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Characteristics of wheat starch?pectin hydrolysate complexes by dry heat treatment

Food Science and Biotechnology 2020년 29권 10호 p.1389 ~ 1399
강은정, 배지은, 홍정선, 최희돈, 최현욱, 이재권, 김현석, 박지용,
소속 상세정보
강은정 ( Kang Eun-Jung ) - Yonsei University Department of Biomaterial Science and Engineering
배지은 ( Bae Ji-Eun ) - Kyung Hee University Department of Food Science and Biotechnology
홍정선 ( Hong Jung-Sun ) - Korea Food Research Institute
최희돈 ( Choi Hee-Don ) - Korea Food Research Institute
최현욱 ( Choi Hyun-Wook ) - Jeonju University Department of Functional Food and Biotechnology
이재권 ( Lee Jae-Kwon ) - Kyonggi University Department of Food Science and Biotechnology
김현석 ( Kim Hyun-Seok ) - Kyonggi University Department of Food Science and Biotechnology
박지용 ( Park Ji-Yong ) - Yonsei University Department of Biomaterial Science and Engineering

Abstract


The objective of this study was to characterize dry heat-induced wheat starch?pectin hydrolysate (WST/PH) complexes to develop the retrogradation-retarded starch. Native (N-) and protease-treated (P-) WST were used as starch sources. Pectin hydrolysates were mixed independently with N-WST and P-WST to a mixing ratio of 49:1 (based on total solid contents), followed by drying below 10% moisture and dry heat treatment at 130 °C for 4 h. The molar degrees of substitution (MS) was higher for WST/PH complexes than its mixtures, and apparent amylose contents decreased with their MS. Relative to WST/PH mixtures, solubilities were higher for WST/PH complexes, while swelling powers didn’t differ. WST/PH complexes showed the lower degree of retrogradation, setback viscosities, slowly gelling tendency, and syneresis. These phenomena were more pronounced in WST/PH mixtures and complexes prepared with P-WST. Overall results suggest that dry heat-induced WST/PH complexes could be a potential retrogradation-retarded starch to replace chemically-modified starches.

키워드

Wheat starch; Pectin hydrolysate; Dry heat reaction; Dry heat-induced wheat starch?pectin hydrolysate complex; Retrogradation

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