Physicochemical and Digestive Properties of Yam Starch/Oat β-Glucan Blends

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
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