کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5156500 | 1500581 | 2017 | 39 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Structural changes of waxy and normal maize starches modified by heat moisture treatment and their relationship with starch digestibility
ترجمه فارسی عنوان
تغییرات ساختاری نشاسته های واکسینا و طبیعی ذرت که با استفاده از رطوبت گرما اصلاح شده و ارتباط آنها با هضم نشاسته است
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کلمات کلیدی
تغییر ساختار نشاسته ذرت، درمان رطوبت حرارت، قابلیت هضم،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
چکیده انگلیسی
In the present study, the variations in structure of waxy and normal maize starches modified by heat-moisture treatment (HMT) for different treating time (3Â h and 9Â h) were investigated. HMT caused the destruction of starch granules. The 1H NMR confirmed that glycosidic bonds were broken during HMT. The 13C NMR result suggested that HMT caused the transformation of starch granules from double and single helical components into amorphous components. Heat-moisture treated starches exhibited higher gelatinization temperature (To, Tp and Tc), narrower gelatinization temperature range (Tc-To) and lower gelatinization enthalpy (ÎH). HMT caused the rearrangement of starch molecules, degeneration of double helices and formation of new single helix. In addition, in vitro digestibility assessment indicated that the contents of rapidly digestible starch (RDS) and slowly digestible starch (SDS) were improved and resistant starch (RS) was reduced after HMT, which was related to the decrease of single and double helical components.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 177, 1 December 2017, Pages 232-240
Journal: Carbohydrate Polymers - Volume 177, 1 December 2017, Pages 232-240
نویسندگان
Yongzhi Chen, Qingyu Yang, Xiaojuan Xu, Liang Qi, Zhihong Dong, Zhigang Luo, Xuanxuan Lu, Xichun Peng,