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Parichat Hongsprabhas Kamolwan Israkarn Chantana Rattanawattanaprakit 《Carbohydrate polymers》2007,67(4):614-622
Architectural changes of starch granules induced by heat were demonstrated using light microscopy and confocal laser scanning microscopy. Heat treatment (80 °C, 30 min) on mungbean starch, cassava starch and rice flour suspensions resulted in the rearrangement of amylose and granule-associated proteins within the deformed granules. The presence of alginate and carrageenan influenced the RVA pasting characteristics of starch/flour-hydrocolloid mixed suspensions by maintaining the granular structure of amylose-rich swollen granules or inducing the aggregation of the swollen ones. Generally, the addition of hydrocolloid increased peak viscosity, lowered breakdown and reduced setback of the flour-hydrocolloid mixed paste. This study demonstrated that the heat treatment in excess water generated the protein-containing granule envelope encasing the mungbean and cassava starch content within the deformed granules. 相似文献
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Natdanai Fafaungwithayakul Pranithi Hongsprabhas Parichat Hongsprabhas 《Food biophysics》2011,6(3):407-415
This study investigated physicochemical properties of soy soluble polysaccharide (SSP) and pectinase-hydrolysed soy soluble
polysaccharide (PH-SSP) from okara, the residue from soy milk production, and their influences when used as a fibre source
in oil-in-water (o/w) emulsions. Although pectinase hydrolysed only the carbohydrate fraction in SSP, it resulted in the self-association
of PH-SSP to the large-size aggregates. When PH-SSP was added to liquid emulsion containing 3.33% (w/v) rice bran oil and 3.75% (w/v) heated soy protein, it regulated the contents of protein in serum phase, sediment phase and at oil–water interface. The
types and contents of soy proteins in the serum phase and sediment phase could be manipulated by pre-heating of soy proteins
at 80 °C for 30 min and the addition of PH-SSP. The presence of PH-SSP (0–6% w/v) induced different distribution of proteins to the sediment phase and subsequent in vitro protein digestion in the emulsion.
Overall, this study proposed the means to design the distributions of proteins in different phases of o/w emulsion for different
degrees of oil release, emulsion stability and protein-polysaccharide coacervation during the course of in vitro peptic and
tryptic digestion. 相似文献
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