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1.
Food Chem ; 315: 126241, 2020 Jun 15.
Artigo em Inglês | MEDLINE | ID: mdl-32014667

RESUMO

Chemical modification with octenyl succinic anhydride (OSA) helps to control the physicochemical and thermal properties of isolated starches. The main objective, herein, was to partially characterize modified starches from Dominico-Harton plantain and FHIA 21 planted in Colombia. The highest degree of substitution was found in FHIA 21 (0.020) starch with 3% OSA and 4-h reaction at room temperature. The grain morphology was not affected, but small changes on the surface were evident. Both modified starches reported absorption bands in the IR at 1566 and 1738 cm-1, proper for these types of starch derivatives. The hexagonal and monoclinic structures of starch were altered through chemical modification. In the bending curves, a drastic decrease in the viscosity of the modified starches was observed with respect to the native one. The gelatinization temperatures of the modified starches were similar to those of the isolated starches.


Assuntos
Plantago/química , Amido/química , Amilose/análise , Colômbia , Microscopia Eletrônica de Varredura , Plantago/crescimento & desenvolvimento , Amido/análogos & derivados , Anidridos Succínicos/química , Viscosidade , Difração de Raios X
2.
Food Chem ; 310: 125817, 2020 Apr 25.
Artigo em Inglês | MEDLINE | ID: mdl-31734010

RESUMO

This study investigated the effects of natural high temperature in the field during grain filling stage on the morphological structure and physicochemical properties of rice starch. High natural field temperature during rice grain filling stage resulted in poor processing and appearance quality, higher gelatinization properties including gelatinization temperature, gelatinization enthalpy, swelling power, and water solubility due to the reduction of amylose content. High temperature decreased the setback and trough viscosities, and increased breakdown, implying that the pasting properties were slightly better. High temperature did not change the starch crystalline type, while it significantly affected relative crystallinity, as well as pitting and unevenness on the surface of the starch granules with lower granule size. The above results imply that high temperature can degrade cooking and eating quality, and increase pasting properties of starch slightly.


Assuntos
Oryza/química , Oryza/fisiologia , Amido/química , Amilose/análise , Culinária , Gelatina/química , Temperatura Alta , Oryza/crescimento & desenvolvimento , Sementes/química , Sementes/crescimento & desenvolvimento , Solubilidade , Temperatura , Viscosidade
3.
Carbohydr Polym ; 229: 115481, 2020 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-31826407

RESUMO

Structural dynamics of starch granules selected for different amylose content and crystalline type were analysed in excess water upon heating observed in-situ using SAXS and WAXS. The results showed that NMS and MBS exhibited higher degree of lamellar order than HAM. The peak width at half-maximum (FWHM) of HAM and NMS increased with temperature, demonstrating a gradual radial swelling of the lamellae during gelatinization. For NMS and HAM FWHM increased, suggesting that the dynamics of lamellar thicknesses of these starches were increased during hydrothermal compression exerted by the amorphous lamella. The decrease in FWHM found for MBS indicates that these lamellae were very vulnerable for dissolution. The changes in SAXS peak areas found for NMS and MBS were different from the areas of HAM indicating that A-type starch, as compared to B-type starch, possesses higher degree of lamellae ordering. Our data are potentially useful in starch-based materials processing.


Assuntos
Amilose/análise , Gelatina/química , Amido/química
4.
Molecules ; 24(24)2019 Dec 13.
Artigo em Inglês | MEDLINE | ID: mdl-31847303

RESUMO

Rice mutants with altered starch components and properties are important genetic resources in rice breeding programmes. In this study, 44 mutants with altered starch components were screened from 135 rice mutants with opaque kernels using a starch-iodine absorption spectrum method, and nine mutants from them were further selected for investigating their starch properties and kernel appearance quality. The results showed that the iodine absorption spectrum parameters, OD620, OD620/550, and λmax, could reflect the changes of starch components in rice mutants, and had significantly positive relationships with amylose content and negative relationships with the proportion of short branch-chains of amylopectin. The endosperm starches from nine mutants all showed A-type crystalline structure and similar short-range ordered structure, but had different relative crystallinities. The changes of starch components in mutants not only resulted in the different gelatinization properties of starch but also changed the appearance quality of brown rice kernels. This study provided abundant genetic plants for studying the molecular mechanism of starch synthesis and the quality regulation of rice kernels.


