کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6378268 | 1322352 | 2011 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Enhancement of the pasting properties of teff and maize starches through wet-heat processing with added stearic acid
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کلمات کلیدی
FITCCLSMRPMRVAfluorescein-isothiocyanateTeff - تیفMaize - ذرت یا جواریRapid Visco Analyser - سریع ویسکو تجزیه و تحلیلSEM - مدل معادلات ساختاری / میکروسکوپ الکترونی روبشیScanning electron microscopy - میکروسکوپ الکترونی روبشیconfocal laser scanning microscopy - میکروسکوپهای اسکن لیزری کانفوکالStarch - نشاسته Amylose–lipid complex - پیچیده آمیلوز-چربیPasting - چسباندن
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study determined the effects of stearic acid on the functional properties of teff starch, a compound granule starch in comparison to maize, a simple type granule starch. Stearic acid was incorporated into teff and maize starches and pasted (held for 5 or 120 min at 91 °C) with an RVA (Rapid Visco Analyser). Teff starch with added stearic acid (0.25 and 1.5% starch basis) did not produce a pasting peak viscosity within short holding time (5 min) compared to maize starch. The paste viscosity of both teff and maize starches with stearic acid increased by about three times with long pasting (120 min). This increase in paste viscosity occurred earlier for teff starch than maize starch. Teff starch with stearic acid was more viscous and was non-gelling. Confocal laser scanning microscopy showed that stearic acid did not diffuse in teff starch granules, but seemed to coat them. However, stearic acid diffused inside maize starch granules through channels. This microstructural difference may explain the different pasting behavior. The early high paste viscosity and non-gelling properties of the teff starch modified with stearic acid could have promising applications in foods, for example better mouthfeel with lower starch concentration.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 53, Issue 2, March 2011, Pages 192-197
Journal: Journal of Cereal Science - Volume 53, Issue 2, March 2011, Pages 192-197
نویسندگان
Tanya V. D'Silva, John R.N. Taylor, M. Naushad Emmambux,