Effect of fructose on the processing, micro- and macrostructural properties of starch noodles containing cassava starch
文献类型： 外文期刊
第一作者： Yang, Sha
作者： Yang, Sha;Liu, Lina;Yang, Sha;Debonne, Els;Eeckhout, Mia;Van Bockstaele, Filip;Yang, Sha;Chen, Zhigang
作者机构：
关键词： Starch retrogradation; SAXS; DSC
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 306 卷
页码：
收录情况： SCI
摘要： This study dynamically monitored the effect of fructose concentration on the processing properties and structural transformation of starch noodles during production. With increasing fructose concentration (0-8 %), G', G", and hardness of starch dough decreased, while pasting temperature rose, and breakdown and setback value decreased. During heating, fructose increased Tp (from 49.22 degrees C to 52.99 degrees C) and XRD crystallinity (from 1.29 % to 3.58 %) of starch gels. During cooling, fructose increased the heterogeneity, short- and long-range ordered structure of retrograded starch gels, indicated by increasing melting temperature range, melting enthalpy (from 1.17 J/g to 1.83 J/g), R1047/1017 (from 0.564 to 0.585), and XRD crystallinity (from 2.66 % to 6.31 %). Starch gels with 5 % fructose showed highly packed crystalline lamellae. For noodles, 5 % fructose yielded smoother appearance, higher acceptability, lower adhesiveness, and less merging than 2 % or 8 % fructose. These findings potentially highlight fructose could enhance the processing performance of starch noodles containing cassava starch.
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