Physicochemical properties of monosodium glutamate-compounded tapioca starch exceeds those of simple heat-moisture treated starch |
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| Authors: | Yagishita Takahiro Ito Koichi Yokomizo Eiji Endo Shigeru Takahashi Koji |
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| Affiliation: | Nisshin Flour Milling Inc, Koami-cho, Nihonbashi, Chuo-ku, Tokyo 103-8544, Japan. yagishitat@mail.ni-net.co.jp |
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| Abstract: | Monosodium glutamate (GluNa)-compounded starch was prepared by heat-moisture treating a mixture of tapioca starch and GluNa. GluNa-compounded starch exhibited a higher gelatinization temperature and reduced swelling and solubility, essentially lower hardness of the granule center, and paste viscosity than those of the heat-moisture treated tapioca starch and the untreated starch. However, its appearance, unit chain length distribution, and α-amylase digestibility were similar to those of the heat-moisture treated tapioca. It is thus concluded that GluNa compounding is useful for providing a unique type of starch that possesses a less swollen and viscous texture than that produced with simple heat-moisture treatment. |
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| Keywords: | amino acid‐compounded starch heat–moisture treatment Maillard reaction sodium glutamate |
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