کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6401792 | 1330884 | 2015 | 34 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physicochemical properties and in vitro digestibility of starches from field peas grown in China
ترجمه فارسی عنوان
خواص فیزیکوشیمیایی و هضم در آمینو اسیدهای آمینه از نشاسته از نخود فرنگی در چین رشد می کند
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کلمات کلیدی
نخود فیلد، نشاسته، مرفولوژی، ساختار، خواص عملکردی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The physicochemical and in vitro digestibility properties of starches isolated from four varieties of field peas grown in China were determined. Field pea starch granules were oval, round, even though there were many irregularly shaped granules with sizes between 21.5 and 23.9 μm. Zhongwan-6 showed the highest amylose content (36.0%), whereas Baofeng-3 showed the lowest amylose content (33.2%). All starches exhibited a C-type X-ray diffraction pattern, with relative crystallinity ranging between 27.0 and 30.2%. Zhongwan-6 had the highest relative crystallinity and the value of 1047/1022 cmâ1. Baofeng-3 exhibited the highest swelling power (10.30 g/g) and Cai exhibited the lowest swelling power (8.45 g/g). Ma had the highest To and Tp, but the lowest ÎH and narrowest R, whereas Zhongwan-6 showed the lowest To and Tp, but the highest ÎH. Zhongwan-6 and Ma starches showed the lowest and highest pasting viscosities. The gel of Zhongwan-6 was the hardest and Baofeng-3 was the softest. The in vitro digestibility studies showed that Baofeng-3 starch may be more effective than other starches in moderating post-prandial blood glucose levels.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 64, Issue 2, December 2015, Pages 829-836
Journal: LWT - Food Science and Technology - Volume 64, Issue 2, December 2015, Pages 829-836
نویسندگان
Chang Liu, Shujun Wang, Les Copeland, Shuo Wang,