Effects of esterification and enzymatic modification on the properties of wheat starch and dough

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成果类型：

期刊论文

作者：

Gong, Jiabao;Xu, Wenhan;Zhang, Changqing;Zhu, Qingyue;Qin, Xinguang;...

通讯作者：

Gang Liu

作者机构：

[Gong, Jiabao; Xu, Wenhan; Zhang, Changqing; Zhu, Qingyue; Zhang, Haizhi] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China

Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China

Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China

[Qin, Xinguang; Liu, Gang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China

通讯机构：

[Gang Liu] C

College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China

语种：

英文

期刊：

Food Hydrocolloids

ISSN：

0268-005X

年：

2025

卷：

158

页码：

110509

DOI：

10.1016/j.foodhyd.2024.110509

基金类别：

CRediT authorship contribution statement Jiabao Gong: Writing – original draft, acquisition, Data curation. Wenhan Xu: Methodology, Investigation. Changqing Zhang: Methodology, Investigation. Qingyue Zhu: Methodology, Investigation. Xinguang Qin: Writing – review & editing. Haizhi Zhang: Writing – review & editing. Gang Liu: Writing – review & editing.

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：

Wheat starch was modified through octenyl succinic anhydride (OSA) esterification combined with enzymatic hydrolysis using glucoamylase and α-amylase to produce four modified starches, namely, OSA-modified starch (OSAS), enzyme-modified starch (EMS), OSA-enzyme-modified starch (OEMS), and enzyme-OSA-modified starch (EOMS). The effects of modification methods on the physicochemical properties and internal structure of starches were investigated. The effects of starch modification contents (2%, 4%, and 6%) on the functional properties of wheat d...

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Effects of esterification and enzymatic modification on the properties of wheat starch and dough

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