淀粉
微观结构
复合数
纹理(宇宙学)
材料科学
淀粉糊化
流变学
粘度
变性淀粉
焓
化学工程
食品科学
化学
复合材料
热力学
图像(数学)
物理
人工智能
计算机科学
工程类
作者
Xiaoyun Zhao,Xiaofen Wang,Xuxu Li,Lingjun Zeng,Junli Huang,Chao Xue,Binjia Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-10-01
卷期号:391: 133236-133236
被引量:18
标识
DOI:10.1016/j.foodchem.2022.133236
摘要
This work investigated the multiscale structure and gelatinization properties of different oil-modified crosslinked starches and their relationship with the texture and microstructure of surimi/starch composite gels. The results showed clusters were formed by the agglomeration of starch, with oil on the surface of granules. Oil modification did not damage the long-range crystalline structure but impaired the short-range ordered structure. A high oil modification degree was shown to weaken starch structure, in contrast to an adverse effect for a high crosslinking level. Furthermore, compared with crosslinked starches, Oil-CTS had lower pasting temperature and gelatinization enthalpy, a higher viscosity, and better gel-reinforcing effect. Correlation analysis revealed the texture of surimi/starch composite gels was negatively correlated with the helical structure and pasting temperature of starch, and positively correlated with final and setback viscosity of starch and the swollen size of starch granules in surimi gel.
科研通智能强力驱动
Strongly Powered by AbleSci AI