文献类型： 外文期刊
作者： Hui, Gan 1 ; Zhu, Peilei 1 ; Wang, Mingchun 1 ;
作者机构： 1.Anhui Agr Univ, Dept Food Sci & Engn, Anhui Engn Lab Agroprod Proc, Hefei 230036, Peoples R China
2.Anhui Acad Agr Sci, Inst Hort, Hefei 230031, Peoples R China
关键词： Taro; Starch; Dry heat; Structure; Functional property
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2024 年 261 卷
页码：
收录情况： SCI
摘要： Taro starch (TS) was modified by dry heat treatment (DHT) for different periods (1, 3, 5, and 7 h at 130 degrees C) and temperatures (90, 110, 130, and 150 degrees C for 5 h) to expand its applications in food and other industries. The structure and functional properties of DHT-modified TS were characterized. It was found that TS granules became agglomerated after DHT, and the particle size, amylose content, solubility, and retrogradation enthalpy change of TS increased with increasing dry heating time and temperature, whereas the relative crystallinity, molecular weight, swelling power, gelatinization temperature, and enthalpy change decreased. The absorbance ratio of 1047 cm-1/1022 cm-1 for DHT-modified TS (except at 7 h) was higher than that of native TS. DHT increased the contact angle of TS in a time- and temperature-dependent manner. At a moderate strength, DHT increased the pasting viscosity, relative setback value, and storage modulus but decreased the relative breakdown value. Moreover, DHT (except at 150 degrees C) caused a decrease in the rapid digestive starch content and estimated glycemic index of TS. These results suggested that DHT-modified TS could be used in foods with high viscosity requirements, gel foods, and low-glycemic index starch-based foods.
- 相关文献
作者其他论文 更多>>
-
Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability
作者：Fan, Huan;Zhu, Peilei;Hui, Gan;Shen, Yue;Yong, Zongjie;Xie, Qingling;Wang, Mingchun;Zhu, Peilei
关键词：Taro starch; Amorphous starch; Whey protein isolate; Emulsion; Synergistic stabilization; Stability
-
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures
作者：Zhu, Peilei;Liu, Caiyu;Zhao, Guiyun;Zhu, Peilei;Du, Xianfeng;Wang, Mingchun;Zhu, Peilei;Du, Xianfeng;Wang, Mingchun
关键词：Rice starch; Whey protein; Dry heating; pH shift; Emulsion; Encapsulation
-
Effect of starch type on the physicochemical and emulsifying properties of amorphous starch-whey protein isolate mixtures
作者：Wang, Mingchun;Shen, Yue;Wang, Bangquan;Liu, Si;Zhu, Peilei
关键词：Whey protein; Emulsion; Amylose content; Stability; Pea starch
-
Genome-wide identification and expression analyses of C2H2 zinc finger transcription factors in Pleurotus ostreatus
作者：Ding, Qiangqiang;Zhao, Hongyuan;Zhu, Peilei;Jiang, Xiangting;Nie, Fan;Li, Guoqing;Ding, Qiangqiang;Zhu, Peilei;Nie, Fan;Li, Guoqing
关键词：Pleurotus ostreatus; C2H2-ZFPs; Expression patterns; Hormone response; Abiotic stress
-
Functional Characterization of Laccase Isozyme (PoLcc1) from the Edible Mushroom Pleurotus ostreatus Involved in Lignin Degradation in Cotton Straw
作者：Li, Guoqing;Wang, Yahui;Zhu, Peilei;Zhao, Guiyun;Liu, Caiyu;Zhao, Hongyuan;Li, Guoqing;Li, Guoqing
关键词：Pleurotus ostreatus; laccase; Lacc1; cotton stalk; lignin degradation; functional groups
-
Ligninolytic characteristics of Pleurotus ostreatus cultivated in cotton stalk media
作者：Li, Guoqing;Wang, Yahui;Yu, Deshui;Zhu, Peilei;Zhao, Guiyun;Liu, Caiyu;Zhao, Hongyuan;Li, Guoqing;Li, Guoqing
关键词：Pleurotus ostreatus; cotton stalk; lignin; H-1-NMR; FTIR; GC-MS
-
The influence of extraction pH on the chemical compositions, macromolecular characteristics, and rheological properties of polysaccharide: The case of okra polysaccharide
作者：Bai, Lili;Zhu, Peilei;Wang, Mingchun;Bai, Lili;Zhu, Peilei;Wang, Mingchun;Zhu, Peilei;Wang, Wenbao
关键词：Okra; Polysaccharides; Extraction; pH; Molecular weight; Rheological property
