Effect of hydrocolloids and salts on retrogradation of native and modified maize starch
Effect of hydrocolloids and salts on retrogradation of native and modified maize starch
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DOI：
10.1016/j.foodhyd.2017.01.023
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发表时间：
2017-08-01
影响因子：
10.7
通讯作者：
BeMiller, James N.
中科院分区：
文献类型：
--
作者：
Fu, Zhen;BeMiller, James N.
研究了天然和羟丙基化普通玉米淀粉在水溶液中加热、水胶体或水溶性聚合物聚乙二醇存在或不存在的情况下的老化。将结果与不添加水胶体的效果和添加已知为老化促进剂或抑制剂的盐的效果进行比较。溶液浊度的发展被用作老化的指标。离液离子对减少老化最有效。亲液离子是最有效的促进老化。硫酸根离子、柠檬酸根离子、黄原胶和瓜尔豆胶均能抑制淀粉聚合物分子的颗粒溶胀、崩解和溶解。水胶体分子的亲水性或疏水性可能影响其对老化的影响。溶解物质可能对羟丙基淀粉分子的水合作用和溶解度产生影响。(C)2017爱思唯尔有限公司版权所有
Retrogradation of native and hydroxypropylated normal maize starch heated in water in the presence or absence of hydrocolloids or the water-soluble polymer poly (ethylene glycol) was investigated. Results were compared both with the effects of no added hydrocolloid and with the effects of added salts known to be retrogradation promoters or inhibitors. Development of solution turbidity was used as the indicator of retrogradation. Chaotropic ions were the most effective in reducing retrogradation. Kosmotropic ions were the most effective in promoting retrogradation. Granule swelling and disintegration and dissolution of starch polymer molecules was inhibited by sulfate and citrate ions, xanthan, and guar gum. The hydrophilicity or hydrophobicity of hydrocolloid molecules may influence their effect on retrogradation. Dissolved substances may have an effect on hydration and solubility of hydroxypropylated starch molecules. (C) 2017 Elsevier Ltd. All rights reserved.