Effect of inulin with different degree of polymerisation on textural and rheological properties of wheat starch - Effect of inulin on gel properties of starch
文献类型： 外文期刊
作者： Kou, Xuerui 1 ; Luo, Denglin 1 ; Li, Yun 1 ; Xu, Baocheng 1 ; Zhang, Kangyi 3 ; Li, Peiyan 1 ; Li, Xuan 1 ; Han, Sihai 1 ; L 1 ;
作者机构： 1.Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang 471023, Henan, Peoples R China
2.Henan Univ Sci & Technol, Henan Engn Res Ctr Food Mat, Luoyang 471023, Henan, Peoples R China
3.Henan Acad Agr Sci, Ctr Agr Prod Proc, Zhengzhou 450008, Henan, Peoples R China
关键词： Gel; inulin; rheological behaviour; texture properties; wheat starch
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期： 2018 年 53 卷 11 期
页码：
收录情况： SCI
摘要： The aim of this study was to investigate the effect of inulin with different degree of polymerisation on textural and rheological properties of wheat starch gel by a texture analyser and rheometers. As expected, the hardness of gel increased with the addition of three kinds of inulin, but the gumminess and adhesiveness decreased. For the rheological properties, we found short-chain inulin reduced the consistency coefficient and increase the fluidity of gel, natural inulin could increase the consistency coefficient of gel and had no significant effect on the flow characteristic index. Short- and long-chain inulin could maintain the stability of gel during storage at 5 degrees C, and natural inulin significantly enhanced the fluidity and decreased the stability. In general, three kinds of inulin all had an influence on the texture parameters of wheat starch gel, short- and long-chain inulin improved the dynamic stability.
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