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Keywords:

  • amino acid-compounded starch;
  • heat–moisture treatment;
  • Maillard reaction;
  • sodium glutamate

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.