INFLUENCE OF ALPHA-AMYLASE ON THE VISCOELASTIC PROPERTIES OF STARCH-GLUTEN PASTES AND GELS

Authors
CHAMPENOIS Y RAO MA WALKER LP
Citation
Y. Champenois et al., INFLUENCE OF ALPHA-AMYLASE ON THE VISCOELASTIC PROPERTIES OF STARCH-GLUTEN PASTES AND GELS, Journal of the Science of Food and Agriculture, 78(1), 1998, pp. 127-133
Citations number
18
Categorie Soggetti
Agriculture,"Food Science & Tenology","Chemistry Applied
Journal title
Journal of the Science of Food and Agriculture → ACNP
ISSN journal
00225142
Volume
78
Issue
1
Year of publication
1998
Pages
127 - 133
Database
ISI
SICI code
0022-5142(1998)78:1<127:IOAOTV>2.0.ZU;2-Z
Abstract
To understand the mechanism of amylose action, the effect of an alpha- amylase was studied on various model systems that were based on wheat starch with different gluten concentrations. The complex modulus (G, \G\ = root(G')(2) + G '')(2)) and tan delta were monitored during bot h the heating and cooling phases. A decrease in G and an increase in the overall flow tendency (tan delta) of the starch pastes and gels we re noted. These results were explained on the basis of the structural model of the previously proposed physical matrix of such systems. (C) 1998 Society of Chemical Industry.