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Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch

文献类型： 外文期刊

作者： Zhang, Bao 1 ; Bai, Bin 2 ; Pan, Yi 1 ; Li, Xiao-Min 1 ; Cheng, Jie-Shun 1 ; Chen, Han-Qing 1 ;

作者机构： 1.Hefei Univ Technol, Sch Food Sci & Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China

2.Hunan Hybrid Rice Res Ctr, State Key Lab Hybrid Rice, Changsha 410125, Hunan, Peoples R China

关键词： Corn starch; Pectin with different molecular weight; Textural properties; Retrogradation

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 264 卷

页码：

收录情况： SCI

摘要： Effects of pectin with different molecular weight (Mw) on gelatinization behavior, textural properties, retrogradation, and in vitro digestibility of corn starch (CS) were investigated. The pectin addition led to the decrease of peak, setback, and final viscosities of CS, and a further decrease was provided with the pectin of high Mw, whereas the pasting temperature was increased. The syneresis of starch gel during freeze-thaw process was reduced by the addition of pectin. High Mw pectin significantly lowered the hardness of the starch gel from 238.9 and 350.2 N to 222.7 and 318.5 N after 7 and 14 days storage (P < 0.05), respectively. Compared with the retrograded CS alone, the relative crystallinity of starch-pectin mixtures significantly decreased (P < 0.05), but the crystal type of starch remained unchanged. A significant increase was observed in both the proportion of slowly digestible starch and resistant starch for retrograded starch-pectin mixtures.

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