Study on physicochemical properties and anti-aging mechanism of wheat starch by anionic polysaccharides

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成果类型：

期刊论文

作者：

Zhao, Kaifeng;Jia, Ziyang;Hou, Lili;Xiao, Shensheng;Yang, Heng;...

通讯作者：

Wu, Yan;Wang, XD

作者机构：

[Wei, Yanmei; Wu, Yan; Hou, Lili; Jia, Ziyang; Ding, Wenping; Zhao, Kaifeng; Xiao, Shensheng; Wang, Xuedong] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Wei, Yanmei; Wu, Yan; Hou, Lili; Jia, Ziyang; Ding, Wenping; Zhao, Kaifeng; Xiao, Shensheng; Wang, Xuedong] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Yang, Heng] Angel Yeast Co Ltd, 168 Chengdong Ave, Yichang, Hubei, Peoples R China.

[Wu, Yan; Wu, Y; Wang, Xuedong] Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.

通讯机构：

[Wu, Y; Wang, XD ] W

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

语种：

英文

关键词：

Anionic polysaccharides;Gelatinization;Physicochemical properties;Retrogradation

期刊：

International Journal of Biological Macromolecules

ISSN：

0141-8130

年：

2023

卷：

253

期：

Pt 8

页码：

127431

DOI：

10.1016/j.ijbiomac.2023.127431

基金类别：

CRediT authorship contribution statement Kaifeng Zhao: Investigation, Methodology, Writing – original draft. Ziyang Jia: Conceptualization, Formal analysis, Writing – original draft. Lili Hou: Methodology, Formal analysis. Shensheng Xiao: Formal analysis, Resources. Heng Yang: Formal analysis, Resources. Wenping Ding: Resources. Yanmei Wei: Formal analysis, Resources. Yan Wu: Project administration, Supervision, Validation, acquisition, Writing – review & editing. Xuedong Wang: Supervision, Validation, 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 anti-aging effects of two anionic polysaccharides AG (sodium alginate)/SSPS (soluble soybean polysaccharide) and WS (wheat starch) were evaluated, and their different mechanisms were explored. The rheological properties, gelatinization properties and aging properties were characterized. The addition of AG and SSPS changed the gelatinization parameters of WS, decreased the peak viscosity, breakdown viscosity and setback viscosity, and enhanced the fluidity of the gel system. Additionally, the starch molecular orderliness experiment showed that the relative crystallinity of starch gels decre...

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Study on physicochemical properties and anti-aging mechanism of wheat starch by anionic polysaccharides

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