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Applied food biochemistry by Fatih Yildiz; Theodore Peter Labuza; Mohamed Besri

By Fatih Yildiz; Theodore Peter Labuza; Mohamed Besri

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The functionality of native starch varies with botanical source, amylopectin fine structure, and amylose:amylopectin ratio. 4 Gelatinization Gelatinization is the irreversible swelling of starch granules in excess hot water. Gelatinization involves plasticization of the amorphous and crystalline lamellae by water and heat. Water moves more quickly into the amorphous zone and lamellae than into the crystalline zone and lamellae. Hydration of the amorphous lamellae induces a transition from a glassy state to a rubbery state.

Between the clusters is a region with few branches. This region is called the amorphous lamellae. Thus, there is an alternating sequence of crystalline and amorphous lamellae within the amylopectin molecule. Three models also have been proposed for amylose synthesis [40,41]. Regardless of the model, amylose synthesis occurs within the amylopectin molecule, behind the zone of amylopectin synthesis. Amylose is synthesized by Granule Bound Starch Synthase (GBSS). GBSS is located within the crystalline lamellae of the amylopectin molecule.

26. , Sintering of fat crystal networks in oils. In: Food Macromolecules and Colloids, Dickinson, E. , pp. 418–430, 1995. 27. Scnepf, M. , Protein–water interactions. In: Biochemistry of Food Proteins, Hudson, B. J. , Elsevier Applied Science, New York, pp. 1–33, 1992. 28. Philips, L. , Whitehead, D. , New York, 1994. 29. , New York, pp. 1–433, 2003. 30. , Water activity and sorption properties of foods. In: Food Properties Handbook, CRC Press, Boca Raton, FL, pp. 1–84, 1995. 31. Bell, L. N. and Labuza, T.

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