Rheological and pasting characteristics of wheat starch modified with sequential triple enzymes
作者： Hui Li , Jiahao Li , Li Guo
DOI: 10.1016/J.CARBPOL.2019.115667
关键词:
摘要: To gain desired viscoelastic properties of wheat flour and to expand the current utility with more palatable foods, herein starch, one important components flour, has been modified sequentially using β-amylase (BA), transglucosidase (TG) pullulanase (PUL). The results show that compared native percentage shorter linear chains (DP 6-12) significantly increased after BA→TG→PUL treatment, resulting in lower relative crystallinity but enhanced ordered structure. Compared starch paste viscosity 1632.98 Cp, final BA/TG/PUL-modified pastes reached maximum value 3132.01 Cp when TG treatment time was 20 h, which indicated by 91.80 %. Furthermore, exhibit higher shear resistance gel strength.
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