Modification of structural and physicochemical properties of repeated freeze-thawed cycle maize starch

Autor:	Yu Liu, Jinmei Gao, Duo Feng, Jiangyan Zhao, Yu Guo, Jian Zhao, Wenhao Li, Wenjie Yan
Jazyk:	angličtina
Rok vydání:	2020
Předmět:	repeated freeze-thaw maize starch structural properties physicochemical properties Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 23, Iss 1, Pp 1597-1610 (2020)
Druh dokumentu:	article
ISSN:	1094-2912 1532-2386 10942912
DOI:	10.1080/10942912.2020.1817070
Popis:	To investigate the effects and mechanisms of repeated freeze-thaw cycles treatment on starch-based foods, structural and physicochemical properties of maize starch granules were investigated under repeated freeze-thaw treatment with 0, 3, 6, 12, 18 and 24 times at −20 °C, −40 °C and −80 °C, respectively. The x-ray crystalline pattern of the maize starch was A-type after freeze-thawing process. Meanwhile, the peak, though, final and setback viscosity, pasting temperature, water holding capacity, transparency and hydrolysis rate of samples significantly (P
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/6c2db31e1aa647eeaa7ec2f3ee913122 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF