Effects of amino acids on the physiochemical properties of potato starch

被引：48

作者：

Cui, Min ^{[1
,2
]}

Fang, Ling ^{[3
]}

Zhou, Hongxian ^{[3
]}

Yang, Hong ^{[3
,4
,5
,6
]}

机构：

[1] Huazhong Agr Univ, State Key Lab Agr Microbiol, Wuhan 430070, Hubei, Peoples R China

[2] Huazhong Agr Univ, Coll Vet Med, Lab Anim Virol, Wuhan 430070, Hubei, Peoples R China

[3] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

[4] Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan 430070, Hubei, Peoples R China

[5] Ctr Convent Freshwater Fish Proc Wuhan, Natl R&D Branch, Wuhan 430070, Hubei, Peoples R China

[6] Aquatic Prod Engn & Technol Res Ctr Hubei Prov, Wuhan 430070, Hubei, Peoples R China

来源：

FOOD CHEMISTRY | 2014年 / 151卷

关键词：

Amino acid; Swelling power; Solubility; Colour; Gel strength; Potato starch; Rheology; RICE STARCH; GELATINIZATION; BEHAVIOR; ADDITIVES; GRANULES; BINDING; NOODLES;

D O I：

10.1016/j.foodchem.2013.11.033

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objective of this study was to evaluate effects of different amino acid additives (phenylalanine (Phe), methionine (Met), lysine (Lys), arginine (Arg), aspartic acid (Asp) and glutamic acid (Glu)) on the physicochemical properties of potato starch gels. Charge-carrying amino acids (Lys, Arg, Asp and Glu) significantly decreased the swelling power, solubility, light transmittance, I.* value and gel strength of potato starch, but increased syneresis during freeze-thaw treatment, while neutral amino acids (Phe and Met) did not cause modifications in starch gels. During heating, potato starch with fortified charge-carrying amino acids showed a lower peak G' (storage modulus), when compared with Phe and Met. Results showed that charge-carrying amino acids could modify physicochemical properties and improve the nutritional values of starch-based products. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：162 / 167

页数：6