Title
RETROGRADATION OF RYE STARCH PASTES
Autor
Anna Nowotna, Krzysztof Buksa, Halina Gambuś, Rafał Ziobro, Jan Krawontka, Renata Sabat, Artur Gryszkin
Keywords
rye varieties, rye starch, pentosans, phosphorus, degree of retrogradation
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).
Pages
95-102
Cite
Nowotna, A., Buksa, K., Gambuś, 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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