Abstract
The effect of dextrins produced by α-amylase on the firming and amylopectin retrogradation of wheat starch gels was studied. Different gel samples were prepared and included several ingredients, for example, α-amylase, vital gluten and glucoamylase. Amylopectin retrogradation, gel firming and the dextrin profile were analysed throughout a 5-day storage period. Both processes, i.e. firming and starch retrogradation, increased with time, and were not affected by the incorporation of gluten into the mixture. The well-known effect of α-amylase to retard bread crumb firming was also found to be relevant to starch gels. From the results obtained in this work, it seems that this anti-firming effect is not due to modifications of the starch but to dextrins produced by starch hydrolysis, since the effect did not occur when dextrins were removed by glucoamylase.
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Received: 30 December 1996
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León, A., Durán, E. & de Barber, C. Firming of starch gels and amylopectin retrogradation as related to dextrin production by α-amylase. Z Lebensm Unters Forsch 205, 131–134 (1997). https://doi.org/10.1007/s002170050139
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DOI: https://doi.org/10.1007/s002170050139