Assuntos
Mutação , Oryza/genética , Amido/análise , Amilopectina/análise , Amilose/análise , Cristalografia por Raios X , Qualidade dos Alimentos , Oryza/química , Melhoramento Vegetal , Amido/química
5.
Theor Appl Genet ; 132(12): 3357-3374, 2019 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-31624872

RESUMO

KEY MESSAGE: Seven novel alleles of SBEIIb and one allele of SSIIa co-segregated with the ASV phenotype and contributed to distinct starch quality traits important for food-processing applications. Sorghum is an important food crop for millions of people in Africa and Asia. Whole-genome re-sequencing of sorghum EMS mutants exhibiting an alkali spreading value (ASV) phenotype revealed candidate SNPs in Sobic.004G163700 and Sobic.010G093400. Comparative genomics identified Sobic.010G093400 as a starch synthase IIa and Sobic.004G163700 as a starch branching enzyme IIb. Segregation analyses showed that mutations in Sobic.010G093400 or Sobic.004G163700 co-segregated with the ASV phenotype. Mutants in SSIIa exhibited no change in amylose content but expressed lower final viscosity and lower starch gelatinization temperature (GT) than starches from non-mutant plants. The sbeIIb mutants exhibited significantly higher amylose levels and starch GT and lower viscosity compared to non-mutant starches and ssIIa mutants. Mutations in SBEIIb had a dosage-dependent effect on amylose content. Double mutants of sbeIIb and ssIIa resembled their sbeIIb parent in amylose content, starch thermal properties and viscosity profiles. These variants will provide opportunities to produce sorghum varieties with modified starch end-use qualities important for the beer brewing and baking industries and specialty foods for humans with diabetes.


Assuntos
Amilose/análise , Farinha/análise , Sorghum/genética , Amido/análise , Enzima Ramificadora de 1,4-alfa-Glucana/genética , Álcalis , Alelos , Análise Mutacional de DNA , Dosagem de Genes , Mutação , Fenótipo , Proteínas de Plantas/genética , Polimorfismo de Nucleotídeo Único , Alinhamento de Sequência , Sintase do Amido/genética , Viscosidade
6.
Food Chem Toxicol ; 133: 110731, 2019 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-31369851

RESUMO

The effect of chitosan (CS) on the in vitro digestibility and molecular structural properties of lotus seed starch (LS), and the correlation matrix was studied. The addition of CS could delay the hydrolysis of LS due to a increased level of slowly digestible starch (SDS). LS-CS blends exhibited lower pasting viscosity, greater amylose content and higher ordered structure than LS alone. A significant correlation was found between the digestibility and molecular structural properties of LS-CS blends. Rapidly digestible starch content was positively correlated with viscosity and full width at half-maximum height (FWHH) at 480 cm-1; whereas, SDS content was negatively correlated with setback and FWHH. Moreover, CS concentration was positively related to absorbances at 1047 and 1035 cm-1and amylose content. The results indicated that the addition of CS could be beneficial to the formation of an ordered molecular structure in LS-CS blends and decreased digestibility in vitro.


Assuntos
Amilose/química , Quitosana/química , Amilose/análise , Calefação , Hidrólise/efeitos dos fármacos , Lotus/química , Estrutura Molecular , Sementes/química , Viscosidade
7.
Food Chem ; 301: 125271, 2019 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-31376690

RESUMO

Mature endosperm was separated regionally into different parts in three rice cultivars, Te-qing (TQ), Wu-xiang 9915 (WX9915) and Guang-ling-xiang-nuo (GLXN), and their transgenic lines with inhibition of starch branching enzyme I and IIb (SBEI/IIb-). Within the three wild-type cultivars, starches from endosperm different regions showed similar molecular and crystalline structures. However, in rices with inhibition of SBEs, amylopectin short branch-chain content and branching degree gradually decreased, but amylopectin B3+ chain content and average chain length increased gradually from the interior to exterior of endosperm. The amylose content gradually increased from the interior to exterior of endosperm in TQ- and WX9915-SBEI/II- lines. From the interior to exterior of endosperm, starch changed gradually from CC- to CB-type in TQ-SBEI/II- line and from CA- to CC-type in GLXN-SBEI/II- line, and remained CA-type in WX9915-SBEI/II- line. These results provided some information for quality breeding and utilizations of rice with inhibition of SBE.


