差示扫描量热法
流变学
淀粉
果胶
动态模量
食品科学
动态力学分析
回生(淀粉)
化学
剪切减薄
材料科学
粘度
化学工程
直链淀粉
复合材料
聚合物
热力学
工程类
物理
作者
Yuheng Zhai,Jiali Xing,Xiaohu Luo,Hao Zhang,Kai Yang,Xingfeng Shao,Kaihe Chen,Yanan Li
出处
期刊:Foods
[MDPI AG]
日期:2021-10-13
卷期号:10 (10): 2419-2419
被引量:4
标识
DOI:10.3390/foods10102419
摘要
In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS-PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.
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