کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10140773 1646046 2019 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch
ترجمه فارسی عنوان
بررسی ارزیابی اثرات پکتین با غلظت های مختلف بر خواص لایه برداری، ریاضی و هضم نشاسته ذرت
کلمات کلیدی
نشاسته ذرت، پکتین، اموال رئولوژیک، خصوصیات قابل هضم
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In this paper, the effects of pectin (PE) with different concentrations on the pasting, rheological and digestibility properties of corn starch (CS) were evaluated. The Rapid Visco-Analyzer results showed that the peak viscosity was decreased with the concentrations of PE (0.5% and 1.0%) and then increased when the concentration of PE exceeded 2.0%. PE resulted in lower breakdown and setback values of CS. Rheological results revealed that the CS and CS-PE mixtures exhibited a pseudoplastic and shear-thinning behavior. The storage modulus (G′) and loss modulus (G″) of CS were increased with increasing PE concentrations from 2.0% to 10.0%. PE resulted in a decrease in the starch susceptibility to α-amylase and promoted a remarkable reduction (P < 0.05) in the fraction of rapidly digested starch. The hydrolysis kinetic analysis suggested a decelerating effect of pectin on the hydrolysis rate of CS with lower values of equilibrium hydrolysis percentage (C∞) and kinetic constant (k).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 319-323
نویسندگان
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