文献类型：期刊文献

英文题名：Modification of structural and physicochemical properties of repeated freeze-thawed cycle maize starch

作者：Liu, Yu[1,2,3];Gao, Jinmei[3];Feng, Duo[1];Zhao, Jiangyan[1];Guo, Yu[1];Zhao, Jian[1];Li, Wenhao[3];Yan, Wenjie[1]

第一作者：刘瑛;Liu, Yu

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China;[2]Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Collaborat Innovat Ctr Seafood Deep Proc, Liaoning Prov Collaborat Innovat Ctr Marine Food, Dalian, Peoples R China;[3]Northwest A&F Univ, Coll Food Sci & Engn, Yangling, Shaanxi, Peoples R China

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China.|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;

年份：2020

卷号：23

期号：1

起止页码：1597-1610

外文期刊名：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

收录：;EI(收录号：20204009264574);Scopus(收录号：2-s2.0-85091679874);WOS:【SCI-EXPANDED(收录号:WOS:000573052200001)】；

基金：This study was financially supported by the Premium Funding Project for Academic Human Resources Development in Beijing Union University (SWHX202003). No conflict of interest. This work was supported by the Academic Research Projects of Beijing Union University (ZK70202004).

语种：英文

外文关键词：Repeated freeze-thaw maize starch; structural properties; physicochemical properties

摘要：To investigate the effects and mechanisms of repeated freeze-thaw cycles treatment on starch-based foods, structural and physicochemical properties of maize starch granules were investigated under repeated freeze-thaw treatment with 0, 3, 6, 12, 18 and 24 times at -20 degrees C, -40 degrees C and -80 degrees C, respectively. The x-ray crystalline pattern of the maize starch was A-type after freeze-thawing process. Meanwhile, the peak, though, final and setback viscosity, pasting temperature, water holding capacity, transparency and hydrolysis rate of samples significantly (P< .05) increased, while the breakdown decreased with the increase of freeze-thaw numbers. However, the increased freezing temperatures from -80 degrees C to -20 degrees C had non-significantly effects on the structure with the approximate phenomenal and the physicochemical properties like thermal properties, setback, hydrolysis rate, water holding capacity, transparency and syneresis under a same freeze-thaw cycle time.