Physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat: Effects of lipids removal
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- 作者：Wenhao Li ; Jinmei Gao ; Guiling Wu ; Jianmei Zheng ; Shaohui Ouyang ; Qingui Luo ; Guoquan Zhang ; zhanggq98@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Wheat starch ; Defatted ; Gelatinization ; Pasting ; Swelling
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：60
- 期：Complete
- 页码：364-373
- 全文大小：1516 K
文摘
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Defatted wheat normal and waxy A- and B-starch were successfully prepared.
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Defatting result in more pores on the granule surface of normal and waxy A-starch.
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Defatting increased the retrogradation rate of B-type starch paste.
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Great diversity in properties and structure of defatted starches were observed.