Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch

Food Chemistry

Volumn 229, Issue , 2017, Pages 35-43

  Luo, Denglin ^a,b   Li, Yun ^a   Xu, Baocheng ^a,b   Ren, Guangyue ^a,b   Li, Peiyan ^a,b   Li, Xuan ^a,b   Han, Sihai ^a,b   Liu, Jianxue ^a,b  

^a HENAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b Henan Engineering Research Center of Food Material   (China)

Author keywords

Degree of polymerization; Inulin; Recrystallization; Retrogradation; Thermal properties; Wheat starch

Indexed keywords

CRYSTALLIZATION; GELATION; POLYMERIZATION; POLYSACCHARIDES; THERMODYNAMIC PROPERTIES;

DEGREE OF POLYMERIZATION; GELATINIZATION TEMPERATURE; INULIN; LONG-TERM STORAGE; RETROGRADATION; STARCH RETROGRADATION; SUPPRESSION EFFECTS; WHEAT STARCH;

STARCH;

AMYLOPECTIN; AMYLOSE; INULIN; STARCH; GELATIN;

ABSORPTION; ARTICLE; CARBOHYDRATE METABOLISM; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CRYSTAL STRUCTURE; CRYSTALLIZATION; ELASTICITY; GELATINIZATION; GLASS TRANSITION TEMPERATURE; HIGH TEMPERATURE; HYDROGEN BOND; MOLECULAR WEIGHT; NONHUMAN; POLYMERIZATION; RETROGRADATION; VISCOSITY; WATER ABSORPTION; WHEAT; X RAY DIFFRACTION; CHEMISTRY;

GELATIN; INULIN; POLYMERIZATION; STARCH; TRITICUM;

EID: 85013212309     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.02.058     Document Type: Article

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