Characterization of acid-hydrolyzed starches for the confectionery industry

Karin Autio, Erkki Pessa, Tapani Suortti, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

4 Citations (Scopus)

Abstract

The gelling abilities and hot-paste viscosities of four commercial acid-modified maize starches were studied. The microstructure of the heated 15% starch dispersions was investigated using light microscopy, and the molecular weight of amylopectin and amylose determined by HPLC with post-column iodine staining. The two high-amylose starches, Hi-Set CHG and Ultra/Set LT, were shown to be stronger gelling agents than the acid-modified waxy starch (Product 06090) or the ordinary acid-modified maize starch (Farinex CO2). The very high gelling properties of Ultra/Set LT were due to the presence of high-molecular weight amylose-type material and a high amount of amylose in the continuous phase under the heating conditions used. Farinex CO2 was least degraded and had the highest hot-paste viscosity and mean molecular weight. Product 06090, the acid-modified waxy starch, did not form a gel on cooling, but had the lowest hot-paste viscosity.
Original languageEnglish
Pages (from-to)371-377
Number of pages7
JournalFood Hydrocolloids
Volume6
Issue number4
DOIs
Publication statusPublished - 1992
MoE publication typeA1 Journal article-refereed

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confectionery industry
Starch
amylose
Industry
Amylose
starch
viscosity
Acids
acids
molecular weight
Ointments
corn starch
Viscosity
Molecular Weight
Molecular weight
starch products
gelling properties
gelling agents
Zea mays
amylopectin

Cite this

Autio, Karin ; Pessa, Erkki ; Suortti, Tapani ; Poutanen, Kaisa. / Characterization of acid-hydrolyzed starches for the confectionery industry. In: Food Hydrocolloids. 1992 ; Vol. 6, No. 4. pp. 371-377.
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abstract = "The gelling abilities and hot-paste viscosities of four commercial acid-modified maize starches were studied. The microstructure of the heated 15{\%} starch dispersions was investigated using light microscopy, and the molecular weight of amylopectin and amylose determined by HPLC with post-column iodine staining. The two high-amylose starches, Hi-Set CHG and Ultra/Set LT, were shown to be stronger gelling agents than the acid-modified waxy starch (Product 06090) or the ordinary acid-modified maize starch (Farinex CO2). The very high gelling properties of Ultra/Set LT were due to the presence of high-molecular weight amylose-type material and a high amount of amylose in the continuous phase under the heating conditions used. Farinex CO2 was least degraded and had the highest hot-paste viscosity and mean molecular weight. Product 06090, the acid-modified waxy starch, did not form a gel on cooling, but had the lowest hot-paste viscosity.",
author = "Karin Autio and Erkki Pessa and Tapani Suortti and Kaisa Poutanen",
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Characterization of acid-hydrolyzed starches for the confectionery industry. / Autio, Karin; Pessa, Erkki; Suortti, Tapani; Poutanen, Kaisa.

In: Food Hydrocolloids, Vol. 6, No. 4, 1992, p. 371-377.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Characterization of acid-hydrolyzed starches for the confectionery industry

AU - Autio, Karin

AU - Pessa, Erkki

AU - Suortti, Tapani

AU - Poutanen, Kaisa

N1 - Project code: ELI2816

PY - 1992

Y1 - 1992

N2 - The gelling abilities and hot-paste viscosities of four commercial acid-modified maize starches were studied. The microstructure of the heated 15% starch dispersions was investigated using light microscopy, and the molecular weight of amylopectin and amylose determined by HPLC with post-column iodine staining. The two high-amylose starches, Hi-Set CHG and Ultra/Set LT, were shown to be stronger gelling agents than the acid-modified waxy starch (Product 06090) or the ordinary acid-modified maize starch (Farinex CO2). The very high gelling properties of Ultra/Set LT were due to the presence of high-molecular weight amylose-type material and a high amount of amylose in the continuous phase under the heating conditions used. Farinex CO2 was least degraded and had the highest hot-paste viscosity and mean molecular weight. Product 06090, the acid-modified waxy starch, did not form a gel on cooling, but had the lowest hot-paste viscosity.

AB - The gelling abilities and hot-paste viscosities of four commercial acid-modified maize starches were studied. The microstructure of the heated 15% starch dispersions was investigated using light microscopy, and the molecular weight of amylopectin and amylose determined by HPLC with post-column iodine staining. The two high-amylose starches, Hi-Set CHG and Ultra/Set LT, were shown to be stronger gelling agents than the acid-modified waxy starch (Product 06090) or the ordinary acid-modified maize starch (Farinex CO2). The very high gelling properties of Ultra/Set LT were due to the presence of high-molecular weight amylose-type material and a high amount of amylose in the continuous phase under the heating conditions used. Farinex CO2 was least degraded and had the highest hot-paste viscosity and mean molecular weight. Product 06090, the acid-modified waxy starch, did not form a gel on cooling, but had the lowest hot-paste viscosity.

U2 - 10.1016/S0268-005X(09)80004-0

DO - 10.1016/S0268-005X(09)80004-0

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JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

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