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dc.contributor.authorSu, Han
dc.contributor.authorTu, Jinjin
dc.contributor.authorZheng, Mingging
dc.contributor.authorDeng, Kaibo
dc.contributor.authorMiao, Song
dc.contributor.authorZeng, Shaoxiao
dc.contributor.authorZheng, Baodong
dc.contributor.authorLu, Xu
dc.creatorHan, Su
dc.date.accessioned2020-07-28T16:23:17Z
dc.date.available2020-07-28T16:23:17Z
dc.date.issued2020-06-15
dc.identifier.citationHan Su, Jinjin Tu, Mingjing Zheng, Kaibo Deng, Song Miao, Shaoxiao Zeng, Baodong Zheng, Xu Lu. Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures, Food Chemistry, 2020, 315, 126209. Doi: https://doi.org/10.1016/j.foodchem.2020.126209en_US
dc.identifier.issn03088146
dc.identifier.urihttp://hdl.handle.net/11019/2202
dc.descriptionpeer-revieweden_US
dc.description.abstractThe effects of fructooligosaccharides (FOS), galactooligosaccharides (GOS), and xylooligosaccharides (XOS) on gelatinization, retrogradation, thermal properties and particle size of wheat starch at different freezing temperatures were studied. The results showed that the wheat starch porosity, particle size, peak viscosity increased with increasing freezing temperature. With the addition of 16% oligosaccharides to starch, the porosity, particle size, crystallinity, initial gelatinization temperature, peak value, breakdown and retrogradation viscosity of the starch granules significantly decreased in the order of XOS > GOS > FOS. However, the pasting temperature of the granules increased. The addition of oligosaccharides (especially XOS, which has the most significant effect in inhibiting starch retrogradation) can inhibit the formation of starch crystal structures to a certain extent, reduce the damage from ice crystals to starch granules and delay starch retrogradation. Therefore, functional oligosaccharides can be used as a potentially effective additive to increase freezing stability in frozen starch-based foods.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Chemistry
dc.relation.ispartofseriesFood Chemistry;vol 315
dc.rights© 2020 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectWheat starchen_US
dc.subjectOligosaccharidesen_US
dc.subjectPrebioticen_US
dc.subjectFreezing temperaturesen_US
dc.subjectRetrogradationen_US
dc.subjectPastingen_US
dc.subjectThermal propertyen_US
dc.titleEffects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperaturesen_US
dc.typeArticleen_US
dc.embargo.terms2021-01-13en_US
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2020.126209
dc.identifier.eid1-s2.0-S030881462030056X
dc.identifier.piiS0308-8146(20)30056-X
dc.relation.volume315
dc.contributor.sponsorNational Natural Science Foundation of Chinaen_US
dc.contributor.sponsorScience and Technology Major Project of Fujian Province of Chinaen_US
dc.contributor.sponsorNatural Science Foundation of Fujian Province of Chinaen_US
dc.contributor.sponsorFAFU Funds for Distinguished Young Scientistsen_US
dc.contributor.sponsorResearch Fund for the China-Ireland International Cooperation Centre for Food Material Science and Structure Designen_US
dc.contributor.sponsorProjects for Scientific and Technological Development of Fujian Agriculture and Forestry Universityen_US
dc.contributor.sponsorProgram for Innovative Research Team in Science and Technology in Fujian Province Universityen_US
dc.contributor.sponsorScientific and Technological Innovation Team Support Plan of Fujian Agriculture and Forestry Universityen_US
dc.contributor.sponsorGrantNumber31601473en_US
dc.contributor.sponsorGrantNumber2018NZ0003-1en_US
dc.contributor.sponsorGrantNumber2018J01697en_US
dc.contributor.sponsorGrantNumberxjq201811en_US
dc.contributor.sponsorGrantNumberKXGH17001en_US
dc.contributor.sponsorGrantNumberCXZX2018069en_US
dc.contributor.sponsorGrantNumber2012-03en_US
dc.contributor.sponsorGrantNumbercxtd12009en_US
dc.source.volume315
dc.source.beginpage126209


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