch and the untreated starch. However, its appearance, unit chain length distribution, and α-amylase digestibility were similar to those of the heat-moisture treated tapioca. It is thus concluded that GluNa compounding is useful for providing a unique type of starch that possesses a less swollen and viscous texture than that produced with simple heat-moisture treatment. |
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Authors:
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Takahiro Yagishita; Koichi Ito; Eiji Yokomizo; Shigeru Endo; Koji Takahashi |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-8-1 |
Journal Detail:
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Title: Journal of food science Volume: - ISSN: 1750-3841 ISO Abbreviation: - Publication Date: 2011 Aug |
Date Detail:
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Created Date: 2011-8-2 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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© 2011 Institute of Food Technologists® |
Affiliation:
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Authors Yagishita, Ito, and Yokomizo are with Nisshin Flour Milling Inc., Koami-cho, Nihonbashi, Chuo-ku, Tokyo 103-8544, Japan. Author Endo is with Nisshin Seifun Group Inc., Tsurugaoka, Fujimino, Saitama 356-8511, Japan. Author Takahashi is with Dept. of Applied Biological Science, Faculty of Agriculture, Tokyo Univ. of Agriculture and Technology, Tokyo 183-8509, Japan. Direct inquiries to author Yagishita (E-mail: yagishitat@mail.ni-net.co.jp). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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