直链淀粉
淀粉
结晶度
食品科学
化学
回生(淀粉)
抗性淀粉
层状结构
化学工程
结晶学
工程类
作者
Jicheng Chen,Yazhen Chen,Huifang Ge,Chunhua Wu,Jie Pang,Song Miao
标识
DOI:10.1016/j.foodhyd.2018.11.050
摘要
The hierarchical structure, pasting and digestibility of adlay seed starch (ASS) were investigated compared with maize starch (MS) and potato starch (PS). ASS exhibited round or polyglonal morphology with apparent pores/channels on the surface. It had a lower amylose content, a looser and more heterogeneous C-type crystalline structure, a higher crystallinity, and a thinner crystalline lamellae. Accordingly, ASS showed a higher slowly digestible starch content combined with less resistant starch fractions, and a decreased pasting temperature, a weakened tendency to retrogradation and an increased pasting stability compared with those of MS and PS. The ASS structure-functionality relationship indicated that the amylose content, double helical orders, crystalline lamellar structure, and surface pinholes should be responsible for ASS specific functionalities including pasting behaviors and in vitro digestibility. ASS showed potential applications in health-promoting foods which required low rearrangement during storage and sustainable energy-providing starch fractions.
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