Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch

被引：157

作者：

Luo, Denglin ^{[1
,2
]}

Li, Yun ^{[1
]}

Xu, Baocheng ^{[1
,2
]}

Ren, Guangyue ^{[1
,2
]}

Li, Peiyan ^{[1
,2
]}

Li, Xuan ^{[1
,2
]}

Han, Sihai ^{[1
,2
]}

Liu, Jianxue ^{[1
,2
]}

机构：

[1] Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang 471023, Henan Province, Peoples R China

[2] Henan Engn Res Ctr Food Mat, Luoyang 471023, Henan Province, Peoples R China

来源：

FOOD CHEMISTRY | 2017年 / 229卷

基金：

中国国家自然科学基金;

关键词：

Inulin; Degree of polymerization; Wheat starch; Thermal properties; Retrogradation; Recrystallization; THERMAL-PROPERTIES; PHYSICOCHEMICAL PROPERTIES; TERM RETROGRADATION; MOLECULAR-WEIGHT; POTATO STARCH; MAIZE; CORN; POLYSACCHARIDES; CRYSTALLIZATION; CRYSTALLINITY;

D O I：

10.1016/j.foodchem.2017.02.058

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of three types of inulin, including FS (DP <= 10), FI (DP of 2-60) and FXL (DP >= 23), on the gelatinization and retrogradation characteristics of wheat starch were investigated. As the concentration of inulin added into starch increased, the gelatinization temperature increased whereas the breakdown value decreased, and the value of setback first decreased and then increased slightly. The three types of inulin with lower concentrations (<15%) all showed obvious suppression effects on the short-term retrogradation of wheat starch. After 7 days of storage, the three types of inulin showed a significant suppression of starch retrogradation in the addition range of 5-7.5%. They can all inhibit amylose retrogradation, but accelerate amylopectin retrogradation. Inulin with lower DP has stronger effects on the starch retrogradation. Generally, the three types of inulin can all retard the retrogradation performance of wheat starch to some extent in the long-term storage. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：35 / 43

页数：9

共 49 条

[1] Influence of Trehalose, Glucose, Fructose, and Sucrose on Gelatinisation and Retrogradation of Corn and Tapioca Starches
Babic, Jurislav
Subaric, Drago
Milicevic, Bronislav
Ackar, Durdica
Kopjar, Mirela
Tiban, Nela Nedic
[J]. CZECH JOURNAL OF FOOD SCIENCES, 2009, 27 (03) : 151 - 157
[2] Babu A.S., 2016, J SAUDI SOC AGR SCI, V17, P208
[3] Effect of the pearled in the isolation and the morphological, physicochemical and rheological characteristics of barley starch
Bello-Perez, Luis A.
Sanchez-Rivera, Mirna M.
Nunez-Santiago, Carmen
Rodriguez-Ambriz, Sandra L.
Roman-Gutierrez, Alma D.
[J]. CARBOHYDRATE POLYMERS, 2010, 81 (01) : 63 - 69
[4] EFFECT OF POLYHYDROXY COMPOUNDS ON STRUCTURE FORMATION IN WAXY MAIZE STARCH GELS - A CALORIMETRIC STUDY
BILIADERIS, CG
PROKOPOWICH, DJ
[J]. CARBOHYDRATE POLYMERS, 1994, 23 (03) : 193 - 202
[5] Influence of crystallisation conditions on the large deformation rheology of inulin gels
Bot, A
Erle, U
Vreeker, R
Agterof, WGM
[J]. FOOD HYDROCOLLOIDS, 2004, 18 (04) : 547 - 556
[6] Influence of sucrose on thermal and pasting properties of tapioca starch and xanthan gum mixtures
Chantaro, Prawta
Pongsawatmanit, Rungnaphar
[J]. JOURNAL OF FOOD ENGINEERING, 2010, 98 (01) : 44 - 50
[7] Effect of pullulan on the short-term and long-term retrogradation of rice starch
Chen, Long
Ren, Fei
Zhang, Zipei
Tong, Qunyi
Rashed, Marwan M. A.
[J]. CARBOHYDRATE POLYMERS, 2015, 115 : 415 - 421
[8] Inulin and maltodextrin can replace fat in baked savoury legume snacks
Colla, Kathryn
Gamlath, Shirani
[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2015, 50 (10) : 2297 - 2305
[9] Studies on the physicochemical properties of inulin and inulin oligomers
de Gennaro, S
Birch, GG
Parke, SA
Stancher, B
[J]. FOOD CHEMISTRY, 2000, 68 (02) : 179 - 183
[10] Evaluation of sugar replacers in short dough biscuit production
Gallagher, E
O'Brien, CM
Scannell, AGM
Arendt, EK
[J]. JOURNAL OF FOOD ENGINEERING, 2003, 56 (2-3) : 261 - 263

← 1 2 3 4 5 →