支链淀粉
化学
淀粉
食品科学
脂肪酸
傅里叶变换红外光谱
直链淀粉
颗粒(地质)
小麦淀粉
生物化学
回生(淀粉)
玉米淀粉
生物
化学工程
工程类
古生物学
作者
Shujun Wang,JinRong Wang,Jinglin Yu,Shuo Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2016-01-01
卷期号:190: 285-292
被引量:208
标识
DOI:10.1016/j.foodchem.2015.05.086
摘要
The effects of three saturated fatty acids on functional properties of normal wheat and waxy wheat starches were investigated. The complexing index (CI) of normal wheat starch-fatty acid complexes decreased with increasing carbon chain length. In contrast, waxy wheat starch-fatty acid complexes presented much lower CI. V-type crystalline polymorphs were formed between normal wheat starch and three fatty acids, with shorter chain fatty acids producing more crystalline structure. FTIR and Raman spectroscopy presented the similar results with XRD. The formation of amylose-fatty acid complex inhibited granule swelling, gelatinization progression, retrogradation and pasting development of normal wheat starch, with longer chain fatty acids showing greater inhibition. Amylopectin can also form complexes with fatty acids, but the amount of complex was too little to be detected by XRD, FTIR, Raman and DSC. As a consequence, small changes were observed in the functional properties of waxy wheat starch with the addition of fatty acids.
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