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, Whistler Ctr Carbohydrate Res, Dept Food Sci, 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
关键词： Cross-linked starch; Hydrocolloids; Normal maize starch; Paste properties; Pasting properties
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： 2019 年 96 卷
页码：
收录情况： SCI
摘要： Native and cross-linked normal maize starch were heated in water, a solution of one of 9 hydrocolloids (HC), sodium sulfate, sodium nitrate, or PEG. Determined were pasting, paste, and dynamic rheology attributes. The overall conclusion was that the various HC interacted to different degrees with native NMS granules (controlling their swelling and disintegration, which had an effect on subsequent processes, such as starch polymer leaching and associations between starch polymer molecules and between starch polymer and HC molecules) and that their tendency to interact with granule surfaces may also have promoted associations between swollen granules and granule fragments. Products of cross-linking of NMS to different degrees behaved differently than native NMS in the presence of different HC. Different specific mechanisms are suggested for each starch-additive combination.
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