期刊
FOOD CHEMISTRY
卷 226, 期 -, 页码 119-127出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.01.018
关键词
Lotus seed starch; Glycerin monostearate; High pressure homogenization; Complex formation; Physicochemical properties
资金
- National Natural Science Fundation of China [31501485]
- Scientific and Technological Innovation Team Support Plan of Institution of Higher Learning in Fujian Province [[2012]03]
- Construction Projects of Top University at Fujian Agriculture and Forestry University of China [612014042]
Starch-lipid complexes were prepared using lotus seed starch (LS) and glycerin monostearate (GMS) via a high pressure homogenization (HPH) process, and the effect of HPH on the physicochemical properties of LS-GMS complexes was investigated. The results of Fourier transform infrared spectroscopy and complex index analysis showed that LS-GMS complexes were formed at 40 MPa by HPH and the complex index increased with the increase of homogenization pressure. Scanning electron microscopy displayed LS-GMS complexes present more nest-shape structure with increasing homogenization pressure. X-ray diffraction and differential scanning calorimetry results revealed that V-type crystalline polymorph was formed between LS and GMS, with higher homogenization pressure producing an increasingly stable complex. LS-GMS complex inhibited starch granules swelling, solubility and pasting development, which further reduced peak and breakdown viscosity. During storage, LS-GMS complexes prepared by 70-100 MPa had higher Avrami exponent values and lower recrystallization rates compared with native starch, which suggested a lower retrogradation trendency. (C) 2017 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据