کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7587366 | 1492078 | 2017 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage
ترجمه فارسی عنوان
اثر پیلولان بر توزیع آب، ریزساختار و خواص بافت ژله نشاسته برنج در هنگام ذخیره سازی سرد
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کلمات کلیدی
Pullulan (PubChem CID: 92024139)Amylose (PubChem CID: 53477771)Water (PubChem CID: 962) - آب (PubChem CID: 962)Amylopectin (PubChem CID: 439207) - آمیلوپکتین (PubChem CID: 439207)Water distribution - توزیع آبTextural properties - خواص بافتیMicrostructure - ساختار(بافت) ذره ای و کوچکStarch (PubChem CID: 24836924) - نشاسته (PubChem CID: 24836924)Pullulan - پولولان
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effects of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage were investigated by low field-nuclear magnetic resonance (LF-NMR), scanning electron microscope (SEM), and texture profile analysis (TPA). The addition of pullulan reduced the transversal relaxation time of rice starch gels during cold storage. The microstructure of rice starch gel with 0.5% pullulan was denser and more uniform compared with that of rice starch without pullulan in each period of storage time. With regard to textural properties, 0.01% pullulan addition did not significantly change the texture of rice starch gels, while 0.5% pullulan addition appeared to reduce the hardness and retain the springiness of rice starch gels (P ⩽ 0.05). The restriction effects of pullulan on water mobility and starch retrogradation were hypothesized to be mainly responsible for the water retention, gel structure maintenance, and modification of the textural attributes of rice starch gels.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 214, 1 January 2017, Pages 702-709
Journal: Food Chemistry - Volume 214, 1 January 2017, Pages 702-709
نویسندگان
Long Chen, Yaoqi Tian, Qunyi Tong, Zipei Zhang, Zhengyu Jin,