糯玉米
食品科学
淀粉
直链淀粉
多糖
化学
玉米淀粉
流变学
傅里叶变换红外光谱
材料科学
化学工程
生物化学
复合材料
工程类
作者
Jingyu Gao,Ling Zhu,Jing Huang,Lianyu Li,Yu Yang,Yaqin Xu,Yabin Wang,Libo Wang
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2021-01-01
卷期号:12 (15): 7029-7039
被引量:16
摘要
The influence of dandelion root polysaccharide (DRP) on the gelatinization properties and in vitro digestibility of corn starch was investigated. Pasting behaviors indicated that the addition of DRP led to an increase of the pasting temperature and a decrease of viscosity. Compared to native corn starch, the swelling power, solubility and content of amylose leaching were reduced as the DRP addition increased. Scanning electron microscopy (SEM) analysis showed that DRP was easily dispersed in the starchy matrix, and a more uniform structure was observed in corn starch/DRP pastes. Fourier transform infrared (FT-IR) and X-ray diffraction (XRD) analyses confirmed that the crystal shape of the corn starch gels was not changed and no new groups were produced with increasing DRP concentration. Moreover, DRP could improve the fluidity of the gelatinized corn starch and reduce its digestibility. These findings provided fundamental information about DRP's application in the whole processing of corn starch.
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