Title of article
Branched limit dextrin impact on wheat and waxy starch gels retrogradation
Author/Authors
Xu، نويسنده , , Jin and Wang، نويسنده , , Qiang and Bashari، نويسنده , , Mohanad and Chen، نويسنده , , Feng and Wang، نويسنده , , Ping and Cui، نويسنده , , Li and Yuan، نويسنده , , Jiugang and Xu، نويسنده , , Xueming and Fan، نويسنده , , Xuerong، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2014
Pages
8
From page
136
To page
143
Abstract
The effect of branched limited dextrin (BLD) on starch retrogradation was investigated to explain the anti-firming mechanism of α-amylase. The influence of BLD on the gelatinized wheat and waxy rice starch retrogradation was characterized by differential scanning calorimetry (DSC) and wide-angle X-ray diffraction (WXRD). DSC and WXRD results showed that retrogradation of wheat and waxy rice starch gels were reduced with the addition of branched limit dextrins (F75 and F88). Avrami equation was used to analyze the enthalpies of retrograde wheat starch gels, and the value of k indicated that F75 and F88 reduced the kinetics of starch retrogradation. In addition, molecular dynamic (MD) simulation was adapted to predict the interaction of BLD and starch fraction, and the results showed that the BLD reduced starch retrogradation by the interplay between starch and BLD.
Keywords
Branched limited dextrin , Starch retrogradation , DSC , Molecular dynamic simulation , X-ray diffraction
Journal title
Food Hydrocolloids
Serial Year
2014
Journal title
Food Hydrocolloids
Record number
1951977
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