Retrogradation inhibition of wheat starch with wheat oligopeptides.

Starch staling greatly reduces the cereal products quality, and the staling retardation becomes a focus in current research. The effect of wheat oligopeptide (WOP) on anti-staling properties of wheat starch (WS) was studied. Rheology property indicated that WOP reduced WS viscosity, showing more liquid-like behavior. WOP improved the water holding capacity, inhibited swelling power, and reduced the hardness of WS gels, which decreased from 1200 gf to 800 gf compared with the control after 30 days storage. Meanwhile, the water migration of WS gels were also reduced with WOP incorporation. The relative crystallinity of WS gel with 1% WOP was reduced by 13.3%, and the pore size and the microstructure of gels was improved with WOP. Besides, the short-range order degree reached the lowest value with 1% WOP. In conclusion, this study explained the interaction between WOP and WS, which was beneficial to the application of WOP in WS-based food.

Volumetric properties of disodium dihydrogen pyrophosphate aqueous solution from 283.15 to 363.15 K at 101.325 kPa.

The purpose of this exploration was to determine the density and volumetric properties of the aqueous solution of Na2H2P2O7 with the molality varied from 0.08706 to 0.88402 mol·kg-1 measured at temperature intervals of 5 K from 283.15 to 363.15 K at 101.325 kPa using Anton Paar Digital vibrating-tube densimeter. The thermal expansion coefficient (α), apparent molar volume (VΦ), expansibility (ϕE), and partial molar volume (VB) of Na2H2P2O7 (aq) against temperature and molality have been evaluated from density data. On the basis of Pitzer ion-interaction apparent molar volume theory, the Pitzer single-salt parameters (ßM,X0v, ßM,X1v, ßM,X2v and CM,Xv, MX = Na2H2P2O7), and their correlation coefficients ai of the temperature-dependence formula f (i, p, T) = a1 + a2ln(T/298.15) + a3(T - 298.15) + a4/(620 - T) + a5/(T - 227) for Na2H2P2O7 were obtained for the first time. It was revealed that predicted apparent molar volumes agreed well with the experimental values indicating the single salt parameters and the temperature-dependent formula are reliable.