Effect of different β-glucans on the gelatinisation and retrogradation of rice starch
Effect of different β-glucans on the gelatinisation and retrogradation of rice starch
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DOI：
10.1016/j.foodchem.2008.09.016
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发表时间：
2009-05-01
期刊：
影响因子：
8.8
通讯作者：
Suphantharika, Manop
中科院分区：
文献类型：
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作者：
Banchathanakij, Rawiwan;Suphantharika, Manop
四种β-葡聚糖制剂，即，比较了凝胶多糖（CL）、燕麦（OG）、大麦（BG）和酵母（YG）β-葡聚糖对大米淀粉（RS）糊化和回生的影响。快速粘度分析（RVA）表明，除了这些β-葡聚糖显着增加的峰值，击穿，最终和挫折粘度的RS，而糊化温度显着降低OG或CL除了，但不受BG或YG除了。差示扫描量热法（DSC）表明，所有β-葡聚糖对RS的起始温度（T-o）、峰值温度（T-p）和结束温度（T-c）的影响可忽略不计，但略微降低了RS的糊化焓（Δ H-1）。所有凝胶在4 ℃下储存导致T-o、T-p、T-c和熔融焓（Δ H-2）值显著降低。随着贮存时间的延长，凝胶的凝沉率（Δ H-2/AH（1））和相变温度范围（T-c-T-o）均增大。动态粘弹性测量显示所有凝胶的弱get-like行为，其中它们的储能模量（G '）增加，并且它们的损耗角正切（tan δ）在储存期间降低。稳流试验说明了所有凝胶的时间依赖性剪切稀化（触变）行为。随着贮存时间的延长，凝胶的滞后回线面积和凝胶硬度逐渐增大。然而，通过添加这些β-葡聚糖中的任何一种，降低了RS凝胶的老化速率和程度以及流变学和质地变化。上述效应的程度在不同的β-葡聚糖制剂中不同，通常以OG接近BG > CL接近YG的顺序。(C)2008爱思唯尔有限公司保留所有权利。
Four beta-glucan preparations, i.e., curdlan (CL), oat (OG), barley (BG) and yeast (YG) beta-glucans, were compared for their effects on the gelatinisation and retrogradation of rice starch (RS). Rapid visco-analysis (RVA) showed that addition of any of these beta-glucans significantly increased the peak, breakdown, final, and setback viscosities of RS, whereas the pasting temperatures were significantly decreased by OG or CL addition, but were unaffected by BG or YG addition. Differential scanning calorimetry (DSC) demonstrated that all the beta-glucans had a negligible effect on the onset (T-o), peak (T-p) and conclusion (T-c) temperatures but slightly decreased the gelatinisation enthalpy (Delta H-1) of RS. Storage of all the gels at 4 degrees C resulted in a marked decrease in the T-o, T-p, T-c, and melting enthalpy (Delta H-2) values. The retrogradation ratio (Delta H-2/AH(1)) and the phase transition temperature range (T-c-T-o) of all the gels increased with storage time. Dynamic viscoelastic measurements revealed weak get-like behaviour of all the gels, in which their storage modulus (G') increased and their loss tangent (tan delta) decreased during storage. Steady flow tests illustrated time-dependent shear-thinning (thixotropic) behaviour of all the gels. The hysteresis loop area and the gel hardness increased with storage time. However, the rate and extent of retrogradation and the theological and textural changes of the RS gels were reduced by addition of any of these beta-glucans. The extent of the aforementioned effects differed among the different beta-glucan preparations, generally in the order OG approximate to BG > CL approximate to YG. (C) 2008 Elsevier Ltd. All rights reserved.