当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES期刊下所有文献 > Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel.

Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel.

Abstract：

:The influence of hydrocolloids on in vitro starch digestibility and rheological properties of Segoami (a new rice variety fortified with amylose and dietary fiber) gel was investigated in terms of type (sodium alginate, arabic gum, guar gum, locust bean gum, and xanthan gum) and addition levels (0.3-0.7% for rice flour weight) of hydrocolloids. In addition, the behavior of hydrocolloids was analyzed by principal component analysis (PCA) based on both properties of various Segoami-hydrocolloids gels. The first and second principle components (PC) explained 80.93% of the total variation; PC1 and PC2 explained 50.40% and 30.53% of the total variance, respectively, implying that the two components provided a strong summary of the data. PC1, represented in vitro starch digestibility and was affected by the addition level of hydrocolloids: PC2, represented rheological parameters and was highly affected by the type of hydrocolloids. Moreover, there was a non-linear relationship between in vitro starch digestibility and rheological properties of Segoami-hydrocolloids gels. The hydrocolloids used in this study showed similar features according to the addition levels of hydrocolloids regardless of type. Segoami-0.5% arabic gum gel was the optimum preparation for retarding in vitro starch digestibility and maintaining rheological properties.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Jung DS,Bae IY,Oh IK,Han SI,Lee SJ,Lee HG

doi

10.1016/j.ijbiomac.2017.06.063

subject

Has Abstract

pub_date

2017-11-01 00:00:00

pages

442-448

issue

Pt A

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(17)30728-6

journal_volume

104

pub_type

杂志文章

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