文献类型： 外文期刊
作者： Zhuang, Haining 1 ; Feng, Tao 1 ; BeMiller, James N. 1 ;
作者机构： 1.Purdue Univ, Dept Food Sci, Whistler Ctr Carbohydrate Res, W Lafayette, IN 47907 USA
2.Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai 201403, Peoples R China
3.Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）
ISSN： 0268-005X
年卷期： 2020 年 100 卷
页码：
收录情况： SCI
摘要： Native and cross-linked waxy maize starch (WMS) were heated in water or one of 9 hydrocolloid (HC) solutions. Results indicated that HC affected pasting of the starch and that the various HC interacted to different degrees with native WMS granules (controlling their swelling and disintegration). After comparing the results to those for normal maize starch (NMS), it was concluded that most HC acted on both WMS and NMS, only in different ways and to different degrees, and that the presence or absence of amylose was probably involved in creating the differences, but that might not be the entire reason. Results also indicated that native WMS, less cross-linked WMS, and more cross-linked WMS each behaved in a distinct way when a HC was added and that most HC effected an increase in granule strengthening with cross-linked NMS being strengthened more than cross-linked WMS. A hypothesis for the effects of HC on granule swelling and pasting is presented. It is also acknowledged that attributes imparted by the HC itself may impact paste rheology.
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