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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel
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Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel

机译：蔗糖，异麦芽糖和麦芽糖糊精对小麦和木薯淀粉凝胶微观结构，热，粘接和施取造影性质的影响

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摘要

This study investigated the effect of different levels (4, 8 and 12%) of sucrose, isomalt and maltodextrin on the microstructural, water absorption, physico-chemical, thermal and textural characteristics of wheat and cassava starch gels, by scanning electron microscopy (SEM), rapid visco analysis (RVA), differential scanning calorimetry (DSC) and texture profile analysis. According to SEM analysis, cassava granules were more impressed than wheat starch in the presence of isomalt sucrose maltodextrin. Results showed that water absorption decreased when the amount of sucrose, isomalt and maltodextrin increased. In contrast, onset (T-o), peak (T-p) and conclusion (T-c) temperature, and enthalpy (Delta H) of wheat and cassava starch gels, increased as the level of addition increased. With increasing the sugar concentration, T-o, T-p, T-c and Delta H gel enhanced significantly relative to the native starch. The polyols had more remarkable effects on the thermal properties of cassava starch than wheat starch. The texture of wheat and cassava starch gels incorporated with polyol sugars had solid-like properties. The gelatinization of starch was delayed more by isomalt than sucrose and maltodextrin. Moreover, the combination of principal component analysis and cluster analysis proved to be a suitable statistical approach to highlight the effect of adding varying levels of polyols to starch. (C) 2018 Elsevier B.V. All rights reserved.
机译：本研究研究了蔗糖，异麦芽醇和麦芽糖糊精的不同水平（4,8和12％）对小麦和木薯淀粉凝胶的微观结构，吸水，物理化学，热和纹理特征的影响，通过扫描电子显微镜（SEM ），快速Visco分析（RVA），差示扫描量热法（DSC）和纹理配置文件分析。根据SEM分析，在异麦芽醇＆GT存在下，木薯颗粒比小麦淀粉更为印象。蔗糖＆麦芽糖糊精。结果表明，当蔗糖，异麦芽糖和麦芽糖糊精量增加时，吸水率降低。相反，发病（T-O），峰（T-P）和结论（T-C）温度，小麦和木薯淀粉凝胶的焓（Delta H），随着添加水平的增加而增加。随着糖浓度，T-O，T-P，T-C和DELTA H凝胶相对于天然淀粉而显着提高。多元醇对木薯淀粉的热性质具有比小麦淀粉更显着的影响。掺入多元醇糖的小麦和木薯淀粉凝胶的质地具有固体状的性质。淀粉的凝胶化比蔗糖和麦芽糖糊精更延迟。此外，主成分分析和聚类分析的组合被证明是一种合适的统计方法，以突出加入不同水平的多元醇对淀粉的效果。 （c）2018年elestvier b.v.保留所有权利。

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