Effects of L-Cysteine on some characteristics of wheat starch

摘要: In this study the effects of L-Cysteine as a food additive on wheat starch characteristics before and after gelatinization were studied. (63 mg/kg, basis) was added to slurry in water (30%, w/w). One set samples prepared by mixing it at 40 °C for 45 min. Another gelatinized 100 The scanning electro-micrographs presence showed some spots granules. However, thermal properties, X-ray patterns degree crystallinity did not obviously change (P > 0.05); while reduction intrinsic viscosity, peak final viscosities observed. After gelatinization, intrinsic, reduced. Some these changes may indicate degradation molecules L-Cysteine, particularly gelatinization.