Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand; Dairy Innovation Institute, Animal Science Department, California Polytechnic State University, San Luis Obispo, CA 93407-0251, USA.
Food Chem. 2018 Apr 15;245:518-524. doi: 10.1016/j.foodchem.2017.10.125. Epub 2017 Nov 5.
The effects of milk ingredients, whey protein concentrate (WPC), whey lactalbumin (WLAC) and skim milk powder (SMP) on oat starch characteristics in terms of pasting, rheological, freeze-thaw and swelling behaviour, were investigated. Oat starch was extracted from oat flour and different proportions of dairy ingredients were mixed with oat starch. Substitution of oat starch with milk components increased hot paste stability and reduced peak viscosity using the RVA method of assessment. Furthermore, thermal processing affected the granules size, swelling power and flow behaviour of the mixtures containing oat starch in combination with different dairy ingredients. Oat starch illustrated reduced swelling and breakdown properties when pasted in the presence of WPC and SMP. This study also showed that addition of SMP resulted in an increase in freeze-thaw syneresis and reduction in starch granule size. SMP was found to affect the oat starch properties more significantly in comparison with WPC and WLAC.
研究了牛奶成分、乳清蛋白浓缩物（WPC）、乳白蛋白（WLAC）和脱脂奶粉（SMP）对燕麦淀粉糊化特性、流变学特性、冻融和溶胀特性的影响。燕麦淀粉是从燕麦粉中提取的，不同比例的乳制品与燕麦淀粉混合。用 RVA 法评估，用乳成分替代燕麦淀粉增加了热糊稳定性，降低了峰值粘度。此外，热加工影响了含有不同乳制品成分的燕麦淀粉混合物的颗粒大小、溶胀能力和流动行为。在 WPC 和 SMP 的存在下糊化时，燕麦淀粉的溶胀和崩解特性降低。本研究还表明，添加 SMP 会导致冻融时的协同渗出增加，淀粉颗粒大小减小。与 WPC 和 WLAC 相比，SMP 对燕麦淀粉性质的影响更为显著。
