您好，欢迎访问湖北省农业科学院 机构知识库！
湖北省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

The effect of freeze-thaw cycles on microstructure and physicochemical properties of four starch gels

文献类型： 外文期刊

作者： Wang, Lan 1 ; Xie, Bijun 1 ; Xiong, Guangquan 2 ; Wu, Wenjing 2 ; Wang, Jun 2 ; Qiao, Yu 2 ; Liao, Li 2 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

2.Hubei Acad Agr Sci, Inst Farm Prod Proc & Nuclear Agr Technol, Wuhan 430064, Peoples R China

关键词： microstructure;molecular structure;thermal properties;textural properties;freeze-thaw cycle;non-conventional starches

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The effect of repeated freeze-thaw (FT) cycles (up to seven) on microstructure, thermal and textural properties of four starch gels from various botanical origins (gingko, Chinese water chestnut, potato and rice) was investigated and compared by scanning electronic microscope, differential scanning calorim-etry and texture analyzer. The chemical composition and molecular structure of four starches were also examined. The Chinese water chestnut, potato and rice starch gels formed a honey-comb structure after 7 FT cycles, while gingko starch gel exhibited lamellar structure. The 7 FT cycles decreased the transition temperatures and enthalpies of four starches in comparison with each native starch, and the retrogra-dation percentage followed the order: rice > gingko > Chinese water chestnut > potato. The 7 FT cycles increased the hardness of all the evaluated starch gels and decreased springiness and cohesiveness. Results showed that the molecular structure of starches caused notable differences to the microstructure and textural properties of starch gels. The higher amount of longer branch chain (degree of polymerization (DP) > 18) might benefit the formation of the lamellar structure of gingko starch. The percentage of branch chains (DP 18-23) was negatively related with the springiness and cohesiveness of native starch gels, while the percentage of medium chains (DP 12-17) was positively related to the springiness of starch gels after 7 FT cycles.

  • 相关文献

[1]Physicochemical properties and structure of starches from Chinese rice cultivars. Wang, Lan,Xie, Bijun,Tian, Binqiang,Wang, Lan,Wei, Yu,Shi, John,Xue, Sophia,Deng, Qianchun.

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：湖北省农业科学院

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