Effect of Chlorella pyrenoidosa and Spirulina platensis powder on the physicochemical, structural, and rheological properties of rice starch: A comparative study

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成果类型：

期刊论文

作者：

Jia, Xiwu;Luo, Xiaohua;Jin, Weiping;Shen, Wangyang;Wu, Yongning;...

通讯作者：

Xin Liu

作者机构：

[Shen, Wangyang; Jia, Xiwu; Luo, Xiaohua; Jin, Weiping; Liu, Xin] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China

[Shen, Wangyang; Jia, Xiwu; Jin, Weiping] Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430000, Hubei, PR China

[Wu, Yongning] Department of Nutrition and Food Safety, Peking Union Medical College, Research Unit of Food Safety, Chinese Academy of Medical Sciences, Beijing 100021, China

[Wu, Yongning] NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China

[Liu, Xin] Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430000, Hubei, PR China. Electronic address: liuxinhook@whpu.edu.cn

通讯机构：

[Xin Liu] C

College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China<&wdkj&>Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430000, Hubei, PR China

语种：

英文

关键词：

Chlorella pyrenoidosa;Gelatinization;Retrogradation;Rice starch;Spirulina platensis

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2025

卷：

463

期：

Pt 1

页码：

141113

DOI：

10.1016/j.foodchem.2024.141113

基金类别：

Acknowledgement/This work was supported by the National Key Research and Development Program of China [grant number 2022YFF1102500 ]. CRediT authorship contribution statement Xiwu Jia: Writing – review & editing, Supervision. Xiaohua Luo: Writing – original draft, Software, Methodology, Investigation. Weiping Jin: Writing – review & editing, Methodology, Data curation. Wangyang Shen: Writing – review & editing, Validation, Formal analysis. Yongning Wu: Writing – review & editing, Validation, Formal analysis. Xin Liu: Writing – review & editing, acquisition.

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：

The effect of Chlorella pyrenoidosa (CP) and Spirulina platensis (SP) at concentrations of 0 %–12 % on the properties of rice starch (RS) was investigated. Compared with pure RS, the addition of CP and SP powder decreased the viscosity, increased the gelatinization temperature, and promoted the retrogradation of RS gel. However, when CP was added at 12 % and SP at 8 %, retrogradation inhibition was reduced. At these concentrations, the relative crystallinity of the CP mixture increased by 57.37 %, whereas that of SP increased by 48.13 %. Scann...

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Effect of Chlorella pyrenoidosa and Spirulina platensis powder on the physicochemical, structural, and rheological properties of rice starch: A comparative study

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