期刊
FOOD CHEMISTRY
卷 164, 期 -, 页码 332-338出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.05.055
关键词
Maize starch; Annealing; Amylose content; Chain interaction; In vitro digestibility
资金
- National Natural Science Foundation of China [31371720]
- Natural Science Foundation of Tianjin [13JCYBJC38100]
- Haihe River Scholar Program from Tianjin University of Science Technology [000050401]
The effect of annealing on starch structure and functionality of three maize starches (waxy, normal and high-amylose) was investigated, with the aim of understanding the role of amylose molecules during starch annealing. Amylose content, granular morphology and crystallinity of maize starches were little affected by annealing treatment. Annealing treatment did not alter the swelling power of waxy maize starch, but reduced the swelling power of normal and high-amylose maize starches. The thermal transition temperatures were increased, and the temperature range was decreased, but the enthalpy change was not affected greatly. The pasting viscosities of normal and waxy maize starches were decreased significantly, with the pasting temperature being little affected. The in vitro digestibility of three maize starches was not affected significantly by annealing treatment. Our results demonstrated that amylose molecules play an important role in the structural reorganization of starch granules during annealing treatment. (C) 2014 Elsevier Ltd. All rights reserved.
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