Physicochemical properties and in vitro starch digestibility of potato starch/protein blends
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- 作者：Zhan-Hui Lua ; zhanhui.lu@agr.gc.ca" class="auth_mail" title="E-mail the corresponding author ; Elizabeth Donnera ; elizabeth.donner@agr.gc.ca" class="auth_mail" title="E-mail the corresponding author ; Rickey Y. Yadab ; c ; r.yada@ubc.ca" class="auth_mail" title="E-mail the corresponding author ; Qiang Liua ; qiang.liu@agr.gc.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：η* ; Complex dynamic viscosity ; DSC ; Differential scanning calorimetry ; FTIR ; Fourier transform infrared spectroscopy ; HM ; High molecular weight potato protein isolate ; LM ; Low molecular weight potato protein isolate ; DM ; Potato dry matter ; RDS ; Rapidly digestible starch ; RS ; Resistant starch ; SDS ; Slowly digestible starch ; G' ; Storage modulus ; TPA ; Texture profile analysis
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：10 December 2016
- 年：2016
- 卷：154
- 期：Complete
- 页码：214-222
- 全文大小：1170 K
文摘
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Protein inhibited starch granule swelling in starch/protein blends during cooking.
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Short-range ordering in cooked blends increased with high blend ratio of protein.
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Short-range ordering in amylopectin by cooling was reversible after reheating.
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RS content correlated to short-range ordering in starch and blend ratio of protein.