Physicochemical Properties of Monosodium Glutamate-Compounded Tapioca Starch Exceeds Those of Simple Heat–Moisture Treated Starch

Authors

  • Takahiro Yagishita,

    1. Authors Yagishita, Ito, and Yokomizo are with Nisshin Flour Milling Inc., Koami-cho, Nihonbashi, Chuo-ku, Tokyo 103–8544, Japan. Author Endo is with Nisshin Seifun Group Inc., Tsurugaoka, Fujimino, Saitama 356–8511, Japan. Author Takahashi is with Dept. of Applied Biological Science, Faculty of Agriculture, Tokyo Univ. of Agriculture and Technology, Tokyo 183–8509, Japan. Direct inquiries to author Yagishita (E-mail: yagishitat@mail.ni-net.co.jp).
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  • Koichi Ito,

    1. Authors Yagishita, Ito, and Yokomizo are with Nisshin Flour Milling Inc., Koami-cho, Nihonbashi, Chuo-ku, Tokyo 103–8544, Japan. Author Endo is with Nisshin Seifun Group Inc., Tsurugaoka, Fujimino, Saitama 356–8511, Japan. Author Takahashi is with Dept. of Applied Biological Science, Faculty of Agriculture, Tokyo Univ. of Agriculture and Technology, Tokyo 183–8509, Japan. Direct inquiries to author Yagishita (E-mail: yagishitat@mail.ni-net.co.jp).
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  • Eiji Yokomizo,

    1. Authors Yagishita, Ito, and Yokomizo are with Nisshin Flour Milling Inc., Koami-cho, Nihonbashi, Chuo-ku, Tokyo 103–8544, Japan. Author Endo is with Nisshin Seifun Group Inc., Tsurugaoka, Fujimino, Saitama 356–8511, Japan. Author Takahashi is with Dept. of Applied Biological Science, Faculty of Agriculture, Tokyo Univ. of Agriculture and Technology, Tokyo 183–8509, Japan. Direct inquiries to author Yagishita (E-mail: yagishitat@mail.ni-net.co.jp).
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  • Shigeru Endo,

    1. Authors Yagishita, Ito, and Yokomizo are with Nisshin Flour Milling Inc., Koami-cho, Nihonbashi, Chuo-ku, Tokyo 103–8544, Japan. Author Endo is with Nisshin Seifun Group Inc., Tsurugaoka, Fujimino, Saitama 356–8511, Japan. Author Takahashi is with Dept. of Applied Biological Science, Faculty of Agriculture, Tokyo Univ. of Agriculture and Technology, Tokyo 183–8509, Japan. Direct inquiries to author Yagishita (E-mail: yagishitat@mail.ni-net.co.jp).
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  • Koji Takahashi

    1. Authors Yagishita, Ito, and Yokomizo are with Nisshin Flour Milling Inc., Koami-cho, Nihonbashi, Chuo-ku, Tokyo 103–8544, Japan. Author Endo is with Nisshin Seifun Group Inc., Tsurugaoka, Fujimino, Saitama 356–8511, Japan. Author Takahashi is with Dept. of Applied Biological Science, Faculty of Agriculture, Tokyo Univ. of Agriculture and Technology, Tokyo 183–8509, Japan. Direct inquiries to author Yagishita (E-mail: yagishitat@mail.ni-net.co.jp).
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Abstract

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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