橡子
淀粉
化学
DPPH
食品科学
结晶度
直链淀粉
乳状液
皮克林乳液
粒径
化学工程
植物
有机化学
抗氧化剂
生物
物理化学
结晶学
工程类
作者
Changsheng Guo,Fenxia Han,Sheng Geng,Yuzhong Shi,Hanjun Ma,Benguo Liu
标识
DOI:10.1016/j.ijbiomac.2023.124289
摘要
In this work, the granule characteristics, functional properties, in-vitro digestibility, antioxidant capacity, and phenolic composition of acorn starch were investigated and compared to those of potato starch and corn starch, and its Pickering emulsifying ability was also evaluated. The results showed that the acorn starch granules were spherical and oval in shape, with a smaller particle size, and the amylose content and crystallinity degree were similar to those of corn starch. However, the acorn starch was difficult to swell, with poor aqueous solubility, though it had a strong gel strength and setback viscosity. Because acorn starch contained more free and bound polyphenols, its resistant starch content after cooking and ABTS and DPPH radical scavenging activities were significantly higher than those of potato starch and corn starch. Acorn starch also exhibited outstanding particle wettability and could stabilize Pickering emulsions. The assessed emulsion showed an outstanding effect for protecting β-carotene against ultraviolet irradiation and was positively correlated with the acorn starch addition amount. The obtained results may serve as a reference for the further development of acorn starch.
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