Abstract Corn starch citrate (CSC) is a type IV resistant starch (RS) and its inclusion in bakery products has several health benefits. Therefore, in this study, 0, 10, 20, 30 and 40% of wheat starch (as the main constituent of wheat flour) was replaced by CSC and its influences on solubility, water absorption, scanning electron micrographs (SEM), pasting properties, texture profile analysis (TPA) and stress-relaxation behavior of wheat starch gels were determined. By the increase in CSC level, solubility and water absorption were decreased. The CSC addition led to an increase in the pasting temperature but decreased other pasting parameters. The control wheat starch gel had the highest firmness, cohesiveness, springiness, gumminess and chewiness. However, inclusion of CSC decreased these parameters. Stress-relaxation data showed that the Ee, E1 and τ1 parameters were decreased by the increase of CSC level and the electron micrographs revealed that the control starch gel had a denser structure and addition of CSC formed gels with larger cells and thinner cell walls. To summarize, increasing the SCS substitution level provided a remarkable decrease in resistance of wheat starch gel as revealed by the experiments.

中文翻译：

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小麦淀粉-玉米淀粉柠檬酸复合物的显微结构、糊化和质构特性

摘要 玉米淀粉柠檬酸盐 (CSC) 是一种 IV 型抗性淀粉 (RS)，将其包含在烘焙产品中具有多种健康益处。因此，在本研究中，0、10、20、30 和 40% 的小麦淀粉（作为小麦粉的主要成分）被 CSC 取代，其对溶解度、吸水率、扫描电子显微照片 (SEM)、糊化性能的影响，测定了小麦淀粉凝胶的质地剖面分析（TPA）和应力松弛行为。随着 CSC 水平的增加，溶解度和吸水率降低。CSC 添加导致糊化温度升高，但降低了其他糊化参数。对照小麦淀粉凝胶具有最高的硬度、内聚性、弹性、粘性和咀嚼性。然而，加入 CSC 会降低这些参数。应力松弛数据表明，Ee、E1 和 τ1 参数随 CSC 水平的增加而降低，电子显微照片显示对照淀粉凝胶具有更致密的结构，并且添加 CSC 形成的凝胶具有更大的细胞和更薄的细胞壁。总而言之，如实验所揭示的，增加 SCS 取代水平显着降低了小麦淀粉凝胶的抗性。