当前位置: X-MOL 学术Int. J. Food Prop. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Modification of structural and physicochemical properties of repeated freeze-thawed cycle maize starch
International Journal of Food Properties ( IF 2.9 ) Pub Date : 2020-01-01 , DOI: 10.1080/10942912.2020.1817070
Yu Liu 1, 2, 3 , Jinmei Gao 3 , Duo Feng 1 , Jiangyan Zhao 1 , Yu Guo 1 , Jian Zhao 1 , Wenhao Li 3 , Wenjie Yan 1
Affiliation  

ABSTRACT To investigate the effects and mechanisms of repeated freeze-thaw cycles treatment on starch-based foods, structural and physicochemical properties of maize starch granules were investigated under repeated freeze-thaw treatment with 0, 3, 6, 12, 18 and 24 times at −20 °C, −40 °C and −80 °C, respectively. The x-ray crystalline pattern of the maize starch was A-type after freeze-thawing process. Meanwhile, the peak, though, final and setback viscosity, pasting temperature, water holding capacity, transparency and hydrolysis rate of samples significantly (P < .05) increased, while the breakdown decreased with the increase of freeze-thaw numbers. However, the increased freezing temperatures from −80 °C to −20 °C had non-significantly effects on the structure with the approximate phenomenal and the physicochemical properties like thermal properties, setback, hydrolysis rate, water holding capacity, transparency and syneresis under a same freeze-thaw cycle time. Graphical abstract

中文翻译:

反复冻融循环玉米淀粉结构和理化性质的改性

摘要 为了研究反复冻融循环处理对淀粉类食品的影响和机制,研究了在 0、3、6、12、18 和 24 次反复冻融处理下玉米淀粉颗粒的结构和理化性质。分别为-20°C、-40°C和-80°C。冻融处理后玉米淀粉的X射线晶型为A型。同时,样品的峰值、最终和回缩粘度、糊化温度、持水能力、透明度和水解率显着增加(P < .05),而分解率随着冻融次数的增加而减少。然而,冷冻温度从-80°C增加到-20°C对结构没有显着影响,具有近似现象和物理化学性质,如热性能、回缩、水解速率、保水能力、透明度和在相同冷冻条件下的脱水收缩- 解冻循环时间。图形概要
更新日期:2020-01-01
down
wechat
bug