Assuntos
Enzima Ramificadora de 1,4-alfa-Glucana/antagonistas & inibidores , Endosperma/enzimologia , Oryza/enzimologia , Amido/química , Amilopectina/química , Amilopectina/metabolismo , Amilose/análise , Endosperma/efeitos dos fármacos , Oryza/química , Oryza/efeitos dos fármacos , Oryza/metabolismo , Amido/metabolismo
8.
Food Chem ; 301: 125268, 2019 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-31394333

RESUMO

Morphological, technological and nutritional analyses were done in two scarcely studied starches from Andean tubers (mashua and melloco). The low sedimentation values, and the high zeta potential of mashua and melloco starches in cold dispersions, as consequence of their electronegativity, indicated a better behaviour as stabilizer than potato starch. During heating, mashua and melloco starches presented much higher viscosity than potato starch, associated with their higher average particle size and greater amylose content. DSC and TGA analyses indicated that melloco starch had the highest gelatinization enthalpy ΔHgel (12.32 J g-1) and degradation temperature (270 °C), in comparison with potato starch, which are indicators of a better thermal resistance. Consequently, extracted mashua and melloco starches could be excellent and cost-effective thickening or gelling agents in both foods and a wide range of biomaterials. Mashua and melloco starches exhibited a digestion rate close to 80%, which agreed with the low resistant starch content.


Assuntos
Caryophyllales/química , Farinha/análise , Amido/análise , Tropaeolum/química , Amilose/análise , Equador , Amido/química , Amido/metabolismo , Temperatura , Viscosidade
9.
Int J Biol Macromol ; 137: 870-877, 2019 Sep 15.
Artigo em Inglês | MEDLINE | ID: mdl-31279879

RESUMO

Microwave processing is a suitable technology for starch-based food processing. This work investigated the changes of structures and properties of high-amylose maize starch (HAMS) during short-time microwave irradiation (1-4 min). After 1 min of treatment, short amylopectin chains (DP 6-36) and intermediate amylose chains (DP 150-2000) of HAMS were partially broken down. Compared with native HAMS, treated HAMS (1 min) had the higher relative crystallinity, the intensity of the 9 nm lamellar peak, and fluorescence intensity under CLSM. Moreover, 1-min microwaving caused the lower viscosity and higher resistant starch content of HAMS. In the 2-4 min of treatment, the crystallinity, intensity of the lamellar peak and fluorescence intensity of HAMS granules decreased significantly, but no breakdown of starch molecule chains was observed, suggesting the realignment of the crystalline region during the process. Correspondingly, the viscosity increased and resistant starch content decreased. Our study provides a deeper understanding of the mechanistic effects of short-time microwave irradiation on high-amylose starch, which is of value for the processing of HAMS to produce novel functionality and nutritional values.


Assuntos
Amilose/análise , Digestão , Micro-Ondas , Amido/química , Zea mays/química , Indústria Alimentícia , Hidrólise , Fenômenos Mecânicos , Valor Nutritivo , Amido/metabolismo , Fatores de Tempo , Viscosidade
10.
Int J Biol Macromol ; 137: 712-720, 2019 Sep 15.
Artigo em Inglês | MEDLINE | ID: mdl-31279891

RESUMO

Large and small granules were separated from C-type starches of four Chinese chestnut varieties growing in the same environment. They had similar amylose contents from 17.7% to 20.2% and showed C-type crystallinity. The large granules had relative crystallinity from 19.2% to 20.3%, ordered degree from 0.672 to 0.706, and lamellar peak intensity from 233.2 to 267.1, but small granules had relative crystallinity from 16.2% to 18.2%, ordered degree from 0.635 to 0.663, and lamellar peak intensity from 201.6 to 213.1. The gelatinization peak temperatures ranged from 62.6 to 65.7 °C in large granules but from 60.3 to 61.7 °C in small granules, and enthalpy variation did from 12.5 to 13.7 J/g in large granules but from 10.1 to 11.7 J/g in small granules. Both large and small granules showed biphasic hydrolysis. Though small granules had significantly higher hydrolysis rate than large granules, but they had similar total hydrolysis extent during whole hydrolysis. The granule size had significantly positive relationships with relative crystallinity, ordered degree, lamellar peak intensity, and gelatinization temperature and enthalpy variation, but was negatively correlated to hydrolysis rate. The principal component analysis was conducted to reveal the interrelationships among different starch properties and the variations among different starches.


