TY - JOUR
T1 - Effect of β-cyclodextrin on pasting properties of wheat starch
AU - Li, W. D.
AU - Huang, J. C.
AU - Corke, H.
PY - 2000/6
Y1 - 2000/6
N2 - Changes of viscosity characteristics of genetically diverse hexaploid wheat starches during pasting in water, 1% NaCl solution, or at pH 4 or pH 10 were studied using a Rapid Visco-Analyzer. Peak viscosity (PV), hot paste viscosity (HPV) and cool paste viscosity (CPV) of all the wheat starches was little affected in pH 4 and pH 10 treatments. In 1% NaCl, all starches showed substantial increases in all three parameters relative to pasting in water. The use of 1% β-cyclodextrin (β-CD) (cycloheptaamylose) solution increased PV of high-swelling starches, but generally slightly decreased that of low swelling starches in all treatment conditions. HPV was always reduced by addition of 1% β-CD, but CPV was increased in most treatments for Anza and Yecora Rojo (low swelling), but decreased for Klasic (high swelling). Bacterial α-amylase was added to starch or flour. The effect of β-CD was shown to be independent of α-amylase inhibition in wheat starch, but β-CD strongly inhibited α-amylase in wheat flour.
AB - Changes of viscosity characteristics of genetically diverse hexaploid wheat starches during pasting in water, 1% NaCl solution, or at pH 4 or pH 10 were studied using a Rapid Visco-Analyzer. Peak viscosity (PV), hot paste viscosity (HPV) and cool paste viscosity (CPV) of all the wheat starches was little affected in pH 4 and pH 10 treatments. In 1% NaCl, all starches showed substantial increases in all three parameters relative to pasting in water. The use of 1% β-cyclodextrin (β-CD) (cycloheptaamylose) solution increased PV of high-swelling starches, but generally slightly decreased that of low swelling starches in all treatment conditions. HPV was always reduced by addition of 1% β-CD, but CPV was increased in most treatments for Anza and Yecora Rojo (low swelling), but decreased for Klasic (high swelling). Bacterial α-amylase was added to starch or flour. The effect of β-CD was shown to be independent of α-amylase inhibition in wheat starch, but β-CD strongly inhibited α-amylase in wheat flour.
UR - http://www.scopus.com/inward/record.url?scp=0034199537&partnerID=8YFLogxK
U2 - 10.1002/1521-3803(20000501)44:3<164::AID-FOOD164>3.0.CO;2-X
DO - 10.1002/1521-3803(20000501)44:3<164::AID-FOOD164>3.0.CO;2-X
M3 - 文章
C2 - 10907236
AN - SCOPUS:0034199537
SN - 0027-769X
VL - 44
SP - 164
EP - 167
JO - Molecular Nutrition and Food Research
JF - Molecular Nutrition and Food Research
IS - 3
ER -