Effects of enzymically modified amylopectin on the rheological properties of amylose-amylopectin mixed gels

被引:24
作者
Parovuori, P
Manelius, R
Suortti, T
Bertoft, E
Autio, K
机构
[1] VTT, BIOTECHNOL & FOOD RES, FIN-02044 ESPOO, FINLAND
[2] ABO AKAD UNIV, DEPT BIOCHEM & PHARM, FIN-20521 TURKU, FINLAND
关键词
D O I
10.1016/S0268-005X(97)80045-8
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Branched alpha-dextrins with different molecular weights were prepared fi om waxy maize. A series of beta-limit dextrins was prepared from alpha-dextrins and native amylopectin. The fine structure of the dextrin samples was investigated by debranching, and was found to be similar to the unit chain distribution of native amylopectin. The absolute molecular weights of alpha- and beta-limit dextrins and commercial potato amylose were determined by gel-permeation chromatography (GPC) and with a dual light-scattering detector Solubilized potato amylose and alpha- and beta-limit dextrins were mixed at different ratios to give a total concentration of 8%. Dynamic viscoelastic measurements showed that gel formation of amylose was highly dependent both on the ratio of amylose to alpha-dextrin and on the molecular weight of alpha-dextrin. alpha-Dextrin caused an increase of storage modulus, G, when the amylose: alpha-dextrin ratio was low and the molecular weight of alpha-dextrin was high. The high-molecular-weight alpha-dextrin influenced amylose gelation in the same way as native waxy maize starch, but the medium-and low-molecular-weight alpha-dextrans weakened the gel formation, especially at a ratio of 25:75 (amylose, alpha-dextrin). When low-molecular-weight beta-limit dextrins were mixed with amylose, the resulting gels were more rigid than those in which amylose was mixed with corresponding alpha-dextrins. When high-molecular-weight beta-limit dextrins were mixed with amylose, the resulting gels were weaker.
引用
收藏
页码:471 / 477
页数:7
相关论文
共 50 条
[21]   Parboiling Induced Changes in The Morphological Aspects and Amylose-Amylopectin Ratio of Selected Rice Varieties [J].
Thomas, Anooja .
ANNALS OF NUTRITION AND METABOLISM, 2019, 75 :280-280
[22]   Impact of Amylose-Amylopectin Ratio of Starches on the Mechanical Strength and Stability of Acetylsalicylic Acid Tablets [J].
Natalia Veronica ;
Celine Valeria Liew ;
Paul Wan Sia Heng .
AAPS PharmSciTech, 23
[23]   INFLUENCE OF AMYLOSE AMYLOPECTIN RATIO ON GEL PROPERTIES [J].
LELOUP, VM ;
COLONNA, P ;
BULEON, A .
JOURNAL OF CEREAL SCIENCE, 1991, 13 (01) :1-13
[24]   Impact of Amylose-Amylopectin Ratio of Starches on the Mechanical Strength and Stability of Acetylsalicylic Acid Tablets [J].
Veronica, Natalia ;
Liew, Celine Valeria ;
Heng, Paul Wan Sia .
AAPS PHARMSCITECH, 2022, 23 (05)
[25]   Starch: Granule, Amylose-Amylopectin, Feed Preparation, and Recovery by the Fowl's Gastrointestinal Tract [J].
Moran, Edwin T., Jr. .
JOURNAL OF APPLIED POULTRY RESEARCH, 2019, 28 (03) :566-586
[26]   Microstructures of β-lactoglobulin/amylopectin gels on different length scales and their significance for rheological properties [J].
Olsson, C ;
Langton, M ;
Hermansson, AM .
FOOD HYDROCOLLOIDS, 2002, 16 (02) :111-126
[27]   Functional properties of starch-chitosan blend bionanocomposite films for food packaging: the influence of amylose-amylopectin ratios [J].
Jha, Pankaj .
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2021, 58 (09) :3368-3378
[28]   Functional properties of starch-chitosan blend bionanocomposite films for food packaging: the influence of amylose-amylopectin ratios [J].
Pankaj Jha .
Journal of Food Science and Technology, 2021, 58 :3368-3378
[29]   Steric stabilising properties of hydrophobically modified starch: Amylose vs. amylopectin [J].
Ettelaie, Rammile ;
Holmes, Melvin ;
Chen, Jianshe ;
Farshchi, Amin .
FOOD HYDROCOLLOIDS, 2016, 58 :364-377
[30]   Morphologies and microstructures of cornstarches with different amylose-amylopectin ratios studied by confocal laser scanning microscope [J].
Chen, Pei ;
Yu, Long ;
Simon, George ;
Petinakis, Eustathios ;
Dean, Katherine ;
Chen, Ling .
JOURNAL OF CEREAL SCIENCE, 2009, 50 (02) :241-247