A new version of this entry is available:
Loading...
Article
2022
The effects of fermentation of Qu on the digestibility and structure of waxy maize starch
The effects of fermentation of Qu on the digestibility and structure of waxy maize starch
Abstract (English)
The fermentation of Qu (FQ) could efficiently produce enzymatically modified starch at a low cost. However, it is poorly understood that how FQ influences the waxy maize starch (WMS) structure and the digestion behavior. In this study, WMS was fermented by Qu at different time and starches were isolated at each time point, and its physico-chemical properties and structural parameters were determined. Results showed that the resistant starch (RS), amylose content (AC), the average particle size [D(4,3)] the ratio of peaks at 1,022/995 cm–1, and the onset temperature of gelatinization (To) were increased significantly after 36 h. Conversely, the crystallinity, the values of peak viscosity (PV), breakdown (BD), gelatinization enthalpy (ΔH), and the phase transition temperature range (ΔT) were declined significantly after 36 h. It is noteworthy that smaller starch granules were appeared at 36 h, with wrinkles on the surface, and the particle size distribution was also changed from one sharp peak to bimodal. We suggested that the formation of smaller rearranged starch granules was the main reason for the pronounced increase of RS during the FQ process.
File is subject to an embargo until
This is a new version of:
Notes
Publication license
Publication series
Published in
Frontiers in plant science, 13 (2022), 984795.
https://doi.org/10.3389/fpls.2022.984795.
ISSN: 1664-462X
Faculty
Institute
Examination date
Supervisor
Edition / version
Citation
DOI
ISSN
ISBN
Language
English
Publisher
Publisher place
Classification (DDC)
660 Chemical engineerin
Collections
Original object
Free keywords
Standardized keywords (GND)
BibTeX
@article{Wu2022,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16619},
doi = {10.3389/fpls.2022.984795},
author = {Wu, Wenhao and Zhang, Xudong and Qu, Jianzhou et al.},
title = {The effects of fermentation of Qu on the digestibility and structure of waxy maize starch},
journal = {Frontiers in plant science},
year = {2022},
volume = {13},
}