Physicochemical Properties of Monosodium Glutamate-Compounded Tapioca Starch Exceeds Those of Simple Heat–Moisture Treated Starch
Article first published online: 1 AUG 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 7, pages C980–C984, September 2011
How to Cite
Yagishita, T., Ito, K., Yokomizo, E., Endo, S. and Takahashi, K. (2011), Physicochemical Properties of Monosodium Glutamate-Compounded Tapioca Starch Exceeds Those of Simple Heat–Moisture Treated Starch. Journal of Food Science, 76: C980–C984. doi: 10.1111/j.1750-3841.2011.02285.x
- Issue published online: 20 SEP 2011
- Article first published online: 1 AUG 2011
- MS 20110010 Submitted 1/4/2011, Accepted 5/24/2011.
- 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.