Physical properties of pregelatinized and granular cold water swelling maize starches at different pH values

被引：47

作者：

Hedayati, Sara ^{[1
]}

Shahidi, Fakhri ^{[1
]}

Koocheki, Arash ^{[1
]}

Farahnaky, Asgar ^{[2
,3
,4
]}

Majzoobi, Mahsa ^{[2
,5
]}

机构：

[1] FUM, Dept Food Sci & Technol, Mashhad, Iran

[2] Shiraz Univ, Sch Agr, Dept Food Sci & Technol, Shiraz, Iran

[3] Charles Sturt Univ, Graham Ctr Agr Innovat, ARC Ind Transformat Training Ctr Funct Grains, Wagga Wagga, NSW 2650, Australia

[4] Charles Sturt Univ, Sch Biomed Sci, Wagga Wagga, NSW 2650, Australia

[5] NSW Dept Primary Ind, PMB Pine Gully Rd, Wagga Wagga, NSW 2650, Australia

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2016年 / 91卷

关键词：

Maize starch; Pregelatinized starch; Granular cold water swelling starch; pH; Physical properties; SOLUBLE STARCHES; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; CORN STARCHES; WHEAT; ACID; AMYLOSE;

D O I：

10.1016/j.ijbiomac.2016.06.020

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The aim of this study was to investigate the influence of pH changes (3, 5, 7 and 9) on physical properties of pregelatinized (PG) and granular cold water swelling (GCWS) maize starches. In acidic pH, PG starches were fragmented; however, GCWS starches mainly reserved their granular integrity but were shriveled. For both modified starches the water absorption, cold water viscosity, textural parameters, turbidity and freeze-thaw stability of the samples decreased whereas water solubility increased at pH 3 and 5. On the other hand, alkaline pH did not bring about evident changes on morphology of PG starch but the surface of GCWS starch became smoother. Water absorption, solubility, rheological and mechanical properties, freeze-thaw stability and turbidity of the starch pastes increased at high pH values. Overall, both starches were more stable at alkaline pH compared to acidic pH values and GCWS starch was more resistance to pH changes than PG starch. (C) 2016 Elsevier B.V. All rights reserved.

引用

页码：730 / 735

页数：6

共 29 条

[1]

[Anonymous], 2020, Approved methods of analysis

[2]

Bello-Pérez LA, 2000, STARCH-STARKE, V52, P154, DOI 10.1002/1521-379X(200006)52:5<154::AID-STAR154>3.0.CO

[3]

2-#

[4] THE STRUCTURE AND INTERACTIONS OF STARCH WITH FOOD CONSTITUENTS [J].