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Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch

文献类型： 外文期刊

作者： Ma, Yong-Shuai 1 ; Pan, Yi 1 ; Xie, Qiu-Tao 2 ; Li, Xiao-Min 1 ; Zhang, Bao 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 Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China

关键词： Corn starch; Pectin; Rheological property; Digestibility property

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： 2019 年 274 卷

页码：

收录情况： SCI

摘要： In this paper, the effects of pectin (PE) with different concentrations on the pasting, rheological and digestibility properties of corn starch (CS) were evaluated. The Rapid Visco-Analyzer results showed that the peak viscosity was decreased with the concentrations of PE (0.5% and 1.0%) and then increased when the concentration of PE exceeded 2.0%. PE resulted in lower breakdown and setback values of CS. Rheological results revealed that the CS and CS-PE mixtures exhibited a pseudoplastic and shear-thinning behavior. The storage modulus (G') and loss modulus (G.) of CS were increased with increasing PE concentrations from 2.0% to 10.0%. PE resulted in a decrease in the starch susceptibility to a-amylase and promoted a remarkable reduction (P < 0.05) in the fraction of rapidly digested starch. The hydrolysis kinetic analysis suggested a decelerating effect of pectin on the hydrolysis rate of CS with lower values of equilibrium hydrolysis percentage (C8) and kinetic constant (k).

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