Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts
【作者】Enpeng Li，Jiaqi Lv，Dongao Huo，Bin Jia，Cheng Li
【刊名】Carbohydrate polymers
【作者单位】Affiliations 1 Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China. 2 Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China. 3 College of Biological Sciences and Technology, Taiyuan Normal University, Taiyuan 030619, China. 4 Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia. 5 Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China. Electronic address: licheng@usst.edu.cn.
【年份】2023
【卷号】Vol.308
【页码】120648
【ISSN】1879-1344
【关键词】Gelatinization Retrogradation Salts Starch chain-length distribution Wheat flour.
【摘要】 Although starch gelatinization and retrogradation properties of wheat flour have been studied with respect to their relations to starch structures, it remains less understood how starch structure and salt together determine these properties. Gelatin...
