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首页> 外文期刊>Food science and technology research >Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties
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Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

机译：豆类淀粉和秋葵（Abelmoschus esculentus）口香糖混合物：糊化，热和粘性性质

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摘要

The physical properties of chickpeas (CP) (Cicer arietinum var. surutato) and Turkish dry beans (TB) (Phaseolus vulgaris var. pinto) starches, as affected by Abelmoschus esculentus extract (OE), were examined. The properties were examined by rapid visco-analyzer (RVA), Brookfield viscometer, differential scanning calorimetry (DSC), and texture analyzer. The extract (OE) was added at 5, 10, and 15% of the starch to develop dry or wet blends. The RVA revealed that the peak and final viscosity as well as the setback of both starches were reduced in the presence of OE. The higher peak temperature (DSC) of the blends indicates slower starch gelatinization. Brookfield profiles demonstrated increase in shear stress at higher shear rate confirming pseudoplasticity of the system (n < 1). Arrhenius type model showed that starch blends viscosities exhibited higher activation energy indicating temperature dependency. Generally, it can be concluded that OE has changed the properties of the starches, particularly, by decreasing viscosity, setback, and pseudoplasticity, gel hardness, and increasing syneresis of gels.
机译：检查了鹰嘴豆（CP）（Cicer arietinum var。surutato）和土耳其干豆（TB）（Phaseolus vulgaris var。pinto）淀粉的物理特性，这些淀粉受Abelmoschus esculentus提取物（OE）的影响。通过快速粘度分析仪（RVA），布鲁克菲尔德粘度计，差示扫描量热法（DSC）和质构分析仪检查性能。以淀粉的5、10和15％添加提取物（OE），以形成干混或湿混的混合物。 RVA显示，在OE存在下，两种淀粉的峰值粘度和最终粘度以及缩水均降低。共混物的最高峰值温度（DSC）表明淀粉糊化较慢。 Brookfield曲线表明，在较高的剪切速率下，剪切应力会增加，从而确认了系统的假塑性（n <1）。 Arrhenius型模型表明，淀粉共混物的粘度表现出较高的活化能，表明温度依赖性。通常，可以得出结论，OE改变了淀粉的性能，特别是通过降低粘度，缩水和假塑性，凝胶硬度和增加凝胶的脱水收缩作用。

著录项

  • 来源
    《Food science and technology research》 |2013年第3期|381-392|共12页
  • 作者

    Mohammed S. Alamri; Abdellatif A. Mohamed; Shahzad Hussain; Hassan A. Almania;

  • 作者单位

    Department of Food Science & Nutrition, King Saud University, Riyadh, Saudi Arabia, P.O. Box 2460, Riyadh 11451;

    Department of Food Science & Nutrition, King Saud University, Riyadh, Saudi Arabia, P.O. Box 2460, Riyadh 11451;

    Department of Food Science & Nutrition, King Saud University, Riyadh, Saudi Arabia, P.O. Box 2460, Riyadh 11451;

    Department of Food Science & Nutrition, King Saud University, Riyadh, Saudi Arabia, P.O. Box 2460, Riyadh 11451;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    okra gum; rheology; chickpea; beans; RVA; DSC; Brookfield; viscosity;

    机译：秋葵胶;流变学鹰嘴豆豆子;RVA;DSC;布鲁克菲尔德;黏度;

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