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Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat

文献类型： 外文期刊

作者： Tao, Han 1 ; Huang, Ji-Sheng 1 ; Xie, Qiu-Tao 2 ; Zou, Yong-Ming 1 ; Wang, Hui-Li 1 ; Wu, Xue-Ying 3 ; Xu, Xue-Ming 3 ;

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

2.Hunan Acad Agr Sci, Hunan Agr Product Proc Inst, Changsha, Hunan, Peoples R China

3.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

关键词： Hard wheat; Soft wheat; Frozen dough; Starch; Properties

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 265 卷

页码：

收录情况： SCI

摘要： Properties of starches isolated from soft and hard wheat dough after freezing/thawing (F/T) treatment were investigated. Significance of results was observed between isolated hard wheat starch (HWS) and soft wheat starch (SWS), but both cultivars showed an increase in the amounts of damaged starch and leaching proteins, lipids, and amylose with F/T cycles. The freezing-treated HWS exhibited a higher swelling power and peak, trough, breakdown and final viscosity than SWS after F/T treatment. The onset, peak and conclusion gelatinization temperatures and the enthalpy of the isolated HWS determined by differential scanning calorimetry, decreased throughout F/T cycles. Concomitantly, the bread containing freezing-treated HWS exhibited a lower bread specific volume and harder crumb firmness, which might be associated with its significant structural changes induced by F/T treatment.

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