Annealing improves paste viscosity and stability of starch
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- 作者：Shujun Wang<sup>asup><sup> ; sup><sup>bsup><sup> ; sup><sup>sjwang@tust.edu.cn" class="auth_mail" title="E-mail the corresponding authorsup> ; Jinrong Wang<sup>asup> ; Shaokang Wang<sup>asup> ; Shuo Wang<sup>asup><sup> ; sup><sup>bsup><sup> ; sup><sup>s.wang@tust.edu.cn" class="auth_mail" title="E-mail the corresponding authorsup>
- 关键词：Annealing ; Starch ; Structure ; Amorphous region ; Paste viscosity
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：62
- 期：Complete
- 页码：203-211
- 全文大小：2293 K
文摘
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Starches with different polymorphs respond differently to annealing treatment.
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Annealing had little effect on structures of wheat, potato and yam starches.
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Annealing at 50 °C resulted in a continuously increasing viscosity of potato starch.
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Ordering of amorphous regions was responsible for the increased viscosity of starch.