INFLUENCE OF STARCH FLAVOR INTERACTIONS ON RHEOLOGICAL PROPERTIES OF LOW CONCENTRATION STARCH SYSTEMS

Authors
NUESSLI J CONDEPETIT B TROMMSDORFF UR ESCHER F
Citation
J. Nuessli et al., INFLUENCE OF STARCH FLAVOR INTERACTIONS ON RHEOLOGICAL PROPERTIES OF LOW CONCENTRATION STARCH SYSTEMS, Carbohydrate polymers, 28(2), 1995, pp. 167-170
Citations number
13
Categorie Soggetti
Chemistry Inorganic & Nuclear","Polymer Sciences
Journal title
Carbohydrate polymers → ACNP
ISSN journal
01448617
Volume
28
Issue
2
Year of publication
1995
Pages
167 - 170
Database
ISI
SICI code
0144-8617(1995)28:2<167:IOSFIO>2.0.ZU;2-T
Abstract
Interactions between starch and the complex forming flavour substances decanal and (-)fenchone were studied in low concentration starch syst ems. Rheological changes were determined with dynamic measurements, th e formation of complexes by measuring the iodine binding capacity of s tarch and by X-ray diffractometry. Decanal and (-)fenchone led to the formation of amylose helices with 6 and 7 D-glycosyl units per turn, r espectively, and induced the gelation of low concentration starch syst ems.