当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES期刊下所有文献 > Common buckwheat-resistant starch as a suitable raw material for food production: A structural and physicochemical investigation.

Common buckwheat-resistant starch as a suitable raw material for food production: A structural and physicochemical investigation.

Abstract：

:Heat-moisture treatment (HMT) of starch is defined as a physical method to change its properties. Compared with maize and potato, starches from common buckwheat (Xinong9976 and Pingqiao2) were isolated and its morphology and physicochemical properties investigated by scanning electron microscope (SEM), X-ray diffraction (XRD), ATR-FTIR analysis, rapid viscosity analyzer (RVA) and differential scanning calorimeter (DSC) were studied before and after HMT. The experimental results showed that there were obvious differences between native starch (NS) and resistant starch (RS) of common buckwheat. HMT altered the A-type crystalline pattern and the degree of short-range order of common buckwheat starches and significantly decreased water solubility, swelling power (70-90 °C), freeze-thaw stability and pasting properties and increased oil and water absorption capacities, light transmittance as well as thermal stability. This study shows that the NS and RS of common buckwheat can be used as the suitable raw materials in food processing.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Gao L,Xia M,Li Z,Wang M,Wang P,Yang P,Gao X,Gao J

doi

10.1016/j.ijbiomac.2019.12.116

subject

Has Abstract

pub_date

2020-02-15 00:00:00

pages

145-153

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(19)37134-X

journal_volume

145

pub_type

杂志文章

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