期刊
FOOD HYDROCOLLOIDS
卷 84, 期 -, 页码 166-172出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.05.057
关键词
Debranched waxy starch; Short chain amylose; Molecular entanglement; Digestibility; Hydrogel
资金
- National Natural Science Foundation of China [31571794, 31371787]
- Six Talent Peaks Project in Jiangsu Province [NY-128]
- National First-class Discipline Program of Food Science and Technology [JUFSTR20180204]
- Guangxi Science and Technology Major Project [guikeAA17202029]
- Northern Jiangsu Science and Technology Special Project [BN2016138]
The purpose of this study was to investigate the molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties. Molecular weight distribution, molecular entanglements, hydrogel properties, water mobility and digestibility were investigated. The results showed short chain amylose released from amylopectin possessed great mobility required for molecule alignment and aggregation. Effective molecular entanglements were established in debranched waxy starch owing to the strong interactions among short chain amylose molecules. Higher storage modulus (G') and loss modulus (G '') values indicated denser and more solid-like gels were formed in debranched waxy starch. Additionally, amylase hydrolysis of debranched waxy starch was retarded leading to the decrease of rapidly digestible starch (RDS) and the increase of slowly digestible starch (SDS). These results confirmed debranched starch shows great potential in food industry due to its digestibility and hydrogel properties.
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