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Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch

机译:不同分子量的果胶对玉米淀粉糊化行为,质地特性,回生和体外消化率的影响

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摘要

Effects of pectin with different molecular weight (Mw) on gelatinization behavior, textural properties, retrogradation, and in vitro digestibility of corn starch (CS) were investigated. The pectin addition led to the decrease of peak, setback, and final viscosities of CS, and a further decrease was provided with the pectin of high Mw, whereas the pasting temperature was increased. The syneresis of starch gel during freeze-thaw process was reduced by the addition of pectin. High Mw pectin significantly lowered the hardness of the starch gel from 238.9 and 350.2 N to 222.7 and 318.5 N after 7 and 14 days storage (P 0.05), respectively. Compared with the retrograded CS alone, the relative crystallinity of starch-pectin mixtures significantly decreased (P 0.05), but the crystal type of starch remained unchanged. A significant increase was observed in both the proportion of slowly digestible starch and resistant starch for retrograded starch-pectin mixtures.
机译:研究了不同分子量(Mw)的果胶对玉米淀粉(CS)的糊化行为,质构特性,回生和体外消化率的影响。果胶的添加导致CS的峰,缩进和最终粘度的降低,而高Mw的果胶则进一步降低,而糊化温度却升高。添加果胶可降低冻融过程中淀粉凝胶的脱水收缩。贮藏7天和14天后,高分子量果胶将淀粉凝胶的硬度分别从238.9和350.2 N降低到222.7和318.5 N(P <0.05)。与单独的CS相比,淀粉-果胶混合物的相对结晶度显着降低(P <0.05),但淀粉的晶体类型保持不变。对于降解的淀粉-果胶混合物,可缓慢消化的淀粉和抗性淀粉的比例均显着增加。

著录项

  • 来源
    《Food Chemistry》 |2018年第30期|58-63|共6页
  • 作者单位

    Hefei Univ Technol, Sch Food Sci & Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;

    Hunan Hybrid Rice Res Ctr, State Key Lab Hybrid Rice, Changsha 410125, Hunan, Peoples R China;

    Hefei Univ Technol, Sch Food Sci & Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;

    Hefei Univ Technol, Sch Food Sci & Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;

    Hefei Univ Technol, Sch Food Sci & Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;

    Hefei Univ Technol, Sch Food Sci & Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Corn starch; Pectin with different molecular weight; Textural properties; Retrogradation;

    机译:玉米淀粉;不同分子量的果胶;结构特性;复性;
  • 入库时间 2022-08-17 23:19:58

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