数字农科院2.0

Effects Of Different Polysaccharides And Proteins On Dough Rheological Properties, Texture, Structure And In Vitro Starch Digestibility Of Wet Sweet Potato Vermicelli

文献类型： 外文期刊

作者： Feng, YY; Mu, TH; Zhang, M; Ma, MM

作者机构：

关键词： Wet Sweet Potato Vermicelli; Dough Rheology; Quality Characteristics

期刊名称： INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

ISSN： 0141-8130

年卷期： 2020 年 148 卷

页码：

收录情况： JCR（2021版）

摘要： The effects of polysaccharides (chitosan, xanthan and sodium alginate) and proteins (gluten, egg white protein) on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli (SPV) were investigated. All starch doughs exhibited a linear viscoelastic region (LVR) of <0.05% strain. Chitosan, sodium alginate and xanthan incorporated dough exhibited lower maximum creep compliance and degree of dependence of G' on frequency sweep than those with egg white protein and gluten, suggesting the formation of stable network structure with stronger deformation resistance. Wet SPV with chitosan exhibited the highest tensile strength, tensile distance and cooking break time, followed by sodium alginate, xanthan, egg white protein and gluten. A mass fracture structure and evenly distributed air cells with similar pore sizes were formed in all wet SPV. Physical linkages between starch and polysaccharides or proteins in all wet SPV were confirmed by similar FUR spectra. Xanthan and sodium alginate addition decreased the rapidly digestible starch, and increased the resistant starch in wet SPV. In conclusion, all polysaccharides and proteins can improve the quality of wet SPV, and xanthan, sodium alginate and egg white protein show greater application potential. (C) 2019 Published by Elsevier B.V.

分类号：

  • 相关文献

[1]Effects Of Ionic Polysaccharides And Egg White Protein Complex Formulations On Dough Rheological Properties, Structure Formation And In Vitro Starch Digestibility Of Wet Sweet Potato Vermicelli. Feng, YY, Mu, TH, Zhang, M, Ma, MM. 2020

[2]Influence Of Particle Size Distribution Of Orange-Fleshed Sweet Potato Flour On Dough Rheology And Simulated Gastrointestinal Digestion Of Sweet Potato-Wheat Bread. Azeem, M, Mu, TH, Zhang, M. 2020

作者其他论文 更多>>