Assuntos
Fagaceae/química , Amido/química , Temperatura , Amilose/análise , Hidrólise
11.
Food Chem ; 298: 124949, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31260990

RESUMO

Starch digestibility and polyphenol content were investigated in six (white, red and purple) Thai rice varieties. Total phenolic content (TPC), total anthocyanin content (TAC), amylose content, gelatinization parameters and in vitro digestibility were determined. Purple and red rice varieties were found to have the highest levels of TPC, TAC and amylose content. TAC was not detected in white rice, while purple rice had the highest values. Gelatinization parameters were determined using differential scanning calorimetry. Red rice (Sung Yod) showed the highest gelatinization enthalpy. Non-pigmented rice (Hom Mali) in both purified starch and flour showed the highest starch digestibility, with a total starch digestibility of 76.85% and a digestion rate of 0.25 min-1. In contrast pigmented rice varieties showed lower starch digestibility. These results suggest that pigmented rice varieties are a source of phenolics and anthocyanin and also a possible good source of low digestible starch to develop as functional food products.


Assuntos
Antocianinas/análise , Oryza , Amido/química , Amilose/análise , Varredura Diferencial de Calorimetria , Digestão , Farinha/análise , Humanos , Oryza/química , Oryza/metabolismo , Fenóis/análise , Pigmentação , Amido/farmacocinética , Tailândia
12.
Food Chem ; 298: 124982, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31261014

RESUMO

This work studies the physicochemical properties of quinoa flour and isolated starch. Starch in the seed forms clusters rich in amylopectin that are immersed in a matrix with spherical and polygonal shapes in the submicron scale. The isolated quinoa starch is rich in Sulphur and Magnesium. The quinoa flour has a higher content of protein, carbohydrates and lipids than isolated starch. Water absorption and water solubilized indexes of starch exhibited high values that could had originated by the extraction method. The broad peaks found for the X-ray patterns of isolated quinoa starch indicate that amylose and amylopectin are composed by nanocrystals, according to the PDF-4+2019 software. The viscosity of isolated starch had a higher value than flour; therefore, the quinoa starch could be used as a thickener in different formulations with the advantage of keeping a significant presence of minerals which are important to the human health.


Assuntos
Chenopodium quinoa/química , Farinha/análise , Análise de Alimentos/métodos , Amido/química , Amilopectina/química , Amilose/análise , Microscopia Eletrônica de Varredura , Minerais/análise , Sementes/química , Sementes/ultraestrutura , Solubilidade , Espectroscopia de Infravermelho com Transformada de Fourier , Amido/análise , Amido/ultraestrutura , Temperatura , Viscosidade , Água/química , Difração de Raios X
13.
Food Chem ; 298: 125090, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31272055

RESUMO

In this study, molecular properties of wheat starch from three different types of breads were analyzed using asymmetric flow field-flow (AF4) connected to multi-angle light scattering (MALS) and differential refractive index (dRI) detectors. This analysis allowed the determination of molecular properties, i.e. molar mass (M), root-mean-square radius (rrms), apparent density (ρapp) and conformation. Complementary analyses, such as resistant starch and amylose content, were also performed. The results show that wheat starch extracted from breads can have different properties reflected in changes in M, rrms and ρapp. In addition, the results suggest that some of the changes in molecular properties may be related to the presence of resistant starch.


Assuntos
Pão/análise , Fracionamento por Campo e Fluxo/métodos , Refratometria/métodos , Amido/química , Triticum/química , Amilose/análise , Bolívia , Análise de Alimentos/métodos , Peso Molecular , Espalhamento de Radiação
14.
Int J Biol Macromol ; 137: 666-675, 2019 Sep 15.
Artigo em Inglês | MEDLINE | ID: mdl-31252009

RESUMO

Flour and starch from four Thai pigmented rice cultivars, i.e., Riceberry (RB), Hom Nil (HN), Niaw Dang (ND), and Kum Pleuak Khao (KP) were compared for their physicochemical and rheological properties. Amylose content of all rice starches decreased in the following order: RB (12.09%) > HN (8.14%) > KP (2.87%) ~ ND (2.77%). The HN starch had the lowest proportion of amylopectin short A chains, while the KP starch showed the highest. Pasting temperature, setback, and final viscosity increased, while breakdown and swelling power decreased with increasing amylose content for both flour and starch samples. The flours and starches from the RB and HN showed greater onset and peak temperatures and enthalpy change (ΔH) of gelatinization than those from the ND and KP. Moreover, the gelatinization temperatures of all starches were significantly lower, but ΔH was higher than their flour counterparts. Dynamic viscoelastic tests revealed weak-gel like behavior of all flour and starch gels as evidenced by their G' > G″ and tan δ values were smaller than unity.


