您好，欢迎访问河南省农业科学院 机构知识库！
河南省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

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.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：河南省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台