The effect of chitosan oligosaccharides on bread staling

被引：29
作者：
Kerch, Garry [1 ]
Zicans, Janis [2 ]
Meri, Remo Merijs [2 ]
机构：
[1] Latvian Univ Agr, Fac Food Technol, Jelgava, Latvia
[2] Riga Tech Univ, Inst Polymer Mat, Riga, Latvia
来源：
JOURNAL OF CEREAL SCIENCE | 2010年 / 52卷 / 03期
关键词：
Chitosan oligosacharides; Bread staling; Mechanisms; STARCH; BAKING; FIBERS; IMPACT;
D O I：
10.1016/j.jcs.2010.08.007
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this work was to investigate the effects of chitosan oligosaccharides and chitosan on the rate of staling and properties of bread crumb and crust. Rates of crumb firming varied with storage time. The possible mechanisms including prevention of amylose-lipid complexation, acceleration of dehydration from both starch and gluten, adsorption of chitosan onto the starch surface and increase of moisture migration rate from crumb to crust are proposed and analysed. Chitosan oligosaccharides and low molecular weight chitosan increase bread crumb staling rate to a much lesser extent than does middle molecular weight chitosan. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：491 / 495
页数：5
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