Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue4/volume2/9_4_2007.pdf
Issue 6 (4) 2007 pp. 95-102
Anna Nowotna1, Krzysztof Buksa1, Halina Gambu¶1, Rafał Ziobro1, Jan Krawontka1, Renata Sabat1, Artur Gryszkin2
Agricultural University of Cracow
Wrocław University of Environmental and Life Science
RETROGRADATION OF RYE STARCH PASTES
Abstract: The retrogradation susceptibility of starch determines consumer suitability of food products rich in this polymer. Starch isolated from flour obtained from rye variety ‘Amilo’, which displays very low amylolytic activity, contains highest amounts of amylose and exhibits strong retrogradation susceptibility. Flour from rye ‘Dańkowskie Złote’ and commercial rye flour type 720, that have higher amylolytic activity in comparison to ‘Amilo’, contain starch with lower amounts of amylose and reduced retrogradation susceptibility. Wheat starch displays lower degree of retrogradation in comparison to rye, because of larger amounts of phosphorus (phospholipids).
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue4/volume2/9_4_2007.pdf
Keywords: rye varieties, rye starch, pentosans, phosphorus, degree of retrogradation
For citation:
Nowotna A., Buksa K., Gambu¶ H., Ziobro R., Krawontka J., Sabat R., Gryszkin A., 2007. Retrogradation of rye starch pastes. Acta Sci.Pol., Technol. Aliment. 6 (4), 95-102
Nowotna A., Buksa K., Gambu¶ H., Ziobro R., Krawontka J., Sabat R., Gryszkin A., 2007. Retrogradation of rye starch pastes. Acta Sci.Pol., Technol. Aliment. 6 (4), 95-102
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http://www.food.actapol.net/tom6/zeszyt4/abstrakt-9.html