A comparative study of sodium dodecyl sulfate and freezing/thawing treatment on wheat starch: The role of water absorption.
作者： Han Tao , Pei Wang , Bao Zhang , Fengfeng Wu , Zhengyu Jin
DOI: 10.1016/J.CARBPOL.2016.02.014
关键词:
摘要: The effect of freezing on functionality native and sodium dodecyl sulfate (SDS)-treated wheat starches was investigated, with the aim understanding role water absorption during process. SDS is one most efficient detergents to remove non-starch components (such as proteins lipids) for but does not cause any apparent damage granular structure. Slow swelling could be converted rapid by washing, indicating higher absorption. Freezing process induced slight roughness starch granules content little affected. Combined SDS+freezing treatment significantly decreased both amylose contents, which accompanied high gelatinization temperatures, melting enthalpy, pasting viscosities. A smaller bread specific volume obtained from SDS+freezing-treated while crumb firmness increased (p<0.05). mainly extracted surface granules, leading making sensitive treatment.
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