Journal of Bioprocessing & Biotechniques

Shujing Li

Publications

• Research Article
  Thermal, Pasting and Gel Textural Properties of Commercial Starches from Different Botanical Sources
  Author(s): Shujing Li, Yingquan Zhang, Yimin Wei and Bo ZhangShujing Li, Yingquan Zhang, Yimin Wei and Bo Zhang
  
  The applications of starch in food systems are primarily governed by its gelatinization, pasting, solubility, swelling and digestibility properties. To select the appropriate variety starch for end-use suitability, thermal, pasting and gel textural properties of nine starches were determined. Commercial grade wheat starch, corn starch, potato starch, sweet potato starch, cassava starch, mung bean starch, pea starch, amylose from potato, and amylopectin from waxy corn were used in the research aim to the industry end-use. Wheat starch showed the lowest transition temperatures (the onset temperature, To and the peak temperature, Tp). Sweet potato starch and cassava starch showed the highest transition temperatures and the lowest enthalpy changes. Mung bean starch showed the slowest transition speed. Tuber and root starches showed higher pasting temperatures, peak v.. Read More»
  DOI: 10.4172/2155-9821.1000161

  Abstract PDF