Effect of Temperature Reduction on the Flow and Viscoelastic Properties of Maize Starch Wet-Heat Processed with Added Stearic Acid

机译：降温对添加硬脂酸处理的玉米淀粉湿热流动和粘弹性的影响

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The viscosity of unmodified starch pastes tends to increase during cooling.This is undesirable in some food systems.The present research determines the effect of reducing temperature on the flow and viscoelastic properties of maize starch pasted with added stearic acid for 130 minutes at 90 ℃ with a rheometer.The flow properties at different shear rates of the resultant paste were determined at 25,50 and 90 ℃.The viscoelastic properties of the paste during a temperature sweep from 90 ℃ to 4 ℃ followed by a time sweep at 4 ℃ of 5 h were also determined.

机译：未改性淀粉糊的粘度在冷却过程中趋于增加。这在某些食品系统中是不希望的。本研究确定了降低温度对添加硬脂酸的玉米淀粉在90℃下糊化130分钟的流动性和粘弹性的影响。在25,50和90℃下测定所得糊剂在不同剪切速率下的流动性能。在从90℃到4℃的温度扫描，然后在4℃5的时间扫描中，糊剂的粘弹性性能。 h也被确定。

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来源
《14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts》|2012年|340|共1页
会议地点 Beijing(CN)
作者
Wokadala Cuthbert Obiro; Suprakas Sinha Ray; Mohammad Naushad Emmambux;
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作者单位

Department of Food Science, University of Pretoria, Lynwood Road, Pretoria, 0002,Republic of South Africa;

DST/CSIR Nanotechnology Innovation Centre, Council for Scientific and Industrial Research(CSIR),Meiring Naude Road, Pretoria, 0001, Republic of South Africa;

Department of Food Science, University of Pretoria, Lynwood Road, Pretoria, 0002,Republic of South Africa;

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原文格式 PDF
正文语种 eng
中图分类农作物;
关键词
maize; starch; pasting; flow properties; viscoelastic properties;

机译：玉米;淀粉;粘贴流动特性；粘弹性;

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专利

1. Enhancement of the pasting properties of teff and maize starches through wet-heat processing with added stearic acid. [J] . DSilva T. V, Taylor J. R. N, Emmambux M. N. Journal of Cereal Science . 2011,第2期

机译：通过添加硬脂酸进行湿热加工，可以提高teff和玉米淀粉的糊化性能。
2. Pasting properties of hydrothermally treated maize starch with added stearic acid [J] . Mapengo Clarity R., Ray S. S., Emmambux M. Naushad Food Chemistry . 2019,第AUGa15期

机译：添加硬脂酸的水热处理玉米淀粉的糊化性能
3. Effects of stearic acid and irradiation alone and in combination on properties of amylose-lipid nanomaterial from high amylose maize starch [J] . Ocloo Fidelis C. K., Ray Suprakas S., Emmambux Naushad M. Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2019,第期

机译：硬脂酸和辐射单独的影响及其组合对高淀粉糖玉米淀粉淀粉脂纳米材料的性质
4. Effect of Temperature Reduction on the Flow and Viscoelastic Properties of Maize Starch Wet-Heat Processed with Added Stearic Acid [C] . Wokadala Cuthbert Obiro, Suprakas Sinha Ray, Mohammad Naushad Emmambux ICC cereal and bread congress and forum on fats oils . 2012

机译：温度降低对玉米淀粉湿热加工的流动和粘弹性性能的影响加工硬脂酸
5. Synthesis of 10-Carboxy-N-Decyl-N, N'- Dimethydecyl-1-Ammonium Bromide as Organogelator & Room Temperature Shape Memory Programming of Stearic Acid/Natural Rubber Bilayer Blend [D] . Chen, Xiaocheng. 2017

机译：合成10-羧基-N-癸基-N，N'-二甲基二烷基-1-溴化铵作为硬脂酸/天然橡胶双层混合物的有机凝胶器和室温形状记忆编程
6. Effects of ultrasonication on the properties of maize starch/stearic acid/ sodium carboxymethyl cellulose composite film [O] . Pengfei Liu, Wei Gao, Xiaolei Zhang, 2021

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7. Enhancement of the pasting properties of teff and maize starches through wet-heat processing with added stearic acid [O] . D’Silva, Tanya V., Taylor, J.R.N. (John Reginald Nuttall), Emmambux, Mohammad Naushad 2011

机译：通过添加硬脂酸的湿热处理增强了teff和玉米淀粉的糊化特性
8. Molecular Genetic Analysis of Maize Starch Branching Isoforms: Modulation of Starch Branching Enzyme Isoform Activities in Maize to Produce Starch with Novel Branching Architecture and Properties [R] . Guiltinan, M. J., Thompson, D. 2008

机译：玉米淀粉分支异构体的分子遗传分析：玉米淀粉分支酶同工酶活性调控产生淀粉的新分支结构和性质

Effect of Temperature Reduction on the Flow and Viscoelastic Properties of Maize Starch Wet-Heat Processed with Added Stearic Acid

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