Starch has been widely used as a thickener, stabilizer, or
gelling ingredient in the food industry. The main constituents
of starch are amylose and amylopectin, which consist of linked
R-D-glucose residues that make large polysaccharide molecules.
Starch is present in the form of granules, which are not soluble
in water. When starch is heated in water, the starch granules
swell and rupture. Amylose and amylopectin can be leached
out from the granules, and the starch suspension becomes a
viscous paste. This process is known as gelatinization. Starch
has been added to many kinds of food using this property.
To overcome the disadvantages of native starches such as its
gummy or cohesive texture and the formation of rigid and
opaque gels, many kinds of modified starches have been
designed. Acid-hydrolyzed starch is one of them. Because starch
is hydrolyzed by acid, aqueous hydrochloric acid is used to make
acid-hydrolyzed starch by compulsorily causing hydrolysis of
amylose and amylopectin chains (1-4). However, sour substances
(various acids) are included in many foods and are added
to many foods as acidulents or preservatives. It is necessary to
investigate the effects of acids on the viscoelasticity of starch
because it may lead to understanding how to control the viscosity
of starch products.
In this study, cornstarch and citric acid were selected as the
model for actual starch food products. Cornstarch is the most
widely used starch in the food industry. Citric acid is contained
in citrus fruits and is added to foods as a sour seasoning. It is
also important as a sour basic substance for difference tests on
the sensory evaluation.
There are many reports concerning the effects of acids or
pH on gelatinization and retrogradation of starch (5-11) while
Starch has been widely used as a thickener, stabilizer, or
gelling ingredient in the food industry. The main constituents
of starch are amylose and amylopectin, which consist of linked
R-D-glucose residues that make large polysaccharide molecules.
Starch is present in the form of granules, which are not soluble
in water. When starch is heated in water, the starch granules
swell and rupture. Amylose and amylopectin can be leached
out from the granules, and the starch suspension becomes a
viscous paste. This process is known as gelatinization. Starch
has been added to many kinds of food using this property.
To overcome the disadvantages of native starches such as its
gummy or cohesive texture and the formation of rigid and
opaque gels, many kinds of modified starches have been
designed. Acid-hydrolyzed starch is one of them. Because starch
is hydrolyzed by acid, aqueous hydrochloric acid is used to make
acid-hydrolyzed starch by compulsorily causing hydrolysis of
amylose and amylopectin chains (1-4). However, sour substances
(various acids) are included in many foods and are added
to many foods as acidulents or preservatives. It is necessary to
investigate the effects of acids on the viscoelasticity of starch
because it may lead to understanding how to control the viscosity
of starch products.
In this study, cornstarch and citric acid were selected as the
model for actual starch food products. Cornstarch is the most
widely used starch in the food industry. Citric acid is contained
in citrus fruits and is added to foods as a sour seasoning. It is
also important as a sour basic substance for difference tests on
the sensory evaluation.
There are many reports concerning the effects of acids or
pH on gelatinization and retrogradation of starch (5-11) while
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