Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization

文献类型： 外文期刊

第一作者： Xu, Fen

作者： Xu, Fen;Liu, Wei;Zhang, Liang;Liu, Qiannan;Wang, Feng;Zhang, Hong;Hu, Honghai;Blecker, Christophe

作者机构：

关键词： Starch gelatinization; Gluten network; Dough; Rheology; Structural properties

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 396 卷

页码：

收录情况： SCI

摘要： The effect elicited by degree of starch gelatinization on the rheological properties of starch-gluten model dough was examined. Gelatinization temperature, water retention capacity, linear viscoelastic region, and maximum creep compliance of potato starch-gluten composites increased, while enthalpy and frequency dependence decreased with increasing degree of starch gelatinization. More membrane-like structures and larger holes were observed in potato starch-gluten model dough; the amount of gluten beta-sheet increased, while the amount of random coil and beta-turn decreased as degree of gelatinization increased. The starch gelling and starch-gluten interactions played major roles in imparting the desired functionality of the model dough. A possible interac-tion model between partially gelatinized potato starch and gluten was proposed. Partially gelatinized potato starch with moderate degree of gelatinization could more closely interact with gluten, better improve the texture and processing adaptability of model dough than native and highly gelatinized starch, thus has promising application potential in food industry.

分类号：

  • 相关文献

[1]Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: Effect of degree of starch pre-gelatinization. Xu, Fen,Liu, Wei,Zhang, Liang,Liu, Qiannan,Wang, Feng,Zhang, Hong,Hu, Honghai,Blecker, Christophe. 2022

作者其他论文 更多>>

微信小程序