期刊论文详细信息
卷:167
Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starch
Chen, Wenting ; Zhou, Hongxian ; Yang, Hong ; Cui, Min
Huazhong Agr Univ
关键词: Charge-carrying amino acids;    Potato starch;    Swelling power;    Gelatinization;    Retrogradation;   
DOI  :  10.1016/j.foodchem.2014.06.089
学科分类:食品科学和技术
PDF
【 摘 要 】

The objective of this study was to evaluate the effects of charge-carrying amino acids (lysine (Lys), arginine (Arg), aspartic acid (Asp) and glutamic acid (Glu)) on the gelatinization and retrogradation properties of potato starch. Acidic amino acids (Asp and Glu) showed a decreasing trend in swelling power and granule size of potato starch, but increased amylose leaching and gelatinization temperature. Alkaline amino acid (Mg) showed an increasing trend in swelling power and granule size of potato starch, but decreasing amylose leaching and gelatinization temperature. Lys had no effect on the swelling power of potato starch, except at a high content (0.2 mol/kg). Like other two acidic amino acids, Lys also increased gelatinization temperature. Moreover, the addition of alkaline amino acids (Arg) decreased syneresis value of potato starch but acidic amino acids (Asp and Glu) increased it. Compared to Arg, the syneresis of potato starch with Lys was similar to that of its native starch. (C) 2014 Elsevier Ltd. All rights reserved.

【 授权许可】

   

【 预 览 】
附件列表
Files Size Format View
JA201706070006178SK.pdf KB PDF download
  文献评价指标  
  下载次数:9次 浏览次数:32次