食品科学
化学
麸皮
淀粉
油酸
回生(淀粉)
生物化学
原材料
有机化学
直链淀粉
作者
Hua Li,Qingfeng Wu,Yanyan Guo,Dai Ya,Yali Ping,Zhenzhen Chen,Beibei Zhao
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-05-01
卷期号:441: 138324-138324
被引量:1
标识
DOI:10.1016/j.foodchem.2023.138324
摘要
To develop the application of wheat bran and improve the nutrition and anti-staling capacity of Chinese steamed bread (CSB), oleic acid-esterified wheat bran (OWB) was prepared by esterification of wheat bran with oleic acid, and its physicochemical properties, structure, and quality improvement for CSB during refrigerated storage were investigated. The hydrophilic-lipophilic balance value of OWB was 16.0, the maximum degree of substitution was 0.146, and its emulsifying capacity was similar to that of glycerol monostearate. The starch gelatinization degree of CSB containing 3 % OWB and the control decreased by 19.55 % and 27.12 % within 7 days of refrigerated storage, respectively, while the hardness of CSB with OWB was lower than that with wheat bran. OWB inhibited starch recrystallization and increased bound water in the corresponding CSB, which effectively delayed starch retrogradation. OWB had a positive emulsifying capacity and showed potential as a functional material for preventing retrogradation of starch-based foods.
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