Gelatinization, Retrogradation and Gel Properties of Wheat Starch-Wheat Bran Arabinoxylan Complexes.
Gelatinization, Retrogradation and Gel Properties of Wheat Starch-Wheat Bran Arabinoxylan Complexes.
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小麦淀粉-麦麸阿拉伯木聚糖复合物的糊化、回生和凝胶特性
DOI：
10.3390/gels7040200
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发表时间：
2021-11-05
期刊：
影响因子：
--
通讯作者：
Jia X
中科院分区：
文献类型：
--
作者：
Yan W;Yin L;Zhang M;Zhang M;Jia X
对小麦淀粉-麦麸阿拉伯木聚糖 (WS-WBAX) 复合物的糊化、回生和凝胶特性进行了评估。快速粘度分析仪（RVA）、差示扫描量热仪（DSC）和傅里叶变换红外光谱（FTIR）的结果证实，具有较大Mw和支化度（HWBAX）的WBAX样品通过有效减少淀粉糊化所需的水量而显着阻碍淀粉的糊化过程。 DSC分析表明WBAX样品的分子特性和添加量均对淀粉的长期回生行为有影响。对于WS-WBAX混合凝胶的流变学研究，WS-WBAX混合凝胶的弹性模量（G'）和剪切粘度随着WBAX添加量的增加而增加。与含有相同量的分子量和支化度 (LWBAX) 较低的 WBAX 的淀粉凝胶相比，WS-HWBAX 混合凝胶表现出较低的 G'。扫描电子显微照片（SEM）显示，WS-WBAX混合凝胶的微观结构主要受WBAX含量的影响，而几乎不受WBAX分子特性的影响。质构分析（TPA）表明，随着WBAX添加量的增加，新鲜WS-WBAX混合凝胶的内聚力变大。 WS-WBAX 混合凝胶的硬度在 14 天的储存过程中趋于增加。
Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) confirmed that WBAX samples with larger Mw and branching degree (HWBAX) significantly impeded gelatinization process of starch by effectively reducing the amount of water available for starch gelatinization. DSC analysis showed that both molecular characteristics and additive amount of WBAX samples have an effect on the long-term retrogradation behavior of starch. For the rheological studies of WS–WBAX mixed gels, the elastic moduli (G’) and shear viscosity of WS–WBAX mixed gels increased with the increase in additive amount of WBAX. WS–HWBAX mixed gels exhibited the lower G’ compared with starch gels containing WBAX with lower Mw and branching degree (LWBAX) at the same amount. The scanning electron micrographs (SEM) revealed that the microstructures of WS–WBAX mixed gels were mainly affected by the amount of WBAX, but hardly by the molecular characteristics of WBAX. Texture profile analysis (TPA) showed that the cohesiveness of fresh WS–WBAX mixed gels became larger with an increase in the WBAX addition amount. The hardness of WS–WBAX mixed gels tended to increase over the 14-day storage.
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影响因子：
8.1
作者：
Lee, Seog-Won;Rhee, Chul
通讯作者：
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影响因子：
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影响因子：
15.3
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4.1
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通讯作者：
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影响因子：
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作者：
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通讯作者：
Dutcher, John R.