School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
Food Chem. 2020 Jan 1;302:125267. doi: 10.1016/j.foodchem.2019.125267. Epub 2019 Jul 27.
A study was to determine the correlation between the fine structure and the physicochemical properties of pre-gelatinized corn starch (PGCS) and the quality of noodles with added PGCS. Drum-dried corn starch (DDCS) and extrusion-cooked corn starch (ECCS) were used. The results revealed that the cold-water viscosity of ECCS and DDCS was about 10 and 100 times greater, respectively, than that of native corn starch (NCS), and the gel strength of DDCS was 1.67 times greater than that of ECCS. The average hydrodynamic radius of whole molecular (R¯) and Ap were approximately half that of native corn starch in ECCS. Dough sheets prepared with various concentrations of PGCS (5-10%, w/w) had significantly greater tensile strength, and the addition of PGCS significantly increased the smoothness of the cooked noodles. DDCS was better than ECCS for increasing the noodles' processing quality.
一项研究旨在确定预糊化玉米淀粉（PGCS）的精细结构与理化性质与其添加物面条质量之间的相关性。研究中使用了鼓式干燥玉米淀粉（DDCS）和挤压蒸煮玉米淀粉（ECCS）。结果表明，ECCS 和 DDCS 的冷水黏度分别是原玉米淀粉（NCS）的约 10 倍和 100 倍，DDCS 的凝胶强度比 ECCS 高 1.67 倍。ECCS 中整个分子的平均流体力学半径（R¯）和 Ap 约为原玉米淀粉的一半。用不同浓度（5-10%，w/w）的 PGCS 制备的面团片具有显著更高的拉伸强度，并且添加 PGCS 显著增加了熟面条的光滑度。DDCS 比 ECCS 更有利于提高面条的加工质量。
