Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch.

Ma, Yong-Shuai; Pan, Yi; Xie, Qiu-Tao; Li, Xiao-Min; Zhang, Bao; Chen, Han-Qing

Ma, Yong-Shuai; Pan, Yi; Xie, Qiu-Tao; Li, Xiao-Min; Zhang, Bao; Chen, Han-Qing.

Afiliação

Ma YS; School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Pan Y; School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Xie QT; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, PR China.
Li XM; School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Zhang B; School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China. Electronic address: baoz@hfut.edu.cn.
Chen HQ; School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.

Food Chem ; 274: 319-323, 2019 Feb 15.

Article em En | MEDLINE | ID: mdl-30372945

Assuntos

Digestão; Pectinas/química; Reologia; Amido/química; Amido/metabolismo; Zea mays/química; Hidrólise; Cinética; Pomadas; Viscosidade

Palavras-chave

Corn starch; Digestibility property; Pectin; Rheological property

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Reologia / Amido / Pectinas / Zea mays / Digestão Idioma: En Ano de publicação: 2019 Tipo de documento: Article

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PubMed Links

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Reologia / Amido / Pectinas / Zea mays / Digestão Idioma: En Ano de publicação: 2019 Tipo de documento: Article