Effect of Dry Heating on the Pasting/retrogradation and Textural Properties of Starch-soy Protein Mixture
2004
Lee, K.J. (Hankyong National University, Ansung, Republic of Korea) | Lee, S.Y. (Purdue University, West Lafayette, IN, USA) | Kim, Y.R. (Seoul National University, Seoul, Republic of Korea) | Park, J.W. (Hankyong National University, Ansung, Republic of Korea) | Shim, J.Y. (Hankyong National University, Ansung, Republic of Korea), E-mail: jyshim@hnu.hankyong.ac.kr
Effects of dry heating and pH on pasting, thermal, and textural properties of corn starch containing soy protein isolate (SPI) were prepared by drying corn starch dispersions containing 3% SPI at 40℃ (unheated sample) or additionally heating dried mixtures at 130℃ (heated sample). Pasting properties of starch samples and textural properties of starch gels were measured using Rapid Visco-Analyzer (RVA) and Texture Analyzer (TA), respectively.
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