Retrogradation inhibition of wheat starch with wheat oligopeptides

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Wan, Liuyu;Wang, Xuedong;Liu, Hongyan;Xiao, Shensheng;Ding, Wenping;...

通讯作者：

Fu, Y

作者机构：

[Liu, Hongyan; Fu, Yang; Wan, Liuyu; Ding, Wenping; Wang, Xuedong; Xiao, Shensheng] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Liu, Hongyan; Fu, Yang; Wan, Liuyu; Ding, Wenping; Wang, Xuedong; Xiao, Shensheng] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Pan, Xiuyun] Yiyantang Yingcheng Hlth Salt Mfg Co LTD, Yingcheng 432400, Peoples R China.

[Fu, Yang] Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.

通讯机构：

[Fu, Y ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Retrogradation;Wheat oligopeptides;Wheat starch

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2023

卷：

427

页码：

136723

DOI：

10.1016/j.foodchem.2023.136723

基金类别：

This work was supported by the Research Funding of Wuhan Polytechnic University (Wuhan, China) NO. 2021RZ074 and the financial support from the Scientific Research Project of the Education Department of Hubei Province No. B2020065. The authors would like to thank Shiyanjia Lab (www.shiyanjia.com) for the FTIR test.

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Starch staling greatly reduces the cereal products quality, and the staling retardation becomes a focus in current research. The effect of wheat oligopeptide (WOP) on anti-staling properties of wheat starch (WS) was studied. Rheology property indicated that WOP reduced WS viscosity, showing more liquid-like behavior. WOP improved the water holding capacity, inhibited swelling power, and reduced the hardness of WS gels, which decreased from 1200 gf to 800 gf compared with the control after 30 days storage. Meanwhile, the water migration of WS ge...

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Retrogradation inhibition of wheat starch with wheat oligopeptides

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