کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7593283 | 1492117 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch
ترجمه فارسی عنوان
اثرات درمان های مداوم و متناوب تجمعی بر قابلیت هضم در محیط آزمایشگاهی و ویژگی های ساختاری نشاسته گندم موم
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کلمات کلیدی
نشاسته گندم موم، رطوبت مداوم، تسریع متناوب، قابلیت هضم، خواص سازه،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effects of continuous retrogradation (CR) and intermittent retrogradation (IR) treatments under 4 °C and 25 °C or temperature-cycled condition of 4/25 °C on the digestibility and structural properties of waxy wheat starch were investigated. The results indicated that IR treatment under temperature cycles of 4/25 °C (IR-4/25) was more beneficial to the formation of slowly digestible starch (SDS, 42.24%). Moreover, the gelatinisation enthalpy of IR-4/25-treated starch sample was lower than that of CR-4/25-treated sample. Variation in infrared absorbance ratio of 1047 cmâ1/1022 cmâ1 of IR-treated starch samples was consistent with relative crystallinity. Through retrogradation treatment under 4/25 °C or 4 °C, starch samples exhibited X-ray diffraction pattern of B-type, while CR-25 and IR-25-treated samples showed a mixed A + B type pattern. Besides, the swelling power of CR-4/25-treated starch sample was higher than that of IR-4/25-treated sample. The pasting temperatures of IR-treated starch samples were higher than those of the CR-treated samples.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 174, 1 May 2015, Pages 31-36
Journal: Food Chemistry - Volume 174, 1 May 2015, Pages 31-36
نویسندگان
Xiao-Pei Hu, Ting-Ting Huang, Ji-Qiang Mei, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen,