کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8333542 1540260 2013 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی زیست شیمی
پیش نمایش صفحه اول مقاله
Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application
چکیده انگلیسی
The physicochemical properties of 4-α-glucanotransferase (4αGTase)-modified rice flours were examined by measuring the molecular weight distribution, moisture sorption isotherm, and melting enthalpy of ice crystals. The results obtained by measuring the moisture sorption isotherm and melting enthalpy of ice crystals revealed that 4αGTase-modified rice flours had high water binding capacity than that of control rice flour. When the textural properties of noodles containing 4αGTase-treated rice flours after freeze-thaw cycling were measured by texture profile analysis, the textural properties of control noodle deteriorated. However, those of noodle with 4αGTase-modified rice flours were retained. For the melting enthalpy of ice crystals formed within cooked noodles, 4αGTase-treated rice flour showed similar effect to sucrose for reducing the melting enthalpy of ice crystals, however, the texture and taste of noodle with sucrose was undesirable for consuming. 4αGTase-treated rice flour appeared to have good potential as a non-sweet cryoprotectant of frozen product.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 60, September 2013, Pages 422-426
نویسندگان
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