Linked Life Data

15612793

Source:http://linkedlifedata.com/resource/pubmed/id/15612793

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
26
pubmed:dateCreated
2004-12-22
pubmed:abstractText
Phosphorylated sucrose stearate (SE-P) was prepared by dry-heating sucrose stearate (SE) with metaphosphoric acid. The main product was deduced to be a monophosphosucrose monostearate by chemical analysis and mass spectrometry. SE-P exhibited remarkably higher solubility and emulsifying properties than SE, especially in the acidic region and in the presence of NaCl, and SE-P bound Ca2+ at a 1:1 molar ratio (SE-P/Ca2+). SE-P markedly reduced the viscosity of potato starch paste and inhibited retrogradation, whereas SE did not reduce it so much. It is thus expected that phosphorylation would be an appropriate method for improving the functional properties of SE and that SE-P could be used as a novel emulsifier and modifier with Ca2+-binding ability for starchy foods.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Dec
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:day
29
pubmed:volume
52
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
8039-45
pubmed:meshHeading
pubmed:year
2004
pubmed:articleTitle
Improvement of the functional properties of sucrose stearate by phosphorylation.
pubmed:affiliation
Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture and Technology, Tokyo 183-8509, Japan.
pubmed:publicationType
Journal Article