Applications of waxy corn flour based on physicochemical and processing properties: comparison with waxy rice flour and waxy corn starch

文献类型： 外文期刊

第一作者： Guo, Yuqiu

作者： Guo, Yuqiu;Sun, Linlin;Chen, Lirong;Wang, Xingya;Wang, Canguo;Gong, Kuijie

作者机构：

关键词： gelatinization; pasting properties; starch; waxy corn flour; waxy rice flour

期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.713； 五年影响因子：1.637 ）

ISSN： 2194-5764

年卷期： 2021 年 17 卷 5 期

页码：

收录情况： SCI

摘要： The proximate composition, molecular weight distribution and main processing properties of waxy corn flour (WCF) were investigated. Furthermore, waxy corn starch (WCS) and waxy rice flour (WRF) were also determined to discuss the applications of WCF. WCS contained more low-molecular-weight fraction (<5 x 10(5) g/mol) and had higher polydispesity than waxy rice starch (WRS). The water hydration capacity of WCF was the lowest, whereas it had the highest swelling power at 70 and 80 degrees C. WCF had the highest pasting temperature of 74.85 degrees C, whereas that of WRF was 68.40 degrees C and WCS was 73.25 degrees C. WRF exhibited the lowest melting enthalpy change with a value of 2.54 +/- 0.11 (J/g). The retrogradation resistance of WCF was better than that of WRF and WCS. The degree of retrogradation (DR) of WCF was 9.58 +/- 0.59% at 14 d, corresponding to WCS of 25.08 +/- 0.44% and WRF of 15.68 +/- 0.71%. WRF had the lowest glass transition temperature of -27.4 versus -26.2 degrees C for WCF and -26.0 degrees C for WCS. It was found that WCF could be used to directly prepare quick-frozen viscous foods. It could also be used as a stabilizer to improve the quality of staple foods.

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