Removal of starch granule associated proteins affects annealing of normal and waxy maize starches

被引：7
|
作者：
Xu, Zekun [1 ]
Song, Lulu [1 ]
Ming, Shuangxi [2 ]
Zhang, Chuangchuang [1 ]
Li, Zijun [1 ]
Wu, Yueyue [3 ]
Sui, Zhongquan [1 ]
Corke, Harold [4 ]
机构：
[1] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China
[2] Shandong Inst Food & Drug Control, Shandong Res Ctr Engn & Technol Qual Control Food, Jinan 250101, Peoples R China
[3] Fudan Univ, Shanghai Peoples Hosp 5, Dept Endocrinol, Shanghai 200240, Peoples R China
[4] Guangdong Technion Israel Inst Technol, Biotechnol & Food Engn Program, Shantou 515063, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2022年 / 131卷
基金：
中国国家自然科学基金;
关键词：
Starch; SGAPs; Annealing; Physicochemical properties; HEAT-MOISTURE TREATMENT; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; RICE STARCH; SURFACE-PROTEINS; AMYLOSE CONTENT; IMPACT; TEMPERATURE; DIGESTIBILITY; EXTRACTION;
D O I：
10.1016/j.foodhyd.2022.107695
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of starch granule associated proteins (SGAPs) removal on the annealing of waxy and normal maize starch were investigated. Annealing significantly decreased the crystallinity, pasting viscosity, gelatinization temperature range, pseudoplasticity, and thixotropy of waxy and normal maize starches. Annealing little affected digestibility of the starches. Removal of SGAPs reduced the stability of starch granules, but significantly increased pasting viscosity, pseudoplasticity and thixotropy. Both annealing and SGAPs removal decreased the G' and G '' of normal maize starch in dynamic rheological testing, but had little effect on waxy maize starch. Removal of SGAPs increased rapidly digestible starch (RDS) but reduced resistant starch (RS) for in vitro digestibility. SGAPs removal changed the effect of annealing on starches, and annealing showed different effect on waxy and normal maize starch with SGAPs removal. Annealing increased gelatinization enthalpy and RS of both normal and waxy maize starches after SGAPs removal, and decreased their pasting viscosities and RDS. The rheological properties of starches with SGAPs removal prior to annealing were impacted by amylose content. Annealing decreased pseudoplastic and thixotropy of waxy maize starch with SGAPs removal while increasing dynamic rheological properties of normal maize starch with SGAPs removal.
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页数：8
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