• Title, Summary, Keyword: amylose-extender

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Properties of High Amylose Maize Varieties for Use in Alkaline-Cooked Foods

  • Lee, Jae-Kwon
    • Preventive Nutrition and Food Science
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    • v.8 no.2
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    • pp.179-184
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    • 2003
  • The use of high amylose maize varieties significantly affected the alkaline-cooking process and characteristics of alkaline-processed food products, such as masa and tortilla chips. High amylose maize varieties had softer endosperm textures with move tightly attached pericarps than normal maize. Masa prepared from high amylose mutant maize was less cohesive than that of normal maize due to insufficient dispersion of amylopectin and excessive retrogradation of starches. Tortilla chips prepared from amylose-extender dull (ae du), amylomaize V, and Ⅶ had slightly increased oil absorption, while tortilla chips from dull (du) and amylose-extender sugary-2 (ae su-2) had oil contents similar to that of control chips. Increased oil absorption of the tortilla chips was due to their increased surface area. Tortilla chips produced from high amylose mutant maize had darker color than control chips, presumably due to the pigmented pericarp tissues, higher levels of reducing sugars, and phenolic compounds present in the kernel.

Physicochemical Characteristics of Starches in Rice Cultivars of Diverse Amylose Contents

  • Yoon, Mi-Ra;Chun, A-Reum;Oh, Sea-Kwan;Hong, Ha-Cheol;Choi, Im-Soo;Lee, Jeong-Heui;Cho, Young-Chan;Kim, Yeon-Gyu
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    • v.57 no.3
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    • pp.226-232
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    • 2012
  • Through the sampling four rice cultivars with differing amylose contents, the relationship between the structural and gelatinization properties of endosperm starches was analyzed. These rice varieties exhibited different chain length distribution ratio within the amylopectin cluster as well as varing amylose levels. The proportion of amylopectin short chains of in Goami cutlivars was higher than the other varieties, whereas the Goami 2 which shows amylose extender mutant properties in the endosperm showed the highest proportion of long chains. In X-ray diffraction analysis of rice starches, the Goami 2 variety displayed a B-type pattern whereas the other varieties were all A-type. Among the cultivars with high and normal rice starch levels, those with the higher amylose contents showed distinctly lower swelling. Goami 2 rice was found to have the highest onset and peak gelatinization temperature from the differential scanning calorimetry results. The four rice cultivars under analysis also showed different rates of hydrolysis by amyloglucosidase. These findings suggest that the composition and chemical structure of the starch content is a major determinant of both the gelatinization and functional properties of rice.