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Influences of chitosan on freeze–thaw stability of Arenga pinnata starch
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-07-07 , DOI: 10.1111/ijfs.14704 Jiang‐Yang Mei 1 , Ting Huang 1 , Cong‐Hao Bai 1 , Zhen Fu 1
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-07-07 , DOI: 10.1111/ijfs.14704 Jiang‐Yang Mei 1 , Ting Huang 1 , Cong‐Hao Bai 1 , Zhen Fu 1
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This study aims to investigate chitosan (CS) with five different molecular weight (Mw) on freeze–thaw stability of Arenga pinnata starch (APS) gel subjected to five freeze–thaw cycles (FTC). The syneresis of APS gels was reduced by adding CS and the APS gel with high Mw CS had lower syneresis duo to a higher water holding capacity (P < 0.05). The addition of CS significantly decreased the hardness and molecular ordered structure of APS gel. In addition, CS could improve the microstructural stability. The results suggested that CS could effectively improve the freeze–thaw stability of APS gel, and CS with higher Mw might have more practical utility to improve stability of APS gel.
中文翻译：
壳聚糖对Arenga pinnata淀粉冻融稳定性的影响
这项研究旨在研究五种不同分子量（Mw）的壳聚糖（CS）对五轮冻融循环（FTC）对Arenga pinnata淀粉（APS）凝胶的冻融稳定性的影响。添加CS降低了APS凝胶的脱水收缩，具有高分子量CS的APS凝胶的脱水收缩降低到较高的持水量（P <0.05）。CS的添加显着降低了APS凝胶的硬度和分子有序结构。此外，CS可以改善微观结构的稳定性。结果表明CS可以有效地改善APS凝胶的冻融稳定性，而Mw较高的CS可能在提高APS凝胶的稳定性方面具有更实际的实用性。
更新日期：2020-07-07
中文翻译：
壳聚糖对Arenga pinnata淀粉冻融稳定性的影响
这项研究旨在研究五种不同分子量（Mw）的壳聚糖（CS）对五轮冻融循环（FTC）对Arenga pinnata淀粉（APS）凝胶的冻融稳定性的影响。添加CS降低了APS凝胶的脱水收缩，具有高分子量CS的APS凝胶的脱水收缩降低到较高的持水量（P <0.05）。CS的添加显着降低了APS凝胶的硬度和分子有序结构。此外，CS可以改善微观结构的稳定性。结果表明CS可以有效地改善APS凝胶的冻融稳定性，而Mw较高的CS可能在提高APS凝胶的稳定性方面具有更实际的实用性。
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