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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1002/ijc.2910430129

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ISSN

0975-8402

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Effects of removal of surface proteins on physicoc

Authors: Wenhao Li Guiling Wu Qingui Luo Hao Jiang Jianmei Zheng Shaohui Ouyang Guoquan Zhang
Publish Date: 2016/06/22
Volume: 53, Issue: 6, Pages: 2673-2685
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Abstract

The effects of protein removal on the physicochemical and structural properties of normal and waxy wheat and their A and Btype granule fractions were investigated No evident changes were observed in the morphological birefringence pattern and Xray diffraction pattern after treatment but there was evidence showing that the relative crystallinity swelling power and percentage syneresis of all samples were significant increased Protein removal treatment increased the peak setback final viscosity breakdown viscosity of normal and waxy native wheat starch and their A and Btype starch granule fractions whereas it decreased the pasting temperature peak time and trough viscosity Meanwhile the thermal transition temperatures To Tp Tc and gelatinization temperature range ΔTr of normal and waxy wheat and their isolated A and Btype granules were increased but the enthalpy decrease slightly The different genetic factors and amylose content in normal and waxy wheat starch and their A and Btype wheat starch granules fractions were related to the different physicochemical and structural characteristics of those starchesThis study was financially supported by the Fundamental Research Funds for the Natural Science Foundation of China 31301557 Central Universities Northwest AF University 2014YB019 and Doctoral Scientific Research Starting Foundation of Northwest AF University 2011BSJJ076

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  9. Effects of hydrocolloids as texture improver in coriander bread
  10. Kinetic study of enzymatic hydrolysis of starch isolated from sorghum grain cultivars by various methods
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  13. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
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  15. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
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