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Water migration depicts the effect of hydrocolloids on the structural and textural properties of lotus seed starch.
Zheng, Mingjing; Lin, Yan; Wu, Hongqiang; Zeng, Shaoxiao; Zheng, Baodong; Zhang, Yi; Zeng, Hongliang.
Afiliación
  • Zheng M; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  • Lin Y; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  • Wu H; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  • Zeng S; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre f
  • Zheng B; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre f
  • Zhang Y; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre f
  • Zeng H; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre f
Food Chem ; 315: 126240, 2020 Jun 15.
Article en En | MEDLINE | ID: mdl-31991255
ABSTRACT
Water migration was used to depict the effect of hydrocolloids on the structural and textural properties of lotus seed starch (LS) during long-term retrogradation. The results showed that chitosan (CS) increased water migration and starch retrogradation of LS gel, causing the water molecules to easily diffuse as higher mobility free water (T24), which was strongly related to the higher short-range ordered and greater hardness of LS-CS gels. The addition of guar gum (GG) and xanthan (XN) interfered with water exudation, and thus increased the tightly bound water fraction (A21) of LS-GG blends and decreased the higher mobility free water fraction (A24) of LS-XN blends. This retarded the formation of ordered structures of LS gels, consequently, softening LS gel. GG performed better than XN in the above-mentioned effects due to their different molecular characteristics. Water migration can thus effectively depict the effect of hydrocolloids on the properties of LS.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Agua / Coloides / Lotus Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article País de afiliación: China

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Agua / Coloides / Lotus Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article País de afiliación: China