The retrogradation characteristics of starch in green wheat product Nianzhuan: effects of storage temperature and time
文献类型： 外文期刊
作者： Zhang, Kangyi 1 ; He, Mengying 1 ; Nie, Bin 4 ; Kang, Zhimin 1 ; Zhao, Di 1 ;
作者机构： 1.Henan Acad Agr Sci, Ctr Agr Prod Proc, 116 HuaYuan Rd, Zhengzhou 450002, Henan, Peoples R China
2.Henan Int Joint Lab Whole Grain & Wheat Prod Proc, Zhengzhou 450002, Peoples R China
3.Henan Whole Grain Fresh Food Proc Engn Technol Re, Zhengzhou 450002, Peoples R China
4.Dept Agr & Rural Areas Henan Prov, Zhengzhou 450002, Peoples R China
关键词： correlation; Nianzhuanstarch; retrogradation; structural properties; textural properties
期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.713； 五年影响因子：1.637 ）
ISSN： 2194-5764
年卷期： 2021 年 17 卷 9 期
页码：
收录情况： SCI
摘要： The objective of this study was to reveal the process of starch retrogradation and quality changes of Nianzhuan stored at 4, -18 degrees C, and freeze-thaw cycles treatment for different lengths of time. XRD revealed that Nianzhuan starch displayed an increasing trend of crystallinity with prolonged storage time and numbers of freezing-thawing cycles, which was likely due to a more orderly crystalline matrix in starch. The Raman full width at half-maximum (FWHM) of the bands at 2913 cm-1 of the three storage methods all decreased. According to DSC analysis, an increase in.H was detected, and a significant (P < 0.05) increase in To and T-p were found at - 18 degrees C, and freeze-thaw treated samples, indicating more thermal energy were needed to disrupt re- crystallization. Good correlations between crystallinity, FWHM, Delta H, and hardness, springiness, chewiness were tested. The results of this study would provide useful information for the process of starch-based product Nianzhuan.
- 相关文献
作者其他论文 更多>>
-
Recent updates on plant-derived anti-fatigue peptides as novel energy boosters: expansion from mechanisms of action and beyond
作者：Liao, Ai-Mei;Xu, Tingting;Pan, Long;Huang, Jihong;Liu, Na;Hu, Yuansen;Liao, Ai-Mei;Thakur, Kiran;Wei, Zhao-Jun;Hou, Yin-Chen;Huang, Jihong;Zhang, Kangyi;Liu, Xian-ming
关键词：Plant-derived oligopeptides; Anti-fatigue activity; Evaluation methods; Mechanism of anti-fatigue; Anti-fatigue signaling pathway
-
From wheat gluten wastewater to functional biscuits: Extraction, characterization, and application of water-unextractable arabinoxylan in low-GI fermented biscuits
作者：Bai, Zhouya;Li, Xingguo;Cheng, Siyi;Yue, Chonghui;Li, Peiyan;Chen, Yuanyuan;Fan, Qiuxia;Sun, Yi;Gu, Xinya;Li, Xinling;Luo, Denglin;Feng, Junwei;Gao, Haiyan;Zhang, Kangyi
关键词：Wheat gluten wastewater; Water-unextractable arabinoxylan; Vitro digestion; Vitro fermentation; GI
-
Influence of long-chain inulin phosphate monoester on structural and antidiabetic characteristics of red kidney bean steamed bread
作者：Zhang, Yunhui;Bai, Zhouya;Xi, Xinrui;Yang, Kesheng;Yue, Chonghui;Li, Peiyan;Guo, Jinying;Luo, Denglin;Bai, Zhouya;Guo, Jinying;Luo, Denglin;Zhang, Kangyi;Gao, Haiyan
关键词：Red kidney bean; Long chain inulin phosphate monoester; Steamed bread with miscellaneous beans; Structural characteristics; Antidiabetes
-
Stem Rust Resistance in 62 Cultivars and Elite Lines from Northern Huanghuai Region of China
作者：Wei, Yifan;Sun, Huiyan;Zou, Longmei;Yang, Jinjing;Zhang, Gongjun;Li, Tong;Zhang, Conghao;Chen, Qiutong;Li, Tianya;Zhao, Di;Cao, Tingjie
关键词：wheat; stem rust; resistance genes;
Sr genes; molecular detection -
Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin
作者：Yue, Chonghui;Peng, Huainan;Zuo, Junpeng;Bai, Zhouya;Li, Peiyan;Luo, Denglin;Wang, Xin;Zhang, Kangyi
关键词：Phosphorylated long-chain inulin; Frozen dough; Gluten; Steamed bread; Quality
-
How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough?
作者：Yue, Chonghui;Peng, Huainan;Li, Ziying;Bai, Zhouya;Li, Peiyan;Luo, Denglin;Guo, Jinying;Wang, Xin;Zhang, Kangyi;Tang, Yu
关键词：Phosphorylated modified long-chain inulin; Degree of substitution; Frozen dough; Rheological properties; Thermal properties; Gluten
-
Exploring the effects of phosphorylated long-chain inulin with varying degrees of substitution on the physicochemical properties and structure of unfermented wheat dough
作者：Yue, Chonghui;Wang, Ziyu;Tang, Yu;Liang, Ke;Chen, Yuanyuan;Bai, Zhouya;Li, Peiyan;Luo, Denglin;Wang, Xin;Zhang, Kangyi;Tang, Yu
关键词：Phosphorylated long-chain inulin (PFXL); Unfermented wheat dough; Physicochemical properties
