Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch.
Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch.
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DOI：
10.1016/j.foodchem.2018.05.011
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发表时间：
2018-10
期刊：
影响因子：
8.8
通讯作者：
Bao Zhang;B. Bai;Yi Pan;Xiao-min Li;Jie-Shun Cheng;Han-Qing Chen
中科院分区：
文献类型：
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作者：
Bao Zhang;B. Bai;Yi Pan;Xiao-min Li;Jie-Shun Cheng;Han-Qing Chen
研究了不同分子量果胶对玉米淀粉糊化特性、质构特性、凝沉性和体外消化率的影响。果胶的添加导致CS的峰值粘度、消减粘度和最终粘度降低，且高分子量果胶的添加使CS的峰值粘度、消减粘度和最终粘度进一步降低，而糊化温度升高。果胶的加入降低了冻融过程中淀粉凝胶的脱水收缩。高分子量果胶显著降低了淀粉凝胶的硬度，贮藏7天和14天后，淀粉凝胶硬度分别从238.9和350.2N降至222.7和318.5N（P < 0.05）。淀粉-果胶混合物的相对结晶度显著降低（P < 0.05），但淀粉的晶型基本不变。一个显着的增加，观察到的比例缓慢消化淀粉和抗性淀粉的退化淀粉-果胶混合物。
Effects of pectin with different molecular weight (Mw) on gelatinization behavior, textural properties, retrogradation, and in vitro digestibility of corn starch (CS) were investigated. The pectin addition led to the decrease of peak, setback, and final viscosities of CS, and a further decrease was provided with the pectin of high Mw, whereas the pasting temperature was increased. The syneresis of starch gel during freeze–thaw process was reduced by the addition of pectin. High Mwpectin significantly lowered the hardness of the starch gel from 238.9 and 350.2 N to 222.7 and 318.5 N after 7 and 14 days storage (P < 0.05), respectively. Compared with the retrograded CS alone, the relative crystallinity of starch-pectin mixtures significantly decreased (P < 0.05), but the crystal type of starch remained unchanged. A significant increase was observed in both the proportion of slowly digestible starch and resistant starch for retrograded starch-pectin mixtures.