Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts

分享到

【作者】Enpeng Li，Jiaqi Lv，Dongao Huo，Bin Jia，Cheng Li
【刊名】Carbohydrate Polymers
【作者单位】¹Jiangsu 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;²School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;³Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China;⁴These two authors contribute equally to this study.;⁵College of Biological Sciences and Technology, Taiyuan Normal University, Taiyuan 030619, China;⁶Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia
【年份】2023
【卷号】Vol.308
【页码】120648
【ISSN】0144-8617
【关键词】Wheat flour Starch chain-length distribution Salts Gelatinization Retrogradation
【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...
【文献类型】期刊