کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9488492 | 1331009 | 2005 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Starch, in particular the linear amylose, is able to form inclusion complexes with a wide variety of flavor compounds. Build-up and breakdown of starch/flavor structures in aqueous food model systems were followed with iodometric titration, oscillatory measurements, light microscopy and differential scanning calorimetry (DSC). Amylose-flavor complexation promotes gelation and spherulitic crystallization in simple starch dispersions as well as in complex food systems including milk proteins and sugars. Crystalline starch/flavor spherulites and amylose-flavor complexes are very slowly attacked by α-amylase in mouth while fast breakdown of amylose-flavor complexes becomes possible in the gastrointestinal tract. It is concluded that starch/flavor interactions influence the sensory properties of starch based food systems in particular texture quality and flavor release. Amylose-flavor complexation might be an encapsulation principle for food where a controlled flavor release is desired.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 38, Issue 8, December 2005, Pages 885-894
Journal: LWT - Food Science and Technology - Volume 38, Issue 8, December 2005, Pages 885-894
نویسندگان
Cornelia Heinemann, Martina Zinsli, Andrea Renggli, Felix Escher, Béatrice Conde-Petit,