کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7596855 | 1492128 | 2014 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starch
ترجمه فارسی عنوان
اثر بازدارندگی مکرر بر ویژگی های ساختاری و قابلیت هضم در شرایط نشاسته سیب زمینی موم
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کلمات کلیدی
نشاسته سیب زمینی موم، نشاسته به آرامی قابل هضم تکرار مجدد ساختار، قابلیت هضم،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effects of repeated retrogradation (RR) treatment on the structural characteristics and in vitro digestibility of waxy potato starch were investigated. The cycling times of RR ranging from 1 to 5 were designated as RR-1, RR-2, RR-3, RR-4, and RR-5, respectively. A maximum SDS content (40.41%) was obtained by RR-2 treatment with the time interval of 48Â h. RR-2-treated starch product exhibited a narrower melting temperature range, a higher onset temperature and a lower melting enthalpy compared with RR-1 treatment. Compared with native starch, X-ray diffraction patterns of treated starches were altered from B-type to C-type. The variation in relative crystallinity of RR-treated starch products was consistent with that in melting enthalpy. Moreover, compared with RR-1-treated starch, a large number of cavities were observed on the surface of RR-2-treated starch product with a time interval of 48Â h, whereas more smooth regions were found on the surface of RR-5-treated starch product. This study suggested that structural changes of waxy potato starch treated with different cycling times of RR significantly affected the digestibility.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 163, 15 November 2014, Pages 219-225
Journal: Food Chemistry - Volume 163, 15 November 2014, Pages 219-225
نویسندگان
Yao-Yu Xie, Xiao-Pei Hu, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen,