直链淀粉
化学
黄原胶
食品科学
多糖
淀粉
普鲁兰酶
抗性淀粉
海藻酸钠
生物高聚物
分离
结晶度
流变学
回生(淀粉)
钠
生物化学
有机化学
聚合物
材料科学
复合材料
结晶学
作者
Kun Wang,Jie Sui,Wei Gao,Bin Yu,Chao Yuan,Li Guo,Bo Cui,A.M. Abd El‐Aty
标识
DOI:10.1016/j.foodhyd.2022.107733
摘要
This study evaluated the impacts of xanthan gum (XG), sodium alginate (SA), and XG-SA complex formulations on the pasting, rheology, structural properties, amylose content, and in vitro digestibility of debranched pea starch (DBPS) treated with pullulanase. The amylose content of DBPS increased from 34.24% to 49.35%. The resistant starch (RS) increased from 35.12% to 38.90%. Further, the addition of polysaccharides increased the viscosity of DBPS, and the fluidity of the DBPS gels was enhanced. The amylose content and relative crystallinity (RC) of the XG-added samples decreased. In contrast, the RC of SA and XG-SA samples increased from 38.34% to 40.97%–40.48% and 47.64%, respectively. Additionally, XG, SA, and XG-SA increased the RS content, and the highest RS content (52.65%) was noted for 1% SA. This study provides a theoretical basis and new insights about DBPS and polysaccharide applications in food and materials.
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