Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage
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- 作者：Long Chena ; b ; c ; Yaoqi Tiana ; b ; c ; Qunyi Tongb ; Zipei Zhangb ; Zhengyu Jina ; b ; c ; jinlab2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Starch (PubChem CID ; 24836924) ; Pullulan (PubChem CID ; 92024139) ; Water (PubChem CID ; 962) ; Amylose (PubChem CID ; 53477771) ; Amylopectin (PubChem CID ; 439207)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：702-709
- 全文大小：1495 K
文摘
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Pullulan reduced T2 of rice starch gels during cold storage.
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The restriction of pullulan on water mobility in rice starch gel was found.
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The microstructure of starch with 0.5% pullulan was more uniform than control.
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Pullulan reduced the hardness and retained the springiness of rice starch gel.