Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch
文献类型： 外文期刊
第一作者： Pan, Yi
作者： Pan, Yi;Li, Xiao-Min;Zhang, Bao;Chen, Han-Qing;Xie, Qiu-Tao
作者机构：
关键词： Corn starch; Pectin; Rheological property; Digestibility property
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2019 年 274 卷
页码：
收录情况： SCI
摘要： In this paper, the effects of pectin (PE) with different concentrations on the pasting, rheological and digestibility properties of corn starch (CS) were evaluated. The Rapid Visco-Analyzer results showed that the peak viscosity was decreased with the concentrations of PE (0.5% and 1.0%) and then increased when the concentration of PE exceeded 2.0%. PE resulted in lower breakdown and setback values of CS. Rheological results revealed that the CS and CS-PE mixtures exhibited a pseudoplastic and shear-thinning behavior. The storage modulus (G') and loss modulus (G.) of CS were increased with increasing PE concentrations from 2.0% to 10.0%. PE resulted in a decrease in the starch susceptibility to a-amylase and promoted a remarkable reduction (P < 0.05) in the fraction of rapidly digested starch. The hydrolysis kinetic analysis suggested a decelerating effect of pectin on the hydrolysis rate of CS with lower values of equilibrium hydrolysis percentage (C8) and kinetic constant (k).
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