The Influence of Emulsifiers on Retrogradation Properties of Waxy Starch

被引：0

作者：

Liu, Zhongdong ^{[1
]}

Gong, Benqian ^{[1
]}

Zhang, Liang ^{[1
]}

An, Hongjie ^{[2
]}

Liu, Boxiang ^{[3
]}

机构：

[1] Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450052, Peoples R China

[2] Tianjin Univ Sci & Technol, Tianjin, Peoples R China

[3] Illinois Wesleyan Univ, Bloomington, IL USA

来源：

ADVANCES IN COMPUTATIONAL ENVIRONMENT SCIENCE | 2012年 / 142卷

基金：

国家高技术研究发展计划(863计划);

关键词：

Emulsifiers; waxy starch; retrogradation properties;

D O I：

暂无

中图分类号：

TP18 [人工智能理论];

学科分类号：

081104 ; 0812 ; 0835 ; 1405 ;

摘要：

Retrogradation play the conclusive action on biological value and biodegradable of starch. In the paper, the influence of amylose contents, humidity and emulsifier type on hardness and the influence of emulsifiers on viscocity of waxy starch were investigated. The peak temperature range and retrogradation enthalpy of retrogradation starch were analysed by DSC. The result showed that the relation between the degree of retrogradation of starch and amylose contents or moisture content were positive correlation. Emulsifiers retarded the retrogradation of starch interacting with starch molecules. Based the orthogonal experiment, the optimum anti-retrogradation conditions were as follows: waxy starch, humidity 88.9%, resting period 6 days, sucrose esters and ploydextrose-delta-lactone complexation. Waxy starch had good anti-retrogradation effect, owing to no melting peak of amylopectin and low value of enthalpy.

引用

页码：351 / +

页数：2

共 11 条

[1]

Fennema O., 1996, FOOD CHEM

[2] Waxy wheats: Origin, properties, and prospects [J].

Graybosch, RA .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1998, 9 (04) :135-142

[3]

Kasemsuwan T, 1996, CEREAL CHEM, V73, P702

[4] KINETIC TREATMENT FOR RHEOLOGICAL PROPERTIES AND EFFECTS OF SACCHARIDES ON RETROGRADATION OF RICE STARCH GELS [J].

KATSUTA, K ;

MIURA, M ;

NISHIMURA, A .

FOOD HYDROCOLLOIDS, 1992, 6 (02) :187-198

[5]

Lai X.L., 2009, FOOD RES DEV, V11, P167

[6]

TESTER RF, 1990, CEREAL CHEM, V67, P551

[7]

Tian C.H., 2008, J HUIZHOU U, P5

[8]

Tian Y.Q., 2007, FOOD SCI, P49

[9] Structural and physical characteristics of waxy and other wheat starches [J].

Yoo, SH ;

Jane, JL .

CARBOHYDRATE POLYMERS, 2002, 49 (03) :297-305

[10]

Zhou Jian, 2004, Cereal & Feed Industry, P16

← 1 2 →