Assuntos
Fenômenos Químicos , Farinha/análise , Oryza/química , Reologia , Amido/química , Amilose/análise , Cor , Tamanho da Partícula , Solubilidade , Tailândia , Viscosidade
15.
Food Chem ; 296: 116-122, 2019 Oct 30.
Artigo em Inglês | MEDLINE | ID: mdl-31202295

RESUMO

Oca (Oxalis tuberosa) is an underutilized species and represents a novel starch source. Composition and structure of starches from tubers of two commercial oca varieties grown in New Zealand were compared to those of normal maize and potato starches. The phosphorus content of oca starch was ∼60% of that of potato starch. The amylose content of oca starch (∼21%) was lower than that of maize and potato starches (concanavalin A precipitation method). The fine structure of oca amylopectin was much more similar to that of potato amylopectin than to that of maize amylopectin. Oca amylopectin had a shorter internal chain length and less fingerprint B-chains than potato amylopectin. The two oca starches were structurally and compositionally similar. Oca starch granules had a volume moment mean size of 34.5 µm and B-type polymorph. Comparative analysis suggested that oca starch has the potential to be developed as a novel starch source.


Assuntos
Oxalidaceae/metabolismo , Solanum tuberosum/metabolismo , Amido/química , Zea mays/metabolismo , Amilopectina/análise , Amilose/análise , Cromatografia Líquida de Alta Pressão , Microscopia Eletrônica de Varredura , Nova Zelândia , Fósforo/análise , Difração de Raios X
16.
Int J Biol Macromol ; 135: 521-529, 2019 Aug 15.
Artigo em Inglês | MEDLINE | ID: mdl-31150671

RESUMO

The aim of this work was to evaluate the impact of different chemical modification methods on starch from different botanical sources. Brown and white sorghum starch was isolated throughout a time saving process and avoiding the use of dangerous compounds. Brown and white sorghum and commercial cassava starch were treated using acetic acid, acetic anhydride and octanoyl chloride. Its chemical, morphological and thermal characterization was afterwards carried out. The modifications reduced amylose content and increased damaged starch. Both acetylation and acid treatment produced no significant changes in the size and shape of granules; yet, they increased superficial pores. SEM observations supported the results, indicating that octanoyl modification causes a partial destruction of the granule structure. Thus, particle size distribution changes significantly. Crystallinity degree decreased with all the modifications. However, the effect was more pronounced in octanoyl esterification. In general, modifications increase the water absorption of the native starch but no considerable effect was found over oil absorption, and gelatinization parameters were significantly altered as a result of modifications. Starch from these subtilized sources was successfully modified, which could arouse interest in its industrial production.


Assuntos
Manihot/química , Sorghum/química , Amido/química , Amilose/análise , Esterificação , Óleos/química , Tamanho da Partícula , Projetos Piloto , Temperatura , Água/química
17.
Int J Biol Macromol ; 136: 1228-1236, 2019 Sep 01.
Artigo em Inglês | MEDLINE | ID: mdl-31228499

RESUMO

It is highly desirable to lower the glycemic index of rice starch-based foods. Herein, rice starch granules were treated sequentially with ß-amylase (BA), transglucosidase (TG) and pullulanase (PUL). The results indicated that compared with native rice starch and PUL-modified starch, degree of crystallinity, gelatinization temperature and enthalpy of BA/TG/PUL-modified starches increased remarkably. Moreover, the functionality of BA/TG/PUL-treated starch depended enormously on TG treatment time. BA/TG/PUL-modified starch possessed the highest relative crystallinity, gelatinization temperatures and gelatinization enthalpy and the content of resistant starch at TG treatment time of 20 h and the resistant crystals were formed largely from linear chains with DP 9-11. Whether before cooking or after cooking, BA/TG/PUL-modified starches had strong resistance to enzyme hydrolysis and had lower glycemic index. This outcome may offer a novel sight for the exploitation of starch-based functional foods with low glycemic index.


