Autor: |
Jingqi ZHOU, Qin HUANG, Lingxiang QIN, Yan SUN, Yanqi LIU |
Jazyk: |
čínština |
Rok vydání: |
2022 |
Předmět: |
|
Zdroj: |
Shipin gongye ke-ji, Vol 43, Iss 18, Pp 114-121 (2022) |
Druh dokumentu: |
article |
ISSN: |
1002-0306 |
DOI: |
10.13386/j.issn1002-0306.2022040056 |
Popis: |
In order to study the effect of oat β-glucan on yam starch, the yam starch/oat β-glucan blends were prepared by rapid visco analyzer. The gelatinizing properties, thermal properties, rheological properties and digestive properties of the blends were investigated. The gelatinization analysis showed that oat β-glucan could reduce the viscosity and regeneration value of yam starch, and inhibit the short-term regeneration of yam starch. The results of thermal properties showed that the gelatinization enthalpy ΔH of blends was significantly decreased with the addition of oat β-glucan (P |
Databáze: |
Directory of Open Access Journals |
Externí odkaz: |
|