Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten

文献类型： 外文期刊

第一作者： Zhou, Tongtong

作者： Zhou, Tongtong;Zhang, Liang;Liu, Qiannan;Liu, Wei;Hu, Honghai

作者机构：

关键词： Starch fractionation; Potato starch; Model dough; Rheological properties

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2021 年 145 卷

页码：

收录情况： SCI

摘要： The effects of different sizes of potato starch on the rheological and physiochemical properties of model doughs were investigated. Compared with those of model dough prepared from original starch, the strengths of model doughs prepared from fractionated starch were higher, which indicates that fractionated starch can positively influence the properties of doughs. Additionally, the model dough prepared using large size starch granules had higher storage modulus (G'), loss modulus (G"), and composite modulus (|G*|) values compared to those of other types of dough; it also had the highest elasticity, viscosity, and strength. This might be related to its high amylose content (20.28 +/- 0.69%) and high 1045 cm- 1/1022 cm- 1 ratio (1.27 +/- 0.17). The model dough (S) prepared from starch with small sizes had the highest contents of disulfide bonds (2.91 mu molg-1), beta-turn (33.92 +/- 1.17%), and beta-sheet (22.57 +/- 0.54%); and it also had better network structure and dough stability. Thus, the stability of the S model dough was affected by phosphorus (1194.57 +/- 25.32 ppm) and amylopectin (84.19 +/- 1.88%) content, and, moreover, by the competition for water. Stability and network structure of dough are relative to the size distribution of starch granules. Finally, a schematic model showing the mechanism of the influence of phosphorus, sulfhydryl, and disulfide bonds in fractionated starch on the rheological properties of dough was developed.

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