Assuntos
Digestão , Glucosiltransferases/metabolismo , Glicosídeo Hidrolases/metabolismo , Oryza/química , Amido/química , Amido/metabolismo , beta-Amilase/metabolismo , Amilose/análise , Aspergillus niger/enzimologia , Bacillales/enzimologia , Culinária , Índice Glicêmico , Hidrólise , Pseudomonas/enzimologia
18.
Food Chem ; 295: 147-155, 2019 Oct 15.
Artigo em Inglês | MEDLINE | ID: mdl-31174743

RESUMO

Influence of different pre-treatments (Ultra-sonication, heat-moisture treatment (HMT) and acid hydrolysis) on the functional properties, in vitro binding capacity and structural properties of succinylated foxtail millet starch were investigated. The degree of substitution was found to be higher in the succinylated starch pretreated by sonication (USFS-0.39). Pre-treatment of succinylated starch by citric acid (ASFS) had markedly increased the resistant starch content. In vitro studies have confirmed that USFS exhibited the highest cholesterol binding capacity at both pH 2.0 (1.86 mg/g) and pH 7.0 (3.12 mg/g) owing to the chemical bonding and entrapment of cholesterol molecules in the starch matrix. FT-IR had confirmed the cross-linking of succinic anhydride as indicated by the presence of a new peak at 1724 cm-1. This study concludes that prior treatment of succinylated starch by ultra-sonication is an efficient way to improve the resistant starch content and principally in vitro cholesterol and bile acid/salts binding ability.


Assuntos
Setaria (Planta)/metabolismo , Amido/química , Anidridos Succínicos/química , Amilose/análise , Colesterol/química , Colesterol/metabolismo , Ácido Cítrico/química , Hidrólise , Estrutura Molecular , Sonicação , Espectroscopia de Infravermelho com Transformada de Fourier , Amido/metabolismo
19.
Int J Biol Macromol ; 136: 1161-1168, 2019 Sep 01.
Artigo em Inglês | MEDLINE | ID: mdl-31247231

RESUMO

In the present study, starch was isolated from a non-conventional source (water chestnut) and various physicochemical properties were investigated. Nano starch was prepared by adopting the acid hydrolysis method having a yield of 27.5%. Particle size distribution of native and nano starch was 5559 nm and 396 nm. The unique feature of water chestnut starch was the shape of starch granule that looked oval, ellipsoidal, mixed with spherical granules without cracks and smooth surface. While the water chestnut nano starch appeared as an agglomerated form with irregular and rough surface. Water chestnut starch nanocomposites films with varying concentrations of starch nanoparticles (SNPs) were synthesized by a solution casting method. The thickness, moisture content, water vapour transmission rate, water solubility, burst strength of native starch and nano starch composite films were evaluated. The results showed that native starch film had thickness (0.041 ±â€¯0.07 mm) moisture content (4.17 ±â€¯0.32%), water vapour transmission rate (4.678 × 10-3 ±â€¯0.42 g-2 s-1), water solubility (35.71 ±â€¯0.17%) and burst strength (976.4 ±â€¯12.47 g), respectively. The incorporation of SNPs results in an increase in thickness and burst strength while moisture content, water vapour transmission rate and solubility of films were decreased with the increase in the concentration of SNPs which is essential features of a good package.


Assuntos
Eleocharis/química , Nanopartículas/química , Amido/química , Absorção Fisico-Química , Amilose/análise , Óleos/química , Solubilidade , Água/química
20.
Food Chem ; 297: 125000, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31253276

RESUMO

Wheat dough has been considered as a complex blend where gluten forms the continuous reticular skeleton and starch granules act as filling particles. The effect of starch on dough behaviors is not clear and the mechanism of starch affecting dough properties needs to be revealed. In this study, the micro-structure and physiochemical properties of starch from six wheat varieties (lines) with different dough properties were investigated, and the rheological properties of wheat dough were determined. Six varieties with significant different starch properties perform various dough behaviors, among which Xinmai 26 with preeminent dough quality has the highest amylose content, B-type starch granule content, short-range ordered degree and starch swelling power but lowest relative crystallinity and gelatinization enthalpy of starch. The findings indicate that starch physicochemical properties also influence the dough behaviors and provide helpful information for demonstrating the effects of starch on dough properties in the protein-starch matrix.


Assuntos
Amido/química , Triticum/metabolismo , Amilose/análise , Farinha/análise , Glutens/química , Reologia , Solubilidade , Espectroscopia de Infravermelho com Transformada de Fourier , Amido/ultraestrutura , Temperatura de Transição
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